A recent discussion here so I thought I would add this recipe for
all to look at and imagine. It was in today's newspaper. I
haven't tried it but might someday. Nah...probably not. Just
thought someone here might be interested.

Pimento Cheese Spread
---------------------

- 1/2 cup mayo
- 3oz cream cheese
- 2 TBS minced red onions
- 1 tsp worchestershire sauce
- 1 tsp bourbon
- 1/2 tsp Sriracha or other hot sauce to taste
- 1/4 tsp smoked paprica
- large pinch of cayenne pepper
- 1/2lb grated sharp cheddar cheese
- 7oz jar pimentos, drained and minced
- kosher salt to taste

Mix all together and refrigerate for at least one day and up to
seven days.

Note: the newspaper ad said to spread this on a hamburger for a
topping.

On 8/22/2018 8:04 AM, Gary wrote:

> Pimento Cheese Spread
> ---------------------
>
> - 1/2 cup mayo
> - 3oz cream cheese
> - 2 TBS minced red onions
> - 1 tsp worchestershire sauce
> - 1 tsp bourbon
> - 1/2 tsp Sriracha or other hot sauce to taste
> - 1/4 tsp smoked paprica
> - large pinch of cayenne pepper
> - 1/2lb grated sharp cheddar cheese
> - 7oz jar pimentos, drained and minced
> - kosher salt to taste

Still not sure about the "mayo", but I agree with the rest of the recipe.

You could sub a Creole spice blend (Old Bay, etc) in place of the
"bourbon, Sriracha, paprika, and cayenne" stuff.

nb

On Wednesday, August 22, 2018 at 9:04:16 AM UTC-5, Gary wrote:
>
> A recent discussion here so I thought I would add this recipe for
> all to look at and imagine. It was in today's newspaper. I
> haven't tried it but might someday. Nah...probably not. Just
> thought someone here might be interested.
>
> Pimento Cheese Spread
> ---------------------
>
> - 1/2 cup mayo
> - 3oz cream cheese
> - 2 TBS minced red onions
> - 1 tsp worchestershire sauce
> - 1 tsp bourbon
> - 1/2 tsp Sriracha or other hot sauce to taste
> - 1/4 tsp smoked paprica
> - large pinch of cayenne pepper
> - 1/2lb grated sharp cheddar cheese
> - 7oz jar pimentos, drained and minced
> - kosher salt to taste
>
> Mix all together and refrigerate for at least one day and up to
> seven days.
>
> Note: the newspaper ad said to spread this on a hamburger for a
> topping.
>
>
That is NOT pimento cheese, at least not Southern pimento cheese. Honestly,
it sounds terrible.

On Wednesday, August 22, 2018 at 10:22:10 AM UTC-5, notbob wrote:
>
> On 8/22/2018 8:04 AM, Gary wrote:
>
> > Pimento Cheese Spread
> > ---------------------
> >
> > - 1/2 cup mayo
>
> Still not sure about the "mayo", but I agree with the rest of the recipe.
>
> You could sub a Creole spice blend (Old Bay, etc) in place of the
> "bourbon, Sriracha, paprika, and cayenne" stuff.
>
> nb
>
>
You can make it anyway you want, but you will not be making nor will it taste
like Southern pimento cheese. You can use goat cheese and Brie but it will
not be the authentic stuff some of us here love. You can make it out of Lim-
burger but it won't be the beloved pimento cheese.

Here's a thought. Make the absolute smallest amount of the REAL recipe
you've read here (not the concoction above), mayonnaise and all. If you
don't like it, then you haven't sunk a lot of money into something you'd
never make again. You've played with the idea of using different cheeses, substituting this for that and adding this and that. Yes, you'll get some
sort of cheese spread but it won't be Southern pimento cheese like you'd
like to try.

For once, just follow a standard tried and true recipe before you make
something that doesn't even resemble pimento cheese.

On Wednesday, August 22, 2018 at 12:01:33 PM UTC-4, wrote:
> On Wednesday, August 22, 2018 at 9:04:16 AM UTC-5, Gary wrote:
> >
> > A recent discussion here so I thought I would add this recipe for
> > all to look at and imagine. It was in today's newspaper. I
> > haven't tried it but might someday. Nah...probably not. Just
> > thought someone here might be interested.
> >
> > Pimento Cheese Spread
> > ---------------------
> >
> > - 1/2 cup mayo
> > - 3oz cream cheese
> > - 2 TBS minced red onions
> > - 1 tsp worchestershire sauce
> > - 1 tsp bourbon
> > - 1/2 tsp Sriracha or other hot sauce to taste
> > - 1/4 tsp smoked paprica
> > - large pinch of cayenne pepper
> > - 1/2lb grated sharp cheddar cheese
> > - 7oz jar pimentos, drained and minced
> > - kosher salt to taste
> >
> > Mix all together and refrigerate for at least one day and up to
> > seven days.
> >
> > Note: the newspaper ad said to spread this on a hamburger for a
> > topping.
> >
> >
> That is NOT pimento cheese, at least not Southern pimento cheese. Honestly,
> it sounds terrible.

To me, it sounds better than Southern pimiento cheese.

Cindy Hamilton

On Wednesday, August 22, 2018 at 11:16:57 AM UTC-5, Cindy Hamilton wrote:
>
> On Wednesday, August 22, 2018 at 12:01:33 PM UTC-4, wrote:
> >
> > >
> > > Pimento Cheese Spread
> > > ---------------------
> > > - 3oz cream cheese
> > > - 1 tsp bourbon
> > > - 1/2 tsp Sriracha or other hot sauce to taste
> > >
> > That is NOT pimento cheese, at least not Southern pimento cheese. Honestly,
> > it sounds terrible.
>
> To me, it sounds better than Southern pimiento cheese.
>
> Cindy Hamilton
>
Bourbon, cream cheese, and Sriracha; smacking my lips in anticipation.
Definitely NOT. That's revolting. While we're at it, let's have a
bowl of Brussel sprouts and ice cream topped with ketchup. That's just
about as stomach churning.

