It gets me quite upset when a picture plummets from 80 with 16 votes down to 71 with 17 votes. I am no good with numbers. Can someone explain just how low that last vote must have been to cause such a drop overnight?
Obviously someone did not like it but I would like to know just how much they didn't.
The voter put a little spin on it and it curved into the x10 button on the way down
It's all the rage in college towns
:o)
I've noticed a 10 point drop one day after the c-index first shows up ... and, just like ALL things that are good for you NOW ... 15 years from now they will announce on the news
.. the admins over at Caedes dot net .. the world's LARGEST online art site .. have just issued a press release .. it seems they forgot to carry the one in an early computation .. and, as a result, the c-indexes were not all they were cracked up to be ... and it goes on to say .... "sorry for any misunderstandings"
Actually Lyn, while the number of votes is updated throughout the day as more votes accumulate, the score is not. The score is updated once a day, so the 80 you're seeing probably reflects around 12-14 votes, and the additional 3-5 votes from the day are being added to the c-index compilation score later to leave ya w/that 71.
C-index? You really pay attention to that don't cha?
When uploading we should also have a box to fill out as to what we think the c-index should be on our own upload. 8~D Think about it, that'd be cool...kinda like what our goal would be for the upload. I know I sure wouldn't give all mine a 100, I mean really, take a look at some of the crap I've posted...go ahead, it's OK. I just didn't really have anything else and wanted to be a part and take up some space somewhere...I post, there for I am.
Really, it's all about the moon phases...that and Fig Newtons market shares!! Just keep havin' fun 'cause I know you do!! It's a number, that's all...and you and I know, numbers lie!!
Man, I'd really be busy then...I score a lot of stuff less than five. Yes, my dear, even some of your stuff. 8~O Heck, I'd score lotsa my stuff less than five. Really, what's in a score? This ain't the Olympics or sumpin'...9.8, 9.8, 10, 9.5. 9.8, 9.8....
OK, here's how I do's it..my last two uploads vs. your last two uploads, quick with no regreats...
Me: Accentuate # 03 - I'd go 4
Me: Accentuate # 04 - I'd go 5
You: This is my good side - I'd go 4
You: A New Beginning - I'd go 7
That's it, that's how I vote when I'm in the voting booth and the curtains drawn.
Thanks :) :) Sorry to have mentioned the dreaded c word again.
I liked 80 better than 71 so I will go back to yesterday and stay there :)
I am glad its 'not the Olympics' - I would be no good there.
I understand it better now anyway, and was not getting my knickers in a twist, just wondering :)
Always wondered what you were doing in there with the curtains drawn... lol..
I dont have a problem with what people vote on mine, i dont take any notice of the figures.. I do it for enjoyment.. however.. I still think that a compulsory comment box would work.. that way members will find out exactly why such a low score was given... ok so 5 is a bit high.. say 4 or 3 instead..
Compulsory comment box for low scores sounds a good idea but some would not bother - they would just up their voting score to avoid having to say something. :(
I think this is the southern hemisphere equivilent of Fig Newtons? (although there are no figs in it by the looks of things...)
PS did you know figs are the national fruit of India? Had that question at trivia the other night... I couldn't remember and said dates. Just thought I'd share that with all of you.
I am deprived- no Fig Newtons and no Spicy Fruit Rolls. Arnotts must be keeping those across the ditch :( but if FN's are nasty Lauren perhaps that is a good thing, they lead to nose picking behind closed curtains I have heard.
LMAO @ Eve... you are not missing out on anything.. we have them over here and they are YUK!! so Arnotts are doing you a favor.. lol.. but if you want i'll send you some so you can try them.. =)
spot on Sam.. thats exactly what it is.. just sultana's etc.. or as i tell my little niece and nephew.. its made of cockroaches cooked in sugar... hehehehehehe
I luv Fig Newtons (regular, not strawberry or apple) and Sam's Spicy Fruit Roll looks super yummy. Lotsa people don't like Fig Newtons, not sure why, then again I really luv Fruit Cake too...must be me, I'm weird I guess.
I know I've asked this before, but how does every discussion on this site always turn to food? Specifically, biscuits?? (although Lyn might have been asking for it this time by mentioning crunching in the subject...)
