Ingredient grouping & equipment support for saltpepperskillet

recipe_scrapers/saltpepperskillet.py

@@ -1,4 +1,5 @@
 from ._abstract import AbstractScraper
+from ._grouping_utils import group_ingredients
 
 
 class SaltPepperSkillet(AbstractScraper):
@@ -8,3 +9,24 @@ def host(cls):
 
     def author(self):
         return self.schema.author().title()
+
+    def ingredient_groups(self):
+        return group_ingredients(
+            self.ingredients(),
+            self.soup,
+            ".wprm-recipe-ingredient-group h4",
+            ".wprm-recipe-ingredient",
+        )
+
+    def equipment(self):
+        equipment_container = self.soup.find(
+            "div", class_="wprm-recipe-equipment-container"
+        )
+        if equipment_container:
+            return [
+                item.get_text(strip=True)
+                for item in equipment_container.find_all(
+                    "div", class_="wprm-recipe-equipment-name"
+                )
+            ]
+        return None

tests/test_data/saltpepperskillet.com/saltpepperskillet_1.json

@@ -0,0 +1,36 @@
+{
+  "author": "Justin Mcchesney-Wachs",
+  "canonical_url": "https://saltpepperskillet.com/picanha/",
+  "site_name": "Salt Pepper Skillet",
+  "host": "saltpepperskillet.com",
+  "language": "en-US",
+  "title": "Smoked Picanha",
+  "ingredients": [
+    "1 whole picanha steak with fat cap on",
+    "kosher salt or coarse rock salt",
+    "2 tsp neutral oil"
+  ],
+  "instructions_list": [
+    "Prep the picanha by trimming any silver skin from the bottom side. Use a sharp knife to score the fat cap in a 1/2-inch cross-hatch pattern. This will help render the fat. Drizzle lightly with oil and generously season all over with kosher salt. Allow to sit for at least 1 hour at room temperature, or ideally refrigerate overnight.",
+    "Preheat your smoker, to 250°-275°F (120°-135° C), setting up for indirect low and slow smoking. Add preferred wood chunks, chips, or pellets such as oak or hickory.",
+    "Cook - Place picanha on the cool side of the smoker with a remote probe thermometer inserted into the thickest part of the meat. Close the lid and cook until the internal temperature reaches 115°F (46° C), about 60-90 minutes.",
+    "Remove - Once at 115°F internal, remove picanha from the smoker and increase the grill's temperature to high heat for searing. Alternatively, heat a heavy skillet over high heat on the stove.",
+    "Sear the picanha for about 2 minutes per side, until a nice crust forms on the exterior and the internal temperature reaches 130°-135°F (54°-57° C) for medium-rare doneness.",
+    "Allow the steak to rest for 10 minutes before slicing against the grain. Sprinkle with a bit more salt before serving. Enjoy with chimichurri sauce or your favorite sauce and sides."
+  ],
+  "category": "Main",
+  "yields": "6 servings",
+  "description": "Picanha or sirloin cap is one of the most satisfying and flavorful cuts of beef you can experience. You'll cook it to perfection in the smoker followed by a quick sear for a golden crust.",
+  "total_time": 80,
+  "cook_time": 75,
+  "prep_time": 5,
+  "cuisine": "Brazilian",
+  "ratings": 5.0,
+  "ratings_count": 3,
+  "image": "https://saltpepperskillet.com/wp-content/uploads/picanha-steak-with-chimichurri-overhead-horizontal.jpg",
+  "keywords": [
+    "flap steak",
+    "picanha",
+    "sirloin cap"
+  ]
+}

