Merge branch 'master' into master

Makefile

@@ -137,7 +137,7 @@ blog/%.html: $(BLOG_SRC)/%.md $(addprefix templates/,$(addsuffix .html,header ar
 	mkdir -p blog
 	TITLE="$(shell head -n1 $< | sed 's/^# \+//')"; \
 	export TITLE; \
-	PAGE_TITLE="$${TITLE} — $(BLOG_TITLE)"; \
+	PAGE_TITLE="$${TITLE} Recipe — $(BLOG_TITLE)"; \
 	export PAGE_TITLE; \
 	AUTHOR="$(shell git log --format="%an" -- "$<" | tail -n 1)"; \
 	export AUTHOR; \

README.md

@@ -3,7 +3,7 @@
 [https://based.cooking](https://based.cooking)
 
 This is a simple cooking website where users can submit recipes here for credit.
-There are no ads, trackers, cookies (unless reciples thereof) or javascript.
+There are no ads, trackers, cookies (unless recipes thereof) or javascript.
 
 ## Ways to contribute
 

example.md

@@ -11,6 +11,7 @@ You may also include prep/cook time and the number of servings as below:
 
 ## Ingredients
 
+- There must be a blank line above all lists.
 - List the ingredients
 - in an unordered list
 - similar to this.
@@ -30,7 +31,7 @@ You may also include prep/cook time and the number of servings as below:
 
 Here, just put your name and links to yourself (maybe a website or donation link) if you want.
 You may say "Anonymous" or a screenname if desired.
-If you add something substantial to an already existing recipe (including and image) you may add your name below with the contribution in parens.
+If you add something substantial to an already existing recipe (including an image) you may add your name below with the contribution in parens.
 
 Note that your commit name will be used to sign the recipe, so for full
 anonymity either commit with a name that can't be traced back to you, or ask
@@ -41,6 +42,5 @@ If you add a Bitcoin/Monero address, put it in "code" between \`'s, like below.
 - Luke Smith - [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
 - Billy Smith - btc: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w`
 - Sally Smith (photo credit) - [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
--
 
 ;tags: tag1 tag2 tag3 (see README for tag guidelines)

src/Classic-bechamel-sauce

@@ -0,0 +1,37 @@
+# Classic béchamel sauce
+
+Classic French sauce, base for a lot of dishes
+
+- ⏲️ Prep time: 0m
+- 🍳Cook time: 15-20 min
+
+## Ingredients
+
+- 5 Teaspoons unsalted butter
+- 5 Teaspoons flour
+- 1 litre whole milk
+- Salt to taste
+- Pepper to taste
+- Pinch of nutmeg
+
+## Directions
+
+1. Put your butter in your pot and let is slowly melt on medium to low heat.
+2. Once the butter is fully melted add the flour and stir it in to make a roux.
+3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty.
+4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring.
+5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out.
+6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily.
+7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way.
+
+## Contribution
+
+yiusa
+
+
+
+ - eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80`
+
+
+
+;tags: basic sauce French Italian

src/aljotta.md

@@ -1,7 +1,5 @@
 # Aljotta
 
-![aljotta](pix/aljotta.webp)
-
 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**.
 
 ## Ingredients

src/banana-pancakes.md

@@ -27,4 +27,4 @@ Either eat the pancakes as they get ready or put a plate in a preheated oven (lo
 
 - Ricky Lindén - [website](https://rickylinden.com), [donate](https://rickylinden.com/donate.html)
 
-;tags: breakfast quick sweet cake
+;tags: breakfast quick sweet cake pancake

src/brigadeiro.md

@@ -8,18 +8,21 @@ A very traditional Brazilian dessert that is present in every Brazilian birthday
 
 - One can of condensed milk.
 - Three or four spoons of chocolate powder or cocoa powder.
-- One spoon of butter (actual butter pls, no margarine!)
+- One spoon of butter (Actual butter, no margarine!)
+- Sprinkles (Optional)
 
 ## Instructions: 
 1. Add all the ingredients into a pan
 2. Put it under low heat and stir it (preferably with a wooden spoon) it until it starts sticking to the bottom of the pan
 3. Remove it from the pan and eat it with a spoon or wait for it to cool down and roll it into small balls!
+4. While it is hot you can roll it around in sprinkles.
 
 ## Closing remarks:
 Depending on how much brigadeiro you want to do, you'll have to add more or less of each ingredient, so be creative! Be careful with the chocolate powder, you definitely do not want to add too much of it!
 
