Agreed # 2 is horrible advice. Applicant, now more than ever, are stretching the truth and its a turn off. The ability to articulate real achievements within your job ( here it the situation, this is what i did and these are the results) will go a lot further than exaggerating. What the author encourages in point # 2 can be viewed as deception and when that happens your interview is over.
Stick with tasks and achievements combined with your passion for your job and you'll do much better.
Oh, I totally agree that you need to be honest and I think I said that a couple of times in the post. But having also spent several years hiring others, I know that I looked for someone who was enthusiastic about what they did and this was often conveyed through their resume.
Definitely stay honest, but I think a little bit of resume-speak is called for. After all, its your first impression - you want to do everything you can to stand out and shine.
As a therapist, when someone complains about not getting enough sleep, or having a hard time falling asleep, I ask about caffeine intake. In addition to the anxiety-like symptoms that make sense to link to caffeine, coming off of it, for example if someone drinks coffee to get energized for work, but not on the weekend, can cause the opposite reactions: apathy and depressive symptoms.
In general, people have no idea how much caffeine they consume.
Could anyone explain why soda is caffeinated? I know that in some instances, the caffeine is not an additive but a natural occurrence based on the ingredients. Is it just to add the buzz factor, or is there some other reason?
The last 4 jobs that I landed were from the first telephone interview. Of the 4 jobs before that, 3 of them I went to on the first face to face and was offered the job on the SPOT.
The reason for my success? I have asked myself this many times.
There is one word: Enthusiasm.
Not only does a person have to know their stuff very well, but be enthusiastic and get the enthusiasm across on the telephone and face to face.
I find that employers like enthusiasm and great communication skills very well in many fields of employment.
I've been hiring employees for 5 years. When I see resume-speak I instantly am put off by it. I think recommendation 2 is bad advice. Be direct and and honest. As an employer I appreciate that
As a former 7th grade teacher (I am staying at home with my kiddos now), I would hear about energy drinks and caffeine all the time. Reader's Digest did an article a couple of years back about the dangers of caffeine and young people. So I am always excited to see someone letting others know about the caffeine content in drinks/food. People, especially that early teen to teenage crowd, don't realize what caffeine in high amounts can actually do to your body.
Thank you for continuing my soap box. And keep in mind that those energy drinks listed have some of the smaller amounts of caffeine, some go as high as 400-500 mg in a bottle.
Eat right and get good sleep and stay away from caffeine!
Guess that was vague. It depends on the alcohol level of your mash. If you have 25l at 10%, an ideal would put all of that in the product at 200 proof, you get 2.5l. Since you can not get 200 proof, it increases to more like 3l at around the 150-180 proof. If you did not distill it out very well and you have 80-100 proof, then its more like 5l. If you can get your mash up to 20%, then you can double all your outputs.
I don't eat hot dogs anymore but when I was little my grandma made them for us and we loved them! Slice the hot dog down the middle and put a piece of american "cheese" in the cut and pile on mashed potatoes along the length of the hot dog. Garnish with dried parsely. Serve without bun. It's actually really good!
We bathe the dogs at the house and we trim their nails. Unfortunately we cannot trim my parrot's nails - she's too bite-y!
I try to save money wherever I can, but I will not compromise on the quality of their food - it winds up costing more in vet bills!
Thanks
Tammy S
To make a grain mash for whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65 °C, and hold there for 1-1.5 hours. Heat to 73-75 °C, then strain off and keep liquid, using 250 mL of hot water to rinse the grains. Cool to below 30 °C (should have an initial specific gravity of 1.050). Add hydrated yeast & leave to ferment.
To get the same effect, you can also do a malt-extract brew (like making beer kits), then boil 1-2 kg of grains or cracked corn and add them for flavour.
Only use a grain mash if you're specifically after a whisky/bourbon, of if making a vodka and it is cheaper than sugar to do so.
You need to use either malt or enzymes to convert the starch into sugar so that the yeast can use it.
