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Aki and Alex
Levittown, PA
Recent Activity
Noodle making is its own creative ecosystem. Extruding noodles allows for limitless explorations. On the left are thick spaghetti, die number 13, made with roasted garlic. On the right the thick spaghetti are flavored with yuzu kosho and concentrated red... Continue reading
Posted yesterday at IDEAS IN FOOD
Exploring a process. Years Past January 15, 2017 January 15, 2016 January 15, 2015 January 15, 2014 January 15, 2013 January 15, 2012 January 15, 2011 January 15, 2010 January 15, 2009 January 15, 2008 January 15, 2007 January 15,... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Misreading a recipe can lead to new results. I was trying out a new snickerdoodle recipe and I read the amount of flour wrong, seeing 1/4 instead of 3/4. The result was an unusually tender and delicate version of the... Continue reading
Posted 3 days ago at IDEAS IN FOOD
This is a five minute Ted Talk from Marily Oppezzo that will give you an easy technique to become a more creative problem solver. Who doesn't have five minutes for that? Years Past January 13, 2017 January 13, 2016 January... Continue reading
Posted 4 days ago at IDEAS IN FOOD
The proximity of kimchi and our smoked salt cured olives in our refrigerator catalyzed a series of ideas. The substitution of ingredients in classic preparations moved our thoughts forward. Olives dressed with a kimchi puree. Pulverized kimchi and smoked olives... Continue reading
Posted 5 days ago at IDEAS IN FOOD
We started with our no-knead pizza dough. We let it rise, knocked it down and refrigerated it overnight. The following day we let the dough continue to rise. We knocked the dough down a few more times until we were... Continue reading
Posted 6 days ago at IDEAS IN FOOD
The smoke mellows the funkiness of the fermented vegetables. It adds a rounded savoriness to balance the spicy tang. A little bit of smoke increases the savoriness. It brings a fullness to the eating experience. Smoked kimchi is delicious all... Continue reading
Posted 7 days ago at IDEAS IN FOOD
we are not freezing, we use the coupe set that allows for pacotizing cold/room temp ingredients like butter, bread, herbs, nuts
Toggle Commented 7 days ago on Instant Bread and Butter Crumbs at IDEAS IN FOOD
1 reply
Aki made a light, airy, crisp honeycomb. I stole it. I broke it into pieces. I folded it into melted white chocolate. I set it into a block. I chopped it up roughly into addictive little shards that crunch and... Continue reading
Posted Jan 9, 2018 at IDEAS IN FOOD
After tackling udon I realized I needed to gain some efficiency in the production. I reached out to our friends at Arcobaleno to see if there was a thick noodle cutter for our sheeter. It turns out they had exactly... Continue reading
Posted Jan 8, 2018 at IDEAS IN FOOD
Amaya wanted to explore chocolate covered strawberries on a doughnut. We discussed topping a doughnut with sliced strawberries dipped in chocolate. We discussed using "those freeze dried strawberries you use in your glazes daddy." We talked about our vanilla and... Continue reading
Posted Jan 7, 2018 at IDEAS IN FOOD
I started by cooking the pepperoni in olive oil, rendering some of the pepperoni fat and flavoring the oil. When the pepperoni began to form inverted cups I added thickly sliced onions. I cooked the pepperoni and onions together until... Continue reading
Posted Jan 6, 2018 at IDEAS IN FOOD
please share details on this
Toggle Commented Jan 6, 2018 on Exploring The Rice Cooker at IDEAS IN FOOD
1 reply
I took the cold ho fun noodles out of the refrigerator and cut them into strips. I set a non-stick pan onto medium high heat and added a thin layer of oil. I added the stiff, board-like, noodles to the... Continue reading
Posted Jan 5, 2018 at IDEAS IN FOOD
It's kind of embarrassing to admit that I've only ever used my rice cooker to make rice. After all we are supposed to be super creative chefs and we've used our pressure cookers to make almost anything you can think... Continue reading
Posted Jan 4, 2018 at IDEAS IN FOOD
we rested the dough in the refrigerator
Toggle Commented Jan 4, 2018 on Tackling Udon at IDEAS IN FOOD
1 reply
My biggest challenge in working with udon was to create the unique, chewy texture without using the insane amounts of salt that are traditionally added to the dough. I decided to look at hydration and texture as separate techniques. Then... Continue reading
Posted Jan 3, 2018 at IDEAS IN FOOD
We are very fortunate to have friends who know way more than us. As I was talking chow fun with our good friend Doron Wong, of Lotus and Cleaver (home of bacon and eggs chow fun) and Northern Tiger a... Continue reading
Posted Jan 2, 2018 at IDEAS IN FOOD
I was eating baby buffalo mozzarella straight from the container. As I ate one it reminded me in texture, size and flavor of oysters. I began thinking about dish variations, whether we should treat oysters like mozzarella or mozzarella like... Continue reading
Posted Jan 1, 2018 at IDEAS IN FOOD
Winter weather has arrived. The temperatures have dropped into the teens and single digits. There is almost always a fire going in the fireplace and I'm reaching for the comfort reads, which are taking the form of the Farmhouse series... Continue reading
Posted Dec 31, 2017 at IDEAS IN FOOD
No one was more surprised than I was when we walked into a Plow and Hearth store and Alex went straight for the peanuts. They had a big display of them for Christmas and several cans were open for tasting.... Continue reading
Posted Dec 30, 2017 at IDEAS IN FOOD
In this Ted Talk Tim Ferriss presents a simple system for overcoming your fears and presents his case for stoicism. On another note, the kindle edition of our book Maximum Flavor: Recipes That Will Change The Way You Cook is... Continue reading
Posted Dec 29, 2017 at IDEAS IN FOOD
We put our winter citrus marmalade to work as the feature of our thumbprint doughnuts. The aromatic, sweet, sour, bitter and spicy marmalade compliments the yeasty fragrant vanilla doughnut cluster. The marmalade nestles into a slight indentation I put in... Continue reading
Posted Dec 28, 2017 at IDEAS IN FOOD
Danya Henniger over at Billy Penn came to visit us recently. See what she has to say about out super cake doughnuts and you'll understand why we love them so much. Years Past December 27, 2016 December 27, 2015 December... Continue reading
Posted Dec 27, 2017 at IDEAS IN FOOD
Aki read a recipe that steamed Brussels sprouts, added crispy bacon and then tossed everything with creme fraiche. The addition of the creme fraiche drew me in. It had me remembering how often we used to use creme fraiche. These... Continue reading
Posted Dec 26, 2017 at IDEAS IN FOOD