[
  {
    "path": ".github/settings.yaml",
    "content": "repository:\n  # See https://developer.github.com/v3/repos/#edit for all available settings.\n\n  # The name of the repository. Changing this will rename the repository\n  name: cloud-native-comnmunity-cookbook\n\n  # A short description of the repository that will show up on GitHub\n  description: 🍳  A collection of recipes from around the globe, submitted by members of the cloud native community.\n\n  # A URL with more information about the repository\n  homepage: https://cncf.io/projects\n\n  # Collaborators: give specific users access to this repository.\n  # Note: changing this file will update the users visible in Github UI\n  # see /governance/roles.md for details on write access policy\n  # note that the permissions below may provide wider access than needed for\n  # a specific role, and we trust these individuals to act according to their\n  # role. If there are questions, please contact one of the chairs.\ncollaborators:\n  # Maintainers\n  - username: thomcrowe\n    permission: admin\n  - username: markyjackson-taulia\n    permission: admin\n  - username: jeremytanner\n    permission: admin\n    \n    # Technical Leads\n\n\n    # Triage Team\n    # manage issues (edit labels, occasionally edit)\n    # needs \"push\" permission, even though triage team should not merge PRs\n\n\n    # Security Assessment Facilitator\n    # merge PRs in /assesssments according to guidelines\n    # triage related issues\n    # JustinCappos\n\n    # Security Reviewers\n    # issues may be assigned, edited by assignee\n    # merge PRs for assigned issue according to guidelines\n    # JustinCappos, ultrasaurus, lumjjb\n\n\n    # Meeting Facilitators\n    # ultrasaurus, dshaw, pragashj, lumjjb, justincormack, izgeri, JustinCappos\n"
  },
  {
    "path": "LICENSE",
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  },
  {
    "path": "README.md",
    "content": "\n\n![](images/cloudnativecommunitycookbook_v1.2.jpg)\n\n![](images/cloudnativecommunitycookbook_v2.jpg)\n\n[The Cloud Native Community Cookbook V 1.2 ](https://shop.equinixmetal.com/products/the-cloud-native-community-cookbook)\n\n[The Cloud Native Community Cookbook V 2.0 ](https://shop.equinixmetal.com/products/the-cloud-native-community-cookbook-v2-0)\n\nWelcome to **The Cloud Native Community Cookbook** repo! This is a special project cooked up from the hearts and minds at Equinix Metal. \n\nI’m not sure about your Slack communities, but at Metal, the #eats channel is one of our most popular channels (followed closely, of course, by #drinks). As COVID-19 spread across the world, our people found themselves increasingly connecting over the culinary experiments they were whipping up in the kitchen. Sourdough starter gone wrong, anyone? Before we knew it, the #eats channel was abuzz. It became a contest: Who could share the most mouthwatering photo? Which recipe would be the favorite of the day? Our people started to comment that we should publish a cookbook with all of our favorite go-to recipes. \n\nWell, go big or go home, right? We thought just a Metal cookbook wasn’t ambitious enough, so we decided to open it up to the entire Cloud Native Community. We wanted to extend the joy that we had captured in #eats to the rest of you.\n\nBut this is just the beginning of our Community Cookbook project. We want to hear from more of you, the community! So how do you submit to the cookbook?\n\nThink about it! What are your favorite mouth-watering recipes from the past year? What are the shining culinary stars or your daily cannot live withouts? Create a pull request and submit your recipe to this repo. Make sure you share the story behind the recipe! We want to know why you chose it and why it’s special to you or your family. \n\nEvery few months, we’ll revisit this repo and reach out to those of you who have submitted recipes. Our goal is to have a beautiful and illustrated printed edition of this cookbook to share with you at KubeCon North America.\n"
  },
  {
    "path": "Recipes/Groeschtl-An-Alpine-fry-up-filler.md",
    "content": "# Gröschtl - An Alpine fry-up filler!\n#### Recipe by Mario Fahlandt (Kubermatic)\n\nBeing born in Saxonia in Germany and moving to Bavaria in young years might not seem so complicated. You move from One part of the country to another, some would say. In Germany, this means you move out of a one dialect and one cooking style to a completely different style of German language and cuisine. I adopted really fast to the Bavarian style and opened up for the Bavarian kitchen and put some saxonian flavour into it.\n\nGröschtl originated in a region called Tirol in the Austrian alps and the idea was to have an easy-to-make and  adoptable dish. It is also used to deal with leftovers from the day before. Maybe you have found Dinos Sauerbraten in the book, and there are many more roast meat meals in the German cuisine. The idea is to take the leftovers and spice them up in an easy and stomach filling dish that gives you energy and is healthy. I simply love it and whenever there is a roast meat upcoming everyone knows yeah next day is Gröschtl day!\n\nBonus: you can also enjoy it as a vegetarian option, just leave out the meat!\n\n\n## Ingredients\n\n* 2 tbsp corn, sunflower or vegetable oil\n* 1 Onion\n* 500g potatoes\n* 1 small paprika\n* 1 courgette\n* a carrot\n* 1 egg per person\n* 1 hand of parsley\n\n### Optional\n\n* Choose some meat:\n    - leftovers roast meat\n    - white sausage\n    - beef\n    - pork belly\n* leftover potato dumplings\n* leftover potatoes\n\n### Directions\nYou can prepare everything and Fry it up once you want to eat it\n\n1. Peel and roughly cut the onions in big chunks, also cut the paprika, courgette and carrots in mouth size chunks.\n2. Clean the potatoes leave the skin on them and cut them in mouth size chunks - put some vinegar in the cooking water and cook them shortly, but not dinner ready\n3. If you opt for meat, cut the meat in mouth size chunks\n4. Heat the oil in a large frying pan, then fry the fresh meat and onion together for 10 minutes until the bacon is golden\n5. Lift it out of the pan and set aside. Now add the potatoes and the carrots to the pan and let them fry until the potatoes are golden. Add courgette and paprika and season everything with pepper salt and paprika.\n6. Add any leftovers that you have ;)\n6. Return the bacon and onion, taste for seasoning, then add the parsley.\n7. Put everything on a plate and add a fried egg on top of each plate - enjoy -\n"
  },
  {
    "path": "Recipes/Low and Slow pulled pork.md",
    "content": "# Low and Slow pulled pork\n\nRecipe by Dan Finneran (Loft Labs)\n\nThis recipe is more a process of trial and error, success and failure and 5PM meals finally being ready to eat at 10PM. This cook comes with the opportunity to break out **all** the BBQ gadgets or simply let nature take its course (with a lot of nervous watching and manual temperature checks). \n\nWith an alarm clock set early enough you can create a mountain of pulled pork ready for a late afternoons consumption, alternatively create the pork at a time more suiting and you'll find that the pork can easily be reheated without losing any flavour or texture. \n\n## Requirements\n\n- A close lid BBQ/Smoker (Ceramic BBQ is recommended where possible)\n- A 2KG Pork Shoulder / Boston Butt (any size is fine, but timings are based upon 2KG)\n- (recommended) wood chips for flavour\n- (recommended) Digital BBQ thermometer\n- (optional) BBQ/Smoker controller (automates controlling the temperature of the BBQ, also generates pretty graphs!)\n- Patience ... **lots** of patience\n\n## The Rub\n\nThis will add a lightly spicy and smokey rub to the outside/crust of the pork!\n\n### Ingredients\n\n- 2 tbsp paprika\n- 1 tsp dried oregano\n- 1 tsp garlic powder\n- 1/2 tsp ground cumin\n- 1/2 tsp chilli powder\n- 2 tsp salt & pepper\n\nMix the ingredients together into a bowl, and then rub into a patted dry piece of Pork. The Pork is ready to be go on the BBQ at this point!\n\n## The Pork\n\nThis is largely where science and planning go completely out of the window... \n\n### The Smoker Prep\n\nThe smoker should be lit and be set for \"indirect\" cooking i.e. it should have a plate (usually ceramic) inserted to stop the pork interacting directly with the flame and heat. The temperature that the you are looking for is around 110˚C/230°F, once you're around this heat you're ready to add some soaked wood chips into the Smoker (Hickery is recommended) and add your pork into the smoker (pop a drip tray underneath to try and stop too much fat dripping through the smoker if possible).\n\n### The Cook\n\nWith your pork in the smoker you (*the reader*) will largely have placed your pork destiny in the hands of the universe.. If you have a smart probe enabled then you can largely sit back and let your phone tell you how the cook is going, with a manual probe you'll need to check every 30 mins or so after the first four hours of cooking. Every 2KG Pork cook I've done has resulted in a 12 hour cook to reach the magical 90˚C/196°F (ish) temperature that means that the pork has been low-and-slow cooked, however depending on the fat content of the pork or just the entropy of the universe can result in shorter or even longer cook.\n\nThe first four hours or so should see the pork steadily heat to around 65˚C-70˚C, which can be alarming as it looks like a twelve hour cook is actually going to take only six hours, fear not! as the stall is waiting in the darkness to cause pork frustration.\n\n### The dreaded stall\n\nAt a certain point during the cook, everything will stop, if you're using a smart probe your graph will go flat for hours and in some cases the temperature may even dip. This can be a cause for panic as on the surface it makes no logical sense, however what is typically happening is that your meat is sweating! When the pork reaches a particular temperature moisture and fat is released from the pork where it comes to the surface (as sweat does on a person in a hot environment), the moisture will stall the temperature and possibly reduce it for a number of hours.\n\nAfter an unspecified time this stall will end and the temperature will start to slowly rise again and you'll be in the end-zone of the magestical pulled pork!\n\n## Serving up\n\nOnce your pork has reached the magical 90˚C/196°F (ish) temperature take it from the smoker and place on a chopping board, then cover with foil and let it rest for 15 minutes. \n\nAfter the 15 minutes tear the pork apart with two forks or any other implement that will produce the same sort of results (a big old pile of smokey pulled pork). The pork can be served on a plate with other sides, if being placed in a sandwich then use simple white bap/breadcakes **not** brioche buns as they're too heavy. \n\n**enjoy**\n\n## Reheating\n\nIf you've been unable to consume the full 2KG of pulled pork (hang your head in shame) then place in a bowl and cover in the fridge until you're ready to try again. To reheat the pulled pork place the pork into a oven dish, add a small amount of water (to generate steam) and cover with tin foil. The oven should be set to 110˚C/230°F, and in 30-40 mins the pork will have been heated and steamed (to keep the meat moist). Time to re-enjoy all that pork goodness!\n"
  },
  {
    "path": "Recipes/Uncle Lynn's English Muffin Bread",
    "content": "Nothing says love like a secret family recipe, especially when that recipe is created by your Godfather, and specifically when he bakes it for you on EVERY special day you have each year since birth.... birthdays, Christmas, 4th of July, New Years, graduating from college, getting engaged, on your wedding day (yes my wedding present was part bread and it was AWESOME), having kiddos etc... those kinda days.\nMy Uncle Lynn, who was not blood family, was my fathers best friend for over 50 years and his wife (Aunt Lois) were are the Godparents to myself and all of my siblings,truly our 2nd Dad. There was never a moment when he was not present with us, an all around good dude and a man of integrity in gigantic proportions.  \nHe was raised on a chicken farm in Kansas during the 1930's where he learned and credited his parents on how to do everything from raising livestock and fowl, fixing tractors, fences, barns and being resourceful in the kitchen.  This is where his love affair with food started, by helping his Mom scratch cook everything and I mean everything.  Everything but Chicken.  He hated chicken. Wouldn't eat it.\nHe was a very proud Navy Veteran. A pilot that never lost his yearning of being high above the landscape seeing life and all its beauty from the air, which included owning his own hot air balloon or part of one or however that works. He was dope. \nHe had a love for baking that was rooted in family and ya, you could taste it in everything he made.  \n\nYou see, my Uncle Lynn was a proud man of few words, but a man of sincere action. To show how much he loved us he would shower us in his glorious concoction of carbs with his famous take on English Muffin bread. Its a family favorite and we looked forward to special family days because we knew this amazing loaf of deliciousness would show up.  \nWe have a family New Years Day brunch where you are required to be at where this bread is the center piece of the brunch... its that fucking good.\nChristmas 2019 he shared the receipe with me, I asked for it for the 5,000th time and to my shock he walked me through how to make it. I did not know at the time he had terminal cancer.  He passed away September 2020 and I picked up the torch to carry it forward in his absence.  \nI wrote the recipe down verbatim, in his own words, and that is what I am sharing with you today. \nThis receipe will fill your heart and soul more than your tummy and I have been given family approval to share it with all of you. :heart:\n\nI hope when you make this you do it with your family and make it something special although bread as a baby gift might need some explaining.   \n\nMay you feel the sun on your face and the butter be abundant on your english muffin bread....\n\n\nIngredients:\nYeast\nWhole Milk\nWater\nSugar\nSalt\nbaking soda\nOats (old fashioned rolled not instant)\nUnbleached/raw flour\ncorn meal\n\nWooden Spoon\nBowl \nloaf pans\n\nSet oven to 130 degrees or lowest temp\nTake 1 1/2 c water and 1 1/2 c whole milk \nCombine in pan and heat on stove to warm - make sure its warm not hot.  \n \nPour into mixing bowl\nAdd 2 packets of yeast, 1 tbsp sugar, 1 tbsp salt and 1/2 tsp baking soda\n\"mix it up...let the yeast activate\"\n\nUse 1/2c rolled oats and 1/2c unbleached or raw flour\n\"rotate 1/2 c flour and 1/2c oats - one at a time\"\n\"Add...Fold...Add...Fold...\"\n\"Make sure you use a wooden spoon\"\n\nKeep folding and adding until you get a good elasticity\n\nSet aside\n\nSpray loaf pans or use olive oil to coat\nSprinkle loaf pans with corn meal \n\"get a good layer\"\nSplit dough so it is just about 1/2 filling the baking dish - \"it will spill over if you fill it to the top, thats not what you want\"\nAdd pans to oven to rise for 10 mins\ntake pans out to rest\n\nSet oven to 400 degrees\nBake for 20 mins\n\n\n\n\n\n\n\n\n\n\n\n\n\n"
  },
  {
    "path": "Recipes/amazing-roasted-cauliflower-salad.md",
    "content": "# Amazing Roasted Cauliflower Salad\n#### Amye Scavarda Perrin (Linux Foundation)\n\nGrowing up in the hills of Idyllwild, a small rural  town nestled in the San Jacinto mountains of Southern California, (and without a doubt the most beautifully named town in the US of A), Amye says cooking was the form of entertainment for her family. Her mom mostly cooked “typical American cuisine,” but her dad loved to experiment in the kitchen, and Amye did too. In college she discovered The Zuni Cafe Cookbook and realized that cooking could be not only a gastronomical thrill, but a way of traveling and knowing the world as well.\n\nNow, living in Portland, Amye and her husband Jim cook a four-star meal every night of the week. “We start every evening by saying, well, where do we want to go tonight?” Amye says. And then they’re off, plucking one of their forty cookbooks off their shelves and settling in for an evening of prepping, seasoning, cooking, and, of course, feasting. Jim mostly cooks the main dish, while Amye focuses on the salads and the sauce. “It’s all about the sauce,” Amye says. “The textures and the flavors.” The two of them love cooking so much that in lieu of wedding engagement rings they redid their kitchen. Now that is love.\n\n## Ingredients\n\n\n* 1 medium cauliflower grapeseed oil for cooking\n* 1/2 teaspoon fine sea salt \n* 2 tablespoons toasted sesame oil\n* 2 tablespoons freshly squeezed lime juice (seriously, you want fresh lime, I promise)\n* lime zest (optional)\n* 2 tablespoons your favorite fish sauce\n* 1 tablespoon sweet chili sauce\n* 1/2 cup roasted hazelnuts: chop half, leave half whole for interesting photos\n* One handful of either flat leaf parsley or cilantro, roughly chopped. (Cilantro preferred, but some people think it tastes like soap. Don’t soap your food.)\n\n### Directions\n\n1. Preheat oven to 400ºF, convection if you have it.\n2. Rip that cauliflower apart! You want everything to be roughly the same size. Toss with some grapeseed oil and salt. Roast for 15 minutes, stir, roast for another 15. You want these to be *beyond* golden brown and delicious; you want them to be very dark and crunchy. The last five minutes or so, add the hazelnuts to toast them alongside the cauliflower. Let cool.\n4. Make the dressing. Combine sesame oil, lime juice, fish sauce and chili sauce. Lime zest is optional but delicious.\n5. Combine!"
