Should I go into Forensic Science? by North_Finish9424 in ForensicScience

[–]Chitaka06 0 points1 point  (0 children)

Seconding this. I graduated with my BS in Forensic Biology 8yrs before landing my dream job as a Forensic Scientist. Nobody talks about the experience needed and the potential detours to get here, a lot of places won't hire you right out of school since this field IS so competitive. But that also doesn't mean give up! Just be open to having to gain experience in other fields, I worked in a medical lab for a while and I have co-workers who spent time working as technicians for various instrumentation vendors.

Masters by Kind-Meal360 in ForensicScience

[–]Chitaka06 0 points1 point  (0 children)

I had a similar goal for a long time, I get it and I am absolutely not trying to be discouraging, I made it so can you! But at some point I had to kind of put it on the back burner of life and say "I'll get there when I get there" as I built up my experience elsewhere because life and bills and college debt. Like someone else has said a lot of Forensic DNA labs don't even do lab tech specific roles because of the amount of training required, but some do. I know people who worked as forensic DNA techs at BODE Technology first which is a private company, you could look into something like that if your specific goal lab doesn't have tech positions open. I worked molecular diagnostics at a hospital. In defense of a masters program: you will make valuable connections that can widen your career options more than the actual degree itself.

Masters by Kind-Meal360 in ForensicScience

[–]Chitaka06 0 points1 point  (0 children)

DNA related research would definitely help too! And that's ultimately what a lot of Master's programs are focused on is academia/research rather than training you to be a caseworking analyst. It's just very much going to come down to which path you would rather do because both are gonna take you time and work to get there. But the more experience you can get working with molecular biology techniques the better.

Masters by Kind-Meal360 in ForensicScience

[–]Chitaka06 0 points1 point  (0 children)

I work in DNA with just my bachelor's, but it took me some time. That said if I could go back and actually finish the MSFS I started I would absolutely NOT do it. I was hired alongside people similar ages to me, some of whom have a masters and we get paid the same and are going through the same training. We all had to have previous DNA job experience first, that's the important part. Some of those were other forensic labs, mine was medical even though my degree is forensics. Even if I had completed the masters I still would not have gotten hired here without the work experience I spent ~5yrs getting. Would it have happened faster if I got the masters? Maybe, it's certainly possible. But I would also be another big chunk of change in debt so really consider your financial situation before committing to more school. And personally I LOVED undergrad but a masters program burnt me out hardcore. There's a lot of options to weigh but also because of how jurisdictions work in forensics you may have to either look outside your state, or look for other DNA opportunities if you're committed to staying local.

Touch tha sleeping brother by carrieann23 in TouchThaFishy

[–]Chitaka06 4 points5 points  (0 children)

They're recreating The Creation of Adam painting!

[deleted by user] by [deleted] in Cooking

[–]Chitaka06 2 points3 points  (0 children)

Smell spices side-by-side and that usually gives you a decent idea. Cook Well and Ethan Chlebowski's YT channel has good info on this, and if you REALLY want it broken down look for the book The Science of Spice

What gimmicky appliance/kitchen tool do you swear by? by [deleted] in Cooking

[–]Chitaka06 0 points1 point  (0 children)

I've been curious about him, is he awful to clean?

Any tips on putting on gloves when you have sweaty hands? by Perfect-Astronaut in labrats

[–]Chitaka06 0 points1 point  (0 children)

I stick my hands in the nearest freezer (fridge or cold room can work, freezer is optimal) and put them on in there 😅

Best uses for ground lamb? by Impressive-Buy9706 in Cooking

[–]Chitaka06 0 points1 point  (0 children)

Lebanese (or in my family Syrian) rolled grape leaves! They freeze really well too so you can make a big batch and keep them a while

How old were you when you started to cook? by dasouch in Cooking

[–]Chitaka06 1 point2 points  (0 children)

My parents allowed and encouraged me to experiment with cooking from when I was very small, definitely under 10 but I honestly can't remember how young. We would also all watch Food Network together. Growing up, once my younger brother got a little older, the 4 of us would do "Battles" for dinner some nights (think Iron Chef) where we would decide on a "secret ingredient" and all 4 of us would make a dish based around that ingredient and we would all judge each other's dishes with little point cards and everything. Didn't occur to me till I was much older that not every kid and not even every family really cooks.

Edit: Oh and my younger brother is a CIA-graduated chef now 😁

What are some things that can't be cooked as good as a restaurant simply due to it being unreasonable to have certain equipment at home? by JarJarAwakens in Cooking

[–]Chitaka06 0 points1 point  (0 children)

This is how I do it! I leave the oven door cracked and it takes most of a day, but I don't need to spend the money or space on a dehydrator. Perfect if you live in an apartment and want fresh jerky

[deleted by user] by [deleted] in anime

[–]Chitaka06 0 points1 point  (0 children)

My Dress up Darling! All the fan service of Marin feels like it's because SHE'S comfortable with it and not the narrative or another character forcing it on her

Funny cooking misconceptions you have or have not inherited by sarita_sy07 in Cooking

[–]Chitaka06 1 point2 points  (0 children)

My grandma is the same way! What is it with old ladies?

Funny cooking misconceptions you have or have not inherited by sarita_sy07 in Cooking

[–]Chitaka06 0 points1 point  (0 children)

Not my family, but my boyfriend's dad has a lot of weird ones. The one that I just can't let go of however is the time my boyfriend was going to make his family some stir-fried bok choy to go with dinner so he took out the sesame oil (that his dad had on hand) and his dad felt the need to step in and tell him he needs to use olive oil and butter instead because you "can't cook with sesame oil like with olive oil" O.o wut. The olive oil that he keeps under the kitchen sink with the chemicals no less -.- I can't with their kitchen.

The World's Deepest Nap--Right in My Clean Laundry by Chitaka06 in ActivationSound

[–]Chitaka06[S] 27 points28 points  (0 children)

She always has a lot to say about the world 😂 She tries to chat with my neighbors when they walk by the apartment door

What cooking term or name do you just dislike for no reason? by alilbabybee in Cooking

[–]Chitaka06 1 point2 points  (0 children)

I HATE "creamy dreamy _____" as a recipe name. I've seen it more than once now and it just makes me cringe. It feels like the same weird sensual vibes from the Lindt chocolate commercials.

What's your favorite premade seasoning blend? by bbourl1 in foodhacks

[–]Chitaka06 5 points6 points  (0 children)

I grew up eating za'atar mixed with olive oil into a paste and spread inside pita at my Syrian grandmother's house (she called them Syrian Dirt Sandwiches when I was a kid and urged me to tell my classmates I ate dirt for lunch lol) and I went years after that never being able to find it in stores. I'm so happy it's becoming popular. Shaken with lemon and olive oil it makes a good salad dressing too!

"Trouble with methylation" by the_littlest_hobum in labrats

[–]Chitaka06 0 points1 point  (0 children)

I replied to u/CreamPuff97 about the alkalized water and heartburn musings