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.
Oatmeal
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.
32 Comments
sparklehedgehog@lemmy.world · 10 pts · 153d
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.
FauxPseudo@lemmy.world · 8 pts · 153d
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
RebekahWSD@lemmy.world · 6 pts · 152d
The eyeballs on the dog are making me giggle very hard! That is one hell of an expression!
ikidd@lemmy.world · 6 pts · 152d
I just loaded up 42 tons of oats to take to the mill tomorrow.
Enjoy.
FauxPseudo@lemmy.world · 4 pts · 152d
Thank you for your service
AA5B@lemmy.world · 5 pts · 153d
Pumpkin seeds? Cool
I recently got both hemp hearts and pumpkin seeds, and have no idea what to do with either
M137@lemmy.world · 4 pts · 151d
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.
FauxPseudo@lemmy.world · 2 pts · 151d
That is good
KRAW@linux.community · 4 pts · 153d
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.
JohnnyEnzyme@piefed.social · 3 pts · 153d
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.
StickyDango@lemmy.world · 3 pts · 152d
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! 😅
JohnnyEnzyme@piefed.social · 3 pts · 152d
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.'
Appreciate, mate!
StickyDango@lemmy.world · 2 pts · 151d
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.
JohnnyEnzyme@piefed.social · 1 pts · 150d
Thanks for expanding on all that. Far as I know, however, there are indeed some things that (according to best science) don't actually need to be refrigerated in common climate situations, such as most forms of honey and peanut butter.
FauxPseudo@lemmy.world · 2 pts · 149d
Refrigerated peanut butter is a waste of resources and makes peanut butter harder to use.
A lot of jellies, jams and preserves don't need refrigeration if you use a clean knife, don't get any bread crumbs in there and are probably going to empty that jar within two weeks.
JohnnyEnzyme@piefed.social · 1 pts · 148d
Just speculation on my part, but I was leaving in the possibilery that some American-style heavily-modified PB could be at risk at room temp. For example, loaded with HF corn sweeteners, emulsifiers, etc.
I loved my college Nutrition class way back when, but I don't remember it covering stuff like this.
thenextguy@lemmy.world · 4 pts · 153d
2nd pic looks like what Jom from Gravel Cyclist would call “general madness!”
ptc075@lemmy.zip · 3 pts · 152d
Pumpkin seeds never occurred to me, but now it's on the shopping list. Great idea!
not_woody_shaw@lemmy.world · 3 pts · 152d
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.
FauxPseudo@lemmy.world · 3 pts · 152d
Porridge can refer to any number of cooked grains in a gruel. I've made it from rice, semolina, barley, and of course, oats.
not_woody_shaw@lemmy.world · 3 pts · 152d
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?
FauxPseudo@lemmy.world · 2 pts · 152d
I'm all about pedantic.
Stupendous@lemmy.world · 3 pts · 153d
Reminds me that it's been a while since Ive gotten a bag of pumpkin seeds. They're delicious
BenchpressMuyDebil@szmer.info · 3 pts · 153d
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.
FauxPseudo@lemmy.world · 6 pts · 153d
Season them. Toast, oil, powdered seasoning. Chili powder, taco seasoning, curry powder, cheese powder, cinnamon & sugar, whatever you got.
StickyDango@lemmy.world · 3 pts · 153d
I am not a big fan of oatmeal, but I would eat this. Maybe some cinnamon through it, too.
Kolanaki@pawb.social · 3 pts · 152d
I like boiling the oats in cream and adding peaches. :3
k0e3@lemmy.ca · 2 pts · 152d
I'm not a huge fan of oatmeal but that's a very yummy-looking oatmeal!