commit: df9b6775ff613faa8d742621dfdefe9150db02bf
parent 8229954a6cb34f0b4920b7fbb8d45b3b9be23189
Author: rekkabell <rekkabell@gmail.com>
Date: Mon, 27 Dec 2021 19:02:12 -0800
*
Diffstat:
4 files changed, 17 insertions(+), 17 deletions(-)
diff --git a/site/corn_pone.html b/site/corn_pone.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 — corn pone</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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='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>corn pone</h1><h2>1 big corn cake — 25 minutes</h2><img src='../media/recipes/corn_pone.jpg'/><div class='col2'><p>Corn pone has been part of our diet since 2016, ever since our good friend Claudia from the sailboat Essencia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the oven, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30 min, or until edges start to brown.</p></div><dl class='ingredients'><h3>mix</h3><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a><u>150 g</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='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>boiling, 250 ml</u></dt></dl><ul class='instructions'><li>Place <i>150 g (1 cup)</i> <a href='cornmeal.html'>yellow cornmeal</a>, <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a> (or other neutral oil, like canola), and <i>1.25 g (1/4 tsp)</i> <a href='salt.html'>salt</a> in a bowl. Pour <i>250 ml (1 cup)</i> of <a href='water.html'>boiling water</a> over the cornmeal mix, stir well. The cornmeal mix should be wet, and easy to form into shapes. If it isn't, add more water.</li><li>Cover bottom of a <u>20 cm (7 in)</u> cast-iron skillet with some <a href='olive_oil.html'>olive oil</a>, bring up to medium heat. When the oil is hot, press the cornmeal mix into the pan, and fry until bottom is browned. Put a plate over the top of the pan, keep your hand on the plate and flip the pan so that the corn cake ends up cooked side up on the plate. Then, slide the corn cake back into the pan (cooked side up).</li><li>Brown bottom for an additional <u>4 to 6 minutes</u>, or until well-cooked. Cut corn cake into two, and slide into two bowls. Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes.</li><li>As a topping, we like to add whatever vegetable we happen to have on hand. Green cabbage (or red), rutabaga, daikon, carrots or potatoes, all work well. The rule is to cut them small and even so they cook fast, and so they cook through. As flavoring, we sautée garlic and yellow onion in a pan first, along with either kimchi (we make kimchi often) or half of a 7oz can of chipotle peppers in adobo sauce. Then, we sautée everything together in a pan until well-cooked.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <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>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@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 — corn pone</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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='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>corn pone</h1><h2>1 big corn cake — 25 minutes</h2><img src='../media/recipes/corn_pone.jpg'/><div class='col2'><p>Corn pone has been part of our diet since 2016, ever since our good friend Claudia from the sailboat Essencia made some for us.</p><p>Corn pone is a simple version of cornbread, it is heavy, crunchy and thick, rather than fluffy and light.</p><p>This recipe is versatile, we use whatever vegetables we have on hand for the topping. If we have kimchi, we put kimchi, but this recipe is also delicious with chipotle peppers in adobo sauce, or with the vegetables sautéed with dried chili pepper flakes. In the above photo, we added black olives because we had some.</p><p>Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes. It's possible to eat them as is, without a topping, with or without a dollop of vegan butter.</p><p><b>Oven version</b></p><p>To prepare corn pone in the oven, preheat oven to 190 °C (375 °F). Preheat cast iron skillet in oven, then spread mixture in skillet. Bake for 30 min, or until edges start to brown.</p></div><dl class='ingredients'><h3>mix</h3><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a><u>150 g</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='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>boiling, 250 ml</u></dt></dl><ul class='instructions'><li>Place <i>150 g (1 cup)</i> <a href='cornmeal.html'>yellow cornmeal</a>, <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a> (or other neutral oil, like canola), and <i>1.25 g (1/4 tsp)</i> <a href='salt.html'>salt</a> in a bowl. Pour <i>250 ml (1 cup)</i> of <a href='water.html'>boiling water</a> over the cornmeal mix, stir well. The cornmeal mix should be wet, and easy to form into shapes. If it isn't, add more water.</li><li>Cover bottom of a <u>20 cm (7 in)</u> cast-iron skillet with some <a href='olive_oil.html'>olive oil</a>, bring up to medium heat. When the oil is hot, press the cornmeal mix into the pan, and fry until bottom is browned. Put a plate over the top of the pan, keep your hand on the plate and flip the pan so that the corn cake ends up cooked side up on the plate. Then, slide the corn cake back into the pan (cooked side up).