Posts Tagged ‘yawn’

boring job

August 5, 2015

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Go to the comments because I really want to read your answers to this question from Johan:

I work at the Swedish equivalent to UK’s Royal Mail. As a terminal worker at one of the biggest post terminals in the country my job is really boring and sometimes stressful. I sort packages big and small and unload lorries filled to the brim with packages, but it is allowed to have headphones at work and your podcast keeps me from dying of boredom.

So answer me this: what is the most boring job you have had?

That is a GOOD question, Johan. Now, as a freelancer with a very messy career path, I’ve had a LOT of jobs – so many that I can only remember about 30% of them. Which is probably for the best.

I’ve had jobs that plunged me into greater despair and discomfort, but for pure brain-chewing boringness, I nominate the job I once had compiling the index for a book about the Queen’s stamp collection. It was not only dullllllllll, but fiendish – I had to make sure there were different entries for, say, King George V the person and King George V the stamp, subdivided by country…Oh god, sorry; merely typing that sentence reopened the vortex of tedium, and this time YOU’RE ALL COMING DOWN WITH ME.

UPDATE: a giant thread on this topic has erupted on our Facebook page.

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“You’re just a virgin (oil) who can’t drive.”

June 27, 2012

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Here’s another question about liquids from Rob, who claims to be stuck at work. From his question, I’m guessing he works at an olive oil factory, and he isn’t too good at his job. He asks:

What’s the difference between olive oil, virgin olive oil and extra virgin olive oil?

Several pounds in price. And a vow of chastity.

Alright FINE. There’s more, but it’s a bit boring and technical, ok? I was merely trying to save you with glibness.

I’ve checked my weekly newsletters from the International Olive Oil Council, which says that olive oil is ‘Oil obtained solely from the fruit of the olive tree (Olea europaea L.) to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds.’

So, oil made out of olives. Simple enough so far.

Here’s what they have to say about virgin olive oil: ‘Olive oil fit for consumption as it is. Olive oil obtained from the fruit of the olive tree (Olea europea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).’

Everyone still following? Oil. Made of olives. Not heated up too much. No more than 2% acidic. Numbers and letters. So what of the extra virgin olive oil, that which Jamie Oliver pours over his cornflakes? That is:

‘Virgin olive oil fit for consumption as it is which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).’

So there I was, thinking the adjectives referred to how many pressings the olives had been through or something, but actually it’s all a matter of acid. Back to work, everybody.

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