On Sun, 23 May 2021 13:24:52 -0600, US Janet >
wrote:

>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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.