VOTING POWER100.00%
DOWNVOTE POWER100.00%
RESOURCE CREDITS100.00%
REPUTATION PROGRESS0.00%
Net Worth
0.622USD
STEEM
0.000STEEM
SBD
0.000SBD
Own SP
11.488SP
Detailed Balance
| STEEM | ||
| balance | 0.000STEEM | STEEM |
| market_balance | 0.000STEEM | STEEM |
| savings_balance | 0.000STEEM | STEEM |
| reward_steem_balance | 0.000STEEM | STEEM |
| STEEM POWER | ||
| Own SP | 11.488SP | SP |
| Delegated Out | 0.000SP | SP |
| Delegation In | 0.000SP | SP |
| Effective Power | 11.488SP | SP |
| Reward SP (pending) | 0.000SP | SP |
| SBD | ||
| sbd_balance | 0.000SBD | SBD |
| sbd_conversions | 0.000SBD | SBD |
| sbd_market_balance | 0.000SBD | SBD |
| savings_sbd_balance | 0.000SBD | SBD |
| reward_sbd_balance | 0.000SBD | SBD |
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"conversions": []
}Account Info
| name | eileenb |
| id | 143760 |
| rank | 114,214 |
| reputation | 46845850 |
| created | 2017-04-03T10:38:51 |
| recovery_account | steem |
| proxy | None |
| post_count | 2 |
| comment_count | 0 |
| lifetime_vote_count | 0 |
| witnesses_voted_for | 0 |
| last_post | 2017-07-26T14:25:39 |
| last_root_post | 2017-07-26T13:53:57 |
| last_vote_time | 1970-01-01T00:00:00 |
| proxied_vsf_votes | 0, 0, 0, 0 |
| can_vote | 1 |
| voting_power | 0 |
| delayed_votes | 0 |
| balance | 0.000 STEEM |
| savings_balance | 0.000 STEEM |
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| savings_sbd_balance | 0.000 SBD |
| vesting_shares | 18706.992259 VESTS |
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| next_vesting_withdrawal | 1969-12-31T23:59:59 |
| withdrawn | 0 |
| to_withdraw | 0 |
| withdraw_routes | 0 |
| savings_withdraw_requests | 0 |
| last_account_recovery | 1970-01-01T00:00:00 |
| reset_account | null |
| last_owner_update | 1970-01-01T00:00:00 |
| last_account_update | 2017-07-26T10:40:57 |
| mined | No |
| sbd_seconds | 0 |
| sbd_last_interest_payment | 1970-01-01T00:00:00 |
| savings_sbd_last_interest_payment | 1970-01-01T00:00:00 |
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"posting_json_metadata": "{\"profile\":{\"profile_image\":\"https://twitter.com/eileenb\",\"name\":\"Eileen Brown\",\"about\":\"IoT geek, speaker and weekend artisan cheese and bread maker\",\"location\":\"Colchester, UK\",\"website\":\"http://amastra.com\"}}",
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}Withdraw Routes
| Incoming | Outgoing |
|---|---|
Empty | Empty |
{
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"outgoing": []
}From Date
To Date
2020/05/08 08:54:36
2020/05/08 08:54:36
| delegator | steem |
| delegatee | eileenb |
| vesting shares | 0.000000 VESTS |
| Transaction Info | Block #43192628/Trx 69cf738acd1b5e1dbd77786cca13ab3a928e2a8f |
View Raw JSON Data
{
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}
]
}2019/04/03 11:07:00
2019/04/03 11:07:00
| parent author | eileenb |
| parent permlink | a-fridge-full-of-cheese |
| author | steemitboard |
| permlink | steemitboard-notify-eileenb-20190403t110659000z |
| title | |
| body | Congratulations @eileenb! You received a personal award! <table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@eileenb/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table> <sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@eileenb) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=eileenb)_</sub> ###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes! |
| json metadata | {"image":["https://steemitboard.com/img/notify.png"]} |
| Transaction Info | Block #31719965/Trx f43c18dd62453591060c3a0d6b88345a61580d02 |
View Raw JSON Data
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"author": "steemitboard",
"permlink": "steemitboard-notify-eileenb-20190403t110659000z",
"title": "",
"body": "Congratulations @eileenb! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@eileenb/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@eileenb) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=eileenb)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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}2018/05/16 20:15:36
