Merge branch 'master' into m-chrzan/oats

14 files changed, 272 insertions, 12 deletions

diff --git a/src/README.md b/src/README.md
deleted file mode 100644
index e05df8a9c..000000000
--- a/src/README.md
+++ /dev/null
@@ -1,7 +0,0 @@
-# based.cooking
-
-
-# Rules
-
-- Add a .md file to add a recipe.
--
diff --git a/src/beef-stew.md b/src/beef-stew.md
new file mode 100644
index 000000000..20bb6364d
--- /dev/null
+++ b/src/beef-stew.md
@@ -0,0 +1,28 @@
+# Traditional beef or lamb stew
+
+This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 2 or 3 days.
+
+Serve with mashed potatoes.
+
+## Ingredients
+
+- Lamb shoulder or beef chuck 
+- Onion, celery, carrot and garlic
+- Thyme, rosemary and some bay leaves.
+- Beef or [chicken stock](https://based.cooking/chicken-stock-bone-broth.html)
+- (Optional) a bottle of stout or porter for some extra flavour.
+
+## Directions
+
+1. Cut up the onion, carrot and celery into bite-sized chunks roughly the same size as the meat. The garlic can go in whole.
+2. Brown the meat on all sides. Get a large pot with some oil and sear the edges of the meat. Do this in batches and try not to overcrowd the pot. Browning the meat on the outside will give it a much nicer texture when you go to eat this and **should not be skipped for convenience**.
+3. Remove the meat and add in the vegetables. Adding some salt will help remove the moisture in the veg and will help deglaze the caramelised bits at the bottom of the pot.
+4. (Optional) If you have a Guinness or some other stout add the meat back in an deglaze with about a third of the can. This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
+5. Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.
+6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise you can mix a teaspoon of flour with water in a cup and slowly add this to the stew while whisking.
+
+There you have it, an idiot-proof stew that should taste reasonably well. Besides browning the meat this is really just throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 2 or 3 days.
+
+## Contribution
+
+- Eoin Coogan - [website](https://eoincoogan.com), [youtube](https://www.youtube.com/channel/UCehh50T6qtDpt_kEUF33GJw)
diff --git a/src/carbonade.md b/src/carbonade.md
new file mode 100644
index 000000000..5a7c58551
--- /dev/null
+++ b/src/carbonade.md
@@ -0,0 +1,38 @@
+# Carbonade Flamande (Traditional Flemish beef stew)
+
+This one is a delicious slow cooked beef stewed in beer. Serves about 4.
+The smoked bacon is not in the traditional recipe but it's good. Don't add it if you want the real deal.
+
+## Ingredients
+
+- beef (chuck, brisket, oxtail...): 1kg | 2 1/4lb
+- gingerbread: 5 slices
+- brown sugar: 1tbsp
+- brown beer (try to get a strong, tasty one): 1L | 4 cups
+- onions: 400g | 1lb
+- diced smoked bacon: 250g | 1/2lb (optional)
+- mustard
+- butter
+- vegetable oil
+- thyme
+- cloves(not garlic cloves, just cloves): 5
+- juniper berries: 5
+- bay leaves: 2
+
+## Directions
+
+1. Cut meat into big chunks
+2. Dice onions
+3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using vegetable oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
+4. Set meat aside, deglaze the pot with a bit of beer, put in the onions, bacons and the brown sugar.
+5. Once the sugar is melted and the pot is deglazed properly, put the meat back in.
+6. Pour the rest of the beer into the pot.
+7. Toast the slices of gingerbread with a bit of mustard, put in the pot.
+8. Add thyme, bay leaves, cloves, juniper berries
+9. Add salt.
+10. Let it simmer for 4 to 8 hours. Check on it regularly and add water if you feel like the sauce is too thick and you need to cook it longer.
+11. Serve with a nice mashed potato.
+
+## Contribution
+
+- anon btc: 1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy
diff --git a/src/chicken-parmesan.md b/src/chicken-parmesan.md
index 60b67a4aa..cf1979ac4 100644
--- a/src/chicken-parmesan.md
+++ b/src/chicken-parmesan.md
@@ -34,3 +34,7 @@ Some place it on the chicken before cooking it with the mozarella.
 The sauce, if left on the chicken too long will make the breadcrumbs go soggy.
 That also will make leftovers mushy (while still tasty).
 I recommend keeping the breasts separate and only adding the sauce when served.
+
+## Contribution
+
+- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
diff --git a/src/chicken-tacos.md b/src/chicken-tacos.md
index b7b4b2caa..cb2cb699f 100644
--- a/src/chicken-tacos.md
+++ b/src/chicken-tacos.md
@@ -8,15 +8,15 @@
 	- adobo seasoning
 	- paprika
 - cheese (either shredded Mexican blend or crumbling cheese)
-- small torillas
+- small tortillas
 - lime
-- cilatro, tomato, lettuce, other desired taco contents
+- cilantro, tomato, lettuce, other desired taco contents
 
