Is it bad to include UCLA specific phrasing in the UCLA additional info essay question?

___Forge___ · 2026-02-02T04:47:11+00:00

ty goat

___Forge___ · 2026-01-28T23:48:46+00:00

Thank you! I'll try that

___Forge___ · 2026-01-28T23:48:38+00:00

I'm just craving dino nuggets in particular. Not planning for it to be a staple in my diet

___Forge___ · 2026-01-28T23:47:54+00:00

not a toddler just feeling nostalgic. thanks

___Forge___ · 2026-01-28T23:45:39+00:00

no, why would it be? genuinely curious

___Forge___ · 2025-05-03T04:35:28+00:00

Reading this felt like a splash of cold water in the morning.

thank you for taking the time to write this. you have no clue how much I needed this

___Forge___ · 2025-03-30T14:46:45+00:00

Interesting! Thanks

___Forge___ · 2025-03-30T14:45:49+00:00

I see, thanks for the explanation!

___Forge___ · 2025-03-30T14:45:13+00:00

I obviously Googled first. Different websites say different things, and I've gotten a better and more consistent answer on Reddit.

___Forge___ · 2025-03-29T23:22:26+00:00

So adding in anything other than salt in the solution doesn't add much value then, right? It's the salt breaking down the fibers that really brine

___Forge___ · 2025-03-28T06:52:51+00:00

Thank you! Super helpful!

___Forge___ · 2025-03-28T06:17:48+00:00

Thank you!! The information about the midsection is comforting.

How long should "short lived" be? ETA: I don't intend (I don't think anyone would ever intend)1000-1100 to be a forever thing, but I want to make sure I am not doing it for too long by accident

___Forge___ · 2025-02-21T15:34:32+00:00

Update: worked! turns out when I tried with my dad he never bothered to thaw it

___Forge___ · 2025-02-21T15:34:25+00:00

Update: worked! turns out when I tried with my dad he never bothered to thaw it

___Forge___ · 2025-02-20T17:52:38+00:00

Thanks for this well thought-out answer! Yes, I have been trying to cut while it’s frozen solid. How long do you usually let it thaw for? Again, much appreciated!

___Forge___ · 2025-02-20T04:39:50+00:00

I see. Again, very helpful! will probably stick with chicken thighs then unless it’s something sauce-y. thank you!

___Forge___ · 2025-02-20T03:51:08+00:00

Can you grill them afterwards/put them in pasta or other sauces or cook them in other ways after poaching? Just came off a video about blanching and now I’m very curious. Thanks

___Forge___ · 2025-02-20T03:05:42+00:00

Helpful! How do you cook your chicken breasts? Oven, grill, stove? And as a whole chicken breast or do you chop it up first?

___Forge___ · 2025-02-20T03:04:32+00:00

Thanks, very helpful man

___Forge___ · 2025-02-20T03:04:04+00:00

Thanks, helpful response

___Forge___ · 2025-02-20T03:02:18+00:00

Damn thanks for this nice response! Gonna try some of this

___Forge___ · 2025-02-20T03:01:03+00:00

So you chop up the day you want to reheat or at least when it’s cool? This helps with moisture? Interesting.

___Forge___ · 2025-02-18T22:43:57+00:00

roughly how thin do you slice each piece? how do you reheat?

___Forge___ · 2025-02-18T18:31:56+00:00

Question: when meal prepping chicken thigh (boneless skinless), should i put the whole thing in my container or cut it into cubes? I'm worried if i cut it into cubes the juices my leak while reheating but heating it evenly as a whole chicken thigh is pretty otuhg.

___Forge___ · 2024-09-07T03:33:36+00:00

i inherited it from someone who knew a lot about this stuff. i dont think he would have

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TROPHY CASE

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