2018/05/16 20:15:36
| delegator | steem |
| delegatee | eileenb |
| vesting shares | 2034.839782 VESTS |
| Transaction Info | Block #22489813/Trx 81e9ca6ad0a971b197170919f0edc485a6c4b283 |
View Raw JSON Data
{
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}2018/01/09 06:37:45
2018/01/09 06:37:45
| delegator | steem |
| delegatee | eileenb |
| vesting shares | 12018.197033 VESTS |
| Transaction Info | Block #18819555/Trx e839fd888fe9deed6a905efa1ae63deb17c91b9e |
View Raw JSON Data
{
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}2017/07/26 17:31:09
2017/07/26 17:31:09
| parent author | eileenb |
| parent permlink | a-fridge-full-of-cheese |
| author | steemitboard |
| permlink | steemitboard-notify-eileenb-20170726t173111000z |
| title | |
| body | Congratulations @eileenb! You have completed some achievement on Steemit and have been rewarded with new badge(s) : [](http://steemitboard.com/@eileenb) You published your First Post [](http://steemitboard.com/@eileenb) You got a First Vote [](http://steemitboard.com/@eileenb) You made your First Comment Click on any badge to view your own Board of Honor on SteemitBoard. For more information about SteemitBoard, click [here](https://steemit.com/@steemitboard) If you no longer want to receive notifications, reply to this comment with the word `STOP` > By upvoting this notification, you can help all Steemit users. Learn how [here](https://steemit.com/steemitboard/@steemitboard/http-i-cubeupload-com-7ciqeo-png)! |
| json metadata | {"image":["https://steemitboard.com/img/notifications.png"]} |
| Transaction Info | Block #14027050/Trx 7787d8cdcd1ab2dcbb37e29aaaabbbfae3fe43c5 |
View Raw JSON Data
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}2017/07/26 14:25:39
2017/07/26 14:25:39
| parent author | cheetah |
| parent permlink | cheetah-re-eileenba-fridge-full-of-cheese |
| author | eileenb |
| permlink | re-cheetah-cheetah-re-eileenba-fridge-full-of-cheese-20170726t142536551z |
| title | |
| body | Yes, That's my Wordpress blog. I copied the same content here for Steemit users to share... |
| json metadata | {"tags":["cheese"],"app":"steemit/0.1"} |
| Transaction Info | Block #14023340/Trx 97b54ae6e6900dad37bee24b1758498df2c4291e |
View Raw JSON Data
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}olegwupvoted (100.00%) @eileenb / a-fridge-full-of-cheese2017/07/26 13:57:24
olegwupvoted (100.00%) @eileenb / a-fridge-full-of-cheese
2017/07/26 13:57:24
| voter | olegw |
| author | eileenb |
| permlink | a-fridge-full-of-cheese |
| weight | 10000 (100.00%) |
| Transaction Info | Block #14022775/Trx 29e81d12169f94ba79f9dc8f9f2b673706da00fb |
View Raw JSON Data
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}cheetahreplied to @eileenb / cheetah-re-eileenba-fridge-full-of-cheese2017/07/26 13:54:18
cheetahreplied to @eileenb / cheetah-re-eileenba-fridge-full-of-cheese
2017/07/26 13:54:18
| parent author | eileenb |
| parent permlink | a-fridge-full-of-cheese |
| author | cheetah |
| permlink | cheetah-re-eileenba-fridge-full-of-cheese |
| title | |
| body | Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in: https://eileenbrownspaces.wordpress.com/ |
| json metadata | |
| Transaction Info | Block #14022713/Trx 645aca656a2e6d738918ad0921fe2a9129cf1ea9 |
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"body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://eileenbrownspaces.wordpress.com/",
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}cheetahupvoted (1.00%) @eileenb / a-fridge-full-of-cheese2017/07/26 13:54:12
cheetahupvoted (1.00%) @eileenb / a-fridge-full-of-cheese
2017/07/26 13:54:12
| voter | cheetah |
| author | eileenb |
| permlink | a-fridge-full-of-cheese |
| weight | 100 (1.00%) |
| Transaction Info | Block #14022711/Trx d3d1171b64a1699d1a2eb34ec0869620bcfeeb26 |
View Raw JSON Data
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}eileenbpublished a new post: a-fridge-full-of-cheese2017/07/26 13:53:57
eileenbpublished a new post: a-fridge-full-of-cheese
2017/07/26 13:53:57
| parent author | |
| parent permlink | cheese |
