diff --git a/.gitignore b/.gitignore
index e69de29..8c648f2 100644
--- a/.gitignore
+++ b/.gitignore
@@ -0,0 +1 @@
+/*-all.zip
diff --git a/Writerside/ac.tree b/Writerside/ac.tree
index 4b5dc32..6ffe0ab 100644
--- a/Writerside/ac.tree
+++ b/Writerside/ac.tree
@@ -8,24 +8,24 @@
-
-
-
+
+
+
-
-
-
+
+
+
+
-
diff --git a/Writerside/topics/about.md b/Writerside/topics/about.md
index dc9b3d9..ed1d65b 100644
--- a/Writerside/topics/about.md
+++ b/Writerside/topics/about.md
@@ -1,7 +1,6 @@
# About
-* The page is generated using [Publish by John Sundell](https://github.com/johnsundell/publish).
-* The font used is [Crimson Pro](https://fonts.google.com/specimen/Crimson+Pro/about) by Jacques Le Bailly and contributors.
+* The page is generated using JetBrains Writerside.
* The favicon is Copyright 2020 Twitter, Inc and other contributors (https://github.com/twitter/twemoji)
* Graphics Source: https://github.com/twitter/twemoji/blob/master/assets/svg/1f373.svg
* Graphics License: CC-BY 4.0 (https://creativecommons.org/licenses/by/4.0/)
diff --git a/Writerside/topics/index.md b/Writerside/topics/index.md
index ba5cf4b..dd7843b 100644
--- a/Writerside/topics/index.md
+++ b/Writerside/topics/index.md
@@ -1,3 +1,3 @@
# Adrian’s cooking
-![a pic](./ingredients/photos/black-vinegar-back.webp){ width="450" }
+This is a collection of recipes and cooking knowledge that I have acquired over the years. I try to have cooked every recipe in here, but am often too lazy to photograph it. So it's sometimes just a theoretical bunch of cooking directions.
diff --git a/Writerside/topics/ingredients/broad-bean-paste.md b/Writerside/topics/ingredients/broad-bean-paste.md
index b4598c8..1e11834 100644
--- a/Writerside/topics/ingredients/broad-bean-paste.md
+++ b/Writerside/topics/ingredients/broad-bean-paste.md
@@ -6,6 +6,11 @@ layout: ingredient
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_.
+* ![Front view of the packaging](./photos/pixiandouban-broad-bean-paste-front.webp)
+* ![Ingredients view of the packaging](./photos/pixiandouban-broad-bean-paste-back.webp)
+
+{columns=2}
+
## Alternate names
* 🇺🇸 Chili bean paste
@@ -21,19 +26,3 @@ My first contact with this was when my attention got drawn to the [Mapo Tofu](ma
## Store findings
* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
-
-
diff --git a/Writerside/topics/ingredients/fermented-black-beans.md b/Writerside/topics/ingredients/fermented-black-beans.md
index 381d436..e3e43c8 100644
--- a/Writerside/topics/ingredients/fermented-black-beans.md
+++ b/Writerside/topics/ingredients/fermented-black-beans.md
@@ -4,6 +4,11 @@ layout: ingredient
# Fermented black beans
+* ![Front view of the packaging](./photos/fermented-black-beans-front.webp)
+* ![Rear view of the packaging](./photos/fermented-black-beans-back.webp)
+
+{columns=2}
+
## Alternate names
* 🇺🇸 _tbd_
@@ -17,19 +22,3 @@ layout: ingredient
## Store findings
* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
-
-
- Pearl River Bridge Yang Jiang Preserved Black Beans
-
-
-
-
- Front site of Black Beans
-
-
-
-
-
- Rear site of Black Beans
-
-
diff --git a/Writerside/topics/ingredients/fishwell-chili-chongqing.md b/Writerside/topics/ingredients/fishwell-chili-chongqing.md
index 2772fd2..24b1549 100644
--- a/Writerside/topics/ingredients/fishwell-chili-chongqing.md
+++ b/Writerside/topics/ingredients/fishwell-chili-chongqing.md
@@ -6,23 +6,11 @@ layout: ingredient
This has a place of production »Wanzhou District, Chongqing, China«. This is kinda close to Sichuan so maybe that's the closest we'll get to Sichuan pepper.
