diff --git a/.grazie.en.yaml b/.grazie.en.yaml new file mode 100644 index 0000000..0e0f0be --- /dev/null +++ b/.grazie.en.yaml @@ -0,0 +1,26 @@ +# A subset of "vale" linter syntax is supported: +# "existence", "substitution", "sequence", "capitalization", "occurrence", "conditional" rule types. +# See https://vale.sh/docs/topics/styles/#extension-points for more details. + +extends: substitution +message: "Use a narrow no-break space between the value and SI unit" +level: warning +swap: + '(?<=\d)\s?(?=(?:k?g|m?l|%|°F|°C)\b)': ' ' +--- +extends: substitution +message: "Use the respective prime symbol %s." +swap: + (?<=\d)': '′' + (?<=\d)": '″' +--- +extends: substitution +message: "Use the unicode counterpart '%s' instead of '%s' for this vulgar fraction" +level: warning +swap: + '1/2': '½' + '1/8': '⅛' + '1/4': '¼' + '2/3': '⅔' + '3/4': '¾' + '1/10': '⅒' diff --git a/CONTRIBUTING.md b/CONTRIBUTING.md index ce8f05b..b9500e4 100644 --- a/CONTRIBUTING.md +++ b/CONTRIBUTING.md @@ -2,26 +2,21 @@ ## Style guide +Style is checked using [Grazie (Pro)](https://plugins.jetbrains.com/plugin/16136-grazie-pro/) along with +[custom style guides](https://plugins.jetbrains.com/plugin/16136-grazie-pro/docs/project-style-guides.html#custom) +that are defined in [`.grazie.en.yaml`](.grazie.en.yaml). + ### Units and measurements -In accordance to the SI-standard a value and unit should be separated by a narrow no-break space (NNBSP), in HTML/MD this would be done with ` `. This only applies to SI units like 120 g and 10 %. Cups or Tablespoons would have simple NBSP. Since a line-break is unlikely, a standard white space is also acceptable then. +In accordance to the SI standard a value and unit should be separated by a narrow no-break space (`NNBSP`), +in HTML/MD this would be done with ` `. +This only applies to SI units like 120 g and 10 %. +Cups or Tablespoons would have simple `NBSP`. +Since a line-break is unlikely, a standard white space is also acceptable then. Minutes/seconds or inches etc. should be represented with the actual Prime[^prime], i.e. ′ or ″ respectively: 45′ and 30″. -Fraction numbers must be represented by their unicode "vulgar fraction" counterparts[^vulgfract], e.g. ⅛, ¼, ½, ⅔, ¾, ⅒ +Fraction numbers must be represented by their unicode “vulgar fraction” counterparts[^vulgfract], e.g., ⅛, ¼, ½, ⅔, ¾, ⅒ [^prime]: https://en.wikipedia.org/wiki/Prime_(symbol) [^vulgfract]: https://en.wikipedia.org/wiki/Number_Forms#List_of_characters - -## Semantic - -I'm still not sure about how to denote semantics. What I'm currently trying out is to denote "ingredients" in lists by making them a task list, similar to a shopping list: - -* [ ] 100 g Bread, -* [ ] 1 egg -* [ ] ½ cup buttermelk -* pinch of salt -* ground pepper -* [ ] 2 tbsp powdered gelatene - -Items that are expected to be in a standard pantry like salt, oil, butter, are not part of this list. I am totally unsure of where to draw the line, though. Let's try. diff --git a/Writerside/topics/index.md b/Writerside/topics/index.md index dd7843b..7947513 100644 --- a/Writerside/topics/index.md +++ b/Writerside/topics/index.md @@ -1,3 +1,3 @@ # Adrian’s cooking -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. +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 1e11834..392d258 100644 --- 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](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_. * ![Front view of the packaging](./photos/pixiandouban-broad-bean-paste-front.webp) * ![Ingredients view of the packaging](./photos/pixiandouban-broad-bean-paste-back.webp) diff --git a/Writerside/topics/ingredients/fermented-black-beans.md b/Writerside/topics/ingredients/fermented-black-beans.md index e3e43c8..f922a22 100644 --- a/Writerside/topics/ingredients/fermented-black-beans.md +++ b/Writerside/topics/ingredients/fermented-black-beans.md @@ -4,8 +4,8 @@ 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) +* ![Front side of the