Pickles

I couldn't help myself at Smith's when they dropped large watermelons from $7 down to $2.50. Unsurprisingly, the one I bought was barely sweet, unlike the ones I had in my younger days.

But now, I'm contemplating making some sweet watermelon pickles, something I haven't done for many years. If I have enough energy...

I asked the internet what to do with a blah watermelon. I got the usual assortment of answers -- pickles, granita, agua fresca, grilling, salting, sub them into cuke recipes -- but then I came across somebody who had clearly been gulping those Creativity Pills.

Are you ready?

Watermelon Katsu: https://www.okonomikitchen.com/wagyumelon-katsu/

Cut the watermelon into flat blocks, draw some of the water out, then bread / pan-fry them as if they were cutlets!

My watermelon pickles came out good. A friend remarked that they reminded him of applesauce. That's because, besides the sugar, they're seasoned with cinnamon sticks and whole cloves. Certainly easy to make.

Sounds like a dessert pickle!

[Jenise]

In Jenise-world, that would very definitely qualify as a dessert! I'd love them. Send me a jar.

I asked the internet what to do with a blah watermelon. I got the usual assortment of answers -- pickles, granita, agua fresca, grilling, salting, sub them into cuke recipes -- but then I came across somebody who had clearly been gulping those Creativity Pills.

Are you ready?

Watermelon Katsu: https://www.okonomikitchen.com/wagyumelon-katsu/

Cut the watermelon into flat blocks, draw some of the water out, then bread / pan-fry them as if they were cutlets!

Uh......wow.

I suppose it's reassuring that the recipe is adapted from one by the same guy who invented "smoked watermelon ham"? I noticed that the article, while quite detailed as far as the recipe went, had nothing in it regarding how this stuff tastes. That seems less reassuring.

Not so fast, Mike. There are 38 positive reviews left on the recipe site.

I love that this very Japanese food was invented by a man named Horowitz.

Anyway, it appears that Harry & Ida's BBQ was killed by the pandemic.

(During the heyday of ramen burgers, I made one or two decent renditions. Maybe this is worth a try?)

Crazy idea, but I also thought that about cabbage steaks, and now I love them.

Celeriac steaks and cauliflower steaks are both standard stuff nowadays.

But, somehow, messing around with root vegetables seems more likely to produce a steak than messing around with fruit.

Yes, definitely. But don't get me wrong - I'll try just about anything at least once. The fact that it's deep fried and yet is not something available at state fairs isn't a good sign, though.

[Jenise]

I had smoked/dehydrated beets that tasted just like filet mignon once upon a time. I couldn't believe it.

In Jenise-world, that would very definitely qualify as a dessert! I'd love them. Send me a jar.

Unfortunately, I had only enough rind for one jar, so I suggest Jake and Amos Pickled Sweet Watermelon Rind, which is a good Pennsylvania Dutch version that you can find online.

As I was eating a couple of watermelon pickles yesterday, I remembered that I used to make corncob syrup, a tasty pancake/waffle syrup that had a hint of corniness. Actually quite good.