commit: f269222dd8c84e784746e2872aa305a02d1f9946 parent f72bfe8bfb1016e4acdf514b89610485c1a45b9b Author: Rekka <rekkabell@gmail.com> Date: Sun, 22 Dec 2019 20:12:48 -0500 Ingredient fixesDiffstat:
183 files changed, 520 insertions(+), 514 deletions(-)
diff --git a/media/ingredients/granulated.sugar.png b/media/ingredients/granulated_sugar.png Binary files differ. diff --git a/media/ingredients/green_peppers.png b/media/ingredients/green_bell_peppers.png Binary files differ. diff --git a/media/ingredients/oats.png b/media/ingredients/oats.png Binary files differ. diff --git a/media/ingredients/red_bell_pepper.png b/media/ingredients/red_bell_pepper.png Binary files differ. diff --git a/media/ingredients/yellow_peppers.png b/media/ingredients/yellow_bell_peppers.png Binary files differ. diff --git a/media/ingredients/yellow_pepper.png b/media/ingredients/yellow_pepper.png Binary files differ. diff --git a/site/acorn_squash.html b/site/acorn_squash.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — acorn squash</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>acorn squash</h1><img class='right' src='../media/ingredients/acorn_squash.png'/><p>Acorn squash is a winter squash, with skin a ridged outer skin and a sweet, yellow-orange flesh. Acorn squash comes in a variety of colors, like green, white and gold. They contain small amounts of <b>vitamin C</b>.Acorn squash can be baked, sauteed or steamed. When cooked, the flesh becomes tender and offers a mildly sweet and nutty flavor with a dry-ish texture. It is often used in savory recipes, stuffed with rice or vegetables. Adding <a href='maple_syrup.html'>maple syrup</a> as a glaze when baking enhances the flavor of the squash. The seeds can be eaten, but must be roasted first. Acorn squash keep up to 1 month when stored uncut, in a cold and dry place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — acorn squash</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>acorn squash</h1><img class='right' src='../media/ingredients/acorn_squash.png'/><p>Acorn squash is a winter squash, with skin a ridged outer skin and a sweet, yellow-orange flesh. Acorn squash comes in a variety of colors, like green, white and gold. They contain small amounts of <b>vitamin C</b>.<br /><br />Acorn squash can be baked, sauteed or steamed. When cooked, the flesh becomes tender and offers a mildly sweet and nutty flavor with a dry-ish texture. It is often used in savory recipes, stuffed with rice or vegetables. Adding <a href='maple_syrup.html'>maple syrup</a> as a glaze when baking enhances the flavor of the squash. The seeds can be eaten, but must be roasted first. Acorn squash keep up to 1 month when stored uncut, in a cold and dry place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/alfalfa_sprouts.html b/site/alfalfa_sprouts.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — alfalfa sprouts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>alfalfa sprouts</h1><img class='right' src='../media/ingredients/alfalfa_sprouts.png'/><p>Alfalfa sprouts, or <b>lucerne</b>, are soaked in water and allowed to <a href='https://web.archive.org/web/20130515011922/http://coolshinystuff.com/how-to-sprout-alfalfa' target='_blank'>sprout</a> over several days. Sprouts have a crunchy texture with a sweet and nutty taste. They are a source of <b>vitamin C</b> and <b>zinc</b>.Alfalfa sprouts can be added to sandwiches, salads, or sprinkled atop dishes. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts. If you want to sprout seeds, make sure they are fresh and washed thoroughly with water before use. The FDA has made <a href='https://www.regulations.gov/docket?D=FDA-2018-D-4534' target='_blank'>recommendations</a> for both growers and consumers on how to avoid contamination.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — alfalfa sprouts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>alfalfa sprouts</h1><img class='right' src='../media/ingredients/alfalfa_sprouts.png'/><p>Alfalfa sprouts, or <b>lucerne</b>, are soaked in water and allowed to <a href='https://web.archive.org/web/20130515011922/http://coolshinystuff.com/how-to-sprout-alfalfa' target='_blank'>sprout</a> over several days. Sprouts have a crunchy texture with a sweet and nutty taste. They are a source of <b>vitamin C</b> and <b>zinc</b>.<br /><br />Alfalfa sprouts can be added to sandwiches, salads, or sprinkled atop dishes. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts. If you want to sprout seeds, make sure they are fresh and washed thoroughly with water before use. The FDA has made <a href='https://www.regulations.gov/docket?D=FDA-2018-D-4534' target='_blank'>recommendations</a> for both growers and consumers on how to avoid contamination.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — all purpose flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>all purpose flour</h1><img class='right' src='../media/ingredients/all_purpose_flour.png'/><p>All-purpose, or plain flour, has a medium level of gluten protein content.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.<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — all purpose flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>all purpose flour</h1><img class='right' src='../media/ingredients/all_purpose_flour.png'/><p>All-purpose, or plain flour, has a medium level of gluten protein content. <br /><br />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.<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/anise_bread_with_sweet_pear_sauce.html b/site/anise_bread_with_sweet_pear_sauce.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — anise bread with sweet pear sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>anise bread with sweet pear sauce</h1><h2>2 mini loaves — 40 minutes</h2><img src='../media/recipes/anise_bread_with_sweet_pear_sauce.jpg'/><p>It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.<img src='../media/recipes/anise_bread_with_sweet_pear_sauce_1.jpg'>The taste of anise pairs very well with pears.<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>1 tbsp</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>3 tbsp</u></a></dt><dt><a href='sugar.html'><img src='../media/ingredients/sugar.png'/><b>sugar</b> <u>1/4 cup</u></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b> <u>1 tsp, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>3/4 cup</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>1/2 tsp</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1/2 cup + 2 tbsp</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Put <i>1 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>3 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>1/4 cup</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and stir until dissolved. Add <i>1 tsp</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more.</li><li>Add <i>3/4 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>1/2 tsp</i> of <a href='baking_powder.html'>baking powder</a>. Mix.</li><li>Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>1/2 cup</i> of <a href='soy_milk.html'>soy milk</a>.</li><li>Transfer evenly, to 2 mini loaf pans.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b> <u>1</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>1 tbsp</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>1 tbsp</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>1 tbsp</u></a></dt></dl><ul class='instructions'><li>Cut your <a href='bartlett_pear.html'>bartlett pear</a> into cubes.</li><li>Heat a pan at medium to high heat, add <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>. Once melted, add <i>1 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1 tbsp</i> of <a href='maple_syrup.html'>maple syrup</a>.</li><li>Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for <u>3-5 minutes</u>.</li><li>Pour the sauce over the 2 mini loaves, bake for <u>30 minutes</u>.</li><li>Let cool and serve!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — anise bread with sweet pear sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>anise bread with sweet pear sauce</h1><h2>2 mini loaves — 40 minutes</h2><img src='../media/recipes/anise_bread_with_sweet_pear_sauce.jpg'/><p>It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.<img src='../media/recipes/anise_bread_with_sweet_pear_sauce_1.jpg'>The taste of anise pairs very well with pears.<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>1 tbsp</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>3 tbsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>1/4 cup</u></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b> <u>1 tsp, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>3/4 cup</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>1/2 tsp</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1/2 cup + 2 tbsp</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Put <i>1 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>3 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>1/4 cup</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>1 tsp</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more.</li><li>Add <i>3/4 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>1/2 tsp</i> of <a href='baking_powder.html'>baking powder</a>. Mix.</li><li>Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>1/2 cup</i> of <a href='soy_milk.html'>soy milk</a>.</li><li>Transfer evenly, to 2 mini loaf pans.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b> <u>1</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>1 tbsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>1 tbsp</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>1 tbsp</u></a></dt></dl><ul class='instructions'><li>Cut your <a href='bartlett_pear.html'>bartlett pear</a> into cubes.</li><li>Heat a pan at medium to high heat, add <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>. Once melted, add <i>1 tbsp</i> of <a href='granulated_sugar.html'>sugar</a> and <i>1 tbsp</i> of <a href='maple_syrup.html'>maple syrup</a>.</li><li>Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for <u>3-5 minutes</u>.</li><li>Pour the sauce over the 2 mini loaves, bake for <u>30 minutes</u>.</li><li>Let cool and serve!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/anise_seeds.html b/site/anise_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — anise seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>anise seeds</h1><img class='right' src='../media/ingredients/anise_seeds.png'/><p>Anise, also called aniseed or <b>Pimpinella</b>, is a spice with a flavor similar to star anise, fennel and liquorice. Anise is sweet and very aromatic.It's often used to flavor foods and drinks. The seeds, whole or ground, are used for preparation of teas and tisanes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — anise seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>anise seeds</h1><img class='right' src='../media/ingredients/anise_seeds.png'/><p>Anise, also called aniseed or <b>Pimpinella</b>, is a spice with a flavor similar to star anise, fennel and liquorice. Anise is sweet and very aromatic. It's often used to flavor foods and drinks. The seeds, whole or ground, are used for preparation of teas and tisanes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/apple_cider_vinegar.html b/site/apple_cider_vinegar.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — apple cider vinegar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>apple cider vinegar</h1><img class='right' src='../media/ingredients/apple_cider_vinegar.png'/><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.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — apple cider vinegar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>apple cider vinegar</h1><img class='right' src='../media/ingredients/apple_cider_vinegar.png'/><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.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/avocado.html b/site/avocado.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — avocado</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>avocado</h1><img class='right' src='../media/ingredients/avocado.png'/><p>Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of <b>vitamin C</b>, 75 percent of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.Avocado can be pureed, spooned out its shell and eaten as is (when ripe), or added to salads. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent browning, add lime or lemon juice to avocados after peeling.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — avocado</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>avocado</h1><img class='right' src='../media/ingredients/avocado.png'/><p>Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of <b>vitamin C</b>, 75 percent of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.<br /><br />Avocado can be pureed, spooned out its shell and eaten as is (when ripe), or added to salads. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent browning, add lime or lemon juice to avocados after peeling.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/baguette.html b/site/baguette.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — baguette</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>baguette</h1><img class='right' src='../media/ingredients/baguette.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — baguette</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>baguette</h1><img class='right' src='../media/ingredients/baguette.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/balsamic_vinegar.html b/site/balsamic_vinegar.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — balsamic vinegar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>balsamic vinegar</h1><img class='right' src='../media/ingredients/balsamic_vinegar.png'/><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. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — balsamic vinegar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>balsamic vinegar</h1><img class='right' src='../media/ingredients/balsamic_vinegar.png'/><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. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/bamboo_charcoal_powder.html b/site/bamboo_charcoal_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — bamboo charcoal powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>bamboo charcoal powder</h1><img class='right' src='../media/ingredients/bamboo_charcoal_powder.png'/><p>Missing description.Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from <u>800 °C</u> to <u>1200 °C</u>.<br /><br />It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — bamboo charcoal powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>bamboo charcoal powder</h1><img class='right' src='../media/ingredients/bamboo_charcoal_powder.png'/><p>Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from <u>800 °C</u> to <u>1200 °C</u>.<br /><br />It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/banana.html b/site/banana.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — banana</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>banana</h1><img class='right' src='../media/ingredients/banana.png'/><p>Missing description.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — banana</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>banana</h1><img class='right' src='../media/ingredients/banana.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/bartlett_pear.html b/site/bartlett_pear.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — bartlett pear</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>bartlett pear</h1><img class='right' src='../media/ingredients/bartlett_pear.png'/><p>Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in <b>vitamin C</b> and <b>iron</b>.Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.<br /><br /></p><h2>pears</h2><p class='small'>Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — bartlett pear</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>bartlett pear</h1><img class='right' src='../media/ingredients/bartlett_pear.png'/><p>Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in <b>vitamin C</b> and <b>iron</b>.<br /><br />Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.<br /><br /></p><h2>pears</h2><p class='small'>Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/basil.html b/site/basil.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — basil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>basil</h1><img class='right' src='../media/ingredients/basil.png'/><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.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — basil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>basil</h1><img class='right' src='../media/ingredients/basil.png'/><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.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/basmati_rice.html b/site/basmati_rice.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — basmati rice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>basmati rice</h1><img class='right' src='../media/ingredients/basmati_rice.png'/><p>Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='#pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — basmati rice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>basmati rice</h1><img class='right' src='../media/ingredients/basmati_rice.png'/><p>Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='#pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<br /><br /><b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/beer.html b/site/beer.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beer</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beer</h1><img class='right' src='../media/ingredients/beer.png'/><p>Beer is brewed from cereal grains, like malted barley, wheat, maize and rice.During the brewing process, the starch sugars ferment and produce ethanol and carbonation in the beer. Nowadays, <a href='hops.html'>hops</a> is added to beer, as a preserving agent, but also because it adds bitterness and other flavors. Modern beer ranges from 4 to 6 percent strength ABV (alcohol by volume), but there are varieties that are much lower and much higher than this (up to 20-40 percent).<br /><br />The sediment in craft beer, can be used as a leavening agent in <a href='beer_bread.html'>beer bread</a>.<br /><br />There is some nutritional value in beer, but it varies greatly from beer to beer, and this does not make it essential to good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beer</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beer</h1><img class='right' src='../media/ingredients/beer.png'/><p>Beer is brewed from cereal grains, like malted barley, wheat, maize and rice. During the brewing process, the starch sugars ferment and produce ethanol and carbonation in the beer. Nowadays, <a href='hops.html'>hops</a> is added to beer, as a preserving agent, but also because it adds bitterness and other flavors. Modern beer ranges from 4 to 6 percent strength ABV (alcohol by volume), but there are varieties that are much lower and much higher than this (up to 20-40 percent).<br /><br />The sediment in craft beer, can be used as a leavening agent in <a href='beer_bread.html'>beer bread</a>.<br /><br />There is some nutritional value in beer, but it varies greatly from beer to beer, and this does not make it essential to good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/beer_bread.html b/site/beer_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beer bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>beer bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/beer_bread.jpg'/><p><b>Recipe location:</b> Sidney, BC. Canada.<br /><br />The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer.<br /><br />Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it.<br /><br />The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin).<br /><br />If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!<br /><br />We made a video of the beer bread-making process, check it out <a href='https://www.youtube.com/watch?v=ppASJRVcXmM' target='_blank'>here</a>.<br /><br /></p><dl class='ingredients'><h3>beer bread</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>2 cups</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1/2 tsp</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>3 tsp</u></a></dt><dt><a href='sugar.html'><img src='../media/ingredients/sugar.png'/><b>sugar</b> <u>3 tbsp</u></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png'/><b>beer</b> <u>1 can</u></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b> <u>2 tbsp</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>1 tbsp</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3 tbsp</u></a></dt></dl><ul class='instructions'><li>Preheat your oven at <u>350F</u>.</li><li>Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required.</li><li>Coat the bottom of your bread pan with <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a>, make sure to spread it out evenly, and thinly. Sprinkle <a href='corn_meal.html'>corn meal</a> in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.</li><li>Transfer the bread dough into the pan. Optionally, you can add some rolled oats on top of the bread.</li><li>Bake for <u>1 hour</u>.</li><li>Let cool on a dish towel, or rack.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beer bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>beer bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/beer_bread.jpg'/><p><b>Recipe location:</b> Sidney, BC. Canada.<br /><br />The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer.<br /><br />Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it.<br /><br />The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin).<br /><br />If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!<br /><br />We made a video of the beer bread-making process, check it out <a href='https://www.youtube.com/watch?v=ppASJRVcXmM' target='_blank'>here</a>.<br /><br /></p><dl class='ingredients'><h3>beer bread</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>2 cups</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1/2 tsp</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>3 tsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>3 tbsp</u></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png'/><b>beer</b> <u>1 can</u></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b> <u>2 tbsp</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>1 tbsp</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3 tbsp</u></a></dt></dl><ul class='instructions'><li>Preheat your oven at <u>350F</u>.</li><li>Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required.</li><li>Coat the bottom of your bread pan with <i>1 tbsp</i> of <a href='canola_oil.html'>vegetable oil</a>, make sure to spread it out evenly, and thinly. Sprinkle <a href='corn_meal.html'>corn meal</a> in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.</li><li>Transfer the bread dough into the pan. Optionally, you can add some rolled oats on top of the bread.</li><li>Bake for <u>1 hour</u>.</li><li>Let cool on a dish towel, or rack.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/beets.html b/site/beets.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beets</h1><img class='right' src='../media/ingredients/beets.png'/><p>Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc.Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beets</h1><img class='right' src='../media/ingredients/beets.png'/><p>Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/beluga_lentils.html b/site/beluga_lentils.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beluga lentils</h1><img class='right' src='../media/ingredients/beluga_lentils.png'/><p>Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor and a firm texture that doesn't disintegrate when cooked.Beluga lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br /></p><h2>lentils</h2><p class='small'>Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beluga lentils</h1><img class='right' src='../media/ingredients/beluga_lentils.png'/><p>Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor and a firm texture that doesn't disintegrate when cooked. Beluga lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br /></p><h2>lentils</h2><p class='small'>Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/beni_shouga.html b/site/beni_shouga.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beni shouga</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beni shouga</h1><img class='right' src='../media/ingredients/beni_shouga.png'/><p>Beni shouga, or pickled ginger, is a Japanese pickle or <b>tsukemono 漬物</b>.Beni shouga is made from thin strips of ginger, pickled in <b>umezu 梅酢</b> (plum brine). Umezu is the brine that results during the process of making <b>umeboshi 梅干</b> (pickled plums). Traditionally, the red of the ginger comes from the <b>shiso シソ</b> plant of the genus <b>Perilla</b>, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and <a href='#okonomiyaki.html'>okonomiyaki</a><br /><br /></p><h2>ginger root</h2><p class='small'>Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes.Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beni shouga</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beni shouga</h1><img class='right' src='../media/ingredients/beni_shouga.png'/><p>Beni shouga, or pickled ginger, is a Japanese pickle or <b>tsukemono 漬物</b>. Beni shouga is made from thin strips of ginger, pickled in <b>umezu 梅酢</b> (plum brine). Umezu is the brine that results during the process of making <b>umeboshi 梅干</b> (pickled plums). Traditionally, the red of the ginger comes from the <b>shiso シソ</b> plant of the genus <b>Perilla</b>, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and <a href='#okonomiyaki.html'>okonomiyaki</a><br /><br /></p><h2>ginger root</h2><p class='small'>Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes. Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/black_glutinous_rice.html b/site/black_glutinous_rice.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black glutinous rice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black glutinous rice</h1><img class='right' src='../media/ingredients/black_glutinous_rice.png'/><p>Black/purple glutinous is unmilled rice, and come from distinct strains from white glutinous rice. It is a dark black/purple color, and has an earthy, nutty taste. This type of rice is rich in <b>iron</b>.<b>How to cook:</b> Soak the the rice in water overnight, or for at least 6h. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for 40 min. After 40 min, pour a cup of hot water over rice, shake rice, and steam for another 10 min. Remove from heat, keep covered until serving time.<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black glutinous rice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black glutinous rice</h1><img class='right' src='../media/ingredients/black_glutinous_rice.png'/><p>Black/purple glutinous is unmilled rice, and come from distinct strains from white glutinous rice. It is a dark black/purple color, and has an earthy, nutty taste. This type of rice is rich in <b>iron</b>.<br /><br /><b>How to cook:</b> Soak the the rice in water overnight, or for at least 6h. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for 40 min. After 40 min, pour a cup of hot water over rice, shake rice, and steam for another 10 min. Remove from heat, keep covered until serving time.<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black olives</h1><img class='right' src='../media/ingredients/black_olives.png'/><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><h2>olives</h2><p class='small'>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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black olives</h1><img class='right' src='../media/ingredients/black_olives.png'/><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><h2>olives</h2><p class='small'>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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/black_pepper.html b/site/black_pepper.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black pepper</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black pepper</h1><img class='right' src='../media/ingredients/black_pepper.png'/><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.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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black pepper</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black pepper</h1><img class='right' src='../media/ingredients/black_pepper.png'/><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.<br /><br />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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/black_sesame_seeds.html b/site/black_sesame_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black sesame seeds</h1><img class='right' src='../media/ingredients/black_sesame_seeds.png'/><p>Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black sesame seeds</h1><img class='right' src='../media/ingredients/black_sesame_seeds.png'/><p>Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/blackberries.html b/site/blackberries.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — blackberries</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>blackberries</h1><img class='right' src='../media/ingredients/blackberries.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — blackberries</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>blackberries</h1><img class='right' src='../media/ingredients/blackberries.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/breadfruit.html b/site/breadfruit.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — breadfruit</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>breadfruit</h1><img class='right' src='../media/ingredients/breadfruit.png'/><p>Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in <b>protein</b>, and contains <b>vitamin C</b>, <b>calcium</b> and <b>iron</b>.Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, <a href='#breadfruit_pasta.html'>pasta</a>, <a href='#breadfruit_gnocchi.html'>potato</a>, or rice.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — breadfruit</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>breadfruit</h1><img class='right' src='../media/ingredients/breadfruit.png'/><p>Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in <b>protein</b>, and contains <b>vitamin C</b>, <b>calcium</b> and <b>iron</b>.<br /><br />Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, <a href='#breadfruit_pasta.html'>pasta</a>, <a href='#breadfruit_gnocchi.html'>potato</a>, or rice.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/breadfruit_flour.html b/site/breadfruit_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — breadfruit flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>breadfruit flour</h1><img class='right' src='../media/ingredients/breadfruit_flour.png'/><p>The product of dried and ground breadfruit. It it used to make cookies, cakes, <a href='#breadfruit_pasta.html'>pasta</a> and a number of other recipes.</p><h2>breadfruit</h2><p class='small'>Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in <b>protein</b>, and contains <b>vitamin C</b>, <b>calcium</b> and <b>iron</b>.Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, <a href='#breadfruit_pasta.html'>pasta</a>, <a href='#breadfruit_gnocchi.html'>potato</a>, or rice.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — breadfruit flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>breadfruit flour</h1><img class='right' src='../media/ingredients/breadfruit_flour.png'/><p>The product of dried and ground breadfruit. It it used to make cookies, cakes, <a href='#breadfruit_pasta.html'>pasta</a> and a number of other recipes.</p><h2>breadfruit</h2><p class='small'>Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in <b>protein</b>, and contains <b>vitamin C</b>, <b>calcium</b> and <b>iron</b>.<br /><br />Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, <a href='#breadfruit_pasta.html'>pasta</a>, <a href='#breadfruit_gnocchi.html'>potato</a>, or rice.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/brown_lentils.html b/site/brown_lentils.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown lentils</h1><img class='right' src='../media/ingredients/brown_lentils.png'/><p>The most common variety of lentils, found in most grocery stores. They have a mild, earthy-flavor, with a firm texture that doesn't disintegrate when cooked.Lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br /></p><h2>lentils</h2><p class='small'>Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown lentils</h1><img class='right' src='../media/ingredients/brown_lentils.png'/><p>The most common variety of lentils, found in most grocery stores. They have a mild, earthy-flavor, with a firm texture that doesn't disintegrate when cooked. Lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br /></p><h2>lentils</h2><p class='small'>Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/brown_rice_syrup.html b/site/brown_rice_syrup.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown rice syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown rice syrup</h1><img class='right' src='../media/ingredients/brown_rice_syrup.png'/><p>Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached.Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown rice syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown rice syrup</h1><img class='right' src='../media/ingredients/brown_rice_syrup.png'/><p>Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/brown_sugar.html b/site/brown_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown sugar</h1><img class='right' src='../media/ingredients/brown_sugar.png'/><p>Brown sugar has a brown color because of the presence of molasses.Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown sugar</h1><img class='right' src='../media/ingredients/brown_sugar.png'/><p>Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/brussel_sprouts.html b/site/brussel_sprouts.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brussel sprouts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brussel sprouts</h1><img class='right' src='../media/ingredients/brussel_sprouts.png'/><p>Brussel sprouts are leafy vegetables that are high in vitamin C. 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 it cook better.</p><h2>green cabbage</h2><p class='small'>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 vitamin C.There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brussel sprouts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brussel sprouts</h1><img class='right' src='../media/ingredients/brussel_sprouts.png'/><p>Brussel sprouts are leafy vegetables that are high in vitamin C. 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 it cook better.</p><h2>green cabbage</h2><p class='small'>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 vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/buckwheat_flour.html b/site/buckwheat_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat flour</h1><img class='right' src='../media/ingredients/buckwheat_flour.png'/><p>Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders.</p><h2>buckwheat groats</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat flour</h1><img class='right' src='../media/ingredients/buckwheat_flour.png'/><p>Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders.</p><h2>buckwheat groats</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/buckwheat_groats.html b/site/buckwheat_groats.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat groats</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat groats</h1><img class='right' src='../media/ingredients/buckwheat_groats.png'/><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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat groats</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat groats</h1><img class='right' src='../media/ingredients/buckwheat_groats.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/buckwheat_noodles.html b/site/buckwheat_noodles.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat noodles</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat noodles</h1><img class='right' src='../media/ingredients/buckwheat_noodles.png'/><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><h2>buckwheat groats</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat noodles</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat noodles</h1><img class='right' src='../media/ingredients/buckwheat_noodles.png'/><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><h2>buckwheat groats</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/buckwheat_tea.html b/site/buckwheat_tea.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat tea</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 15 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p>A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as a companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc. </p><dl class='ingredients'><h3>roasting</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>2 tbsp</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>2 tbsp</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. </li><li>Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5-6 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color. Continue stirring, and watch them so they don't burn. </li><li>Transfer to a bowl, let cool. </li></ul><dl class='ingredients'><h3>infusion</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>2 tbsp, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>250ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>2 tbsp</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>3 cups</i> of hot water overtop. Let tea infuse for 5 minutes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat tea</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 15 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p>A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as a companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc. </p><dl class='ingredients'><h3>roasting</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>2 tbsp</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>2 tbsp</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. </li><li>Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). Continue stirring, and watch them so they don't burn. </li><li>Transfer to a bowl, let cool. </li></ul><dl class='ingredients'><h3>infusion</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>2 tbsp, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>250ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>2 tbsp</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>3 cups</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/burmese_tofu.html b/site/burmese_tofu.