Package: krecipes Version: 1.0~beta2-1 Severity: minor Tags: patch User: ubuntu-de...@lists.ubuntu.com Usertags: origin-ubuntu karmic ubuntu-patch
*** /tmp/tmpQhMnB1 In Ubuntu, we've applied the attached patch to achieve the following: - krecipes/data/samples-en_US.kreml: Fixed typo of chooped to chopped We thought you might be interested in doing the same. -- System Information: Debian Release: squeeze/sid APT prefers karmic-updates APT policy: (500, 'karmic-updates'), (500, 'karmic-security'), (500, 'karmic-proposed'), (500, 'karmic-backports'), (500, 'karmic') Architecture: amd64 (x86_64) Kernel: Linux 2.6.31-4-generic (SMP w/2 CPU cores) Locale: LANG=en_US.UTF-8, LC_CTYPE=en_US.UTF-8 (charmap=UTF-8) Shell: /bin/sh linked to /bin/dash
--- krecipes-1.0~beta2.orig/krecipes/data/samples-en_US.kreml +++ krecipes-1.0~beta2/krecipes/data/samples-en_US.kreml @@ -172,7 +172,7 @@ </ingredient> </krecipes-ingredients> <krecipes-instructions> -Chop the spring onions (from the green leaves all the way close to the root) into 1cm long pieces. Dice the tomato if you use it. In a sautee-pan, add a little oil, the mustard seeds, and eat it. When the mustard seeds start popping, add the chooped spring onions, thawed green peas, and sautee for about 2 minutes. Then, add the spinach, tomato and cilantro powder, and sautee until almost dry. Add thawed minced lamb, a cup of water and stir to make the mixture almost homogeneous. Add cumin powder, cinnamon and salt, and stir thoroughly. Let it simmer for a while until most of the water is gone. Then sprinkle crushed black pepper to required degree of spiciness. Add lemon juice (and vinegar for extra tang) and stir. The pepper should absorb all the remaining water. Stir vigorously for about 30 seconds and remove from heat. +Chop the spring onions (from the green leaves all the way close to the root) into 1cm long pieces. Dice the tomato if you use it. In a sautee-pan, add a little oil, the mustard seeds, and eat it. When the mustard seeds start popping, add the chopped spring onions, thawed green peas, and sautee for about 2 minutes. Then, add the spinach, tomato and cilantro powder, and sautee until almost dry. Add thawed minced lamb, a cup of water and stir to make the mixture almost homogeneous. Add cumin powder, cinnamon and salt, and stir thoroughly. Let it simmer for a while until most of the water is gone. Then sprinkle crushed black pepper to required degree of spiciness. Add lemon juice (and vinegar for extra tang) and stir. The pepper should absorb all the remaining water. Stir vigorously for about 30 seconds and remove from heat. This makes great stuffing for pitas. Personally, if I have the time, I add the cooked stuffing above to wet rice flour, and steam to obtain flavoured rice cakes, which is consumed by itself or (usually) with coconut chutney.
