Let's Cooking: TNL!

[Josh]

Get a chamber vac and make watermelon meat.

I would like to know more.

[icarusfall]

Really, it was an aside. A chamber vac is super expensive commercial equipment. Cheap ones go around a grand.

What it does though is cryo vac watermelon hard enough to compress it into a much more dense version of watermelon. Has a texture like jerky.

[Josh]

You should mail me some.

[icarusfall]

Our vac can't pull enough pressure to compress.

The new one'll be The Business.

[Hubbitron]

If you could shape that watermelon meat properly, I would like to see if it fits up my ass.

[icarusfall]

So angry.

[Fe 26]

I for one, would like some watermelon jerky.

Make some fried chicken jerky and make it where you can sell it in a twopack at gas stations and you will be a Billionaire.

oh oh! and package a little pecan pie with it.

[icarusfall]

From the facebook:

I'm thinking about wings...

Maybe a big turkey wing sous vide and super-crisp fried w/ wood-aged apple-hot sauce / charred-lemon celery root puree / blue cheese foam.

I think y'all'd like that...

[Rtificial]

Been awhile but I'm back. I'll have to catch up later, when on a computer. I'm currently working for an upscale resort in their fine dining restaurant as the pantry/pastry chef on the line. I'll post some food pics soon.

As for vanilla beans, we have bags of em at work. Soak the used pods in liquor to make your own vanilla extract. I tried out for a local famous restaurant long ago and on the dessert menu was fruit sushi. They sous vide the watermelon and cantaloupe and it comes out looking like sashimi along with the pistachio ice cream as the wasabi.

[icarusfall]

Joey and I were working on a watermelon-as-sushi dessert. Watermelon-fish, shredded coconut-rice, pistachio puree-wasabi, peeled plum skin-nori, tamarind-soy sauce.