commit: 484ea636363ba6c55562879e2db5c1786f7eb99f
parent b62b907f3cca3ba3e1e1853b2594ddf8feabbe62
Author: rekkabell <rekkabell@gmail.com>
Date: Fri, 11 Feb 2022 08:59:58 -0800
updates lactofermentation
Diffstat:
18 files changed, 584 insertions(+), 5 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -4,7 +4,7 @@
<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Fri, 04 Feb 2022 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Fri, 11 Feb 2022 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
diff --git a/media/ingredients/black_beans.png b/media/ingredients/black_beans.png
Binary files differ.
diff --git a/media/ingredients/cayenne_powder.png b/media/ingredients/cayenne_powder.png
Binary files differ.
diff --git a/media/ingredients/chile_powder.png b/media/ingredients/chile_powder.png
Binary files differ.
diff --git a/media/ingredients/parsnips.png b/media/ingredients/parsnips.png
Binary files differ.
diff --git a/media/ingredients/tomato_can.png b/media/ingredients/tomato_can.png
Binary files differ.
diff --git a/media/recipes/bean_chili.jpg b/media/recipes/bean_chili.jpg
Binary files differ.
diff --git a/site/black_beans.html b/site/black_beans.html
@@ -0,0 +1 @@
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — black beans</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>black beans</h1><img class='right' src='../media/ingredients/black_beans.png'/><div><p>Black beans are also known as the black turtle bean. They have a dense, and meaty texture, and are delicious in burritos, chili or in soup. Black beans are a source of protein and iron.</p><p>Pre-soaking the beans helps lower their tannin and phytate content, making it easier for our bodies to absorb other nutrients.</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/chile_powder.html b/site/chile_powder.html
@@ -0,0 +1 @@
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chile powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>chile powder</h1><img class='right' src='../media/ingredients/chile_powder.png'/><div><p>Chile powder refers to crushed pasilla, New Mexico, guajillo Chimayo or ancho peppers. This is not the same as <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, or chili powder.</p><p><b>Homemade chile powder recipe:</b></p><p>To make chile powder, roast three medium-sized ancho chiles in a pan, then remove them and allow to cool. Do the same with a 5 g of cumin seeds. Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder. Use that in your chili, and then store what’s left over in a sealed jar.</p><p>Use it quickly, though. It grows stale fast. Recipe by Robb Walsh.</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -42,7 +42,7 @@
<h3 id='methods'>Fermenting methods</h3>
-<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be chopped or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water. The water in the veg will usually be enough to cover them entirely, if this isn't the case, it's necessary to add more brine. Root vegetables sliced thinly usually leech out enough water by themselves.</p>
+<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine. The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method.</p>
diff --git a/site/parsnips.html b/site/parsnips.html
@@ -0,0 +1 @@
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — parsnips</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>parsnips</h1><img class='right' src='../media/ingredients/parsnips.png'/><div><p>Parsnips are a close relative to carrots, and parsley. They can be cooked, or eaten raw. Its flavor is sweet, especially when cooked. They can be baked, boiled, pureed, roasted, fried, grilled, or steamed. Parnips are high in potassium.</p><p>Before the arrival of cane sugar in Europe, parsnips were used as a sweetener!</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/pressurecooker.html b/site/pressurecooker.html
@@ -0,0 +1,268 @@
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — pressurecooker</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='pressurecooker'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='pressurecooker'><p>Below are some cooking times for pressure cooking fresh vegetables, peas, beans and grains. These are for the presto pressure cookers.</p>
