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Aki and Alex
Levittown, PA
Recent Activity
The fruity, funky, chocolate aromas enhanced by a deep salinity is the draw to fermented black beans. We have played with them, making them into sandy black beans. We have relied upon them in a prepared condiment to bring life... Continue reading
Posted yesterday at IDEAS IN FOOD
I find great pleasure in moving the pieces of the puzzle around. Yesterday we combined our super cake doughnut, our banana glaze and our white chocolate Corn Flakes crumbs. My childhood bowl of breakfast cereal evolved into a doughnut everyone... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We were introduced to Detroit Style pizza in Tony Gemignani in The Pizza Bible. The pizza, made in a specific pan, is cheese and dough-centric with characteristics of extra caramelized bits of both. The pan allows for the creation of... Continue reading
Posted 3 days ago at IDEAS IN FOOD
We were revisiting seamless ravioli. It has been a while since we made them and we forgot and overlooked the trouble shooting we discussed on the subject. Forgetting what we had done in the past allowed us to improve on... Continue reading
Posted 4 days ago at IDEAS IN FOOD
I like a softer slaw, the kind you get when you make a hot dressing. There's something appealing about tender-crisp cabbage that crunches softly under your teeth. It makes your mouth feel good. Heating the dressing also allows the flavors... Continue reading
Posted 5 days ago at IDEAS IN FOOD
The thinness of the slicing allows the meat to gently fold upon itself. Light airy layers are created, hiding the buttered toast beneath. The simplicity is its elegance. Years Past May 17, 2016 May 17, 2015 May 17, 2014 May... Continue reading
Posted 6 days ago at IDEAS IN FOOD
When I was growing up there were two kinds of Japanese noodles. Ramen, mostly eaten at home from a package with added eggs and vegetables, and udon, mostly Nabeyaki Udon, eaten in restaurants--preferably garnished with headless shrimp tempura. I didn't... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Actually Tony Fadell (originator of the ipod and founder of Nest) shares the first secret and three great tips in this thought provoking TED talk. Years Past May 15, 2016 May 15, 2015 May 15, 2014 May 15, 2013 May... Continue reading
Posted May 15, 2017 at IDEAS IN FOOD
Artist Unknown A napkin is the canvas in our hands, ready to capture inspiration. Years Past May 14, 2016 May 14, 2015 May 14, 2014 May 14, 2013 May 14, 2012 May 14, 2011 May 14, 2010 May 14, 2009... Continue reading
Posted May 14, 2017 at IDEAS IN FOOD
I am amazed at the consistency in taste that we see in the doughnut shop. When given the choice between a vanilla doughnut and a chocolate doughnut, most people choose the vanilla. Unless the person is a chocolate person. That... Continue reading
Posted May 13, 2017 at IDEAS IN FOOD
We have made loaded rice krispie treats. We have made brown butter, butterfinger and pretzel rice krispie treats. We mashed the two ideas together today. We combined: rice krispies, cocoa krispies, pretzels, potato chips and whoppers into what I crowned... Continue reading
Posted May 12, 2017 at IDEAS IN FOOD
Our friend Ryan, from The Catbird Seat, was in Philly doing a dinner in the teaching kitchen at Vetri. He created a homemade hot sauce for his grilled boneless pork ribs. The sauce was centered around his fermented peppers. But... Continue reading
Posted May 11, 2017 at IDEAS IN FOOD
When creating our impromptu pizzas we rely heavily on our pantry. We had delicious acidic canned artichokes on hand. We had a hefty slice of Challerhocker and of course we had pepperoni. The result is the rich, bright, spicy pie.... Continue reading
Posted May 10, 2017 at IDEAS IN FOOD
Potential in the palm of our hands. Years Past May 9, 2016 May 9, 2015 May 9, 2014 May 9, 2013 May 9, 2012 May 9, 2011 May 9, 2010 May 9, 2009 May 9, 2008 May 9, 2007 May... Continue reading
Posted May 9, 2017 at IDEAS IN FOOD
Every so often I get a hankering for Pasta Carbonara. The first time I had a good version of this dish was many years ago. I was a teenager and some friends of Aunt Marie's had invited us to dinner... Continue reading
Posted May 8, 2017 at IDEAS IN FOOD
Bones provide structure, wanted and unwanted. Ask what the bone is doing for you in any given application. Then decide if you need it or if is merely a selling point. Years Past May 7, 2016 May 7, 2015 May... Continue reading
Posted May 7, 2017 at IDEAS IN FOOD
We seared the gnocchi-shaped rice cakes in a blend of avocado oil and bacon fat. They developed a crackling, almost pork rind exterior, and became soft and gelatinous inside. I drained off the fat and added hand crushed tomatoes and... Continue reading
Posted May 6, 2017 at IDEAS IN FOOD
We both grew up in different parts of New York, where Italian sandwiches are always called heroes. We happened to have a fresh baguette and all the fixings at home the other day, so at lunchtime a hero sandwich was... Continue reading
Posted May 5, 2017 at IDEAS IN FOOD
There are many ways to fry an egg. The way we do it changes depending on the day. Today I had a hankering for soy sauce eggs. I melted a knob of butter in a small saute pan and when... Continue reading
Posted May 4, 2017 at IDEAS IN FOOD
I often find the difference between buying and making an ingredient is the amount of respect we give it. Making an ingredient allows us to understand its character and the process needed for producing it. The time, effort and energy... Continue reading
Posted May 3, 2017 at IDEAS IN FOOD
In the last few weeks three fantastic books arrived on our doorstep. One was a review copy and the other two were gifts. As we opened the packages we felt very lucky indeed. Cookbooks are changing. Instead of simply giving... Continue reading
Posted May 2, 2017 at IDEAS IN FOOD
Happiness is combining ideas to create new forms of delicious. Here we built upon our existing cruller. We use our base buttermilk-vanilla glaze to dunk the cruller. We splattered our newest passionfruit glaze over the top. The passionfruit adds sharp... Continue reading
Posted May 1, 2017 at IDEAS IN FOOD
At first glance it may appear that my fetish in the world of doughnuts has taken over my thought process and our digital notebook. What that assumption misses is the process, the dive, the drive, the examination of ideas, discoveries... Continue reading
Posted Apr 30, 2017 at IDEAS IN FOOD
The combination of hot chiles, presumably Calabrian, and minced vegetables balanced with oil and vinegar creates an indispensable condiment. Originally I purchased the jar of hot spread sauce as a quick upgrade for sandwiches. Upon tasting it I became enamored... Continue reading
Posted Apr 29, 2017 at IDEAS IN FOOD
We've finally returned to tinkering with shio koji in ground meat applications beyond the burger. I set about making meatballs with pork, beef, and veal. We added 1% shio koji, eggs and Parmigiano Reggiano. We refrigerated the mix overnight. We... Continue reading
Posted Apr 28, 2017 at IDEAS IN FOOD