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Pimento cheese...what's your best recipe?
Mayo (homemade of course), grated, aged, quality sharp cheddar, salt, pepper, chopped pimientos, squeeze of lemon juice and grated onion. It's the best damn thing on a slice of pumpernickel toast that you'll ever eat!
Cook the Book: 'The Martha Stewart Living Cookbook: The New Classics'
Blueberry Pie. Soooo good!
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Looking for Affordable, Amazing Eats In NYC!
Posted by eatnutmeg, September 27, 2007 at 11:17 PM
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How Do We Save Starbucks?
Starbucks needs no saving. They need to take their big box corporate identity and their coffee flavored water and bail bail on the whole idea. After that, all the local coffee shop owners that they've shamelessly put out of business could open their shops again. These local owners are people who live in and care about their communities. Many of them actually roast their own beans ON SITE, not thousands of miles away in a factory. Their food is made in the store, often with local ingredients, not trucked all over the US marinating in fossil fuels along the way. If you, like me want another option, check out this link that tells us about many privately owned, respectable coffee shops around the country: http://www.ihatestarbucks.com/other_choices.php
Pimento cheese...what's your best recipe?
Mayo (homemade of course), grated, aged, quality sharp cheddar, salt, pepper, chopped pimientos, squeeze of lemon juice and grated onion. It's the best damn thing on a slice of pumpernickel toast that you'll ever eat!
Cook the Book: 'The Martha Stewart Living Cookbook: The New Classics'
Blueberry Pie. Soooo good!
Cook the Book: 'Crescent City Cooking'
shrimp gumbo and spoon bread!
Win Your Thanksgiving Turkey!
Brussels sprouts - sliced in half, sauteed in lots of butter until they're a bit browned, then finished with whole grain dijon and white wine. So delicious!!!
Thanksgiving dessert, I'm serving pie and ______
My Thanksgiving table will be filled with 100% local ingredients this year. For dessert, I'm making an apple, goat cheese and honey tart. All the ingredients (even the flour) are Virginia Grown!!
Cook the Book: 'Beyond Nose to Tail' Contest
It's a toss up between fried chicken livers (my mother makes the best!) and the beef tongue served with fried mayoniase at WD-50. OMG, Yum!!
What is your favorite book about baking bread?
I've been making recipes from Beard on Bread since I was a little girl. I have my mother's copy, a tattered little hardback that has been with me for 15 years. I'd love to try something even better if anyone has good ideas.
A trip down memory lane: What food makes you smile?
Gingerbread Men (and women)! My mother used to make them with me whenever we had a snow day. We would listen to motown records and decorate the warm cookies! Just the smell of molassas and ginger is enough to send me back.
The holidays are coming...what is your favorite beverage?
When the temps drop and I pray for snow, I switch from my usual Earl Grey in the morning to hot apple cider. We buy it from a local orchard and mull it with spices. I sometimes add a splash of Maker's Mark to get the day started;-)
What was your last "free" food or beverage?
We have a local bar that we frequent. It's a bit Cheers-like in it's familarity. We were there last night and, as usual, our last drink of the eve was on the house. I can't say we're surprised when it happens, but it's definitely nice that they appreciate their regular customers.
I would like to win a life-time supply of _____
Butter. Lovely, sweet cream fresh organic butter.
Looking for Affordable, Amazing Eats In NYC!
$25 or less per person is cheap for us for breakfast, certainly for lunch. We'd like to stay around $100 - $150 for dinner for two. We're interested in good wine lists where there are interesting bottles are at reasonable prices, and good beer as well.
Looking for Affordable, Amazing Eats In NYC!
Hi Izzy's Mama - We eat anything! We have no food aversions. Ethnic food would be great - Cuban? African? The best pizza slice in the city? We'll try what you recommend.
Everyday I eat_____________
Butter, without a doubt. Steamed veggies, bread, and popcorn are merely vessels for smooth, creamy, sweet, salty butter.
Would you rather give up chocolate or cheese?
Chocolate, for sure. Cheese is amazing and there are so many better sweets than chocolate.
Cook the Book: 'Southern Belly'
The Surrey House, in Surry, Virginia. They have the most wonderful ham biscuits and the BEST peanut soup. And - you get to ride a car ferry from Jamestown to get there. How much fun is that???
What can't you cook?
Poached eggs always give me trouble! They fall apart, are too runny or too hard. Mostly they fall apart. I've tried vinegar, salt, swirling the water, even (gasp!) the plastic wrap trick, and nothing has ever come even close to perfect.