 ## Directions
 
 1. Quarter two onions and spread on the bottom of a slow-cooker.
 2. Place chicken breasts on top of onions.
-3. Season slow-cooker contents liberally with adobo seasoning an paprika any any other desired seasoning, squeeze half of lime too if desired.
+3. Season slow-cooker contents liberally with adobo seasoning, paprika and any other desired seasonings, squeeze half of a lime too if desired.
 4. Let cook on low for 8 hours. Cooking on high for less time is possible as well, but a slower cook is preferrable.
 7. Dice the tomato, cilantro, any lettuce and the third onion for taco contents.
 9. Shred chicken with forks once coooked. Optionally add a dash more seasoning for taste or appearance.
diff --git a/src/chicken-tomato-spinach-curry.md b/src/chicken-tomato-spinach-curry.md
new file mode 100644
index 000000000..3353d68c3
--- /dev/null
+++ b/src/chicken-tomato-spinach-curry.md
@@ -0,0 +1,28 @@
+# Chicken, Tomato and Spinach Curry
+
+This dish is a very simple and tasty curry that can be made with minimal ingredients, but pairs amazingly with anything else one may want in a curry (i.e. ginger, lemongrass).
+Note: You may also need a blender / food processor.
+
+## Ingredients
+
+- Any quantity of chicken breast
+- 100ml of virgin olive oil
+- Fresh tomatoes of any variety (10 - 15 medium sized)
+- Two medium sized onions
+- More spinach than you think you need
+- Curry powder of your favourite variety
+- Red chillis (or red chilli paste)
+- Any extra herbs or spices to your taste
+
+## Directions
+
+1. Dice your onions, begin to fry in the pot at a medium-low temperature.
+2. While the onions are cooking, dice the chicken into medium sized (1x1x1 inch pieces ideally) and fry along with the onions. Flip the chicken pieces regularly to prevent them from burning or overcooking.
+3. Add your desired amount of curry powder to the frying chicken. Too much may be too salty or overwhelming so be sure to not overdo it.
+4. As the chicken cooks through, dump all of your tomatoes and extra ingredients into a food processor and turn it all into a thin tomato paste. Add the paste to the curry directly. If you do not wish to use a food processor you can skin the tomatoes and add them to the curry anyway.
+5. Add all of your wanted spinach, and don't be shy about doing so. At first it may seem like you are adding too much but it quickly shrivels up in the curry and you'll need to add more.
+6. Make sure the chicken is cooked all the way through and serve.
+
+## Contribution
+
+- Luke Goule - [GitHub](https://github.com/LukeGoule), [XMR Donation QR](https://ergine.cc/xmr.png)
diff --git a/src/eggs.md b/src/eggs.md
new file mode 100644
index 000000000..f60346b1c
--- /dev/null
+++ b/src/eggs.md
@@ -0,0 +1,39 @@
+# Eggs
+
+Eggs are great. This page will contain all sorts of "basic" ways of having an
+egg. Feel free to suggest more, as per the instructions on the
+[homepage](inde.html)
+
+## Boiled eggs
+
+1. Bring water to boil (about enough to cover the eggs when submerged).
+2. Place eggs in water.
+3. Keep heat high enough to keep a rolling boil, boil until desired doneness
+   (about 5 or less minutes for soft boiled and very runny, 8 minutes for medium
+   runny, 10+ for hard boiled).
+
+Tip: if your eggs are cracking when you put them in boiling water, you might
+improve your chances of them not doing so by first warming them up in warm water
+for a few minutes beforehand.
+
+## Sunny-side up
+
+1. Heat up butter or oil on small pan.
+2. Crack egg(s) into pan.
+3. Cook on low heat for an evenly cooked white and runny yolk.
+4. Serve seasoned with salt and pepper.
+
+## Scrambled
+
+1. Heat up butter or oil on pan.
+2. Crack eggs into pan.
+3. Start scrambling with wooden spatula.
+4. Cook until desired dryness.
+5. Season with salt and pepper.
+
+Scrambled eggs are easy to customize. E.g. start by frying any of: onions, bits
+of ham, mushrooms, chopped tomatoes, etc., before cracking the eggs in.
+
+## Contribution
+
+- Martin Chrzanowski -- [website](https://m-chrzan.xyz)
diff --git a/src/french-mustard-sauce-porkchops.md b/src/french-mustard-sauce-porkchops.md
new file mode 100644
index 000000000..706a41a4e
--- /dev/null
+++ b/src/french-mustard-sauce-porkchops.md
@@ -0,0 +1,35 @@
+# French mustard sauce porkchops (Côtes de porc charcutières)
+
+French bistrot style porkchops with a mustard, white wine and gherkins sauce. Very quick to cook.
+Serves 4
+
+## Ingredients
+
+- porkchops: 4
+- shallots: 2
+- gerkins: a dozen medium sized ones
+- white wine: 350ml | 1 1/2 cup
+- brown stock: 100ml | 1/2 cup
+- mustard: 2tbsp
+- butter
+- vegetable oil
+
+## Directions
+
+1. Cut the shallots into small dices.
+2. Cut the gherkins into long strips.
+3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat..
+4. Once the porkchops are cooked, set them aside in a warm environment.
+5. Sweat the shallots in the same pan.
+6. Deglaze with white wine, let it reduce until there's about two teaspons left.
+7. Add the stock.
+8. Add the gherkins.
+9. Mix in the mustard.
+10. Let the sauce reduce until it gets a coating consistency.
+11. Mix in a knob a butter.
+12. Put the chops back in, flip them to coat them in sauce, warm them up for 30 seconds.
+13. Serve with a nice mashed potato or saute potatoes.
+
+## Contribution
+
+- anon btc: 1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy
diff --git a/src/index.md b/src/index.md
index 5e9ccbe13..86404e27b 100644
--- a/src/index.md
+++ b/src/index.md
@@ -2,11 +2,18 @@
 
