commit: 973229c5df38864ffea9c73e5c633d5b986b8f8e parent d11ec1bf9741034c9d08132413d27865514c0ac5 Author: rekkabell <rekkabell@gmail.com> Date: Wed, 12 Feb 2025 15:51:54 -0800 pizzaDiffstat:
35 files changed, 279 insertions(+), 170 deletions(-)diff --git a/links/rss.xml b/links/rss.xml@@ -4,7 +4,7 @@ <title>Grimgrains</title> <link>https://grimgrains.com/</link> <description>Grimgrains — a plantbased cooking blog</description> -<lastBuildDate>Fri, 03 Jan 2025 00:00:00 +0900</lastBuildDate> +<lastBuildDate>Sat, 18 Jan 2025 00:00:00 +0900</lastBuildDate> <image> <url>https://grimgrains.com/media/services/rss.jpg</url> <title>Grimgrains — a plantbased cooking blog</title> @@ -824,4 +824,15 @@ <div><p>We like to prepare pancakes aboard Pino, especially when we run out of bread for our morning peanut butter toast ritual. Like bread and cookies, there are several key rules to making good pancakes. In the following notes we have tried to outline these rules as clearly and as thoroughly possible.</p><p><b>Baking powder</b>. If you want to double the recipe, keep in mind that the baking powder to flour ratio is 5-6.25 g (1 tsp to 1 1/4 tsp) baking powder for every 125 g (1 cup) of flour. The leavening power of baking powder can weaken overtime. To test that the baking powder is still good, drop a teaspoonful into a cup of hot water, if bubbles are visible right away it's still good, if not, replace the baking powder.</p><p><b>Wheat Berries</b>. We have a grain mill onboard and grind our own red wheat berries to make flour. Freshly-ground flour tastes better, fresher. If you buy whole wheat flour from the store keep in mind that it will oxidize quicker than white flour because whole wheat flours still have the bran and germ.<p><b>All-purpose flour</b>. If you're not comfortable using whole wheat flours, it's possible to use all-purpose flour but when mixing in the liquids be careful not to overmix. Mixing helps develop elastic gluten to help pancakes rise, but when baking soda or baking powder is used for leavening, overmixing makes the gluten so thick that air bubbles can't expand, resulting in a tough chewy pancake. If you are new to using whole wheat flour work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.</p><p><img src='../media/recipes/whole_wheat_pancakes2.jpg'/> The above photo shows pancakes made with 50% all-purpose flour and 50% whole wheat. </p><p><b>Orange juice</b>. For those not used to the taste of whole wheat, replace 30-45ml (2-3 tbsp) of the liquid in the recipe with orange juice. The citrus helps to temper the flavor of whole wheat (a recommendation by P.J. Hamel of King Arthur Flour).</p><p><b>Vanilla extract</b>. While optional, vanilla extract can lend a good flavor to pancakes, see <a href='https://www.kingarthurbaking.com/blog/2019/06/25/how-to-make-vanilla-extract'>how to make your own</a>.</p><p><b>Baking powder & baking soda</b>. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening[<a href='https://joyofbaking.com/printpages/bakingsodaprint.html' target='_blank'>Source</a>].</p><p><b>Sourdough pancakes?</b> Mix the following ingredients and let rest overnight: 240 g (1 cup) unfed <a href='sourdough_starter.html'>sourdough starter</a>, 224 g (1 cup) buttermilk(1 cup soy milk plus a curdling agent, like vinegar or lemon juice), 120 g (1 cup) whole wheat flour and 13 g (1 tbsp) sweetener. The next day before cooking the batter, add 2.5 ml (1 tsp) of vanilla extract, 3 g (1/2 tsp) salt and 6 g (1 tsp) baking soda. It's possible to use sourdough discard to make pancakes (no need to let it rest overnight), but be sure to add baking powder and baking soda to help it rise, the discard won't provide much leavening but helps to use it up while providing flavor.</p></div><p><a href='https://grimgrains.com/site/whole_wheat_pancakes.html'>Continue reading</a></p>]]> </description> </item> +<item> + <title>stovetop zaatar pizza</title> + <link>https://grimgrains.com/site/stovetop_zaatar_pizza.html</link> + <guid isPermaLink='false'>stovetop_zaatar_pizza</guid> + <pubDate>Wed, 17 Jan 2024 00:00:00 +0900</pubDate> + <dc:creator><![CDATA[Rek Bell]]></dc:creator> + <description> +<![CDATA[<img src='https://grimgrains.com/media/recipes/stovetop_zaatar_pizza.jpg' width='600'/> +<div><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. Some bakers proof instant yeast too, but mostly because it is a way to test that the yeast is still active.</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100% all-purpose.</p></div><p><a href='https://grimgrains.com/site/stovetop_zaatar_pizza.html'>Continue reading</a></p>]]> + </description> +</item> </channel></rss> \ No newline at end of filediff --git a/media/ingredients/instant_yeast.png b/media/ingredients/instant_yeast.pngBinary files differ.diff --git a/media/ingredients/sun_dried_tomatoes.png b/media/ingredients/sun_dried_tomatoes.pngBinary files differ.diff --git a/media/ingredients/zaatar.png b/media/ingredients/zaatar.pngBinary files differ.diff --git a/media/recipes/stovetop_pizza_01.jpg b/media/recipes/stovetop_pizza_01.jpgBinary files differ.diff --git a/media/recipes/stovetop_pizza_02.jpg b/media/recipes/stovetop_pizza_02.jpgBinary files differ.diff --git a/media/recipes/stovetop_pizza_03.jpg b/media/recipes/stovetop_pizza_03.jpgBinary files differ.diff --git a/media/recipes/stovetop_zaatar_pizza.jpg b/media/recipes/stovetop_zaatar_pizza.jpgBinary files differ.diff --git a/robots.txt b/robots.txt@@ -0,0 +1,45 @@ +User-agent: AI2Bot +User-agent: Ai2Bot-Dolma +User-agent: Amazonbot +User-agent: anthropic-ai +User-agent: Applebot +User-agent: Applebot-Extended +User-agent: Bytespider +User-agent: CCBot +User-agent: ChatGPT-User +User-agent: Claude-Web +User-agent: ClaudeBot +User-agent: cohere-ai +User-agent: cohere-training-data-crawler +User-agent: Crawlspace +User-agent: Diffbot +User-agent: DuckAssistBot +User-agent: FacebookBot +User-agent: FriendlyCrawler +User-agent: Google-Extended +User-agent: GoogleOther +User-agent: GoogleOther-Image +User-agent: GoogleOther-Video +User-agent: GPTBot +User-agent: iaskspider/2.0 +User-agent: ICC-Crawler +User-agent: ImagesiftBot +User-agent: img2dataset +User-agent: ISSCyberRiskCrawler +User-agent: Kangaroo Bot +User-agent: Meta-ExternalAgent +User-agent: Meta-ExternalFetcher +User-agent: OAI-SearchBot +User-agent: omgili +User-agent: omgilibot +User-agent: PanguBot +User-agent: PerplexityBot +User-agent: PetalBot +User-agent: Scrapy +User-agent: SemrushBot +User-agent: Sidetrade indexer bot +User-agent: Timpibot +User-agent: VelenPublicWebCrawler +User-agent: Webzio-Extended +User-agent: YouBot +Disallow: /diff --git a/site/active_dry_yeast.html b/site/active_dry_yeast.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — active dry yeast</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>active dry yeast</h1><img class='right' src='../media/ingredients/active_dry_yeast.png'/><div><p>Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.</p><p>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.</p></div><ul><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — active dry yeast</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>active dry yeast</h1><img class='right' src='../media/ingredients/active_dry_yeast.png'/><div><p>Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.</p><p>Active dry yeast is sold in granulated form, it needs to be dissolved in warm water with sugar before use. Yeast converts sugars into carbon dioxide, which in turn causes the dough to expand as the gas forms bubbles. When exposed to water or air, active dry yeast becomes perishable. Store leftover yeast in an airtight container and keep in a cool space for up to three months.</p></div><ul><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/all_purpose_flour.html b/site/all_purpose_flour.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — all purpose flour</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>all purpose flour</h1><img class='right' src='../media/ingredients/all_purpose_flour.png'/><div><p>All-purpose, or plain flour, has a medium level of gluten protein content. </p><p>AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. "Plain" also refers to AP's lack of any added leavening agent.</p><p>Weight: 1 cup | 4 1/4 oz | 120 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — all purpose flour</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>all purpose flour</h1><img class='right' src='../media/ingredients/all_purpose_flour.png'/><div><p>All-purpose, or plain flour, has a medium level of gluten protein content. </p><p>AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. "Plain" also refers to AP's lack of any added leavening agent.</p><p>Weight: 1 cup | 4 1/4 oz | 120 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/black_olives.html b/site/black_olives.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — black olives</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>black olives</h1><img class='right' src='../media/ingredients/black_olives.png'/><div><p>Ripe olives, or black olives, are picked at full maturity and come in shades of purple to brown to black. Most black olives sold in stores though are not ripe, they're green olives which have been chemically treated so that they are black.</p></div><h2>olives</h2><div class='small'><p>Olives come from <b>Olea Europea</b>, a small tree. Olives are the fruit of the olive tree. 90 percent of harvested olives are turned into <a href='olive_oil.html'>olive oil</a>, while the rest are sold as table olives. Table olives are classified into 3 groups: <b>green olives</b>, <b>turning color olives (semi-ripe)</b> and <b>ripe olives</b>.</p></div><ul><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — black olives</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>black olives</h1><img class='right' src='../media/ingredients/black_olives.png'/><div><p>Ripe olives, or black olives, are picked at full maturity and come in shades of purple to brown to black. Most black olives sold in stores though are not ripe, they're green olives which have been chemically treated so that they are black.</p></div><h2>olives</h2><div class='small'><p>Olives come from <b>Olea Europea</b>, a small tree. Olives are the fruit of the olive tree. 90 percent of harvested olives are turned into <a href='olive_oil.html'>olive oil</a>, while the rest are sold as table olives. Table olives are classified into 3 groups: <b>green olives</b>, <b>turning color olives (semi-ripe)</b> and <b>ripe olives</b>.</p></div><ul><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/dijon_mustard.html b/site/dijon_mustard.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — dijon mustard</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>dijon mustard</h1><img class='right' src='../media/ingredients/dijon_mustard.png'/><div><p>Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. Dijon mustard does not have a protected geographical indication (PGI). 80 percent of seeds used to make the mustard come from Canada.</p></div><h2>mustard seeds</h2><div class='small'><p>Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — dijon mustard</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>dijon mustard</h1><img class='right' src='../media/ingredients/dijon_mustard.png'/><div><p>Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. Dijon mustard does not have a protected geographical indication (PGI). 80 percent of seeds used to make the mustard come from Canada.</p></div><h2>mustard seeds</h2><div class='small'><p>Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/garlic_powder.html b/site/garlic_powder.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — garlic powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>garlic powder</h1><img class='right' src='../media/ingredients/garlic_powder.png'/><div><p>Garlic powder is dehydrated garlic. It is used in recipes where moisture content is key. 1/8 of a teaspoon of garlic powder equals one fresh <a href='garlic.html'>garlic</a> clove. To make garlic powder, the cloves are peeled and sliced, and then heated to a temperature of between 150-160C to remove all moisture. The dehydrated garlic is then sliced, chopped and ground into a powder.</p></div><h2>garlic</h2><div class='small'><p>Garlic bulbs range from medium to large, consisting of gloves encased in individual wrappers. It has a mild allium scent and taste. Crushing or pressing the cloves releases enzyme compounds that produce a sulfur-based molecule called <b>acilin</b>, which is responsible for giving garlic its pungent aroma and taste. </p><p>Garlic can be consumed both raw or cooked, with raw having a stronger flavor. Garlic pairs well with acidic fruits and vegetables like <a href='tomatoes.html'>tomatoes</a> and citrus, herbs like <a href='basil.html'>basil</a>, <a href='thyme.html'>thyme</a> and <a href='oregano.html'>oregano</a> and vegetables like broccoli, <a href='brussel_sprouts.html'>brussel sprouts</a>, <a href='snap_peas.html'>snap peas</a> and <a href='artichokes.html'>artichokes</a>.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — garlic powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>garlic powder</h1><img class='right' src='../media/ingredients/garlic_powder.png'/><div><p>Garlic powder is dehydrated garlic. It is used in recipes where moisture content is key. 1/8 of a teaspoon of garlic powder equals one fresh <a href='garlic.html'>garlic</a> clove. To make garlic powder, the cloves are peeled and sliced, and then heated to a temperature of between 150-160C to remove all moisture. The dehydrated garlic is then sliced, chopped and ground into a powder.</p></div><h2>garlic</h2><div class='small'><p>Garlic bulbs range from medium to large, consisting of gloves encased in individual wrappers. It has a mild allium scent and taste. Crushing or pressing the cloves releases enzyme compounds that produce a sulfur-based molecule called <b>acilin</b>, which is responsible for giving garlic its pungent aroma and taste. </p><p>Garlic can be consumed both raw or cooked, with raw having a stronger flavor. Garlic pairs well with acidic fruits and vegetables like <a href='tomatoes.html'>tomatoes</a> and citrus, herbs like <a href='basil.html'>basil</a>, <a href='thyme.html'>thyme</a> and <a href='oregano.html'>oregano</a> and vegetables like broccoli, <a href='brussel_sprouts.html'>brussel sprouts</a>, <a href='snap_peas.html'>snap peas</a> and <a href='artichokes.html'>artichokes</a>.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/granulated_sugar.html b/site/granulated_sugar.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — granulated sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>granulated sugar</h1><img class='right' src='../media/ingredients/granulated_sugar.png'/><div><p>Granulated sugar, also known as table sugar, white sugar or or regular sugar, is sugar made from refined natural brown sugar. The sugar is processed to strip it of molasses. People may choose white sugar because it imparts less color, and less flavor than natural brown sugar.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p></div><h2>natural brown sugar</h2><div class='small'><p>Natural brown sugar(or whole cane sugar) is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Natural brown sugar is less processed and retains more molasses, giving it a distinctive dark color and deepening its flavor. It differs from commercial brown sugar which is white sugar with molasses added back in.</p><p>There are many sub categories of 'natural brown sugars' with different characteristics such as: turbinado, demerara or raw sugar. Natural brown sugars that are mildly centrifuged(refined) include panela, rapadura, jaggery, muscovado, piloncillo etc.</p><p>Whole cane sugar has more nutritional value than white sugar because of the molasses, but sugar is sugar and it is not essential to good health.</p><p>Weight: 1 cup | 7 3/4 oz | 220 g</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — granulated sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>granulated sugar</h1><img class='right' src='../media/ingredients/granulated_sugar.png'/><div><p>Granulated sugar, also known as table sugar, white sugar or or regular sugar, is sugar made from refined natural brown sugar. The sugar is processed to strip it of molasses. People may choose white sugar because it imparts less color, and less flavor than natural brown sugar.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p></div><h2>natural brown sugar</h2><div class='small'><p>Natural brown sugar(or whole cane sugar) is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Natural brown sugar is less processed and retains more molasses, giving it a distinctive dark color and deepening its flavor. It differs from commercial brown sugar which is white sugar with molasses added back in.</p><p>There are many sub categories of 'natural brown sugars' with different characteristics such as: turbinado, demerara or raw sugar. Natural brown sugars that are mildly centrifuged(refined) include panela, rapadura, jaggery, muscovado, piloncillo etc.</p><p>Whole cane sugar has more nutritional value than white sugar because of the molasses, but sugar is sugar and it is not essential to good health.</p><p>Weight: 1 cup | 7 3/4 oz | 220 g</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/ground_turmeric.html b/site/ground_turmeric.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — ground turmeric</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>ground turmeric</h1><img class='right' src='../media/ingredients/ground_turmeric.png'/><div><p>Ground turmeric is made from the rhizomes of the turmeric plant, after harvest it is boiled, then dried and ground into a powder.</p></div><h2>turmeric root</h2><div class='small'><p>Turmeric, or <b>Cucurma longa</b>, belongs to the <a href='ginger_root.html'>ginger root</a> family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — ground turmeric</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>ground turmeric</h1><img class='right' src='../media/ingredients/ground_turmeric.png'/><div><p>Ground turmeric is made from the rhizomes of the turmeric plant, after harvest it is boiled, then dried and ground into a powder.