630 reputation
613
bio website adisakp.blogspot.com
location Chicago, IL
age 43
visits member for 3 years, 4 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
23
answered Tenderness of sous-vide pork chops
Mar
23
comment Why does frozen spinach have so much less iron than fresh spinach?
Freezing breaks down cell walls. If you then boil and drain frozen vegetables, you lose more nutrients than you do with fresh vegetables. The solution is to saute, steam, or even microwave frozen spinach so you are not boiling it and discarding most of the nutritional value in the liquid.
Mar
15
revised Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
added 1 characters in body
Mar
15
asked Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
Mar
7
awarded  Commentator
Mar
7
comment Is there a way to make compressed watermelon without a vacuum machine?
@Michael: you can wring water out of frozen/thawed food (i.e. the cucmber you mentioned) but you should not be able to do so as easily as with compressed food. The cell walls are more likely to be destroyed in the freezing process but remain intact for compression. Compressed fruit and vegetables shouldn't be "drippy".
Mar
7
revised Is there a way to make compressed watermelon without a vacuum machine?
Include technique - not just link (in case link breaks)
Mar
7
comment Is there a way to make compressed watermelon without a vacuum machine?
FWIW, freezing vs compression does yield different results and textures. Freezing breaks cell walls and has a "mushier" result. Compression removes air spaces between walls. Also, it's possible to combine compression with flavors that you can't do as well with this freezing technique. The compression actually pushes flavored liquid in the air gaps between cell walls - for example compressed pineapple spears with Malibu rum taste like Pina Colada Bites.
Mar
7
suggested suggested edit on Is there a way to make compressed watermelon without a vacuum machine?
Feb
27
comment How can this “Bloody Brain” cocktail be made without alcohol?
For example, the Minute Maid strawberry flavor 100% juice drink is apple, pear, and grape juice with less than 2% actual strawberry juice.
Feb
27
comment How can this “Bloody Brain” cocktail be made without alcohol?
I second the white grape juice suggestion. Even "strawberry-flavored" fruit juice or most 100% fruit juice flavored drinks for kids which are normally about 80-90% white grape, apple or pear juice anyhow regardless of what flavor they are called - just look at the ingredients -- this is because those lighter flavored filler juices are the cheapest.
Feb
25
revised What is the most effective way to extract mint flavor for a Mojito?
added 352 characters in body
Feb
25
answered What is the most effective way to extract mint flavor for a Mojito?
Feb
22
comment What juicer is best for leafy greens and vegetables (like carrots)?
Quick correction, you will find these more commonly under the name "masticating juicer" (masticate == to chew), not "macerating juicer". They are named this because they "chew" the items with gears or a corkscrew to expel juice. Mascerate means to soften and break down something by soaking it in liquid.
Feb
22
comment What “actually” tastes (and cooks) like chicken?
Duck is all dark meat so it tastes more like the dark meat in turkey (i.e. turkey legs). Many smaller game hens taste like Chicken (i.e. Quail).
Feb
22
comment Are any retail vacuum-sealing systems worth the expense?
Also, if anyone is interested I have the Polyscience 7306C Immersion Circulator kit from ABT. This and the VP112 were my "splurge" on myself this year. abt.com/product/43554/PolyScience-7306AC1B9.html
Feb
22
comment Are any retail vacuum-sealing systems worth the expense?
I have the VP112 and I highly recommend it. I submitted an answer about my personal experiences with this device. If it is your next purchase you will be happy with it - especially for sous vide cooking. The cheaper vac sealers do not make a seal that holds up to sous vide cooking nearly as well.
Feb
19
answered What spice rub would be typically Thai?
Feb
19
answered Using ostrich and emu eggs
Feb
19
awarded  Scholar