Synergy Stock Quotes

Having studied workplace leadership styles since the 1970s, Kets de Vries confirmed that language is a critical clue when determining if a company has become too cultish for comfort. Red flags should rise when there are too many pep talks, slogans, singsongs, code words, and too much meaningless corporate jargon, he said. Most of us have encountered some dialect of hollow workplace gibberish. Corporate BS generators are easy to find on the web (and fun to play with), churning out phrases like “rapidiously orchestrating market-driven deliverables” and “progressively cloudifying world-class human capital.” At my old fashion magazine job, employees were always throwing around woo-woo metaphors like “synergy” (the state of being on the same page), “move the needle” (make noticeable progress), and “mindshare” (something having to do with a brand’s popularity? I’m still not sure). My old boss especially loved when everyone needlessly transformed nouns into transitive verbs and vice versa—“whiteboard” to “whiteboarding,” “sunset” to “sunsetting,” the verb “ask” to the noun “ask.” People did it even when it was obvious they didn’t know quite what they were saying or why. Naturally, I was always creeped out by this conformism and enjoyed parodying it in my free time. In her memoir Uncanny Valley, tech reporter Anna Wiener christened all forms of corporate vernacular “garbage language.” Garbage language has been around since long before Silicon Valley, though its themes have changed with the times. In the 1980s, it reeked of the stock exchange: “buy-in,” “leverage,” “volatility.” The ’90s brought computer imagery: “bandwidth,” “ping me,” “let’s take this offline.” In the twenty-first century, with start-up culture and the dissolution of work-life separation (the Google ball pits and in-office massage therapists) in combination with movements toward “transparency” and “inclusion,” we got mystical, politically correct, self-empowerment language: “holistic,” “actualize,” “alignment.

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

1. Focus on the short trip. For supermarkets around the world (the same principle applies to all classes of trade), half of all shopping trips result in the purchase of five or fewer items, with one being the most common. These short trips typically account for one-third of store sales. The new strategy is to increase the size of each of those baskets by one or two items. Quick trippers spend money very fast, and getting them to buy one or two more items is far easier than motivating stock-up shoppers to buy ten or twenty more items. This focus, focus, focus on the quick trip could deliver an easy 30 percent sales lift (and a lot more when the synergies with other types of trips become apparent).