I didn't buy the mandolin to just pull out during the holidays.
I'm getting a lot of use out of it.
The onions are salted and draining water out of them for frying.

Blistered some sugar snap peas with a dab of butter and garlic finely minced, followed up into the same pan after the peas with some bigger shrimp. When almost cooked, after just a minute or so, added in some salsa to the left over butter/garlic and shrimp. Finished the shrimp in the sauce, lunch. Dessert was 2 little mandarin oranges.

Not exactly convenient but a noble endeavor.
Homemade chips and string potatoes and fried onion strings.
I had a bag of older potatoes that needed attention so this is a way of preserving them.
Onions going on hamburger later on.
Ounce you figure out the oil temperature you need to set your stove at and the time you need to check it's pretty easy.
Not like ya gotta stand in front of the stove all day.
I've been watching or listening to videos and doing other stuff.
Spices on fried potato trash pile are freshly ground black pepper and Knorr shrimp bullion powder.
The onions had the water squeezed out of them and dusted with flour.

Going to Air Fry these Padrón peppers. My Padrón peppers have been extra spicy, but I’m going to give these a shot anyway. 8-9 minutes at 400°.

This is probably the most ridiculous hamburger I've ever made in my life but it's actually good.
I'm only going to eat half of it.
Almost nailed it on the fried cheese thing.
I could have had the oil down below 350F and let it thaw a little maybe.

Meat patty thin like they have at the restaurant.

The Padrón peppers were inedible because they were far, far too spicy. So spicy, far, far beyond any serrano heat that I’ve encountered, that only swishing milk around in my mouth for several minutes took the burn to a tolerable level. So spicy that one tiny Padrón pepper gave me instant and intense hiccups. Wife spit hers out instantly and still had a horrible reaction.

I wonder if these peppers I have are actually Padrón?

It sounds like you got the wrong peppers, @karstopography, as the padrón pepper I grew, and I've seen the description for, was very mild - 1,500-2,000 SUs. I have a similar one now - pedrón - but it's also mild.

@karstopography
I read some can become extremely hot.
Lots of it from late season older plants and or lack of water.
This holds true for the poblanos I grew one year.
In September they were hotter than any jalapeno I ever grew and jalapenos can be extremely hot.
I mean these things would light you up and give you the shakes they were so hot.
In the beginning they weren't hot at all.
The same with the habaneros I grew.
The older the plants the hotter they got.
Jalapenos the same thing.
Always beware of late season peppers and test them before you make your usual recipe.
If not you might end up ruining your meal.
The scovill scale isn't really that reliable many times and it all boils down to what an individual can tolerate.

@worth1 that’s probably it as I’ve been mostly neglecting my peppers and they’ve been not getting much water at times. The padrón are especially fragrant and smell delicious, but, oh boy, they are far too painful to enjoy.

Sheesh! October already?

Today's the 275th day of 2023 Declared Year Of The BLT (viewtopic.php?t=4426) which means there's but 90 left.

Make 'em count, like today Monday Morning BLT Brunch at the Casa del Gotch, from left oversized Sheboygan Heirloom, Greenbush Italian, Lemon Boy, and Pink Magic: Sliced, and filling the kitchen with devilish freshness: And ready to go: The Gotch

I made another batch of that fav lentil salad of mine, last night, with that large batch of cherry tomatoes that I had - I ended up with 7 c of them. And I had a 4 qt bowl filled with the salad, after having a small bowl of it.

Finally getting a few tomatoes after a disaster of a season. So BLTs will be on the menu for as much as possible.

I'm breaking all the food safely rules but I'm not sick.
Yesterday I opened up a container of cottage cheese I had bought and it had expired by about a week.
I had not been opened.
It had separated but wasn't off color moldy or do it smell or taste bad.
It had just solidified and had clear whey in it.
It was more of the look and texture of homemade cottage cheese.
I made my beloved mayonnaise sugar and pineapple junks dish out of it and ate some to no I'll effect.

It's Catholic meatless Monday.
Catholics don't consider fish meat and I'm having fried fish.
So there.

Another stew here today.
I bought mushrooms because, they're one of the few veggies that hasn't gone up in price. Bought some for mom as well but turned out she already had more than she could use, as the cousins unloaded their fridge contents to her before they left town. So I gave her the Red Shepherd peppers and took a double mushroom hit.
The only problem with mushrooms, you have to use them right away. So it has already been a couple days, time is now.
This was the best deal I could find on beef. I always chop it up pretty small and IDK why they charge a fortune for 'stewing beef' that you would barely fit in your mouth the pieces are so large. Definitely better off cutting it up myself. Going for a traditional french seasoning this time, bay, thyme, rosemary, wine. Garlic to mince and a big weeper onion, of course.
And a fistful of mokum carrots, the only thing the vole didn't eat.

Moo Shoo Shrimp Bowl. Supposed to be served with plain rice, but I can't get myself to throw out good lime zest, so I ate it with lime rice, lol.

Obviously did not take time to clean up the bowl and presentation before taking the picture. I was hungry, lol.

[url=

I've got a small kettle of pinto beans on the stove.
It's got hard bacon jerky in it leftover from the baked bacon I made.
Simple spice.
Dash of chili powder cumin and chicken bullion powder.
I'll put some Mexican oregano in it later.

Going where no fool has gone before.
I toasted some..
Fenugreek seeds and whole cumin seeds and ground them.
Added ground turmeric.
Two cloves sliced garlic.
Chipotle powder.
The flavor of the juice is out of this world.
And yes I can taste the fenugreek seeds but not unpleasant with the other spices.
It's another East meets West dish.
I'll be using and experimenting with more fenugreek in the future.

Here's the beans and I also made a couple of cups of toasted rice to go with it.
Added whole cumin seeds to the mix as well.
Tomato chicken bullion powder was used for the salt.
I had to go back for seconds.

Actually, not cooking - too hot to cook! I had my first braunschweiger sandwich on some pieces of that Russian black bread, with some slices of a fairly sweet onion, and about 4 hours later, I had another! Both times I had some tomatoes, cut up, and with this second sandwich, I had a long dill cucumber spear.