July 5, 2011
"Many people in the Piedmont, including my mother, briefly, worked in a textile mill. There, formalized meal breaks were largely disregarded by the 1920s, and workers were encouraged to eat on the job as they found time. To facilitate this process, sandwiches and crackers were sold at worker’s stations by way of dope carts—wagons named for the caffeinated “dopes,” or sodas they stocked. Of the sandwiches, which included other salad spreads like ham, chicken and egg, pimento cheese became the most iconic."

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A brief history of pimento cheese | Dish | Independent Weekly (via tuppenhut)

this entire article is a fascinating read. now that i have a food processor again (it was my dead grandmother’s! it hasnt been used since the late 70s and somehow still works! i have the original packaging!) i need to try my hand at this much-missed spread.

(via brookehatfield)

Here’s a recipe with Hugh Acheson’s pimento cheese in it.  I’ve made it before, including roasting the red pepper over the gas stove, putting it in a saranwrapped bowl to steam, peeling, dicing.  Also including spending a non-insignificant amount on a block of white cheddar!  It was wholly worthwhile. 

http://www.tastingtable.com/entry_detail/chefs_recipes/2187/Updating_our_favorite_retro_spread.htm

(via brookehatfield)

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