Hello and welcome to the personal website of Daniel Stutzbach. I live in Dallas, Texas, and run a small business: Stutzbach Enterprises, the creators of Poker Sleuth.

I completed my Ph.D. at Computer & Information Science Department of the University of Oregon. My research focused on measurement studies of peer-to-peer systems. In layman’s terms, I have spent the past 5 years studying Gnutella, Kad, BitTorrent, and things of that nature. One of the greatest challenges I faced was developing accurate measurement tools. Lists of my publications and professional activities are available.

Prior to beginning graduate school, I worked as an senior embedded systems programmer, writing firmware for Internet routers. I earned a reputation as a quick-study, by debugging unfamiliar code and rapidly learning new protocols and programming languages. I previously earned my Bachelor’s Degree in Electrical and Computer Engineering from Worcester Polytechnic Institute in a whirlwind 3 years.

In early 2003, I spent time training for the World Finals of the ACM International Collegiate Programming Competition, with teammates James Marr and Carl Howells, after we claimed first place in the Pacific Northwest regional competition. We were the only team to correctly solve all six problems.

In what spare time I can find, I enjoy reading books, tinkering, playing board and cards (especially chess and Texas Hold’em), and Tango.

I blog more frequently on my LiveJournal.

I can also be found at:

• LinkedIn
• MySpace
• Facebook
• Friendster
• Orkut

Not much here yet.

• Photo album of my trip to Vancouver
• Photo album of my trip to Berlin
• Journal entry on my trip to Berlin

The documents distributed by this server have been provided by the contributing authors as a means to ensure timely dissemination of scholarly and technical work on a noncommercial basis. Copyright and all rights therein are maintained by the authors or by other copyright holders, not withstanding that they have offered their works here electronically. It is understood that all persons copying this information will adhere to the terms and constraints invoked by each author’s copyright. These works may not be reposted without the explicit permission of the copyright holder.

My favorite books include:

• How to Read a Book by Charles Van Doren and Mortimer J. Adler
• The Tao of Pooh by Benjamin Hoff
• A Wrinkle in Time by Madeleine L’Engle
• Lord of the Rings by J.R.R. Tolkien
• The Three Musketeers by Alexandre Dumas
• The Dreaming Jewels by Theodore Sturgeon (also published as The Synthetic Man)
• More Than Human by Theodore Sturgeon
• To Marry Medusa by Theodore Sturgeon (also published as The Cosmic Rape)
• The Prophet by Kahlil Gibran. Available online

My recipe is based closely on this recipe, which I found using Google. There really aren’t significant changes to the steps performed; I just clarified some bits that I thought were unclear. When eaten at room temperature, these marshmallows taste almost exactly like regular marshamllows. When heated over a campfire, they taste decisively better than regular marshamllows, but do not hold together as well.

Gelatin Mix Ingredients:

• 3 tablespoons vegetarian “gelatin”
• 1/2 cup water

Syrup Ingredients:

• 2 cups sugar
• 3/4 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt

Other Ingredients:

• 2 tablespoons vanilla extract
• cornstarch

Other Stuff You’ll Need:

• medium-sized mixing bowl
• heavy pot
• pan with approximately 50-60 sq inches of area
• electric mixer
• candy thermometer

Place the Gelatin mix ingredients in a medium-sized mixing bowl. These need to just sit for an hour. While you’re waiting, dust the pan with cornstarch. After around half an hour, begin preparing the syrup.

Add the syrup ingredients into a heavy pot, and stir over low heat. Once everything has dissolved, increase to high heat. When it begins boiling, cover for 3 minutes to allow any crystals which have formed to be washed down from the sides of the pot. Be careful not to let it boil over.

Remove the cover and insert the candy thermometer. Continue boiling on high heat, unstirred and uncovered, until the mixture reaches 244 F. This will take several minutes. Overcooking makes the marshmallows tough.

Remove the mixture from heat and pour slowly over the gelatin, beating constantly with the electric mixer. Continue to beat about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still smooth, add the vanilla extract.

Put the mixture into the pan that has been lightly dusted with cornstarch. Dust the top with cornstarch and set aside for around 12 hours.

When it has dried, remove it from the pan and cut into squares with scissors dusted with cornstarch. Dust the sides of the marshmallows with cornstarch, so that they don’t stick together. Store in a closed tin.

This recipe was found in Classic Vegetarian Recipes. This peanut sauce is easy to make, and tastes great with stir-fries.

Ingredients:

• 1 tbsp high-quality dark sugar
• 1 cup unsalted roasted peanuts
• 3/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp ground coriander
• a pinch of tumeric
• 2 tsp hot chili sauce

Other Stuff You’ll Need:

• Saucepan
• Food processor or mortal & pestle

Grind the peanuts. Place them and the other ingredients into a small pan. Heat gently and simmer for 3–4 minutes.

This recipe was found in Classic Vegetarian Recipes. This is an excellent, filling dish; it’s particularly great for medium to large gatherings, such as a potluck.

Ingredients:

• 12 ounces inexpensive mushrooms, sliced
• 12 ounces more expensive mushrooms, sliced
• 1 3/4 cups Fresh Vegetable Stock
• 1/4 cup butter or vegetarian margarine
• 1 large onion, chopped finely
• 1 garlic clove, crushed
• 1/2 cup all-purpose flour
• 4 tbsp heavy cream
• salt and pepper
• fresh herbs, to garnish

Crumble Topping Ingredients:

• 3/4 cup medium oatmeal
• 3/4 cup whole wheat flour
• 1/4 cup ground almonds
• 1/4 cup finely chopped walnuts
• 1/2 cup finely chopped unsalted shelled pistachio nuts
• 1 tsp dried thyme
• 1/3 cup butter or vegetarian margarine, softened
• 1 tbsp fennel seeds

Other Stuff You’ll Need:

• Saucepan
• Large saucepan
• Shallow, oven-proof dish

1. Put the mushrooms and stock in a saucepan, bring to a boil, cover, and simmer for 15 minutes until tender. Drain the mushrooms, reserving the stock.
2. In the large saucepan, melt the butter or margarine and gently fry the onion and garlic for 2–3 minutes until just softened but not browned. Stir in the flour and cook for about 1 minute.
3. Remove the pan from heat and stir in the reserved stock. Return to the heat and cook, stirring, until thickened. Stir in the mushrooms, seasoning, cream, and parsley and spoon into a shallow oven-proof dish.
4. To make the topping, mix together the oatmeal, flour, nuts, thyme, and plenty of seasoning.
5. Using a fork, mix in the butter or margarine until the topping resembles coarse bread crumbs.
6. Sprinkle the mixture over the mushrooms, sprinkle with fennel seeds, and bake in a preheated oven at 375 F for 25–30 minutes until golden and crisp. Garnish with fresh herbs and serve.