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — burmese tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>burmese tofu</h1><img class='right' src='../media/ingredients/burmese_tofu.png'/><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.<br /><br /></p><h2>tofu</h2><p class='small'>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).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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — burmese tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>burmese tofu</h1><img class='right' src='../media/ingredients/burmese_tofu.png'/><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.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/button_mushrooms.html b/site/button_mushrooms.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — button mushrooms</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>button mushrooms</h1><img class='right' src='../media/ingredients/button_mushrooms.png'/><p>Button mushrooms, or <b>agaricus bisporus</b>, are small immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are white in color.Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, butcan easily be confused with A. Californicus, a look-alike that is mildly toxic.<br /><br /></p><h2>mushroom</h2><p class='small'>Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — button mushrooms</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>button mushrooms</h1><img class='right' src='../media/ingredients/button_mushrooms.png'/><p>Button mushrooms, or <b>agaricus bisporus</b>, are small immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are white in color. Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, butcan easily be confused with A. Californicus, a look-alike that is mildly toxic.<br /><br /></p><h2>mushroom</h2><p class='small'>Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/carob.html b/site/carob.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — carob</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>carob</h1><img class='right' src='../media/ingredients/carob.png'/><p>The carob, or <b>Ceratonia siliqua</b>, is a tree in the legume family <b>Fabaceae</b>. It is cultivated for its edible pods, which when ripe, are sometimes dried, toasted and ground into carob powder. Carob pods are sweet, not bitter, and contain no theobromine or caffeine.They are non-toxic to animals because they lack <a href='https://en.wikipedia.org/wiki/Theobromine' target='_blank'>theobromine</a>. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — carob</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>carob</h1><img class='right' src='../media/ingredients/carob.png'/><p>The carob, or <b>Ceratonia siliqua</b>, is a tree in the legume family <b>Fabaceae</b>. It is cultivated for its edible pods, which when ripe, are sometimes dried, toasted and ground into carob powder. Carob pods are sweet, not bitter, and contain no theobromine or caffeine.<br /><br />They are non-toxic to animals because they lack <a href='https://en.wikipedia.org/wiki/Theobromine' target='_blank'>theobromine</a>. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/carrots.html b/site/carrots.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — carrots</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>carrots</h1><img class='right' src='../media/ingredients/carrots.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — carrots</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>carrots</h1><img class='right' src='../media/ingredients/carrots.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cayenne_pepper.html b/site/cayenne_pepper.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cayenne pepper</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cayenne pepper</h1><img class='right' src='../media/ingredients/cayenne_pepper.png'/><p>Cayenne pepper is a type of <b>Capsicum annuum</b>, a moderately hot chili pepper.</p><h2>chili peppers</h2><p class='small'>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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cayenne pepper</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cayenne pepper</h1><img class='right' src='../media/ingredients/cayenne_pepper.png'/><p>Cayenne pepper is a type of <b>Capsicum annuum</b>, a moderately hot chili pepper.</p><h2>chili peppers</h2><p class='small'>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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chia_seeds.html b/site/chia_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chia seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chia seeds</h1><img class='right' src='../media/ingredients/chia_seeds.png'/><p>Chia seeds are the edible seeds of <b>Salvia hispanica</b>, a flowering plant belonging to the mint family. They are small, oval, grey/white/black seeds. Chia seeds are a source of <b>Omega-3's</b>.Chia seeds are <b>hydrophilic</b>, meaning that they can absorb up to 12x their weight in liquid. Soaking the seeds creates a thick, gluey coating that gives it a gel-like texture.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chia seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chia seeds</h1><img class='right' src='../media/ingredients/chia_seeds.png'/><p>Chia seeds are the edible seeds of <b>Salvia hispanica</b>, a flowering plant belonging to the mint family. They are small, oval, grey/white/black seeds. Chia seeds are a source of <b>Omega-3's</b>.<br /><br />Chia seeds are <b>hydrophilic</b>, meaning that they can absorb up to 12x their weight in liquid. Soaking the seeds creates a thick, gluey coating that gives it a gel-like texture.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chickpea_flour.html b/site/chickpea_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpea flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpea flour</h1><img class='right' src='../media/ingredients/chickpea_flour.png'/><p>Chickpea flour — also known as <b>besan</b> or <b>gram</b> flour — is made from ground chickpeas.Chickpea flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>.Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpea flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpea flour</h1><img class='right' src='../media/ingredients/chickpea_flour.png'/><p>Chickpea flour — also known as <b>besan</b> or <b>gram</b> flour — is made from ground chickpeas. Chickpea flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chickpeas.html b/site/chickpeas.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpeas</h1><img class='right' src='../media/ingredients/chickpeas.png'/><p>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>.Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpeas</h1><img class='right' src='../media/ingredients/chickpeas.png'/><p>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chili_pepper_flakes.html b/site/chili_pepper_flakes.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili pepper flakes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chili pepper flakes</h1><img class='right' src='../media/ingredients/chili_pepper_flakes.png'/><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><h2>chili peppers</h2><p class='small'>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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili pepper flakes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chili pepper flakes</h1><img class='right' src='../media/ingredients/chili_pepper_flakes.png'/><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><h2>chili peppers</h2><p class='small'>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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chili_peppers.html b/site/chili_peppers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chili peppers</h1><img class='right' src='../media/ingredients/chili_peppers.png'/><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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chili peppers</h1><img class='right' src='../media/ingredients/chili_peppers.png'/><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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chili_pomegranate_brownies.html b/site/chili_pomegranate_brownies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili pomegranate brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chili pomegranate brownies</h1><h2>24 servings — 60 minutes</h2><img src='../media/recipes/chili_pomegranate_brownies.jpg'/><p>Making brownies has been on my mind for some time, I finally settled for <b>spicy brownies</b> with a sweet and spicy <b>pomegranate syrup</b>!<br /><br />I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.<br /><br />These were a big success.<br /><br />I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.<br /><br /><img src='../media/recipes/chili.pomegranate_brownies_2.jpg'/><br /><br />In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute <b>half the amount</b> of fat before it effects the texture.<br /><br /></p><dl class='ingredients'><h3>brownies</h3><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>1/3 cup</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>3 tbsp</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>9 tbsp</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>5 tbsp</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>3/4 cup</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>3/4 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>1/2 cup</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>2 tbsp</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>1 tsp</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Cut <i>1/3 cup</i> of <a href='pumpkin.html'>pumpkin</a>, steam until softened and process into a purée.</li><li>Put <i>3 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> in a bowl with <i>9 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>. Set aside.</li><li>Put <i>5 tbsp</i> of <a href='canola_oil.html'>canola oil</a>, <i>5 tbsp</i> of <a href='pumpkin_purée.html'>pumpkin purée</a>, <i>3/4 cup</i> <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>3/4 cup</i> <a href='cocoa_powder.html'>cocoa powder</a> and a <i>1/4 tsp</i> <a href='salt.html'>salt</a> in a pan over medium to low heat. Stir until the <a href='canola_oil.html'>canola oil</a> is melted, and all is well mixed.</li><li>Stir in the flax 'egg', as well as the <i>2 tbsp</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Add <i>1/2 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be very thick.</li><li>Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for <u>25 minutes</u>, or until knife comes out clean. Let cool. <i>Cut in 24 small squares</i>.</li></ul><dl class='ingredients'><h3>syrup</h3><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>2 cups</u></a></dt><dt><a href='sugar.html'><img src='../media/ingredients/sugar.png'/><b>sugar</b> <u>3/4 cup</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>1 tsp</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>1 tsp</u></a></dt></dl><ul class='instructions'><li>Pour <i>2 cups</i> of <a href='unsweetened_pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>1 tsp</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to <i>1 cup</i>.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b> <u>1 cup</u></a></dt></dl><ul class='instructions'><li>Top brownies with fresh <a href='pomegranate_seeds.html'>pomegranate seeds</a>, and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili pomegranate brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chili pomegranate brownies</h1><h2>24 servings — 60 minutes</h2><img src='../media/recipes/chili_pomegranate_brownies.jpg'/><p>Making brownies has been on my mind for some time, I finally settled for <b>spicy brownies</b> with a sweet and spicy <b>pomegranate syrup</b>!<br /><br />I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.<br /><br />These were a big success.<br /><br />I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.<br /><br /><img src='../media/recipes/chili.pomegranate_brownies_2.jpg'/><br /><br />In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute <b>half the amount</b> of fat before it effects the texture.<br /><br /></p><dl class='ingredients'><h3>brownies</h3><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>1/3 cup</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>3 tbsp</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>9 tbsp</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>5 tbsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>3/4 cup</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>3/4 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>1/2 cup</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>2 tbsp</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>1 tsp</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Cut <i>1/3 cup</i> of <a href='pumpkin.html'>pumpkin</a>, steam until softened and process into a purée.</li><li>Put <i>3 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> in a bowl with <i>9 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>. Set aside.</li><li>Put <i>5 tbsp</i> of <a href='canola_oil.html'>canola oil</a>, <i>5 tbsp</i> of <a href='pumpkin_purée.html'>pumpkin purée</a>, <i>3/4 cup</i> <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>3/4 cup</i> <a href='cocoa_powder.html'>cocoa powder</a> and a <i>1/4 tsp</i> <a href='salt.html'>salt</a> in a pan over medium to low heat. Stir until the <a href='canola_oil.html'>canola oil</a> is melted, and all is well mixed.</li><li>Stir in the flax 'egg', as well as the <i>2 tbsp</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Add <i>1/2 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be very thick.</li><li>Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for <u>25 minutes</u>, or until knife comes out clean. Let cool. <i>Cut in 24 small squares</i>.</li></ul><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>1 tsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>3/4 cup</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>1 tsp</u></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>2 cups</u></a></dt></dl><ul class='instructions'><li>Pour <i>2 cups</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>1 tsp</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to <i>1 cup</i>.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b> <u>1 cup</u></a></dt></dl><ul class='instructions'><li>Top brownies with fresh <a href='pomegranate_seeds.html'>pomegranate seeds</a>, and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chives.html b/site/chives.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chives</h1><img class='right' src='../media/ingredients/chives.png'/><p>Chives grow in clusters, with hollow leaves that come to a point. They have a mild onion flavor, which doesn't linger. They are a good source of <b>calcium</b> and <b>iron</b>.Chives are used as a garnish, and as an aromatic herb. In cooking, it is best to add them at the end of the cooking process because they lose their flavor when heated. They have insect-repelling properties that can be ued in gardens to control pests. Chives can be stored in a bag in the refrigerator, if kept dry they will last up to a week.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chives</h1><img class='right' src='../media/ingredients/chives.png'/><p>Chives grow in clusters, with hollow leaves that come to a point. They have a mild onion flavor, which doesn't linger. They are a good source of <b>calcium</b> and <b>iron</b>.<br /><br />Chives are used as a garnish, and as an aromatic herb. In cooking, it is best to add them at the end of the cooking process because they lose their flavor when heated. They have insect-repelling properties that can be ued in gardens to control pests. Chives can be stored in a bag in the refrigerator, if kept dry they will last up to a week.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chocolate_chips.html b/site/chocolate_chips.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chocolate chips</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chocolate chips</h1><img class='right' src='../media/ingredients/chocolate_chips.png'/><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><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chocolate chips</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chocolate chips</h1><img class='right' src='../media/ingredients/chocolate_chips.png'/><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><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cocoa_beans.html b/site/cocoa_beans.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cocoa beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cocoa beans</h1><img class='right' src='../media/ingredients/cocoa_beans.png'/><p>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cocoa beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cocoa beans</h1><img class='right' src='../media/ingredients/cocoa_beans.png'/><p>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cocoa_powder.html b/site/cocoa_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cocoa powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cocoa powder</h1><img class='right' src='../media/ingredients/cocoa_powder.png'/><p>Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br /></p><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cocoa powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cocoa powder</h1><img class='right' src='../media/ingredients/cocoa_powder.png'/><p>Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.<br /><br />Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br /></p><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/coconut_milk.html b/site/coconut_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — coconut milk</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>coconut milk</h1><img class='right' src='../media/ingredients/coconut_milk.png'/><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.<br /><br /></p><h2>coconut</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — coconut milk</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>coconut milk</h1><img class='right' src='../media/ingredients/coconut_milk.png'/><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.<br /><br /></p><h2>coconut</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/coconut_oil.html b/site/coconut_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — coconut oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>coconut oil</h1><img class='right' src='../media/ingredients/coconut_oil.png'/><p>Coconut oil is an edible oil extracted from the meat of mature coconuts. It has a high-fat content, which makes it resistant to rancidification, lasting up to 6 months without spoiling.Coconut oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly. Fun fact: Coconut oil was used in oil lamps in India before they had electrical lighting.<br /><br /></p><h2>coconut</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — coconut oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>coconut oil</h1><img class='right' src='../media/ingredients/coconut_oil.png'/><p>Coconut oil is an edible oil extracted from the meat of mature coconuts. It has a high-fat content, which makes it resistant to rancidification, lasting up to 6 months without spoiling.<br /><br />Coconut oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.<br /><br /></p><h2>coconut</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/coconut_sugar.html b/site/coconut_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — coconut sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>coconut sugar</h1><img class='right' src='../media/ingredients/coconut_sugar.png'/><p>Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries.Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — coconut sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>coconut sugar</h1><img class='right' src='../media/ingredients/coconut_sugar.png'/><p>Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries. Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/corn_semolina.html b/site/corn_semolina.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — corn semolina</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>corn semolina</h1><img class='right' src='../media/ingredients/corn_semolina.png'/><p>Corn semolina is the coarse middlings from maize (corn).</p><h2>corn</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — corn semolina</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>corn semolina</h1><img class='right' src='../media/ingredients/corn_semolina.png'/><p>Corn semolina is the coarse middlings from maize (corn).</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cornmeal.html b/site/cornmeal.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cornmeal</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cornmeal</h1><img class='right' src='../media/ingredients/cornmeal.png'/><p>Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br /></p><h2>corn</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cornmeal</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cornmeal</h1><img class='right' src='../media/ingredients/cornmeal.png'/><p>Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.<br /><br />Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cumin_seeds.html b/site/cumin_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cumin seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cumin seeds</h1><img class='right' src='../media/ingredients/cumin_seeds.png'/><p>Cumin, or <b>Cuminum cymimum</b> is a plant of the family <b>Apiaceae</b>. It's seeds are dried and used both whole and ground. Cumin seed is used as a spice for its distinctive flavour and aroma, it imparts an earthy, warming and aromatic character to food. Cumin is a source of <b>iron</b>.Cumin is often confused with caraway (Carum carvi), and many European languages don't distinguish between the two. <b>Nigella sativa</b>, or black cumin, is distantly related and also sometimes confused with cumin.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cumin seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cumin seeds</h1><img class='right' src='../media/ingredients/cumin_seeds.png'/><p>Cumin, or <b>Cuminum cymimum</b> is a plant of the family <b>Apiaceae</b>. It's seeds are dried and used both whole and ground. Cumin seed is used as a spice for its distinctive flavour and aroma, it imparts an earthy, warming and aromatic character to food. Cumin is a source of <b>iron</b>.<br /><br />Cumin is often confused with caraway (Carum carvi), and many European languages don't distinguish between the two. <b>Nigella sativa</b>, or black cumin, is distantly related and also sometimes confused with cumin.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/curry_powder.html b/site/curry_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — curry powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>curry powder</h1><img class='right' src='../media/ingredients/curry_powder.png'/><p>Curry powder is a spice blend, which contains more or less the same set of ingredients in varying quantities. Most mixes contain coriander, turmeric, cumin, fenugreek, and chili peppers.Other ingredients included in curry powders include ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — curry powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>curry powder</h1><img class='right' src='../media/ingredients/curry_powder.png'/><p>Curry powder is a spice blend, which contains more or less the same set of ingredients in varying quantities. Most mixes contain coriander, turmeric, cumin, fenugreek, and chili peppers. Other ingredients included in curry powders include ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/daikon.html b/site/daikon.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — daikon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>daikon</h1><img class='right' src='../media/ingredients/daikon.png'/><p>Daikon is a mild-flavored winter radish, originating from southeast asia. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — daikon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>daikon</h1><img class='right' src='../media/ingredients/daikon.png'/><p>Daikon is a mild-flavored winter radish, originating from southeast asia. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/date_caramel.html b/site/date_caramel.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — date caramel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>date caramel</h1><img class='right' src='../media/ingredients/date_caramel.png'/><p>A type of plant-based 'caramel' made from <a href='dates.html'>dates</a>.</p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — date caramel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>date caramel</h1><img class='right' src='../media/ingredients/date_caramel.png'/><p>A type of plant-based 'caramel' made from <a href='dates.html'>dates</a>.</p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/dates.html b/site/dates.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dates</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dates</h1><img class='right' src='../media/ingredients/dates.png'/><p>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dates</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dates</h1><img class='right' src='../media/ingredients/dates.png'/><p>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/deglet_noor_dates.html b/site/deglet_noor_dates.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — deglet noor dates</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>deglet noor dates</h1><img class='right' src='../media/ingredients/deglet_noor_dates.png'/><p>Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness.Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br /></p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — deglet noor dates</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>deglet noor dates</h1><img class='right' src='../media/ingredients/deglet_noor_dates.png'/><p>Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness. Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br /></p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dijon mustard</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dijon mustard</h1><img class='right' src='../media/ingredients/dijon_mustard.png'/><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.<br /><br /></p><h2>mustard seeds</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dijon mustard</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dijon mustard</h1><img class='right' src='../media/ingredients/dijon_mustard.png'/><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.<br /><br /></p><h2>mustard seeds</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/dried_orange_peel.html b/site/dried_orange_peel.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dried orange peel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried orange peel</h1><img class='right' src='../media/ingredients/dried_orange_peel.png'/><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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dried orange peel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried orange peel</h1><img class='right' src='../media/ingredients/dried_orange_peel.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/dried_raisins.html b/site/dried_raisins.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dried raisins</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried raisins</h1><img class='right' src='../media/ingredients/dried_raisins.png'/><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.<br /><br />Important note: Raisins are toxic to dogs.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dried raisins</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried raisins</h1><img class='right' src='../media/ingredients/dried_raisins.png'/><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.<br /><br />Important note: Raisins are toxic to dogs.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/dried_white_mulberries.html b/site/dried_white_mulberries.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dried white mulberries</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried white mulberries</h1><img class='right' src='../media/ingredients/dried_white_mulberries.png'/><p>White mulberries are one of many species of mulberries, one whose fruit remains white when ripe. White mulberries are sweet, with a mild flavor. The dried variety can be reconstituted in water. They are a source of <b>vitamin C</b> and <b>iron</b>.Dried mulberries can be reconstituted in water, and can also be used in herbal teas or granolas to add a bit of sweet. It is considered an invasive species in North America. If you want to dry your own mulberries, check out <a href='https://oureverydaylife.com/556453-how-to-dry-mulberries.html' target='_blank'>this tutorial</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dried white mulberries</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried white mulberries</h1><img class='right' src='../media/ingredients/dried_white_mulberries.png'/><p>White mulberries are one of many species of mulberries, one whose fruit remains white when ripe. White mulberries are sweet, with a mild flavor. The dried variety can be reconstituted in water. They are a source of <b>vitamin C</b> and <b>iron</b>.<br /><br />Dried mulberries can be reconstituted in water, and can also be used in herbal teas or granolas to add a bit of sweet. It is considered an invasive species in North America. If you want to dry your own mulberries, check out <a href='https://oureverydaylife.com/556453-how-to-dry-mulberries.html' target='_blank'>this tutorial</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/dry_corn_kernels.html b/site/dry_corn_kernels.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dry corn kernels</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dry corn kernels</h1><img class='right' src='../media/ingredients/dry_corn_kernels.png'/><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.Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dry corn kernels</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dry corn kernels</h1><img class='right' src='../media/ingredients/dry_corn_kernels.png'/><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.<br /><br />Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/edamame.html b/site/edamame.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — edamame</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>edamame</h1><img class='right' src='../media/ingredients/edamame.png'/><p>Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <b>protein</b>.Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br /></p><h2>soy beans</h2><p class='small'>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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — edamame</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>edamame</h1><img class='right' src='../media/ingredients/edamame.png'/><p>Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <b>protein</b>. <br /><br />Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br /></p><h2>soy beans</h2><p class='small'>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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/einkorn_wheat_flour.html b/site/einkorn_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — einkorn wheat flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>einkorn wheat flour</h1><img class='right' src='../media/ingredients/einkorn_wheat_flour.png'/><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>.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).<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — einkorn wheat flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>einkorn wheat flour</h1><img class='right' src='../media/ingredients/einkorn_wheat_flour.png'/><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>.<br /><br />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).<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/flax_seeds.html b/site/flax_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — flax seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seeds</h1><img class='right' src='../media/ingredients/flax_seeds.png'/><p>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of Omega-3's, and can be used whole in breads, or ground as an egg-replacer in recipes.Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — flax seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seeds</h1><img class='right' src='../media/ingredients/flax_seeds.png'/><p>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of Omega-3's, and can be used whole in breads, or ground as an egg-replacer in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/fresh_dill.html b/site/fresh_dill.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — fresh dill</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>fresh dill</h1><img class='right' src='../media/ingredients/fresh_dill.png'/><p>Dill is an herb, a wispy fern-like plant. This herb is a cross of <a href='lemon.html'>lemon</a>, parsley and <a href='anise.html'>anise</a>.Dill is best used fresh. It is often used to flavor pickles and soups.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — fresh dill</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>fresh dill</h1><img class='right' src='../media/ingredients/fresh_dill.png'/><p>Dill is an herb, a wispy fern-like plant. This herb is a cross of <a href='lemon.html'>lemon</a>, parsley and <a href='anise.html'>anise</a>. Dill is best used fresh. It is often used to flavor pickles and soups.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/garam_masala.html b/site/garam_masala.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — garam masala</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>garam masala</h1><img class='right' src='../media/ingredients/garam_masala.png'/><p>Garam Masala — garam/hot, masala/mixture of ground spices — as its name suggests, is an Indian mixture of varying quantities of ground spices. The choice of spices varies according to region and personal taste. Typical ingredients include fennel, black/white peppercorns, cloves, <a href='cinnamon.html'>cinnamon</a>, mace, cardamom pods, curry leaf, <a href='cumin.html'>cumin</a> and <a href='coriander.html'>coriander</a>.A masala may be toasted before use to release its flavours and aromas.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — garam masala</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>garam masala</h1><img class='right' src='../media/ingredients/garam_masala.png'/><p>Garam Masala — garam/hot, masala/mixture of ground spices — as its name suggests, is an Indian mixture of varying quantities of ground spices. The choice of spices varies according to region and personal taste. Typical ingredients include fennel, black/white peppercorns, cloves, <a href='cinnamon.html'>cinnamon</a>, mace, cardamom pods, curry leaf, <a href='cumin.html'>cumin</a> and <a href='coriander.html'>coriander</a>.<br /><br />Masala may be toasted before use to release its flavours and aromas.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/garlic.html b/site/garlic.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — garlic</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>garlic</h1><img class='right' src='../media/ingredients/garlic.png'/><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.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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — garlic</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>garlic</h1><img class='right' src='../media/ingredients/garlic.png'/><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. <br /><br />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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — garlic powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>garlic powder</h1><img class='right' src='../media/ingredients/garlic_powder.png'/><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.<br /><br /></p><h2>garlic</h2><p class='small'>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.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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — garlic powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>garlic powder</h1><img class='right' src='../media/ingredients/garlic_powder.png'/><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.<br /><br /></p><h2>garlic</h2><p class='small'>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. <br /><br />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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/ginger_root.html b/site/ginger_root.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — ginger root</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>ginger root</h1><img class='right' src='../media/ingredients/ginger_root.png'/><p>Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes.Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — ginger root</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>ginger root</h1><img class='right' src='../media/ingredients/ginger_root.png'/><p>Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes. Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/gluten_flour.html b/site/gluten_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — gluten flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>gluten flour</h1><img class='right' src='../media/ingredients/gluten_flour.png'/><p>Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — gluten flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>gluten flour</h1><img class='right' src='../media/ingredients/gluten_flour.png'/><p>Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.