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Aki and Alex
Levittown, PA
Recent Activity
The dust is settling. Today the workshop was seriously put through its paces. While I ran through starch permutations and made pasta, Aki puttered in the front kitchen. Everything is finally in working order and we ended up with an... Continue reading
Posted yesterday at IDEAS IN FOOD
Years Past July 29, 2013 July 29, 2012 July 29, 2011 July 29, 2010 July 29, 2009 July 29, 2008 July 29, 2007 July 29, 2006 July 29, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor:... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We stumbled across this book during a sidewalk sale in Concord, MA. It was on a folding table in front of Concord Cookware. Of course we had to go inside and Alex picked up a few other things but this... Continue reading
Posted 3 days ago at IDEAS IN FOOD
I was pretty interested in this cooking rig. It is supposedly a slab of volcanic pumice that is suspended over a propane flame. The pumice is heated and used as the cooking surface. We have seen pumice used as grill... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Vintage Good Old War Just because it suits my mood tonight. It's all about change. Not always easy but worth it. Years Past July 26, 2013 July 26, 2012 July 26, 2011 July 26, 2010 July 26, 2009 July 26,... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Two weeks ago we went out to a "fancy" seafood place in Manchester and Bill ordered a Mai Tai. He was met with a blank stare and a "let me see if the bartender can make this." Our server came... Continue reading
Posted 6 days ago at IDEAS IN FOOD
We continue along our color path. These purple torpedo style onions caught our attention at the market. And they made it all the way into our kitchen. Now we are looking to explore what we can do with purple onions... Continue reading
Posted 7 days ago at IDEAS IN FOOD
The color sparks ideas. What does burgundy or purple taste like? What other ingredients have this color? Can they be combined? What would a burgundy carrot cake or ice cream be like? We have concentrated them and they resemble beef... Continue reading
Posted Jul 23, 2014 at IDEAS IN FOOD
I love plums. Juicy, sweet, floral. Their soft skins are are tinged with acidity. Their character is somewhere between the headiness of a pear and the muskiness of a melon, with a rich juice that brings to mind fresh cherries.... Continue reading
Posted Jul 22, 2014 at IDEAS IN FOOD
Protein is often thought of as the star of the meal. But really the flavor is in the treasured juices that exude from the roasted meat. The meat is the vehicle. And sometimes the meat's quality dictates that it produces... Continue reading
Posted Jul 21, 2014 at IDEAS IN FOOD
Bacon, Duck Eggs, Fontina and Bays English muffins Years Past July 20, 2013 July 20, 2012 July 20, 2011 July 20, 2010 July 20, 2009 July 20, 2008 July 20, 2007 July 20, 2006 July 20, 2005 Ideas in Food:... Continue reading
Posted Jul 20, 2014 at IDEAS IN FOOD
We are fans of using power tools in the kitchen. Today we saw another great use. A drill was attached to a long rod connected to supports and a cutting blade. The result was a very efficient spiral potato cutter.... Continue reading
Posted Jul 19, 2014 at IDEAS IN FOOD
If you're going to take a chance, be prepared to run like hell. Years Past July 18, 2013 July 18, 2012 July 18, 2011 July 18, 2010 July 18, 2009 July 18, 2008 July 18, 2007 July 18, 2006 July... Continue reading
Posted Jul 18, 2014 at IDEAS IN FOOD
We decided to go head to head with the campfire favorite S'mores. One of my biggest issues it the mess factor, particularly the sticky fingers. Our approach put everything into a neat, albeit large, package. Take a look over at... Continue reading
Posted Jul 17, 2014 at IDEAS IN FOOD
I add these grapefruit-hops bitters to my non-alcoholic beers to give them a little extra kick. Bittermens' have been my favorite bitters, to date. They turn a good product into one that is exceptional. The bitterness, hoppiness and floral notes... Continue reading
Posted Jul 16, 2014 at IDEAS IN FOOD
The thunderstorms cleared just in time to get dinner on the grill. We picked up some thick-cut steaks from Concord Beef and Seafood, and they are perfect for grilling. I love that you can turn them easily and cook them... Continue reading
Posted Jul 15, 2014 at IDEAS IN FOOD
This falls into the category of "cool things we stumble across in our travels". Because while the cream will rise to the top, sometimes we need a little bit of help getting at it. Years Past July 14, 2013 July... Continue reading
Posted Jul 14, 2014 at IDEAS IN FOOD
Once we had made a few pupusas I started thinking about other ways we could manipulate the dough. The pupusa is a stuffed dough. So what if we used the dough to completely encase an ingredient. My first attempt was... Continue reading
Posted Jul 13, 2014 at IDEAS IN FOOD
It started with the question, "do you know pupusa's?" That triggered a flashback to memories of consuming vast quantities of these stuffed masa pancakes in the kitchen at Clio. Ken would occasionally ask one of the dishwashers to bring in... Continue reading
Posted Jul 12, 2014 at IDEAS IN FOOD
It's Friday night, Amaya's asleep on the sofa in the sun room, exhausted from a busy week at camp. Next week will be crazy, we've got lots of catching up to do, but tonight is beautiful. The (enormous) yard has... Continue reading
Posted Jul 11, 2014 at IDEAS IN FOOD
by Lee Brian Schrager with Adeena Sussman. This just arrived and I'm so excited. Can't wait to dive in and see what cool techniques await and plan my fantasy road trip. Is there anything better than fried chicken (today)? Years... Continue reading
Posted Jul 10, 2014 at IDEAS IN FOOD
When the lobsters get big enough we need to upgrade our cracking utensils. After shattering the shells with the hammer, I remembered a more elegant solution. Chris Windus showed great skill with a dremel when cleaning stone crab claws for... Continue reading
Posted Jul 9, 2014 at IDEAS IN FOOD
Peter Reinhart is one of our favorite writers on baking bread. He makes bread baking seem easy, approachable, and practically inevitable. When you read his books or listen to him speak he makes you want to bake. Passion will do... Continue reading
Posted Jul 8, 2014 at IDEAS IN FOOD
We bought a few lobsters. Okay, we bought enough for several meals and ideas to explore. After utilizing the seaweed shake we looked to an old favorite, smoke. We loaded up our propane grill with our fire bricks. We laid... Continue reading
Posted Jul 7, 2014 at IDEAS IN FOOD
I found an old favorite today while we were shopping at the Concord Antique Gallery. I bought this book years ago in Newport, Rhode Island, or was it Watch Hill? I've always been a fan of used bookstores, though they... Continue reading
Posted Jul 6, 2014 at IDEAS IN FOOD