+
+<h1>Fresh vegetable</h1>
+
+<p>For fresh vegetables, pour liquid into cooker. Place vegetables on rack in cooker (only exception is collards, which ought to be placed directly into the liquid). Cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated.</p>
+
+<p>If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once.</p>
+
+<table class='col' border='1'>
+ <tr>
+ <td><b>Vegetable</b></td>
+ <td><b>Size</b></td>
+ <td><b>Liquid</b></td>
+ <td><b>Cooking time (minutes)</b></td>
+ </tr>
+ <tr>
+ <td>Beets</td>
+ <td>Whole, small to medium</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>15-16</td>
+ </tr>
+ <tr>
+ <td>Brussel sprouts</td>
+ <td>Small, 1-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>1-3</td>
+ </tr>
+ <tr>
+ <td>Cabbage</td>
+ <td>Wedges</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-5</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Thin</td>
+ <td>240 ml (1 cup)</td>
+ <td>2-3</td>
+ </tr>
+ <tr>
+ <td>Cauliflower</td>
+ <td>Flowerets</td>
+ <td>240 ml (1 cup)</td>
+ <td>0-2</td>
+ </tr>
+ <tr>
+ <td>Corn on the cob</td>
+ <td>Whole, 2½-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>3</td>
+ </tr>
+ <tr>
+ <td>Eggplant</td>
+ <td>Cubed, 1-1½-inches thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>2-3</td>
+ </tr>
+ <tr>
+ <td>Parsnips</td>
+ <td>Sliced, ½-inch thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>0-2</td>
+ </tr>
+ <tr>
+ <td>Kale</td>
+ <td>Coarsely chopped</td>
+ <td>240 ml (1 cup)</td>
+ <td>1-2</td>
+ </tr>
+ <tr>
+ <td>Potatoes (sweet)</td>
+ <td>Sliced, 1 to 1½- inches</td>
+ <td>240 ml (1 cup)</td>
+ <td>6-8</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Sliced, 0.5 inches</td>
+ <td>240 ml (1 cup)</td>
+ <td>4-5</td>
+ </tr>
+ <tr>
+ <td>Potatoes (white)</td>
+ <td>Whole, 2.5-inch diameter</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>15</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Whole, 1.5-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>10</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Sliced, 3.25-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>5</td>
+ </tr>
+ <tr>
+ <td>Rutabaga</td>
+ <td>Cubed or sliced, 1-inch thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>3</td>
+ </tr>
+ <tr>
+ <td>Swiss Chard</td>
+ <td>Leaves</td>
+ <td>240 ml (1 cup)</td>
+ <td>0-1</td>
+ </tr>
+ <tr>
+ <td>Turnips</td>
+ <td>Sliced/cubed, ¾-inch thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-5</td>
+ </tr>
+ <tr>
+ <td>Squash (winter)</td>
+ <td>Quartered</td>
+ <td>240 ml (1 cup)</td>
+ <td>12</td>
+ </tr>
+ <tr>
+ <td>Carrots</td>
+ <td>1/2 inch slice</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-5</td>
+ </tr>
+ <tr>
+ <td>Collards</td>
+ <td>Coarsely chopped</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-4</td>
+ </tr>
+</table><br>
+
+<h1>Dry beans and peas</h1>
+
+<p>Soak beans and peas, except lentils and black-eyed peas, according to information above. Add 1 tablespoon vegetable oil to cooking liquid.</p>
+
+<table class='col' border='1'>
+ <tr>
+ <td><b>Beans/Peas</b></td>
+ <td><b>Cooking time (minutes)</b></td>
+ </tr>
+ <tr>
+ <td>Adzuki</td>
+ <td>1-3</td>
+ </tr>
+ <tr>
+ <td>Black beans</td>
+ <td>2-4</td>
+ </tr>
+ <tr>
+ <td>Black-eyed peas</td>
+ <td>2-4</td>
+ </tr>
+ <tr>
+ <td>Chickpeas</td>
+ <td>7-10</td>
+ </tr>
+ <tr>
+ <td>Great northern beans</td>
+ <td>2-5</td>
+ </tr>
+ <tr>
+ <td>Kidney beans</td>
+ <td>1-3</td>
+ </tr>
+ <tr>
+ <td>Lentils</td>
+ <td>3-4</td>
+ </tr>
+ <tr>
+ <td>Peas</td>
+ <td>6-9</td>
+ </tr>
+ <tr>
+ <td>Pinto beans</td>
+ <td>3-6</td>
+ </tr>
+ <tr>
+ <td>Soy beans</td>
+ <td>8-11</td>
+ </tr>
+ <tr>
+ <td>Lentils</td>
+ <td>3-4</td>
+ </tr>
+</table><br>
+
+<h1>Grains</h1>
+
+<p>During cooking grains froth, foam, and sputter and can clog the vent pipe. To miminize frothing and foaming grains must be prepared in a bowl covered with aluminum foil (we've found that a pot lid sized to the bowl work well) in the pressure cooker. Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker.</p>
