We really don't have a problem with Gwynnie's blog. Sure, this is a woman whose helpful Christmas gift-buying ideas are to buy Hermes watches or Tiffany cufflinks. So we are not surprised to see her cooking at her billion-burner stove (with built-in indoor grill.)
But shrimp tacos? Seriously? Does the girl not even know what a "fish taco" is?
Gwyneth, the clue phone is ringing, and we think it's for you.
Well beyond LMAO at her attempts to just be this "normal" person, she's an idiot for putting the seed into the bowl... that does NOT keep it from turning brown. That is a MYTH and it cracks me up every time someone does that. The lime she put in will keep it from going brown, not the seed being there. And that's got to be the nastiest guacamole ever if that's all she put in it. Sticking in the garlic clove without even scoring it isn't going to flavor anything, and two little stems of cilantro isn't going to do anything either. Nor does she know how to make pica de gallo. Nor does she know the proper way to take the tail off shrimp.
1. You don't need to salt canned beans. You need to rinse them to get the excess salt off.
2. The seed only keeps the covered part of the guac from turning. Saran wrap does the same thing. It's contact with air that causes the browning.
3. Fby is right: not enough cilantro.
4. Why should I take cooking advice from someone who doesn't eat?
5. She is wasting half the shrimp!
LOL by the time they were maybe 3, my kids all knew how to pinch the tail on shrimp to get ALL the meat out! And people think the seed in the avocado works because most people don't leave it sitting long enough to turn brown before eating it anyway, so they just think the seed being in there is what did it. Exposure to air sets it in motion, a little lime juice will keep it fresher while it's on the table, plastic wrap right on top with the air bubbles smooshed out will keep it perfect even overnight in the fridge.
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