Ok, we get it, rye bread and butter. It is really that amazing?
Yes it really is.
The lab also seems to have quite the little collection going of different honeys, mostly from across Denmark. This demands a long-term taste project.
Don’t forget the salt.
One is waxy, deep, woody; the other creamed, pointed, floral, light.
There are many more on the shelf. I will get to them.
The last few bites need some samphire. A flavour I don’t want to resist and won’t.