5,587 reputation
1824
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 3 months
seen 43 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.


1d
awarded  Nice Answer
Jan
22
comment Baked beans still firm after soaking and hours of cooking
I'm not sure I understand. Did you boil the soaked beans first before baking? If canned beans are the usual ingredient for your recipe, they are equivalent to boiled beans.
Jan
15
revised Should I add Cardamom to chili?
Removed signature, removed email contact information per convention
Jan
14
answered What are “fondi di carciofo” called in English?
Dec
30
comment What are the advantages of “bathed” bread?
Does it come in contact with the water? Cheesecloth is usually porous, so I would imagine so; some starches near the surface would wash away, concentrating gluten at the outer layer.
Dec
27
answered Pressure cooker rice quality vs high-end rice cooker
Dec
25
revised How can I replace apples with peaches?
added 8 characters in body
Dec
25
comment How can I replace apples with peaches?
Slightly underripe peaches may caramelize without destroying the texture. However, I tend to prefer roasting or grilling if I want to caramelize peaches.
Dec
25
comment How can I replace apples with peaches?
Baked apples caramelize as well, but a dutch baby doesn't bake long enough in my experience, and the contact with the moist batter may reduce the maximum heat they'll reach. In my experience very ripe peaches (probably not available this time of the year in N. Hemisphere) will not lose much moisture in a saute, but they will become softer; this isn't a desirable trait because then you'll lose all the texture of the peach, and if you wanted to do that you could just buy them canned.
Dec
25
answered How can I replace apples with peaches?
Dec
21
comment Seeking a creamy/melty Swiss Cheese commonly available in the US
I've almost always used Appenzeller in a blend with Emmenthaler and Gruyere for fondue, in which it melts just fine; I've not really tried it in a hot sandwich. I'd probably just eat it on its own before I would think of that :)
Dec
20
comment Seeking a creamy/melty Swiss Cheese commonly available in the US
Appenzeller has a stronger, funkier smell than either Gruyere or Emmenthaler. Emmenthaler occasionally has holes but it's more accident than design; the mass producers of the product known as "swiss cheese" in the US were perhaps inspired by Emmentaler, but decided that the holes matter more than the flavor.
Dec
20
comment Seeking a creamy/melty Swiss Cheese commonly available in the US
Is it that hard to find gruyere or French analog comté in US grocery stores these days? I might be spoiled in Seattle, but one or both are in every store I've looked for it.
Dec
17
answered Can someone identify this food?
Nov
10
revised What is the inside texture of a Japanese croquette?
added 72 characters in body
Nov
10
answered What is the inside texture of a Japanese croquette?
Oct
31
reviewed Approve How to roast garlic on low temperature grill
Oct
18
awarded  Yearling
Oct
3
comment Rice with worm and possibly their eggs
It's probably quite overreaching to blame the supplier for this. Nearly all grains have eggs from these types of pests in them at the time of harvest. They're so tiny they can't really be filtered out; freezing is probably the best option to prevent them from growing, but that's not generally done by the processors.
Aug
25
comment How to best prepare Sukimono
I think you mean "tsukemono", the broad category of pickled things. Sukimono has other meanings, the most applicable of which may be translated as "things that I like", but none of which are about pickles.