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January 24, 2014

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Moe Rubenzahl

A friend, Scott says that if you have a Foodsaver vacuum sealer, that's the ultimate answer! Thanks, Scott.

Moe Rubenzahl

Scott adds: "We had two avocado trees. So sometimes we would make gallons of guacamole in one batch, portion it out in vacuum sealed food save bags and then freeze it. When thawed out you cannot tell the difference from fresh, same taste and more importantly same consistency."

Carolyn Jung

I, too, swear by the lemon juice and plastic wrap method. It definitely surpasses the others. Though, I admit the non-stick spray is a new one on me. ;)

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  • Serious Eats
    Serious Eats is another blog which plants its stake, and its steak, in the fertile land where food meets science. There is lots of great material here, much of it by J. Kenji Lopez-Alt, or Kenji. If you like FeedMe, you will like Serious Eats.
  • Cooking for Engineers
    What do you get when you apply the engineer's mind to the kitchen? Straightforward, practical recipes and tips and a passion for simplifying without sacrificing quality.
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    Carolyn Jung, a great Bay Area food writer, discusses restaurants, food events, ingredients, and what she's cooking. Heart, fun, and food!

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