</p></div><h2>turmeric root</h2><div class='small'><p>Turmeric, or <b>Cucurma longa</b>, belongs to the <a href='ginger_root.html'>ginger root</a> family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/home.html b/site/home.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png' loading='lazy'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png' loading='lazy'/><b>lentils</b></a></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png' loading='lazy'/><b>cardamom</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png' loading='lazy'/><b>apple</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png' loading='lazy'/><b>rosemary</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png' loading='lazy'/><b>mustard seeds</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png' loading='lazy'/><b>spelt flour</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png' loading='lazy'/><b>soft tofu</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png' loading='lazy'/><b>sriracha</b></a></dt><dt><a href='nigari.html'><img src='../media/ingredients/nigari.png' loading='lazy'/><b>nigari</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png' loading='lazy'/><b>apple cider vinegar</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png' loading='lazy'/><b>soy milk</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png' loading='lazy'/><b>oats</b></a></dt><dt><a href='lime.html'><img src='../media/ingredients/lime.png' loading='lazy'/><b>lime</b></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt><dt><a href='black_beans.html'><img src='../media/ingredients/black_beans.png' loading='lazy'/><b>black beans</b></a></dt></dl><h2 id='recipes'>74 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><h3>sidedish</h3><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='chocolate_turtles.html'>chocolate turtles</a></li><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzatziki.html'>tzatziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><dl class='ingredients'><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png' loading='lazy'/><b>lentils</b></a></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png' loading='lazy'/><b>cardamom</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png' loading='lazy'/><b>daikon</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png' loading='lazy'/><b>onion</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png' loading='lazy'/><b>persimmon</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png' loading='lazy'/><b>ao nori</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png' loading='lazy'/><b>mustard seeds</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png' loading='lazy'/><b>shichimi togarashi</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png' loading='lazy'/><b>spelt flour</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png' loading='lazy'/><b>houjicha</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png' loading='lazy'/><b>oats</b></a></dt><dt><a href='lime.html'><img src='../media/ingredients/lime.png' loading='lazy'/><b>lime</b></a></dt><dt><a href='pickled_cucumbers.html'><img src='../media/ingredients/pickled_cucumbers.png' loading='lazy'/><b>pickled cucumbers</b></a></dt><dt><a href='black_beans.html'><img src='../media/ingredients/black_beans.png' loading='lazy'/><b>black beans</b></a></dt><dt><a href='millet.html'><img src='../media/ingredients/millet.png' loading='lazy'/><b>millet</b></a></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png' loading='lazy'/><b>zaatar</b></a></dt></dl><h2 id='recipes'>75 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='bean_chili.html'>bean chili</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><h3>sidedish</h3><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='chocolate_turtles.html'>chocolate turtles</a></li><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzatziki.html'>tzatziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/instant_yeast.html b/site/instant_yeast.html@@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — instant yeast</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>instant yeast</h1><img class='right' src='../media/ingredients/instant_yeast.png'/><div><p>Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.</p><p>Instant yeast is sold in a very small granulated form, when baking it's possible to add it right into dry ingredients (no need to proof it like active dry yeast). Instant yeast absorbs water quickly, and releases more carbon dioxide which causes baked goods to rise faster and better.</p></div><ul><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/olive_oil.html b/site/olive_oil.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — olive oil</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>olive oil</h1><img class='right' src='../media/ingredients/olive_oil.png'/><div><p>Olive oil is produced by pressing whole olives, and is used in frying or as salad dressings. It also has cosmetic and pharmaceutical uses. Olive oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — olive oil</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>olive oil</h1><img class='right' src='../media/ingredients/olive_oil.png'/><div><p>Olive oil is produced by pressing whole olives, and is used in frying or as salad dressings. It also has cosmetic and pharmaceutical uses. Olive oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/onion.html b/site/onion.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>onion</h1><img class='right' src='../media/ingredients/onion.png'/><div><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>onion</h1><img class='right' src='../media/ingredients/onion.png'/><div><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients. Onions can e sautéed, caramelized, grilled or roasted.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p><p>Dry bulb onions should be firm for their size and have little to no scent. Avoid bulbs with any cuts, bruises, or blemishes. When purchasing whole peeled onions, select ones with an outside layer that does not show signs of being dehydrated. Fresh-cut onions should be purchased before the expiration date [<a href='https://www.onions-usa.org/all-about-onions/how-tos/' target='_blank'>ref</a>].</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/onion_powder.html b/site/onion_powder.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — onion powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>onion powder</h1><img class='right' src='../media/ingredients/onion_powder.png'/><div><p>Onion powder is made from finely ground, dehydrated onions. The taste and odour is very strong. Onion powder has a shelf life of 1 year if kept in a cool, dry place. In recipes, 1 tsp of onion powder can replace an entire medium-sized onion.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p></div><ul><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — onion powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>onion powder</h1><img class='right' src='../media/ingredients/onion_powder.png'/><div><p>Onion powder is made from finely ground, dehydrated onions. The taste and odour is very strong. Onion powder has a shelf life of 1 year if kept in a cool, dry place. In recipes, 1 tsp of onion powder can replace an entire medium-sized onion.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients. Onions can e sautéed, caramelized, grilled or roasted.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p><p>Dry bulb onions should be firm for their size and have little to no scent. Avoid bulbs with any cuts, bruises, or blemishes. When purchasing whole peeled onions, select ones with an outside layer that does not show signs of being dehydrated. Fresh-cut onions should be purchased before the expiration date [<a href='https://www.onions-usa.org/all-about-onions/how-tos/' target='_blank'>ref</a>].</p></div><ul><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/pickled_cucumbers.html b/site/pickled_cucumbers.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — pickled cucumbers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>pickled cucumbers</h1><img class='right' src='../media/ingredients/pickled_cucumbers.png'/><div><p>Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. </p><p>To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.</p><p>As a basic rule, for each gallon of vinegar 5 % acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).</p></div><h2>cucumber</h2><div class='small'><p>There are many varieties of cucumbers, but the 3 main are: slicing, pickling and seedless. Cucumbers are 95 percent water, making them a low-energy food.</p></div><ul><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — pickled cucumbers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>pickled cucumbers</h1><img class='right' src='../media/ingredients/pickled_cucumbers.png'/><div><p>Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. </p><p>To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.</p><p>As a basic rule, for each gallon of vinegar 5% acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).</p></div><h2>cucumber</h2><div class='small'><p>There are many varieties of cucumbers, but the 3 main are: slicing, pickling and seedless. Cucumbers are 95 percent water, making them a low-energy food.</p></div><ul><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/red_onion.html b/site/red_onion.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — red onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>red onion</h1><img class='right' src='../media/ingredients/red_onion.png'/><div><p>Red onions have a purplish-red skin, and flesh that is white and tinged with red. They are crunchy, pungent, sweet and a bit spicy when raw. When cooked, they become milder. They contain <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.</p><p>Red onions can be grilled, roasted, braised, caramelized and pickled. The bulbs will keep for 1-2 months when stored in a cool, dark and dry place with good air circulation.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — red onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>red onion</h1><img class='right' src='../media/ingredients/red_onion.png'/><div><p>Red onions have a purplish-red skin, and flesh that is white and tinged with red. They are crunchy, pungent, sweet and a bit spicy when raw. When cooked, they become milder. They contain <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.</p><p>Red onions can be grilled, roasted, braised, caramelized and pickled. The bulbs will keep for 1-2 months when stored in a cool, dark and dry place with good air circulation.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients. Onions can e sautéed, caramelized, grilled or roasted.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p><p>Dry bulb onions should be firm for their size and have little to no scent. Avoid bulbs with any cuts, bruises, or blemishes. When purchasing whole peeled onions, select ones with an outside layer that does not show signs of being dehydrated. Fresh-cut onions should be purchased before the expiration date [<a href='https://www.onions-usa.org/all-about-onions/how-tos/' target='_blank'>ref</a>].</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/sea_salt.html b/site/sea_salt.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sea salt</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>sea salt</h1><img class='right' src='../media/ingredients/sea_salt.png'/><div><p>Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food. Iodine, an element essential for human health, is present only in small amounts in sea salt.</p></div><ul><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sea salt</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>sea salt</h1><img class='right' src='../media/ingredients/sea_salt.png'/><div><p>Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food. Iodine, an element essential for human health, is present only in small amounts in sea salt.</p></div><ul><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/soy_milk.html b/site/soy_milk.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soy milk</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><div><p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p></div><h2>soy beans</h2><div class='small'><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.</p><p>Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.</p><p>Store in a cool, dry place for up to 12 months.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soy milk</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><div><p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p></div><h2>soy beans</h2><div class='small'><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.</p><p>Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.</p><p>Store in a cool, dry place for up to 12 months.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/stovetop_zaatar_pizza.html b/site/stovetop_zaatar_pizza.html@@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop zaatar pizza</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='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='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop zaatar pizza</h1><h2>2x23 cm(9 in) pizzas — 90 minutes</h2><img src='../media/recipes/stovetop_zaatar_pizza.jpg'/><div class='col2'><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. Some bakers proof instant yeast too, but mostly because it is a way to test that the yeast is still active.</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100% all-purpose.</p></div><dl class='ingredients'><h3>topping</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, medium</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>7 whole olives</u></dt><dt><a href='sun_dried_tomatoes.html'><img src='../media/ingredients/sun_dried_tomatoes.png'/><b>sun dried tomatoes</b></a><u>7 tomatoes</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt></dl><ul class='instructions'><li><b>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat for <u>8 to 10 minutes</u>, or until the onions are lightly browned and tender. Set aside.</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.</li><li><b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>7 g</u></dt><dt><a href='instant_yeast.html'><img src='../media/ingredients/instant_yeast.png'/><b>instant yeast</b></a><u>2.70 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>20 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>60 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>210 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> into the water.</li><li>In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>, and <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a>. Mix well.</li><li>Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5-10 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, until it gets nice and puffy.</li><li>Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.</li><li>Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'></li></ul><dl class='ingredients'><h3>assemble</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png'/><b>zaatar</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.</li><li>Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/sun_dried_tomatoes.html b/site/sun_dried_tomatoes.html@@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sun dried tomatoes</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>sun dried tomatoes</h1><img class='right' src='../media/ingredients/sun_dried_tomatoes.png'/><div><p>Dried tomatoes(often plum tomatoes) are achieved by either using the sun, or an oven, to remove as much moisture as possible, the tomatoes develop a firm texture and slightly acidic flavor. Tomatoes preserved in this way last a long time because they have less moisture. Some dried tomatoes are packed in oil. It's also possible to dry roma, or cherry tomatoes, they will taste sweeter. They can last anywhere between 6-12 months, longer if they are oil-packed. How long they last depends on their moisture content, whether or not they are exposed to air or light, ambient temperature, etc.</p></div><ul><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/tahini.html b/site/tahini.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — tahini</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><div><p>Tahini is a condiment made from toasted and ground hulled white sesame seeds. It is a rich source of <b>protein</b> and <b>calcium</b>.</p><p>It is used in <b>baba ghanoush</b> (roasted eggplant dip), <b>pekmez</b> (sweet turkish dip), <a href='uzumaki_hummus_bites.html'>hummus</a> and in many other recipes. Because of its high oil content, it needs to be refrigerated to prevent spoilage. Tahini has high levels of calcium and protein, making it a must ingredient in any plantbased pantry.</p><p>Weight: 1/2 cup | 4 1/2 oz | 128 g</p></div><h2>sesame seeds</h2><div class='small'><p>Sesame seeds has many other species, coming in a variety of colors ranging from light to dark. It has the highest oil content of any seed, with a nutty flavor. Sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.</p><p>Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.</p><p>Weight: 1/2 cup | 2 1/2 oz | 71 g</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='chocolate_turtles.html'>chocolate turtles</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — tahini</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><div><p>Tahini is a condiment made from toasted and ground hulled white sesame seeds. It is a rich source of <b>protein</b> and <b>calcium</b>.</p><p>It is used in <b>baba ghanoush</b> (roasted eggplant dip), <b>pekmez</b> (sweet turkish dip), <a href='uzumaki_hummus_bites.html'>hummus</a> and in many other recipes. Because of its high oil content, it needs to be refrigerated to prevent spoilage. Tahini has high levels of calcium and protein, making it a must ingredient in any plantbased pantry.</p><p>Weight: 1/2 cup | 4 1/2 oz | 128 g</p></div><h2>sesame seeds</h2><div class='small'><p>Sesame seeds has many other species, coming in a variety of colors ranging from light to dark. It has the highest oil content of any seed, with a nutty flavor. Sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.