6,057 reputation
1825
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 6 months
seen 1 hour 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.


Apr
16
comment What should I substitute for dried anchovies and kelp in a stock
Glad I could help. It looks like there's some ambiguity in Norway regarding the difference between stockfish (usu. unsalted) and clipfish (salted before drying), so perhaps there are unsalted alternatives? en.wikipedia.org/wiki/Stockfish or nl.wikipedia.org/wiki/Stokvis_(voedsel)
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
I would think there must be some species of laminaria that would do the trick, @sourd'oh; that sounds reasonable. But there may not be a commercial harvesting market for it in Norway. I did sea that there's a species harvested in Iceland called laminaria digitata (hrossapari) that may have similar properties.
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
I was mystified by "dashi" as a substitute for dashi, myself, then I looked at the Wikipedia article and I realized how someone could come to that conclusion. That article talks about a product known as dashi-no-moto (instant soup stock), which again is only likely to be easy to find in an area which has Asian groceries available. Also nori would provide no meaningful foundation for soup stock.
Apr
15
answered What should I substitute for dried anchovies and kelp in a stock
Mar
31
answered Would sake go well with non-Japanese food?
Mar
30
comment Is Italian style gelato achievable with standard home ice cream makers and home freezers?
Gelato shops don't generally put their gelato in freezers that get as cold as the one you'd have at home. Most ice cream makers I've seen basically produce a ready-to-serve gelato texture if you use the right fat ratio, but once you freeze it, it becomes essentially what we used to call ice milk.
Mar
30
comment Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?
See also cooking.stackexchange.com/questions/27495/…
Mar
27
revised How does the order of mixing ingredients affect the resulting cake?
Remove redundant copy/pasted question
Mar
27
comment Pitas are paper thin on one side
In pita the bubble is desirable and important; one big bubble should form to get the expected "pocket" structure.
Mar
18
awarded  Nice Answer
Mar
17
revised Why should I boil pretzels in baking soda water before baking?
deleted 52 characters in body
Mar
17
comment Is it okay to eat silver
Gold foil for food is stamped so incredibly thin that you can barely touch it without it shrinking; I've only worked with edible gold leaf, I wouldn't be surprised if the same were true for silver as well.
Mar
6
answered How can i achieve the same texture as Soft baked Pepperidge Farm cookies?
Mar
3
comment Soaking fruit in alcohol
I have seen substantial mellowing and improved complexity from 1 month vs. 6 months (and my wife's favorites are usually the ones that have been untouched over a year) but I also don't use much sugar in most of mine. But I'm completely passive most of the time; I used to stir on occasion but mostly because I felt like I should be more involved.
Mar
3
answered Soaking fruit in alcohol
Mar
2
answered How do you quickly prepare tomatoes for pizza?
Feb
27
comment Can you make sourdough starter without throwing any away?
Also known as the Grain of Rice story or the Wheat and Chessboard problem. jwilson.coe.uga.edu/EMT668/EMAT6680.F99/Martin/… or en.wikipedia.org/wiki/Wheat_and_chessboard_problem
Feb
24
answered Is it really necessary to wipe the powder off of dried kombu?
Feb
23
comment I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough
I've had good luck producing it in a reasonable amount of time with a pressure cooker. I don't know if you used naga-negi (which looks more like a skinny leek than a scallion) or not, but that will affect flavor more than texture.
Feb
23
revised I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough
Adjust romanization of "buta" (pig) which doesn't have a double t (small tsu) in it