Blog Comments Analyzed by a Psychologist.

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BLOG COMMENTS ANALYZED
Noticing proliferation of blog comments that are profane, ridiculous
and degrading, I conferred with a psychologist-friend
to seek her take on why these types of readers are seemingly happy doing so.
The usual target of “mockery” is the subject dealt with and NOT the author.
For if the writer is put to “center stage”,
it can classify as libel and legal suits may ensue.
For instance, just read a blogger’s post of her recipe in her attractive site.
Shots are fantastic. Grammar perfect. Diction is simple and friendly to readers.
Here comes 2 comments from nowhere in Bermuda Triangle:
1.    “It looks like horse shit” or
” It looks like a _____ rather than a _____”.
2.    “That is a fake recipe for a _______.”
Her conclusion:
For the 1st comment: the person commenting has absolutely
NOTHING to say. He/she just wants to be noticed. PERIOD.
In Tagalog this is KSP (Kulang Sa Pansin/Ever Hungry for Attention))
A lot of times they comment without even reading the write-up or blog.
This is a “shotgun” fire out without knowing what’s happening first.

Most often doers of this type are “incognito”
or are hiding behind masked identities
for they are so, and very, afraid to be recognized.
2nd: the comment giver is actually ENVIOUS of the article as he/she, himself/herself,
maybe cooks or prepares similar food.
But why this writer command attention…and he/she doesn’t?
Their mindset is: I’m better than you. I can do better.
Question here: why don’t they create their own blog or write-up
and be on high heavens exposing what they know of.
Answer: they, too, are afraid for they might NOT have good command of English
or does not know how to go about writing & composing

 that they may become the subject of ridicule.
To refrain from experiencing that…they ridicule others.

OR, and the BIG OR on this type is
         they know NOTHING.         
Experienced once or twice similar recipe somewhere,
thought and outright instilled in their minds, that
IT’S THE ONLY WAY TO PREP SAID DISH.
All other ways are FAKE.

The word “innovation” is foreign to them.

My friend ended in advising don’t mind those “attention grabbers”.
Go tell the blogger
to let those KSPs bathe in their pool of ineptitude, fright and sulking.
Usually they never accomplish anything.
They thrive on dissent and negativism.
Oh yah…AMEN.

The truth about “extenders” in the food we eat (2nd of 2 series). TVP (Textured Vegetable Protein) What are these?

TVP
(Textured Vegetable Protein)
(or sometimes called Textured Soya Protein)
My major premise (again & again): NOTHING IS WRONG WITH TVPs.
It contains 50-65% protein.
You are not aware of it.
Producers label their food products so flowery-nice that these “extenders” are left un-noticed.
Different “extenders” are used by manufacturers to cut down on costs of goods sold unto you:
1. Chicken MDM (Mechanically De-boned Meat) (explained in 1st Series)
2. TVP (Textured Vegetable Protein or Soya Protein)
(below elaborated now)
There are other food “extenders” that you’re not aware of:
3. Bread & milk.
4. Modified Starches, different types of flour, rice & cereals.
5. Meat trimmings, internals & skins.
Rendering the name “textured”, these are manufactured from soya beans,
converted into paste then extruded into different shapes, sizes, color,
protein content and hydration capacity (the capacity to absorb water).
Sold by the sacks of 25kilos, red, white, natural light brown or caramel color, 50-65% protein content,
best quality ones are from USA, Israel and Brazil.
Argentina, Turkey, India and China joined the industry as demand keeps on rising year after year.
Prices are based on protein content, absorption capacity & size.
The higher the protein & absorption rate, the higher amount you shell out.
Normal absorption capacity is 1 part TVP:3 parts water.From above rate you will note that a kilo of TVP, approximately P75.00/ or U$D1.70/,
when hydrated with 3 kilos of water (in seconds) will come out 4 kilos of “seemingly like ground meat”
…at that P75.00/kilo price. Great cost cutting.
98% or processed meats (canned or frozen-packed), here & worldwide, contain TVP.
Some are manufactured with little meat (pork, beef, chicken etc.) plus TVP as extender and some,
aside from TVP, in conjunction with such, still add Chicken MDM plus other “extenders”.How low, do you think, will the production cost be if this formulation (TVP + MDM + other extenders) is employed?Your favorite most vaunted burger patty, almost ALL,
repeat almost ALL types of sausages & longanizas, luncheon meats, meat & beef  loaves, embutidos, dimsums, dumplings, meat & beef balls, corned beef etc and etc and etc…TVP plays the major role.
TVP is as basic as Tylenol, or Tempra or Biogesic when you have fever or wish to ease a pain.Let’s disect the widely bragged item…corned beef.
Why do you think a “low-cost” 100-gram can of corned beef can be sold at below P14.00 (U$D0.31)?
A kilo of good quality CARA-beef (or India’s buffalo meat) demands P130.00/ (U$D2.95/). By just plain division: P130/1000grams (1000 grams to a kilo) = P0.13 X 100 grams (100 grams can) = P13.00
So how can you sell it at say P14/can? MIRACLE?
The manufacturer makes ONLY P1/can?
Where do they charge product cost, labor, utilities, can, label, marketing expenses?
How about the profit of the dealers or distributors?
AND WE ARE TALKING OF INDIA’S BUFFALO MEAT, YET.
NOT THE REAL CATTLE BEEF which is much higher in price.

