Merge branch 'master' of github.com:LukeSmithxyz/based.cooking

README.md

@@ -13,7 +13,7 @@
 ## Rules for submission
 
 Add reciples as `.md` files to the `src/` directory.
-Look at already existing `.md` files for expemlars
+Look at already existing `.md` files for examples
 or see [example](example.md).
 
 Recipe must be based, i.e. good traditional and substantial food. Nothing

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)

src/eggs.md

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+# 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)

src/index.md

@@ -10,6 +10,7 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [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)
 
 ## Basics
 
@@ -17,6 +18,7 @@ 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)
 
 ## More Info
 

src/portuguese-steak-with-beer-sauce.md

@@ -1,6 +1,6 @@
 # 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 ingreditents and directions on how to do, rice, french fries and a salad.
+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
 

src/tuscan-style-pork-roast.md

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+# 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)