-## Store findings
-
-* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
+* ![Front view of the packaging](./photos/fishwell-dried-chilli-peppers-front.webp)
+* ![Rear view of the packaging](./photos/fishwell-dried-chilli-peppers-back.webp)
-
- Fishwell brand dried chilli peppers
-
-
-
-
- Front of packaging
-
+{columns=2}
-
-
-
- Front of packaging
-
+## Store findings
-
+* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
diff --git a/Writerside/topics/ingredients/laoganma-chili-oils.md b/Writerside/topics/ingredients/laoganma-chili-oils.md
index 4fe6aad..60e2174 100644
--- a/Writerside/topics/ingredients/laoganma-chili-oils.md
+++ b/Writerside/topics/ingredients/laoganma-chili-oils.md
@@ -8,21 +8,10 @@ This comes in multiple variations, there's already a great [YouTube video of it
## Crispy chili in oil
-
- Lao Gan Ma Crispy Chili in Oil
-
-
-
-
- Front view of Crispy Chili in Oil
-
-
-
-
-
- Ingredients
-
-
+* ![Front view of the packaging](./photos/laoganma-crispy-chili-in-oil-front.webp)
+* ![Rear view of the packaging](./photos/laoganma-crispy-chili-in-oil-ingredients.webp)
+
+{columns=2}
### Store findings {id="store-findings-1"}
@@ -30,21 +19,10 @@ This comes in multiple variations, there's already a great [YouTube video of it
## Black beans in chili oil
-
- Lao Gan Ma Black beans in chili Oil
-
-
-
-
- Front view of Black beans in chili Oil
-
-
-
-
-
- Ingredients
-
-
+* ![Front view of the packaging](./photos/laoganma-black-beans-in-chili-oil-front.webp)
+* ![Rear view of the packaging](./photos/laoganma-black-beans-in-chili-oil-ingredients.webp)
+
+{columns=2}
### Store findings {id="store-findings-2"}
diff --git a/Writerside/topics/ingredients/mung-bean-starch.md b/Writerside/topics/ingredients/mung-bean-starch.md
index adaf966..0e0287b 100644
--- a/Writerside/topics/ingredients/mung-bean-starch.md
+++ b/Writerside/topics/ingredients/mung-bean-starch.md
@@ -1,12 +1,10 @@
# Mung bean starch
-### Store findings
-
-* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
-
-## Images
-
* ![Front view of a bottle of Mung bean starch](./photos/mung-bean-starch-front.webp)
* ![Rear view of a bottle of Mung bean starch](./photos/mung-bean-starch-back.webp)
{columns="2"}
+
+### Store findings
+
+* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
diff --git a/Writerside/topics/ingredients/tofu.md b/Writerside/topics/ingredients/tofu.md
index 2caf6a8..bc33b3c 100644
--- a/Writerside/topics/ingredients/tofu.md
+++ b/Writerside/topics/ingredients/tofu.md
@@ -4,14 +4,10 @@ layout: ingredient
# Tofu
-Apparently this comes in various firmnesses (medium, firm etc.) that I didn't fully understand so far.
+Note that tofu comes in various firmnesses (medium, firm, silken, … etc.).
+
+![Picture of a package Unicurd silken tofu](./photos/unicurd-silken-tofu.webp)
## Store findings
* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
-
-
-
-
- Unicurd silken tofu
-
diff --git a/Writerside/topics/ingredients/xiaoxing-wine.md b/Writerside/topics/ingredients/xiaoxing-wine.md
index fcde12d..7da54d5 100644
--- a/Writerside/topics/ingredients/xiaoxing-wine.md
+++ b/Writerside/topics/ingredients/xiaoxing-wine.md
@@ -4,22 +4,11 @@ layout: ingredient
# Xiaoxing wine
-### Store findings
-
-* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
+* ![Front view](./photos/xiaoxing-three-coconut-tree-total.webp)
+* ![Rear view](./photos/xiaoxing-three-coconut-tree-label.webp)
-
- Coconut tree Xiaoxing wine
+{columns="2"}
-
-
-
- Whole bottle
-
+### Store findings
-
-
-
- Ingredients
-
-
+* 🇩🇪 BETA Asia-Supermarkt, Stuttgart ([Google Maps](https://goo.gl/maps/UwoeLhQNrwrqREye6), [Website](http://www.beta-asia-supermarkt.de/))
diff --git a/Writerside/topics/recipes/Quarkkuchen.md b/Writerside/topics/recipes/Quarkkuchen.md
index 478fed6..ca35710 100644
--- a/Writerside/topics/recipes/Quarkkuchen.md
+++ b/Writerside/topics/recipes/Quarkkuchen.md
@@ -36,7 +36,7 @@ tags: german
* Rand leicht hochziehen
2. Füllung verrühren
* auf den Boden gießen
-3. Im Backofen bei 190 °C für 60' backen, danach ausschalten und im heißen Backofen ruhen lassen
+3. Im Backofen bei 190 °C für 60′ backen, danach ausschalten und im heißen Backofen ruhen lassen
----
Quelle: meine Muddsch.
diff --git a/Writerside/topics/recipes/Salzkuchen.md b/Writerside/topics/recipes/Salzkuchen.md
index c2ca45e..dd6c009 100644
--- a/Writerside/topics/recipes/Salzkuchen.md
+++ b/Writerside/topics/recipes/Salzkuchen.md
@@ -26,7 +26,7 @@ tags: german
* Mehl, Fett, Milch und Salz zu einem Mürbeteig verkneten und den Teig kalt stellen.
