ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Selecting a good watermelon

Misc.
I usually find the store's produce manager and look him straight in the eye, give him a friendly smile, and ask him to pick out a good one for me. LOL! I've never been steered wrong!

Susan, Hawaii
MsgID: 0056627
Shared by: Susan, Hawaii
In reply to: ISO: How to select a good watermelon
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: How to select a good watermelon
  Elly, Ohio
2 Good watermelon
  Janet/MO
3 Watermelon
  Tracey, CA
4 Thank You: Thanks, Tracey! I'll check it out! (nt)
  Janet/MO
5 Selecting a good watermelon
  Susan, Hawaii
6 Thank You: Thanks a lot Janet, Tracey and Susan
  Elly, Ohio
7 Ripe Watermelon..
  Mickey,Mo.
8 Ripe Watermelom - Knock Method
  sugar/spiceTX
ADVERTISEMENT
Random Recipes
  • Venetian Style Cuttlefish (Seppie alla Veneziana)
  • VENETIAN STYLE CUTTLEFISH (SEPPIE ALLA VENEZIANA) "This recipe is simply delicious and really easy to make. The best way to serve them is with polenta." 2 lbs. cleaned cuttlefish 1 small onion finely chopped 2 cloves...
  • Skeleton Bread (using frozen bread dough)
  • SKELETON BREAD Serve with Green Slime Spinach Dip ( see recipe ). 8 oz frozen bread dough (1/2 of 1 lb pkg) 1 egg, beaten 1 tbsp water 1 tbsp poppy seeds Thaw and...
  • Blue Cheese Apples (Today Show - Dec. 12, 2007)
  • BLUE CHEESE APPLES 3 tblespoons butter, melted 6 medium red or green apples, like Pippin, Gala, or Jonathan 1/4 cup apple juice or water 1 cup port, red wine, or more apple juice 1 1/2 cups crumbled blue cheese (about...
  • Baked Chicken Thermidor
  • Baked Chicken Thermidor 2 cups cooked chicken meat, cubed or shredded 1 cup diced celery 1 cup frozen peas 1 (5 ounce) can water chestnuts, drained and coarsely chopped 1/2 cup toasted sliced almonds, divided 2 table...
  • Egg and Bean Burritos
  • EGG AND BEAN BURRITOS FOR THE FILLING: 1 1/2 cups refried beans 1 can green chiles 4 large eggs 4 large egg whites 1 teaspoon cornstarch 1/3 cup chopped fresh cilantro 3/4 cup salsa,...
ADVERTISEMENT
  • Tomato-Cream Penne with Vodka (using evaporated milk)
  • TOMATO-CREAM PENNE WITH VODKA "This dish, officially known as Penne alla Vodka, is a staple on the menus of many posh Italian restaurants. The rose sauce, however, is traditionally made with cream, which can taste ext...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Selecting a good watermelon
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!