</p><p>Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.</p><p>Weight: 1/2 cup | 2 1/2 oz | 71 g</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='chocolate_turtles.html'>chocolate turtles</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/water.html b/site/water.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — water</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>water</h1><img class='right' src='../media/ingredients/water.png'/><div><p>Water is a transparent, tasteless, odorless and near-colorless chemical substance, the base for all organic life on earth.<br /><br/>To function properly, the body requires between 1-7L of water/per day to avoid dehydration. The precise amount depends on the level of activity, temperature, humidity, and other factors. 2.5 liters of total water daily is the minimum to maintain proper hydration.</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='tzatziki.html'>tzatziki</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — water</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>water</h1><img class='right' src='../media/ingredients/water.png'/><div><p>Water is a transparent, tasteless, odorless and near-colorless chemical substance, the base for all organic life on earth.<br /><br/>To function properly, the body requires between 1-7L of water/per day to avoid dehydration. The precise amount depends on the level of activity, temperature, humidity, and other factors. 2.5 liters of total water daily is the minimum to maintain proper hydration.</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='tzatziki.html'>tzatziki</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/white_miso.html b/site/white_miso.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — white miso</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>white miso</h1><img class='right' src='../media/ingredients/white_miso.png'/><div><p>White miso, or <b>Shiromiso (白味噌)</b>, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quantity of beans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.</p></div><h2>miso</h2><div class='small'><p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.</p><p>Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.</p><p>Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).</p><p><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.</p></div><ul><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — white miso</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>white miso</h1><img class='right' src='../media/ingredients/white_miso.png'/><div><p>White miso, or <b>Shiromiso (白味噌)</b>, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quantity of beans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.</p></div><h2>miso</h2><div class='small'><p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.</p><p>Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.</p><p>Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).</p><p><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.</p></div><ul><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/whole_wheat_flour.html b/site/whole_wheat_flour.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — whole wheat flour</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>whole wheat flour</h1><img class='right' src='../media/ingredients/whole_wheat_flour.png'/><div><p>Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US).</p><p>Weight: 1 cup | 4 oz | 113 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — whole wheat flour</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>whole wheat flour</h1><img class='right' src='../media/ingredients/whole_wheat_flour.png'/><div><p>Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US).</p><p>Weight: 1 cup | 4 oz | 113 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/yellow_onion.html b/site/yellow_onion.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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — yellow onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>yellow onion</h1><img class='right' src='../media/ingredients/yellow_onion.png'/><div><p>Yellow onions are encased in a light-yellow to copper papery skin, while the inner flesh is white. They are crunchy, with a pungent flavor when raw. If cooked, yellow onions develop a milder flavor, that is both nutty and sweet. Yellow onions are a good source of <b>vitamin C</b>. </p><p>Yellow onions can be sauteed, braised, caramelized, grilled or dry-roasted. They are used to add flavor to broths, soups and stews. The bulbs will keep for 1-2 months if stored in a cool, dry and dark place with good air circulation.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — yellow onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>yellow onion</h1><img class='right' src='../media/ingredients/yellow_onion.png'/><div><p>Yellow onions are encased in a light-yellow to copper papery skin, while the inner flesh is white. They are crunchy, with a pungent flavor when raw. If cooked, yellow onions develop a milder flavor, that is both nutty and sweet. Yellow onions are a good source of <b>vitamin C</b>. </p><p>Yellow onions can be sauteed, braised, caramelized, grilled or dry-roasted. They are used to add flavor to broths, soups and stews. The bulbs will keep for 1-2 months if stored in a cool, dry and dark place with good air circulation.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients. Onions can e sautéed, caramelized, grilled or roasted.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p><p>Dry bulb onions should be firm for their size and have little to no scent. Avoid bulbs with any cuts, bruises, or blemishes. When purchasing whole peeled onions, select ones with an outside layer that does not show signs of being dehydrated. Fresh-cut onions should be purchased before the expiration date [<a href='https://www.onions-usa.org/all-about-onions/how-tos/' target='_blank'>ref</a>].</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='millet_dumplings.html'>Millet dumplings</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/zaatar.html b/site/zaatar.html@@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — zaatar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>zaatar</h1><img class='right' src='../media/ingredients/zaatar.png'/><div><p>The name za'atar alone most properly applies to Origanum syriacum, an aromatic perennial herb in the mint family. Za'atar as a prepared mixture is traditionally made with ground origanum syriacum mixed with roasted sesame seeds, and salt, though other spices such as sumac berries might also be added. In areas where origanum syriacum is not readily available, thyme, oregano, marjoram, or some combination thereof is used instead.</p></div><ul><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/src/ingredients.c b/src/ingredients.c@@ -1,7 +1,7 @@ Ingredient beans = create_ingredient("beans", "<p>Beans are the seeds of many plants, applied generally to many other seeds of similar form like <a href='soybeans.html'>soybeans</a>, peas, <a href='chickpeas.html'>chickpeas</a> etc. Beans are an important source of <b>Protein</b>.</p>", 0); -Ingredient coffee = create_child_ingredient(&beans, "coffee", "<p>Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the <a href='https://en.wikipedia.org/wiki/Coffea' target='_blank'>Coffea plant</a>.</p>", 1); +Ingredient coffee = create_child_ingredient(&beans, "coffee", "<p>Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the <a href='https://en.wikipedia.org/wiki/Coffea' target='_blank'>Coffea plant</a>.</p>", 0); Ingredient lentils = create_ingredient("lentils", "<p>Lentils, or <b>Lens culinaris</b>, is a legume cultivated for its lens-shaped seeds, and they've got the second-highest ratio of protein per calorie of any legume after <a href='soybeans.html'>soybeans</a>. Lentils are also a rich source of <b>zinc</b> and <b>iron</b>.</p><p>Lentils can be soaked, germinated, boiled, fried and baked. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like <a href='red_lentils.html'>red lentils</a>. Lentils without husks tend to soften into purees, while the husked varieties remain whole. When cooking lentils, add salt after cooking, not during, as salt will keep them tough.</p><p>Lentils contain antrinutrients, which reduce the bioavailability of dietary minerals. To improve bioavailability, lentils can be soaked, fermented or sprouted (<a href='https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09609.x'>ref</a>).</p>", 1); @@ -49,7 +49,7 @@ Ingredient purple_cauliflower = create_child_ingredient(&cauliflower, "purple ca Ingredient brussel_sprouts = create_child_ingredient(&green_cabbage, "brussel sprouts", "<p>Brussel sprouts, or <b>Brassica oleracea</b>, belong to the <b>Brassica</b> family. They are leafy vegetables that are high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Their color ranges from sea green to fern green, other varieties exhibit violet hues.</p><p>To prepare them, cut the buds from the stalk and cut the surplus of stems away, as well as any loose surface leaves. Once they are cut and clean, they can be boiled, steamed, stir-fried, grilled or roasted. Making a cross at the center of the stem can help the buds cook better.</p>", 0); -Ingredient daikon = create_ingredient("daikon", "<p>Daikon ('great root' in Japanese), or <b>Brassicaceae raphanus sativus</b>, is a mild-flavored winter radish, originating from southeast asia. It has a mild and tangy flavor, with a crisp texture. Daikon is low in food energy, but is a good source of <b>vitamin C</b>. There are many varieties of daikon, with differences in color, taste and shape.</p><p>Daikon can be pickled, boiled, eaten raw or grated and served as a garnish.</p>", 0); +Ingredient daikon = create_ingredient("daikon", "<p>Daikon ('great root' in Japanese), or <b>Brassicaceae raphanus sativus</b>, is a mild-flavored winter radish, originating from southeast asia. It has a mild and tangy flavor, with a crisp texture. Daikon is low in food energy, but is a good source of <b>vitamin C</b>. There are many varieties of daikon, with differences in color, taste and shape.</p><p>Daikon can be pickled, boiled, eaten raw or grated and served as a garnish.</p>", 1); Ingredient bok_choy = create_ingredient("bok choy", "<p>Bok Choy (Brassica rapa), or <b>pok choy</b>, is a winter-hardy vegetable, a type of Chinese cabbage. Bok Choy is a rich source of <b>vitamin A</b> and <b>C</b>, and provides some <b>calcium</b>.</p><p>Raw bok choy should not be consumed in large mounts over extended periods as it can inhibit uptake of iodine (<a href='https://www.nejm.org/doi/full/10.1056/NEJMc0911005'>ref</a>).</p>", 0); @@ -71,7 +71,7 @@ Ingredient nori = create_child_ingredient(&seaweed, "nori", "<p>Nori is an edibl Ingredient nori_sheets = create_child_ingredient(&nori, "nori sheets", "<p>Nori is an edible species of red algea. It has a strong flavor, and is often used in dried sheets to wrap sushi. Dried sheets of seaweed are made by a shredding and rack-drying process that resembled papermaking. Nori sheets should be kept in an air-tight container because they can easily absorb water from the air.</p>", 0); -Ingredient millet = create_ingredient("millet", "<p>Millet are high-yield, hardy cereals from the grass family, grown all around the world. There are many varieties, but pearl millet is the most common. Millet does well in poor soil, and dry regions.</p>", 0); +Ingredient millet = create_ingredient("millet", "<p>Millet are high-yield, hardy cereals from the grass family, grown all around the world. There are many varieties, but pearl millet is the most common. Millet does well in poor soil, and dry regions.</p>", 1); Ingredient dumpling_wrapper = create_ingredient("dumpling wrapper", "<p>A thin, wheat-based, circular, piece of prepared dough used to pocket a filling, and folded into an intricate design. The dough is made from wheat flour and often contains ingredients like water, cornstarch, salt and oil.</p>", 0); @@ -119,6 +119,8 @@ Ingredient parsnips = create_ingredient("parsnips", "<p>Parsnips are a close rel Ingredient small_heirloom_tomatoes = create_ingredient("small heirloom tomatoes", "<p>Heirloom tomatoes are non-hybrid tomatoes that are open-pollinated. They're found in a variety of colors, shapes and flavors. They are sweeter, and have a shorter shelf life than regular tomatoes.</p><p>Heirloom tomatoes have traits that are less desirable from a commercial standpoint and so it's harder to find them, but in the spirit of genetic diversity there are many farmers who still grow them (<a href='https://archive.is/20130222102846/http://spiritfoods.net/heirloom-tomatoes/'>ref</a>).</p>", 0); +Ingredient sun_dried_tomatoes = create_ingredient("sun dried tomatoes", "<p>Dried tomatoes(often plum tomatoes) are achieved by either using the sun, or an oven, to remove as much moisture as possible, the tomatoes develop a firm texture and slightly acidic flavor. Tomatoes preserved in this way last a long time because they have less moisture. Some dried tomatoes are packed in oil. It's also possible to dry roma, or cherry tomatoes, they will taste sweeter. They can last anywhere between 6-12 months, longer if they are oil-packed. How long they last depends on their moisture content, whether or not they are exposed to air or light, ambient temperature, etc.</p>", 0); + Ingredient tomato_can = create_ingredient("tomato can", "<p>Canned tomatoes can be either whole, diced or pureed.</p>", 0); Ingredient heirloom_carrots = create_child_ingredient(&carrots, "heirloom carrots", "<p>Heirloom carrots are a root vegetable, that comes in a variety of colors (orange, purple, black, red white and yellow). It is cultivated for its leaves and taproot. Carrots contain high quantities of vitamin A.</p><p>Heirloom carrots are an old cultivar grown and maintained by a minority of gardeners and farmers. They were commonly grown during earlier periods in human history, but are not used in modern large-scale agriculture. Many heirloom carrots kept their traits through <b>open pollination</b>, plants pollinated naturally by birds, insects, wind, or human hands.</p>", 0); @@ -141,7 +143,7 @@ Ingredient garlic = create_ingredient("garlic", "<p>Garlic bulbs range from medi Ingredient garlic_powder = create_child_ingredient(&garlic, "garlic powder", "<p>Garlic powder is dehydrated garlic. It is used in recipes where moisture content is key. 1/8 of a teaspoon of garlic powder equals one fresh <a href='garlic.html'>garlic</a> clove. To make garlic powder, the cloves are peeled and sliced, and then heated to a temperature of between 150-160C to remove all moisture. The dehydrated garlic is then sliced, chopped and ground into a powder.</p>", 0); -Ingredient onion = create_ingredient("onion", "<p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p>", 0); +Ingredient onion = create_ingredient("onion", "<p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients. Onions can e sautéed, caramelized, grilled or roasted.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p><p>Dry bulb onions should be firm for their size and have little to no scent. Avoid bulbs with any cuts, bruises, or blemishes. When purchasing whole peeled onions, select ones with an outside layer that does not show signs of being dehydrated. Fresh-cut onions should be purchased before the expiration date [<a href='https://www.onions-usa.org/all-about-onions/how-tos/' target='_blank'>ref</a>].</p>", 1); Ingredient red_onion = create_child_ingredient(&onion, "red onion", "<p>Red onions have a purplish-red skin, and flesh that is white and tinged with red. They are crunchy, pungent, sweet and a bit spicy when raw. When cooked, they become milder. They contain <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.</p><p>Red onions can be grilled, roasted, braised, caramelized and pickled. The bulbs will keep for 1-2 months when stored in a cool, dark and dry place with good air circulation.</p>", 0); @@ -153,7 +155,7 @@ Ingredient cucumber = create_ingredient("cucumber", "<p>There are many varieties Ingredient persian_cucumbers = create_child_ingredient(&cucumber, "persian cucumbers", "<p>Persian cucumbers are of the Burpless variety, meaning they are easy to digest and have a pleasant taste. They are crisp, sweet and void of developed seeds. It is harvested when 4-6\" in length, when they are at peak sweetness. They absorb flavors quickly, unlike garden cucumbers. They are sometimes marketed as seedless or burpless, because the seeds and skin of other varieties of cucumbers are said to give some people <a href='https://www.livestrong.com/article/471722-why-do-cucumbers-upset-my-digestion/' target='_blank'>gas</a>.</p>", 0); -Ingredient pickled_cucumbers = create_child_ingredient(&cucumber, "pickled cucumbers", "<p>Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. </p><p>To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.</p><p>As a basic rule, for each gallon of vinegar 5 % acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).</p>", 0); +Ingredient pickled_cucumbers = create_child_ingredient(&cucumber, "pickled cucumbers", "<p>Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. </p><p>To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.</p><p>As a basic rule, for each gallon of vinegar 5% acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).</p>", 1); Ingredient eggplant = create_ingredient("eggplant", "<p>Eggplants, or aubergine, is a species of the nightshade family <b>Solanaceae</b>. Eggplants have a spongy, absorbent inner flesh. Both its skin and seeds are edible. There are many vultivars, with colors ranging in color (white, bi-colored, yellow, purple, black etc), shape and size. Eggplants are low in nutrients.</p><p>Eggplants become tender when cooked and develop a deep and complex flavor. To avoid discoloration, cut just before cooking. Because of its spongy interior, eggplants readily absorb oils and sauces which enhances the flavor of eggplant dishes.</p>", 0); @@ -209,7 +211,7 @@ Ingredient banana = create_ingredient("banana", "<p>They can be used in a variet Ingredient kiwi = create_ingredient("kiwi", "<p>Kiwi is the edible berry of species of <b>woody vines</b> in the genus <b>Actinidia</b>. Kiwifruit have a thin, hair-like skin with a light green or golden flesh. It has a soft texture with a sweet tart flavor. Kiwi fruit is a rich source of <b>vitamin C</b>, and a source of <b>calcium</b> and <b>iron</b>.