6,252 reputation
1826
bio website blog.jagaimo.com
location United States
age 41
visits member for 4 years, 7 months
seen 10 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.


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
12
comment Glass Top Range Not Turning On
Not sure if this counts as a cooking question. To me, I'd guess it's more likely that a circuit breaker or GFI switch needs to be reset, but I'd only be confident of that if all the controls (lights, timers, etc) were off.
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.
Mar
30
comment Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?
See also cooking.stackexchange.com/questions/27495/…
Mar
27
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/…