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.
this post was submitted on 08 Apr 2026
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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! 😅
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!