Comments on: Pimento Cheese

By: cdarragh

cdarragh — Tue, 16 Mar 2010 15:55:30 +0000

My favorite way to introduce friends to pimento cheese is to “sneak” it into a menu is as an appetizer. It’s really very quick and easy, and can be served with veggies or spread on bread and crackers. Once they love it, then I tell them what it is!

By: m toomey

m toomey — Fri, 12 Mar 2010 19:40:34 +0000

I am a born and bred Texan, but since it is East Texas from which I hail, that is essentially more like the South. I have been gently trying to talk my friends in Colorado into trying pimento cheese, but so far no takers. Was thrilled to see the pimento cheese burger mentioned above. My Dad and I made our cheese burgers with pimento stuffed green olives sliced thinly and scattered over the cheese after it was melted. I always added onions and tomatoes to this concoction, but no lettuce or pickles, and definitely no mustard or ketchup. Only mayonaisse. I do prefer my pimento cheese sandwiches with sweet tea and will have to try your recipe.

By: cdarragh

cdarragh — Tue, 26 Jan 2010 14:46:20 +0000

Hey thanks for reading! What’s your favorite way to enjoy Pimento Cheese?

By: cdarragh

cdarragh — Tue, 26 Jan 2010 14:39:47 +0000

Hi James Thanks for the nice note. The Pimento Cheese recipe is indeed in Zingerman’s Guide to Good Bacon. You can see the book at Zingermans.com I’ve pasted the recipe itself below. Hope that helps! All the best! ari

By: Sarah O'Kelley

Sarah O'Kelley — Sat, 23 Jan 2010 13:16:58 +0000

Just came across this piece Ari — kudos — great job explaining a mysterious Southern icon.

By: cdarragh

cdarragh — Tue, 19 Jan 2010 14:29:33 +0000

I’ll contact our chefs and get back to you with a recipe shortly. Thanks so much for asking about it. I’m particularly in love with pimento cheese on my burgers. It takes the place of both cheese and mayonnaise, and melts into a wonderful, sharp, creamy topping from the heat of the burger.

By: James

James — Wed, 06 Jan 2010 13:59:16 +0000

I was searching for the Guide to Better book that has the pimento cheese recipe, but I wasn’t able to find it. Is there anywhere else that has the pimento cheese recipe posted? I love the stuff, but can’t make it back to AA enough to quench my tastes.
Thanks

By: Ari Weinzweig

Ari Weinzweig — Wed, 15 Apr 2009 21:01:25 +0000

Thank you so much for the good words about the pimento cheese. I really appreciate it!

Since I didn’t grow up with it I still have a lot to learn! But I share your enthusiasm for it. I think it’s particularly great on a burger or on macaroni and cheese, both of which are big items at the Roadhouse. In fact the recipe for the pimento cheese will be in the Zingerman’s Guide to Better book I just finished writing (comes out . . . Late june?) (Speaking of bacon and Tennessee we get some really good bacon from Allan Benton over in Madisonville.)

If I can be of help in way—PC-related or otherwise—by all means let know!

By: L. Haney

L. Haney — Mon, 13 Apr 2009 15:17:34 +0000

I’m a native Tennessean, and I was skeptical, but I ordered your pimento cheese, and can honestly say it’s fabulous. I enthusiastically recommend it to everyone. Gosh, it’s delicious.

By: Lila Dorn

Lila Dorn — Mon, 16 Jun 2008 14:35:44 +0000

Good reading. Growing up in WV, my mother made pimento cheese as long as I can remember, born 1938. My dad was a coal miner and sometimes there was not much work. Cheese was a handout for those with lesser incomes. We ate lots of pimento cheese and loved those pimento cheese sandwiches with Miracle Whip. What a great memory. Thank you.