WEBVTT - Short Stuff: Pimento Cheese!

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<v Speaker 1>Hey, and welcome to the short stuff. I'm Josh. There's

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<v Speaker 1>Chuck and Cherry's here, um, sitting again on behalf of

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<v Speaker 1>producer Dave, who actually produces these. So I guess she's

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<v Speaker 1>maybe in coaching on Dave's territory. I don't know. I

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<v Speaker 1>don't want to put my foot in that hornet's nest.

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<v Speaker 1>But anyway, this short stuff, like I was saying about pie, Yeah, yeah,

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<v Speaker 1>I don't want to say that with Italian because it's Spanish.

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<v Speaker 1>That was close, Um, it's nearby. But the the fact is, Chuck,

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<v Speaker 1>you've just hit upon uh, an artifact of culinary history

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<v Speaker 1>that there used to be an extra I and pimento,

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<v Speaker 1>and everyone said, I don't like this here. I don't

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<v Speaker 1>like the way it looks, I don't like how it sounds.

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<v Speaker 1>I'm getting rid of it, and by god, we did,

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<v Speaker 1>and I don't like you. What do I gotta do

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<v Speaker 1>with it? I'm just a poor pimento farmer. I've has

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<v Speaker 1>been saying, pimiento, that's what I don't like. Yeah, so

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<v Speaker 1>this is about pimento cheese, the the delicious, one of

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<v Speaker 1>my favorite things that you can eat here in the

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<v Speaker 1>South that many people most people I think associate with

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<v Speaker 1>the South, Yeah, for sure, but it's not actually from

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<v Speaker 1>the South, is it. No, it's started in New York,

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<v Speaker 1>they think. As a matter of fact, Yes, what indeed

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<v Speaker 1>chuck um around World War One? And even more what

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<v Speaker 1>than that pimento cheese for almost no resemblance whatsoever to

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<v Speaker 1>what we think of as pimento cheese today. It had

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<v Speaker 1>the pimentos, those pimento peppers from Spain that are much

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<v Speaker 1>milder than your average hot chili pepper, but they'll also

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<v Speaker 1>have like a little bit of a little bit kick

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<v Speaker 1>to them, and they're worth putting in um mixed together

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<v Speaker 1>with um cream, cheese, mustard and some chives. That was

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<v Speaker 1>the original pimento cheese. And it doesn't that sound delicious?

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<v Speaker 1>I don't think it sounds very good. But apparently America

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<v Speaker 1>around World War One was just absolutely nuts for it.

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<v Speaker 1>Not just World War One. Apparently from about the nineteen

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<v Speaker 1>twenties up to the nineteen forties, that form of pimento

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<v Speaker 1>cheese was all the rage. Yeah, it was easily tinned,

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<v Speaker 1>it was easily shipped. I think soldiers it was a

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<v Speaker 1>big part of their rations in the war. Man so

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<v Speaker 1>it was a little slice of home. Okay, I could

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<v Speaker 1>see it like that in a little green can, and

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<v Speaker 1>I think, you know, depending on what kind of mustard

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<v Speaker 1>if it was. I'm not not the biggest mustard guy.

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<v Speaker 1>But there are some kinds of Coleman's, some kinds of

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<v Speaker 1>brown mustard I will eat in other things, but not

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<v Speaker 1>just on its own. Have you had Coleman's yellow, fancy

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<v Speaker 1>yellow mustard. Yeah, I'm not into yellow mustard at all. Okay,

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<v Speaker 1>this is more brown. I know what you're saying. Totally

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<v Speaker 1>get it. Give Coleman's a chance, and what it doesn't matter.

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<v Speaker 1>It's just you know how Dukes is just somehow different

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<v Speaker 1>in all the best ways as far as mayonnaise goes.

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<v Speaker 1>Coleman's is just that way with yellow mustard. It's not

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<v Speaker 1>like it's like, oh, this is what yellow mustard is

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<v Speaker 1>supposed to taste like you know what I mean, I'll

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<v Speaker 1>have to see. I mean I I historically have not

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<v Speaker 1>had a yellow mustard I've ever liked at all. And

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<v Speaker 1>I generally don't like mustard at all, but I changeally

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<v Speaker 1>will like it in a dish. Okay, you're telling me

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<v Speaker 1>to try something I really kind of hate. I'm telling

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<v Speaker 1>you thinking that I will like it because you like it.

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<v Speaker 1>You know, I'm just trying to turn you onto something

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<v Speaker 1>I think is going to change your life. That's all

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<v Speaker 1>I'm saying. Just try I just I just don't like mustard.