packaging](./photos/fermented-black-beans-front.webp) +* ![Back side of the packaging](./photos/fermented-black-beans-back.webp) {columns=2} diff --git a/Writerside/topics/ingredients/fishwell-chili-chongqing.md b/Writerside/topics/ingredients/fishwell-chili-chongqing.md index 24b1549..993b689 100644 --- a/Writerside/topics/ingredients/fishwell-chili-chongqing.md +++ b/Writerside/topics/ingredients/fishwell-chili-chongqing.md @@ -4,10 +4,10 @@ layout: ingredient # Fishwell Dried Chilli Peppers -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. +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. -* ![Front view of the packaging](./photos/fishwell-dried-chilli-peppers-front.webp) -* ![Rear view of the packaging](./photos/fishwell-dried-chilli-peppers-back.webp) +* ![Front side of the packaging](./photos/fishwell-dried-chilli-peppers-front.webp) +* ![Back side of the packaging](./photos/fishwell-dried-chilli-peppers-back.webp) {columns=2} diff --git a/Writerside/topics/ingredients/laoganma-chili-oils.md b/Writerside/topics/ingredients/laoganma-chili-oils.md index 60e2174..837a308 100644 --- a/Writerside/topics/ingredients/laoganma-chili-oils.md +++ b/Writerside/topics/ingredients/laoganma-chili-oils.md @@ -4,12 +4,12 @@ layout: ingredient # Lao Gan Ma chili oils -This comes in multiple variations, there's already a great [YouTube video of it by Chinese Cooking Demystified](https://www.youtube.com/watch?v=MVh7Fu0_Y1o). +This comes in multiple variations, there’s already a great [YouTube video of it by Chinese Cooking Demystified](https://www.youtube.com/watch?v=MVh7Fu0_Y1o). ## Crispy chili in oil -* ![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) +* ![Front side of the packaging](./photos/laoganma-crispy-chili-in-oil-front.webp) +* ![Back side of the packaging](./photos/laoganma-crispy-chili-in-oil-ingredients.webp) {columns=2} @@ -19,8 +19,8 @@ This comes in multiple variations, there's already a great [YouTube video of it ## Black beans in chili oil -* ![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) +* ![Front side of the packaging](./photos/laoganma-black-beans-in-chili-oil-front.webp) +* ![Back side of the packaging](./photos/laoganma-black-beans-in-chili-oil-ingredients.webp) {columns=2} diff --git a/Writerside/topics/ingredients/mung-bean-starch.md b/Writerside/topics/ingredients/mung-bean-starch.md index 0e0287b..7d996b7 100644 --- a/Writerside/topics/ingredients/mung-bean-starch.md +++ b/Writerside/topics/ingredients/mung-bean-starch.md @@ -1,7 +1,7 @@ # Mung bean starch -* ![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) +* ![Front side of a bottle of Mung bean starch](./photos/mung-bean-starch-front.webp) +* ![Back side of a bottle of Mung bean starch](./photos/mung-bean-starch-back.webp) {columns="2"} diff --git a/Writerside/topics/ingredients/tofu.md b/Writerside/topics/ingredients/tofu.md index bc33b3c..59353c7 100644 --- a/Writerside/topics/ingredients/tofu.md +++ b/Writerside/topics/ingredients/tofu.md @@ -4,7 +4,7 @@ layout: ingredient # Tofu -Note that tofu comes in various firmnesses (medium, firm, silken, … etc.). +Note that tofu comes in various firmness (medium, firm, silken, … etc.). ![Picture of a package Unicurd silken tofu](./photos/unicurd-silken-tofu.webp) diff --git a/Writerside/topics/ingredients/xiaoxing-wine.md b/Writerside/topics/ingredients/xiaoxing-wine.md index 7da54d5..06755ae 100644 --- a/Writerside/topics/ingredients/xiaoxing-wine.md +++ b/Writerside/topics/ingredients/xiaoxing-wine.md @@ -4,8 +4,8 @@ layout: ingredient # Xiaoxing wine -* ![Front view](./photos/xiaoxing-three-coconut-tree-total.webp) -* ![Rear view](./photos/xiaoxing-three-coconut-tree-label.webp) +* ![Front side](./photos/xiaoxing-three-coconut-tree-total.webp) +* ![Back side](./photos/xiaoxing-three-coconut-tree-label.webp) {columns="2"} diff --git a/Writerside/topics/knowledge/sous-vide.md b/Writerside/topics/knowledge/sous-vide.md index bc4131f..b1a498d 100644 --- a/Writerside/topics/knowledge/sous-vide.md +++ b/Writerside/topics/knowledge/sous-vide.md @@ -1,8 +1,8 @@ # Sous vide -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. +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. +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. ## Technical data @@ -10,7 +10,7 @@ It is definitely an interesting read, however as a cheat sheet, the most importa Temperatures corresponding to rare, medium-rare and medium in meat and fish. -| | Rare | Medium-Rare | Medium | +| | Rare | Medium-Rare | Medium | |------|:-------------:|:------------:|:------------:| | Meat | 50 °C | 55 °C | 60 °C | | Fish | 42 °C | 50 °C | 60 °C | @@ -19,7 +19,7 @@ Temperatures corresponding to rare, medium-rare and medium in meat and fish. ### Table 2.2: Heating times for thawed meat -Approximate heating times for thawed meat to 1 °F (0.5 °C) less than the water bath's temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath's temperature. *Do not use these times to compute pasteurization times: use the pasteurization tables [below].* +Approximate heating times for thawed meat to 1 °F (0.5 °C) less than the water bath’s temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath’s temperature. *Do not use these times to compute pasteurization times: use the pasteurization tables [below].* | Thickness | Slab-like | Cylinder-like | Sphere-like | |-----------|-----------|---------------|-------------| @@ -51,7 +51,7 @@ Approximate heating times for thawed meat to 1 °F (0.5 °C) less ### Table 2.3: Heating times for frozen meat -Approximate heating times for frozen meat to 1 °F (0.5 °C) less than the water bath's temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath's temperature. *Do not use these times to compute pasteurization times: use the pasteurization tables [below].* +Approximate heating times for frozen meat to 1 °F (0.5 °C) less than the water bath’s temperature. You can decrease the time by about 13 % if you only want to heat the meat to within 2 °F (1 °C) of the water bath’s temperature. *Do not use these times to compute pasteurization times: use the pasteurization tables [below].* | Thickness | Slab-like | Cylinder-like | Sphere-like | |-----------|-----------|---------------|-------------| diff --git a/Writerside/topics/knowledge/starch-trap.md b/Writerside/topics/knowledge/starch-trap.md index e79ac79..4b6a115 100644 --- a/Writerside/topics/knowledge/starch-trap.md +++ b/Writerside/topics/knowledge/starch-trap.md @@ -1,8 +1,8 @@ # 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 Jeffrey Steingarten, The Man Who Ate Everything (1997). +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. +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/). @@ -10,12 +10,12 @@ A super detailed write-up is on a [reddit comment](https://www.reddit.com/r/AskC 1. Peel potatoes, cut into equal pieces, perhaps 1″ each 2. Sous-vide for 30′ in (unsalted) water of 72.5 °C -3. Drain them, rinse and let sit in cold tap water for 30′, perhapse fridged -4. Finally cook them in boiling water until falling apart +3. Drain them, rinse and let sit in cold tap water for 30′, perhaps fridged +4. Finally, cook them in boiling water until falling apart ## Other sources -* ~~A [video](https://www.youtube.com/watch?v=PUgM9cOeONs) (Heston)~~ taken down, but there's also [one](https://www.youtube.com/watch?v=NYDyobSRmw8) by Adam Ragusea… +* ~~A [video](https://www.youtube.com/watch?v=PUgM9cOeONs) (Heston)~~ taken down, but there’s also [one](https://www.youtube.com/watch?v=NYDyobSRmw8) by Adam Ragusea… * …who in turn mentions a [study](https://pubmed.ncbi.nlm.nih.gov/8068199/)[^1] as an academic source * A [recipe](https://www.sbs.com.au/food/recipe/heston-blumenthals-perfect-mash/wuspvsi5u) (Heston) * A [recipe](https://modernistcuisine.com/mc/a-very-sous-vide-thanksgiving-with-modernist-cuisine/) (Modernist Cuisine) diff --git a/Writerside/topics/recipes/chicken-mole-negro.md b/Writerside/topics/recipes/chicken-mole-negro.md index 704e36a..b0ade44 