A small tool to view real-world ActivityPub objects as JSON! Enter a URL
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to the server to view the underlying object.
{
"@context": [
"https://www.w3.org/ns/activitystreams",
{
"ostatus": "http://ostatus.org#",
"atomUri": "ostatus:atomUri",
"inReplyToAtomUri": "ostatus:inReplyToAtomUri",
"conversation": "ostatus:conversation",
"sensitive": "as:sensitive",
"toot": "http://joinmastodon.org/ns#",
"votersCount": "toot:votersCount",
"blurhash": "toot:blurhash",
"focalPoint": {
"@container": "@list",
"@id": "toot:focalPoint"
},
"Hashtag": "as:Hashtag"
}
],
"id": "https://mastodon.world/users/jblue/statuses/109802045576961891",
"type": "Note",
"summary": null,
"inReplyTo": "https://mastodon.world/users/jblue/statuses/109801964326709074",
"published": "2023-02-03T17:44:12Z",
"url": "https://mastodon.world/@jblue/109802045576961891",
"attributedTo": "https://mastodon.world/users/jblue",
"to": [
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],
"cc": [
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"atomUri": "https://mastodon.world/users/jblue/statuses/109802045576961891",
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"conversation": "tag:mastodon.world,2023-02-03:objectId=39308914:objectType=Conversation",
"content": "<p>3/ The jackfruit leaf powder is very gritty. I’ve tried various methods (soaking in water, salting, shio koji, salting and shoyu or vinegar). It still remained gritty. </p><p>The best softener is actually lactobacillus from live cultures in yogurt. I use vegan yogurt. Measure equal parts yogurt to leaf powder and after 40’-hr, the mix becomes melting green goop below. </p><p>You can use the goop to make noodles, baking dough, dumplings, etc. <a href=\"https://mastodon.world/tags/cooking\" class=\"mention hashtag\" rel=\"tag\">#<span>cooking</span></a> <a href=\"https://mastodon.world/tags/growyourown\" class=\"mention hashtag\" rel=\"tag\">#<span>growyourown</span></a> <a href=\"https://mastodon.world/tags/organic\" class=\"mention hashtag\" rel=\"tag\">#<span>organic</span></a> <a href=\"https://mastodon.world/tags/jackfruit\" class=\"mention hashtag\" rel=\"tag\">#<span>jackfruit</span></a></p>",
"contentMap": {
"en": "<p>3/ The jackfruit leaf powder is very gritty. I’ve tried various methods (soaking in water, salting, shio koji, salting and shoyu or vinegar). It still remained gritty. </p><p>The best softener is actually lactobacillus from live cultures in yogurt. I use vegan yogurt. Measure equal parts yogurt to leaf powder and after 40’-hr, the mix becomes melting green goop below. </p><p>You can use the goop to make noodles, baking dough, dumplings, etc. <a href=\"https://mastodon.world/tags/cooking\" class=\"mention hashtag\" rel=\"tag\">#<span>cooking</span></a> <a href=\"https://mastodon.world/tags/growyourown\" class=\"mention hashtag\" rel=\"tag\">#<span>growyourown</span></a> <a href=\"https://mastodon.world/tags/organic\" class=\"mention hashtag\" rel=\"tag\">#<span>organic</span></a> <a href=\"https://mastodon.world/tags/jackfruit\" class=\"mention hashtag\" rel=\"tag\">#<span>jackfruit</span></a></p>"
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"url": "https://s3.eu-central-2.wasabisys.com/mastodonworld/media_attachments/files/109/802/016/110/580/839/original/e812779c7590b1ff.jpeg",
"name": "After an hour of sitting in yogurt the jackfruit leaf powder softens and becomes a soft green batter. Pic is a close up of green gooey batter. ",
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"name": "Pic is cross section of green muffin with black rack in background. It is green fluffy and moist. ",
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"name": "On a wood block is a white and blue marbled dish with a very verdant green pancake. It is spread with those-made tonkatsu sauce and topped with purple strips of Okinawa spinach leaves, black strips of nori and well-browned maitake mushrooms. The green pancake is zigzagged by white coconut yogurt. ",
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"href": "https://mastodon.world/tags/cooking",
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{
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{
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{
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}
],
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"likes": {
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"shares": {
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