Nitch Registered User
Joined: 14 Jun 2005 Posts: 177 Location: Central PA
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Posted: Sat Sep 24, 2005 8:47 pm Post subject: |
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Concolor wrote: | It was open-faced and oven-toasted, on thick slices of fresh-baked black rye bread, the meat was aged and hair-thin and fragrant, they used cheese from a wheel that stood in a corner, the kraut had a slight sugary tang to it that came (I learned) from their use of stewed apples in its manufacture, and they made their own sauce. |
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