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Background Pony #A3D0
caught part of a Slice of Life Drama where the chick tries to get the Family to 'eat heart healthy'

by servering them veggie burgers made from mung beans.

reminded me of some of the real ones ive tried.

yes, most of them tasted like crap, but there were some that were decent and at least one I found was really good.

Morning Star brand Grillers Prime. Tastes pretty much like the average fast food patty.
Background Pony #5045
Today I made an apple pie of sorts, using canned applesauce as filling. To a 24 ounce can of applesauce I added two tablespoons sugar and one teaspoon cinammon. This was just the right amount of filling for a 9" pie shell. I am pleased with how it came out. My mother made pies with applesauce filling frequently when I was a child.
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Background Pony #A3D0
stumbled across a recipe for Hardtack, remembered how … interesting the stuff was.

but then that's the stuff made by a pro.. and with this sort of thing it comes down to the right equipment and experience.
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.
DarkObsidian
Twinkling Balloon - Took part in the 2021 community collab.
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
@DarkObsidian
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.
DarkObsidian
Twinkling Balloon - Took part in the 2021 community collab.
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
@DarkObsidian
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.

@kleptomage
That also seems very good. What spices do you use in sweet potato pie?
DarkObsidian
Twinkling Balloon - Took part in the 2021 community collab.
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 ™ or its store brand generic equivalent can also work well, and is simpler, if simplicity and ease of preparation are your aim.

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