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  1. 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) , spices, dry mustard etc. set out (ahhhh Mies En Place) Coddle one unbroken egg by boiling about 3 cups of water and removing from heat. Then placing the room temp egg in the water and let it sit for about one minute before removing. (crack it open and add it to the blender hot) I use the egg, 3 Tb of Apple Cider Vinegar, 1/2 tsp salt, 1/2 tsp dry mustard, and 1 1/4 oil for this. Start by adding the heated egg, vinegar, salt, dry mustard, and 2 Tb of your oil into the blender and turning it on to a brisk speed for about 15 seconds so that it is blended well. Next, with a very steady hand gently pour a very fine stream of the oil into the spinning egg mixture. Be very careful not to add too much at once as your mayo may collapse. (somewhere between 1/16 inch to 1/8 inch stream. If you have a small funnel that has a fine opening that will deliver this thin of a stream it may be worth using it until you can pour a thin stream free handed) As the oil & egg mixture spins, it will begin to turn white like mayo toward the end when you've poured all of the oil into the blender. Like magic ! This should make about a cup and a half of fresh mayo for your Pimento Cheese. About right for binding a couple pounds of shredded cheese and chopped pimentos together. Again, you can experiment with the vinegar or citrus juice or a blend of both. You may notice McCormick spices offers a Lime Mayo on store shelves today but it is a bit pricey. But there are some appetites that enjoy these different flavor notes. To me this is what separates salad dressing like Miracle Whip apart from Mayonnaise. So there is a thought for your next batch of pimento cheese. Oh and I picked up 4 Kentucky Coffee Trees this morning.
  2. 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 sapling trees. I want to get some of those Kentucky Coffee Bean Trees they will be giving away if I can. During the "war atwix the states" the southern folks would harvest the pods that grew on these trees and roast & grind the beans to make a form of coffee they could enjoy. The north had coffee among most other things embargoed in those times. So I want to propagate some of those beans and try making some of that form of coffee. Kentucky Coffee Bean Tree Bean Pod
  3. 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 1/4 tsp of cayenne....yeah "snap", bug eyes, and bat eyelashes. But still, it' s hard to quit eating it. Sort of like what Pork Rinds with Ro-tel & Velveta does to ya. (or Buffalo Wings or bacon wrapped jalapeno ATB's for that matter) I think this stuff was all invented as Bar Food to promote the voluminous sales of ice cold beer. As for my own preference, I like snappy cheese on Ritz Crackers. Either with cold beer or southern style ice tea.
  4. 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.
  5. 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 to mention this for those who may have never heard of it so they could be enlightened. "Kentucky Snappy Cheese" 2 pounds good quality Sharp Cheddar Cheese (don't buy that already grated stuff) 2 cloves garlic, minced (roasted or regular) 1 tablespoons Worcestershire Sauce 1 teaspoon dry mustard 1 teaspoon Tabasco Sauce 1/4 teaspoon celery salt 1/4 teaspoon cayenne pepper 1-12 ounce bottle lager beer, room temperature (regular beer works fine, not lite) Grind together the cheese and garlic in a blender or food processor. Mix in all other ingredients, except beer. Add in beer starting with only half the bottle, add more a little at a time until the mixture is at a good spreading consistence. You may not need all the beer. Put the Beer Cheese into small crocks or glass containers and refrigerate, tightly covered, until ready to serve. Some folks like this on crackers or party rye bread. Everyone I know swears by celery, radish or carrot sticks, with an appropriate beverage of course. Here are some recipe ideas from a small restaurant that specializes in this: Allman's
  6. 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 led to using pimento cheese as a staple and it's popularity continued to grow. Even if you don't care for it it may be worth understanding why the longevity of this thread. From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese
  7. Pimento Cheese

    Thanks again for the recipe Weinoo. Much appreciated !
  8. 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 it as one of the most underestimated herbs.
  9. 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.
  10. 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 the stuff seemed to get eaten as fast as she made it. Oh, and thank you Kayb for your recipe.
