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Do you do it?
Yes. It makes the watermelon taste sweeter. 25%  25%  [ 5 ]
No. It is an abomination. 30%  30%  [ 6 ]
I don't eat watermelon. 10%  10%  [ 2 ]
No opinion. 35%  35%  [ 7 ]
Total votes : 20
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 Post subject: Re: Salt on Watermelon
PostPosted: Thu Jul 06, 2017 10:38 am 
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Nanohedron wrote:
Wow. That was from the cookbook's humor section, right?


What a fantastic suggestion. ALL cookbooks should a few - randomly scattered - 'satiric' recipes to keep people on their toes.

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 Post subject: Re: Salt on Watermelon
PostPosted: Thu Jul 06, 2017 11:26 am 
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s1m0n wrote:
Nanohedron wrote:
Wow. That was from the cookbook's humor section, right?

What a fantastic suggestion. ALL cookbooks should a few - randomly scattered - 'satiric' recipes to keep people on their toes.
kkrell wrote:
In California, I sure we just drizzle chocolate syrup on it [watermelon] :P . Oh, and maybe some mint ice cream.

There's a proper farce for you. If I tried that combo, I would deserve every regret it gave me.

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 Post subject: Re: Salt on Watermelon
PostPosted: Sat Jul 08, 2017 11:41 pm 
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Most cookbooks have something in them that just seems questionable given time. I am a fan of the Jas. Townsen and son cooking videos and some of the recipes make my Midwestern "marshmallows on sweet potatoes" stomach turn. I got some salt pork (pork preserved in salt and soaked to remove most of the salt) from a local store to make a batch of "Green Death" (split pea soup). Never in my life have I had such a concentrated flavor of pork in a single bite. Same with the beef flavor in steak pudding with a dash of mushroom ketchup, but I liked that one.

https://www.youtube.com/watch?v=c_v_g0iIXTI

Tried salt on a cantaloupe just now. Not bad but I see no need.

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 Post subject: Re: Salt on Watermelon
PostPosted: Sun Jul 09, 2017 11:56 am 
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I.D.10-t wrote:
I got some salt pork (pork preserved in salt and soaked to remove most of the salt) from a local store to make a batch of "Green Death" (split pea soup). Never in my life have I had such a concentrated flavor of pork in a single bite.

But was that good or bad? You didn't say.

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 Post subject: Re: Salt on Watermelon
PostPosted: Sun Jul 09, 2017 4:38 pm 
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Salty and overpowering I ended up making it again with plain pork shank which balanced the flavors out. I have found that several recipes are better with fresh rather than preserved ingredients which am sure they would have used when available. If I can get fresh or even frozen cod I'm not going down to Everett's for salted cod.

I was mistaken his recipe used beef
Split pea soup https://youtu.be/fKNGPMefJ_A?t=207
Making Tasty Fish Cakes https://www.youtube.com/watch?v=p3I8WzTltAo

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 Post subject: Re: Salt on Watermelon
PostPosted: Sun Jul 09, 2017 5:19 pm 
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I.D.10-t wrote:
I ended up making it again with plain pork shank which balanced the flavors out.

A perennial Winter tradition in my kitchen is to boil the heck out of what's left of a bone-in ham, and that makes the cooking broth for a big mess of navy bean soup (w/ onions, carrots, yadda yadda). Good eats for days, and because of the ham, no salt is needed. Has to be a big 12 to 14 qt pot of it, though; otherwise, it would be too salty.

I don't even bother to soak the beans beforehand any more, and it turns out just fine. That approach gives the beans a little meatier texture, which I like. They still break up and go creamy, only not as fast. :)

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