</p><p>Kiwifruit is eaten raw, used as a garnish, it is also processed into juices and baked into cakes. The whole fruit is edible, even the skin. To store, refrigerate ripe fruit up to ten days. Refrigerated unripe fruit lasts up to one month.</p>", 0); -Ingredient apple = create_ingredient("apple", "<p>Apples is the fruit of the apple tree (Malus domestica). Different cultivars are bred for various uses, like cooking and cider production. Apples are low in essential nutrients.</p><p>Apples can be canned, frozen and dried, it can also be processed into jam, vinegar, juice or alcohol. Some varieties of apple can be stored up to a year, other varieties (like granny smith and fuji) have 3x the storage life of other kinds.</p>", 1); +Ingredient apple = create_ingredient("apple", "<p>Apples is the fruit of the apple tree (Malus domestica). Different cultivars are bred for various uses, like cooking and cider production. Apples are low in essential nutrients.</p><p>Apples can be canned, frozen and dried, it can also be processed into jam, vinegar, juice or alcohol. Some varieties of apple can be stored up to a year, other varieties (like granny smith and fuji) have 3x the storage life of other kinds.</p>", 0); Ingredient lemon = create_ingredient("lemon", "<p>Lemons are a citrus fruit with a distinctive sour taste. They are a rich source of <b>vitamin C</b>. Lemon is sometimes used as a short-term preservative on foods (apples, avocados, bananas) that brown or oxidize after being sliced.</p>", 0); @@ -235,7 +237,7 @@ Ingredient pomegranate_juice = create_child_ingredient(&pomegranate, "pomegranat Ingredient mango = create_ingredient("mango", "<p>Mangoes are stone fruits produced by many species of tropical trees of the genus <b>Mangifera</b>. They vary in size, taste, shape and color (pale yellow, gold and orange). Mangoes are generally sweet, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.</p><p>Unripe mangoes can be made into pickles, or used in chutneys, side dishes or eaten with salt & chili. Ripe mangoes can be eaten raw, baked into cakes, made into preserves, pureed etc. The skin of unripe mango has the potential to cause contact dermatitis of the lips, gums, or tongue in susceptible people. Mangoes that are still firm will continue to ripen if stored at room temperature. Once fully ripe, they can be stored in the refrigerator for about 5 days.</p>", 0); -Ingredient persimmon = create_ingredient("persimmon", "<p>The persimmon (or <b>kaki</b>) is the fruit of many species of trees in the genus <b>Diospyros</b>. Colors range from light yellow-orange to dark red-orange. They very in size and shape, some varieties can be spherical, acorn or pumpkin-shaped. Persimmons are sweet in taste, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.</p><p>Some varieties are edible in the crisp, firm state (like an apple) but it has its best flavor when allowed to rest and soften slightly after harvest. Some varieties, like <a href='hachiya_persimmon.html'>hachiya persimmon</a>, should not be eaten when unripe.</p>", 0); +Ingredient persimmon = create_ingredient("persimmon", "<p>The persimmon (or <b>kaki</b>) is the fruit of many species of trees in the genus <b>Diospyros</b>. Colors range from light yellow-orange to dark red-orange. They very in size and shape, some varieties can be spherical, acorn or pumpkin-shaped. Persimmons are sweet in taste, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.</p><p>Some varieties are edible in the crisp, firm state (like an apple) but it has its best flavor when allowed to rest and soften slightly after harvest. Some varieties, like <a href='hachiya_persimmon.html'>hachiya persimmon</a>, should not be eaten when unripe.</p>", 1); Ingredient hachiya_persimmon = create_child_ingredient(&persimmon, "hachiya persimmon", "<p>Hachiya persimmons are acorn-shaped, it must be completely ripened before consumption. When fully ripe, it develops a sweet flavor. The pulp of the hachiya persimmon is used to make sherbets, puddings, cakes, jams and purees.</p><p>When the fruit is fully ripe, the skin turns a deep orange color. Another indicator of ripeness is that the fruit becomes soft like a water balloon. The consumption of unripened persimmons can cause <a href='http://www.persimmonpudding.com/bezoars.html' target='_blank'>phytobezoars</a> to form in the body.</p>", 0); @@ -249,7 +251,7 @@ Ingredient apricot_jam = create_ingredient("apricot jam", "<p>Apricot jam is mad Ingredient coconut = create_ingredient("coconut", "<p>Coconuts stem from the coconut tree, or <b>Cocos nucifera</b>. Coconuts are known for their versatility of uses, ranging from food to cosmetics. The water in young coconuts is very high in electrolytes. They are a good source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.</p><p>They are ideal for making deserts, and are used in a variety of dishes like <a href='hop_ice_cream.html'>ice cream</a>, beverages, frostings on cakes, smoothies, curry sauces etc. Whole coconuts will keep at room temperature for two weeks. For longer storage, refrigerate.</p>", 0); -Ingredient ao_nori = create_child_ingredient(&seaweed, "ao nori", "<p>Aonori <b>青海苔</b>, or green laver, is a type of edible green seaweed which includes species from the genus <b>Monostroma</b> and <b>Ulva</b>. It is referred to as aosa <b>アオサ</b> in some parts of Japan. The color of the aonori is intense, beautiful green. It has a distinctive fragrant green flavor. This type of seaweed is rich in <b>calcium</b> and is a moderate source of <b>iodine</b>.</p><p>Aonori is sold dried, and is used in soups and tempura. It is also sprinkled atop a variety of Japanese dishes like yakisoba and <a href='okonomiyaki.html'>okonomiyaki</a>.</p>", 0); +Ingredient ao_nori = create_child_ingredient(&seaweed, "ao nori", "<p>Aonori <b>青海苔</b>, or green laver, is a type of edible green seaweed which includes species from the genus <b>Monostroma</b> and <b>Ulva</b>. It is referred to as aosa <b>アオサ</b> in some parts of Japan. The color of the aonori is intense, beautiful green. It has a distinctive fragrant green flavor. This type of seaweed is rich in <b>calcium</b> and is a moderate source of <b>iodine</b>.</p><p>Aonori is sold dried, and is used in soups and tempura. It is also sprinkled atop a variety of Japanese dishes like yakisoba and <a href='okonomiyaki.html'>okonomiyaki</a>.</p>", 1); Ingredient kanten_powder = create_child_ingredient(&seaweed, "kanten powder", "<p>Kanten is a seaweed-based gelling agent derived from tengusa <b>テングサ</b>, a specific type of red seaweed. It is semi-translucent, and firm when it solidifies. Kanten is 80 percent fiber, and has no odor or taste.</p><p>It is used to make Japanese confectionery, and unlike gelatin kanten-based confections don't dissolve at room temperature. Kanten is often confused with agar agar. Both are seaweed-based, but they come from different algea. Kanten can be swapped 1:1 with agar agar in a recipe, although the resulting texture will not be the same. Kanten produces a firmer texture than agar.</p>", 0); @@ -259,7 +261,7 @@ Ingredient ground_turmeric = create_child_ingredient(&turmeric_root, "ground tur Ingredient cinnamon = create_ingredient("cinnamon", "<p>Cinnamon is an aromatic spice from the inner bark of many species of tree from the genus <b>Cinnamomum</b>. It's a flavouring additive used in both sweet and savoury dishes. It's sold in the form of quills or powdered. Cinnamon is a rich source of <b>calcium</b> and <b>iron</b>.</p>", 0); -Ingredient rosemary = create_ingredient("rosemary", "<p>Rosemary, or <b>Salvia rosmarinus</b>, is a fragrant evergreen herb with needle-like leaves and white, pink, purple of blue flowers. It's leaves are used to flavor a variety of foods. It's a source of <b>vitamin A</b> and <b>calcium</b>.</p><p>Rosemary is very potent, and should be used sparingly. A good technique to remove the leaves, is to hold the stem at the top and to run your fingers along the stem backwards. To keep cuttings of rosemary fresh, wrap in a damp towel. Dried rosemary keeps up to 6 months if stored in an airtight container.</p>", 1); +Ingredient rosemary = create_ingredient("rosemary", "<p>Rosemary, or <b>Salvia rosmarinus</b>, is a fragrant evergreen herb with needle-like leaves and white, pink, purple of blue flowers. It's leaves are used to flavor a variety of foods. It's a source of <b>vitamin A</b> and <b>calcium</b>.</p><p>Rosemary is very potent, and should be used sparingly. A good technique to remove the leaves, is to hold the stem at the top and to run your fingers along the stem backwards. To keep cuttings of rosemary fresh, wrap in a damp towel. Dried rosemary keeps up to 6 months if stored in an airtight container.</p>", 0); Ingredient basil = create_ingredient("basil", "<p>Basil, or <b>Ocimum basilicum</b> is an aromatic plant, with a wide range of fragrances (depending on the variety). The leaves may taste like anise, with a strong smell. The most common type is sweet basil, but there is also thai basil, lemon basil and holy basil.</p><p>In cooking, add it at the last moment, as cooking quickly destroys the flavor. Fresh basil can be used whole, chopped, made into a paste or dried. Basil will keep if dry and refrigerated, but should be used up within a week. When soaked in water, the seeds of several basil varieties become gelatinous.</p>", 0); @@ -283,7 +285,7 @@ Ingredient cocoa_powder = create_child_ingredient(&cocoa_beans, "cocoa powder", Ingredient chili_peppers = create_ingredient("chili peppers", "<p>Chili peppers, from Nahuatl <b>chīlli</b>, is the fruit of plants from the genus <b>Capsicum</b>. They're used in dishes to add heat or spice. There are many varieties of chili peppers, ranging in shape and color from white, yellow, red or purple to black.</p><p>The 5 domesticated species are <b>Capsicum annuum</b>(bell peppers, cayenne etc), <b>Capsicum frutescens</b> (tabasco, thai etc), <b>Capsicum chinense</b> (habanero, naga etc), <b>Capsicum pubescens</b> (rocoto) and <b>Capsicum babbactum</b> (aji). The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin. The quantity of capsaicin varies by variety, and on growing conditions. The intensity of the \"heat\" of chili peppers is commonly reported in <a href='https://web.archive.org/web/20100823044606/http://www.tabasco.com/info_booth/faq/scoville_how.cfm' target='_blank'>Scoville heat units</a> (SHU).</p>", 0); -Ingredient jalapeno_peppers = create_child_ingredient(&jalapeno_peppers, "jalapeno peppers", "<p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p>", 1); +Ingredient jalapeno_peppers = create_child_ingredient(&jalapeno_peppers, "jalapeno peppers", "<p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p>", 0); Ingredient cayenne_pepper = create_child_ingredient(&chili_peppers, "cayenne pepper", "<p>Cayenne pepper is a type of <b>Capsicum annuum</b>, a moderately hot chili pepper.</p>", 0); @@ -301,6 +303,8 @@ Ingredient nutmeg = create_ingredient("nutmeg", "<p>Nutmeg is the seed or ground Ingredient thyme = create_ingredient("thyme", "<p>Thyme is an aromatic herb and member of the genus <b>Thymus</b>. The most cultivated species is <b>Thymus vulgaris</b>. It is sold both fresh and dried. Thyme is used to make za'atar and herbes de Provence. Its delivers layers of woodsy, savory and mint flavors.</p><p>Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Thyme keeps its flavour better when dried than other herbs. The fresh form is more flavourful, but also less convenient, storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen (see <a href='https://www.stilltasty.com/fooditems/index/18499' target='_blank'>ref</a>)</p>", 0); +Ingredient zaatar = create_ingredient("zaatar", "<p>The name za'atar alone most properly applies to Origanum syriacum, an aromatic perennial herb in the mint family. Za'atar as a prepared mixture is traditionally made with ground origanum syriacum mixed with roasted sesame seeds, and salt, though other spices such as sumac berries might also be added. In areas where origanum syriacum is not readily available, thyme, oregano, marjoram, or some combination thereof is used instead.</p>", 1); + Ingredient poppy_seeds = create_ingredient("poppy seeds", "<p>Poppy seeds are oilseeds that come from the <b>Papaver somniferum</b> which also produces <a href='https://en.wikipedia.org/wiki/Opium' target='_blank'>Opium</a>. Compared to the seed pod and straw, the seeds contain very low levels of opiates. Since poppy seeds are relatively expensive, they are sometimes mixed with the seeds of <b>Amaranthus paniculatus</b>, which closely resemble poppy seeds. Poppy seeds are a source of <b>calcium</b>, <b>iron</b> and <b>zinc</b>.</p><p>The seeds are used whole or ground into meal, to be used in pastry and bread or to make poppyseed oil. It is also used to make poppy seed pasta, a sweet filling. The poppy seed harvest can be a by-product of cultivation of Papaver somniferum for <b>opium</b>, poppy straw, or both opium and poppy straw.</p>", 0); Ingredient paprika = create_child_ingredient(&chili_peppers, "paprika", "<p>Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the <a href='Capsicum_annuum.html'>Capsicum annuum</a>. The most common variety is <b>tomato pepper</b>, although sometimes both chili peppers and <a href='cayenne_peppers.html'>cayenne peppers</a> are added. Paprika is a source of <b>vitamin A</b>.</p><p>Paprika can range from mild to hot. Sweet paprika is mostly composed of the pericarp (outer skin), with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas (where the seeds are attached to the top of the fruit), and calyces (part of stem that connects to top of the chili pepper). Store paprika in an airtight container in a cool, dark place for no more than six months.</p>", 0); @@ -323,7 +327,7 @@ Ingredient dijon_mustard = create_child_ingredient(&mustard_seeds, "dijon mustar Ingredient black_pepper = create_ingredient("black pepper", "<p>Black pepper, or <b>Piper nigrum</b>, is cultivated for its fruit known as a peppercorn. Peppercorn is dried and used a spice and seasoning. It is ubiquitous in the modern world as a seasoning, and is often paired with salt. There is white peppercorn (sarawak and muntok), black peppercorn (malabar and tellicherry), pink peppercorn and green peppercorn.</p><p>White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. Green pepper, like black pepper, is made from unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as with sulphur dioxide, canning, or freeze-drying. Pink peppercorns are the fruits of the Peruvian pepper tree <b>Schinus molle</b>, or its relative, the Brazilian pepper tree, <b>Schinus terebinthifolius</b>.</p>", 0); -Ingredient shichimi_togarashi = create_ingredient("shichimi togarashi", "<p>Shichi-mi tōgarashi <b>七味唐辛子</b>, or <b>seven-flavor chili pepper</b>, is a common Japanese spice mixture containing seven ingredients: chili pepper, ground sanshou, roasted orange peel, <a href='black_sesame_seeds.html'>black sesame seeds</a>, <a href='white_sesame_seeds.html'>white sesame seeds</a>, <a href='shelled_hemp_seeds.html'>hemp seed</a>, ground ginger, <a href='aonori.html'>aonori</a> and <a href='poppy_seeds.html'>poppy seeds</a>.</p>", 0); +Ingredient shichimi_togarashi = create_ingredient("shichimi togarashi", "<p>Shichi-mi tōgarashi <b>七味唐辛子</b>, or <b>seven-flavor chili pepper</b>, is a common Japanese spice mixture containing seven ingredients: chili pepper, ground sanshou, roasted orange peel, <a href='black_sesame_seeds.html'>black sesame seeds</a>, <a href='white_sesame_seeds.html'>white sesame seeds</a>, <a href='shelled_hemp_seeds.html'>hemp seed</a>, ground ginger, <a href='aonori.html'>aonori</a> and <a href='poppy_seeds.html'>poppy seeds</a>.</p>", 1); Ingredient gochujang = create_ingredient("gochujang", "<p>Traditionally, gochujang was fermented outdoors in large earthen pots.</p>", 0); @@ -361,7 +365,7 @@ Ingredient buckwheat_flour = create_child_ingredient(&buckwheat_groats, "buckwhe Ingredient einkorn_wheat_flour = create_child_ingredient(&flour, "einkorn wheat flour", "<p>Einkorn wheat, or <b>Triticum monococcum</b>, was one of the first plants to be domesticated and cultivated. It is low-yielding, but thrives on poor, dry soil and fares better than other wheat in the same situations. Einkorn has more protein than modern red wheats, and is more nutritious. It is a good source of <b>protein</b> and <b>iron</b>.</p><p>Because Einkorn wheat doesn't have much gluten, it won't rise as well as other wheats, but can be used in a variety of recipes like cookies, chips, pasta, crusts and salads. Two popular brands include Jovial Foods (Italy) and <a href='https://www.daybreakmill.com/' target='_blank'>Daybreak Mill</a> (Canadian).</p>", 0); -Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "<p>Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. </p><p>It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)</p><p>Weight: 1 cup | 3 1/2 oz | 99 g</p>", 1); +Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "<p>Spelt flour, or <b>Triticum spelta</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. </p><p>It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)</p><p>Weight: 1 cup | 3 1/2 oz | 99 g</p>", 1); Ingredient starter = create_child_ingredient(&flour, "starter", "<p>Sourdough bread has been arounds for a long time. People are still making it today, even with the existence of baker's yeast.</p><p>The fermentation required to prepare it improves the flavor of the dough, and makes it easier for the body to absorb the dietary minerals present in the grains.</p><p>Making sourdough bread begins with a sourdough starter. The starter is a fermenting mixture of flour and water containing microorganisms which include wild yeast and lactobacilli. The yeast produces carbon dioxide which leavens the dough, and the lactobacilli produce lactic acid which contribute flavor. The process is simple, it requires more waiting than active cooking time.</p><p>To find out how to make sourdough starter, see these <a href='sourdough_starter.html'>instructions</a>.