6,332 reputation
1826
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 8 months
seen 19 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.


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
Jun
7
comment Why do the Japanese eat a lot of raw fish?
@dvk, "Everywhere" is a function of modern food distribution systems, now. Mountain people in Japan didn't historically eat raw fish (river fish were/are rarely consumed raw, access to ocean fish was limited prior to refrigerated transport).
May
26
answered Solid honey in dragon's beard candy?
May
25
reviewed Approve How do I make a “baking powder” substitute in a pinch
May
19
comment Smell Assessment and Brining Frozen Sardines
I'm a bit at a loss as to why "smelling like seawater" is considered a problem. I've always heard "smells like the ocean, not like fish" as a rule of thumb for identifying good fish (though there are some significant exceptions).
May
13
answered Giant Cream Puff shells
May
12
revised My Yakisoba came out bitter! How can I reduce the bitterness?
added 63 characters in body
May
12
answered My Yakisoba came out bitter! How can I reduce the bitterness?
May
12
reviewed Approve How do restaurants make chicken fried rice? What ingredient am I missing?
May
12
reviewed Approve How should glasses/cups be oriented in storage?
May
9
comment What is the US equivalent of Golden Syrup (UK)?
For those of us in the US but not near Florida, Publix appears to be a regional supermarket chain in the Southeastern US.
May
6
reviewed Approve Black flakes from new cast iron pan