How to Pick A Watermelon

Watermelon is one of the best ways to cool off in the summer.

How to pick the perfect watermelon

When you walk up to a watermelon bin give the watermelon a good shake. If you hear water or juices running around, put that one down and go to the next one. This means it isn't as dense as it should be, and will not be as flavorful as a better specimen.

Give the watermelon a thump. The transfer of sound and vibration should be very satisfactory, the thump should be audible and less like a pulse. A "pulse" like tone means that there is more water in the melon than there is melon.

A lopsided watermelon will have underdeveloped seeds, which means less sugar and less flavor. Turn the watermelon over and look at its belly, the spot where it sat on the ground. If it's white, find another melon. You want yellow, the color of butter.

Now look at the stem, which should have a black ring around the base. That blackness is crystallized sugar. Sometimes you find beads of black crystallized sugar on the rind as well.

A Watermelon Treat...

Watermelon Sorbet Recipe

1/2 cup sugar
1/2 cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
1/4 cup freshly squeezed lime or lemon juice
3 fresh mint leaves
3 pounds watermelon, rind and seeds removed, cut into chunks


DIRECTIONS
1. In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
2. In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
3. Add the slightly cooled syrup to the watermelon and mix well. Place in a 2-quart container, cover, and freeze for 3 to 4 hours.

Flake the mixture with a fork scoop it up and serve.

Twice Baked Bacon Cheddar & Chive Potatoes

Twice Baked Bacon Cheddar & Chive Potatoes

Thanks to Tom Topham, cook for Shift 3 at the Natick Fire Department for the inspiration for this recipe.

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 8 

4 large baking potatoes, scrubbed.

1 stick butter or margarine

1 pkg (12 oz) shredded cheddar cheese, 1 cup reserved for topping

8 strips bacon, cooked until crisp, drained, and chopped into 1/4” pieces

3 TB chopped scallions or chives

salt and pepper

Preheat the oven to 375. Stab at the potatoes a few times with a fork to keep them from exploding in the oven and bake the potatoes for an hour. Potatoes are done when the fork sinks easily in through the skin.

Bring the spuds out of the oven (leave the oven on), and slice them in half lengthwise (cool for a few minutes if necessary, or use an oven mitt so you can handle them). Use a spoon to scoop the potato out of the skins (careful not to damage the skins). Put the scooped-out potato in a bowl. Add the butter and mash with your fork or masher until you get to the consistency you like (you can beat them if you like fluffy potatoes). Stir in the cheddar cheese (reserve 1 cup of the cheese), the bacon, the scallions/chives, and salt and pepper to taste; Spoon this mashed potato mixture back into the potato skins on the baking tray, top with the reserved cheddar, and bake for 15 minutes or until golden.

https://www.phantomgourmet.com/recipe/twice-baked-bacon-cheddar-and-chive-potatoes