commit: f29d6cc3b285c5db87c1cbd95104b3e8319c913e
parent 95b74f5ef34f173df1012f507a6fd1c69d2dca47
Author: rekkabell <rekkabell@gmail.com>
Date: Sun, 31 Dec 2023 11:58:32 -0800
*
Diffstat:
2 files changed, 3 insertions(+), 3 deletions(-)
diff --git a/site/vegetable_curry.html b/site/vegetable_curry.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Vegetable curry</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Vegetable curry</h1><h2>2 portions — 30 minutes</h2><img src='../media/recipes/vegetable_curry.jpg'/><div class='col2'><p>This recipe is a mixture between two things, Japanese kare(カレー) a milder and more basic version of Indian-style curry, and a poutine roux—ca parait qu'on est Québécois, right?</p><p>We make both Japanese kare and poutine at home, and eventually these two recipes became one because we liked it that way. </p><p>To make your own curry powder see <a href='curry_powder.html'>this page</a>, and to make your own garam masala mix see <a href='garam_masala.html'>this page</a>.</p><p><b>Sweetener</b>. Grated apple, or pear, adds a subtly sweet tone to the dish, balancing the hot and strong spice flavors. It is possible to omit the fruit and to add a bit of sugar instead.</p><p><b>Rice</b>. We usually alternate between basmati rice and short grain white rice(sushi rice). Both work well for this recipe. Note that short grain white rice uses a water to rice ratio of 1.25:1.</p><p><b>Roux</b>. In this recipe we make a quick roux, a proper roux requires constant stirring and a longer cooking time. Keep in mind, the longer a roux is cooked the less thickening power it has, although the deeper the flavor of the roux will be (not important in this case because the roux is primarily a thickener). If you want roux with a deeper flavor, cook it for 15-20 minutes, or until it develops a dark chocolate color(keep in mind that you have to keep stirring the whole time). It's important to remember that <b>roux requires equal parts fat and flour (weight, not volume)</b>.</p><p><b>Cutting root vegetables small</b> We generally cut our root vegetables thin and small so they don't take too long to cook, it is especially important for us when relying on LPG to cook in the summer.</p></div><dl class='ingredients'><h3>vegetables</h3><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>A splash</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1, large</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, small</u></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a><u>2, small</u></dt></dl><ul class='instructions'><li>Bring a pot to medium-high heat, add a splash of vegetable oil (olive, sesame or canola) along with <i>1 large</i> <a href='carrots.html'>carrot</a> cut into slices(approx. 1 cm thick), <i>1 small diced</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 small </i> <a href='potatoes.html'>potatoes</a> cut into cubes(approx. 1.5 cm thick). Mix and coat the vegetables with the oil for <u>1 minute</u>.</li><li>Cover the pot with a lid and reduce the heat to low. Let the vegetables cook for <u>10 minutes</u>. Set aside with the lid on.</li></ul><dl class='ingredients'><h3>rice</h3><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a><u>145 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>375 ml</u></dt></dl><ul class='instructions'><li>Rinse <i>145 g (3/4 cup)</i> of <a href='basmati_rice.html'>white basmati rice</a> for a few minutes to get rid of the starch that makes the rice sticky. Basmati rice requires a water to rice ratio of 2:1. Feel free to use <a href='short_grain_white_rice.html'>short grain white rice</a> instead (ratio of 1:1.25 rice to water).</li><li>Add the rice to a pot along with a bit of salt.</li><li>Pour <i>375 ml (1 1/2 cups)</i> of boiling water over the rice, then heat the pot(and its contents) at <u>medium-high heat</u>. When the water begins to boil, cover the pot with a lid, then reduce the heat heat to low. Cook for <u>15 min</u>. Remove from heat and let rest for another <u>5 min</u> with the lid still on. Divide cooked rice into two bowls.</li></ul><dl class='ingredients'><h3>roux</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>13 ml</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>20 g</u></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a><u>3 g</u></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a><u>3 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>1.5 g</u></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>1 small, grated</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>375 ml</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>2.5 g</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>14 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>Heat a pan to medium heat. When the pan is hot, add <i>13 ml</i> of <a href='olive_oil.html'>olive oil</a>(vegan butter, or other neutral oil, like sesame, or canola).