Comments for elaine wherry http://www.ewherry.com Sun, 22 Jan 2012 09:24:58 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on New Year & New Beginnings by Holly http://www.ewherry.com/2012/01/new-year-new-beginnings/comment-page-1/#comment-2853 Holly Sun, 22 Jan 2012 09:24:58 +0000 http://www.ewherry.com/?p=880#comment-2853 Elaine - I have to admit my first feeling was sadness when I read this post. It's bittersweet to hear you leaving an operations role within Meebo, and probably not an easy decision to make. You have always been wonderful to us folks down the street when we were Watercooler. It has always been great swapping UX testing techniques and stories. Would love to catch up and have some coffee... maybe at Redrock =). Drop me a line. Holly Elaine – I have to admit my first feeling was sadness when I read this post. It’s bittersweet to hear you leaving an operations role within Meebo, and probably not an easy decision to make. You have always been wonderful to us folks down the street when we were Watercooler. It has always been great swapping UX testing techniques and stories. Would love to catch up and have some coffee… maybe at Redrock =). Drop me a line.

Holly

]]> Comment on brownie bake-off by Denso http://www.ewherry.com/2010/10/brownie-bake-off/comment-page-1/#comment-2654 Denso Sat, 24 Dec 2011 15:47:56 +0000 http://www.ewherry.com/?p=610#comment-2654 They look amazing and the description are simple but clear. =] They look amazing and the description are simple but clear. =]

]]> Comment on Praline Etymology by elaine http://www.ewherry.com/2011/10/praline-etymology/comment-page-1/#comment-2644 elaine Thu, 01 Dec 2011 22:18:21 +0000 http://www.ewherry.com/?p=744#comment-2644 thank you so much for the kind comments! joy, you are absolutely right that i overwhipped. i am a praline newbie and when i halved the recipe, it became even easier to overwhip the praline mixture. i've made a few more batches since then with improved results. i also tried a subsequent experiment adding more baking soda (1.5 teaspoons) and while it produced a darker brown caramelization (similar in color to chocolate), it tasted a little metallic. inspired by the khymos caramelized onion blog, i also tried another experiment where i added baking soda to frying bacon to see if the bacon would caramelize better. however, i really couldn't see a significant difference in caramelization. if anything, the bacon texture was slightly gummier and softer - but that's not a great thing for bacon. always fun to experiment! thank you so much for the kind comments! joy, you are absolutely right that i overwhipped. i am a praline newbie and when i halved the recipe, it became even easier to overwhip the praline mixture. i’ve made a few more batches since then with improved results. i also tried a subsequent experiment adding more baking soda (1.5 teaspoons) and while it produced a darker brown caramelization (similar in color to chocolate), it tasted a little metallic.

inspired by the khymos caramelized onion blog, i also tried another experiment where i added baking soda to frying bacon to see if the bacon would caramelize better. however, i really couldn’t see a significant difference in caramelization. if anything, the bacon texture was slightly gummier and softer – but that’s not a great thing for bacon.

always fun to experiment!

]]> Comment on design survey for south by southwest by Steve Jery http://www.ewherry.com/2011/03/design-survey/comment-page-1/#comment-2643 Steve Jery Thu, 01 Dec 2011 14:05:41 +0000 http://www.ewherry.com/?p=687#comment-2643 [Q] --->04Mar / 2011I’m preparing for a South by Southwest panel I’m moderating next week: Design across Disciplines (March 12th at 3:30). We’ll be comparing the creative processes and design guidelines across different design disci...[/Q]<b>Hi, Couple interested links originated from your blog (Hacked?) those backlinks leads web sites promoting shady (illegal) business You may consider <a HREF="http://spamfreewp.wordpress.com/" rel="nofollow">Secure WordPress</A> post best way to deal with hack</b>ing [Q] —>04Mar / 2011I’m preparing for a South by Southwest panel I’m moderating next week: Design across Disciplines (March 12th at 3:30). We’ll be comparing the creative processes and design guidelines across different design disci…[/Q]Hi, Couple interested links originated from your blog (Hacked?) those backlinks leads web sites promoting shady (illegal) business You may consider Secure WordPress post best way to deal with hacking

]]> Comment on Praline Etymology by gg http://www.ewherry.com/2011/10/praline-etymology/comment-page-1/#comment-2642 gg Thu, 01 Dec 2011 01:10:00 +0000 http://www.ewherry.com/?p=744#comment-2642 Really an outstanding piece of food writing. You should do a lot more of this. Really an outstanding piece of food writing. You should do a lot more of this.

]]> Comment on Praline Etymology by Joy http://www.ewherry.com/2011/10/praline-etymology/comment-page-1/#comment-2641 Joy Mon, 28 Nov 2011 02:35:06 +0000 http://www.ewherry.com/?p=744#comment-2641 In the past 24 hours I have made three different batches of pralines. In the first, I used brown sugar and no soda. In the 2nd I used soda, at the end of the recipe and my third batch was your family recipe with the soda at the beginning. Now, the first with the brown sugar (Emril's receipe) was very good. The 2nd was also very good, but in each of these the color was less than pleasing to the eye. Your method of the soda at the beginning produced a beautiful praline and a smooth texture. Your pictures show that you have beaten the product far to long and that is why they did not spread as nicely but rather look lumpy and undefined. However, that being said, the recipe is wonderful. Thank you for the educational tip on the "baking soda". I found it very helpful. In the past 24 hours I have made three different batches of pralines. In the first, I used brown sugar and no soda. In the 2nd I used soda, at the end of the recipe and my third batch was your family recipe with the soda at the beginning. Now, the first with the brown sugar (Emril’s receipe) was very good. The 2nd was also very good, but in each of these the color was less than pleasing to the eye. Your method of the soda at the beginning produced a beautiful praline and a smooth texture. Your pictures show that you have beaten the product far to long and that is why they did not spread as nicely but rather look lumpy and undefined. However, that being said, the recipe is wonderful. Thank you for the educational tip on the “baking soda”. I found it very helpful.

