6,487 reputation
1826
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 10 months
seen 10 mins ago

My StackOverflow CV

Ceramic collector, obsessive cook, entrepreneur and professional geek.

I was doing a one-person consultancy for a couple of years, doing some Rails stuff, some .Net services work, and some work in Groovy/Java for a pharmaceutical firm called Dendreon. When that project wrapped up, I took a Rails-focused job at a hybrid Ruby/C# shop, Getty Images.

I'm interested in functional languages like Scala and F# but have relatively limited real-world experience with them.

In previous lives, I've worked for Microsoft, Revenue Science (now Audience Science), Zillow, and a travel company called Virtuoso, the Seattle Times, and a very strange financial/transportation conglomerate.

My long term professional ambition is to find a way to work from Tokyo/Kawasaki/Yokohama either 100% or via frequent travel or remote work opportunities. If you're interested in tracking down a reasonably competent Rails or ASP.net MVC guy and are located near Seattle, WA or Tokyo, Japan or don't mind me working mostly remotely, feel free to contact me.


Aug
29
revised can i use whole eggs instead of egg yolks?
ways to use up the egg whites
Aug
29
answered can i use whole eggs instead of egg yolks?
Aug
27
comment Substituting red beans for adzuki beans?
I don't recommend red kidney beans, but I've proposed some other alternatives here cooking.stackexchange.com/questions/27495/…
Aug
25
comment How does Korean chili powder differ from “US” chili powder?
It's worth noting that the typical chilies in gochugaru are not particularly hot, which is why they are used in such large quantities. "American" chilies, alas, is not super specific, as all varieties of chilies are essentially genealogically traceable to the New World, but the least spicy varieties of cayenne peppers are probably "typical" here if someone specifies chili powder.
Aug
24
answered Fresh popcorn serving size suggestion
Aug
20
comment I added more water to my ciabatta dough by accident
Now you have a possible batter for crumpets.
Aug
2
reviewed Approve Alternatives suggestions to apples and bananas
Jul
7
answered Is it possible to create the flavour of a food by using the component chemicals?
Jul
7
revised What is the best way to go about developing and formulating a product?
added 26 characters in body
Jul
7
comment What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
Japanese "rare cheesecake" (レアーチーズケーキ) isn't usually particularly gelatinous in my experience, but it also doesn't typically have eggs in it; it will typically have lemon though. The Japanese-style soufflé cheesecake, on the other hand, has eggs but uses foamed egg white (meringue) for structure instead of gelatin. I think the ratio of gelatin is relatively small compared to, for example, a "mousse cake".
Jul
7
answered What is the best way to go about developing and formulating a product?
Jul
2
comment What regular maintenance is best for a Japanese knife?
Looking at the product description and associated images at mtckitchen.com/p-57-nenox-sd-gyuto.aspx this knife appears to be two-sided 55:45 (dominantly right, but not quite single bevel). In spite of the popularity of the notion that Japanese knives are typically sharpened on one side, that's not necessarily true, and is more typical of knives used in professional kitchens. Gyuto in particular are rarely single-bevel.
Jun
30
comment Can I get 900F in a charcoal grill?
I pointed my IR gun at the coals as well, but those numbers were obviously even more off-the-charts, so I cannot say how hot it got there.
Jun
30
comment Can I get 900F in a charcoal grill?
Not especially. I just let it rest with the top down and vents open for a while. Maybe 15-20 minutes. The amount of lump charcoal was probably more than necessary for a sensible 400-500f range. (I don't recall the reading on the built-in thermometer on the top of the grill, but certainly above 500f, the practical maximum of that mechanical thermometer).
Jun
30
answered Can I get 900F in a charcoal grill?
Jun
29
comment Is there such thing as “almond tofu,” and if so, is it a misnomer?
Annin-doufu (the Japanese word for almond tofu) is a gelatin, not a curd, & generally contains little to no actual almond, but I agree that complaining about whether it's tofu or not is semantic nitpicking. (Though disagreeing about whether it's curd might be nitpicky too; there's no particular reason why that couldn't have some "poetic license" either. But worth noting that "almond tofu" is a literal translation from the Chinese and Japanese word.
Jun
17
comment Black tea develops cloudy dregs; how to avoid?
This is probably correct, though there is an enzyme that I learned about from an additive company that is used to remove cloudiness for industrially-brewed bottled tea. I didn't know much about the details, other than it doesn't typically show up as an ingredient because it's generally considered a production technique rather than an additive.
Jun
17
revised Do fresh ramen noodles come in a curly form, or only instant?
added 32 characters in body
Jun
9
comment Dangers of leaving food in an off gas oven
This sounds like an even-more-conservative-than-usual food safety guideline. I don't think it's related to the gas oven; leaving food out in the hazardous temperature range (41F-140f) for an extended period increases the risk of foodborne illness due to bacteria growth rates.
Jun
7
comment Why do the Japanese eat a lot of raw fish?
@Dvk, May want to question that assumption as well. There are plenty of cultures that consume raw fish (though I'm less up to speed on the historical context for most of those). en.wikipedia.org/wiki/List_of_raw_fish_dishes