diff --git a/app.js b/app.js index 56a7bd3c..1eec801c 100644 --- a/app.js +++ b/app.js @@ -1,5 +1,5 @@ /* ----------------------------------------------- -/* Author : QuiteAFancyEmerald and YÖCTDÖNALD'S with help from MikeLime and SexyDuceDuce +/* Author : QuiteAFancyEmerald and YÖCTDÖNALD'S with help from MikeLime, SexyDuceDuce and Divide /* MIT license: http://opensource.org/licenses/MIT /* ----------------------------------------------- */ diff --git a/public/assets/js/games.js b/public/assets/js/games.js index 2e78a56f..1edbac25 100644 --- a/public/assets/js/games.js +++ b/public/assets/js/games.js @@ -1,7 +1,7 @@ /* ----------------------------------------------- /* Authors: OlyB /* MIT license: http://opensource.org/licenses/MIT -/* GFiles - Edited +/* gfiles - Edited /* ----------------------------------------------- */ function gsearch() { var e, t, n, a; diff --git a/public/assets/js/links.js b/public/assets/js/links.js index 4d28d8b2..a2ed1ee7 100644 --- a/public/assets/js/links.js +++ b/public/assets/js/links.js @@ -1,3 +1,8 @@ +/* ----------------------------------------------- +/* Authors: YÖCTDÖNALD'S and QuiteAFancyEmerald with help from MikeLime +/* MIT license: http://opensource.org/licenses/MIT +/* Hidden Links +/* ----------------------------------------------- */ $ = e => document.getElementById(e) || []; $("hblink").href = "https://github.com/QuiteAFancyEmerald/HolyUnblockerPublic"; diff --git a/public/assets/js/part-bg.js b/public/assets/js/part-bg.js index 38f65271..95d06509 100644 --- a/public/assets/js/part-bg.js +++ b/public/assets/js/part-bg.js @@ -1,3 +1,12 @@ +/* ----------------------------------------------- +/* Author : Vincent Garreau - vincentgarreau.com +/* MIT license: http://opensource.org/licenses/MIT +/* Demo / Generator : vincentgarreau.com/particles.js +/* GitHub : github.com/VincentGarreau/particles.js +/* How to use? : Check the GitHub README +/* v2.0.0 +/* ----------------------------------------------- */ + /* particlesJS.load(@dom-id, @path-json, @callback (optional)); */ particlesJS.load('particles-js', 'particles.json', function() { console.log('particlesjs loaded.......'); diff --git a/public/expr/surf.js b/public/expr/surf.js index 4a2d3d98..7aecbb0e 100644 --- a/public/expr/surf.js +++ b/public/expr/surf.js @@ -27,16 +27,6 @@ $('albp').onclick = function() { document.cookie = 'oldsmobile=badcar; expires=' + (Date.now() + 259200) + '; SameSite=Lax; domain=.' + auth + '; path=/; Secure;'; return false; }; -//CH -$('ch').onclick = function() { - var frame = document.getElementById("frame"); - var det = document.domain; - var domain = det.replace('www.', '').split(/[/?#]/)[0]; - frame.src = "https://c." + domain + "/app"; - frame.style['visibility'] = "visible"; - document.cookie = 'oldsmobile=badcar; expires=' + (Date.now() + 259200) + '; SameSite=Lax; domain=.' + auth + '; path=/; Secure;'; - return false; -}; //NU $('nprox').onclick = function() { var frame = document.getElementById("frame"); @@ -48,7 +38,6 @@ $('nprox').onclick = function() { document.cookie = 'nu_auth=yes; expires=' + (Date.now() + 259200) + '; SameSite=None; domain=.' + auth + '; path=/; Secure;'; return false; }; - $('nproxbp').onclick = function() { var frame = document.getElementById("frame"); var url = $('url').value; @@ -155,7 +144,17 @@ $('dbp').onclick = function() { document.cookie = 'oldsmobile=badcar; expires=' + (Date.now() + 259200) + '; SameSite=Lax; domain=.' + auth + '; path=/; Secure;'; return false; }; - +//CH +$('ch').onclick = function() { + var frame = document.getElementById("frame"); + var url = $('url').value; + var det = document.domain; + var domain = det.replace('www.', '').split(/[/?#]/)[0]; + frame.src = "https://c." + domain + "/app"; + frame.style['visibility'] = "visible"; + document.cookie = 'oldsmobile=badcar; expires=' + (Date.now() + 259200) + '; SameSite=Lax; domain=.' + auth + '; path=/; Secure;'; + return false; +}; // Cookie Auth var host = location.hostname.split('.'); diff --git a/public/index.html b/public/index.html index 36c63271..41301936 100644 --- a/public/index.html +++ b/public/index.html @@ -28,16 +28,16 @@ - Boost your confidence in the kitchen with our trusted tips, tricks and expert advice to master the basics and build upon your existing cooking skills and knowledge. + +