+
+<p>The cooking bowl and cover ought to be metal, such as stainless steel.</p>
+
+<p>Combine the desired grain and the amount of water(or broth) indicated in the table below in a bowl which fits loosely in the pressure cooker. Cover bowl securely with aluminum foil or a pot lid, and pour 480 ml (2 cups) of water into cooker. Place bowl on rack in cooker.</p>
+
+<table class='col' border='1'>
+ <tr>
+ <td><b>Grain</b></td>
+ <td><b>Liquid in bowl</b></td>
+ <td><b>Time (minutes)</b></td>
+ </tr>
+ <tr>
+ <td>Amaranth</td>
+ <td>420 ml (1.75 cups)</td>
+ <td>4-5</td>
+ </tr>
+ <tr>
+ <td>Barley (hulled)</td>
+ <td>300 ml (2.5 cups)</td>
+ <td>25-28</td>
+ </tr>
+ <tr>
+ <td>Barley (pearl)</td>
+ <td>300 ml (2.5 cups)</td>
+ <td>9-12</td>
+ </tr>
+ <tr>
+ <td>Buckwheat</td>
+ <td>480 ml (2 cups)</td>
+ <td>3-4</td>
+ </tr>
+ <tr>
+ <td>Millet</td>
+ <td>480 ml (2 cups)</td>
+ <td>9-10</td>
+ </tr>
+ <tr>
+ <td>Oat groats</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>20-25</td>
+ </tr>
+ <tr>
+ <td>Oats (steel cut)</td>
+ <td>480 ml (2 cups)</td>
+ <td>4-5</td>
+ </tr>
+ <tr>
+ <td>Brown rice</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>10-12</td>
+ </tr>
+ <tr>
+ <td>Japonica brown rice</td>
+ <td>480 ml (1.25 cups)</td>
+ <td>8-10</td>
+ </tr>
+ <tr>
+ <td>White rice</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>5-8</td>
+ </tr>
+ <tr>
+ <td>Short grain white rice</td>
+ <td>480 ml (1.25 cups)</td>
+ <td>7</td>
+ </tr>
+ <tr>
+ <td>Wheat berries</td>
+ <td>480 ml (2 cups)</td>
+ <td>25-30</td>
+ </tr>
+</table><br>
+</main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/tomato_can.html b/site/tomato_can.html
@@ -0,0 +1 @@
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — tomato can</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>tomato can</h1><img class='right' src='../media/ingredients/tomato_can.png'/><div><p>Canned tomatoes can be either whole, diced or pureed.</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -42,7 +42,7 @@
<h3 id='methods'>Fermenting methods</h3>
-<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be chopped or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water. The water in the veg will usually be enough to cover them entirely, if this isn't the case, it's necessary to add more brine. Root vegetables sliced thinly usually leech out enough water by themselves.</p>
+<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine. The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method.</p>
diff --git a/src/inc/pressurecooker.htm b/src/inc/pressurecooker.htm
@@ -0,0 +1,267 @@
+<p>Below are some cooking times for pressure cooking fresh vegetables, peas, beans and grains. These are for the presto pressure cookers.</p>
+
+<h1>Fresh vegetable</h1>
+
+<p>For fresh vegetables, pour liquid into cooker. Place vegetables on rack in cooker (only exception is collards, which ought to be placed directly into the liquid). Cook the vegetables the minimum amount of time indicated if you prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated.</p>
+
+<p>If the timetable says to cook 0 minutes, this means to cook food until the pressure regulator begins to rock, then cool cooker at once.</p>
+
+<table class='col' border='1'>
+ <tr>
+ <td><b>Vegetable</b></td>
+ <td><b>Size</b></td>
+ <td><b>Liquid</b></td>
+ <td><b>Cooking time (minutes)</b></td>
+ </tr>
+ <tr>
+ <td>Beets</td>
+ <td>Whole, small to medium</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>15-16</td>
+ </tr>
+ <tr>
+ <td>Brussel sprouts</td>
+ <td>Small, 1-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>1-3</td>
+ </tr>
+ <tr>
+ <td>Cabbage</td>
+ <td>Wedges</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-5</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Thin</td>
+ <td>240 ml (1 cup)</td>
+ <td>2-3</td>
+ </tr>
+ <tr>
+ <td>Cauliflower</td>
+ <td>Flowerets</td>
+ <td>240 ml (1 cup)</td>
+ <td>0-2</td>
+ </tr>
+ <tr>
+ <td>Corn on the cob</td>
+ <td>Whole, 2½-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>3</td>
+ </tr>
+ <tr>
+ <td>Eggplant</td>
+ <td>Cubed, 1-1½-inches thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>2-3</td>
