Friday meant it was time for Shake’n Bake!
In the town where I spent my childhood, there was quite a reputation attached to its numerous animal slaughterhouses, even before I was born. By the time I entered the picture, most of them had faded away, but the remaining few offered an interesting perk: the chance to acquire meat at discounted prices. However, entering the wrong door or embarking on a misguided "tour" could result in some serious trauma. A few times each year, we would stock up on our meat supplies, effectively leading to meat-centric meals for a good month or two.
Amidst this meaty landscape, Fridays shone especially bright because they were synonymous with something truly special—Shake'n Bake! Personally, I had an unwavering affection for this culinary creation. There were instances when I adored it so much that I would first savor the delightful breading, leaving me with the task of dutifully consuming the bare meat that remained, albeit with a mild protest.
Presently, I've transitioned away from the tradition of Shake'n Bake Fridays (as those have been claimed by the realm of pizza), yet I can't help but reminisce about the distinct aroma it carried. This nostalgia has led me to contemplate its revival. It begs the question: has anyone ever dared to experiment with Shake'n Bake on pizza? .
