521 reputation
210
bio website github.com/aomidpanah
location seattle
age
visits member for 1 year, 10 months
seen 9 hours ago

I am a statistician who has an interest in all-things-programming. I have interests in numerical routines, graphics, remote networking, and data security. My weapon-of-choice is R but Python is a close second! I am able to read and write code for most other statistical software packages.

I am very interested in establishing an IEEE type standard for numerical routines in statistics. This would dissolve the monopoly of proprietary statistical software for data analysis and reporting in regulatory submissions. I am interested in free open-source software (of the GPL license type), and creating robust and flexible software for statistics which can also serve as a learning tool.

I am interested in data visualization and interactive graphics, the use of a real-time client to query and display information safely, quickly, and effectively. I am excited to see what the Qt framework holds, and whether it can be sufficiently integrated with other statistical software to quickly produce graphics, tables, and listings in a readable and efficient fashion.


Jul
2
awarded  Curious
May
20
comment Why did my halva crumble?
If you let the water boil for any lengthy amount of time before adding the sugar, that would be a likely cause. What about your tahini? Usually it is an oily paste, since the natural oils in sesames separate when they are ground. As such, it can come with an oil slick surface, like with American peanut butter, and you must endeavor to mix it very well before using. People who don't do this often find that the bottom of the jar of tahini is overly dry and compressed where as the top is an oily goo.
Apr
23
comment Milky fluid inside chicken
Any foul odors? Do you know when the meat was butchered or packed?
Apr
16
comment How efficient is stock for protein extraction?
"large amounts of fat trapped within the collagen and other dissolved products": I understand collagen has a matrix of fat and protein, and that heat will unmesh most of their contents. However, unless there is an emulsifier, why would the fat remain dispersed in the liquid?
Apr
16
asked How efficient is stock for protein extraction?
Apr
2
accepted Does freezing sap freshness? Will acids bring the flavor back?
Apr
2
comment Does freezing sap freshness? Will acids bring the flavor back?
I think I see what you're saying. Perhaps it was a different state of mind, but I don't recall having tasted anything as "off" in the fresh batch of soup. Maybe my taste buds are more sensitive today.
Apr
2
asked Does freezing sap freshness? Will acids bring the flavor back?
Mar
12
comment Salt-crust bass tasted really bitter
@GdD I didn't taste the skin since it wasn't descaled. The flesh was particularly bitter. It was like a minerally flavor that reminded me of licking a nickel.
Mar
12
comment Salt-crust bass tasted really bitter
@Jolenealaska No, if I could go back in time, I would have asked to defin and get the gills and guts out. The fish was in the fridge for a couple days before I finally did the deed myself. It was a "hack job", so to speak, as the last fish I cleaned was 20 years ago with my grandfather.
Mar
11
asked Salt-crust bass tasted really bitter
Feb
23
comment Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
@PatSommer I do deglaze in the cast iron once in a blue moon to get precious fond off the skillet, but cleanup I heat up a small amount of oil and dump in salt and agitate crusty, burnt bits loose then wipe them out.
Jan
19
awarded  Popular Question
Jan
13
awarded  Notable Question
Jan
4
answered Substituting Chicken Breast for Chicken Legs in Korma
Nov
20
comment What is processed meat?
@Aaronut This question has been edited to remove as much reference to personal health as possible. It's an interesting discussion but I can't find the context here in which it's appropriate to discuss.
Nov
20
comment What is processed meat?
@SAJ14SAJ I edited the question significantly so as to hopefully encourage NPOV answers. I will also avoid participating in such discussion here on, albeit interesting to me for personal reasons.
Nov
20
revised What is processed meat?
Changed question to elicit NPOV answers
Nov
20
awarded  Critic
Nov
20
comment What is processed meat?
@MandoMando Your definition includes mince or ground meat which, when ground freshly, sees nary a nitrate, iota of sodium, nor any other preservative. Myself and probably many others would consider ground beef not processed.