+ </tr>
+ <tr>
+ <td>Parsnips</td>
+ <td>Sliced, ½-inch thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>0-2</td>
+ </tr>
+ <tr>
+ <td>Kale</td>
+ <td>Coarsely chopped</td>
+ <td>240 ml (1 cup)</td>
+ <td>1-2</td>
+ </tr>
+ <tr>
+ <td>Potatoes (sweet)</td>
+ <td>Sliced, 1 to 1½- inches</td>
+ <td>240 ml (1 cup)</td>
+ <td>6-8</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Sliced, 0.5 inches</td>
+ <td>240 ml (1 cup)</td>
+ <td>4-5</td>
+ </tr>
+ <tr>
+ <td>Potatoes (white)</td>
+ <td>Whole, 2.5-inch diameter</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>15</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Whole, 1.5-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>10</td>
+ </tr>
+ <tr>
+ <td></td>
+ <td>Sliced, 3.25-inch diameter</td>
+ <td>240 ml (1 cup)</td>
+ <td>5</td>
+ </tr>
+ <tr>
+ <td>Rutabaga</td>
+ <td>Cubed or sliced, 1-inch thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>3</td>
+ </tr>
+ <tr>
+ <td>Swiss Chard</td>
+ <td>Leaves</td>
+ <td>240 ml (1 cup)</td>
+ <td>0-1</td>
+ </tr>
+ <tr>
+ <td>Turnips</td>
+ <td>Sliced/cubed, ¾-inch thick</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-5</td>
+ </tr>
+ <tr>
+ <td>Squash (winter)</td>
+ <td>Quartered</td>
+ <td>240 ml (1 cup)</td>
+ <td>12</td>
+ </tr>
+ <tr>
+ <td>Carrots</td>
+ <td>1/2 inch slice</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-5</td>
+ </tr>
+ <tr>
+ <td>Collards</td>
+ <td>Coarsely chopped</td>
+ <td>240 ml (1 cup)</td>
+ <td>3-4</td>
+ </tr>
+</table><br>
+
+<h1>Dry beans and peas</h1>
+
+<p>Soak beans and peas, except lentils and black-eyed peas, according to information above. Add 1 tablespoon vegetable oil to cooking liquid.</p>
+
+<table class='col' border='1'>
+ <tr>
+ <td><b>Beans/Peas</b></td>
+ <td><b>Cooking time (minutes)</b></td>
+ </tr>
+ <tr>
+ <td>Adzuki</td>
+ <td>1-3</td>
+ </tr>
+ <tr>
+ <td>Black beans</td>
+ <td>2-4</td>
+ </tr>
+ <tr>
+ <td>Black-eyed peas</td>
+ <td>2-4</td>
+ </tr>
+ <tr>
+ <td>Chickpeas</td>
+ <td>7-10</td>
+ </tr>
+ <tr>
+ <td>Great northern beans</td>
+ <td>2-5</td>
+ </tr>
+ <tr>
+ <td>Kidney beans</td>
+ <td>1-3</td>
+ </tr>
+ <tr>
+ <td>Lentils</td>
+ <td>3-4</td>
+ </tr>
+ <tr>
+ <td>Peas</td>
+ <td>6-9</td>
+ </tr>
+ <tr>
+ <td>Pinto beans</td>
+ <td>3-6</td>
+ </tr>
+ <tr>
+ <td>Soy beans</td>
+ <td>8-11</td>
+ </tr>
+ <tr>
+ <td>Lentils</td>
+ <td>3-4</td>
+ </tr>
+</table><br>
+
+<h1>Grains</h1>
+
+<p>During cooking grains froth, foam, and sputter and can clog the vent pipe. To miminize frothing and foaming grains must be prepared in a bowl covered with aluminum foil (we've found that a pot lid sized to the bowl work well) in the pressure cooker. Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker.</p>
+
+<p>The cooking bowl and cover ought to be metal, such as stainless steel.</p>
+
+<p>Combine the desired grain and the amount of water(or broth) indicated in the table below in a bowl which fits loosely in the pressure cooker. Cover bowl securely with aluminum foil or a pot lid, and pour 480 ml (2 cups) of water into cooker. Place bowl on rack in cooker.</p>
+
+<table class='col' border='1'>
+ <tr>
+ <td><b>Grain</b></td>
+ <td><b>Liquid in bowl</b></td>
+ <td><b>Time (minutes)</b></td>
+ </tr>
+ <tr>
+ <td>Amaranth</td>
+ <td>420 ml (1.75 cups)</td>
+ <td>4-5</td>
+ </tr>
+ <tr>
+ <td>Barley (hulled)</td>
+ <td>300 ml (2.5 cups)</td>
+ <td>25-28</td>
+ </tr>
+ <tr>
+ <td>Barley (pearl)</td>
+ <td>300 ml (2.5 cups)</td>
+ <td>9-12</td>
+ </tr>
+ <tr>
+ <td>Buckwheat</td>
+ <td>480 ml (2 cups)</td>
+ <td>3-4</td>
+ </tr>
+ <tr>
+ <td>Millet</td>
+ <td>480 ml (2 cups)</td>
+ <td>9-10</td>
+ </tr>
+ <tr>
+ <td>Oat groats</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>20-25</td>
+ </tr>
+ <tr>
+ <td>Oats (steel cut)</td>
+ <td>480 ml (2 cups)</td>
+ <td>4-5</td>
+ </tr>
+ <tr>
+ <td>Brown rice</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>10-12</td>
+ </tr>
+ <tr>
+ <td>Japonica brown rice</td>
+ <td>480 ml (1.25 cups)</td>
+ <td>8-10</td>
+ </tr>
+ <tr>
+ <td>White rice</td>
+ <td>360 ml (1.5 cups)</td>
+ <td>5-8</td>
+ </tr>
+ <tr>