On Wednesday, August 22, 2018 at 1:05:33 PM UTC-4, wrote:
> On Wednesday, August 22, 2018 at 11:16:57 AM UTC-5, Cindy Hamilton wrote:
> >
> > On Wednesday, August 22, 2018 at 12:01:33 PM UTC-4, wrote:
> > >
> > > >
> > > > Pimento Cheese Spread
> > > > ---------------------
> > > > - 3oz cream cheese
> > > > - 1 tsp bourbon
> > > > - 1/2 tsp Sriracha or other hot sauce to taste
> > > >
> > > That is NOT pimento cheese, at least not Southern pimento cheese. Honestly,
> > > it sounds terrible.
> >
> > To me, it sounds better than Southern pimiento cheese.
> >
> > Cindy Hamilton
> >
> Bourbon, cream cheese, and Sriracha; smacking my lips in anticipation.
> Definitely NOT. That's revolting. While we're at it, let's have a
> bowl of Brussel sprouts and ice cream topped with ketchup. That's just
> about as stomach churning.

Oh, don't go all Sheldon on us. There's only 1 tsp of bourbon and
1/2 tsp Sriracha (or other hot sauce to taste). Near the top of this
thread I posted a cheese spread recipe that is substantially similar,
except it uses tomatoes rather than pimientos.

Cindy Hamilton

On Wed, 22 Aug 2018 18:29:11 GMT, "l not -l" > wrote:

>
>On 22-Aug-2018, " >
>wrote:
>
>> On Wednesday, August 22, 2018 at 9:04:16 AM UTC-5, Gary wrote:
>> >
>> > A recent discussion here so I thought I would add this recipe for
>> > all to look at and imagine. It was in today's newspaper. I
>> > haven't tried it but might someday. Nah...probably not. Just
>> > thought someone here might be interested.
>> >
>> > Pimento Cheese Spread
>> > ---------------------
>> >
>> > - 1/2 cup mayo
>> > - 3oz cream cheese
>> > - 2 TBS minced red onions
>> > - 1 tsp worchestershire sauce
>> > - 1 tsp bourbon
>> > - 1/2 tsp Sriracha or other hot sauce to taste
>> > - 1/4 tsp smoked paprica
>> > - large pinch of cayenne pepper
>> > - 1/2lb grated sharp cheddar cheese
>> > - 7oz jar pimentos, drained and minced
>> > - kosher salt to taste
>> >
>> > Mix all together and refrigerate for at least one day and up to
>> > seven days.
>> >
>> > Note: the newspaper ad said to spread this on a hamburger for a
>> > topping.
>> >
>> >
>> That is NOT pimento cheese, at least not Southern pimento cheese.
>> Honestly,
>> it sounds terrible.
>+1
The ingredients are just attempting to create a more smooth spread
with the cream cheese. I have no problem with the bourbon and siracha
because they are just minor seasonings. However I definitely would
not put smoked paprika in there.

On Wednesday, August 22, 2018 at 3:15:18 PM UTC-4, Wayne Boatwright wrote:
> On Wed 22 Aug 2018 11:29:11a, l not -l told us...
>
> >
> > On 22-Aug-2018, "
> > > wrote:
> >
> >> On Wednesday, August 22, 2018 at 9:04:16 AM UTC-5, Gary wrote:
> >> >
> >> > A recent discussion here so I thought I would add this recipe
> >> > for all to look at and imagine. It was in today's newspaper. I
> >> > haven't tried it but might someday. Nah...probably not. Just
> >> > thought someone here might be interested.
> >> >
> >> > Pimento Cheese Spread
> >> > ---------------------
> >> >
> >> > - 1/2 cup mayo
> >> > - 3oz cream cheese
> >> > - 2 TBS minced red onions
> >> > - 1 tsp worchestershire sauce
> >> > - 1 tsp bourbon
> >> > - 1/2 tsp Sriracha or other hot sauce to taste
> >> > - 1/4 tsp smoked paprica
> >> > - large pinch of cayenne pepper
> >> > - 1/2lb grated sharp cheddar cheese
> >> > - 7oz jar pimentos, drained and minced
> >> > - kosher salt to taste
> >> >
> >> > Mix all together and refrigerate for at least one day and up to
> >> > seven days.
> >> >
> >> > Note: the newspaper ad said to spread this on a hamburger for a
> >> > topping.
> >> >
> >> >
> >> That is NOT pimento cheese, at least not Southern pimento cheese.
> >> Honestly,
> >> it sounds terrible.
> > +1
> >
>
> You're absolute right. Southern style Pimiento Cheese (recipe
> submitted by OP, is the only authentic version. Some folks do make
> some modifications, However, so long it's not an authentic version,
> whatever you do concoct is its own recipe.

Gary's recipe doesn't claim to be Authentic Southern Style Pimiento Cheese.

However, since it's a cheese spread with pimientos, I don't see what he
could call it besides "Pimiento Cheese". (I'd probably leave out the
sriracha and sub powdered chipotle for smoked paprika.)

Then again, I call my tomato cheese spread "Lois' Cheese Log",
because I got the recipe from someone named Lois.