</li><li>When oil is hot add <i>13 g</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir the flour into the butter continuously with a whisk(to better take apart clumps of flour). Reduce the heat to low and continue to stir for <u>5-7 minutes</u> to cook the flour. As the mixture heats up, the flour will mix with the fat, swell, before becoming more runny. This is our thickener.</li><li>Add <i>3 g (1 tbsp)</i> of <a href='garam_masala.html'>garam masala</a>, <i>3 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and <i>1.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>powdered cayenne pepper</a>(possible to omit, but we like a bit of kick). Mix well.</li><li>Stir in <i>375 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or <a href='water.html'>water</a>, but add 15 ml(1 tbsp) of Japanese-style soy sauce and some <a href='garlic_powder.html'>garlic powder</a> to flavor it up). Add <i>1 small grated</i> <a href='apple.html'>apple</a>(doesn't matter what variety), <i>2.5 g (1/2 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a>(see <a href='mustard_from_seed.html'>mustard from seeds recipe</a>) and <i>14 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>. Add the cooked carrots and potato mix and simmer for an additional <u>8-10 minutes</u>.</li><li>Season with salt and black pepper, serve over rice with some fermented vegetables overtop (see <a href='lactofermentation.html'>lactofermentation</a>. We like to add sauerkraut, or mild kimchi(we don't use gochugaru in ours, just chili pepper flakes).</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Vegetable curry</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Vegetable curry</h1><h2>2 portions — 30 minutes</h2><img src='../media/recipes/vegetable_curry.jpg'/><div class='col2'><p>This recipe is a mixture between two things, Japanese kare(カレー) a milder and more basic version of Indian-style curry, and a poutine roux—ca parait qu'on est Québécois, right?</p><p>We make both Japanese kare and poutine at home, and eventually these two recipes became one because we liked it that way. </p><p>To make your own curry powder see <a href='curry_powder.html'>this page</a>, and to make your own garam masala mix see <a href='garam_masala.html'>this page</a>.</p><p><b>Sweetener</b>. Grated apple, or pear, adds a subtly sweet tone to the dish, balancing the hot and strong spice flavors. It is possible to omit the fruit and to add a bit of sugar instead.</p><p><b>Rice</b>. We usually alternate between basmati rice and short grain white rice(sushi rice). Both work well for this recipe. Note that short grain white rice uses a water to rice ratio of 1.25:1.</p><p><b>Roux</b>. In this recipe we make a quick roux, a proper roux requires constant stirring and a longer cooking time. Keep in mind, the longer a roux is cooked the less thickening power it has, although the deeper the flavor of the roux will be (not important in this case because the roux is primarily a thickener). If you want roux with a deeper flavor, cook it for 15-20 minutes, or until it develops a dark chocolate color(keep in mind that you have to keep stirring the whole time). It's important to remember that <b>roux requires equal parts fat and flour (weight, not volume)</b>.</p><p><b>Cutting root vegetables small</b> We generally cut our root vegetables thin and small so they don't take too long to cook, it is especially important for us when relying on LPG to cook in the summer.</p></div><dl class='ingredients'><h3>vegetables</h3><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>A splash</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1, large</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, small</u></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a><u>2, small</u></dt></dl><ul class='instructions'><li>Bring a pot to medium-high heat, add a splash of vegetable oil (olive, sesame or canola) along with <i>1 large</i> <a href='carrots.html'>carrot</a> cut into slices(approx. 1 cm thick), <i>1 small diced</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 small </i> <a href='potatoes.html'>potatoes</a> cut into cubes(approx. 1.5 cm thick). Mix and coat the vegetables with the oil for <u>1 minute</u>.</li><li>Cover the pot with a lid and reduce the heat to low. Let the vegetables cook for <u>10 minutes</u>. Set aside with the lid on.</li></ul><dl class='ingredients'><h3>rice</h3><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a><u>145 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>375 ml</u></dt></dl><ul class='instructions'><li>Rinse <i>145 g (3/4 cup)</i> of <a href='basmati_rice.html'>white basmati rice</a> for a few minutes to get rid of the starch that makes the rice sticky. Basmati rice requires a water to rice ratio of 2:1. Feel free to use <a href='short_grain_white_rice.html'>short grain white rice</a> instead (ratio of 1:1.25 rice to water).</li><li>Add the rice to a pot along with a bit of salt.</li><li>Pour <i>375 ml (1 1/2 cups)</i> of boiling water over the rice, then heat the pot(and its contents) at <u>medium-high heat</u>. When the water begins to boil, cover the pot with a lid, then reduce the heat heat to low. Cook for <u>15 min</u>. Remove from heat and let rest for another <u>5 min</u> with the lid still on. Divide cooked rice into two bowls.