They’re crisper.
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Proper portion. 
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I’m really sensitive to salt, and I don’t like to taste it. I use it for cooking (Boiled spuds in unsalted water 
) but I don’t add salt to cooked food, even chips
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Over done dog, not even a roll would save it.
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It’s a fucking hotdog. A fucking wiener…
It’s lungs and fat and salt and carcinogenic chemicals in a skin.
Overfuckingcookednotevenarollwouldsaveit.
FFS…
Not my dinner, but we go through a fair bit of dijon in this house so my first attempt at making. 7 days stewing in an airtight, then much much grinding. I’m happy with not quite smooth, my arm not so much.
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Knocked up a fresh vine tomato, fresh chilli n garlic slow roasted sauce with finely chopped thyme.
Wild boar n veal meat balls, very finely chopped and sweated down fennel n lemon zest n Italian herb mix.
Fresh Parmesan served with toasted garlic ciabatta and rocket salad.
Chilled rose.
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as you do!!
Probably be mid September if all goes OK.
Maybe someone could do a best of from the old thread, compiling the huge array of various possibilities of said rice lunches
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What are you surviving on for lunch while UB’s is off the menu?
Dead easy Ziggy, throw a load of quartered large vine toms and garlic cloves onto a baking tray, plenty of good olive oil, erbs of choice ( if fresh leave out until last 20 mins) salt n pepper, 160 deg until done , blitz , job done.
Toast
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yes i know 
An artform in itself surely. We want pics.
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Sourdough I hope 