Homer brings Pimento Cheese SCIENCE

Friend of the program Homer offers this heroic effort:

	Paula Deen		Ruth Reichl		The Penguin “plus”		Dallas Junior Forum
8 oz	Shredded sharp cheddar	8 oz	Exsharp Vermont white cheddar	16 oz	Grated cheddar	2 lbs	Velveeta, grated
8 oz	Shredded exsharp cheddar	8 oz	Exsharp NY orange cheddar	8 oz	Grated pepper jack	8	Sweet pickles, chopped
4 oz	Pimentos w/ juice	7 oz	pimentos	4 oz	pimentos	8	Hard boiled eggs
¼  cup	mayo	2/3 cup	mayo	1/3 t	granulated garlic	6 oz	pimentos
	S & P to taste		Black pepper	1/3 t	granulated onion	2 cup	mayo
			cayenne	½ t	pepper	3 T	mustard
				pinch	cayenne	3 T	sugar
				½ t	Green pepper sauce		S & P to taste
				2/3 cup	mayo
				½ t	Pickapeppa
				1 T	White worcestershire
				½ cup	beer

 "So the question is – Is it just mixty glop (Paula/rural), tarted up mixty glop (Ruth/metro), unique American comfort food (Penguin/regional) or a protein delivery medium (Dallas/west)? N.b. grating velveeta must be a bitch."

None of these seems like the Thing to me. Readers? 

   

 

Comments

[Rattleback]

I vote mixty glop with fewer and nicer ingredients:

1# extra-sharp orange cheddar, shredded;
1/2 cup mayo (I guess Duke's is mejore autentico),plus extra to fiddle with the consistency;
4oz. pimentos, drained;
black pepper, slightly less than you think there ought to be.

If I was going to get wide, I'd lose the mayo and pimientos in favor of aioli, roasted red pepper, and a bit of Crystal hot sauce.

Penguin needs to decide if the recipe is Kentucky beer cheese or pimiento cheese and stick with the choice.

[Nicole Lang]

I'm for the tarted up mixty glop, but I do like the addition of pepperjack from Penguin.

[Mr. Sunshine]

Someone once taught me to use cheddar, cream cheese, and Rick's Picks Peppy Pep Peps.