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Post by imec on Jun 10, 2009 23:22:14 GMT
Salmon Appetizer
Take the skin off of a side of salmon. Cut of the very thin part (belly) and reserve for another use (e.g. tartare or pasta) Cut the rest into 1 1/2 inch squares Toss in a little oil (I use olive oil or some vegetable oil with a little sesame oil added) Dip one side of the cubes in toasted sesame seeds and place seeds side up on a baking sheet (looks pretty if you do half the pieces in white sesame and the rest in black) Bake for about 10 minutes in a hot oven (400-450F) Serve with Wasabi Mayo
Wasabi Mayo Mix some Wasabi paste into some good mayo and thin slightly with a little sushi vinegar.
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Post by bixaorellana on Jun 11, 2009 1:46:26 GMT
Piccadilly Cafeterias ("Piccadilly") is one of the largest cafeteria restaurant chains in the United States and is the dominant one in the Southeastern and Mid-Atlantic regions. Founded in 1944 in Baton Rouge, Piccadilly currently operates 132 cafeterias in 15 states.
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Post by bixaorellana on Jun 11, 2009 1:49:24 GMT
~?~ I SWEAR your post wasn't there when I started answering the cafeteria question, Imec!
Sorry!
What a perfectly lovely recipe. I'd be tempted to dip some of the pieces into mustard seeds, just to see what would happen. Wasabi mayo, huh? Quite the twist on tartar sauce!
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Post by Don Cuevas on Jun 11, 2009 1:57:53 GMT
*sniffle* Only people of a certain age & who grew up in proximity to Piccadilly cafeterias will fog up over this article. ¡Híjole! I once worked for a rather short time in the bakery dept. at the Picadilly Cafeteria in Springfield, MO. You. just. don't. want. to. know. the. gory. details.
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Post by imec on Jun 11, 2009 3:15:59 GMT
I'd be tempted to dip some of the pieces into mustard seeds, just to see what would happen. That's a very cool idea - could use yellow and brown seeds...
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Post by distantshores on Jun 11, 2009 3:24:44 GMT
Salmon Appetizer Take the skin off of a side of salmon. Cut of the very thin part (belly) and reserve for another use (e.g. tartare or pasta) Cut the rest into 1 1/2 inch squares Toss in a little oil (I use olive oil or some vegetable oil with a little sesame oil added) Dip one side of the cubes in toasted sesame seeds and place seeds side up on a baking sheet (looks pretty if you do half the pieces in white sesame and the rest in black) Bake for about 10 minutes in a hot oven (400-450F) Serve with Wasabi Mayo Wasabi Mayo Mix some Wasabi paste into some good mayo and thin slightly with a little sushi vinegar. Thank you much imec! This sounds delicious!
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Post by distantshores on Jun 11, 2009 3:26:34 GMT
Piccadilly Cafeterias ("Piccadilly") is one of the largest cafeteria restaurant chains in the United States and is the dominant one in the Southeastern and Mid-Atlantic regions. Founded in 1944 in Baton Rouge, Piccadilly currently operates 132 cafeterias in 15 states. Bixa... I live in the Upper Midwest and had never heard of these restaurants before. I need to go south more! Is there anything you CAN'T find on Google!!!
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Post by distantshores on Jun 11, 2009 3:29:55 GMT
So would Piccadilly be a persons name? English I would presume?
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Post by Deleted on Jun 11, 2009 4:45:16 GMT
I've never heard of that chain either. I lived in "Morrison's" country.
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Post by bixaorellana on Jun 11, 2009 5:51:41 GMT
Probably the Biloxi one wasn't there in your lad-hood. I see on their website that "my" Piccadilly -- the one in downtown Baton Rouge (3rd Street?) is gone. This was a major ritual of my childhood. We spent summers with our grandparents and my grandmother went to BR faithfully every Thursday, sometimes with my grandfather along, sometimes with her friend Miz Vivian. We'd always eat at the Piccadilly. I remember being awed that my grandfather would take two desserts -- the egg custard in those great crockery custard cups. It was further proof that when I was grown up, I'd be able to do whatever I wanted.