  11. Potatoes Stick to Knife Blade

    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 "Damascus" blade knifes which are forged with a texturing hammer so the knife blade has numerous indentations over it's surface where air will flow in as cutting takes place. There are all kinds of methods, designs, and reasons for this treatment. In my own opinion these types of knives need to be given special attention when cleaning. Source of Image: http://www.bushcraftuk.com/forum/showthread.php?t=69313 But for a dollar and a visit to a Dollar Tree Store (or some "dollar" value store) you may find one of these and try it provided you haven't done something like this already. Consider how often we process potatoes in our cooking. LOL, I'm sure that's why they always seem to be out of those French Fry cutters they sell at Harbor Freight. I'd hate to have to cut a load of French Fries with a knife of any kind.
  12. I make an old time Southern dish that almost has cult following at my diner. It is something that can pass as a sweet and yet you may think of it as a side. If you've ever had the pleasure of trying this then you know. Spoon Bread Image Source: http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/wmax-300-highdpi/ecl/images/content/pub/ms_living/2009Q4/md105195_1109_swtpot_176_vert.jpg This can be made sweeter with the addition of brown sugar or molasses. It can be fortified with grated cheese. But it's "Custard" like appeal may have you wondering if it is a dessert pudding or cornmeal cake. Some call it Custard Cornbread. How to make it. This is a recipe that lends itself to Cast Iron Skillets. 2 eggs 1/2 C sugar 1 C sweet milk 1 1/2 yellow corn meal 1/2 C flour 1 C sour milk 1 tsp soda 1/4 tsp salt 2 TB butter 1/2 sweet milk Preheat oven to 375 f Beat together the eggs, Cup of sweet milk, sugar, corn meal, and flour. In another bowl mix the cup of sour milk, soda, and salt together and then add it to the first mixture. Heat the iron skillet in the oven and melt the 2 TB of butter in it as it sits on a pot holder or trivet, but have it hot when you turn the batter into it. Next pour the batter into the hot skillet using the mixing spoon to even the mixture till it's fairly even. Last pour the 1/2 cup of sweet milk into the center of the mixture so it will be absorbed as it cooks. The hot buttered skillet will form a browned crust to the bottom of the spoon bread so it will be easy to scoop out and serve. Bake in the oven for about 1/2 hour. This recipe has many variations. Some put a drained can of whole kernel corn and one of creamed style corn into it. But when finished baking it should be like a Custard. Allow it to rest for a few minutes before serving.
  13. I'll offer an heirloom from my area. Some of you may have heard of this pioneer confection already. Most of my customers are quite interested in trying vintage recipes.. The Kentucky Blackberry Jam Cake. Image source: http://www.saltandchocolate.com/2008/06/blackberry-jam-cake.html I usually use Caramel frosting. Shown is a blackberry flavored frosting drizzled atop this Bundt style presentation. This can be made in any manner of forms. Bundt, Angel Food, Layers, spring form, or even in a tube. It is a heavier dense cake owing much to it's heritage given the available ingredients of those days. In the cool months of late fall and winter it is something you can get your teeth in and with a robust cup of hot coffee it goes rather well. My own recipe is close to this one but I tend not to use the Pecans in mine unless I have finely ground Pecans. http://www.justapinch.com/recipes/dessert/cake/kentucky-blackberry-jam-cake.html
  14. JeanneCake, I'm glad your family liked it that much See what I mean about having some tasty sides to go with it now ? LOL I just bet that restaurant owner wished everything he had on his menu was as hot a seller as that breakfast casserole !
  15. Where I live there isn't a lot of fancy European chocolate available. Lindt, Lindor, Cadbury, Ghirardelli,,Toblerone, are what is most commonly available as candy bars. The Dark Chocolate appeals most to me. Hershey Special is usually the most common but I've tried the Lindt 70% and even higher % content cocoa but the 70% is about as strong as I like it. I'm not too much on milk chocolate. During the holiday season I see lots of euro chocolate boxes which are wrapped in colorful foil and claim to be from Germany, France, Swiss, etc but when I read the production origin I find it was made in Canada or Poland. So my usual is the Hershey Special as it's everywhere around here considering I'm not that far from Hershey, Pa.