commit: 65097a9327123079bfab10fd1e1669952981df78
parent 37fe31b134e48c76e67eb09fa40ac68f4df32670
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 2 Jan 2020 20:29:56 -0500
descrp fix
Diffstat:
1 file changed, 6 insertions(+), 6 deletions(-)
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -439,17 +439,17 @@ Ingredient baguette = create_ingredient("baguette", "Originating in France, bagu
Ingredient bread_crusts = create_ingredient("bread crusts", "The browned outer layer of bread, which is used in a variety of recipes like <a href='mason_jar_bread_pudding.html'>bread pudding</a>, or to make breading for fried foods.");
-Ingredient vegan_butter = create_ingredient("vegan butter", "Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. Common brands include <a href='https://world.openfoodfacts.org/product/0033776011703/original-buttery-spread-78-vegetable-oils-earth-balance' target='_blank'>earth balance</a>. High-fat oils like coconut and olive oil can be used instead.<br /><br />");
+Ingredient vegan_butter = create_ingredient("vegan butter", "Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. It's possible to make your own vegan butter, using refine coconut oil, plant milk, canola oil, sea salt and liquid lecithin. See the <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>recipe</a>. In a recipe, it's also possible to simply use high fat oils, like coconut of olive, but depending on what you're baking it may alter the texture.<br /><br />");
-Ingredient cavatappi = create_ingredient("cavatappi", "Cavatappi — also known as cellentani, scoobi-doo, amori, spirali, or tortiglione — noodles, are a type of thick, corkscrew-shaped tubes of pasta. They hold chunky sauces well, and work well in baked dishes. .");
+Ingredient cavatappi = create_ingredient("cavatappi", "Cavatappi — also known as cellentani, scoobi-doo, amori, spirali, or tortiglione — noodles, are a type of thick, corkscrew-shaped tubes of pasta. They hold chunky sauces well, and work well in baked dishes.<br /><br />");
-Ingredient fusilli = create_ingredient("fusilli", "Fusilli is a type of pasta that is corkscrew or helical-shaped. Traditionally , it is spun by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. Fusilli may be solid or hollow.");
+Ingredient fusilli = create_ingredient("fusilli", "Fusilli is a type of pasta that is corkscrew or helical-shaped. Traditionally, it is spun by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. Fusilli may be solid or hollow.");
-Ingredient soy_yogurt = create_ingredient("soy yogurt", "Soy yogurt is made by adding sugar and yogurt starter powder (or some store-bought vegan soy yogurt) to <a href='soy_milk'>soy milk</a>.<br /><br /><br /><br /> ");
+Ingredient soy_yogurt = create_ingredient("soy yogurt", "Soy yogurt is made by adding sugar and yogurt starter powder (or some store-bought vegan soy yogurt) to <a href='soy_milk'>soy milk</a>.<br /><br /> ");
-Ingredient kinako = create_ingredient("kinako", "Kinako is roasted soybean flour, used in Japanese cuisine. Kinako means \"yellow flour\" in Japanese. Kinako contains B vitamins and some protein. Kinako is produced by grinding roasted soybeans into powder, some kinds keep the roasted skin which alters the color of the final product. Kinako is often used to make desserts, like dumplings coated with it, it is also sometimes combined with <a href='soy_milk.html'>soy milk</a>.<br /><br />");
+Ingredient kinako = create_ingredient("kinako", "Kinako is roasted soybean flour, used in Japanese cuisine. Kinako means 'yellow flour' in Japanese. Kinako contains <b>B vitamins</b> and some <b>protein</b>.<br /><br /> Kinako is produced by grinding roasted soybeans into powder, some varieties keep the roasted skin which alters the color of the final product. Kinako is often used to make or coat desserts, it is also sometimes combined with <a href='soy_milk.html'>soy milk</a> to drink.<br /><br />");
-Ingredient corn_tortillas = create_ingredient("corn tortillas", "Torillas, or <b>little cakes</b>, are thin unleavened flatbreads made from hominy (corn). There are 3 colors: white maize, yellow maize and blue maize, white and yellow being the most common. Tortillas are made by curing maize in limewater, making <b>niacin (vitamin B3)</b> and the <b>amino acid tryptophan</b> bioavailable (see <a href='https://en.wikipedia.org/wiki/Pellagra'>Pellagra</a>).<br /><br />Cooking tortillas in limewater causes the corn kernels to peel off, it is then ground, cooked and kneaded into a dough, which is in turn pressed flat into patties using a rolling pin or a tortilla press and then cooked on a hot griddle. ");
+Ingredient corn_tortillas = create_ingredient("corn tortillas", "Torillas are thin, unleavened flatbreads made from hominy (corn). There are 3 colors: <b>white maize</b>, <b>yellow maize</b> and <b>blue maize</b>, white and yellow being the most common.<br /><br />Tortillas are made by curing maize in limewater, making <b>niacin (vitamin B3)</b> and the <b>amino acid tryptophan</b> bioavailable (see <a href='https://en.wikipedia.org/wiki/Pellagra'>Pellagra</a>). Cooking tortillas in limewater causes the corn kernels to peel off, it is then ground, cooked and kneaded into a dough, which is in turn pressed flat into patties using a rolling pin or a tortilla press and then cooked on a hot griddle. ");
Ingredient fleur_de_sel = create_ingredient("fleur de sel", "Fleur de sel, or <b>Flower of salt</b>, is a type of salt that forms as a thin crust on the surface of seawater as it evaporates. It's used as a finishing salt, as a garnish or for added flavor. It is an unrefined salt, which contains <b>sodium chloride</b>, <b>calcium</b> and <b>magnesium chloride</b>, these chemicals give it a more intense and complex flavor. Fleur de sel is rarely pure white, it's often pale gray or off-white from clay from the salt marsh beds. Sometimes it has a faint pink tinge from the presence of a microalgae called <b>Dunaliella salina</b>.<br /><br /> It is harvested by hand, using traditional tools and methods. They use a wooden rake and gently pull the salts out of the water, then the salts are transferred in special boxes for drying and to protect them for transport. Collecting salt this way results in crystals that are not uniform, they also have a higher amount of moisture than most salts which allows for the crystals to stick together. The moisture means the salt won't melt on your tongue right away, and the taste lingers.");