My comments again: Bean-o is a great enzyme. Wiki says about 4 or 5 tablets for every 5 gallons. Give it an extra day to ferment as it works harder and longer then without. Malt gives it flavours, if you choose that route.
1. There will be no separation. It will not be strong enough to matter. Make sure you use sugar wash for this, to avoid the stuff you would normally pull off.
2. So long as you can touch it without having to pull your hand off is cool enough. It is long enough and enough air flow, it would work too. Usually, with high output, it gets really hot, so water should be used.
3. Any time you changed the safety equipment, you open a chance for danger. If this is dedicated to distilling, drill another hole. Try to make it very similar to the blow out hole, so it does not affect the integrity of the lid structure.
4. If the copper really gets plugged, yes, it can blow up. If you had corn mash and it boiled up and got in the line, it would plug solid. If your coil goes up hill, you can get a vapor or water dam that will increase the pressure in the pot, but should not blow up, only force the liquid thru forcibly. If you are doing a large batch, say 200 gallons, you may not want to separate the grain from the wart. If you are doing 20 gallons or less, pull it off and distill it as clean as you can. You can get off flavours from the grains cooking in the still.
5. Decide your production level. If you do small batches, 1/4 is fine. It will condense faster. If you are doing high volumes, you need the size to allow the volume that will come thru at a high rate. That could cause pressure to build up, blow past the condenser to fast to cool or ever blow the still. Commercial distillers' videos show something more like 1/2 to 3/4, but it is really pouring out. I am sure they have a really efficient cooling system on the condenser as well.
6. You do not have to do it, but anything you do that distills out, is amplified about 8 times. If you leave enough minerals behind and reuse the wash for the next mash, then reuse that, and again, again and again.... you start to get a build up. You should be fine for a few runs though.
7. You could have steel cores or a low quality stainless, with high iron content. It should tell you the type stainless you have, on the handle area. So long as it is NOT aluminum, you will be ok. If you find small pin holes start to develope, don't be surprised.
8. For the most part, it will only get as hot as the compound in the still. Alcohol boils around 180. It will hold that temp until there is no more alcohol, then it will go up to the next compound and boil at their temp. Usually, the next one is water, and will then boil around 210. When you see the temp start climbing above 185, you are out of alcohol and should stop distilling.
NASTY!! For the price, you really should just buy actual real meat! Meat that you know what part of the animal it actually came from, meat that doesn't have requirements of how much animal hair can be included, and meat that is actually cheaper and better for you! I haven't eaten a hotdog for about 32 years (since I was 6 or 7 years old and could read) and I won't ever have one again. There are so many better choices, let's make some of those!!
Sorry....I forgot to ask that if I made 23 to 25 litres of cornshine, what would be the ideal amount of cornmeal and sugar, and how much shine would it make after distillation? Thanks.
Hi, Zorcy - I don't have a lot of time to read through all the posts, so if you don't mind, I have a bunch of questions.
1. When distilling, using the pot, bowl, and upside down lid method, do I still need to throw away the the heads and the tails?
2. Does the coiled up portion need to be in ice, or is cold water good enough?
3. When distilling from a pressure cooker, is it OK to stick a deep-frying thermometer through the rubber fitting of the safety blow-hole?
4. I read that the copper line can get clogged, causing the cooker to blow. What causes that, unless the mashed is being cooked with the liquid. Is the mash supposed to be cooked with the liquid, or is only the liquid supposed to be cooked.
5. Should my tubing be 1/4" diameter or can I use 3/8" diameter?
6.Do I really need to use distilled water? I have made many batches of beer and wine using tap water, and I've never had any problems.
7. Are you sure that a magnet won't stick to a stainless steel pressure cooker? I tried a magnet on every stainless steel item in my kitchen, and it stuck to every one of them.
8. I tested my pressure cooker for temperature (with a deep-frying thermometer stuck through the safety hole) and it appears that the thing would get up to 200o even at the 2nd lowest setting on my electric burner. Is it not possible to maintain a constant temperature of 180o? I can't seem to do that, even when I start at a low setting.