Cindy Hamilton

Wayne Boatwright wrote:
> On Wed 22 Aug 2018 12:17:29p, U.S. Janet B. told us...
>
>> On Wed, 22 Aug 2018 18:29:11 GMT, "l not -l" >
>> wrote:
>>
>>>
>>> On 22-Aug-2018, "
>>> > wrote:
>>>
>>>> On Wednesday, August 22, 2018 at 9:04:16 AM UTC-5, Gary wrote:
>>>>>
>>>>> A recent discussion here so I thought I would add this recipe
>>>>> for all to look at and imagine. It was in today's newspaper. I
>>>>> haven't tried it but might someday. Nah...probably not. Just
>>>>> thought someone here might be interested.
>>>>>
>>>>> Pimento Cheese Spread
>>>>> ---------------------
>>>>>
>>>>> - 1/2 cup mayo
>>>>> - 3oz cream cheese
>>>>> - 2 TBS minced red onions
>>>>> - 1 tsp worchestershire sauce
>>>>> - 1 tsp bourbon
>>>>> - 1/2 tsp Sriracha or other hot sauce to taste
>>>>> - 1/4 tsp smoked paprica
>>>>> - large pinch of cayenne pepper
>>>>> - 1/2lb grated sharp cheddar cheese
>>>>> - 7oz jar pimentos, drained and minced
>>>>> - kosher salt to taste
>>>>>
>>>>> Mix all together and refrigerate for at least one day and up
>>>>> to seven days.
>>>>>
>>>>> Note: the newspaper ad said to spread this on a hamburger for
>>>>> a topping.
>>>>>
>>>>>
>>>> That is NOT pimento cheese, at least not Southern pimento
>>>> cheese. Honestly,
>>>> it sounds terrible. +1
>> The ingredients are just attempting to create a more smooth spread
>> with the cream cheese. I have no problem with the bourbon and
>> siracha because they are just minor seasonings. However I
>> definitely would not put smoked paprika in there.
>>
>
> The Southern style pimiento cheese was not meant to be a completely
> smooth spread. We like it the way is with some identifiable texture,
> but I've lived with the original recipe all my life. I would never
> consider adding cream cheese. This is not to say that what you made
> is not good, just not authentic. People modify recipes all the time.
> :-)
>

*EXACTLY*

Example; potato salad. Thousands of recipes and ways of making it. I
like the classic stuff, but I've had other variations that were good too.
And they are all called "potato salad".
Or beef stew as an example. Some very good, some very bad

On pimento cheese, I like the traditional southern style myself,
especially homemade versions. I no longer make it (I'm old), but the
best store bought I ever had was a brand called Price's. It cost a good
bit more than the other brands .eg. Mrs whatever, etc, but it used real
cheese. I bought it for many years, but can no longer get it at the
stores locally. They do still make it, and the last I got was a few
months back at a kroger, but I'm not driving over a hundred miles for
it. Just happened to be there for a Dr. appt.

On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy Hamilton wrote:
>
> Oh, don't go all Sheldon on us. There's only 1 tsp of bourbon and
> 1/2 tsp Sriracha (or other hot sauce to taste). Near the top of this
> thread I posted a cheese spread recipe that is substantially similar,
> except it uses tomatoes rather than pimientos.
>
> Cindy Hamilton
>
>
If you want AUTHENTIC Southern pimento cheese, then make authentic Southern
pimento cheese. But if you're concocting a bowl of whatever you'd call the
recipe Gary posted, don't call it pimento cheese. Tomatoes in the Southern
dish of this sandwich delight is not authentic either. Somebody just wanted
to add tomatoes to be different.

As I recommended to Bob, make the smallest amount possible of real pimento
cheese to see if you like it. If you don't like it, you've not wasted a
ton of money or food only to throw it away or give it to the dogs.

On Wednesday, August 22, 2018 at 2:31:41 PM UTC-5, Wayne Boatwright wrote:
>
> On Wed 22 Aug 2018 12:17:29p, U.S. Janet B. told us...
>
> > The ingredients are just attempting to create a more smooth spread
> > with the cream cheese. I have no problem with the bourbon and
> > siracha because they are just minor seasonings. However I
> > definitely would not put smoked paprika in there.
> >
>
> The Southern style pimiento cheese was not meant to be a completely
> smooth spread. We like it the way is with some identifiable texture,
> but I've lived with the original recipe all my life.
> :-)
>
Yep, I like the texture of the REAL stuff. Come to think of it, I don't
think I've ever seen completely smooth pimento cheese. Even though I'd
willingly fall into a vat of cream cheese and eat my way out, I don't
want it in my pimento cheese spread.

On Wednesday, August 22, 2018 at 3:18:02 PM UTC-5, Hank Rogers wrote:
>
> On pimento cheese, I like the traditional southern style myself,
> especially homemade versions. I no longer make it (I'm old), but the
> best store bought I ever had was a brand called Price's. It cost a good
> bit more than the other brands .eg. Mrs whatever, etc, but it used real
> cheese.
>
I gotta agree. That Price's brand is gooooood stuff for sure. Last time
I bought any was a few months ago and it was purchased at Kroger.

l not -l wrote:
> On 22-Aug-2018, wrote:
>
>> On Wednesday, August 22, 2018 at 3:18:02 PM UTC-5, Hank Rogers wrote:
>>>
>>> On pimento cheese, I like the traditional southern style myself,
>>> especially homemade versions. I no longer make it (I'm old), but the
>>> best store bought I ever had was a brand called Price's. It cost a good
>>> bit more than the other brands .eg. Mrs whatever, etc, but it used real
>>> cheese.
>>>
>> I gotta agree. That Price's brand is gooooood stuff for sure. Last time
>> I bought any was a few months ago and it was purchased at Kroger.
> I'm not sure how widely their products are distributed; but, I prefer Hautly
> Pimento Cheese over Prices. I like Prices fine; but, IMO Hautly is better.
>
> The fuss over AUTHENTIC pimento cheese is, IMO, silly; like most religious
> disputes - my god, or pimento cheese, is the only true god/pimento-cheese
> and you blasphemers are going to hell, even if I have to send you there
> myself.
>
> The south is a big place and to simply declare something authentic to the
> region is over simplifying. Pimento cheese is a simple, classic, perhaps
> iconic, southern food; but, different parts of the south do it a bit
> differently. In western KY where I came from , there was no hot sauce in
> pimento cheese; I don't even recall seeing "hot sauce" offered in stores
> back in the day. Kentucky Derby pimento cheese sandwiches are different
> than those in western KY and different from the famous ones served at the
> Masters golf thing. But all are authentically southern versions. At its
> core, pimento cheese is cheese (most often cheddar, but in some places
> American), mayo and diced pimentos from a jar. Beyond that, different
> regions of the south added ingredients popular in regional cuisine. Again,
> IMO, pretentious johnny-come-lately cooks add bourbon or blue cheese or
> sriracha to make a southern classic "their own".


