commit: 70a6d0a860f95ad78b930eb846449c8a9d94bee6
parent fd597939a4bac8c6d3c37cacf5442966e90af1c4
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 8 Jan 2020 09:46:50 -0500
fixed link error, added new ing desc: bosc pear
Diffstat:
20 files changed, 52 insertions(+), 42 deletions(-)
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diff --git a/site/baking_soda.html b/site/baking_soda.html
@@ -1 +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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — baking soda</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>baking soda</h1><img class='right' src='../media/ingredients/baking_soda.png'/><p>Sodium bicarbonate, also known as <b>baking soda</b>, is a chemical compound, a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). It's a white solid that is crystalline but that often appears as a fine powder. It has a salty, alkaline taste. In cooking, it's used as a leavening agent.<br /><br /> When baking soda reacts with an acid, carbon dioxide is released which causes the expansion of baked goods. Acids that create this reactions include of tartar, <a href='lemon_juice_'>lemon juice</a>, buttermilk (plant milk + acid), cocoa and vinegar.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — baking soda</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>baking soda</h1><img class='right' src='../media/ingredients/baking_soda.png'/><p>Sodium bicarbonate, also known as <b>baking soda</b>, is a chemical compound, a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). It's a white solid that is crystalline but that often appears as a fine powder. It has a salty, alkaline taste. In cooking, it's used as a leavening agent.<br /><br /> When baking soda reacts with an acid, carbon dioxide is released which causes the expansion of baked goods. Acids that create this reactions include of tartar, <a href='lemon_juice_'>lemon juice</a>, buttermilk (plant milk + acid), cocoa and vinegar (<a href='https://joyofbaking.com/printpages/bakingsodaprint.html'>ref</a>).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/bartlett_pear.html b/site/bartlett_pear.html
@@ -1 +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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — bartlett pear</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>bartlett pear</h1><img class='right' src='../media/ingredients/bartlett_pear.png'/><p>Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in <b>vitamin C</b> and <b>iron</b>.<br /><br />Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.<br /><br /></p><h2>pears</h2><p class='small'>Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — bartlett pear</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>bartlett pear</h1><img class='right' src='../media/ingredients/bartlett_pear.png'/><p>Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in <b>vitamin C</b> and <b>iron</b>.<br /><br />Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.<br /><br /></p><h2>pears</h2><p class='small'>Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They are a source of <a href='nutrition.html#vitamin_c'>vitamin c</a>.<br /><br />They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/bosc_pear.html b/site/bosc_pear.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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — bosc pear</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>bosc pear</h1><img class='right' src='../media/ingredients/bosc_pear.png'/><p>Bosc pears, or <b>Beurre Bosc</b>, is a cultivar of <b>Pyrus communis</b>. It was named after Louis Bosc, a french horticulturist. Bosc pears have a long tapering neck and a warm brown color. Its flesh is white and crisp, and has a sweet juicy flavor. <br /><br />The best wat to know if a Bosc pear is ripe, is when the top part of the fruit becomes wrinkly. This variety of pear is also perfect for poaching (cooking while submerged in liquid), broiling and baking, because they've got firm and solid flesh and keep their form in cooking.<br /><br /></p><h2>pears</h2><p class='small'>Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They are a source of <a href='nutrition.html#vitamin_c'>vitamin c</a>.<br /><br />They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/chickpea_salad_sandwich.html b/site/chickpea_salad_sandwich.html
@@ -1 +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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — chickpea salad sandwich</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chickpea salad sandwich</h1><h2>4 portions — 20 minutes</h2><img src='../media/recipes/chickpea_salad_sandwich.jpg'/><p class='col2'><b>Recipe location:</b> Sidney, BC. Canada.<br /><br />I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.<br /><br />I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.<br /><br />You can order your own bull kelp powder from the <a href='http://www.bckelp.com/index.html' target='_blank'>BC Kelp website</a>, they have a wide range of quality seaweed to choose from.<br /><br /><b>Recommendations</b><br /><br />Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor.<br /><br /><b>Substitutions</b><br /><br />If you don't have access to <a href='bull_kelp_powder.html'>bull kelp powder</a>, you can use 1 tsp capers or dulse flakes. These needs to be added to create a briny no-tuna taste.