+ <td>Short grain white rice</td>
+ <td>480 ml (1.25 cups)</td>
+ <td>7</td>
+ </tr>
+ <tr>
+ <td>Wheat berries</td>
+ <td>480 ml (2 cups)</td>
+ <td>25-30</td>
+ </tr>
+</table><br>
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -107,8 +107,12 @@ Ingredient nagaimo = create_child_ingredient(&potatoes, "nagaimo", "<p>Nagaimo i
Ingredient carrots = create_ingredient("carrots", "<p>Carrots contain high quantities of vitamin A. Carrot cultivars can be grouped into two broad classes, <b>eastern carrots</b> (purple, yellow, often with branched roots) and <b>western carrots</b> (with an abundance of carotene). Carrots benefit from companion plants. Onions, leeks and chives for instance help repel the carrot root fly. Carrots can be stored for many months in a refrigerator, or in moist, cool places in winter. For long-term storage, carrots can be stashed in a bucket between layers of sand. A storage temperature of 0 to 5 °C is ideal.</p>", 0);
+Ingredient parsnips = create_ingredient("parsnips", "<p>Parsnips are a close relative to carrots, and parsley. They can be cooked, or eaten raw. Its flavor is sweet, especially when cooked. They can be baked, boiled, pureed, roasted, fried, grilled, or steamed. Parnips are high in potassium.</p><p>Before the arrival of cane sugar in Europe, parsnips were used as a sweetener!</p>", 0);
+
Ingredient small_heirloom_tomatoes = create_ingredient("small heirloom tomatoes", "<p>Heirloom tomatoes are non-hybrid tomatoes that are open-pollinated. They're found in a variety of colors, shapes and flavors. They are sweeter, and have a shorter shelf life than regular tomatoes.</p><p>Heirloom tomatoes have traits that are less desirable from a commercial standpoint and so it's harder to find them, but in the spirit of genetic diversity there are many farmers who still grow them (<a href='https://archive.is/20130222102846/http://spiritfoods.net/heirloom-tomatoes/'>ref</a>).</p>", 0);
+Ingredient tomato_can = create_ingredient("tomato can", "<p>Canned tomatoes can be either whole, diced or pureed.</p>", 0);
+
Ingredient heirloom_carrots = create_child_ingredient(&carrots, "heirloom carrots", "<p>Heirloom carrots are a root vegetable, that comes in a variety of colors (orange, purple, black, red white and yellow). It is cultivated for its leaves and taproot. Carrots contain high quantities of vitamin A.</p><p>Heirloom carrots are an old cultivar grown and maintained by a minority of gardeners and farmers. They were commonly grown during earlier periods in human history, but are not used in modern large-scale agriculture. Many heirloom carrots kept their traits through <b>open pollination</b>, plants pollinated naturally by birds, insects, wind, or human hands.</p>", 0);
Ingredient ginger_root = create_ingredient("ginger root", "<p>Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes. Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.</p>", 1);
@@ -325,6 +329,8 @@ Ingredient bay_leaf = create_ingredient("bay leaf", "<p>The bay leaf is an aroma
Ingredient chili_pepper_flakes = create_child_ingredient(&chili_peppers, "chili pepper flakes", "<p>Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time. <a href='http://scottroberts.org/ultimate-guide-to-drying-hot-peppers/' target='_blank'>Dehydrated chiles</a> pack more fiery punch and ferocity in both solid food and hot sauce recipes than fresh peppers. If kept in a cool, dry place they should keep well for at least one year.</p>", 0);
+Ingredient chile_powder = create_ingredient("chile powder", "<p>Chile powder refers to crushed pasilla, New Mexico, guajillo Chimayo or ancho peppers. This is not the same as <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, or chili powder.</p><p><b>Homemade chile powder recipe:</b></p><p>To make chile powder, roast three medium-sized ancho chiles in a pan, then remove them and allow to cool. Do the same with a 5 g of cumin seeds. Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder. Use that in your chili, and then store what’s left over in a sealed jar.</p><p>Use it quickly, though. It grows stale fast. Recipe by Robb Walsh.</p>", 0);
+