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<v Speaker 1>I'll try Colemans and maybe it's maybe it doesn't taste

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<v Speaker 1>like mustard. Just get yourself a little just a little bowl,

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<v Speaker 1>not a big bowl, and then you know, put a

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<v Speaker 1>bunch of Coleman's mustard in it, gate yourself a spoon. God,

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<v Speaker 1>give it a half an hour. That makes me want

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<v Speaker 1>to rouse, then and then see what you think. So

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<v Speaker 1>cream cheese as pimiento cheese, those sweet little red pimmy

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<v Speaker 1>into peppers. Uh. In the eighteen hundreds, late eighteen hundreds,

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<v Speaker 1>they started coming to America from Spain, and you know,

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<v Speaker 1>people liked him. They were colorful, they were mild, they

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<v Speaker 1>weren't very spicy at all, and Americans of that era

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<v Speaker 1>thought that it was very very palatable thing to them. Yeah,

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<v Speaker 1>and cream cheese was pretty new around the same time too,

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<v Speaker 1>So people said, let's see what happens when we put

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<v Speaker 1>these together, and they said, oh, this is really good.

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<v Speaker 1>And so that version of pimento cheese sandwiches started popping

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<v Speaker 1>up and like good Housekeeping cookbooks and things like that,

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<v Speaker 1>and so um uh, food companies started mass producing. They

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<v Speaker 1>they made mass produced versions like the soldiers got in

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<v Speaker 1>World War One. That stuff was flying off the shelves.

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<v Speaker 1>And so if you were having you know, um friends

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<v Speaker 1>over for you know, finger food or something like that,

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<v Speaker 1>you would probably serve pimento cheese sandwiches, but it would

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<v Speaker 1>be a pimento spread that you would buy at the

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<v Speaker 1>store and spread onto bread and then there you go. Um.

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<v Speaker 1>And that is nothing like what pimento cheese is as

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<v Speaker 1>we think of today. And the whole reason that it

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<v Speaker 1>made this transition was because the South is wacky. And

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<v Speaker 1>I think, Chuck, we should take a message break and

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<v Speaker 1>then come back and talk about how the wacky South

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<v Speaker 1>took pimento cheese and made it many times better. That's right.

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<v Speaker 1>I'm gonna go have a spoonful of mustard and vomit

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<v Speaker 1>and be right back. All right, So pimento cheese is

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<v Speaker 1>all the rage all of a sudden, Uh, They've they've

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<v Speaker 1>dropped that I and the recipes in America, so people

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<v Speaker 1>finally understood it here in the US. They started mass

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<v Speaker 1>producing it, and it was in grocery store, and then

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<v Speaker 1>the South steps up and says, it's even here in

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<v Speaker 1>Georgia as a matter of fact, and said, you know what,

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<v Speaker 1>I think we can grow these little peppers right here.

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<v Speaker 1>Can we have some seeds Spain. Yeah. In fact, Griffin,

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<v Speaker 1>Georgia became the pimento capital of the United States. It's right.

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<v Speaker 1>They got the seeds from the Spanish consulate in the

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<v Speaker 1>early nineteen hundreds and by the time nineteen sixteen rolls around,

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<v Speaker 1>they they're harvesting the stuff. They're making it rain with pimentos,

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<v Speaker 1>and people are going crazy. So so Griffin, Georgia was

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<v Speaker 1>the pimento capital during that first cream cheese pimento cheese

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<v Speaker 1>boom between the twenties of the nineteen forties. Um. But

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<v Speaker 1>the thing is in the South, Um, either there wasn't

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<v Speaker 1>easy access to cream cheese or people were just like,

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<v Speaker 1>I don't like this Yankee cream cheese stuff. Let's try

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<v Speaker 1>something that I'm too. So they took what was a

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<v Speaker 1>mass produced cheese spread and just aided to decoct it

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<v Speaker 1>into their own thing. The South kid and they they

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<v Speaker 1>kind of took the idea of pimento cheese and like

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<v Speaker 1>turn it into something totally different. They got rid of

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<v Speaker 1>the cheese, the cream cheese, they did away with the mustard,

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<v Speaker 1>they didn't have anything to do with chives, and instead

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<v Speaker 1>they said, let's keep the pimentos, so we can still

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<v Speaker 1>call it pimento cheese, but let's change absolutely everything else.

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<v Speaker 1>And it's kind of chuck akin to saying, like, uh,

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<v Speaker 1>this this deviled chicken spread that's mass produced that you

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<v Speaker 1>you make a sandwich out of. Let's figure out a

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<v Speaker 1>way to alter that and call it chicken spread. Still,

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<v Speaker 1>but then that will become the new chicken spread, and

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<v Speaker 1>the other chicken spread will be lost to history. Basically,

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<v Speaker 1>what's it? What's a chicken spread? You've never had chicken spread?

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<v Speaker 1>A It is a salty delight, chuck. Is it like

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<v Speaker 1>tuna fice salad or something or chicken salad? Yes, No,

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<v Speaker 1>it's actually basically whipped chicken with a mild chunks in it. Still,

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<v Speaker 1>you just it's as salty as the day is long,

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<v Speaker 1>and you just put it on some bread and you've

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<v Speaker 1>got a little sandwich, so don't add anything else to it.

