>>I just love rye bread, and don't have anything against caraway (in sour cabbage, or on pretzels), but I love to think that whoever got the idea of putting caraway into rye bread lives in one of those states where they have death penalty. Justice is slow, but reaching.
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>>Caraway simply kills the noble odor of rye. As Dennis the Menace once put it, "only ketchup is sure to kill the awful taste of milk".
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>I have to admit that I love rye bread with caraway. There is a bakery here in Toronto called the "Open Window Bakery" that, I swear, makes the best caraway rye bread in creation. In fact, until I was almost 30 years old, I'd never seen rye bread without caraway seeds. When I moved to Edmonton, I went into a bakery and asked for a loaf of rye. She gave it to me and I took one look at it and said, "There aren't any caraway seeds!". She said, incredulously, "Rye bread with caraway seeds??!!". It was then that I realized that Edmonton must not have had a very large Jewish contingent. In fact, in Edmonton at that time, any restaurant that had corned beef on the menu (usually lousy corned beef) called itself a delicatessen. It was like being on another planet.

It's a reflex, just like that guy Pavlov had - you know, as soon as the dog rings a bell, he immediately jumps to feed it.

It's what you get used to. I've heard people swear by some brands of beer that I wouldn't wash potatos in, just like they couldn't stand the beers I liked.

De gustibus non est disputandum. But all rants are welcome :).