5,214 reputation
1723
bio website blog.jagaimo.com
location United States
age 40
visits member for 3 years, 10 months
seen 9 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.


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
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/…
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