*Sigh* there are no unprotected dota maps. Dont ask for an unprotector and PLEASE, dont go on to dota, there are like 31 people on this forum doing dota and most of them need help doing trggers and stuff.
I will suggest that if you really want to make a dota game, follow this plan (it isnt good but it is a start)
-Enter battle.net
-Keep searching for someone who helped make the game.
-If you find one, get to know him and make friends with him.
-After you are both real good friends ask him to show you a dota map that is unprotected.
-Look in that and there you are.
It is all i can suggest without telling you how some of their abilities and triggers were made (no i did not help make dota )
good luck, but please dont ask too many dota questions!
I could, but to be honest, it wouldn't help. They are ALL in JASS. Besides, I personally
think it is fun to recreate, or just make originals. Seriously, looking at the triggers won't help you much. IF you actually understand JASS, you shouldn't have to look at the DotA triggers at all, because by then you would know just how to do it.
(EDIT) Jindo, you just wasted that post, i was typing this as you were typing yours. I DO have an unprotected version, of 5.84. It was deprotected by somebody else, lol.
Oh... I dont know how that person unprotected the map, nor do i want to know. You are right, it is fun to re-create, but it is more original if you do your own ideas and abilities and all that stuff.
DoTa has its own rules on a site and people have turned it into a huge thing just from a little warcraft game.
I would keep the terrain design and make the rest of it all my own ideas.
Lol, the terrain was why i dled the unprotected map in the first place. Unfortunately, i cant use it. I dont know how to get the triggers competely out. I have an idea of maybe whats causing that, but no more than that.
I have two salmon, Sockeye and Atlantic. Atlantic is used for the kids salmon and the salmon and beet salad, and can also be added onto any dish or just as a side. Atlantic salmon will almost exclusively ever be FARMED, as it is endangered in the wild, and we ALWAYS cut them to 4 ounces.
SOCKEYE salmon, very different and this IS wild caught. We have an ENTREE version, and an add on version. The entree is 7 ounces, the add on is 4. Why? Because that is how someone that wasn't me set up the computer.
So, taking into consideration that what I typed out up there is kind of some fucking nonsense that under normal circumstances no one really needs to fucking be able to explain in any rational way
Let alone trying to figure it out from a wildly stressed out me that is also on a phone call trying to get something to show up from Seattle tomorrow while trying to explain this salmon situation, that also is barely solved in maybe a few hours and and but I am bulking it with a few steelhead filets I have and that is a WHOLE fucking different thing to the 19 year old server that got put on day shift C crew that doesn't know who I am.
All in all though I think this summer is going really well. Some complicated things, but at the end of the day it isn't THAT big of a deal. Not all of our servers have quite realized they are technically sales
Like yeah it is a substitute, but FOMO. Chef isn't getting this again this year, he has to figure it out, so it's slightly off on the menu, but that is more or less the LOWEST quality and price. Right now, steelhead is a real stealhear, right?
Maybe the bartender. Idk, it's one of my favorite things to hear them go from calm to customer service voice. They will translate it to like "The chef is trying to change that a bit right now so he does have a Alaskan river steelhead. Yeah like the one you might fish probably!" And then the girls can bat their eyes and do pretty girl server shit