For a belated birthday celebration, I was treated to dinner at Agern, a Danish-inspired restaurant focused on sustainable, seasonal cuisine and headed by Icelandic chef Gunar Gíslason. Brain-child of Claus Meyer, the restaurant sits in in Grand Central's Great Northern Hall. Having recently lost my iPhone, I found myself enjoying a hands-free, highly sensory meal without being a slave to posting. Thankfully I had others to snap the photos. Here's what it was about.
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Hi Jeremy, it looks like a “flying crust” on the seeded rye bread though! I’ve managed to overcome the same problem by keeping the Pullman tin lid on for most of the bake.
Ben
Which one, the ones in this picture were crisps made from rye, got more rye posts ahead. I remember that acidity and under fermentation is an issue for ryes flying tops!
Cheers,
Jeremy