5,224 reputation
1823
bio website blog.jagaimo.com
location United States
age 40
visits member for 4 years
seen 11 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.


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
Jun
25
comment Chocolate-Flavored Cheese
Trader Joe's used to carry a chocolate marbled cheese, FWIW. So it can be done. whatsgoodattraderjoes.com/2012/02/…
May
1
awarded  Nice Answer
Apr
15
reviewed Reject suggested edit on Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Apr
9
reviewed Reject suggested edit on Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Apr
2
reviewed Approve suggested edit on Is wasabi considered to be spicy or to be a spice?
Mar
14
comment Making Roux when Flour is Missing
Not substantively different in my experience, but I am more likely to use wheat flour because it's usually more convenient.
Mar
14
comment Making Roux when Flour is Missing
As I recall, in Germany potato starch is sold for brown roux, so I don't think the flavor warning applies.
Feb
7
revised How do I thicken my Japanese curry after the fact?
added 32 characters in body
Feb
7
revised How do I thicken my Japanese curry after the fact?
added 294 characters in body
Feb
7
answered How do I thicken my Japanese curry after the fact?
Jan
28
revised I only want to buy two knives, which two types to get?
corrected typo: santuko -> santoku
Jan
14
answered Safe to wash rice the night before and leave overnight before cooking?