 Only Based cooking. No ads, no tracking, nothing but based cooking.
 
-## Recipe list
+## Recipes
 
+- [Chicken Parmesan](chicken-parmesan.html)
 - [Gnocchi](gnocchi.html)
 - [Slow-cooked Chicken Tacos](chicken-tacos.html)
 - [Beef Stroganoff](stroganoff.html)
+- [Beef or Lamb Stew](beef-stew.html)
+- [Portuguese Steak with Beer Sauce](portuguese-steak-with-beer-sauce.html)
+- [Tuscan Style Pork Roast](tuscan-style-pork-roast.html)
+- [Flemish Beer and Gingerbread Beef Stew](carbonade.html)
+- [French Mustard Sauce Porkchops](french-mustard-sauce-porkchops.html)
+- [Chicken, Tomato & Spinach Curry](chicken-tomato-spinach-curry.html)
 
 ## Basics
 
@@ -14,6 +21,7 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Pasta (store bought)](pasta.html)
 - [Pasta Sauce](pasta-sauce.html)
 - [Rice](rice.html)
+- [Eggs](eggs.html)
 - [Oats](oats.html)
 
 ## More Info
diff --git a/src/pix/tuscan-style-pork-roast.webp b/src/pix/tuscan-style-pork-roast.webp
new file mode 100644
index 000000000..eaaea0f39
--- /dev/null
+++ b/src/pix/tuscan-style-pork-roast.webp
diff --git a/src/portuguese-steak-with-beer-sauce.md b/src/portuguese-steak-with-beer-sauce.md
new file mode 100644
index 000000000..1fb172c3d
--- /dev/null
+++ b/src/portuguese-steak-with-beer-sauce.md
@@ -0,0 +1,28 @@
+# Bitoque - Portuguese Steak with Beer Sauce
+
+Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, its name comes from being cooked in wood burning ovens in the oil mills. Good in combination with red wine, beer sauce that I am going to also provide the ingredients and directions on how to do, [rice](https://based.cooking/rice.html), french fries and a salad.
+
+## Ingredients
+
+- sirloin steaks
+- garlic
+- olive oil q.b. (quanto basta – ‘enough’)
+- medium fat milk
+- beer
+- mustard
+- flour
+- eggs
+
+## Directions
+
+- Season the steaks with sliced garlic and salt.
+- In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
+- In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk and let it boil a little.
+- Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a low heat. Rectify the seasonings.
+- When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
+- Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the yolk with black pepper.
+- Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
+
+## Contribution
+
+- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker)
diff --git a/src/rice.md b/src/rice.md
index b4e3e3c74..0e91166a6 100644
--- a/src/rice.md
+++ b/src/rice.md
@@ -12,7 +12,7 @@ The simple use of different spices can change
 
