5,234 reputation
1823
bio website blog.jagaimo.com
location United States
age 40
visits member for 4 years
seen 16 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
11
answered Are there any savoury dishes using matcha tea?
Oct
6
answered Should tamarind pulp go into Pad Thai sauce?
Sep
27
comment How to make a restaurant style meatless Hot and Sour Soup
Mirin is not vinegar, it's a sweetened liquor or sometimes sweet rice wine (for export). I would use rice vinegar or possibly black vinegar.
Sep
25
revised Can I leave the okara in when making tofu?
added 2 characters in body
Sep
24
revised Can I leave the okara in when making tofu?
added 680 characters in body
Sep
24
revised Can I leave the okara in when making tofu?
added 41 characters in body
Sep
24
answered Can I leave the okara in when making tofu?
Sep
20
answered Ma Po Doufu without Pork
Sep
16
comment Why do chefs traditionally wear a high white hat?
Personally, I'd aim for the neck, rather than the top of the head.
Sep
12
revised When should I add spinach to homemade pizza?
added 32 characters in body
Sep
12
answered When should I add spinach to homemade pizza?
Sep
3
awarded  Nice Answer
Aug
30
comment Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
The "pre-cooked" claim on black tea doesn't make sense to me. Green teas are usually steamed or heated to control oxidation, but black teas "ferment" (oxidize, really) as the natural side effect of /not/ cooking them.
Aug
30
comment What's the difference between “baby lamb” and “lamb”?
Maybe they were just being weirdly cute?
Aug
27
awarded  Organizer
Aug
27
revised How much dry ground ginger do I substitute for fresh grated ginger?
edited tags
Aug
24
comment Is there a food that is halfway between a cheesecake and regular cake?
The no-bake cheesecake I usually encounter in the US eschews gelatin in favor of lemon juice and sweetened condensed milk, and requires no heat at all other than for the crust, so I consider it a slightly different beast than the sturdier gelatin based "rare cheesecake" popular in Japan
Aug
23
answered Is there a food that is halfway between a cheesecake and regular cake?
Aug
22
comment Why do chefs use Gold and Silver Leaf?
Aluminum foil is substantially thicker than even the thickest gold leaf product, so it's not exactly pleasant to bite into. The gold leaf that I have in my pantry wilts so dramatically when it comes in contact with, say, fingers, that it seems almost like it melted. You almost won't notice you're biting into it.