PING: Christine Dabney - pimiento cheese

C

Chooser

New member
I just ran across your recipe in my files. My recollection is that I
did not understand what the shouting is about (this is no criticism of
you or the recipe, by the by). There are enough people who love it that
it makes me wonder if I've done something wrong. What would you say are
the critical bits in making it? Maybe I was underwhelmed because of the
consistency (". . .almost a chunky paste.") So, it's not supposed to
be creamy smooth?

I'm thinking about having another go at it. What say ye?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Sat, 29 Jan 2011 09:18:37 -0800 (PST), ImStillMags
wrote:


That photo is very helpful, thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 29 Jan 2011 11:14:46 -0600, Melba's Jammin'
wrote:


What did you eat the pimento cheese with? I prefer it on something
crunchy like crackers or celery. I love celery stuffed with pimento
cheese. I wouldn't want it creamy smooth.

Tara
 
On Sat, 29 Jan 2011 11:14:46 -0600, Melba's Jammin'
wrote:


It depends on who makes it. LOL. Some folks like it chunkier, some
folks like it to be smoother. I have played around with both
versions, and I prefer mine to have more of a chunkier character,
instead of a smoothish paste. I don't shred the cheese too fine
anymore.

Also, it needs to be well seasoned.

Christine
--
http://nightstirrings.blogspot.com
 
In article ,
Christine Dabney wrote:


Thanks. mumblemumblewellseasonedmumblemumble.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
Tara wrote:


Long time ago, Tara. For some strange reason, I'm thinking maybe white
bread, like a finger sandwich? Truly, though, I don't remember; my only
memory is that I made it and did not understand the glory of it. I may
give it another shot.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Sat, 29 Jan 2011 15:39:18 -0600, Melba's Jammin'
wrote:



Pimento cheese sandwiches on soft white bread are a classic, but they
aren't my preference. If you like stuffed celery, try it with
pimento cheese. That is so good.

Tara
 
On Sat, 29 Jan 2011 12:05:08 -0800 (PST), ImStillMags
wrote:


Christine's? I don't know.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 29 Jan 2011 17:17:15 -0700, "gloria.p"
wrote:


It's too early to talk about the Kentucky Derby... and nobody is
talking about the Super Bowl yet! What is everyone making?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 29 Jan 2011 17:17:15 -0700, "gloria.p"
wrote:

Pimento cheese sandwiches are a traditional food of the Masters Golf
Tournament in Augusta, Georgia.

Tara
 
Melba's Jammin' wrote:

The ladies who lunch down thisaway would never add pickles or garlic.
Cayenne pepper, Dukes or Hellmanns mayo, Sharp Cheddar and undrained
pimentos are about it. You're getting wild if you add a little onion
(powder or grated fresh) but that's about as wild as anyone hereabouts
gets. I've discovered that I like to grate my cheese, then holding some
back, mix the rest of the ingredients and cheese in the food processor
then stir in the held back amount. This gives me enough fine mix and
lumps to satisfy all. I also have enjoyed mixing extra sharp cheddar
with grated Havarti.
It is the best selling sandwich at the Augusta National yearly during
The Masters. That's a serious reference!
 
Tara wrote about pimiento cheese:


In about six weeks, I'll be making something like pimiento cheese using
mascarpone instead of the cheese/mayo mixture. The mascarpone stuff will be
spread on [crunchy] crostini.

Bob
 
On 1/29/2011 7:32 PM, sf wrote:

My award winning Chili Rusty in MD


Super Bowl Chili

1 pound Italian sausage, I use hot sausage
2 large onions, diced
2 cloves garlic, diced
1 1/2 pounds lean ground beef
1 large green pepper,diced
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon oregano
1 small can diced chilies, undrained
3 cans diced tomatoes(14.5 oz each)
3 cans red kidney beans(15.5 oz each)
For garnish: chopped scallions, sour cream
and shredded cheddar cheese

Remove sausages from casing and brown in a large fry pan, breaking it up
as you brown it. Don't crowd the pan. You may have to do it in
portions. Remove with a slotted spoon to a large pot or Dutch oven.
Reserve fat in the fry pan. Saute onions and garlic in reserved fat
until translucent, about 7 - 8 minutes. Remove with slotted spoon to
same pot with the sausage. Brown ground beef in the same fry pan, in
portions if necessary. Remove with slotted spoon to pot with sausage
and onions/garlic. Saute green pepper in same fry pan until softened.
Add to large pot with other ingredients. Add cumin, paprika, chili
powder and oregano. Then add diced chilies, tomatoes and beans to Dutch
oven. Stir, cover and simmer on stove for about 2 hours or more. Stir
occasionally to make sure it is not sticking to the bottom of the pan.
Remove the cover if it becomes too juicy. Cook until it's the right
consistency, adding more tomatoes or kidney beans if needed. Serve with
tortilla chips, dishes of chopped scallions, sour cream and shredded
cheddar cheese. A nice, warm corn bread would be good as well.
Note - The flavor of the chili improves with age. If possible, make it
a day or up to 5 days in advance and reheat before serving. It can be
frozen for up to a month.
 
In article ,
Rusty wrote:
(snip)

Congratulations, Rusty. What was the contest? Was there a prize?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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