100644 --- a/Writerside/topics/recipes/chicken-mole-negro.md +++ b/Writerside/topics/recipes/chicken-mole-negro.md @@ -17,8 +17,8 @@ tags: mexican ## Directions -1. (Preheat oven 180°C) — or don't and use the stove +1. (Preheat oven 180 °C) — or don’t and use the stove 2. Season skinless, boneless chicken thighs (pollo fino) with rub -3. sear in a skillet, dutch oven, or pan, in brown +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! diff --git a/Writerside/topics/recipes/cilantro-lime-rice.md b/Writerside/topics/recipes/cilantro-lime-rice.md index deda5ce..099f7d9 100644 --- a/Writerside/topics/recipes/cilantro-lime-rice.md +++ b/Writerside/topics/recipes/cilantro-lime-rice.md @@ -8,7 +8,7 @@ tags: mexican * White onion * Garlic, smashed & chopped -* Lime (cested!) +* Lime (zested) * Rice (Basmati or brown) * ground coriander * cilantro, chopped @@ -16,10 +16,10 @@ tags: mexican ## Directions -Like you'd do with a risotto, +Like you would do with a risotto: -1. saute onion and garlic in oil -2. add rice, saute 2′ish, stir +1. sauté onion and garlic in oil +2. add rice, sauté 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/grilled-fish-w-lime-cabbage-slaw.md b/Writerside/topics/recipes/grilled-fish-w-lime-cabbage-slaw.md index a5e2d47..b852b9a 100644 --- a/Writerside/topics/recipes/grilled-fish-w-lime-cabbage-slaw.md +++ b/Writerside/topics/recipes/grilled-fish-w-lime-cabbage-slaw.md @@ -8,7 +8,7 @@ Inspiration: [Feastingathome.com](https://www.feastingathome.com/grilled-fish-ta ## Ingredients -* Fish: Tilapia, red snapper, black cod, seabass etc. Should be firm, white and be able to be grilled without falling apart. +* Fish: Tilapia, red snapper, black cod, sea bass etc. Should be firm, white and be able to be grilled without falling apart. * Rub: * Chili powder, cumin, coriander, garlic, chipotle powder or smoked paprika, salt and sugar * Slaw: @@ -20,11 +20,11 @@ Inspiration: [Feastingathome.com](https://www.feastingathome.com/grilled-fish-ta * olive oil * salt * Sauce - * Let's just go with Guacamole + * Let’s keep it simple and go with Guacamole * Toppings: * Cotija Cheese or feta, cilantro, lime, avocado * Tortillas ## Directions -Yeah well put it all together in a way it makes sense or open a PR 😜 +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 index 16d36ee..f20f922 100644 --- a/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md +++ b/Writerside/topics/recipes/kenjis-streamlined-meatloaf.md @@ -6,7 +6,7 @@ tags: american ## Introduction and source notes -I've found this recipe on [YouTube](https://youtu.be/qws7VGet1A4). These are my notes following along. +I’ve found this recipe on [YouTube](https://youtu.be/qws7VGet1A4). These are my notes following along. ## Directions @@ -18,10 +18,10 @@ Put in a bowl and mix by hand into a paste: * 100 g Bread, * 1 egg -* ½ cup buttermelk +* ½ cup buttermilk * pinch of salt * ground pepper -* 2 tbsp powdered gelatene +* 2 tbsp powdered gelatin Make a mirepoix with butter of chopped…: @@ -41,20 +41,20 @@ Add the paste in a bowl with * the mirepoix * ~120 g grated (mozzarella) cheese -and knead it until it's homogenous. Don't overmix. +…and knead it until it is homogenous. Do not overmix. 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 °C (140 °F) for 35-40′. +Put it into an oven at 60 °C (140 °F) for 35–40′. ### The glaze Add in the mirepoix pan * ~½—¾ cup of ketchup -* equal amount brown sugar +* equal amount of brown sugar * splash of cider vinegar * splash of worcestershire sauce * dash of soy sauce @@ -63,13 +63,13 @@ Bring it to simmer, taste it, let cool. ### Glazing -Check core temp of loaf to be 60 °C (140 °F). +Check the core temp of loaf to be 60 °C (140 °F). -Turn oven to max. +Turn the oven to max. Brush glazing onto loaf, back into oven for 3′. -Apply second coat of glazing, back into oven for 3′. +Apply a second coat of glazing, back into the oven for 3′. Add a final layer, repeat. diff --git a/Writerside/topics/recipes/mapo-tofu.md