Wednesday, July 21, 2010


Pimientos are one of the foods I'm stuck with. I'm mildly allergic to capsaicin, the chemical that makes peppers hot, so I don't cook with anything stronger than bell peppers. Dried pimientos are made into paprika, which I love as a nice accent to some dishes, so I'm assuming I can eat these without adverse side effects. I'll keep my inhaler close by until I'm sure.

I cannot think of any reason a person should have six jars of pimientos in their pantry. One of the jars is pretty big, too. They are not an ingredient. They're more like an herb, something you add as an accent. I cook in a minimalist fashion designed to bring out the natural flavors of my dishes. Tossing in pimientos as a garnish is, to me, like an easy out if the dish cannot stand on its own.

Oh, well, guess I'll have to find something to do with them.


  1. Already planning to make a pimento/cream cheese blend. Let you know how it turns out. Thanks for the suggestion!


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