It may be good, but it
> ain't authentic southern pimento cheese.
> <stepping down from soapbox>
>

Thank Gawd!

Price's or any other brand has never advertised being "authentic" or
"southern", as far as I remember. Just Pimento cheese.

Some of it is bad, some is good.

Sorry I got you worked up.

On 8/22/2018 10:11 AM, wrote:
> On Wednesday, August 22, 2018 at 10:22:10 AM UTC-5, notbob wrote:

>> Still not sure about the "mayo", but I agree with the rest of the recipe.
>>
>> You could sub a Creole spice blend (Old Bay, etc) in place of the
>> "bourbon, Sriracha, paprika, and cayenne" stuff.
>>
>> nb


> You can make it anyway you want......

why, I thank you, kindly, suh!

, but you will not be making nor will it taste
> like Southern pimento cheese.

While I generally enjoy Southern Cuisine, there are exceptions. I've
been cooking fer over 60 yrs and I may not know how to cook everything,
but I know what I like. Monteray Jack cheese is not one of 'em.

nb

On Thu, 23 Aug 2018 07:21:23 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 22 Aug 2018 08:43:40p, notbob told us...
>
>> On 8/22/2018 10:11 AM, wrote:
>>> On Wednesday, August 22, 2018 at 10:22:10 AM UTC-5, notbob wrote:
>>
>>>> Still not sure about the "mayo", but I agree with the rest of
>>>> the recipe.
>>>>
>>>> You could sub a Creole spice blend (Old Bay, etc) in place of
>>>> the "bourbon, Sriracha, paprika, and cayenne" stuff.
>>>>
>>>> nb
>>
>>
>>> You can make it anyway you want......
>>
>> why, I thank you, kindly, suh!
>>
>> , but you will not be making nor will it taste
>>> like Southern pimento cheese.
>>
>> While I generally enjoy Southern Cuisine, there are exceptions.
>> I've been cooking fer over 60 yrs and I may not know how to cook
>> everything, but I know what I like. Monteray Jack cheese is not
>> one of 'em.
>>
>> nb
>
>While it may he been said before, Monterey Jack hsn ever been part of
>Pimiento Cheese, nor should it ever be. Having said that, I'm sorry
>I started this whole damned thread or posted the original recipe!!!
>
>Enough already.

This is why people call you Whine.

On Wednesday, August 22, 2018 at 4:37:11 PM UTC-4, wrote:
> On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy Hamilton wrote:
> >
> > Oh, don't go all Sheldon on us. There's only 1 tsp of bourbon and
> > 1/2 tsp Sriracha (or other hot sauce to taste). Near the top of this
> > thread I posted a cheese spread recipe that is substantially similar,
> > except it uses tomatoes rather than pimientos.
> >
> > Cindy Hamilton
> >
> >
> If you want AUTHENTIC Southern pimento cheese, then make authentic Southern
> pimento cheese. But if you're concocting a bowl of whatever you'd call the
> recipe Gary posted, don't call it pimento cheese. Tomatoes in the Southern
> dish of this sandwich delight is not authentic either. Somebody just wanted
> to add tomatoes to be different.

If it's made from cheese and pimientos, why not call it "Pimiento Cheese"?

Y'all don't have a lock on the name. Even American cheese with pimientos
embedded in it is Pimiento Cheese.

Cindy Hamilton

On Wednesday, August 22, 2018 at 10:43:46 PM UTC-5, notbob wrote:
>
> While I generally enjoy Southern Cuisine, there are exceptions. I've
> been cooking fer over 60 yrs and I may not know how to cook everything,
> but I know what I like. Monteray Jack cheese is not one of 'em.
>
> nb
>
Who said anything about Monterey Jack cheese? Somebody must have posted
another *******ized recipe.

On Thursday, August 23, 2018 at 5:49:25 AM UTC-5, Cindy Hamilton wrote:
>
> If it's made from cheese and pimientos, why not call it "Pimiento Cheese"?
>
I didn't invent the name. I'm supposing years ago someone just spelled it
like it sounded. Pimento.
>
> Y'all don't have a lock on the name. Even American cheese with pimientos
> embedded in it is Pimiento Cheese.
>
> Cindy Hamilton
>
I've never seen American cheese with pimientos/pimentos embedded in it;
it must be a regional item. I have seen and eaten 'olive loaf.' Lunch
meat with olives and pimento embedded it.

https://s22.postimg.cc/oaw7valcx/olive_loaf.jpg

On Thu, 23 Aug 2018 19:36:05 -0000 (UTC), Wayne Boatwright
> wrote:

>On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>
>>
>> On 23-Aug-2018, Cindy Hamilton >
>> wrote:
>>
>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>> Cheese"?
>> I absolutely agree with this. My quarrel is only with "authentic
>> southern pimento cheeese"; the south is a big area, with regional
>> differences even in foods that are called the same thing.
>> Authentic southern pimento cheese is like saying authentic
>> Italian/Chinese/French chicken dinner; regional differences means
>> a recipe is only authentic to that locale.
>>
>
>Is nothing truly "authntic" these days? As I posted earlier, I wish
>I had neer started this thread or posted the recipe. It's north the
>PITA it's become!!!

People, you have upset Wayne "Little Prince" Boatwright. Don't let it
happen again!