Oh really? Don’t pull my crump-prone leg guys.

Further, what if the label & ad campaign claim is: “made from Angus beef”?
Does real Angus beef mean TOP (1st rated or the EMIRP…you have to read this backwards) or the CHOICE (2nd rated) cut?
THINK. THINK VERY DEEPLY. Even if they double the price
…I will be too stubborn…as I will NEVER believe it’s Angus.
Check this out:
* The “chicken” in the “sotanghon soup” you buy…that’s white TVP-strips not chicken.
* The “beef” in your comfort food cupped-noodle soup are hydrated caramel TVP-minced.
*The highly popularized canned corned beef now, bragging of pure beef, the one used is
 red (or caramel colored) TVP-powder.
And once way too large volume of TVPs is used,
how do they mask the soya aroma & taste of the end product?
Flavors, concentrates of food extracts, add-on spices/herbs/condiments/chemicals etc. come to use.
THINK.

The truth about “Extenders” in the food you eat. First of 2 series: Chicken MDM

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   Click on the pics to bring you to
  BOYD International Food Traders
They market all types of meat-poultry carcasses and portion cuts worldwide.
What are Chicken MDM’s?
(Mechanically Deboned Meat)
These are chicken meat engaged in sieve forced-through by high pressure to separate bones from flesh.
This material is widely used worldwide for food products. Before being in demand years back,
supplies were from Canada & USA. Now, the continuous sourcing for it literally pushed Poland, Brazil,
France, Germany, Australia, New Zealand, Spain, Turkey and Japan to join the industry.
REMEMBER THIS MAJOR PREMISE of mine: NOTHING is ever wrong with usage of chicken MDM.
In fact, minus the skin, it’s healthier than pork & beef meat.
Sold in the country (Philippines) for about P45-60/kilo (U$D1-U$D1.30/kilo) way-way low
compared to even just pork trimmings or plain pork skin (which costs P85-120/kilo)Try to get your fave U.S. brand pull-top Vienna sausage.
Scan the ingredients’ declaration…and there…IT IS CLEARLY & DEFINITIVELY DECLARED RIGHT THERE.
Think of the “siomai” and dumplings you eat.
With producers strongly denying it, most are produced with this raw mat VERY particularly the low cost ones.
But why deny and pretend that these producers are NOT using them?
Below questions will enlighten you.The 1+1 street burgers and some of those from the big chains utilize Chicken-MDM.
The different sausages you buy: regular hotdogs, cocktails, jumbo, franks, likely, most often, are made of it.
The other processed canned and frozen meats you like…some contain MDM
as well as those kids’ loved bite…”chicken nuggets”.ANOTHER TRUTH: for some producers, chicken MDM is used in CONJUNCTION with OTHER “extenders”
which topic we will deal on deeply next posts.
QUESTIONS-PERSONAL:
1. Why do I know all about this?
I am dealing, creating and formulating food ingredients, spice blends, seasonings
and customized  flavors/seasonings plus recipes since 1977.
One of my businesses is Indenting-Dealing this item to various importers-traders and manufacturers.
No domestic stocks. My clients import directly themselves & delivered straight to their holding areas.
2. Why am I now revealing this?
Just want to educate buyers of what they eat.
Make them aware what comprises the loved burgers, dumplings and processed meats they consume.
3. Lose my Indent-Import business for this line?
YES. I do feel it’s my social obligation to let people know…”caveat emptor”.
THE REAL QUESTIONS & MY “MAYBE” REPLIES:
1. If chicken meat, leg quarter and whole chicken have very active worldwide requirements,
why convert those meat into MDM?
MAYBE, just MAYBE, the ones converted into MDM are the culled ones, or those with blackened flesh somewhere,
or those over weight or under weight or …or…don’t what to mention…whatever.

