Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Chron)   The Masters' weirdest scandal involves pimiento cheese sandwiches. Sports tab thinks you sound fat   (chron.com) divider line
    More: Silly, Augusta National Golf Club, recent article, Golf, Nick Rangos, pimento cheese sandwich, Pimento cheese, New York Times, major league  
•       •       •

446 clicks; posted to Food » on 12 Apr 2021 at 5:43 AM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



18 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-04-12 4:01:51 AM  
There is way too much Mayo in that dish
 
2021-04-12 5:59:04 AM  
One of the things I like about watching Wimbledon is spotting fat Americans face deep in overpriced strawberries and cream.
 
2021-04-12 6:04:19 AM  

Ragin' Asian: One of the things I like about watching Wimbledon is spotting fat Americans face deep in overpriced strawberries and cream.


...who watches tennis ironically?
 
2021-04-12 6:13:29 AM  
Watching golf is like watching a  very old person die. I imagine the bar is packed after every "tournament".  You know, for a chaser.
 
2021-04-12 7:33:10 AM  
The Masters is a metaphor/mirror for all sorts of social and cultural aspects of the South.
 
2021-04-12 8:11:56 AM  
From the Atlas Obscura article linked in the article you didn't and shouldn't read: "Pimento cheese has latched on in people's memories," says Michaux, "even though-I would swear to you-every other sandwich they have out there is better."

I either don't get pimento cheese, haven't had good pimento cheese, but I think I can get behind this statement, 100%.
 
2021-04-12 8:17:50 AM  

FormlessOne: Ragin' Asian: One of the things I like about watching Wimbledon is spotting fat Americans face deep in overpriced strawberries and cream.

...who watches tennis ironically?


Not me. I love Grand Slam season. I can take or leave Australia, but I watch the French and Wimbledon religiously. Though I find the US tournament full, I have a soft spot because I was a ball boy there in the 80s.
 
2021-04-12 8:21:51 AM  
i.pinimg.comView Full Size
 
2021-04-12 8:50:51 AM  

IrieTom: [i.pinimg.com image 433x243]


Something so satisfying about that scene.

/leaving satisfied
 
2021-04-12 8:56:01 AM  
That shiat article has a link at the bottom to a better article on the exact same subject.

Just FYI
 
2021-04-12 8:57:08 AM  

Ragin' Asian: FormlessOne: Ragin' Asian: One of the things I like about watching Wimbledon is spotting fat Americans face deep in overpriced strawberries and cream.

...who watches tennis ironically?

Not me. I love Grand Slam season. I can take or leave Australia, but I watch the French and Wimbledon religiously. Though I find the US tournament full, I have a soft spot because I was a ball boy there in the 80s.


cdn.extra.ieView Full Size
 
2021-04-12 9:16:39 AM  

mekkab: I either don't get pimento cheese, haven't had good pimento cheese, but I think I can get behind this statement, 100%.


Pimento cheese is one of those things that's very touchy.  A lot of people can eat pimento cheese, even a lot of it, and never like it because they've only had crap.  Almost everything prepackaged is mediocre so it's kind of like those people that grew up eating canned vegetables and thought veggies just tasted like salty mush.

A big problem is getting the ingredients list right.  I honestly don't have a recipe as much as I just kind of toss ingredients together and just add stuff until it tastes right.  Then let it sit for an hour or two to develop more flavor.  It's also good to toss in some garlic or onion powder.  A lot of people will add in more heat by adding a little jalapeno or chili powder.

You want actual jarred pimento rather than other peppers.  A lot of people will sub pepper relish, tomato peppers, or cooked bell peppers (this is a very close second) and you don't get the right mix of sweet and hot or they add vinegar so sour creeps into the mix.

Most people go for extra sharp cheddar for the flavor, but in my experience medium cheddar works better.  You want a softer cheese for the appropriate texture.  That's why the Master's ingredient list has sharp cheddar AND monterrey jack - they're offsetting the cheddar texture.

For mayonnaise I swear by Duke's.  Duke's is from the same region (apparently, I just learned pimento cheese was specifically a SC/GA thing this morning) as pimento cheese sandwiches and I don't think that's a coincidence.  It doesn't have sugar in the mayo itself so all the sweetness comes through in the peppers.

Cream cheese I can honestly take or leave.  If you're using a mayo other than Dukes I think it's going to get your tartness back.  If you do use it, make sure you allow it to get to room temp before mixing or you'll end up mashing the shredded cheddar into a mess.
 
2021-04-12 10:11:10 AM  

mike_d85: For mayonnaise I swear by Duke's.


This is pretty much solid advice for nearly all mayonnaise applications (baring a select few dishes where Kewpie is the way to go).