On Thursday, August 23, 2018 at 3:36:08 PM UTC-4, Wayne Boatwright wrote:
> On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>
> >
> > On 23-Aug-2018, Cindy Hamilton >
> > wrote:
> >
> >> On Wednesday, August 22, 2018 at 4:37:11 PM UTC-4,
> >> wrote:
> >> > On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy
> >> > Hamilton wrote:
> >> > >
> >> > > Oh, don't go all Sheldon on us. There's only 1 tsp of
> >> > > bourbon and 1/2 tsp Sriracha (or other hot sauce to taste).
> >> > > Near the top of this thread I posted a cheese spread recipe
> >> > > that is substantially similar, except it uses tomatoes rather
> >> > > than pimientos.
> >> > >
> >> > > Cindy Hamilton
> >> > >
> >> > >
> >> > If you want AUTHENTIC Southern pimento cheese, then make
> >> > authentic Southern
> >> > pimento cheese. But if you're concocting a bowl of whatever
> >> > you'd call the recipe Gary posted, don't call it pimento
> >> > cheese. Tomatoes in the Southern
> >> > dish of this sandwich delight is not authentic either.
> >> > Somebody just wanted to add tomatoes to be different.
> >>
> >> If it's made from cheese and pimientos, why not call it "Pimiento
> >> Cheese"?
> > I absolutely agree with this. My quarrel is only with "authentic
> > southern pimento cheeese"; the south is a big area, with regional
> > differences even in foods that are called the same thing.
> > Authentic southern pimento cheese is like saying authentic
> > Italian/Chinese/French chicken dinner; regional differences means
> > a recipe is only authentic to that locale.
> >
>
> Is nothing truly "authntic" these days? As I posted earlier, I wish
> I had neer started this thread or posted the recipe. It's north the
> PITA it's become!!!

Sure, stuff can be authentic. And those of us who didn't grow up
with the authentic stuff can say, "Well, I think I'd like it better
with a little Sriracha". Yours to you, and ours to us.

You could skip this thread. I stopped reading the "youtube music"
thread because people were talking about a bunch of 1980s music
that I don't remember because I spent the 1980s listening to
pre-Classical music and to British and American folk music.

Cindy Hamilton

Cindy Hamilton

On Thu, 23 Aug 2018 19:36:05 -0000 (UTC), Wayne Boatwright
> wrote:

>On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>
>>
>> On 23-Aug-2018, Cindy Hamilton >
>> wrote:
>>
>>> On Wednesday, August 22, 2018 at 4:37:11 PM UTC-4,
>>> wrote:
>>> > On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy
>>> > Hamilton wrote:
>>> > >
>>> > > Oh, don't go all Sheldon on us. There's only 1 tsp of
>>> > > bourbon and 1/2 tsp Sriracha (or other hot sauce to taste).
>>> > > Near the top of this thread I posted a cheese spread recipe
>>> > > that is substantially similar, except it uses tomatoes rather
>>> > > than pimientos.
>>> > >
>>> > > Cindy Hamilton
>>> > >
>>> > >
>>> > If you want AUTHENTIC Southern pimento cheese, then make
>>> > authentic Southern
>>> > pimento cheese. But if you're concocting a bowl of whatever
>>> > you'd call the recipe Gary posted, don't call it pimento
>>> > cheese. Tomatoes in the Southern
>>> > dish of this sandwich delight is not authentic either.
>>> > Somebody just wanted to add tomatoes to be different.
>>>
>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>> Cheese"?
>> I absolutely agree with this. My quarrel is only with "authentic
>> southern pimento cheeese"; the south is a big area, with regional
>> differences even in foods that are called the same thing.
>> Authentic southern pimento cheese is like saying authentic
>> Italian/Chinese/French chicken dinner; regional differences means
>> a recipe is only authentic to that locale.
>>
>
>Is nothing truly "authntic" these days? As I posted earlier, I wish
>I had neer started this thread or posted the recipe. It's north the
>PITA it's become!!!
I have a bowl in the refrigerator now from your recipe. Very good !
Thank you.
--
Mr.E

Wayne Boatwright wrote:
> On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>
>>
>> On 23-Aug-2018, Cindy Hamilton >
>> wrote:
>>
>>> On Wednesday, August 22, 2018 at 4:37:11 PM UTC-4,
>>> wrote:
>>>> On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy
>>>> Hamilton wrote:
>>>>>
>>>>> Oh, don't go all Sheldon on us. There's only 1 tsp of
>>>>> bourbon and 1/2 tsp Sriracha (or other hot sauce to taste).
>>>>> Near the top of this thread I posted a cheese spread recipe
>>>>> that is substantially similar, except it uses tomatoes rather
>>>>> than pimientos.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>>>
>>>> If you want AUTHENTIC Southern pimento cheese, then make
>>>> authentic Southern
>>>> pimento cheese. But if you're concocting a bowl of whatever
>>>> you'd call the recipe Gary posted, don't call it pimento
>>>> cheese. Tomatoes in the Southern
>>>> dish of this sandwich delight is not authentic either.
>>>> Somebody just wanted to add tomatoes to be different.
>>>
>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>> Cheese"?
>> I absolutely agree with this. My quarrel is only with "authentic
>> southern pimento cheeese"; the south is a big area, with regional
>> differences even in foods that are called the same thing.
>> Authentic southern pimento cheese is like saying authentic
>> Italian/Chinese/French chicken dinner; regional differences means
>> a recipe is only authentic to that locale.
>>
>
> Alright then, let's call a spade a spade. Pimiento Cheese is
> distinctl "authentic" to the region surrounding Tupelo, MS. Say no
> more!
>

So it ain't authentic if made in Florence, Al?

Or Saltillo MS?

Sure tastes the same to me.

Druce wrote:
> On Thu, 23 Aug 2018 19:36:05 -0000 (UTC), Wayne Boatwright
> > wrote:
>
>> On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>>
>>>
>>> On 23-Aug-2018, Cindy Hamilton >
>>> wrote:
>>>
>>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>>> Cheese"?
>>> I absolutely agree with this. My quarrel is only with "authentic
>>> southern pimento cheeese"; the south is a big area, with regional
>>> differences even in foods that are called the same thing.
>>> Authentic southern pimento cheese is like saying authentic
>>> Italian/Chinese/French chicken dinner; regional differences means
>>> a recipe is only authentic to that locale.
>>>
>>
>> Is nothing truly "authntic" these days? As I posted earlier, I wish
>> I had neer started this thread or posted the recipe. It's north the
>> PITA it's become!!!
>
> People, you have upset Wayne "Little Prince" Boatwright. Don't let it
> happen again!
>

Wayne's an OK guy, He just made the mistake of claiming it to be
authentic, one and only, southern, etc.

Now, we'll just have to wait for Popeye to come down from Mt. Olympus on
his tractor, and rule on this matter.
I'm sure he has made many tons of pimento cheese for the poor ignorant
southern sailors on his ships.

