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Watermelon?

Posted by dcarch (My Page) on
Fri, Aug 16, 13 at 11:27

Watermelon rind is discussed in another thread.

Besides pickling, and used in salads, watermelon rind is so delicious baked or saut�ed.

Sous vided pork chop on watermelon rind.

Then, you have watermelon radish, which is just radish that is watermelon red. Sous vided dry sea scallops on couscous and watermelon radish.

dcarch

 photo watermelonporkchop2_zpsd6f855b7.jpg

 photo watermelonporkchop_zps31e343f2.jpg

 photo scallopswatermelonradish2_zps7a8c896b.jpg

 photo scallopswatermelonradish_zpsc0629dee.jpg


Follow-Up Postings:

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RE: Watermelon?

dcarch, your watermelon grid w/ purslane looks gorgeous! I'm curious how you prepared that watermelon -- and wondering whether you ate it or just made it to look pretty. :) Looks like it was torched or broiled to give it some caramelization.


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RE: Watermelon?

That watermelon is the most creative presentation I've seen in a long time. I don't want to eat it - I just want to look at it! :-)


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RE: Watermelon?

Oh, yum! Thank you! I told my family that melon rinds could be used for cooking: they are eager to taste!


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RE: Watermelon?

Posted by party_music50 “dcarch, your watermelon grid w/ purslane looks gorgeous! I'm curious how you prepared that watermelon -- and wondering whether you ate it or just made it to look pretty. :) Looks like it was torched or broiled to give it some caramelization.”

Thanks Party Music. The watermelon rind can be cooked in a number of ways, roast, grill, stir fry, etc. In this case, it was sautéed on a cast iron skillet. Yes, it does look pretty, very dramatic on a plate, but I enjoy it because it is delicious.

Posted by teresa_mn “That watermelon is the most creative presentation I've seen in a long time. I don't want to eat it - I just want to look at it! :-) “

Thanks Teresa. I have to keep eating it because I bought 3 large watermelons when they were on sale last week at $3.99 each.

Posted by linnea56 “Oh, yum! Thank you! I told my family that melon rinds could be used for cooking: they are eager to taste!”

Thanks Linnea. I think you can find many recipes on the Internet for cooking with watermelon rind.

dcarch


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RE: Watermelon?

As always, I am surprised and amazed at your artistry. All the elements come together in a way I never would have thought of, yet seems just right.

Jim


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RE: Watermelon?

Thanks Jim. You have been an inspiration with your vast knowledge of the vegetable world.

dcarch


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