What is Digg?87 Comments
- bobasaurus, on 10/12/2007, -15/+71That's a hella tiny picture. Any way to make it bigger, or am I just retarded?
- Yashar, on 10/12/2007, -2/+45Looks like the instructions ikea gives you.
- Toon, on 10/12/2007, -1/+40"That's a hella tiny picture. Any way to make it bigger, or am I just retarded?"
You just make really tiny pancakes. - vogelzang, on 10/12/2007, -0/+33I'm pretty sure baking powder, plain flour, milk and salt are all words.
- inactive, on 10/12/2007, -3/+28http://static.flickr.com/87/242224749_18afda2f7b_o.jpg
- trogdoor, on 10/12/2007, -2/+27http://static.flickr.com/87/242224749_18afda2f7b_o.jpg
- Takteek, on 10/12/2007, -4/+23There is no "All Sizes" button when I view the page.
- Mr.Ortiz, on 10/12/2007, -0/+16...and a fistfull of salt.
- jerr0328, on 10/12/2007, -1/+17Don't worry, when more articles come along it'll be on page 2. Then move on to page 3. One day, it might end up on page 1337!
- cphuntington97, on 10/12/2007, -1/+14Ummm....
mix Aunt Jemima Complete with water as per instructions... heat... serve... enjoy?
Who doesn't use the "complete" mix? - wjw75, on 10/12/2007, -1/+14If anyone's feeling ambitious there's a chocolate cake one too:
http://static.flickr.com/97/239247558_680df673c0_o.jpg - EiCCA, on 10/12/2007, -3/+12It's actually a wonder why more recipies for basic dishes arn't written like this. They're easier (not to mention faster) to read and understand.
- ArmandoM, on 10/12/2007, -2/+9Easier maybe for someone who either can't read or someone trying to read a recipe written in a language that's not their native language.
Faster? Definately not for me. I have to think about the pictures and translate them to words. With a written recipe I can just read the directions and go. - koolaide, on 10/12/2007, -1/+81 Teaspoon baking powder, 1 cup plain flour, 1/2 cup milk.
Look closer :) There's a spoon with a cup of tea next to it for the baking powder. - hotpepper, on 10/12/2007, -1/+6The recipe says 1 cup flour and 1/2 cup milk.
- hriwo, on 10/12/2007, -2/+7http://static.flickr.com/87/242224749_18afda2f7b_o.jpg
- smeager, on 10/12/2007, -0/+4I'm not a professional chef (I had two years of Culinary Arts before turning to technology) but I would think, just like any souffle, that it would give the pancakes a lighter/fluffier taste.
- JimXugle, on 10/12/2007, -1/+5maybe those need to be pictorially represented too?
How would you draw "device for baking that appears to be simmaler in consistancy to anthrax, however will not kill you nor make you sick"? - Arramol, on 10/12/2007, -2/+6"Any way to make it bigger, or am I just retarded?"
Click the "All sizes" link above the picture, then click "Original" for maximum resolution. - everfalling, on 10/12/2007, -0/+3some of these motions wouldn't make sence unless you already knew some cooking terms. the 'tea spoon' thing was kind of odd, as well as seperating the eggs.
the pinch icon should have the middle, ring, and pinky finger slightly raised. no so much for an 'OK' sign, but enough to show that you only need to use your thumb and forfinger for a pinch of salt. - othersomethings, on 10/12/2007, -1/+4I've never seen a pancake recipe that called for seperating the eggs and beating them stiff. I wonder how that affects the final product? = will have to try.
- FriscoTony, on 10/12/2007, -2/+5Wow... I don't even know where to start... ok, actually I do. Here we go:
(1) Find a box that has both marshmallows and kernels of corn in it and open both ends to pour each into separate bowls.
(2) Put a spoonful of generic cola, one full battery, and one half-charged battery into the bowl with the kernels.
(3) Rotate the spoon in the bowl until the corn turns into polenta.
(4) You have a jar of Skippy peanut butter. You're OK. Mix the marshmallows with a hand blender until you create a tsunami.
(5) Pour the polenta into the tsunami. Oh *****! You dropped your red necklace in the bowl! Nevermind, just poke it under the surface until you can't see it anymore.
(6) Pour the brown scum off the top of the bowl into a pan that's over a flame.
(7) By about midnight the bottom of your pan should be pretty brown.
(8) OK, this part is cool. Slap at the pan with a spatula and... Voila! Your missing necklace returns! Now wait until midnight tomorrow for the pan to get nice and brown again.
(9) Why was 5 afraid of 6? Because 6, 7, 8!!! - inactive, on 10/12/2007, -0/+3Um, is it just me or is this harder to follow than a normal fully-worded recipe?
- Clbck, on 10/12/2007, -0/+2@Mr.Ortiz
Dugg the story for that comment. I don't know why, but that has me in fits of laughter. - himey, on 10/12/2007, -3/+5My point is that the whole thing is a little ambiguous for the sake of catering to idiots. If you're not smart enough to read "1 cup of flour" and "1/2 cup of milk", you're probably not smart enough to know what the unlabeled symbol is.
I would fully expect that someone who needs this type of recipe would end up using a coffee mug full of flour, have egg shells in their pancakes and wonder why they had to pour the salt through the "O" in the other hand.
If you can't follow a simple straightforward recipe for pancakes, then you're probably better off hitting Denny's for breakfast or sticking with cereal. - macrogirl, on 10/12/2007, -0/+2Wow.
I just opened up my flickr account to find that my crappy prelim work for my final year project has been viewed 20, 000 times today!
The power of the web.
There are more comments here than I have time to reply to, but in brief (and to give this some context because so many people are labelling this "useless" without understanding the point of the exercise);
The project is an attempt to create a website that allows users to select the mode in which they wish to view information.