Mr.E wrote:
> On Thu, 23 Aug 2018 19:36:05 -0000 (UTC), Wayne Boatwright
> > wrote:
>
>> On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>>
>>>
>>> On 23-Aug-2018, Cindy Hamilton >
>>> wrote:
>>>
>>>> On Wednesday, August 22, 2018 at 4:37:11 PM UTC-4,
>>>> wrote:
>>>>> On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy
>>>>> Hamilton wrote:
>>>>>>
>>>>>> Oh, don't go all Sheldon on us. There's only 1 tsp of
>>>>>> bourbon and 1/2 tsp Sriracha (or other hot sauce to taste).
>>>>>> Near the top of this thread I posted a cheese spread recipe
>>>>>> that is substantially similar, except it uses tomatoes rather
>>>>>> than pimientos.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>>>
>>>>> If you want AUTHENTIC Southern pimento cheese, then make
>>>>> authentic Southern
>>>>> pimento cheese. But if you're concocting a bowl of whatever
>>>>> you'd call the recipe Gary posted, don't call it pimento
>>>>> cheese. Tomatoes in the Southern
>>>>> dish of this sandwich delight is not authentic either.
>>>>> Somebody just wanted to add tomatoes to be different.
>>>>
>>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>>> Cheese"?
>>> I absolutely agree with this. My quarrel is only with "authentic
>>> southern pimento cheeese"; the south is a big area, with regional
>>> differences even in foods that are called the same thing.
>>> Authentic southern pimento cheese is like saying authentic
>>> Italian/Chinese/French chicken dinner; regional differences means
>>> a recipe is only authentic to that locale.
>>>
>>
>> Is nothing truly "authntic" these days? As I posted earlier, I wish
>> I had neer started this thread or posted the recipe. It's north the
>> PITA it's become!!!
> I have a bowl in the refrigerator now from your recipe. Very good !
> Thank you.
>

I'm sure it is very good.

But it won't be authentic until Justice Druce rules, and Justice Popeye
approves. Then it will move to congress for final approval. If it passes
the house, it will be voted on by the senate. Then the president can
veto or sign it.

Then and only then will it be authentic.

Until then, it is cheese spread.

l not -l wrote:
> On 23-Aug-2018, Wayne Boatwright > wrote:
>
>> On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>>
>>>
>>> On 23-Aug-2018, Cindy Hamilton >
>>> wrote:
>>>
>>>> On Wednesday, August 22, 2018 at 4:37:11 PM UTC-4,
>>>> wrote:
>>>>> On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy
>>>>> Hamilton wrote:
>>>>>>
>>>>>> Oh, don't go all Sheldon on us. There's only 1 tsp of
>>>>>> bourbon and 1/2 tsp Sriracha (or other hot sauce to taste).
>>>>>> Near the top of this thread I posted a cheese spread recipe
>>>>>> that is substantially similar, except it uses tomatoes rather
>>>>>> than pimientos.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>>>
>>>>> If you want AUTHENTIC Southern pimento cheese, then make
>>>>> authentic Southern
>>>>> pimento cheese. But if you're concocting a bowl of whatever
>>>>> you'd call the recipe Gary posted, don't call it pimento
>>>>> cheese. Tomatoes in the Southern
>>>>> dish of this sandwich delight is not authentic either.
>>>>> Somebody just wanted to add tomatoes to be different.
>>>>
>>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>>> Cheese"?
>>> I absolutely agree with this. My quarrel is only with "authentic
>>> southern pimento cheeese"; the south is a big area, with regional
>>> differences even in foods that are called the same thing.
>>> Authentic southern pimento cheese is like saying authentic
>>> Italian/Chinese/French chicken dinner; regional differences means
>>> a recipe is only authentic to that locale.
>>>
>>
>> Alright then, let's call a spade a spade. Pimiento Cheese is
>> distinctl "authentic" to the region surrounding Tupelo, MS. Say no
>> more!
> That may be true; but, the pimento cheese of my youth is western KY is also
> authentic. Authentic to that part of the south.
>

I just let a huge fart. It sort of smells like a cross between a western
kentucky and eastern kentucky turd.

But there is a faint whiff of Ohio and indiana feces.

That confirms that I am in northern kentucy, right?

"Wayne Boatwright" > wrote in message speaking of
his pimento cheese recipe.

> Is nothing truly "authntic" these days? As I posted earlier, I wish
> I had neer started this thread or posted the recipe. It's north the
> PITA it's become!!!

I'm glad you posted it, I saved it and will try it soon. It sounds
delicious.

Cheri

On Thu, 23 Aug 2018 19:42:06 -0500, Hank Rogers >
wrote:

>Mr.E wrote:
>> On Thu, 23 Aug 2018 19:36:05 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>> On Thu 23 Aug 2018 07:40:14a, l not -l told us...
>>>
>>>>
>>>> On 23-Aug-2018, Cindy Hamilton >
>>>> wrote:
>>>>
>>>>> On Wednesday, August 22, 2018 at 4:37:11 PM UTC-4,
>>>>> wrote:
>>>>>> On Wednesday, August 22, 2018 at 12:45:41 PM UTC-5, Cindy
>>>>>> Hamilton wrote:
>>>>>>>
>>>>>>> Oh, don't go all Sheldon on us. There's only 1 tsp of
>>>>>>> bourbon and 1/2 tsp Sriracha (or other hot sauce to taste).
>>>>>>> Near the top of this thread I posted a cheese spread recipe
>>>>>>> that is substantially similar, except it uses tomatoes rather
>>>>>>> than pimientos.
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>>>
>>>>>> If you want AUTHENTIC Southern pimento cheese, then make
>>>>>> authentic Southern
>>>>>> pimento cheese. But if you're concocting a bowl of whatever
>>>>>> you'd call the recipe Gary posted, don't call it pimento
>>>>>> cheese. Tomatoes in the Southern
>>>>>> dish of this sandwich delight is not authentic either.
>>>>>> Somebody just wanted to add tomatoes to be different.
>>>>>
>>>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>>>> Cheese"?
>>>> I absolutely agree with this. My quarrel is only with "authentic
>>>> southern pimento cheeese"; the south is a big area, with regional
>>>> differences even in foods that are called the same thing.
>>>> Authentic southern pimento cheese is like saying authentic
>>>> Italian/Chinese/French chicken dinner; regional differences means
>>>> a recipe is only authentic to that locale.
>>>>
>>>
>>> Is nothing truly "authntic" these days? As I posted earlier, I wish
>>> I had neer started this thread or posted the recipe. It's north the
>>> PITA it's become!!!
>> I have a bowl in the refrigerator now from your recipe. Very good !
>> Thank you.
>>
>
>I'm sure it is very good.
>
>But it won't be authentic until Justice Druce rules, and Justice Popeye
>approves. Then it will move to congress for final approval. If it passes
>the house, it will be voted on by the senate. Then the president can
>veto or sign it.
>
>Then and only then will it be authentic.
>
>Until then, it is cheese spread.