As for pimento cheese, I grew up (teens onward) in upstate SC and have had my share of the stuff. I hated it until well after college when I finally had 'restaurant prepared' quality, as opposed to the plastic tub stuff from Winn-Dixie or Piggly Wiggly, and all of a sudden I got what it was about.  Getting the sour tang, sweet creaminess, sharp cheese, and pimento heat in balance is difficult, but oh so good when you get it right. From then on I was on the lookout for it at many a restaurant. There's a BBQ joint in Charleston (Home Team BBQ, I think?) that does homemade pork rinds with pimento cheese dip and it's freaking amazeballs.  There are also quite a few pimento cheese topped burgers to be had across the state that are excellent applications as well, Poe's on Sullivan's Island the one that comes immediately to mind (but not the only, to be sure).
 
2021-04-12 10:19:10 AM  
The store by me makes a smoked Gouda pimiento cheese that is heavenly.
 
2021-04-12 10:55:41 AM  

kyuzokai: There's a BBQ joint in Charleston (Home Team BBQ, I think?)


Correct.  And they're supposed to be opening a Greenville location on Laurens Rd.  Also, Queen Anne's Revenge had fried green tomatoes that they would cover with pimento cheese and broil.  Goddamn amazing, but I'm pretty sure QAE is closed now.

I'm guessing you're in Charleston?  I just moved back down to the upstate from MA last spring.
 
2021-04-12 12:09:47 PM  
Pimiento cheese sammiches are good if you like cheese (usually cheddar) and mayonnaise and pimientos (a kind of pepper).

If not, you won't enjoy them. They're OK, I have one about once a year. Never been to the Master's, so I can't assess theirs.
 
2021-04-12 12:58:33 PM  
I disliked the stuff until I tried my wife's.  Absolutely delicious.

mike_d85: mekkab: I either don't get pimento cheese, haven't had good pimento cheese, but I think I can get behind this statement, 100%.

Pimento cheese is one of those things that's very touchy.  A lot of people can eat pimento cheese, even a lot of it, and never like it because they've only had crap.  Almost everything prepackaged is mediocre so it's kind of like those people that grew up eating canned vegetables and thought veggies just tasted like salty mush.

A big problem is getting the ingredients list right.  I honestly don't have a recipe as much as I just kind of toss ingredients together and just add stuff until it tastes right.  Then let it sit for an hour or two to develop more flavor.  It's also good to toss in some garlic or onion powder.  A lot of people will add in more heat by adding a little jalapeno or chili powder.

You want actual jarred pimento rather than other peppers.  A lot of people will sub pepper relish, tomato peppers, or cooked bell peppers (this is a very close second) and you don't get the right mix of sweet and hot or they add vinegar so sour creeps into the mix.

Most people go for extra sharp cheddar for the flavor, but in my experience medium cheddar works better.  You want a softer cheese for the appropriate texture.  That's why the Master's ingredient list has sharp cheddar AND monterrey jack - they're offsetting the cheddar texture.

For mayonnaise I swear by Duke's.  Duke's is from the same region (apparently, I just learned pimento cheese was specifically a SC/GA thing this morning) as pimento cheese sandwiches and I don't think that's a coincidence.  It doesn't have sugar in the mayo itself so all the sweetness comes through in the peppers.

Cream cheese I can honestly take or leave.  If you're using a mayo other than Dukes I think it's going to get your tartness back.  If you do use it, make sure you allow it to get to room temp before mixing or you'll end up mashing the shredded cheddar into a mess.


This might be the most accurate post I've ever seen on this website.  A low bar, but I can't disagree with a single thing you've said.
 
2021-04-12 11:23:56 PM  

mike_d85: kyuzokai: There's a BBQ joint in Charleston (Home Team BBQ, I think?)

Correct.  And they're supposed to be opening a Greenville location on Laurens Rd.  Also, Queen Anne's Revenge had fried green tomatoes that they would cover with pimento cheese and broil.  Goddamn amazing, but I'm pretty sure QAE is closed now.

I'm guessing you're in Charleston?  I just moved back down to the upstate from MA last spring.


College of Charleton grad, stayed for a while after. Sister lives in C-town, parents in Greenville. I live in Tokyo now (Denver until a few years ago). Hope to make a trip to SC to see family an eat some food once the corona dies down. Home Team will have a hard time keeping up with Henry's Smokehouse on the BBQ tip (though they're both good in their own ways, Home Team's sides and appetizers ike the smoked wings with white sauce are great but their straight up pulled pork isn't as good as Henry's IMHO).
 
Displayed 18 of 18 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking





On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.