2. What happens when, again, the demand for MDM regularly goes up (just like now)?
Will they be able to supply?
MAYBE, just MAYBE, since the ones converted into MDM are the non-exportable ones,
to meet worldwide demands could they be adding “another extender(s) into it”, say: “INTERNALS”?
3. What if there are no more internals available?
MAYBE, just MAYBE…I don’t know. Your guess is good as mine.
4. If C-MDM was used in the production of their food product(s) why NOT declare it as so?
Why “seemingly” hide the issue?
  MAYBE, just MAYBE, they know what’s in the box of MDM.
What country of origin was it imported from and what comprises the meat itself.
But if NOTHING is wrong…why DENY? Why hide?
Usage of MDM is not yet fully accepted by consumers. This is the main reason…MAYBE just MAYBE.Due to consumer apprehension few  U.S. & Philippine groceries might be selling this. Beware now.
If color is a bit pinkish…just ask:  Are these with internals?

Try to dissect the ingredients of your food next time.
Practice creates perfection or close to it.
You may become a food critic, too.
But the most important is: we fully know what we are feeding our belly and those of our loved ones.
Next post for this series re: “extenders”, you’ll be surprised why a 100gram can of “Corned Beef”
                     (really? beef? they claim it’s beef) is sold at less than P15/per (U$D0.34).

(Very bad) Busina (horn)… busina ng busina. Why?

8602174@Traffic Lights: (many, in fact even majority of radio & tv anchors/hosts call them “STOP LIGHT”. OMG NO. Traffic light it is.)
* Many Pinoy motorists blow horns the EXACT moment traffic light turns “green”. More so if they’re on the 2nd to _nth vehicle behind. WHY? To alert the one in front? Can’t you WAIT? If you’re such in a hurry…FLY you no-brain driver! You make worst air pollution adding your noise pollution.
* How about those who also blow horns at he sight of “green” even if they’re in front? This is what I call…“tsoopid”. Forced by habit?
@Right or left turns in 2-way streets:
* Opposite your direction, the guy has intention to turn left to a side street. Aside from turning signal light continuously blinking and  BLOWING his horn the loudest, he will make “pitik-pitik” the dim/bright light stick (toggle up & down or push & pull the dim/bright switch/stick) as if saying…”HETO AKO KAKALIWA AKO (or KAKANAN AKO) AKO MUNA AKO MUNA (here I am-I will turn left or right- give way give way) OMG. Can’t wait. Go to hell.
@Overtaking:
* He likes to pass right (or left), then he blows horn at every vehicle he passes as if his brake system is NOT functioning. WHY?  Mr. Driver is your horn your brake? Or, are your reflexes SLOW to respond to any untoward situation? Or, are you hesitant to overtake? So don’t. You ADD to noise pollution.
@Buses & Taxis:
Drivers of these PUVs blow horns as if they own the streets. Horn if they call passengers attention. Horn if somewhat you make a slight “menor” (slow down a bit) and they’re at the back or even at far end. Who do they think they are. Solons? Senators? Mayors? Governors? Vice Govs? Barangay Heads? Councilmen? Cops? Or friends of cops? Or acquaintance of somebody? Or neighbor of somebody? Or their dogs make love to the dogs of somebody? Who
 DO YOU BELONG here?
Problem with these buses and taxis, while at your tail end-when you slow down even a bit,
they blow their horns as if they’re dying or have to make “poopoh”. But check where they stop…full stop…when loading, unloading or negotiating with passengers…
IN THE MIDDLE. And they give deaf ears to their cohorts’ blowing of horns.