| author | eileenb |
| permlink | a-fridge-full-of-cheese |
| title | A fridge full of cheese |
| body |  I do feel like a part time Artisan My fridge has cheese ripening on every shelf. There is hardly any room for any other food. But I do not mind. Because the best thing about the cheese-filled fridge is that – it is all home made. I am very happy about that. Over the past few weekends I have spent hours in the kitchen with Maslin pans, a digital thermometer and a variety of bacterial cultures. I have heated and stirred gently, added a variety of liquids to the milk and waited as the magic happened to turn liquid into solids. After all of my labours, I have quite a variety of cheese in the fridge. Ripening in boxes, the cheeses are: Back row from left to right: Two waxed round Cheddars which will be ready from December to March depending on how long we can wait for this to age. there’s a large waxed cube of Lancashire style cheese which should be ready to break into in November, there’s a round flat Tomme-like cheese which will develop a hard crust and be ready in December. finally the round flat Danish Blue style is going nicely mouldy and will be ready in mid November. In the front row of the image from left to right there is: the last remaining Neufchatel cream cheese which is aging in the box. Neufchatel only takes 14 days to ripen so we’ve already started to eat this batch and have not yet made another batch. Then there is a round Stilton style cheese which will be ready in December, a round of crumbly Havarti style, ready in November, two round Camembert style cheeses, which are starting to get white fluffy mould on the outside of the cheese. These will be ready in late October. Every weekend I inspect all of the cheeses. I turn the waxed cheeses upside down so that the trapped whey migrates down to the bottom of the cheese again, keeping it moist. I check the humidity in the boxes, drain any whey off, and I remove any unwanted mould – a difficult job on the Stilton and the Danish Blue style cheeses as some of the moulds are supposed to be there. Each cheese you can see took one gallon of ultra fresh pasteurised, organic full cream milk to make. For the Tomme, I used semi skimmed milk to make it more authentic. The Cheddar, was pressed much more firmly to drain the whey off the curds, took two gallons of milk. I have saved all of the whey that I drained from the curds and these are in the freezer — ready to make creamy soups. I have made all of the cheeses during the last few weekends. It is a labour of love and I am determined to create my own Christmas cheese board with my own home made artisan cheese. I’m feeling rather pleased with myself at my efforts and really looking forward to trying these semi hard cheeses. My soft cheeses, such as my cream cheese, Halloumi and Mozzarella styled cheeses taste lovely so I have high hopes for these older dairy chunks. I am already imagining all of these cheeses at room temperature, ready, runny, and ripe to eat. I shall carve a hunk of freshly baked still-warm sourdough and break out some home made chutney. My fist bite will make all of that hard work worthwhile… |
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| Transaction Info | Block #14022706/Trx 9e35c6653db48c87cf92fdff7859135fda240898 |
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"permlink": "a-fridge-full-of-cheese",
"title": "A fridge full of cheese",
"body": " \nI do feel like a part time Artisan My fridge has cheese ripening on every shelf. There is hardly any room for any other food. But I do not mind. Because the best thing about the cheese-filled fridge is that – it is all home made. I am very happy about that. \nOver the past few weekends I have spent hours in the kitchen with Maslin pans, a digital thermometer and a variety of bacterial cultures. I have heated and stirred gently, added a variety of liquids to the milk and waited as the magic happened to turn liquid into solids. \nAfter all of my labours, I have quite a variety of cheese in the fridge. Ripening in boxes, the cheeses are: \nBack row from left to right: Two waxed round Cheddars which will be ready from December to March depending on how long we can wait for this to age. there’s a large waxed cube of Lancashire style cheese which should be ready to break into in November, there’s a round flat Tomme-like cheese which will develop a hard crust and be ready in December. finally the round flat Danish Blue style is going nicely mouldy and will be ready in mid November.