Thanks for taking the time to read this. I apologize if these questions are already answered....I just didn't have the time to read all the posts.
Hi I just cut about 12 to 14 inches. Always had long hair for 31years all natural never died,bleached,ect...Just sick of it. Its blondeish/brown, as a kid it was very blonde as I got older it got darker. Its straight and very thick,never even did the blow dryer thing just washed and go.Was going to donate to locks of love but didn't hear good things.
Hi Im 31years old always had long hair,never ever died, bleached,ect...my hairs all natural. Its blondeish/brown. As a kid it was very blonde as I got older it got darker. Im just sick of it,its sooo thick, its a pain. So I just chop it off. Was thinking of locks of love but didn't hear the greatest things. I could use some money,mother of 3. I would say what I cut is 12 to 14 inches. If interested email me back could send picture.
I skipped my normal morning diet coke today and instead chose a chi tea latte from Starbucks. NOW, I understand why the caffeine headache never set in! Wowza, won't make that mistake again! Thanks for the great info.
Fry them in vegetable oil until the skin just starts to split. Top with mustard and saurkraut. Completely unhealthy but hey, you´re eating hot dogs....
Good list. I prefer tea myself, as it tastes good, is healthy, and only has minimal caffeine (especially green tea). I've never had coffee even once in my life.
There is a careful balance all pet owners must strike in this economy between saving money on your pets and cutting costs so that their health suffers. My family has become diligent with cutting coupons, but we have also begun to make our own cat and dog food. We can find deals on chicken and veggies each week at a local grocery store and can make food that is cheaper per pound than regular dry food.
Agreed # 2 is horrible advice. Applicant, now more than ever, are stretching the truth and its a turn off. The ability to articulate real achievements within your job ( here it the situation, this is what i did and these are the results) will go a lot further than exaggerating. What the author encourages in point # 2 can be viewed as deception and when that happens your interview is over.
Stick with tasks and achievements combined with your passion for your job and you'll do much better.
I agree - you gotta' be excited about being there or they'll find someone else who is... good advice :)
Oh, I totally agree that you need to be honest and I think I said that a couple of times in the post. But having also spent several years hiring others, I know that I looked for someone who was enthusiastic about what they did and this was often conveyed through their resume.
Definitely stay honest, but I think a little bit of resume-speak is called for. After all, its your first impression - you want to do everything you can to stand out and shine.
Thanks for reading! :)
Kate
As a therapist, when someone complains about not getting enough sleep, or having a hard time falling asleep, I ask about caffeine intake. In addition to the anxiety-like symptoms that make sense to link to caffeine, coming off of it, for example if someone drinks coffee to get energized for work, but not on the weekend, can cause the opposite reactions: apathy and depressive symptoms.
In general, people have no idea how much caffeine they consume.
Somebody's gotta take care of the diabetic caffheads.
Could anyone explain why soda is caffeinated? I know that in some instances, the caffeine is not an additive but a natural occurrence based on the ingredients. Is it just to add the buzz factor, or is there some other reason?
The last 4 jobs that I landed were from the first telephone interview. Of the 4 jobs before that, 3 of them I went to on the first face to face and was offered the job on the SPOT.
The reason for my success? I have asked myself this many times.
There is one word: Enthusiasm.
Not only does a person have to know their stuff very well, but be enthusiastic and get the enthusiasm across on the telephone and face to face.
I find that employers like enthusiasm and great communication skills very well in many fields of employment.
I've been hiring employees for 5 years. When I see resume-speak I instantly am put off by it. I think recommendation 2 is bad advice. Be direct and and honest. As an employer I appreciate that
As a former 7th grade teacher (I am staying at home with my kiddos now), I would hear about energy drinks and caffeine all the time. Reader's Digest did an article a couple of years back about the dangers of caffeine and young people. So I am always excited to see someone letting others know about the caffeine content in drinks/food. People, especially that early teen to teenage crowd, don't realize what caffeine in high amounts can actually do to your body.
