Added Grazie styles and makeover

This enables Grazie as style checker and fixes some of the most errors that were now reported.
afoeder · May 8, 2024 · e8048a5 · e8048a5
1 parent 16cc30c
commit e8048a5
Show file tree

Hide file tree

Showing 19 changed files with 94 additions and 71 deletions.
diff --git a/.grazie.en.yaml 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)': '&#x202F;'
+---
+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
@@ -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 `&#x202F;`. This only applies to SI units like 120&#x202F;g and 10&#x202F;%. 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 `&#x202F;`.
+This only applies to SI units like 120&#x202F;g and 10&#x202F;%.
+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&#x202F;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
@@ -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
@@ -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
@@ -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
@@ -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
@@ -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
@@ -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
@@ -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
@@ -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
@@ -1,16 +1,16 @@
 #  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
 
 ### Table 2.1
 
 Temperatures corresponding to rare, medium-rare and medium in meat and fish.
 
-|      | Rare          | Medium-Rare  | Medium       |
+|      |     Rare      | Medium-Rare  |    Medium    |
 |------|:-------------:|:------------:|:------------:|
 | Meat | 50&#x202F;°C  | 55&#x202F;°C | 60&#x202F;°C |
 | Fish | 42&#x202F;°C  | 50&#x202F;°C | 60&#x202F;°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&#x202F;°F (0.5&#x202F;°C) less than the water bath's temperature. You can decrease the time by about 13&#x202F;% if you only want to heat the meat to within 2&#x202F;°F (1&#x202F;°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&#x202F;°F (0.5&#x202F;°C) less than the water bath’s temperature. You can decrease the time by about 13&#x202F;% if you only want to heat the meat to within 2&#x202F;°F (1&#x202F;°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&#x202F;°F (0.5&#x202F;°C) less
 
 ### Table 2.3: Heating times for frozen meat
 
-Approximate heating times for frozen meat to 1&#x202F;°F (0.5&#x202F;°C) less than the water bath's temperature. You can decrease the time by about 13&#x202F;% if you only want to heat the meat to within 2&#x202F;°F (1&#x202F;°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&#x202F;°F (0.5&#x202F;°C) less than the water bath’s temperature. You can decrease the time by about 13&#x202F;% if you only want to heat the meat to within 2&#x202F;°F (1&#x202F;°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
@@ -1,21 +1,21 @@
 #  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/).
 
 
 ## Steps
 
 1. Peel potatoes, cut into equal pieces, perhaps 1″ each
 2. Sous-vide for 30′ in (unsalted) water of 72.5&#x202F;°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
@@ -17,8 +17,8 @@ tags: mexican
 
 ## Directions
 
-1. (Preheat oven 180°C) — or don't and use the stove
+1. (Preheat oven 180&#x202F;°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
@@ -8,18 +8,18 @@ tags: mexican
 
 * White onion
 * Garlic, smashed & chopped
-* Lime (cested!)
+* Lime (zested)
 * Rice (Basmati or brown)
 * ground coriander
 * cilantro, chopped
 * scallions, sliced (garnish)
 
 ## 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
@@ -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
@@ -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&#x202F;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&#x202F;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&#x202F;°C (140&#x202F;°F) for 35-40′.
+Put it into an oven at 60&#x202F;°C (140&#x202F;°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&#x202F;°C (140&#x202F;°F).
+Check the core temp of loaf to be 60&#x202F;°C (140&#x202F;°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
@@ -5,22 +5,22 @@ 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.
 
 ## Ingredients
 
 * 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&thinsp;g silken [tofu](tofu.md)
-* 150&thinsp;g ground beed (pork, beef or mixed)
+* 150&thinsp;g ground beef (pork, beef or mixed)
 * 3 garlic cloves
 * 1 thumb fresh ginger
 * 2 tablespoons [Broad bean paste](broad-bean-paste.md)
-Original file line number
+Diff line change
@@ Expand Up / @@ -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)
@@ Expand Down @@