warning warning, food porn alert.
i'll probably end up getting hauled off to jail for taking pictures of naked fruits and veggies.
hello, my name is bothenook, and i'm a food junkie. i have realized that after 52 years that i need som.. uh, wrong thread.
anyway, this isn't the first, and for you food perverts that may have missed the naked orange, just follow the link
hello, my name is bothenook, and i'm a food junkie. i have realized that after 52 years that i need som.. uh, wrong thread.
anyway, this isn't the first, and for you food perverts that may have missed the naked orange, just follow the link
posted by bothenook at 22:09
4 Comments:
How the hell did you get the rind off of that?
i use the same basic technique as i do for peeling butternut squashes, or even oranges that i'm going to cook with. slice the top and bottom off, upright on one sliced end, and cut down, removing the rind/peel/skin.
works good. it also helps to have a stout, sharp blade. the santuko is perfect for watermelons. i've even used my electric knife at times peeling squashes and other hard rind veggies this way.
I don't believe I've ever seen a nekkid watermelon. And I have consumed quite few in my time.
As a point of culinary historic interest, here is a technique I learned from my grandfather(b.1889) and used myself for many years as a staple batchlor workingmans dinner. It will not work on modern stoves.
When you get up in the morning, take a large can of pork and beans(my favorite was dennisons ham and limas), poke single hole in top with srewdriver. Place can directly above burner pilot light. Go work for 12-14 hours. Come home. Open can. MMMmmm!
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