<br /><br /></p><dl class='ingredients'><h3>chickpea salad</h3><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>15oz, cooked</u></a></dt><dt><a href='veganaise.html'><img src='../media/ingredients/veganaise.png'/><b>veganaise</b> <u>3-4 tbsp</u></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b> <u>1 tbsp</u></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b> <u>1 tsp</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>1/4 tsp</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1/4 tsp</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>For veganaise, see the <a href='#homemade_veganaise.html'>recipe</a>.</li><li>Cook <i>3/4 cup</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).</li><li>Mix the cooked <a href='chickpeas.html'>chickpeas</a> with <i>3-4 tbsp</i> of <a href='#homemade_veganaise.html'>venagaise</a>, <i>1 tbsp</i> <a href='dijon_mustard.html'>dijon mustard</a>, <i>1/2 tsp</i> <a href='bull_kelp_powder.html'>bull kelp powder</a>, <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and <i>1/4 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>.</li><li>Season with <a href='black_pepper.html'>black pepper</a> and <a href='shichimi_togarashi.html'>shichimi togarashi</a>, and serve over toasted bread.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — chickpea salad sandwich</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chickpea salad sandwich</h1><h2>4 portions — 20 minutes</h2><img src='../media/recipes/chickpea_salad_sandwich.jpg'/><p class='col2'><b>Recipe location:</b> Sidney, BC. Canada.<br /><br />I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.<br /><br />I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.<br /><br />You can order your own bull kelp powder from the <a href='http://www.bckelp.com/index.html' target='_blank'>BC Kelp website</a>, they have a wide range of quality seaweed to choose from.<br /><br /><b>Recommendations</b><br /><br />Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor.<br /><br /><b>Substitutions</b><br /><br />If you don't have access to <a href='bull_kelp_powder.html'>bull kelp powder</a>, you can use 1 tsp capers or dulse flakes. These needs to be added to create a briny no-tuna taste.<br /><br /></p><dl class='ingredients'><h3>chickpea salad</h3><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>15oz, cooked</u></a></dt><dt><a href='veganaise.html'><img src='../media/ingredients/veganaise.png'/><b>veganaise</b> <u>3-4 tbsp</u></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b> <u>1 tbsp</u></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b> <u>1 tsp</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>1/4 tsp</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1/4 tsp</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>For veganaise, see the <a href='homemade_veganaise.html'>recipe</a>.</li><li>Cook <i>3/4 cup</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).</li><li>Mix the cooked <a href='chickpeas.html'>chickpeas</a> with <i>3-4 tbsp</i> of <a href='homemade_veganaise.html'>venagaise</a>, <i>1 tbsp</i> <a href='dijon_mustard.html'>dijon mustard</a>, <i>1/2 tsp</i> <a href='bull_kelp_powder.html'>bull kelp powder</a>, <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and <i>1/4 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>.</li><li>Season with <a href='black_pepper.html'>black pepper</a> and <a href='shichimi_togarashi.html'>shichimi togarashi</a>, and serve over toasted bread.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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-<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 1 tsp of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, 1/4 to 1/2 cup of flour, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>1 cup</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1/2 tsp</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1/4 tsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>6 tbsp</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>6 tbsp</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>1/2 cup</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>3 tbsp</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>1/2 tsp</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>1 tbsp, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>3 tbsp</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>1 cup</u></a></dt></dl><ul class='instructions'><li>Measure <i>1/2 cup</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>375F</u>.</li><li>In a small bowl, mix <i>1 tbsp</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>3 tbsp</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>1 cup</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>1/2 tsp</i> of <a href='baking_soda'>baking soda</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>6 tbsp</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>6 tbsp</i> of <a href='brown_sugar'>brown sugar</a> with <i>1/2 cup</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>2 tbsp</i> of <a href='soy_milk.html'>soy milk</a>, <i>1/2 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>1/2 cup</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking tray, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures (and has no thermometer) so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (1 tsp) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>125g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>110g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170g</u></a></dt></dl><ul class='instructions'><li>Measure <i>110g (250ml)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190°C (375°F)</u>.