<br /><br />It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/gochujang.html b/site/gochujang.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — gochujang</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>gochujang</h1><img class='right' src='../media/ingredients/gochujang.png'/><p>Traditionally, gochujang was fermented outdoors in large earthen pots.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/golden_beets.html b/site/golden_beets.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — golden beets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>golden beets</h1><img class='right' src='../media/ingredients/golden_beets.png'/><p>Golden or yellow beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a golden/yellow fleshy interior. This cultivar is sweeter and milder than their red counterparts.Golden beets keep in the refrigerator up to two weeks, but the beet tops should be eaten shortly after harvest.<br /><br /></p><h2>beets</h2><p class='small'>Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc.Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — golden beets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>golden beets</h1><img class='right' src='../media/ingredients/golden_beets.png'/><p>Golden or yellow beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a golden/yellow fleshy interior. This cultivar is sweeter and milder than their red counterparts. Golden beets keep in the refrigerator up to two weeks, but the beet tops should be eaten shortly after harvest.<br /><br /></p><h2>beets</h2><p class='small'>Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/granulated_sugar.html b/site/granulated_sugar.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — granulated sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>granulated sugar</h1><img class='right' src='../media/ingredients/granulated_sugar.png'/><p>Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/green_bell_peppers.html b/site/green_bell_peppers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green bell peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green bell peppers</h1><img class='right' src='../media/ingredients/green_bell_peppers.png'/><p>Green bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of <b>vitamin C</b> and <b>vitamin A</b>.They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br /></p><h2>peppers</h2><p class='small'>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_pepper.html'>green pepper</a>, green bell pepper, <a href='red_bell_pepper.html'>red bell pepper</a>.The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green bell peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green bell peppers</h1><img class='right' src='../media/ingredients/green_bell_peppers.png'/><p>Green bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of <b>vitamin C</b> and <b>vitamin A</b>.<br /><br />They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br /></p><h2>peppers</h2><p class='small'>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_bell_peppers.html'>green pepper</a>, green bell pepper, <a href='red_bell_peppers.html'>red bell pepper</a>. The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/green_cabbage.html b/site/green_cabbage.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green cabbage</h1><img class='right' src='../media/ingredients/green_cabbage.png'/><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 vitamin C.There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green cabbage</h1><img class='right' src='../media/ingredients/green_cabbage.png'/><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 vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/green_olives.html b/site/green_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green olives</h1><img class='right' src='../media/ingredients/green_olives.png'/><p>Green olives are picked before the olive ripening cycle has begun, they are either green or yellow.</p><h2>olives</h2><p class='small'>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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green olives</h1><img class='right' src='../media/ingredients/green_olives.png'/><p>Green olives are picked before the olive ripening cycle has begun, they are either green or yellow.</p><h2>olives</h2><p class='small'>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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/hachiya_persimmon.html b/site/hachiya_persimmon.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — hachiya persimmon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>hachiya persimmon</h1><img class='right' src='../media/ingredients/hachiya_persimmon.png'/><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. 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.<br /><br /></p><h2>persimmon</h2><p class='small'>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>. 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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — hachiya persimmon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>hachiya persimmon</h1><img class='right' src='../media/ingredients/hachiya_persimmon.png'/><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. 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.<br /><br /></p><h2>persimmon</h2><p class='small'>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>. 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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/heirloom_carrots.html b/site/heirloom_carrots.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — heirloom carrots</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>heirloom carrots</h1><img class='right' src='../media/ingredients/heirloom_carrots.png'/><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.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.<br /><br /></p><h2>carrots</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — heirloom carrots</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>heirloom carrots</h1><img class='right' src='../media/ingredients/heirloom_carrots.png'/><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.<br /><br />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.<br /><br /></p><h2>carrots</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file 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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — Home</title><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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='home'><h1>226 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png'/><b>lentils</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b></a></dt><dt><a href='black_rice.html'><img src='../media/ingredients/black_rice.png'/><b>black rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png'/><b>burmese tofu</b></a></dt><dt><a href='veganaise.html'><img src='../media/ingredients/veganaise.png'/><b>veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png'/><b>brown rice syrup</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a></dt><dt><a href='scoobi_do.html'><img src='../media/ingredients/scoobi_do.png'/><b>scoobi do</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b></a></dt></dl><h1>62 Recipes</h1><ul class='recipes col3'><h3>breakfast</h3><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><h3>dinner</h3><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='okonomiyaki.html'>okonomiyaki</a></li><li><a href='spinach_pajeon.html'>spinach pajeon</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='persimmon_curry.html'>persimmon curry</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='pate_chinois.html'>pate chinois</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><h3>sidedish</h3><li><a href='veggie_pate.html'>veggie pate</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='scrambled_chickpeas.html'>scrambled chickpeas</a></li><li><a href='borscht_with_tofu_sour_cream.html'>borscht with tofu sour cream</a></li><li><a href='dark_gyoza.html'>dark gyoza</a></li><li><a href='teriyaki_carrot_patties.html'>teriyaki carrot patties</a></li><li><a href='panko_chickpea_fingers.html'>panko chickpea fingers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><h3>dessert</h3><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='savoury_turmeric_cookies.html'>savoury turmeric cookies</a></li><li><a href='chili_pomegranate_brownies.html'>chili pomegranate brownies</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='salted_caramel_carob_chip_cookies.html'>salted caramel carob chip cookies</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><h3>sauce</h3><li><a href='tzaziki.html'>tzaziki</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='homemade_veganaise.html'>homemade veganaise</a></li><h3>pasta</h3><li><a href='potato_gnocchi.html'>potato gnocchi</a></li><li><a href='mushroom_zucchini_pasta.html'>mushroom zucchini pasta</a></li><li><a href='sunflower_heirloom_carrot_pasta.html'>sunflower heirloom carrot pasta</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='arame_soba.html'>arame soba</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='spinach_faux_cheese_ravioli.html'>spinach faux cheese ravioli</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><h3>bread</h3><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><h3>snack</h3><li><a href='wakame_bites.html'>wakame bites</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><h3>basic</h3><li><a href='cheese.html'>cheese</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='crackers.html'>crackers</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — Home</title><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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='home'><h1>234 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png'/><b>lentils</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b></a></dt><dt><a href='black_rice.html'><img src='../media/ingredients/black_rice.png'/><b>black rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png'/><b>burmese tofu</b></a></dt><dt><a href='veganaise.html'><img src='../media/ingredients/veganaise.png'/><b>veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png'/><b>brown rice syrup</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a></dt><dt><a href='scoobi_do.html'><img src='../media/ingredients/scoobi_do.png'/><b>scoobi do</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b></a></dt><dt><a href='green_bell_peppers.html'><img src='../media/ingredients/green_bell_peppers.png'/><b>green bell peppers</b></a></dt><dt><a href='yellow_bell_peppers.html'><img src='../media/ingredients/yellow_bell_peppers.png'/><b>yellow bell peppers</b></a></dt><dt><a href='kiwi.html'><img src='../media/ingredients/kiwi.png'/><b>kiwi</b></a></dt><dt><a href='tamarind_paste.html'><img src='../media/ingredients/tamarind_paste.png'/><b>tamarind paste</b></a></dt><dt><a href='gochujang.html'><img src='../media/ingredients/gochujang.png'/><b>gochujang</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png'/><b>oats</b></a></dt><dt><a href='red_wine.html'><img src='../media/ingredients/red_wine.png'/><b>red wine</b></a></dt></dl><h1>62 Recipes</h1><ul class='recipes col3'><h3>breakfast</h3><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><h3>dinner</h3><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='okonomiyaki.html'>okonomiyaki</a></li><li><a href='spinach_pajeon.html'>spinach pajeon</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='persimmon_curry.html'>persimmon curry</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='pate_chinois.html'>pate chinois</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><h3>sidedish</h3><li><a href='veggie_pate.html'>veggie pate</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='scrambled_chickpeas.html'>scrambled chickpeas</a></li><li><a href='borscht_with_tofu_sour_cream.html'>borscht with tofu sour cream</a></li><li><a href='dark_gyoza.html'>dark gyoza</a></li><li><a href='teriyaki_carrot_patties.html'>teriyaki carrot patties</a></li><li><a href='panko_chickpea_fingers.html'>panko chickpea fingers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><h3>dessert</h3><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='savoury_turmeric_cookies.html'>savoury turmeric cookies</a></li><li><a href='chili_pomegranate_brownies.html'>chili pomegranate brownies</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='salted_caramel_carob_chip_cookies.html'>salted caramel carob chip cookies</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><h3>sauce</h3><li><a href='tzaziki.html'>tzaziki</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='homemade_veganaise.html'>homemade veganaise</a></li><h3>pasta</h3><li><a href='potato_gnocchi.html'>potato gnocchi</a></li><li><a href='mushroom_zucchini_pasta.html'>mushroom zucchini pasta</a></li><li><a href='sunflower_heirloom_carrot_pasta.html'>sunflower heirloom carrot pasta</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='arame_soba.html'>arame soba</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='spinach_faux_cheese_ravioli.html'>spinach faux cheese ravioli</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><h3>bread</h3><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><h3>snack</h3><li><a href='wakame_bites.html'>wakame bites</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><h3>basic</h3><li><a href='cheese.html'>cheese</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='crackers.html'>crackers</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/hops.html b/site/hops.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — hops</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>hops</h1><img class='right' src='../media/ingredients/hops.png'/><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. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — hops</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>hops</h1><img class='right' src='../media/ingredients/hops.png'/><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. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/houjicha.html b/site/houjicha.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — houjicha</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>houjicha</h1><img class='right' src='../media/ingredients/houjicha.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — houjicha</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>houjicha</h1><img class='right' src='../media/ingredients/houjicha.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/japanese_rice_vinegar.html b/site/japanese_rice_vinegar.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — japanese rice vinegar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>japanese rice vinegar</h1><img class='right' src='../media/ingredients/japanese_rice_vinegar.png'/><p>Japanese Rice vinegar "komezu" or simply "su" has a very mild taste, and is either colorless or yellow. Japanese rice vinegar is made from rice.This type of vinegar is less acidic than Chinese varieties, and are used to season rice, and for making "sunomono" (vinegar dishes) and "tsukemono" (pickles). There are some kinds of Japanese rice vinegars that are 'seasoned', meaning that they have additives like <a href='sake.html'>sake</a>, <a href='salt.html'>salt</a> and <a href='sugar.html'>sugar</a>, for added flavor.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — japanese rice vinegar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>japanese rice vinegar</h1><img class='right' src='../media/ingredients/japanese_rice_vinegar.png'/><p>Japanese Rice vinegar "komezu" or simply "su" has a very mild taste, and is either colorless or yellow. Japanese rice vinegar is made from rice. This type of vinegar is less acidic than Chinese varieties, and are used to season rice, and for making "sunomono" (vinegar dishes) and "tsukemono" (pickles). There are some kinds of Japanese rice vinegars that are 'seasoned', meaning that they have additives like <a href='sake.html'>sake</a>, <a href='salt.html'>salt</a> and <a href='sugar.html'>sugar</a>, for added flavor.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/kanten_powder.html b/site/kanten_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — kanten powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>kanten powder</h1><img class='right' src='../media/ingredients/kanten_powder.png'/><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.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.<br /><br /></p><h2>seaweed</h2><p class='small'>There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — kanten powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>kanten powder</h1><img class='right' src='../media/ingredients/kanten_powder.png'/><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.<br /><br />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.<br /><br /></p><h2>seaweed</h2><p class='small'>There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/kinako.html b/site/kinako.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — kinako</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>kinako</h1><img class='right' src='../media/ingredients/kinako.png'/><p>Kinako is roasted soybean flour, used in Japanese cuisine. Kinako means "yellow flour" in Japanese. Kinako contains B vitamins and some protein.Kinako is produced by grinding roasted soybeans into powder, some kinds keep the roasted skin which alters the color of the final product. Kinako is often used to make desserts, like dumplings coated with it, it is also sometimes combined with <a href='soy_milk.html'>soy milk</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — kinako</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>kinako</h1><img class='right' src='../media/ingredients/kinako.png'/><p>Kinako is roasted soybean flour, used in Japanese cuisine. Kinako means "yellow flour" in Japanese. Kinako contains B vitamins and some protein. Kinako is produced by grinding roasted soybeans into powder, some kinds keep the roasted skin which alters the color of the final product. Kinako is often used to make desserts, like dumplings coated with it, it is also sometimes combined with <a href='soy_milk.html'>soy milk</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/kiwi.html b/site/kiwi.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — kiwi</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>kiwi</h1><img class='right' src='../media/ingredients/kiwi.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/lemon.html b/site/lemon.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lemon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lemon</h1><img class='right' src='../media/ingredients/lemon.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lemon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lemon</h1><img class='right' src='../media/ingredients/lemon.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/lemon_juice.html b/site/lemon_juice.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lemon juice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lemon juice</h1><img class='right' src='../media/ingredients/lemon_juice.png'/><p>Lemon juice is used in many culinary and cleaning uses.</p><h2>lemon</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lemon juice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lemon juice</h1><img class='right' src='../media/ingredients/lemon_juice.png'/><p>Lemon juice is used in many culinary and cleaning uses.</p><h2>lemon</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/lemon_zest.html b/site/lemon_zest.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lemon zest</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lemon zest</h1><img class='right' src='../media/ingredients/lemon_zest.png'/><p>The rind of lemons can be grated, and used as 'zest' in baking and many other recipes.</p><h2>lemon</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lemon zest</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lemon zest</h1><img class='right' src='../media/ingredients/lemon_zest.png'/><p>The rind of lemons can be grated, and used as 'zest' in baking and many other recipes.</p><h2>lemon</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/mango.html b/site/mango.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mango</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>mango</h1><img class='right' src='../media/ingredients/mango.png'/><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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mango</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>mango</h1><img class='right' src='../media/ingredients/mango.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/matcha_powder.html b/site/matcha_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — matcha powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>matcha powder</h1><img class='right' src='../media/ingredients/matcha_powder.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — matcha powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>matcha powder</h1><img class='right' src='../media/ingredients/matcha_powder.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/mint.html b/site/mint.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mint</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>mint</h1><img class='right' src='../media/ingredients/mint.png'/><p>Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint.Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mint</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>mint</h1><img class='right' src='../media/ingredients/mint.png'/><p>Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint. Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/miso.html b/site/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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>miso</h1><img class='right' src='../media/ingredients/miso.png'/><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>.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.<br /><br />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).<br /><br /><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.<br /><br /></p><h2>soy beans</h2><p class='small'>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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>miso</h1><img class='right' src='../media/ingredients/miso.png'/><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>.<br /><br />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.<br /><br />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).<br /><br /><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.<br /><br /></p><h2>soy beans</h2><p class='small'>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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/mustard_seeds.html b/site/mustard_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mustard seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>mustard seeds</h1><img class='right' src='../media/ingredients/mustard_seeds.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mustard seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>mustard seeds</h1><img class='right' src='../media/ingredients/mustard_seeds.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/nagaimo.html b/site/nagaimo.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nagaimo</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nagaimo</h1><img class='right' src='../media/ingredients/nagaimo.png'/><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>.<br /><br /></p><h2>potatoes</h2><p class='small'>The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nagaimo</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nagaimo</h1><img class='right' src='../media/ingredients/nagaimo.png'/><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>.<br /><br /></p><h2>potatoes</h2><p class='small'>The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/nori.html b/site/nori.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nori</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nori</h1><img class='right' src='../media/ingredients/nori.png'/><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.<br /><br /></p><h2>seaweed</h2><p class='small'>There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nori</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nori</h1><img class='right' src='../media/ingredients/nori.png'/><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.<br /><br /></p><h2>seaweed</h2><p class='small'>There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/nori_sheets.html b/site/nori_sheets.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nori sheets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nori sheets</h1><img class='right' src='../media/ingredients/nori_sheets.png'/><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.<br /><br /></p><h2>nori</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nori sheets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nori sheets</h1><img class='right' src='../media/ingredients/nori_sheets.png'/><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.<br /><br /></p><h2>nori</h2><p class='small'>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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/nutritional_yeast.html b/site/nutritional_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nutritional yeast</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nutritional yeast</h1><img class='right' src='../media/ingredients/nutritional_yeast.png'/><p>Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — nutritional yeast</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nutritional yeast</h1><img class='right' src='../media/ingredients/nutritional_yeast.png'/><p>Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.<br /><br />Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/oats.html b/site/oats.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — oats</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>oats</h1><img class='right' src='../media/ingredients/oats.png'/><p>Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='#rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='#soy_beans.html'>soy protein</a>.Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — oats</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>oats</h1><img class='right' src='../media/ingredients/oats.png'/><p>Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='#rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='#soy_beans.html'>soy protein</a>.<br /><br />Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/okonomiyaki.html b/site/okonomiyaki.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 1 1/2 tbsp <a href='#whole_can_sugar.html'>sugar</a>, 4 tbsp <b>ketchup</b> and 3 1/3 tbsp <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>1 cup</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>4 tbsp</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1/4 tsp</u></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>1/4 cup, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>1 medium, minced</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>1-2 tsp</u></a></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>3 inches</i> of <a href='nagaimo.html'>nagaimo</a> (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>1 medium</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>1 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 tbsp</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1/4 cup</i> of grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>1 tsp</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>4 tbsp</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>4 tbsp</u></a></dt><dt><a href='sugar.html'><img src='../media/ingredients/sugar.png'/><b>sugar</b> <u>1 tbsp</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>1 tbsp</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>4 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>4 tbsp</i> of <a href='mirin.html'>mirin</a>, <i>1 tbsp</i> of <a href='sugar.html'>sugar</a> and <i>1 tbsp</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>4 tbsp</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>1/4 cup</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 branches</u></a></dt></dl><ul class='instructions'><li>First, add about <i>1 tbsp</i> of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add <i>1 or 2 tbsp</i> of <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 1 1/2 tbsp <a href='#whole_can_sugar.html'>sugar</a>, 4 tbsp <b>ketchup</b> and 3 1/3 tbsp <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>1 cup</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>4 tbsp</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1/4 tsp</u></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>1/4 cup, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>1 medium, minced</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>1-2 tsp</u></a></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>3 inches</i> of <a href='nagaimo.html'>nagaimo</a> (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>1 medium</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>1 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 tbsp</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1/4 cup</i> of grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>1 tsp</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>4 tbsp</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>4 tbsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>1 tbsp</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>1 tbsp</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>4 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>4 tbsp</i> of <a href='mirin.html'>mirin</a>, <i>1 tbsp</i> of <a href='granulated_sugar.html'>sugar</a> and <i>1 tbsp</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>4 tbsp</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>1/4 cup</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 branches</u></a></dt></dl><ul class='instructions'><li>First, add about <i>1 tbsp</i> of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add <i>1 or 2 tbsp</i> of <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — olive oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>olive oil</h1><img class='right' src='../media/ingredients/olive_oil.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — olive oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>olive oil</h1><img class='right' src='../media/ingredients/olive_oil.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/olives.html b/site/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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>olives</h1><img class='right' src='../media/ingredients/olives.png'/><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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>olives</h1><img class='right' src='../media/ingredients/olives.png'/><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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/oregano.html b/site/oregano.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — oregano</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>oregano</h1><img class='right' src='../media/ingredients/oregano.png'/><p>Oregano, or <b>Origanum vulgare</b> is a plant of the mint family <b>Lamiaceae</b>. Oregano’s taste is zesty, slightly bitter and strong. It can be found fresh, dried or as an oil.Oregano leaves store well and are easily dried. Keep them in an airtight container once dried.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — oregano</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>oregano</h1><img class='right' src='../media/ingredients/oregano.png'/><p>Oregano, or <b>Origanum vulgare</b> is a plant of the mint family <b>Lamiaceae</b>. Oregano’s taste is zesty, slightly bitter and strong. It can be found fresh, dried or as an oil. Oregano leaves store well and are easily dried. Keep them in an airtight container once dried.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/pan_fried_breadfruit.html b/site/pan_fried_breadfruit.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pan fried breadfruit</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>pan fried breadfruit</h1><h2>4 people — 90 minutes</h2><img src='../media/recipes/pan_fried_breadfruit.jpg'/><p><b>Recipe location:</b> Huahine, Society Islands. French Polynesia.<br /><br />Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. Getting our hands on a breadfruit was no simple task, on every island we would ask the locals, but again the fruit weren’t ready to pick off just yet.<br /><br />Devine and I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.<br /><br /><img src='../media/recipes/pan_fried_breadfruit_1.jpg'/><br /><br />Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.<br /><br /></p><dl class='ingredients'><h3>breadfruit</h3><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b> <u>1</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>2 tbsp</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>to taste</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>425F</u>.</li><li>Brush outside of <a href='breadfruit.html'>breadfruit</a> with <a href='olive_oil.html'>olive oil</a>.</li><li>Wrap in aluminum foil, and bake for <u>1 hour</u>.</li><li>To check if it is ready, poke a knife through. If it is soft, it is ready.</li><li>Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle.</li><li>Cut into wedges, and sautée in a pan with a bit of oil. Season with some salt and pepper.</li><li>Cook both sides until crispy and golden.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b> <u>230g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>4 tbsp</u></a></dt><dt><a href='sugar.html'><img src='../media/ingredients/sugar.png'/><b>sugar</b> <u>2 tsp</u></a></dt></dl><ul class='instructions'><li>Mix <i>4 tbsp</i> <a href='soy_sauce.html'>soy sauce</a> and <i>2 tsp</i> of <a href='sugar.html'>sugar</a> in a pan, stir, and cook on medium-heat for a few minutes. Add <a href='button_mushrooms.html'>button mushrooms</a>, and stir to coat them with the sauce. Serve over breadfruit wedges.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pan fried breadfruit</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>pan fried breadfruit</h1><h2>4 people — 90 minutes</h2><img src='../media/recipes/pan_fried_breadfruit.jpg'/><p><b>Recipe location:</b> Huahine, Society Islands. French Polynesia.<br /><br />Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. Getting our hands on a breadfruit was no simple task, on every island we would ask the locals, but again the fruit weren’t ready to pick off just yet.<br /><br />Devine and I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.<br /><br /><img src='../media/recipes/pan_fried_breadfruit_1.jpg'/><br /><br />Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.<br /><br /></p><dl class='ingredients'><h3>breadfruit</h3><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b> <u>1</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>2 tbsp</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>to taste</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>425F</u>.</li><li>Brush outside of <a href='breadfruit.html'>breadfruit</a> with <a href='olive_oil.html'>olive oil</a>.</li><li>Wrap in aluminum foil, and bake for <u>1 hour</u>.</li><li>To check if it is ready, poke a knife through. If it is soft, it is ready.</li><li>Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle.</li><li>Cut into wedges, and sautée in a pan with a bit of oil. Season with some salt and pepper.</li><li>Cook both sides until crispy and golden.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b> <u>230g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>4 tbsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>2 tsp</u></a></dt></dl><ul class='instructions'><li>Mix <i>4 tbsp</i> <a href='soy_sauce.html'>soy sauce</a> and <i>2 tsp</i> of <a href='granulated_sugar.html'>sugar</a> in a pan, stir, and cook on medium-heat for a few minutes. Add <a href='button_mushrooms.html'>button mushrooms</a>, and stir to coat them with the sauce. Serve over breadfruit wedges.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/pandanus_fruit.html b/site/pandanus_fruit.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pandanus fruit</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pandanus fruit</h1><img class='right' src='../media/ingredients/pandanus_fruit.png'/><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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pandanus fruit</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pandanus fruit</h1><img class='right' src='../media/ingredients/pandanus_fruit.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/panko.html b/site/panko.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — panko</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>panko</h1><img class='right' src='../media/ingredients/panko.png'/><p>Panko, or <b>パン粉</b>, is a variety of flaky breadcumb used in Japanese cuisine, used as a crunchy coating for frieds foods. It's lighter than and more crispy than breading in Western cuisine, it doesn't absorb oil or grease as readily when fried.Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb (see <a href='https://www.youtube.com/watch?v=bCNU9TrbiRk' target='_blank'>video</a>).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — panko</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>panko</h1><img class='right' src='../media/ingredients/panko.png'/><p>Panko, or <b>パン粉</b>, is a variety of flaky breadcumb used in Japanese cuisine, used as a crunchy coating for frieds foods. It's lighter than and more crispy than breading in Western cuisine, it doesn't absorb oil or grease as readily when fried. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb (see <a href='https://www.youtube.com/watch?v=bCNU9TrbiRk' target='_blank'>video</a>).