5,447 reputation
1823
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 2 months
seen 2 hours 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.


17h
answered Pressure cooker rice quality vs high-end rice cooker
2d
revised How can I replace apples with peaches?
added 8 characters in body
2d
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.
2d
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.
2d
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.
Aug
21
comment Avocado substitute in blueberry muffin recipe
It depends on whether the complaint about avocado is more textural or more driven by aroma, but the texture in particular will likely not survive at all in a properly mixed recipe and the aroma would probably be substantially minimized. Mayonnaise may have additives like mustard for flavor, though foundationally the only flavor contributor unusual for a cake is vinegar (or lemon), which can mostly disappear thanks to chemical leavening and dilution.
Aug
21
comment Avocado substitute in blueberry muffin recipe
Why do you assume the avocado flavor will stay prominent? Most fats lose most of their flavor in cooking (other than butter); this is why people can get away with putting mayonnaise in dessert recipes (not that I recommend it).
Aug
7
comment Quick pressure release vs natural pressure release
I've never had mushy rice from natural depressurization of the pressure cooker. Texturally rice is better off from steaming, rather than aggressive boiling, so it only takes a short amount of time pressure cooking followed by gradual steaming as it depressurizes.
Aug
4
comment How is “nacho sliced” jalapeño different from regular sliced?
In Japan I once spotted "dengaku eggplant sauce" right next to "dengaku tofu sauce." (sweet miso sauce for eggplant/tofu). Two products, two skus. Same manufacturer, same ingredient proportions, same nutritional info, same color. The difference? Marketing message on the label. Without direct comparison, I don't know that you'll be able to figure out the difference, but then you'll have bought one of each. #marketingSuccess
Jul
9
answered Identify this unusual spicy appetizer