5,049 reputation
1722
bio website blog.jagaimo.com
location United States
age 40
visits member for 3 years, 6 months
seen yesterday

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
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.
Dec
23
comment How do I make mayonnaise split?
It seems like your problem is now that the mayonnaise is too thin, not that it won't split. If it's too thin, why not start with another yolk or two and then gradually mix in the existing mayonnaise?
Dec
13
comment Is there a way to make delicious donuts with a small amount of oil?
I've reused oil for donuts without any negative impact on savory dishes. The opposite is a real problem: Deep frying something with onions or garlic or strong savory flavors tends to hold aromas that don't translate well with sweet fried items.
Dec
3
comment How long can I keep espresso in the fridge?
For what it's worth, if you were making an espresso based alcoholic beverage I'd recommend infusing the beans in the liquor for at least several weeks instead of brewing the coffee. It'll likely taste "fresher".
Nov
10
comment How to add banana flavor to my cookies?
Flavor is smell. Mostly.
Nov
8
comment How to add banana flavor to my cookies?
Have you considered powdered freeze-dried banana (or grinding up freeze-dried banana yourself) or some sort of banana extract?
Nov
1
comment Smoke detector goes off when baking chicken breast
Is this a gas or electric oven? My gas oven preheats with both elements, which can trigger burning if you stick in items before it finishes preheating. Remaining residue from previously cooked foods is the most common culprit in ovens setting off smoke alarms, in my experience; try cleaning the oven.
Oct
19
comment Béchamel and pomodoro
Tomato cream sauce with basil is rather close, but simpler; it's simply concentrated tomato paste, butter, cream, maybe garlic, and salt and pepper to taste. Fresh basil as garnish.
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
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.
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
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
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.
Aug
21
comment How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?
There's some basic physics at play. I've managed to melt much of the contents of a mini-freezer after putting in a few liters of boiling hot liquid in there. A good refrigerator or freezer, especially a fancy one with a blast chiller, might change the parameters of the dynamic a bit, but the basic dynamic that it takes a certain amount of energy to cool food doesn't, so the specifics will always depend on how much, how hot, and how cold everything else is, in addition to the cooling power and insulation of the fridge itself.
Aug
8
comment Rice vs pasta and potatoes
I simmer potatoes with soy sauce and butter regularly (yum), and there are plenty of cultures for which tomato and rice is not unheard of (American Mexican food has "Spanish rice", Japanese "omu-rice", for example).
Jul
15
comment How do I remove turmeric stains from metal/plastic cookware?
Having learned to remove turmeric stains from clothing from Indian folk wisdom found online, I recommend leaving the items out in the sun until the color turns slightly pinkish, then washing normally. Peroxide might help, as well, but I've never needed it once the color turned to something other than bright yellow.
Jun
22
comment Do fresh ramen noodles come in a curly form, or only instant?
Instant ramen, namely the stuff that comes out of those packages that are pre-fried as you described, are a facsimile of real, fresh, ramen. Fresh ramen have a much longer history than instant ramen; in many parts of the world, though, few people have tried the "real" thing. This answer is only correct in describing instant ramen, not the type that Japanese ramen shops make.
Jun
16
comment How can I make an Überfood?
Soylent's now an option. Sort of. campaign.soylent.me/soylent-free-your-body (I heartily recommend real food instead, though, since nutritional science is still rather blinded by necessarily reductionist methodology).