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Background Pony #6CE3
I've just made a batch of oatmeal cookies, and they came out well. The recipe was based on one printed on the side of the oat carton but I made a few small changes. I substituted butter for the vegetable shortening listed. I used oats that had been ground to coarse flour that I have on hand—I do this so that they will cook more quickly for porridge in the morning. I substituted brown sugar for the granulated white sugar, and I added just a small amount of cinnamon, because I felt it would go well with the oatmeal flavor. I substituted chocolate chips for the raisns.

At the stage of adding the oat flour the dough became very dense and stiff, and if I make a habit of this a stand mixer with a dough hook would be more suited to mixing it than a hand-held electric mixer.

I am very pleased with how they came out.
Ten years of changes - Celebrated the 10th anniversary of MLP:FiM!
My Little Pony - 1992 Edition
Economist -

EAW Panzerfuchs
@Background Pony #6CE3

Yeah, that sounds familiar. In the years after the war and after the "economic miracle" (Wirtschaftswunder) in Germany, convenience and fast food enjoyed great popularity here too. Especially during the 1970s, when the sexual revolution led to more and more single households. My late father was a child of that generation and loved convenience food all his life.

Well, I myself had phases in my life in which I hardly had any money and also had to feed myself mainly through cheap convenience food. I have also tried to refine these meals a little bit, but if the basis of a meal is not very good, you should not expect miracles. That is why I try as best I can to limit myself to fresh ingredients.

But of course I still often use frozen meat and canned side dishes. That's just the downside of being single. ;-)
Background Pony #6CE3
You aren't wrong. America is a big place, with numerous regional cuisines, and innumerable family traditions. "How do Americans eat?" is a question with an answer that fills books.

As for frozen "convenience food," I think it exists for the same reason as "fast food" restaurants, and it is no coincidence that both appeared in the US just after the war, for the needs of a heavy-industry work force that commonly worked sixty hour weeks. People eat it not because they like it, but because they work long hours and lack time to prepare food. I will admit that when my work hours increase the number of cheap (in all senses of the word) Little Caesar's brand pizzas I eat increases likewise—not because it is especially good pizza, but because it is $5 and available for immediate takeout when I pass a Little Caesar's on the way home from work.
Ten years of changes - Celebrated the 10th anniversary of MLP:FiM!
My Little Pony - 1992 Edition
Economist -

EAW Panzerfuchs
@Background Pony #6CE3

Hm, it all sounds very interesting and delicious. But I would have thought that bacon, onions, canned tomatoes, and sliced carrots are more likely to be served together with baked beans in the American kitchen as a pan dish. But I probably just watched too many western movies. ;-D

At the same time, I am well aware that American cuisine is so incredibly large and creative, especially due to the many influences of the most diverse immigrant nationalities, that it is difficult to keep track of it. In Europe, people tend to be a little more traditional and reserved. But basically very open-minded towards everything else.

The only thing I can't stand in the kitchen is frozen convenience food. You can eat it once, but it is actually so lovelessly made that after every frozen pizza I ask myself WHY I do this to myself. Unfortunately, you don't always have the time and desire to cook fresh food. ;-)
Background Pony #6CE3
That looks very nice. Here in the US, split pea soup is frequently made with ham or bacon, plus onion, sometimes canned tomatoes, and perhaps sliced carrots and rice or cooked egg noodles. American "egg noodles" are wide curly pasta and similar to spaetzle or kluski noodles, in texture and common use, if not in shape.

That also seems very good. What spices do you use in sweet potato pie?
Ten years of changes - Celebrated the 10th anniversary of MLP:FiM!
My Little Pony - 1992 Edition
Economist -

EAW Panzerfuchs

Good old' German cuisine. Wiener Schnitzel (Viennese cutlet) with French fries, broccoli and Hollandaise sauce. Simple, quickly prepared food, delicious. Just nothing for people on a diet, vegans or anyone who is lactose intolerant. ;-)

If you prefer something hearty, but healthier and better suited for cold autumn days, I recommend a lentil stew with potatoes, carrots, leek and the meat of a thick rib either from pork or beef. In Germany, the use of lamb meat in this context is rather rare. Instead of lentils you can of course also like to use peas. ;-D
Background Pony #4708
@Background Pony #4F15
Cook whole wheat pasta 2-3 times as long as the package directions suggest to give it a texture more like ordinary pasta. If you only cook it 8-10 minutes it will be very chewy.