Ingredient hops = create_ingredient("hops", "<p>Hops are the flowers of the hop plant <b>Humulus lupulus</b>. They are used a bittering, flavouring and stability agent in beer. While being bitter, hops also impart floral, fruity, or citrus flavours and aromas.</p><p>Many different varieties are grown around the world, with different types used for particular styles of beer. Specific hop varieties are associated with beer regions and styles, with pale largers being brewed with European <b>noble hop</b> varieties like <b><a href='https://en.wikipedia.org/wiki/Saaz_hops' target='_blank'>Saaz</a></b> (Stella Artois) and <b>Hallertau</b>, British ales with <b>Fuggles</b> and <b>Goldings</b>, North American beers with <b><a href='https://en.wikipedia.org/wiki/Cascade_hop' target='_blank'>Cascade hops</a></b> (anchor brewing company) and <b>Columbus hops</b> and New Zealand <b>Pacific Gem</b> and <b>Motueka</b>. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage.</p>", 0);
Ingredient dried_orange_peel = create_ingredient("dried orange peel", "<p>The thick bitter rind of oranges is used in certain recipes as a food flavoring or garnish. It contains oils and has a strong flavor to that of the orange pulp. The peel is a source of <b>vitamin C</b>.</p><p>To make dried orange peel, wash the fruit well with running water. Dry, and peel the oranges with a sharp knife, and discard as much of the white pith from the skin as possible. Cut into thin, even pieces. Lay on a baking sheet, bake for 30-60 min at 200F. Check peels often so they don't burn (they curl when they're done). Remove from oven, let cool and store in an airtight container.</p>", 0);
@@ -399,6 +405,8 @@ Ingredient prepared_veganaise = create_child_ingredient(&tofu, "prepared veganai
Ingredient soy_sauce = create_ingredient("soy sauce", "<p>Soy sauce is a condiment made from fermented soybeans, roasted grain, brine and <b>Aspergillus oryzae</b> (or Aspergillus sojae molds). It's used in cooking or as a condiment. The flavor, color and aroma of soy sauce is attributed to non-enzymatic <a href='https://en.wikipedia.org/wiki/Maillard_reaction'>Maillard Browning</a> The recipes vary, depending on different methods and durations of fermentation, different ratios of salt, water and fermented soy, and whether other ingredients are added. The taste of soy sauce is salty, with an umami, sweet taste.</p><p>Soy sauce is made by mixing soy beans and grains with mold cultures. The mixture is stored in an incubation chamber that controls both the temperature and humidity (traditionally, soy sauce is made in large urns under the sun). Bottled soy sauce can be stored at room temperature.</p>", 0);
+Ingredient black_beans = create_ingredient("black beans", "<p>Black beans are also known as the black turtle bean. They have a dense, and meaty texture, and are delicious in burritos, chili or in soup. Black beans are a source of protein and iron.</p><p>Pre-soaking the beans helps lower their tannin and phytate content, making it easier for our bodies to absorb other nutrients.</p>", 0);
+
Ingredient sriracha = create_ingredient("sriracha", "<p>Sriracha is a brand of sauce based on a traditional dipping chili sauce in Thailand. It is a bright red color, and is made with red japapeno peppers, sugar, salt, garlic, distilled vinegar, potassium sorbate (a preservative), sodium bisulfite (a food additive, to protect the color, aroma and flavor) and xanthan gum (a thickening agent and stabilizer).</p>", 0);
Ingredient mirin = create_ingredient("mirin", "<p>Mirin, or <b>味醂 or みりん</b>, is a condiment in Japanese cuisine. It's a type of rice wine but with a lower alcohol and higher sugar content than sake. The sugars form naturally during the fermentation process, and are not added. There are 3 types: Hon mirin (true mirin), which contains about 14% alcohol, second is Shio mirin which has less alcohol (lower than 1.5%) and third is Shin mirin, which has less than 1% alcohol while retaining the same flavor. It has a strong flavor.</p><p>A small amount of mirin can be used instead of sugar and soy sauce.</p>", 0);
@@ -507,4 +515,4 @@ Ingredient fresh_bread = create_ingredient("fresh bread", "<p>No description yet
