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
Convenience cooking Convenience cooking Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation. It is a common practice in Western cultures, where both men and women work outside the home and elaborate meals are difficult if not impossible to pull off given the time constraints. Though seemingly a recent phenomenon, guides to convenience cooking go as far back as 1930 "French Cooking in Ten Minutes" by Edouard de Pomiane, which tried to minimize the time put into much French cooking of the day. Current well-known practitioners of the art include Rachael Ray and Sandra Lee; in addition,