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Completed v4 Update

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QuiteAFancyEmerald 2020-11-12 03:58:08 +00:00
parent 427be059c1
commit 9324f2ad40
27 changed files with 71 additions and 180 deletions
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2
app.js
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@ -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 /* MIT license: http://opensource.org/licenses/MIT
/* ----------------------------------------------- */ /* ----------------------------------------------- */

2
public/assets/js/games.js
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@ -1,7 +1,7 @@
/* ----------------------------------------------- /* -----------------------------------------------
/* Authors: OlyB /* Authors: OlyB
/* MIT license: http://opensource.org/licenses/MIT /* MIT license: http://opensource.org/licenses/MIT
/* GFiles - Edited /* gfiles - Edited
/* ----------------------------------------------- */ /* ----------------------------------------------- */
function gsearch() { function gsearch() {
var e, t, n, a; var e, t, n, a;

5
public/assets/js/links.js
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@ -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) || []; $ = e => document.getElementById(e) || [];
$("hblink").href = "https://github.com/QuiteAFancyEmerald/HolyUnblockerPublic"; $("hblink").href = "https://github.com/QuiteAFancyEmerald/HolyUnblockerPublic";

9
public/assets/js/part-bg.js
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@ -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(@dom-id, @path-json, @callback (optional)); */
particlesJS.load('particles-js', 'particles.json', function() { particlesJS.load('particles-js', 'particles.json', function() {
console.log('particlesjs loaded.......'); console.log('particlesjs loaded.......');

23
public/expr/surf.js
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@ -27,16 +27,6 @@ $('albp').onclick = function() {
document.cookie = 'oldsmobile=badcar; expires=' + (Date.now() + 259200) + '; SameSite=Lax; domain=.' + auth + '; path=/; Secure;'; document.cookie = 'oldsmobile=badcar; expires=' + (Date.now() + 259200) + '; SameSite=Lax; domain=.' + auth + '; path=/; Secure;';
return false; 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 //NU
$('nprox').onclick = function() { $('nprox').onclick = function() {
var frame = document.getElementById("frame"); 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;'; document.cookie = 'nu_auth=yes; expires=' + (Date.now() + 259200) + '; SameSite=None; domain=.' + auth + '; path=/; Secure;';
return false; return false;
}; };
$('nproxbp').onclick = function() { $('nproxbp').onclick = function() {
var frame = document.getElementById("frame"); var frame = document.getElementById("frame");
var url = $('url').value; 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;'; document.cookie = 'oldsmobile=badcar; expires=' + (Date.now() + 259200) + '; SameSite=Lax; domain=.' + auth + '; path=/; Secure;';
return false; 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 // Cookie Auth
var host = location.hostname.split('.'); var host = location.hostname.split('.');

8
public/index.html
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@ -28,16 +28,16 @@
</head> </head>
<body> <body>
<!-- <!--
Important: Use <wbr> and &#8203; to mess with keywords. Important: Use <wbr> and &#8203; to mess with keywords.
PClo<wbr>ak. The script for this is im-runtime: Fullpage Cloak The script for this is im-runtime:
<iframe id="page-holder" src="/?j" style="display: block;"></iframe> <iframe id="page-holder" src="/?j" style="display: block;"></iframe>
<noscript>You must enable javascript in your browser to view this webpage.</noscript> <noscript>You must enable javascript in your browser to view this webpage.</noscript>
--> -->
<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
<!--Display Frame-->
<iframe id="frame" style="display:block; visibility: hidden;"></iframe>
<div> <div>
<div class="header-dark hd-base"> <div class="header-dark hd-base">
<!-- Popup --> <!-- Popup -->
@ -170,7 +170,9 @@
</div> </div>
</footer> </footer>
</div> </div>
<!--Scripts-->
<script src="assets/js/links.js"></script> <script src="assets/js/links.js"></script>
<script src="expr/surf.js"></script>
</body> </body>
</html> </html>

