M06UF4Q2. Fes dues receptes de cuina

Introducció

Per a la nova pràctica que farem de receptes de cuina, necessitem que cada alumne aporti dues receptes.

D'entrada cada alumne treballarà amb les seves dues receptes. Després ho posarem en comú, compartint les receptes. Com que compartir les receptes entre tots seria caòtic, queda clar que la solució serà tenir un repositori comú on posar les receptes.

Però fer una crida AJAX a un repositori remot tindrà una sèrie de problemes... que ja veurem com es pot solucionar.

Recpeta

El format del fitxer xml (bean-and-ham.xml) és el següent:

<recipe>
  <title>Bean And Ham Soup</title>
  <recipeinfo>
    <blurb>A great way to use leftover holiday ham.</blurb>
    <genre>Soup</genre>
    <author>David Horton</author>
    <yield>10 servings</yield>
    <preptime>Five or six hours</preptime>
  </recipeinfo>
  <ingredientlist>
    <ingredient>1 lb. dry navy beans</ingredient>
    <ingredient>medium onion, diced</ingredient>
    <ingredient>2 cloves of garlic, minced</ingredient>
    <ingredient>2 ribs of celery, chopped</ingredient>
    <ingredient>3 carrots sliced</ingredient>
    <ingredient>3 tomatoes, diced</ingredient>
    <ingredient>1 lb cooked ham scraps, chopped</ingredient>
    <ingredient>6 cups of water</ingredient>
    <ingredient>1 ham bone</ingredient>
    <ingredient>Salt and pepper to taste</ingredient>
  </ingredientlist>

  <preparation>Rinse the beans. Combine dry beans and 10 C of water in a
  5-quart stockpot and bring to a boil. Remove from
  heat and let soak for two hours before continuing with the recipe. Use a
  strainer or colander to drain the water from the
  beans and set aside. In the stockpot combine ham scraps, garlic, onion,
  celery and carrot. Sweat vegetables and ham over medium-low heat. There
  should be enough fat in the ham scraps to keep the veggies from sticking to
  the pan, but if not add a little vegetable oil. Once the onion becomes
  translucent add the tomatoes and cook down for a few minutes. When tomatoes
  are soft add 6 C. of water and stir to create a vegetable broth. Drain and
  rinse the beans. Add beans and ham bone to the vegetable broth. Simmer over
  low heat until beans are tender, about 2 to 3 hours. Stir occasionally.
  After beans are tender add salt and pepper to taste. Do not add salt before
  this as it can toughen the beans. Discard ham bone and skim off any oil that
  may be on the surface before serving.</preparation>

  <serving>Serve with rye rolls and apple slices on the side.</serving>
</recipe>

A part del fitxe XML, tmabé has d'adjuntar la imatge PNG (200x200 px), amb el mateix nom que el nom del fitxer. Per exemple:

• bean-and-ham.xml
• bean-and-ham.png

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creat per Joan Quintana Compte, gener 2021