</p><p>On the illustration, is the word テキ (teki) in Japanese Katakana, which is the name of our own sourdough starter.</p>", 0); @@ -409,7 +413,7 @@ Ingredient white_miso = create_child_ingredient(&miso, "white miso", "<p>White m Ingredient tofu = create_ingredient("tofu", "<p>Tofu is prepared by coagulating <a href='soy_milk.html'>soy milk</a> and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of <b>protein</b>, <b>iron</b> and <b>calcium</b> (if the tofu was calcium-set).</p><p>Tofu is set using a variety of coagulants, like <b>gypsum (calcium sulfate)</b>, which produces tofu that is tender but brittle in texture, and <b>chloride-type nigari salts (magnesium chloride and calcium chloride)</b>, which produces tofu with a smooth and tender texture.</p><p>There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>stinky tofu</a>, <a href='https://en.wikipedia.org/wiki/Pickled_tofu' target='_blank'>pickled tofu</a>) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).</p>", 0); -Ingredient soft_tofu = create_child_ingredient(&tofu, "soft tofu", "<p>Soft tofu (嫩豆腐 or silken tofu), as its name suggests, is a softer version of tofu. It is undrained, unpressed and has a high moisture content. Its moisture content should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.</p>", 1); +Ingredient soft_tofu = create_child_ingredient(&tofu, "soft tofu", "<p>Soft tofu (嫩豆腐 or silken tofu), as its name suggests, is a softer version of tofu. It is undrained, unpressed and has a high moisture content. Its moisture content should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.</p>", 0); Ingredient burmese_tofu = create_child_ingredient(&chickpeas, "burmese tofu", "<p>Burmese tofu is not made from <a href='soybeans.html'>soybeans</a>, but with besan (chickpea) flour. It's made in a way that is similar to polenta, by mixing flour with water, turmeric and salt. Burmese tofu is yellow, with a jelly texture that doesn't crumbled when cut or sliced. Burmese tofu can be fried, eaten in salads, curried etc. It is also used as an alternative to tofu for individuals who are sensitive to soy products.</p>", 0); @@ -419,7 +423,7 @@ Ingredient soy_sauce = create_ingredient("soy sauce", "<p>Soy sauce is a condime Ingredient black_beans = create_ingredient("black beans", "<p>Black beans are also known as the black turtle bean. They have a dense, and meaty texture, and are delicious in burritos, chili or in soup. Black beans are a source of protein and iron.</p><p>Pre-soaking the beans helps lower their tannin and phytate content, making it easier for our bodies to absorb other nutrients.</p>", 1); -Ingredient sriracha = create_ingredient("sriracha", "<p>Sriracha is a brand of sauce based on a traditional dipping chili sauce in Thailand. It is a bright red color, and is made with red japapeno peppers, sugar, salt, garlic, distilled vinegar, potassium sorbate (a preservative), sodium bisulfite (a food additive, to protect the color, aroma and flavor) and xanthan gum (a thickening agent and stabilizer).</p>", 1); +Ingredient sriracha = create_ingredient("sriracha", "<p>Sriracha is a brand of sauce based on a traditional dipping chili sauce in Thailand. It is a bright red color, and is made with red japapeno peppers, sugar, salt, garlic, distilled vinegar, potassium sorbate (a preservative), sodium bisulfite (a food additive, to protect the color, aroma and flavor) and xanthan gum (a thickening agent and stabilizer).</p>", 0); Ingredient mirin = create_ingredient("mirin", "<p>Mirin, or <b>味醂 or みりん</b>, is a condiment in Japanese cuisine. It's a type of rice wine but with a lower alcohol and higher sugar content than sake. The sugars form naturally during the fermentation process, and are not added. There are 3 types: Hon mirin (true mirin), which contains about 14% alcohol, second is Shio mirin which has less alcohol (lower than 1.5%) and third is Shin mirin, which has less than 1% alcohol while retaining the same flavor. It has a strong flavor.</p><p>A small amount of mirin can be used instead of sugar and soy sauce.</p>", 0); @@ -429,7 +433,9 @@ Ingredient bamboo_charcoal_powder = create_ingredient("bamboo charcoal powder", Ingredient cornstarch = create_ingredient("cornstarch", "<p>Cornstarch is derived from corn (maize), it is obtained from the endosperm of the kernel. Cornstarch is used as a translucent thickener and anti-caking agent.</p><p>Cornstarch is sometimes used to fry foods, a thin outer layer of starch increases oil absorption and adds crispiness.</p><p>Weight: 1/4 cup | 1 oz | 28 g</p>", 0); -Ingredient active_dry_yeast = create_ingredient("active dry yeast", "<p>Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.</p><p>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.</p>", 0); +Ingredient active_dry_yeast = create_ingredient("active dry yeast", "<p>Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.</p><p>Active dry yeast is sold in granulated form, it needs to be dissolved in warm water with sugar before use. Yeast converts sugars into carbon dioxide, which in turn causes the dough to expand as the gas forms bubbles. When exposed to water or air, active dry yeast becomes perishable. Store leftover yeast in an airtight container and keep in a cool space for up to three months.</p>", 0); + +Ingredient instant_yeast = create_ingredient("instant yeast", "<p>Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.</p><p>Instant yeast is sold in a very small granulated form, when baking it's possible to add it right into dry ingredients (no need to proof it like active dry yeast). Instant yeast absorbs water quickly, and releases more carbon dioxide which causes baked goods to rise faster and better.</p>", 0); Ingredient baking_soda = create_ingredient("baking soda", "<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.</p><p> 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>).</p><p>To test if your baking soda is still active, add 4 g (1 tsp) to about 250ml (1 cup) of hot water. If it is still fresh, it will start bubbling quite a bit. If it does not bubble, throw it out and get a new container.</p>", 0); @@ -445,11 +451,11 @@ Ingredient japanese_rice_vinegar = create_ingredient("japanese rice vinegar", "< Ingredient balsamic_vinegar = create_ingredient("balsamic vinegar", "<p>Balsamic vinegar, or <b>aceto balsamico</b> is a dark, concentrated, flavoured vinegar from Italy. It is made wholly, or in part from grape must. True balsamic vinegar is rich with a complex flavor that is both sweet and sour. The name \"aceto balsamico\" isn't regulated, but there are 3 in existence that are: Aceto Balsamic Tradizionale di Modena, Aceto Balsamico Tradizionale di Reggio Emilia and Aceto Balsamico di Modena.</p><p>The two traditional varieties are made from a reduction of pressed Trebbiano and Lambrusco grapes that are aged for many years in wooden barrels (for a minimum of 12yrs), produced exclusively in the province of Modena or the Emilia region around it. Aceto Balsamico di Modena is also made from grape must, but it is blended with wine vinegar, and imitates the traditional product.</p>", 0); -Ingredient apple_cider_vinegar = create_ingredient("apple cider vinegar", "<p>Apple cider vinegar is made from fermented apple juice, it is used for food preservation, marinades, vinaigrettes salad dressings. It has a sour taste, and can be used to make homemade cleaning products.</p><p>ACV is made from crushing apples and extracting the juice, bacteria and yeast are then aded to kickstart the fermentation process which converts the sugars into alcohol. There is a second fermentation, which then turns the alcohol into vinegar by acetic acid-forming bacteria. It can be used as a leavening agent in recipes, when mixed with baking soda, creating a chemical reaction which produces carbon dioxide which helps lift the batter.</p>", 1); +Ingredient apple_cider_vinegar = create_ingredient("apple cider vinegar", "<p>Apple cider vinegar is made from fermented apple juice, it is used for food preservation, marinades, vinaigrettes salad dressings. It has a sour taste, and can be used to make homemade cleaning products.</p><p>ACV is made from crushing apples and extracting the juice, bacteria and yeast are then aded to kickstart the fermentation process which converts the sugars into alcohol. There is a second fermentation, which then turns the alcohol into vinegar by acetic acid-forming bacteria. It can be used as a leavening agent in recipes, when mixed with baking soda, creating a chemical reaction which produces carbon dioxide which helps lift the batter.</p>", 0); Ingredient matcha_powder = create_ingredient("matcha powder", "<p>Matcha is finely ground powder of specialty grown green tea leaves. There are different grades of matcha, used for different purposes. There is <b>ceremonial grade</b>, <b>premium grade</b> and <b>culinary grade</b>. In recipes, it is used in desserts and drinks, it adds both bitterness and color to a dish and pairs well with sweet.</p>", 0); -Ingredient houjicha = create_ingredient("houjicha", "<p>Houjicha is roasted Japanese green tea. It is roasted in a porcelain pot over charcoal, instead of being steamed like most Japanese teas. The leaves turn from green to brown, and develop a nutty, caramel-like flavor. Houjicha is lower in caffeine than green tea, because of the roasting process. Because of this, it is popular tea to serve in evenings after meals.</p>", 0); +Ingredient houjicha = create_ingredient("houjicha", "<p>Houjicha is roasted Japanese green tea. It is roasted in a porcelain pot over charcoal, instead of being steamed like most Japanese teas. The leaves turn from green to brown, and develop a nutty, caramel-like flavor. Houjicha is lower in caffeine than green tea, because of the roasting process. Because of this, it is popular tea to serve in evenings after meals.</p>", 1); Ingredient red_wine = create_ingredient("red wine", "<p>Wine is made from fermented grapes, with different varieties of grapes and strains of yeast produced different styles of wine. There are many wine variants, like <b>red wine</b>, <b>white wine</b>, <b>rosé wine</b>. <b>fruit wines</b>, <b>honey wines</b> and <b>starch-based wines</b>. Different concentrations of alcohol in the human body have different effects on a person.</p><p>Wine is often served with dinner, paired with specific dishes for enhanced flavors. There are sweet wines, to accompany desserts. Wine is also cooked as a flavor agent in dishes, like in stocks or when braising. The acidity of wine lends balance to rich savory or sweet dishes.</p>", 0); @@ -469,7 +475,7 @@ Ingredient fresh_dill = create_ingredient("fresh dill", "<p>Dill is an herb, a w Ingredient coconut_milk = create_child_ingredient(&coconut, "coconut milk", "<p>Coconut milk is extracted from the grated pulp of mature coconuts. The rich taste of the milk is due to its high oil content. This high-fat milk is a perfect base for <a href='hop_ice_cream.html'>ice cream</a>. There are many varieties, differentiated on fat content: coconut cream (up to 50 percent fat), coconut milk (20 percent fat) and coconut skim milk (least fat). The terminology is not always described like this in products sold in western countries. Traditionally, coconut milk is made from grating the white inner flesh of mature coconuts and mixing the shredded pulp with a bit of hot water to suspend the fat in the pulp. The grating process was often done by hand.</p>", 0); -Ingredient soy_milk = create_child_ingredient(&soy_beans, "soy milk", "<p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p>", 1); +Ingredient soy_milk = create_child_ingredient(&soy_beans, "soy milk", "<p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p>", 0); Ingredient baguette = create_ingredient("baguette", "<p>Originating in France, baguettes are made from basic lean dough. It is recognizable by its length and crisp crust. The supposed history of baguettes is an interesting one. A law in the 1920's was put in place to keep bakers from working before 4 am, this didn't give them time to make proper rounded loaves. Making slender baguettes was a simple solution to this problem since they bake more rapidly.</p>", 0); @@ -507,7 +513,7 @@ Ingredient salt = create_ingredient("salt", "<p>Salt is present in large quantit Ingredient sea_salt = create_ingredient("sea salt", "<p>Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food. Iodine, an element essential for human health, is present only in small amounts in sea salt.</p>", 0); -Ingredient nigari = create_ingredient("nigari", "<p>Nigari, or magnesium chloride, is a by-product from the extraction of salt from sea water. It's made by letting seawater evaporate by exposing it to sunlight and heat. There are many ways to produce it, like letting it dry in the sun, kettle-boiling and reverse osmosis.</p><p>Nigari has a bitter taste, the name comes from the Japanese word <b>Nigai</b> for bitter. The bitterness is due to the precense of magnesium sulfate.</p>", 1); +Ingredient nigari = create_ingredient("nigari", "<p>Nigari, or magnesium chloride, is a by-product from the extraction of salt from sea water. It's made by letting seawater evaporate by exposing it to sunlight and heat. There are many ways to produce it, like letting it dry in the sun, kettle-boiling and reverse osmosis.</p><p>Nigari has a bitter taste, the name comes from the Japanese word <b>Nigai</b> for bitter. The bitterness is due to the precense of magnesium sulfate.</p>", 0); Ingredient chocolate_chips = create_child_ingredient(&cocoa_beans, "chocolate chips", "<p>Chocolate chips are small chunks of chocolate, made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened.</p><p>Weight: 1 cup | 6 oz | 170 g</p>", 0); @@ -525,4 +531,4 @@ Ingredient fresh_bread = create_ingredient("fresh bread", "<p>No description yet // removed: &coconut, &tomato, &radish -Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &cardamom, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &fresh_coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &nigari, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &natural_brown_sugar, &coconut_sugar, &commercial_brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter, &chile_powder, &black_beans, &tomato_can, &parsnips, &wholegrain_macaroni, &kare_powder, &millet, &roasted_sesame_oil, &dumpling_wrapper}; +Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &cardamom, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &fresh_coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &nigari, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &natural_brown_sugar, &coconut_sugar, &commercial_brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter, &chile_powder, &black_beans, &tomato_can, &parsnips, &wholegrain_macaroni, &kare_powder, &millet, &roasted_sesame_oil, &dumpling_wrapper, &instant_yeast, &zaatar, &sun_dried_tomatoes};diff --git a/src/recipes.c b/src/recipes.c@@ -1,110 +1,3 @@ -// pancakes -Recipe whole_wheat_pancakes = create_recipe("whole wheat pancakes", basic, "4-5 pancakes", 20240122, 20); -set_description(&whole_wheat_pancakes, "<p>We like to prepare pancakes aboard Pino, especially when we run out of bread for our morning peanut butter toast ritual. Like bread and cookies, there are several key rules to making good pancakes. In the following notes we have tried to outline these rules as clearly and as thoroughly possible.</p><p><b>Baking powder</b>. If you want to double the recipe, keep in mind that the baking powder to flour ratio is 5-6.25 g (1 tsp to 1 1/4 tsp) baking powder for every 125 g (1 cup) of flour. The leavening power of baking powder can weaken overtime. To test that the baking powder is still good, drop a teaspoonful into a cup of hot water, if bubbles are visible right away it's still good, if not, replace the baking powder.</p><p><b>Wheat Berries</b>. We have a grain mill onboard and grind our own red wheat berries to make flour. Freshly-ground flour tastes better, fresher. If you buy whole wheat flour from the store keep in mind that it will oxidize quicker than white flour because whole wheat flours still have the bran and germ.<p><b>All-purpose flour</b>. If you're not comfortable using whole wheat flours, it's possible to use all-purpose flour but when mixing in the liquids be careful not to overmix. Mixing helps develop elastic gluten to help pancakes rise, but when baking soda or baking powder is used for leavening, overmixing makes the gluten so thick that air bubbles can't expand, resulting in a tough chewy pancake. If you are new to using whole wheat flour work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.</p><p><img src='../media/recipes/whole_wheat_pancakes2.jpg'/> The above photo shows pancakes made with 50% all-purpose flour and 50% whole wheat. </p><p><b>Orange juice</b>. For those not used to the taste of whole wheat, replace 30-45ml (2-3 tbsp) of the liquid in the recipe with orange juice. The citrus helps to temper the flavor of whole wheat (a recommendation by P.J. Hamel of King Arthur Flour).</p><p><b>Vanilla extract</b>. While optional, vanilla extract can lend a good flavor to pancakes, see <a href='https://www.kingarthurbaking.com/blog/2019/06/25/how-to-make-vanilla-extract'>how to make your own</a>.</p><p><b>Baking powder & baking soda</b>. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening[<a href='https://joyofbaking.com/printpages/bakingsodaprint.html' target='_blank'>Source</a>].</p><p><b>Sourdough pancakes?</b> Mix the following ingredients and let rest overnight: 240 g (1 cup) unfed <a href='sourdough_starter.html'>sourdough starter</a>, 224 g (1 cup) buttermilk(1 cup soy milk plus a curdling agent, like vinegar or lemon juice), 120 g (1 cup) whole wheat flour and 13 g (1 tbsp) sweetener. The next day before cooking the batter, add 2.5 ml (1 tsp) of vanilla extract, 3 g (1/2 tsp) salt and 6 g (1 tsp) baking soda. It's possible to use sourdough discard to make pancakes (no need to let it rest overnight), but be sure to add baking powder and baking soda to help it rise, the discard won't provide much leavening but helps to use it up while providing flavor.