If Nate loves Southern food run, don't walk, to this new tiny restaurant with huge food called KJUN at 154 E. 39th St. The chef combines flavors from her native Korea with tastes of New Orleans from her years there, and everything is spectacular, from the shrimp and fried oyster Po' Boy to the honeyed potato chips, corn bread, fried chicken, Southern pancake with pecans for dessert and more. We went mid-afternoon and got right in, for dinners a reservation would be good.
The old time pronunciation I hear the most around Nashville is "pah-MIN-uh cheese." Louis Osteen always called it redneck pate. This recipe rounds delicious! Mitchell--while you're snacking I hope you'll listen to to a little Conway Twitty. His music is epic.
I've made pimento/pimiento cheese from so many different recipes, including the late Jean Anderson's, and never had much success. Now I'm going to try yours. Will report back shortly. Wish me luck but it sounds really good.
Nancy--how can you not have any success? Making pimento cheese is like making tuna salad--anyway you like--simple or fancy. It's always good enough for snacking.
If Nate loves Southern food run, don't walk, to this new tiny restaurant with huge food called KJUN at 154 E. 39th St. The chef combines flavors from her native Korea with tastes of New Orleans from her years there, and everything is spectacular, from the shrimp and fried oyster Po' Boy to the honeyed potato chips, corn bread, fried chicken, Southern pancake with pecans for dessert and more. We went mid-afternoon and got right in, for dinners a reservation would be good.
Sounds great! Thanks for tip.
The old time pronunciation I hear the most around Nashville is "pah-MIN-uh cheese." Louis Osteen always called it redneck pate. This recipe rounds delicious! Mitchell--while you're snacking I hope you'll listen to to a little Conway Twitty. His music is epic.
I've made pimento/pimiento cheese from so many different recipes, including the late Jean Anderson's, and never had much success. Now I'm going to try yours. Will report back shortly. Wish me luck but it sounds really good.
Nancy--how can you not have any success? Making pimento cheese is like making tuna salad--anyway you like--simple or fancy. It's always good enough for snacking.