Add PDF version (#121)

* Add PDF version

* tweak readme

* test mdformat

* add git lfs support

.admin/src/requirements.txt

@@ -0,0 +1 @@
+mdformat

.gitattributes

@@ -0,0 +1 @@
+hacker_cookbook.pdf filter=lfs diff=lfs merge=lfs -text

.gitignore

@@ -81,9 +81,6 @@ kindlegen.xz
 # *.eps
 # *.pdf
 
-## Generated if empty string is given at "Please type another file name for output:"
-.pdf
-
 ## Bibliography auxiliary files (bibtex/biblatex/biber):
 *.bbl
 *.bcf
@@ -301,6 +298,4 @@ TSWLatexianTemp*
 # generated if using elsarticle.cls
 *.spl
 
-*.pdf
-
 *.temp

CREDITS.md

@@ -1,6 +1,6 @@
 # Credits
 
-- [This link shows exactly who did and did not on this project](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/graphs/contributors)
+- [This link shows exactly who did and did not contribute on this project](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/graphs/contributors)
 
 These folks have added their recipes to the project, and their names to this file:
 

README.md

@@ -2,13 +2,13 @@
 
 [![License: CC0-1.0](https://img.shields.io/badge/License-CC0%201.0-lightgrey.svg)](http://creativecommons.org/publicdomain/zero/1.0/)
 
-![hacked](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/blob/main/admin/images/hacked.jpg?raw=true)
+![hacked](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/blob/main/.admin/images/hacked.jpg?raw=true)
 
 ## Contributing
 
 * A page that explains [how to add your recipe to this project!](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/blob/main/.admin/CONTRIBUTING.md)
 * An [older wiki page](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/wiki/Adding-Recipes) that may be of help.
-* [This link shows exactly who did and did not on this project](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/graphs/contributors)
+* [This link shows exactly who did and did not contribute on this project](https://github.com/DEAD10C5/1337-Noms-The-Hacker-Cookbook/graphs/contributors)
 
 ## Maintainers
 

SNACKS/WireGhost_Eclectic_Freedom_Fries.md

@@ -13,7 +13,7 @@ Makes a very diverse and healthy snack.
 - Melted Cheddar Cheese (4oz) should suffice
 - Real Bacon Bits (Optional for Vegetarian/Vegans)
 - X2 2ft length cuts of Aluminium Foil (more lengths at x1 cut per
- person)
+  person)
 
 ## Directions
 

SNACKS/aaron_the_king-chicken_parm_nachos.md

@@ -16,31 +16,31 @@ Turn your leftover chicken parm into an exciting midnight snack!
 ## Instructions
 
 1. Arrange your chips on top of the chicken parm so that it is
- completely covered
+   completely covered
 2. Sprinkle your shredded cheese over the tortilla chips so that
- there's an even distribution
+   there's an even distribution
 3. Sprinkle your fun enhancers on the cheese (if any)
 4. Microwave until the cheese is melted to your satisfaction
 
 ## Tips n Tricks
 
 - This snack is best prepared and served between 23:00 and 04:00
- during an all nighter when you're getting hungry and want to take a
- short relaxing break.
+  during an all nighter when you're getting hungry and want to take a
+  short relaxing break.
 - Don't be afraid of being too boring if you don't have some fun
- enhancers. Simply heating up your chicken parm and eating it plain
- would be boring. We're making nachos!
+  enhancers. Simply heating up your chicken parm and eating it plain
+  would be boring. We're making nachos!
 - After you've finished your nachos just pick up the chicken parm and
- eat it with your hands.
+  eat it with your hands.
 
-![nacho0](../images/aaron_the_king-chicken_parm_nachos_0.jpg)
+![nacho0](images/aaron_the_king-chicken_parm_nachos_0.jpg)
 
-![nacho1](../images/aaron_the_king-chicken_parm_nachos_1.jpg)
+![nacho1](images/aaron_the_king-chicken_parm_nachos_1.jpg)
 
-![nacho2](../images/aaron_the_king-chicken_parm_nachos_2.jpg)
+![nacho2](images/aaron_the_king-chicken_parm_nachos_2.jpg)
 
-![nacho3](../images/aaron_the_king-chicken_parm_nachos_3.jpg)
+![nacho3](images/aaron_the_king-chicken_parm_nachos_3.jpg)
 
