quote:

Originally posted by Sig2340:

Okay, why is this labelled PimIento (note the extra "I") Cheese and not Pimento Cheese, as spelled by everyone in this thread?

Historically, the peppers were originally imported from Spain, thus the Spanish spelling, "pimiento." Americanized and simplified, it is "pimento," without the second 'i'

Gotta toss this out there.



Ingredients
8 ounces sharp cheddar cheese
4 ounce jar pimentos, drained
3/4 cup mayonnaise
1/8 teaspoon cayenne (or more if desired)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

Use a food processor or hand grate the cheese.
In a large bowl, stir pimentos, mayonnaise, cayenne, salt, pepper, garlic, and onion powder until combined.
Stir in cheeses until well blended.
Cover and refrigerate for at least 2 hours.

https://www.dontsweattherecipe.com/pimento-cheese/

We like ours with a bite of cheese, a bite of smoked sausage, a bite of jalapeno ... on a cracker. Perfect bite!

Honestly, you guys had me at "cheese".

Is there Yankee pimento cheese?

quote:

Originally posted by Aglifter:
Is there Yankee pimento cheese?

—brick of velveeta
-shake of Frank’s
-microwave until slimy

Oh, good grief!

So true and so grim.

That looks excellent nom00. Going by Krogers tomorrow to see what they have.

Haven't had store bought in decades. But picked up a small tub of Price's Pimento Spread during a grocery run today. Made a sandwich with it and deli ham-off-the-bone. Not bad at all.

At a fundraiser for a client of mine yesterday the caterers made a delicious Smoked Gouda version.

I was a big fan.

quote:

Originally posted by Aglifter:
Is there Yankee pimento cheese?

Maybe not now, but pimento cheese started up north. For whatever reason, the South ran with it and now it's as Southern as sweet tea and Hoppin' John.

Here's a long but interesting article on the history of pimento cheese.

For the folks who don't want to read a long article, a few excerpts:

[P]imento cheese got its start up North—in New York, in fact—as a product of industrial food manufacturing and mass marketing. Its story is one of redemption, of a wayward factory child adopted by a good Southern family, scrubbed up nice, and invited to Sunday dinner.

In the 1870s in New York State, farmers started making a soft, unripened cheese modeled after the French Neufchâtel. Within a few decades, at least five New York companies were marketing an American Neufchâtel, and they soon introduced cream cheese, a variant made by mixing cream with Neufchâtel curd and molding it into blocks in small rectangular wooden forms.

Around the same time, sweet red peppers imported from Spain first became available in the Americas.

Within a decade, imported Spanish peppers were being canned and sold by large food manufacturers, which not only boosted their popularity but also introduced the Spanish name pimiento. By the turn of the century most print source had dropped the "i" and were calling the peppers "pimentos."

It was only a matter of time before the two ingredients were brought together. In 1908, an article in Good Housekeeping recommended sandwiches filled with a blend of soft cream cheese, mustard, chives, and minced pimentos.

Commercially-made pimento cheese burst on the market around 1910 and spread quickly across the country.

The South may not have invented pimento cheese, but it did become the center of the nation's pimento growing and canning industry. Around 1911, when imported Spanish pimentos were an expensive but in-demand delicacy, farmers affiliated with the Georgia Experiment Station outside of Griffin, Georgia, began cultivating domestic pimentos.

The peak of Georgia pimento production—the 1920s through the 1940s—corresponds directly with the national pimento cheese boom. Georgia pimentos were canned and shipped nationwide, and their availability seems to have increased the popularity of pimento cheese all over the country.

After World War II, the popularity of pimento cheese began to wane, and brands like Bluehil and Clover Hill disappeared from grocery store shelves. But somewhere along the line, Southern cooks took what originated as an industrial food product and started creating their own recipes for making it from scratch, in the process turning it into something truly delicious that is associated very closely with the South.

Cool history lesson cheesegrits.. . I like how it spread quickly across the Country...spread it! Most of my life I've eaten pimentos in olives. Never actually seen how they are grown. Within the past 2 years I've seen tobacco in the fields and barns. That was a 1st also. Recall back in '95 seeing cotten growing in fields and picked some. That was a 1st also. Now I gotta see pimentos.

At work every year around the holidays this big brick of cheese shows up in the fridge at work. Its in a box marked Mississippi State Cheese. I snagged it this year. OMG its the most flavorful cheddar cheese I've ever had. Fantastic stuff.

Didja make some pimento cheese with it?

I found Price's Pimento Cheese locally (cleverly hidden in the hummus section), grabbed two containers last week. I need to get more soon to maintain a working stock in case a day or three of social distancing is needed due to pandemic.

"social distancing"...

Clever

Glad you have got your priorities right

I ate it so much as a kid that I can’t stand it now.

quote:

Originally posted by ersatzknarf:
"social distancing"...

Clever

Glad you have got your priorities right

Got four sandwiches out of one small container. When the sandwich stuff is gone (I have two loaves of the Mestemacher Pumpernickel recommended by Pipe Smoker IIRC), it's dry beans and SPAM. I may need to keep a social distance from folks with that combo.

Looks like you're gonna easily be able to avoid the wuhan crud

Fried bologna on Jewish rye and pumpernickel bread lightly toasted with garlic dill pickle and pimento cheese. Soooooo gooood.


ARman

quote:

Originally posted by rat2306:

Just went to my local Giant for another container; they've raised a price a $1.00 a tub since last week's buy. Folks must be reading this thread.

Try your local Costco, they have mega tubs of Pawleys Island, two flavors