b/Writerside/topics/recipes/mapo-tofu.md index 13a992c..54ae564 100644 --- a/Writerside/topics/recipes/mapo-tofu.md +++ b/Writerside/topics/recipes/mapo-tofu.md @@ -5,11 +5,11 @@ tags: chinese # Mapo Tofu ## Introduction and sources notes -This is a dish I've got to know in a Stuttgart restaurant which quickly became my favourite. I never made the effort to research what it really is, until I think I've [seen it](https://www.instagram.com/p/CaIw6NdPDxp/) on Kenji's Instagram. +This is a dish I’ve got to know in a Stuttgart restaurant which quickly became my favourite. I never made the effort to research what it really is, until I think I’ve [seen it](https://www.instagram.com/p/CaIw6NdPDxp/) on Kenji’s Instagram. -Following Kenji's traces I found a [YouTube video](https://www.youtube.com/watch?v=2AI8YPammTo) by him cooking it; and following further I realized there's a Serious Eats [recipe published](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe). I was satisfied so far but my attention got to a [comment](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe#comment-5523380302) in the comments section where the [author `xiaozi`](https://disqus.com/by/xiaozi/) is claiming some incorrectnesses in chinese authenticity. +Following Kenji’s traces, I found a [YouTube video](https://www.youtube.com/watch?v=2AI8YPammTo) of him cooking it; and following further, I realized there’s a Serious Eats [recipe published](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe). I was satisfied so far, but my attention got to a [comment](https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe#comment-5523380302) in the comments section where the [author `xiaozi`](https://disqus.com/by/xiaozi/) is claiming some incorrectness in chinese authenticity. -Another recipe mentioned is [one from The Woks Of Life](https://thewoksoflife.com/ma-po-tofu-real-deal/) as well as [Chinese Cooking Demystified's take](https://www.youtube.com/watch?v=ZfsZwwrTFD4). +Another recipe mentioned is [one from The Woks Of Life](https://thewoksoflife.com/ma-po-tofu-real-deal/) as well as [Chinese Cooking Demystified’s take](https://www.youtube.com/watch?v=ZfsZwwrTFD4). I am trying to distill these findings. @@ -17,10 +17,10 @@ I am trying to distill these findings. * 2 tablespoons sichuan peppercorns * Vegetable oil -* 1 teaspoon ([mung bean](mung-bean-starch.md) or corn-) starch -* 2 teaspoons cold water +* 1 tsp ([mung bean](mung-bean-starch.md) or corn-) starch +* 2 tsp cold water * 600 g silken [tofu](tofu.md) -* 150 g ground beed (pork, beef or mixed) +* 150 g ground beef (pork, beef or mixed) * 3 garlic cloves * 1 thumb fresh ginger * 2 tablespoons [Broad bean paste](broad-bean-paste.md) diff --git a/Writerside/topics/recipes/mole-negro.md b/Writerside/topics/recipes/mole-negro.md index 3809f2e..3098f07 100644 --- a/Writerside/topics/recipes/mole-negro.md +++ b/Writerside/topics/recipes/mole-negro.md @@ -23,23 +23,23 @@ tags: mexican * 1 tsp cinnamon * ½ tsp nutmeg * ½ ground cloves -* optional ½ canned chipotle + 1 tbsp of its (adobo) sauce +* optional ½ canned chipotle + 1 tbsp of its (Adobo) sauce * ¼ cup peanut butter -* 50 g dark chocolate +* 50 g dark chocolate ## Directions -1. Discard dried chillis' stems and seeds, toast over medium heat +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 …concurrently, -1. Saute onions + garlic in olive oil until deeply golden brown. Let them get really dark. +1. Sauté onions + garlic in olive oil until deeply golden brown. Let them get really dark. 2. Stir in spices ~2′, toasting them Put everything in the blender, go easy on the broth: blend until silky smooth, control with broth. -Put back into the pan, stear in salt, peanut butter and chocolate. +Put back into the pan, stir in salt, peanut butter and chocolate. Melt and adjust to taste. diff --git a/dictionary.dic b/dictionary.dic new file mode 100644 index 0000000..c38b9b8 --- /dev/null +++ b/dictionary.dic @@ -0,0 +1,2 @@ +Cotija +mirepoix