 ## Directions
 
-1. Add some ammount of rice to a pot that has a cover.
+1. Add some amount of rice to a pot that has a cover.
 2. Add twice as much liquid to the same pot. Water is typical, but for extra flavor, use stock or broth.
 3. If desired, dice onion or garlic and mix into rice.
 4. Cover the pot, put it on the stove and turn the heat on the highest level.
diff --git a/src/style.css b/src/style.css
index 61b4818a6..5ce961299 100644
--- a/src/style.css
+++ b/src/style.css
@@ -17,3 +17,19 @@ img {
 	margin: auto ;
 	display: block ;
 }
+
+@media (prefers-color-scheme: dark) {
+	body {
+		background: #151515 ;
+		color: white ;
+	}
+	a {
+		color: lightblue ;
+	}
+	a:visited {
+		color: gray ;
+	}
+	h2 {
+		color: tomato ;
+	}
+}
diff --git a/src/tuscan-style-pork-roast.md b/src/tuscan-style-pork-roast.md
new file mode 100644
index 000000000..bb47e5f08
--- /dev/null
+++ b/src/tuscan-style-pork-roast.md
@@ -0,0 +1,43 @@
+# Tuscan Style Pork Roast
+
+An herbaceous pancetta stuffed pork roast with a crispy exterior. Finished with a lemon vinaigrette.
+Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA) whose instructions are notoriously bad.
+
+- Prep time: 30 minutes
+- Cook time: 2 hours
+- Serves: 6-8 people
+
+## Equipment
+- Food processor
+- Fine mesh strainer
+- Cast iron skillet
+- Butchers twine
+
+## Ingredients
+- 1 pork Roast
+- 2-3 Tbsp fresh rosemary
+- 8 cloves garlic, minced
+- ⅓ cup high quality olive oil
+- 1 lemon
+- 4 oz pancetta or bacon
+- 1 tsp fresh parsley
+
+## Directions
+1.	Preheat oven to 275°F
+2.	Butterfly the roast by cutting into three parts by cutting into the side starting a third of the way up the roast. When you get to the end of the roast open it up and repeat for the remaining roast. You're opening it up like a pamphlet. Refer to the video linked above if you're confused.
+2.	Cover with plastic wrap and beat with meat mallet to pound the pork to an even levelness.
+3.	Mince garlic cloves(8) with the rosemary(2 Tbsp). Place into a cold pan with olive oil(⅓ cup) and zest of lemon(1). Keep lemon for later.
+4.	Bring to slow simmer on medium low heat for 2-3 minutes. Strain the herbs making sure to squeeze all excess oil. Reserve oil for later.
+5.	Add pancetta/bacon(4 oz) to food processor. Pulse a few times before adding the garlic/rosemary mixture. Process until a smooth paste forms.
+6.	Salt and pepper both sides of the roast before placing the roast fat side down and spreading the paste over the roast leaving about a 2 inch gap on one side.
+7.	Roll tightly towards the 2 inch gap and use butchers twine to secure the roll. Place a knot every inch or so.
+8.	Bake at 275°F for 2 hours or until internal temperature reads 135°F in the thickest part.
+9.	Add vegetable oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs.
+10.	Juice the lemon into the remaining oil from the garlic/rosemary herb spread. Add freshly chopped parsley. Whisk with fork until emulsified. Season with salt and pepper.
+11.	Slice roast into ½ inch thick slices and top with lemon herb vinaigrette.
+
+##### A note on ingredient snootiness
+I point out that ingredients need to be fresh, the olive oil high quality, the salt needs to be kosher, and the pepper freshly ground not because I'm some rich snob but because it actually matters. The olive oil is one of the main flavors in this dish and it will taste significantly worse if you cheap out. Herbs, especially rosemary, don't even taste the same when comparing dried to fresh.
+
+## Contribution
+- Tanner Wilcox – [gitlab](https://git.najer.info/twiclo), [donate](https://twil.cx/donate.txt)