Also, for one pound of pasta (before cooking) try a total of two pounds of cheese—half cream or neufchatel cheese, half whatever shredded or grated cheeses you like, for mac & cheese or close analogs. Using a two pound block of Velveeta &tm; or its store brand generic equivalent can also work well, and is simpler, if simplicity and ease of preparation are your aim.
Background Pony #4708
Even though this is called a "cooking thread," no one thus far has actually cooked any thread.

Background Pony #4F15
Mac & Cheese culinary experiment results:

Tried cooking a pound of whole wheat elbow macaroni and adding to it an 8 ounce block of softened Neufchatel cheese and 8 ounces of shredded sharp cheddar cheese. I was able to get it all mixed evenly, with some effort, and the residual heat of the cooked macaroni melted all the cheese, but the end result was a bit dry and chewy. Also, to my palate, it seemed to need some salt. Cream cheese instead of neufchatel next time, maybe?
Friendship, Art, and Magic (2019) - Celebrated Derpibooru's seventh year anniversary with friends
Friendship, Art, and Magic (2018) - Celebrated Derpibooru's six year anniversary with friends.

I've been thinking of Japanese Bento combined with English breakfast meals, which include a fried egg, baked beans, slices of bacon, hot sauce, chicken nuggets, and an additional rice to preserve the Bento look. The rice is intended to be eaten with the egg — while the bacon and nuggets are side dishes
Background Pony #A3D0
helped my mom make/test a bunch of appetizer/snack stuff for a 'Girls Night'

3 out 5 successes.
(one burnt into inedible, one that was disappointingly bland)

two were stuffed crescent rolls, one with roast beef, the other pepperoni.

the BIG hit though was the twice baked potato 'bites'
Magnificent Metadata Maniac - #1 Assistant
Perfect Pony Plot Provider - 10+ uploads with over 350 upvotes or more (Questionable/Explicit)
The End wasn't The End - Found a new home after the great exodus of 2012
Fine Arts - Two hundred uploads with a score of over a hundred (Safe/Suggestive)

A hot breakfast I like to make when I have time:

Boil a quart of salted water with a cup of milk. Stir in a cup of coarse cornmeal and simmer for about 15 minutes. Season and add some shredded cheese (colby or cheddar is good). You now have polenta AKA grits.

Heat your choice of salsa in a skillet. Drop in eggs and simmer until cooked. Serve the eggs and salsa atop the polenta.
Background Pony #70FD
Well, the thing about Velveeta is that it was created, to the best of my knowledge, to be cheese sauce in pre-made solid form. It was invented back in 1918 or thereabouts as a convenience food, a pre-made food service thing to be sold to restaurants. The recipe has changed somewhat over the years but generally it's mostly cream cheese by weight, with cheddar and Swiss cheeses rounding it out. It was created from the outset to melt easily and evenly in a double boiler or similar instrument to be served as a hot cheese sauce. All you have to do is melt it in the microwave, or in a double boiler, and it's ready to use.

Not that this is the only thing you can do with it. People have been making Velveeta grilled cheese sandwiches, Velveeta nachos, Velveeta omelets, Velveeta and cheeseburgers for a very long time now and there's nothing wrong with any of that. But when I see it on the shelf I think immediately of elbow macaroni.

Me, I prefer to make a Sauce Mornay. I use olive oil or butter and flour to make a hot roux and add milk, salt, pepper, and a little garlic powder, stirring vigorously and boiling the mixture down to thicken it. At this is a basic Bechamel sauce, or "cream gravy" in some cookbooks. Then to the sauce I add grated parmesan cheese and stir it in, which makes it into alfredo sauce. After the parmesan cheese is stirred in and brought back to a boil, I stir in shredded sharp cheddar cheese and turn off the heat, stirring until it's melted and evenly incorporated—a second cheese converts alfredo sauce to Sauce Mornay. This is what I mix in with the cooked elbow macaroni to make mac & cheese. For a lighter colored sauce with a more delicate flavor, Gruyere cheese can be substituted for the cheddar.

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