Adisak

595 reputation

312

bio	website	adisakp.blogspot.com
	location	Chicago, IL
	age	42
visits	member for	2 years, 3 months
	seen	Apr 19 at 18:46
stats	profile views	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.

	595 reputation	bio	website	adisakp.blogspot.com	visits	member for	2 years, 3 months
312 badges		location	Chicago, IL		seen	Apr 19 at 18:46

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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
Feb 19	comment	Are any retail vacuum-sealing systems worth the expense? Feel free to ask any more questions and I will try to answer.
Feb 19	accepted	What is the best way to re-serve day old meat balls?
Feb 19	comment	Are any retail vacuum-sealing systems worth the expense? Fwiw, I had the cheaper vertical sealer from BB&B first and I took it back. Very low vacuum pressure and the seals failed a lot during sous vide. I messed up 3 lobster tails from failed seals and took the thing back after it ruined $100 of food. I am very happy with my VP112. Just make sure wherever you put it you don't plan on moving it a lot... it is much heavier than it looks.
Feb 19	awarded	Teacher
Feb 19	awarded	Editor
Feb 19	revised	Are any retail vacuum-sealing systems worth the expense? added 1918 characters in body; added 16 characters in body