Janet Wilder wrote:
> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Andy for this survey.
>
> New York City-style (deli) rye. It's a sourdough rye. The kind that has
> a crisp crust and an inside that is chewable. It will hold up to a
> corned beef sandwich slathered with coleslaw and Russian dressing. It
> never comes in a plastic bag. It has to be purchased off a baker's rack
> either in a neighborhood bakery or a good supermarket appetizing
> department like Shop-Rite or Wegman's.
>
> I miss this bread. My kids teethed on the crusts.
>
There is an evil mom & pop bakery in my town that makes that type of rye
and also pumpernickel and black Russian rye. All baked in an anthracite
coal fired oven. Wegmans is not even close to their quality.