 ## Contribution
 - Daniel Kemmerich — [GitHub](https://github.com/cabinetto)
+- Exeon - [GitHub](https://github.com/actuallyexeon)
 - Stefan Teunissen (photo credit) — [GitHub](https://github.com/teunissenstefan), [website](https://stefanteunissen.dev)
 
 ;tags: dessert quick brazilian

src/chicharrones.md

@@ -0,0 +1,34 @@
+# Chicharrones
+
+## Ingredients
+- Pork Butt with fat
+- Adobo Goya all purpose
+- Cumin
+- Goya Naranja juice
+- Corn oil (preferred)
+
+## Directions
+
+1. Cut pork butt to around bite sized pieces with fat attached for frying and flavor.
+2. Add Adobo Goya and spread evenly throughout the pork
+3. Add Black pepper 1 ml
+4. Add Cumin 1 ml
+5. Add Salt 5 ml
+6. Add Goya Naranja 15 ml
+7. Rub all of it to spread the spices along the meat
+8. Have a colander to put the Chicharonnes in after having fried it and have another pot on the bottom that has some paper inside for oil
+9. Put it in deep dish skillet around Medium (3-4) heat cover with lid for around 30-35 mins till you see it's cooked, turning to make sure everything is cooking evenly
+10. After it dries up at around 30-35 mins put the temperature to High (6-7) without the lid
+11. Put some oil to make sure it doesn't stick too much
+12. Use spoon to spin/stir and fry until a golden brown
+13. Take out the Chicharonnes and put into the colander. You may keep some of the fried bits that come off to eat as well.
+
+
+## Contribution
+
+- Abuela's Cooking 
+
+;tags: mexican pork 
+
+
+

src/danish-pancake.md

@@ -1,4 +1,7 @@
 # Danish Pancake
+
+![pancake](pix/danish-pancake.webp)
+
 Danish Pancake recipe
 
 ## Ingredients

src/oaty-pancakes.md

@@ -40,4 +40,4 @@ and serve bacon or sausages alongside if you like.
 
 Puremana
 
-;tags: breakfast quick sweet cake
+;tags: breakfast quick sweet cake pancake

src/pancake.md

@@ -19,4 +19,4 @@ Here is a simple Pancake recipe
 
 BeFe
 
-;tags: quick basic breakfast sweet cake
+;tags: quick basic breakfast sweet cake pancake

src/schinkenfleckerl-gratinated

@@ -0,0 +1,39 @@
+# Schinkenfleckerl überbacken, Viennese Mac'n'Cheese
+
+This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days.
+
+Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette) 
+
+## Ingredients
+
+- 1kg ham or smoked rolled roast
+- 1kg cooked fusilli noodles or small square flat noodles (=Fleckerl)
+- 500 ml cream
+- 500 ml sour cream
+- 1-2 eggs
+- Majoran, Muskat, Pepper
+- Optional:
+  - parmesan
+  - chili flakes
+
+## Directions
+
+1. Start cooking noodles.
+2. Cube ham into smaller than 1cm³ pieces.
+  - slice
+  - make 3 slices at once into cubes
+3. Whip cream in a big bowl.
+4. Add spices, eggs and sourcream to bowl and stir.
+5. Put ham cubes in and stir.
+6. Put noodles without water into bowl and mix.
+7. Put the mixture into one or two baking pans (with baking paper)
+8. Bake at ~160°C for ~2 hours
+9. Optionally gratin Mozarella or any other cheese on top for 5-10 minutes.
+
+There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the noodles this is really just throwing stuff into a baking pan. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 3 or 4 days. Just reheat in oven or pan (add little water).
+
+## Contribution
+
+- Martin Stohanzl - [website](loesmartin.at), [youtube](https://www.youtube.com/channel/UCJkTyM5-fcVBkhi7DypoNsg)
+
+;tags: austrian beef pork ham noodles smoked-rolled-roast baking-pan

src/schnitzel.md

@@ -2,7 +2,7 @@
 
 ![schnitzel](pix/schnitzel.webp)
 
-Original austrian breaded meat, pan-fried in butter.
+Original Austrian breaded meat, pan-fried in butter.
 
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 6 min
@@ -10,7 +10,7 @@ Original austrian breaded meat, pan-fried in butter.
 
 ## Ingredients
 
-- 4 veal cutlet (1 ~ 150g)
+- 4 veal cutlets (1 ~ 150g)
 - 2 eggs
 - 1 lemon
 - 100g flour
@@ -21,9 +21,9 @@ Original austrian breaded meat, pan-fried in butter.
 
 1. Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)
 2. Wash the veal and gently dry it with kitchen roll.
-3. Put the veal on a board and beat it with a rolling pin to a thickness of 0.5 cm. (Beating the veal makes it tender)
+3. Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender)
 4. Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)
-5. Melt the butter in a deep pan. (Attention: not to hot. Butter should not turn brown)
+5. Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)
 6. Fry the veal on each side until it is gold brown. (e.g. 3 min on each side)
 7. Serve with a piece of lemon.
 
@@ -31,4 +31,4 @@ Original austrian breaded meat, pan-fried in butter.
 
 - Tobias & Alexandra Grimm
 
-;tags: austrian beef
+;tags: austrian beef

src/spaghetti-and-meatballs.md

@@ -74,6 +74,7 @@
 18. When the water is boiling, add the dry spaghetti to the pot.
 19. Boil the spaghetti for 8-10 minutes, or to al dente.
 20. Drain the spaghetti in a collander.
+21. (Optional) Add ~1/3 cup of pasta water to sauce to help sauce stick to noodles
 
 ### Serve