Thank you for continuing my soap box. And keep in mind that those energy drinks listed have some of the smaller amounts of caffeine, some go as high as 400-500 mg in a bottle.
Eat right and get good sleep and stay away from caffeine!
Guess that was vague. It depends on the alcohol level of your mash. If you have 25l at 10%, an ideal would put all of that in the product at 200 proof, you get 2.5l. Since you can not get 200 proof, it increases to more like 3l at around the 150-180 proof. If you did not distill it out very well and you have 80-100 proof, then its more like 5l. If you can get your mash up to 20%, then you can double all your outputs.
for Sugar, use this handy calculator, http://www.brewhaus.com/Calculators-C108.aspx
I don't have one for grains.
I don't eat hot dogs anymore but when I was little my grandma made them for us and we loved them! Slice the hot dog down the middle and put a piece of american "cheese" in the cut and pile on mashed potatoes along the length of the hot dog. Garnish with dried parsely. Serve without bun. It's actually really good!
We bathe the dogs at the house and we trim their nails. Unfortunately we cannot trim my parrot's nails - she's too bite-y!
I try to save money wherever I can, but I will not compromise on the quality of their food - it winds up costing more in vet bills!
Thanks
Tammy S
I used this info, not my own. The best kept secret is at http://homedistiller.org/
To make a grain mash for whiskey : Heat 4 kg cracked or crushed malt with 18 L of water to 63-65 °C, and hold there for 1-1.5 hours. Heat to 73-75 °C, then strain off and keep liquid, using 250 mL of hot water to rinse the grains. Cool to below 30 °C (should have an initial specific gravity of 1.050). Add hydrated yeast & leave to ferment.
To get the same effect, you can also do a malt-extract brew (like making beer kits), then boil 1-2 kg of grains or cracked corn and add them for flavour.
Only use a grain mash if you're specifically after a whisky/bourbon, of if making a vodka and it is cheaper than sugar to do so.
You need to use either malt or enzymes to convert the starch into sugar so that the yeast can use it.
My comments again: Bean-o is a great enzyme. Wiki says about 4 or 5 tablets for every 5 gallons. Give it an extra day to ferment as it works harder and longer then without. Malt gives it flavours, if you choose that route.
1. There will be no separation. It will not be strong enough to matter. Make sure you use sugar wash for this, to avoid the stuff you would normally pull off.
2. So long as you can touch it without having to pull your hand off is cool enough. It is long enough and enough air flow, it would work too. Usually, with high output, it gets really hot, so water should be used.
3. Any time you changed the safety equipment, you open a chance for danger. If this is dedicated to distilling, drill another hole. Try to make it very similar to the blow out hole, so it does not affect the integrity of the lid structure.
4. If the copper really gets plugged, yes, it can blow up. If you had corn mash and it boiled up and got in the line, it would plug solid. If your coil goes up hill, you can get a vapor or water dam that will increase the pressure in the pot, but should not blow up, only force the liquid thru forcibly. If you are doing a large batch, say 200 gallons, you may not want to separate the grain from the wart. If you are doing 20 gallons or less, pull it off and distill it as clean as you can. You can get off flavours from the grains cooking in the still.
5. Decide your production level. If you do small batches, 1/4 is fine. It will condense faster. If you are doing high volumes, you need the size to allow the volume that will come thru at a high rate. That could cause pressure to build up, blow past the condenser to fast to cool or ever blow the still. Commercial distillers' videos show something more like 1/2 to 3/4, but it is really pouring out. I am sure they have a really efficient cooling system on the condenser as well.
6. You do not have to do it, but anything you do that distills out, is amplified about 8 times. If you leave enough minerals behind and reuse the wash for the next mash, then reuse that, and again, again and again.... you start to get a build up. You should be fine for a few runs though.
