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About Jaymes

  • Birthday 11/29/1944

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    Houston, Texas

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  1. Pimento Cheese

    And I do like seeing a few stalks on a plate of Buffalo wings. Or in a Bloody Mary. So...
  2. Pimento Cheese

    Well, I do use it to flavor soups & stews.
  3. Pimento Cheese

    We think Duke's is creamier. But hey, like you said, that's our mileage! I was really into homemade mayo a while back but not so much now that I'm a granny living alone in my bachelorette condo. And the flavors of pimento cheese are so strong that, honestly, don't really believe the mayo changes the final result all that much. Also, I primarily make it for the grandkids and not sure the palate of a six-year-old warrants going to extraordinary efforts. But thinking back to my childhood and those ubiquitous pimento cheese-stuffed celery sticks has reminded me of something amusing, at least to me. I, along with the other assorted kids at the table - siblings, cousins, friends, etc. - loved the pimento cheese, but not the celery, so we'd use our tongues to scoop the cheese out of the valley. We'd try to do this surreptitiously so as not to alert the grownups. This was much easier to do at the children's table, of course, but then we'd have the problem of what to do with all that celery. For days after big family get-togethers, our parents would find denuded celery sticks stashed all over the house.
  4. Pimento Cheese

    Pimento cheese is a huge part of my Southern family's heritage, including its ubiquitous appearance stuffed into celery sticks on the relish tray at all holidays and other assorted fancy occasions. And, although we've tried it with every commercial mayo made, in our house, the consensus best is Duke's. Which (I just feel like adding) we all know means absolutely not one blessed thing to other families that also have tried all of the commercially-made mayos and chosen something else, bless their hearts. We just think Duke's is creamier. And ain't life grand?
  5. I suppose that, like most things, it depends who you're trying to please. I agree with heidi. The first thing I thought when reading about the "problem" was that those puddles are the thing that I find the most appealing and irresistible when I look at a pan of curry. My suggestion to you is that, before you go to great lengths to solve the problem, be sure one exists. The obvious thing (in addition to reducing/removing some of the fat) seems to be to heat it up and give it a few more quick stirs before service. But I'd definitely recommend that you query your customers to be sure those lovely, tasty little pools are even an issue before taking any steps to eliminate them.
  6. $5 Meal Challenge

    Funny, but boy is that the truth. Everyone has too much of it. Everyone is always trying to get rid of it. Do not even entertain the notion of going to a party and not doing your share of eating to help the cause. I really liked the home-canned smoked salmon versions the best and didn't mind hauling home cans of it as "party favors" when we left the party. But always on the hors d'oeuvres, snack, cocktail, buffet tables there were big platters of salmon. And halibut. I remember telling my husband that I felt like I was being entertained as though I were someone's large house cat. ☺
  7. $5 Meal Challenge

    Well...having lived in Alaska...if you can include the contents of your freezer, which is most certainly full of moose, caribou, deer, salmon, halibut, grayling, etc., and, if it's summer, the contents of your garden, and the jars of preserves from your foraging, blueberries, blackberries, lowbush cranberries, etc, I'd say it's a snap.
  8. Using Mexican Chocolate

    I use RG for hot chocolate all the time. No psychedelic trances. I keep it in the freezer along with several boxes of Mayordomo. Don't know why, exactly, just do. I do let it soften in either hot water or hot milk (depending upon whether I want Mexican-style dark hot chocolate, or milk chocolate) before I whip it up. Also, I always add some to the pot when I make chili. Don't use up a lot of it that way, though - about a half-disc per two pounds of meat.
  9. Bastard condiments?

    Speaking of mixing stuff with mayo for condiments, was anyone else watching Masterchef Jr the other night when Gordon et all stirred pesto into mayo to make a sauce that he then used as a hamburger spread and as a dip for fries? Looked pretty good. Definitely going to give that a try. I mean, pesto & mayo...how could you go wrong with that?
  10. Bastard condiments?

    Hiya, Cakewalk.
  11. Bastard condiments?

    Back in the 50s, during hot summers, my mother, who didn't really like to cook, often made a big chef's salad for dinner for the five of us. To the usual greens, she'd add sliced hard-boiled eggs, ham and cheese for protein, and throw in leftover veggies from previous dinners - green beans, peas, corn, carrots, etc., - along with a smattering of whatever else we had had the previous few nights. She'd put it into this huge salad bowl and toss it up with a big dollop of mayo & a few hearty smacks on the bottom of the ketchup bottle. We all loved it.
  12. Leftover Cornbread

    It's always so fun to know somebody tried one of your recipes & liked it. Thanks for letting me know! This is a great salad recipe to take to potlucks. Intetesting, tasty, and a never-fail conversation-starter. A real family favorite.
  13. Yes. Often hubby had dug out all or most of the "good" meat. Still had sauce. End of month. 6:30pm. Everybody tired & hungry. Package of hot dogs in the fridge. Heat up the sauce with a pork chop or two. Add enough hot dogs for kids. Boil some noodles. Toss up a salad. And Roberto's your zio.
  14. Chili

    My New Mexico roots go pretty deep. I often reply "Christmas" to that most New Mexican of questions: "Red or green?" But I've never seen them mixed together in one bowl. It's not like that. Perhaps it's easier to understand if you think of it as: "Red sauce or green sauce on your enchiladas, huevos rancheros, chile relleno, mojarra...?" Or if you were asked whether you prefer the chocolate or the raspberry sauce on your dessert crepes. And you replied that you'd like a little of each. In the case of the chile sauces, that would be, "Christmas."
  15. It's not psychological. Could be the food coloring thing. There's a very unpleasant flavor to the whole piece of candy that I just don't detect in that one small bit. I suppose it could be a matter of quantity vs quality, though - as in, too much of a bad thing. Next time I find myself in the immediate company of one of the odious kernels (as opposed to odious colonels, with which I've also had unpleasant experiences probably owing to too much of a bad thing), believe I'll do a little empirical investigating.