What I Learned This Week: #132

Monday, December 9 – Sunday, December 15

The Week in Cheese: I hosted Book Club at my place this week and the ladies are very keen to my homemade Pimento Cheese, a classic Southern cheese spread. I like it because for some reason I find it very satisfying to grate an entire block of cheese. Kitchen-Zen. And, this is a recipe where you cannot cheat and but bagged shredded cheese.

Which brings to one of my more arcane, absolutely (probably) not true conspiracy theories that the chemicals “they” use in bagged, shredded cheese, is the root of all our social ills. That shit is killing us.

Anyway, grab a block of cheese, get shredding, and save yourself.

Bellwether’s Pimento Cheese 

8-ounce block of extra sharp cheddar cheese, grated (Pre-grated cheese will not cream into a spread – grate your own.)
4-ounce jar pimentos, drained very thoroughly and finely diced (Or 1/2 of a roasted red bell pepper)
3 tablespoons sour cream (or one large dollop)
2 green onions, mostly tops, finely minced
¼ teaspoon garlic powder
¼ teaspoon ground red pepper
About 2 tablespoons good mayonnaise 
Freshly cracked black pepper to taste (You won’t need any salt.)

In a medium-size bowl, mix together the sour cream, onions, cheese, garlic powder and ground red pepper until the cheese begins to break down iinto a spread. Stir in the pimentos. Add the mayonnaise a little bit at a time until you reach your desired consistency. It should spread easily, but it shouldn’t be gloppy. Add pepper to taste. Refrigerate for at least two hours.

 

pimento
Photo shamelessly copied from The Food Network.

The Week in Aftertaste- Part I: If you like your carrots to be pretty, but flavorless except for an unpleasant aftertaste, Kroger has a product for you.

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The Week in Aftertaste – Part 2: If you like your broccoli under-cooked with a bitter aftertaste, and a kitchen who tells you the dish was prepared correctly, Social OTR has a shareable dish for you.

Social OTR’s roasted broccoli looked great on the table, but the pieces were hard and bitter, bad enough we actually told the server. Apparently the kitchen thought the dish was prepared properly (perhaps implying we were idiots for wanting softer, not bitter broccoli) but the front of the house staff couldn’t apologize enough, noting they’d had a few complaints about the dish. A little warning beforehand, people!

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The Week in Good Taste: I finally got around to mass producing a week of breakfast sandwiches. I usually just a make a breakfast sandwich willy-nilly if I happen to have the time to do it in the morning. But, maybe I want more commitment from my breakfast schedule! Oh, and I would normally use a Thomas’s English Muffin but the hippie whole grain brand was on sale. I’ll play some Joni Mitchell while I’m eating breakfast this week

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