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Please note this is an archived topic, so it is locked and unable to be replied to. You may, however, start a new topic and refer to this topic with a link: http://www.banjohangout.org/archive/214978
rinemb - Posted - 09/04/2011: 09:11:47
I have a naughty passion for pimiento cheese spread. eat it with a fork, eat it on bread, etc. The other day I made the mistake of buying a pint-and not looking at the label. Well, it tasted like old catfish guts! So, now I look a the label, and it was made from "artificia" cheese, orange oily goo. Come-on, how can they call this cheese on the label? So, I tossed it out, and went and bought me the real thing. Yummm!
So do you like pimiento cheese? How do you eat it? Anything clever you do with it in a recipe?
Brad
Sultans of Claw - Posted - 09/04/2011: 10:23:50
Extra mayo and pepper on a sandwich -- nothing fancy. It's also excellent stuffed in mini peppers.
Brian T - Posted - 09/04/2011: 10:28:47
Preheat the oven to 375F. Pop the stems out of a bunch of big mushroom caps. Oil a sheet pan and bake the caps, open side down, for 8 miinutes. Let them cool = this gets rid of a lot of the "sweat water" that can make the dish too runny.
Mash the room temp cheese with garlic powder, Tabasco, S&P, etc whatever you like. Stir in 2-4 tbsp fine dice green onion and an equal quantity (= cheese) of lump crab meat/cocktail shrimp. Load the caps heaping full and bake again 30 minutes. Use Philly in a pinch.
beegee - Posted - 09/04/2011: 11:43:00
If Pimiento cheese were to be outlawed, Southern Culture(including the Baptist Church) would shut down. I can't stand the stuff myself....
gradelyduck - Posted - 09/05/2011: 07:46:02
You can't beat a good slice of real cheddar cheese on a slice of crusty bread, topped with Branston pickle...drool........
brokenstrings - Posted - 09/05/2011: 08:05:02
Pimento cheese on a small tortilla with bits of olive and/or salami.
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