</li><li>Brown bottom for an additional <u>4 to 6 minutes</u>, or until edges are browned and well-cooked. Cut corn cake into two, and slide into two bowls. Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes.</li><li>As a topping, we like to add whatever vegetable we happen to have on hand. Green cabbage (or red), rutabaga, daikon, carrots or potatoes, all work well. The rule is to cut them small and even so they cook fast, and so they cook through. As flavoring, we sautée garlic and yellow onion in a pan first, along with either kimchi (we make kimchi often) or half of a 7oz can of chipotle peppers in adobo sauce. Then, we sautée everything together in a pan until well-cooked.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <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>
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diff --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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='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='soy_beans.html'><img src='../media/ingredients/soy_beans.png' loading='lazy'/><b>soy beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png' loading='lazy'/><b>edamame</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png' loading='lazy'/><b>kale</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png' loading='lazy'/><b>cauliflower</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png' loading='lazy'/><b>daikon</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png' loading='lazy'/><b>wakame</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png' loading='lazy'/><b>shimeji</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png' loading='lazy'/><b>beets</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png' loading='lazy'/><b>green olives</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png' loading='lazy'/><b>breadfruit</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png' loading='lazy'/><b>blackberries</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png' loading='lazy'/><b>pandanus fruit</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='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png' loading='lazy'/><b>wasabi 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></dl><h2 id='recipes'>70 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</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='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='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='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><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='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='choco_peanut_blondies.html'>Choco peanut blondies</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='raisin_beet_bread.html'>raisin beet bread</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><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</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='tzaziki.html'>tzaziki</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='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—2021 <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>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='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='soy_beans.html'><img src='../media/ingredients/soy_beans.png' loading='lazy'/><b>soy beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png' loading='lazy'/><b>edamame</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png' loading='lazy'/><b>green cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png' loading='lazy'/><b>kale</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png' loading='lazy'/><b>wakame</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png' loading='lazy'/><b>shimeji</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png' loading='lazy'/><b>carrots</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png' loading='lazy'/><b>beets</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png' loading='lazy'/><b>garlic</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png' loading='lazy'/><b>green olives</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png' loading='lazy'/><b>breadfruit</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='hops.html'><img src='../media/ingredients/hops.png' loading='lazy'/><b>hops</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='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt></dl><h2 id='recipes'>70 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</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='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='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='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><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='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='choco_peanut_blondies.html'>Choco peanut blondies</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='raisin_beet_bread.html'>raisin beet bread</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><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</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='tzaziki.html'>tzaziki</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='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—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -33,7 +33,7 @@ Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour"
