Barbecued Watermelon, Pickled Watermelon Rind, Kohlrabi, Basil, Whipped Feta

SpeakEasyChef · 2022-08-01T01:32:56+00:00

Safe bet is equal parts vinegar (5% + acidity) and sugar with a big pinch of salt. Add a spoonful of pickling spice per 250ml of brine (I add a bit of turmeric for color). Bring it all to a boil and adjust from there with water if it's too intense.

SpeakEasyChef · 2022-08-01T01:18:42+00:00

It doesn't taste like anything on its own, which is why it takes so well to pickling. So it'll taste like your brine of choice. The unique bit is the texture. It requires some cooking in the brine (until translucent), but beyond that, it stays pretty crisp.

SpeakEasyChef · 2022-07-31T23:04:48+00:00

Respectfully, the kohlrabi and rind serve two separate purposes. The kohlrabi is primarily for texture, while the rind requires pickling to be palatable and is therefore on the plate for acidity (and to utilize the majority of the watermelon). If I was forced to remove an element, it would probably be the kohlrabi since I still get some crunch from the rind. 👍

SpeakEasyChef · 2022-07-31T22:53:06+00:00

Thick slices cooked briefly over high heat on the charcoal grill and then immediately chilled. That serves to almost recreate the texture you'd get from compressing in a vacuum chamber.

SpeakEasyChef · 2022-07-31T22:11:37+00:00

Thanks! No, just a squeeze bottle. I bring feta, mascarpone, and a bit of cream to room temp and then process in the vitamix until smooth and aerated. Then straight into the bottle and refrigerate. If it's chilled quickly enough, it stays really light and airy.

SpeakEasyChef · 2022-07-31T21:26:38+00:00

Basil oil and the pickling brine from the watermelon rind (rice vin, turmeric, sugar, coriander, mustard seed, bay leaf)

SpeakEasyChef · 2022-07-31T18:29:50+00:00

Thank you. And yes. There is a basil oil and the pickling brine from the watermelon rind. It has rice vinegar, sugar, turmeric, coriander seed, mustard seed, bay leaf, and salt.

SpeakEasyChef · 2022-07-29T15:32:42+00:00

Unfortunately

SpeakEasyChef · 2022-07-29T03:12:34+00:00

It was an accident. In fact, she asked why I did it.

SpeakEasyChef · 2022-07-29T01:38:39+00:00

It grows wild throughout the northern hemisphere. I'm sure somebody sells it, but I've always treated it as a foraged edible weed.

SpeakEasyChef · 2022-07-29T01:36:43+00:00

I'm not even over 200lbs. This is far from a regular occurrence.

SpeakEasyChef · 2022-07-29T01:17:07+00:00

She's such a cool kid. That said, parenting is hard. It's mostly hard. And that's coming from a parent who has access to consistent weekday childcare.

SpeakEasyChef · 2022-07-29T01:14:23+00:00

Honestly, you don't. You just do your best and then use a fork to pick up the pieces.

SpeakEasyChef · 2022-07-29T00:59:23+00:00

Imagine a burger the size of a pizza that you just cut into wedges.

Wait. This might be a good idea. Nobody take my idea.

SpeakEasyChef · 2022-07-29T00:53:19+00:00

This one was in Marietta, Ga

SpeakEasyChef · 2022-07-29T00:49:17+00:00

We're letting her have some autonomy and make independent food choices, but I have to agree. She fucked up on that one.

SpeakEasyChef · 2022-07-29T00:47:48+00:00

Those are fried bacon strips, and I had to take them off and eat them separately to fit the burger in my face. It was...overwhelming.

SpeakEasyChef · 2022-07-29T00:46:21+00:00

In my defense, I couldn't finish it. I usually eat less than 2000 calories per day, and this thing (without the tater tots) was like 1800. I couldn't even cheat right on my cheat day.

SpeakEasyChef · 2022-07-29T00:43:04+00:00

Correct

SpeakEasyChef · 2022-07-29T00:30:05+00:00

It was a load-bearing knife

SpeakEasyChef · 2022-07-29T00:24:11+00:00

They're all over the place. There are several throughout the Southeastern US.

SpeakEasyChef · 2022-07-29T00:23:34+00:00

Oh absolutely

SpeakEasyChef

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