I have no opinion about Pimento cheese. I don't even know what Pimento
is. Or where it is. Or who it is.

On 8/23/2018 11:02 AM, wrote:
> On Thursday, August 23, 2018 at 5:49:25 AM UTC-5, Cindy Hamilton wrote:
>>
>> If it's made from cheese and pimientos, why not call it "Pimiento Cheese"?
>>
> I didn't invent the name. I'm supposing years ago someone just spelled it
> like it sounded. Pimento.
>>
>> Y'all don't have a lock on the name. Even American cheese with pimientos
>> embedded in it is Pimiento Cheese.
>>
>> Cindy Hamilton
>>
> I've never seen American cheese with pimientos/pimentos embedded in it;
> it must be a regional item. I have seen and eaten 'olive loaf.' Lunch
> meat with olives and pimento embedded it.
>
> https://s22.postimg.cc/oaw7valcx/olive_loaf.jpg
>
Just the look of that stuff creeps me out. It looks like it has sliced
eyeballs embedded in it.

Jill

On 8/24/2018 11:10 AM, l not -l wrote:
> On 24-Aug-2018, wrote:
>
>> On 8/23/2018 11:02 AM, wrote:
>>> On Thursday, August 23, 2018 at 5:49:25 AM UTC-5, Cindy Hamilton wrote:
>>>>
>>>> If it's made from cheese and pimientos, why not call it "Pimiento
>>>> Cheese"?
>>>>
>>> I didn't invent the name. I'm supposing years ago someone just spelled
>>> it
>>> like it sounded. Pimento.
>>>>
>>>> Y'all don't have a lock on the name. Even American cheese with
>>>> pimientos
>>>> embedded in it is Pimiento Cheese.
>>>>
>>>> Cindy Hamilton
>>>>
>>> I've never seen American cheese with pimientos/pimentos embedded in it;
>>> it must be a regional item. I have seen and eaten 'olive loaf.' Lunch
>>> meat with olives and pimento embedded it.
>>>
>>> https://s22.postimg.cc/oaw7valcx/olive_loaf.jpg
>>>
>> Just the look of that stuff creeps me out. It looks like it has sliced
>> eyeballs embedded in it.
>
> Stuffed between two pieced of bread, with some yellow mustard, it is either
> my favorite or second favorite cold cut, depending on whim. I rarely eat
> cold cuts; but, every now and then, I have to stop at the deli counter and
> buy a half-pound of olive loaf.
>
> Dare I ask what you think of souse or head cheese?
>
You may ask and I will tell you. I've never tasted any of those
things. I didn't grow up eating lunchmeat/cold cuts. No bologna
sandwiches in my childhood, fried or otherwise. I wouldn't have eaten
it, in any case.

Peanut butter sandwiches for school lunches and a small bag of chips.

I'm not much into sandwiches unless they're hot, grilled or griddled and
hopefully also involve cheese.

Of course I've heard of head cheese but I have never had any desire to
taste it. Just because something is touted as traditionally Southern
doesn't mean I have to eat it.

To me, olive loaf just looks weird. YMMV.

Jill

"l not -l" > wrote in message
...

> That's the way I feel about head cheese; it just looks too weird. Jell-o
> with meat in it - ick! My dad loved it, especially souse; being a farm
> boy,
> he grew up eating the things they couldn't sell and those things ended up
> being his nostagic/comfort foods.

I like the pressed chicken, dh hates it, just chicken that is cooked down in
it's own seasoned juice, then refrigerated until it gels. I have it often.

Cheri

"Cheri" wrote in message news
"l not -l" > wrote in message
...

> That's the way I feel about head cheese; it just looks too weird. Jell-o
> with meat in it - ick! My dad loved it, especially souse; being a farm
> boy,
> he grew up eating the things they couldn't sell and those things ended up
> being his nostagic/comfort foods.

I like the pressed chicken, dh hates it, just chicken that is cooked down in
it's own seasoned juice, then refrigerated until it gels. I have it often.

Cheri

==

I have spent the week cooking joints (roasts?)

D was buying packets of sliced cooked meats for sandwiches .. until I saw
what they cost .. and they have 'ingredients'!!

Not achance. I have cooked, beef, gammon, pork and turkey this week. They
have been sliced and frozen!