  },
  {
    "path": "Recipes/berbere-chicken.md",
    "content": "# Berbere chicken\n\nTreva Nichole Williams (Replicated)\n\nThis recipe was inspired by the delicious [Engagement Chicken](https://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe-1948980) recipe originally created by my wealthy pretend auntie, Ina Garten. During KubeCon Austin I had the opportunity to try Ethiopian food for the first time, which led to an intense love affair with doro wat. Doro wat isn’t necessarily hard to make, but it takes time & focus - two things that I am frequently bereft of. This adaptation gives all of the delicious flavors of the original stew without the mess or the need to sob over a pot of onions for hours at a time.\n\nPreparation: ~15 minutes, not including chicken bath\ncooking time: 1hr 15min\n\nServes 4-6 people, or one person a whole bunch of times. Also makes the best sandwiches ever.\n\n### Equipment\n\n- Oven preheated to 425ºƒ\n- A large bowl with cover\n- A small bowl for salt\n- Medium dutch oven or baking pan with high sides (the pan should be only slightly wider than the chicken)\n- A whole bunch of salt. Seriously you can’t have too much salt.\n- paper towels\n- Clorox wipes for cleanup\n- Small saucepan for making compound butter\n- Food safe brush\n- Kitchen twine for trussing chicken\n\n### Ingredients\n\n- 1 whole chicken, ~8-10lbs thawed\n- 2-4 lemons &/or limes, halved\n- 1c. Salt. Yes, seriously.\n- 2 tbls black pepper\n- 3 heaping tbls. berbere seasoning (adjust this to your taste. Berbere is pretty spicy)\n- 1 half stick of butter (can be substituted with olive or coconut oil but idk why you would do that)\n- 3 whole large yellow onions\n- 1 whole garlic bulb\n\n## Chicken cleaning \n(optional, but i’m judging you if you don’t do it)\n\n**Note**: cleaning meat, while frowned upon by some, is a very common practice in Caribbean & African kitchens. While I can’t say for sure that cleaned meat is actually any “cleaner” after soaking, I do know that the salt brine helps to add moisture to your meats. Just… don’t try to clean ground beef, I don’t think that’ll turn out well.\n\n\nRemove & discard chicken innards. Place the chicken in a large bowl, then fill with cool water so that the bird is fully submerged. SSueeze lemon/lime juice into the water, then toss the sliced wedges in with the chicken. \n\nUsing ½ cup of salt & one of the citrus halves, scrub the chicken thoroughly all over. Cover, then let the chicken rest in the refrigerator for at least 15-20 min, or 2hrs max (the citrus will start to “cook” the meat if left too long).\n\n## Preparation \n\nPreheat your oven to 425º. \n\nWhile the chicken is soaking, roughly chop 4 large garlic cloves. Slice the rest of the bulb in half. You don’t need to remove the skin or separate the remaining cloves. Peel & slice your onions into quarters. Separate 8 onion quarters & toss into your baking pan.\n\nthrow your butter (or oil) into a saucepan on low heat with the diced garlic & one tablespoon of berbere powder. Heat while stirring gently until the butter is completely melted & the garlic is fragrant. Set aside to cool slightly.\n\nAfter at least 20 minutes have elapsed, remove the chicken from the refrigerator & rinse well. Dry thoroughly with paper towels, then place in your baking pan on top of the onions. Wipe down your sink & all counters well with clorox wipes or disinfectant of choice.\n\nSalt the inside of the chicken cavity with all but 2tbls of the remaining salt. Stuff the cavity with the halved garlic bulb & 4 onion quarters.\n\nUsing a spoon or your hands, separate the chicken skin from the meat on the breast & thighs. Truss the chicken legs by tying together with twine. Tuck chicken wings under the bird to prevent them from burning.\n\nUsing a kitchen brush or your hands, coat the chicken skin with the compound butter mixture. For extra flavor, pour/tuck any remaining butter between the separated chicken skin on the breast & thighs.\n\nSprinkle the chicken liberally with remaining salt, pepper & berbere powder, making sure to coat the bird evenly. \n\n## Cooking\n\nPlace uncovered pan in oven. Roast for 1 hour & 15 minutes, or until juices run clear when you slice between a leg & thigh. Remove from the oven & allow to rest for 10-15 minutes before slicing. Enjoy. \n"
  },
  {
    "path": "Recipes/cast-iron-cornbread.md",
    "content": "# Cast Iron cornbread\n\nTreva Nichole Williams (Replicated)\n\nA handful of flour, a handful of cornmeal, a peench of salt & a little bit of sugar for the kids. That was the foundation of a family staple that was served at practically every meal, yet was still considered a treat every time. Each family matriarch had her own special variation - my Great x5 grandma Garner swore by buttermilk, Great grandma Catherine insisted that you add TWO eggs for fluffiness, Grandma Carrie could make a whole meal by layering the batter with a can of corn & some ground beef, it wasn't done until the edges were a little black according to my mom, & they ALL insisted that it be prepared in a cast iron skillet. \n\nCornbread has always been serious business in my family, so it didn't take long before it came time for me to come up with my own spin on a staple that has sustained my family for generations. After years of experimentation - mostly spent trying to to convert \"a peench\" into imperial units - I finally feel like I've captured the essence of our family's dinner table during The Good Days - warm, sweet, & full of love. \n\n## Equipment:\n\n- oven\n- large mixing bowl\n- sifter\n- wooden spoon (it makes things taste better)\n- measuring cups\n- measuring spoons\n- 10\" cast iron pan\n\n## Ingredients\n\n- 1c flour\n- 1c yellow cornmeal (or white, I'm not the boss of you)\n- 1/4c honey\n- (optional) 1/4c sugar\n- 1 stick of brown butter + 1 tbls. for baking\n- 2 eggs (room temperature)\n- 1/2c milk (feel free to get creative here)\n- 1 tsp salt (I prefer kosher, but you do you)\n- 1/2 tsp of baking powder\n- 1/2 tsp of baking soda\n\n## Directions\n\n1. Preheat oven to 425º. While oven is heating, brown the butter in your cast iron by cooking on low-med heat for 7-10 minutes, or until the butter is golden with little brown bits at the bottom of the pan. Pour the butter into a heat-safe container to cool slightly.\n2. Sift all dry ingredients together in a large bowl. set aside.\n3. Once the butter has cooled a bit, add in your eggs, milk & honey. Mix well.\n4. Using a wooden spoon, combine wet & dry ingredients until just mixed. Don't worry about lumps. Cover loosely & set mixture aside in a warm area to rest for 10-15minutes.\n5. While mixture is resting, add 1 tablespoon of butter to your cast iron pan, then put in the oven until the cornbread mixture has fully hydrated.\n6. Carefully remove the heated cast iron from the oven, then *quickly* add your cornbread batter in an even layer. There will be some sizzling, so be careful.\n7. Bake for 20-25 minutes or until the center makes a hollow \"thump\" when tapped.\n8. Allow to cool for 5-10 minutes before cutting. "
  },
  {
    "path": "Recipes/central-texas-brisket.md",
    "content": "# Central Texas Smoked Brisket\n\nRecipe by Tim Davis (vtimd)\n\nWhen some folks think of BBQ, they think of hamburgers and hotdogs. When people in the South (of the US) think of BBQ, they're specifically thinking of smoked meats. And in Texas, that meat is beef brisket. The central Texas brisket is the pinnacle of BBQ in the world. It can be so simple to make, but takes practice to master. Every steer is different, so it's not an exact science. You'll need some beef, and as much time / patience as you can get. Let's get into it!\n\n## What you need:\n\n- Smoker\n  - Honestly, this can be done in whatever you have, even an oven. But a real smoker is where you're going to get the carbon particles to properly bond with the rub to create bark. Otherwise it's just a crust.\n- Constant temperature probe\n- Instant Read Thermometer probe\n- Foil or Butcher Paper to Wrap\n- \"Full Packer\" brisket (ask your butcher)\n  - This can be done with just the point or flat section, it will just cut time off the cook.\n\n## The Rub\n\nThis is the secret to true Central Texas style brisket. It is so simple, yet so effective. \n\n### Ingredients\n\n- 50% 16-mesh ground black peppe\n  - Any coarse black pepper will do, if that's all you have. Just not finely ground table-pepper. \n- 50% Morton's Kosher Salt\n\nThat's it! 1:1 Salt to Pepper!\n\n## The Brisket\n\nIdeally, this should be done with a \"full packer\" brisket. This means the complete brisket, including the \"Point\" and \"Flat\" muscles. It should be anywhere from 10-20LBS if you have the right cut. If you only have access to the Point or the Flat separately, this is ok. The Point is the \"marbled\" side, and the \"flat\" is the leaner side. Use what you can get, adjust your cook accordingly. \n\nI highly recommend you check out YouTube for detailed instructions on Brisket trimming. There are so many methods. The basic \"backyard\" trim is to remove all the \"hard\" fat from the backside that won't render out. Trim the fat cap to 1/4\" thick and evenly. Remove any meat and silverskin from the meat side. \n\nOnce trimmed, apply the rub dense and even. Let it fly! The rub is what creates the bark. As a general rule: Apply how much rub you think is enough, then double it. It takes more than you think. Let the rub adhere and sweat the meat for 30 or so minutes before you smoke it. \n\n## The Cooking Part\n\nLet's get to the fun stuff!\n\n### The Smoke\n\nSet the smoker (or oven) to 225F. Make sure it's holding evenly before you put the brisket in. Pellet grills and smokers with temp controllers make the job easier. You need a constant steady heat. Don't keep opening the lid to look at it! If you're lookin' you aint cookin'! :)\n\nThis is the important bit. You'll hear so many people talk about \"X minutes per LB\" and all that. Throw that out the window. We're all about temperature. So put your constant temp probe in the thickest part of the flat muscle. Personally, I like to put the brisket on the smoker around 9-10PM before I go to bed, and let it smoke overnight. If it's a smaller piece of a brisket, you can do it in the morning. You want plenty of time to cook, and rest. You'll keep it on the 225F smoker until the brisket reaches around 140-160F internal temperature. Every steer is different, so even with similar sized briskets, the time this takes can vary quite a bit. \n\n### The Stall\n\nThis part can be scary, because it's unpredictable. Most briskets will generally *stall*. This just means it will look like it stops cooking. Trust me, it's fine. I actually count on this. This is when I wrap. It can be anywhere from 140-160F, and it can last for *hours* until you force it to break the stall, or just wait it out. Trust me, this is all part of the process of breaking down and rendering the fat into juicy goodness. \n\n### The Wrap\n\nThis part can come at different times. I wrap at the stall. Usually 140-160F, or whenever I feel like it when I wake up in the morning. This helps lock in the moisture, and finish the cook. Pull the brisket out of the smoker and wrap it up tight with foil, or even better, \"peach\" butcher paper if you can get it. If this is your first brisket, foil is more forgiving to moisture, but it can make your bark a bit softer. Wrap it tight, and put it back on the smoker. You can crank it up to 350F now to break the stall and finish it up faster. Now, we wait again until our constant probe hits 203F!  \n\n### Finishing the Cook\n\nThis is where things get interesting. I start checking my brisket for \"doneness\" at about 203F. I am not looking for specific temps any longer. It's basically done. I know it's \"done\" for temp. I am looking for tenderness. Stick the instant read probe into the brisket at the thick part. When it goes in smooth like butter, it's done. Anywhere from 203-210F. It's all about feel. It takes a while for the collagen (fat) to convert to gelatin. This is what makes it moist and not chewy. \n\n### The Rest\n\nYou absolutely, without a doubt, cannot skip this step. Muscle fibers contract with heat, and push out moisture. When you rest your meat, it provides time for those fibers to relax, and draw moisture back in to settle. Take the brisket off the smoker (still wrapped in foil or paper), wrap it in a towel, and throw it in a cooler. You want a full packer to rest for a *minimum* of 3 hours. It will stay piping hot for even 5 hours in a good wrap / cooler. As long as it stays above 140F you're good. \n\n### Slicing\n\nThis is another one of those things that YouTube can help with. But, basically, you want to slice across the grain, not with the grain. The tricky part is that the point and the flat muscles run different directions. You'll cut one way on the flat, and essentially perpendicular on the point. Make slices roughly the thickness of a pencil, or really, as thick as you see fit :)\n\n**Now it's time to eat!**\n"
  },
  {
    "path": "Recipes/classic-chicken-adobo.md",
    "content": "# Classic Chicken Adobo\n\n#### Recipe by Rex Cerbas\n\nIn the Philippines, the classic chicken adobo is a type of stew that is marinated with soy sauce, vinegar and spices, pan fried and stewed slowly until juicy and tender. Enjoy it on top of white or brown rice.\n\nAlthough there are many variations of adobo around the world (see wikipedia), chicken adobo remains one of the most popular, and also one of the easiest to make.\n\n\n## INGREDIENTS\n\n  - 8-10 pieces of chicken drumsticks or thighs or both\n  - 10 cloves of garlic crushed not chopped\n  - 1/2 teaspoon of crack black pepper\n  - 1 tablespoon of whole black peppercorns\n  - 1 1/4 cup of rice vinegar\n  - 1/2 cup of soy sauce\n  - 1/4 cup of dark soy sauce\n  - 1/2 cup of water\n  - 5 pieces of bay leaves\n  - 1-2 tablespoons of brown sugar (if you want to add sweetness)\n\n\n## DIRECTIONS\n\n1. In a large bowl, add all the ingredients and mix well.\n2. Cover with plastic wrap and marinade overnight.\n3. In a large frying pan over medium to high heat, cover with oil and sear all chicken for 3-5 minutes on each side until golden brown.\n4. Once done, add the marination and all the spices, and simmer over low heat and cover for 30 minutes.\n5. Flip the chicken on each side and simmer for another 30 minutes.\n\n## SERVING\n  - Serve 1-2 chicken pieces on top of white rice, garnish with sauce and chopped green onions.\n  - The ingredients serve approximately 3-5 persons.\n"
  },
  {
    "path": "Recipes/cream-cheese-pound-cake.md",
    "content": "# Cream Cheese Pound Cake\n\n#### Tracy P Holmes\n\nI absolutely LOVE baking, and this cake is one of those things I'm always asked to bring to gatherings or that people request around the holidays. Not only is baking my happy place (similar to gardening), once I learned HOW to bake, I was a solid addition to the holidays. Which meant I was right there with my grandma and mom. Anyway, here's a quick backstory.\n\nI grew up in the \"country\" (yep, full on rural!) When I was younger and would get upset, I'd go outside and chop wood or chop on whatever wood was laying around. My mom had started learning how to decorate cakes, and would take me with her. So, one day, I asked if I could bake a cake instead. We had these AMAZING [Bell's Best](https://www.goodreads.com/book/show/22308106-bell-s-best-cookbook) cookbooks, and this recipe was the very first one I tried (the 2nd was a Sour Cream Pound Cake). And it's been my go to ever since then!\n\n## Ingredients\n\n- 2 sticks unsalted butter, softened (226g)\n- 1 stick margarine/oleo, softened (113g)\n- 1 (8 oz) pkg. cream cheese, softened (227g)\n- 3 cups sugar (594g)\n- 7 large eggs (I find room temp works best)\n- 3 cups all-purpose flour, sifted (360g)\n- 1 tsp vanilla extract (4.2g)\n- 1 tsp almond extract (4.2g)\n\n### SPECIAL EQUIPMENT\n\n- 9\" or 10\" Bundt pan or 1-piece tube pan\n- Stand mixer (or a hand mixer will also work!)\n- Toothpick for testing\n- A wet towel for wiping your face after licking the bowl\n\n## Directions\n\n1. Cream butter, cream cheese, and sugar\n2. Add eggs alternately with flour\n3. Add in vanilla and almond extracts\n4. Place batter in large greased and floured pan in middle of COLD oven. Note: Cake MUST be started in a cold oven!! Note: You can use vegetable spray or baking spray for this also. Greasing & flouring can be inconsistent.\n5. Bake at 325°F (162°C) for approximately 1.5 hours. DO NOT open oven door at any time until cake is done or until roughly 5 mins before expected in order to check for doneness (toothpick works great for this - if you see anything on the toothpick, it needs to cook for a wee bit longer).\n6. After removing cake from oven, let cake sit for 5-7 mins before inverting pan for removal\n\n### STORAGE\n\nThis cake is countertop stable. Just make sure you have it in a cake keeper, or wrapped in cling wrap or the like. You can absolutely also store it in the freezer. To do so, wait until cake has cooled. Then make sure to wrap it completely in cling wrap followed by completely wrapping it with aluminum foil. The cake should keep for 4 - 5 months! When ready to ~~demolish~~ eat it, thaw it a day before needed.\n"
  },
  {
    "path": "Recipes/delicious-vegan-soup-and-sandwhich.md",
    "content": "Going to a plant-based lifestyle wasn’t a big jump for us, but one thing I really missed was a good ole' fashioned soup and sandwhich lunch combo. After some experimenting (and quite a few misses), we found a perfect soup for cool fall evenings that tastes great as leftovers with a delicious, hearty sandwhich the next day. \n\n# Creamy Wild Rice Soup (sans the cream)\n\n\nThis soup is a winter favorite at our house. It’s a solid wild rice soup with loads of veggies, perfect for cold days. Best off all, no oil or dairy!\n\n## Ingredients\n\n- 1 package (8 oz.) of baby bella mushrooms, sliced\n- 4 cloves of garlic,  minced\n- 1 onion (yellow or white), diced\n- 3 stalks of celery, diced\n- 3 large carrots, peeled and diced\n- 2 yukon gold potoates, peeled and diced\n- 1/4 tsp sage leaves\n- 1/4 tsp thyme leaves\n- 1 cup of uncooked wild rice\n- 4 cups + 2tbsps  of vegetable broth\n- 1 can (13 oz.) of full-fat coconut milk\n\n## Get cooking!\n\n1. Wash your mushrooms and slice them (if they aren't pre-sliced). While you're slicing, pre-heat your dutch oven or soup pot. Add a tablespoon of vegetrable broth and your sliced mushrooms. Saute the mushrooms until the moisture is released, evaporates, and the mushrooms brown.\n2. Once the mushrooms are browned, add the garlic, onion, celery, carrots, thyme, and sage with an additional tablespoon of broth to the mushrooms. Saute for five minutes, until the onions are translucent.\n3. Add your wild rice, diced potatoes, and vegetable broth, stirring to combine. Heat on medium-high until you have a rolling boil. Turn the heat down to a simmer, cover the pot, and let the soup cook on a low simmer for 45 minutes, unless the rice instructions call for more time.\n4. Once the rice is cooked, add the can of coconut milk, stir, and simmer for another 5 minutes. \n5. We like to serve ours with a crunchy sourdough bread.\n\n# Mediterranian Chickpea Salad Sandwhich\n\n\nI love this chickpea salad - it’s go so much flavor and texture, I don’t even notice it’s plant-based!\n\n## Ingredients\n\n- 1 & 1/2 cups of cooked chickpea or a 15-ounce can of chickpeas\n- 1 medium bell pepper, diced\n- 1/4 cup of green onions, chopped\n- 2 tablespoons of Kalmata olives, chopped\n- 5 cherry tomatoes, diced\n- 1 tablespoon of raisins, chopped\n- 1 tsp of oregano\n- 1 tsp of ground corriander\n- 2 tsps of ground cumin\n- 1/2 tsp garlic powder\n- 1/2 tsp onion powder\n- 1/2 tsp black pepper\n- 1/4 cup mint, chopped\n- 2 tbsps lemon juice\n- 3 tbsps tahini\n- 1 tablespoon of hot water\n\n## Get cooking!\n\n1. Put your chickpeas in a bowl and smash them up. Once they are a mashed, add the bell pepper, green onions, cherry tomatoes, olives, rainsons, spices, and mint and mix it all up.\n2. Mix the tahini, lemon juice, and hot water. If the mixture seems too thick, add more hot water and lemon juice.\n3. Add the tahini mixture to the chickpea mixutre and mix well. If your chickpea salad is too thick, add more tahini, water, and lemon mixture. \n4. Put your chickpea salad in the refridgerator to chill for at least an hour.\n5. Serve on bread, in tortilla, in a pita, or on a wrap of your choice of choice (lettuce, sliced tomato, and onions are just a few options.\n"
  },
  {
    "path": "Recipes/dinos-sauerbraten.md",
    "content": "# Dino’s Sauerbraten\n#### Recipe by Andy Randall (Kinvolk)\n\nThis recipe lives in Andy’s kitchen in Berlin on a well-loved piece of paper. It’s covered in drips and stains and is scrawled in the handwriting of Andy’s wife Kathrin, as dictated by their long-time family friend Dino. Dino trained as a chef when he was young and worked in restaurants before switching to a career as a programmer at age forty. But he still loved to cook for his family and friends, and Andy was lucky to first eat this sauerbraten nearly 25 years ago at Dino’s house in Hamburg.\n\nSauerbraten means “sour roast” in German, and Andy tells us it’s the bite of the vinegar that makes this dish so different from the common sweet versions, and so exquisite. He also says it’s a pretty simple and foolproof recipe as long as you let the ingredients and the marinade do their work. Andy and Kathrin love to cook this dish together, especially in the darker months of winter. “When the days are short,” Andy says, “it’s nice to have a long shared meal.” Though their children are teenagers now, and in and out of the house frequently, their family has a fixed rule that everyone is home for Sunday dinner. Time together? And a chance to remember friends? And enjoy flavors like these? Yes please.\n\n## Ingredients\n\n1 kilogram beef (2.2\npounds), off the bone – can\nalso be a cheaper cut e.g.\nround steak\n\n### For the Marinade\n* 3 onions\n* 2 apples\n* 2 carrots\n* 5 bay leaves\n* 10 cloves\n* 10 juniper berries\n* a handful of lovage\n* 10 peppercorns\n* 2 teaspoons salt\n* sugar (plenty – about 1/4\n* cup)\n* 80% white vinegar + 20%\n* water (the amount you need\n* will depend on the shape/\n* size of the dish and the\n* roast – but it could easily be\n* a liter or two)\n* 1/2 liter red wine\n* cream (to taste)\n* bacon (a speck)\n* cognac (optional)\n\n### Directions\n_PREPARE AT LEAST 2 DAYS BEFORE YOU PLAN TO EAT_\n\n1. Peel and roughly cut the onions, apples and carrots. Add all the herbs/spices/salt/sugar. Cover with the vinegar/water mix until the meat and vegetables are fully covered. Leave the meat in the marinade for at least 48 hours.\n2. Remove the meat from the marinade. Dry it. Season with salt and pepper.\n3. Put a bit of bacon (a speck, or some pancetta) in a pan. Sear the meat all over. Douse with 1/2 liter red wine and reduce the heat.\n4. After the wine has reduced a bit, add the marinade (including the vegetables). Cover the pan with a lid and cook on a low-to-medium heat for 1-2 hours, depending on the thickness of the meat.\n5. After the meat has cooked, strain the sauce, and boil it down; add cream to taste; optionally add more red wine or cognac to taste.\n6. Serve the meat covered in the sauce, along"
  },
  {
    "path": "Recipes/divine-pumpkin-cheesecake.md",
