Levels on Menuism

Here at Menuism HQ, we’re obsessed with two things: improving the site for you, our loyal community of avid diners, and food (duh). That’s why we’re excited to announce our new rewards system, powered by Badgeville. You may have already seen some of our widgets floating around on the site recently.

We want to reward the most influential members of our community—the ones who share their dining experiences so that we all eat better. You’ll earn points for doing things like writing reviews, and achieve higher levels, titles and badges for completing missions, like reviewing a certain number of restaurants. You’ll also see how you stack up against your fellow foodies. Do YOU have what it takes to stay atop the leaderboards?

The rewards and widgets that you see on the site now are just the start. Over the coming weeks and months we’ll add more missions, levels and badges, and we’ll tie in some real-world rewards for certain contests. We’re ecstatic about this new rewards system, and we hope you’ll enjoy it too!

Happy eating,
John

P.S. We’d love to hear your thoughts. Please drop us a line anytime—in the comments below, or hit us up on Facebook or Twitter.

Posted by on October 7th, 2011

If you enjoy using Menuism and also have a blog, why not share your eating passion with your readers through one of our widgets.  We have four to choose from and all of them reflect the beautiful colors of the Menuism website.  The badge not only is a symbol that you have  reviews posted on the Menuism website, it’s also an invitation for your readers to contribute their own restaurant reviews to our site as well as make connections with other foodie friends.

Rotating Image of Latest Reviews

Menuism Restaurant Reviews

Share your latest reviews as soon as they happen. The image will automatically get updated after you finish a review (once you click the “Activate” button).

Size: 150×150 pixels

Works: All blog platforms, personal websites, MySpace, Friendster, etc.

Interactive List of Reviews, Favorites and Tries


If you’re a power user and run your own blog or website, use this very interactive widget. It shows your reviews, favorite restaurants, and restaurants you want to try

Works: Self-hosted blogging platforms, Blogger (in the template), personal websites. You need to be able to put javascript on your site.

Size: 200×400 pixels

Simple Menuism Badge Images and Links

Menuism

A static image that you can put almost anywhere to show your Menuism support.

Size: 160×160 pixels

Works: All blog platforms, personal websites, MySpace, Friendster, etc.

Menuism

A smaller static image that you can put almost anywhere to show your Menuism support.

Size: 80×15 pixels

Works: All blog platforms, personal websites, MySpace, Friendster, etc.

If you’d like to get your own widget, click here!

Posted by on January 13th, 2010

Anytime one walks into a Japanese restaurant, whether it’s an Izakaya, a Yakitori, a Sushi House, etc., the poison of choice is generally Sake. Warm or cold, it’s a good time drink to go along with your exotic meal. We drink it, but other than knowing vaguely that it’s made up of rice, many non-Japanese and maybe, even those who are Japanese don’t know much about it. So I present to you 12 Things You Might Like to Know About Sake!

Yes, it’s all about the rice: Sake is a drink fermented from rice.

Just a Little Buzz: Sake is generally between 15% and 17% alcohol.

Sake in the Making: It takes about a month to brew sake, but that doesn’t include the six-month period that it is aged.

Young and Fun: Sake is not meant to be aged past the six-month period and is meant to be consumed soon after purchase.  It’ll last six months to a year if kept in a cold and dark place.

No Hangover Here: Not to encourage excessive drinking of sake, but sake is sulfites-free, light and comparitively free of hangover-causing congeners and if you order premium sake, it’ll be free of additives and preservatives.

It’s All in the Brew: From a production standpoint, there are 5 basic types of sake.  Each requires different brewing methods and a different percentage of rice milling.  They are as follows:

  • Junmai-shu (pure rice wine; no adding of distilled alcohol)
  • Honjozo-shu (at least 30% of rice polished away; a tad of distilled alcohol is added)
  • Ginjo-shu (at least 40% of rice polished away; with or without alcohol added; if bottle is labeled Ginjo, it means distilled alcohol was added; if labeled Junmai Ginjo, it means no alcohol added)
  • Daiginjo-shu (at least 50% of rice polished away; again with or without added alcohol; if bottle is labeled Daiginjo, it means distilled alcohol was added; if labeled Junmai Daiginjo, it means no alcohol added)
  • Namazake (special 5th designation for unpasteurized sake; incorporates all four above)

Even Steven: The taste of quality sake should be balanced.  There’s nothing cloying or pushy about the flavors.  If it is sugary sweet or harsh to the palate, than pass on it.

Gold is In: Generally, sake is almost generally transparent and this is due to filtering, which can be excessive and sometimes rob the sake of its essence.  However, if the color is light amber or gold than there hasn’t been as much filtering, which means that the sake has a more full-bodied flavor.  Sake that looks dark brown should be avoided.

Sake it To Me: There are about 1800 sake breweries (called kura in Japanese) in Japan, a number which is sharply decreasing each year. So there are 1700 brands, but most kura make several grades or types of sake, which are significantly different. So there are likely as many as 10,000 different sake among these breweries. In the US, there are presently seven breweries, most of which make more than one product.

