Changes in ee61910: Updated cook/curry.md

				cook/curry.md
			
          @@ -26,21 +26,21 @@ Adjust the number and type of chilis depending on how hot you like it. 4/0 is wh

           ### Method

          -* Peel the ginger and roughly chop. Use a spool to peel it. Cool, huh?

          -* Peel the garlic.

          -* Remove the stem bits from the chilis.

          -* Shove the ginger, all the chilis (seeds included - no messing about) and garlic in a blender with a bit of water and blend to a paste. Transfer that dangerous shit into a bowl before it dissolves the blender blades.

          -* Put the tinned tomatoes in the blender. Give the button a few hits - you want a bit of texture left. Put the resulting slop in another bowl.

          -* Chop that onion you crazy bastard.

          -* Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.

          -* Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?

          -* Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.

          -* Keep stirring and add the tomato puree.

          -* Add the tinned tomato slop.

          -* Stir some more.

          -* Turn the heat down and keep the concoction simmering until you get bored or the anti-terror squad come round looking for a chemical weapons factory - the longer it simmers the better it gets. Add water if/when it dries out.

          -* Turn the heat off and let that nonsense chili out for a while.

          -* Once it's safe(r) to handle, spoon it into freezer bags and freeze it. You can use it straight away if you want, but it's maybe 20% more panic-inducing after it's been frozen. So do that.

          +1. Peel the ginger and roughly chop. Use a spool to peel it. Cool, huh?

          +2. Peel the garlic.

          +3. Remove the stem bits from the chilis.

          +4. Shove the ginger, all the chilis (seeds included - no messing about) and garlic in a blender with a bit of water and blend to a paste. Transfer that dangerous shit into a bowl before it dissolves the blender blades.

          +5. Put the tinned tomatoes in the blender. Give the button a few hits - you want a bit of texture left. Put the resulting slop in another bowl.

          +6. Chop that onion you crazy bastard.

          +7. Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.

          +8. Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?

          +9. Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.

          +10. Keep stirring and add the tomato puree.

          +11. Add the tinned tomato slop.

          +12. Stir some more.

          +13. Turn the heat down and keep the concoction simmering until you get bored or the anti-terror squad come round looking for a chemical weapons factory - the longer it simmers the better it gets. Add water if/when it dries out.

          +14. Turn the heat off and let that nonsense chili out for a while.

          +15. Once it's safe(r) to handle, spoon it into freezer bags and freeze it. You can use it straight away if you want, but it's maybe 20% more panic-inducing after it's been frozen. So do that.

           ### Deploy

...	...	@@ -26,21 +26,21 @@ Adjust the number and type of chilis depending on how hot you like it. 4/0 is wh
26	26
27	27	### Method
28	28
29		-* Peel the ginger and roughly chop. Use a spool to peel it. Cool, huh?
30		-* Peel the garlic.
31		-* Remove the stem bits from the chilis.
32		-* Shove the ginger, all the chilis (seeds included - no messing about) and garlic in a blender with a bit of water and blend to a paste. Transfer that dangerous shit into a bowl before it dissolves the blender blades.
33		-* Put the tinned tomatoes in the blender. Give the button a few hits - you want a bit of texture left. Put the resulting slop in another bowl.
34		-* Chop that onion you crazy bastard.
35		-* Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.
36		-* Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?
37		-* Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.
38		-* Keep stirring and add the tomato puree.
39		-* Add the tinned tomato slop.
40		-* Stir some more.
41		-* Turn the heat down and keep the concoction simmering until you get bored or the anti-terror squad come round looking for a chemical weapons factory - the longer it simmers the better it gets. Add water if/when it dries out.
42		-* Turn the heat off and let that nonsense chili out for a while.
43		-* Once it's safe(r) to handle, spoon it into freezer bags and freeze it. You can use it straight away if you want, but it's maybe 20% more panic-inducing after it's been frozen. So do that.
	29	+1. Peel the ginger and roughly chop. Use a spool to peel it. Cool, huh?
	30	+2. Peel the garlic.
	31	+3. Remove the stem bits from the chilis.
	32	+4. Shove the ginger, all the chilis (seeds included - no messing about) and garlic in a blender with a bit of water and blend to a paste. Transfer that dangerous shit into a bowl before it dissolves the blender blades.
	33	+5. Put the tinned tomatoes in the blender. Give the button a few hits - you want a bit of texture left. Put the resulting slop in another bowl.
	34	+6. Chop that onion you crazy bastard.
	35	+7. Grab a pot and throw in the chopped onion and oil. Fry those tasty bits of onion fairly slowly 'til they're translucent.
	36	+8. Chuck all of the spices and salt in with the onions, and give it a bit more frying time. Smells good doesn't it?
	37	+9. Add the chili/ginger/garlic paste to the onion and stir until it's venting noxious fumes.
	38	+10. Keep stirring and add the tomato puree.
	39	+11. Add the tinned tomato slop.
	40	+12. Stir some more.
	41	+13. Turn the heat down and keep the concoction simmering until you get bored or the anti-terror squad come round looking for a chemical weapons factory - the longer it simmers the better it gets. Add water if/when it dries out.
	42	+14. Turn the heat off and let that nonsense chili out for a while.
	43	+15. Once it's safe(r) to handle, spoon it into freezer bags and freeze it. You can use it straight away if you want, but it's maybe 20% more panic-inducing after it's been frozen. So do that.
44	44
45	45	### Deploy
46	46