Infographics Assignment: Revision

Revisions
 
In this revised timeline, I added sources, and events up to present date in order to give a more accurate portrayal of Three 6 Mafia's musical history.

However, much of their early material lack formal publishing or credible sourcing, so some do not have sources.

The timeline had been adjusted to begin display centered at the year 1991 in order to coincide with its title. The body of text from my last post has also been edited for legibility.

A History of Three 6 Mafia (1991-2013) on Dipity.

What? For my infographics assignment, I created an informative timeline documenting material released by the rap group Three 6 Mafia.

Why? As a music enthusiast, this information is important to my understanding of the history of southern rap.

How? The template and site I used, Dipity, was easily accessible and provided resources that would compensate for my lack of imaging/timeline software.  

Advantages / Disadvantages

I would like to add more material regarding the group's associates, while the abundance of information may make the timeline difficult to navigate or digest.

The timeline itself is best viewed full screen, as the minimized version requires a bit of scrolling to locate information.

The timeline hides certain events due to size limitation; they can be found by clicking on the plus-signs at the bottom.

Infographics Assignment: Timeline

Three 6 Mafia (1993-2008) on Dipity.

For my infographics assignment, I created an informative timeline documenting material released by the rap group Three 6 Mafia. As a music enthusiast, this information is important to my understanding of the history of southern rap. The template and site I used, Dipity, was easily accessible and provided resources that would compensate for my lack of imaging/timeline software. I would like to add more material regarding the group's associates, while the abundance of information may make the timeline difficult to navigate or digest. I find that the timeline itself is best viewed full screen, as the minimized version requires a bit of scrolling to locate information. The timeline hides certain events due to size limitation; they can be found by clicking on the plus-signs at the bottom.

Semester Blog Relocation

In order to increase functionality from a simple text and image based blog to a site with functioning menus and categories, I've decided to relocate my blog from Tumblr to Wordpress. The new URL to my semester blog project can be found here

 

Hot Peppers Pt. 2

Types of peppers, arranged from the hottest to mildest:


Habanero - Tiny chiles; squat and fat. Researchers state the habanero is 1,000 times hotter than the jalapeño. Use in moderation and keep hands protected when using.
  
Color: Neon orange



 




 

Cascabelle - Tiny peppers shaped like fat cones or bullets. These are incredibly hot, second only to the habanero;

Color: Fire-engine red, bright orange, or creamy yellow-green


 





Serrano - The chile of choice for Mexican cooks, serrano peppers resembles a pinky finger with a slight point at the end. These are very hot, and are milder when roasted.

Color: Red or green


 




Santaka and Thai - The size of a small fingernail, they are often sold on the branch or as a whole plant with hundreds of peppers that can be picked as needed. They are extremely hot, and the heat doesn’t soften, even after cooking. 


Color: Red or green


 


Cayenne - Slim and twisted with a long point, the cayenne can be found anywhere between three to six inches in length. Most cayenne chiles are dried for cayenne pepper. Fresh cayennes are very hot; the smaller and more pointed the pepper, the hotter it will be.

Color: Red, green, or yellow-green


 



Jalapeño - These peppers resemble small, plump barrels with thick green skins. Most are as big as a thumb. They are of a middle hotness and the most available of all the fresh chiles. Roasting jalapenos reduces their hotness while enhancing the flavor

Color: Green

    




Fresno - Fresco peppers are shaped like the jalapeño and are just as hot, but bear a distinct color difference.

Color: Bright red or light green

 





 


Santa Fe Grande - This pepper is cone shaped with a smooth outer skin. Santa fe grandes are very hot; hottest fresh, and slightly milder when roasted and peeled. 

Color: Deep red or yellow streaked with orange 

Hungarian Wax (Banana Pepper) - Commonly known as banana peppers, Hungarian Wax peppers resemble long, tapering cones. These peppers range between mild and medium-heat, and can commonly be found pickled in jars.

Color: Creamy yellow. 

Surefire - The surefire is an elongated, cone-shaped pepper with a slight curve or twist. This pepper is of a medium heat.

Color: Deep red or bright yellow. 

Ancho (Poblano) Cone shaped peppers with a long tip, and very shiny skin. This pepper is known for its delightful flavor balanced with medium heat. Poblanos are excellent went served roasted and peeled.

Color: Red or green.

Hot Peppers Pt. 1

Hotness varies between the countless types of peppers in the world. Two peppers, even from the same plant, can be radically different in heat. As a general rule, the longer and thinner the pepper is, the hotter it will be.

You can reduce the heat of a pepper by cutting it in half and removing the innards and all the seeds. This is where you can find most of the heat of a paper. Most of the flavor is in the outer wall, the fleshy part. 

Buying: This criteria applies to all types of peppers;

• Skin should be tight and glossy
• Flesh should be firm without bruises or soft spots

Storage: Store fresh chiles in a paper bag in the refrigerator, most peppers can be stored for up to two weeks

Caution: It is well worth iterating that you must take certain precautions when working with hot peppers;
 

• It’s best to wear rubber gloves or cover your hands with plastic sandwich bags before touching chile peppers 
• Wash your hands thoroughly when you are through; 
• Never rub your eyes or touch your face; 
• Peppers can cause second-degree burns, and can take up to twelve hours for the pain to subside