commit: f45176bcd57913f130457f120fb402183e349998
parent afa2930b60e10ff3419009102b7f6e953362b09d
Author: rekkabell <rekkabell@gmail.com>
Date: Fri, 17 Apr 2020 20:17:51 +0900
*
Diffstat:
15 files changed, 39 insertions(+), 39 deletions(-)
diff --git a/site/ao_nori.html b/site/ao_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'><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 — ao 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>ao nori</h1><img class='right' src='../media/ingredients/ao_nori.png'/><p>Aonori <b>青海苔</b>, or green laver, is a type of edible green seaweed which includes species from the genus <b>Monostroma</b> and <b>Ulva</b>. It is referred to as aosa <b>アオサ</b> in some parts of Japan. The color of the aonori is intense, beautiful green. It has a distinctive fragrant green flavor. This type of seaweed is rich in <b>calcium</b> and is a moderate source of <b>iodine</b>.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 /></p><h2>seaweed</h2><p class='small'>There are 3 main groups of edible seaweed: 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.<br /><br />Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet. <a href='wakame.html'>Wakame</a> has the highest sodium content, with <a href='bull_kelp_powder.html'>kelp</a> and laver having significantly less.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — ao 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>ao nori</h1><img class='right' src='../media/ingredients/ao_nori.png'/><p>Aonori <b>青海苔</b>, or green laver, is a type of edible green seaweed which includes species from the genus <b>Monostroma</b> and <b>Ulva</b>. It is referred to as aosa <b>アオサ</b> in some parts of Japan. The color of the aonori is intense, beautiful green. It has a distinctive fragrant green flavor. This type of seaweed is rich in <b>calcium</b> and is a moderate source of <b>iodine</b>.<br /><br />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 /></p><h2>seaweed</h2><p class='small'>There are 3 main groups of edible seaweed: 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.<br /><br />Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet. <a href='wakame.html'>Wakame</a> has the highest sodium content, with <a href='bull_kelp_powder.html'>kelp</a> and laver having significantly less.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/balsamic_vinegar.html b/site/balsamic_vinegar.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/cayenne_pepper.html b/site/cayenne_pepper.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/chili_pepper_flakes.html b/site/chili_pepper_flakes.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/chili_peppers.html b/site/chili_peppers.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/dark_chocolate.html b/site/dark_chocolate.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — dark chocolate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dark chocolate</h1><img class='right' src='../media/ingredients/dark_chocolate.png'/><p>Dark chocolate is made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>, mixed with fat cocoa butter and finely powdered sugar to produce a solid confectionery. It has a higher percentage of cocoa, and can be eaten as is or used in cooking. Percentages of cocoa ranging from 70% to 80%.</p>Baking chocolate contains no added sugar and is labelled as 'unsweetened', but other varieties sold in stores are semisweet and bittersweet which indicate the amount of added sugar.</p></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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — dark chocolate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dark chocolate</h1><img class='right' src='../media/ingredients/dark_chocolate.png'/><p>Dark chocolate is made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>, mixed with fat cocoa butter and finely powdered sugar to produce a solid confectionery. It has a higher percentage of cocoa, and can be eaten as is or used in cooking. Percentages of cocoa ranging from 70% to 80%.<br /><br />Baking chocolate contains no added sugar and is labelled as 'unsweetened', but other varieties sold in stores are semisweet and bittersweet which indicate the amount of added sugar.</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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/granulated_sugar.html b/site/granulated_sugar.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — granulated sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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 />Weight: 1 cup | 7 oz | 198 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — granulated sugar</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />Weight: 1 cup | 7 oz | 198 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/hachiya_persimmon.html b/site/hachiya_persimmon.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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.<br /><br />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>.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/hops.html b/site/hops.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/maple_syrup.html b/site/maple_syrup.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — maple 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>maple syrup</h1><img class='right' src='../media/ingredients/maple_syrup.png'/><p>Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.</ br></ br>In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />Weight: 1/2 cup | 5 1/2 oz | 156 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — maple 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>maple syrup</h1><img class='right' src='../media/ingredients/maple_syrup.png'/><p>Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.<br /><br />In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />Weight: 1/2 cup | 5 1/2 oz | 156 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/paprika.html b/site/paprika.