The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on July 02, 2011, 11:47:15 AM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x87995
Oh my.
elleng (1000+ posts) Fri Jul-01-11 08:55 PM
Original message
The Minimalist: Watermelon and Tomato Salad
Tomato and watermelon are both fruits, and they’re obviously somewhat similar in appearance, but it when it comes to flavor and texture, they’re opposites. I fell in love with the combination of sweet and savory, tender and crunchy. The addition of vinaigrette, scallions, blue cheese and a tiny sprinkle of cayenne pepper turns the pairing into a salad that satisfies every taste bud, and is pretty refreshing on a hot summer day.
http://dinersjournal.blogs.nytimes.com/2011/07/01/the-m...
I've never tried it, but if I did, I'd skip the scallions and peppers and dump some sour cream on it.
Lucinda (1000+ posts) Sat Jul-02-11 03:51 AM
Response to Original message
1. Hmm...a combination of flavors that I haven't tried yet.
Sounds really good too. Will definitely give it a try!
Man, one misses Mrs. Alfred Packer.....
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Watermelon is on sale here starting tomorrow so I have to pick some up. The only thing is it goes bad fast for some reason, any hints?
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Watermelon is on sale here starting tomorrow so I have to pick some up. The only thing is it goes bad fast for some reason, any hints?
Take it home. Eat it. Problem solved. You're welcome.
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Take it home. Eat it. Problem solved. You're welcome.
I can't eat the whole thing in 1 day though.
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I can't eat the whole thing in 1 day though.
You could try; watermelon's mostly water anyway.
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I can't eat the whole thing in 1 day though.
It keeps okay for a couple of days. You need a helper.
I bought one once that had apparently been frozen.
When I cut it, it ran out all over the countertop and onto the floor.
I mean, totally. The rind was as empty as a bongo drum.
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I'll totally make a mess tomorrow cutting it up and putting it in the storage container. No way could I eat the whole thing in 1 day and the darn thing only stays fresh a few days.
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I dunno, it might be good. But I kind of avoid tomatos. There is something about them. I can't really explain it. They taste fine but they just kind of "over power" my tounge. I just can't eat them unless they are almost buried by other flavors and I don't think watermelon can do that.
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Bally,
We always manage to keep watermelon longer by storing the unused portion in the refrigerator with saran wrap stretched over the exposed portion.
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For me, the key with both tomatoes and watermelon is to always eat them at room temperature.
They taste sooo much sweeter when they aren't cold.
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Room temperature tomatoes always, and watermelon cool (but not cold), or room temperature. Also, I always just eat the watermelon seeds.
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Also, I always just eat the watermelon seeds.
That's very odd. I do too, when I'm too lazy to pick them out. No intestinal hazard's ever happened.
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Watermelon!
Here's my take on it. Core a large plug out of it, pour in some good potent 'shine, replace plug, let stand for a few hours in a tube of ice, cut it up, and everyone that eats it will be really happy!!! :-) :-) :-)
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Bally,
We always manage to keep watermelon longer by storing the unused portion in the refrigerator with saran wrap stretched over the exposed portion.
I've tried that, I've tried everything. I think I just have to buy a smaller portion of it.
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I'll totally make a mess tomorrow cutting it up and putting it in the storage container. No way could I eat the whole thing in 1 day and the darn thing only stays fresh a few days.
I saw a recipe the other day on Better Homes & Gardens web site (bhg.com) for watermelon martinis. You could do it with the extra. :-)
Puree chunks of watermelon in the blender til smooth, then pour puree into a pitcher and keep in refrigerator.
To make the martinis....in a blender put some puree, some ice cubes, some lemon vodka, lime juice, and Cointreau or Triple Sec, bit of sugar. Blend until ice is chopped up. Pour into a martini glass. I'd rim the glass in sugar instead of adding it to the mix.
Can't remember the quantities, but recipe is under the recipe section, and I think it was called "summer drinks" or something similar, there were about 20 or so recipes in the category.
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Gross, I love both but not together.
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For me, the key with both tomatoes and watermelon is to always eat them at room temperature.
They taste sooo much sweeter when they aren't cold.
Yep!
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Watermelon is on sale here starting tomorrow so I have to pick some up. The only thing is it goes bad fast for some reason, any hints?
Buy it every day . . . it's more "European." :tongue:
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I saw a recipe the other day on Better Homes & Gardens web site (bhg.com) for watermelon martinis. You could do it with the extra. :-)
Puree chunks of watermelon in the blender til smooth, then pour puree into a pitcher and keep in refrigerator.
