I’m glad you had pictures of the slaves kitchen quarters. I took video of a slave living quarters on a plantation in Franklin, TN. My voice broke as I described as best I knew the life of a slave and that many lived in this small building. Franklin Plantations were not single crops like cotton, sugar cane or rice. They were often more of a mixed crop ranging from wheat and corn to cattle and dairy. OK.
Growing and harvesting cotton, sugar, and rice was back breaking work. Slave holders also loved to breed slaves, which yielded huge profits. I'm happy to know that you visited
Franklin Plantation. We've been meaning to visit Tennessee in a meaningful manner. We've only been to Memphis and spent time at the Lorraine Motel's National Civil Rights Museum and Beale Street.
Very much so. The plantation name was Carter Plantation. You can see the outside of it on this page. It’s the log cabin structure. https://boft.org/carter-house
What fantastic news! Hope you win! I grew up in Indiana and we also ate pimento cheese, but it was much smoother and had cream cheese rather than mayo.
Gillie -- alas, I did not win, hence the award certificate. The award is like the Oscars of the food world. Getting into the final running is pretty darn good. I've won and been a finalist before and it's always a high honor. Thank you for your support.
As for pimento cheese -- some like it smooth and some like it coarse. It depends on how you prep the cheese and mix the ingredients.
My whole family grew up in Indiana. I was born there, but left at 6 months when we moved to Washington DC and were then transferred to Southern California where I grew up. Pimento cheese, yes with cream cheese not mayo, came along with us, and I remember innumerable pimento cheese sandwiches on Wonder Bread for lunch. I haven’t had one in many years, but I am inspired to try the sriracha variety real soon.
I'm born and raised in NE Ohio and I've always used both mayo and cream cheese. How about gochujang instead of Sriracha? Of course that'd be delicious.
Love the pimento cheese!! I wonder if gochujang sauce would also be nice?? I have made regular pimento cheese for pot luck lunches, but here on the west coast of Canada no one knows what it is and sometimes I get to bring the whole lot home (not a bad thing as then we can scarf it down ourselves!)
I woke up today thinking the same. Gochujang would be terrific in this instead of sriracha! I could see both used too. How can people not warm up to pimento cheese? It's tame. It's attractive. It's tasty!
When I lived in Raleigh I found pimento cheese with jalapeños as well as pimento. We preferred it.
Hi Anne! I’m sorry to miss that. The jalapeño would impart more heat. They were raw, right? Thanks for the tip!
I’m glad you had pictures of the slaves kitchen quarters. I took video of a slave living quarters on a plantation in Franklin, TN. My voice broke as I described as best I knew the life of a slave and that many lived in this small building. Franklin Plantations were not single crops like cotton, sugar cane or rice. They were often more of a mixed crop ranging from wheat and corn to cattle and dairy. OK.
Growing and harvesting cotton, sugar, and rice was back breaking work. Slave holders also loved to breed slaves, which yielded huge profits. I'm happy to know that you visited
Franklin Plantation. We've been meaning to visit Tennessee in a meaningful manner. We've only been to Memphis and spent time at the Lorraine Motel's National Civil Rights Museum and Beale Street.
Very much so. The plantation name was Carter Plantation. You can see the outside of it on this page. It’s the log cabin structure. https://boft.org/carter-house
The video is on TikTok. I should upload it to YouTube
Thanks so much for the shoutout, Andrea, and for having me on the podcast! I had a blast chatting with Molly and Kate!
We're thrilled to have you part of EVCB, Leslie!
Thanks for sharing
You could use a vegan cheese and mayo for the pimento cheese!
Congratulations on your nomination and becoming a finalist for the JBA! What an honor. Great work!
Thank you, Ed!!! Getting into the final running is the hardest thing. There are many good books out there.
What fantastic news! Hope you win! I grew up in Indiana and we also ate pimento cheese, but it was much smoother and had cream cheese rather than mayo.
Gillie -- alas, I did not win, hence the award certificate. The award is like the Oscars of the food world. Getting into the final running is pretty darn good. I've won and been a finalist before and it's always a high honor. Thank you for your support.
As for pimento cheese -- some like it smooth and some like it coarse. It depends on how you prep the cheese and mix the ingredients.
My whole family grew up in Indiana. I was born there, but left at 6 months when we moved to Washington DC and were then transferred to Southern California where I grew up. Pimento cheese, yes with cream cheese not mayo, came along with us, and I remember innumerable pimento cheese sandwiches on Wonder Bread for lunch. I haven’t had one in many years, but I am inspired to try the sriracha variety real soon.
Cream cheese? Is that an Indiana thing? It would make pimento cheese firmer than with mayo. Love this discussion.
I'm born and raised in NE Ohio and I've always used both mayo and cream cheese. How about gochujang instead of Sriracha? Of course that'd be delicious.
Love the pimento cheese!! I wonder if gochujang sauce would also be nice?? I have made regular pimento cheese for pot luck lunches, but here on the west coast of Canada no one knows what it is and sometimes I get to bring the whole lot home (not a bad thing as then we can scarf it down ourselves!)
I woke up today thinking the same. Gochujang would be terrific in this instead of sriracha! I could see both used too. How can people not warm up to pimento cheese? It's tame. It's attractive. It's tasty!
Truly awesome 👍 keep cooking