What seemingly basic ingredient can you simply not bear?
Green Bell Pappers without a doubt. I can't even stand the smell of them cooking! I'm so glad others share this aversion.
Question of the Day: Listening to music while cooking?
When I'm making Sunday brunch, it's Bill Withers for sure. Cocktails for Happy Hour - Earth Wind and Fire, Dinner with the Roomies - Jurassic 5 or Indigo Girls, something we can sing to.
I would like to win a life-time supply of _____
Parmigiano reggiano.
I would like to win a life-time supply of _____
scallops. or serrano ham.
I would like to win a life-time supply of _____
a lifetime supply of filet mignon would be the greatest. perfect for BBQ's. cooked medium rare. best cut of meat there is, no question.
Pimento cheese...what's your best recipe?
i remember reading a wonderful piece in gourmet by james villas some years ago about his mother's pimiento cheese. i believe he referred to the kind you buy in the grocery store as congealed insecticide.
Pimento cheese...what's your best recipe?
I happen to like mine with some minced peppadews mixed in. I love the tangy sweet-hot bite they add to the mix.
Pimento cheese...what's your best recipe?
I should add to my thread that the book I bought is, "Hoppin' John's Low Country Cooking," by John Taylor. I let the mixture sit overnight for best results. I use a silver food grater to mince my onion (it almost looks like a tablespoon of juice!) I should also add that I LOVE that book, the forward is by Pat Conroy, and John Taylor has obviously collected family and historical recipes that reference back to the mid 1700's. It holds a place of honour amongst my cook book collection.
Pimento cheese...what's your best recipe?
My recipe comes from "Hoppin' John's" book. He is a South Carolina chef - we visit there in the Folly Beach area every year and I bought the cook book - it is even better because no one up here in Canada has ever heard of pimento cheese - I am asked to bring it everywhere, always to rave reviews - my recipe includes the sharp cheese, pimento (I make my own roasted red pepper and freeze it in the Fall) & juice, a tablespoon of grated onion and addition of cayenne to taste - Hoppin' John uses his own homemade mayo but I often just use a good quality store bought mayo. It is soooo good!
Pimento cheese...what's your best recipe?
@CodysMom...Thanks for sharing your recipe...pimento cheese, haven't thought of it since a year ago...good recipe to start the new year :)
Pimento cheese...what's your best recipe?
Childhood memories of Texas summer and lunches of my Mom's pimiento cheese. She would call all of us kids, of which there where 4, on to the back porch and hand us paper napkins with this lucious cheese spread between slices of white bread We would sit on the steps placing eat bite carefully in our mouths so not to loose on single bite! The following is the recipe I found in her handwritting in her cookbook fly leaf.
1 pound Red Rind LongHorn cheddar cheese grated by hand with box grater
1 4 oz jar pimientos drained well
1 teaspoon finely minced sweet onion
1 clove finely minced fresh garlic
1 grated dill pickle (Best Maid)
1/4 teaspoon black pepper
1/2- 3/4 cup mayonniase (Hellmanns)
Mix all ingredients by hand until spreadable. Chill for 2 hours and serve.
I am sure this is an old recipe as Mom is now 80 and I have crossed the midnite hour.:(
How Do We Save Starbucks?
ChristineB Wrote:
4) You pay for internet at home. Why shouldn't you pay for it at a coffee shop?
-----
Because I don't pay $5 for a cup of coffee at home... that's why.
Pimento cheese...what's your best recipe?
hmmm, I have to add this pretty close to my failures with potato salad. I've been spoiled with the most fabulous pimento cheese that I get when I go back to North Carolina to visit my family, jalapeño pimento cheese from a store called The Fresh Market. No matter how many times I try with various concoctions, I am unable to produce such culinary perfection as Fresh Market.
I hate them for it! *counts the number of days until I go back down to NC for my fix... *13 days, 13 very long days. :(
Pimento cheese...what's your best recipe?
If you're looking for a "light" recipe, here's mine:
3/4 c of Hellmann's light mayonnaise
2 c of Kraft or Cracker Barrell's 2% Shredded Cheddar
1/4 jar of roasted red peppers, minced
1/8 tsp of cayenne pepper
Couple Grinds of Black Pepper
Pinch of Salt
Place all your ingredients in a large bowl and stir to combine.
How Do We Save Starbucks?
The bottom line is, it's just not very good coffee. I take strong exception to the commenter above who stated that it wasn't burnt, it was just a dark roast. I love a strong, dark roast - the stronger, the better. Starbucks' blends have a bitter, burnt taste to them. The fact that "plenty of people like it" is far from a ringing endorsement. Plenty of people like lots of things - doesn't mean any of them are any good.
