I can delete it and put the url in the box but when I click ok, the word/s are back.
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GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS
I love aubergine/eggplant so wanted to try making this. I did try and adapt the recipe, increasing the amounts of ingredients for the glaze as I had a big block of tofu to use up. I also added in 4 chopped birds eye chillies. The eggplant pieces were too big for my personal taste. I didn’t have a lot of time so fried all the eggplant together in my massive wok. In retrospect, this meant I used too much oil and the eggplant pieces weren’t optimally browned. Several pieces were a bit undercooked (I like my eggplant soft and silky). I didn’t salt the eggplant either. The tofu on the other hand, soaked up the glaze beautifully and in the future I might just use this glaze as a sauce for braising tofu cubes.
My attempt below (served over brown rice and quinoa with some steamed spinach on top).
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I think the workaround would be to just press OK, then edit the hypertext within the post by replacing the word in the post with the link. Theoretically the wysiwyg should be marking up the word like it would the link with brackets etc.
(I highlighted the word “example” and clicked the link button, then typed “example” and pressed okay so it would mimic what’s happening for you.)
Like this for exampleExample
I then deleted “https://Example” and pasted my link, cnn.com] and saved.
Thank you for trying to help. As often happens with these things the magic elves waved their wand or sprinkled their dust or whatever they do and it is suddenly working again. 
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My dude threw together the mango ‘soft serve’ using up 4 very ripe Ataulfo mangoes and a can of condensed milk. When we tried it the first time on the same night, it wasn’t entirely frozen (the OG recipe calls for frozen mango), and almost overwhelmingly sweet. I wonder what the result would be like if one used coconut milk instead of condensed milk, or unsweetened condensed milk, since the mangoes are plenty sweet.
Also, I love that you can adapt it to other fruits & make it vegan. Would love to try with banana and coconut milk, or overripe peaches.
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I love baby bok choy. Your dish looks wonderful.
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Thank you! It’s one of my favorite vegetables, and my PIC has truly mastered making it.
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I finally got around to making the (in)famous tomato dumpling salad myself - for one serving, I used an 8-9 oz. Black Krim and basil from the garden, six Bibigo Beef Bulgogi dumplings, and about half the dressing ingredients called for, as the original recipe seemed a bit skimpy on dressing.
I enjoyed it, but I’m not sure it’s a repeat for me. At least not with such good tomatoes - there are better uses for them, IMO. The dressing was a bit tart for my taste and just didn’t highlight Black Krim’s deliciousness. Might be a good way to spruce up winter cherry tomatoes from the grocery store, though!
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I can see where the chile crisp vinaigrette would overpower a good tomato. I’ve only made it with grocery store tomatoes. I also make half of the dressing, and I use seasoned rice vinegar so that might make it a little less tart for you. I’m obsessed and could eat it once a week.
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This could have been part of the problem - I used regular rice vinegar, and essentially twice as much dressing as the recipe called for. I didn’t think there was too much dressing in terms of quantity, though - I only had maybe a tablespoon of juice left in the bottom of my bowl when I was done, and that was with a very juicy tomato. Maybe a little less vinegar and a little extra oil is the answer - my chile crisp came from the bottom of the jar so it was mostly crisp and not much oil.
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STUFFED PEPPERS WITH CHICKPEAS AND CHEESE
The adults in the house gave this vegetarian entree two thumbs up, but my daughter ate the chickpeas out of the pepper and then went inside and made herself an almond butter sandwich. It was partially my fault, since I subbed out half the chickpeas (which she loves) for zucchini (which she is lukewarm on). I diced the zucchini but she still identified it as a less-than-ideal component and refused to eat it. Oh well, can’t win them all. I would make this again but do all chickpeas!
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Checking in because I made this again last Friday. I used about 9 ounces of “Wild Wonder” grape tomatoes for two people. I cut them in half, grated in a clove of garlic, and then salted the lot. It sat for about 3 hours at room temperature. I fried my own shallots. I used 2 tablespoons of my own chile oil (chile de arbol, cascabel, tien tsin, ground peanuts, peanut oil, garlic, and a little citric acid) and 1 tablespoon of the shallot oil. I used sherry vinegar in place of the rice vinegar and cilantro in place of basil. I added some leftover stir fried mushrooms, too. I think the salad benefits from doubling the dressing, so I made the normal amount even though it was for two. A little extra crushed peanuts and some Sichuan peppercorn over the top with the fried shallots when I served it. I think this is my favorite take on it so far! Dumplings were Bibigo pork and vegetable mini wontons.
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I love the original recipe so I do no tweaking, except I agree that more dressing is better.
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Wholehearted MEH for the popular gazpacho. I don’t get the hubbub.
To be fair, I had to do it in batches & ended up adding the olive oil when everything was pureed and I’d moved it to a large bowl. I also added fresh parsley for some zing, and upped the garlic bc I doubled the recipe. Reading some of the comments I even added a couple of slices of Japanese milk bread that had soaked up the sherry vinegar, but since I ended up straining out all the solids I was left with… a nicely seasoned cold tomato soup — which I suppose it is, but it never became velvety or creamy, and the color could also be more appealing (might have the parsley to blame)… 
What am I missing here? 
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By the by, not a rethorical question — this being a discussion forum n 'at. I was hoping the fangirls and fanboys of this recipe would chime in and point me in the right (better?) direction.
This is what The Best Gazpacho looks like ATM, straight from the fridge. I will have to find a vessel in which it can be re-emulsified or some such, and hope for it to not separate while it sits out at the potluck…
Bueller?
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I haven’t made this specific recipe but I had never gazpacho separate - it looks like too much liquid. When we made gazpacho it tends to be very creamy/thick consistency even if it is standing around. I can’t see the recipe (paywall) but I am wondering if they used any tomato juice
No paywall here.
No tomato juice, either.
It’s just a gazpacho, and mos def not “the best.”
Thanks - that recipe doesn’t have any thickening agent which we find to be important. Otherwise you have just some juices. We often use a significant amount of bread or croutons (they use olive oil for emulsion but tends to be not stable for a longer time). You could also use emulsifiers like xantham gum
