On Fri, 21 May 2021 05:50:57 -0500, 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.
>
>-sw

small breads, I agree. In my hometown we used to get rye rolls that
were salted.
Janet US