Ingredient green_peas = create_ingredient("green peas", "<p>Green peas, or <b>Pisum sativum</b>, are small round seeds contained within pods. Each pod has several peas which can be green, yellow, and sometimes purple. They are sold dried, frozen, canned and fresh. Green peas are a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>zinc</b>.</p>", 0);
-Ingredient green_cabbage = create_ingredient("green cabbage", "<p>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.</p><p>There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.</p>", 0);
+Ingredient green_cabbage = create_ingredient("green cabbage", "<p>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.</p><p>There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.</p>", 1);
Ingredient red_cabbage = create_child_ingredient(&green_cabbage, "red cabbage", "<p>Red cabbage is a good source of <a href='nutrition.html#vitamin-c'>vitamin C</a>. It has dark red/purple-colored leaves, although the plant changes its color according to the pH value of the soil, due to a pigment belonging to <a href='https://science.howstuffworks.com/life/botany/question439.htm'>anthocyanins</a>.<br /><br /On cooking, the red of the cabbage will turn blue, to keep the red color intact it's necessary to add vinegar or something acidic to the pot. Red cabbage keeps better than other varieties, and does not need to be converted to <a href='sauerkraut.html'>sauerkraut</a> to last the winter.</p>", 0);
@@ -41,7 +41,7 @@ Ingredient kale = create_ingredient("kale", "<p>Kale, or leaf cabbage (Brassica
Ingredient arugula = create_ingredient("arugula", "<p>Arugula, or <b>rocket</b>, is a plant grown for its leaves, which are fresh, taste and bitter. Arugula is rich in <b>vitamin C</b>. Arugula is good in salads, it is used both raw and cooked, though cooking it results in a muted flavor. Add this herb onto pizza, pasta, or to sandwiches. The sharp flavor of arugular pairs well with citrus, roasted beets, olives etc (<a href='http://www.specialtyproduce.com/produce/arugula_301.php'>ref</a>). Its flowers, young seed pods and mature seeds are also edible.</p>", 0);
-Ingredient cauliflower = create_ingredient("cauliflower", "<p>Cauliflower is one of many vegetables of the species <b>Brassica olerancea</b> in the genus <b>Brassica</b>. Typically, only the head is eaten. There are <a href='white_cauliflower.html'>white</a>, green, yellow and <a href='purple_cauliflower.html'>purple</a> varieties of cauliflower. Cauliflower is high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as 4-6 times.</p>", 1);
+Ingredient cauliflower = create_ingredient("cauliflower", "<p>Cauliflower is one of many vegetables of the species <b>Brassica olerancea</b> in the genus <b>Brassica</b>. Typically, only the head is eaten. There are <a href='white_cauliflower.html'>white</a>, green, yellow and <a href='purple_cauliflower.html'>purple</a> varieties of cauliflower. Cauliflower is high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as 4-6 times.</p>", 0);
Ingredient white_cauliflower = create_child_ingredient(&cauliflower, "white cauliflower", "<p>A type of <a href='cauliflower.html'>cauliflower</a>, it's the most common variety. White cauliflower has a soft and crumbly texture, with a mild flavor that is amplified when roasted.</p><p>It can be consumed raw, or cooked. The leaves, trunk, steams and florets are all edible.</p>", 0);
@@ -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>", 1);
+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 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);
@@ -105,7 +105,7 @@ Ingredient potatoes = create_ingredient("potatoes", "<p>The potato is a root veg
Ingredient nagaimo = create_child_ingredient(&potatoes, "nagaimo", "<p>Nagaimo is a Chinese yam, the only species that can be consumed raw. It has a bland flavor, and is primarily consumed due to the resulting <b>mucilaginous</b> texture when sliced or grated. When preparing nagaimo for consumption, gloves should be used because it can cause skin irritation. Nagaimo should be peeled and brieftly soaked in a vinegar-water solution to neutralize the <b>oxalate crystals</b> found in their skin, then, it can be cut into slices or grated. Grated nagaimo develops a <b>mucilaginous</b> texture, which can be added to dips for soba noodles, or to <a href='okonomiyaki.html'>okonomiyaki</a>.</p>", 0);
-Ingredient carrots = create_ingredient("carrots", "<p>Carrots contain high quantities of vitamin A. Carrot cultivars can be grouped into two broad classes, <b>eastern carrots</b> (purple, yellow, often with branched roots) and <b>western carrots</b> (with an abundance of carotene). Carrots benefit from companion plants. Onions, leeks and chives for instance help repel the carrot root fly. Carrots can be stored for many months in a refrigerator, or in moist, cool places in winter. For long-term storage, carrots can be stashed in a bucket between layers of sand. A storage temperature of 0 to 5 °C is ideal.</p>", 0);
