Worked around some WRS issues

afoeder · May 7, 2024 · 15fc734 · 15fc734
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diff --git a/Writerside/topics/ingredients/broad-bean-paste.md b/Writerside/topics/ingredients/broad-bean-paste.md
@@ -4,7 +4,7 @@ layout: ingredient
 
 # Broad bean paste
 
-My first contact with this was when my attention got drawn to the [Mapo Tofu](../recipes/mapo-tofu.md). On Kenji López-Alt's [Serious Eats recipe](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe) and a [comment](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe#comment-5523380302) by [author `xiaozi`](https://disqus.com/by/xiaozi/) both Kenji and `xiaozi` say[^1] the proper paste to use is _Pixiandouban_.
+My first contact with this was when my attention got drawn to the [Mapo Tofu](mapo-tofu.md). On Kenji López-Alt's [Serious Eats recipe](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe) and a [comment](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe#comment-5523380302) by [author `xiaozi`](https://disqus.com/by/xiaozi/) both Kenji and `xiaozi` say[^1] the proper paste to use is _Pixiandouban_.
 
 ## Alternate names
 
@@ -14,7 +14,7 @@ My first contact with this was when my attention got drawn to the [Mapo Tofu](..
 
 ## Online findings of this paste
 
-* 🇺🇸 <span itemprop="ingredient">[Pixian red-oil broad bean paste](https://themalamarket.com/collections/all/products/red-oil-pixian-chili-bean-paste-hong-you-doubanjiang) (Hong you douban / doubanjiang)</span>
+* 🇺🇸 [Pixian red-oil broad bean paste](https://themalamarket.com/collections/all/products/red-oil-pixian-chili-bean-paste-hong-you-doubanjiang) (Hong you douban / doubanjiang)
 * 🇩🇪 [Chili-Bohnenpaste, Pixian Doubanjiang](https://www.insiderasia.de/bohnenpaste-mit-chili-pixian-doubanjiang.html)
 * 🇩🇪 [500g Super Scharfe Pixian Sichuan Saubohne in Chilliöl](https://www.ebay.de/itm/255117532580)
 

diff --git a/Writerside/topics/ingredients/laoganma-chili-oils.md b/Writerside/topics/ingredients/laoganma-chili-oils.md
@@ -24,7 +24,7 @@ This comes in multiple variations, there's already a great [YouTube video of it
   </figure>
 </figure>
 
-### Store findings
+### Store findings {id="store-findings-1"}
 
 * 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
 
@@ -46,6 +46,6 @@ This comes in multiple variations, there's already a great [YouTube video of it
   </figure>
 </figure>
 
-### Store findings
+### Store findings {id="store-findings-2"}
 
 * 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
diff --git a/Writerside/topics/knowledge/sous-vide.md b/Writerside/topics/knowledge/sous-vide.md
@@ -1,6 +1,6 @@
 #  Sous vide
 
-This article is a stub or basically a "[bookmark](https://douglasbaldwin.com/sous-vide.html)" to <cite>A Practical Guide to Sous Vide Cooking by Dr. Douglas Baldwin</cite>.
+This article is a stub or basically a "[bookmark](https://douglasbaldwin.com/sous-vide.html)" to A Practical Guide to Sous Vide Cooking by Dr. Douglas Baldwin.
 
 It is definitely an interesting read, however as a cheat sheet, the most important items are written down here, in case the original gets taken down upstream.
 

diff --git a/Writerside/topics/knowledge/starch-trap.md b/Writerside/topics/knowledge/starch-trap.md
@@ -1,6 +1,6 @@
 #  The starch trap
 
-To make "perfect" mashed potatoes, there is a concept I personally have first learned from Heston Blumenthal calling it "starch trap". The technique seemingly was generally first described in <cite>Jeffrey Steingarten, The Man Who Ate Everything (1997)</cite>.
+To make "perfect" mashed potatoes, there is a concept I personally have first learned from Heston Blumenthal calling it "starch trap". The technique seemingly was generally first described in Jeffrey Steingarten, The Man Who Ate Everything (1997).
 
