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

On Friday, May 21, 2021 at 6:51:03 AM UTC-4, 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.

I used (very occasionally) to get an onion-dill rye from a bakery in
Cincinnati that put a little salt on the top.

The problem is, of course, that salt is hygroscopic. Either atmospheric
moisture dissolves it or it sucks moisture out of the bread.

Cindy Hamilton

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

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

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

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.

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.

US Janet wrote:
> 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.

I've heard this same story about other bakery items.

One would think that if a certain item sold out so quick each day, they
would start making lots more of them each day and increase sales.

Also, if so popular, they could up the price a bit too.

"Supply and demand"

On Monday, May 24, 2021 at 8:27:18 AM UTC-4, Gary wrote:
> US Janet wrote:
> > 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.
> I've heard this same story about other bakery items.
>
> One would think that if a certain item sold out so quick each day, they
> would start making lots more of them each day and increase sales.
>
> Also, if so popular, they could up the price a bit too.
>
> "Supply and demand"

They don't have unlimited resources. Bakers, ovens, display cases.
Some of those resources must be allocated to their other products.
Not everyone wants one of those rolls.

Cindy Hamilton

On 5/24/2021 5:27 AM, Gary wrote:
> US Janet wrote:
>> 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.
>
> I've heard this same story about other bakery items.
>
> One would think that if a certain item sold out so quick each day, they
> would start making lots more of them each day and increase sales.
>
> Also, if so popular, they could up the price a bit too.
>
> "Supply and demand"
>
>


"Keep them wanting more"