Pimento Cheese Bacon Burger
by Scott Margolis
When you think of Southern foods, there
are certain staples that automatically come
to mind. Fried chicken, grits, collard greens,
and of course, the infamous pimiento cheese
sandwich. Pimiento cheese is a Southern staple
with not so Southern roots. As a Southerner by
choice and not birth, pimiento cheese wasn’t
something I was brought up eating. However,
I have happily discovered that homemade is
absolutely the way to truly enjoy this wonderful
concoction.
Ironically, this delicious combination of
shredded cheese, mayonnaise, pimentos,
seasonings and special ingredients got its
start in New York. In fact, the original recipe
was just the combination of cream cheese and
pimientos, with maybe a pinch of cayenne
or salt. In 1908, Good Housekeeping ran an
article recommending a sandwich with the
combination of soft cream cheese, pimientos,
mustard and chives. Around this time, farmers
in Griffin, Georgia, started to cultivate pimientos
because the imported Spanish pimientos
were very expensive. Pimiento cheese became
available commercially around 1910 and quickly
spread across the country.
The popularity of pimiento cheese began
to fall after World War II, and during that time,
cooks from the South started creating their
own versions from scratch turning it into what
is today. They started modifying the recipe
by using “hoop” cheese which is a made by
draining the whey from cottage cheese and
pressing the curds into a mold. Hoop cheese
was more readily available in the South during
the Great Depression, which made it more
economical to make your own rather than
purchasing commercially made pimiento
cheese. Eventually harder cheeses, like cheddar,
were substituted. This required a “binder” like
mayonnaise to hold it together.
There were less and less printed recipes on
pimiento cheese as the 20th century progressed,
but it became a part of life in the South. As
most of the country started to lose interest
in pimiento cheese, it held its own in most
Southern homes since it would be present at
family reunions, church functions, funerals, and
other community gatherings as a staple spread.
Family recipes continued to be perfected and,
PIMENTO CHEESE continued
in my opinion, have made better flavor profiles
than any commercially produced pimiento
cheese product has. I don’t know about you, but
it must be the love that is poured into making it
for family and friends.
Pimiento cheese really started a comeback
across the country only a short while ago.
In 2003, Southern Foodways Alliance held a
“Pimiento Cheese Invitational” and received
over 300 recipe entrants for their competition.
Nan Davis won with her Aunt Lela’s recipe which
was made using homemade mayonnaise, onion
powder, red pepper, Worcestershire sauce, and
a pinch of sugar. Southern food writers started
writing more about this iconic Southern staple
and chefs started to put their versions on menus.
Now you can get pimiento cheese on burgers,
stuffed into squash blossoms, as a warm or cold
appetizer, or just as a simply made pimiento
cheese sandwich. For me, discovering the
yummy goodness of something so simple has
been exciting. I have truly enjoyed creating my
own version of a Southern classic and making
it my own. My favorite way to eat it for now, is
my Pimiento Cheese Bacon Burger that I put on
my menu. So, if you are new to the South, give
pimiento cheese a taste. You might discover
that you love it too. If you grew up south of the
Mason Dixon Line, then you have helped to
inspire chefs like me to showcase this wonderful
treasure of the South. Thank you. ☐ For more
info check out coupon & enjoy! See ad p.31.
PIMENTO CHEESE con't. next column Scott Margolis, Executive Chef at Scott's Table.
Your Kitchen
& Bath Specialist.
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How to Clear a Green Pool
by Jessica Tessman
Swimming pools need three things to remain
crystal clear: sanitation, circulation, and
filtration. If your pool is green, the absence of
one of these three is most likely the culprit.
Lack of sanitizer is the most common reason
pools start to grow algae. Rain can dilute
chlorine levels, organics from bathers and the
environment can consume chlorine, and the
sun can leech chlorine out of the pool. As with
most things, the best offense is a good defense.
Make sure that you are keeping chlorine tabs in
your skimmers or chlorinator and shock once a
week. For salt water chlorination systems, make
sure your salt levels are within your chlorinator’s
prescribed range, and boost or super-chlorinate
weekly. Do not chemically shock a saline pool.
If your water starts to look less clear, add extra
chlorine or increase the output percentage on
your salt system. Check your water’s pH. A high
pH decreases the effectiveness of chlorine.
Stagnant water is a breeding ground for
many types of bacteria. Mold and algae flourish
in these conditions. Lack of circulation also
inhibits chlorine output. Pools should run a
minimum of eight to ten hours in the summer,
during the hottest part of the day. Larger pools
may need twelve or more hours. If your pool is
not as clear as it should be , increase your hours
of circulation. Circulation 24 hours a day is ideal.
If your water has plenty of chlorine and is
circulating 24 hours a day, but is still not clear,
the problem may lie in your filtration. Sand
filters are the most common form of filtration
in Moore County. Sand should be changed every
three to five years as a rule of thumb. Cartridge
filter elements should be replaced once a year.
DE filters should be backwashed and recharged
once a month. The grid assembly should be
removed and thoroughly cleaned once a year.
Inspect the grids for tears and holes, and
replace them if they have holes larger than 1/2
inch in diameter. Your filter system needs to
be backwashed or cleaned when the pressure
gauge reads 8 10 psi above its “clean” reading.
If your pool is already green, it should be
easy to clear as long as it has not been green for
an extended length of time. Add an algaecide
and super-chlorinate or double shock the pool.
Use 2 pounds of shock per 10,000 gallons. For
example, if your pool is 20,000 gallons, you will
add 4 pounds of shock. Add extra chlorine tabs
or increase the output on your chlorinator or
salt system. Check the pH and add an acid to
decrease, if needed. Circulate the pool 24 hours
a day until it clears. The water will turn cloudy
before it clears completely.
Make sure you use good quality chemicals.
Poor quality chemicals add unwanted elements;
some may cause water to foam or turn lime
green. Contact a pool professional to have the
water tested and receive personalized, expert
advice for how best to treat your pool. ☐
For more info, see ad p. 10.
Scott's Pimento Cheese Bacon Burger.
p.4 The Pinehurst Gazette, Inc. No. 135
/www.honeycuttjewelers.com
/www.autowerxnc.com