(November 10, 2021 at 6:07 pm)BrianSoddingBoru4 Wrote: Roast beef and Swiss with tomato chutney on dark rye.
Boru
Love dark rye. Not all that easy to get here. The stuff supermarkets sell as 'dark rye" tends to have around 20% of rye grain. Proper bread is expensive and the loaves often smaller. The rye I like is more like pumpernickel and chewy. Not like that overpriced muck which dissolves in the mouth.
Oddly, my supermarket makes quite good baguettes. (yes, not cheap)***
Tonight more boneless pork leg. Cooked spiced, wrapped in foil, low and slow in my air fryer. Must buy some more.
*** actually quite easy to make. The secret is a moist oven. I bung in a tray of ice cubes below the dough.