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<v Speaker 1>You just chicken spread on breader toast, plain breader toast

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<v Speaker 1>and eat and um, like you'll you'll prune up from

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<v Speaker 1>from all of the salt that suddenly invade your body.

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<v Speaker 1>But it's really tasty, if not really really bad for you.

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<v Speaker 1>I think I know what you're talking about, because when

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<v Speaker 1>I worked at Golden Pantry and Athens in college, there

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<v Speaker 1>would be uh, like road workers would come in during

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<v Speaker 1>the middle of the day and get like potted chicken,

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<v Speaker 1>tin chicken and salteens for their lunch. Is that what

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<v Speaker 1>it was? Yeah, Or Vienna sausage would be on the

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<v Speaker 1>same aisle with it, Okay. Yeah, if you just look

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<v Speaker 1>slightly to the left of the Vienna sausage, you're gonna

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<v Speaker 1>find the devil chicken spread. Blow the dust off of it.

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<v Speaker 1>It's so good, though, I mean it's tasty. It's not good.

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<v Speaker 1>Good's the wrong. It's just a tasty, terrible snack all

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<v Speaker 1>right here in the South, like you said, they said,

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<v Speaker 1>let's change it up all together. And so we don't

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<v Speaker 1>like that cream cheese. We don't eat bagels down here

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<v Speaker 1>in the South. Uh, let's find something else that's white

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<v Speaker 1>and delicious and abundant. And that thing is mayonnaise. They

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<v Speaker 1>replaced the cream cheese with mayonnaise added other cheese. You

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<v Speaker 1>still I gotta cheese, sure, I think just because you know,

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<v Speaker 1>they felt guilty about not adding cheese. Just having mayonnaise

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<v Speaker 1>and pimentoes, that wouldn't be a dish. But they added

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<v Speaker 1>shredded cheese, usually cheddar, and apparently it's your preference, up

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<v Speaker 1>to your preference whether you use sharp or mild cheddar.

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<v Speaker 1>But that's the other big ingredients. So you've got pimentos, mayonnaise,

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<v Speaker 1>shredded cheese. You basically have pimento cheese with just those

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<v Speaker 1>three ingredients. Yeah. And you know, the pimento cheese has

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<v Speaker 1>become one of those things where every family has their

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<v Speaker 1>own recipe. Uh, if you're into pimento cheese, and like

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<v Speaker 1>you said, there are some small variations. You can add

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<v Speaker 1>some little spices here and there. You can add uh

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<v Speaker 1>some non cheddars. You can add a few different kinds

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<v Speaker 1>of cheese if you want. Proportions may change a little bit.

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<v Speaker 1>It's basically the same thing. Um. I've seen people add

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<v Speaker 1>bacon and jalapenos, and uh, you know, my favorite is

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<v Speaker 1>the palmetto cheese. But I started have you ever had

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<v Speaker 1>the palmetto cheese? Oh? Yeah, I did my I did

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<v Speaker 1>some research though, and I'm I kind of fell off them. Well,

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<v Speaker 1>I did that same research and I kind of stopped

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<v Speaker 1>halfway through because I was like, I don't really know

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<v Speaker 1>if I want to know anymore? Have you? And I

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<v Speaker 1>think I mentioned this last time we talked about Palmetto,

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<v Speaker 1>which is when I started to do research. But um,

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<v Speaker 1>Queen Charlotte from Charlotte, North Carolina, and they're a stuff

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<v Speaker 1>you should know a listener. They sent us some if

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<v Speaker 1>you'll remember, and it is just absolutely amazing stuff. It's

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<v Speaker 1>really cheese if you can get your hands on, Queen Charlotte. Um,

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<v Speaker 1>Palmetto cheese. You got pretty much the best you can get.

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<v Speaker 1>But in the cheese, huh they sent us cheese. You're

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<v Speaker 1>holding the cheese. This is years ago, and I offered

0:11:02.800 --> 0:11:04.200
<v Speaker 1>it to you and I think you turned it down.

