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I have to agree with the coment about it being a food of a certain period in time.
But I have to say I've seen and eaten more of this stuff since moving to Georgia. I love it on toasted wheat bread with a layer of jalapeño jelly.
I just had a pimento sandwich and added my diced pear,pomegranate, lime, cilantro salad on top.
I liked the added crunch.
I grew up using my grandmother's heavy metal meat grinder clamped to the kitchen table. Wish I saved it. When I got on my own I simply grated my own cheese, used my kitchen scissors directly into the jar of pimentos to make them smaller and always used Duke's Mayonaise. And about half a tablespoon of sugar. Now my food processor grates the cheese in seconds.
My husband likes it kind of coarse but I sometimes like it very smooth which I get from running it all in the food processor. It spreads easier on celery and crackers when it is smooth. Either way we usually have some in the fridge and the only store bought I had was never any good.
I had one of those grinders too, and I also wish I still had it. I think of pimento cheese as being a little sweet, rather than spicy, but I'm no expert. I had never heard of it until I moved to the south.
I have to agree with the coment about it being a food of a certain period in time.
But I have to say I've seen and eaten more of this stuff since moving to Georgia. I love it on toasted wheat bread with a layer of jalapeño jelly.
I just had a pimento sandwich and added my diced pear,pomegranate, lime, cilantro salad on top.
I liked the added crunch.
But reading all of these recipes makes me have a craving for it!
I had one of those grinders too, and I also wish I still had it. I think of pimento cheese as being a little sweet, rather than spicy, but I'm no expert. I had never heard of it until I moved to the south.
In PA, a couple of the neighbor ladies made it. I remember it being very slightly sweet, too.
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