    "content": "# Divine Pumpkin Cheesecake\n#### Jason Detiberus (Equinix) & Leigha Detiberus\n\nIn May of 2020 Jason and his wife Leigha bought a new house in rural, eastern North Carolina for one express purpose: so that they could host larger gatherings. “Leigha loves to cook and create desserts. She loves to share love through meals, host family gatherings and bring people together,” Jason says. But with three kids, lots of extended family nearby, and all their kids’ friends, their old rooms were tight. “We usually have at least fifty people over at a time and our old house would be bursting at the seams — people spilling into the front and back yards.”\n\nNow that Jason and Leigha have a larger house, they can’t wait to host in their grander space and start sharing their culinary creations with others. Jason’s favorite is Leigha’s own Pumpkin Cheesecake, a recipe she developed from several base recipes and her own creative experimentation. Over the past few months Jason has been posting a picture of this famous cheesecake nearly every day on Twitter where it has garnered many fans. The cake never lasts long, but there is always more where it came from, and Leigha — bless her! — is willing to share the recipe with all of us. And Jason? He’s spent the past year experimenting with cocktails, like his Old Fashioned. We think these two would taste just fine together.\n\n## INGREDIENTS\n### FOR THE CRUST\n* 1 cup pecans \n* 1/2 cup all purpose flour\n* 1/2 cup dark brown sugar\n* 1/2 cup graham cracker crumbs (ginger snaps are also really good)\n* 2 tablespoons unsalted butter, softened (you can use browned butter here, which is really delicious, just make sure it cools back down to a softened butter consistency)\n* 1 egg yolk\n### FOR THE FILLING\n* 2 fifteen ounce cans pumpkin puree drained very, very well. (You can use a yogurt strainer and let the liquid drip out on its own—this takes a while, or you can put one can’s worth of puree in a clean kitchen towel and do the twist and squeeze to get as much liquid as you can out then repeat with the other can and another towel.) You want about two cups worth of the drained puree for the cheesecake.\n* 3 tablespoons all purpose flour \n* 1 1/2 teaspoon ground cinnamon\n* 1/2 teaspoon ground ginger\n* 1/4 teaspoon grated nutmeg \n* 1/4 teaspoon ground allspice\n* 1/4 teaspoon kosher salt\n* 1/8 teaspoon ground cloves\n* 2 tablespoons vanilla extract\n* 2 tablespoons bourbon (we use Knob Creek)\n* 5 large eggs, room temperature\n* 4 eight-ounce packages cream cheese, room temperature\n* 2 cups tightly packed dark brown sugar\n### SPECIAL EQUIPMENT\n* 9” springform pan\n* Hand mixer or stand mixer (or both)\n* Large roasting pan, large enough to fit your springform pan in the center with room to spare.\n* Wide aluminum foil\n### STORAGE\nStore cheesecake wrapped tightly in plastic in the fridge where it will last 4-5 days. You can also store it in the freezer if you wrap it tightly in plastic wrap and then store in a zipper freezer bag. This will make them last a couple of months. If you go the freezer route, it’s easier to slice the cheesecake into individual servings, to wrap and store. Then you have cheesecake on demand, just pull it out and put it in the fridge the night before to defrost.\n\n## DIRECTIONS\n\n1. Put pecans, flour, brown sugar and graham crackers in a food processor and pulse until very small. Add in butter and egg yolk and continue to process until the mix is fine and there are no large chunks of pecans or graham cracker.\n2. Press into the bottom of a 9” springform pan and bake for 10 minutes at 375°F. You’ll start to smell the nuts toast. Remove from the oven and set aside to cool.\n3. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg and allspice. Mix in the salt, 2 cups of pumpkin puree, vanilla and bourbon. Beat in eggs, one at a time. Scrape down the side and bottom of your bowl to make sure you’ve incorporated the eggs well.\n4. In a large bowl (or the bowl of a stand mixer), beat the cream cheese and brown sugar until creamy and smooth. This can take a little bit to make sure there aren’t any little cream cheese blobs. If there are smaller blobs of cream cheese, they will show up in the final cheesecake, but it doesn’t affect the taste. However, if you beat the cheesecake batter too much, you introduce too much air into the batter and it can cause cracks in the final cake because it will rise really tall, and then fall. This also doesn’t affect the taste. Using room temperature cream cheese and eggs helps to make the combining a bit easier.\n5. Gradually add the pumpkin mixture to the cream cheese mixture until fully incorporated. Stop once or twice to scrape down the bottom and sides of the bowl to make sure you’re getting good distribution of the pumpkin mixture throughout the batter.\n6. Bring a kettle or small pot of water to boil and preheat your oven to 325°F.\n7. Place 3 pieces of wide aluminum foil stacked on the counter, each offset from the ones below (rotate the upper two pieces 45-90 degrees so the stack looks sort of like a star). Place the cooled crust in the springform pan in the center of the foil stack and wrap the outside of the pan to protect it from the impending water bath. Don’t fold the foil over the edges of the springform pan otherwise it’ll bake into the cheesecake, just roll it backwards a bit.\n8. Place the wrapped springform pan into a large roasting pan. There needs to be room on all sides to allow the water to pass around. Pour the cheesecake batter into the springform pan.\n9. Put the roasting pan in the center of the oven and pour the boiling water into the pan so it comes about halfway up the side of the springform pan. Bake the cheesecake for about 90 minutes. The outside should be firm, the inside should jiggle. Once you’ve finished baking, turn the oven off, roll up a kitchen towel or oven mitt and prop the oven door open.\n10. Let the cheesecake cool in the propped open oven for another hour. Remove the cheesecake from the oven and let it come to room temperature (we usually do this overnight on the counter). Once the cheesecake has cooled down, rest in the fridge for several hours until completely chilled.\n11. When you’re ready to serve, run the backside of a knife (or an offset spatula) around the sides of the pan to release the cheesecake from the sides, then slowly unlock the pan and remove the sides.\n12. Top with whipped cream (or not, totally up to you) and enjoy"
  },
  {
    "path": "Recipes/eggs-in-purgatory.md",
    "content": "# Eggs in Purgatory\n#### Laura Santamaria\n\nThis is one of those recipes that came from so many places and people that I don't know where I got mine from. It's likely a mixture of so many different ones.\n\nEggs in purgatory is of the classic \"eggs poached in a tomato base\" recipe family. Possibly the most famous of that recipe family is shakshuka/shakshouka from the Middle East/North Africa. Eggs in purgatory, though, is an Italian variation. You can eat it as breakfast, lunch, supper, dinner, or anything in between.\n\nI like mine with lots of garlic and a healthy amount of red pepper flakes, but you can modify this to suit your tastes. We eat it with garlic bread made from crusty bread---the kind that holds up to lots of tomato sauce. I also rarely actually measure the spices out; I taste the tomato base before putting the eggs in and add more as I like.\n\n## Ingredients\n\n* at least 2 cloves of garlic, sliced thinly\n* olive oil\n* red pepper flakes, to taste\n* 28 oz can of tomatoes, either diced or pureed (reference note 1)\n* 1/2 tsp sea salt, to taste\n* 1/4 tsp black pepper, to taste\n* rosemary, pinch of dried or 1 sprig fresh (minimum, to taste)\n* 1 tbsp unsalted butter\n* 4 tbsp grated parmesan cheese (or to taste)\n* 6 eggs\n* garlic bread (optional, but highly recommended, the crustier the better)\n* dried parsley for garnish (optional)\n\n## Directions\n\n1. In a medium to large skillet, roast the garlic and red pepper flakes in olive oil on medium heat until they're giving off that lovely scent of garlic.\n1. Add the tomatoes, salt, pepper, and rosemary (ref notes 1 and 2). If you're using pureed, stir and simmer for about 15-20 minutes. If you're using diced or whole tomatoes, simmer and smash the tomatoes until everything has broken down. Wait until wells made with a big spoon in the sauce hold a rough shape for a little bit.\n1. Add the butter, parmesan cheese, more salt, and the red pepper flakes once everything's boiled down into a nice thick sauce. Taste it to ensure you've got the spices right for your preference. Give it a bit to warm up (until the butter's well distributed and melted in).\n1. While all that's going on, crack eggs into a container (ref note 3).\n1. Once the tomato sauce is simmering and bubbling, make wells in the sauce, evenly spaced. Slip the eggs one by one into wells you made in the tomato mixture.\n1. Cook with a lid on until the whites set (see note 4). This takes around 3-4 minutes for me. Leave the yolks more on the runny side than the cooked side!\n1. Then, once set, pull it off the heat, and more cheese and parsley for garnish.\n1. Get some garlic bread (nice and crusty; homemade is great, but frozen works well, too) and get eating.\n\n## Notes\n\n1. If you don't want to spend forever mashing canned tomatoes, use pureed. If you're willing to mash them, I use the back of a wooden spoon.\n1. I will add other spices as I feel like based on the day (basil, oregano, etc.). Experiment!\n1. I use a container because I inevitably have to fish a shell piece out. If you're more skilled, go be bold and crack them directly into the tomato mixture.\n1. The lid is *really* important. Without the lid, the whites won't cook and you end up cooking the yolks through.\n"
  },
  {
    "path": "Recipes/eton-mess-with-strawberries-and-elderflower-cream.md",
    "content": "# **Eton Mess with Strawberries & Elderflower Cream**\n#### Recipe by Cheryl Hung (CNCF)\n\nCheryl lives in London and loves to spend her free time creating things in the kitchen. She says, “I’ll quite happily spend a day going to the farmer’s market, buying an ingredient I’ve never bought before, and then cooking something new.” This recipe was inspired both by the ingredients available at her local market and by a question The Great British Bake Off recently posed: what dessert captures your twenty-first birthday?\n\nAt twenty-one Cheryl had just graduated from University and was living in the bucolic city of Cambridge, teaching Computer Science to high school students. “That Cambridge summer,” she says, “will always make me think of garden parties and punting down the river with friends.” It also makes her think of the scent of elderflower wafting down every hillside, and of the elderflower cordial filling people’s glasses, and of the strawberries readily available, and so this Eton Mess (a classic English dessert) was born.\n\nCheryl says the elderflower in this dish is very floral and acidic, which provides a wonderful contrast to the sweet meringue. And the variety of textures, she tells us, compliment each other perfectly. “Just like an idyllic summer!”\n\n\n## INGREDIENTS\n* 2 large free-range egg whites \n* 130 grams (about 4 1/2 ounces) caster sugar\n* 500 grams strawberries (you can also use a mixture of strawberries, raspberries, blackberries etc.)\n* 1 teaspoon lemon juice\n* 450ml (16 ounces) double cream \n* 1 tablespoon elderflower cordial\n\n## DIRECTIONS\n\n1. Preheat oven to 120°C (250°F) and line a large baking sheet with non-stick baking paper.\n2. Whisk the egg whites in a clean bowl until they hold stiff peaks. Add the caster sugar spoonful by spoonful, whisking after each addition until you have a glossy stiff meringue.\n3. Spoon dollops of the meringue onto the prepared baking sheet and bake on the bottom shelf of the oven for 1 to 1 1/2 hours. Turn off the heat and leave to cool in the oven until the meringues are completely dry.\n4. Reserve 50g of the most attractive strawberries and halve to use for decoration. Take 200g of the remaining strawberries and crush with the lemon juice into a thick strawberry compote.\n5. In a large bowl, whisk the cream with the elderflower cordial until it forms soft peaks.\n6. Roughly crush three-quarters of the meringues, and fold gently into the remaining chopped strawberries and cream. It’s very important to keep the components distinct and not overmix.\n7. Spoon the Eton Mess mixture into small glasses, scatter over the remaining crushed meringues, and then decorate with the reserved strawberries and strawberry compote.\n8. Serve immediately in order to keep the crisp meringue texture. Ideally in a garden while playing croquet on an idyllic English summer day!"
