We dressed slices of our dried watermelon with smoked coriander, Maldon salt, dried calabrese peppers and olive oil. We added chive blossoms and young lamb's quarters leaves. We finished the dish with a spoonful of cold concentrated Minus 8 vinegar. We reduced the vinegar in the rotary evaporator. It gently removed the sharp acetic notes and emphasized the rich, complex flavor without cooking the vinegar. The dish was cool and complex, the chewiness of the melon allowing different flavors to shine through in each bite.
We hung a metal cord off of the flue damper on our oven. Then we attached the rotisserie spit from our toaster oven. We skewered a large zucchini, scored it, and hung it in the mouth of the oven. We twisted the cord to rotate the squash. While it cooked we basted the zucchini with butter seasoned with herb salt. The melted butter was in a bowl beneath the squash. As it cooked the juices flowed into the container. We continued to baste the squash with the combination of butter and vegetable jus. After an hour the squash was perfectly tender, it's flavorful essence contained in the bowl just beneath it. We sliced the squash and served it with the sauce on the side.