Whatcha Cooking today?

[Danny]

Good looking chili, pepperhead !

It is going to be a ham, ham, ham week here, Ha. Craving carbs, I may cook up some cheesy scalloped potatoes and cauliflower and slip in some thicker ham slices under it, making it a one pot dish. If I make enough, I could repurpose any left overs to a ham/cheesypotato croquet thing rolled in panko and fried ( aka how to make a little unhealthy thing into a really unhealthy thing !). If I added some greens to the croquets, lik maybe aspargus pieces, would that make it less baddddd?!!

[karstopography]

Haricot Verts. Sous Vide NY Strip. First time having the beans blanched then sautéed with garlic this year. I gave my mom the first big batch of beans.

The beans were outstanding. Mix of Emerite, 75%, French Gold, 10% and Carminat 15% pole Beans, green, gold and purple, the flag of St. Vincent and the Grenadines. I really can’t tell the difference between the beans, I might be woofing them down too fast, they all taste so good to me. My wife nailed the timing on the cook for the beans, definitely not mush and not crunchy crisp semi-raw. Tender with some backbone.

Sous Vide the strip @129° for 2 hours. Seared both sides for about a minute after. One 15 ounce choice strip to share, plenty for two people.

[worth1]

Hamburg steak with onion and bell pepper.

[Danny]

Fried potatoes and onions, a slice of that ham, a fresh mango later for dessert maybe.

[worth1]

Homemade hamburger helper cheese burger Mac.
I control the salt not the big processed food giants.