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>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.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/persimmon.html b/site/persimmon.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>persimmon</h1><img class='right' src='../media/ingredients/persimmon.png'/><p>The persimmon (or <b>kaki</b>) is the fruit of many species of trees in the genus <b>Diospyros</b>. Colors range from light yellow-orange to dark red-orange. They very in size and shape, some varieties can be spherical, acorn or pumpkin-shaped. Persimmons are sweet in taste, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>. 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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>persimmon</h1><img class='right' src='../media/ingredients/persimmon.png'/><p>The persimmon (or <b>kaki</b>) is the fruit of many species of trees in the genus <b>Diospyros</b>. Colors range from light yellow-orange to dark red-orange. They very in size and shape, some varieties can be spherical, acorn or pumpkin-shaped. Persimmons are sweet in taste, and are a good source of <b>vitamin C</b> and <b>vitamin A</b>.<br /><br />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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/pickled_cucumbers.html b/site/pickled_cucumbers.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — pickled cucumbers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pickled cucumbers</h1><img class='right' src='../media/ingredients/pickled_cucumbers.png'/><p>Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. <br /><br />To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.< br /><br />As a basic rule, for each gallon of vinegar 5 % acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).<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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — pickled cucumbers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>pickled cucumbers</h1><img class='right' src='../media/ingredients/pickled_cucumbers.png'/><p>Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. <br /><br />To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.<br /><br />As a basic rule, for each gallon of vinegar 5 % acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).<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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/powdered_sugar.html b/site/powdered_sugar.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — powdered 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>powdered sugar</h1><img class='right' src='../media/ingredients/powdered_sugar.png'/><p>Powdered sugar, also called <b>confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br />Weight: 1 cup | 4 oz | 113 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><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 — powdered 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>powdered sugar</h1><img class='right' src='../media/ingredients/powdered_sugar.png'/><p>Powdered sugar, also called confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br />Weight: 1 cup | 4 oz | 113 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/src/ingredients.c b/src/ingredients.c
@@ -139,7 +139,7 @@ Ingredient cucumber = create_ingredient("cucumber", "There are many varieties of
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 pickled_cucumbers = create_child_ingredient(&cucumber, "pickled cucumbers", "Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. <br /><br />To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.< br /><br />As a basic rule, for each gallon of vinegar 5 % acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).<br /><br />");
+Ingredient pickled_cucumbers = create_child_ingredient(&cucumber, "pickled cucumbers", "Pickled cucumbers (or gherkin) are cucumbers that have been pickled in either brine or vinegar. Pickles are made with smaller varieties of cucumbers, such as <b>Gherkins</b>, <b>kirby cucumbers</b> and <a href='persian_cucumbers.html'>persian cucumbers</a>. <br /><br />To make pickles, clean jars with soap (use wide-mouth jars) thoroughly then <a href='https://nchfp.uga.edu/how/can_01/sterile_jars.html'>sterilize</a> the jars. Choose healthy cucumbers, without defects or spots. Scrub them under running water with a brush. Fill jar with cucumbers, add <a href='garlic.html'>garlic cloves</a>, <a href='black_peppercorns.html'>black peppercorns</a>, dried dill and slices of horsedish. In a big pot, bring vinegar to a boil with some salt and sugar. Add bay leaves, thyme and mustard seeds. Reduce heat, and let simmer for 2-3 minutes. Pour hot liquid over cucumbers, seal jars and store in a cool place for 3-6 weeks. Jars can last 1-2 years.<br /><br />As a basic rule, for each gallon of vinegar 5 % acidity, add 4 tablespoons of salt(make sure the salt is for pickles with no iodine added to it) and 2 tablespoons granulated sugar. OR, for each liter of vinegar add 1 tablespoon salt, in case you plan to can a smaller amount of cucumbers (<a href='https://www.thebossykitchen.com/pickled-cucumbers-in-vinegar-easy-recipe/'>ref</a>).<br /><br />");
Ingredient eggplant = create_ingredient("eggplant", "Eggplants, or aubergine, is a species of the nightshade family <b>Solanaceae</b>. Eggplants have a spongy, absorbent inner flesh. Both its skin and seeds are edible. There are many vultivars, with colors ranging in color (white, bi-colored, yellow, purple, black etc), shape and size. Eggplants are low in nutrients.<br /><br />Eggplants become tender when cooked and develop a deep and complex flavor. To avoid discoloration, cut just before cooking. Because of its spongy interior, eggplants readily absorb oils and sauces which enhances the flavor of eggplant dishes.<br /><br />");