  },
  {
    "path": "Recipes/grandma-posidentos-sauce.md",
    "content": "# Grandma Posidento's Sauce with Meatballs\n#### Nicholas Eberts (Google)\n\nWhile I am only 1/4 Sicilian, Grandma Posidento came over to Brooklyn from Palermo during \"the Great Arrival\" and she was a constant reminder of the Italiano part of my heritage while living in her house during grammar school. This recipe started with Sicilian roots, but my Gram was not your everyday Sicilian housewife. She was a master of organization, typing, and Latin (yes Latin), and found a career working in network television studios ghostwriting for execs. Often Grandma would come home regaling tails of collective bosses' inadequate grammar. So ya, Grandma is an OG feminist and I adore her for that. But the point is, she was not at home making sauce all day so the duty was shared with Gramps. Gramps was not Italian, he was a mix of German and Iroquis, and more importantly, and food engineer. The man knew flavors and iterated on his powerful wife's recipe to the point of perfection. This is my humble contribution to the community. Sicilian base layered with German ingenuity. This recipe defines comfort food for me and I hope the community can find some comfort in its preparation, and community-style serving. You make a giant pot and distribute it to your neighborhood - this is the way. Mangia.\n\n## Ingredients\n\n### Sauce\n* Olive Oil\n* 1 cup onion, chopped\n* 4 cloves garlic, minced\n* Red pepper flakes to taste\n* 3/4 cup red wine or sherry\n* 1 tablespoon dry oregeno\n* 1 tablespoon dry basil\n* 1/3 cup romano cheese, grated\n* 1 tablespoon salt\n* 1 tablespoon sugar\n* 4 cans (28 oz) San Marzano whole peeled tomatoes\n* Good Italian Sausage (mild or hot or both)\n\n### Meatballs\n* 1/2 cup cold water\n* 1/2 cup bread crumbs\n* 2 eggs, beaten\n* 1 1/2 lbs chopped meat (80%)\n* 1/3 cup romano cheese, grated\n* 2 cloves garlic, minced\n* 1 teaspoon salt\n* 1/4 teaspoon pepper\n\n## Directions\n\n### Sauce\n1. Brown sausage in the sauce pot and set aside. \n2. Coat sauce pot with olive oil and add onion and red pepper flakes.\n3. When onion is soft (not carmelized) add garlic and saute until fragrant (about a minute).\n4. Add wine and burn off alcohol - I guess this takes a minute or two.\n5. Add tomatoes, basil, oregeno, sugar, salt, and stir together. Bring the sauce to a simmer for about half an hour. \n6. Get an immersion blender, puree the sauce, add the sausages back in the pot and cook for no less than 5 hours while stirring every 30 mins of so. \n7. TASTE IT, adjust, make it your own :) \n\n### Meatballs\n1. Preheat oven to 400°F.\n2. In a large bowl combine water, bread crumbs, and eggs; stir to blend; let stand for 5 minutes. Add the meat and reamining ingredients.\n3. Shape meat into balls, place them on a lightly oiled sheet pan, and cook them for 5 minutes a side.\n4. Add the meatballs to the sauce - I usually time this so that the meatballs get dropped in when I have 2.5 hours left on the sauce cooking time. \n\n\n\n"
  },
  {
    "path": "Recipes/hazelnut-cake.md",
    "content": "# Hazelnut cake\n#### Recipe by Nicolai von Neudeck & Annette von Neudeck, née Matton\nAnnette gifted Nicolai this hazelnut cake recipe in a newly hand written cookbook when he moved from the Netherlands to Berlin. While the new cookbook was lost in a flatshare in 2006, the recipe has been in the family for generations and is from a time when gout was a more common disease. Hence the cake is much richer than most cakes today. It is easy to bake, the ingredients do the heavy lifting.  \nWith the nutty taste and the caramel hint contrasted by the whipped cream and its overall heavy and sweet character it goes very well with black coffee and is a good cake for birthdays or during winter time.\n## Ingredients\n### For the cake\n- 300g ground hazelnut\n- 8 eggs\n- 250g sugar\n- 2 full tea spoons of starch\n- 2 full tea spoons of backing powder\n### For the topping\n- cream\n- sugar powder\n### For making the cake not stick to the tin:\n- butter (also adds a nice caramel hint)\n- 75g grated rusk (unnecessary with teflon coated tins)\n## Recipe\n0. Preheat your oven to 160˚C.\n1. Separate the egg whites from the yolks.\n2. Mix the yolk with the sugar until it is foamy.\n3. Incorporate the hazelnut, the starch and the backing powder into the yolk sugar mix.\n4. Thoroughly clean your mixer and beat the egg white in a clean bowl (easier with a spoon of sugar or two) until it is really firm.\n5. Carefully fold the stiff egg white in to the dough. The mix should be homogenous but you don't want to destroy the fluffyness of the egg white.\n6. Grease an oblong baking tin with butter. If it isnt teflon coated put the grated rusk on the buttered tin walls.\n7. Put the dough in the tin and bake it at 160˚C for around one hour on the middle shelf.\n8. Stick the wooden pick into the cake and pull it out. If no dough is on the stick, the cake is done.\n9. Take the tin out of the oven and let it cool down.\n10. Turn everything over and carefully remove the tin.\n11. Add powdered sugar and serve the cake on a nice plate with whipped cream. \n"
  },
  {
    "path": "Recipes/hibiscus-tacos.md",
    "content": "# Hibiscus Tacos\n#### Recipe by Ramiro Berrelleza (Okteto)\n\nA few years ago, while visiting his grandmother in his hometown of Guadalajara, Mexico, he found a well-thumbed volume called \"Tacos de Mexico\". Whether it was stolen or given to him, that's for another story. But the cookbook is now happily sitting on Ramiro's kitchen in West Oakland. One of the recipes caught his attention: it used hibiscus flowers, traditionally used to make \"agua fresca\",  as a topping.  Take that, plus his love for all things with tomatillo on it, and the Hibiscus Oktacos were born 😎.\n\nThis recipe combines three of Ramiro's favorite things: Tangy green salsa (extra tangy thanks to the raw tomatillos), hibiscus, and tacos. Cheesy, easy to make for a big crowd, and you can eat them with your hands while standing on the stove. What else do you need in life?\n\n## Ingredients\n\n* 1/2 cup of dry hibiscus flowers (you can get them on any Mexican or Arab market)\n* 1/2 pound of queso fresco (or mozzarella cheese; anything that melts is good)\n* 1 cream cheese\n* Fresh tortillas (buy the good stuff at the same place where you get the hibiscus flowers)\n* 2 tablespoons of canola or peanut oil\n\n### For the green salsa\n* 1 pound of tomatillos, roughly chopped\n* 1 jalapeño pepper, roughly chopped\n* 1 bunch of cilantro\n* 1 clove of garlic\n* 1/2 white onion\n* 2 tablespoons of white vinegar\n* Salt\n* Pepper\n\n## Directions\n\n1. Put the dry hibiscus flowers on a bowl of water and let them hydrate for 30 minutes.\n2. While the hibiscus hydrates, prepare the salsa. Throw everything on a food processor, and pulse for a couple of minutes until thoroughly chopped. If the sauce is too thick, put in a tiny little bit of water.  Add salt and pepper to taste.\n3. Cut the cream cheese into little squares, and throw it in a small saucepan. Simmer it on medium heat until it softens (it'll take 5 minutes or so). Throw in the queso fresco, and keep it in low heat while you finish. You want to keep it there until you serve it. \n4. Take the hibiscus flowers out of the water, and dry them well with a couple of paper towels.  \n5. On a frying pan, heat two tablespoons of canola oil. Once it starts smoking, throw in the hibiscus flowers until they get crunchy (it'll take a minute or two, so watch out!).\n6. Heat the tortillas. \n7. When you're ready to serve, bring the tortillas, the cheesy mixture, the hibiscus flowers, and the green salsa to the table. \n8. To serve: grab a tortilla, spread a good portion of the cheesy mixture into it, and top it with the hibiscus flowers and the green salsa.  \n"
  },
  {
    "path": "Recipes/im-lazy-thai-basil-beef.md",
    "content": "# **I'm Lazy Thai Basil Beef**\n\n#### Recipe by Marino Wijay\n\nThai basil beef (aka Pad Gra Prow) is a staple in our household. It's easy to make, it's tasty, it's filling. YUM.\nWhen I get slammed and I need something easy to make, this becomes our go-to at home. \nI love spicey, I love flavor, and thai basil beef has it all. \n\nPair this with jasmin rice and you have a dish that's basically crack. \n\n## Ingredients:\n- 1/2 lb of lean or medium ground beef\n- 2 shallots finely chopped\n- 2 cloves of garlic, finely chopped\n- 1 tsp of ginger paste or chopped ginger\n- 1 cup of thai basil leaves (frozen basil works too)\n- 2 red or green thai chillies, chopped to your tolerance (WASH YOUR HANDS AFTER)\n- 2 Tbsp of sesame oil\n- 2 Tbps of low-sodium soy sauce\n- 1-2 Tbps of oyster sauce\n- 1 tsp of cayenne powder\n- Cilantro for garnish\n\n## Directions:\n\n1. Chop up shallots, garlic, ginger (if not using paste), chillies.\n2. WASH YOUR HANDS YOU DONT WANT SPICEY IN YOUR EYES!.\n3. In a medium frying pan, add sesame oil, and HEAT THAT UP TO MEDIUM (insert fire emoji).\n4. Add your chopped stuff to the pan and sauté until shallots start turning brown.\n5. Add ground beef and separate so it spreads through the pan gets kissed by that garlic/shallot/ginger combo.\n6. Lower the heat to low-medium and sauté for about 15 minutes.\n7. Add in soy sauce and oyster sauce, and keep that sauté going!\n8. Add in cayenne powder and thai basil leaves and continue to sauté for another 15 minutes.\n9. The juices/liquid should start to evaporate, and this point turn up the heat to medium-high, and sauté until the beef looks like it's becoming crispy.\n10. Turn off the heat.\n11. GET A BOWL AND GET THAT JASMIN RICE READY! (I'm sorry, I can't make rice, you're on your own).\n12. Add your thai basil beef, garnish with cilantro.\n13. ENJOY *chef kiss*.\n"
  },
  {
    "path": "Recipes/jjs-overnight-bread.md",
    "content": "# **jjs-overnight-bread**\n\n## Recipe by JJ Asghar (inspired by multilpe other recipes)\n\nEvery once in a while, you need to make a loaf of bread. This recipe is my default \"overnight\" recipe that I've stolen and been influnenced by the internet. It takes a couple times to get right, but when when you do, the bread culture opens up to you. Have fun!\n\n### Equipment\n\n- Stand Mixer with paddle and bread hook\n- At least one proofing basket\n- Bench scraper\n- Partchment paper\n- Dutch Oven or Clay Pot\n- Sharp knife\n\n### INGREDIENTS\n\n- 1000g (1 kg) of flour (bread flour if you want)\n- 20g of salt (kosher salt is what i use)\n- 2 1/3 cups of \"warm/hot\" water\n- 1/4 tea spoon of dried yeast\n\n### DIRECTIONS\n\n1. Heat up your water, I use the \"hot\" setting on my sink, to the point \"ouchie.\"\n2. Put the flour into your standmixer, then add the water.\n3. Turn on the standmixer with your paddle attachement, till it's incorporated. It should look \"even\" and no dry bits flour left\n4. Wait for about 30 mins, leaving the paddle and standmixer alone.\n5. At about 30 mins, take out the paddle mixer, and put the dried yeast and salt into the mixer, try to get it around evenly, but just don't \"dump it in.\"\n6. Turn on the standmixer with the bread hook, start the at \"1\" then go to \"2\", let it run for anywhere between 10 mins to 50 mins. What you are looking for is the dough to come together with \"none of it\" sticking to the bowl. You might have to be patient here, but it doesn't hurt to wait.\n7. After the dough has come together, turn off the standmixer, take the bowl out of the mixer and cover it with plastic wrap or the like.\n8. Come back \"over night\" and ideally your bread has risen. If not, it's ok, find a warm place, like your oven on the lowest setting and put it in for an hour or so.\n9. After risen bread, turn on your oven to the lowest setting possible, ideally 100 degrees F, and take your dough out of your mixing bowl.\n10. Put some flower in your proofing basket.\n11. Split your dough into two loafs using the bench scraper and \"shape\" them buy tucking the outsides into the underside of the center. Shaping is it's own skill, there are TONs of YouTube videos on it.\n12. Take one of the shaped loafs put it \"seam side up\" into the basket.\n13. Place the basket with partchment paper with a plate on top to make a \"seal\" in the oven.\n14. Wait about an hour.\n15. Take out the basket, put in a dutch oven, or clay pot, with the lid on,  into the oven and crank the oven to ~500 degrees F, or however hot it can get.\n16. Wait till the oven has hit the previous tempature, and then wait another ~30 mins.\n17. Take the dough out of the basket by flipping the basket over carfully onto the partchment paper, and \"score\" the top of the dough. If you have never done that, the best thing is a sharp knife from one side to the other in one motion.\n18. Take the Dutch oven or clay pot out of the oven, and put it with the lid on some place you can reach it.\n19. Open the duch oven or clay pot, and take the paper from the dough and place it into the container. Be careful not to shake or move the dough to much, and don't touch the container. The paper is your friend here.\n20. Cover the container with it's lid, and put it back into the 500 degree F oven. Wait about 20 mins.\n21. At 20 mins, turn down the oven to 450 degrees F, and open it up, take off the lid of the container. Wait about 15 mins.\n22. At 15 mins, check the color of your bread, if it's the color you like, go ahead to the next step, otherwise close it and check it every 5 mins to the color you want.\n23. Take the bread out of the oven, and put it on a cooling rack, wait about 20 mins before touching it again. It is still cooking, and you need to let it rest.\n24. Cut it that glorious bread, you've earned it. And if you want do the other shaped loaf, just make sure that you turn the oven back up to 500 and put the container back in, but wait the 30 mins after it's said it's heated.\n\n"
  },
  {
    "path": "Recipes/kickin-kimchi-tofu-bowl.md",
    "content": "# **Kickin’ Kimchi Tofu Bowl**\n#### Shannon Williams (Suse)\n\nShannon learned to cook from his mom, who learned to cook from her dad James Skikos, a Greek immigrant who worked in restaurants for many years. James died right before Shannon was born, but he still thinks of him whenever he’s in the kitchen: “He always cooked without recipes, so that’s how my mom cooked, and that’s how I cook now.” Shannon takes pride in eyeballing things, and loves the intuitive process of cooking as much as anything else. “It makes you more risk tolerant. You don’t worry about it being right. Whatever I have goes in the pot and it almost always tastes good, as long as you’re liberal with the spices and use lots of fresh ingredients.”\n\nShannon used to travel a lot for work, and since the pandemic he’s been working on recreating some of his favorite dishes back home in California. This Kimchi Tofu Bowl is inspired by a meal he had in Korea, where it’s traditionally served as a light dish to have with a beer. Shannon now frequently makes a version of this for lunch. He can whip it up in ten minutes during his lunch break, add whatever fresh vegetables he has on hand, serve it with rice or alone, and: voilá!\n\n## INGREDIENTS\n\n* 1-2 cups of kimchi (Shannon uses the giant tub from Costco)\n* 1/2 package of firm tofu (cubed)\n* 1/2 onion, chopped\n* 1/4 pound ground pork (optional, but delicious)\n* 1-2 tablespoons sesame oil\n* 1-2 tablespoons of ginger (grated or minced)\n* 1 clove of garlic (grated or minced)\n* soy sauce to taste\n* 1-2 tablespoons of brown sugar or another sweetener\n* 1-2 tablespoons of Chili\n* Garlic Sauce (to taste)\n* whatever lovely veggies are in the fridge, chopped\n\n## DIRECTIONS\n\n1. Get a wok hot and add the oil.\n2. Saute the onion for a minute or two, then toss in the meat, kimchi, garlic, veggies, ginger, soy sauce and sugar. Simmer until cooked though.\n3. Add tofu at the end. Cook for approximately 3-5 minutes.\n4. Eat it as is, or toss it over rice.\n5. Add the Chili Garlic Sauce (or your favorite hot sauce) to taste.\n6. Optional variation: if in the mood for soup, add some chicken stock and turn it into a soup bowl on colder days!"