-![acho4](../images/aaron_the_king-chicken_parm_nachos_4.jpg)
+![acho4](images/aaron_the_king-chicken_parm_nachos_4.jpg)
 
-![nacho5](../images/aaron_the_king-chicken_parm_nachos_5.jpg)
+![nacho5](images/aaron_the_king-chicken_parm_nachos_5.jpg)

SNACKS/hardwaterhacker_smoked_whitefish.md

@@ -1,4 +1,4 @@
-# \@hardwaterhackers Smoked Whitefish
+# @hardwaterhackers Smoked Whitefish
 
 This brine works great for lake whitefish, tullibee (aka cisco), and
 other similar oily white meat fish. It even works great for northern
@@ -19,7 +19,7 @@ pike.
 
 1. Rinse fillets well in cold water
 2. Combine dry ingredients and 1 quart (950 mL) water in a mixing bowl.
- Mix until salt and sugar are completely dissolved.
+   Mix until salt and sugar are completely dissolved.
 3. Add brine to a food grade container with remaining water. Mix well.
 4. Add fillets to brine.
 
@@ -29,7 +29,7 @@ should be brined for less time to prevent becoming overly salty. After
 brining, rinse fillets well in cold water and place on drying racks. The
 fillets will need to dry for 3 hours on drying racks in a refrigerator
 or a cool location to allow
-[pellicle](https://en.wikipedia.org/wiki/Pellicle_(cooking)) to form.
+[pellicle](<https://en.wikipedia.org/wiki/Pellicle_(cooking)>) to form.
 
 ## Smoking
 
@@ -44,11 +44,8 @@ temperature for another 1-2 hours. Monitor fillets for desired moisture
 content. I prefer my smoked whitefish a little drier. Decrease total
 cooking time if a higher moisture content is desired.
 
-![whitefish in
-brine](images/hardwaterhacker_smoked_whitefish-whitefish_brine.jpg)
+![whitefish1](images/hardwaterhacker_smoked_whitefish-whitefish_brine.jpg)
 
-![whitefish in
-smoker](images/hardwaterhacker_smoked_whitefish-whitefish_in_smoker.jpg)
+![whitefish2](images/hardwaterhacker_smoked_whitefish-whitefish_in_smoker.jpg)
 
-![smoked
-whitefish](images/hardwaterhacker_smoked_whitefish-smoked_whitefish.jpg)
+![whitefish3](images/hardwaterhacker_smoked_whitefish-smoked_whitefish.jpg)

SNACKS/iHeartMalwares_kettle_corn.md

@@ -19,19 +19,19 @@ goes by fast, and you don't want molten sugary popcorn going everywhere.
 ## Instructions
 
 1. Take a skillet with a cover and put it on the stove top. Pour the
- oil in with 3 kernels, and put the temperature to high. Cover with a
- lid
+   oil in with 3 kernels, and put the temperature to high. Cover with a
+   lid
 2. Once the three kernels pop, the oil is hot enough for the others.
- Pour the other kernels in, and quickly cover, giving it a quick
- shake to coat the kernels.
+   Pour the other kernels in, and quickly cover, giving it a quick
+   shake to coat the kernels.
 3. About 30 seconds in, the kernels will start popping. Once a few have
- started to pop, sprinkle the sugar in, cover, and give it a shake.
+   started to pop, sprinkle the sugar in, cover, and give it a shake.
 4. When the popcorn is mostly popped, pour it out into the large bowl,
- and begin to sprinkle the salt on and mix while it's hot (with
- utensils). The popcorn will be sticky, but will harden up as it
- cools. You may need more salt for your taste.
+   and begin to sprinkle the salt on and mix while it's hot (with
+   utensils). The popcorn will be sticky, but will harden up as it
+   cools. You may need more salt for your taste.
 5. Enjoy
 6. Note: Getting the timing down for the sugar may take a few times,
- and I have burned my fair share of sugar getting this recipe right.
- If you're using larger kernels it takes more time to pop, smaller
- kernels take less time.
+   and I have burned my fair share of sugar getting this recipe right.
+   If you're using larger kernels it takes more time to pop, smaller
+   kernels take less time.