Hi,my name is Rob..ok, so I'm not the greatest at replies and comments. Sorry. For anyone needing to contact me, my email is back up in my profile. >> my cluttered mess of a gallery
DOUGH:
1/2 c. butter
1/2 c. margarine
1/2 c. sugar
1/2 c. honey
2 large eggs
4 1/2 c. self-rising flour
Cream butter and margarine with sugar a spoonful at a time on medium speed. Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate 1 hour.
FILLING:
1 pound can of drained figs cut in small pieces
1/2 c. sugar
1/2 c cold black tea
Put into a double boiler and cook over simmering water stirring often until the sugar dissolves. While stirring after sugar dissolves add:
1/2 c. finely ground pecans
1/4 t. cinnamon
11/ 6 t. ground ginger
Continue stirring and blend well. Let cook about 15 minutes. Take off of heat. Roll out dough on floured surface about 1/4 inch thick and about 5 inches wide. Spread filling down center of dough, leaving a margin on dough. Fold in half from longest side to longest side so that it is about 2 1/2 inches wide. Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet (shiny side down). Spray foil with Pam Cooking Spray. Bake at 400° about 8-10 minutes or until golden brown. Cool. Store in airtight containers. NOTE: If you are going to be storing for more than a couple of days, add a fresh apple to container to keep soft and moist.
I want some of Sam's cake... it has the special ingredient CHOCOLATE... lol..
yes I do that too Eve.. my grandmother used to use the apple when storing cakes..
If anyone in the U.K. plans to try LynEve's recipe, note that "self-rising" flour is not the same as "self-raising" flour. At least, that's my understanding.
- cfr
Oh, and "fruit cake" in the U.S. seems to mean nothing like any sense of "fruit cake" in the U.K. (Small attempt to preserve Transatlantic peace before the Fruit Cake Wars can get a real grip on the populations...)
I don't care where a Fruit cake comes from.... in my humble opinion, & my opinion only ....it's still terrible & no amount of rum or whiskey ... or even chocolate, can help it.
i could scarf down a whole package of fig newtons in a sitting... but then, i love figs. one other thing....i used to hate, and that'snot a wordi use often..hate fruit cake..til one day i had a homemade one drenched..and i mean almost dripping ..with spiced rum!..oh...my...goodness..
Hi,my name is Rob..ok, so I'm not the greatest at replies and comments. Sorry. For anyone needing to contact me, my email is back up in my profile. >> my cluttered mess of a gallery
Might fly ... or drop like a rock like most of the Christmas cakes I have known. :oP
My grandma made a great traditional Christmas cake as well, that I am sure made a few converts. Key ingredient ... molasses.
No ... no, no need to thank me ... just give the gifted and regifted ... and then regifted ones a proper sendoff. And remove them as doorstoppers, weapons of gastrointestinal destruction, counterweights for your garage opener and so on.
Not a fitting place for any dessert item in my mind. ;o)
Hi,my name is Rob..ok, so I'm not the greatest at replies and comments. Sorry. For anyone needing to contact me, my email is back up in my profile. >> my cluttered mess of a gallery
" Margali.. self rising flour IS self raising flour.. its just the way the kiwi's say it ;) hehehe sorry Eve couldnt resist.. "
Thanks. I didn't know that.
In which case, it is even more confusing:
- self-rising (New Zealand/Australia/??) = self-raising (U.K.)
- self-rising (U.S./Canada?) <> self-rising (New Zealand/Australia/??)
- self-rising (U.S./Canada?) <> self-raising (U.K.)
I've never cooked in Australia or New Zealand and didn't know 'self-rising' was used there. I do know they have self-rising flour in the U.S. and that is not the same as U.K. self-raising. Therefore, it is presumably not the same as self-rising in New Zealand or Australia either.
So there!
Waits to be proved wrong by master or mistress of Transatlantic Fig-Newton Making....
Hi,my name is Rob..ok, so I'm not the greatest at replies and comments. Sorry. For anyone needing to contact me, my email is back up in my profile. >> my cluttered mess of a gallery
Self rising/ self raising, both the same in NZ.
I was never aware there was a difference in different countries:) which could explain culinary disasters of the past
The recipe was American so self rising it is.
