minor fixes

recipes/ButtermilkBiscuits.tex

@@ -16,7 +16,7 @@
 \end{step}
 
 \begin{step}
-	\cutext{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum<dbl>{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<dbl>{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<dbl>{340}{g})} buttermilk
+	\cunum{340}{g}/\cutext{1 1/2}{cup} \textcolor{gray}{\small(\cunum<dbl>{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.
+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.

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}

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}
+\end{step}