Fat on bread. Talk about felicitous but little-thought-about pairings. While writing Schmaltz, I of course tasted schmaltz on rye, with a little kosher salt, and it’s so good. Now this really is better than butter. (Donna would want to underscore yet again the power of backlighting. This was shot in late afternoon sunlight.)
Back to cold Cleveland tomorrow. Now need to make lobster stock from yesterday’s crustacean extravaganza. Twenty-five lobsters à la minute is no easy task, so thanks to all the sailors who lent a hand, especially Russ, whom I sprayed repeatedly with lobster juice as we cracked fifty claws. His favorite shirt no less.
Other links you may like:
- My post on how to make a classic rye bread.
- A guest post on how to make bagels from scratch.
- Lobster facts! Learn more about our tasty little friend.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.