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randomshenans

randomshenans

randomshenans

Soldato
Joined
11 Sep 2009
Posts
14,064
Location
France, Alsace
If it's not allowed, change my sig to a picture of an otter holding a martini and delete the thread for sure, but it's worth a shot.

I am trying to grow my side project on a $0 budget, which requires me to get creative. I posted details of it on an "investors" thread on LinkedIn last night, here:
https://www.linkedin.com/feed/updat...vity:6764317290478620672,6764321108251447296)

I'm trying to demolish the other 100 odd comments in the amount of likes I can get on the comment of mine to get as much visibility as I can!

I will send everyone who likes it a chomp (or freddo, but draw the line at curlywurly) in the post if they do!

Much appreciated for the help! :)
 
Josh said:
Done, I'm lactose intollerant but ya'know.
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Haha I was literally just reading this:

This is a common myth that is perpetuated in the consumer circles. People often conflate the presence of lactose as being the same as dairy in general. This couldn’t be further from the truth! We’ve discussed lactose in depth in a previous post, so I’ll keep it pretty brief here. It’s important to remember that in many cheeses lactose is fermented by lactic acid bacteria to form lactic acid. And those little guys can be very efficient, which means that many many cheeses end up having virtually no lactose by the time of consumption.
It’s also important to remember that the lactose content of the major milks used in dairy product technology is all about equal. Meaning, goat milk and sheep milk have similar lactose content to cow milk. So if you’re actually lactose intolerant, how the cheese is made is more important than what kind of milk was used. Of course, you could have a dairy allergy. But that’s a different story all together.

And thank you!
 
Ian_Eb said:
Also done. :)
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I wanted to come back not just to thank you all hugely but to give you a little update on my efforts. My main plan through this was to gain some marketing attention. The dude who's post it was is a fairly big investor, with a large network on Linkedin. What better place to try and get some visibility? I am running this alone with no money, so gorilla tactics is the way!
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Over half a million followers? Nice. I would like some of those to see my comment :)

You guys did PERFECTLY!!! So yesterday, I swooped back in and thanked "everyone" on the comment for the likes. Boost the visibility again and get it back to the top.

Then this happened...

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Ha! The perfectly executed plan seems to have caught their attention!!

I didn't actually know what LAUNCH was, so I checked...
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Nice...

I don't know if anything will come of it, but at the same time the impact was there! I wanted to see where it led and then post but that would just be harsh and I wanted to really come back and thank every one of you for your like. Sounds silly but it really did help. I would happily send you each a chomp, or I can donate to a charity of your choice, or one that you all think is a worthy cause! I really don't mind, but just wanted to come back and tell you how much I appreciate your time.
 
Martynt74 said:
I actually could've been helpful last weekend. We drove past a local farmhouse cheesemaker on the way home from a dog walk. Sadly it was shut and we had cheese in mind so went to Booths who have a great cheese deli section so we bought around 5 cheeses. I I probably should've apped them.
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haha I love this. Once I've got the next release of the app out, which will make tracking new cheeses easier (dropdown to select the right one from the list etc.) I would love to make it so there was a bit of gamification around the adding pics of cheeses. Badges for top trackers, new cheese adding etc. Vivino did some of this, but ultimately it died out a bit I think. I think it's a good thing to encourage new activity and use though.

Martynt74 said:
Out of interest what's the process with that? I assume i'd want to select a maker/name of cheese ratehr than just "Brie"
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It's an interesting one. For the most part, brie is brie... you can have different makers and don't get me started on English vs. French brie argument, but where I am adding the makes is if they're completely different from the standard. Cheddar is an interesting one. You have generic cheddar, but then you have LOADS of sub categories of this too. Recently we added one called Kick ass cheddar, as it has many different types and can be a sales opportunity for the producer, so this is cheddar:

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And then we list the others also under more like this:
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And the individual ones come up like:
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I tend to make the call when I see the image and cheese name in the approval list though. If I think it should be it's own cheese, I'll add it as such. I still approve every single image that's added on the back end, otherwise machine learning vs. people doesn't go well :P
 
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