6,272 reputation
1826
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 7 months
seen 34 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.


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
Feb
23
answered Sour tasting bamboo
Feb
12
comment Turning home made chicken stock into broth
Unfortunately the broth vs. stock distinction is driven by culinary folklore, which means definitions are far from universal. I was going more or less by this one: thekitchn.com/…
Feb
12
comment Turning home made chicken stock into broth
So with a little math, doesn't that give you your answer? Broth is essentially seasoned stock.
Feb
12
comment Turning home made chicken stock into broth
Can you melt some of them and measure the volume? Ice cube trays are far less standardized than you might think.
Feb
10
revised Homemade nori -> aonori?
edited body
Feb
10
answered Homemade nori -> aonori?
Jan
31
comment How can I light charcoal faster?
It basically heats the charcoal to the ignition point, if I understand how it works correctly, so that's a pretty good way of getting them going. It's a pretty impressive fire within a short amount of time.
Jan
30
answered How can I light charcoal faster?
Jan
27
awarded  Nice Answer
Jan
22
comment Baked beans still firm after soaking and hours of cooking
I'm not sure I understand. Did you boil the soaked beans first before baking? If canned beans are the usual ingredient for your recipe, they are equivalent to boiled beans.
Jan
14
answered What are “fondi di carciofo” called in English?
Dec
30
comment What are the advantages of “bathed” bread?
Does it come in contact with the water? Cheesecloth is usually porous, so I would imagine so; some starches near the surface would wash away, concentrating gluten at the outer layer.