+Ingredient carrots = create_ingredient("carrots", "<p>Carrots contain high quantities of vitamin A. Carrot cultivars can be grouped into two broad classes, <b>eastern carrots</b> (purple, yellow, often with branched roots) and <b>western carrots</b> (with an abundance of carotene). Carrots benefit from companion plants. Onions, leeks and chives for instance help repel the carrot root fly. Carrots can be stored for many months in a refrigerator, or in moist, cool places in winter. For long-term storage, carrots can be stashed in a bucket between layers of sand. A storage temperature of 0 to 5 °C is ideal.</p>", 1);
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);
@@ -125,7 +125,7 @@ Ingredient red_beets = create_child_ingredient(&beets, "red beets", "<p>Red beet
Ingredient cassava = create_ingredient("cassava", "Cassava</p>", 0);
-Ingredient garlic = create_ingredient("garlic", "<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>", 0);
+Ingredient garlic = create_ingredient("garlic", "<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>", 1);
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);
@@ -183,7 +183,7 @@ Ingredient alfalfa_sprouts = create_ingredient("alfalfa sprouts", "<p>Alfalfa sp
Ingredient dried_raisins = create_ingredient("dried raisins", "<p>Raisins are large, dried, dark-colored grapes, not to be confused with <b>sultanas</b> (golden-colored)and <b>currants</b> (small black seedless grapes). They contain some <b>vitamin C</b>, but less than fresh grapes. Raisins are dried in 3 steps, the first is pre-treatment. Raisins are dipped in a dry emulsion 'cold dip' that increases the rate of water loss by 3x. A faster water removal lowers browning and produces better raisins. Step two, is drying, where the raisins are either sun-dried, shade-dried or dried mechanically. Step three, involves cleaning the raisins and removing all foreign objects for consumption. This 'washing' process causes rehydration, which means that another drying step is require to remove all moisture.</p><p>Important note: Raisins are toxic to dogs.</p><p><b>Weight</b><br />Loose: 1 cup | 5 1/4 oz | 149 g<br />Packed: 1/2 cup | 3 oz | 85 g</p>", 0);
-Ingredient blackberries = create_ingredient("blackberries", "<p>Blackberry is used as a generic term to refer to a wide range of bush berries ( loganberries, boysenberries, marionberries and ollalieberries), the fruit is a member of the <b>Rosaceae</b> family and of the <b>Rubus</b> genus. They are sweet, slightly tart and juicy. Blackberries are a good source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>. Blackberries can be added to both sweet and savory dishes.</p>", 1);
+Ingredient blackberries = create_ingredient("blackberries", "<p>Blackberry is used as a generic term to refer to a wide range of bush berries ( loganberries, boysenberries, marionberries and ollalieberries), the fruit is a member of the <b>Rosaceae</b> family and of the <b>Rubus</b> genus. They are sweet, slightly tart and juicy. Blackberries are a good source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>. Blackberries can be added to both sweet and savory dishes.</p>", 0);
Ingredient dried_cranberries = create_ingredient("dried cranberries", "<p>Dried cranberries are often coated with a bit of vegetable oil to keep them from sticking to each other. Look in natural food stores to find brands that don't do this.</p><p>Weight: 1/2 cup | 2 oz | 57 g</p>", 0);
@@ -191,7 +191,7 @@ Ingredient dried_white_mulberries = create_ingredient("dried white mulberries",
Ingredient dry_corn_kernels = create_ingredient("dry corn kernels", "<p>Corn kernels are the fruit of corn, or <b>maize</b>. One ear of corn has roughly 800 kernels and they come in a grand variety of colors: Black, blue-grey, purple, green, white and yellow.</p><p>Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.</p>", 0);
-Ingredient pandanus_fruit = create_ingredient("pandanus fruit", "<p>The fruit of the <b>pandanus tectorius</b> tree is widely consumed in the pacific islands, but it goes under other names, like <b>hala</b>, <b>screwpine</b> or <b>pu hala</b>. The fruits are large, and composed of 40-80 wedge-like phalanges (or keys). The fruit changes from green to orange/red as it matures, and can stay on the tree for more than 12 months. The fruit is eaten raw or cooked, and is a source of <b>vitamin A</b>.</p><p>Pandanus are a source of food, but they're also used to produce material for clothing, basket and weaving and shelters. Pandanus trees are super trees, they can withstand difficult conditions (storms, sea air, drought) and propagate with ease. The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.</p>", 1);
+Ingredient pandanus_fruit = create_ingredient("pandanus fruit", "<p>The fruit of the <b>pandanus tectorius</b> tree is widely consumed in the pacific islands, but it goes under other names, like <b>hala</b>, <b>screwpine</b> or <b>pu hala</b>. The fruits are large, and composed of 40-80 wedge-like phalanges (or keys). The fruit changes from green to orange/red as it matures, and can stay on the tree for more than 12 months. The fruit is eaten raw or cooked, and is a source of <b>vitamin A</b>.</p><p>Pandanus are a source of food, but they're also used to produce material for clothing, basket and weaving and shelters. Pandanus trees are super trees, they can withstand difficult conditions (storms, sea air, drought) and propagate with ease. The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.</p>", 0);
