Brown sugar, butter, craisins, butter roasted pumpkin seeds.
Cost per person: $1.37
Yes, oatmeal for dinner. Time was short after bringing home a foster dog from the shelter. It’s the one that looks like it’s still adjusting.
Nice!
Tip: grate an apple into your oats at the start when cooking them. Adds nice taste, texture and nutrition, extra nice with some cinnamon in there too.That is good
Pumpkin seeds never occurred to me, but now it’s on the shopping list. Great idea!
The eyeballs on the dog are making me giggle very hard! That is one hell of an expression!
I just loaded up 42 tons of oats to take to the mill tomorrow.
Enjoy.
Thank you for your service
Oatmeal is excellent at any point in the day! You are a kind person with a big heart. 😊 Hope the new foster adapts quickly and enjoys their new surroundings.
They seem to be adjusting fast. But in a month she is off to a rescue in Florida so she has at least two more new surroundings in her life
Pumpkin seeds? Cool
I recently got both hemp hearts and pumpkin seeds, and have no idea what to do with either
Pedantic non-american here, annoyed by the use of the word ‘oatmeal’ to refer to a cooked dish instead of the raw ingredient. The photo shows porridge. Oatmeal is merely the main ingredient in that porridge.
Porridge can refer to any number of cooked grains in a gruel. I’ve made it from rice, semolina, barley, and of course, oats.
Absolutely. But, at least outside the USA, the non-oat ones would be referred to by name for instance “Rice porridge,” and without any qualifier its commonly assumed to mean oats are involved. Did i mention i was being pedantic?
I’m all about pedantic.
I’m not a huge fan of oatmeal but that’s a very yummy-looking oatmeal!
I like boiling the oats in cream and adding peaches. :3
2nd pic looks like what Jom from Gravel Cyclist would call “general madness!”
I prefer much oatmeal much less loose. I do a 1:3 ratio of oats to water and cook it in the rice cooker using the timer function so I can set it up the night before I eat it. The texture I get is much more “clumpy” than liquidy like this.
SCO (steel-cut oats) are great for chunky oatmeal or even as a rice substitute, in general. They have great texture and a pleasant taste & aroma that kind of gets lost in rolled oats. Indeed, once I tried SCO, I never went back.
@stickydango@lemmy.world,
Noticing your profile, what do you think about the issue of leaving mayo-type sauces & dressings out at room temperature? I’ve never had a problem with that, but still would like to know about any potential problems.Hm, depends on the ingredients and the environment that it’s in. Mayo-types usually have oil as first ingredient, pasteurised egg (if vego or vegan: chickpea juice/aquafaba), but they also often have a lot of additives like salt, sugar, lemon juice or vinegar, and EDTA, which inhibit microbial growth… So yes, I guess these can be left at room temperature for a certain amount of time. I would be more lenient with tomato sauce/ketchup and mustard at room temp before I leave mayo out.
In saying that, all it takes is for someone to double dip, put their finger on the edge/nozzle, or some stray bacteria/mould to get in and slowly break down the sugars and acids enough to kill itself off and let mould take over.
If homemade, 100% in the fridge. Trust nobody. 😂
Also, I don’t like room temperature mayo as a taste/texture preference anyway - hot or cold only. I imagine that left out at room temp long enough, it starts to either crust over or separate. I live in Australia, I put bread in the fridge after a few days in summer, but in winter, my house inside is colder than it is outside.
Thanks for the tag! I like food queries. I hope that answered your question, there’s just a lot of variables to consider so it’s not easy to just say yes or no! 😅
I imagine that left out at room temp long enough, it starts to either crust over or separate.
Maybe it’s the American formulations, but I’ve never seen that happen. Usually I’m using dressings (“salad creams” in the UK) in squeeze bottles, not actual mayo (dip in a knife or spoon), so I guess that helps keep the stuff ‘pure.’
I hope that answered your question, there’s just a lot of variables to consider so it’s not easy to just say yes or no!
Appreciate, mate!
It could be, but unless something is lab tested and I see the results, I can’t make the call on what actually needs to be refrigerated for food safety, or if it’s just a quality thing (colour change, separation, oxidation, etc.).
Like soy sauce. I’m sure they all say refrigerate after opening, but there’s so much salt in it, I don’t know pathogen could actually grow in it. I keep my soy sauce at room temp. However, oyster sauce stays in the fridge now. Even though it (“keep refrigerated after opening”) has so much salt and sugar in it, I managed to grow something in it, lol.
I generally follow storage instructions on the label, but it’s like smoking. Some people just get lucky and live a long life without any issues.
Reminds me that it’s been a while since Ive gotten a bag of pumpkin seeds. They’re delicious
Same boat. Got a 1kg bag to motivate myself to eat the more and it’s going rather slow. Love the nutrients in those but I wish they just tasted better.
Season them. Toast, oil, powdered seasoning. Chili powder, taco seasoning, curry powder, cheese powder, cinnamon & sugar, whatever you got.
I am not a big fan of oatmeal, but I would eat this. Maybe some cinnamon through it, too.