@@ -221,9 +221,9 @@ Ingredient pomegranate_juice = create_child_ingredient(&pomegranate, "pomegranat
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 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>.<br /><br />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.<br /><br />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>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />Weight: 1 cup 5 1/4 oz | 149 g");
@@ -235,7 +235,7 @@ Ingredient apricot_jam = create_ingredient("apricot jam", "Apricot jam is made f
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 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>.<br /><br />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.<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 />");
@@ -267,7 +267,7 @@ Ingredient cocoa_beans = create_ingredient("cocoa beans", "Cocoa beans (also cal
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 />Weight: 1/2 cup | 1 1/2 oz | 42 g");
-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.<br /><br />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.");
@@ -319,7 +319,7 @@ 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.<br /><br />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>.<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 />");
@@ -407,13 +407,13 @@ Ingredient agar_agar_powder = create_ingredient("agar agar powder", "Agar-agar i
Ingredient arrowroot_starch = create_ingredient("arrowroot starch", "Arrowroot starch comes from the rhizomes of several tropical plants, traditionally from <b>Maranta arundinacea</b>, <b>Tacca leontopetaloides</b>, <b>Pueraria lobata</b> but also <b>Zamia integrifolia</b> and <b>Manihot esculenta</b>. Pure arrowroot is a light, white, odourless powder that swells into jelly when heated. It's used as a jelling agent, but also as a thickener for acidic foods. Unlike <a href='cornstarch'>cornstarch</a>, it doesn't go cloudy and thickens at lower temperatures.<br /><br />In recipes, 10 g (2 tsp) of arrowroot can be substituted for 15 g (1 tbsp) of cornstarch.< br /><br />");
-Ingredient maple_syrup = create_ingredient("maple syrup", "Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.</ br></ br>In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />Weight: 1/2 cup | 5 1/2 oz | 156 g");
+Ingredient maple_syrup = create_ingredient("maple syrup", "Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.<br /><br />In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />Weight: 1/2 cup | 5 1/2 oz | 156 g");
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 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.<br /><br />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.<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 />");
@@ -465,9 +465,9 @@ Ingredient vegetable_bouillon = create_ingredient("vegetable bouillon", "Dehydra
Ingredient water = create_ingredient("water", "Water is a transparent, tasteless, odorless and near-colorless chemical substance, the base for all organic life on earth.<br /><br/>To function properly, the body requires between 1-7L of water/per day to avoid dehydration. The precise amount depends on the level of activity, temperature, humidity, and other factors. 2.5 liters of total water daily is the minimum to maintain proper hydration.");
-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 />Weight: 1 cup | 7 oz | 198 g");
+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 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />Weight: 1 cup | 7 oz | 198 g");
-Ingredient powdered_sugar = create_ingredient("powdered sugar", "Powdered sugar, also called <b>confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br />Weight: 1 cup | 4 oz | 113 g");
+Ingredient powdered_sugar = create_ingredient("powdered sugar", "Powdered sugar, also called confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br />Weight: 1 cup | 4 oz | 113 g");
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 />Weight: 1 cup | 7 3/4 oz | 220 g");
@@ -481,7 +481,7 @@ Ingredient sea_salt = create_ingredient("sea salt", "Sea salt is producted by ev
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.<br /><br />Weight: 1 cup | 6 oz | 170 g");
-Ingredient dark_chocolate = create_child_ingredient(&cocoa_beans, "dark chocolate", "Dark chocolate is made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>, mixed with fat cocoa butter and finely powdered sugar to produce a solid confectionery. It has a higher percentage of cocoa, and can be eaten as is or used in cooking. Percentages of cocoa ranging from 70% to 80%.</p>Baking chocolate contains no added sugar and is labelled as 'unsweetened', but other varieties sold in stores are semisweet and bittersweet which indicate the amount of added sugar.</p>");
+Ingredient dark_chocolate = create_child_ingredient(&cocoa_beans, "dark chocolate", "Dark chocolate is made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>, mixed with fat cocoa butter and finely powdered sugar to produce a solid confectionery. It has a higher percentage of cocoa, and can be eaten as is or used in cooking. Percentages of cocoa ranging from 70% to 80%.<br /><br />Baking chocolate contains no added sugar and is labelled as 'unsweetened', but other varieties sold in stores are semisweet and bittersweet which indicate the amount of added sugar.");
Ingredient plantains = create_ingredient("plantains", "Plantains, or <b>Musa paradisiaca</b>, are a fruit from the same species as <a href='bananas.html'>banana</a> that are commonly eaten after cooking, rather than raw. Although plantains can be consumed raw when ripe. They have a starchy texture, and a bland taste that gets progressively sweeter as it ripens. Plantains are<br /><br />Plantains leaves are larger and stronger than banana leaves, they're used to wrap foods or to serve food, as plates.<br /><br />");
