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diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/burger.html b/examples/webenginewidgets/recipebrowser/assets/pages/burger.html new file mode 100644 index 000000000..99497959f --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/burger.html @@ -0,0 +1,96 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Insanity Burger</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</head> +<body> + <div id="placeholder"></div> + <div id="content"> + +<img src="images/burger.jpg" alt="Insanity Burger" title="Insanity Burger" /> + +Insanity burger +=============== + +### Ingredients + +* 800 g minced chuck steak +* olive oil +* 1 large red onion +* 1 splash of white wine vinegar +* 2 large gherkins +* 4 sesame-topped brioche burger buns +* 4-8 rashers of smoked streaky bacon +* 4 teaspoons American mustard +* Tabasco Chipotle sauce +* 4 thin slices of Red Leicester cheese +* 4 teaspoons tomato ketchup + +#### For the burger sauce +* ¼ of an iceberg lettuce +* 2 heaped tablespoons mayonnaise +* 1 heaped tablespoon tomato ketchup +* 1 teaspoon Tabasco Chipotle sauce +* 1 teaspoon Worcestershire sauce +* 1 teaspoon brandy, or bourbon (optional) + +### Instructions +For the best burger, go to your butcher’s and ask them to mince 800g of chuck steak for you. +This cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet +hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm +wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red +onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve +the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, +then season to taste. + +I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large +non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your +burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing +down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip +the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After +another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and +a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place +some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the +pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the +same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with +the remaining two burgers. + +To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy +bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, +then gently press together. As the burger rests, juices will soak into the bun, so serve right +away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then +give it a minute to go gorgeous and sloppy. + +**Enjoy!** + + </div><!--End of content--> + + <script> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + |