A couple Method employees made fresh guacamole for the New York studio today. We’re a tough crowd to please as the recipe underwent its initial round of concepting and refinement.
The initial product had lost its way with the additions of Sriracha, balsamic vinaigrette, and rice vinegar. It was an ill-fated guacamole, doomed with the age-old problem of too many cooks in the literal kitchen.
Fortunately for this guacamole, these are the types of problems Method loves to solve, so we began whiteboarding right away. We started by listing out the pros and the cons of the product, along with what ingredients had composed it. We then mapped out our next steps for the next version of this recipe. Subsequent versions will be rapidly prototyped on the cheap by creating smaller quantities, to avoid wasting time and materials.
Would you eat this guacamole? We’ll keep you posted on the progress of this project as we continue refining the recipe.
Comments
Ellie
Mar 18, 2011
21:44
No, I would not eat that guacamole.
Guac Lover
Mar 18, 2011
21:52
It really was quite delicious.
tiffany
Mar 18, 2011
21:57
I’m looking forward to seeing the output of the next brainstorming session.
ew
Mar 18, 2011
22:10
rice vinegar in guac sounds horrendous
Sho Kuwamoto
Mar 18, 2011
23:31
Rice vinegar and sriracha? Bah.
Lee
Mar 19, 2011
3:59
I’m glad to know I have affected your office.
Guacamole University
Mar 22, 2011
20:30
What you’ve got here is Unholy Guacamole. You could save yourself a lot of time, gustatory discomfort and heartache, by checking out what are Acceptable & Unacceptable Ingredients in the G.U. Hall of Fame & Guac Of Shame folders. Guac On!
Asha
Mar 23, 2011
19:22
A dash of cumin – a definite must! Try it
dotlung
Mar 2, 2012
15:25
the secret is using the red onion, red radish, cilantro and mixing a clove of finely cut garlic first. end of story