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/papaya.html b/site/papaya.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — papaya</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>papaya</h1><img class='right' src='../media/ingredients/papaya.png'/><p>Papayas, or <b>pawpaw</b>, are the fruit (berries) of the <b>carica papaya</b>. It is one of 22 species of the genus <b>Carica</b>. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of <b>vitamin C</b>.The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like <a href='black_pepper.html'>black pepper</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — papaya</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>papaya</h1><img class='right' src='../media/ingredients/papaya.png'/><p>Papayas, or <b>pawpaw</b>, are the fruit (berries) of the <b>carica papaya</b>. It is one of 22 species of the genus <b>Carica</b>. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of <b>vitamin C</b>.<br /><br />The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like <a href='black_pepper.html'>black pepper</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/paprika.html b/site/paprika.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — paprika</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>paprika</h1><img class='right' src='../media/ingredients/paprika.png'/><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>.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.<br /><br /></p><h2>chili peppers</h2><p class='small'>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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — paprika</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>paprika</h1><img class='right' src='../media/ingredients/paprika.png'/><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>.<br /><br />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.<br /><br /></p><h2>chili peppers</h2><p class='small'>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. 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/peanut_butter.html b/site/peanut_butter.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peanut butter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanut butter</h1><img class='right' src='../media/ingredients/peanut_butter.png'/><p>A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.The US consumes $800 million of this stuff annually. The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peanut butter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanut butter</h1><img class='right' src='../media/ingredients/peanut_butter.png'/><p>A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>. The US consumes $800 million of this stuff annually. The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/peanuts.html b/site/peanuts.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peanuts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanuts</h1><img class='right' src='../media/ingredients/peanuts.png'/><p>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>.Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peanuts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanuts</h1><img class='right' src='../media/ingredients/peanuts.png'/><p>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/peppermint.html b/site/peppermint.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peppermint</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peppermint</h1><img class='right' src='../media/ingredients/peppermint.png'/><p>Peppermint, or <b>Mentha balsamea</b>, is a hybrid mint, a cross between watermint and spearmint.Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.<br /><br /></p><h2>mint</h2><p class='small'>Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint.Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peppermint</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peppermint</h1><img class='right' src='../media/ingredients/peppermint.png'/><p>Peppermint, or <b>Mentha balsamea</b>, is a hybrid mint, a cross between watermint and spearmint. Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.<br /><br /></p><h2>mint</h2><p class='small'>Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint. Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/peppermint_oil.html b/site/peppermint_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peppermint oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peppermint oil</h1><img class='right' src='../media/ingredients/peppermint_oil.png'/><p>Peppermint oil is made from peppermint leaves, obtained by extracting the oils from dried or fresh leaves and the flowering tops of the plant using alcohol. It has a high concentration of natural pesticides, known to repel pest insects.Peppermint oil and leaves have a <a href='https://nccih.nih.gov/health/peppermintoil' target='_blank'>cooling effect</a> when used topically for muscle pain, nerve pain, relief from itching, or as a fragrance. Peppermint oil is a stronger ingredient than peppermint extract, often used in candy-making.<br /><br /></p><h2>peppermint</h2><p class='small'>Peppermint, or <b>Mentha balsamea</b>, is a hybrid mint, a cross between watermint and spearmint.Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peppermint oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peppermint oil</h1><img class='right' src='../media/ingredients/peppermint_oil.png'/><p>Peppermint oil is made from peppermint leaves, obtained by extracting the oils from dried or fresh leaves and the flowering tops of the plant using alcohol. It has a high concentration of natural pesticides, known to repel pest insects.<br /><br />Peppermint oil and leaves have a <a href='https://nccih.nih.gov/health/peppermintoil' target='_blank'>cooling effect</a> when used topically for muscle pain, nerve pain, relief from itching, or as a fragrance. Peppermint oil is a stronger ingredient than peppermint extract, often used in candy-making.<br /><br /></p><h2>peppermint</h2><p class='small'>Peppermint, or <b>Mentha balsamea</b>, is a hybrid mint, a cross between watermint and spearmint. Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/peppers.html b/site/peppers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peppers</h1><img class='right' src='../media/ingredients/peppers.png'/><p>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_pepper.html'>green pepper</a>, green bell pepper, <a href='red_bell_pepper.html'>red bell pepper</a>.The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peppers</h1><img class='right' src='../media/ingredients/peppers.png'/><p>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_bell_peppers.html'>green pepper</a>, green bell pepper, <a href='red_bell_peppers.html'>red bell pepper</a>. The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/persian_cucumbers.html b/site/persian_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — persian cucumbers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>persian cucumbers</h1><img class='right' src='../media/ingredients/persian_cucumbers.png'/><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>.<br /><br /></p><h2>cucumber</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — persian cucumbers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>persian cucumbers</h1><img class='right' src='../media/ingredients/persian_cucumbers.png'/><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>.<br /><br /></p><h2>cucumber</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/pimento_olives.html b/site/pimento_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pimento olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pimento olives</h1><img class='right' src='../media/ingredients/pimento_olives.png'/><p>Pimento olives are pitted green olives with a <b>pimento pepper</b> stuffed inside, all preserved in oil. Pimento peppers are mild in taste.</p><h2>olives</h2><p class='small'>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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pimento olives</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pimento olives</h1><img class='right' src='../media/ingredients/pimento_olives.png'/><p>Pimento olives are pitted green olives with a <b>pimento pepper</b> stuffed inside, all preserved in oil. Pimento peppers are mild in taste.</p><h2>olives</h2><p class='small'>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>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/pomegranate_juice.html b/site/pomegranate_juice.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pomegranate juice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pomegranate juice</h1><img class='right' src='../media/ingredients/pomegranate_juice.png'/><p>Pomegranate juice is extracted from the arils (seeds) of the fruit of the pomegranate.The juice is very flavorful on its own, it can be sweet or sour, but most fruits are moderate in taste. The juice can be reduced down into pomegranate molasses or fermented into pomegranate vinegar.<br /><br /></p><h2>pomegranate</h2><p class='small'>Pomegranates come from the <b>Punica granatum</b>, a fruit-bearing shrub (botanically a berry). Pomegranates can range in color from pink, white, yellow and purple, the most common being the red variety. It is estimated that there are some 500 different cultivars of Pomegranate grown world-wide.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pomegranate juice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pomegranate juice</h1><img class='right' src='../media/ingredients/pomegranate_juice.png'/><p>Pomegranate juice is extracted from the arils (seeds) of the fruit of the pomegranate. The juice is very flavorful on its own, it can be sweet or sour, but most fruits are moderate in taste. The juice can be reduced down into pomegranate molasses or fermented into pomegranate vinegar.<br /><br /></p><h2>pomegranate</h2><p class='small'>Pomegranates come from the <b>Punica granatum</b>, a fruit-bearing shrub (botanically a berry). Pomegranates can range in color from pink, white, yellow and purple, the most common being the red variety. It is estimated that there are some 500 different cultivars of Pomegranate grown world-wide.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/poppy_seeds.html b/site/poppy_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — poppy seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>poppy seeds</h1><img class='right' src='../media/ingredients/poppy_seeds.png'/><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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — poppy seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>poppy seeds</h1><img class='right' src='../media/ingredients/poppy_seeds.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/potato_gnocchi.html b/site/potato_gnocchi.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — potato gnocchi</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>potato gnocchi</h1><h2>6 servings — 60 minutes</h2><img src='../media/recipes/potato_gnocchi.jpg'/><p>A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br /><img src='../media/recipes/potato_gnocchi_2.jpg'/><br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br /></p><dl class='ingredients'><h3>gnocchi</h3><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b> <u>2 1/2</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>1 1/4 cup</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>1 tbsp</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>400F</u>.</li><li>Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).</li><li>Sift <i>1 1/4 cup</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>1 tbsp</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> together in a bowl.</li><li>Mix the potatoes in gradually, and knead until you get a consistent dough.</li><li>Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2cm diameter</i>.</li><li>Proceed to cutting up the ropes into <i>2cm sections</i>.</li><li>To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.</li><li>Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>6 tbsp</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>3 tbsp</u></a></dt><dt><a href='sugar.html'><img src='../media/ingredients/sugar.png'/><b>sugar</b> <u>4 tsp</u></a></dt></dl><ul class='instructions'><li>Mix <i>6 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>3 tbsp</i> of <a href='mirin.html'>mirin</a> and <i>4 tsp</i> of <a href='sugar.html'>sugar</a> in a bowl.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>1/2 cup</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>5 branches</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>1/3 cup</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>3 tbsp</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>3 tbsp</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces.</li><li>Chop up <i>5 branches</i> of <a href='scallions.html'>scallions</a> and grate <i>1/3 cup</i> worth of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside.</li><li>When gnocchi are cooked, sauté in a pan with the sauce and shiitake for <u>4-5 minutes</u>.</li><li>Serve gnocchi in two separate bowls, and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some <a href='shichimi_togarashi.html'>shichimi togarashi</a> on top!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — potato gnocchi</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>potato gnocchi</h1><h2>6 servings — 60 minutes</h2><img src='../media/recipes/potato_gnocchi.jpg'/><p>A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br /><img src='../media/recipes/potato_gnocchi_2.jpg'/><br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br /></p><dl class='ingredients'><h3>gnocchi</h3><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b> <u>2 1/2</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>1 1/4 cup</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>1 tbsp</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>400F</u>.</li><li>Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).</li><li>Sift <i>1 1/4 cup</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>1 tbsp</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> together in a bowl.</li><li>Mix the potatoes in gradually, and knead until you get a consistent dough.</li><li>Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2cm diameter</i>.</li><li>Proceed to cutting up the ropes into <i>2cm sections</i>.</li><li>To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.</li><li>Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>6 tbsp</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>3 tbsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>4 tsp</u></a></dt></dl><ul class='instructions'><li>Mix <i>6 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>3 tbsp</i> of <a href='mirin.html'>mirin</a> and <i>4 tsp</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>1/2 cup</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>5 branches</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>1/3 cup</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>3 tbsp</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>3 tbsp</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces.</li><li>Chop up <i>5 branches</i> of <a href='scallions.html'>scallions</a> and grate <i>1/3 cup</i> worth of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside.</li><li>When gnocchi are cooked, sauté in a pan with the sauce and shiitake for <u>4-5 minutes</u>.</li><li>Serve gnocchi in two separate bowls, and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some <a href='shichimi_togarashi.html'>shichimi togarashi</a> on top!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/pumpkin_seeds.html b/site/pumpkin_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pumpkin seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pumpkin seeds</h1><img class='right' src='../media/ingredients/pumpkin_seeds.png'/><p>Pumpkin seeds is the edible seed of a <b>pumpkin</b> and certain <b>squashes</b>. The seeds are flat, with a white outer husk. The inner seed is a dark green color. Pumpkin seeds are righ in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Pumpkin seeds can be consumed raw, <a href='Roasted_pumpkin_seeds.html'>roasted</a>, or pureed into a nut butter. They can also be added to <a href='Crackers.html'>crackers</a>, <a href='Halloween_pumpkin_cookies.html'>cakes</a> and breads.<br /><br /></p><h2>pumpkin</h2><p class='small'>The darker the skin of the pumpkin, the higher the beta-carotene content.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pumpkin seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pumpkin seeds</h1><img class='right' src='../media/ingredients/pumpkin_seeds.png'/><p>Pumpkin seeds is the edible seed of a <b>pumpkin</b> and certain <b>squashes</b>. The seeds are flat, with a white outer husk. The inner seed is a dark green color. Pumpkin seeds are righ in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Pumpkin seeds can be consumed raw, <a href='Roasted_pumpkin_seeds.html'>roasted</a>, or pureed into a nut butter. They can also be added to <a href='Crackers.html'>crackers</a>, <a href='Halloween_pumpkin_cookies.html'>cakes</a> and breads.<br /><br /></p><h2>pumpkin</h2><p class='small'>The darker the skin of the pumpkin, the higher the beta-carotene content.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/red_beets.html b/site/red_beets.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red beets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red beets</h1><img class='right' src='../media/ingredients/red_beets.png'/><p>Red beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a red fleshy interior. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.It is consumed raw in salads, they can also be roasted, steamed, fried and boiled. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a> and <a href='uzumaki_hummus_bites.html'>dips</a>. Don't be alarmed, beetroot juice will make your stools and urine red for a day.<br /><br /></p><h2>beets</h2><p class='small'>Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc.Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red beets</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red beets</h1><img class='right' src='../media/ingredients/red_beets.png'/><p>Red beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a red fleshy interior. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.<br /><br />It is consumed raw in salads, they can also be roasted, steamed, fried and boiled. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a> and <a href='uzumaki_hummus_bites.html'>dips</a>. Don't be alarmed, beetroot juice will make your stools and urine red for a day.<br /><br /></p><h2>beets</h2><p class='small'>Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/red_bell_peppers.html b/site/red_bell_peppers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red bell peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red bell peppers</h1><img class='right' src='../media/ingredients/red_bell_peppers.png'/><p>Red bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They have a sweet and fruity flavor. Red bell peppers are simply ripened <a href='green_bell_peppers.html'>green bell peppers</a>, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br /></p><h2>peppers</h2><p class='small'>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_pepper.html'>green pepper</a>, green bell pepper, <a href='red_bell_pepper.html'>red bell pepper</a>.The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red bell peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red bell peppers</h1><img class='right' src='../media/ingredients/red_bell_peppers.png'/><p>Red bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They have a sweet and fruity flavor. Red bell peppers are simply ripened <a href='green_bell_peppers.html'>green bell peppers</a>, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.<br /><br />They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br /></p><h2>peppers</h2><p class='small'>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_bell_peppers.html'>green pepper</a>, green bell pepper, <a href='red_bell_peppers.html'>red bell pepper</a>. The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/red_cabbage.html b/site/red_cabbage.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red cabbage</h1><img class='right' src='../media/ingredients/red_cabbage.png'/><p>Red cabbage is a good source of Vitamin C. ItIt can be used as a natural colorant - it needs to be boiled and mixed with vinegar to keep its colour. The plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. Red cabbage keeps better than other varieties, and does not need to be converted to sauerkraut to last the winter.<br /><br /></p><h2>green cabbage</h2><p class='small'>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 vitamin C.There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red cabbage</h1><img class='right' src='../media/ingredients/red_cabbage.png'/><p>Red cabbage is a good source of Vitamin C. ItIt can be used as a natural colorant - it needs to be boiled and mixed with vinegar to keep its colour. The plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. Red cabbage keeps better than other varieties, and does not need to be converted to sauerkraut to last the winter.<br /><br /></p><h2>green cabbage</h2><p class='small'>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 vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/red_miso.html b/site/red_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red miso</h1><img class='right' src='../media/ingredients/red_miso.png'/><p>Red miso, or <b>Akamiso (赤味噌)</b>, is salty with some astringency with umami. It is strong-tasting, and the depth of color depends on the formula of the <a href='soybeans.html'>soybeans</a> and the quantity that is used. Red miso is aged, for a year or more.</p><h2>miso</h2><p class='small'>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>.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.<br /><br />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).<br /><br /><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red miso</h1><img class='right' src='../media/ingredients/red_miso.png'/><p>Red miso, or <b>Akamiso (赤味噌)</b>, is salty with some astringency with umami. It is strong-tasting, and the depth of color depends on the formula of the <a href='soybeans.html'>soybeans</a> and the quantity that is used. Red miso is aged, for a year or more.</p><h2>miso</h2><p class='small'>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>.<br /><br />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.<br /><br />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).<br /><br /><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red onion</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red onion</h1><img class='right' src='../media/ingredients/red_onion.png'/><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>.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.<br /><br /></p><h2>onion</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red onion</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red onion</h1><img class='right' src='../media/ingredients/red_onion.png'/><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>.<br /><br />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.<br /><br /></p><h2>onion</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/red_wine.html b/site/red_wine.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red wine</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red wine</h1><img class='right' src='../media/ingredients/red_wine.png'/><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.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/rice_flour.html b/site/rice_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — rice flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rice flour</h1><img class='right' src='../media/ingredients/rice_flour.png'/><p>Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — rice flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rice flour</h1><img class='right' src='../media/ingredients/rice_flour.png'/><p>Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.<br /><br />Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/rolled_oats.html b/site/rolled_oats.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — rolled oats</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rolled oats</h1><img class='right' src='../media/ingredients/rolled_oats.png'/><p>Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers.Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — rolled oats</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rolled oats</h1><img class='right' src='../media/ingredients/rolled_oats.png'/><p>Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br /></p><h2>oats</h2><p class='small'>Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='#rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='#soy_beans.html'>soy protein</a>.<br /><br />Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/rosemary.html b/site/rosemary.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — rosemary</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rosemary</h1><img class='right' src='../media/ingredients/rosemary.png'/><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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — rosemary</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rosemary</h1><img class='right' src='../media/ingredients/rosemary.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/russet_potatoes.html b/site/russet_potatoes.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — russet potatoes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>russet potatoes</h1><img class='right' src='../media/ingredients/russet_potatoes.png'/><p>Russet potatoes are large with a dark brown skin. Their flesh is white, dry and mealy. Russet potatoes are a good source of <b>vitamin C</b> and <b>iron</b>.Russet potatoes can be baked, mashed, and are often made into fries. Russet potatoes keep for up to a month if stored in a cool, dry and dark place.<br /><br /></p><h2>potatoes</h2><p class='small'>The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — russet potatoes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>russet potatoes</h1><img class='right' src='../media/ingredients/russet_potatoes.png'/><p>Russet potatoes are large with a dark brown skin. Their flesh is white, dry and mealy. Russet potatoes are a good source of <b>vitamin C</b> and <b>iron</b>.<br /><br />Russet potatoes can be baked, mashed, and are often made into fries. Russet potatoes keep for up to a month if stored in a cool, dry and dark place.<br /><br /></p><h2>potatoes</h2><p class='small'>The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sake.html b/site/sake.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sake</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sake</h1><img class='right' src='../media/ingredients/sake.png'/><p>Sake is Japanese rice beer, and it comes in a variety of flavors and concentrations.There is <b>nihonshu-do 日本酒度</b>, <b>san-do 酸度</b>, <b>aminosan-do アミノ酸度</b>, <b>ginjoushu 吟醸酒</b> and many, many more. Sake is made by fermenting rice that has been polished to remove the outer bran. The process of sake is more similar to beer than to wine, because the starch is converted into sugars which ferment into alcohol.The serving temperature of sake depends on the type. Sake can be served at room temperature <b>hiya 冷や</b>, chilled <b>reishu 冷酒</b> or heated <b>atsukan 熱燗</b>.<br /><br />In cooking, you can use a cheaper variety called <b>ryorishu 料理酒</b> or <b>cooking sake</b>. Cooking sake has added salt to make it unfit for drinking, so that shop owners can sell it without an alcohol license. Adding regular sake in recipes though is also fine.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sake</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sake</h1><img class='right' src='../media/ingredients/sake.png'/><p>Sake is Japanese rice beer, and it comes in a variety of flavors and concentrations. There is <b>nihonshu-do 日本酒度</b>, <b>san-do 酸度</b>, <b>aminosan-do アミノ酸度</b>, <b>ginjoushu 吟醸酒</b> and many, many more. Sake is made by fermenting rice that has been polished to remove the outer bran. The process of sake is more similar to beer than to wine, because the starch is converted into sugars which ferment into alcohol. The serving temperature of sake depends on the type. Sake can be served at room temperature <b>hiya 冷や</b>, chilled <b>reishu 冷酒</b> or heated <b>atsukan 熱燗</b>.<br /><br />In cooking, you can use a cheaper variety called <b>ryorishu 料理酒</b> or <b>cooking sake</b>. Cooking sake has added salt to make it unfit for drinking, so that shop owners can sell it without an alcohol license. Adding regular sake in recipes though is also fine.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/salt.html b/site/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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — salt</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>salt</h1><img class='right' src='../media/ingredients/salt.png'/><p>Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — salt</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>salt</h1><img class='right' src='../media/ingredients/salt.png'/><p>Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.<br /><br />Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/scallions.html b/site/scallions.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — scallions</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>scallions</h1><img class='right' src='../media/ingredients/scallions.png'/><p>Scallions, or green onions, is a term used for multiple varieties that were harvested when young before a bulb appears. They are crisp and juicy and have a milder taste than most onions. Scallions are a source of <b>vitamin C</b>, <b>calcium</b> and <b>vitamin A</b>.Scallions can be stir-fried, sauteed, roasted and grilled, but they can also be consumed raw, added as a topping on a variety of dishes. The leaves will keep up to 5 days when wrapped and stored in the refrigerator.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — scallions</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>scallions</h1><img class='right' src='../media/ingredients/scallions.png'/><p>Scallions, or green onions, is a term used for multiple varieties that were harvested when young before a bulb appears. They are crisp and juicy and have a milder taste than most onions. Scallions are a source of <b>vitamin C</b>, <b>calcium</b> and <b>vitamin A</b>.<br /><br />Scallions can be stir-fried, sauteed, roasted and grilled, but they can also be consumed raw, added as a topping on a variety of dishes. The leaves will keep up to 5 days when wrapped and stored in the refrigerator.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sea salt</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sea salt</h1><img class='right' src='../media/ingredients/sea_salt.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sea salt</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sea salt</h1><img class='right' src='../media/ingredients/sea_salt.png'/><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sesame_oil.html b/site/sesame_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sesame oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sesame oil</h1><img class='right' src='../media/ingredients/sesame_oil.png'/><p>Sesame oil is an edible oil derived from sesame seeds. It is used as a cooking oil, but also as a flavor enhancer because of its nutty aroma and taste.Light sesame oil has a high smoking point and is suitable for deep-frying, while darker varieties are used for stir-frying or sauteing food. Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.<br /><br />Sesame oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sesame oil</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sesame oil</h1><img class='right' src='../media/ingredients/sesame_oil.png'/><p>Sesame oil is an edible oil derived from sesame seeds. It is used as a cooking oil, but also as a flavor enhancer because of its nutty aroma and taste. Light sesame oil has a high smoking point and is suitable for deep-frying, while darker varieties are used for stir-frying or sauteing food. Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.<br /><br />Sesame oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sesame_seeds.html b/site/sesame_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sesame seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sesame seeds</h1><img class='right' src='../media/ingredients/sesame_seeds.png'/><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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sesame seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sesame seeds</h1><img class='right' src='../media/ingredients/sesame_seeds.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/shelled_hemp_seeds.html b/site/shelled_hemp_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shelled hemp seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shelled hemp seeds</h1><img class='right' src='../media/ingredients/shelled_hemp_seeds.png'/><p>Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.Hemp belongs to the same family as marijuana, but both are different. Hemp contains less than 1 percent of the psychoactive drug present in marijuana. The plant thrives a variety of growing conditions, make it a very hardy plant. The oil in hemp seeds can go rancid quickly, they should be used up quickly and should be stored in a cool environment. Cooking hemp seeds destoys their nutritional benefits, it's better to eat them raw or to add them to foods after cooking <a href='http://www.seedguides.info/hemp-seeds/' target='_blank'>ref</a>.<br /><br />Hemp has many other uses, it is used to make paper, textiles, plastics and fuel.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shelled hemp seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shelled hemp seeds</h1><img class='right' src='../media/ingredients/shelled_hemp_seeds.png'/><p>Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.<br /><br />Hemp belongs to the same family as marijuana, but both are different. Hemp contains less than 1 percent of the psychoactive drug present in marijuana. The plant thrives a variety of growing conditions, make it a very hardy plant. The oil in hemp seeds can go rancid quickly, they should be used up quickly and should be stored in a cool environment. Cooking hemp seeds destoys their nutritional benefits, it's better to eat them raw or to add them to foods after cooking <a href='http://www.seedguides.info/hemp-seeds/' target='_blank'>ref</a>.<br /><br />Hemp has many other uses, it is used to make paper, textiles, plastics and fuel.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/shiitake.html b/site/shiitake.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shiitake</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shiitake</h1><img class='right' src='../media/ingredients/shiitake.png'/><p>Shiitake, or <b>Lentinula edodes</b>, is an edible mushroom that grows in groups on the decaying wood of deciduous trees. When cooked, these mushrooms have a savory, earthy umami flavor.They are sold both fresh and dried, dried shiitakes can be reconstituted in water. Shiitake are used as a base in vegan dashi, to flavor simmered and steamed dishes. They are also used in soups, or sauteed with other vegetables. Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis". They will keep 1-2 weeks when stored in a paper bag in the refrigerator.<br /><br /></p><h2>mushroom</h2><p class='small'>Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shiitake</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shiitake</h1><img class='right' src='../media/ingredients/shiitake.png'/><p>Shiitake, or <b>Lentinula edodes</b>, is an edible mushroom that grows in groups on the decaying wood of deciduous trees. When cooked, these mushrooms have a savory, earthy umami flavor. They are sold both fresh and dried, dried shiitakes can be reconstituted in water. Shiitake are used as a base in vegan dashi, to flavor simmered and steamed dishes. They are also used in soups, or sauteed with other vegetables. Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis". They will keep 1-2 weeks when stored in a paper bag in the refrigerator.<br /><br /></p><h2>mushroom</h2><p class='small'>Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/shimeji.html b/site/shimeji.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shimeji</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shimeji</h1><img class='right' src='../media/ingredients/shimeji.png'/><p>Shimeji <b>占地</b> are a group of edible mushrooms native to East Asia. Shimejis are rich in 'umami', they have a distint nutty flavor.Shimeji mushrooms should always be cooked, because of its bitter taste which disappears upon cooking. It has a firm texture with a bit of a crunch. They are used in soups, stews and sauces, or stir-fried with vegetables.<br /><br /></p><h2>mushroom</h2><p class='small'>Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shimeji</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shimeji</h1><img class='right' src='../media/ingredients/shimeji.png'/><p>Shimeji <b>占地</b> are a group of edible mushrooms native to East Asia. Shimejis are rich in 'umami', they have a distint nutty flavor. Shimeji mushrooms should always be cooked, because of its bitter taste which disappears upon cooking. It has a firm texture with a bit of a crunch. They are used in soups, stews and sauces, or stir-fried with vegetables.<br /><br /></p><h2>mushroom</h2><p class='small'>Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/short_grain_white_rice.html b/site/short_grain_white_rice.