</li><li>In a small bowl, mix <i>15ml (1tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>125g (250ml)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5ml (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75g</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90g</i> of <a href='brown_sugar'>brown sugar</a> with <i>110g (250ml)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking tray, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures (and has no thermometer) so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — lime</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lime</h1><img class='right' src='../media/ingredients/lime.png'/><p>Limes are citrus fruits which are typically round and green. There are many species of citrus trees with fruits referred to as 'limes', like the <b>Key lime</b>, <b>Persian lime</b> (being the most common), <b>Kaffir lime</b> and <b>Desert lime</b>. Limes are sour and rich in <a href='nutrition.html#vitamin-c'>vitamin c</a><br /><br />Limes have high contents of sugars and acids, but some varieties lack in citric acid (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791/'>ref</a>). It is used in cooking for its juices and zest, the juice can be concentrated, dried, frozen or canned.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/pears.html b/site/pears.html
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-<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — pears</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pears</h1><img class='right' src='../media/ingredients/pears.png'/><p>Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — pears</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pears</h1><img class='right' src='../media/ingredients/pears.png'/><p>Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They are a source of <a href='nutrition.html#vitamin_c'>vitamin c</a>.<br /><br />They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/plantains.html b/site/plantains.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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — plantains</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>plantains</h1><img class='right' src='../media/ingredients/plantains.png'/><p>Plantains, or <b>Musa paradisiaca</b>, are a fruit from the same species as <a href='bananas.html'>banana</a> that are commonly eaten after cooking, rather than raw. Although plantains can be consumed raw when ripe. They have a starchy texture, and a bland taste that gets progressively sweeter as it ripens. Plantains are<br /><br />Plantains leaves are larger and stronger than banana leaves, they're used to wrap foods or to serve food, as plates.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/tsubuan.html b/site/tsubuan.html
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — tsubuan</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tsubuan</h1><img class='right' src='../media/ingredients/tsubuan.png'/><p>Tsubuan is a way of preparing red bean paste (anko あんこ, 餡) made from boiling azuki beans, mashing them and then adding sugar. Tsubuan, unlike Koshian, has a chunky and rough texture.<br /><br />To make tsubuan at home, you need: 200g azuki beans, water, salt and 200g of sugar. Soak the beans 8-12h, rinse them off, add them to a pot and add water till it reaches 2in over the beans. Bring water to a boil, turn off heat, cover with a lid and let stand for 5 min. Strain water from beans, add them back to the pot again with enough water to cover the beans. Bring to a boil, turn heat to med-low and let simmer for 1h or more. Add more water if the level falls too low. To tell if the beans are ready, squeeze one with your finger. If the skin gives easily, it's done. Turn heat up again, add sugar and stir constantly. When you draw a line on the bottom of the pot and can see the surface for more than 2 seconds, add salt, mix, and turn off the heat. Let cool, the paste will thicken. Transfer to a bowl to cool.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/ume_vinegar.html b/site/ume_vinegar.html
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — ume vinegar</title><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>ume vinegar</h1><img class='right' src='../media/ingredients/ume_vinegar.png'/><p>Ume vinegar (not a true vinegar) is a byproduct of umeboshi (pickled plums). When making umeboshi, the salt extracts juice, which the ume then soak in for about two weeks. This salty, sour liquid is marketed as umezu. It has a tart, salty flavor, used in salads, or to add some umami flavors to vegan dishes.<br /><br />Ume vinegar makes a good substitute to fish sauce in recipes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/veggie_pate.html b/site/veggie_pate.html
