>>22052034 You are going to drive that anon crazy. He said it's just dumping ingredients in a bowl. Isn't that 90% of cooking. Kek kot drinking orange jubilee mad dog in pic. He's getting agressive.
homemade mayo would produce a far superior product premade mayo is hobbled by having to be shelf stable and using cooked eggs and while we are here if you can find "real" cream cheese from the farmers market or a local dairy, I think it all uses gums for thickeners, but not nearly as much as commercial cream cheese does, and you get a looser texture but more taste or you could use quark or farmers cheese instead
>>22052137 Yeah so two anons posted ITT. I am the OP, the traditional way you make pimento cheese is mayo + cream cheese BUT >>22052082 >>22052084 You can make it with greek yogurt as anon did as well, to make it less heavy. Both are valid, only the first is “traditional”
>>22052136 The dijon probably carries a lot of the flavor needed + has emulsification properties, the greek yogurt version is probably 80% as good as the traditional version. I think if you did lowfat cream cheese + whole fat greek yogurt that would be better as a lowfat/no mayo alternative
>>22052136 Low fat is fine, but different brands taste different. Can’t stand chobani reduced fat. Given 99% of the time I’m cooking with it and not eating it as is the extra fat isn’t missed. >>22052143 A simple adjustment I could do is swap a portion of the yogurt with mayo (small portion, like 1/4). But it doesn’t need it.
>>22052189 Pimento peppers, particularly pickled, present peculiar possibilities. Packs provide pleasant presentation plus persistent possibilities per pre-purchase.
>>22052263 >That’s a very niche company pimentos are somewhat of an old staple in the south. my grandma would put them in all sorts of stuff besides cheese. old people buy a lot of them. i guess it's like how there are companies that only make pickled okra or something and somehow they stay in business.
>>22052671 Forgot to mention: Fun fact, Greek yogurt pimento is spreadable straight out of the fridge. I’ve always found versions using cream cheese brick up, this doesn’t.
>>22052675 i use cream chesse and that doesnt happen to me but maybe that depends on your ratio of mayo/yogurt to creamcheese. i alao soften it in the microwave before mixing so maybe that has something to do with it too
>>22052040 >cook >verb >cooked; cooking; cooks: to prepare (food) for eating by a heating process It's not cooking if what you're making can't legally be called (food)
>>22054018 tomatoes doesn't need seasoning, child you don't put wet ingredients directly onto bread when packing for later, lmao it's called sourdough, it's existed for millennia
>>22053677 It’s so true bestie, they just don’t know
>>22054018 > lettuce in between the two wet ingredients What do you mean? Tomato is the only wet-wet ingredient, are you saying the lettuce should be in between the pimento and tomato? That genuinely makes less structural sense, shiggy tbdesu
>>22054033 >it's called sourdough, it's existed for millennia Is that what sourdough looks like in Muttmerica? Because that us not sourdough. >>22054035 The tomato slips off the lettuce and the tomato slips off the pimiento and the tomato slips off the other slices of tomatoes. The bread is the only possible thing it can grip to.
>>22055020 tomatoes are 94% water. the real question is what kind of non-watery tomatoes (You) are eating? but I know you're a troll that's pretending to be retarded for (You)s
>>22056058 Retard-kun, i truly wish i could give you one of my garden beefsteak tomatoes.. I’m not going to dispute the water percentage, but the fibrous structures are different and can be more or less “watery”. You know the meaty part of the tomato? The part that is juicy but fleshy? The good sandwich tomatoes have more of that and are less likely to be slippery. If your tomats are slippin’, they’re not great tomats, idk what else to tell you
>>22056062 That's not what you/they were saying though. The person I was replying to was legitimately trying to argue that there are tomatoes that are naturally dry without being dried. All tomatoes are easily going to be over 90% water unless they've been dried. >>22056065 Retard.
>>22056083 Brother That person is still me, and you're being exceptionally autistic and retarded. Please use all your brain power to look at my picture and tell me which tomato would be less watery