We have Jamie Oliver to thank for this recipe because it’s from one of his cooking shows. well, sesame-y.Īnd to think that there’s no need to fuss about dredging the salmon in flour and egg!!! Quick baked salmon recipe That sesame crust on the salmon is awesome. I’m sticking this recipe in my 15 Minute Meals collection even though technically it takes 20 minutes to make, and in my Asian recipes collection even though technically it isn’t an authentic Asian recipe.īecause in my head, it’s worthy of being in both those collections – the salmon itself takes less than 15 minutes to cook and this bowl has all sorts of Asian-ness in it with the soba, Asian greens, the Asian dressing and that sesame crusted salmon (don’t ask me why but I think of sesame as an Asiany ingredient even though I know it’s used widely in all sorts of cuisines all around the world □). Served with soba noodles and greens cooked in the same pot with a great Asian sauce for a quick, seriously fabulous salmon recipe! Sesame Crusted Salmon I ended up working there 6 years.Just roll the salmon in sesame seeds, drizzle with oil and bake! You’ll be amazed how well the sesame sticks and love how crispy this Sesame Crusted Salmon is. It paid 5X what LC paid, and 2.5X what Domino's paid. They closed a Gold Mine! One day, an executive at another Pizza chain saw me in uniform and asked me if I wanted to work for them. The store was the highest volume in the chain, but the extra costs were too much for the owner, so they closed the store(genius). He just could not understand why they could not get or keep Drivers. This caused serious problems, as Delivery Drivers won't work for minimum wage. LC's owner wanted to keep the labor costs exactly the same as a carry out store. It was an experiment in Delivery for the chain. I worked at a LC store near a large University. Dough was manufactured in very large industrial machines, and shipped on fiberglass trays, in huge racks on wheels. Cheese was pre-ground and blended, and shipped in Gas flushed sealed bags. For Domino's, everything was pre-made at a commissary, and shipped by freezer trailer to the stores. It was all assembled in the store, using local water(save money on shipping), and made fresh. No ingredients were shipped in a Refrigerated Trailer. The owner of LC was a master of cutting costs to zero. When you had to do the dishes at night, it was a nightmare to get olive oil it off the pans. They now use a soybean/corn artificial oil on the pans. Also, we had to Pre-Oil the baking pans with olive oil(expensive and delicious). Other places do this for their deep dishes.Īlso, they sped up the speed of the conveyor oven(it used to take like 10-12 minutes to cook) now down to 5 minutes(high rise yeast? would certainly explain why the crazy bread is now 90% air). First, somebody on here said they par(pre) bake the dough shells(pre-cooked), but they did not used to that. I just went to a L/C and asked the kid how they made their pizzas now. (For minor point of reference, I'm in my early 40s) Was the formula drastically changed? cheaper ingredients? different cheese? tastes weird, especially when paired to the other pizzas. the deep dish and anything deep dish taste completely off.īefore it tasted like version of their normal pizza but with a thicker crust which had a nice pan fried crunch along the edge. Extra Most Bestest gives me feeling of nostalgia, and so does the Hot and Ready on occasion but. Especially from Bay Rd in Saginaw MI where you could get a huge basket of Crazy Crust for $5 (They filled a Styrofoam takeout box to the brim where it couldn't even close for that price)Īnyways, after college, I moved near Boston and finally found a Little Caesars I frequent regularly. I simply adored Little Caesars Baby Pan Pans, and Deep Dish, and Crazy Crust. Little Caesars was a staple of my pizza growing up, slowly transitioning to Hungry Howies in my late teens. So, I grew up in Mid Michigan and went to college in Ann Arbor. Had something changed with Little Caesars Deep dish?
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