He isn't looked at the cooked meats in the shops how <g>

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "l not -l" > wrote in message
> ...
>
>> That's the way I feel about head cheese; it just looks too weird. Jell-o
>> with meat in it - ick! My dad loved it, especially souse; being a farm
>> boy,
>> he grew up eating the things they couldn't sell and those things ended up
>> being his nostagic/comfort foods.
>
> I like the pressed chicken, dh hates it, just chicken that is cooked down
> in
> it's own seasoned juice, then refrigerated until it gels. I have it often.
>
> Cheri
>
> ==
>
> I have spent the week cooking joints (roasts?)
>
> D was buying packets of sliced cooked meats for sandwiches .. until I saw
> what they cost .. and they have 'ingredients'!!
>
> Not achance. I have cooked, beef, gammon, pork and turkey this week. They
> have been sliced and frozen!
>
> He isn't looked at the cooked meats in the shops how <g>

I am not a huge fan of packaged lunch meats myself, though I will buy from
the deli occasionally.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "l not -l" > wrote in message
> ...
>
>> That's the way I feel about head cheese; it just looks too weird. Jell-o
>> with meat in it - ick! My dad loved it, especially souse; being a farm
>> boy,
>> he grew up eating the things they couldn't sell and those things ended up
>> being his nostagic/comfort foods.
>
> I like the pressed chicken, dh hates it, just chicken that is cooked down
> in
> it's own seasoned juice, then refrigerated until it gels. I have it often.
>
> Cheri
>
> ==
>
> I have spent the week cooking joints (roasts?)
>
> D was buying packets of sliced cooked meats for sandwiches .. until I saw
> what they cost .. and they have 'ingredients'!!
>
> Not achance. I have cooked, beef, gammon, pork and turkey this week. They
> have been sliced and frozen!
>
> He isn't looked at the cooked meats in the shops how <g>

I am not a huge fan of packaged lunch meats myself, though I will buy from
the deli occasionally.

Cheri

==

Occasionally is good. I worked out the price per kilo of the bought cooked
meats and the price of joints (roast) Ooooph!

I now have a basket in a freezer full of different cooked meats (with no
added ingredients) <g> and he is a happy bunny

I won't have to do that again for a while)

On Friday, August 24, 2018 at 7:54:18 AM UTC-5, Jill McQuown wrote:
>
> On 8/23/2018 11:02 AM, wrote:
> >
> > I've never seen American cheese with pimientos/pimentos embedded in it;
> > it must be a regional item. I have seen and eaten 'olive loaf.' Lunch
> > meat with olives and pimento embedded it.
> >
> > https://s22.postimg.cc/oaw7valcx/olive_loaf.jpg
> >
> Just the look of that stuff creeps me out. It looks like it has sliced
> eyeballs embedded in it.
>
> Jill
>
>
Here's looking at you kid!!

On 8/24/2018 7:01 AM, Wayne Boatwright wrote:

>> Just the look of that stuff creeps me out. It looks like it has
>> sliced eyeballs embedded in it.

Ya-but!!

.....it tastes as good as any other Oscar Mayer meat product (poultry
products excepted, as they are truly "fowl").

nb

On 8/25/2018 1:10 PM, notbob wrote:
> On 8/24/2018 7:01 AM, Wayne Boatwright wrote:
>
>>> Just the look of that stuff creeps me out.Â* It looks like it has
>>> sliced eyeballs embedded in it.
>
You snipped the post too much, nb. I'm the one who wrote that, not Wayne.

> Ya-but!!
>
But what?

> ....it tastes as good as any other Oscar Mayer meat product (poultry
> products excepted, as they are truly "fowl").Â*
>
> nb
>
I have never been a fan of Oscar Mayer anything. Certainly not olive loaf.

Jill

On Sat, 25 Aug 2018 13:33:32 -0400, jmcquown >
wrote:

>On 8/25/2018 1:10 PM, notbob wrote:
>> On 8/24/2018 7:01 AM, Wayne Boatwright wrote:
>>
>>>> Just the look of that stuff creeps me out.* It looks like it has
>>>> sliced eyeballs embedded in it.
>>
>You snipped the post too much, nb. I'm the one who wrote that, not Wayne.
>
>> Ya-but!!
>>
>But what?
>
>> ....it tastes as good as any other Oscar Mayer meat product (poultry
>> products excepted, as they are truly "fowl").*
>>
>> nb
>>
>I have never been a fan of Oscar Mayer anything. Certainly not olive loaf.
>
>Jill

all the more for me and my husband

l not -l wrote:
> On 25-Aug-2018, notbob > wrote:
>
>> On 8/24/2018 7:01 AM, Wayne Boatwright wrote:
>>
>>>> Just the look of that stuff creeps me out. It looks like it has
>>>> sliced eyeballs embedded in it.
>>
>> Ya-but!!
>>
>> ....it tastes as good as any other Oscar Mayer meat product (poultry
>> products excepted, as they are truly "fowl").
>
> If this was a defense of olive loaf, it was misguided to use Oscar Mayer in
> that defense. OM cold cuts, as with many packaged supermarket cold cuts,
> are a far cry from what the products should be. A good deli olive loaf, for
> example Boar's Head, should be beef and pork, not beef, pork, mechanically
> separated chicken and turkey sludge, which are in OM. IME, it is impossible
> to buy decent packaged cold cuts; one must shop the supermarket deli counter
> or a specialty shop.
>

Even if one can't afford pricey deli meats, at least read the
ingredients and select the best you can find. Some of the prepackaged
aren't too bad.

Mechanically separated chicken is truly the *work of the devil*.

"Hank Rogers" wrote in message news
l not -l wrote:
> On 25-Aug-2018, notbob > wrote:
>
>> On 8/24/2018 7:01 AM, Wayne Boatwright wrote:
>>
>>>> Just the look of that stuff creeps me out. It looks like it has
>>>> sliced eyeballs embedded in it.
>>
>> Ya-but!!
>>
>> ....it tastes as good as any other Oscar Mayer meat product (poultry
>> products excepted, as they are truly "fowl").
>
> If this was a defense of olive loaf, it was misguided to use Oscar Mayer
> in
> that defense. OM cold cuts, as with many packaged supermarket cold cuts,
> are a far cry from what the products should be. A good deli olive loaf,
> for
> example Boar's Head, should be beef and pork, not beef, pork, mechanically
> separated chicken and turkey sludge, which are in OM. IME, it is
> impossible
> to buy decent packaged cold cuts; one must shop the supermarket deli
> counter
> or a specialty shop.
>

Even if one can't afford pricey deli meats, at least read the
ingredients and select the best you can find. Some of the prepackaged
aren't too bad.

Mechanically separated chicken is truly the *work of the devil*.
==

Price and 'ingredients' made me cook several joints (roasts?) this week.
They are now sliced and in the freezer.