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ChefPip

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  1. Recently I cooked a stock pot of Anasazi Beans. Somewhat a unique experience. I've looked thru this thread to see if anyone else has mentioned them but I didn't see them discussed. They are from antiquity and were found in a cave in Arizona that was inhabited by native Americans 2000 years ago. Historians believe they were brought up thru central America and distributed among native Americans across what is now the USA. They store for long periods of time, germinate quickly when planted, are drought tolerant, and are thought to be sweeter than Pinto's. These
  2. I just noticed your grill and the issue you may have with smoking with it. The cardboard box may work as smoking is a low temp long term form of cooking with such apparatus. I'm imagining you would build your charcoal fire in the bottom part with the handles. The next part above it would be flooded with water. Then your meat will be placed on the grill before the smoke containing enclosure is placed above all of this. If you could find a piece of sheet metal to bend around to form a cylinder and a small piece of sheet metal to form a cover for the top end, (that is nearly
  3. ChefPip

    Pimento Cheese

    Kayb, I'm inclined to say that there is much less risk with eggs that are produced on a small private production lot. These chickens would most likely be free ranged and enjoy better health. Today, CAFO (Confined Animal Feeding Operations or "Factory Farming") can lead to all kinds of opportunistic infections. The feed for these animals may not be balanced or natural thus inhibiting their immune systems but moreover hasten their development for slaughter as soon as they are rushed thru their egg laying cycle. Thus cutting the bird's normal life cycle potentially in h
  4. ChefPip

    Pimento Cheese

    Kayb Coddling the egg in this case is a hedge against salmonella. The room temperature egg when immersed in the boiling water for a minute will likely reach 160 + degrees Fahrenheit. (71.11 C) Enough to kill bacteria. It isn't 100% perfect but it's better than not doing it. Some hold that it changes the density of the egg white & yolk as well. Perhaps, but this is the beginning of hard cooking an egg. The last time I went thru ServSafe we kicked around the idea of coddling a dozen eggs at a time. Should an outbreak of salmonella arise again in this area
  5. ChefPip

    Pimento Cheese

    On the subject of the mayonnaise that we would use to make the pimento cheese with, I've noticed at least one person in the thread mentioning their use of "home made". Anyone else make mayo ? I've used this old Moosewood Cookbook recipe, with some adapting, over time and experimented with Lime Juice freshly squeezed from the fruit. (although Apple Cider Vinegar is superior from a nutritional perspective I believe....just saying) To make a small quantity, set up your blender, get your oil (Olive, or other of your preference....I've used Hain Safflower) , spi
  6. ChefPip

    Pimento Cheese

    For the longest time I searched the internet for "Snappy Cheese" and kept getting returns for "Beer Cheese". I finally decided to proof a few of those recipes and they produced a very similar cheese spread/dip. My hunting for an Iced tea that I can live with now has me making the old Southern Style with the sugar throttled back about one half. But my pursuit of a good Iced Tea has to be next to my quest for the best pimento cheese. I'm going to turn in early tonight cause in twelve hours one of the Kentucky Agriculture Extensions will be giving away sa
  7. ChefPip

    Pimento Cheese

    Mike, Mrs Dozier who made that first batch I ever sampled from, would have been an old time Kentuckian. I only heard her speak of it as "Snappy Cheese". This may stem from one or two reasons: 1) She would have grown up in the shadow of Prohibition, Women's Suffrage, and possibly the influence of the Church and as such would have shunned speaking openly of using beer in her cuisine as "good women of that time" here in the Bible Belt would have known to be that discrete. 2) With a list of ingredients including a couple cloves of garlic, 1 tsp dry mustard, 1 tsp of Tabasco, and 1/
  8. ChefPip

    Pimento Cheese

    LOL, Kim, And here I thought I'd catch it for the variant made with beer instead of Dukes or Blue Plate. Ahhh but the day ain't over yet. getting ready to high tail it to the Mason Dixon now.
  9. ChefPip

    Pimento Cheese

    As I live only a few miles from the eastern Kentucky border I'd mention this variant of Pimento Cheese for those who would like to know of this regional favorite. "Kentucky Snappy (beer) Cheese". I first tried this as a kid when my neighborhood's Pharmacist had his Mom in from Kentucky for a visit. He raved over his Mom's "Snappy cheese" and as the young foodie I was then I wanted to try it. She asked my Mom if I could have some of it and she went along with the request to allow me a sample. I've seen this recipe with and without pimentos in it. I just wanted
  10. ChefPip

    Pimento Cheese

    Katie, it may be interesting to know that Pimento Cheese may have had it's origins in New York. It moved south from there. But dairy farmers there were developing early soft cheeses that evolved into today's "Cream Cheese". In around the same time southern vegetable farmers in "Georgia" were experimenting with cultivars of red bell peppers & pimentos and made huge gains in production, canning and transporting these products more affordably than ever. The fusion of the two products may have been the historic origins of pimento cheese. In the earlier 20th century two world wars
  11. ChefPip

    Pimento Cheese

    Thanks again for the recipe Weinoo. Much appreciated !
  12. ChefPip

    Pimento Cheese

    I'll have to try the Horseradish. I've seen the Jalapeno pimento cheese spread in the stores. Regarding horseradish, I have about 17 horseradish plants out in the wild that I planted from small cuttings. I wouldn't want it getting lose in my yard as is spreads and is quite difficult to contain or get rid of. So I establish my plants along the back country roads where it has good soil, proper sunlight and water with drainage. A few years back (2011 perhaps) "The Herbalist" magazine celebrated horseradish as their years pick for that year. If I remember they referred to i
  13. ChefPip

    Pimento Cheese

    I've never pictured myself as much of a cheese "affineur" until the subject of pimento cheese comes up. Then somehow the obsessive/compulsive stirs up in me. The Kroger Stores in my area used to carry a store brand of the product that I became rather fond of, but they seem to have quit carrying it in their inventory in the last year. So I'm ever in search of recipes to try for this dish. Someday I'll perfect my own and of course share it with everyone here.
  14. ChefPip

    Pimento Cheese

    When I was a kid one of my Great Aunts would grate Velveeta by cutting a block of it into 6 inch pieces and using the refrigerator to get the stuff quite cold. Then she placed her box grater in a large bowl and processed it using the 3/8 inch hole slicing side of the grater. I was a kid back then and it was the best home made I knew of. Of course the older women of the family wouldn't consider "store bought" as a matter of principle. They had been raised in the times of "Home Economics" that the Schools taught back in their youth.. But those were different times then. And
  15. Shel_B, I've recommended the Santoku that gfweb speaks of to loads of people. Any more I mention to them to check out the Dollar Tree stores as they carry several sizes of them. They are easier to use than the French Chef's knife with the hard veggies. But if a Potato is wet along with the blade of your French Chef's knife the first time you cut through the whole potato, then it's probably going to stick with the combination of starch and a polished surface. Here is some information with images: http://learnfromthechefs.com/santoku-knife/ Also, and more expensive, are some of the "D
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