</p>"); -RecipePart whole_wheat_pancakes_pancakes = create_part("pancakes"); -add_instruction(&whole_wheat_pancakes_pancakes, "Mix <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>(or lemon juice) with <i>250 ml (1 cup)</i> of <a href='soy_milk.html'>soy milk</a>, let it sit for <u>5-10 minutes</u> until it curdles. This is the buttermilk that will interact with the baking powder and baking soda to help leaven the pancakes. Once the 5-10 minutes are up, spoon in <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); -add_instruction(&whole_wheat_pancakes_pancakes, "In a bowl, mix <i>125 g (1 cup)</i> of <a href='whole_grain_flour.html'>whole wheat flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>3 g (1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>."); -add_instruction(&whole_wheat_pancakes_pancakes, "Stir the buttermilk into the dry ingredients until blended. Don't worry about overmixing, the bran in whole wheat flour cuts the gluten strands which allows baked goods to expand even if overmixed (the same is not true for all-purpose flour, see above notes). Let the mixture sit for <u>5-10 minutes</u> to allow the whole wheat flour to absorb some of the moisture in the batter, making for softer pancakes."); -add_instruction(&whole_wheat_pancakes_pancakes, "Bring a pan to medium-high heat. Only add batter to a hot pan. To know that the pan is hot enough, sprinkle it with a few drops of water. If the droplets skitter around, it's ready (it can take longer for a cast-iron pan to heat up, if you don't wait long enough the first pancake may stick). Add a drizzle of neutral vegetable oil (or vegan butter), and pour about <i>45 ml (3 tbsp)</i> of batter into the pan. Use 60 ml (1/4 cup) to make 4 pancakes, 45 ml makes 5."); -add_instruction(&whole_wheat_pancakes_pancakes, "Cook until bubbles form at the surface and that edges are dry (<u>2-4 minutes</u>)."); -add_instruction(&whole_wheat_pancakes_pancakes, "Flip the pancakes and cook it until golden for approximately <u>2 minutes</u>. Repeat the process for the rest of the batter, adding extra oil as needed between pancakes. Divide onto two plates, serve with maple syrup."); -add_serving(&whole_wheat_pancakes_pancakes, &whole_wheat_flour, "125 g"); -add_serving(&whole_wheat_pancakes_pancakes, &baking_powder, "3 g"); -add_serving(&whole_wheat_pancakes_pancakes, &baking_soda, "1.25 g"); -add_serving(&whole_wheat_pancakes_pancakes, &salt, "1.25 g"); -add_serving(&whole_wheat_pancakes_pancakes, &soy_milk, "250 ml"); -add_serving(&whole_wheat_pancakes_pancakes, &vanilla_extract, "5 ml"); -add_serving(&whole_wheat_pancakes_pancakes, &apple_cider_vinegar, "5 ml"); -add_serving(&whole_wheat_pancakes_pancakes, &canola_oil, "5-15 ml"); -add_serving(&whole_wheat_pancakes_pancakes, &maple_syrup, "to taste"); -add_part(&whole_wheat_pancakes, &whole_wheat_pancakes_pancakes); - -// millet dumplings -Recipe millet_dumplings = create_recipe("Millet dumplings", maindish, "72 dumplings", 20231225, 120); -set_description(&millet_dumplings, "<p>When we visit our parents out east during the holiday season, we like to prepare millet tourtières(millet pot pies). It is a recipe we like but that we can't prepare aboard Pino because we don't have a working oven (no way to bake the tourtière). This year, we got the idea of making Japanese-style dumplings(gyoza) but with the pot pie filling we use for tourtière. We can prepare this meal on the stovetop and it tastes amazing!</p><p>For this recipe we used pre-made dumpling wrappers, but it's possible to make the wrappers yourself: see our <a href='gyoza_wrappers.html'>gyoza wrappers recipe</a>.</p><p>The tourtière filling was based on a recipe by <a href='https://www.lacuisinedejeanphilippe.com/recipe/tourtiere-de-millet-2/' target='_blank'>Jean-Philippe</a>. A tourtière recipe that we love and make every year.</p><p><b>Cutting food small</b>. An important note for this recipe is that all vegetables need to be cut very small so they fit inside a wrapper, if cut too big you'll end up with a bunch of lumpy dumplings, or dumplings that won't close. We minced the potatoes, carrots and onions for this reason (it also means they cook down faster!).</p><p><b>Dipping sauce</b>. Typically, in Quebec, millet tourtière is served with ketchup, but we decided to make a traditional gyoza dip instead and added a hint of tomato.</p><p><b>Millet</b>. Note that I used hulled millet in this recipe, toasting the grains before boiling then enhances their flavor and makes for better texture. Millet requires a water to grain ratio of 2:1. In this recipe the millet is cooked with less liquid because it will absorb more when it is cooked again in later steps.</p>"); -RecipePart millet_dumplings_filling = create_part("filling"); -add_instruction(&millet_dumplings_filling,"Bring a pot to medium-high heat, when hot add <i>10 ml (2 tsp)</i> of <a href='a href='olive_oil.html'>olive oil</a>, along with <i>190 g (1 cup)</i> of <a href='millet.html'>dry hulled millet</a>. Toast the grains for <u>5 minutes</u> while stirring (this enhances their flavor). Add <i>375 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). When water begins to boil, cover pot with a lid, lower the heat and simmer for <u>25 minutes</u>."); -add_instruction(&millet_dumplings_filling,"Remove the pot from heat, let it rest with the lid on for an additional <u>10 minutes</u>. Stir in <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a>, put the lid back on and set aside for later."); -add_instruction(&millet_dumplings_filling,"Cover the bottom of another pot with water, bring up to medium-high heat. When water is boiling, add the finely minced potatoes and the minced carrots. Cook for <u>5 minutes</u>. Drain, and set aside for later."); -add_instruction(&millet_dumplings_filling,"Heat a large skillet to medium-high heat, add a splash of <a href='olive_oil.html'>olive oil</a> and the <i>2 small</i> <a href='yellow_onion.html'>minced yellow onions</a>. Cook for <u>5 minutes</u>, then add the potatoes, carrots and <i>115 g (2 cups)</i> of <a href='crimini.html'>minced crimini mushrooms</a> and cook for another <u>10 minutes</u>. If the mixture appears too dry, add a bit of water."); -add_instruction(&millet_dumplings_filling,"Add <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>, <i>3 cloves</i> of <a href='garlic_cloves'>minced garlic</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>sugar</a>(or maple syrup), <i>1.25 g (a pinch)</i> of <a href='cinnamon.html'>cinnamon</a> and <i>125 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). Mix well, cover with a lid, lower heat to low-medium and cook for <u>10 minutes</u>."); -add_instruction(&millet_dumplings_filling,"Remove the skillet from heat, add the cooked millet and season the mixture with salt and black pepper. Mix well. Let it cool completely, it is a good idea to prepare this in advance and to leave it to rest in a cool place for a few hours. Note that we made 72 dumplings with this filling, and we still had a bit left-over (not enough for another 36, though). <p><img src='../media/recipes/millet_dumplings_2.jpg'/></p>"); -add_serving(&millet_dumplings_filling, &olive_oil, "10 ml"); -add_serving(&millet_dumplings_filling, &millet, "190 g, hulled variety"); -add_serving(&millet_dumplings_filling, &vegetable_bouillon, "375 ml"); -add_serving(&millet_dumplings_filling, &soy_milk, "125 ml"); -add_serving(&millet_dumplings_filling, &potatoes, "3 medium, minced"); -add_serving(&millet_dumplings_filling, &carrots, "2, minced"); -add_serving(&millet_dumplings_filling, &yellow_onion, "2 small, minced"); -add_serving(&millet_dumplings_filling, &crimini, "115 g, minced"); -add_serving(&millet_dumplings_filling, &soy_sauce, "45 ml"); -add_serving(&millet_dumplings_filling, &tomato_paste, "15 g"); -add_serving(&millet_dumplings_filling, &garlic, "3 cloves, minced"); -add_serving(&millet_dumplings_filling, &natural_brown_sugar, "15 g"); -add_serving(&millet_dumplings_filling, &cinnamon, "1.25 g"); -add_serving(&millet_dumplings_filling, &nutritional_yeast, "20 g"); -add_serving(&millet_dumplings_filling, &vegetable_bouillon, "125 ml"); -add_part(&millet_dumplings, &millet_dumplings_filling); -RecipePart millet_dumplings_assembly = create_part("assembly"); -add_instruction(&millet_dumplings_assembly, "Take 1 dumpling wrapper, wet all around the edge with water using your fingers (keep a bowl of water close to dip your fingers in). <p><img src='../media/recipes/millet_dumplings_3.jpg'/></p>"); -add_instruction(&millet_dumplings_assembly, "Put a spoonful of filling in the middle."); -add_instruction(&millet_dumplings_assembly, "Fold the dumpling wrapper lengthwise over the filling while pinching the center with the left thumb and forefinger, then start making a fold every half centimeter with the wrapper side(let's call it the front) that is closest to you, leaving the back part smooth. It is possible to pleat the left side first, and then to meet in the middle by pleating the right side afterward, but we like to pleat them all in the same direction. <p><img src='../media/recipes/millet_dumplings_4.jpg'/></p><img src='../media/recipes/millet_dumplings_5.jpg'/>"); -add_instruction(&millet_dumplings_assembly, "Make sure it is pinched tight. Repeat for the rest of the dumpling wrappers. Cover with a damp towel while you work so they don't dry up. <img src='../media/recipes/millet_dumplings_7.jpg'/>"); -add_instruction(&millet_dumplings_assembly, "Put <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> in a pan on medium heat. Using a pair of chopsticks, take a dumpling and dip the bottom(flat side) in the hot oil, moving it around, before setting it in the pan(this is to soak the bottoms in oil a bit so that they don't stick). Repeat for each dumpling until the pan is full. We can fit 11 dumplings at once (we cook our dumplings in a 19 cm/7 in cast-iron pan, you may not have to pre-dip, but we need to with our cookware, otherwise they stick), how much you can cook depends on the size of your pan. Cook until the bottom becomes golden, about <u>3 minutes</u>. <p><img src='../media/recipes/millet_dumplings_6.jpg'/></p"); -add_instruction(&millet_dumplings_assembly, "Add <i>50-60 ml (a bit less than 1/4 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam for <u>2-3 minutes</u> or until all the water has evaporated."); -add_instruction(&millet_dumplings_assembly, "Remove cover, add <i>5 ml (1 tsp)</i> of <a href='roasted_sesame_oil.html'>roasted sesame oil</a> and cook for <u>2-3 minutes</u> to crisp the bottoms up further. Transfer the cooked dumplings to a plate."); -add_instruction(&millet_dumplings_assembly, "Repeat for the rest of the dumplings."); -add_serving(&millet_dumplings_assembly, &dumpling_wrapper, "72"); -add_serving(&millet_dumplings_assembly, &sesame_oil, "60 ml, total"); -add_serving(&millet_dumplings_assembly, &water, "300 ml, total"); -add_serving(&millet_dumplings_assembly, &roasted_sesame_oil, "60 ml, total"); -add_part(&millet_dumplings, &millet_dumplings_assembly); -RecipePart millet_dumplings_dipping = create_part("dipping"); -add_instruction(&millet_dumplings_dipping,"Combine <i>45 ml (3 tbsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 ml (1 tbsp)</i> of <a href=tomato_paste.html'>tomato paste</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>. Mix well."); -add_serving(&millet_dumplings_dipping, &japanese_rice_vinegar, "45 ml"); -add_serving(&millet_dumplings_dipping, &soy_sauce, "45 ml"); -add_serving(&millet_dumplings_dipping, &tomato_paste, "15 ml"); -add_serving(&millet_dumplings_dipping, &roasted_sesame_oil, "5 ml"); -add_serving(&millet_dumplings_dipping, &chili_pepper_flakes, "5 g"); -add_part(&millet_dumplings, &millet_dumplings_dipping); - -// vegetable curry -Recipe vegetable_curry = create_recipe("Vegetable curry", maindish, "2 portions", 20231222, 30); -set_description(&vegetable_curry, "<p>This recipe is a mixture between two things, Japanese kare(カレー) a milder and more basic version of Indian-style curry, and a poutine roux—ca parait qu'on est Québécois, right?</p><p>We make both Japanese kare and poutine at home, and eventually these two recipes became one because we liked it that way. </p><p>To make your own curry powder see <a href='curry_powder.html'>this page</a>, and to make your own garam masala mix see <a href='garam_masala.html'>this page</a>.</p><p><b>Sweetener</b>. Grated apple, or pear, adds a subtly sweet tone to the dish, balancing the hot and strong spice flavors. It is possible to omit the fruit and to add a bit of sugar instead.</p><p><b>Rice</b>. We usually alternate between basmati rice and short grain white rice(sushi rice). Both work well for this recipe. Note that short grain white rice uses a water to rice ratio of 1.25:1, but preboiling rice for 5 minutes in a 4:1 water to rice ratio and then discarding the water is best for reducing potential arsenic contamination[<a href='https://www.sciencedirect.com/science/article/pii/S0048969720368728' target='_blank'>Source</a>].</p><p><b>Roux</b>. In this recipe we make a quick roux, a proper roux requires constant stirring and a longer cooking time. Keep in mind, the longer a roux is cooked the less thickening power it has, although the deeper the flavor of the roux will be (not important in this case because the roux is primarily a thickener). If you want roux with a deeper flavor, cook it for 15-20 minutes, or until it develops a dark chocolate color(keep in mind that you have to keep stirring the whole time). It's important to remember that <b>roux requires equal parts fat and flour (weight, not volume)</b>.</p><p><b>Cutting root vegetables small</b> We generally cut our root vegetables thin and small so they don't take too long to cook, it is especially important for us when relying on LPG to cook in the summer.</p><p><b>Inorganic arsenic(iAs)</b>. Rice can be a significant source of iAs, especially brown rice because it is concentrated in the outer bran layer(bran is removed in white rice). Cooking the rice in excess water, say using a 1:6 rice to water ratio, reduces iAs up to 60 percent. [<a href='https://www.sciencedirect.com/science/article/pii/S0048969720368728' target='_blank'>Source</a>]. How to cook the rice?<br><b>Method 1:</b> Boil 4 cups(1 cup of water for every cup of rice), add rice and boil for 5 minutes, discard the water, add 1 1/2 cups of fresh water back to the pot with the rice and bring to a boil, then lower to medium and cook until the water is absorbed.<br><b>Method 2:</b> Regardless of the kind of rice you are cooking, bring a pot-full of water to a boil, add the rice and cook it like pasta(15 minutes boiling time for basmati), then drain the water out.<br>Note that soaking rice is also a good way to reduce iAs, but cooking the rice in excess water is a better approach.</p>"); -RecipePart vegetable_curry_vegetables = create_part("vegetables"); -add_instruction(&vegetable_curry_vegetables,"Bring a pot to medium-high heat, add a splash of vegetable oil (olive, sesame or canola) along with <i>1 large</i> <a href='carrots.html'>carrot</a> cut into slices(approx. 1 cm thick), <i>1 small diced</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 small </i> <a href='potatoes.html'>potatoes</a> cut into cubes(approx. 1.5 cm thick). Mix and coat the vegetables with the oil for <u>1 minute</u>."); -add_instruction(&vegetable_curry_vegetables,"Cover the pot with a lid and reduce the heat to low. Let the vegetables cook for <u>10 minutes</u>. Set aside with the lid on."); -add_serving(&vegetable_curry_vegetables, &sesame_oil, "A splash"); -add_serving(&vegetable_curry_vegetables, &carrots, "1, large"); -add_serving(&vegetable_curry_vegetables, &yellow_onion, "1, small"); -add_serving(&vegetable_curry_vegetables, &potatoes, "2, small"); -add_part(&vegetable_curry, &vegetable_curry_vegetables); -RecipePart vegetable_curry_rice = create_part("rice"); -add_instruction(&vegetable_curry_rice,"Rinse <i>145 g (3/4 cup)</i> of <a href='basmati_rice.html'>white basmati rice</a> for a few minutes to get rid of the starch that makes the rice sticky. Basmati rice requires a water to rice ratio of 2:1. Feel free to use <a href='short_grain_white_rice.html'>short grain white rice</a> instead (ratio of 1:1.25 rice to water). To cook rice to maximize the reduction of inorganic arsenic, see the recipe notes above." ); -add_instruction(&vegetable_curry_rice,"Add the rice to a pot along with a bit of salt."); -add_instruction(&vegetable_curry_rice,"Pour <i>375 ml (1 1/2 cups)</i> of boiling water over the rice, then heat the pot(and its contents) at <u>medium-high heat</u>. When the water begins to boil, cover the pot with a lid, then reduce the heat to low. Cook for <u>15 min</u>. Remove from heat and let rest for another <u>5 min</u> with the lid still on. Divide cooked rice into two bowls."); -add_serving(&vegetable_curry_rice, &basmati_rice, "145 g"); -add_serving(&vegetable_curry_rice, &salt, "1.25 g"); -add_serving(&vegetable_curry_rice, &water, "375 ml"); -add_part(&vegetable_curry, &vegetable_curry_rice); -RecipePart vegetable_curry_roux = create_part("roux"); -add_instruction(&vegetable_curry_roux, "Heat a pan to medium heat. When the pan is hot, add <i>13 ml</i> of <a href='olive_oil.html'>olive oil</a>(vegan butter, or other neutral oil, like sesame, or canola)."); -add_instruction(&vegetable_curry_roux, "When oil is hot add <i>13 g</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir the flour into the butter continuously with a whisk(to better take apart clumps of flour). Reduce the heat to low and continue to stir for <u>5-7 minutes</u> to cook the flour. As the mixture heats up, the flour will mix with the fat, swell, before becoming more runny. This is our thickener."); -add_instruction(&vegetable_curry_roux, "Add <i>3 g (1 tbsp)</i> of <a href='garam_masala.html'>garam masala</a>, <i>3 g (1 tbsp)</i> of <a href='curry_powder.html'>curry powder</a> and <i>1.