Saving The Sweetest Watermelon The South Has Ever Known : The Salt : NPR | Quality Sunflower Seeds Kernel

LOCK HAVEN — Who spends five months out of the year nurturing a normal size pumpkin until it grows into a gigantic one weighing more than 1,000 pounds that has to be removed from the garden with a back hoe to be transported to a pumpkin competition?

To use in a stir fry, remove the rind’s outer layer of green skin with a knife, reserving the white part to julienne into matchsticks. Sautéed over high heat, the rind will soften in as little as 5 minutes, absorbing the flavors of what it’s placed within. Watermelon rind is most commonly incorporated into Asian-inspired dishes, sautéed alongside ingredients such as sesame oil, soy sauce, ginger, and garlic. Add in carrots, peppers or other veggies, and a protein such as shrimp, tofu, or chicken, to craft a quick and effortless meal.

Taco Bell, being the innovative food institution that it is, still found a way to make the Watermelon Freeze mimic an actual watermelon. You may have noticed a few black specks in the cup. Well, not to worry. The pink-colored drink is made with small candy that look like watermelon seeds, according to Taco Bell. This wouldn’t be a true watermelon drink if it didn’t have seeds, right? In fact, the black candy seeds might just be what takes Taco Bell’s Watermelon Freeze to the next level (for me, anyway).

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The fine print does recommend the drink only be consumed by kids four and up, so it’s probably best to keep it out of the hands of any little ones. The 16-ounce drink costs $2.29, and joins the Mountain Dew Baja Blast and Strawberry Skittles Freeze on Taco Bell’s frozen drinks menu.

“When we get them, they are barely out of the water 24 hours,” says Omar, placing the shells aside to reuse for plating. He’ll do little else to the round, fleshy pearls but cut them into chunks, toss them with olive oil and flaky salt, and gently splash them with water. Then he’ll top them with clarified butter and a bergamot-scented sabayon that he vigorously whisks by hand for 20 to 25 minutes. “You have to stop it at the right point,” he says while spooning the bubbly sauce onto the glossy shellfish. “Not cooked enough, and it will fall and separate; too cooked, and you get scrambled eggs.”

As a tree nut, its nutritional value is similar to other nuts, like almonds or walnuts. Food technologists have experimented by making cottonseed milk, crackers, cookies, nut butters and chopped-nut substitutes, Hake said. The protein could also be extracted and made into a powder that can go into energy bars or flours, Rathore said.

It starts with bread service, a simple slice or two served with a different dip or spread every visit: Perhaps olive oil laced with herbs and duck fat, salty whipped feta, smoky salmon mousse or a sweetly lush quenelle of silky pureed chicken liver.

1. There are tens of thousands of small enterprises in the country that make great products – products that generate income for low-income groups and/or are great for the environment.

Now for the #OmNomNom. The star requests "HEAVILY SEASONED" juicy baked chicken (legs, wings, and breast only), steamed garlic broccoli, lightly seasoned steamed spinach, and Pepsi products are what Business Insider list for Bey’s backstage food.

Little-known fact: L’Hostaria sommelier Carlos Valenzuela and manager Fabrizio Brovelli have a passion for hunting and smoking Colorado game. Enjoy the bounty of their expeditions, prepared off-menu by chef Ruben Bonomi—craveworthy smoked salmon this week, too—to pair with impeccable imported Italian wines. Just ask. 620 E. Hyman Ave., 970-925-9022, hostaria.com

Now that we’re officially into summer (hip hip hurrah!) watermelon is a constant in the shopping cart.