I am going to make Pimento Cheese to show the board how easy it is.
>>22052034careful. you're gonna ruffle some feathers with this...
>>22052034You are going to drive that anon crazy. He said it's just dumping ingredients in a bowl. Isn't that 90% of cooking. Kek kot drinking orange jubilee mad dog in pic. He's getting agressive.
Lmao I was going to do this tonight too. I’ll post mine once I get going.
homemade mayo would produce a far superior productpremade mayo is hobbled by having to be shelf stable and using cooked eggsand while we are hereif you can find "real" cream cheese from the farmers market or a local dairy, I think it all uses gums for thickeners, but not nearly as much as commercial cream cheese does, and you get a looser texture but more tasteor you could use quark or farmers cheese instead
I feel like Pimento Cheese has a made a strong resurgence around these parts as of late
>>22052044this. i also craft my own mixing bowls from clay and grow the cane to carve my own spoon
>>22052044I’d say it’s also reduced in quality by not owning generational hens such that one controls the egg quality in the mayonnaise.
First step, put the mayonnaise in the bowl with cream cheese(I can repeat steps if I get too complicated and lose y’all just let me know)
>>22052040Aw look at the triggered cook along faggot crying
Then you add the pimentos (they are already diced you don’t even gotta do that)
Then you mix it up. You might need to wait a few minutes to let the cream cheese soften.
Here is my cast of supporting characters. Straying slightly from the norm because I’m watching my figure. :D
>>22052082Et wa la! It’s literally that easy. Anyone who buys this is retarded. Takes no time to make and tastes better than store crap.
>>22052084you didnt show the gauge of your grater. how am i supposed to know what to do with a whole block of cheese?
Add cheddar
To add to anon’s wa-la… add some garlic salt and pepper, mix, and…Wa La!
>>22052089>gaugethat's the fun part, it doesn't matter!
>>22052089Can’t speak for the other feller but around here we use a swiss-made rotary grater.
>>22052090i like your short n curlies
>>22052106other anon uses a chinese-made rotary grater, so we be similar
>>22052113:^)
Pimento cheese has mayo in it? FUCK
>>22052125unless... >>22052082
>>22052082>>22052084I must say it looks delicious! Add a squeeze of lemon if you have one on hand.
>>22052125If you buy it from the store; 100%
>>22052127Man, low fat Greek yogurt sounds awful though. At least get full fat
pimentbro, i am so fucking lostdo you have mayo and cream cheese in that dip or not
>>22052137Yeah so two anons posted ITT. I am the OP, the traditional way you make pimento cheese is mayo + cream cheese BUT>>22052082>>22052084You can make it with greek yogurt as anon did as well, to make it less heavy.Both are valid, only the first is “traditional”
>>22052070I’m confused hereWhat’s a pimento?
>>22052136The dijon probably carries a lot of the flavor needed + has emulsification properties, the greek yogurt version is probably 80% as good as the traditional version.I think if you did lowfat cream cheese + whole fat greek yogurt that would be better as a lowfat/no mayo alternative
>>22052142It’s a pepper bro, specifically a kind of pickled red pepper.https://en.wikipedia.org/wiki/Pimiento
>>22052136Low fat is fine, but different brands taste different. Can’t stand chobani reduced fat. Given 99% of the time I’m cooking with it and not eating it as is the extra fat isn’t missed.>>22052143A simple adjustment I could do is swap a portion of the yogurt with mayo (small portion, like 1/4). But it doesn’t need it.
>>22052048You don't buy carving tools and use a storebought kiln or potter's wheel... right?
>>22052067Don't crash out anon. I'll teach you to make Kool Aid if you can't figure it out.
>>22052148Are these pickled peppers picked in packs, perchane?
Bonus: Pimento Sandwich
>>22052182n-no... of course not haha what a ridiculous question..
>>22052189Pimento peppers, particularly pickled, present peculiar possibilities. Packs provide pleasant presentation plus persistent possibilities per pre-purchase.
>>22052148That’s a very niche company>>22052191Oh hello, now you have my interest
>>22052263>That’s a very niche companypimentos are somewhat of an old staple in the south. my grandma would put them in all sorts of stuff besides cheese. old people buy a lot of them. i guess it's like how there are companies that only make pickled okra or something and somehow they stay in business.
That looks vile
>>22052333Stop looking in the mirror and look at the thread, then?
>>22052106>prep time: 90 seconds>dish washing time: 10 minutes
>>22052459>10 minutesYikes, imagine being so retarded it takes you 10 minutes to clean up after this.
>>22052103She mattered to me a lot when I was in high school
And here’s my sammy. Longtime viewers of the programme know that I love me a tomato stack in my samwinches.
>>22052671Forgot to mention: Fun fact, Greek yogurt pimento is spreadable straight out of the fridge. I’ve always found versions using cream cheese brick up, this doesn’t.
>>22052675i use cream chesse and that doesnt happen to me but maybe that depends on your ratio of mayo/yogurt to creamcheese. i alao soften it in the microwave before mixing so maybe that has something to do with it too
>>22052034the ease of it's making does not counter act the disgustingness of it, op.
>>22053166Have you actually tried it?
>>22052671are you seriously one of those freaks that don't salt & pepper your tomatoes before putting them on a sandwich
>>22053674Don’t need it if you’re using non-shit tomatoes. TMYK.
>>22052048i prefer stainless steel, but atleast i mine my own ore and smelt unlike you casual faggots
>>22053680You painstakingly arranged subatomic particles to create that ore, right?
>>22053677Tastelet
>>22053699I think you got that backwards, buddy
>>22052040>cook>verb>cooked; cooking; cooks: to prepare (food) for eating by a heating processIt's not cooking if what you're making can't legally be called (food)
>>22052671>unseasoned tomatoes>not putting the lettuce between the two wet ingredients to improve structural stability>wtf is that bread?
>>22054018tomatoes doesn't need seasoning, childyou don't put wet ingredients directly onto bread when packing for later, lmaoit's called sourdough, it's existed for millennia
>>22053677It’s so true bestie, they just don’t know>>22054018> lettuce in between the two wet ingredientsWhat do you mean? Tomato is the only wet-wet ingredient, are you saying the lettuce should be in between the pimento and tomato? That genuinely makes less structural sense, shiggy tbdesu
>>22052034
>>22054033>it's called sourdough, it's existed for millenniaIs that what sourdough looks like in Muttmerica? Because that us not sourdough. >>22054035The tomato slips off the lettuce and the tomato slips off the pimiento and the tomato slips off the other slices of tomatoes. The bread is the only possible thing it can grip to.
>>22054175I forgot that euros still haven’t figured out how to slice bread.
>>22054175Brother what? What kind of shitty watery tomatoes are you using?
>>22055020tomatoes are 94% water. the real question is what kind of non-watery tomatoes (You) are eating? but I know you're a troll that's pretending to be retarded for (You)s
>>22055355… Do you not know that different tomato varieties have different water contents?