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>powdered cayenne pepper</a>(possible to omit, but we like a bit of kick). Mix well."); -add_instruction(&vegetable_curry_roux, "Stir in <i>375 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or <a href='water.html'>water</a>, but add 15 ml(1 tbsp) of Japanese-style soy sauce and some <a href='garlic_powder.html'>garlic powder</a> to flavor it up). Add <i>1 small grated</i> <a href='apple.html'>apple</a>(doesn't matter what variety), <i>2.5 g (1/2 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a>(see <a href='mustard_from_seed.html'>mustard from seeds recipe</a>) and <i>14 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>. Add the cooked carrots and potato mix and simmer for an additional <u>8-10 minutes</u>."); -add_instruction(&vegetable_curry_roux, "Season with salt and black pepper, serve over rice with some fermented vegetables on top (see <a href='lactofermentation.html'>lacto fermentation</a>. We like to add sauerkraut, or mild kimchi(we don't use gochugaru in ours, just chili pepper flakes)."); -add_serving(&vegetable_curry_roux, &olive_oil, "13 ml"); -add_serving(&vegetable_curry_roux, &all_purpose_flour, "20 g"); -add_serving(&vegetable_curry_roux, &garam_masala, "3 g"); -add_serving(&vegetable_curry_roux, &curry_powder, "3 g"); -add_serving(&vegetable_curry_roux, &cayenne_pepper_powder, "1.5 g"); -add_serving(&vegetable_curry_roux, &apple, "1 small, grated"); -add_serving(&vegetable_curry_roux, &water, "375 ml"); -add_serving(&vegetable_curry_roux, &dijon_mustard, "2.5 g"); -add_serving(&vegetable_curry_roux, &tomato_paste, "14 g"); -add_serving(&vegetable_curry_roux, &salt, "1.25 g"); -add_part(&vegetable_curry, &vegetable_curry_roux); - // anise bread with sweet pear sauce Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet pear sauce", sweet, "2 mini loaves", 20150514, 40); set_description(&anise_bread_with_sweet_pear_sauce, "<p>Since getting those mini silicone pans, we've been making mini everything. This time, we made some anise sweet bread topped with a sauce, and loaded with caramelized pear chunks.</p><p>My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. We are happy to report that the taste of anise pairs very well with pears.</p>"); @@ -423,7 +316,7 @@ add_part(&corn_pone, &corn_pone_mix); // quick cheese Recipe quick_cheese = create_recipe("quick cheese", basic, "2 servings", 20190609, 60); -set_description(&quick_cheese, "<p>This is a quick, nut-free cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under a few hours.</p><p><b class='head'>Substitutions</b></p><p>In this recipe we use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). You can swap it 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will soften the texture.</p><p>In this recipe, it's possible to replace 240 ml of <a href='soy_milk.html'>soy milk</a> with 240 ml of water instead, this will result in a cheese that is less creamy and less filling. We like to add <a href='ground_turmeric.html'>turmeric</a> to make it yellow, but it's totally optional.</p><p>It is also possible to the omit sunflower seeds, using mostly plant milk will still give good results. We make it this way if we forget to soak sunflower seeds. Another option, is to use soft tofu.</p>"); +set_description(&quick_cheese, "<p>This is a quick, nut-free cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under a few hours.</p><p><b class='head'>Substitutions</b></p><p>In this recipe we use <a href='kanten_powder.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). You can swap it 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will soften the texture.</p><p>In this recipe, it's possible to replace 240 ml of <a href='soy_milk.html'>soy milk</a> with 240 ml of water instead, this will result in a cheese that is less creamy and less filling. We like to add <a href='ground_turmeric.html'>turmeric</a> to make it yellow, but it's totally optional.</p><p>It is also possible to the omit sunflower seeds, using mostly plant milk will still give good results. We make it this way if we forget to soak sunflower seeds. Another option, is to use soft tofu.</p>"); RecipePart quick_cheese_cheese = create_part("cheese"); add_instruction(&quick_cheese_cheese, "Soak <i>140 g (1 cup)</i> of <a href='sunflower_seeds.html'>raw unsalted sunflower seeds</a> in water for <u>2 hours</u>, or overnight."); add_instruction(&quick_cheese_cheese, "Drain and rinse sunflower seeds, and blend with <i>240 ml (1 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a> (or water), <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>."); @@ -1051,6 +944,55 @@ add_part(&mason_jar_bread_pudding, &mason_jar_bread_pudding_bread_pudding); // add_serving(&mushroom_zucchini_pasta_sauce, &shichimi_togarashi, "5 g"); // add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_sauce); +// millet dumplings +Recipe millet_dumplings = create_recipe("Millet dumplings", maindish, "72 dumplings", 20231225, 120); +set_description(&millet_dumplings, "<p>When we visit our parents out east during the holiday season, we like to prepare millet tourtières(millet pot pies). It is a recipe we like but that we can't prepare aboard Pino because we don't have a working oven (no way to bake the tourtière). This year, we got the idea of making Japanese-style dumplings(gyoza) but with the pot pie filling we use for tourtière. We can prepare this meal on the stovetop and it tastes amazing!</p><p>For this recipe we used pre-made dumpling wrappers, but it's possible to make the wrappers yourself: see our <a href='gyoza_wrappers.html'>gyoza wrappers recipe</a>.</p><p>The tourtière filling was based on a recipe by <a href='https://www.lacuisinedejeanphilippe.com/recipe/tourtiere-de-millet-2/' target='_blank'>Jean-Philippe</a>. A tourtière recipe that we love and make every year.</p><p><b>Cutting food small</b>. An important note for this recipe is that all vegetables need to be cut very small so they fit inside a wrapper, if cut too big you'll end up with a bunch of lumpy dumplings, or dumplings that won't close. We minced the potatoes, carrots and onions for this reason (it also means they cook down faster!).</p><p><b>Dipping sauce</b>. Typically, in Quebec, millet tourtière is served with ketchup, but we decided to make a traditional gyoza dip instead and added a hint of tomato.</p><p><b>Millet</b>. Note that I used hulled millet in this recipe, toasting the grains before boiling then enhances their flavor and makes for better texture. Millet requires a water to grain ratio of 2:1. In this recipe the millet is cooked with less liquid because it will absorb more when it is cooked again in later steps.</p>"); +RecipePart millet_dumplings_filling = create_part("filling"); +add_instruction(&millet_dumplings_filling,"Bring a pot to medium-high heat, when hot add <i>10 ml (2 tsp)</i> of <a href='a href='olive_oil.html'>olive oil</a>, along with <i>190 g (1 cup)</i> of <a href='millet.html'>dry hulled millet</a>. Toast the grains for <u>5 minutes</u> while stirring (this enhances their flavor). Add <i>375 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). When water begins to boil, cover pot with a lid, lower the heat and simmer for <u>25 minutes</u>."); +add_instruction(&millet_dumplings_filling,"Remove the pot from heat, let it rest with the lid on for an additional <u>10 minutes</u>. Stir in <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a>, put the lid back on and set aside for later."); +add_instruction(&millet_dumplings_filling,"Cover the bottom of another pot with water, bring up to medium-high heat. When water is boiling, add the finely minced potatoes and the minced carrots. Cook for <u>5 minutes</u>. Drain, and set aside for later."); +add_instruction(&millet_dumplings_filling,"Heat a large skillet to medium-high heat, add a splash of <a href='olive_oil.html'>olive oil</a> and the <i>2 small</i> <a href='yellow_onion.html'>minced yellow onions</a>. Cook for <u>5 minutes</u>, then add the potatoes, carrots and <i>115 g (2 cups)</i> of <a href='crimini.html'>minced crimini mushrooms</a> and cook for another <u>10 minutes</u>. If the mixture appears too dry, add a bit of water."); +add_instruction(&millet_dumplings_filling,"Add <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>, <i>3 cloves</i> of <a href='garlic_cloves'>minced garlic</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>sugar</a>(or maple syrup), <i>1.25 g (a pinch)</i> of <a href='cinnamon.html'>cinnamon</a> and <i>125 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). Mix well, cover with a lid, lower heat to low-medium and cook for <u>10 minutes</u>."); +add_instruction(&millet_dumplings_filling,"Remove the skillet from heat, add the cooked millet and season the mixture with salt and black pepper. Mix well. Let it cool completely, it is a good idea to prepare this in advance and to leave it to rest in a cool place for a few hours. Note that we made 72 dumplings with this filling, and we still had a bit left-over (not enough for another 36, though). <p><img src='../media/recipes/millet_dumplings_2.jpg'/></p>"); +add_serving(&millet_dumplings_filling, &olive_oil, "10 ml"); +add_serving(&millet_dumplings_filling, &millet, "190 g, hulled variety"); +add_serving(&millet_dumplings_filling, &vegetable_bouillon, "375 ml"); +add_serving(&millet_dumplings_filling, &soy_milk, "125 ml"); +add_serving(&millet_dumplings_filling, &potatoes, "3 medium, minced"); +add_serving(&millet_dumplings_filling, &carrots, "2, minced"); +add_serving(&millet_dumplings_filling, &yellow_onion, "2 small, minced"); +add_serving(&millet_dumplings_filling, &crimini, "115 g, minced"); +add_serving(&millet_dumplings_filling, &soy_sauce, "45 ml"); +add_serving(&millet_dumplings_filling, &tomato_paste, "15 g"); +add_serving(&millet_dumplings_filling, &garlic, "3 cloves, minced"); +add_serving(&millet_dumplings_filling, &natural_brown_sugar, "15 g"); +add_serving(&millet_dumplings_filling, &cinnamon, "1.25 g"); +add_serving(&millet_dumplings_filling, &nutritional_yeast, "20 g"); +add_serving(&millet_dumplings_filling, &vegetable_bouillon, "125 ml"); +add_part(&millet_dumplings, &millet_dumplings_filling); +RecipePart millet_dumplings_assembly = create_part("assembly"); +add_instruction(&millet_dumplings_assembly, "Take 1 dumpling wrapper, wet all around the edge with water using your fingers (keep a bowl of water close to dip your fingers in). <p><img src='../media/recipes/millet_dumplings_3.jpg'/></p>"); +add_instruction(&millet_dumplings_assembly, "Put a spoonful of filling in the middle."); +add_instruction(&millet_dumplings_assembly, "Fold the dumpling wrapper lengthwise over the filling while pinching the center with the left thumb and forefinger, then start making a fold every half centimeter with the wrapper side(let's call it the front) that is closest to you, leaving the back part smooth. It is possible to pleat the left side first, and then to meet in the middle by pleating the right side afterward, but we like to pleat them all in the same direction. <p><img src='../media/recipes/millet_dumplings_4.jpg'/></p><img src='../media/recipes/millet_dumplings_5.jpg'/>"); +add_instruction(&millet_dumplings_assembly, "Make sure it is pinched tight. Repeat for the rest of the dumpling wrappers. Cover with a damp towel while you work so they don't dry up. <img src='../media/recipes/millet_dumplings_7.jpg'/>"); +add_instruction(&millet_dumplings_assembly, "Put <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> in a pan on medium heat. Using a pair of chopsticks, take a dumpling and dip the bottom(flat side) in the hot oil, moving it around, before setting it in the pan(this is to soak the bottoms in oil a bit so that they don't stick). Repeat for each dumpling until the pan is full. We can fit 11 dumplings at once (we cook our dumplings in a 19 cm/7 in cast-iron pan, you may not have to pre-dip, but we need to with our cookware, otherwise they stick), how much you can cook depends on the size of your pan. Cook until the bottom becomes golden, about <u>3 minutes</u>. <p><img src='../media/recipes/millet_dumplings_6.jpg'/></p"); +add_instruction(&millet_dumplings_assembly, "Add <i>50-60 ml (a bit less than 1/4 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam for <u>2-3 minutes</u> or until all the water has evaporated."); +add_instruction(&millet_dumplings_assembly, "Remove cover, add <i>5 ml (1 tsp)</i> of <a href='roasted_sesame_oil.html'>roasted sesame oil</a> and cook for <u>2-3 minutes</u> to crisp the bottoms up further. Transfer the cooked dumplings to a plate."); +add_instruction(&millet_dumplings_assembly, "Repeat for the rest of the dumplings."); +add_serving(&millet_dumplings_assembly, &dumpling_wrapper, "72"); +add_serving(&millet_dumplings_assembly, &sesame_oil, "60 ml, total"); +add_serving(&millet_dumplings_assembly, &water, "300 ml, total"); +add_serving(&millet_dumplings_assembly, &roasted_sesame_oil, "60 ml, total"); +add_part(&millet_dumplings, &millet_dumplings_assembly); +RecipePart millet_dumplings_dipping = create_part("dipping"); +add_instruction(&millet_dumplings_dipping,"Combine <i>45 ml (3 tbsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 ml (1 tbsp)</i> of <a href=tomato_paste.html'>tomato paste</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>. Mix well."); +add_serving(&millet_dumplings_dipping, &japanese_rice_vinegar, "45 ml"); +add_serving(&millet_dumplings_dipping, &soy_sauce, "45 ml"); +add_serving(&millet_dumplings_dipping, &tomato_paste, "15 ml"); +add_serving(&millet_dumplings_dipping, &roasted_sesame_oil, "5 ml"); +add_serving(&millet_dumplings_dipping, &chili_pepper_flakes, "5 g"); +add_part(&millet_dumplings, &millet_dumplings_dipping); + // mustard from seed Recipe mustard_from_seed = create_recipe("mustard from seed", basic, "1 quarter pint (150ml)", 20181221, 20); set_description(&mustard_from_seed, "<p>We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods we aim for glass, this too through isn't always possible.</p><p>We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then that it was better to make our own. It requires few ingredients, little time to prepare (25 min for prep, few days for soaking), and is inexpensive.</p><p>First, you need some mustard seeds. You can choose between yellow, brown and black seeds, the color affects the 'heat' of the mustard. A dark seed imparts more flavor than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, although you can also use beer and white wine as a base. The water should be room temperature or cold, because using hot liquids denatures the enzymes that create the 'heat' in mustard.</p><p>We don't have <a href='tools.html'>tools</a> onboard that require electricity, so to grind and crush seeds and herbs we use a <b>heavy ceramic mortar and pestle</b>.</p><p>After the mustard is ground, it is stored in a glass jar at room temperature. Because of its antibacterial properties, mustard <b>does not require refrigeration</b>.</p><p>The best thing about making it yourself is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of apple cider vinegar and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener.</p>"); @@ -1123,6 +1065,27 @@ add_serving(&okonomiyaki_topping, &beni_shouga, "to taste"); add_serving(&okonomiyaki_topping, &scallions, "4 stalks"); add_part(&okonomiyaki, &okonomiyaki_topping); +// pancakes +Recipe whole_wheat_pancakes = create_recipe("whole wheat pancakes", basic, "4-5 pancakes", 20240122, 20); +set_description(&whole_wheat_pancakes, "<p>We like to prepare pancakes aboard Pino, especially when we run out of bread for our morning peanut butter toast ritual. Like bread and cookies, there are several key rules to making good pancakes. In the following notes we have tried to outline these rules as clearly and as thoroughly possible.</p><p><b>Baking powder</b>. If you want to double the recipe, keep in mind that the baking powder to flour ratio is 5-6.25 g (1 tsp to 1 1/4 tsp) baking powder for every 125 g (1 cup) of flour. The leavening power of baking powder can weaken overtime. To test that the baking powder is still good, drop a teaspoonful into a cup of hot water, if bubbles are visible right away it's still good, if not, replace the baking powder.</p><p><b>Wheat Berries</b>. We have a grain mill onboard and grind our own red wheat berries to make flour. Freshly-ground flour tastes better, fresher. If you buy whole wheat flour from the store keep in mind that it will oxidize quicker than white flour because whole wheat flours still have the bran and germ.<p><b>All-purpose flour</b>. If you're not comfortable using whole wheat flours, it's possible to use all-purpose flour but when mixing in the liquids be careful not to overmix. Mixing helps develop elastic gluten to help pancakes rise, but when baking soda or baking powder is used for leavening, overmixing makes the gluten so thick that air bubbles can't expand, resulting in a tough chewy pancake. If you are new to using whole wheat flour work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.</p><p><img src='../media/recipes/whole_wheat_pancakes2.jpg'/> The above photo shows pancakes made with 50% all-purpose flour and 50% whole wheat. </p><p><b>Orange juice</b>. For those not used to the taste of whole wheat, replace 30-45ml (2-3 tbsp) of the liquid in the recipe with orange juice. The citrus helps to temper the flavor of whole wheat (a recommendation by P.J. Hamel of King Arthur Flour).</p><p><b>Vanilla extract</b>. While optional, vanilla extract can lend a good flavor to pancakes, see <a href='https://www.kingarthurbaking.com/blog/2019/06/25/how-to-make-vanilla-extract'>how to make your own</a>.</p><p><b>Baking powder & baking soda</b>. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening[<a href='https://joyofbaking.com/printpages/bakingsodaprint.html' target='_blank'>Source</a>].</p><p><b>Sourdough pancakes?</b> Mix the following ingredients and let rest overnight: 240 g (1 cup) unfed <a href='sourdough_starter.html'>sourdough starter</a>, 224 g (1 cup) buttermilk(1 cup soy milk plus a curdling agent, like vinegar or lemon juice), 120 g (1 cup) whole wheat flour and 13 g (1 tbsp) sweetener. The next day before cooking the batter, add 2.5 ml (1 tsp) of vanilla extract, 3 g (1/2 tsp) salt and 6 g (1 tsp) baking soda. It's possible to use sourdough discard to make pancakes (no need to let it rest overnight), but be sure to add baking powder and baking soda to help it rise, the discard won't provide much leavening but helps to use it up while providing flavor.