cshenk wrote:

> Sqwertz wrote:
>
> > Pastrami was made from scratch starting with USA prime tri-tip
> > ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> > TJ's honey pale ale mustard on grilled Jewish rye.
> >
> >
https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >
> > Matzo ball soup from home made chicken stock and bloody Cesar
> > pickled beets on the side.
> >
> > Then I'm gonna think about doing a nude hour on the Nordictrack
> > while masturbating with both hands, but will probably have Tillamook
> > Mudslide ice cream instead.
> >
> > -sw
>
> Looks great Steve!
>
> The bread seems salt crusted a little? Not sure. I'd be interested
> in that if so.


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