The pimento cheese I had in NOLA was incredible. I'll do some searching to see if I can find their recipe.
Natter 76: Life, Liberty, and the Pursuit of Foaminess
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
ltc's new cartoon obsession is "Abby Hatcher". The main character keeps saying "brain spark!" when she figures something out, but I keep hearing it as "brain fart".
This NOLA article on pimento spread includes a recipe that has mayo and cream cheese. Now I want some. Brain spark! [link]
The idea of making pimiento cheese at home is kind of blowing my mind.
We had a pimiento cheese party at my friends' bar a couple of months ago. A food historian made a version from an old cookbook that was made with butter. It was tasty but I prefer the classic version.
The articles say it is super easy.
Timelies all!
I don't think I've ever had pimiento cheese.
I posted this on facebook, but thought I'd post here also.
Anyone interested in 5th editions of The Norton Anthology of World Masterpieces 1 & 2. I can list out what they include if you cannot find it online. Might be useful to covering some required texts for HS AP english or college classes if someone is looking to save $ on books.
Also is anyone interested in a good basic dictionary, thesaurus, and atlas? They are a few decades old, but useful if someone wants a BOOK, not an online source.
Pimento cheese is really easy to make, I'm at Matthew's so I don't have any of my cookbooks with the recipes (I think have several church cookbooks with multiple variations). I think it's either cheddar, pimentos, mayo, cream cheese and seasonings mixed together or just mayo, and I've seen one recipe that use Velveeta, pimentos, and mayo. There are a few variations that use a sweetener like sugar or syrup.
When I get home I'll look through some when I get home.
I don't believe I have ever had pimento cheese.