Robert Moss, who’s from Charleston, is a culinary historian, a geeky gaggle of food writers in which I am gosling if not egg.
In Going Lardcore: Adventures in New Southern Dining, Moss delves into stories of Low Country dishes such as shrimp and grits and she-crab soup as well as elements of our broader Southern cuisine like bourbon, fried green tomatoes and pimento cheese.
Here he becomes troublesome, claiming rum is more Southern than bourbon, that fried green tomatoes are a Yankee invention, and that pimento cheese originated in upstate New York.
It’s this pimento and cheese issue I’m all over like a duck on a June bug, but before going any further, let’s turn to this matter of spelling, since I’m acutely aware that any article in Mississippi is going to be scratched over and henpecked by a pompous flock of literati. God help me if my semicolons lack weight.
Yes, I am quite aware that the it’s the pimiento pepper, but in his article “Creating a New Southern Icon: The Curious History of Pimento Cheese”, Moss notes that “In the late 1890s, imported Spanish sweet peppers started being canned and sold by large food manufacturers, which not only boosted their popularity but also introduced the Spanish name pimiento.
Soon the ‘i’ was dropped from common usage, and by the turn of the century most print accounts of the peppers call them ‘pimentos’.” I’ll remind you that Moss has a PhD. (in English, no less) from Furman, and though I’m not known for my slavish allegiance to academics, like the rest of you, I always concur with eggheads when they’re in my corner. It looks good on paper.
Moss does not create another idol in this article; instead he reveals himself as an iconoclast of the first order by exposing the Yankee roots of a Southern dish Boston-based food writer Judy Gelman claims is “held sacred by Southerners”, and his research seems brutally thorough. Evangelism is clearly in play.
What made pimento and cheese characteristically Southern is the use of cheddar. In memory lives the vivid image of a red hoop of cheddar sitting on the counter of a small country store under a wrap of wax paper ready to be sliced and eaten with saltines and a hunk of baloney or a can of Viennas.
There’s no doubt in my mind that this was the cheese most often grated and used with homemade mayonnaise for pimento and cheese in rural kitchens throughout the South.
Still and all, Moss makes a valid point; if foods we consider Southern are anathematized by Yankee roots, then our idolized pimento cheese has feet of clay. We just found out how to do it right and made it ours. But how is it that we’ve come to make a cult of cornbread, a fetish of fried chicken and an idol of black-eyed peas, all adorned with the trappings of media devotion and academic Sunday schools?
Let’s please move beyond the iconography of food (barbecue is just short of having a clergy) and come to realize that any significant foodstuff is nothing more than a pleasing combination of tastes and textures. And sure, let’s have food festivals; of course you wouldn’t expect to find a shrimp festival in Omaha or one for mountain oysters in Key West (I could be wrong about that) but let’s come to know them for what they are: celebrations of people and place.
As to pimento and cheese itself, I’m not going to be so crass as to give you a recipe. You do it the way you like it; God knows you’re going to anyway. Pimento cheese should be devoid of controversy. It’s not; everyone thinks their version is the best. But you’re the one making it, so to hell with them.
Though Moss claims that recipes with cream cheese are “definitely in the minority”, I always add it to mine, mixing it with the mayo 1:3. I also belong to a schismatic if not to say heretical sect who find a fresh sweet peppers from the garden as acceptable as canned pimientos, and have no problem adding chopped green onions, though I get a lot of finger-wagging over that.
All I can do is wince.
One Reply to “Pimento Cheese”
Grated onion & a dash of garlic. A tiny bit of bell pepper picks things up too. A whiff of Lea & Perrins and a bit of Tabasco. Mayo & chopped pimento , of course
A mainstay! Spread away!