@@ -1 +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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p class='col2'>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>1 cup</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 1/2 cups, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>2 tbsp</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3/4 cup, ground</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>3 tbsp</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>1 tsp</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>1 tsp</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>1 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><li>Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>350F</u>.</li><li>Skin, and grate enough <a href='sweet_potatoes.html'>potatoes</a> to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl.</li><li>Add <i>2 tbsp</i> of <a href='canola_oil.html'>canola oil</a>, <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><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='recipes'><a href='home.html#recipes'>Recipes</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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p class='col2'>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>480g</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 1/2 cups, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>2 tbsp</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3/4 cup, ground</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>3 tbsp</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>1 tsp</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>1 tsp</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>1 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><li>Soak <i>480g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>190°C (375°F)</u>.</li><li>Skin, and grate <i>1 large</> <a href='sweet_potatoes.html'>potatoes</a>, or enough to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>65g</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5ml (1 tsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 ml (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 ml (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>40g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/ingredients.c b/src/ingredients.c
@@ -199,11 +199,11 @@ Ingredient lemon_juice = create_child_ingredient(&lemon, "lemon juice", "Lemon j
Ingredient orange = create_ingredient("orange", "In the early 16th century, the orange was considered a luxury item and rich people would grow it in private conservatories called \"orangeries\".");
-Ingredient pears = create_ingredient("pears", "Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.");
+Ingredient pears = create_ingredient("pears", "Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They are a source of <a href='nutrition.html#vitamin_c'>vitamin c</a>.<br /><br />They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.");
Ingredient bartlett_pear = create_child_ingredient(&pears, "bartlett pear", "Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in <b>vitamin C</b> and <b>iron</b>.<br /><br />Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.<br /><br />");
-Ingredient bosc_pear = create_child_ingredient(&pears, "bosc pear", "No description yet.<br /><br />");
+Ingredient bosc_pear = create_child_ingredient(&pears, "bosc pear", "Bosc pears, or <b>Beurre Bosc</b>, is a cultivar of <b>Pyrus communis</b>. It was named after Louis Bosc, a french horticulturist. Bosc pears have a long tapering neck and a warm brown color. Its flesh is white and crisp, and has a sweet juicy flavor. <br /><br />The best wat to know if a Bosc pear is ripe, is when the top part of the fruit becomes wrinkly. This variety of pear is also perfect for poaching (cooking while submerged in liquid), broiling and baking, because they've got firm and solid flesh and keep their form in cooking.<br /><br />");
Ingredient papaya = create_ingredient("papaya", "Papayas, or <b>pawpaw</b>, are the fruit (berries) of the <b>carica papaya</b>. It is one of 22 species of the genus <b>Carica</b>. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of <b>vitamin C</b>.<br /><br />The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like <a href='black_pepper.html'>black pepper</a>.<br /><br />");
@@ -395,7 +395,7 @@ Ingredient cornstarch = create_ingredient("cornstarch", "Cornstarch is derived f
Ingredient active_dry_yeast = create_ingredient("active dry yeast", "Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.<br /><br />Active dry yeast is sold in granulated form, it needs to be dissolved in warm water with sugar before use, unlike instant yeast which can be added right into dry ingredients. Yeast converts sugars into carbon dioxide, which in turn causes the dough to expand as the gas forms bubbles.<br /><br />");
-Ingredient baking_soda = create_ingredient("baking soda", "Sodium bicarbonate, also known as <b>baking soda</b>, is a chemical compound, a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). It's a white solid that is crystalline but that often appears as a fine powder. It has a salty, alkaline taste. In cooking, it's used as a leavening agent.<br /><br /> When baking soda reacts with an acid, carbon dioxide is released which causes the expansion of baked goods. Acids that create this reactions include of tartar, <a href='lemon_juice_'>lemon juice</a>, buttermilk (plant milk + acid), cocoa and vinegar.<br /><br />");