  },
  {
    "path": "Recipes/lebenese-spinach-pies.md",
    "content": "# Lebanese Spinach Pies\n#### Recipe by Mo Moussa (Equinix)\n\nMo lives in Seattle, but not a day goes by that he doesn’t daydream about eating at his cousin’s restaurant, Saad’s Halal, back in West Philly, or of\nhaving a meal at the food truck his parents ran for thirty years in University City. Born in Beirut, Mo’s parents brought their traditional food to Philadelphia with them in 1980, and Mo grew up peeling mountains of garlic with his grandmother, waking up to a sumptuous thirty-dish spread for breakfast, and eating leftovers from the food truck for dinner.\n\nAlthough Mo doesn’t cook much traditional Lebanese food himself, he tries to share the joy of cooking and of spending time in the kitchen with his six-year-old son. “We make hummus together,” Mo says, “and, you know, put smiley faces on the pizza. Stuff like that.” He hasn’t been able to return to Philly for the past two years, but as soon as he’s able, these spinach pies are the first thing he looks forward to eating. After that? His cousin’s famous Chicken Maroosh: chicken, sautéed onions, garlic sauce, tomatoes, parsley and pickles on a toasted hoagie.\n\n## INGREDIENTS\n\n### DOUGH\n* 2 teaspoons active dry yeast\n* 3/4 cup lukewarm water\n* 2 1/2 cups all-purpose flour\n* 1 1/2 teaspoons granulated sugar\n* 1 teaspoon salt\n* 1/3 cup canola or olive oil\n\n### FILLING\n* 1 pound spinach\n* 2 medium onions, finely chopped\n* 2 tablespoons sumac\n* 1/2 tablespoon salt\n* 1/2 teaspoon paprika\n* 1/4 teaspoon black pepper (optional)\n* pinch cayenne pepper (optional)\n* 2 tablespoons pine nuts (optional)\n\n### DRESSING\n* 1/4 cup lemon juice\n* 1/4 cup extra virgin olive oil\n* 1-2 tablespoons\n* pomegranate molasses (optional)\n\n### YIELDS\n24 small pies or 12 medium ones\n\n## DIRECTIONS\n1. In a small bowl, sprinkle yeast over the water. Let sit for a minute before stirring to combine. Let sit until frothy, about 10 minutes. In the bowl of a large food processor fitted with a dough blade, combine flour, sugar, and salt. Gradually stir in the oil, then the yeast and water combo, until until dough comes together. On a lightly greased surface, knead until smooth and elastic. Place in a large bowl, cover, and let rest 1-2 hours.\n2. Heat a large pan over medium heat and drizzle with about 1 tablespoon olive oil. Add spinach and cook until just wilted. Remove to colander and squeeze out all excess moisture.\n3. In a medium bowl combine onions with sumac, salt, paprika, black pepper and cayenne. Let sit for 5-10 minutes. Squeeze all excess moisture from the onions, add pine nuts and spinach.\n4. In a small bowl combine lemon juice, olive oil, and pomegranate molasses. Pour over the filling ingredients until just moistened, not wet.\n5. Preheat oven to 350ºF. Line two baking sheets with parchment paper (or lightly grease). Divide the dough in half, covering one half as you work. On a large, oiled work surface, roll half the dough until thin, 1/16 to 1/8 of an inch. Use a 4 inch wide circle cutter to cut out circles. Place 1 tablespoon filling in the center of each. Pinch together three edges of the circle over the center of the filling. Seal down one side, then across the other to form a pyramid shape. Place on the prepared baking sheet and repeat with remaining circles and other half of dough.\n6. Bake in preheated oven until golden, 15-20 minutes. Let cool slightly before serving."
  },
  {
    "path": "Recipes/maple-bourbon-old-fashioned.md",
    "content": "# Maple Bourbon Old Fashioned\n#### Jason Detiberus (Equinix) & Leigha Detiberus\n\n## INGREDIENTS\n* 1 teaspoon maple syrup (Jason uses Runamok Maple Bourbon Barrel- Aged syrup) \n* 3 dashes Angostura Bitters\n* 2 dashes orange Bitters\n* 2 ounces Widow Jane 10 year Bourbon \n* 1 Luxardo maraschino cherry for garnish\n\n## DIRECTIONS\n1. Add ice to an Old Fashioned glass. (Using large cubes or spheres will help keep the drink colder longer without watering it down.)\n2. Add the maple syrup, bitters, and bourbon to the glass and stir well.\n3. Garnish with a maraschino cherry.\n4. Enjoy "
  },
  {
    "path": "Recipes/markys-bbq-cauliflower-tacos",
    "content": "# **markys-bbq-cauliflower-tacos**\n\n#### Recipe by Marky Jackson\n\nI am a lover of all things tacos. I also want to stress that tacos are not only just for Tuesday.\nNo no no fam! Let's teach the kids better.\nTacos can be had on any day!\nTacos do not have to have meat and can be prepared vegetarian, vegan and gluten free.\n\nThis recipe is inspired by my dear friend Raj (/me waves Hi Raj)\n\n## INGREDIENTS\n\n- 1 head of cauliflower\n- 1 1/4 cup of cooked chickpeas\n- 1 teaspoon olive oil\n- Enough corn tortillas\n- Sliced jalapenos\n\n## BBQ Rub\n\n- 1 teaspoon cumin\n- 1 teaspoon paprika\n- 1 teaspoon garlic powder\n- 1 teaspoon onion powder\n- 1 teaspoons salt\n- 1 teaspoon chili powder\n- 1 teaspoon coconut sugar\n- 1/2 teaspoon smoked paprika\n- 1/4 teaspoon black pepper\n\n## CREAMY LIME SLAW\n\n- 1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots\n- 1/2 cup of veganasie, or mayonnaise\n- 1/2 teaspoon dijon mustard\n- 1/2 teaspoon maple syrup\n- 1 1/2 teaspoon apple cider vinegar\n- 1/4 teaspoon celery seed\n- 1/4 teaspoon salt\n- 1 pinch black pepper\n- 1 teaspoon water\n- Juice of one lime\n\n\n## DIRECTIONS\n\n- Pre-heat oven to 375 degrees F\n- Make the slaw in a medium sized bowl and add all of the slaw dressing ingredients\n- Mix ingredients together until a creamy sauce has formed.\n- In a large bowl, add the cabbage mixture and pour dressing over\n- Mix until everything is combined. Place in the refrigerator until ready to use\n- In a small bowl or jar, add all of the BBQ rub ingredients and mix together\n- Separate all of the cauliflower florets and chop them into bite size pieces\n- Place florets and chickpeas onto a large sheet pan and drizzle with olive oil and sprinkle with BBQ rub\n- Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub\n- Place the sheet pan in the oven and bake for about 25 minutes, flipping once\n- Jump back and kiss yourself!\n"
  },
  {
    "path": "Recipes/markys-simple-jalapeno-poppers.md",
    "content": "# **markys-simple-jalapeno-poppers**\n\n#### Recipe by Marky Jackson\n\nI am a lover of all things jalapeno. Jalapeno poppers are a must for any social gathering or just to eat alone.\n\n## INGREDIENTS\n\n- 1 dozen jalapeno peppers, halved \n- 1 8oz package cream cheese \n- 2 cups mozzarella cheese, shredded \n- 2 tablespoons chopped cilantro \n- 1 teaspoon ground cumin \n- 1/4 cup bread crumbs \n- 2 tablespoons parmesan cheese\n\n## DIRECTIONS\n\n1. For the poppers, you will want to preheat the oven to 350°. Using rubber gloves, clean and seed jalapenos. Seriously, use gloves and open a window because these little buggers can be really hot.\n2. Place cleaned out pepper halves on cookie sheet. You can remove gloves, but wash hands before and after handling peppers.\n3. In a bowl, mix together cream cheese, shredded cheese, cilantro, and cumin. Stuff each pepper with cream cheese mixture.\n4. Mix bread crumbs and parmesan cheese together. Top each pepper with a small scoop of this mixture.\n5. Bake for 20 – 22 minutes or until cheese is bubbling and crumbs are light brown.\n6. Post a pic somewhere!\n"
  },
  {
    "path": "Recipes/no-cheese-no-problem-pizza.md",
    "content": "# **No Cheese, No Problem Pizza**\n#### Recipe by Alex Ellis (OpeanFaaS)\n\nAlex lives with his wife in Peterborough, England, an “agricultural and industrial town between London and Cambridge, surrounded by countryside.” Though there’s plenty of farmland around, the culinary landscape of the city is pretty homogeneous (mostly chains and traditional English fare), and so Alex takes pleasure in creating the kinds of artisanal pizzas he used to only be able to find when traveling to London, New York or San Francisco. \n\nWhen Alex discovered he was allergic to dairy, he thought his pizza days might be over. But he’s found that he doesn’t miss the cheese at all, thanks to the tasty Parma ham in this recipe. Alex says, “This pizza is simple and easy to make for one or two people. Just start the dough a little early (say, at five) and you’ll have a gourmet pizza to enjoy by seven.”\n\n\n## INGREDIENTS\n### Dough\n* 250 grams (about 9 ounces) of “00” pizza/pasta flour 1 teaspoon of dried yeast 180ml (6oz) luke-warm water \n* 10ml (2 teaspoons) extra virgin olive oil\n* 2.5g (1/2 teaspoon) salt\n* extra olive oil for drizzling\n\n### Topping Suggestions\n* tomato puree \n* nitrite-free Parma ham slices (optional)\n* chestnut or field mushrooms, sliced\n* green olives, sliced\n* aubergine (eggplant), thinly sliced \n* cherry tomatoes, thinly sliced\n* dried oregano\n \n### Additional Notes\nThis dough recipe is closely related to a basic bread recipe, so you can adapt it to make buns or a simple loaf. Also, the recipe is for one pizza, but if you multiply the amounts, you can do two, three or even four pizzas. The dough can also be frozen if you have spare and used later on.\n\n## DIRECTIONS\n\n1. 1. Combine the warm water and oil in a large bowl.\n2. In a separate bowl, mix the flour, yeast and salt.\n3. Pour the flour mixture over the water/oil combo and mix with your hands.\n4. Once thoroughly combined, empty onto a floured surface and knead for 10-12 minutes. If the dough feels wet, then knead for a few minutes longer. Resist the urge to add flour. Place the dough in a clean, floured bowl and leave for 1 to 1 1/2 hours to rise.\n5. Preheat the oven to 430°C (220°F) or higher if possible. If you have a pizza stone, place it on the top shelf of the oven.\n6. Slice any of the ingredients for the topping.\n7. Once the dough is doubled in size, or when you can’t wait any longer, roll the dough out onto a piece of baking parchment.\n8. Smear the tomato puree over the pizza base. (It doesn’t need to be even or to cover the whole area.) Drizzle with the extra virgin olive oil and sprinkle with dried oregano.\n9. Arrange the toppings however you like on the pizza. (Less is more with toppings. You want the pizza to cook well and become crispy on the bottom.)\n10. Transfer the pizza to the oven on the parchment paper when it is at full heat. Bake for 10-15 minutes, or until golden.\n11. Serve with a salad of leafy greens and balsamic vinegar."
