tag:blogger.com,1999:blog-2709955682732829877.post4852909828266588339..comments2024-01-05T03:04:58.941-08:00Comments on Bon Appétempt: Pimento Cheese BLTsAmelia Morrishttp://www.blogger.com/profile/09374986152389436014noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2709955682732829877.post-7441519039924197392013-08-19T15:25:35.628-07:002013-08-19T15:25:35.628-07:00Thanks so much, Betsy. Sounds like you know what y...Thanks so much, Betsy. Sounds like you know what you're doing!!Amelia Morrishttps://www.blogger.com/profile/09374986152389436014noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-74900550767899608072013-08-19T15:24:35.411-07:002013-08-19T15:24:35.411-07:00This sounds like an amazing plan!This sounds like an amazing plan!Amelia Morrishttps://www.blogger.com/profile/09374986152389436014noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-91986258266353692492013-08-19T11:31:30.050-07:002013-08-19T11:31:30.050-07:00You have to turn over the bacon, right near the en...You have to turn over the bacon, right near the end of the cooking time. I buy fairly thick-sliced Applewood Smoked Bacon (I'd use ALL caps on that, if it didn't just look silly) from my local organic grocery, or Whole Foods. You need a THICK jelly roll pan -- the kind you buy from a Restaurant Supply place -- and NO foil (stops the bacon from caramelizing). Lay the slices out cheek-by-jowl. DO NOT pre-heat the oven -- just turn it on at 400, pop in the pan of raw bacon, set timer for 20 minutes -- at the 20-minute mark, I turn ALL of the bacon over (some of them will stick together - no big deal), and pop it all back in for 5 minutes. Then lay the bacon out on a double thickness of paper towel, as usual. NO MORE bacon burns!! Or ruined clothes (HOW can bacon grease spatter find its way AROUND my apron?!?).Anonymoushttps://www.blogger.com/profile/13644334984408463194noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-12774286389327280532013-08-19T11:31:02.415-07:002013-08-19T11:31:02.415-07:00Your pimento cheese looks a LOT less drippy-mayona...Your pimento cheese looks a LOT less drippy-mayonaise-y than my grandmother's. Never liked it for that reason. LOVED the flavor, but not the slippy-slidy nature of hers. NOW I can make this with confidence, and less grease. PLUS, I can choose a really sharp cheddar!<br /><br />Next weekend plan: Fat tomatoes from the farmer's market, good bacon from Berkeley Bowl, Pimento Cheese BLTs for Sunday lunch. YUM! (Ooh, on lightly-toasted Acme Rosemary Herb Slab Foccacia! Yummer!!)Anonymoushttps://www.blogger.com/profile/13644334984408463194noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-90820504239409081662013-08-19T11:27:40.219-07:002013-08-19T11:27:40.219-07:00You have to turn over the bacon, right near the en...You have to turn over the bacon, right near the end of the cooking time. I buy fairly thick-sliced Applewood Smoked Bacon (I'd use ALL caps on that, if it didn't just look silly) from my local organic grocery, or Whole Foods. You need a THICK jelly roll pan -- the kind you buy from a Restaurant Supply place -- and NO foil (stops the bacon from caramelizing). Lay the slices out cheek-by-jowl. DO NOT pre-heat the oven -- just turn it on at 400, pop in the pan of raw bacon, set timer for 20 minutes -- at the 20-minute mark, I turn ALL of the bacon over (some of them will stick together - no big deal), and pop it all back in for 5 minutes. Then lay the bacon out on a double thickness of paper towel, as usual. NO MORE bacon burns!! Or ruined clothes (HOW can bacon grease spatter find its way AROUND my apron?!?).Anonymoushttps://www.blogger.com/profile/13644334984408463194noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-19623742543286539212013-08-12T19:33:25.043-07:002013-08-12T19:33:25.043-07:00A southern twist done so, so right! I crave piment...A southern twist done so, so right! I crave pimento cheese immensely sometimes, and I imagine this would do the trick.Irina @ wandercrushhttp://www.wander-crush.comnoreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-41826757686595259222013-08-09T18:52:01.474-07:002013-08-09T18:52:01.474-07:00So happy that you got to spend time in the town I ...So happy that you got to spend time in the town I call home! Rachel Wolfordhttps://www.blogger.com/profile/15840347642054050186noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-21035358980806798512013-08-06T11:07:21.956-07:002013-08-06T11:07:21.956-07:00I have ALWAYS wanted to try pimento cheese, on a s...I have ALWAYS wanted to try pimento cheese, on a sandwich, like this. Yum! Putting it in BLT form just puts it over the edge :)Ashley Blomhttps://www.blogger.com/profile/08716339905719797513noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-43373458813209776462013-08-06T10:00:47.545-07:002013-08-06T10:00:47.545-07:00LONG TIME FAN of your blog and pimento cheese!! Th...LONG TIME FAN of your blog and pimento cheese!! They both bring so much joy! Three Alabama summers ago I embarked on journey to perfect my recipe. Girl, let me tell you... it is a divine rabit hole to fall in. I settled on a cream cheese base/white AND orange cheddah/dash worcestershire/jalapeno for my "hot damn that is good pimento cheese" signature. <br /><br />Agree with the fried green tomato! Go the Frank Stitt route and add a roasted poblano on top. <br /><br /> Anonymoushttps://www.blogger.com/profile/15515120175222168245noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-6967999832199758752013-08-05T17:35:30.134-07:002013-08-05T17:35:30.134-07:00Thanks, Laura! What I left out from the story is t...Thanks, Laura! What I left out from the story is that I actually tried that with the first pack! But I must've pulled them out too early because the oven slices didn't crisp up as well, so I ended up frying the rest. Next time though, next time!Amelia Morrishttps://www.blogger.com/profile/09374986152389436014noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-39126065975792891412013-08-05T16:17:36.986-07:002013-08-05T16:17:36.986-07:00helpful kitchen tip: try cooking bacon in the oven...helpful kitchen tip: try cooking bacon in the oven next time! You can line baking trays with foil for easy clean up. Line up the bacon into rows, bake at 375 or 400 for about 15 minutes. The bacon crisps up even more after it cools so don't overcook them or you'll end up with bacon dust. I do this at work with a huge oven and you can have bacon for a heck of a lot of people ready in 20 minutes! Love your posts!lauraborealishttps://www.blogger.com/profile/01110279263132697512noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-11763210772497202702013-08-05T09:43:35.743-07:002013-08-05T09:43:35.743-07:00If you really want to go southern with your Piment...If you really want to go southern with your Pimento Cheese Sandwich, try adding a fried green tomato... truly delicious!Unknownhttps://www.blogger.com/profile/17859307675244219964noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-59044039320181777352013-08-05T09:15:18.885-07:002013-08-05T09:15:18.885-07:00These were so yummy. I just went out at lunch and...These were so yummy. I just went out at lunch and bought the makings of pimento cheese to make more tonight :-)<br /><br />Miss you guys!Andreahttps://www.blogger.com/profile/06934086303273850194noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-16011030420336656582013-08-05T07:59:22.894-07:002013-08-05T07:59:22.894-07:00That last photo is beautiful!That last photo is beautiful!penelopehttps://www.blogger.com/profile/12839601841332933307noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-8593018652191247512013-08-04T19:04:00.592-07:002013-08-04T19:04:00.592-07:00Ahhhh, I wish I could have these for lunch every d...Ahhhh, I wish I could have these for lunch every day. xoxoMatthewhttps://www.blogger.com/profile/09636977135040249104noreply@blogger.com