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{
"@context": [
"https://www.w3.org/ns/activitystreams",
"https://akko.wtf/schemas/litepub-0.1.jsonld",
{
"@language": "und"
}
],
"id": "https://akko.wtf/users/akko/collections/featured",
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"https://akko.wtf/schemas/litepub-0.1.jsonld",
{
"@language": "und"
}
],
"actor": "https://akko.wtf/users/akko",
"attachment": [],
"attributedTo": "https://akko.wtf/users/akko",
"cc": [
"https://akko.wtf/users/akko/followers"
],
"content": "The recipe I used the past couple batches isn't too bad. <br/>1 cup (roughly 200 grams) of granulated sugar<br/>1 cup (roughly 200 grams) of brown sugar (light or dark, doesn't matter)<br/>2 sticks (1 cup, 200 grams) of butter, though I recommend some really good butter or even a stick extra<br/>2 tablespoons (30ml) of vanilla extract<br/>2 tablespoons (30ml) of coffee, made<br/>1/4 teaspoon (1.25 grams) salt<br/>3 (how to convert to metric) large eggs<br/><br/>melt the butter and add to the sugar in a large bowl, then whip until it lightens in color and add the vanilla, coffee, salt, and eggs, and whip some more until thoroughly incorporated. from experience, this is an excellent stage to make sure everything tastes according to plan :blobfox3c: <br/><br/>add 3 (roughly 600 grams) cups of flour, a teaspoon (4.25 grams) of baking soda, and as many chocolate chips as you like. I do about 3 cups (600 grams), half white and half semi-sweet chocolate, and of course for people who follow me they know I love my large cookies. I do either a palm sized (probably 2 inch 5cm diameter) ball of dough per cookie or my 14 inch (roughly 35cm) wide cast iron for the entire batch of dough. For the palm sized dough balls, about 15-18 minutes in the oven at 350F (180C), and for the cast iron method about 35 minutes at the same temperature. Of course, pull the cookies and let cool, because they continue to cook for a while after the fact :uwu_cirno:",
"contentMap": {
"en": "The recipe I used the past couple batches isn't too bad. <br>1 cup (roughly 200 grams) of granulated sugar<br>1 cup (roughly 200 grams) of brown sugar (light or dark, doesn't matter)<br>2 sticks (1 cup, 200 grams) of butter, though I recommend some really good butter or even a stick extra<br>2 tablespoons (30ml) of vanilla extract<br>2 tablespoons (30ml) of coffee, made<br>1/4 teaspoon (1.25 grams) salt<br>3 (how to convert to metric) large eggs<br><br>melt the butter and add to the sugar in a large bowl, then whip until it lightens in color and add the vanilla, coffee, salt, and eggs, and whip some more until thoroughly incorporated. from experience, this is an excellent stage to make sure everything tastes according to plan :blobfox3c: <br><br>add 3 (roughly 600 grams) cups of flour, a teaspoon (4.25 grams) of baking soda, and as many chocolate chips as you like. I do about 3 cups (600 grams), half white and half semi-sweet chocolate, and of course for people who follow me they know I love my large cookies. I do either a palm sized (probably 2 inch 5cm diameter) ball of dough per cookie or my 14 inch (roughly 35cm) wide cast iron for the entire batch of dough. For the palm sized dough balls, about 15-18 minutes in the oven at 350F (180C), and for the cast iron method about 35 minutes at the same temperature. Of course, pull the cookies and let cool, because they continue to cook for a while after the fact :uwu_cirno:"
},
"context": "https://akko.wtf/contexts/628d3f00-f5fd-4363-a596-48bb34d546d5",
"conversation": "https://akko.wtf/contexts/628d3f00-f5fd-4363-a596-48bb34d546d5",
"id": "https://akko.wtf/objects/9d20c887-f8a2-4714-9d3b-4c6996fdb4a9",
"published": "2024-03-09T23:21:25.248350Z",
"repliesCount": 1,
"sensitive": true,
"source": {
"content": "The recipe I used the past couple batches isn't too bad. \r\n1 cup (roughly 200 grams) of granulated sugar\r\n1 cup (roughly 200 grams) of brown sugar (light or dark, doesn't matter)\r\n2 sticks (1 cup, 200 grams) of butter, though I recommend some really good butter or even a stick extra\r\n2 tablespoons (30ml) of vanilla extract\r\n2 tablespoons (30ml) of coffee, made\r\n1/4 teaspoon (1.25 grams) salt\r\n3 (how to convert to metric) large eggs\r\n\r\nmelt the butter and add to the sugar in a large bowl, then whip until it lightens in color and add the vanilla, coffee, salt, and eggs, and whip some more until thoroughly incorporated. from experience, this is an excellent stage to make sure everything tastes according to plan :blobfox3c: \r\n\r\nadd 3 (roughly 600 grams) cups of flour, a teaspoon (4.25 grams) of baking soda, and as many chocolate chips as you like. I do about 3 cups (600 grams), half white and half semi-sweet chocolate, and of course for people who follow me they know I love my large cookies. I do either a palm sized (probably 2 inch 5cm diameter) ball of dough per cookie or my 14 inch (roughly 35cm) wide cast iron for the entire batch of dough. For the palm sized dough balls, about 15-18 minutes in the oven at 350F (180C), and for the cast iron method about 35 minutes at the same temperature. Of course, pull the cookies and let cool, because they continue to cook for a while after the fact :uwu_cirno:",
"mediaType": "text/plain"
},
"summary": "cookie recipe, freedom units, metric users beware",
"tag": [
{
"icon": {
"type": "Image",
"url": "https://akko.wtf/emoji/blobfox/blobfox3c.png"
},
"name": ":blobfox3c:",
"type": "Emoji",
"updated": "1970-01-01T00:00:00Z"
},
{
"icon": {
"type": "Image",
"url": "https://akko.wtf/emoji/cirno/uwu_cirno.png"
},
"name": ":uwu_cirno:",
"type": "Emoji",
"updated": "1970-01-01T00:00:00Z"
}
],
"to": [
"https://www.w3.org/ns/activitystreams#Public"
],
"type": "Note"
}
],
"totalItems": 1,
"type": "OrderedCollection"
}