Check yourselves guys. Note where you belong.
Add your own experience(s) in the comment section below and I will publish them
with due credit to you.

(Really bad) The Rising Unemployment…my views. Why?

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Before, circa 70’s & 80’s, when we, the working group, were called for job interviews, all preps were in order. What we shall wear defines our being. Clean, neat and dressed like “pamburol” as teasingly termed. After days ahead of due diligence scouting where the office is for said sked, we come 15-30 minutes before the alloted time. We come prepared, talk with sense and full of determination to succeed and go pass the echelon of corporate hierarchy proof of which we MUST show via hardwork. We perform hard enough to be noticed by management.
Concern for the growth and uplift of the firm are our daily vision and mission.
The story doesn’t end when we get to next level. Higher echelon/higher responsibility signals the start of more vibrance and dynamism.

And so be it until the 90’s when “contractual employment” begun to rule Philippine working arena. There was a change in attitude. Employment agencies mushroomed, temp hirings multiplied and the C & D working class grew.
Resignations are no worry for agencies as applicants for needed positions double each day.

Contractuals instilled in their minds that “a complete employment” is just 5 months.
Afterwhich they must go and look for another one…and another one…and another one.
The attitude turned from dynamism to show off good in current job into one focused on looking for next employment
…and to the next…and to the next.
And while applying, many did not mind the proper decorum. Coming in late for interviews.
Arriving in informal attire despite ad notice to that effect.
Moment they’re hired they become unmindful of company policies & regulations
for if they are fired-out it’s picking peanuts to change employment venues.
Determination to succeed gone.
The total attitude of reliable and best fitted worker or employee is lost.
Many kept on changing jobs and a lot of them applicants, who became contented with just transferring-forgot to grow-grow intellectually until they do not meet employers’ requirements any longer
that they fail…tremendously contributing to the jobless wanderers.

As an example to this, our company hired a very active, industrious and efficient Supervisor for Special Events Operations.
Really efficient. But after 5 months she resigned and applied for another job. We asked her why. Her reply was: I was accustomed to doing such. I need to change job. Oh WOW!
I believe contractualization of workers hit a gold mine in the matter.

Here are my own experiences:

1.    2 applicants were sked to appear at 10:00 a.m. on certain date. They confirmed beforehand. Days before the scheduled date, there were no notices that they won’t be able to make it. They arrived 1 day and 2 hours late after the mentioned date.I SENT THEM HOME. NO INTERVIEW.

2.   For so many times there were applicants called for interviews who will confirm appearance on set date but will call or text 1-2 hours pre-interview that they cannot come for they had NO money for fares. WHAT?

3.    In the process of interview I noticed the constant change of employment of 1 interviewee every 5 months for about 8-10 times. And I asked why. He replied: “of course Sir, I’m young and adventurous and I easily get bored of one employment”. My next question: “and so what will happen if I hire you? You will do the same thing to us” His reply: “aahh I’m really not sure Sir” AND SO, my last question was: “DO YOU KNOW YOUR WAY OUT”?

