DefinitelyDressage.com

Damn if I was glutton free for a year I would be pretty svelte by now.

bascar wrote:Aged cheeses have lots of flavor but don't melt well, young cheeses melt but have no taste - so you need a combination of the two in about a 1:3 ratio of aged to young. Good bread is essential, you need something robust, but absorbent, not too crusty and not too chewy - day old sourdough is my choice. I spread the inside with mayo mixed with mustard, put in cheese and black forest ham, spread butter on the top, then heat olive oil and butter and fry one side,flipping over onto the buttery side - don't let the oil get too hot or the butter will burn.

agree with the mixture of aged cheese and young cheese,
however i use lard, or chicken fat or bacon fat or goose fat rather than butter,
lard the outsides put your blend of cheeses on the inside, season the bread, ( salt pepper and herbs)
then cook in olive oil, agree not too hot,

i like a little caramelized onion with the cheese. I also like to fine grate a bit of mature cheese on the outside of the sandwich for that extra crispy cheese pleasure

Damn this thread. I now have a loaf of seeded rye and not one, not two, but THREE packs of Deli Deluxe sharp cheddar. And having grilled cheese for breakfast.

Ya'll made me make Pimento Cheese! And I'm going to make grilled cheese sandwiches with it.

What the heck is pimento cheese?

Moutaineer wrote:What the heck is pimento cheese?

Evidently it's just one of those southern things.

I love pimento cheese and I'm in no. Illinois. Granted, I buy it at the grocery store and it's probably not the real thing, but I can eat a container of it with saltines in an evening....

Hey, I'm a Brit... we have our own things.

Moutaineer wrote:What the heck is pimento cheese?

Sorry, I spelled it wrong earlier. It's *pimiento* cheese. And yes, it includes small diced sweet red (pimiento) peppers!

My ideal pimiento cheese combines good quality (homemade preferable) mayonnaise*, a mix of mild and sharp cheddar cheese grated, a few teaspoons of finely diced roasted sweet red pepper and salt/pepper. It is a pale orangey-color with flecks of red from the pepper. The more prepared versions tend to be more uniform in color and texture, but I like it chunky.

I am fully prepared for you to consider this disgusting.

*In southern matters, mayonnaise can be a religious question...but I hate most prepared mayonnaise.

piedmontfields wrote:

Moutaineer wrote:What the heck is pimento cheese?

Sorry, I spelled it wrong earlier. It's *pimiento* cheese. And yes, it includes small diced sweet red (pimiento) peppers!

My ideal pimiento cheese combines good quality (homemade preferable) mayonnaise*, a mix of mild and sharp cheddar cheese grated, a few teaspoons of finely diced roasted sweet red pepper and salt/pepper. It is a pale orangey-color with flecks of red from the pepper. The more prepared versions tend to be more uniform in color and texture, but I like it chunky.

I am fully prepared for you to consider this disgusting.

*In southern matters, mayonnaise can be a religious question...but I hate most prepared mayonnaise.

I am a native southerner, but I can't stomach the stuff!

piedmontfields wrote:

Moutaineer wrote:What the heck is pimento cheese?

Sorry, I spelled it wrong earlier. It's *pimiento* cheese. And yes, it includes small diced sweet red (pimiento) peppers!

My ideal pimiento cheese combines good quality (homemade preferable) mayonnaise*, a mix of mild and sharp cheddar cheese grated, a few teaspoons of finely diced roasted sweet red pepper and salt/pepper. It is a pale orangey-color with flecks of red from the pepper. The more prepared versions tend to be more uniform in color and texture, but I like it chunky.

I am fully prepared for you to consider this disgusting.

*In southern matters, mayonnaise can be a religious question...but I hate most prepared mayonnaise.

I think that sounds quite promising for grilling. Raw... hmmm...

Yes, mayo. Tricky. Hellmans tastes entirely different in this country than in the UK, where it makes an almost acceptable substitute for the real thing. I have yet to find a decent one here. I bought Boars Head the other day but haven't tried it yet.

My southern at heart cousin's recipe is 1# sharp cheddar grated, 1 teaspoon mayonnaise, hot peppers or canned pimentos (it's spelled both ways). Mix and let sit overnight. It won't look like it works, but don't fiddle until it sits overnight.

.

Moutaineer wrote:Hey, I'm a Brit... we have our own things.

Mmmmm... Toad in a Hole!!!

I've made my own version and add bacon and cheese to it.

My Mom makes the best plain grilled cheese sandwiches. She uses a ton of butter. Melts a pat on a small skillet, toasts one side, removes sandwich, melts another pat and then does the other side of the sandwich.

I discovered pimento on my many trips to South Carolina. My South Carolinian co workers all hate it, which I find completely absurd. Isn't the tree on the flag a pimento palm?

emmalou wrote:My Mom makes the best plain grilled cheese sandwiches. She uses a ton of butter. Melts a pat on a small skillet, toasts one side, removes sandwich, melts another pat and then does the other side of the sandwich.

I discovered pimento on my many trips to South Carolina. My South Carolinian co workers all hate it, which I find completely absurd. Isn't the tree on the flag a pimento palm?

Sadly, no. The tree on the flag is a palmetto palm tree.

A pimento is a cherry pepper and grows on medium-sized plants in the garden.

Too many Ps.

Peter Piper picked a peck of pickled peppers...

http://www.iflscience.com/chemistry/che ... e-sandwich

The chemistry behind the yum!

Stumbled across this while shopping for Thanksgiving cranberry ideas.

http://www.bonappetit.com/recipe/cranbe ... led-cheese