On Mon, 29 Jan 2018 16:40:19 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 18:19:51 -0500, Boron Elgar
> wrote:
>
>>On Mon, 29 Jan 2018 14:28:49 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 15:49:43 -0500, Boron >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>>>>>
>>>>>>
>>>>>>On 29-Jan-2018, Nancy2 > wrote:
>>>>>>
>>>>>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>>>>>> pickle
>>>>>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>>>>>> iceberg
>>>>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>>>>> onions
>>>>>>> didn't affect my tummy so negatively, a nice crisp white onion
>>>>>>> slice
>>>>>>> would be added sometimes for variety.
>>>>>>>
>>>>>>> I have a new loaf of rye bread, so this reminds me of one of my
>>>>>>> favorite lunches...egg salad on rye.
>>>>>>And now, you've reminded me of one of my favorites - chopped bbq
>>>>>>mutton on rye with a nice slice of sweet onion. I'll have to
>>>>>>pull a package of bbq mutton from the freezer and have one
>>>>>>tomorrow for supper. With slaw on the side.
>>>>>
>>>>>I would have never thought of bbq meat as a pairing with rye bread.
>>>>>Just bbq'd or with a sauce of some kind?
>>>>> I'll keep that in mind.
>>>>>Janet US
>>>>
>>>>Corned beef and pastrami are great on rye, too, and they are the
>>>>Eastern European equivalents of 'cue.
>>>
>>>You could tell I was responding from my German background, eh? (or
>>>middle American background) Not much corned beef and pastrami
>>>where/when I grew up. But I agree, excellent on rye bread.
>>>Janet US
>>
>>
>>And I have to make some more. We just finished up the last loaf of rye
>>I made, although there is plenty of brioche.
>
>I'm several loaves ahead with both my favs breads right now. I'm
>thinking I will start on the Milwaukee Rye next. What kind of rye do
>you do?
>Janet US

Jewish rye, of course, ahem. I like it shiny and crusty on the outside
and chewy on the inside. Lots of caraway.