tests/test_data/saltpepperskillet.com/saltpepperskillet_2.json

@@ -0,0 +1,82 @@
+{
+  "author": "Justin Mcchesney-Wachs",
+  "canonical_url": "https://saltpepperskillet.com/smoked-bread-pudding/",
+  "site_name": "Salt Pepper Skillet",
+  "host": "saltpepperskillet.com",
+  "language": "en-US",
+  "title": "Smoked Bread Pudding",
+  "ingredients": [
+    "1 lb brioche bread or croissants",
+    "8 large eggs",
+    "1 ½ cups heavy whipping cream",
+    "3 ½ cups whole milk",
+    "2 cups sugar",
+    "1/4 tsp kosher salt",
+    "1 teaspoon vanilla extract",
+    "½ cup raisins",
+    "3 tbsp bourbon for soaking the raisins ((can use the same bourbon for the sauce))",
+    "½ cup butter",
+    "¾ cup packed brown sugar",
+    "3 tablespoons bourbon ((drained from the raisins))",
+    "½ cup heavy cream",
+    "½ teaspoon ground cinnamon"
+  ],
+  "ingredient_groups": [
+    {
+      "ingredients": [
+        "1 lb brioche bread or croissants",
+        "8 large eggs",
+        "1 ½ cups heavy whipping cream",
+        "3 ½ cups whole milk",
+        "2 cups sugar",
+        "1/4 tsp kosher salt",
+        "1 teaspoon vanilla extract",
+        "½ cup raisins",
+        "3 tbsp bourbon for soaking the raisins ((can use the same bourbon for the sauce))"
+      ],
+      "purpose": null
+    },
+    {
+      "ingredients": [
+        "½ cup butter",
+        "¾ cup packed brown sugar",
+        "3 tablespoons bourbon ((drained from the raisins))",
+        "½ cup heavy cream",
+        "½ teaspoon ground cinnamon"
+      ],
+      "purpose": "Bourbon Sauce (Optional)"
+    }
+  ],
+  "instructions_list": [
+    "To make the bread pudding",
+    "Dry the Bread: Preheat your smoker to 225° F (107° F). Your oven can also be used for this step.",
+    "Slice the bread with a sharp serrated knife into 1” cubes.",
+    "Place the bread cubes into a 13x9\" disposable aluminum roasting pan. Place into the smoker or oven until slightly dried out, about 30-45 minutes (tossing a once or twice so they dry evenly. ) Cool slightly before adding to the custard.",
+    "While the bread is drying, soak raisins in 3 tbsp bourbon in a small bowl.",
+    "Make the Custard: In a large bowl, whisk together eggs, milk, cream, sugar, salt, and vanilla until dissolved.",
+    "Coat the baking dish with butter or spray. Add the dried bread cubes.",
+    "Drain the raisins, reserving bourbon. Add to custard. Pour over bread, pressing down to soak.",
+    "For Creamier Pudding: Refrigerate 30 minutes to overnight.",
+    "Pour the custard over the cubed bread, mixing and pushing down with your hands to fully submerge all of the bread.",
+    "For a creamier and more flavorful bread pudding: Cover and refrigerate for at least 30 minutes or overnight to allow the bread to fully soak up the custard. (If you are in a hurry, you can skip this step, but it is much better to let it soak)",
+    "Preheat smoker to 350°F (176°C). Smoke uncovered 50-70 minutes until puffed and golden brown and internal temperature reaches 170°F (76°C).",
+    "Let the bread pudding cool slightly before serving with bourbon sauce or your favorite sauce.",
+    "To make the bourbon sauce",
+    "In a saucepan over medium heat, melt butter with brown sugar, stirring until smooth.",
+    "Add reserved bourbon and cook 30 seconds.",
+    "Stir in cream and cinnamon. Simmer 5 minutes, stirring frequently.",
+    "Add bourbon and cook for 30 seconds before adding the cream and cinnamon. Bring to a simmer, reduce the heat and cook for about 5 minutes, stirring frequently.",
+    "Keep the sauce warm until ready to serve over bread pudding, or chill and gently re-heat when ready to serve."
+  ],
+  "yields": "12 servings",
+  "description": "Elevate classic bread pudding with a kiss of smoke and decadent bourbon sauce. Cubes of bread soaked in a rich vanilla custard are smoked until golden and puffed.",
+  "total_time": 70,
+  "cook_time": 60,
+  "prep_time": 10,
+  "ratings": 5.0,
+  "ratings_count": 1,
+  "equipment": [
+    "Container: disposable aluminum or 12″ cast iron skillet"
+  ],
+  "image": "https://saltpepperskillet.com/wp-content/uploads/smoked-bread-pudding-recipe-on-plate-overhead.jpg"
+}