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — short grain white rice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>short grain white rice</h1><img class='right' src='../media/ingredients/short_grain_white_rice.png'/><p>Short grain white rice is also known as <b>uruchimai</b> rice or <b>sushi rice</b> in the west. It consists of short translucent grains that develop a sticky texture when cooked. The most common cultivars include <b>Koshihiraki</b>, <b>Akitakomachi</b>, <b>Sasanishiki</b> and <b>Calrose</b>. Calrose is technically a medium-grain rice, but is commonly used in in North American in Japanese cuisine. White short grain rice is milled so that it has its husk, bran and germ removed. Doing this alters the flavor and look of the rice and helps extend its storage life. After the rice is milled, the rice is often polished so that it becomes even more white.<b>How to cook glutinous rice:</b> Wash the rice to release excess starch, until water runs clear. Soak for 30 min (in summer) and 2h (in winter). Use a rice to water ratio of 1:1.25. Bring water to a boil, turn heat to low and cover pot with lid. Cook for 10 minutes. Let rest for 10 min.<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — short grain white rice</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>short grain white rice</h1><img class='right' src='../media/ingredients/short_grain_white_rice.png'/><p>Short grain white rice is also known as <b>uruchimai</b> rice or <b>sushi rice</b> in the west. It consists of short translucent grains that develop a sticky texture when cooked. The most common cultivars include <b>Koshihiraki</b>, <b>Akitakomachi</b>, <b>Sasanishiki</b> and <b>Calrose</b>. Calrose is technically a medium-grain rice, but is commonly used in in North American in Japanese cuisine. White short grain rice is milled so that it has its husk, bran and germ removed. Doing this alters the flavor and look of the rice and helps extend its storage life. After the rice is milled, the rice is often polished so that it becomes even more white.<br /><br /><b>How to cook glutinous rice:</b> Wash the rice to release excess starch, until water runs clear. Soak for 30 min (in summer) and 2h (in winter). Use a rice to water ratio of 1:1.25. Bring water to a boil, turn heat to low and cover pot with lid. Cook for 10 minutes. Let rest for 10 min.<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sichuan_peppercorns.html b/site/sichuan_peppercorns.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sichuan peppercorns</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sichuan peppercorns</h1><img class='right' src='../media/ingredients/sichuan_peppercorns.png'/><p>Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 "numb-spiciness"</b>.When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sichuan peppercorns</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sichuan peppercorns</h1><img class='right' src='../media/ingredients/sichuan_peppercorns.png'/><p>Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 "numb-spiciness"</b>.<br /><br />When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/smoked_paprika.html b/site/smoked_paprika.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — smoked paprika</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>smoked paprika</h1><img class='right' src='../media/ingredients/smoked_paprika.png'/><p>Smoked paprika, or <b>Pimentón de la Vera</b>, is paprika that has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood.</p><h2>paprika</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — smoked paprika</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>smoked paprika</h1><img class='right' src='../media/ingredients/smoked_paprika.png'/><p>Smoked paprika, or <b>Pimentón de la Vera</b>, is paprika that has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood.</p><h2>paprika</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/soft_tofu.html b/site/soft_tofu.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soft tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soft tofu</h1><img class='right' src='../media/ingredients/soft_tofu.png'/><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><h2>tofu</h2><p class='small'>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).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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soft tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soft tofu</h1><img class='right' src='../media/ingredients/soft_tofu.png'/><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><h2>tofu</h2><p class='small'>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).<br /><br />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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/soy_beans.html b/site/soy_beans.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy beans</h1><img class='right' src='../media/ingredients/soy_beans.png'/><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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><h2>beans</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy beans</h1><img class='right' src='../media/ingredients/soy_beans.png'/><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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><h2>beans</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy milk</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><p><a href='Soy_milk.html'>Soy milk</a> is a by-product of the manufacture of <a href='tofu.html'>tofu</a>, and an important source of protein, calcium, vitamin D and B12 for vegans. When buying soy milk, prioritize unsweetened enriched varieties.<a href='Soy_milk.html'>Soy milk</a> is made from soaking and griding <a href='soy_beans.html'>soy beans</a>, boiling the mixture and filtering out the pulp. Soy milk is a stable emulsion of oil, water and protein.<br /><br /></p><h2>soy beans</h2><p class='small'>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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy milk</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><p><a href='Soy_milk.html'>Soy milk</a> is a by-product of the manufacture of <a href='tofu.html'>tofu</a>, and an important source of protein, calcium, vitamin D and B12 for vegans. When buying soy milk, prioritize unsweetened enriched varieties.<a href='Soy_milk.html'>Soy milk</a> is made from soaking and griding <a href='soy_beans.html'>soy beans</a>, boiling the mixture and filtering out the pulp. Soy milk is a stable emulsion of oil, water and protein.<br /><br /></p><h2>soy beans</h2><p class='small'>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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/spelt_flour.html b/site/spelt_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spelt flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>spelt flour</h1><img class='right' src='../media/ingredients/spelt_flour.png'/><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>.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>)<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spelt flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>spelt flour</h1><img class='right' src='../media/ingredients/spelt_flour.png'/><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>. <br /><br />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>)<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/spinach.html b/site/spinach.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spinach</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>spinach</h1><img class='right' src='../media/ingredients/spinach.png'/><p>Spinach, or <b>Spinacia oleracea</b>, is a leafy green with a subtle green flavor and iron/metallic notes. There are 3 main varieties: <b>savoy</b> (primary commercial type), <b>semi savoy</b> (partially crinkled leaves, often processed)and <b>flat-leafed</b> (mainly processed). Spinach is a rich source of <b>beta-carotene</b>, and is a good source of <b>vitamin A</b>, <b>calcium</b>, <b>vitamin C</b> and <b>iron</b>.Raw spinach contains high levels of <a href='https://veganhealth.org/oxalate/' target='_blank'>oxalates</a>, which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels, and can be <a href='https://www.nof.org/patients/treatment/nutrition/' target='_blank'>digested more easily</a>. Spinach can be baked into breads of cakes, sauteed etc. Spinach can keep 1-2 weeks if dry and kept in a cool place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spinach</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>spinach</h1><img class='right' src='../media/ingredients/spinach.png'/><p>Spinach, or <b>Spinacia oleracea</b>, is a leafy green with a subtle green flavor and iron/metallic notes. There are 3 main varieties: <b>savoy</b> (primary commercial type), <b>semi savoy</b> (partially crinkled leaves, often processed)and <b>flat-leafed</b> (mainly processed). Spinach is a rich source of <b>beta-carotene</b>, and is a good source of <b>vitamin A</b>, <b>calcium</b>, <b>vitamin C</b> and <b>iron</b>.<br /><br />Raw spinach contains high levels of <a href='https://veganhealth.org/oxalate/' target='_blank'>oxalates</a>, which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels, and can be <a href='https://www.nof.org/patients/treatment/nutrition/' target='_blank'>digested more easily</a>. Spinach can be baked into breads of cakes, sauteed etc. Spinach can keep 1-2 weeks if dry and kept in a cool place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sunflower_seeds.html b/site/sunflower_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sunflower seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sunflower seeds</h1><img class='right' src='../media/ingredients/sunflower_seeds.png'/><p>Sunflower seeds are the fruit of the sunflower. There are 3 types, <b>linoleic</b> being the most common. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sunflower seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sunflower seeds</h1><img class='right' src='../media/ingredients/sunflower_seeds.png'/><p>Sunflower seeds are the fruit of the sunflower. There are 3 types, <b>linoleic</b> being the most common. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sweet_potatoes.html b/site/sweet_potatoes.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet potatoes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sweet potatoes</h1><img class='right' src='../media/ingredients/sweet_potatoes.png'/><p>Sweet potatoes are big, starchy, sweet-tasting, root vegetables. They come in a variety of colors, with their skin ranging from yellow, orange, brown, red purple and beige. The flesh ranges from beinge through white, red, purple, yellow, orange and violet. Light-skinned sweet potatoes have flesh that is firm, while orange-fleshed varieties are softer. Sweet potatoes are a good source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.Sweet potatoes are used in both sweet and savory recipes, they can be served cooked, mashed, they can also be baked, roasted, steamed, simmered or fried. Sweet potatoes keep well if stored loose in a cool dry place, away from direct sunlight. Their leaves are edible and can be prepared like <a href='spinach.html'>spinach</a> or turnip greens.<br /><br /></p><h2>potatoes</h2><p class='small'>The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet potatoes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sweet potatoes</h1><img class='right' src='../media/ingredients/sweet_potatoes.png'/><p>Sweet potatoes are big, starchy, sweet-tasting, root vegetables. They come in a variety of colors, with their skin ranging from yellow, orange, brown, red purple and beige. The flesh ranges from beinge through white, red, purple, yellow, orange and violet. Light-skinned sweet potatoes have flesh that is firm, while orange-fleshed varieties are softer. Sweet potatoes are a good source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.<br /><br />Sweet potatoes are used in both sweet and savory recipes, they can be served cooked, mashed, they can also be baked, roasted, steamed, simmered or fried. Sweet potatoes keep well if stored loose in a cool dry place, away from direct sunlight. Their leaves are edible and can be prepared like <a href='spinach.html'>spinach</a> or turnip greens.<br /><br /></p><h2>potatoes</h2><p class='small'>The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tahini</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><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>.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.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tahini</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><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>.<br /><br />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.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/tamarind_paste.html b/site/tamarind_paste.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tamarind paste</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tamarind paste</h1><img class='right' src='../media/ingredients/tamarind_paste.png'/><p>Tamarind, or <b>Tamarindus indica</b> is a leguminous tree that produces pod-like fruit that contains a brown, edible pulp. The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is coloured brown or reddish brown. Tamarind flesh is sweet and sour in taste, and is a source of <b>calcium</b>.<br /><br />Tamarind is used in Worcestershire sauce, chutneys, curries, and is popular in many sweets in countries like Mexico.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/tempeh.html b/site/tempeh.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tempeh</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tempeh</h1><img class='right' src='../media/ingredients/tempeh.png'/><p>Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. Tempeh is a source of protein, Omega-3's and zinc, and has a firm texture and earthy flavor.Tempeh is made by controlled fermentation that binds soybeans into a 'paddy'. The fungus <b>Rhizopus Oligosporus</b> is used as a starter to make tempeh. Fermented soyfoods like tempeh increased iron absorption.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tempeh</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tempeh</h1><img class='right' src='../media/ingredients/tempeh.png'/><p>Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. Tempeh is a source of protein, Omega-3's and zinc, and has a firm texture and earthy flavor. Tempeh is made by controlled fermentation that binds soybeans into a 'paddy'. The fungus <b>Rhizopus Oligosporus</b> is used as a starter to make tempeh. Fermented soyfoods like tempeh increased iron absorption.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/thyme.html b/site/thyme.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — thyme</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>thyme</h1><img class='right' src='../media/ingredients/thyme.png'/><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.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>)<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — thyme</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>thyme</h1><img class='right' src='../media/ingredients/thyme.png'/><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.<br /><br />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>)<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/tofu.html b/site/tofu.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tofu</h1><img class='right' src='../media/ingredients/tofu.png'/><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).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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tofu</h1><img class='right' src='../media/ingredients/tofu.png'/><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).<br /><br />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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/vanilla.html b/site/vanilla.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vanilla</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vanilla</h1><img class='right' src='../media/ingredients/vanilla.png'/><p>Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor.Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vanilla</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vanilla</h1><img class='right' src='../media/ingredients/vanilla.png'/><p>Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor. Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/vanilla_extract.html b/site/vanilla_extract.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vanilla extract</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vanilla extract</h1><img class='right' src='../media/ingredients/vanilla_extract.png'/><p>Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35 percent alcohol.To make your own, you need vanilla beans, 35 percent alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.<br /><br /></p><h2>vanilla</h2><p class='small'>Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor.Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vanilla extract</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vanilla extract</h1><img class='right' src='../media/ingredients/vanilla_extract.png'/><p>Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35 percent alcohol.<br /><br />To make your own, you need vanilla beans, 35 percent alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.<br /><br /></p><h2>vanilla</h2><p class='small'>Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor. Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/vegan_butter.html b/site/vegan_butter.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vegan butter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vegan butter</h1><img class='right' src='../media/ingredients/vegan_butter.png'/><p>Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk.Common brands include <a href='https://world.openfoodfacts.org/product/0033776011703/original-buttery-spread-78-vegetable-oils-earth-balance' target='_blank'>earth balance</a>. High-fat oils like coconut and olive oil can be used instead.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vegan butter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vegan butter</h1><img class='right' src='../media/ingredients/vegan_butter.png'/><p>Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. Common brands include <a href='https://world.openfoodfacts.org/product/0033776011703/original-buttery-spread-78-vegetable-oils-earth-balance' target='_blank'>earth balance</a>. High-fat oils like coconut and olive oil can be used instead.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/veganaise.html b/site/veganaise.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veganaise</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>veganaise</h1><img class='right' src='../media/ingredients/veganaise.png'/><p>Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='#homemade_veganaise.html'>recipe</a>.</p><h2>tofu</h2><p class='small'>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).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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veganaise</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>veganaise</h1><img class='right' src='../media/ingredients/veganaise.png'/><p>Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='#homemade_veganaise.html'>recipe</a>.</p><h2>tofu</h2><p class='small'>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).<br /><br />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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/vegemite.html b/site/vegemite.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vegemite</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vegemite</h1><img class='right' src='../media/ingredients/vegemite.png'/><p>Vegemite is a thick, dark brown food spread. It's made from leftover brewer's yeast extract with various vegetable and spices added. Vegemite is very salty, with a strong umami, malty flavor. It is a rich source of <b>B vitamins</b>.Vegemite is the Australian cousin of <b>Marmite</b>, concocted by a chemist during a time where imports of Marmite into Australia were disrupted by the war (see <a href='https://theculturetrip.com/pacific/australia/articles/the-history-of-australias-favourite-spread-vegemite/' target='_blank'>story</a>).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vegemite</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vegemite</h1><img class='right' src='../media/ingredients/vegemite.png'/><p>Vegemite is a thick, dark brown food spread. It's made from leftover brewer's yeast extract with various vegetable and spices added. Vegemite is very salty, with a strong umami, malty flavor. It is a rich source of <b>B vitamins</b>.<br /><br />Vegemite is the Australian cousin of <b>Marmite</b>, concocted by a chemist during a time where imports of Marmite into Australia were disrupted by the war (see <a href='https://theculturetrip.com/pacific/australia/articles/the-history-of-australias-favourite-spread-vegemite/' target='_blank'>story</a>).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/veggie_pate.html b/site/veggie_pate.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />Sweet potatoes give this Végé pâté a subtle sweetness, if you don't like that you can change sweet potatoes to white potatoes instead.</p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>1 cup</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 1/2 cups, grated</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>1 tsp</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3/4 cup, ground</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>3 tbsp</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>1 tsp</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>1 tsp</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>1 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><li>Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>350F</u>.</li><li>Grate enough <a href='sweet_potatoes.html'>Sweet potatoes</a> to fill <i>1 1/2 cups</i>, then pour into the big bowl with the sunflower seeds.</li><li>Chop <i>1</i> of <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a> and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl.</li><li>Add <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>1 cup</u></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b> <u>1 1/2 cups, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>2 tbsp</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3/4 cup, ground</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>3 tbsp</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>1 tsp</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>1 tsp</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>1 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><li>Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>350F</u>.</li><li>Skin, and grate enough <a href='russet_potatoes.html'>potatoes</a> to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl.</li><li>Add <i>2 tbsp</i> of <a href='canola_oil.html'>canola oil</a>, <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/wakame.html b/site/wakame.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wakame</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wakame</h1><img class='right' src='../media/ingredients/wakame.png'/><p>Wakame, or <b>Undaria pinnatifida</b> is an edible seaweed, subtly sweet with a strong flavour and texture. It has a salty, savoury taste.Wakame is often served in soups, or in salads. Wakame is often sold dried (can be re-constituted in water) or salted.<br /><br /></p><h2>seaweed</h2><p class='small'>There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wakame</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wakame</h1><img class='right' src='../media/ingredients/wakame.png'/><p>Wakame, or <b>Undaria pinnatifida</b> is an edible seaweed, subtly sweet with a strong flavour and texture. It has a salty, savoury taste. Wakame is often served in soups, or in salads. Wakame is often sold dried (can be re-constituted in water) or salted.<br /><br /></p><h2>seaweed</h2><p class='small'>There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/wasabi_powder.html b/site/wasabi_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wasabi powder</h1><img class='right' src='../media/ingredients/wasabi_powder.png'/><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).Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.<br /><br /><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.<br /><br /></p><h2>wasabi root</h2><p class='small'>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.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi powder</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wasabi powder</h1><img class='right' src='../media/ingredients/wasabi_powder.png'/><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).<br /><br />Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.<br /><br /><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.<br /><br /></p><h2>wasabi root</h2><p class='small'>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.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/wasabi_root.html b/site/wasabi_root.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi root</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wasabi root</h1><img class='right' src='../media/ingredients/wasabi_root.png'/><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.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi root</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wasabi root</h1><img class='right' src='../media/ingredients/wasabi_root.png'/><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.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/wheat_semolina.html b/site/wheat_semolina.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wheat semolina</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wheat semolina</h1><img class='right' src='../media/ingredients/wheat_semolina.png'/><p>Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking.The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wheat semolina</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wheat semolina</h1><img class='right' src='../media/ingredients/wheat_semolina.png'/><p>Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking. The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — white miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white miso</h1><img class='right' src='../media/ingredients/white_miso.png'/><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 quanity of soybeans, 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><h2>miso</h2><p class='small'>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>.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.<br /><br />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).<br /><br /><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — white miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white miso</h1><img class='right' src='../media/ingredients/white_miso.png'/><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 quanity of soybeans, 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><h2>miso</h2><p class='small'>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>.<br /><br />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.<br /><br />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).<br /><br /><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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/white_sesame_seeds.html b/site/white_sesame_seeds.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — white sesame seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white sesame seeds</h1><img class='right' src='../media/ingredients/white_sesame_seeds.png'/><p>White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.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 white 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.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — white sesame seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white sesame seeds</h1><img class='right' src='../media/ingredients/white_sesame_seeds.png'/><p>White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 white 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.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/whole_cane_sugar.html b/site/whole_cane_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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — whole cane sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>whole cane sugar</h1><img class='right' src='../media/ingredients/whole_cane_sugar.png'/><p>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.Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — whole cane sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>whole cane sugar</h1><img class='right' src='../media/ingredients/whole_cane_sugar.png'/><p>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. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/yellow_bell_peppers.html b/site/yellow_bell_peppers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — yellow bell peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>yellow bell peppers</h1><img class='right' src='../media/ingredients/yellow_bell_peppers.png'/><p>Yellow bell peppers, or <b>capsicum</b>, are medium to large in size. The smooth skin is firm, glossy, and pale green when young, transforming to bright yellow with age. They have a mild, sweet flavor, and are a good source of <b>vitamin C</b>, <b>iron</b>, <b>calcium</b> and <b>vitamin A</b>.They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br /></p><h2>peppers</h2><p class='small'>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_pepper.html'>green pepper</a>, green bell pepper, <a href='red_bell_pepper.html'>red bell pepper</a>.The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — yellow bell peppers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>yellow bell peppers</h1><img class='right' src='../media/ingredients/yellow_bell_peppers.png'/><p>Yellow bell peppers, or <b>capsicum</b>, are medium to large in size. The smooth skin is firm, glossy, and pale green when young, transforming to bright yellow with age. They have a mild, sweet flavor, and are a good source of <b>vitamin C</b>, <b>iron</b>, <b>calcium</b> and <b>vitamin A</b>.<br /><br />They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br /></p><h2>peppers</h2><p class='small'>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_bell_peppers.html'>green pepper</a>, green bell pepper, <a href='red_bell_peppers.html'>red bell pepper</a>. The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — yellow onion</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>yellow onion</h1><img class='right' src='../media/ingredients/yellow_onion.png'/><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>.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.<br /><br /></p><h2>onion</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — yellow onion</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>yellow onion</h1><img class='right' src='../media/ingredients/yellow_onion.png'/><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>. <br /><br />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.<br /><br /></p><h2>onion</h2><p class='small'>Missing description.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/zucchini.html b/site/zucchini.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — zucchini</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>zucchini</h1><img class='right' src='../media/ingredients/zucchini.png'/><p>Zucchini squash, or <b>courgette</b>, are summer squashes. They can be dark or light green. Botanically they are treated as vegetables, but they are fruits. Zucchini squah can be harvested when young, or later once it has grown to 6-8" long. Immature squashes have better flavor, with a spongy yet firm texture. Zucchini are a low energy food, being 94 percent water, and are a source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.Zucchinis have a mild flavor which makes them ideal in both sweet and savory recipes. They can be grated, steamed, sauteed, battered, fried, baked, julienned for pasta, eaten raw etc. Zucchini will keep for 1-2 weeks if kept dry and refrigerated.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — zucchini</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>zucchini</h1><img class='right' src='../media/ingredients/zucchini.png'/><p>Zucchini squash, or <b>courgette</b>, are summer squashes. They can be dark or light green. Botanically they are treated as vegetables, but they are fruits. Zucchini squah can be harvested when young, or later once it has grown to 6-8" long. Immature squashes have better flavor, with a spongy yet firm texture. Zucchini are a low energy food, being 94 percent water, and are a source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.<br /><br />Zucchinis have a mild flavor which makes them ideal in both sweet and savory recipes. They can be grated, steamed, sauteed, battered, fried, baked, julienned for pasta, eaten raw etc. Zucchini will keep for 1-2 weeks if kept dry and refrigerated.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/src/ingredient.c b/src/ingredient.c @@ -36,4 +36,4 @@ Serving create_serving(Ingredient *ingredient, char *quantity) { void print_ingredient(Ingredient *ingredient){ printf("%s\n", ingredient->name); -}- \ No newline at end of file +} diff --git a/src/ingredients.c b/src/ingredients.c @@ -5,31 +5,31 @@ Ingredient coffee = create_child_ingredient(&beans, "coffee", "Coffee is a brewe Ingredient lentils = create_ingredient("lentils", "Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole."); -Ingredient beluga_lentils = create_child_ingredient(&lentils, "beluga lentils", "Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor and a firm texture that doesn't disintegrate when cooked.Beluga lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br />"); +Ingredient beluga_lentils = create_child_ingredient(&lentils, "beluga lentils", "Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor and a firm texture that doesn't disintegrate when cooked. Beluga lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br />"); -Ingredient brown_lentils = create_child_ingredient(&lentils, "brown lentils", "The most common variety of lentils, found in most grocery stores. They have a mild, earthy-flavor, with a firm texture that doesn't disintegrate when cooked.Lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br />"); +Ingredient brown_lentils = create_child_ingredient(&lentils, "brown lentils", "The most common variety of lentils, found in most grocery stores. They have a mild, earthy-flavor, with a firm texture that doesn't disintegrate when cooked. Lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br />"); -Ingredient shelled_hemp_seeds = create_ingredient("shelled hemp seeds", "Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.Hemp belongs to the same family as marijuana, but both are different. Hemp contains less than 1 percent of the psychoactive drug present in marijuana. The plant thrives a variety of growing conditions, make it a very hardy plant. The oil in hemp seeds can go rancid quickly, they should be used up quickly and should be stored in a cool environment. Cooking hemp seeds destoys their nutritional benefits, it's better to eat them raw or to add them to foods after cooking <a href='http://www.seedguides.info/hemp-seeds/' target='_blank'>ref</a>.<br /><br />Hemp has many other uses, it is used to make paper, textiles, plastics and fuel.<br /><br />"); +Ingredient shelled_hemp_seeds = create_ingredient("shelled hemp seeds", "Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.<br /><br />Hemp belongs to the same family as marijuana, but both are different. Hemp contains less than 1 percent of the psychoactive drug present in marijuana. The plant thrives a variety of growing conditions, make it a very hardy plant. The oil in hemp seeds can go rancid quickly, they should be used up quickly and should be stored in a cool environment. Cooking hemp seeds destoys their nutritional benefits, it's better to eat them raw or to add them to foods after cooking <a href='http://www.seedguides.info/hemp-seeds/' target='_blank'>ref</a>.<br /><br />Hemp has many other uses, it is used to make paper, textiles, plastics and fuel.<br /><br />"); -Ingredient tempeh = create_ingredient("tempeh", "Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. Tempeh is a source of protein, Omega-3's and zinc, and has a firm texture and earthy flavor.Tempeh is made by controlled fermentation that binds soybeans into a 'paddy'. The fungus <b>Rhizopus Oligosporus</b> is used as a starter to make tempeh. Fermented soyfoods like tempeh increased iron absorption.<br /><br />"); +Ingredient tempeh = create_ingredient("tempeh", "Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. Tempeh is a source of protein, Omega-3's and zinc, and has a firm texture and earthy flavor. Tempeh is made by controlled fermentation that binds soybeans into a 'paddy'. The fungus <b>Rhizopus Oligosporus</b> is used as a starter to make tempeh. Fermented soyfoods like tempeh increased iron absorption.<br /><br />"); -Ingredient peanut_butter = create_ingredient("peanut butter", "A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.The US consumes $800 million of this stuff annually. The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />"); +Ingredient peanut_butter = create_ingredient("peanut butter", "A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>. The US consumes $800 million of this stuff annually. The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />"); -Ingredient peanuts = create_ingredient("peanuts", "A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>.Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br />"); +Ingredient peanuts = create_ingredient("peanuts", "A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br />"); -Ingredient soy_beans = create_child_ingredient(&beans, "soy beans", "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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br />"); +Ingredient soy_beans = create_child_ingredient(&beans, "soy beans", "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 protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans 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, soy beans are used as a base for many vegan faux-meat dishes.