@@ -170,7 +170,9 @@
+ + \ No newline at end of file diff --git a/public/pages/nav/bookmarklets.html b/public/pages/nav/bookmarklets.html index 9064bc8a..2d05fa2f 100644 --- a/public/pages/nav/bookmarklets.html +++ b/public/pages/nav/bookmarklets.html @@ -26,8 +26,9 @@ + + Methods Heat can transform the flavor and texture of ingredients. Browning meat and other ingredients, for example, involves complex chemical reactions. Fruits and vegetables contain sugars that caramelize when browned. The reaction in browning proteins, such as those in meat and poultry, is called the Maillard reaction after Louis Camille Maillard, the French chemist who discovered it. The Maillard reaction produces many new chemical compounds. These compounds give the food new flavors and aromas. The browned bits of food that stick to a pan are called fond, a French word meaning bottom. Many sauces make use of the rich, complex flavors of fond. Browning can only occur at temperatures above the boiling point of water, which is 212 °F (100 °C) at sea level. For this reason, moisture around the exterior of food must evaporate before the food can brown. Air and fat, as well as the metal surfaces of pans, can reach extremely high temperatures in browning. But cooking ingredients at high temperature for too long removes moisture, turning food dry and chewy. Skilled cooks will therefore carefully control both heat and moisture when cooking. Cooking with dry heat involves exposing food to hot air. As the air moves around the food’s surface, its heat is transferred to the cooler food. Roasting traditionally involved cooking large pieces of meat—or even a whole animal, such as a pig or a lamb—over an open fire. But today, roasting generally refers to cooking food in a hot oven. Roasting meat or vegetables in a high temperature oven—above 400 °F (205 °C)—causes the food to brown quickly. But high temperatures can also dry out food. Cooks thus sometimes brown meat and then finish it in a lower temperature oven to keep it moist inside. Cooks often roast ingredients on a rack above a roasting pan, enabling hot air to reach all sides of the food. -
+ + diff --git a/public/pages/nav/credits.html b/public/pages/nav/credits.html index fa93015a..b9b43ce4 100644 --- a/public/pages/nav/credits.html +++ b/public/pages/nav/credits.html @@ -28,6 +28,8 @@ Methods Heat can transform the flavor and texture of ingredients. Browning meat and other ingredients, for example, involves complex chemical reactions. Fruits and vegetables contain sugars that caramelize when browned. The reaction in browning proteins, such as those in meat and poultry, is called the Maillard reaction after Louis Camille Maillard, the French chemist who discovered it. The Maillard reaction produces many new chemical compounds. These compounds give the food new flavors and aromas. The browned bits of food that stick to a pan are called fond, a French word meaning bottom. Many sauces make use of the rich, complex flavors of fond. Browning can only occur at temperatures above the boiling point of water, which is 212 °F (100 °C) at sea level. For this reason, moisture around the exterior of food must evaporate before the food can brown. Air and fat, as well as the metal surfaces of pans, can reach extremely high temperatures in browning. But cooking ingredients at high temperature for too long removes moisture, turning food dry and chewy. Skilled cooks will therefore carefully control both heat and moisture when cooking. Cooking with dry heat involves exposing food to hot air. As the air moves around the food’s surface, its heat is transferred to the cooler food. Roasting traditionally involved cooking large pieces of meat—or even a whole animal, such as a pig or a lamb—over an open fire. But today, roasting generally refers to cooking food in a hot oven. Roasting meat or vegetables in a high temperature oven—above 400 °F (205 °C)—causes the food to brown quickly. But high temperatures can also dry out food. Cooks thus sometimes brown meat and then finish it in a lower temperature oven to keep it moist inside. Cooks often roast ingredients on a rack above a roasting pan, enabling hot air to reach all sides of the food. + +