4.    Out of the total 300 or so applicants for different positions interviewed, 6 passed to be Restaurant Managers. But the 4, after making them sign/accept the appointment papers absented themselves from the VERY FIRST DAY OF WORK and 3 appeared as if NOTHING had transpired on the second day and 1 on the third day. THEY ALL WENT HOME EMPTY HANDED…JOBLESS. (such offense is particularly listed as company violation on the signed appointment paper)

5.    Out of so many, these 3 were hired but proved un-worthy of continuous hiring.. On the first day of orientation and product knowledge training, all arrived late. 1 arrived 2 hours after scheduled time, another 48 minutes after and one 36 minutes late. The second day, they, again, all arrived late blaming the rush hour and traffic. I PAID THEIR 2 DAYS AND SENT THEM HOME…as always, again, OUT OF JOB.

6.    Despite the tiny 40-pax seating capacity of our resto, I had fired out 8 cooks/kitchen helpers and 6 service crews. Our products are “innovations” of existing recipes and newly created technologically processed ones. Being different from the rest and from what have been learned formally or by “huido”, they call for massive product knowledge and actual training. Preparations, EXACT cooking techniques and quality consistent serving are a MUSTs to us.

To attain the degree of needed consistency, STRICTLY TO BE FOLLOWED printed cooking procedures (both in English & in the dialect) are handed out and clearly explained to the minute details including the “WHYs” they must be followed up to “what will happen” when they are NOT. Examples are explained and actual tasks are demonstrated.

Almost ALL of the dismissed cooks & kitchen helpers obeyed the rules and procedures for no more than 4 times then reverted to what they have erroneously practiced from former employments or “boredom” set in or “kayabangan” (boastfulness) erupted. Inconsistency surfaced to the detriment of our products. Loss in sales, negative publicity and 2 or 3 even took them up to different social media forums. Had to act fast.

Big number of our clients are “repeaters” and some are literally and strongly pushed to purchase due to mouth advertisements from friends, non-friends and social media commendations from various food bloggers. They are NOT “just to fill the belly” affair. Regular clientele really look for them and expect that they are consistent to what they have loved before. In vain if kitchen staff will deviate from the rules.

…and so…they’re back to jobless status.

7.    Ok, hired. Assigned as service crew or cook to one of the special events we participate into. Their team is complete with “all”…repeat, “ALL” needs in that event. Not only complete to the teeth but in good usable conditions. Upon return to office, used utensils, materials & equipments are geared to specific area. Hours later a checker & dishwashers clean up, wash, rinse thoroughly and disinfect all for next event’s use.

Most often, dishwashers will discover broken utensil or material, loose screws, incomplete damaged equipment or any other wreck. Nobody informs anybody. Loose screws can easily be tightened as “screw drivers” are amongst the things in the team’s electrical bag. Nobody cares. Nobody tells…and headache sips in. Whew!

Now, they are surprised why they do not land in a job-not even called for interviews. No concern to even ask themselves: “why don’t I get a good job”, “why am I always out of job?” or “what’s wrong with me?”

8.    100% of our events (not the daily regulars but have jobs on weekends only) employees are on “prepaid mobile phones” (they purchase cards to load credits into their mobiles). Possessing active one is mandatory as it is our contact point with them. Many weekend staff will absent themselves from duty without even notifying the office or any of their colleagues. Their presence is painstakingly pre-scheduled on their duty-days to optimize available manpower-that when one is absent, re-arranging sked is a hassle. After a week these absentees, still, will have the nerve to ask us whether they have duty
on coming event or none. What do you think?

9.    Other websites or forums pick-up “job openings” from others then post in their own. Most often they, too, post the company’s number thereat. Many seekers will “text”…just text…if there are still vacancies. Replies are sent requesting them to get hold of a landline and call the given number so the person in charge can schedule them for interview and the corresponding address details can be relayed, which is otherwise difficult to send via texts. Most seekers’ replies are:
“I don’t have a landline”, “how much is the salary” or no reply at all.

Some will call, get the appointment details and confirm to come. But 99% NO SHOW.
Will they get a job this way? If ever they do, will they love their given job?

…more to come.
Add more details if you may wish to. You’re welcome to share.
Due credit will be given unto those who share their own minds.