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Old 12-03-2011, 08:52 PM   #61
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My grandmother... Such good memories.
Kathleen: I grew up with my maternal GM making pimento cheese. She had a hand-crank meat grinder she used for the cheddar cheese, then she'd add the mayonnaise and pimento. We had it on white bread...Yum. She was from the southwestern part of Virginia. So many I mention pimento cheese to say they've never heard of it, or it sounds yucky. So wrong!

My GM also made the best deviled eggs under the sun. A touch of mayo, a little dry mustard, a little white vinegar...salt, and paprika. I'm making myself hungry.
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Old 12-04-2011, 06:25 PM   #62
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This thread made me crave pimento cheese, so I had to make some!
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Old 12-04-2011, 08:19 PM   #63
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This thread made me crave pimento cheese, so I had to make some!
Me too!
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Old 12-11-2011, 01:02 PM   #64
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My Grandma made it with leftover cheeses, pimento, sour cream, minced sweet pickles and mayo.
My Mom made it with velveeta and pimento and diced onion.
I grate various cheeses(mostly cheddar) with jarred pimento, minced dried onion and a bit of jarred diced jalapenoes, minced garlic with a couple of spoons of mayo or sour cream. Mine has to sit a bit to hydrate the onion.
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Old 08-21-2013, 08:34 PM   #65
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Bump! I just made my first batch of pimento cheese and gobbled it up on a slice of white bread. It's divine! I only used sharp cheddar, pimento's and some mayo with just a tsp. of horseradish. I'm totally enjoying this thread and all the different variations you can use. This is totally going to be a refrig staple. Glorious concoction!
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Old 08-21-2013, 09:16 PM   #66
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Glad you like it, mmyap. I just made some yesterday: Extra sharp cheddar and a hefty sprinkle of grated parm. I like it on English muffins.
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Old 08-23-2013, 05:14 AM   #67
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Bump! I just made my first batch of pimento cheese and gobbled it up on a slice of white bread. It's divine! I only used sharp cheddar, pimento's and some mayo with just a tsp. of horseradish. I'm totally enjoying this thread and all the different variations you can use. This is totally going to be a refrig staple. Glorious concoction!
It sounds lovely
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Old 08-23-2013, 10:22 AM   #68
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I'm very skeptical of liking pimento cheese, but curious. Do you think it would work (in a small batch) to pull the pimentos out of olives and use them?
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Old 08-23-2013, 11:22 AM   #69
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The flavor wouldn't be the same, but it would probably be tasty. I'd probably dice the whole olive and just leave the pimento in place.
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Old 08-23-2013, 11:26 AM   #70
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Try this before you spend the money to make a batch.

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Old 08-23-2013, 05:45 PM   #71
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We dont have that particular cheese spread over here
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Old 08-23-2013, 05:49 PM   #72
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We dont have that particular cheese spread over here
Too bad. Every time I buy it, the crackers never see it. It goes straight into my mouth with a spoon. That jar is really a glass and is the perfect size for little hands that are just learning to drink out of a glass. I had about six of them when my kids were small. I painted the outside of them with cartoon figures.
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Old 08-23-2013, 05:51 PM   #73
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We have the Kraft Cheddar Cheese spread and the white cheese spread, but never seen or heard of that one...is it made differently or something?
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Old 08-23-2013, 06:01 PM   #74
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We have the Kraft Cheddar Cheese spread and the white cheese spread, but never seen or heard of that one...is it made differently or something?
Do you have them in the same jar as the Pimento? It is made with Neufachel cheese which is a soft cream cheese and has pimentos added. Delicious!
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Old 08-23-2013, 06:42 PM   #75
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They are in a glass jar, but a different shape

Originally it was in a similar shaped glass jar





Now it is in this shaped glass jar



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Old 08-23-2013, 08:08 PM   #76
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If you have a cheese shop, you can buy the Neufachel cheese. It should be sold like regular cream cheese in a block.
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Old 08-24-2013, 12:01 AM   #77
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I don't know of any cheese shops around here but we do have continental delicatessens. They may sell some
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Old 08-25-2013, 03:41 PM   #78
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I couldn't stand it any longer, I mixed up a small batch of pimento cheese today!

4 ounces grated sharp cheddar cheese
4 ounces cream cheese
1 heaping tablespoon of mayonnaise
1 whole pimento pepper, coarsely chopped
a good shake of cayenne pepper
a good shake of onion powder

Beat until fluffy, not smooth with a hand mixer. Chill, overnight is best.

I used Goya brand pimento today, two whole pimento peppers packed in water. They tasted good and were fairly inexpensive compared to some of the other brands.
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Old 08-25-2013, 04:05 PM   #79
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My supermarket has two whole long aisles dedicated to Goya products. And it is not only folks of the Latino persuasion that are shopping on those aisles. More and more the word is spreading that they have some excellent products and are often priced lower than the national brands that most of us are familiar with. I keep hearing more and more good things about Goya. I think it is time I took a stroll down those aisles.
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Old 08-25-2013, 08:47 PM   #80
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I use Goya dried beans and LOVE Goya Adobo
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