Ingredient banana = create_ingredient("banana", "<p>They can be used in a variety of ways in recipes, for both desserts and savoury meals. They can be deep fried, baked in their skin, steamed, made into preserves, processed into vinegar etc.</p>", 0);
@@ -237,7 +237,7 @@ 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>", 1);
+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 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);
@@ -253,7 +253,7 @@ Ingredient basil = create_ingredient("basil", "<p>Basil, or <b>Ocimum basilicum<
Ingredient dried_basil = create_ingredient("dried basil", "<p>Dried basil loses most of its flavor, and what little flavor remains tastes very different from fresh basil.</p>", 0);
-Ingredient wasabi_root = create_ingredient("wasabi root", "<p>Wasabi, or <b>Wasabia japonica</b>, is part of the family <b>Brassicaea</b> which includes horseradish and mustard. It is primarily cultivated for its rhizome, which has a fiery, mustard-like flavor and pungent fragrance.</p><p>Wasabi is difficult to grow, which makes it expensive to buy. Wasabi is sold as a rhizome or as a dried powder. Fresh wasabi is served with a grater and served to the table right away, because it loses flavor very quickly once it's made into a paste. Fresh Wasabi root will keep, wrapped and refrigerated, for up to two weeks.</p>", 1);
+Ingredient wasabi_root = create_ingredient("wasabi root", "<p>Wasabi, or <b>Wasabia japonica</b>, is part of the family <b>Brassicaea</b> which includes horseradish and mustard. It is primarily cultivated for its rhizome, which has a fiery, mustard-like flavor and pungent fragrance.</p><p>Wasabi is difficult to grow, which makes it expensive to buy. Wasabi is sold as a rhizome or as a dried powder. Fresh wasabi is served with a grater and served to the table right away, because it loses flavor very quickly once it's made into a paste. Fresh Wasabi root will keep, wrapped and refrigerated, for up to two weeks.</p>", 0);
Ingredient wasabi_powder = create_child_ingredient(&wasabi_root, "wasabi powder", "<p>Wasabi powder is made from the dried, grated flesh of the wasabi root. It has a light lime coloring and sharp, hot taste and aroma. Most of the wasabi powder that is sold internationally is not 100 percent wasabi, but a mixture of mustard, horseradish and color additives (due to the high cost of the root).</p><p>Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.</p><p><b>How to make wasabi paste:</b> To make wasabi paste, mix 1:1 quantity of wasabi powder and water, mix well. The texture should be a bit dry. Cover wasabi and allow to sit for 15 min to allow the enzymes to work, doing this helps bring out the full flavors of the wasabi.</p>", 0);
@@ -271,7 +271,7 @@ 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>", 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 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);
@@ -325,7 +325,7 @@ Ingredient bay_leaf = create_ingredient("bay leaf", "<p>The bay leaf is an aroma
Ingredient chili_pepper_flakes = create_child_ingredient(&chili_peppers, "chili pepper flakes", "<p>Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time. <a href='http://scottroberts.org/ultimate-guide-to-drying-hot-peppers/' target='_blank'>Dehydrated chiles</a> pack more fiery punch and ferocity in both solid food and hot sauce recipes than fresh peppers. If kept in a cool, dry place they should keep well for at least one year.</p>", 0);
-Ingredient hops = create_ingredient("hops", "<p>Hops are the flowers of the hop plant <b>Humulus lupulus</b>. They are used a bittering, flavouring and stability agent in beer. While being bitter, hops also impart floral, fruity, or citrus flavours and aromas.</p><p>Many different varieties are grown around the world, with different types used for particular styles of beer. Specific hop varieties are associated with beer regions and styles, with pale largers being brewed with European <b>noble hop</b> varieties like <b><a href='https://en.wikipedia.org/wiki/Saaz_hops' target='_blank'>Saaz</a></b> (Stella Artois) and <b>Hallertau</b>, British ales with <b>Fuggles</b> and <b>Goldings</b>, North American beers with <b><a href='https://en.wikipedia.org/wiki/Cascade_hop' target='_blank'>Cascade hops</a></b> (anchor brewing company) and <b>Columbus hops</b> and New Zealand <b>Pacific Gem</b> and <b>Motueka</b>. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage.</p>", 0);
+Ingredient hops = create_ingredient("hops", "<p>Hops are the flowers of the hop plant <b>Humulus lupulus</b>. They are used a bittering, flavouring and stability agent in beer. While being bitter, hops also impart floral, fruity, or citrus flavours and aromas.</p><p>Many different varieties are grown around the world, with different types used for particular styles of beer. Specific hop varieties are associated with beer regions and styles, with pale largers being brewed with European <b>noble hop</b> varieties like <b><a href='https://en.wikipedia.org/wiki/Saaz_hops' target='_blank'>Saaz</a></b> (Stella Artois) and <b>Hallertau</b>, British ales with <b>Fuggles</b> and <b>Goldings</b>, North American beers with <b><a href='https://en.wikipedia.org/wiki/Cascade_hop' target='_blank'>Cascade hops</a></b> (anchor brewing company) and <b>Columbus hops</b> and New Zealand <b>Pacific Gem</b> and <b>Motueka</b>. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage.</p>", 1);
