On Sunday, May 23, 2021 at 3:24:56 PM UTC-4, 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.

That still is largely the case for smaller places. They aren't going to have a 'round the clock "Time To Make The Donuts" slogan like the bigger places do.