- Joined
- Mar 24, 2021
A good tip for things like the cheese spread are that you can make your own, cheaper, and of superior quality. Some female acquaintances were big mad when I used this as a base recipe to make better pimento cheese than they make. Seriously I'm a cookingtard and these experts were raving. It's less cooking and more mixing and waiting, I'm actually partial to mixing with a spoon.
Ingredients: [My notes in brackets.]
2 cups shredded extra-sharp Cheddar cheese [Sharpest you can find, grate your own. You want big pieces. Stays in the fridge until it's time to add]
8 ounces cream cheese, softened [Softening is optional, but makes it easier]
½ cup mayonnaise [I generally only need 1/4 cup]
¼ teaspoon garlic powder [heaping]
¼ teaspoon ground cayenne pepper (Optional) [No it's fucking not, bare-minimum level 1/4tsp.]
¼ teaspoon onion powder [heaping]
1 jalapeno pepper, seeded and minced (Optional) [It should have been optional for the recipe writer]
1 (4 ounce) jar diced pimento, drained [First: put those diced pimentos in a strainer and let them drain as well as you can. Give them the occasional shake.]
salt and black pepper to taste
1. All the cream cheese goes into a big bowl with your spices. I am a bitch with spicy food and still like a good bit of Cayenne pepper. I spread it around enough all the spices are stuck and there's no piles for me to sling around like a spastic.
2. Begin adding the mayonnaise one spoonful at a time while thoroughly mixing. You want it to be a little harder than what you want the final consistency to be. This is the primary, and only intended, ingredient to thin it.
3. Once it's the right consistency dump the cheddar in. You are looking to stir just enough to uniformly mix it into the cream cheese/mayo.
4. Check and ensure the pimentos are adequately drained. Any remaining liquid will thin the spread and this liquid is the cause of the nasty slimy consistency of inferior cheese spreads. Add them in the same way that you added the cheddar.
5. Salt and pepper a bit lighter than "to taste".
Pimento Cheese has the "Banana Pudding" effect going on where time in the refrigerator is going to effect the taste. Spices will be a bit sharper immediately post-prep and isn't quite the taste I recommend. 12 hours in the fridge seems to be enough time to enter the sweet spot. You can always add more spices if it is too bland. If you over spice it, mix it every few hours and let it spend an extra day mellowing out. Add the last of the S+P immediately prior to serving.
2 cups shredded extra-sharp Cheddar cheese [Sharpest you can find, grate your own. You want big pieces. Stays in the fridge until it's time to add]
8 ounces cream cheese, softened [Softening is optional, but makes it easier]
½ cup mayonnaise [I generally only need 1/4 cup]
¼ teaspoon garlic powder [heaping]
¼ teaspoon ground cayenne pepper (Optional) [No it's fucking not, bare-minimum level 1/4tsp.]
¼ teaspoon onion powder [heaping]
1 jalapeno pepper, seeded and minced (Optional) [It should have been optional for the recipe writer]
1 (4 ounce) jar diced pimento, drained [First: put those diced pimentos in a strainer and let them drain as well as you can. Give them the occasional shake.]
salt and black pepper to taste
1. All the cream cheese goes into a big bowl with your spices. I am a bitch with spicy food and still like a good bit of Cayenne pepper. I spread it around enough all the spices are stuck and there's no piles for me to sling around like a spastic.
2. Begin adding the mayonnaise one spoonful at a time while thoroughly mixing. You want it to be a little harder than what you want the final consistency to be. This is the primary, and only intended, ingredient to thin it.
3. Once it's the right consistency dump the cheddar in. You are looking to stir just enough to uniformly mix it into the cream cheese/mayo.
4. Check and ensure the pimentos are adequately drained. Any remaining liquid will thin the spread and this liquid is the cause of the nasty slimy consistency of inferior cheese spreads. Add them in the same way that you added the cheddar.
5. Salt and pepper a bit lighter than "to taste".
Pimento Cheese has the "Banana Pudding" effect going on where time in the refrigerator is going to effect the taste. Spices will be a bit sharper immediately post-prep and isn't quite the taste I recommend. 12 hours in the fridge seems to be enough time to enter the sweet spot. You can always add more spices if it is too bland. If you over spice it, mix it every few hours and let it spend an extra day mellowing out. Add the last of the S+P immediately prior to serving.
Cannot agree more. The supplies have more than paid for themselves in repairing clothes I otherwise couldn't. It's really good for dexterity and fine motor skills and is nice to do when you're watching TV or something else. A decent seam ripper is fantastic for salvaging bits from scrap pieces. It's a lot easier to do things perfectly and prevent accidents. This will cover like 85% of functional repairs you need to make:
Coats extra strong is a very thin upholstery thread so it handles like most normal threads but is skrong as fuck. The included needles are okay. Personally I would look for "2-ply nylon upholstery thread" and save money there to buy Singer needles over nicer thread and crappy needles. I personally do not like black and white thread for a bare bones repair kit. A very dark grey for black and a light brown for white will have significantly more utility. It isn't as starkly contrasting with colors that aren't exactly the same. Something like the left two here:
A one-and-done option is a big fucking bobbin in a dark neutral color. I bought it after the first link, sewed a shitload, and can hardly tell I've used any. Also, in case any fellow scrotes are worried about picking up a "girly" hobby, any time a woman has learned I sew she's gotten super interested in talking to me about it. Learn to self-deprecate a bit and it's actually great.
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