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Author Topic: The economics of pimento cheese at the Masters  (Read 352 times)

MillCreek

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The economics of pimento cheese at the Masters
« on: April 11, 2021, 02:51:23 PM »
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MillCreek

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Re: The economics of pimento cheese at the Masters
« Reply #1 on: April 11, 2021, 02:54:56 PM »
My parents were born and raised in Arkansas, and I use my mom's recipe: shredded Velveeta cheese (freeze before grating), and then Miracle Whip, sweet pickle relish and pimentos, all to taste.  I like a lot of pimentos. This may be the only thing I ever use Miracle Whip for nowadays.
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.

WLJ

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Re: The economics of pimento cheese at the Masters
« Reply #2 on: April 11, 2021, 06:03:34 PM »
Quote from: MillCreek on April 11, 2021, 02:51:23 PM

I love a good pimento cheese.

On iced raisin bread
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Boomhauer

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Re: The economics of pimento cheese at the Masters
« Reply #3 on: April 11, 2021, 06:34:40 PM »
Augusta National is a strange phenomenon. My dads business was in Augusta and i became extremely well acquainted with the city and the Masters culture is something else.
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French G.

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Re: The economics of pimento cheese at the Masters
« Reply #4 on: April 11, 2021, 09:10:48 PM »
All I know about the Masters economy is I had to show up to a funeral quite close to Augusta and didn't realize it was master's weekend. Ended up 70 miles away in the only room Best Western had(smoking room)  [barf] for $150 dollars 20 years ago. I havn't had a desire to return.
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