725 reputation
614
bio website adisakp.blogspot.com
location Chicago, IL
age 44
visits member for 4 years, 5 months
seen Jul 17 at 21:51
I have been programming Video Games since I was a teenager in the 1980's and it's been my full-time job since the early 90's. I currently work on the Mortal Kombat Team at WB Games Chicago (our studio was Midway Games Chicago until WB Games purchased it in the summer of 2009). You can find me on facebook as well. Additionally I have an e-mail account at that well-known Google-Mail address with the same user name as on here.

Jun
26
comment Sous Vide Strip came out medium well, what did I do wrong?
I've used a butane torch and it works fine. It has never imparted any flavor on meat I've seared with it. And millions of creme brulees have been made with butane chef torches and I've never heard once of anyone being able to "taste" the butane. You might smell the gas if you have poor air circulation or exhause and if the torch is run for a bit without being lit but that's simply unburnt gas in the air and not residuals on the food.
Jun
26
revised Sous Vide Strip came out medium well, what did I do wrong?
added 33 characters in body
Jun
26
answered Sous Vide Strip came out medium well, what did I do wrong?
Jan
14
accepted Where can I find food-grade beeswax?
Jan
14
comment Where can I find food-grade beeswax?
It doesn't actually all melt away, beeswax are used to coat the tins you cook canele in and there is a thin layer of beeswax left on the cakes as you eat them. It has to be an edible wax and beeswax is traditional.
Nov
9
awarded  Curious
Nov
8
asked Where can I find food-grade beeswax?
Mar
28
awarded  Notable Question
Feb
15
awarded  Yearling
Nov
12
comment Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
Yeah... that's where I bought it. I had to buy a case to make the shipping worthwhile.
Nov
9
awarded  Popular Question
Oct
1
awarded  Notable Question
Aug
20
comment Where can I find “food safe” glass marbles for sous vide cooking?
Knives (or even forks) may inadvertently pierce the bag. Spoons however, sound like a good idea.
Mar
15
awarded  Necromancer
Feb
19
awarded  Caucus
Feb
17
comment Sous vide over cooking toughens meat?
As an experienced sous vide home enthusiast, I can vouch for this. Limit your salt in sous vide recipes. If possible, use little or no salt and season with salt or soy sauce at the end. Also worth noting that if you do use salt, a little slat (or any seasoning) typically goes a LONG WAYS when sous vide cooking.
Feb
15
awarded  Yearling
Jan
20
awarded  Popular Question
Oct
26
revised Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk?
added 31 characters in body
Oct
26
comment Need to refrigerate vinaigrette?
Note... fresh garlic is risky... dried garlic is pretty safe and so is commercially processed minced garlic from a jar (it's been acidified which is a preservative process by adding citric acid or phosphoric acid). I would still refrigerate nonetheless.