1-on-1 with DP – 93.7 The Ticket KNTK - What is Barry eating: June 30th, 10:45am

Episode Date: June 30, 2022

Watermelon!!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You're listening to One-on-One with D.P. Sponsored by Mary Ellen's Food for the Soul on 93-7 The Ticket and the Ticketfm.com. You know, I would do the whole thing that D.P. does every time this song comes on, but I don't think I will. This is a great song, though. Ultimate Warrior. One of the greats. Barry Thompson's still on with us, joins us. Barry, what are we eating? Yeah. Okay, I'm going to start you with a quote. You ready?

All right. The true southern watermelon is a boon apart, not to be minted with commoner things. It is heath of this world's luxuries, king by grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a southern watermelon that he took. We know it because he repented. So what we are eating is watermelon. Hot summer day.

It is one of the things I like the most. And to tell you truth, I think there's some hydrating quality of the watermelon that's different that somebody's going to capitalize. I may get another sponsor with Joe Ambition. Ambition Letcher. There's a thing out there called watermelon water. And I really love it, Dallas Charlottesville. I'm going to talk to those people. So a cold slice of watermelon is always great, right?

and there's a way to kind of pick it. You want something that's kind of flat on one side. You know, you hit it or pluck it. It should sound dense and, you know, like thick thud to it. A lot of good watermelons out there. A couple of things I love to do with watermelon. One is to make watermelon juice or an aqua frisca out of it. If people don't know, it's one of the great ways to kind of slice of watermelon

so you get all of it just to slice it in and a slice of it. half and then slice off one of the in caps and then you want to place it on the fat side down and what you do is you just start to run your knife along the rind and that way you don't waste a lot of the watermelon

there'll be a little flex of the line that, the rind that are left, the little skin coated up you can just kind of slice this off and you wind up with all the watermelon so it's just like sometimes you cut in those little half moons right, there's some left in there so it's a great thing, great

slice it in half, slice off one cap, put the fat in down, and just start with your knife just going around and around, and it's regularly going to do it. Okay, so for Agua fraser, that'll allow you to get these big, nice, even chunks. For Agua frasca or watermelon juice, you're just going to put all that in a blender, blend it up. You may have to add a little bit of water, you know, to get it going. Once it's done, there's going to be a little bit of foam on the top. You should have a big strain or a big container, and you want to pour all.

that in and that pulp will be removed. And you can do that twice if you want to, depending how much you want. But the more that you, the pulp that you get out of it, the more delicious food. Some people will add a little squeeze of lime for that, sometimes it's fine by itself. You can just pour it over a big ice pitcher, and it's highly enjoyable. The other way is there's different versions of salads out there. If you like the combination of salty and sweet, think like a thing like a payday bar, there's other things that have salty and sweet in it.

Even if you like salty or sweet and spicy, a basic recipe is the watermelon, a little bit of feta, and some mint. You can make an easy kind of honey lime dressing to go with more good honey, we'll squeeze and lime, and, you know, you put your olive oil in there and the dressing if you want. If you wanted it spicy, you could throw a couple of halitayanas in there if you want to, but those are the two businesses. We're eating watermelon, and we're doing both watermelon juice, and to make Mom happy was into a watermelon salad. There you go.

Dang, I'm going to have to stop by the store now. And by the way, you could spike up your watermelon juice if you wanted to. Oh, yeah. Oh, yeah. Yeah, I mean, it's up to you. I've seen those bartender videos where they just kind of cut holes in the watermelon. They just stick an entire bottle of something in there. Yeah.

It holds the outside of it. It holds the alcohol. But the other way, it's when you make the juice, right? Now you can serve it out with cocktails if you wanted to just, you know, probably Bach, I think, would be good. Even had tequila in it. It's pretty good, too. Okay. There you go.

You get a nice cocktail out if you want. So I'm going to have a nice fourth weekend. That's what we're talking about. Absolutely. Well, Barry, thank you so much for joining us. Thanks for having me, guys. Yeah, have a good fourth, man. Yep, happy fourth to everybody out there.

That was Barry Thompson, Fairfax Football Academy. QB coach works with all kinds of different QBs from high school to college. Menter. Yeah. Great cook as well. Yeah. Now he's now, you know, telling us how to make some better watermelon beverages and, and. When he started talking about the juice, I was always thinking like, yeah, I can put some tequila in it.

Oh, yeah, right away. Yeah. Right away. I need to be hydrate. Blend it up, throw a little tequila, a little something in there. Okay. I might, I have some ideas for this weekend. Exactly.

It's going to be a good one. Jay, thank you so much for sticking with me for one-on-on-one. It was a great old school. I'll let you get on your way soon. We'll see you tomorrow, man. Super Secret agent stuff. Me and Jay Foreman again tomorrow, but we are setting you up for the captain. I believe Rashana's in the red room.

Nick will be here. They're going to talk about something. I don't know what, but they're going to get into it. Up next on the captain.