5,972 reputation
1825
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 5 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.


13h
comment Pitas are paper thin on one side
In pita the bubble is desirable and important; one big bubble should form to get the expected "pocket" structure.
Mar
17
comment Is it okay to eat silver
Gold foil for food is stamped so incredibly thin that you can barely touch it without it shrinking; I've only worked with edible gold leaf, I wouldn't be surprised if the same were true for silver as well.
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.
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
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
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.
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
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.
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.
Dec
25
comment How can I replace apples with peaches?
Slightly underripe peaches may caramelize without destroying the texture. However, I tend to prefer roasting or grilling if I want to caramelize peaches.
Dec
25
comment How can I replace apples with peaches?
Baked apples caramelize as well, but a dutch baby doesn't bake long enough in my experience, and the contact with the moist batter may reduce the maximum heat they'll reach. In my experience very ripe peaches (probably not available this time of the year in N. Hemisphere) will not lose much moisture in a saute, but they will become softer; this isn't a desirable trait because then you'll lose all the texture of the peach, and if you wanted to do that you could just buy them canned.
Dec
21
comment Seeking a creamy/melty Swiss Cheese commonly available in the US
I've almost always used Appenzeller in a blend with Emmenthaler and Gruyere for fondue, in which it melts just fine; I've not really tried it in a hot sandwich. I'd probably just eat it on its own before I would think of that :)
Dec
20
comment Seeking a creamy/melty Swiss Cheese commonly available in the US
Appenzeller has a stronger, funkier smell than either Gruyere or Emmenthaler. Emmenthaler occasionally has holes but it's more accident than design; the mass producers of the product known as "swiss cheese" in the US were perhaps inspired by Emmentaler, but decided that the holes matter more than the flavor.
Dec
20
comment Seeking a creamy/melty Swiss Cheese commonly available in the US
Is it that hard to find gruyere or French analog comté in US grocery stores these days? I might be spoiled in Seattle, but one or both are in every store I've looked for it.
Oct
3
comment Rice with worm and possibly their eggs
It's probably quite overreaching to blame the supplier for this. Nearly all grains have eggs from these types of pests in them at the time of harvest. They're so tiny they can't really be filtered out; freezing is probably the best option to prevent them from growing, but that's not generally done by the processors.
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).