5
public/pages/nav/bookmarklets.html
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@ -26,8 +26,9 @@
</head> </head>
<body> <body>
<!--Display Frame-->
<iframe id="frame" style="display:block; visibility: hidden;"></iframe>
<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
<!-- Important: Use <wbr> to mess with keywords. -->
<div> <div>
<div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);"> <div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);">
<nav class="navbar navbar-dark navbar-expand-lg navigation-clean-search" style="height: 100px; z-index: 1;"> <nav class="navbar navbar-dark navbar-expand-lg navigation-clean-search" style="height: 100px; z-index: 1;">
@ -152,7 +153,9 @@
</div> </div>
</footer> </footer>
</div> </div>
<!--Scripts-->
<script src="assets/js/links.js"></script> <script src="assets/js/links.js"></script>
<script src="expr/surf.js"></script>
<script src="assets/js/jquery.min.js"></script> <script src="assets/js/jquery.min.js"></script>
<script src="assets/bootstrap/js/bootstrap.min.js"></script> <script src="assets/bootstrap/js/bootstrap.min.js"></script>
<script src="assets/js/bs-init.js "></script> <script src="assets/js/bs-init.js "></script>

3
public/pages/nav/credits.html
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@ -28,6 +28,8 @@
<body> <body>
<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
<!--Display Frame-->
<iframe id="frame" style="display:block; visibility: hidden;"></iframe>
<!-- Important: Use <wbr> to mess with keywords. --> <!-- Important: Use <wbr> to mess with keywords. -->
<div> <div>
<div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);"> <div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);">
@ -151,6 +153,7 @@
</div> </div>
<!--Scripts--> <!--Scripts-->
<script src="assets/js/links.js"></script> <script src="assets/js/links.js"></script>
<script src="expr/surf.js"></script>
<script src="assets/js/jquery.min.js"></script> <script src="assets/js/jquery.min.js"></script>
<script src="assets/bootstrap/js/bootstrap.min.js"></script> <script src="assets/bootstrap/js/bootstrap.min.js"></script>
</body> </body>

3
public/pages/nav/flash.html
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@ -29,6 +29,8 @@
<body> <body>
<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
<!--Display Frame-->
<iframe id="frame" style="display:block; visibility: hidden;"></iframe>
<!-- Important: Use <wbr> to mess with keywords. --> <!-- Important: Use <wbr> to mess with keywords. -->
<div> <div>
<div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);"> <div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);">
@ -275,6 +277,7 @@
</div> </div>
<!--Scripts--> <!--Scripts-->
<script src="assets/js/links.js"></script> <script src="assets/js/links.js"></script>
<script src="expr/surf.js"></script>
<script src="assets/js/jquery.min.js"></script> <script src="assets/js/jquery.min.js"></script>
<script src="assets/bootstrap/js/bootstrap.min.js"></script> <script src="assets/bootstrap/js/bootstrap.min.js"></script>
</body> </body>

4
public/pages/nav/games5.html
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@ -25,10 +25,11 @@
<link rel="application/javascript" href="/assets/js/games.js"> <link rel="application/javascript" href="/assets/js/games.js">
<script async src="https://arc.io/widget.js#2BzvQ1em"></script> <script async src="https://arc.io/widget.js#2BzvQ1em"></script>
</head> </head>
<!--Games Old CSS -->
<body> <body>
<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
<!--Display Frame-->
<iframe id="frame" style="display:block; visibility: hidden;"></iframe>
<div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);"> <div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);">
<nav class="navbar navbar-dark navbar-expand-lg navigation-clean-search" style="height: 100px;"> <nav class="navbar navbar-dark navbar-expand-lg navigation-clean-search" style="height: 100px;">
<div class="container"><a class="navbar-brand" style="font-family: 'Montserrat Alternates', sans-serif;font-size: 21px;margin: 10px;font-style: normal;font-weight: bold;" href="/">Ho&#8203;ly Unb&#8203;lock&#8203;er</a><button data-toggle="collapse" class="navbar-toggler" data-target="#navcol-1"><span class="sr-only">Toggle navigation</span><span class="navbar-toggler-icon"></span></button> <div class="container"><a class="navbar-brand" style="font-family: 'Montserrat Alternates', sans-serif;font-size: 21px;margin: 10px;font-style: normal;font-weight: bold;" href="/">Ho&#8203;ly Unb&#8203;lock&#8203;er</a><button data-toggle="collapse" class="navbar-toggler" data-target="#navcol-1"><span class="sr-only">Toggle navigation</span><span class="navbar-toggler-icon"></span></button>
@ -466,6 +467,7 @@
</div> </div>
<!--Scripts--> <!--Scripts-->
<script src="assets/js/links.js"></script> <script src="assets/js/links.js"></script>
<script src="expr/surf.js"></script>
<script src="assets/js/jquery.min.js"></script> <script src="assets/js/jquery.min.js"></script>
<script src="assets/bootstrap/js/bootstrap.min.js"></script> <script src="assets/bootstrap/js/bootstrap.min.js"></script>
</body> </body>