+Ingredient baking_soda = create_ingredient("baking soda", "Sodium bicarbonate, also known as <b>baking soda</b>, is a chemical compound, a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). It's a white solid that is crystalline but that often appears as a fine powder. It has a salty, alkaline taste. In cooking, it's used as a leavening agent.<br /><br /> When baking soda reacts with an acid, carbon dioxide is released which causes the expansion of baked goods. Acids that create this reactions include of tartar, <a href='lemon_juice_'>lemon juice</a>, buttermilk (plant milk + acid), cocoa and vinegar (<a href='https://joyofbaking.com/printpages/bakingsodaprint.html'>ref</a>).<br /><br />");
Ingredient agar_agar_powder = create_ingredient("agar agar powder", "Agar-agar is a jelly-like substance that comes from red algea. It's used as a vegan substitute for gelatin, it is white, semi-translucent and sold in both dried strips or in powdered form. Agar agar is 80% fiber.<br /><br />Agar-agar is an allowed nonorganic/nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent in certified organic foods (<a href='https://www.ams.usda.gov/?dDocName=STELPRDC5096516'>ref</a>).<br /><br />");
diff --git a/src/recipes.c b/src/recipes.c
@@ -1,41 +1,41 @@
// chocolate chip cookies
Recipe chocolate_chip_cookies = create_recipe("chocolate chip cookies", basic, "12", 20191206, 20);
-set_description(&chocolate_chip_cookies, "I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 1 tsp of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, 1/4 to 1/2 cup of flour, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. ");
+set_description(&chocolate_chip_cookies, "I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (1 tsp) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. ");
RecipePart cookie_mix = create_part("cookie mix");
-add_instruction(&cookie_mix, "Measure <i>1/2 cup</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.");
-add_instruction(&cookie_mix, "Heat oven to <u>375F</u>.");
-add_instruction(&cookie_mix, "In a small bowl, mix <i>1 tbsp</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>3 tbsp</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.");
-add_instruction(&cookie_mix, "Mix <i>1 cup</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>1/2 tsp</i> of <a href='baking_soda'>baking soda</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>.");
-add_instruction(&cookie_mix, "In a bowl, cream <i>6 tbsp</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>6 tbsp</i> of <a href='brown_sugar'>brown sugar</a> with <i>1/2 cup</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>2 tbsp</i> of <a href='soy_milk.html'>soy milk</a>, <i>1/2 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.");
+add_instruction(&cookie_mix, "Measure <i>110g (250ml)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.");
+add_instruction(&cookie_mix, "Heat oven to <u>190°C (375°F)</u>.");
+add_instruction(&cookie_mix, "In a small bowl, mix <i>15ml (1tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.");
+add_instruction(&cookie_mix, "Mix <i>125g (250ml)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5ml (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>.");
+add_instruction(&cookie_mix, "In a bowl, cream <i>75g</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90g</i> of <a href='brown_sugar'>brown sugar</a> with <i>110g (250ml)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.");
add_instruction(&cookie_mix, "Add the wet ingredients to the dry, and mix well (but don't over do it).");
-add_instruction(&cookie_mix, "Add <i>1/2 cup</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.");
+add_instruction(&cookie_mix, "Add <i>170g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.");
add_instruction(&cookie_mix, "Scoop up generous balls of dough and lay on a baking tray, leave plenty of room inbetween. ");
add_instruction(&cookie_mix, "Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures (and has no thermometer) so I need to bake them for the longer time. See notes in above description.");
-add_serving(&cookie_mix, &all_purpose_flour, "1 cup");
-add_serving(&cookie_mix, &baking_soda, "1/2 tsp");
-add_serving(&cookie_mix, &salt, "1/4 tsp");
-add_serving(&cookie_mix, &granulated_sugar, "6 tbsp");
-add_serving(&cookie_mix, &brown_sugar, "6 tbsp");
-add_serving(&cookie_mix, &vegan_butter, "1/2 cup");
-add_serving(&cookie_mix, &soy_milk, "3 tbsp");
-add_serving(&cookie_mix, &apple_cider_vinegar, "1/2 tsp");
-add_serving(&cookie_mix, &flax_seeds, "1 tbsp, ground");
-add_serving(&cookie_mix, &water, "3 tbsp");
-add_serving(&cookie_mix, &chocolate_chips, "1 cup");
+add_serving(&cookie_mix, &all_purpose_flour, "125g");
+add_serving(&cookie_mix, &baking_soda, "2.5ml");
+add_serving(&cookie_mix, &salt, "1.25ml");
+add_serving(&cookie_mix, &granulated_sugar, "75g");
+add_serving(&cookie_mix, &brown_sugar, "92g");
+add_serving(&cookie_mix, &vegan_butter, "110g");
+add_serving(&cookie_mix, &soy_milk, "45ml");
