TheNeverScene wrote:So far, my only 1's are me and Taron.....
Haha.... just got that one
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Frostline wrote:And while you might not intend a score of 2 to equate to X such as my personal scale does, without implicit knowledge of what your 'relative' scale is based on how is one to know?
Frostline wrote:"Loads of good tracks", does not equate to 'all are good tracks' I assume? Or does a track merely existing qualify as 'good'? Or if a track is not 'good' it must be terrible?
Frostline wrote:So while I may now know that a score of 2 from Zarf may mean my track was still 'good' to their standard, what about the other 19+ 'relative' standards?
Frostline wrote:I completely empathize with the desire to better distinguish degrees of 'good' in the voting. A scale I would like would be something like 1,2,3-,3,3+,4-,4,4+,5-,5,5+. And I actually structure my votes like that on the voting page.
Frostline wrote:I sincerely hope you do not view this as an attack on your position or on you personally. I too find this interesting to discuss and am in no way trying to imply your 'relative' scale is 'wrong' or improper or anything of the sort.
mostlyjustj wrote:TheNeverScene wrote:So far, my only 1's are me and Taron.....
Haha.... just got that one
mostlyjustj wrote:And upon further reflection I have no qualms with anybody's system as long as it doesn't involve giving out weird sabotagey 1's to people
Guenon wrote:mostlyjustj wrote:And upon further reflection I have no qualms with anybody's system as long as it doesn't involve giving out weird sabotagey 1's to people
That's a relief, as I could then test my system derived from the Scoville organoleptic dilution method. As they have traditionally rated the heat level of different peppers... or dang, maybe a direct Wikipedia quote: in order to arrive at a rating, "an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU. [Scoville Heat Units]"
So, if you have a track that is so full of heat you absolutely have to dilute at least five aspects of it until the heat is gone, it's five OHU (OSC Heat Units, better skip the multiplication by a hundred in this scale though, hmmh).
And uh... It's hard, I might be overthinking this.
wagtunes wrote:...The tracks are submitted and they are ALL God awful. I mean REALLY bad....
mostlyjustj wrote:Interesting Article!
According to these researchers, more available ratings are better up to a *maximum of 11* before the law of diminishing returns starts making this worse: http://waypointgroup.org/why-a-0-10-sca ... st-option/
If you love a track, give it a 5. If you like it a lot, give it a 4. If you like it a little, give it a 3. If you don't like it very much at all, give it a 2. And if you like a lot less, give it a 1.