// removed: &coconut, &tomato, &radish
-Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &cardamom, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &fresh_coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &nigari, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &natural_brown_sugar, &coconut_sugar, &commercial_brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter };
+Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &cardamom, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &fresh_coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &nigari, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &natural_brown_sugar, &coconut_sugar, &commercial_brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter, &chile_powder, &black_beans, &tomato_can, &parsnips };
diff --git a/src/main.c b/src/main.c
@@ -498,6 +498,7 @@ main(void)
build_inc("tools");
build_inc("meals");
build_inc("lactofermentation");
+ build_inc("pressurecooker");
build_rss(fopen("../links/rss.xml", "w"), recipes, recipes_len);
return (0);
diff --git a/src/recipes.c b/src/recipes.c
@@ -1,4 +1,30 @@
+// // bean chili
+// Recipe bean_chili = create_recipe("bean chili", maindish, "6 portions", 20220702, 25);
+// set_description(&bean_chili, "<p>A hearty, warm dish. The above photo is the day-after portion.</p><p>When making chili, we swap vegetables in and out depending on what we have. For instance, we might add only carrots, or two parsnips, or potatoes. Parnips, like carrots, are cheap and plentiful in winter. Celery is common in chili recipes, but we omit it because Devine isn't a fan.<p><p><b>Beans</b>. For beans, we try and use black beans as the bulk of the recipe, but we like to add chickpeas. Chickpeas in chili is not common, but it's a legume that we always have on hand and that we both love (we don't keep pinto, or kidney beans). Swapping chickpeas for lentils would also be delicious.</p><p><b>Canned beans?</b> It is possible to use canned beans, but buying dry beans is cheaper, and means less weight on the boat. For those who insist on using cans, <b>1 drained 425 g (15 oz) can of chickpeas</b> and <b>2 drained 425 g (15 oz) cans of black beans</b> is fine for this recipe.</p><p><b>Beer</b>. Beer provides a great flavorful medium for the beans and vegetables to simmer in, it adds depth of flavor. Dark, stouts and amber beer lend well to chili. You can omit the beer and exchange for <b>350 ml of broth</b>, or extra tomatoes and their juices.</p><p><b>Chile powder</b>. This is different than chili powder. Chile powder refers to crushed pasilla, New Mexico, guajillo Chimayo or ancho peppers. To make your own, see <a href='chile_powder.html'>this recipe</a>.</p><p><b>Cocoa powder</b>. Adding cocoa powder is a trick we learned from making Japanese curry roux. Japanese cooks like to add chocolate. It pairs well with chili. Like beer, it adds depth to the dish.</a>.</p><p><b>Pressure cooker</b>. We use our pressure cooker to prepare our chili because it helps us save on fuel (our boat uses LPG), and because we prepare beans from dry. Adjust cooking times for your altitude.</p><p><b>Fresh tomatoes</b>. If you have plenty of chopped fresh tomatoes available, or if you can your own, you can use <b>800 g</b> (roughly 10 to 12 whole, although it depends on the kind of tomato, e.g., cherry vs roma) of chopped fresh tomatoes instead of a can.</p>");
+// RecipePart bean_chili_chili = create_part("chili");
+// add_instruction(&bean_chili_chili, "Soak <i>125 g (3/4 cup)</i> of <a href='chickpeas.html'>dry chickpeas</a> and <i>170 g (1 cup)</i> <a href='black_beans.html'>black beans</a> for <u>4-8 hours</u> (I soak them in separate bowls). Drain.");
+// add_instruction(&bean_chili_chili, "In a small skillet, toast <i>6 g (1 tbsp)</i> of whole cumin seeds until fragrant. Using a mortar and pestle, grind to a powder. Set ground cumin aside.");
