Today we made pimento cheese. We were making grilled cheese sandwiches. Normally we will put a fine layer of mayonnaise inside the slices of bread. Today we mixed the mayo with the cheese, and we added a jar of roasted red peppers. This is not groundbreaking. What we observed when we made the sandwich was that the mayo and cheese melted together into a fluid and hot cheese sauce. Our ratio of cheese to mayonnaise was off, or perhaps it was spot on for another application. My first reaction was to plan on adding shredded mozzarella to the remaining pimento cheese. It would add a stringy elasticity to the mixture, and it would help adjust the mayonnaise to cheese ratio. I pondered the fluid filling further. In its current state, it would make a delightful ravioli filling. It would also be great folded into mashed potatoes for a variation on aligoté potatoes. Without a starting point, there is no point of reference to start to build from. Once you find your pathway, you can take it anywhere.
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