</li></ul><dl class='ingredients'><h3>roux</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>13 ml</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>20 g</u></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a><u>3 g</u></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a><u>3 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>1.5 g</u></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>1 small, grated</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>375 ml</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>2.5 g</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>14 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>Heat a pan to medium heat. When the pan is hot, add <i>13 ml</i> of <a href='olive_oil.html'>olive oil</a>(vegan butter, or other neutral oil, like sesame, or canola).</li><li>When oil is hot add <i>13 g</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir the flour into the butter continuously with a whisk(to better take apart clumps of flour). Reduce the heat to low and continue to stir for <u>5-7 minutes</u> to cook the flour. As the mixture heats up, the flour will mix with the fat, swell, before becoming more runny. This is our thickener.</li><li>Add <i>3 g (1 tbsp)</i> of <a href='garam_masala.html'>garam masala</a>, <i>3 g (1 tbsp)</i> of <a href='curry_powder.html'>curry powder</a> and <i>1.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>powdered cayenne pepper</a>(possible to omit, but we like a bit of kick). Mix well.</li><li>Stir in <i>375 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or <a href='water.html'>water</a>, but add 15 ml(1 tbsp) of Japanese-style soy sauce and some <a href='garlic_powder.html'>garlic powder</a> to flavor it up). Add <i>1 small grated</i> <a href='apple.html'>apple</a>(doesn't matter what variety), <i>2.5 g (1/2 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a>(see <a href='mustard_from_seed.html'>mustard from seeds recipe</a>) and <i>14 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>. Add the cooked carrots and potato mix and simmer for an additional <u>8-10 minutes</u>.</li><li>Season with salt and black pepper, serve over rice with some fermented vegetables overtop (see <a href='lactofermentation.html'>lactofermentation</a>. We like to add sauerkraut, or mild kimchi(we don't use gochugaru in ours, just chili pepper flakes).</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -69,7 +69,7 @@ add_part(&vegetable_curry, &vegetable_curry_rice);
RecipePart vegetable_curry_roux = create_part("roux");
add_instruction(&vegetable_curry_roux, "Heat a pan to medium heat. When the pan is hot, add <i>13 ml</i> of <a href='olive_oil.html'>olive oil</a>(vegan butter, or other neutral oil, like sesame, or canola).");
add_instruction(&vegetable_curry_roux, "When oil is hot add <i>13 g</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir the flour into the butter continuously with a whisk(to better take apart clumps of flour). Reduce the heat to low and continue to stir for <u>5-7 minutes</u> to cook the flour. As the mixture heats up, the flour will mix with the fat, swell, before becoming more runny. This is our thickener.");
-add_instruction(&vegetable_curry_roux, "Add <i>3 g (1 tbsp)</i> of <a href='garam_masala.html'>garam masala</a>, <i>3 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and <i>1.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>powdered cayenne pepper</a>(possible to omit, but we like a bit of kick). Mix well.");
+add_instruction(&vegetable_curry_roux, "Add <i>3 g (1 tbsp)</i> of <a href='garam_masala.html'>garam masala</a>, <i>3 g (1 tbsp)</i> of <a href='curry_powder.html'>curry powder</a> and <i>1.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>powdered cayenne pepper</a>(possible to omit, but we like a bit of kick). Mix well.");
add_instruction(&vegetable_curry_roux, "Stir in <i>375 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or <a href='water.html'>water</a>, but add 15 ml(1 tbsp) of Japanese-style soy sauce and some <a href='garlic_powder.html'>garlic powder</a> to flavor it up). Add <i>1 small grated</i> <a href='apple.html'>apple</a>(doesn't matter what variety), <i>2.5 g (1/2 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a>(see <a href='mustard_from_seed.html'>mustard from seeds recipe</a>) and <i>14 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>. Add the cooked carrots and potato mix and simmer for an additional <u>8-10 minutes</u>.");
add_instruction(&vegetable_curry_roux, "Season with salt and black pepper, serve over rice with some fermented vegetables overtop (see <a href='lactofermentation.html'>lactofermentation</a>. We like to add sauerkraut, or mild kimchi(we don't use gochugaru in ours, just chili pepper flakes).");
add_serving(&vegetable_curry_roux, &olive_oil, "13 ml");
