From d66cc033435bec55a4f7abc6777502c74267f140 Mon Sep 17 00:00:00 2001 From: david Date: Fri, 25 Sep 2026 13:23:42 -0500 Subject: [PATCH] minor fixes --- recipes/ButtermilkBiscuits.tex | 6 +++--- recipes/Lahsa.tex | 13 ++++++++----- recipes/SushiBake.tex | 17 +++++++++++------ 3 files changed, 22 insertions(+), 14 deletions(-) diff --git a/recipes/ButtermilkBiscuits.tex b/recipes/ButtermilkBiscuits.tex index dfb4c42..2074185 100644 --- a/recipes/ButtermilkBiscuits.tex +++ b/recipes/ButtermilkBiscuits.tex @@ -16,7 +16,7 @@ \end{step} \begin{step} - \cutext{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated + \cunum{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated \method Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas \end{step} @@ -28,7 +28,7 @@ \end{step} \begin{step} - \cunum{340}{g}/\cutext{1 1/2}{cups} \textcolor{gray}{\small(\cunum{340}{g})} buttermilk + \cunum{340}{g}/\cutext{1 1/2}{cup} \textcolor{gray}{\small(\cunum{340}{g})} buttermilk \method Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency @@ -57,4 +57,4 @@ Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days. -Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above. \ No newline at end of file +Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above. diff --git a/recipes/Lahsa.tex b/recipes/Lahsa.tex index a7acb6d..2bca515 100644 --- a/recipes/Lahsa.tex +++ b/recipes/Lahsa.tex @@ -3,15 +3,17 @@ \preptime{\textcolor{red}{??}} \cooktime{\textcolor{red}{??}} +% THIS NEEDS TO BE CORRECTED, CHECK AGAINST ORIGINAL + \begin{step} % TL=teaspoon, EL=Tablespoon 1 large yellow onion - 2 large tomatoes + 2 large tomatoes (beefsteak) 4-5 spicy green chiles (or 1 serano pepper) Olive oil \method Dice onion, tomatoes, and chile/pepper. - Sautee the onion in enough oil to cover the surface of the pan. + Sautee the onion in enough oil to cover the bottom of the pan. \end{step} \begin{step} @@ -19,17 +21,18 @@ \cutext{1}{TL} coriander \cutext{1}{TL} paprika \cutext{1}{EL} tomato paste + \SnP \method - Once onion starts to brown add the tomatoes. Season with salt, peepper cumin, coriander, paprika and tomato paste. + Once onion starts to brown add the tomatoes. Season with salt, peepper, cumin, coriander, paprika and tomato paste. - Cook tomatoes on medium/low heat untIl dissolved {\small (or able to be easily crushed with a spatula)}. + Cook tomatoes on medium/low heat until dissolved {\small (or able to be easily crushed with a spatula)}. \end{step} \begin{step} 3 eggs \cutext{1/4}{cup} water \method - \textbf{Switch heat off} then quickly crack eggs in tomato/onion mixture and mix thoroughly.\\Add a splash of water + \textbf{Switch heat off} then quickly crack eggs in tomato/onion mixture. Add a splash of water and mix immediately. \end{step} \begin{step} diff --git a/recipes/SushiBake.tex b/recipes/SushiBake.tex index a3cf2be..65d1d9c 100644 --- a/recipes/SushiBake.tex +++ b/recipes/SushiBake.tex @@ -4,12 +4,13 @@ \cooktime{\cutext{10}{min}} \begin{step} - \cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) salmon + \cunum{1/2}{lb} (\cunum[lb=g]{0.5}{lb}) olive oil \SnP garlic powder \method Season salmon with seasonings\\ + Bake until center reaches \cunum{145}{F}, usually in the oven at \cunum{400}{F} \end{step} @@ -21,19 +22,21 @@ \end{step} \begin{step} - \cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) imitation crab + \cunum{1/2}{lb} (\cunum[lb=g]{0.5}{lb}) imitation crab \method Add to large bowl, shred, and cut into bite-size pieces\\ + Add cooked salmon \& shred \end{step} \begin{step} - \cutext{3}{oz} (\cutext[oz=g]{3}{oz}) cream cheese + \cutext{3}{oz} (\cunum[oz=g]{3}{oz}) cream cheese \cutext{1/4}{cup} japanese mayo {\tiny(you can also use the white people kind)} \cutext{1}{EL} siracha \method Add to bowl \& mix\\ + Preheat oven to \cunum{380}{F} \end{step} @@ -42,7 +45,8 @@ seafood mixture (optional) seaweed/furikake \method - Spread rice in layer on bottom, optionally add layer of shredded seaweed/furikake and add seafood mixture on top\\ + Spread rice in layer on bottom, optionally add layer of shredded seaweed/furikake and add seafood mixture on top + Bake in oven at \cunum{380}{F} for \cunum{10}{min} \end{step} @@ -52,6 +56,7 @@ (optional) scallions (optional) sesame seeds \method - Drizzle with siracha and mayo, garnishing with scallions, sesame seeds, or both\\ + Drizzle with siracha and mayo, garnishing with scallions, sesame seeds, or both + Scoop with seaweed or crackers, better warm but still good cold. -\end{step} \ No newline at end of file +\end{step}