Ingredient dried_orange_peel = create_ingredient("dried orange peel", "<p>The thick bitter rind of oranges is used in certain recipes as a food flavoring or garnish. It contains oils and has a strong flavor to that of the orange pulp. The peel is a source of <b>vitamin C</b>.</p><p>To make dried orange peel, wash the fruit well with running water. Dry, and peel the oranges with a sharp knife, and discard as much of the white pith from the skin as possible. Cut into thin, even pieces. Lay on a baking sheet, bake for 30-60 min at 200F. Check peels often so they don't burn (they curl when they're done). Remove from oven, let cool and store in an airtight container.</p>", 0);
@@ -335,7 +335,7 @@ Ingredient flour = create_ingredient("flour", "<p>Flour is a powder made by grin
Ingredient whole_wheat_flour = create_child_ingredient(&flour, "whole wheat flour", "<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>", 0);
-Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "<p>Buckwheat groats come from the buckwheat plant, or <b>Fagopyrum esculentum</b>. Buckwheat is not a wheat, but a 'pseudocereal' that is related to sorrel, knotweed and rhubarb. The groats can also be sprouted and then eaten raw or cooked. Buckwheat groats have a rich, nutty flavor, and are a good source of <b>zinc</b> and of the protein <b>lysine</b>.</p><p>The groats can be processed into flour, made into beer, roasted and brewed as tea to make soba-cha <b>そば茶</b> and cooked like rice.</p><p>Weight: 1 cup | 6 oz | 170 g</p>", 0);
+Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "<p>Buckwheat groats come from the buckwheat plant, or <b>Fagopyrum esculentum</b>. Buckwheat is not a wheat, but a 'pseudocereal' that is related to sorrel, knotweed and rhubarb. The groats can also be sprouted and then eaten raw or cooked. Buckwheat groats have a rich, nutty flavor, and are a good source of <b>zinc</b> and of the protein <b>lysine</b>.</p><p>The groats can be processed into flour, made into beer, roasted and brewed as tea to make soba-cha <b>そば茶</b> and cooked like rice.</p><p>Weight: 1 cup | 6 oz | 170 g</p>", 1);
Ingredient buckwheat_noodles = create_child_ingredient(&buckwheat_groats, "buckwheat noodles", "<p>Buckwheat noodles are popular in Japan and Korea, the difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand. in Japan, they are made from buckwheat flour (juwari 十割), or a combination of buckwheat and wheat flours (nihachi soba 二八). Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40 percent and 100 percent.</p>", 0);
diff --git a/src/recipes.c b/src/recipes.c
@@ -233,7 +233,7 @@ set_description(&corn_pone, "<p>Corn pone has been part of our diet since 2016,
RecipePart corn_pone_mix = create_part("mix");
add_instruction(&corn_pone_mix, "Place <i>150 g (1 cup)</i> <a href='cornmeal.html'>yellow cornmeal</a>, <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a> (or other neutral oil, like canola), and <i>1.25 g (1/4 tsp)</i> <a href='salt.html'>salt</a> in a bowl. Pour <i>250 ml (1 cup)</i> of <a href='water.html'>boiling water</a> over the cornmeal mix, stir well. The cornmeal mix should be wet, and easy to form into shapes. If it isn't, add more water.");
add_instruction(&corn_pone_mix, "Cover bottom of a <u>20 cm (7 in)</u> cast-iron skillet with some <a href='olive_oil.html'>olive oil</a>, bring up to medium heat. When the oil is hot, press the cornmeal mix into the pan, and fry until bottom is browned. Put a plate over the top of the pan, keep your hand on the plate and flip the pan so that the corn cake ends up cooked side up on the plate. Then, slide the corn cake back into the pan (cooked side up).");
-add_instruction(&corn_pone_mix, "Brown bottom for an additional <u>4 to 6 minutes</u>, or until well-cooked. Cut corn cake into two, and slide into two bowls. Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes.");
+add_instruction(&corn_pone_mix, "Brown bottom for an additional <u>4 to 6 minutes</u>, or until edges are browned and well-cooked. Cut corn cake into two, and slide into two bowls. Instead of making one big corn cake, you can divide it into 4, or 8 smaller cakes.");
add_instruction(&corn_pone_mix, "As a topping, we like to add whatever vegetable we happen to have on hand. Green cabbage (or red), rutabaga, daikon, carrots or potatoes, all work well. The rule is to cut them small and even so they cook fast, and so they cook through. As flavoring, we sautée garlic and yellow onion in a pan first, along with either kimchi (we make kimchi often) or half of a 7oz can of chipotle peppers in adobo sauce. Then, we sautée everything together in a pan until well-cooked.");
add_serving(&corn_pone_mix, &cornmeal, "150 g");
add_serving(&corn_pone_mix, &olive_oil, "15 ml");
