The perfect grilled cheese sandwich has been discussed a couple of
times here.

But...last night, I used up all the sharp cheese in pimento cheese
spread. So.... we had, to everyone's delight, grilled pimento
cheese on whole wheat Accompanied navy bean soup. They were great!

A local restaurant, Litton's, feature their Thunderroad burger that is
topped with pimento cheese and jalapeno peppers. They are so good!

http://www.littonsburgers.com/menu/burgers.html

"Mr. Bill" > wrote in message
...
> The perfect grilled cheese sandwich has been discussed a couple of
> times here.
>
> But...last night, I used up all the sharp cheese in pimento cheese
> spread. So.... we had, to everyone's delight, grilled pimento
> cheese on whole wheat Accompanied navy bean soup. They were great!
>
> A local restaurant, Litton's, feature their Thunderroad burger that is
> topped with pimento cheese and jalapeno peppers. They are so good!
>
> http://www.littonsburgers.com/menu/burgers.html
>
I'm a non-Southerner and I really want to like pimento cheese and the idea
of it, but when I read about what it really is, it seems like it would have
a repulsive mouth feel. It's shredded American cheese, right? Please
explain more about pimento cheese to me. Is it only used for sandwiches.
Janet

Janet Bostwick wrote:

> I'm a non-Southerner and I really want to like pimento cheese and the idea
> of it, but when I read about what it really is, it seems like it would have
> a repulsive mouth feel. It's shredded American cheese, right? Please
> explain more about pimento cheese to me. Is it only used for sandwiches.
> Janet
>
>
It is NOT (repeat: NOT) traditionally made with American cheese
(whatever that stuff is..I've never really figured it out and never buy it)
In *my* world it is made with cheddar, although it doesn't have to be
fancy cheddar. It can be a very simple cheese spread filling for
sandwiches or celery. I just attended a ladies tea reception after a
meeting recently and the hostess said her pimento cheese was simply
shredded cheese, Hellmann's mayo, pimentos and a bit of cayenne.
Simplicity to the extreme yet delicious all the same.
A local butcher makes some for sale and adds bacon which isn't common
but I'll try it sometime.
This next week in Augusta, Georgia, enormous quantities of pimento
cheese will be consumed as the world descends on the Augusta National
Golf Club for a little tournament. The hosts are known for their pimento
cheese sandwiches and I always make it a point to get one or two. It is
a wonderful thing to enjoy with a beer.

Goomba wrote on Mon, 30 Mar 2009 09:32:36 -0400:

>> I'm a non-Southerner and I really want to like pimento cheese
>> and the idea of it, but when I read about what it really is, it seems
>> like it would have a repulsive mouth feel. It's
>> shredded American cheese, right? Please explain more about
>> pimento cheese to me. Is it only used for sandwiches. Janet

>It is NOT (repeat: NOT) traditionally made with American cheese
>(whatever that stuff is..I've never really figured it out and never buy
>it)

Unfortunately, "American Cheese" is often emulsified cheddar cheese!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Goomba wrote:
> Janet Bostwick wrote:
>
>> I'm a non-Southerner and I really want to like pimento cheese and
>> the idea of it, but when I read about what it really is, it seems
>> like it would have a repulsive mouth feel. It's shredded American
>> cheese, right? Please explain more about pimento cheese to me. Is
>> it only used for sandwiches. Janet

> This next week in Augusta, Georgia, enormous quantities of pimento
> cheese will be consumed as the world descends on the Augusta National
> Golf Club for a little tournament. The hosts are known for their
> pimento cheese sandwiches and I always make it a point to get one or
> two. It is a wonderful thing to enjoy with a beer.

