Stupid Pet Peeves
- Thread starter Hartsock
- Start date
So I'll cut a long story as short as possible, recently my workplace has changed agency staff provider in a process that is almost without any credible doubt corrupt. (in a public office I might add so its criminal too) Since this change the agency provider has effective dictated the conditions and terms of employment for agency staff at the detriment of our own staff. Within this framework there are daily roster ****ups that we have to sort out. When i tell an agency staff member that presents that i have no work for them the standard response is i'll call my boss and clarify before i leave. (this happens every other day) LIKE THAT ****ING MATTERS!!!!! I run my shift and I say what goes, some **** from an external agency tells me to do anything I will happily tell them to **** themselves with a horse ****.
End of shift tonight three ***** rock up for two jobs while nobody rocks up at the sister campus for a shift, all three flatly refuse to go to the sister campus. If it had been my shift, I'd have given them 5 minutes to sort it out between them before I sent the three of them home on the spot and written them up. What a ****ing dogs breakfast.
End of shift tonight three ***** rock up for two jobs while nobody rocks up at the sister campus for a shift, all three flatly refuse to go to the sister campus. If it had been my shift, I'd have given them 5 minutes to sort it out between them before I sent the three of them home on the spot and written them up. What a ****ing dogs breakfast.
There are monkfruit sweetened products and sweeteners out there now. Better for you without the nasty aftertaste. It’s more expensive though because I think most of what it comes from grows in China or Japan or whatever. I think one of the companies makes it look like the different sugars you use, crystallized or whatever you call sugar… granulated. It’s out there if you want to pay extra for something better for you.
The monkfruit that looks like sugar is mostly erythritol. Monkfruit is like 200 times sweeter than sugar so the erythritol tones it down. The benefit is that it is a 1:1 replacement for sugar and can be used in baking and any other thing you'd use sugar as a sweetener for. There was a study about erythritol recently that made it seem pretty bad but I think that the amount the people in the study were eating was A LOT.
I've been making fermented hot sauce and the fermentation process consumes all the sugar from the chilis and other vegetables so I've been using monkfruit at the end because it doesn't ferment out. I found monkfruit in liquid extract form that is pure monkfruit. Only takes a handful of drops to add sweetness to 32oz or so of hot sauce. It is pricey though.
Yeah I have been using monkfruit/erythritol mix, the problem with it is it does not dissolve well in, well anything really. Ends up gritty somewhat. The magic one to me is allulose. It is actually a sugar, just one your body cannot metabolize, so it tastes (mostly) and acts like sugar, but you perceive it to be less sweet, so you need more of it. But it doesn't have any real side effects, like the cooling effect you get from sugar alcohols that can be weird or the bitter aftertaste of the chemical sweetener alternatives. I made some kumquat marmalade with it and another batch with regular sugar and about half the people that tasted it said they preferred the lighter taste with the allulose, and you really couldn't tell it was not regular sugar, people just thought we put a little less sugar in it. Great stuff.
Yea, the study was flawed and probably sponsored to flame sugar competition. I think the people used in the study were people coming in with heart problems, so of course you get certain results. Expand the pool and do a real study.
Interesting about the hot sauce. Who knew, way to be creative and solve it.