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.

[Danny]

Cool enough here to turn on the oven, so it is going to be scalloped cheesy potatoes and ham for supper. Lazy cooking for today and left overs.

[karstopography]

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Blistered Padrón and Shishito peppers. In the past, the Padrón peppers I have grown are almost all insanely hot and the shishito peppers all uniformly bland. I’d like to meet in the middle, at least with some of them.

Read that shishito seeds get tough the closer to maturity they get. Don’t want tough seeds. Also read Padrón peppers get way more spicy with approaching maturity. I’ll start with eating the little ones first.

I’m not a complete wimp about peppers, I actually like spicy food that’s meant to be spicy…to a point. I can handle hot jalapeños and even Serrano pepper heat. Get north of that and there’s where I wimp out.

[Jeannine Anne]

I have had a pork butt roast covered in spicy rub in a Zippie in the freezer since last night. Not sure yet what I am going to do alongside it, maybe something cheesy and something green but the butt will be cooked very slow so should be good. Maybe oven roasted spuds?? Oh and corn on the cob maybe. Sides are still in the planning department.

I did a big shop online yesterday , first one since Lent started s0 plenty of veggies etc to pick from.

[worth1]

Not many if any of y'all live in or around Killeen Texas.
But if you do and haven't yet try simply good burgers.
It's a one off establishment that makes one of the best burgers I've ever had.
Fries were so so but the burger I got was outstanding.
It was the Big Boy Floyd.

Simply Good Burgers Restaurant https://g.co/kgs/JCaoQ72

[karstopography]

The shishito peppers were outstanding! No tough seeds and very flavorful.

The padrón were borderline. The bigger ones were very hot and very angry, the smaller ones much more kind. I like the kinder ones.

[Cornelius_Gotchberg]

ATTN: @Tormato @Tormahto, as promised, visual proof of the lovely and long suffering Mrs. Gotch's signature Open-Faced Reubens...WESconsin Cheese melting down to seal...secure, if you's prefer...what lies underneath.

Just don't get no better'n this, am I right...?

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The Gotch