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<v Speaker 1>I would never just hoard something that somebody sent to

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<v Speaker 1>as you're crazy, I don't remember. Here. Have some of

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<v Speaker 1>this mustard they said us mustard and then some other

0:11:16.600 --> 0:11:19.000
<v Speaker 1>stuff you don't care about. I'll have to try that,

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<v Speaker 1>Queen Charlotte. You should Um, yeah, of course I would have,

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<v Speaker 1>Like I would not have just hoarded something somebody sent

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<v Speaker 1>to us. Come on, all right, so, um, the great

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<v Speaker 1>thing about pimento cheese too, is you can just make

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<v Speaker 1>it yourself at home, which is just three Yeah, so

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<v Speaker 1>that's what I would I would suggest trying. Um, you

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<v Speaker 1>could also chuck, go to the Masters, which are very

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<v Speaker 1>well known for pimento cheese, right, yeah, they just had

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<v Speaker 1>the new Fall Classic. So if you go to the Masters,

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<v Speaker 1>even if you've never been to the Masters, like me,

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<v Speaker 1>you know that they have a pimento cheese sandwich there

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<v Speaker 1>that's like as important as the golf that's being played,

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<v Speaker 1>and they sell them for a dollar d But apparently

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<v Speaker 1>there was a bit of a scandal because they used

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<v Speaker 1>a guy named Nick Rangos who made their pimento cheese

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<v Speaker 1>from the mid nineteen fifties all the way until and

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<v Speaker 1>the Augusta National people said, you know what, we're gonna

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<v Speaker 1>switch over to somebody else. Why would they do that.

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<v Speaker 1>I don't know. They're all about tradition. But get this,

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<v Speaker 1>the caterer they switched to is named as their companies

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<v Speaker 1>called wife Saver, which if I have ever encountered a

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<v Speaker 1>company that's owned by a man who's not married, it's

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<v Speaker 1>whoever named wife Saver Caterers? But um, he he couldn't

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<v Speaker 1>get the recipe from Nick Rangos. Nick Rango said, you

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<v Speaker 1>know what, you're gonna drop me. This secret recipe is

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<v Speaker 1>going to stay secret, And in fact, he carried the

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<v Speaker 1>secret recipe to his grave. But wife Saver figured out

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<v Speaker 1>how to make it and figured out that there is

0:12:50.520 --> 0:12:54.000
<v Speaker 1>indeed a secret secret ingredient to that recipe, and they're

0:12:54.080 --> 0:12:57.000
<v Speaker 1>keeping that recipe secret too. So no one knows how

0:12:57.040 --> 0:13:01.160
<v Speaker 1>to make the pimento cheese at Augustina National except for

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<v Speaker 1>uh John wife Saber. And also, you know, if you've

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<v Speaker 1>if you're from a different part of the country, you've

0:13:08.559 --> 0:13:11.679
<v Speaker 1>never had it. It's generally eaten cold, like you spread

0:13:11.720 --> 0:13:14.120
<v Speaker 1>on a cracker. You can you can eat just a

0:13:14.120 --> 0:13:17.720
<v Speaker 1>pimento cheese sandwich between two pieces of bread, or you

0:13:17.720 --> 0:13:19.480
<v Speaker 1>can use it as your cheese. If you have like

0:13:19.520 --> 0:13:21.760
<v Speaker 1>a turkey sandwich or something and you want to use

0:13:21.760 --> 0:13:24.840
<v Speaker 1>pimento cheese instead of sliced cheese, that's delicious. It's also

0:13:24.880 --> 0:13:29.160
<v Speaker 1>good with um cheeseburgers. Is the cheese on a cheeseburger. Yeah,

0:13:29.280 --> 0:13:32.840
<v Speaker 1>Like you can eat it hot or warm. It's generally

0:13:32.840 --> 0:13:36.040
<v Speaker 1>served cold, but it is pretty good on a cheeseburger.

0:13:36.080 --> 0:13:38.400
<v Speaker 1>It is good. It tastes totally different hot than it

0:13:38.440 --> 0:13:40.600
<v Speaker 1>does cold. I mean not not like, oh, this is

0:13:40.600 --> 0:13:42.800
<v Speaker 1>the hot version of pimento cheese. It tastes like a

0:13:42.880 --> 0:13:45.760
<v Speaker 1>different thing, almost, Oh you think, I think so. It

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<v Speaker 1>really brings out the like heat and the pimento. To me,

0:13:50.440 --> 0:13:52.360
<v Speaker 1>I don't find pimentos to have any heat. I need to,

0:13:53.120 --> 0:13:55.160
<v Speaker 1>I need to branch out. I need to grow some pimentos.

0:13:55.160 --> 0:13:57.360
<v Speaker 1>I'm curious to do that. Go down to Griffin and

0:13:57.400 --> 0:14:00.679
<v Speaker 1>be like, hey, give me some pimentos. Yeah, you got

0:14:00.679 --> 0:14:03.160
<v Speaker 1>anything else? I got nothing else. Well that's it for

0:14:03.200 --> 0:14:10.520
<v Speaker 1>short stuff. Everybody, Tomato cheese Away. Stuff You should know

0:14:10.600 --> 0:14:13.120
<v Speaker 1>is a production of I Heeart Radios. How Stuff Works.

0:14:13.160 --> 0:14:15.520
<v Speaker 1>For more podcasts for my heart Radio, visit the iHeart

0:14:15.600 --> 0:14:18.240
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