</p>"); +RecipePart whole_wheat_pancakes_pancakes = create_part("pancakes"); +add_instruction(&whole_wheat_pancakes_pancakes, "Mix <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>(or lemon juice) with <i>250 ml (1 cup)</i> of <a href='soy_milk.html'>soy milk</a>, let it sit for <u>5-10 minutes</u> until it curdles. This is the buttermilk that will interact with the baking powder and baking soda to help leaven the pancakes. Once the 5-10 minutes are up, spoon in <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); +add_instruction(&whole_wheat_pancakes_pancakes, "In a bowl, mix <i>125 g (1 cup)</i> of <a href='whole_grain_flour.html'>whole wheat flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>3 g (1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>."); +add_instruction(&whole_wheat_pancakes_pancakes, "Stir the buttermilk into the dry ingredients until blended. Don't worry about overmixing, the bran in whole wheat flour cuts the gluten strands which allows baked goods to expand even if overmixed (the same is not true for all-purpose flour, see above notes). Let the mixture sit for <u>5-10 minutes</u> to allow the whole wheat flour to absorb some of the moisture in the batter, making for softer pancakes."); +add_instruction(&whole_wheat_pancakes_pancakes, "Bring a pan to medium-high heat. Only add batter to a hot pan. To know that the pan is hot enough, sprinkle it with a few drops of water. If the droplets skitter around, it's ready (it can take longer for a cast-iron pan to heat up, if you don't wait long enough the first pancake may stick). Add a drizzle of neutral vegetable oil (or vegan butter), and pour about <i>45 ml (3 tbsp)</i> of batter into the pan. Use 60 ml (1/4 cup) to make 4 pancakes, 45 ml makes 5."); +add_instruction(&whole_wheat_pancakes_pancakes, "Cook until bubbles form at the surface and that edges are dry (<u>2-4 minutes</u>)."); +add_instruction(&whole_wheat_pancakes_pancakes, "Flip the pancakes and cook it until golden for approximately <u>2 minutes</u>. Repeat the process for the rest of the batter, adding extra oil as needed between pancakes. Divide onto two plates, serve with maple syrup."); +add_serving(&whole_wheat_pancakes_pancakes, &whole_wheat_flour, "125 g"); +add_serving(&whole_wheat_pancakes_pancakes, &baking_powder, "3 g"); +add_serving(&whole_wheat_pancakes_pancakes, &baking_soda, "1.25 g"); +add_serving(&whole_wheat_pancakes_pancakes, &salt, "1.25 g"); +add_serving(&whole_wheat_pancakes_pancakes, &soy_milk, "250 ml"); +add_serving(&whole_wheat_pancakes_pancakes, &vanilla_extract, "5 ml"); +add_serving(&whole_wheat_pancakes_pancakes, &apple_cider_vinegar, "5 ml"); +add_serving(&whole_wheat_pancakes_pancakes, &canola_oil, "5-15 ml"); +add_serving(&whole_wheat_pancakes_pancakes, &maple_syrup, "to taste"); +add_part(&whole_wheat_pancakes, &whole_wheat_pancakes_pancakes); + // pandanus fruit bread Recipe pandanus_fruit_bread = create_recipe("pandanus fruit bread", tropical, "20 pieces", 20181110, 40); set_description(&pandanus_fruit_bread, "<p>We arrived in the <a href='https://100r.co/pages/the_promise_of_pancakes.html' target='_blank'>Marshall Islands 3 weeks ago</a>. We are settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is <b>the pandanus fruit</b>.</p><p>Pandanus, or <a href='https://en.wikipedia.org/wiki/Pandanus_tectorius' target='_blank'>Pandanus tectorius</a>, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this <b><a href='http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php' target='_blank'>blog post</a></b> explains the process at length.</p><p>I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen purée. This is what I used to prepare this pandanus fruit cake and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.</p><p>I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so we used the rest to make a topping. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.</p><p>If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.</p>"); @@ -1499,6 +1462,45 @@ add_serving(&stovetop_choco_oat_cookies_cookies, &vanilla_extract, "5 ml"); add_serving(&stovetop_choco_oat_cookies_cookies, &quick_oats, "300 g"); add_part(&stovetop_choco_oat_cookies, &stovetop_choco_oat_cookies_cookies); +// stovetop zaatar pizza +Recipe stovetop_zaatar_pizza = create_recipe("stovetop zaatar pizza", maindish, "2x23 cm(9 in) pizzas", 20240118, 90); +set_description(&stovetop_zaatar_pizza, "<p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100% all-purpose.</p>"); +RecipePart stovetop_zaatar_pizza_topping = create_part("topping"); +add_instruction(&stovetop_zaatar_pizza_topping, "<b>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes)."); +add_instruction(&stovetop_zaatar_pizza_topping, "Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside."); +add_instruction(&stovetop_zaatar_pizza_topping, "<b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later."); +add_serving(&stovetop_zaatar_pizza_topping, &yellow_onion, "1, medium"); +add_serving(&stovetop_zaatar_pizza_topping, &olive_oil, "15 ml"); +add_serving(&stovetop_zaatar_pizza_topping, &black_olives, "7 whole olives"); +add_serving(&stovetop_zaatar_pizza_topping, &sun_dried_tomatoes, "7 tomatoes"); +add_serving(&stovetop_zaatar_pizza_topping, &tahini, "35 ml"); +add_serving(&stovetop_zaatar_pizza_topping, &ground_turmeric, "1.5 g"); +add_serving(&stovetop_zaatar_pizza_topping, &garlic_powder, "1.5 g"); +add_serving(&stovetop_zaatar_pizza_topping, &white_miso, "10 g"); +add_serving(&stovetop_zaatar_pizza_topping, &dijon_mustard, "5 g"); +add_serving(&stovetop_zaatar_pizza_topping, &soy_milk, "80 ml"); +add_part(&stovetop_zaatar_pizza, &stovetop_zaatar_pizza_topping); +RecipePart stovetop_zaatar_pizza_dough = create_part("dough"); +add_instruction(&stovetop_zaatar_pizza_dough, "Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a> and let it foam and bloom for <u>5-10 minutes</u>(to proof it). Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>."); +add_instruction(&stovetop_zaatar_pizza_dough, "In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, and <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>. Mix well."); +add_instruction(&stovetop_zaatar_pizza_dough, "Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5-10 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold)."); +add_instruction(&stovetop_zaatar_pizza_dough, "Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>."); +add_instruction(&stovetop_zaatar_pizza_dough, "Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'>"); +add_serving(&stovetop_zaatar_pizza_dough, &water, "250 ml, warm"); +add_serving(&stovetop_zaatar_pizza_dough, &granulated_sugar, "7 g"); +add_serving(&stovetop_zaatar_pizza_dough, &instant_yeast, "2.70 g"); +add_serving(&stovetop_zaatar_pizza_dough, &olive_oil, "20 ml"); +add_serving(&stovetop_zaatar_pizza_dough, &whole_wheat_flour, "60 g"); +add_serving(&stovetop_zaatar_pizza_dough, &all_purpose_flour, "210 g"); +add_serving(&stovetop_zaatar_pizza_dough, &sea_salt, "5 g"); +add_part(&stovetop_zaatar_pizza, &stovetop_zaatar_pizza_dough); +RecipePart stovetop_zaatar_pizza_assemble = create_part("assemble"); +add_instruction(&stovetop_zaatar_pizza_assemble, "With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything."); +add_instruction(&stovetop_zaatar_pizza_assemble, "Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!"); +add_serving(&stovetop_zaatar_pizza_assemble, &olive_oil, "30 ml"); +add_serving(&stovetop_zaatar_pizza_assemble, &zaatar, "15 g"); +add_part(&stovetop_zaatar_pizza, &stovetop_zaatar_pizza_assemble); + // cheesy sunflower seed sauce Recipe cheesy_sunflower_seed_sauce = create_recipe("cheesy sunflower seed sauce", toppings, "2 servings", 20150716, 20); set_description(&cheesy_sunflower_seed_sauce, "<p>Rek is allergic to tree nuts, but this doesn't mean that our choices of 'vegan cheeses' are limited. Seeds and tree nuts are interchangeable in many recipes and produce similar results, while being just as creamy and just as nutritious.</p><p>To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).</p><p><a href='sprouting.html#otherseeds'>Sprouting sunflower seeds</a> is another good nutritious option, but I haven't had much luck sprouting mine.</p>"); @@ -1911,6 +1913,43 @@ add_serving(&vegemite_caramel_caramel, &soy_milk, "45 ml"); add_serving(&vegemite_caramel_caramel, &vanilla_extract, "5 ml"); add_part(&vegemite_caramel, &vegemite_caramel_caramel); +// vegetable curry +Recipe vegetable_curry = create_recipe("Vegetable curry", maindish, "2 portions", 20231222, 30); +set_description(&vegetable_curry, "<p>This recipe is a mixture between two things, Japanese kare(カレー) a milder and more basic version of Indian-style curry, and a poutine roux—ca parait qu'on est Québécois, right?</p><p>We make both Japanese kare and poutine at home, and eventually these two recipes became one because we liked it that way. </p><p>To make your own curry powder see <a href='curry_powder.html'>this page</a>, and to make your own garam masala mix see <a href='garam_masala.html'>this page</a>.</p><p><b>Sweetener</b>. Grated apple, or pear, adds a subtly sweet tone to the dish, balancing the hot and strong spice flavors. It is possible to omit the fruit and to add a bit of sugar instead.</p><p><b>Rice</b>. We usually alternate between basmati rice and short grain white rice(sushi rice). Both work well for this recipe. Note that short grain white rice uses a water to rice ratio of 1.25:1, but preboiling rice for 5 minutes in a 4:1 water to rice ratio and then discarding the water is best for reducing potential arsenic contamination[<a href='https://www.sciencedirect.com/science/article/pii/S0048969720368728' target='_blank'>Source</a>].</p><p><b>Roux</b>. In this recipe we make a quick roux, a proper roux requires constant stirring and a longer cooking time. Keep in mind, the longer a roux is cooked the less thickening power it has, although the deeper the flavor of the roux will be (not important in this case because the roux is primarily a thickener). If you want roux with a deeper flavor, cook it for 15-20 minutes, or until it develops a dark chocolate color(keep in mind that you have to keep stirring the whole time). It's important to remember that <b>roux requires equal parts fat and flour (weight, not volume)</b>.</p><p><b>Cutting root vegetables small</b> We generally cut our root vegetables thin and small so they don't take too long to cook, it is especially important for us when relying on LPG to cook in the summer.</p><p><b>Inorganic arsenic(iAs)</b>. Rice can be a significant source of iAs, especially brown rice because it is concentrated in the outer bran layer(bran is removed in white rice). Cooking the rice in excess water, say using a 1:6 rice to water ratio, reduces iAs up to 60 percent. [<a href='https://www.sciencedirect.com/science/article/pii/S0048969720368728' target='_blank'>Source</a>]. How to cook the rice?<br><b>Method 1:</b> Boil 4 cups(1 cup of water for every cup of rice), add rice and boil for 5 minutes, discard the water, add 1 1/2 cups of fresh water back to the pot with the rice and bring to a boil, then lower to medium and cook until the water is absorbed.<br><b>Method 2:</b> Regardless of the kind of rice you are cooking, bring a pot-full of water to a boil, add the rice and cook it like pasta(15 minutes boiling time for basmati), then drain the water out.<br>Note that soaking rice is also a good way to reduce iAs, but cooking the rice in excess water is a better approach.</p>"); +RecipePart vegetable_curry_vegetables = create_part("vegetables"); +add_instruction(&vegetable_curry_vegetables,"Bring a pot to medium-high heat, add a splash of vegetable oil (olive, sesame or canola) along with <i>1 large</i> <a href='carrots.html'>carrot</a> cut into slices(approx. 1 cm thick), <i>1 small diced</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 small </i> <a href='potatoes.html'>potatoes</a> cut into cubes(approx. 1.5 cm thick). Mix and coat the vegetables with the oil for <u>1 minute</u>."); +add_instruction(&vegetable_curry_vegetables,"Cover the pot with a lid and reduce the heat to low. Let the vegetables cook for <u>10 minutes</u>. Set aside with the lid on."); +add_serving(&vegetable_curry_vegetables, &sesame_oil, "A splash"); +add_serving(&vegetable_curry_vegetables, &carrots, "1, large"); +add_serving(&vegetable_curry_vegetables, &yellow_onion, "1, small"); +add_serving(&vegetable_curry_vegetables, &potatoes, "2, small"); +add_part(&vegetable_curry, &vegetable_curry_vegetables); +RecipePart vegetable_curry_rice = create_part("rice"); +add_instruction(&vegetable_curry_rice,"Rinse <i>145 g (3/4 cup)</i> of <a href='basmati_rice.html'>white basmati rice</a> for a few minutes to get rid of the starch that makes the rice sticky. Basmati rice requires a water to rice ratio of 2:1. Feel free to use <a href='short_grain_white_rice.html'>short grain white rice</a> instead (ratio of 1:1.25 rice to water). To cook rice to maximize the reduction of inorganic arsenic, see the recipe notes above." ); +add_instruction(&vegetable_curry_rice,"Add the rice to a pot along with a bit of salt."); +add_instruction(&vegetable_curry_rice,"Pour <i>375 ml (1 1/2 cups)</i> of boiling water over the rice, then heat the pot(and its contents) at <u>medium-high heat</u>. When the water begins to boil, cover the pot with a lid, then reduce the heat to low. Cook for <u>15 min</u>. Remove from heat and let rest for another <u>5 min</u> with the lid still on. Divide cooked rice into two bowls."); +add_serving(&vegetable_curry_rice, &basmati_rice, "145 g"); +add_serving(&vegetable_curry_rice, &salt, "1.25 g"); +add_serving(&vegetable_curry_rice, &water, "375 ml"); +add_part(&vegetable_curry, &vegetable_curry_rice); +RecipePart vegetable_curry_roux = create_part("roux"); +add_instruction(&vegetable_curry_roux, "Heat a pan to medium heat. When the pan is hot, add <i>13 ml</i> of <a href='olive_oil.html'>olive oil</a>(vegan butter, or other neutral oil, like sesame, or canola)."); +add_instruction(&vegetable_curry_roux, "When oil is hot add <i>13 g</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir the flour into the butter continuously with a whisk(to better take apart clumps of flour). Reduce the heat to low and continue to stir for <u>5-7 minutes</u> to cook the flour. As the mixture heats up, the flour will mix with the fat, swell, before becoming more runny. This is our thickener."); +add_instruction(&vegetable_curry_roux, "Add <i>3 g (1 tbsp)</i> of <a href='garam_masala.html'>garam masala</a>, <i>3 g (1 tbsp)</i> of <a href='curry_powder.html'>curry powder</a> and <i>1.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>powdered cayenne pepper</a>(possible to omit, but we like a bit of kick). Mix well."); +add_instruction(&vegetable_curry_roux, "Stir in <i>375 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or <a href='water.html'>water</a>, but add 15 ml(1 tbsp) of Japanese-style soy sauce and some <a href='garlic_powder.html'>garlic powder</a> to flavor it up). Add <i>1 small grated</i> <a href='apple.html'>apple</a>(doesn't matter what variety), <i>2.5 g (1/2 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a>(see <a href='mustard_from_seed.html'>mustard from seeds recipe</a>) and <i>14 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>. Add the cooked carrots and potato mix and simmer for an additional <u>8-10 minutes</u>."); +add_instruction(&vegetable_curry_roux, "Season with salt and black pepper, serve over rice with some fermented vegetables on top (see <a href='lactofermentation.html'>lacto fermentation</a>. We like to add sauerkraut, or mild kimchi(we don't use gochugaru in ours, just chili pepper flakes)."); +add_serving(&vegetable_curry_roux, &olive_oil, "13 ml"); +add_serving(&vegetable_curry_roux, &all_purpose_flour, "20 g"); +add_serving(&vegetable_curry_roux, &garam_masala, "3 g"); +add_serving(&vegetable_curry_roux, &curry_powder, "3 g"); +add_serving(&vegetable_curry_roux, &cayenne_pepper_powder, "1.5 g"); +add_serving(&vegetable_curry_roux, &apple, "1 small, grated"); +add_serving(&vegetable_curry_roux, &water, "375 ml"); +add_serving(&vegetable_curry_roux, &dijon_mustard, "2.5 g"); +add_serving(&vegetable_curry_roux, &tomato_paste, "14 g"); +add_serving(&vegetable_curry_roux, &salt, "1.25 g"); +add_part(&vegetable_curry, &vegetable_curry_roux); + // wakame bites Recipe wakame_bites = create_recipe("wakame bites", snack, "30 small cookies", 20140913, 50); set_description(&wakame_bites, "<p>Seaweed bites, a great snack packed with a good dose of iodine, necessary for good health.</p><p>We used our fancy cookie cutters, but most times we just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because we want to use every bit of the dough and that means re-using the bits around the cut-outs.</p><p>The cookies were adapted from a recipe by <a href='http://www.food-sommelier.jp/recipe/R0123/173155.html' target='_blank'>Kiuchi Yuki-san</a></p>"); @@ -1964,6 +2003,6 @@ add_part(&wakame_bites, &wakame_bites_cookies); // add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "30 ml"); // add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze); -Recipe *recipes[] = {&mac_and_faux_cheese, &chunky_apple_jam, &quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &corn_pone, &quick_cheese, &cheese_and_spinach_ravioli, &basic_black_bread, &basic_toothpaste, &beer_bread, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &soy_flour_tofu, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie, &quick_sunflower_seed_parmesan, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri, &tzatziki, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos, &bean_chili, &quick_grilled_cheese, &beet_sauce_pasta, &gyoza_wrappers, &millet_dumplings, &vegetable_curry, &chocolate_turtles, &whole_wheat_pancakes}; +Recipe *recipes[] = {&mac_and_faux_cheese, &chunky_apple_jam, &quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &corn_pone, &quick_cheese, &cheese_and_spinach_ravioli, &basic_black_bread, &basic_toothpaste, &beer_bread, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &soy_flour_tofu, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie, &quick_sunflower_seed_parmesan, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri, &tzatziki, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos, &bean_chili, &quick_grilled_cheese, &beet_sauce_pasta, &gyoza_wrappers, &millet_dumplings, &vegetable_curry, &chocolate_turtles, &whole_wheat_pancakes, &stovetop_zaatar_pizza};