6,332 reputation
1826
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 8 months
seen 3 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.


7h
comment What regular maintenance is best for a Japanese knife?
Looking at the product description and associated images at mtckitchen.com/p-57-nenox-sd-gyuto.aspx this knife appears to be two-sided 55:45 (dominantly right, but not quite single bevel). In spite of the popularity of the notion that Japanese knives are typically sharpened on one side, that's not necessarily true, and is more typical of knives used in professional kitchens. Gyuto in particular are rarely single-bevel.
1d
comment Can I get 900F in a charcoal grill?
I pointed my IR gun at the coals as well, but those numbers were obviously even more off-the-charts, so I cannot say how hot it got there.
2d
comment Can I get 900F in a charcoal grill?
Not especially. I just let it rest with the top down and vents open for a while. Maybe 15-20 minutes. The amount of lump charcoal was probably more than necessary for a sensible 400-500f range. (I don't recall the reading on the built-in thermometer on the top of the grill, but certainly above 500f, the practical maximum of that mechanical thermometer).
2d
comment Is there such thing as “almond tofu,” and if so, is it a misnomer?
Annin-doufu (the Japanese word for almond tofu) is a gelatin, not a curd, & generally contains little to no actual almond, but I agree that complaining about whether it's tofu or not is semantic nitpicking. (Though disagreeing about whether it's curd might be nitpicky too; there's no particular reason why that couldn't have some "poetic license" either. But worth noting that "almond tofu" is a literal translation from the Chinese and Japanese word.
Jun
17
comment Black tea develops cloudy dregs; how to avoid?
This is probably correct, though there is an enzyme that I learned about from an additive company that is used to remove cloudiness for industrially-brewed bottled tea. I didn't know much about the details, other than it doesn't typically show up as an ingredient because it's generally considered a production technique rather than an additive.
Jun
9
comment Dangers of leaving food in an off gas oven
This sounds like an even-more-conservative-than-usual food safety guideline. I don't think it's related to the gas oven; leaving food out in the hazardous temperature range (41F-140f) for an extended period increases the risk of foodborne illness due to bacteria growth rates.
Jun
7
comment Why do the Japanese eat a lot of raw fish?
@Dvk, May want to question that assumption as well. There are plenty of cultures that consume raw fish (though I'm less up to speed on the historical context for most of those). en.wikipedia.org/wiki/List_of_raw_fish_dishes
Jun
7
comment Why do the Japanese eat a lot of raw fish?
@dvk, "Everywhere" is a function of modern food distribution systems, now. Mountain people in Japan didn't historically eat raw fish (river fish were/are rarely consumed raw, access to ocean fish was limited prior to refrigerated transport).
May
19
comment Smell Assessment and Brining Frozen Sardines
I'm a bit at a loss as to why "smelling like seawater" is considered a problem. I've always heard "smells like the ocean, not like fish" as a rule of thumb for identifying good fish (though there are some significant exceptions).
May
9
comment What is the US equivalent of Golden Syrup (UK)?
For those of us in the US but not near Florida, Publix appears to be a regional supermarket chain in the Southeastern US.
May
4
comment What could I use for this Yakisoba dish instead of cabbage?
I find this a pretty reasonable alternative, actually. The texture is quite a bit more tender than a head of cabbage would be, but it's close and can often be acquired in small quantities.
May
4
comment What could I use for this Yakisoba dish instead of cabbage?
Upon reviewing that recipe it seems a little heavier on carrot and lighter on cabbage than what we would make at home (and I don't think we typically use scallions or tokyo negi in ours, and only sometimes include onion), so you might consider using a higher percentage of cabbage in your own variation and reducing the other vegetables. Most recipes for yakisoba that I find in Japanese don't use onion or scallions.
Apr
24
comment Collecting & using cooking profiles on foods like coffee roasters do
Maybe Michael is a better person to ask; I think he or his colleage worked on converting the research into the calculator. Sometimes software has bugs, but sometimes research uncovers surprises... I wouldn't be able to guess which is correct. cooking.stackexchange.com/users/1393/michael-at-herbivoracious
Apr
22
comment Turn Passata Into Tomato Paste?
Also, in my experience, Hunts Tomato Paste has an aggressive level of salt, so it might be necessary to adjust salt levels in your recipe.
Apr
22
comment Can I slow cook in short intervals?
You might find a functional used slow cooker at a thrift store for less than the cost of your ingredients. Are you sure you want to deal with a lot of complicated temperature cycling to avoid that?
Apr
21
comment Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat?
This crepe-like dish looks like an Indian dosa (sometimes spelled dosai), and the probably coconut chutney in the center sort of matches that theory. Could be a touch of sambar on the upper right?
Apr
16
comment What should I substitute for dried anchovies and kelp in a stock
Glad I could help. It looks like there's some ambiguity in Norway regarding the difference between stockfish (usu. unsalted) and clipfish (salted before drying), so perhaps there are unsalted alternatives? en.wikipedia.org/wiki/Stockfish or nl.wikipedia.org/wiki/Stokvis_(voedsel)
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
I would think there must be some species of laminaria that would do the trick, @sourd'oh; that sounds reasonable. But there may not be a commercial harvesting market for it in Norway. I did sea that there's a species harvested in Iceland called laminaria digitata (hrossapari) that may have similar properties.
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
I was mystified by "dashi" as a substitute for dashi, myself, then I looked at the Wikipedia article and I realized how someone could come to that conclusion. That article talks about a product known as dashi-no-moto (instant soup stock), which again is only likely to be easy to find in an area which has Asian groceries available. Also nori would provide no meaningful foundation for soup stock.
Mar
30
comment Is Italian style gelato achievable with standard home ice cream makers and home freezers?
Gelato shops don't generally put their gelato in freezers that get as cold as the one you'd have at home. Most ice cream makers I've seen basically produce a ready-to-serve gelato texture if you use the right fat ratio, but once you freeze it, it becomes essentially what we used to call ice milk.