  },
  {
    "path": "Recipes/pasteliots-de-guayaba-y-queso-crema.md",
    "content": "# Pastelitos de Guayaba y Queso Crema\n#### Ariel Jatib (Cloud Native)\n\nAriel was born in Cuba and has warm memories of being in his grandmother’s kitchen on the family farm and of eating ice cream at Coppelia park in Havana. But his most formative food memories are steeped in the rich culinary streets of Miami, where his family settled when he was eight. Ariel enthusiastically describes the joy of going to the corner bakery for a cafecito or cafe con leche and some croquetas, and of the Colombian, Jamaican and Cuban food, music and language that suffused those streets of his youth.\n\nAriel now lives in the eclectic village of Sea Cliff, NY, a place he loves (“Old Victorian houses, hippies, kind of like a miniature San Francisco!”), but he yearns for access to the rich and flavorful food cultures he grew up around. “What I miss most about Miami is the cheap and affordable Hispanic food on every corner,” he says. Before the pandemic Ariel would fill that yearning by finding interesting restaurants and cafes when he traveled. “Every time I went to Chicago I would go to the Cuban restaurant first thing. No deep dish pizza for me,” he says with a smile. But this past year, unable to travel, he decided to “make do and get scrappy” in his own kitchen, recreating the Cuban food he loves and misses, like these Pastelitos. “My kids don’t like them,” he says. “And they’re not great for my waist line.” But it’s clear from the way he lights up talking about them that they are delicious and absolutely taste like home.\n\n## INGREDIENTS\n* 1 box puff pastry (Trader Joe’s All Butter Puff Pastry recommended) \n* 1 container guava paste (found in the Latin food section or online)\n* 1 container cream cheese at room temperature (generic brands do best)\n* 1 egg, used for egg wash\n* 1 tablespoon water\n\n## DIRECTIONS\n1. Preheat oven to oven to 400ºF.\n2. Lay out one sheet of puff pastry on parchment paper.\n3. Cut guava paste into slices (12-18) and lay on the puff pastry.\n4. Cut the cream cheese into slices and place on top of the guava paste.\n5. Make an egg wash by beating the 1 tablespoon of water into the egg.\n6. Brush the egg wash along uncovered portions of the puff pastry.\n7. Lay the second puff pastry sheet along the top.\n8. Using your fingers or a pastry utensil, seal the edges and the mounds.\n9. Brush the egg wash on top of the puff pastry.\n10. Using a knife, make a small cut or two on top of each mound.\n11. Bake in the pre-heated oven for 25 minutes, or until golden brown .\n12. Remove from the oven and allow to cool for 15 minutes.\n13. Use a pizza cutter to divide the mounds & enjoy with a cup of coffee or on its own!"
  },
  {
    "path": "Recipes/salmorejo.md",
    "content": "# Salmorejo\n#### Jason Yee\n\nSince Kubecon EU 2022 was hosted in Spain, here's a Spanish dish to help keep you cool in the hot Mediterranean summer (or really anywhere, any time).\n\nWhile most people are familiar with Gazpacho, Spain's most famous cold soup, Salmorejo from Andalucía is also quite popular in Spain. Salmorejo tends to be thicker, creamer, and less vegetal than Gazpacho. It's also much easier to make and has fewer ingredients. The only equipment required is a blender.\n\nPreparation time is about 5 minutes. Serves 4 people.\n\n## INGREDIENTS\n\n- 8 ripe tomatoes roughly chopped\n- 2 cups of stale bread torn into pieces. White bread works best, but if you have a crusty bread, just cut the crust off. Avoid using whole wheat or grainy bread as it'll result in a poor texture.\n- 1 cup extra virign olive oil\n- 1 clove of garlic. Yes, I know you love garlic. I do too. Don't be tempted to add more.\n- 1/4 tsp of kosher salt\n- a splash of sherry vinegar\n- 2 hard boiled eggs roughly chopped (optional)\n- 1/2 cup sliced serrano ham (optional)\n\n## DIRECTIONS\n\n1. Place the chopped tomatoes, bread, garlic clove, salt, and sherry vinegar into the blender and blend for a couple minutes until it all comes together.\n2. With the blender still on, slowly add the olive oil and continue blending until smooth.\n3. Divide into 4 bowls and serve cold. Top with the hard boiled egg and serrano ham.\n"
  },
  {
    "path": "Recipes/shortbread-replicaset.md",
    "content": "# Shortbread ReplicaSet\n#### Recipe by Josh Berkus\n\n![plate full of shorbread cookies](/images/kookies.jpg)\n\nFor the 2020 [Cake Night Cookie Fight event](https://www.youtube.com/watch?v=koT08purWDc), Josh made a \"ReplicaSet\" of pressed cookies decorated with the Kubernetes wheel.  While I only placed 2nd thanks to Rin Oliver's amazing prowess with cake, they were super-tasty and Josh figured folks would want the recipe anyway.\n\n![3d printed cookie press on 3D printer](/images/cookiepress.jpg)\n\nThe first step is to make yourself a cookie press.  I made [a design using TinkerCAD](https://www.thingiverse.com/thing:4682604) and 3D printed it the day before.  The mold comes in two pieces, you superglue the handle to the press.  And then you need to spray the inside of the mold with food grade silicone spray (or it will *not* release your pressed cookies) and leave it overnight to dry.\n\nAfter that, you can make a fairly simple shortbread and press it into the molds.  To make it more exciting -- and to go better with bourbon -- here is a shortbread seasoned with the Indian spice mix *garam masala*.\n\n## Ingredients\n\n### Dough\n\n* 1 cup (2 sticks) salted butter, softened\n* 1/2 cup dark brown sugar\n* 1 1/2 tsp garam masala\n* 2 1/4 cups AP flour\n* 2 to 6 tsp cold water\n\n### Sugar coating\n\n* 1/4 cup white granulated sugar\n* 1 1/2 tsp garam masala\n\n### Colored icing\n\n* 3 tsp milk\n* 2 Tbs, or more, powdered sugar\n* 3 drops liquid blue food coloring\n\n## Instructions\n\nFirst, two hours before making the cookies, take the butter out of the fridge so that it can soften completely.\n\nCut the butter into chunks, and cream it in a mixer on low, or with a spatula and a lot of elbow grease.  When completely smooshed, add the brown sugar.  Cream until the sugar completely dissolves into the butter.\n\nSift the flour and the garam masala together, and then add to the butter, one third at a time, stopping when no more dry flour is visible.  Now, judge how crumbly it is; it should be somewhat crumbly, but easily hold together if you pinch a small amount of it.  If it's doing fairly well, add just 2 tsp water and mix it one last time.  If it seems dry and won't hold, add more water, all the way up to 2 Tbs, if required.  You don't want it sticky though, you want it to just barely hold together.\n\nCover and place in the fridge for 25 to 45 minutes.  Do not press it into a ball or anything; you want a bowl full of loose crumbles of dough.  You also do not want to leave it overnight; if you need to leave it for more than 45min, then you'll want to let it warm on the counter for a bit before using.\n\nWhile it's in there, put the white sugar and the second 1.5 tsp of garam masala into a small flat bowl and mix them together.  Then, make the icing by putting the milk in a small bowl, and mixing in enough sifted powdered sugar until it has a thick, gluey texture ... probably around 2Tbs.  Add the 3 drops of food coloring and mix until fully blended.  Finally, put a little flour in another small flat bowl for coating the cookie press.\n\nTurn the oven on to 350F to heat, and arrange the oven racks so that you can put two cookie sheets in.\n\nTake the dough out of the fridge, and start pressing cookies.    Line two baking sheets with parchment or silicone.  Flour the cookie press.  Take around 1.5 Tbs of dough out of the bowl and roll it into a ball; it should be between 1\" and 1.25\" in diameter.  Drop the ball into the granulated sugar mixture, and flatten it into a small disk, turning it so that it's coated on all sides.\n\nPlace the small disk of dough on the corner of the cookie sheet, and press the cookie press down on it.  Carefully lift it off, starting from one side, and be prepared to pry the cookie out gently if required.  Repeat this until the cookie sheet is full; this will take a fair while.\n\nWhen one cookie sheet is full, put it in the oven and set a timer for 6 minutes.  Start on the second cookie sheet.\n\nAfter it's been baking for 6 minutes, turn the sheet around for even cooking.  Set a timer for 4 more minutes.  After that time, check the cookies.  If they are showing a thin rim of dark brown on the bottom edges, they're done, take them out.  Otherwise bake them for 1-3 minutes longer, until they do.\n\nPlace cookies on a rack to cool.  Put the 2nd sheet of cookies in the oven, and repeat.\n\nAfter 20 minutes or so, when all cookies are cool, paint the raised design with the blue icing using a small paintbrush.  The icing will take another 15 minutes to dry.  Serve, or put in a sealed container and store at room temperature.  Makes around 32 cookies.  Eat a few before your family sees them; those were \"deployment failures\".\n"
  },
  {
    "path": "Recipes/sublime-cacciatore.md",
    "content": "# **Sublime Cacciatore**\n#### Noah Abrahams (Stormforge)\n\nEarly in life Noah had a choice to make: try for a career in tech or go to culinary school. He was drawn to both, and had already spent time working as an amateur professional chef, cooking for over two-hundred people at a time at various conventions. But ultimately he chose tech. “Which was the right decision,” Noah says with a laugh. “Because I still love cooking.” Now he lives near Red Rock Canyon outside of Las Vegas, where he and his wife, Gina, also a culinary wizard, take turns in the kitchen. “When the weekend comes,” Noah says, “I’m going to spend four hours cooking something because I want to. And it’s going to make me feel good.” \n\nNoah says this recipe was a happy accident. The prosciutto they ordered came sliced thick like deli meat. Noah looked at all that marbled fat and, instead of throwing it out, decided to chop it like pancetta and render it. From there? Something beautiful was born. Noah serves this cacciatore over disks of fried polenta, which provides the “perfect crispy and creamy texture on the side.” He describes this as a, “rich, high-fat kind of dish. Rich and sublime.” And the stakes are high: Gina is Italian, and Noah says that, “With Italian dishes like this I have to bring my A game.” Does she approve? Noah smiles. She does.\n\n\n## INGREDIENTS\n\n* 6-8 ounces prosciutto, cut thick (like deli meat) \n* 1 large onion\n* 1 pound mushrooms\n* 4 chicken thighs, deskinned and de-boned a handful of olives (either kalamata or salt-cured), sliced in half\n* 1 large can peeled tomatoes (San Marzano preferred)\n* 1/2 tube concentrated tomato paste\n* dried oregano (to taste) \n* 1 tube of polenta\n* whole basil leaves (for garnish)\n\n## DIRECTIONS\n\n1. Render the prosciutto. (Note: you don’t HAVE to use prosciutto, which is expensive. A fatty ham, pancetta, or the like is a reasonable substitute to make this dish cost much less. You could even use some other source of fatty meat, if you don’t eat pork. The important part is getting the fat in the pan.) Chop 6-8 ounces of unfortunately-thick-cut prosciutto into 1/4 inch squares and slowly saute it in the pan over medium low heat, until most of the fat is cooked out. You don’t want the meat itself to get crispy.\n2. Dice 1 large onion and slice one pound of mushrooms, then add them to the pan. Toss these in the rendered fat and cook over medium heat until the onions are translucent and some of the mushroom liquid cooks out.\n3. Cut the chicken thighs into large cubes and add to the pan. (The thighs should be deskinned and deboned, but again, we want as much fat as possible, so don’t clean them too much.) Saute over medium-high heat until the chicken is mostly cooked through and lightly browned on the outside. If faced with the choice of unbrowned chicken or the previous ingredients getting crisped, err on the side of undercooking, which will be resolved in the next step.\n4. Add your sliced olives, the large can of peeled tomatoes, half a tube of concentrated tomato paste and the dried oregano to taste. Stir it all together, and simmer over medium-low heat for as long as you reasonably have available. (Make sure the chicken is cooked through.)\n5. While the above is simmering, take a tube of polenta, and without breaking it up, slice it into 1/4 inch to 1/2 inch thick discs. In a separate pan, fry the polenta discs in melted butter or olive oil. Serve the cacciatore next to the polenta discs, and garnish with whole basil leaves."
