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Aki and Alex
Levittown, PA
Recent Activity
This taffy was an impulse buy. It was mentioned in the New York Times and it brought to mind a couple of summers ago. Amaya and I were in Rhode Island and Alex asked us to pick up some salt... Continue reading
Posted yesterday at IDEAS IN FOOD
In the picture above you see the same dough prepared two different ways. The babka dough is rolled around a chocolate filling. In the left picture the dough is slashed and twisted so that the chocolate is on the the... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Michael Klein wrote an insightful article about Curiosity Doughnuts and the quest for perfection over at Go check it out and tell us what you think. And while we're on the subject of Curiosity Doughnuts, we are looking for... Continue reading
Posted 3 days ago at IDEAS IN FOOD
The best thing about asparagus for dinner is that, if I plan well, it means asparagus for breakfast. There's nothing like a simple cheesy scramble with chopped asparagus. It makes breakfast feel healthy and festive. Years Past March 20, 2017... Continue reading
Posted 4 days ago at IDEAS IN FOOD
We've been on this Calabrese Salami kick. It's got a deep meaty flavor and a rich heat that pairs beautifully with so many things. Tonight we were cooking asparagus and decided to embrace the idea of finger food. We wrapped... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Thank you!
Toggle Commented 5 days ago on Three Dollar Doughnuts at IDEAS IN FOOD
1 reply
Every once in a while we come across a product that we love so much we need to mention it here. Kiehl's Mom & Baby Moisturizing Cream is one of those things. I bought it to use as a face... Continue reading
Posted 6 days ago at IDEAS IN FOOD
There's a certain type of customer who takes our prices personally. We can see them coming. They walk by and eye the doughnuts. Then they check out our price. Then they walk away, looking offended. Then they come back and... Continue reading
Posted 7 days ago at IDEAS IN FOOD
...sometimes don't work out exactly the way we expect them to: Years Past March 16, 2017 March 16, 2016 March 16, 2015 March 16, 2014 March 16, 2013 March 16, 2012 March 16, 2011 March 16, 2011 (2) March 16,... Continue reading
Posted Mar 16, 2018 at IDEAS IN FOOD
This is an older Ted talk. Amaya and I watched it together. Birke Baehr, an 11 year old aspiring organic farmer, explains how to make good food choices. We agreed with everything he said. Sadly, we still have all the... Continue reading
Posted Mar 15, 2018 at IDEAS IN FOOD
Today was opening day of Curiosity Doughnuts and I fried all day long. I have the short shift because I get Amaya off to school and am back at home to meet the bus, so I'm there from 9:30-3:30, give... Continue reading
Posted Mar 14, 2018 at IDEAS IN FOOD
Opening a second location feels a little bit surreal. Being an independent vendor in a this huge store is very cool. The WF team, led by Alan Morgan, has been amazing. They have gone above and beyond to help us... Continue reading
Posted Mar 13, 2018 at IDEAS IN FOOD
So these made me stop and take notice. Look at those cute, smiling animals on kabobs. There's something about the fact that they are threaded on sticks that makes them a little more graphic than your average Peeps. It seems... Continue reading
Posted Mar 12, 2018 at IDEAS IN FOOD
Growing up I ate more than my fair share of Italian takeout. There were a couple of different places in the neighborhood that we got food from, depending on whether we were picking up or getting delivery. They all had... Continue reading
Posted Mar 11, 2018 at IDEAS IN FOOD
For years I took notes in legal pads. I converted the legal pads into digital notebooks. From the legal pads I went to small spiral notebooks at work and post it notes at home. I grew tired of the spiral... Continue reading
Posted Mar 10, 2018 at IDEAS IN FOOD
We have been caramelized white chocolate fans, (cough) addicts, since we first saw the technique demo-ed 10 years ago. Since then we have explored various methods of caramelizing the chocolate from pressure cooker to microwave. Today I needed caramelized white... Continue reading
Posted Mar 9, 2018 at IDEAS IN FOOD
The plan was for fried shrimp. When we lived in New Hampshire we would occasionally frequent a local seafood joint where Amaya always got the fried shrimp. She loved them and hadn't had any since we moved back to PA... Continue reading
Posted Mar 8, 2018 at IDEAS IN FOOD
Years Past March 7, 2017 March 7, 2016 March 7, 2015 March 7, 2014 March 7, 2013 March 7, 2012 March 7, 2011 March 7, 2010 March 7, 2009 March 7, 2008 March 7, 2007 March 7, 2006 March 7,... Continue reading
Posted Mar 7, 2018 at IDEAS IN FOOD
With a week until we open Curiosity Doughnuts 2 and another snow storm headed our way, we're looking for some inspiration. Somehow a video about How To Make Stress Your Friend by Kelly McGonigal sounds like exactly what we need... Continue reading
Posted Mar 6, 2018 at IDEAS IN FOOD
Popcorn needs salt. I was initially planning on using our Cornflakes crumbs to top our popcorn glazed doughnut. As I ran the idea through my head I felt the cornflakes would not carry enough impact and it would pull the... Continue reading
Posted Mar 5, 2018 at IDEAS IN FOOD
I have this long held fascination with fried bologna sandwiches. I am an avid reader. Long ago a I read series of books (The Mitford series, in case you were wondering, there are some great food descriptions in those books)... Continue reading
Posted Mar 4, 2018 at IDEAS IN FOOD
Aki is a popcorn junky. We have fresh popcorn in the house daily. So, the idea of popcorn is always at the back of my mind. Our friends at Pulled Fork BBQ make some delicious, Hell Yeah, creamed corn. The... Continue reading
Posted Mar 3, 2018 at IDEAS IN FOOD
We love potato chips. We also take our frying pretty seriously, what with a doughnut shop and all. We recently made the switch from rice bran oil to sunflower seed oil in our fryers. We find that the sunflower seed... Continue reading
Posted Mar 2, 2018 at IDEAS IN FOOD
In a recent workshop the creative catalyst was squid ink gnocchi sardi. Too often we make squid ink pasta and leave it alone. Recently we have revisited exploring complimentary pastas. As it turns out squid ink noodles have been the... Continue reading
Posted Mar 1, 2018 at IDEAS IN FOOD
With the oven on the fritz, we're putting our toaster oven through it's paces. It's amazing what you can do with a Breville Smart Oven and a Baking Steel. Years Past February 28, 2017 February 28 2016 February 28, 2015... Continue reading
Posted Feb 28, 2018 at IDEAS IN FOOD