On Sat, 15 May 2021 13:36:07 -0500, 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.

>
> Looks great Steve!
>
> The bread seems salt crusted a little? Not sure. I'd be interested in
> that if so.

That's errant flour. You bake bread, right? Rye loaves are never
salt crusted, only seeded - unlike rye weck rolls, German or
Italian breadsticks, and crackers.

I can't think of any loaf that's normally salt-crusted, only smaller
breads.

-sw