7. You could have steel cores or a low quality stainless, with high iron content. It should tell you the type stainless you have, on the handle area. So long as it is NOT aluminum, you will be ok. If you find small pin holes start to develope, don't be surprised.
8. For the most part, it will only get as hot as the compound in the still. Alcohol boils around 180. It will hold that temp until there is no more alcohol, then it will go up to the next compound and boil at their temp. Usually, the next one is water, and will then boil around 210. When you see the temp start climbing above 185, you are out of alcohol and should stop distilling.
NASTY!! For the price, you really should just buy actual real meat! Meat that you know what part of the animal it actually came from, meat that doesn't have requirements of how much animal hair can be included, and meat that is actually cheaper and better for you! I haven't eaten a hotdog for about 32 years (since I was 6 or 7 years old and could read) and I won't ever have one again. There are so many better choices, let's make some of those!!
Good for me, I don't put any of that stuff in my body!!
I also prefer tea myself, as it tastes good, is healthy, and only has minimal caffeine
Sorry....I forgot to ask that if I made 23 to 25 litres of cornshine, what would be the ideal amount of cornmeal and sugar, and how much shine would it make after distillation? Thanks.
Hi, Zorcy - I don't have a lot of time to read through all the posts, so if you don't mind, I have a bunch of questions.
1. When distilling, using the pot, bowl, and upside down lid method, do I still need to throw away the the heads and the tails?
2. Does the coiled up portion need to be in ice, or is cold water good enough?
3. When distilling from a pressure cooker, is it OK to stick a deep-frying thermometer through the rubber fitting of the safety blow-hole?
4. I read that the copper line can get clogged, causing the cooker to blow. What causes that, unless the mashed is being cooked with the liquid. Is the mash supposed to be cooked with the liquid, or is only the liquid supposed to be cooked.
5. Should my tubing be 1/4" diameter or can I use 3/8" diameter?
6.Do I really need to use distilled water? I have made many batches of beer and wine using tap water, and I've never had any problems.
7. Are you sure that a magnet won't stick to a stainless steel pressure cooker? I tried a magnet on every stainless steel item in my kitchen, and it stuck to every one of them.
8. I tested my pressure cooker for temperature (with a deep-frying thermometer stuck through the safety hole) and it appears that the thing would get up to 200o even at the 2nd lowest setting on my electric burner. Is it not possible to maintain a constant temperature of 180o? I can't seem to do that, even when I start at a low setting.
Thanks for taking the time to read this. I apologize if these questions are already answered....I just didn't have the time to read all the posts.
Cheers!
Hi I just cut about 12 to 14 inches. Always had long hair for 31years all natural never died,bleached,ect...Just sick of it. Its blondeish/brown, as a kid it was very blonde as I got older it got darker. Its straight and very thick,never even did the blow dryer thing just washed and go.Was going to donate to locks of love but didn't hear good things.
Hi Im 31years old always had long hair,never ever died, bleached,ect...my hairs all natural. Its blondeish/brown. As a kid it was very blonde as I got older it got darker. Im just sick of it,its sooo thick, its a pain. So I just chop it off. Was thinking of locks of love but didn't hear the greatest things. I could use some money,mother of 3. I would say what I cut is 12 to 14 inches. If interested email me back could send picture.
I skipped my normal morning diet coke today and instead chose a chi tea latte from Starbucks. NOW, I understand why the caffeine headache never set in! Wowza, won't make that mistake again! Thanks for the great info.
Fry them in vegetable oil until the skin just starts to split. Top with mustard and saurkraut. Completely unhealthy but hey, you´re eating hot dogs....
Good list. I prefer tea myself, as it tastes good, is healthy, and only has minimal caffeine (especially green tea). I've never had coffee even once in my life.
There is a careful balance all pet owners must strike in this economy between saving money on your pets and cutting costs so that their health suffers. My family has become diligent with cutting coupons, but we have also begun to make our own cat and dog food. We can find deals on chicken and veggies each week at a local grocery store and can make food that is cheaper per pound than regular dry food.