121
public/pages/nav/gba.html
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@ -1,121 +0,0 @@
<!doctype html>
<html>
<head>
<meta charset="utf-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0, shrink-to-fit=no">
<!-- Important: Use &#8203; to mess with keywords. -->
<title>H&#8203;oly Unb&#8203;loc&#8203;ke&#8203;r</title>
<meta name="description" content="G&#8203;et p&#8203;ast in&#8203;te&#8203;r&#8203;net ce&#8203;n&#8203;s&#8203;or&#8203;sh&#8203;ip tod&#8203;a&#8203;y!
:D">
<link rel="icon" type="image/png" sizes="32x32" href="assets/img/i.png">
<link rel="stylesheet" href="/assets/css/gb.css" type="text/css" />
<link rel="stylesheet" href="assets/css/styles.css">
<script async src="https://arc.io/widget.js#2BzvQ1em"></script>
</head>
<body>
<header>
<h1>Gam&#8203;eboy Emul&#8203;ator</h1>
</header>
<div id="container">
<div class="canvas-container"><canvas id="canvas">Your browser does not seem to support canvas.</canvas></div>
<p class="commands">
<button onclick="g.pause(true);">Pause</button>
<button onclick="g.pause(false);">Run</button>
</p>
<p class="commands">
<label><input id="sound-enable" type="checkbox" onchange="g.setSoundEnabled(this.checked);" /> Enable sound (experimental)</label>
</p>
<p class="commands">
<label>
Screen zoom
<select id="screen-zoom" onchange="g.setScreenZoom(this.value);">
<option value="1">Small</option>
<option value="2">Medium</option>
<option value="3">Large</option>
</select>
</label>
</p>
<p>
<span id="status"></span> <span id="game-name"></span>
</p>
<p id="error" class="hide"></p>
<div class="rom-section">
<div id="rom-file">
<label>Choose a R&#8203;M file on your computer: <input type="file" id="file" /></label>
</div>
<div id="rom-drop">
<div id="dropzone">
<p>
Or drop a R&#8203;OM file here
</p>
</div>
</div>
</div>
<div id="keyboard-info">
<p>Current keyboard mapping:</p>
<table>
<thead>
<tr>
<th>Gam&#8203;eboy Pad</th>
<th>Keyboard Mapping</th>
</tr>
</thead>
<tbody>
<tr>
<td>A</td>
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<span style=display:none data-cooking=cooks>Cooking started 1.9 million years ago. Therefore, cooking is not something new to humans. Cooking started over a fire with no pots and pans or cooking utensils and now we have microwaves and stoves and special brushes to wipe on a marinade which was not even able to be comprehended 1.9 years ago. In between that time was the middle ages which had many advancements. Life was very different before cooking and has been very different since the beginning of cooking.
1.9 million years ago, given humans average sizes, had to spend forty eight percent of their life time in the “feeding process.” The feeding process does not include cooking. Cooking narrowed the time that humans had to spend in the feeding process to five percent. This change made it to where humans could spend less time in the feeding process and could do more valuable things with their time such as go out and hunt to grow bigger societies and other pursuits which ultimately lead to the beginning to the path of our modern brain. Cooking made food a lot easier to chew and digest. As a result of that we got more calorie benefit and a smaller digestive tract. All of this made cooking a vital part of human adaptation. The changes in human teeth happened so much faster than anything in the human body that scientists have come to the conclusion that this means that cooking was and has been passed down from generations and generations. Also, the oppressed women theory has been going on since the beginning of cooking when men went out and hunted and sought new things. Women at this time had to cook and do the gathering because of their lack of physically strength. So ever since cooking, even 1.9 million years ago, the roles of men and women have been a natural thing of life...
... middle of paper ...
...still be spending too much time eating and cooking. Different things in nature such as wood, spices, iron and chemicals that make up fire, which are just a few, helped start and continue cooking down the path that it’s going down. I think that cooking will continue to expand as technology advances. I am not sure how it will advance and change but I am sure we will have better more efficient stove tops and ovens.
In conclusion, cooking has evolved as technology has developed. But in the grand scheme of things we still have the same methods. Cooking helped the advancement of the human brain and the advancement of human teeth and our digestive tracts. Today we have restaurants, grocery stores, microwaves, and ovens. And all we started off with was a fire and a piece of meat with a stick stuck through it. Cooking was, is, and will be a vital part of the human life.
