Clueless questions II (The Ones You Really Want Answered)

[Anthony Bonner]

I can get a fresh goose for 100 bucks more than a frozen goose (same source) is it worth it to spend for fresh? 

 

ETA: Price came down. Now 5 dollar premium. Must have been an error or something.

[Sneakeater]

I'd spring for the $5.

[voyager]

My FIL brought us a freshly dispatched Montana goose for many years until I begged off them.    You really want a goose?

[small h]

Is there a way to keep lime peel from turning brown in the fridge? It doesn't really matter, but it's ugly.

[Orik]

Vacuum

[small h]

Oh, like trying to get an avocado not to discolor. I don't have a vacuum sealer, but I'll see what I can do with a ziplock. Thanks!

[small h]

Why is it only lime? Lemon keeps for a dog's age.

[joethefoodie]

11 hours ago, small h said:

Oh, like trying to get an avocado not to discolor. I don't have a vacuum sealer, but I'll see what I can do with a ziplock. Thanks!

Probably won't do it. Then again, I've never vacuum sealed a lime, as that would mean setting up the vacuum sealer for something I can get on the corner for like 33 cents. It only comes out of it's hiding place for bigger projects.

My "trick" with avos (and it only works for a day or two) if I have a half to keep, is to keep the half with the pit in it, and wrap in plastic wrap, making sure the wrap is right against the exposed flesh of the avo.

[Orik]

A tiny amount of ascorbic acid is the cure for avocado issues, and it's good for you.

P.s. I haven't tried vacuum with plain old limes but yuzu and makrut limes seem to keep their color. In fairness this is with a chamber sealer that doesn't try to suck all the juice out.

[small h]

1 hour ago, joethefoodie said:

wrap in plastic wrap

I do this, too. But sometimes I just get the ziplock pretty tight around the avocado. Limes are more of a "problem" because I hang onto a lime for much longer than an avocado

40 minutes ago, Orik said:

A tiny amount of ascorbic acid is the cure for avocado issues

Or lemon, when I remember to do that.

[Orik]

Right. Ascorbic acid has the advantage that you need very little of it (and it's less acidic to begin with) so it doesn't impact flavor. 

[small h]

I'll see if we have any lying around.

[Sneakeater]

I never knew this.  Rubbing Vitamin C on citrus seems like taking coals to New Castle!

[small h]

Isn't it kind of weird to refer to a reporter by her first name?

https://www.politico.com/newsletters/power-switch/2023/02/14/this-russia-linked-hack-worse-than-we-knew-00082755

Everyone else is referred to by surname. And in case this gets changed, here's a screenshot of some of the original text:

[Wilfrid]

Normally I would agree, but the author is referring to a colleague, so I think she gets a pass. If I wrote a bylined piece referring to a member of my editorial team, I would use their first name.