<br /><br />"); Ingredient green_beans = create_child_ingredient(&beans, "green beans", "Missing description."); -Ingredient edamame = create_child_ingredient(&soy_beans, "edamame", "Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <b>protein</b>.Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br />"); +Ingredient edamame = create_child_ingredient(&soy_beans, "edamame", "Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <b>protein</b>. <br /><br />Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br />"); -Ingredient chickpeas = create_ingredient("chickpeas", "Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>.Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br />"); +Ingredient chickpeas = create_ingredient("chickpeas", "Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br />"); -Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour", "Chickpea flour — also known as <b>besan</b> or <b>gram</b> flour — is made from ground chickpeas.Chickpea flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes.<br /><br />"); +Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour", "Chickpea flour — also known as <b>besan</b> or <b>gram</b> flour — is made from ground chickpeas. Chickpea flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes.<br /><br />"); Ingredient green_peas = create_ingredient("green peas", "Missing description."); -Ingredient green_cabbage = create_ingredient("green cabbage", "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 vitamin C.There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br />"); +Ingredient green_cabbage = create_ingredient("green cabbage", "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 vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br />"); Ingredient red_cabbage = create_child_ingredient(&green_cabbage, "red cabbage", "Red cabbage is a good source of Vitamin C. ItIt can be used as a natural colorant - it needs to be boiled and mixed with vinegar to keep its colour. The plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. Red cabbage keeps better than other varieties, and does not need to be converted to sauerkraut to last the winter.<br /><br />"); @@ -45,11 +45,11 @@ Ingredient purple_cauliflower = create_child_ingredient(&cauliflower, "purple ca Ingredient brussel_sprouts = create_child_ingredient(&green_cabbage, "brussel sprouts", "Brussel sprouts are leafy vegetables that are high in vitamin C. 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 it cook better."); -Ingredient daikon = create_ingredient("daikon", "Daikon is a mild-flavored winter radish, originating from southeast asia. 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.<br /><br />"); +Ingredient daikon = create_ingredient("daikon", "Daikon is a mild-flavored winter radish, originating from southeast asia. 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.<br /><br />"); Ingredient bok_choy = create_ingredient("bok choy", "Bok Choy is a winter-hardy vegetable, a type of Chinese cabbage. Bok Choy is a rich source of vitamin A and C, and provides some folate, vitamin B6 and calcium."); -Ingredient radish = create_ingredient("radish", "The radish is an edible root vegetable, domesticated in Europe in pre-Roman times. There are many varieties, varying in color, size and flavor. Radishes have a moderate amount of <b>vitamin C</b>.Radish are often grown as companion plants for pest control, they are easy to grow and quick to harvest.<br /><br />"); +Ingredient radish = create_ingredient("radish", "The radish is an edible root vegetable, domesticated in Europe in pre-Roman times. There are many varieties, varying in color, size and flavor. Radishes have a moderate amount of <b>vitamin C</b>. Radish are often grown as companion plants for pest control, they are easy to grow and quick to harvest.<br /><br />"); Ingredient seaweed = create_ingredient("seaweed", "There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable."); @@ -57,105 +57,105 @@ Ingredient arame = create_child_ingredient(&seaweed, "arame", "Arame is a specie Ingredient mushroom = create_ingredient("mushroom", "Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification."); -Ingredient wakame = create_child_ingredient(&seaweed, "wakame", "Wakame, or <b>Undaria pinnatifida</b> is an edible seaweed, subtly sweet with a strong flavour and texture. It has a salty, savoury taste.Wakame is often served in soups, or in salads. Wakame is often sold dried (can be re-constituted in water) or salted.<br /><br />"); +Ingredient wakame = create_child_ingredient(&seaweed, "wakame", "Wakame, or <b>Undaria pinnatifida</b> is an edible seaweed, subtly sweet with a strong flavour and texture. It has a salty, savoury taste. Wakame is often served in soups, or in salads. Wakame is often sold dried (can be re-constituted in water) or salted.<br /><br />"); Ingredient dried_hijiki = create_child_ingredient(&seaweed, "dried hijiki", "Missing description."); Ingredient bull_kelp_powder = create_child_ingredient(&seaweed, "bull kelp powder", "Nereocystis a genus of brown kelp containing the species <b>Nereocystis luetkeana</b>. Some common names include edible kelp, bull kelp, bullwhip kelp, ribbon kelp, bladder wrack. Bull kelp powder is made from dried bull kelp, and is one of the tastiest seaweeds. It is used as a seasoning to create a briny taste."); -Ingredient nori = create_child_ingredient(&seaweed, "nori", "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.<br /><br />"); +Ingredient nori = create_child_ingredient(&seaweed, "nori", "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.<br /><br />"); -Ingredient nori_sheets = create_child_ingredient(&nori, "nori sheets", "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.<br /><br />"); +Ingredient nori_sheets = create_child_ingredient(&nori, "nori sheets", "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.<br /><br />"); -Ingredient shiitake = create_child_ingredient(&mushroom, "shiitake", "Shiitake, or <b>Lentinula edodes</b>, is an edible mushroom that grows in groups on the decaying wood of deciduous trees. When cooked, these mushrooms have a savory, earthy umami flavor.They are sold both fresh and dried, dried shiitakes can be reconstituted in water. Shiitake are used as a base in vegan dashi, to flavor simmered and steamed dishes. They are also used in soups, or sauteed with other vegetables. Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called \"shiitake dermatitis\". They will keep 1-2 weeks when stored in a paper bag in the refrigerator.<br /><br />"); +Ingredient shiitake = create_child_ingredient(&mushroom, "shiitake", "Shiitake, or <b>Lentinula edodes</b>, is an edible mushroom that grows in groups on the decaying wood of deciduous trees. When cooked, these mushrooms have a savory, earthy umami flavor. They are sold both fresh and dried, dried shiitakes can be reconstituted in water. Shiitake are used as a base in vegan dashi, to flavor simmered and steamed dishes. They are also used in soups, or sauteed with other vegetables. Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called \"shiitake dermatitis\". They will keep 1-2 weeks when stored in a paper bag in the refrigerator.<br /><br />"); Ingredient crimini = create_child_ingredient(&mushroom, "crimini", "Crimini mushrooms, or <b>agaricus bisporus</b>, are immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are brown and known under a variety of other names, like swiss brown, roman brown, italian brown and chestnut."); Ingredient portobello = create_child_ingredient(&mushroom, "portobello", "Portobello are mature brown or white <b>agaricus bisporus</b> mushrooms. They can be used in plant-based recipes as hamburger patties, you can even use them as buns."); -Ingredient shimeji = create_child_ingredient(&mushroom, "shimeji", "Shimeji <b>占地</b> are a group of edible mushrooms native to East Asia. Shimejis are rich in 'umami', they have a distint nutty flavor.Shimeji mushrooms should always be cooked, because of its bitter taste which disappears upon cooking. It has a firm texture with a bit of a crunch. They are used in soups, stews and sauces, or stir-fried with vegetables.<br /><br />"); +Ingredient shimeji = create_child_ingredient(&mushroom, "shimeji", "Shimeji <b>占地</b> are a group of edible mushrooms native to East Asia. Shimejis are rich in 'umami', they have a distint nutty flavor. Shimeji mushrooms should always be cooked, because of its bitter taste which disappears upon cooking. It has a firm texture with a bit of a crunch. They are used in soups, stews and sauces, or stir-fried with vegetables.<br /><br />"); -Ingredient button_mushrooms = create_child_ingredient(&mushroom, "button mushrooms", "Button mushrooms, or <b>agaricus bisporus</b>, are small immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are white in color.Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, butcan easily be confused with A. Californicus, a look-alike that is mildly toxic.<br /><br />"); +Ingredient button_mushrooms = create_child_ingredient(&mushroom, "button mushrooms", "Button mushrooms, or <b>agaricus bisporus</b>, are small immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are white in color. Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, butcan easily be confused with A. Californicus, a look-alike that is mildly toxic.<br /><br />"); -Ingredient flax_seeds = create_ingredient("flax seeds", "Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of Omega-3's, and can be used whole in breads, or ground as an egg-replacer in recipes.Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />"); +Ingredient flax_seeds = create_ingredient("flax seeds", "Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of Omega-3's, and can be used whole in breads, or ground as an egg-replacer in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />"); -Ingredient sunflower_seeds = create_ingredient("sunflower seeds", "Sunflower seeds are the fruit of the sunflower. There are 3 types, <b>linoleic</b> being the most common. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />"); +Ingredient sunflower_seeds = create_ingredient("sunflower seeds", "Sunflower seeds are the fruit of the sunflower. There are 3 types, <b>linoleic</b> being the most common. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />"); Ingredient pumpkin = create_ingredient("pumpkin", "The darker the skin of the pumpkin, the higher the beta-carotene content."); -Ingredient pumpkin_seeds = create_child_ingredient(&pumpkin, "pumpkin seeds", "Pumpkin seeds is the edible seed of a <b>pumpkin</b> and certain <b>squashes</b>. The seeds are flat, with a white outer husk. The inner seed is a dark green color. Pumpkin seeds are righ in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Pumpkin seeds can be consumed raw, <a href='Roasted_pumpkin_seeds.html'>roasted</a>, or pureed into a nut butter. They can also be added to <a href='Crackers.html'>crackers</a>, <a href='Halloween_pumpkin_cookies.html'>cakes</a> and breads.<br /><br />"); +Ingredient pumpkin_seeds = create_child_ingredient(&pumpkin, "pumpkin seeds", "Pumpkin seeds is the edible seed of a <b>pumpkin</b> and certain <b>squashes</b>. The seeds are flat, with a white outer husk. The inner seed is a dark green color. Pumpkin seeds are righ in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Pumpkin seeds can be consumed raw, <a href='Roasted_pumpkin_seeds.html'>roasted</a>, or pureed into a nut butter. They can also be added to <a href='Crackers.html'>crackers</a>, <a href='Halloween_pumpkin_cookies.html'>cakes</a> and breads.<br /><br />"); -Ingredient sesame_seeds = create_ingredient("sesame seeds", "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>.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.<br /><br />"); +Ingredient sesame_seeds = create_ingredient("sesame seeds", "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>.<br /><br />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.<br /><br />"); -Ingredient white_sesame_seeds = create_child_ingredient(&sesame_seeds, "white sesame seeds", "White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.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 white 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.<br /><br />"); +Ingredient white_sesame_seeds = create_child_ingredient(&sesame_seeds, "white sesame seeds", "White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 white 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.<br /><br />"); -Ingredient black_sesame_seeds = create_child_ingredient(&sesame_seeds, "black sesame seeds", "Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />"); +Ingredient black_sesame_seeds = create_child_ingredient(&sesame_seeds, "black sesame seeds", "Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />"); -Ingredient tahini = create_child_ingredient(&sesame_seeds, "tahini", "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>.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.<br /><br />"); +Ingredient tahini = create_child_ingredient(&sesame_seeds, "tahini", "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>.<br /><br />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.<br /><br />"); -Ingredient chia_seeds = create_ingredient("chia seeds", "Chia seeds are the edible seeds of <b>Salvia hispanica</b>, a flowering plant belonging to the mint family. They are small, oval, grey/white/black seeds. Chia seeds are a source of <b>Omega-3's</b>.Chia seeds are <b>hydrophilic</b>, meaning that they can absorb up to 12x their weight in liquid. Soaking the seeds creates a thick, gluey coating that gives it a gel-like texture.<br /><br />"); +Ingredient chia_seeds = create_ingredient("chia seeds", "Chia seeds are the edible seeds of <b>Salvia hispanica</b>, a flowering plant belonging to the mint family. They are small, oval, grey/white/black seeds. Chia seeds are a source of <b>Omega-3's</b>.<br /><br />Chia seeds are <b>hydrophilic</b>, meaning that they can absorb up to 12x their weight in liquid. Soaking the seeds creates a thick, gluey coating that gives it a gel-like texture.<br /><br />"); Ingredient potatoes = create_ingredient("potatoes", "The potato is a root vegetable, of the plant <b>solanum tuberosum</b>. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well."); -Ingredient nagaimo = create_child_ingredient(&potatoes, "nagaimo", "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>.<br /><br />"); +Ingredient nagaimo = create_child_ingredient(&potatoes, "nagaimo", "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>.<br /><br />"); -Ingredient carrots = create_ingredient("carrots", "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.<br /><br />"); +Ingredient carrots = create_ingredient("carrots", "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.<br /><br />"); Ingredient small_heirloom_tomatoes = create_ingredient("small heirloom tomatoes", "Missing description."); -Ingredient heirloom_carrots = create_child_ingredient(&carrots, "heirloom carrots", "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.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.<br /><br />"); +Ingredient heirloom_carrots = create_child_ingredient(&carrots, "heirloom carrots", "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.<br /><br />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.<br /><br />"); -Ingredient ginger_root = create_ingredient("ginger root", "Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes.Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.<br /><br />"); +Ingredient ginger_root = create_ingredient("ginger root", "Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes. Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.<br /><br />"); -Ingredient russet_potatoes = create_child_ingredient(&potatoes, "russet potatoes", "Russet potatoes are large with a dark brown skin. Their flesh is white, dry and mealy. Russet potatoes are a good source of <b>vitamin C</b> and <b>iron</b>.Russet potatoes can be baked, mashed, and are often made into fries. Russet potatoes keep for up to a month if stored in a cool, dry and dark place.<br /><br />"); +Ingredient russet_potatoes = create_child_ingredient(&potatoes, "russet potatoes", "Russet potatoes are large with a dark brown skin. Their flesh is white, dry and mealy. Russet potatoes are a good source of <b>vitamin C</b> and <b>iron</b>.<br /><br />Russet potatoes can be baked, mashed, and are often made into fries. Russet potatoes keep for up to a month if stored in a cool, dry and dark place.<br /><br />"); -Ingredient sweet_potatoes = create_child_ingredient(&potatoes, "sweet potatoes", "Sweet potatoes are big, starchy, sweet-tasting, root vegetables. They come in a variety of colors, with their skin ranging from yellow, orange, brown, red purple and beige. The flesh ranges from beinge through white, red, purple, yellow, orange and violet. Light-skinned sweet potatoes have flesh that is firm, while orange-fleshed varieties are softer. Sweet potatoes are a good source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.Sweet potatoes are used in both sweet and savory recipes, they can be served cooked, mashed, they can also be baked, roasted, steamed, simmered or fried. Sweet potatoes keep well if stored loose in a cool dry place, away from direct sunlight. Their leaves are edible and can be prepared like <a href='spinach.html'>spinach</a> or turnip greens.<br /><br />"); +Ingredient sweet_potatoes = create_child_ingredient(&potatoes, "sweet potatoes", "Sweet potatoes are big, starchy, sweet-tasting, root vegetables. They come in a variety of colors, with their skin ranging from yellow, orange, brown, red purple and beige. The flesh ranges from beinge through white, red, purple, yellow, orange and violet. Light-skinned sweet potatoes have flesh that is firm, while orange-fleshed varieties are softer. Sweet potatoes are a good source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.<br /><br />Sweet potatoes are used in both sweet and savory recipes, they can be served cooked, mashed, they can also be baked, roasted, steamed, simmered or fried. Sweet potatoes keep well if stored loose in a cool dry place, away from direct sunlight. Their leaves are edible and can be prepared like <a href='spinach.html'>spinach</a> or turnip greens.<br /><br />"); -Ingredient beets = create_ingredient("beets", "Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc.Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br />"); +Ingredient beets = create_ingredient("beets", "Beets, or <b>beetroots</b>, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a>. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.<br /><br />"); -Ingredient golden_beets = create_child_ingredient(&beets, "golden beets", "Golden or yellow beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a golden/yellow fleshy interior. This cultivar is sweeter and milder than their red counterparts.Golden beets keep in the refrigerator up to two weeks, but the beet tops should be eaten shortly after harvest.<br /><br />"); +Ingredient golden_beets = create_child_ingredient(&beets, "golden beets", "Golden or yellow beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a golden/yellow fleshy interior. This cultivar is sweeter and milder than their red counterparts. Golden beets keep in the refrigerator up to two weeks, but the beet tops should be eaten shortly after harvest.<br /><br />"); -Ingredient red_beets = create_child_ingredient(&beets, "red beets", "Red beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a red fleshy interior. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.It is consumed raw in salads, they can also be roasted, steamed, fried and boiled. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a> and <a href='uzumaki_hummus_bites.html'>dips</a>. Don't be alarmed, beetroot juice will make your stools and urine red for a day.<br /><br />"); +Ingredient red_beets = create_child_ingredient(&beets, "red beets", "Red beets, or <b>beetroots</b>, are the taproot portion of the beet plant and have a red fleshy interior. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.<br /><br />It is consumed raw in salads, they can also be roasted, steamed, fried and boiled. Beetroot is used as a red food colorant in desserts, candies and a variety of other <a href='raisin_beet_bread.html'>baked goods</a>, <a href='borscht_with_tofu_sour_cream.html'>soups</a> and desserts, it's also used to make <a href='roasted_beet_lentils.html'>sauces</a> and <a href='uzumaki_hummus_bites.html'>dips</a>. Don't be alarmed, beetroot juice will make your stools and urine red for a day.<br /><br />"); Ingredient cassava = create_ingredient("cassava", "Cassava"); -Ingredient garlic = create_ingredient("garlic", "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.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>.<br /><br />"); +Ingredient garlic = create_ingredient("garlic", "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. <br /><br />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>.<br /><br />"); -Ingredient garlic_powder = create_child_ingredient(&garlic, "garlic powder", "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.<br /><br />"); +Ingredient garlic_powder = create_child_ingredient(&garlic, "garlic powder", "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.<br /><br />"); Ingredient onion = create_ingredient("onion", "Missing description."); -Ingredient red_onion = create_child_ingredient(&onion, "red onion", "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>.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.<br /><br />"); +Ingredient red_onion = create_child_ingredient(&onion, "red onion", "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>.<br /><br />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.<br /><br />"); Ingredient onion_powder = create_child_ingredient(&onion, "onion powder", "Missing description."); -Ingredient yellow_onion = create_child_ingredient(&onion, "yellow onion", "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>.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.<br /><br />"); +Ingredient yellow_onion = create_child_ingredient(&onion, "yellow onion", "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>. <br /><br />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.<br /><br />"); Ingredient cucumber = create_ingredient("cucumber", "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."); -Ingredient persian_cucumbers = create_child_ingredient(&cucumber, "persian cucumbers", "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>.<br /><br />"); +Ingredient persian_cucumbers = create_child_ingredient(&cucumber, "persian cucumbers", "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>.<br /><br />"); Ingredient eggplant = create_ingredient("eggplant", "Missing description."); -Ingredient zucchini = create_ingredient("zucchini", "Zucchini squash, or <b>courgette</b>, are summer squashes. They can be dark or light green. Botanically they are treated as vegetables, but they are fruits. Zucchini squah can be harvested when young, or later once it has grown to 6-8\" long. Immature squashes have better flavor, with a spongy yet firm texture. Zucchini are a low energy food, being 94 percent water, and are a source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.Zucchinis have a mild flavor which makes them ideal in both sweet and savory recipes. They can be grated, steamed, sauteed, battered, fried, baked, julienned for pasta, eaten raw etc. Zucchini will keep for 1-2 weeks if kept dry and refrigerated.<br /><br />"); +Ingredient zucchini = create_ingredient("zucchini", "Zucchini squash, or <b>courgette</b>, are summer squashes. They can be dark or light green. Botanically they are treated as vegetables, but they are fruits. Zucchini squah can be harvested when young, or later once it has grown to 6-8\" long. Immature squashes have better flavor, with a spongy yet firm texture. Zucchini are a low energy food, being 94 percent water, and are a source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.<br /><br />Zucchinis have a mild flavor which makes them ideal in both sweet and savory recipes. They can be grated, steamed, sauteed, battered, fried, baked, julienned for pasta, eaten raw etc. Zucchini will keep for 1-2 weeks if kept dry and refrigerated.<br /><br />"); -Ingredient chives = create_ingredient("chives", "Chives grow in clusters, with hollow leaves that come to a point. They have a mild onion flavor, which doesn't linger. They are a good source of <b>calcium</b> and <b>iron</b>.Chives are used as a garnish, and as an aromatic herb. In cooking, it is best to add them at the end of the cooking process because they lose their flavor when heated. They have insect-repelling properties that can be ued in gardens to control pests. Chives can be stored in a bag in the refrigerator, if kept dry they will last up to a week.<br /><br />"); +Ingredient chives = create_ingredient("chives", "Chives grow in clusters, with hollow leaves that come to a point. They have a mild onion flavor, which doesn't linger. They are a good source of <b>calcium</b> and <b>iron</b>.<br /><br />Chives are used as a garnish, and as an aromatic herb. In cooking, it is best to add them at the end of the cooking process because they lose their flavor when heated. They have insect-repelling properties that can be ued in gardens to control pests. Chives can be stored in a bag in the refrigerator, if kept dry they will last up to a week.<br /><br />"); -Ingredient peppers = create_ingredient("peppers", "Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_pepper.html'>green pepper</a>, green bell pepper, <a href='red_bell_pepper.html'>red bell pepper</a>.The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br />"); +Ingredient peppers = create_ingredient("peppers", "Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_bell_peppers.html'>green pepper</a>, green bell pepper, <a href='red_bell_peppers.html'>red bell pepper</a>. The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.<br /><br />"); -Ingredient green_bell_peppers = create_child_ingredient(&peppers, "green bell peppers", "Green bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of <b>vitamin C</b> and <b>vitamin A</b>.They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br />"); +Ingredient green_bell_peppers = create_child_ingredient(&peppers, "green bell peppers", "Green bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of <b>vitamin C</b> and <b>vitamin A</b>.<br /><br />They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br />"); -Ingredient red_bell_peppers = create_child_ingredient(&peppers, "red bell peppers", "Red bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They have a sweet and fruity flavor. Red bell peppers are simply ripened <a href='green_bell_peppers.html'>green bell peppers</a>, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br />"); +Ingredient red_bell_peppers = create_child_ingredient(&peppers, "red bell peppers", "Red bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They have a sweet and fruity flavor. Red bell peppers are simply ripened <a href='green_bell_peppers.html'>green bell peppers</a>, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.<br /><br />They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br />"); -Ingredient yellow_bell_peppers = create_child_ingredient(&peppers, "yellow bell peppers", "Yellow bell peppers, or <b>capsicum</b>, are medium to large in size. The smooth skin is firm, glossy, and pale green when young, transforming to bright yellow with age. They have a mild, sweet flavor, and are a good source of <b>vitamin C</b>, <b>iron</b>, <b>calcium</b> and <b>vitamin A</b>.They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br />"); +Ingredient yellow_bell_peppers = create_child_ingredient(&peppers, "yellow bell peppers", "Yellow bell peppers, or <b>capsicum</b>, are medium to large in size. The smooth skin is firm, glossy, and pale green when young, transforming to bright yellow with age. They have a mild, sweet flavor, and are a good source of <b>vitamin C</b>, <b>iron</b>, <b>calcium</b> and <b>vitamin A</b>.<br /><br />They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.<br /><br />"); Ingredient tomato = create_ingredient("tomato", "Missing description."); Ingredient tomato_paste = create_child_ingredient(&tomato, "tomato paste", "Missing description."); -Ingredient avocado = create_ingredient("avocado", "Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of <b>vitamin C</b>, 75 percent of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.Avocado can be pureed, spooned out its shell and eaten as is (when ripe), or added to salads. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent browning, add lime or lemon juice to avocados after peeling.<br /><br />"); +Ingredient avocado = create_ingredient("avocado", "Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of <b>vitamin C</b>, 75 percent of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.<br /><br />Avocado can be pureed, spooned out its shell and eaten as is (when ripe), or added to salads. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent browning, add lime or lemon juice to avocados after peeling.<br /><br />"); -Ingredient olives = create_ingredient("olives", "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>.<br /><br />"); +Ingredient olives = create_ingredient("olives", "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>.<br /><br />"); Ingredient green_olives = create_child_ingredient(&olives, "green olives", "Green olives are picked before the olive ripening cycle has begun, they are either green or yellow."); @@ -163,35 +163,35 @@ Ingredient black_olives = create_child_ingredient(&olives, "black olives", "Ripe Ingredient pimento_olives = create_child_ingredient(&olives, "pimento olives", "Pimento olives are pitted green olives with a <b>pimento pepper</b> stuffed inside, all preserved in oil. Pimento peppers are mild in taste."); -Ingredient acorn_squash = create_ingredient("acorn squash", "Acorn squash is a winter squash, with skin a ridged outer skin and a sweet, yellow-orange flesh. Acorn squash comes in a variety of colors, like green, white and gold. They contain small amounts of <b>vitamin C</b>.Acorn squash can be baked, sauteed or steamed. When cooked, the flesh becomes tender and offers a mildly sweet and nutty flavor with a dry-ish texture. It is often used in savory recipes, stuffed with rice or vegetables. Adding <a href='maple_syrup.html'>maple syrup</a> as a glaze when baking enhances the flavor of the squash. The seeds can be eaten, but must be roasted first. Acorn squash keep up to 1 month when stored uncut, in a cold and dry place.<br /><br />"); +Ingredient acorn_squash = create_ingredient("acorn squash", "Acorn squash is a winter squash, with skin a ridged outer skin and a sweet, yellow-orange flesh. Acorn squash comes in a variety of colors, like green, white and gold. They contain small amounts of <b>vitamin C</b>.<br /><br />Acorn squash can be baked, sauteed or steamed. When cooked, the flesh becomes tender and offers a mildly sweet and nutty flavor with a dry-ish texture. It is often used in savory recipes, stuffed with rice or vegetables. Adding <a href='maple_syrup.html'>maple syrup</a> as a glaze when baking enhances the flavor of the squash. The seeds can be eaten, but must be roasted first. Acorn squash keep up to 1 month when stored uncut, in a cold and dry place.<br /><br />"); -Ingredient breadfruit = create_ingredient("breadfruit", "Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in <b>protein</b>, and contains <b>vitamin C</b>, <b>calcium</b> and <b>iron</b>.Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, <a href='#breadfruit_pasta.html'>pasta</a>, <a href='#breadfruit_gnocchi.html'>potato</a>, or rice.<br /><br />"); +Ingredient breadfruit = create_ingredient("breadfruit", "Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in <b>protein</b>, and contains <b>vitamin C</b>, <b>calcium</b> and <b>iron</b>.<br /><br />Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, <a href='#breadfruit_pasta.html'>pasta</a>, <a href='#breadfruit_gnocchi.html'>potato</a>, or rice.<br /><br />"); -Ingredient scallions = create_ingredient("scallions", "Scallions, or green onions, is a term used for multiple varieties that were harvested when young before a bulb appears. They are crisp and juicy and have a milder taste than most onions. Scallions are a source of <b>vitamin C</b>, <b>calcium</b> and <b>vitamin A</b>.Scallions can be stir-fried, sauteed, roasted and grilled, but they can also be consumed raw, added as a topping on a variety of dishes. The leaves will keep up to 5 days when wrapped and stored in the refrigerator.<br /><br />"); +Ingredient scallions = create_ingredient("scallions", "Scallions, or green onions, is a term used for multiple varieties that were harvested when young before a bulb appears. They are crisp and juicy and have a milder taste than most onions. Scallions are a source of <b>vitamin C</b>, <b>calcium</b> and <b>vitamin A</b>.<br /><br />Scallions can be stir-fried, sauteed, roasted and grilled, but they can also be consumed raw, added as a topping on a variety of dishes. The leaves will keep up to 5 days when wrapped and stored in the refrigerator.<br /><br />"); -Ingredient spinach = create_ingredient("spinach", "Spinach, or <b>Spinacia oleracea</b>, is a leafy green with a subtle green flavor and iron/metallic notes. There are 3 main varieties: <b>savoy</b> (primary commercial type), <b>semi savoy</b> (partially crinkled leaves, often processed)and <b>flat-leafed</b> (mainly processed). Spinach is a rich source of <b>beta-carotene</b>, and is a good source of <b>vitamin A</b>, <b>calcium</b>, <b>vitamin C</b> and <b>iron</b>.Raw spinach contains high levels of <a href='https://veganhealth.org/oxalate/' target='_blank'>oxalates</a>, which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels, and can be <a href='https://www.nof.org/patients/treatment/nutrition/' target='_blank'>digested more easily</a>. Spinach can be baked into breads of cakes, sauteed etc. Spinach can keep 1-2 weeks if dry and kept in a cool place.<br /><br />"); +Ingredient spinach = create_ingredient("spinach", "Spinach, or <b>Spinacia oleracea</b>, is a leafy green with a subtle green flavor and iron/metallic notes. There are 3 main varieties: <b>savoy</b> (primary commercial type), <b>semi savoy</b> (partially crinkled leaves, often processed)and <b>flat-leafed</b> (mainly processed). Spinach is a rich source of <b>beta-carotene</b>, and is a good source of <b>vitamin A</b>, <b>calcium</b>, <b>vitamin C</b> and <b>iron</b>.<br /><br />Raw spinach contains high levels of <a href='https://veganhealth.org/oxalate/' target='_blank'>oxalates</a>, which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels, and can be <a href='https://www.nof.org/patients/treatment/nutrition/' target='_blank'>digested more easily</a>. Spinach can be baked into breads of cakes, sauteed etc. Spinach can keep 1-2 weeks if dry and kept in a cool place.<br /><br />"); -Ingredient alfalfa_sprouts = create_ingredient("alfalfa sprouts", "Alfalfa sprouts, or <b>lucerne</b>, are soaked in water and allowed to <a href='https://web.archive.org/web/20130515011922/http://coolshinystuff.com/how-to-sprout-alfalfa' target='_blank'>sprout</a> over several days. Sprouts have a crunchy texture with a sweet and nutty taste. They are a source of <b>vitamin C</b> and <b>zinc</b>.Alfalfa sprouts can be added to sandwiches, salads, or sprinkled atop dishes. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts. If you want to sprout seeds, make sure they are fresh and washed thoroughly with water before use. The FDA has made <a href='https://www.regulations.gov/docket?D=FDA-2018-D-4534' target='_blank'>recommendations</a> for both growers and consumers on how to avoid contamination.<br /><br />"); +Ingredient alfalfa_sprouts = create_ingredient("alfalfa sprouts", "Alfalfa sprouts, or <b>lucerne</b>, are soaked in water and allowed to <a href='https://web.archive.org/web/20130515011922/http://coolshinystuff.com/how-to-sprout-alfalfa' target='_blank'>sprout</a> over several days. Sprouts have a crunchy texture with a sweet and nutty taste. They are a source of <b>vitamin C</b> and <b>zinc</b>.<br /><br />Alfalfa sprouts can be added to sandwiches, salads, or sprinkled atop dishes. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts. If you want to sprout seeds, make sure they are fresh and washed thoroughly with water before use. The FDA has made <a href='https://www.regulations.gov/docket?D=FDA-2018-D-4534' target='_blank'>recommendations</a> for both growers and consumers on how to avoid contamination.<br /><br />"); -Ingredient dried_raisins = create_ingredient("dried raisins", "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.<br /><br />Important note: Raisins are toxic to dogs.<br /><br />"); +Ingredient dried_raisins = create_ingredient("dried raisins", "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.<br /><br />Important note: Raisins are toxic to dogs.<br /><br />"); -Ingredient blackberries = create_ingredient("blackberries", "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.<br /><br />"); +Ingredient blackberries = create_ingredient("blackberries", "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.<br /><br />"); Ingredient dried_cranberries = create_ingredient("dried cranberries", "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."); -Ingredient dried_white_mulberries = create_ingredient("dried white mulberries", "White mulberries are one of many species of mulberries, one whose fruit remains white when ripe. White mulberries are sweet, with a mild flavor. The dried variety can be reconstituted in water. They are a source of <b>vitamin C</b> and <b>iron</b>.Dried mulberries can be reconstituted in water, and can also be used in herbal teas or granolas to add a bit of sweet. It is considered an invasive species in North America. If you want to dry your own mulberries, check out <a href='https://oureverydaylife.com/556453-how-to-dry-mulberries.html' target='_blank'>this tutorial</a>.