To make the martinis....in a blender put some puree, some ice cubes, some lemon vodka, lime juice, and Cointreau or Triple Sec, bit of sugar. Blend until ice is chopped up. Pour into a martini glass. I'd rim the glass in sugar instead of adding it to the mix.
Can't remember the quantities, but recipe is under the recipe section, and I think it was called "summer drinks" or something similar, there were about 20 or so recipes in the category.
I don't drink LOL. I just chopped it on and put it in a container. We're going to a picnic so I'll just bring some watermelon with me.
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Buy it every day . . . it's more "European." :tongue:
:lmao:
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I saw a recipe the other day on Better Homes & Gardens web site (bhg.com) for watermelon martinis. You could do it with the extra. :-)
Puree chunks of watermelon in the blender til smooth, then pour puree into a pitcher and keep in refrigerator.
To make the martinis....in a blender put some puree, some ice cubes, some lemon vodka, lime juice, and Cointreau or Triple Sec, bit of sugar. Blend until ice is chopped up. Pour into a martini glass. I'd rim the glass in sugar instead of adding it to the mix.
Can't remember the quantities, but recipe is under the recipe section, and I think it was called "summer drinks" or something similar, there were about 20 or so recipes in the category.
Eeeewwww.
A martini uses gin, never vodka, with a little ice.
You can drip in a tiny dollop of vermouth, but only to avoid admitting you drink straight gin.
You can add up to a half jar of olives, preferably the big ones stuffed with blue cheese.
Anything else makes it a drink for Barbie dolls.
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Eeeewwww.
A martini uses gin, never vodka, with a little ice.
You can drip in a tiny dollop of vermouth, but only to avoid admitting you drink straight gin.
You can add up to a half jar of olives, preferably the big ones stuffed with blue cheese.
Anything else makes it a drink for Barbie dolls.
MY martinis are Grey Goose vodka, no vermouth, and preferably the big blue cheese stuffed olives. :tongue:
I did have 2 lemon drop ones last night that were quite good. :yahoo:
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MY martinis are Grey Goose vodka, no vermouth, and preferably the big blue cheese stuffed olives. :tongue:
I did have 2 lemon drop ones last night that were quite good. :yahoo:
That actually sounds great, but I'd scratch the vodka.
Those olives are off the chart.
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Intelligence is knowing a tomato is a fruit, wisdom is not putting tomatoes in fruit salad
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Intelligence is knowing a tomato is a fruit, wisdom is not putting tomatoes in fruit salad
Wisdom is also the guy who first thought of smushing blue cheese into humongous olives.
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Wisdom is also the guy who first thought of smushing blue cheese into humongous olives.
I had one of those for the first time last week. Oh my gosh, was it good. :drool:
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Intelligence is knowing a tomato is a fruit, wisdom is not putting tomatoes in fruit salad
Good one. H5.
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Seems like some mighty bold flavors in there that could cause the watermelon to disappear into the background. Still I might have to try it and hope the saltiness of the cheese and the acid of the tomato and vinaigrette enhance the melon.
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Seems like some mighty bold flavors in there that could cause the watermelon to disappear into the background. Still I might have to try it and hope the saltiness of the cheese and the acid of the tomato and vinaigrette enhance the melon.
It won't, it's all wrong. Just trying to save you the trouble. :p
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I have never heard of blue cheese-stuffed olives. Don't they put an oil slick on the martini?
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Setting the stage for the perfect martini:
Ice in freezer, gin (my preference was Beefeaters) and olives (anchovy-stuffed for me) in fridge, vermouth in cabinet beside fridge.
Assembly:
Put ice in large glass. put gin and as many olives as desired in said glass. Open cabinet door and let gin SEE vermouth, and quickly close door.
Drink as desired.
:-)
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I have never heard of blue cheese-stuffed olives. Don't they put an oil slick on the martini?
Possibly, but it's a very small price to pay.
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I have never heard of blue cheese-stuffed olives. Don't they put an oil slick on the martini?
Depends on how long you leave the olive in the martini. If you eat the olive right away, no. If you let it sit there...it will "cloud" up the martini more than make an oil slick. I prefer to stuff my olives myself, rather than buy them prestuffed. The big green ones that are not packed in oil.
I tend to leave mine in at least until half gone. I like the flavor the stuffed olive gives the martini and the martini flavoring the olive.