  },
  {
    "path": "Recipes/summer-style-kebab.md",
    "content": "# **Summer-style Kebab**\n\n#### Recipe by Dennis Irsigler\n\nEverytime in the summer I tend to skip warm and \"hearty\" meals and instead choose to eat more vegetables or light meals.\nThis is were the \"summer-style kebab\" comes into the game. A easy to cook meal which reminds you of the Kebab from your favourite take-away which provides you fresh ingredients, vegetables and crunchy garlic bread to enjoy the hot days.\n\nThis is the meal I cook for my wife probably once every 2 weeks during the hot summers in Germany. It's versatile, healthy and easy to cook. Perfect for the end of a stressfull day to start relaxing and enjoying the evening outside with a cool beverage or vine of your choice.\n\n## INGREDIENTS\n\nThe ingredients serve approxmiately 2 persons.\n\n### Salad\n\n- 1 cucumber\n- 4 (small) tomatoes\n- ~ 150 grams of yoghurt\n- oliveoil\n- salt\n- pepper\n- fresh parsley\n- chili flakes\n\n### Bread\n\n- 1 ciabatta bread\n- oliveoil\n- salt\n- pepper\n- 1 or 2 cloves of garlic\n\n### Meat\n\n- 300 grams chicken breast\n- sweet paprika powder\n\n### Additional Notes\n\nYou can add whatever vegetables you like to the salad part. Additionally you can prepare and season the chicken breast as you like. For example you can experiment with preparing a buttermilk seasoning and resting the meat a day before in a container with the buttermilk in the fridge.\n\n## DIRECTIONS\n\n1. Clean up the chicken breast and dry it on a paper towel\n2. Cut the chicken breast into stripes or small pieces\n3. Season the meat as you like, for example with sweet paprika powder\n4. Wash the cucumber and optionally remove shell\n5. Cut the cucumber into little triangle shapes\n6. Wash the tomatoes and cut off the root\n7. Then cut the tomatoes into small pieces as desired\n8. In a bowl combine the yoghurt with 1 tablespoon of oliveoil, some salt and pepper\n9. Wash and cut the parsley\n10. Cut the ciabatta bread into thumb sized bits or just tear it apart while listening to the Doom soundtrack\n11. Heat up the 2 tablespoons of oliveoil in a pan and toast the ciabatta pieces in this pan\n12. Cut the cloves of garlic or press them into the pan with the ciabatta to coat the bread pieces\n13. Heat up another pan (or clean the previously used pan) and again add 2 tablespoons of oliveoil\n14. Now add the meat and cook it accordingly. Afterwards season to taste with salt and pepper\n15. Serve the plates starting with tomatoes, cucumber, parsley and the garlic bread\n16. As a topping add the mixed yoghurt sauce and then the meat with some chili flakes\n17. Enjoy!\n"
  },
  {
    "path": "Recipes/timschili.md",
    "content": "# Tim's Chili Recipe\n\n\n![chili ingredients all laid out](images/ingrediants.jpg)\n\n## Background\n\nOkay, look, I also hate the big long life stories with recipes so this is not that. But it is important to talk about chili a little bit. Chili has two main ingredients:\n\n- meat\n\n![meat](images/meat.jpg)\n- heat\n![peppers](images/peppers_all.jpg)\n\nThat's it. No beans. No corn. No goddamned tofu or any shit like that. \n\n_\"oH bUt HoW wIlL yOu MaKe iT tHiCk?? tHaT's JuSt hOt DoG sAwSe!!\"_\n\nYou use meat to make it thick. You use a combination of big chunks of meat and ground meat. You cook it a long time over low heat in chili purée. It becomes a spicy, hearty, meal with chunks of delicious, melt-in-your-mouth short rib suspended in a meat lava.\n\n![chili](images/chili_bowl.jpg)\n\n\n## Ingredients\n- 2 sweet onions\n- 5 cloves of garlic\n- 3 poblano peppers\n- 6 jalapeno peppers\n- 3oz dried chipotle peppers\n- 6oz dried ancho peppers\n- 3oz dried guajillo peppers\n- 1lb hot and spicy pork sausage\n- 4lbs short ribs, cubed\n- 3lbs 80/20 ground beef\n- 1 quart beef stock\n- 2Tb tomato paste\n- 1Tb  worcestershire sauce\n- 2Tb balsamic vinegar\n- 2Tb balsamic reduction\n- 2Tb vegetable oil\n- 2Tb cumin\n- Salt\n- pepper\n\n\n\n## Equipment\n\n- Food mill, food processor, or immersion blender\n- Chinois or sieve (if not using a food mill)\n- 5qt stock pot\n- 10qt stock pot\n\n## Method\n\n1. Put 8 cups of water in the 5qt stock pot, add in approximately 2 tablespoons of salt. Set heat to medium high and bring to a boil. \n2. Once water is boiling, put all the dried chiles into the pot, cover and turn down heat to medium-low. Remove from heat once chilis are soft, approximately 30 to 45 minutes. \n3. While chiles are steaming, dice onions, jalapenos and poblanos. \n4. In 10qt stock pot, heat 2 tablespoons of vegetable oil. Once oil shimmers, add in short ribs. As the short ribs brown, add in 1 tablespoon of cumin, and salt and pepper to taste. Remove short ribs from pot once browned and set aside. \n5. Knead together sausage and ground beef, then put in 10qt stock pot and brown. \n6. Remove the dried chiles from the water with tongs. Remove stems and put chiles into the food mill or food processor. Grind into a paste. If using a food processor or immersion blender, press the paste through a chinois or other sieve (even cheesecloth can do in a pinch).\n7. Once ground beef and sausage is cooked, add onions, jalapenos, and poblanos. Turn heat down to medium low. Bring to a simmer and cover. \n8. After onions, jalapenos, and poblanos are softened, add short ribs and chili paste. Stir till well mixed.\n9. Add in 1 tablespoon of worcestershire sauce along with 2 tablespoons of tomato paste, balsamic vinegar, and balsamic reduction and beef stock. Let reduce for 45 minutes to 3 hours (depending on how intense you like the flavor), stirring occasionally. \n\n_For thicker chili, add masa. For sweeter notes, add molasses_\n\n"
  },
  {
    "path": "Recipes/vegetablesCrumbleParmigianoCrust.md",
    "content": "# Vegetables Crumble with Parmigiano Crust\n#### Philippe Ensarguet\nI am Philippe and I live in France. Please be indulgent, because just because one lives in the country of one of the best cuisine in the world, doesn't mean that one is automatically a 3 star Michelin chef! As far as I remember, cooking and eating have always been a moment of joy, pleasure and sharing.\n\nMy grandparents were farmers, and my head is still full of memories of family gatherings with a table of 15 people, many starters and 3-course meals that started a little before noon and ended at dusk. When you are a child, you might think that it was long, but in fact it wasn't. When you are a child, this might feel like a long time, but in fact it wasn't. From those times, I cherish the pleasure of choosing, preparing and consuming beautiful and good meals. Eating is an important moment of the day which has a direct impact on my mood and motivation! \n\nFor health reasons, then by conviction, I became vegetarian, and one of the first dishes I cooked for my family and friends was this vegetable crumble with a parmigiano crust.\n\n## Ingredients for 4 SERVINGS\n\nTo make this, we need to cook first the vegetables, then to make the salted crumble, before assembling the dish.\n\n- **Vegetables**:\n    - 8-10 green asparagus\n    - 4 carrots\n    - 2 red peppers\n    - 3 parsnips\n    - 2 big onions\n    - 1 clove of garlic\n\n- **Salted Crumble**:\n    - a pinch of salt\n    - 150 g of flour\n    - 40 g of pine nuts\n    - 40 g pumpkin seeds\n    - 100 g butter\n    - 80 g Parmesan cheese (the same one as POP, and yes, you would be baned to not buy good one)\n\n## Directions\n\n1. Step 1\n    Wash the vegetables well before preparing them: cut the asparagus into 3 or 4 pieces (depending on their size), slice the peppers, cut the carrots into thin slices, cut the parsnips into cubes, slice the onion and garlic.\n    \n2. Step 2\n    In a large frying pan, generously pour olive oil to cook the vegetables, starting with the onion and garlic first, which should brown slightly. Then add the other vegetables by cooking time: first the carrots, then the parsnip, the bell peppers and at the end the asparagus. The idea is not to overcook the vegetables, which should remain crunchy. My best advice is to simply taste them to make sure they don’t become too soft.\n\n3. Step 3\n    Now it's time for the salted crumble! Preheat the oven to thermostat 6 (180°C) and prepare the crumbs for the salted crumble: mix the flour, parmesan and butter with your fingertips. Add salt and the pine nuts and pumpkin seeds. \n\n4. Step 4\n    Put the vegetables in a Pyrex dish and spread the crumbs on top: that should make a nice crust. Let them cook in the hot oven for 20 to 30 minutes. Since the vegetables are already cooked, you just have to monitor when the salted crumble is ready.\n\n5. Step 5\n\n    You can serve the Vegetables Crumble with Parmigiano Crust in 3 different ways:\n    1. Simply with a nice lettuce salad.\n    2. With a whole roast fish (such as codfish).\n    3. With a rare Duck Magret.\n\n    Of course, back to my intro, you can guess which is my favorite one, but my kids love it with option 3."
  },
  {
    "path": "Recipes/waffle-cheese-bread.md",
    "content": "# **waffle-cheese-bread**\n\n#### Recipe by Carlos Panato\n\nIn Brazil the cheese bread—the famous \"pão de queijo\"—is very well known and it is delicious to eat as a snack.\nWith a cup of plain coffee, it's amazing.\n\nThis version uses the traditional base ingredients, but instead of it like bread, you cook it with a waffle maker instead.\nThis way it stays in waffle format.\n\n## INGREDIENTS\n\n- 1 egg\n- 1 cup of milk (lactose-free also works)\n- 1/2 cup of oil\n- Pinch of salt (can add black pepper if want to be more hardcore)\n- 50g-100g of cheese (can use mozzarella, parmesan, you can mix)\n- If you love cheese you can add a bit more, but it can turn out a bit greasy in the end\n- 1 cup sour starch\n- 1/2 cup sweet tapioca flour\n\n## DIRECTIONS\n\n1. Turn on your waffle maker; it needs to be very hot\n2. Mix all ingredients in a blender\n3. Add some of the mix in the Waffle machine\n4. Cook till it is golden\n5. Can eat plain or add some Dolce de leche or any kind of jam or honey. Also can eat with bacon or anything else.\n"
  },
  {
    "path": "Recipes/yangzhou-fried-rice.md",
    "content": "# Yangzhou Fried Rice\n#### Recipe by Lian Li (Loft Labs)\n\nGrowing up in a Chinese household, even in Germany, meant eating rice twice a day, every day. With the same old side dishes which consisted mainly of pork and soy sauce.\nWhen I moved out, I celebrated my new found freedom by swearing off rice and only having bread and potatoes for years.\nLately I've reacquianted myself with some long forgotten traditions. I bought a wok and have been stir frying everything I could get ahold of. And I'm proud to say that I've finally conquered my endboss: making a rice based dish that is simple, varied and delightful. This can easily be a vegetarian dish by leaving out the meats. I suppose it could also be made vegan but I've never tried.\n\nThe thing I love most about Fried Rice is that every dish is unique. I almost never grocery shop for fried rice, working only with leftover ingredients. However, I did start from a recipe first and with some time and experience, learned how to switch out individual ingredients while still maintaining the classic Fried Rice flavour.\nA common misconception is that you need a wok to make fried rice. That's actually not true. It's all in the technique and order in which the ingredients are added. My mom makes fried rice in a deep \"European style\" frying pan and it's just as good.\n\nSo with all this out of the way, here we go and I hope you'll enjoy a classic dish that can eliminate all your leftovers forever.\n\n## Ingredients\nThe ingredients should eventually be diced to about 2cm / 1\" cubes before they go into the wok. We want to keep everything regularly sized and shaped so it's easy to eat with chopsticks.\nAll amounts below are approximations, I rarely weigh anything. Most is eyeballed.\n\n- 6 dried shiitake mushrooms, reconsituted (save the liquid, about 6 tbsp)\n- 2½ tsp sugar\n- 1½ salt\n- 1 tsp cornstarch\n- 2 tsp chicken stock powder \n- 3 tsp Liaojiu also known as Shaoxing wine, Huangjiu, Chinese Rice Cooking Wine\n- 2 cloves garlic\n- 4cm knob ginger\n- 100g shrimp\n- 70g Pork Loin\n- 60g Chicken Thigh\n- 3 tbsp frying oil with high smoke point (e.g. peanut) or lard\n- 1 (ca. 70g) Lap Cheong\n- 250g of various veggies, e.g. peas, carrots, corn, celery, broccoli, edamame...\n- 3 Eggs\n- 250g jasmine rice ideally leftover\n- 4 sprigs scallions, sliced\n\n## Instructions\n\n### Preparation\n\n1. Take some leftover rice or prepare some fresh rice, then leave it out unlidded so it can lose some of its moisture. Fried rice needs to be prepared with rice that is as dry as possible. \n2. Soak Shiitake Mushrooms for at least 2h in hot, but not boiling water.\n3. Marinate shrimp with ¼ tsp salt and ½ tsp cornstarch.\n4. Marinate chicken and pork with ¼ tsp salt, ½ tsp sugar and ½ tsp cornstarch.\n5. Finely dice garlic and ginger.\n6. Prepare veggies by thawing, blanching, dicing etc. Keeping in mind that they will be cooked for only a very short time.\n7. Make the sauce by mixing 1 tsp salt, 2 tsp sugar, 2 tsp stock powder, 3 tsp Liaojiu and 6 tbsp of the mushroom soaking liquid.\n8. Roughly scramble the eggs. The egg white and yolk do not need to mix homogenously. In fact it's better if they don't.\n\n### Frying\n\nWhen you start from an empty wok, add 1tbsp of frying oil or lard and make sure that the oil is as hot as you can get it without risk of injury.\n\n1. Fry Shrimp until done (one to two minutes), then take out for later.\n2. Fry garlic & ginger until aromatic (a couple of seconds), add meats and fry for about one minute until almost done.\n3. Add shiitake mushrooms and fry for about a minute.\n4. Add Lap cheong, fry for thirty seconds.\n5. Add the veggies and white part of the scallions, then fry for about one to two minutes.\n6. Increase heat to high and add the sauce. Give everything in a good stir or shake.\n7. Once the sauce starts boiling (which happens quite quickly), take everything out including the sauce. Leave nothing in the wok.\n8. Over high heat, fry the eggs by letting it set a bit, then fold over. We do not want regular scrambled eggs, but an almost done omelett.\n9. Add rice and mix with the egg, chopping up the omelett in small pieces. Regularly stir the mixture.\n10. Once the individual rice grains are dry enough to start separating, add the meat veggie mix and fry for about one minute until all the liquid is gone.\n11. Add shrimps and the green part of the scallions.\n12. Give it a try. If it comes out a bit bland, some well deployed MSG will usually do the trick.\n13. Serve and top with some coriander and sesame seeds if you're fancy."
  }
]