If you dont have any just add 2 tsps of baking powder to each cup of plain flour.
I have never eaten, nor baked a Fig Newton in my life lol.
So Far I like Fig & The Newtons best for the band.
Always thought self rising/self raising was the same every country.. i know it's the same in the UK, aussieland and Kiwi land.. isn't it the same thing, it helps the cake rise?
Hi,my name is Rob..ok, so I'm not the greatest at replies and comments. Sorry. For anyone needing to contact me, my email is back up in my profile. >> my cluttered mess of a gallery
I don't know how to make U.S. self-rising flour, only U.K. self-raising from plain. I know it isn't the same, though, so I'm not sure what would happen with a direct substitution. People seem to use it for what they call 'biscuits'* but not in cakes as such. Fig Newtons are not exactly cake, are they? So maybe the dough is more like 'biscuit'* dough.
I did read the ingredients in U.S. self-rising flour once and then just steered clear of the stuff. Weird the recipe needs it - I've got a bunch of U.S. cookbooks and I've never come across a recipe requiring it.
Several websites seem to agree that you can add 1.5 tsp baking powder and .5 tsp salt to 1c all-purpose flour. I would substitute plain (not bread) flour for the all-purpose flour. Probably safe to assume they are not all lying, but unsafe to assume they did not all copy each other.
At least in the U.K., I wouldn't add salt to convert from plain to self-raising flour - only baking powder with the amount depending on the type of mixture.
- cfr
*Look this one up if you're interested. The recipe isn't vegan anyway...
Anyway as I do not use SR Flour, in the interests of peace in this community I just went to the Supermarket to check ( see what I do for you all ) and here in New Zealand it is called SELF RAISING flour.
So that is one thing out of the way . . . . .
now . . . . . .
can anyone tell me how my image dropped 9 points overnight with only one extra vote - ok ok I am JOKING - really.
Hi,my name is Rob..ok, so I'm not the greatest at replies and comments. Sorry. For anyone needing to contact me, my email is back up in my profile. >> my cluttered mess of a gallery
Rob, As for the dough raised from LOTR - pity I saw none of it :)
I could have imported some Fig Newtons, and some extra leaves for when it gets colder.
Eve
http://www.cooks.com/rec/search/0,1-0,fig_newton,FF.html
6 more FN recipes - no SR flour required in any.
huh? you say six for six not sex??? thought it was pronounced sux... hehehe kinda like fush n chups.. hehehe sorry Eve.. you know we still luvs ya (its an aussie/kiwi thing)
Fair dinkum you Aussies, I know you think we all live beyond the black stump down here but we love most a yous anyway, after all you can't help the way you talk :) I guess we all have our share of fruit loops and those with kangas loose in the top paddock, but I won't throw a wobbly about it.
Good onyall, even if we did invent the pav first, sorta makes up for not having Fig Newtons.
So I will say goodnight now, grinning like a shot fox. I have been flat out like a lizard drinking all day and feeling a bit weary, so I will just fill my hottie and hop under the doona.
:)
Hi LynEve,
Ordinary math can not be used to determine the C index at any given point in time. If we apply the law of averages to your specific numbers we have:
16 votes at 80 = 1280 total points
The following day we have: 17 votes at 71 = 1207 total points
If we take the 16 votes at 1280 and the 17th vote happens to be a goose egg, we have:
17 votes = 1280
By dividing the 17 votes into the total points we should abtain a C index of 75.3, but what you received for the last vote was actually a minus 73 (1207 - 1280) = -73.
Caedes formula (if we can call it that) for C index ratings obviously takes into account many variables most likely number of views and downloads plus who knows what. I am careful to open my images from the subscriptions page only as I feel opening an image from Caedes Control or from my gallery may adversely affect the C index. I rarely open one of my images through Caedes anyway as it is just as easy to open them in one of my folders.
I don't like the vail of secrecy surronding the criteria regarding what determines the C index. I think as paying members we are entitled to this information. I also feel those images that receive high C indexes should be more carefully evalutated rather than arbitrarly discarded into ones' gallery.
I know that this doesn't exactly answer you question, LynEve, but I do know how disconcerting it can be as it has happened to me more than I care to say.........Neil
Obviously someone did not like it but I would like to know just how much they didn't.