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Original post made
by Walter E. Wallis, Midtown,
on Jul 21, 2008
Its nice to see you posting something comprehensible.
Try this site:
I think step #3 may be the key (using a skewer to create "entry
channels" into the flesh after opening up a hole).
Use a very sharp paring knife to carve out a thin deep crescent along the length. Leave a high dam of rind at each end. Spike to spec. Replace the cutout before the final pour fully seeps in. When the room stops spinning tell us how it worked.
I shall try both methods. Perhaps Palo Alto can become the watermelon spiking capital of the world.
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