close #749, close #740, close #718, close #716, close #712, close #681, close #677, close #643, close #601

content/aljotta.md

@@ -5,7 +5,7 @@ tags: ['fish', 'soup', 'mediterranean']
 author: shou-ganai
 ---
 
-Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
+Aljotta ("jo" as in "Yo!") is a traditional Maltese light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
 
 ## Ingredients
 

content/carbonara.md

@@ -7,7 +7,7 @@ author: "Peter Piontek, Ladislao Blanchi"
 
 ![carbonara](/pix/carbonara.webp)
 
-Carbonara is a simple dish. The quality of your ingredients make or break it.
+Carbonara is a simple dish. The quality of your ingredients makes or breaks it.
 I recommend using the best ingredients you can source.
 Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs.
 
@@ -27,8 +27,8 @@ This recipe assumes medium eggs.
 ## Directions
 
 1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper).
-2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too. (see [Pasta](/pasta))
-3. Fry the preferred pork (Guanciale or Smoked Pancetta) in a iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
+2. Fill a pot with water and salt it less than typical [pasta](/pasta) water. When it boils, cook the pasta one minute less than advised.
+3. Fry the preferred pork (Guanciale or Smoked Pancetta) in an iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
 4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
 5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
 6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.

content/curry-sauce.md

@@ -30,7 +30,7 @@ I like to make double this amount and freeze the rest.
 
 1. Melt the butter in a large saucepan over medium heat.
 2. Add in the sliced onion, sliced garlic, and ginger.
-3. Fry for 15 min, until the onion soft.
+3. Fry for 15 min, until the onion is soft.
 4. Add the curry powder, turmeric, vinegar, and star anise.
 5. Fry for 1 minute.
 6. Pour in the stock.

content/danish-pancake.md

@@ -15,11 +15,11 @@ Danish Pancake recipe
 - a little bit of salt (1/3 of a teaspoon)
 - 1 ½ tablespoon sugar
 - 9 dl milk
-- 4 Eggs
+- 4 eggs
 
 ## Directions
 1. Put all the ingredients in a bowl and stir until it's all mixed up.
-2. Preheat a pan with butter or Margarine.
+2. Preheat a pan with butter or margarine.
 3. Turn when one side starts turning brown.
 4. They are done when both sides start turning brown.
 5. Add Butter or Margarine when needed.

content/no-knead-bread.md

@@ -22,7 +22,7 @@ author: enthdegree
 ## Directions
 
  1. Mix the dry ingredients then add the hot water. It should come out as a firm dough.
- 2. Leave the dough at room temperature for 12 hours.
+ 2. Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking.
     ![Before baking](/pix/no-knead-bread-2.webp)
- 3. Preheat oven and pan to 450 F.
+ 3. Preheat oven and pan to 450 F (230 C).
  4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.

content/pasta-sauce.md

@@ -18,7 +18,7 @@ Unlike modern store-bought sauces, there is no added sugar, only the subtle tast
 ## Directions
 
 1. Heat up olive oil on saucepan.
-2. Add and roast either diced or grated onion or crush and sliced garlic until translucent.
+2. Add and roast either diced or grated onion or crushed and sliced garlic until translucent.
 3. Add San Marzano tomatoes, include the liquids from the can if possible.
 4. Simmer contents of the pan and crush the tomatoes on the pan with your instrument of choice.
 5. Additionally add desired herbs.

content/scandinavian-coffee-cake.md

@@ -32,7 +32,7 @@ tags: ['sweet', 'dessert', 'cake', 'cheesefare']
 5. Stir in half the flour; add eggs; beat well.
 6. Add enough of remaining flour to make a soft dough.
 7. Turn out on lightly floured board; knead till smooth and elastic.
-8. (See a recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80° to 85° till double in bulk (about 2 hours).
+8. (See a recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80°-85°F (25°-30°C) till double in bulk (about 2 hours).
 9. Turn out on floured board; roll into a rectangle 8 by 12 inches.
 10. Brush with butter.
 11. Sprinkle with brown sugar and cinnamon.

data/authors/danoloan.json

@@ -1,4 +1,5 @@
 {
 	"name": "danoloan",
-	"website": "https://danoloan.es"
+	"website": "https://danoloan.es",
+	"xmr": "45Zhy22Aoiq2sZVBuddmmMQKPGQJRukimHG5ZHugwedwXZjWhfC4Mqw5fSRkspdu1hPEiVNhwAnTND5FvtrLFeb9JkVSktG"
 }

data/authors/martin-chrzanowski.json

@@ -1,6 +1,8 @@
 {
 	"name": "Martin Chrzanowski",
 	"website": "https://m-chrzan.xyz",
+	"donate": "https://m-chrzan.xyz/donate.html",
 	"btc": "15CRCVx5okbTDwU6M4kmA1JGTimtFkZFak",
-	"xmr": "43a9nnjbS38daKSM7reXJE3CydjZMxdj6Yu4YLvP1zN7TfrHGBjiEKy6PPAuznSYpG6Af1ip6qBkn85Lahtqj7fZVQKMdJu"
+	"xmr": "43a9nnjbS38daKSM7reXJE3CydjZMxdj6Yu4YLvP1zN7TfrHGBjiEKy6PPAuznSYpG6Af1ip6qBkn85Lahtqj7fZVQKMdJu",
+	"eth": "0x8370f8De24c4Dc0459CF22DAaAe259f89A03e626"
 }

data/authors/thijs-wester.json

@@ -1,4 +1,4 @@
 {
 	"name": "Thijs Wester",
-	"website": "https://twester.tk"
+	"website": "https://wester.digital"
 }

static/style.css

@@ -5,9 +5,18 @@ body {
 	margin: auto ;
 	padding: 0 16px ;
 	margin-bottom: 500px ;
-	font-family: sans-serif ;
+	scrollbar-color: gray #151515;
 }
 
+::-webkit-scrollbar {
+	width: .66vw;
+	background-color: #151515;
+}
+::-webkit-scrollbar-thumb {
+	background-color: gray;
+	border-radius: 5px;
+}font-family: sans-serif ;
+
 a {
 	color: lightblue ;
 }