Well, I guess that makes sense then.
The other day I was making my lunch and it involved an avocado.I started reading around the interwebs to see if there had been any new developments in this field.
Somewhere deep in the comments section of some dark corner of the internet, I saw someone mention that putting a wedge of white onion in with a bowl of guacamole would keep it from going brown.Something about the sulfuric acid that the onion released.Well, I didn’t have any white onion but I did have some green onion, so I just sliced the white parts of those up and a bit of the green too and put them in a container.. It’s an old sour cream container for the record.
The idea is that you want something airtight.I left the pit in the half of the avocado that I didn’t use just for good measure and placed it face down on top of the sliced onion so they’d have as much contact as possible.. Then I put the lid on, stuck the whole thing in the fridge, and waited until lunch time the next day.
I was very hopeful since my lunch from the day before had been so delicious and I wanted to make it again!.
It actually worked!.They suggest not using a high temp because it will melt the styrofoam.
They also say that you should have a full-sized glue gun instead of a mini one.I don’t have a full-sized one, but being the hot glue enthusiast that I am, I have two glue guns.
I just plugged in both so I had plenty of glue at the ready.It doesn’t take much!.