On Sat, 22 May 2021 20:11:10 -0500, Sqwertz >
wrote:

>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

Ours had the caraway kneaded into the dough and salt sprinkled on top.
You had to get to the bakery early or these rolls would be gone.
Janet US