Cool is Cool and Hot is Not So Hot: Sake actually tastes best slightly chilled. While, there is no one ideal serving temperature, the flavor nuances of the sake is presented better when it is served cooled to chilled. Good sake can also be warmed up, but beware, sake that is served piping hot generally means that the heat is used to disguise a cheaper quality brand of sake.

Pair Me Up: Like wine, sake is a wonderful accompaniment to fish and other light dishes. Premium sakes can even be matched with strong or curiously flavored snacks taken in small morsels.

A Rice By Any Other Name: Just like different grapes are used to make wine, there are different types of rice used to brew Sake.  In fact, there are about 65 varieties of rice designated as sake rice, and naturally some are more prized than others.

There you have it.  A little knowledge goes a long way, so the next time you take a sip of sake, hopefully, you’ll remember what you read here and appreciate it that much more.

By Abby C. Abanes
Menuism Community Manager

Posted by on October 1st, 2008

My Menuism ProfileDid you know that I had a burrito and pizza last night? And that I followed it up with a banana?

You would if you checked out my Menuism GutChecks. GutChecks are a lightweight way for you to track what you’re eating at all times. If it’s something at home or a light snack, just type it in and update your GutCheck. Or if you just ate out at a restaurant, write a review and a GutCheck will automatically get created for you.

Updating

There are a few easy ways to update your GutChecks:

  • top right corner with gutcheck update On the top right corner there’s always a section that says what you’re currently eating along with an “Update” link. Just click that and a form will show up.
  • Shortcut bar On the right-hand side of your dashboard, there’s directions for a link you can drag to your browser’s bookmark bar that says “I’m Eating…”. Just click that to update your status from wherever you’re browsing.
  • If you have a Twitter account, your GutChecks can be automatically imported after you link your Twitter account to your Menuism account (do this on your settings page). For example, anytime I update my Twitter status (see image below) with “ate”, “eat” or “eating”, Menuism automatically updates my GutCheck eating status. Check out the coverage on on Mashable.

Justin’s Twitter

Sharing

What good is updating your eating status if you can’t share it? The easiest way to share it is with our image widget that get’s constantly refreshed with your latest GutCheck. My widget is shown in the top right. You can also see mine and John’s on the Menuism MySpace page . Just check the right hand side of your dashboard for the code to copy into your webpage or blog.

So what are you waiting for? Let us in your belly and see what you’re eating!

Justin

Posted by on April 20th, 2007

If you haven’t noticed yet, we’ve added the ability to sign up and log into Menuism with your Yahoo! account. And we’re happy to say that since we implemented it on Oct 20th, we’ve had almost 70% of new users use the Yahoo Sign In approach. I hope that means people are finding it easy and useful.

Why?

  • We think we’ve got a pretty cool service, but if people don’t signup then how can they get the full experience? The Yahoo! authentication lets people signup without having to create another username/password to remember and also ensures that it’s a person with a valid Yahoo account that’s signing up.
  • Yahoo has more than 250 million users (from what I last saw) which means there’s quite a few people who are eligible to signup.

How do I use it to sign up?

  1. Click on the big Yahoo! Sign In icon that my wonderful cousin Julia designed for us. Clicking on it will take you to Yahoo to sign in.

    Yahoo Signin Image

  2. Sign into your Yahoo! account.
  3. Click “Yes” to the agreement. After this, it will take you back to Menuism to finish the signup process.
  4. Pick a screenname. Yahoo doesn’t send us your screenname, so you need to pick some kind of identification for the site.
  5. Enter a valid email. Just in case we need to send you important account information. If you’re email is invalid and the signup email you send you bounces, we’ll invalidate your account (so use your real email).
  6. Agree to the Terms of Use.
  7. Done! Now everytime you want to sign into Menuism, just click on the Yahoo button and sign into your yahoo account when prompted (you’ll have to accept that agreement everytime) and you’ll automatically get signed into Menuism!

If you’ve signed up with the Yahoo Sign In and you don’t want to use it everytime, you can still set a password by going to “Edit Settings” on your home page. Now you can use your screenname and password to sign into Menuism which is a tad bit faster.
Questions

  • Is this secure? Yes.
  • Does Yahoo send any of my account information to Menuism? No. Yahoo doesn’t send us anything about you. All Yahoo tells us is “A user with a Yahoo account has successfully signed in and here’s a unique number you can use to identify him/her”.
  • Do you send any information to Yahoo? No.

More Details For the Truly Curious

How did you do this? We used a cool new service that Yahoo made available called Yahoo BBAuth (Browser Based Authentication). We also leveraged a Ruby on Rails plugin that made the implementation rather smooth (Thanks Cameron!).

If you’ve got any more questions or have any problems, just send us some feedback or just leave a comment here.

-Justin

Posted by on October 31st, 2006

Dave Jensen

Dave Jensen
Craft Beer

David R. Chan

David R. Chan
Chinese Restaurant

Nevin Barich

Nevin Barich
Fast Food

Justin Chen

Justin Chen
Menuism Co-Founder

John Li

John Li
Menuism Co-Founder

Kim Kohatsu

Kim Kohatsu
Managing Editor

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