On Fri, 21 May 2021 09:37:21 -0600, US Janet wrote:

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

With caraway - I miss those. I made some breadsticks relatively
recently. Err, 9 years ago

http://www.flickr.com/photos/sqwertz...in/photostream

-sw