On Friday, May 21, 2021 at 6:51:03 AM UTC-4, Sqwertz wrote:
> 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.

I used (very occasionally) to get an onion-dill rye from a bakery in
Cincinnati that put a little salt on the top.

The problem is, of course, that salt is hygroscopic. Either atmospheric
moisture dissolves it or it sucks moisture out of the bread.

Cindy Hamilton