<br /><br />"); +Ingredient dried_white_mulberries = create_ingredient("dried white mulberries", "White mulberries are one of many species of mulberries, one whose fruit remains white when ripe. White mulberries are sweet, with a mild flavor. The dried variety can be reconstituted in water. They are a source of <b>vitamin C</b> and <b>iron</b>.<br /><br />Dried mulberries can be reconstituted in water, and can also be used in herbal teas or granolas to add a bit of sweet. It is considered an invasive species in North America. If you want to dry your own mulberries, check out <a href='https://oureverydaylife.com/556453-how-to-dry-mulberries.html' target='_blank'>this tutorial</a>.<br /><br />"); -Ingredient dry_corn_kernels = create_ingredient("dry corn kernels", "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.Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.<br /><br />"); +Ingredient dry_corn_kernels = create_ingredient("dry corn kernels", "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.<br /><br />Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.<br /><br />"); -Ingredient pandanus_fruit = create_ingredient("pandanus fruit", "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>.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.<br /><br />"); +Ingredient pandanus_fruit = create_ingredient("pandanus fruit", "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>.<br /><br />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.<br /><br />"); -Ingredient banana = create_ingredient("banana", "Missing description.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.<br /><br />"); +Ingredient banana = create_ingredient("banana", "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.<br /><br />"); -Ingredient kiwifruit = create_ingredient("kiwifruit", "Kiwifruit 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>.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.<br /><br />"); +Ingredient kiwi = create_ingredient("kiwi", "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>.<br /><br />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.<br /><br />"); Ingredient apple = create_ingredient("apple", "Missing description."); -Ingredient lemon = create_ingredient("lemon", "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.<br /><br />"); +Ingredient lemon = create_ingredient("lemon", "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.<br /><br />"); Ingredient lemon_zest = create_child_ingredient(&lemon, "lemon zest", "The rind of lemons can be grated, and used as 'zest' in baking and many other recipes."); @@ -201,35 +201,35 @@ Ingredient orange = create_ingredient("orange", "In the early 16th century, the Ingredient pears = create_ingredient("pears", "Pears are the fruit of the pear tree, a species of genus <b>Pyrus</b>. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl."); -Ingredient bartlett_pear = create_child_ingredient(&pears, "bartlett pear", "Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in <b>vitamin C</b> and <b>iron</b>.Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.<br /><br />"); +Ingredient bartlett_pear = create_child_ingredient(&pears, "bartlett pear", "Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in <b>vitamin C</b> and <b>iron</b>.<br /><br />Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.<br /><br />"); -Ingredient papaya = create_ingredient("papaya", "Papayas, or <b>pawpaw</b>, are the fruit (berries) of the <b>carica papaya</b>. It is one of 22 species of the genus <b>Carica</b>. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of <b>vitamin C</b>.The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like <a href='black_pepper.html'>black pepper</a>.<br /><br />"); +Ingredient papaya = create_ingredient("papaya", "Papayas, or <b>pawpaw</b>, are the fruit (berries) of the <b>carica papaya</b>. It is one of 22 species of the genus <b>Carica</b>. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of <b>vitamin C</b>.<br /><br />The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like <a href='black_pepper.html'>black pepper</a>.<br /><br />"); Ingredient pomegranate = create_ingredient("pomegranate", "Pomegranates come from the <b>Punica granatum</b>, a fruit-bearing shrub (botanically a berry). Pomegranates can range in color from pink, white, yellow and purple, the most common being the red variety. It is estimated that there are some 500 different cultivars of Pomegranate grown world-wide."); Ingredient pomegranate_seeds = create_child_ingredient(&pomegranate, "pomegranate seeds", "The inside of the pomegranate fruit is filled with seeds, technically called <b>arils</b>. Pomegranate arils are a source of <b>vitamin C</b>.<b>How to extract the arils</b>: Score it with a knife to break it open. The seeds are separated from the peel and internal white pulp membranes. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats. The seeds may simply be eaten raw as a snack or added into salads, relishes, garnishes or <a href='#Chili_pomegranate_brownies.html'>desserts</a>.<br /><br />"); -Ingredient pomegranate_juice = create_child_ingredient(&pomegranate, "pomegranate juice", "Pomegranate juice is extracted from the arils (seeds) of the fruit of the pomegranate.The juice is very flavorful on its own, it can be sweet or sour, but most fruits are moderate in taste. The juice can be reduced down into pomegranate molasses or fermented into pomegranate vinegar.<br /><br />"); +Ingredient pomegranate_juice = create_child_ingredient(&pomegranate, "pomegranate juice", "Pomegranate juice is extracted from the arils (seeds) of the fruit of the pomegranate. The juice is very flavorful on its own, it can be sweet or sour, but most fruits are moderate in taste. The juice can be reduced down into pomegranate molasses or fermented into pomegranate vinegar.<br /><br />"); -Ingredient mango = create_ingredient("mango", "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>.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.<br /><br />"); +Ingredient mango = create_ingredient("mango", "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>.<br /><br />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.<br /><br />"); Ingredient persimmon = create_ingredient("persimmon", "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>. 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."); -Ingredient hachiya_persimmon = create_child_ingredient(&persimmon, "hachiya persimmon", "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. 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.<br /><br />"); +Ingredient hachiya_persimmon = create_child_ingredient(&persimmon, "hachiya persimmon", "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. 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.<br /><br />"); -Ingredient dates = create_ingredient("dates", "Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />"); +Ingredient dates = create_ingredient("dates", "Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />"); -Ingredient deglet_noor_dates = create_child_ingredient(&dates, "deglet noor dates", "Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness.Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br />"); +Ingredient deglet_noor_dates = create_child_ingredient(&dates, "deglet noor dates", "Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness. Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br />"); Ingredient date_caramel = create_child_ingredient(&dates, "date caramel", "A type of plant-based 'caramel' made from <a href='dates.html'>dates</a>."); Ingredient apricot_jam = create_ingredient("apricot jam", "Apricot jam is made from the pureed flesh of the apricot fruit. It's easy to prepare, requiring only fresh apricots, <a href='sugar.html'>sugar</a> and <a href='lemon_juice.html'>lemon juice</a>. Apricots are a moderate source of <b>vitamin A</b> and <b>vitamin C</b>."); -Ingredient coconut = create_ingredient("coconut", "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>.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.<br /><br />"); +Ingredient coconut = create_ingredient("coconut", "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>.<br /><br />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.<br /><br />"); Ingredient ao_nori = create_child_ingredient(&seaweed, "ao nori", "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>.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>.<br /><br />"); -Ingredient kanten_powder = create_child_ingredient(&seaweed, "kanten powder", "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.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.<br /><br />"); +Ingredient kanten_powder = create_child_ingredient(&seaweed, "kanten powder", "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.<br /><br />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.<br /><br />"); Ingredient turmeric_root = create_ingredient("turmeric root", "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."); @@ -237,73 +237,73 @@ Ingredient ground_turmeric = create_child_ingredient(&turmeric_root, "ground tur Ingredient cinnamon = create_ingredient("cinnamon", "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>."); -Ingredient rosemary = create_ingredient("rosemary", "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>.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.<br /><br />"); +Ingredient rosemary = create_ingredient("rosemary", "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>.<br /><br />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.<br /><br />"); -Ingredient basil = create_ingredient("basil", "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.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.<br /><br />"); +Ingredient basil = create_ingredient("basil", "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.<br /><br />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.<br /><br />"); Ingredient dried_basil = create_ingredient("dried basil", "Dried basil loses most of its flavor, and what little flavor remains tastes very different from fresh basil."); -Ingredient wasabi_root = create_ingredient("wasabi root", "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.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.<br /><br />"); +Ingredient wasabi_root = create_ingredient("wasabi root", "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.<br /><br />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.<br /><br />"); -Ingredient wasabi_powder = create_child_ingredient(&wasabi_root, "wasabi powder", "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).Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.<br /><br /><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.<br /><br />"); +Ingredient wasabi_powder = create_child_ingredient(&wasabi_root, "wasabi powder", "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).<br /><br />Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.<br /><br /><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.<br /><br />"); -Ingredient sichuan_peppercorns = create_ingredient("sichuan peppercorns", "Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 \"numb-spiciness\"</b>.When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.<br /><br />"); +Ingredient sichuan_peppercorns = create_ingredient("sichuan peppercorns", "Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 \"numb-spiciness\"</b>.<br /><br />When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.<br /><br />"); Ingredient coriander = create_ingredient("coriander", "Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. The seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>. For 3-21 percent of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.<br /><br />"); -Ingredient mint = create_ingredient("mint", "Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint.Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.<br /><br />"); +Ingredient mint = create_ingredient("mint", "Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint. Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.<br /><br />"); -Ingredient peppermint = create_child_ingredient(&mint, "peppermint", "Peppermint, or <b>Mentha balsamea</b>, is a hybrid mint, a cross between watermint and spearmint.Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.<br /><br />"); +Ingredient peppermint = create_child_ingredient(&mint, "peppermint", "Peppermint, or <b>Mentha balsamea</b>, is a hybrid mint, a cross between watermint and spearmint. Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.<br /><br />"); -Ingredient cocoa_beans = create_ingredient("cocoa beans", "Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br />"); +Ingredient cocoa_beans = create_ingredient("cocoa beans", "Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br />"); -Ingredient cocoa_powder = create_child_ingredient(&cocoa_beans, "cocoa powder", "Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br />"); +Ingredient cocoa_powder = create_child_ingredient(&cocoa_beans, "cocoa powder", "Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.<br /><br />Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br />"); -Ingredient chili_peppers = create_ingredient("chili peppers", "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. 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).<br /><br />"); +Ingredient chili_peppers = create_ingredient("chili peppers", "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. 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).<br /><br />"); Ingredient cayenne_pepper = create_child_ingredient(&chili_peppers, "cayenne pepper", "Cayenne pepper is a type of <b>Capsicum annuum</b>, a moderately hot chili pepper."); Ingredient cayenne_pepper_powder = create_child_ingredient(&cayenne_pepper, "cayenne pepper powder", "Cayenne peppers are generally dried and ground to make cayenne powder, although it may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds."); -Ingredient anise_seeds = create_ingredient("anise seeds", "Anise, also called aniseed or <b>Pimpinella</b>, is a spice with a flavor similar to star anise, fennel and liquorice. Anise is sweet and very aromatic.It's often used to flavor foods and drinks. The seeds, whole or ground, are used for preparation of teas and tisanes.<br /><br />"); +Ingredient anise_seeds = create_ingredient("anise seeds", "Anise, also called aniseed or <b>Pimpinella</b>, is a spice with a flavor similar to star anise, fennel and liquorice. Anise is sweet and very aromatic. It's often used to flavor foods and drinks. The seeds, whole or ground, are used for preparation of teas and tisanes.<br /><br />"); -Ingredient nutritional_yeast = create_ingredient("nutritional yeast", "Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br />"); +Ingredient nutritional_yeast = create_ingredient("nutritional yeast", "Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.<br /><br />Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br />"); -Ingredient vanilla = create_ingredient("vanilla", "Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor.Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br />"); +Ingredient vanilla = create_ingredient("vanilla", "Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor. Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br />"); -Ingredient vanilla_extract = create_child_ingredient(&vanilla, "vanilla extract", "Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35 percent alcohol.To make your own, you need vanilla beans, 35 percent alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.<br /><br />"); +Ingredient vanilla_extract = create_child_ingredient(&vanilla, "vanilla extract", "Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35 percent alcohol.<br /><br />To make your own, you need vanilla beans, 35 percent alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.<br /><br />"); Ingredient nutmeg = create_ingredient("nutmeg", "Nutmeg is the seed or ground spice of some species of the genus <b>Myristica</b>. The plant is cultivated for two spices derived from the fruit: nutmeg (seed) and seed (mace). Nutmeg has a sweet flavor, and is used in a variety of dishes."); -Ingredient thyme = create_ingredient("thyme", "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.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>)<br /><br />"); +Ingredient thyme = create_ingredient("thyme", "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.<br /><br />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>)<br /><br />"); -Ingredient poppy_seeds = create_ingredient("poppy seeds", "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>.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.<br /><br />"); +Ingredient poppy_seeds = create_ingredient("poppy seeds", "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>.<br /><br />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.<br /><br />"); -Ingredient paprika = create_child_ingredient(&chili_peppers, "paprika", "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>.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.<br /><br />"); +Ingredient paprika = create_child_ingredient(&chili_peppers, "paprika", "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>.<br /><br />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.<br /><br />"); Ingredient smoked_paprika = create_child_ingredient(&paprika, "smoked paprika", "Smoked paprika, or <b>Pimentón de la Vera</b>, is paprika that has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood."); -Ingredient curry_powder = create_ingredient("curry powder", "Curry powder is a spice blend, which contains more or less the same set of ingredients in varying quantities. Most mixes contain coriander, turmeric, cumin, fenugreek, and chili peppers.Other ingredients included in curry powders include ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper.<br /><br />"); +Ingredient curry_powder = create_ingredient("curry powder", "Curry powder is a spice blend, which contains more or less the same set of ingredients in varying quantities. Most mixes contain coriander, turmeric, cumin, fenugreek, and chili peppers. Other ingredients included in curry powders include ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper.<br /><br />"); -Ingredient tamarind = create_ingredient("tamarind", "Tamarind, or <b>Tamarindus indica</b> is a leguminous tree that produces pod-like fruit that contains a brown, edible pulp. The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is coloured brown or reddish brown. Tamarind flesh is sweet and sour in taste, and is a source of <b>calcium</b>.Tamarind is used in Worcestershire sauce, chutneys, curries, and is popular in many sweets in countries like Mexico.<br /><br />"); +Ingredient tamarind_paste = create_ingredient("tamarind paste", "Tamarind, or <b>Tamarindus indica</b> is a leguminous tree that produces pod-like fruit that contains a brown, edible pulp. The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is coloured brown or reddish brown. Tamarind flesh is sweet and sour in taste, and is a source of <b>calcium</b>.<br /><br />Tamarind is used in Worcestershire sauce, chutneys, curries, and is popular in many sweets in countries like Mexico.<br /><br />"); -Ingredient cumin_seeds = create_ingredient("cumin seeds", "Cumin, or <b>Cuminum cymimum</b> is a plant of the family <b>Apiaceae</b>. It's seeds are dried and used both whole and ground. Cumin seed is used as a spice for its distinctive flavour and aroma, it imparts an earthy, warming and aromatic character to food. Cumin is a source of <b>iron</b>.Cumin is often confused with caraway (Carum carvi), and many European languages don't distinguish between the two. <b>Nigella sativa</b>, or black cumin, is distantly related and also sometimes confused with cumin.<br /><br />"); +Ingredient cumin_seeds = create_ingredient("cumin seeds", "Cumin, or <b>Cuminum cymimum</b> is a plant of the family <b>Apiaceae</b>. It's seeds are dried and used both whole and ground. Cumin seed is used as a spice for its distinctive flavour and aroma, it imparts an earthy, warming and aromatic character to food. Cumin is a source of <b>iron</b>.<br /><br />Cumin is often confused with caraway (Carum carvi), and many European languages don't distinguish between the two. <b>Nigella sativa</b>, or black cumin, is distantly related and also sometimes confused with cumin.<br /><br />"); -Ingredient mustard_seeds = create_ingredient("mustard seeds", "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.<br /><br />"); +Ingredient mustard_seeds = create_ingredient("mustard seeds", "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.<br /><br />"); -Ingredient dijon_mustard = create_child_ingredient(&mustard_seeds, "dijon mustard", "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.<br /><br />"); +Ingredient dijon_mustard = create_child_ingredient(&mustard_seeds, "dijon mustard", "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.<br /><br />"); -Ingredient black_pepper = create_ingredient("black pepper", "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.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>.<br /><br />"); +Ingredient black_pepper = create_ingredient("black pepper", "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.<br /><br />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>.<br /><br />"); Ingredient shichimi_togarashi = create_ingredient("shichimi togarashi", "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>."); -Ingredient gojuchang = create_ingredient("gojuchang", "Traditionally, gojuchang was fermented outdoors in large earthen pots."); +Ingredient gochujang = create_ingredient("gochujang", "Traditionally, gochujang was fermented outdoors in large earthen pots."); -Ingredient garam_masala = create_ingredient("garam masala", "Garam Masala — garam/hot, masala/mixture of ground spices — as its name suggests, is an Indian mixture of varying quantities of ground spices. The choice of spices varies according to region and personal taste. Typical ingredients include fennel, black/white peppercorns, cloves, <a href='cinnamon.html'>cinnamon</a>, mace, cardamom pods, curry leaf, <a href='cumin.html'>cumin</a> and <a href='coriander.html'>coriander</a>.A masala may be toasted before use to release its flavours and aromas.<br /><br />"); +Ingredient garam_masala = create_ingredient("garam masala", "Garam Masala — garam/hot, masala/mixture of ground spices — as its name suggests, is an Indian mixture of varying quantities of ground spices. The choice of spices varies according to region and personal taste. Typical ingredients include fennel, black/white peppercorns, cloves, <a href='cinnamon.html'>cinnamon</a>, mace, cardamom pods, curry leaf, <a href='cumin.html'>cumin</a> and <a href='coriander.html'>coriander</a>.<br /><br />Masala may be toasted before use to release its flavours and aromas.<br /><br />"); -Ingredient panko = create_ingredient("panko", "Panko, or <b>パン粉</b>, is a variety of flaky breadcumb used in Japanese cuisine, used as a crunchy coating for frieds foods. It's lighter than and more crispy than breading in Western cuisine, it doesn't absorb oil or grease as readily when fried.Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb (see <a href='https://www.youtube.com/watch?v=bCNU9TrbiRk' target='_blank'>video</a>).<br /><br />"); +Ingredient panko = create_ingredient("panko", "Panko, or <b>パン粉</b>, is a variety of flaky breadcumb used in Japanese cuisine, used as a crunchy coating for frieds foods. It's lighter than and more crispy than breading in Western cuisine, it doesn't absorb oil or grease as readily when fried. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb (see <a href='https://www.youtube.com/watch?v=bCNU9TrbiRk' target='_blank'>video</a>).<br /><br />"); -Ingredient carob = create_ingredient("carob", "The carob, or <b>Ceratonia siliqua</b>, is a tree in the legume family <b>Fabaceae</b>. It is cultivated for its edible pods, which when ripe, are sometimes dried, toasted and ground into carob powder. Carob pods are sweet, not bitter, and contain no theobromine or caffeine.They are non-toxic to animals because they lack <a href='https://en.wikipedia.org/wiki/Theobromine' target='_blank'>theobromine</a>. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry.<br /><br />"); +Ingredient carob = create_ingredient("carob", "The carob, or <b>Ceratonia siliqua</b>, is a tree in the legume family <b>Fabaceae</b>. It is cultivated for its edible pods, which when ripe, are sometimes dried, toasted and ground into carob powder. Carob pods are sweet, not bitter, and contain no theobromine or caffeine.<br /><br />They are non-toxic to animals because they lack <a href='https://en.wikipedia.org/wiki/Theobromine' target='_blank'>theobromine</a>. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry.<br /><br />"); Ingredient carob_chips = create_ingredient("carob chips", "Carob chips are the dried, toasted form of <a href='carob.html'>carob</a> pods."); @@ -311,43 +311,41 @@ Ingredient bay_leaf = create_ingredient("bay leaf", "The bay leaf is an aromatic Ingredient chili_pepper_flakes = create_child_ingredient(&chili_peppers, "chili pepper flakes", "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."); -Ingredient hops = create_ingredient("hops", "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. 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.<br /><br />"); +Ingredient hops = create_ingredient("hops", "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. 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.<br /><br />"); -Ingredient dried_orange_peel = create_ingredient("dried orange peel", "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>.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.<br /><br />"); +Ingredient dried_orange_peel = create_ingredient("dried orange peel", "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>.<br /><br />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.<br /><br />"); -Ingredient oregano = create_ingredient("oregano", "Oregano, or <b>Origanum vulgare</b> is a plant of the mint family <b>Lamiaceae</b>. Oregano’s taste is zesty, slightly bitter and strong. It can be found fresh, dried or as an oil.Oregano leaves store well and are easily dried. Keep them in an airtight container once dried.<br /><br />"); +Ingredient oregano = create_ingredient("oregano", "Oregano, or <b>Origanum vulgare</b> is a plant of the mint family <b>Lamiaceae</b>. Oregano’s taste is zesty, slightly bitter and strong. It can be found fresh, dried or as an oil. Oregano leaves store well and are easily dried. Keep them in an airtight container once dried.<br /><br />"); Ingredient flour = create_ingredient("flour", "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>)."); Ingredient whole_wheat_flour = create_child_ingredient(&flour, "whole wheat flour", "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)."); -Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "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>.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.<br /><br />"); +Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "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>.<br /><br />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.<br /><br />"); Ingredient buckwheat_noodles = create_child_ingredient(&buckwheat_groats, "buckwheat noodles", "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."); Ingredient buckwheat_flour = create_child_ingredient(&buckwheat_groats, "buckwheat flour", "Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders."); -Ingredient einkorn_wheat_flour = create_child_ingredient(&flour, "einkorn wheat flour", "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>.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).<br /><br />"); +Ingredient einkorn_wheat_flour = create_child_ingredient(&flour, "einkorn wheat flour", "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>.<br /><br />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).<br /><br />"); -Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "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>.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>)<br /><br />"); +Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "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>. <br /><br />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>)<br /><br />"); -Ingredient gluten_flour = create_child_ingredient(&flour, "gluten flour", "Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br />"); +Ingredient gluten_flour = create_child_ingredient(&flour, "gluten flour", "Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.<br /><br />It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br />"); -Ingredient corn = create_ingredient("corn", "Missing description."); +Ingredient cornmeal = create_ingredient("cornmeal", "Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.<br /><br />Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br />"); -Ingredient cornmeal = create_child_ingredient(&corn, "cornmeal", "Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br />"); +Ingredient corn_semolina = create_ingredient("corn semolina", "Corn semolina is the coarse middlings from maize (corn)."); -Ingredient corn_semolina = create_child_ingredient(&corn, "corn semolina", "Corn semolina is the coarse middlings from maize (corn)."); +Ingredient oats = create_ingredient("oats", "Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='#rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='#soy_beans.html'>soy protein</a>.<br /><br />Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br />"); -Ingredient oats = create_ingredient("oats", "Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='#rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='#soy_beans.html'>soy protein</a>.Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br />"); - -Ingredient rolled_oats = create_ingredient("rolled oats", "Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers.Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br />"); +Ingredient rolled_oats = create_child_ingredient(&oats, "rolled oats", "Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br />"); Ingredient rice = create_ingredient("rice", "Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition."); -Ingredient basmati_rice = create_child_ingredient(&rice, "basmati rice", "Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='#pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br />"); +Ingredient basmati_rice = create_child_ingredient(&rice, "basmati rice", "Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='#pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<br /><br /><b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br />"); -Ingredient short_grain_white_rice = create_child_ingredient(&rice, "short grain white rice", "Short grain white rice is also known as <b>uruchimai</b> rice or <b>sushi rice</b> in the west. It consists of short translucent grains that develop a sticky texture when cooked. The most common cultivars include <b>Koshihiraki</b>, <b>Akitakomachi</b>, <b>Sasanishiki</b> and <b>Calrose</b>. Calrose is technically a medium-grain rice, but is commonly used in in North American in Japanese cuisine. White short grain rice is milled so that it has its husk, bran and germ removed. Doing this alters the flavor and look of the rice and helps extend its storage life. After the rice is milled, the rice is often polished so that it becomes even more white.<b>How to cook glutinous rice:</b> Wash the rice to release excess starch, until water runs clear. Soak for 30 min (in summer) and 2h (in winter). Use a rice to water ratio of 1:1.25. Bring water to a boil, turn heat to low and cover pot with lid. Cook for 10 minutes. Let rest for 10 min.<br /><br />"); +Ingredient short_grain_white_rice = create_child_ingredient(&rice, "short grain white rice", "Short grain white rice is also known as <b>uruchimai</b> rice or <b>sushi rice</b> in the west. It consists of short translucent grains that develop a sticky texture when cooked. The most common cultivars include <b>Koshihiraki</b>, <b>Akitakomachi</b>, <b>Sasanishiki</b> and <b>Calrose</b>. Calrose is technically a medium-grain rice, but is commonly used in in North American in Japanese cuisine. White short grain rice is milled so that it has its husk, bran and germ removed. Doing this alters the flavor and look of the rice and helps extend its storage life. After the rice is milled, the rice is often polished so that it becomes even more white.<br /><br /><b>How to cook glutinous rice:</b> Wash the rice to release excess starch, until water runs clear. Soak for 30 min (in summer) and 2h (in winter). Use a rice to water ratio of 1:1.25. Bring water to a boil, turn heat to low and cover pot with lid. Cook for 10 minutes. Let rest for 10 min.<br /><br />"); Ingredient black_rice = create_child_ingredient(&rice, "black rice", "Missing description."); @@ -355,31 +353,31 @@ Ingredient puffed_rice = create_child_ingredient(&rice, "puffed rice", "Puffed r Ingredient medium_grain_brown_rice = create_child_ingredient(&rice, "medium grain brown rice", "Brown rice is medium or long-grain rice that has not been polished (still has its bran and germ). The rice is a beige, or light brown color and has not been refined. Brown rice is higher in vitamins, such as B1 (thiamine), but has a longer cooking time. Brown rice has a shelf life of approximately 6 months.<b>How to cook brown rice:</b> Use a rice to water ratio of 1:2. Rinse the rice thoroughly. Combine rice and water, stir in some salt. Bring to a boil and reduce heat and cover. Cook for 45 min. Take rice off heat, let rest for 10-15 min.<br /><br /><a href='https://en.wikipedia.org/wiki/Germinated_brown_rice' target='_blank'>Germinated brown rice</a> has a good nutritional profile, cooks faster than brown rice and has a better overall texture when cooked.<br /><br />"); -Ingredient black_glutinous_rice = create_child_ingredient(&rice, "black glutinous rice", "Black/purple glutinous is unmilled rice, and come from distinct strains from white glutinous rice. It is a dark black/purple color, and has an earthy, nutty taste. This type of rice is rich in <b>iron</b>.<b>How to cook:</b> Soak the the rice in water overnight, or for at least 6h. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for 40 min. After 40 min, pour a cup of hot water over rice, shake rice, and steam for another 10 min. Remove from heat, keep covered until serving time.<br /><br />"); +Ingredient black_glutinous_rice = create_child_ingredient(&rice, "black glutinous rice", "Black/purple glutinous is unmilled rice, and come from distinct strains from white glutinous rice. It is a dark black/purple color, and has an earthy, nutty taste. This type of rice is rich in <b>iron</b>.<br /><br /><b>How to cook:</b> Soak the the rice in water overnight, or for at least 6h. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for 40 min. After 40 min, pour a cup of hot water over rice, shake rice, and steam for another 10 min. Remove from heat, keep covered until serving time.<br /><br />"); -Ingredient rice_flour = create_child_ingredient(&rice, "rice flour", "Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br />"); +Ingredient rice_flour = create_child_ingredient(&rice, "rice flour", "Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.<br /><br />Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br />"); -Ingredient all_purpose_flour = create_child_ingredient(&flour, "all purpose flour", "All-purpose, or plain flour, has a medium level of gluten protein content.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.<br /><br />"); +Ingredient all_purpose_flour = create_child_ingredient(&flour, "all purpose flour", "All-purpose, or plain flour, has a medium level of gluten protein content. <br /><br />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.<br /><br />"); Ingredient breadfruit_flour = create_child_ingredient(&breadfruit, "breadfruit flour", "The product of dried and ground breadfruit. It it used to make cookies, cakes, <a href='#breadfruit_pasta.html'>pasta</a> and a number of other recipes."); -Ingredient wheat_semolina = create_ingredient("wheat semolina", "Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking.The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br />"); +Ingredient wheat_semolina = create_ingredient("wheat semolina", "Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking. The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br />"); -Ingredient beni_shouga = create_child_ingredient(&ginger_root, "beni shouga", "Beni shouga, or pickled ginger, is a Japanese pickle or <b>tsukemono 漬物</b>.Beni shouga is made from thin strips of ginger, pickled in <b>umezu 梅酢</b> (plum brine). Umezu is the brine that results during the process of making <b>umeboshi 梅干</b> (pickled plums). Traditionally, the red of the ginger comes from the <b>shiso シソ</b> plant of the genus <b>Perilla</b>, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and <a href='#okonomiyaki.html'>okonomiyaki</a><br /><br />"); +Ingredient beni_shouga = create_child_ingredient(&ginger_root, "beni shouga", "Beni shouga, or pickled ginger, is a Japanese pickle or <b>tsukemono 漬物</b>. Beni shouga is made from thin strips of ginger, pickled in <b>umezu 梅酢</b> (plum brine). Umezu is the brine that results during the process of making <b>umeboshi 梅干</b> (pickled plums). Traditionally, the red of the ginger comes from the <b>shiso シソ</b> plant of the genus <b>Perilla</b>, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and <a href='#okonomiyaki.html'>okonomiyaki</a><br /><br />"); -Ingredient vegemite = create_ingredient("vegemite", "Vegemite is a thick, dark brown food spread. It's made from leftover brewer's yeast extract with various vegetable and spices added. Vegemite is very salty, with a strong umami, malty flavor. It is a rich source of <b>B vitamins</b>.Vegemite is the Australian cousin of <b>Marmite</b>, concocted by a chemist during a time where imports of Marmite into Australia were disrupted by the war (see <a href='https://theculturetrip.com/pacific/australia/articles/the-history-of-australias-favourite-spread-vegemite/' target='_blank'>story</a>).<br /><br />"); +Ingredient vegemite = create_ingredient("vegemite", "Vegemite is a thick, dark brown food spread. It's made from leftover brewer's yeast extract with various vegetable and spices added. Vegemite is very salty, with a strong umami, malty flavor. It is a rich source of <b>B vitamins</b>.