630 reputation
613
bio website adisakp.blogspot.com
location Chicago, IL
age 43
visits member for 3 years, 6 months
seen May 1 at 21:46
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.

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.
Oct
26
asked Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk?
Oct
23
awarded  Popular Question
Jul
23
revised Tenderness of sous-vide pork chops
deleted 26 characters in body
Jun
29
revised Blow torching meat after sous vide - add fat or not?
added 127 characters in body
Jun
29
comment Spanish Codfish with sous-vide
I realize they are different fish but the food safety issues with them would be roughly the same and they have similar protein structure as well. Probably one of the important thing to note is that 131F temperature -- if you are below that temp, you don't want to sous vide fish longer than 20 min. Any of the methods I've seen that extract gelatin at a lower temperature over longer time use acid, lye, or other additives to keep bacteria from multiplying.
Jun
29
comment Blow torching meat after sous vide - add fat or not?
I use a blow torch and get great results but I have a commercial/industrial blow torch, not a little kitchen model. This is the torch I use which hits 3,450F : homedepot.com/h_d1/N-5yc1v/R-202185047/h_d2/…
Jun
29
answered Blow torching meat after sous vide - add fat or not?