anandgrafiti

4 ms·

1.
by anandgrafiti 11y ago
Quick and dirty, you see! It's an experiment.
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by anandgrafiti 12y ago
Ha! You have just suggested a terrific feature. I have no idea how we could implement something like that even with the parsing logic. I mean, we see way too many writing patterns on a restricted ingredient entry area itself. So imagining t
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by anandgrafiti 12y ago
A long pending complaint. Been keeping it to the backburner for a while. SOrry about that. The auto loading stops after a while and becomes user triggered. Meanwhile here is the link you were looking for http://cucumbertown.com&#
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by anandgrafiti 12y ago
I guess the use case you mentioned is more to adding variations like an alternate ingredient, or a tip to a step or something like alternative to what is suggested in the original recipe. We have a wish list in our mind where we can add str
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by anandgrafiti 12y ago
I get what you are saying. This is something we are yet to explore. The freeform content editable input mechanism that we use currently is far from perfect with several browser quirks. Added to the common use cases of selection, moving the
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by anandgrafiti 12y ago
Sorry about that, We took a calculated call with the editor. For the consumer, a structured tabular view of ingredients make sense but for the author, the structured way of entering it in tables becomes a chore. This is the main problem wit
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by anandgrafiti 13y ago
There are far more variables here to measure. First of all what constitutes that fifty you are thinking of rolling out? Lets say you arrive at it and what's next? For an engaged user the AB testing can measure up as you can define clea
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by anandgrafiti 13y ago
True, you should not think of your redesign/design thinking about type. That will be a disaster. But somewhere along the way you need to start looking into the options available and the personality you want to deliver though your desig
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by anandgrafiti 13y ago
Good typography is often invisible. I clearly feel far more elegance with the original typefaces:) Its a subtle thing, something that cannot be quantified. Ofcource, content is the king, but in a world where everyone can create good content
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by anandgrafiti 13y ago
Precisely the reason for attempting to chronicle the journey. Thanks for your interest. Its not very common to come across documentation of subtle aspects of design decisions like type choices.
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by anandgrafiti 13y ago
Ofcource i cant claim that the sampling group was big enough for us to make a generic judgement. But for the record, we had 10 users testing it in realtime cooking environments and several others we follow closely at our curated community a
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by anandgrafiti 13y ago
Thanks for the comments. But the web and the resolutions are changing. The web is the new Print. Take a look at projects like Medium or Flipboard... they all strikes you as impressive not just because of the beautiful layouts but with the i
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by anandgrafiti 13y ago
We did. Infact the specimen sheets were tested with random users in their cooking environment and the reading patterns were analysed. We noticed that line heights needs to be liberal and open counter letter forms fare better in such scenari