+add_serving(&cookie_mix, &apple_cider_vinegar, "2.5ml");
+add_serving(&cookie_mix, &flax_seeds, "15g, ground");
+add_serving(&cookie_mix, &water, "45ml");
+add_serving(&cookie_mix, &chocolate_chips, "170g");
add_part(&chocolate_chip_cookies, &cookie_mix);
// veggie pate
Recipe veggie_pate = create_recipe("veggie pate", sidedish, "4 blocks", 20191220, 60);
set_description(&veggie_pate, "Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />");
RecipePart veggie_pate_preparation = create_part("preparation");
-add_instruction(&veggie_pate_preparation, "Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.");
-add_instruction(&veggie_pate_preparation, "Preheat oven to <u>350F</u>.");
-add_instruction(&veggie_pate_preparation, "Skin, and grate enough <a href='sweet_potatoes.html'>potatoes</a> to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.");
-add_instruction(&veggie_pate_preparation, "Chop <i>1</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.");
-add_instruction(&veggie_pate_preparation, "Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl.");
-add_instruction(&veggie_pate_preparation, "Add <i>2 tbsp</i> of <a href='canola_oil.html'>canola oil</a>, <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. ");
+add_instruction(&veggie_pate_preparation, "Soak <i>480g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.");
+add_instruction(&veggie_pate_preparation, "Preheat oven to <u>190°C (375°F)</u>.");
+add_instruction(&veggie_pate_preparation, "Skin, and grate <i>1 large</> <a href='sweet_potatoes.html'>potatoes</a>, or enough to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.");
+add_instruction(&veggie_pate_preparation, "Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.");
+add_instruction(&veggie_pate_preparation, "Pulse <i>65g</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.");
+add_instruction(&veggie_pate_preparation, "Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5ml (1 tsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 ml (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 ml (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>40g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. ");
add_instruction(&veggie_pate_preparation, "Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.");
-add_serving(&veggie_pate_preparation, &sunflower_seeds, "1 cup");
+add_serving(&veggie_pate_preparation, &sunflower_seeds, "480g");
add_serving(&veggie_pate_preparation, &sweet_potatoes, "1 1/2 cups, grated");
add_serving(&veggie_pate_preparation, &carrots, "1, grated");
add_serving(&veggie_pate_preparation, &canola_oil, "2 tbsp");
@@ -1241,9 +1241,9 @@ add_part(&homemade_veganaise, &homemade_veganaise_veganaise);
Recipe chickpea_salad_sandwich = create_recipe("chickpea salad sandwich", dinner, "4 portions", 20160118, 20);
set_description(&chickpea_salad_sandwich, "<b>Recipe location:</b> Sidney, BC. Canada.<br /><br />I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.<br /><br />I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.<br /><br />You can order your own bull kelp powder from the <a href='http://www.bckelp.com/index.html' target='_blank'>BC Kelp website</a>, they have a wide range of quality seaweed to choose from.<br /><br /><b>Recommendations</b><br /><br />Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor.<br /><br /><b>Substitutions</b><br /><br />If you don't have access to <a href='bull_kelp_powder.html'>bull kelp powder</a>, you can use 1 tsp capers or dulse flakes. These needs to be added to create a briny no-tuna taste.<br /><br />");
RecipePart chickpea_salad_sandwich_chickpea_salad = create_part("chickpea salad");
-add_instruction(&chickpea_salad_sandwich_chickpea_salad, "For veganaise, see the <a href='#homemade_veganaise.html'>recipe</a>.");
+add_instruction(&chickpea_salad_sandwich_chickpea_salad, "For veganaise, see the <a href='homemade_veganaise.html'>recipe</a>.");
add_instruction(&chickpea_salad_sandwich_chickpea_salad, "Cook <i>3/4 cup</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).");
-add_instruction(&chickpea_salad_sandwich_chickpea_salad, "Mix the cooked <a href='chickpeas.html'>chickpeas</a> with <i>3-4 tbsp</i> of <a href='#homemade_veganaise.html'>venagaise</a>, <i>1 tbsp</i> <a href='dijon_mustard.html'>dijon mustard</a>, <i>1/2 tsp</i> <a href='bull_kelp_powder.html'>bull kelp powder</a>, <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and <i>1/4 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>.");
+add_instruction(&chickpea_salad_sandwich_chickpea_salad, "Mix the cooked <a href='chickpeas.html'>chickpeas</a> with <i>3-4 tbsp</i> of <a href='homemade_veganaise.html'>venagaise</a>, <i>1 tbsp</i> <a href='dijon_mustard.html'>dijon mustard</a>, <i>1/2 tsp</i> <a href='bull_kelp_powder.html'>bull kelp powder</a>, <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and <i>1/4 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>.");
add_instruction(&chickpea_salad_sandwich_chickpea_salad, "Season with <a href='black_pepper.html'>black pepper</a> and <a href='shichimi_togarashi.html'>shichimi togarashi</a>, and serve over toasted bread.");
add_serving(&chickpea_salad_sandwich_chickpea_salad, &chickpeas, "15oz, cooked");
add_serving(&chickpea_salad_sandwich_chickpea_salad, &veganaise, "3-4 tbsp");
