Fascinating.

I'd never have imagined such a co-mingling of flavors, but I can practically taste it. It tastes good. I absolutely adore a well-aged balsamic (the kind that drips like honey) on sweet / tart things.




Very interesting. Did you drain excess water, or somehow add *just* enough at the beginning?


Also, your pet rabbit is freakishly small.

I do not agree with salting watermelon. that is all.

I agree with this statement. Therefore I was quite surprised by the outcome. It was pretty damned incredible right down to the char flavor.

I don't agree with watermelon.

Nah, you have to try stuff like this. Doesn't always sound good, but can be amazing.

Like a peanut butter bacon burger.

....With a fried egg

I've tried salted watermelon. Granted nothing as fancy as what shooter posted, but in the same general spirit as that dish. Wanted to vomit. Dunno, maybe all the cheese/glaze/etc totally changes things.

You add just enough at the beginning, but if you need to add some more - it's not a huge deal. You want it to just cover the pasta. Ingridinet layout in the picture for done for the picture. You want pasta on the bottom and rest can be on the top initially as you want to make sure pasta doesn't stay dry on top as it will get soggy slowly and will stick.

While it all sounds very simple, there are a few items to keep in mind
- don't put too much pasta (in the picture there is a whole 450g pack, which is too much. You want anywhere from half to 2/3 depending on desired sauce/pasta ratio.
- use regular spaghetti, don't use linguine or capellini
- stir, stir, stir throughout the process
- add favorite cheese (grate it) at the end of cooking, but before serving

On the subject of watermelon:
When I was a kid, you could go to a local produce store and buy pickled/fermented watermelon from a barrel. There would be about a dozen of them in brine. You pick one, get it put it in plastic bag and take home. Strangest way to eat it that I've ever tried. I can't even describe the taste, but the closest I can is this: it's a watermelon that kind of tastes like a barrel pickled cucumber, but then is still a watermelon. The texture can be a bit off-putting as it becomes really soft and mushy if pickled for a wile.

https://cimg6.ibsrv.net/gimg/www.mia...efab2aa38d.jpg


These days it's slowly making its way into the states:
https://www.thefooddictator.com/the-...1%D1%83%D0%B7/

Pickled Watermelon, A Russian Delight ? Extra Slaw

https://www.saveur.com/article/Recip...led-Watermelon



https://cimg5.ibsrv.net/gimg/www.mia...f85a94c8a7.jpg

oh I'd eat that watermelon salad like that. im just saying: salt + watermelon = bad.

however: pineapple + pizza = good

coincidentally : anything + pizza = good

For the record, it was lightly salted and lightly peppered and those flavors were well in the background.

Last night, went off in a different direction. Rig ship for maximum tabbouleh.

https://cimg3.ibsrv.net/gimg/www.mia...050459c9d7.png



I'm so very happy to have the new, larger food processor. Parsley is tedious as hell to work with if you're doing it by hand, and tabbouleh requires a lot of it. Two batches and done, including all of the mint and the scallions.

https://cimg7.ibsrv.net/gimg/www.mia...6bc572fd28.png



Add four diced roma tomatoes, one diced English cucumber (I quartered it lengthwise, then used the mandoline plate in the Cuisinart), 1/2 tbs minced garlic garlic, 1/4 cup lemon juice, a dash of salt and pepper, and some olive oil. Mix with bulgur (3/4 cup medium-grind, tossed into 1.5 cup boiling water and a few shots of lemon juice and olive oil, and left to soak off-heat for an hour) and viola!

https://cimg3.ibsrv.net/gimg/www.mia...5791f7ca07.png




This was a night-before prep for lunch the following day. Plate with some mixed olives and a nice chunk of Sirene cheese from Bulgaria. I didn't even know this was a thing until I tried some at the market a few days ago. It combines the best attributes of Feta and Chèvre. Funkier and more tart than Feta, but firmer and more crumbly than most soft goat cheeses. Good stuff.


https://cimg2.ibsrv.net/gimg/www.mia...0a5af2889a.png



I also discovered a secret: Sprinkle a little cinnamon onto the tabbouleh. Seriously good.

I'm still trying to find a store around here which sells Mizithra. I miss that cheese...

Balsamic Honey glazed Brussels Sprouts
 

I guess it's been a while. We have these quite a bit and never tire of them.

1 lb Brussels sprouts, quartered & peeled
Olive oil
Balsamic glaze
Honey
Pickled red onions (I kick mine up just a bit with some Sriracha)
Sea salt
Fresh cracked black pepper

Roast at 450° for 30 minutes (I have a convection oven so your time /temp may differ. If normal oven try 500°)

Quarter and peel the outer layers of leaves (hint, if you like more crunch pull more of the leaves away so they toast), add 4-5oz of pickled red onion and toss with olive oil to just coat (don't soak). Season with sea salt and fresh cracked black pepper to taste. Put in heated oven and stir a few times during the roasting to get a 'crunch' on the lower leaves.

https://cimg2.ibsrv.net/gimg/www.mia...5235584bfe.jpg


When the final 5 minutes, drizzle balsamic glaze and honey over the sprouts and toss to coat. Put back in to roast another 5 minutes or to suit your taste (I like mine toasted).

Enjoy.

https://cimg4.ibsrv.net/gimg/www.mia...f6948d08a8.jpg


Here paired with butter roasted salmon.

https://cimg3.ibsrv.net/gimg/www.mia...8727a278c6.jpg

Nice.

I've had some amazing toasted brussels sprouts. The best, I think, was at a sidewalk cafe in Asheville, NC, where they were mixed with a bit of pork belly. I wish I could remember the name of the restaurant... My memory is that it was towards the edge of town...

You're making me wanna replicate your recipe here.

EDIT: Lexington Avenue Brewery, aka The LAB. 39 N Lexington Ave, Asheville, NC 28801. I don't see them on the menu at present, but regardless, this spot merits visiting if you find yourself in the area.

Similar experience.

Order Brussel Sprouts as a side to a great roasted 1/2 chicken. Very simple, garlic/onions/bacon/slight drizzle of Balsamic. Just amazing something so simple can be so good.

The Tavern

Now that I think about it, these were astonishingly good, too:

https://cimg4.ibsrv.net/gimg/www.mia...f9978f1fe1.png


Same concept, from a place called Lillie's Q here in Chicago, which turned out to be a fantastic BBQ joint in general. (I know- Chicago BBQ? Easily rivaled anything I've had in TX / TN / GA.) Y8s and I were discussing Tri-Tip earlier, and I couldn't remember the name of the place here in Chicago that does it well. This is that place.

My favorite Brussels might have been Brix in Napa Valley, CA. Close contender for first is Liberty Tavern in Arlington, VA.

and this is my favorite recipe for sprouts:

https://www.allrecipes.com/recipe/21...n-cream-sauce/

brussel sprouts is something i have to order if it's on a menu.

I refer you to post # 1298 in this same thread.

https://cimg5.ibsrv.net/gimg/www.mia...bd136691e0.png

Forgot to take pictures, we went tried a new to us place last night for dinner over in Nichols Hills (richest suburb in the state). It was the most modern, filled with upper-middle class/upper class, milquetoast white people "pub" I've ever been in.

However, the bacon-wrapped meatloaf stuff with blue cheese with a side of andouille and bacon mac and cheese was insanely good.

Better half had their "Republic Burger," Gruyere, arugula, caramlized onion bacon jam, fried egg, pretzel bun, with the vermont cheddar beer cheese soup.


And they had Dogfish head 90 minute IPA on tap. Pretty outstanding dinner.

I am envious of your bread.