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To say we're fans of guacamole is the understatement of the century. We slather it on toast and load it onto grilled cheese-hell, we've been known to devour an entire bowl of the stuff with nothing but a spoon. On the rare occasion that we exhibit enough self control to save some guac for later, we're met with a major downer: The top has turned brown. (Thanks, oxidation.) Luckily we can beat science with a cool trick that keeps the dip fresh and finger-lickin' good. Check out the video above to see how it's done.
Everything goes like clockwork.
I did not understand what you have in mind?
is absolutely in agreement
What a matchless topic
I apologize that I interfere, but I propose to go a different way.