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Per Roadmap to HTTPS: serving and uploading HTTPS-images only, we need to help out to convert non-imgur http images to https. Assuming the images still exist, this is just trivially uploading them to imgur.

Specifically, when you edit the post, the "bad" http image links will show something like this in the preview where you can just click the upload link and follow through:

enter image description here

If that doesn't happen, most likely because the image no longer exists, we have to try to find a copy somewhere else, maybe via archive.org.

If you'd like to help, just start going through the list in the answer, and edit the answer to mark things completed when you finish them.

Yes, this is going to cause a lot of churn on the front page, but things are broken, so we have to get through it somehow :( Other sites are doing the same.

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I got this list by exporting the tasks from this crowdcrafting project and finding the cooking ones. And... I took care of all of them!

Note: the links that say /questions/##### are actually answers, and the automatically prettified ones are questions.

Completed:

How to make pretty crêpes?
Adding 'swirls' to savoury bread dough
https://cooking.stackexchange.com/questions/29658 https://cooking.stackexchange.com/questions/1561
The secret to hash browns / home fries / breakfast potatoes
What are the advantages of a lid on a barbeque?
What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?
Desperately Seeking Chicken Haddies
How do you make General Tso's chicken as generally found in the Eastern USA?
Why do we use so much water to cook spaghetti?
https://cooking.stackexchange.com/questions/1239
https://cooking.stackexchange.com/questions/3774
https://cooking.stackexchange.com/questions/18617
Is there a way to adjust hot spots in a horizontal smoker setup?
Troubleshooting a soufflé that collapses during baking
What is the name of this style of knife?
https://cooking.stackexchange.com/questions/15170
https://cooking.stackexchange.com/questions/53619
https://cooking.stackexchange.com/questions/49358
https://cooking.stackexchange.com/questions/24784
https://cooking.stackexchange.com/questions/54127
How to bake lokum rolls well?
https://cooking.stackexchange.com/questions/47241
Can anyone identify this type of green tea?
https://cooking.stackexchange.com/questions/54744
What causes dutch oven flavor?
https://cooking.stackexchange.com/questions/57293
https://cooking.stackexchange.com/questions/43601
https://cooking.stackexchange.com/questions/33698
Distribution of heat using a silicone oven tray
https://cooking.stackexchange.com/questions/46860
https://cooking.stackexchange.com/questions/56531
https://cooking.stackexchange.com/questions/55478
https://cooking.stackexchange.com/questions/33615
https://cooking.stackexchange.com/questions/33698
Nestle Cream "Ashta"
https://cooking.stackexchange.com/questions/33481
https://cooking.stackexchange.com/questions/35601
https://cooking.stackexchange.com/questions/12335
https://cooking.stackexchange.com/questions/33615
What is this fruit?
Name the vegetable from Nilgiri hills
https://cooking.stackexchange.com/questions/21588
https://cooking.stackexchange.com/questions/34339
What is macaroni cooked in milk called?
How do I remove bitterness from bitter melon
https://cooking.stackexchange.com/questions/1199
https://cooking.stackexchange.com/questions/3770
https://cooking.stackexchange.com/questions/4525
How do I cook toast on an Aga?
https://cooking.stackexchange.com/questions/1076

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