* Die 3 Sahnesorten mit den Eiern verrühren und mit Salz und Muskatnuss abschmecken.
* Eine Springform einfetten, den Teig ausgerollt einlegen und am Rand hochziehen. Mit einer Gabel oder einem geeigneten Roller mehrfach einstechen und den Guss darauf verteilen. Schnittlauch und Kümmel darüber streuen.
-* 30 Minuten bei 200 °C, auch super im Gasgrill, backen. Schmeckt hervorragend zu neuem Wein!
+* 30 Minuten bei 200 °C, auch super im Gasgrill, backen. Schmeckt hervorragend zu neuem Wein!
----
Auch veröffentlicht auf [chefkoch.de](https://www.chefkoch.de/rezepte/2929701445281222/Korber-Salzkuchen.html)
diff --git a/Writerside/topics/recipes/chicken-mole-negro.md b/Writerside/topics/recipes/chicken-mole-negro.md
index 24fc6b0..704e36a 100644
--- a/Writerside/topics/recipes/chicken-mole-negro.md
+++ b/Writerside/topics/recipes/chicken-mole-negro.md
@@ -6,12 +6,12 @@ tags: mexican
## Ingredients
-* [mole negro sauce](mole-negro.md)
+* [Mole Negro sauce](mole-negro.md)
* Rub spices:
* 1 tsp cumin
* 1 tsp coriander
* 1 tsp chili powder
- * 1/2 tsp cinnamon
+ * ½ tsp cinnamon
* 2 tbsp olive oil
* ½ cup broth or stock
@@ -21,4 +21,4 @@ tags: mexican
2. Season skinless, boneless chicken thighs (pollo fino) with rub
3. sear in a skillet, dutch oven, or pan, in brown
4. add warm mole negro sauce until covered
-5. let simmer until cooked through (20'). Remember food safety!
+5. let simmer until cooked through (20′). Remember food safety!
diff --git a/Writerside/topics/recipes/cilantro-lime-rice.md b/Writerside/topics/recipes/cilantro-lime-rice.md
index b23552d..deda5ce 100644
--- a/Writerside/topics/recipes/cilantro-lime-rice.md
+++ b/Writerside/topics/recipes/cilantro-lime-rice.md
@@ -19,7 +19,7 @@ tags: mexican
Like you'd do with a risotto,
1. saute onion and garlic in oil
-2. add rice, saute 2'ish, stir
+2. add rice, saute 2′ish, stir
3. add ground coriander and lime cest (save some for garnish)
4. Add water (1½ to 2 times the rice)
5. Let cook until all water evaporated
diff --git a/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md b/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md
index 4415b9a..4a7d0fe 100644
--- a/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md
+++ b/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md
@@ -63,7 +63,7 @@ Bring it to simmer, taste it, let cool.
### Glazing
-Check core temp of loaf to be 60° C (140° F).
+Check core temp of loaf to be 60 °C (140 °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° C (150° F)
+Let rest until core temp of 65-66 °C (150 °F)
Transfer to cutting board, slice.
diff --git a/Writerside/topics/recipes/mole-negro.md b/Writerside/topics/recipes/mole-negro.md
index 7f785f4..3809f2e 100644
--- a/Writerside/topics/recipes/mole-negro.md
+++ b/Writerside/topics/recipes/mole-negro.md
@@ -30,13 +30,13 @@ tags: mexican
## Directions
1. Discard dried chillis' stems and seeds, toast over medium heat
-2. Add broth, simmer covered 10'
-3. Add prunes, another 10' covered, kill heat
+2. Add broth, simmer covered 10′
+3. Add prunes, another 10′ covered, kill heat
…concurrently,
1. Saute onions + garlic in olive oil until deeply golden brown. Let them get really dark.
-2. Stir in spices ~2', toasting them
+2. Stir in spices ~2′, toasting them
Put everything in the blender, go easy on the broth: blend until silky smooth, control with broth.