Agfa 100 and Rodinal are like Anthony and Cleopatra, Chateau Neuf du pape and well riped 60% fat Brie, Modiglianni and brancusi, Leon Redbone and Do-Wah-Diddy, Leonardo and the last supper .... a simply must do, totally natural combination ... up until discovering this I thought Tri-x at 250 and D-76 was the bees knees.
But if you really want the Meniscus of the bees knees try Efke 25 and Neofin Blue ... takes some effort to figure out exact developement times, be it 7:06 or 7:38 excl. pouring, it must be the absolute best thing ever, but like I said hard to configure (but fun) and the differences are really at "second (as in 1/60th of a minute)" level, the end result is like slow charcoal roasted duck with a fresh orange and contreau sauce, butter broiled basilicum potatoes and class A asparagus wrapped in limousin boiled ham and laid to rest in fresh butter.... ofcourse with a 1984 riesling to wash away..... so many good things in photography and kitchen .....