All users have very different processing skills and preferences. My project is an experimental attempt to see if it is possible to present recipes in a pure word and pure image format, with a range of possibilities inbetween and allow the users to select the format that they find easiest to use.
I know that I have a preference for picture over words, but others may prefer sounds, words, or any other combination.
Just reading through the comments posted here it is interesting to see the preferences of different people.
While some say "It's actually a wonder why more recipies for basic dishes arn't written like this. They're easier (not to mention faster) to read and understand."
others have said "Pictograms for this is a waste of space. " (and shouldn't that read "Pictograms for this ARE a waste of space?")
Thanks to bonlebon for the initial post, and to everyone who has commented, you have helped me more than you can imagine!
Cheers! - albel65, on 10/12/2007, -2/+4As a note: to give egg whites its peaks, make sure the bowl is chilled. They should at least mention to put the bowl for them in the fridge, unless the blue color indicates that.
- inactive, on 10/12/2007, -0/+2Yeah I agree. This thing is harder to follow than a normal fully-worded recipe.
Also, this whole digg page reinforces the fact that the only reason that "digging up and down" even exists is so that people can either make sarcastic remarks or correct mistakes by the submitter. - CornStarch, on 10/12/2007, -0/+2I don't because I think Bisquick egg and milk has a better taste, but still who the hell makes them out of scratch anymore?
- eazman, on 10/12/2007, -1/+3@himey: See the picture of a cup beside the flour? I think that means you add a cup ;)
- binnis, on 10/12/2007, -0/+2Forgive me, but, are the units of measurement for the flour in 'cups' ?
Correct me if I am wrong. The unit of measure in the chocolate cake recipe is metric. - JeffD, on 10/12/2007, -0/+1Who makes them from scratch? Evreybody who likes good pancakes.
- NoSalt, on 10/12/2007, -0/+1TOTALLY DUGG!!! I love it.
- CornStarch, on 10/12/2007, -0/+1Bisquick is close enough for me. Complete mix is too artificial and scratch is too much work so I'm happy being right in the middle.
- shaolinpunks, on 10/12/2007, -2/+3""Any way to make it bigger, or am I just retarded?"
Click the "All sizes" link above the picture, then click "Original" for maximum resolution."
no all sizes link for me
:( - kakwakas, on 10/12/2007, -4/+5I hope I'm not the only one that didn't think "pinch" at first when I saw the hand next to the salt.
I blame PornoTube. - inactive, on 10/12/2007, -5/+6Your forgot to put /sarcasm...
Or were you serious? - simplesurf, on 12/25/2008, -0/+1Pancakes are for sissies, the men eat mashed potatoes lol - http://www.mashed-potatoes-recipe.com/
- AeonTorpor, on 10/12/2007, -0/+1This is like the Java of cooking language.
- Salmonized, on 10/12/2007, -0/+1that was worth a thousand words....
- dacheetah, on 10/12/2007, -0/+1I think it's just you, I could follow that at least as easily as a written recipe.
Also, I use self-raising (thus no baking soda) and don't seperate the eggs, just mix the lot. But I might just try some of these things, always looking for ways to make food better. - saifatlast, on 10/12/2007, -1/+2I agree with EICCA here, I could just look at the pictures and go, with something written, I have to actually read the recipe and pick out the important bits. Not that either is hard, but the pictures would work a little easier for me I think.
- MikeyJW, on 10/12/2007, -2/+3This got 509 diggs? WTF?
Am I the only one who thinks this is lame?
Some guy posts his school project as news in the technology section on digg, and he gets dugg up. What am I missing here? - HenryFatass, on 10/12/2007, -0/+1Actually, the egg whites and all equipment used to beat them should be at room temperature. At the higher temperature the protein in the egg whites is more elastic and in turn traps more tiny air bubbles, therefore producing stiffer egg whites that have as much volume as possible.
The general rule is to separate eggs when they're cold to get the cleanest separation from the yolk, and to decrease your chances of the yolk breaking. Then let the whites come to room temp before whipping.
However...if you're talking about whipping heavy cream...then that's a different story. The cream and all equipment used to beat them should be ice cold for best volume.
Sorry for the correction, but I've been a student of pastry for a long time and hope to one day leverage that knowledge into a business that will let me flee my craptastic IT career. - macrogirl, on 10/12/2007, -0/+1If you look through recipe books and websites, you will most likely find that all recipes are a weird and wonderful combination of cups & spoons and metric/imperial measurements.
This work is still preliminary and I'm slowly ironing out the creases. - 1ivewire, on 10/12/2007, -0/+1wordless* pancake recipe
* - salt, baking, powder, plain, flour and milk are not words - imtigger2, on 10/12/2007, -0/+1Armando.. Dude... you make no sense at all. Your brain has to translate it either way. If you read it, you have to picture it, then translate it into a visual image as you process the words into an action. If you look at the illustrations, you have to do the same thing... but more than likely in 1/2 the time.
As well, if this recipe was written, think about getting to a step and having to go back to the recipe. If written, you have to read and scan the page to find your place, then read some more. With this, I'm pretty sure your eyes would just grab the correct spot within moments of glancing at the page. MUCH faster. - Habemus, on 10/12/2007, -0/+1No one's yet mentioned the famous pancake video (also wordless)?
http://www.youtube.com/watch?v=PnCVZozHTG8 - lbeaty1981, on 10/12/2007, -0/+1I agree 100% with the Aunt Jemima statement. They're not quite as good as homemade, but close enough for me! Then again, my mom always used the Bisquick recipe when my sister and I were growing up, so I've never had "real" homemade pancakes before...
- sumgi, on 10/12/2007, -0/+1You only have the All Sizes option if you're logged in. Otherwise you need to click on the link mentioned above to the source image.
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