On Feb 2, 7:50*am, Brooklyn1 <Gravesend1> wrote:
> On Wed, 2 Feb 2011 00:08:36 -0600, Sqwertz >
> wrote:
>
> >On Tue, 01 Feb 2011 14:06:59 -0500, Jim Elbrecht wrote:
>
> >> On Tue, 1 Feb 2011 11:21:28 -0600, Sqwertz >
> >> wrote:
>
> >>>Beef on a caraway and salt studded weck roll.
>
> >> Hmmmmm. . . caraway and salt sound like how some of tonight's Vienna
> >> rolls will be topped. * * . . . *or tomorrows Hoagie rolls? . . ..
> >> decisions, decisions. . . yum, yum.
>
> >When I want to be cheap in the morning I egg wash biscuits and throw
> >some of that on willy nilly.
>
> >-sw
>
> Rehydrated minced dehy onion is good to top rolls, and can still have
> seeds and salt too. *I prefer sesame seeds on white rolls, caraway
> works better with rye... that's what the guinea bake shops call rye
> bread, essentially white bread with caraway, they add very little rye
> flour.

Currently reading Mimi Sheraton's The Bialy Eaters, I learned she
hates Hates HATES rehydrated minced dehydrated onion on any bread
product, not least for its "pinkness." Use fresh or stay home.