<br /><br />Vegemite is the Australian cousin of <b>Marmite</b>, concocted by a chemist during a time where imports of Marmite into Australia were disrupted by the war (see <a href='https://theculturetrip.com/pacific/australia/articles/the-history-of-australias-favourite-spread-vegemite/' target='_blank'>story</a>).<br /><br />"); -Ingredient miso = create_child_ingredient(&soy_beans, "miso", "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>.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.<br /><br />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).<br /><br /><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.<br /><br />"); +Ingredient miso = create_child_ingredient(&soy_beans, "miso", "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>.<br /><br />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.<br /><br />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).<br /><br /><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.<br /><br />"); Ingredient red_miso = create_child_ingredient(&miso, "red miso", "Red miso, or <b>Akamiso (赤味噌)</b>, is salty with some astringency with umami. It is strong-tasting, and the depth of color depends on the formula of the <a href='soybeans.html'>soybeans</a> and the quantity that is used. Red miso is aged, for a year or more."); Ingredient white_miso = create_child_ingredient(&miso, "white miso", "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 quanity of soybeans, 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."); -Ingredient tofu = create_ingredient("tofu", "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).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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br />"); +Ingredient tofu = create_ingredient("tofu", "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).<br /><br />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.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky 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).<br /><br />"); Ingredient soft_tofu = create_child_ingredient(&tofu, "soft tofu", "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."); -Ingredient burmese_tofu = create_child_ingredient(&tofu, "burmese tofu", "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.<br /><br />"); +Ingredient burmese_tofu = create_child_ingredient(&chickpeas, "burmese tofu", "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.<br /><br />"); Ingredient veganaise = create_child_ingredient(&tofu, "veganaise", "Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='#homemade_veganaise.html'>recipe</a>."); @@ -391,7 +389,7 @@ Ingredient mirin = create_ingredient("mirin", "Mirin is added to grilled fish to Ingredient baking_powder = create_ingredient("baking powder", "Missing description."); -Ingredient bamboo_charcoal_powder = create_ingredient("bamboo charcoal powder", "Missing description.Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from <u>800 °C</u> to <u>1200 °C</u>.<br /><br />It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description).<br /><br />"); +Ingredient bamboo_charcoal_powder = create_ingredient("bamboo charcoal powder", "Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from <u>800 °C</u> to <u>1200 °C</u>.<br /><br />It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description).<br /><br />"); Ingredient cornstarch = create_ingredient("cornstarch", "Missing description."); @@ -405,45 +403,45 @@ Ingredient arrowroot_starch = create_ingredient("arrowroot starch", "Missing des Ingredient maple_syrup = create_ingredient("maple syrup", "Quebec is the largest producer of maple syrup in the world!"); -Ingredient brown_rice_syrup = create_ingredient("brown rice syrup", "Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached.Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.<br /><br />"); +Ingredient brown_rice_syrup = create_ingredient("brown rice syrup", "Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.<br /><br />"); -Ingredient japanese_rice_vinegar = create_ingredient("japanese rice vinegar", "Japanese Rice vinegar \"komezu\" or simply \"su\" has a very mild taste, and is either colorless or yellow. Japanese rice vinegar is made from rice.This type of vinegar is less acidic than Chinese varieties, and are used to season rice, and for making \"sunomono\" (vinegar dishes) and \"tsukemono\" (pickles). There are some kinds of Japanese rice vinegars that are 'seasoned', meaning that they have additives like <a href='sake.html'>sake</a>, <a href='salt.html'>salt</a> and <a href='sugar.html'>sugar</a>, for added flavor.<br /><br />"); +Ingredient japanese_rice_vinegar = create_ingredient("japanese rice vinegar", "Japanese Rice vinegar \"komezu\" or simply \"su\" has a very mild taste, and is either colorless or yellow. Japanese rice vinegar is made from rice. This type of vinegar is less acidic than Chinese varieties, and are used to season rice, and for making \"sunomono\" (vinegar dishes) and \"tsukemono\" (pickles). There are some kinds of Japanese rice vinegars that are 'seasoned', meaning that they have additives like <a href='sake.html'>sake</a>, <a href='salt.html'>salt</a> and <a href='sugar.html'>sugar</a>, for added flavor.<br /><br />"); -Ingredient balsamic_vinegar = create_ingredient("balsamic vinegar", "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. 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.<br /><br />"); +Ingredient balsamic_vinegar = create_ingredient("balsamic vinegar", "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. 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.<br /><br />"); -Ingredient apple_cider_vinegar = create_ingredient("apple cider vinegar", "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.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.<br /><br />"); +Ingredient apple_cider_vinegar = create_ingredient("apple cider vinegar", "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.<br /><br />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.<br /><br />"); -Ingredient matcha_powder = create_ingredient("matcha powder", "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.<br /><br />"); +Ingredient matcha_powder = create_ingredient("matcha powder", "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.<br /><br />"); -Ingredient houjicha = create_ingredient("houjicha", "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.<br /><br />"); +Ingredient houjicha = create_ingredient("houjicha", "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.<br /><br />"); -Ingredient wine = create_ingredient("wine", "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.<br /><br />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.<br /><br />"); +Ingredient red_wine = create_ingredient("red wine", "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.<br /><br />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.<br /><br />"); -Ingredient beer = create_ingredient("beer", "Beer is brewed from cereal grains, like malted barley, wheat, maize and rice.During the brewing process, the starch sugars ferment and produce ethanol and carbonation in the beer. Nowadays, <a href='hops.html'>hops</a> is added to beer, as a preserving agent, but also because it adds bitterness and other flavors. Modern beer ranges from 4 to 6 percent strength ABV (alcohol by volume), but there are varieties that are much lower and much higher than this (up to 20-40 percent).<br /><br />The sediment in craft beer, can be used as a leavening agent in <a href='beer_bread.html'>beer bread</a>.<br /><br />There is some nutritional value in beer, but it varies greatly from beer to beer, and this does not make it essential to good health.<br /><br />"); +Ingredient beer = create_ingredient("beer", "Beer is brewed from cereal grains, like malted barley, wheat, maize and rice. During the brewing process, the starch sugars ferment and produce ethanol and carbonation in the beer. Nowadays, <a href='hops.html'>hops</a> is added to beer, as a preserving agent, but also because it adds bitterness and other flavors. Modern beer ranges from 4 to 6 percent strength ABV (alcohol by volume), but there are varieties that are much lower and much higher than this (up to 20-40 percent).<br /><br />The sediment in craft beer, can be used as a leavening agent in <a href='beer_bread.html'>beer bread</a>.<br /><br />There is some nutritional value in beer, but it varies greatly from beer to beer, and this does not make it essential to good health.<br /><br />"); -Ingredient sake = create_ingredient("sake", "Sake is Japanese rice beer, and it comes in a variety of flavors and concentrations.There is <b>nihonshu-do 日本酒度</b>, <b>san-do 酸度</b>, <b>aminosan-do アミノ酸度</b>, <b>ginjoushu 吟醸酒</b> and many, many more. Sake is made by fermenting rice that has been polished to remove the outer bran. The process of sake is more similar to beer than to wine, because the starch is converted into sugars which ferment into alcohol.The serving temperature of sake depends on the type. Sake can be served at room temperature <b>hiya 冷や</b>, chilled <b>reishu 冷酒</b> or heated <b>atsukan 熱燗</b>.<br /><br />In cooking, you can use a cheaper variety called <b>ryorishu 料理酒</b> or <b>cooking sake</b>. Cooking sake has added salt to make it unfit for drinking, so that shop owners can sell it without an alcohol license. Adding regular sake in recipes though is also fine.<br /><br />"); +Ingredient sake = create_ingredient("sake", "Sake is Japanese rice beer, and it comes in a variety of flavors and concentrations. There is <b>nihonshu-do 日本酒度</b>, <b>san-do 酸度</b>, <b>aminosan-do アミノ酸度</b>, <b>ginjoushu 吟醸酒</b> and many, many more. Sake is made by fermenting rice that has been polished to remove the outer bran. The process of sake is more similar to beer than to wine, because the starch is converted into sugars which ferment into alcohol. The serving temperature of sake depends on the type. Sake can be served at room temperature <b>hiya 冷や</b>, chilled <b>reishu 冷酒</b> or heated <b>atsukan 熱燗</b>.<br /><br />In cooking, you can use a cheaper variety called <b>ryorishu 料理酒</b> or <b>cooking sake</b>. Cooking sake has added salt to make it unfit for drinking, so that shop owners can sell it without an alcohol license. Adding regular sake in recipes though is also fine.<br /><br />"); -Ingredient coconut_oil = create_child_ingredient(&coconut, "coconut oil", "Coconut oil is an edible oil extracted from the meat of mature coconuts. It has a high-fat content, which makes it resistant to rancidification, lasting up to 6 months without spoiling.Coconut oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly. Fun fact: Coconut oil was used in oil lamps in India before they had electrical lighting.<br /><br />"); +Ingredient coconut_oil = create_child_ingredient(&coconut, "coconut oil", "Coconut oil is an edible oil extracted from the meat of mature coconuts. It has a high-fat content, which makes it resistant to rancidification, lasting up to 6 months without spoiling.<br /><br />Coconut oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.<br /><br />"); Ingredient canola_oil = create_ingredient("canola oil", "Canola oil is a good source of Omega-3's, it is derived from a variety of rapeseed. Canola oil has many non food uses, it is used in candles, lipsticks, inks etcCanola oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.<br /><br />"); -Ingredient olive_oil = create_ingredient("olive oil", "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.<br /><br />"); +Ingredient olive_oil = create_ingredient("olive oil", "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.<br /><br />"); -Ingredient sesame_oil = create_ingredient("sesame oil", "Sesame oil is an edible oil derived from sesame seeds. It is used as a cooking oil, but also as a flavor enhancer because of its nutty aroma and taste.Light sesame oil has a high smoking point and is suitable for deep-frying, while darker varieties are used for stir-frying or sauteing food. Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.<br /><br />Sesame oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.<br /><br />"); +Ingredient sesame_oil = create_ingredient("sesame oil", "Sesame oil is an edible oil derived from sesame seeds. It is used as a cooking oil, but also as a flavor enhancer because of its nutty aroma and taste. Light sesame oil has a high smoking point and is suitable for deep-frying, while darker varieties are used for stir-frying or sauteing food. Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.<br /><br />Sesame oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.<br /><br />"); -Ingredient peppermint_oil = create_child_ingredient(&peppermint, "peppermint oil", "Peppermint oil is made from peppermint leaves, obtained by extracting the oils from dried or fresh leaves and the flowering tops of the plant using alcohol. It has a high concentration of natural pesticides, known to repel pest insects.Peppermint oil and leaves have a <a href='https://nccih.nih.gov/health/peppermintoil' target='_blank'>cooling effect</a> when used topically for muscle pain, nerve pain, relief from itching, or as a fragrance. Peppermint oil is a stronger ingredient than peppermint extract, often used in candy-making.<br /><br />"); +Ingredient peppermint_oil = create_child_ingredient(&peppermint, "peppermint oil", "Peppermint oil is made from peppermint leaves, obtained by extracting the oils from dried or fresh leaves and the flowering tops of the plant using alcohol. It has a high concentration of natural pesticides, known to repel pest insects.<br /><br />Peppermint oil and leaves have a <a href='https://nccih.nih.gov/health/peppermintoil' target='_blank'>cooling effect</a> when used topically for muscle pain, nerve pain, relief from itching, or as a fragrance. Peppermint oil is a stronger ingredient than peppermint extract, often used in candy-making.<br /><br />"); -Ingredient fresh_dill = create_ingredient("fresh dill", "Dill is an herb, a wispy fern-like plant. This herb is a cross of <a href='lemon.html'>lemon</a>, parsley and <a href='anise.html'>anise</a>.Dill is best used fresh. It is often used to flavor pickles and soups.<br /><br />"); +Ingredient fresh_dill = create_ingredient("fresh dill", "Dill is an herb, a wispy fern-like plant. This herb is a cross of <a href='lemon.html'>lemon</a>, parsley and <a href='anise.html'>anise</a>. Dill is best used fresh. It is often used to flavor pickles and soups.<br /><br />"); -Ingredient coconut_milk = create_child_ingredient(&coconut, "coconut milk", "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.<br /><br />"); +Ingredient coconut_milk = create_child_ingredient(&coconut, "coconut milk", "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.<br /><br />"); Ingredient soy_milk = create_child_ingredient(&soy_beans, "soy milk", "<a href='Soy_milk.html'>Soy milk</a> is a by-product of the manufacture of <a href='tofu.html'>tofu</a>, and an important source of protein, calcium, vitamin D and B12 for vegans. When buying soy milk, prioritize unsweetened enriched varieties.<a href='Soy_milk.html'>Soy milk</a> is made from soaking and griding <a href='soy_beans.html'>soy beans</a>, boiling the mixture and filtering out the pulp. Soy milk is a stable emulsion of oil, water and protein.<br /><br />"); -Ingredient baguette = create_ingredient("baguette", "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.<br /><br />"); +Ingredient baguette = create_ingredient("baguette", "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.<br /><br />"); Ingredient bread_crusts = create_ingredient("bread crusts", "Missing description."); -Ingredient vegan_butter = create_ingredient("vegan butter", "Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk.Common brands include <a href='https://world.openfoodfacts.org/product/0033776011703/original-buttery-spread-78-vegetable-oils-earth-balance' target='_blank'>earth balance</a>. High-fat oils like coconut and olive oil can be used instead.<br /><br />"); +Ingredient vegan_butter = create_ingredient("vegan butter", "Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. Common brands include <a href='https://world.openfoodfacts.org/product/0033776011703/original-buttery-spread-78-vegetable-oils-earth-balance' target='_blank'>earth balance</a>. High-fat oils like coconut and olive oil can be used instead.<br /><br />"); Ingredient scoobi_do = create_ingredient("scoobi do", "Missing description."); @@ -451,7 +449,7 @@ Ingredient fusilli = create_ingredient("fusilli", "Missing description."); Ingredient soy_yogurt = create_ingredient("soy yogurt", "Missing description."); -Ingredient kinako = create_ingredient("kinako", "Kinako is roasted soybean flour, used in Japanese cuisine. Kinako means \"yellow flour\" in Japanese. Kinako contains B vitamins and some protein.Kinako is produced by grinding roasted soybeans into powder, some kinds keep the roasted skin which alters the color of the final product. Kinako is often used to make desserts, like dumplings coated with it, it is also sometimes combined with <a href='soy_milk.html'>soy milk</a>.<br /><br />"); +Ingredient kinako = create_ingredient("kinako", "Kinako is roasted soybean flour, used in Japanese cuisine. Kinako means \"yellow flour\" in Japanese. Kinako contains B vitamins and some protein. Kinako is produced by grinding roasted soybeans into powder, some kinds keep the roasted skin which alters the color of the final product. Kinako is often used to make desserts, like dumplings coated with it, it is also sometimes combined with <a href='soy_milk.html'>soy milk</a>.<br /><br />"); Ingredient corn_tortillas = create_ingredient("corn tortillas", "Missing description."); @@ -461,22 +459,22 @@ Ingredient vegetable_bouillon = create_ingredient("vegetable bouillon", "Dehydra Ingredient water = create_ingredient("water", "70 percent of the fresh water used by people goes to agriculture."); -Ingredient sugar = create_ingredient("sugar", "Sugar is a generic name for sweet-tasting, soluble carbohydrates.Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />"); +Ingredient granulated_sugar = create_ingredient("granulated sugar", "Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />"); Ingredient powdered_sugar = create_ingredient("powdered sugar", "Missing description."); -Ingredient whole_cane_sugar = create_ingredient("whole cane sugar", "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.Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br />"); +Ingredient whole_cane_sugar = create_ingredient("whole cane sugar", "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. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br />"); -Ingredient coconut_sugar = create_ingredient("coconut sugar", "Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries.Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.<br /><br />"); +Ingredient coconut_sugar = create_ingredient("coconut sugar", "Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries. Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.<br /><br />"); -Ingredient brown_sugar = create_ingredient("brown sugar", "Brown sugar has a brown color because of the presence of molasses.Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br />"); +Ingredient brown_sugar = create_ingredient("brown sugar", "Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br />"); -Ingredient salt = create_ingredient("salt", "Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.<br /><br />"); +Ingredient salt = create_ingredient("salt", "Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.<br /><br />Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.<br /><br />"); -Ingredient sea_salt = create_ingredient("sea salt", "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.<br /><br />"); +Ingredient sea_salt = create_ingredient("sea salt", "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.<br /><br />"); Ingredient chocolate_chips = create_child_ingredient(&cocoa_beans, "chocolate chips", "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."); -// removed: &bok_choy, &radish, &green_bell_peppers, &yellow_bell_peppers, &tomato, &kiwifruit, &coconut, &tamarind, &gojuchang, &corn, &oats, & &wine, +// removed: &coconut, &tomato, &bok_choy, &radish -Ingredient *ingredients[] = {&coffee, &lentils, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &chickpeas, &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, &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, &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, &pomegranate_juice, &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, &coriander, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &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, &rice, &basmati_rice, &short_grain_white_rice, &black_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, &veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &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, &scoobi_do, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &whole_cane_sugar, &coconut_sugar, &brown_sugar, &salt, &sea_salt, &chocolate_chips, }; +Ingredient *ingredients[] = {&coffee, &lentils, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &chickpeas, &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, &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, &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, &pomegranate_juice, &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, &coriander, &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, &rice, &basmati_rice, &short_grain_white_rice, &black_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, &veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &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, &scoobi_do, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &whole_cane_sugar, &coconut_sugar, &brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine }; diff --git a/src/main.c b/src/main.c @@ -53,4 +53,4 @@ int main(void) { printf("Built tools\n"); return (0); -}- \ No newline at end of file +} diff --git a/src/recipe.c b/src/recipe.c @@ -75,4 +75,4 @@ void add_serving(RecipePart *p, Ingredient *i, char *quantity){ void add_part(Recipe *r, RecipePart *p){ r->parts[r->parts_len] = p; r->parts_len++; -}- \ No newline at end of file +} diff --git a/src/recipes.c b/src/recipes.c @@ -1,17 +1,18 @@ // veggie pate Recipe veggie_pate = create_recipe("veggie pate", sidedish, "4 blocks", 20191220, 60); -set_description(&veggie_pate, "Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />Sweet potatoes give this Végé pâté a subtle sweetness, if you don't like that you can change sweet potatoes to white potatoes instead."); +set_description(&veggie_pate, "Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />"); RecipePart veggie_pate_preparation = create_part("preparation"); add_instruction(&veggie_pate_preparation, "Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside."); add_instruction(&veggie_pate_preparation, "Preheat oven to <u>350F</u>."); -add_instruction(&veggie_pate_preparation, "Grate enough <a href='sweet_potatoes.html'>Sweet potatoes</a> to fill <i>1 1/2 cups</i>, then pour into the big bowl with the sunflower seeds."); -add_instruction(&veggie_pate_preparation, "Chop <i>1</i> of <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a> and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl."); +add_instruction(&veggie_pate_preparation, "Skin, and grate enough <a href='russet_potatoes.html'>potatoes</a> to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds."); +add_instruction(&veggie_pate_preparation, "Chop <i>1</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl."); add_instruction(&veggie_pate_preparation, "Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl."); -add_instruction(&veggie_pate_preparation, "Add <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. "); +add_instruction(&veggie_pate_preparation, "Add <i>2 tbsp</i> of <a href='canola_oil.html'>canola oil</a>, <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. "); add_instruction(&veggie_pate_preparation, "Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen."); add_serving(&veggie_pate_preparation, &sunflower_seeds, "1 cup"); -add_serving(&veggie_pate_preparation, &sweet_potatoes, "1 1/2 cups, grated"); -add_serving(&veggie_pate_preparation, &olive_oil, "1 tsp"); +add_serving(&veggie_pate_preparation, &russet_potatoes, "1 1/2 cups, grated"); +add_serving(&veggie_pate_preparation, &carrots, "1, grated"); +add_serving(&veggie_pate_preparation, &canola_oil, "2 tbsp"); add_serving(&veggie_pate_preparation, &yellow_onion, "1"); add_serving(&veggie_pate_preparation, &garlic, "3 cloves"); add_serving(&veggie_pate_preparation, &rolled_oats, "3/4 cup, ground"); @@ -28,12 +29,12 @@ Recipe buckwheat_tea = create_recipe("buckwheat tea", sidedish, "1 teapot", 2019 set_description(&buckwheat_tea, "A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as a companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc. "); RecipePart buckwheat_tea_roasting = create_part("roasting"); add_instruction(&buckwheat_tea_roasting, "Bring a pan to medium heat, add <i>2 tbsp</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. "); -add_instruction(&buckwheat_tea_roasting, "Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5-6 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color. Continue stirring, and watch them so they don't burn. "); +add_instruction(&buckwheat_tea_roasting, "Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). Continue stirring, and watch them so they don't burn. "); add_instruction(&buckwheat_tea_roasting, "Transfer to a bowl, let cool. "); add_serving(&buckwheat_tea_roasting, &buckwheat_groats, "2 tbsp"); add_part(&buckwheat_tea, &buckwheat_tea_roasting); RecipePart buckwheat_tea_infusion = create_part("infusion"); -add_instruction(&buckwheat_tea_infusion, "Add <i>2 tbsp</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>3 cups</i> of hot water overtop. Let tea infuse for 5 minutes."); +add_instruction(&buckwheat_tea_infusion, "Add <i>2 tbsp</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>3 cups</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>."); add_serving(&buckwheat_tea_infusion, &buckwheat_groats, "2 tbsp, roasted"); add_serving(&buckwheat_tea_infusion, &water, "250ml, hot"); add_part(&buckwheat_tea, &buckwheat_tea_infusion); @@ -197,11 +198,11 @@ add_serving(&okonomiyaki_okonomiyaki, &water, "320 ml"); add_serving(&okonomiyaki_okonomiyaki, &sesame_oil, "1-2 tsp"); add_part(&okonomiyaki, &okonomiyaki_okonomiyaki); RecipePart okonomiyaki_sauce = create_part("sauce"); -add_instruction(&okonomiyaki_sauce, "In a small bowl, mix <i>4 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>4 tbsp</i> of <a href='mirin.html'>mirin</a>, <i>1 tbsp</i> of <a href='sugar.html'>sugar</a> and <i>1 tbsp</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well."); +add_instruction(&okonomiyaki_sauce, "In a small bowl, mix <i>4 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>4 tbsp</i> of <a href='mirin.html'>mirin</a>, <i>1 tbsp</i> of <a href='granulated_sugar.html'>sugar</a> and <i>1 tbsp</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well."); add_instruction(&okonomiyaki_sauce, "Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki."); add_serving(&okonomiyaki_sauce, &soy_sauce, "4 tbsp"); add_serving(&okonomiyaki_sauce, &mirin, "4 tbsp"); -add_serving(&okonomiyaki_sauce, &sugar, "1 tbsp"); +add_serving(&okonomiyaki_sauce, &granulated_sugar, "1 tbsp"); add_serving(&okonomiyaki_sauce, &arrowroot_starch, "1 tbsp"); add_part(&okonomiyaki, &okonomiyaki_sauce); RecipePart okonomiyaki_topping = create_part("topping"); @@ -613,10 +614,10 @@ add_serving(&potato_gnocchi_gnocchi, &bamboo_charcoal_powder, "1 tbsp"); add_serving(&potato_gnocchi_gnocchi, &sea_salt, "1/4 tsp"); add_part(&potato_gnocchi, &potato_gnocchi_gnocchi); RecipePart potato_gnocchi_sauce = create_part("sauce"); -add_instruction(&potato_gnocchi_sauce, "Mix <i>6 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>3 tbsp</i> of <a href='mirin.html'>mirin</a> and <i>4 tsp</i> of <a href='sugar.html'>sugar</a> in a bowl."); +add_instruction(&potato_gnocchi_sauce, "Mix <i>6 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>3 tbsp</i> of <a href='mirin.html'>mirin</a> and <i>4 tsp</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl."); add_serving(&potato_gnocchi_sauce, &soy_sauce, "6 tbsp"); add_serving(&potato_gnocchi_sauce, &mirin, "3 tbsp"); -add_serving(&potato_gnocchi_sauce, &sugar, "4 tsp"); +add_serving(&potato_gnocchi_sauce, &granulated_sugar, "4 tsp"); add_part(&potato_gnocchi, &potato_gnocchi_sauce); RecipePart potato_gnocchi_toppings = create_part("toppings"); add_instruction(&potato_gnocchi_toppings, "Rehydrate <i>3 tbsp</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces."); @@ -829,7 +830,7 @@ add_serving(&chili_pomegranate_brownies_brownies, &pumpkin, "1/3 cup"); add_serving(&chili_pomegranate_brownies_brownies, &flax_seeds, "3 tbsp"); add_serving(&chili_pomegranate_brownies_brownies, &water, "9 tbsp"); add_serving(&chili_pomegranate_brownies_brownies, &canola_oil, "5 tbsp"); -add_serving(&chili_pomegranate_brownies_brownies, &whole_cane_sugar, "3/4 cup"); +add_serving(&chili_pomegranate_brownies_brownies, &granulated_sugar, "3/4 cup"); add_serving(&chili_pomegranate_brownies_brownies, &cocoa_powder, "3/4 cup"); add_serving(&chili_pomegranate_brownies_brownies, &sea_salt, "1/4 tsp"); add_serving(&chili_pomegranate_brownies_brownies, &all_purpose_flour, "1/2 cup"); @@ -837,12 +838,12 @@ add_serving(&chili_pomegranate_brownies_brownies, &chili_pepper_flakes, "2 tbsp" add_serving(&chili_pomegranate_brownies_brownies, &cayenne_pepper_powder, "1 tsp"); add_part(&chili_pomegranate_brownies, &chili_pomegranate_brownies_brownies); RecipePart chili_pomegranate_brownies_syrup = create_part("syrup"); -add_instruction(&chili_pomegranate_brownies_syrup, "Pour <i>2 cups</i> of <a href='unsweetened_pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>1 tsp</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to <i>1 cup</i>."); +add_instruction(&chili_pomegranate_brownies_syrup, "Pour <i>2 cups</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>1 tsp</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to <i>1 cup</i>."); add_instruction(&chili_pomegranate_brownies_syrup, "Let cool, the syrup will thicken when cooled."); -add_serving(&chili_pomegranate_brownies_syrup, &pomegranate_juice, "2 cups"); -add_serving(&chili_pomegranate_brownies_syrup, &sugar, "3/4 cup"); add_serving(&chili_pomegranate_brownies_syrup, &chili_pepper_flakes, "1 tsp"); +add_serving(&chili_pomegranate_brownies_syrup, &granulated_sugar, "3/4 cup"); add_serving(&chili_pomegranate_brownies_syrup, &cayenne_pepper_powder, "1 tsp"); +add_serving(&chili_pomegranate_brownies_syrup, &pomegranate_juice, "2 cups"); add_part(&chili_pomegranate_brownies, &chili_pomegranate_brownies_syrup); RecipePart chili_pomegranate_brownies_topping = create_part("topping"); add_instruction(&chili_pomegranate_brownies_topping, "Top brownies with fresh <a href='pomegranate_seeds.html'>pomegranate seeds</a>, and drizzle with the chili-infused syrup!"); @@ -918,13 +919,13 @@ Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet set_description(&anise_bread_with_sweet_pear_sauce, "It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.<img src='../media/recipes/anise_bread_with_sweet_pear_sauce_1.jpg'>The taste of anise pairs very well with pears.<br /><br />"); RecipePart anise_bread_with_sweet_pear_sauce_bread = create_part("bread"); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Preheat oven to <u>325F</u>."); -add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Put <i>1 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>3 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>1/4 cup</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and stir until dissolved. Add <i>1 tsp</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more."); +add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Put <i>1 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>3 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>1/4 cup</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>1 tsp</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more."); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Add <i>3/4 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>1/2 tsp</i> of <a href='baking_powder.html'>baking powder</a>. Mix."); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>1/2 cup</i> of <a href='soy_milk.html'>soy milk</a>."); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Transfer evenly, to 2 mini loaf pans."); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &flax_seeds, "1 tbsp"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &water, "3 tbsp"); -add_serving(&anise_bread_with_sweet_pear_sauce_bread, &sugar, "1/4 cup"); +add_serving(&anise_bread_with_sweet_pear_sauce_bread, &granulated_sugar, "1/4 cup"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &anise_seeds, "1 tsp, ground"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &all_purpose_flour, "3/4 cup"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &baking_powder, "1/2 tsp"); @@ -932,13 +933,13 @@ add_serving(&anise_bread_with_sweet_pear_sauce_bread, &soy_milk, "1/2 cup + 2 tb add_part(&anise_bread_with_sweet_pear_sauce, &anise_bread_with_sweet_pear_sauce_bread); RecipePart anise_bread_with_sweet_pear_sauce_sauce = create_part("sauce"); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Cut your <a href='bartlett_pear.html'>bartlett pear</a> into cubes."); -add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Heat a pan at medium to high heat, add <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>. Once melted, add <i>1 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1 tbsp</i> of <a href='maple_syrup.html'>maple syrup</a>."); +add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Heat a pan at medium to high heat, add <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>. Once melted, add <i>1 tbsp</i> of <a href='granulated_sugar.html'>sugar</a> and <i>1 tbsp</i> of <a href='maple_syrup.html'>maple syrup</a>."); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for <u>3-5 minutes</u>."); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Pour the sauce over the 2 mini loaves, bake for <u>30 minutes</u>."); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Let cool and serve!"); add_serving(&anise_bread_with_sweet_pear_sauce_sauce, &bartlett_pear, "1"); add_serving(&anise_bread_with_sweet_pear_sauce_sauce, &canola_oil, "1 tbsp"); -add_serving(&anise_bread_with_sweet_pear_sauce_sauce, &whole_cane_sugar, "1 tbsp"); +add_serving(&anise_bread_with_sweet_pear_sauce_sauce, &granulated_sugar, "1 tbsp"); add_serving(&anise_bread_with_sweet_pear_sauce_sauce, &maple_syrup, "1 tbsp"); add_part(&anise_bread_with_sweet_pear_sauce, &anise_bread_with_sweet_pear_sauce_sauce); @@ -1234,17 +1235,17 @@ set_description(&beer_bread, "<b>Recipe location:</b> Sidney, BC. Canada.<br />< RecipePart beer_bread_beer_bread = create_part("beer bread"); add_instruction(&beer_bread_beer_bread, "Preheat your oven at <u>350F</u>."); add_instruction(&beer_bread_beer_bread, "Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required."); -add_instruction(&beer_bread_beer_bread, "Coat the bottom of your bread pan with <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a>, make sure to spread it out evenly, and thinly. Sprinkle <a href='corn_meal.html'>corn meal</a> in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom."); +add_instruction(&beer_bread_beer_bread, "Coat the bottom of your bread pan with <i>1 tbsp</i> of <a href='canola_oil.html'>vegetable oil</a>, make sure to spread it out evenly, and thinly. Sprinkle <a href='corn_meal.html'>corn meal</a> in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom."); add_instruction(&beer_bread_beer_bread, "Transfer the bread dough into the pan. Optionally, you can add some rolled oats on top of the bread."); add_instruction(&beer_bread_beer_bread, "Bake for <u>1 hour</u>."); add_instruction(&beer_bread_beer_bread, "Let cool on a dish towel, or rack."); add_serving(&beer_bread_beer_bread, &all_purpose_flour, "2 cups"); add_serving(&beer_bread_beer_bread, &salt, "1/2 tsp"); add_serving(&beer_bread_beer_bread, &baking_powder, "3 tsp"); -add_serving(&beer_bread_beer_bread, &sugar, "3 tbsp"); +add_serving(&beer_bread_beer_bread, &granulated_sugar, "3 tbsp"); add_serving(&beer_bread_beer_bread, &beer, "1 can"); add_serving(&beer_bread_beer_bread, &cornmeal, "2 tbsp"); -add_serving(&beer_bread_beer_bread, &olive_oil, "1 tbsp"); +add_serving(&beer_bread_beer_bread, &canola_oil, "1 tbsp"); add_serving(&beer_bread_beer_bread, &rolled_oats, "3 tbsp"); add_part(&beer_bread, &beer_bread_beer_bread); @@ -1308,10 +1309,10 @@ add_serving(&pan_fried_breadfruit_breadfruit, &salt, "to taste"); add_serving(&pan_fried_breadfruit_breadfruit, &black_pepper, "to taste"); add_part(&pan_fried_breadfruit, &pan_fried_breadfruit_breadfruit); RecipePart pan_fried_breadfruit_toppings = create_part("toppings"); -add_instruction(&pan_fried_breadfruit_toppings, "Mix <i>4 tbsp</i> <a href='soy_sauce.html'>soy sauce</a> and <i>2 tsp</i> of <a href='sugar.html'>sugar</a> in a pan, stir, and cook on medium-heat for a few minutes. Add <a href='button_mushrooms.html'>button mushrooms</a>, and stir to coat them with the sauce. Serve over breadfruit wedges."); +add_instruction(&pan_fried_breadfruit_toppings, "Mix <i>4 tbsp</i> <a href='soy_sauce.html'>soy sauce</a> and <i>2 tsp</i> of <a href='granulated_sugar.html'>sugar</a> in a pan, stir, and cook on medium-heat for a few minutes. Add <a href='button_mushrooms.html'>button mushrooms</a>, and stir to coat them with the sauce. Serve over breadfruit wedges."); add_serving(&pan_fried_breadfruit_toppings, &button_mushrooms, "230g"); add_serving(&pan_fried_breadfruit_toppings, &soy_sauce, "4 tbsp"); -add_serving(&pan_fried_breadfruit_toppings, &sugar, "2 tsp"); +add_serving(&pan_fried_breadfruit_toppings, &granulated_sugar, "2 tsp"); add_part(&pan_fried_breadfruit, &pan_fried_breadfruit_toppings); // corn dumplings