Two Things That I Don't Understand and One That I Do

The August version of Bon Appetit landed here yesterday.  As always, I read it avidly.  And I noticed that in at least five recipes, one of the ingredients was "tomato water."  M.y goodness, you mutter to yourself - "What's tomato water?  Tomatoes don't pee - or do they?" 

It's a real no-brainer, despite the exotic name.  Put a colander in a bowl big enough to hold it.  Put chopped tomatoes in the colander and let them drain.  The subsequent fluid is "tomato water." 

The other thing I don't get is:  grilling half a head of lettuce - any kind.  The editors raved about how it brings out and deepens the flavor of the lettuce.  As most lettuces are tasteless anyhow (being composed of something like 90 per cent water) I fail to share their enthusiasm. 

But (finally) here is something I do know about!  Pickled watermelon rinds.  My mother made them every summer.  Watermelons were plentiful in Kansas City, MO. in summer and it is a Midwestern habit not to waste food.  Plus:  there were no watermelons in the Midwest in winter. 

Bon Appetit's recipe didn't look right to me - my mother used cloves, cinnamon sticks, allspice and most importantly - pickling spices. 

BON APPETIT'S PICKLED WATERMELON RINDS
1 four lb. watermelon.  Halve it and use a peeler to remove the tough green outer shell.  Remove the pulp for another purpose and set aside.

Now slice the rind in 1 in. wide pieces and trim the pieces so that you have  neat- looking small cubes..  Now you're ready to -
     
Take 1 Serrano chili, thinly sliced
1 One-inch piece of peeled ginger, thinly sliced
2 star anise pods
1 teas. black peppercorns
1 cup sugar
1 cup unseasoned rice vinegar
and the watermelon rind
Put a 1/2 cup of water in a saucepan and start boiling to a simmer.  Let it simmer for about five minutes and then remove from the heat and let it cool.   

Transfer the whole mess into airtight containers and let them chill for 12 hours.  They should keep for two weeks.