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I think I'm a fun guy that does fun things. Then when someone asks me what I did last weekend I just say "oh I had a quiet one this week" then I realise it's normally like that.
I came do the decision yesterday we don't need a 4 day work week we need short workdays so we can do stuff after.
Life should be like uni, more free time, meeting more people, having more friends, doing more sport.
All this automation should be going towards doubling the amount of jobs at half the hours for the same pay.
If pay kept up with productivity by now we could be doing 4 hour work days. Morning people could get their work done early and chill the rest of the day, afternoon people could sleep in and stay up late, night people could just have shorter nights and more time to do whatever they do.
The problem is ownership.
The boss owns the machines that increased the production so they are/feel entitled to all of that increase of profit. "You" didn't do anything more so why do you deserve more especially if you're actually doing less now?
I can understand this line of thinking, I kinda hate it, but I can totally see it even from a moral perspective. Yes if you dig deep enough you could argue that their exploiting of your labor afforded them the ability to buy the new machines, but we also agreed to be exploited by agreeing to work at the place to begin with.
I'm not one of these temporarily embarrassed millionaires that sees themselves as that boss, we just need to think of this in terms of what opposition we'll face if this argument is pushed.
We should have a 4 day work week and shorter works days
My job is 4 hours a day 3 days a week, and guess what? Such a little amount of work doesn't pay enough to survive.
So be careful what you ask for.
~~Reddit~~ lemmy
Why would some heartless soul downvote this
They hated Jesus because he told them the truth ^my lemmy app can’t upload images sorry bud^
They hated Harold because he hid the pain.
Try uploading the image without text. If you use text it will just create a link. If you don't enter text, it will display the picture, as long as it's not too large of a file.
Bro I love cheese. I used to work at a cheese shop. I'll talk cheese with you
Yeah dude tell me about cheese. I learned that gruyere can be a good one to mix with other cheeses to make the combination melt better and not overwhelm the flavor. Any others like that?
Also, any cheeses that melt nicely but are low in lactose? I have intolerance and it's nice to not have to play the guessing game with enzyme pills.
Any others like that?
Yes, definitely! My top recommendation is Raclette du Valais (aka just Raclette), a tremendous melting cheese that is flavorful but extremely "cheese" in flavor (as opposed to having grassy notes, or nutty notes, or any other more unique and distinct characteristic you might find in other cheese). Raclette is damn near perfect for this request, just don't tell any Frenchmen you're using it as a blending cheese rather than serving it in the traditional elaborate preparation. My second recommendation is probably Havarti, which is a very buttery-mild cheese (to the point of being a bit bland on its own) that melts effortlessly-well and thus is a great blending cheese.
Also, any cheeses that melt nicely but are low in lactose? I have intolerance and it’s nice to not have to play the guessing game with enzyme pills.
That's a bit tougher... You may already know this, but in case not, more and more lactose in cheese is converted as it ages, so in general the older and harder/dryer a cheese is, the lower the lactose content. Unfortunately hard aged cheeses aren't often the best melters, but there are some exceptions. Probably my biggest recommendation for a good-melting cheese with low lactose would be to look for a very aged cheddar. And no, I don't mean the "12 months aged extra sharp" orange blocks in the grocery dairy section, I mean like this 4 year aged Widmer cheddar or this incredible 5 year aged Grafton cheddar that I personally adore. Not only will these be lower in lactose, if you've only experienced mass-consumption cheddar then I also promise the flavor and sharpness of these premium cheddars will absolutely blow your socks off too.
Beyond that, another good lactose tip is that while sheep and goat's milk cheeses may not have "less" lactose, but the individual lactose globules (for lack of a better term here) are inherently smaller than in cow's milk, so many people who find cow's milk intolerable are able to process sheep or goat's milk with little to no problems, and thus can also enjoy most goat and sheep's cheeses without the issues that come along with cow's milk cheeses.
Hope that helps some! Lemme know if you've got any other questions or requests 👍
Beyond that, another good lactose tip is that while sheep and goat's milk cheeses may not have "less" lactose, but the individual lactose globules (for lack of a better term here) are inherently smaller than in cow's milk, so many people who find cow's milk intolerable are able to process sheep or goat's milk with little to no problems, and thus can also enjoy most goat and sheep's cheeses without the issues that come along with cow's milk cheeses.
Sheep and goat's milk do in fact have less lactose (sugar) on average than cow's milk. It has nothing to do with the size of "lactose globules," it is because the overall lactose content is typically lower and because many cheeses made with sheep and goat's milk are regularly aged longer and use less whey in the cheese-making process due to the difference in flavor between the milks.
The more important determining factor is how much whey, which contains most of the sugars, is left with the curds in a given cheese-making process and style of cheese.
The reason aged cheese has less lactose is the same reason it is typically desirable (and the same reason beer "wort" has more sugar content than the final beer itself): over time the (lactose) sugar is broken down by bacteria and the byproduct of that process creates additional complex flavors, like lactic acid.
Same idea in beer brewing, except typically this is done with yeast instead of bacteria, though not always. "Sour" beer styles usually get their flavor from the introduction of lactobacillus bacteria.
Hell yeah, thanks for the advice wise cheese guru!
For some reason I've only had Havarti by itself (to my knowledge) so I'll definitely try blending it. And I never thought about melting aged cheddar, it's so good as it comes I always just eat little slices hehe
And yes my guts and everyone around me thank you for the tip on goat and sheep cheese. Merci beaucoup.
I work at a cheese factory AMA
Does the factory make big rolls of cheese? Or blocks? What kind of cheese?
We make wholesale cheese and we package it in two ways: 40 pound blocks or 500 pound barrels.
Edit: we make mostly white and colored cheddar, but also some mozzarella and monterey jack
The suspense is killing me! Come on @OP.
How much new milk does the factory use per day?
We use about 4 million pounds of new milk each day, 7 days a week
that's a lot of cows
How much cheese can a cheese truck truck?
Between 40 and 50 thousand pounds, depending on how it's packaged.
Do you get to eat as much cheese as you want on breaks?
Unfortunately no. Management will occasionally cut up a block and give us some to take home, but it's forbidden to eat cheese off the line or take it without asking
bummer
Can I be your new best friend?
That depends. Do you work at a cracker factory?
Did you choose the cheese, or did the cheese choose you?
I was born with the cheese, molded by it.
Turns on phone to scroll through meme collection .... Hey, have you seen this one?
Me when I like a broad variety of things, but I struggle to talk about things in depth because my grasp of any single thing is as broad as the ocean and as deep as a puddle.
Love to laugh