\nIn the front row of the image from left to right there is: the last remaining Neufchatel cream cheese which is aging in the box. Neufchatel only takes 14 days to ripen so we’ve already started to eat this batch and have not yet made another batch. Then there is a round Stilton style cheese which will be ready in December, a round of crumbly Havarti style, ready in November, two round Camembert style cheeses, which are starting to get white fluffy mould on the outside of the cheese. These will be ready in late October. \nEvery weekend I inspect all of the cheeses. I turn the waxed cheeses upside down so that the trapped whey migrates down to the bottom of the cheese again, keeping it moist. I check the humidity in the boxes, drain any whey off, and I remove any unwanted mould – a difficult job on the Stilton and the Danish Blue style cheeses as some of the moulds are supposed to be there.\nEach cheese you can see took one gallon of ultra fresh pasteurised, organic full cream milk to make. For the Tomme, I used semi skimmed milk to make it more authentic. The Cheddar, was pressed much more firmly to drain the whey off the curds, took two gallons of milk. I have saved all of the whey that I drained from the curds and these are in the freezer — ready to make creamy soups.\nI have made all of the cheeses during the last few weekends. It is a labour of love and I am determined to create my own Christmas cheese board with my own home made artisan cheese.\nI’m feeling rather pleased with myself at my efforts and really looking forward to trying these semi hard cheeses. My soft cheeses, such as my cream cheese, Halloumi and Mozzarella styled cheeses taste lovely so I have high hopes for these older dairy chunks.\nI am already imagining all of these cheeses at room temperature, ready, runny, and ripe to eat. I shall carve a hunk of freshly baked still-warm sourdough and break out some home made chutney. My fist bite will make all of that hard work worthwhile…",
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}eileenbupdated their account properties2017/07/26 10:40:57
eileenbupdated their account properties
2017/07/26 10:40:57
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}eileenbfollowed @joythewanderer2017/07/26 10:38:15
eileenbfollowed @joythewanderer
2017/07/26 10:38:15
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}eileenbfollowed @progressivechef2017/07/26 10:37:54
eileenbfollowed @progressivechef
2017/07/26 10:37:54
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}eileenbfollowed @rebelmeow2017/07/26 10:37:45
eileenbfollowed @rebelmeow
2017/07/26 10:37:45
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}2017/07/26 10:37:36
2017/07/26 10:37:36
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}2017/07/26 10:37:27
2017/07/26 10:37:27
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}2017/07/26 10:37:09
2017/07/26 10:37:09
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}2017/06/12 01:02:12
2017/06/12 01:02:12
| delegator | steem |
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}2017/06/08 21:35:06
2017/06/08 21:35:06
| delegator | steem |
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}2017/04/03 10:38:51
2017/04/03 10:38:51
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| creator | steem |
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| json metadata | |
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Voting Power100.00%
Downvote Power100.00%
Resource Credits100.00%
Reputation Progress0.00%
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}Witness Votes
0 / 30
No active witness votes.
[]