The instant I saw pimento cheese I thought Goomba must be
on her way to the Masters soon. Forever linked in my mind.
I've never actually had pimento (pimiento?) cheese, myself.

nancy

Goomba wrote:
> It is NOT (repeat: NOT) traditionally made with American cheese
> (whatever that stuff is..I've never really figured it out and never
> buy it)
> In *my* world it is made with cheddar, although it doesn't have to be
> fancy cheddar. It can be a very simple cheese spread filling for
> sandwiches or celery. I just attended a ladies tea reception after a
> meeting recently and the hostess said her pimento cheese was simply
> shredded cheese, Hellmann's mayo, pimentos and a bit of cayenne.
> Simplicity to the extreme yet delicious all the same.
> A local butcher makes some for sale and adds bacon which isn't common
> but I'll try it sometime.
> This next week in Augusta, Georgia, enormous quantities of pimento
> cheese will be consumed as the world descends on the Augusta National
> Golf Club for a little tournament. The hosts are known for their
> pimento cheese sandwiches and I always make it a point to get one or
> two. It is a wonderful thing to enjoy with a beer.

Pimento cheese on crackers, stuffed into celery or just dipped with
Frito's tastes pretty yummy. It is simple to make; shredded sharp
cheddar, a jar of chopped pimentos and enough mayo until you reach the
right consistency. Chill in the fridge for a few hours, but overnight
is better. You do not taste the pimentos until the flavors have blended.


Becca

Nancy Young wrote:

> The instant I saw pimento cheese I thought Goomba must be
> on her way to the Masters soon. Forever linked in my mind.
> I've never actually had pimento (pimiento?) cheese, myself.
>
> nancy

I'll be scoping it out today actually! I'll try to remember to
photograph the menu board at the concession stand since there won't be
anyone about to muck up the shot. Last year they added "Masters Chips"
(potato chips) and Masters labeled Moon Pies.

And I just checked last years photos and upon zooming in on the
ingredient label I'm SHOCKED to find that the mass produced (yet freshly
made daily!) "pa-menno" sandwiches ARE made from blended American
cheese. I'm stunned as no one I've known, or read about in yearly
articles about these southern staples ever admit to using it. And I hold
the AGC to high standards since they run an *amazing* tournament in all
aspects. To settle for such a lesser cheese is befuddling to me. Yet
perhaps since they're feeding "the masses" and they only sell them for
$1.50 they choose to do it so as to keep prices genteelly low. Where
else can you get a beer for $2 and a good sandwich for $1.50 at a MAJOR
sporting event?

Mr. Bill said...

> The perfect grilled cheese sandwich has been discussed a couple of
> times here.
>
> But...last night, I used up all the sharp cheese in pimento cheese
> spread. So.... we had, to everyone's delight, grilled pimento
> cheese on whole wheat Accompanied navy bean soup. They were great!
>
> A local restaurant, Litton's, feature their Thunderroad burger that is
> topped with pimento cheese and jalapeno peppers. They are so good!
>
> http://www.littonsburgers.com/menu/burgers.html


As good as it sounds, $11 for a cheeseburger?

At that price, they should do something about their burger being smaller than
the bun problem.

Andy

On 30 Mar 2009 13:20:39 GMT, "Michael \"Dog3\""
> wrote:

>I like pimento cheese but not that glop they sell in the supermarkets.
>To me that "spread" taste like a nasty, *******ized cottage cheese. I've
>used this recipe and really like it. Take a look see:
>
>http://www.npr.org/templates/story/s...toryId=6877304

Pickles and garlic too? Oh, ick.

Cute article though.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 30 Mar 2009 06:54:18 -0600, "Janet Bostwick"
> wrote:

> It's shredded American cheese, right? Please
>explain more about pimento cheese to me. Is it only used for sandwiches.

Pimento Cheese Spread is a lot like potato salad. Every one believes
theirs is the best....so, it becomes a matter of personal taste. I
don't see the need to argue about so and so's nuances to the recipe.
You can take it or leave it. This is the recipe that our family
prefers.

If you like Miracle Whip...you are premitted to use it. If you
don't like Miracle Whip....you are permitted to use any mayo.

@@@@@ Now You're Cooking! Export Format

Pimento Cheese Spread

cheese

1 lb sharp cheddar cheese; or extra sharp
1 medium onion, chopped
3 tablespoon pimentos w/ liquid
2 teaspoon garlic powder
salt and pepper, to taste
3/4 cup Miracle Whip

Finely grate cheese in food processor. Grate onion and add to grated
cheese. Add balance of ingredients. If too dry, add more Miracle
Whip.

Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **

Mr. Bill wrote:
> On Mon, 30 Mar 2009 06:54:18 -0600, "Janet Bostwick"
> > wrote:
>
>> It's shredded American cheese, right? Please
>> explain more about pimento cheese to me. Is it only used for sandwiches.
>
> Pimento Cheese Spread is a lot like potato salad. Every one believes
> theirs is the best....so, it becomes a matter of personal taste. I
> don't see the need to argue about so and so's nuances to the recipe.
> You can take it or leave it. This is the recipe that our family
> prefers.
>
> If you like Miracle Whip...you are premitted to use it. If you
> don't like Miracle Whip....you are permitted to use any mayo.
>
> @@@@@ Now You're Cooking! Export Format
>
> Pimento Cheese Spread

Sounds good to me. My first wife, who is from Kentucky, made something
her family called "snappy cheese" that was similar, but without the
sweetness of the pimentos. It's grated sharp cheddar, about a
tablespoon of grated onion, a fair bit of Frank's Red Hot or similar,
and just a tiny bit of mayo, enough to hold the thing together. Then it
sits in the fridge to mellow for a while before you eat it, preferably
on Fritos scoops.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy wrote:
> Mr. Bill wrote:
>> On Mon, 30 Mar 2009 06:54:18 -0600, "Janet Bostwick"
>> > wrote:
>>
>>> It's shredded American cheese, right? Please explain more about
>>> pimento cheese to me. Is it only used for sandwiches.
>>
>> Pimento Cheese Spread is a lot like potato salad. Every one believes
>> theirs is the best....so, it becomes a matter of personal taste. I
>> don't see the need to argue about so and so's nuances to the recipe.
>> You can take it or leave it. This is the recipe that our family
>> prefers.
>> If you like Miracle Whip...you are premitted to use it. If you
>> don't like Miracle Whip....you are permitted to use any mayo.
>> @@@@@ Now You're Cooking! Export Format
>>
>> Pimento Cheese Spread
>
> Sounds good to me. My first wife, who is from Kentucky, made something
> her family called "snappy cheese" that was similar, but without the
> sweetness of the pimentos. It's grated sharp cheddar, about a
> tablespoon of grated onion, a fair bit of Frank's Red Hot or similar,
> and just a tiny bit of mayo, enough to hold the thing together. Then
> it sits in the fridge to mellow for a while before you eat it,
> preferably on Fritos scoops.
>
> Serene


We have used chopped jalapeno but I never thought about using Frank's
Red Hot sauce. I will try that.


Becca

"Nancy Young" > wrote in message
...
> Goomba wrote:
>> Janet Bostwick wrote:
>>
>>> I'm a non-Southerner and I really want to like pimento cheese and
>>> the idea of it, but when I read about what it really is, it seems
>>> like it would have a repulsive mouth feel. It's shredded American
>>> cheese, right? Please explain more about pimento cheese to me. Is
>>> it only used for sandwiches. Janet
>
>> This next week in Augusta, Georgia, enormous quantities of pimento
>> cheese will be consumed as the world descends on the Augusta National
>> Golf Club for a little tournament. The hosts are known for their
>> pimento cheese sandwiches and I always make it a point to get one or
>> two. It is a wonderful thing to enjoy with a beer.
>
> The instant I saw pimento cheese I thought Goomba must be
> on her way to the Masters soon. Forever linked in my mind.
> I've never actually had pimento (pimiento?) cheese, myself.
>
> nancy

Wow. This was a staple in our house. As kids we called it "minnow cheese",
served on white bread, crackers or celery. I've even tasted it made with
Velveeta and chow-chow, and it wasn't bad. I was probably 12, though. I've
saved the recipe Mr. Bill posted, and will make that tomorrow for my mom!
Sounds good and it makes me want some homemade minnow cheese!

HH