Start by getting back to something novel: offering decent coffee at a fair price. You're a coffee shop. Get out of the friggin' music business and focus on your core.
Offer simple pastries that are fresh. You certainly charge top dollar for pastries that are - at times - stale and dry.
Two words: customer service. Your baristas are often misanthropes who think they are too good to be making my beverage because they should be working on their novel or something. And they're slow.
Clean your stores up. I know they all see a high volume in the mornings, but they shouldn't look like a tornado just blew through.
Free Wi-Fi. Free Wi-Fi. Free Wi-Fi.
I agree with the commenter above - a SB employee - who said that there should be nightly entertainment. What a terrific idea. Our local coffee shops do that, and they bring in customers around the clock, while fostering a feeling of community.
For those of you rooting against Starbucks in favor of the local shops, check out the recent article on Slate discussing the ameliorative effects on the mom-and-pop places when Starbucks moves in. Many local operators - fearful of Starbucks moving in down the street - found that their business actually increased.
I would like to win a life-time supply of _____
Cold, cooked, split lobster. Oh yeah. That and skirt steak are the only two food items I don't think I will ever tire of, and the lobster has the supreme benefit of zero actual work on my part. And I do so love it.
Great question JEP.
I would like to win a life-time supply of _____
This is so tough. I am tempted to say simply Cannolli... but no no... my final say is...
a years supply of all of the above!
I would like to win a life-time supply of _____
have to agree with Alm at 55$ a lb it would have to be Jamacian blue mountain coffee! But between the 2 of us we might denude the island ;)
I would like to win a life-time supply of _____
Reservations at Peter Luger's
I would like to win a life-time supply of _____
Golden Delicious Apples--perfectly ripe of course!
And Kashi products. Any kind, any time.
I would like to win a life-time supply of _____
Mmm...I like CookiePie's idea...let's combine our winnings & celebrate!
I would like to win a life-time supply of _____
I would have to say... invitations to all of your houses so I can sample all the delicious coffee, cheese, olive oil, butter, bacon, chocolate... Especially you, JEP, you mad genius :)
I would like to win a life-time supply of _____
Zabar's anything.
I would like to win a life-time supply of _____
Perfectly ripe, off the tree peaches...
I would like to win a life-time supply of _____
Wine (all types . . . or if only one is available, red zin from Paso Robles, CA).
How Do We Save Starbucks?
My Dad growled at me the first time I told him I wanted to go get a drink at Starbucks. I must sympathize with him that the prices are often unreasonable--especially when you think that so much of the liquid used to make the drinks (other than milk) is WATER!!!! BUT, I still go...probably too much for the budget that I have. That being said though, I do agree with Banannah that it would be better to just support local economy and local coffee shops!!!
I've never tried their breakfast sandwiches, but I have to admit that their pastries do look good (I've never tried one though)...
I think the problem is that Starbucks is so synonymous with coffee these days--people know what the menu is like, can customize their drink, and the location of the restaurant is usually convenient. I think we, as the potential consumers of the product need to recognize what we can or cannot support. If you love Starbucks too much to consider giving it up, then support the chain. If you absolutely despise it then you never have to go. (Rocket science, I know.) Honestly, if enough people care about Starbucks, then all will be well eventually. But if trouble continues, then it seems to be a sign that its presence in society is not needed. Whatever its fate, I am certain it will be the right one. Those opposed to the outcome will find a substitution I'm sure. I know I'm making it sound more simple than it actually is.
(BTW, don't we have more important issues to worry about than the fate of Starbucks? I'm not bashing those who do care one way or the other. But I am not sure that the issue in the grand scheme is the most important thing to worry about...)
Recent Posts
Looking for Affordable, Amazing Eats In NYC!
Posted by eatnutmeg, September 27, 2007 at 11:17 PM
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Starbucks needs no saving. They need to take their big box corporate identity and their coffee flavored water and bail bail on the whole idea. After that, all the local coffee shop owners that they've shamelessly put out of business could open their shops again. These local owners are people who live in and care about their communities. Many of them actually roast their own beans ON SITE, not thousands of miles away in a factory. Their food is made in the store, often with local ingredients, not trucked all over the US marinating in fossil fuels along the way. If you, like me want another option, check out this link that tells us about many privately owned, respectable coffee shops around the country: http://www.ihatestarbucks.com/other_choices.php