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<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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<span style=display:none data-cooking=cooks>Cuisines Often, a certain combination of ingredients forms the foundation of a particular cuisine. For example, Cantonese cuisine, based in southern China, makes much use of scallions, garlic, and ginger. Greek dishes often include garlic, olive oil, and oregano. Cuisines are often based on locally available ingredients. In the coastal city of Boston, for example, traditional favorites include such seafood dishes as clam chowder and lobster. Many cuisines reflect the variety of cultures in an area. In Louisiana, for example, such dishes as gumbo (a spicy stew) combine African American, Native American, and French cooking traditions. Preparation of ingredients Many ingredients must be prepared before cooking. Some fruits and vegetables must be peeled. Cooks may remove the skin, bones, and fat from meat or the shells from seafood. Cooks may also cut ingredients in a variety of ways, including dicing (cutting into small cubes) and mincing (chopping extremely fine). The size of the pieces helps determine how fast they cook, as well as the texture of the finished dish. Many cooks season food with salt, spices, and herbs before cooking. Ingredients must be prepared with safety in mind. Fruits and vegetables should generally be rinsed to remove any residues from agricultural chemicals. In addition, raw meats may contain disease-causing organisms. Proper cooking usually kills such organisms. But anything the meat touches can also become contaminated. Cooks must thus be careful when handling raw meat. They can help prevent food-borne illness by using soap and hot water to wash their hands, along with any surface that has touched raw meat. <span style=display:none data-cooking=cooks>Cuisines Often, a certain combination of ingredients forms the foundation of a particular cuisine. For example, Cantonese cuisine, based in southern China, makes much use of scallions, garlic, and ginger. Greek dishes often include garlic, olive oil, and oregano. Cuisines are often based on locally available ingredients. In the coastal city of Boston, for example, traditional favorites include such seafood dishes as clam chowder and lobster. Many cuisines reflect the variety of cultures in an area. In Louisiana, for example, such dishes as gumbo (a spicy stew) combine African American, Native American, and French cooking traditions. Preparation of ingredients Many ingredients must be prepared before cooking. Some fruits and vegetables must be peeled. Cooks may remove the skin, bones, and fat from meat or the shells from seafood. Cooks may also cut ingredients in a variety of ways, including dicing (cutting into small cubes) and mincing (chopping extremely fine). The size of the pieces helps determine how fast they cook, as well as the texture of the finished dish. Many cooks season food with salt, spices, and herbs before cooking. Ingredients must be prepared with safety in mind. Fruits and vegetables should generally be rinsed to remove any residues from agricultural chemicals. In addition, raw meats may contain disease-causing organisms. Proper cooking usually kills such organisms. But anything the meat touches can also become contaminated. Cooks must thus be careful when handling raw meat. They can help prevent food-borne illness by using soap and hot water to wash their hands, along with any surface that has touched raw meat.
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public/pages/proxnav/discordhub.html
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<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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<noscript>You must enable javascript in your browser to view this webpage.</noscript>
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<iframe id="frame" style="display:block; visibility: hidden;"></iframe> <iframe id="frame" style="display:block; visibility: hidden;"></iframe>
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@ -163,6 +162,7 @@
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1
public/pages/proxnav/pydodge.html
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@ -28,6 +28,7 @@
<body> <body>
<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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2
public/pages/proxnav/youtube.html
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@ -28,6 +28,7 @@
<body> <body>
<span style=display:none data-cooking=cooks>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.</span> <span style=display:none data-cooking=cooks>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.</span>
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@ -154,6 +155,7 @@
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2
public/pages/redirects/chatbox.html
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@ -20,8 +20,6 @@
overflow: hidden; overflow: hidden;
} }
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1
public/pages/redirects/discordprox.html
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@ -39,7 +39,6 @@
In conclusion, cooking has evolved as technology has developed. But in the grand scheme of things we still have the same methods. Cooking helped the advancement of the human brain and the advancement of human teeth and our digestive tracts. Today we have restaurants, grocery stores, microwaves, and ovens. And all we started off with was a fire and a piece of meat with a stick stuck through it. Cooking was, is, and will be a vital part of the human life. In conclusion, cooking has evolved as technology has developed. But in the grand scheme of things we still have the same methods. Cooking helped the advancement of the human brain and the advancement of human teeth and our digestive tracts. Today we have restaurants, grocery stores, microwaves, and ovens. And all we started off with was a fire and a piece of meat with a stick stuck through it. Cooking was, is, and will be a vital part of the human life.
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1
public/pages/redirects/ythub.html
View file