+// add_instruction(&bean_chili_chili, "Bring pressure cooker pot (or regular pot if not using a pressure cooker) to <u>medium-high heat</u>, add <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>1</i> chopped <a href='yellow_onion.html'>yellow onion</a>, <i>4</i> minced <a href='garlic.html'>garlic cloves</a>, <i>2</i> stemmed, seeded and chopped <a href='jalapeno_peppers.html'>jalapeños</a>, <i>17 g (2 tbsp)</i> of chile powder, the ground cumin powder and <i>3 g (1 tbsp)</i> of <a href='oregano.html'>dried oregano</a>. Cook the mixture for <u>5-10 minutes</u>.");
+// add_instruction(&bean_chili_chili, "Add the soaked chickpeas and black beans, <i>790 g (or 28 oz can)</i> of <a href='tomato_can.html'>diced tomatoes</a>, <i>2.5 g (1 tsp)</i> of <a href='cocoa_powder.html'>cocoa powder</a> (or 1 chocolate square), <i>350 ml (1 small can)</i> of <a href='beer.html'>beer</a> (for ingredient alternative, or beer recommendations, see above notes), and <i>940 ml (1 quart)</i> of <a href='water.html'>water</a>. Cook in a pressure cooker for <u>7-8 minutes</u>, let pressure release naturally. If not using a pressure cooker, lower heat, and simmer for <u>1 1/2 hours</u>.");
+// add_instruction(&bean_chili_chili, "Season with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. For a thicker chili, transfer half of the mixture into another bowl and mash it with a potato masher. Serve immediately or let cool. The chili tastes best the day after it is made. We usually have it on the same day, and then again for lunch the next day *chef's kiss*.");
+// add_serving(&bean_chili_chili, &black_beans, "375 g, cooked");
+// add_serving(&bean_chili_chili, &chickpeas, "250 g, cooked");
+// add_serving(&bean_chili_chili, &olive_oil, "30 ml");
+// add_serving(&bean_chili_chili, &yellow_onion, "1");
+// add_serving(&bean_chili_chili, &carrots, "1");
+// add_serving(&bean_chili_chili, &parsnips, "1");
+// add_serving(&bean_chili_chili, &garlic, "4 cloves, minced");
+// add_serving(&bean_chili_chili, &jalapeno_peppers, "2");
+// add_serving(&bean_chili_chili, &chile_powder, "17 g");
+// add_serving(&bean_chili_chili, &cumin_seeds, "6 g");
+// add_serving(&bean_chili_chili, &oregano, "3 g, dry");
+// add_serving(&bean_chili_chili, &tomato_can, "790 g");
+// add_serving(&bean_chili_chili, &cocoa_powder, "2.5 g");
+// add_serving(&bean_chili_chili, &beer, "350 ml");
+// add_serving(&bean_chili_chili, &water, "940 ml");
+// add_part(&bean_chili, &bean_chili_chili);
+
// anise bread with sweet pear sauce
Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet pear sauce", sweet, "2 mini loaves", 20150514, 40);
set_description(&anise_bread_with_sweet_pear_sauce, "<p>Since getting those mini silicone pans, we've been making mini everything. This time, we made some anise sweet bread topped with a sauce, and loaded with caramelized pear chunks.</p><p>My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. We are happy to report that the taste of anise pairs very well with pears.</p>");
@@ -1799,4 +1825,4 @@ add_serving(&wasabi_swirl_chocolate_cookies_glaze, &wasabi_powder, "15 g");
add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "30 ml");
add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze);
-Recipe *recipes[] = {&chunky_apple_jam, &quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &corn_pone, &quick_cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread,&basic_toothpaste, &beer_bread, /*&borscht_with_tofu_sour_cream,*/ &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &soy_flour_tofu, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie/*, &persimmon_curry*/, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri /*&teriyaki_veggie_patties, &turmeric_cookies*/, &tzatziki, /*&salted_caramel_carob_chip_cookies,*/ &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies/*, &spinach_pajeon*/, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos};
+Recipe *recipes[] = {&chunky_apple_jam, &quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &corn_pone, &quick_cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread,&basic_toothpaste, &beer_bread, /*&borscht_with_tofu_sour_cream,*/ &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &soy_flour_tofu, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri, &tzatziki, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos, /*&bean_chili*/};