 The science basically is that starch absorbs water when being heated, causing it to swell and turn into a gel. The swelling eventually breaks the "walls" around them, causing the gel to leak and eventually turn everything into a gummy. We want to avoid this, i.e. keep the "walls" intact.
 A super detailed write-up is on a [reddit comment](https://www.reddit.com/r/AskCulinary/comments/hqyea7/comment/fy0z5w9/).

diff --git a/Writerside/topics/recipes/grilled-fish-w-lime-cabbage-slaw.md b/Writerside/topics/recipes/grilled-fish-w-lime-cabbage-slaw.md
@@ -27,4 +27,4 @@ Inspiration: [Feastingathome.com](https://www.feastingathome.com/grilled-fish-ta
 
 ## Directions
 
-Yeah well put it all together in a way it makes sense or open a PR :stuck_out_tongue_winking_eye:
+Yeah well put it all together in a way it makes sense or open a PR 😜
diff --git a/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md b/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md
@@ -47,7 +47,7 @@ Turn out the mass onto a sheet with parchment paper.
 
 Wet hands with water and form a nice loaf. The ends should be relatively square to not have too tiny ends.
 
-Put it into an oven at 60°&#x202F;C <small>(140°&#x202F;F)</small> for 35-40′.
+Put it into an oven at 60°&#x202F;C (140°&#x202F;F) for 35-40′.
 
 ### The glaze
 
@@ -63,7 +63,7 @@ Bring it to simmer, taste it, let cool.
 
 ### Glazing
 
-Check core temp of loaf to be 60°&#x202F;C<small>(140°&#x202F;F)</small>.
+Check core temp of loaf to be 60°&#x202F;C (140°&#x202F;F).
 
 Turn oven to max.
 
@@ -73,6 +73,6 @@ Apply second coat of glazing, back into oven for 3′.
 
 Add a final layer, repeat.
 
-Let rest until core temp of 65-66°&#x202F;C <small>(150°&#x202F;F)</small>
+Let rest until core temp of 65-66°&#x202F;C (150°&#x202F;F)
 
-Transfer to cutting board, slice.
+Transfer to cutting board, slice.
diff --git a/Writerside/topics/recipes/mapo-tofu.md b/Writerside/topics/recipes/mapo-tofu.md
@@ -14,17 +14,17 @@ Another recipe mentioned is [one from The Woks Of Life](https://thewoksoflife.co
 I am trying to distill these findings.
 
 ## Ingredients
-    
-* <span itemprop="ingredient">2 tablespoons sichuan peppercorns</span>
-* <span itemprop="ingredient">Vegetable oil</span>
-* <span itemprop="ingredient">1 teaspoon ([mung bean](../ingredients/mung-bean-starch.md) or corn-) starch</span>
-* <span itemprop="ingredient">2 teaspoons cold water</span>
-* <span itemprop="ingredient">600&thinsp;g silken [tofu](../ingredients/tofu.md)</span>
-* <span itemprop="ingredient">150&thinsp;g ground beed (pork, beef or mixed)</span>
-* <span itemprop="ingredient">3 garlic cloves</span>
-* <span itemprop="ingredient">1 thumb fresh ginger</span>
-* <span itemprop="ingredient">2 tablespoons [Broad bean paste](../ingredients/broad-bean-paste.md)</span>
-* <span itemprop="ingredient">2 tablespoons [Xiaoxing wine](../ingredients/xiaoxing-wine.md)</span>
-* <span itemprop="ingredient">[Fermented black beans](../ingredients/fermented-black-beans.md), rinsed (!)</span>
-* <span itemprop="ingredient">¼ cup [Crispy chili oil](../ingredients/laoganma-chili-oils.md#crispy-chili-in-oil)</span>
-* <span itemprop="ingredient">¼ chopped scallion greens</span>
+
+* 2 tablespoons sichuan peppercorns
+* Vegetable oil
+* 1 teaspoon ([mung bean](mung-bean-starch.md) or corn-) starch
+* 2 teaspoons cold water
+* 600&thinsp;g silken [tofu](tofu.md)
+* 150&thinsp;g ground beed (pork, beef or mixed)
+* 3 garlic cloves
+* 1 thumb fresh ginger
+* 2 tablespoons [Broad bean paste](broad-bean-paste.md)
+* 2 tablespoons [Xiaoxing wine](xiaoxing-wine.md)
+* [Fermented black beans](fermented-black-beans.md), rinsed (!)
+* ¼ cup [Crispy chili oil](laoganma-chili-oils.md#crispy-chili-in-oil)
+* ¼ chopped scallion greens
diff --git a/webHelpAC2-all.zip b/webHelpAC2-all.zip