]]> Comment on Praline Etymology by Jean http://www.ewherry.com/2011/10/praline-etymology/comment-page-1/#comment-2592 Jean Fri, 28 Oct 2011 18:23:01 +0000 http://www.ewherry.com/?p=744#comment-2592 I love your blog....I taught home ec for years and read recipes for "fun." I have shared many of my Mom's handwriteen recipes with others. In some recipes she listed many in ingredients, but the directions were as simple as mix ingredients and bake. Pure and simple!!!! I am 74 so you can calculate how old those recipes are. Thanks for doing your research....I do remember cakes with no eggs during the depression!!! I love your blog….I taught home ec for years and read recipes for “fun.” I have shared many of my Mom’s handwriteen recipes with others. In some recipes she listed many in ingredients, but the directions were as simple as mix ingredients and bake. Pure and simple!!!! I am 74 so you can calculate how old those recipes are.
Thanks for doing your research….I do remember cakes with no eggs during the depression!!!

]]> Comment on an ethnographic analysis of ux professionals by Dana Martinelli http://www.ewherry.com/2010/01/an-ethnographic-analysis-of-ux-professionals/comment-page-1/#comment-2591 Dana Martinelli Tue, 19 Jul 2011 18:41:04 +0000 http://www.ewherry.com/?p=67#comment-2591 At the end of the day, the success of a UX professional is the effortless (perceived) ability to empower the right people. We (UX) are a bridge. We are a bridge to a few places e.g. business->technology, designers->marketing, ethnographic research->budget office, you get the idea. Mainly it is about helping inspire a process to gain a resounding 'wow' between how elegance, efficiency and the command of the domain speak directly to technology, business and design teams. Big plate to eat for most. That is why, I believe, the UX professional is the most stressed: If your bridges are not balanced and not pointing in the right direction there will be stress on the people who traverse your bridge and all the parts which hold your structure together. It can take a lifetime to understand the business and technological constraints of an organization and how all of these pillars of knowledge can translate into a multitude of seamlessly branded and elegantly usable software. The people who I met who do very well are the ones whos parenets are a doctor and a poet, and engineer and a painter. It is the left and right brain working in perfect unison. Most people do not have that. I love UX because I feel I live well in that space: Foundation in Fine Arts (painting) and can program in Java, .NET and PHP fluently and have a dad who is a successful businessman who weened from childhood me on Og Mandino (University of Success). At the end of the day, the success of a UX professional is the effortless (perceived) ability to empower the right people. We (UX) are a bridge. We are a bridge to a few places e.g. business->technology, designers->marketing, ethnographic research->budget office, you get the idea. Mainly it is about helping inspire a process to gain a resounding ‘wow’ between how elegance, efficiency and the command of the domain speak directly to technology, business and design teams. Big plate to eat for most. That is why, I believe, the UX professional is the most stressed: If your bridges are not balanced and not pointing in the right direction there will be stress on the people who traverse your bridge and all the parts which hold your structure together. It can take a lifetime to understand the business and technological constraints of an organization and how all of these pillars of knowledge can translate into a multitude of seamlessly branded and elegantly usable software. The people who I met who do very well are the ones whos parenets are a doctor and a poet, and engineer and a painter. It is the left and right brain working in perfect unison. Most people do not have that. I love UX because I feel I live well in that space: Foundation in Fine Arts (painting) and can program in Java, .NET and PHP fluently and have a dad who is a successful businessman who weened from childhood me on Og Mandino (University of Success).

]]> Comment on a design book recommendation in tomato season by Four short links: 3 Sep 2010 http://www.ewherry.com/2010/09/a-design-book-recommendation-in-tomato-season/comment-page-1/#comment-1199 Four short links: 3 Sep 2010 Fri, 03 Sep 2010 19:11:06 +0000 http://www.ewherry.com/?p=552#comment-1199 [...] all designers instinctively use in everything from floral compositions to interior decorating. (via Elaine Wherry) 2010 Mario AI Championship — three tracks: Gameplay, Learning, and Level Generation. Found [...] [...] all designers instinctively use in everything from floral compositions to interior decorating. (via Elaine Wherry) 2010 Mario AI Championship — three tracks: Gameplay, Learning, and Level Generation. Found [...]

]]> Comment on a design book recommendation in tomato season by Four short links: 3 Sep 2010 http://www.ewherry.com/2010/09/a-design-book-recommendation-in-tomato-season/comment-page-1/#comment-1198 Four short links: 3 Sep 2010 Fri, 03 Sep 2010 11:51:28 +0000 http://www.ewherry.com/?p=552#comment-1198 [...] Arranging Things: The Rhetoric of Object Placement (Amazon) — [...] the underlying principles that govern how Western designers arrange things in three-dimensional compositions. Inspired by Greek and Roman notions of rhetoric [...] Koren elucidates the elements of arranging rhetoric that all designers instinctively use in everything from floral compositions to interior decorating. (via Elaine Wherry) [...] [...] Arranging Things: The Rhetoric of Object Placement (Amazon) — [...] the underlying principles that govern how Western designers arrange things in three-dimensional compositions. Inspired by Greek and Roman notions of rhetoric [...] Koren elucidates the elements of arranging rhetoric that all designers instinctively use in everything from floral compositions to interior decorating. (via Elaine Wherry) [...]

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