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Post by distantshores on Jun 11, 2009 14:14:38 GMT
So you're planning to be grown up someday, are you Bixa! I thought about it once myself! Nice story about your grandparents!
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Post by distantshores on Jun 11, 2009 23:03:43 GMT
Here is a recipe that was a part of our evening news tonight. They have been doing a series on what people like to grill and they actually go to the person's home and do a live segment! Steve Musson is the Manager of our Local Triple AAA Travel and has traveled the world much of his life. There is a local group going on a cruise along Mexico's west coast in October that is sponsored by the TV station. Steve is going to prepare this recipe on one of the evening layovers. The newsman said it was some of the best salmon he had ever eaten. I guess everyone can decide that for themselves.
Steve Musson's Grilled Salmon
Olive oil Balsamic Vinegar Soy Sauce Garlic Ginger Brown sugar
Drizzle olive oil, balsamic vinegar and soy sauce on salmon that still has its skin. This will help marinate the fish, and eliminate any fishy taste. Sprinkle garlic, ginger, and brown sugar over fish. Refrigerate for 2 hours. Then grill salmon for 12 minutes. Do not flip. Take off skin before eating.
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Post by Don Cuevas on Jun 11, 2009 23:13:26 GMT
I've never heard of that chain either. I lived in "Morrison's" country. Later, we lived in "Luby's" Country. There was also "Furr's Cafeteria", but that name always left an unpleasant sensation on my tongue.
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Post by bixaorellana on Jun 12, 2009 2:55:15 GMT
That's an interesting salmon recipe, but I'm wondering if a) it wouldn't be rather sweet, and b) 12 minutes, uncovered, would be enough to cook a thick piece of salmon evenly?
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Post by distantshores on Jun 12, 2009 3:22:13 GMT
Bixa,
They showed the guy using his spatula to open the layers a bit and it was done completely thru. He's been grilling for many many years he said. Both of the TV reporters seemed to really like it. I guess a person would just have to try it. I can get you the video if you want to see the report. It's only a few minutes long.
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Post by imec on Jun 12, 2009 3:38:01 GMT
That's an interesting salmon recipe, but I'm wondering if a) it wouldn't be rather sweet, and b) 12 minutes, uncovered, would be enough to cook a thick piece of salmon evenly? You sayin' somethin's fishy with that recipe?
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Post by bixaorellana on Jun 12, 2009 4:11:47 GMT
On a scale of 1 to 10?
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Post by imec on Jun 12, 2009 12:37:41 GMT
Maybe it's just got no sole.
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Post by bixaorellana on Jun 12, 2009 14:33:13 GMT
I don't want to skate by this issue, but I'm sort of floundering around for an answer.
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Post by distantshores on Jun 12, 2009 18:02:07 GMT
Are you people quite "fin"ished!!!
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Post by Deleted on Jun 12, 2009 18:20:53 GMT
I didn't go for the bait.
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Post by distantshores on Jun 12, 2009 18:22:49 GMT
I fell for it hook, line, and sinker!!!
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Post by bixaorellana on Jun 12, 2009 18:22:56 GMT
Don't try to worm your way out of this!
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Post by distantshores on Jun 12, 2009 18:41:53 GMT
OK, I'm hooked!
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Post by BigIain on Jun 12, 2009 20:49:48 GMT
just small fry, the lot of you
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Post by bixaorellana on Jun 12, 2009 20:55:51 GMT
Let's not get into a spat about this -- the net result could be our singing "the krill is gone".
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Post by Deleted on Jun 12, 2009 21:28:09 GMT
just small fry, the lot of you what are you ,on some kind of perch?
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Post by Deleted on Jun 12, 2009 21:37:50 GMT
I cannot fathom why this discussion is continuing.
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Post by bixaorellana on Jun 12, 2009 21:40:44 GMT
We're just casting about. It's sink or swim here.
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Post by distantshores on Jun 13, 2009 0:14:09 GMT
Should it just be you, me, and the deep blue sea then!
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