German cuisine its particularly spicy mustard, which is used both as a table condiment and in local dishes such as "Senfrostbraten" (pot roast with mustard). In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality "Weißwurst". German mustard is usually considerably less acidic than American varieties. Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream ("Sahnemeerrettich"), or combined with mustard. In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used. Its use
Outdoor cooking scouting it may also be known as "lightweight cooking," which may also have a focus on using aluminium foil for cookware for much lighter weight cooking. Scouts around the world take part in different backwoods cooking competitions. These competitions are often local in scope, group or district competitions, but some are held by national scout associations; such as that held by the Scout Association of Malta. Portable stoves are widely used in areas where fuel such as wood is scarce or there is a significant fire or environmental hazard to building a campfire. Such devices usually use a liquid fuel