@@ -151,6 +153,7 @@
+ diff --git a/public/pages/nav/flash.html b/public/pages/nav/flash.html index d2329b95..bfac3437 100644 --- a/public/pages/nav/flash.html +++ b/public/pages/nav/flash.html @@ -29,6 +29,8 @@ Methods Heat can transform the flavor and texture of ingredients. Browning meat and other ingredients, for example, involves complex chemical reactions. Fruits and vegetables contain sugars that caramelize when browned. The reaction in browning proteins, such as those in meat and poultry, is called the Maillard reaction after Louis Camille Maillard, the French chemist who discovered it. The Maillard reaction produces many new chemical compounds. These compounds give the food new flavors and aromas. The browned bits of food that stick to a pan are called fond, a French word meaning bottom. Many sauces make use of the rich, complex flavors of fond. Browning can only occur at temperatures above the boiling point of water, which is 212 °F (100 °C) at sea level. For this reason, moisture around the exterior of food must evaporate before the food can brown. Air and fat, as well as the metal surfaces of pans, can reach extremely high temperatures in browning. But cooking ingredients at high temperature for too long removes moisture, turning food dry and chewy. Skilled cooks will therefore carefully control both heat and moisture when cooking. Cooking with dry heat involves exposing food to hot air. As the air moves around the food’s surface, its heat is transferred to the cooler food. Roasting traditionally involved cooking large pieces of meat—or even a whole animal, such as a pig or a lamb—over an open fire. But today, roasting generally refers to cooking food in a hot oven. Roasting meat or vegetables in a high temperature oven—above 400 °F (205 °C)—causes the food to brown quickly. But high temperatures can also dry out food. Cooks thus sometimes brown meat and then finish it in a lower temperature oven to keep it moist inside. Cooks often roast ingredients on a rack above a roasting pan, enabling hot air to reach all sides of the food. + +
@@ -275,6 +277,7 @@
+ diff --git a/public/pages/nav/games5.html b/public/pages/nav/games5.html index b315b029..aa506247 100644 --- a/public/pages/nav/games5.html +++ b/public/pages/nav/games5.html @@ -25,10 +25,11 @@ - Methods Heat can transform the flavor and texture of ingredients. Browning meat and other ingredients, for example, involves complex chemical reactions. Fruits and vegetables contain sugars that caramelize when browned. The reaction in browning proteins, such as those in meat and poultry, is called the Maillard reaction after Louis Camille Maillard, the French chemist who discovered it. The Maillard reaction produces many new chemical compounds. These compounds give the food new flavors and aromas. The browned bits of food that stick to a pan are called fond, a French word meaning bottom. Many sauces make use of the rich, complex flavors of fond. Browning can only occur at temperatures above the boiling point of water, which is 212 °F (100 °C) at sea level. For this reason, moisture around the exterior of food must evaporate before the food can brown. Air and fat, as well as the metal surfaces of pans, can reach extremely high temperatures in browning. But cooking ingredients at high temperature for too long removes moisture, turning food dry and chewy. Skilled cooks will therefore carefully control both heat and moisture when cooking. Cooking with dry heat involves exposing food to hot air. As the air moves around the food’s surface, its heat is transferred to the cooler food. Roasting traditionally involved cooking large pieces of meat—or even a whole animal, such as a pig or a lamb—over an open fire. But today, roasting generally refers to cooking food in a hot oven. Roasting meat or vegetables in a high temperature oven—above 400 °F (205 °C)—causes the food to brown quickly. But high temperatures can also dry out food. Cooks thus sometimes brown meat and then finish it in a lower temperature oven to keep it moist inside. Cooks often roast ingredients on a rack above a roasting pan, enabling hot air to reach all sides of the food. + +