655 reputation
613
bio website adisakp.blogspot.com
location Chicago, IL
age 43
visits member for 3 years, 8 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.

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.
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.
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.
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.
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
comment Where to rent vacuum chamber?
FWIW, I use sous vide (under vacuum) compression for infusing alcohol into fruit. I've done it with Malibu Rum and Pineapple Spears and the result is delightful. So you can do it with a chamber vacuum and get both infusion and compression simultaneously. However, if you just want vacuum infusion, as you mention, vacuum marinaders are much less $$$$.
Apr
27
comment Perfect Hollandaise every time using a blender/food processor?
If you have access to an Immersion Circulator, you can precondition the yolks by pasteurizing the egss in shell at 135F for 75 minutes. The yolks thicken and the eggs can be returned to the refridgerator until needed. See my answer for more details.
Dec
14
comment Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
I bought some from there too. You pretty much have to buy a dozen because it costs so much to ship the stuff.
Oct
5
comment Where can I find “food safe” glass marbles for sous vide cooking?
Do you have a link for these ?
Oct
5
comment Where can I find “food safe” glass marbles for sous vide cooking?
@Megasaur: That's what I meant by my comment of sealing them individually. I don't want to use rocks and twine because I don't want any sort of debris in the water bath -- It's a low possibility but debris that gets taken into the immersion circulator input can end up breaking my $1200 toy.
Oct
5
comment Where can I find “food safe” glass marbles for sous vide cooking?
@Aaronut: There's always some water in the vacuum sealed packages. Meats still release some juices in sous vide cooking.
Sep
30
comment Where can I find “food safe” glass marbles for sous vide cooking?
I think I am going to use large "steelie" marbles. To make sure they don't rust, I am going to vacuum seal them individually so they don't rust or if they do, they won't impact any flavor onto the food.
Sep
30
comment Where can I find “food safe” glass marbles for sous vide cooking?
I think I am going to use large "steelie" marbles. To make sure they don't rust, I am going to vacuum seal them individually.
Sep
29
comment Where can I find “food safe” glass marbles for sous vide cooking?
Do you know if they'll rust? I saw ceramic pie weights too but it they are water/oil permeably they may absorb flavors and pass them onto the next sous vide dish. amazon.com/chefgadget-Ceramic-Pie-Weights/dp/B0011YKPUE/…
Jun
9
comment Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
@Joe: Since she said "pre-made seasonings you could buy", I'm assuming that she is looking for a mix packet that you can go into a store and purchase as a single item rather than having to buy multiple items and mix them together yourself. That narrows the field of the question considerably.
Jun
7
comment Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
It's not a dry-seasoning but the lump of butter does work wonders :-)
Jun
7
comment Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
@Christine: If we count liquids, you can use any flavored meat broth or vegetable broth for seasoning (or indeed the dry buillion powder or cubes but that turns into broth when you add water for the rice). You can also use tomato juice or V8 as part of your liquid for a savory vegetable rice and you can use carrot juice to make a "sweet" rice.
Jun
7
comment Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
Sprinkling on top is better for "presentation" but also has a benefit that the Furikake stays "crunchier" longer. However it can easily be mixed in as a seasoning. Here is a great example of making Furikake flavored rice balls (optionally wrapped in seaweed): vegetablegohan.blogspot.com/2011/02/…
May
5
comment Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
FWIW, Lizano sauce (their dark Salsa sauce) is very easy to get in the US and seems quite popular.