@ -39,7 +39,6 @@
In conclusion, cooking has evolved as technology has developed. But in the grand scheme of things we still have the same methods. Cooking helped the advancement of the human brain and the advancement of human teeth and our digestive tracts. Today we have restaurants, grocery stores, microwaves, and ovens. And all we started off with was a fire and a piece of meat with a stick stuck through it. Cooking was, is, and will be a vital part of the human life. In conclusion, cooking has evolved as technology has developed. But in the grand scheme of things we still have the same methods. Cooking helped the advancement of the human brain and the advancement of human teeth and our digestive tracts. Today we have restaurants, grocery stores, microwaves, and ovens. And all we started off with was a fire and a piece of meat with a stick stuck through it. Cooking was, is, and will be a vital part of the human life.
</span> </span>
<script src="/expr/y.js"></script>
</body> </body>
</html> </html>

1
public/pages/redirects/ytmobile.html
View file

@ -39,7 +39,6 @@
In conclusion, cooking has evolved as technology has developed. But in the grand scheme of things we still have the same methods. Cooking helped the advancement of the human brain and the advancement of human teeth and our digestive tracts. Today we have restaurants, grocery stores, microwaves, and ovens. And all we started off with was a fire and a piece of meat with a stick stuck through it. Cooking was, is, and will be a vital part of the human life. In conclusion, cooking has evolved as technology has developed. But in the grand scheme of things we still have the same methods. Cooking helped the advancement of the human brain and the advancement of human teeth and our digestive tracts. Today we have restaurants, grocery stores, microwaves, and ovens. And all we started off with was a fire and a piece of meat with a stick stuck through it. Cooking was, is, and will be a vital part of the human life.
</span> </span>
<script src="/expr/ym.js"></script>
</body> </body>
</html> </html>

5
public/pages/surf.html
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@ -27,7 +27,8 @@
</head> </head>
<body> <body>
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<div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);"> <div class="header-dark" style="background-color: rgb(0,0,0);background-image: url(&quot;assets/img/black.jpg&quot;);">
<nav class="navbar navbar-dark navbar-expand-lg navigation-clean-search" style="height: 100px;"> <nav class="navbar navbar-dark navbar-expand-lg navigation-clean-search" style="height: 100px;">
@ -159,7 +160,9 @@
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1
public/robots.txt
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@ -1,4 +1,3 @@
User-agent: * User-agent: *
Allow: / Allow: /
Sitemap: https://quiteafancyemerald.com Sitemap: https://quiteafancyemerald.com
Sitemap: https://holyubofficial.net

31
public/sitemap.xml
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@ -1,4 +1,5 @@
<?xml version="1.0" encoding="UTF-8"?> <?xml version="1.0" encoding="UTF-8"?>
<!-- You can make your own sitemap.-->
<urlset xmlns="http://www.sitemaps.org/schemas/sitemap/0.9" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.sitemaps.org/schemas/sitemap/0.9 http://www.sitemaps.org/schemas/sitemap/0.9/sitemap.xsd"> <urlset xmlns="http://www.sitemaps.org/schemas/sitemap/0.9" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.sitemaps.org/schemas/sitemap/0.9 http://www.sitemaps.org/schemas/sitemap/0.9/sitemap.xsd">
<url> <url>
<loc>https://quiteafancyemerald.com/?a</loc> <loc>https://quiteafancyemerald.com/?a</loc>
@ -30,34 +31,4 @@
<url> <url>
<loc>https://quiteafancyemerald.com/?in</loc> <loc>https://quiteafancyemerald.com/?in</loc>
</url> </url>
<url>
<loc>https://holyubofficial.net/?a</loc>
</url>
<url>
<loc>https://holyubofficial.net/?b</loc>
</url>
<url>
<loc>https://holyubofficial.net/?z</loc>
</url>
<url>
<loc>https://holyubofficial.net/?y</loc>
</url>
<url>
<loc>https://holyubofficial.net/?d</loc>
</url>
<url>
<loc>https://holyubofficial.net/</loc>
</url>
<url>
<loc>https://holyubofficial.net/?k</loc>
</url>
<url>
<loc>https://holyubofficial.net/?g</loc>
</url>
<url>
<loc>https://holyubofficial.net/?e</loc>
</url>
<url>
<loc>https://holyubofficial.net/?in</loc>
</url>
</urlset> </urlset>