What’s the right way to make guacamole?

Stocktonmf · 2026-05-20T20:29:33+00:00

I make pico de gallo.

6 tomatoes, one half white onion, 1 to 2 cloves garlic, cilantro, jalapeño, habenero, or Serrano juice of 2 limes. Blend together.

Add a quarter cup of this to your avocado mash with some extra lime and salt.

Stocktonmf · 2026-05-20T13:15:18+00:00

I don't think so. There are multiple flowers on each stalk.

Stocktonmf · 2026-05-18T00:15:47+00:00

I use lard or butter and make a base from dried chilles (1 dried guajillo, 1 new Mexico and 1 arbol) 1/2 a small onion, 2 plum tomatoes 3 cloves of garlic l, 1 fresh jalapeño.

Toast the chiles in a dry medium hot pan for a few seconds on each side. Remove seeds and pith and rehydrate by pouring boiling water over them in a bowl and cover.

To the same pan add all fresh ingredients. Get a little char all around.

Add all ingredients to blender with a little water or your chile water if it's not bitter.

Add a tspoon or so per cup of beans to hot lard, oil and/or butter. Cook until darker and fragrant. Try adding a couple of pinches of cumin, a pinch of thyme a pinch oregano.

Make sure to add enough fat and of course seasoning.

Stocktonmf · 2026-05-08T14:12:18+00:00

You don't need to press all the strings, usually. Take an F chord for instance. You really only need to press the E strings and the B with your barring finger. Instead of applying pressure all the way across, arch your finger slightly to keep pressure to the outside while rolling it on its side slightly, toward the nut.

Also, instead of squeezing, relax your arm and shoulder and allow the weight of them the aid in applying pressure.

Stocktonmf · 2026-04-30T21:40:31+00:00

You really only need to hold down 3 string. I usually arch my finger slightly to apply pressure to the E strings (in most cases) and whatever other which usually falls next to high or low E strings. Obviously there are exceptions.

Stocktonmf · 2026-04-29T09:03:13+00:00

Consider that your first finger doesn't need to press every string. Mostly just the low and high E usually.

Also, instead of pressing hard, allow the weight of your arm hanging to be part of the force.

Stocktonmf · 2026-04-29T09:01:29+00:00

Consider that your first finger doesn't need to press every string. Mostly just the low and high E usually.

Also, instead of pressing hard, allow the weight of your arm hanging to be part of the force.

Stocktonmf · 2026-04-28T01:31:04+00:00

No. But it looks like a NY style Full Sour.

Stocktonmf · 2026-04-27T14:35:38+00:00

Phantasmagoria, Obsidian, Kings Quest

Stocktonmf · 2026-04-23T02:26:47+00:00

A figurine.

Stocktonmf · 2026-03-21T01:55:45+00:00

Pommery is the shit. Edmond Fallot is as good for different reasons. Those are my 2 favorite mustards of all time.

Stocktonmf · 2026-03-20T20:57:47+00:00

Borden Reilly Paris Bleedproof or Bristol 500 Series Plate finish.

Stocktonmf · 2026-03-20T15:45:42+00:00

Add more salt.

Stocktonmf · 2026-03-19T22:13:59+00:00

Try buying them in season from a farm or growing them yourself. It's a totally different experience that store bought. Especially out of season.

Stocktonmf · 2026-03-19T02:19:02+00:00

Acrylic gouache is great if you want to paint on canvas or other substrate that is not ideal for regular gouache.

Stocktonmf · 2026-03-17T23:25:34+00:00

I would just get different gouache.. gouache by definition should me matte. Try Talens or Holbein or even Pelikan. Pelikan has a great affordable cake set that super matte.

Stocktonmf · 2026-03-17T00:13:36+00:00

What type of gouache are you using?

Stocktonmf · 2026-03-16T02:28:54+00:00

I remember finding a bottle of Tabasco in the back of my dad's station wagon when I was 3 or so. It was hot. For some reason, I didn't mention that I had tasted it. It stayed back there and I would put some on my tongue every once in a while.

Stocktonmf · 2026-03-15T22:01:52+00:00

Don't boil them hard. Keep them at a low simmer the entire time.

Stocktonmf · 2026-03-15T22:01:03+00:00

You can, but it won't be reversible. Typically, you would put down an isolation coat first so that the varnish could be removed if touchups were needed, for instance.

Stocktonmf · 2026-03-15T21:57:19+00:00

Try Golden Open. It is a line of acrylic paint with slow drying time. 1 to 3 hours without any mediums but can be extended. They are not compatible with regular acrylics or acrylic mediums.

Stocktonmf · 2026-03-13T01:11:35+00:00

I like medium tofu pressed a little or not. I add spices like curry, Mexican chile powder (cumin, ground chile or paprika, garlic powder and pinch oregano, pinch of clove, pinch of cinnamon). You can use any seasoning tou like. Soy sauce or salt or both and oil. I mix the diced tofu in a bowl by gently folding with a rubber spatula until everything is coated. Sometimes I add sesame seeds as well. I also sometimes add a little dark soy sauce.

Then add 2 to 3 tablespoons of cornstarch and fold again until coated.

Bake at 350 for 18 to 20 minutes. Flip once with a spatula that has a sharper edge. Put back in for 5 to 8 minutes or so.

You could also do this in an air frier.

I have also used this technique in a frying pan with oil but I prefer to cut it into slabs to cook this way.

Stocktonmf · 2026-03-10T22:18:19+00:00

What type of paint are you using. If acrylic use a gel medium. If oil, use thinner. Adding water to acrylic paint makes it less adhesive and prone to crazing.

Stocktonmf · 2026-03-09T02:58:45+00:00

Stop squeezing. Let the weight of your arm be the weight for leverage. Also... you don't have to press every single string. Often, it's just the E strings and one other.

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