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Aki and Alex
Levittown, PA
Recent Activity
We created our first sourdough doughnut for our book Ideas in Food: great recipes and why they work. We revisited the recipe again when we were exploring what was possible with gluten free. After that we left the idea alone.... Continue reading
Posted 11 hours ago at IDEAS IN FOOD
We spend a lot of time looking at things. When we begin to observe what is around us we can catalog our thoughts and develop ideas. Years Past December 9, 2015 December 9, 2014 December 9, 2013 December 9, 2012... Continue reading
Posted yesterday at IDEAS IN FOOD
Last week we were tinkering with a new doughnut. This weekend we were able to share the doughnut with our audience. We made a few more modifications to our pate choux base. We increased the salt and dialed in the... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Aki made a small adustment which became an avalanche of ideas. Chewy ginger cookies and gingerbread are both reliant on molasses for flavor, structure and nostalgia. Aki created a variation substituting boiled apple cider for the molasses. The result was... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Knowing our starting point allows for development and observation of the results. It also allows us to build flavors, a creative pastime. Refining and cataloging our broth was the first step. The broth is a neutral and flavorful foundation. It... Continue reading
Posted 4 days ago at IDEAS IN FOOD
We are working on a base broth. What is the difference between stock and broth? With knowledge comes confusion. For us we were looking to to create a universal building block that was a full flavored foundation that could easily... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Rye flour is underutilized. It is associated with rye bread and the flavors of sour and caraway, two key characteristics in lots of rye bread. But the flour itself is more subtle. It has a perceptive earthiness with a malty... Continue reading
Posted 6 days ago at IDEAS IN FOOD
We had spiced pumpkin bucatini for sale. We had nduja butter for sale. A customer asked if we would make a dish of the two. My first reaction was that the idea was absurd. But our model was that our... Continue reading
Posted 7 days ago at IDEAS IN FOOD
I am never content. I need obstacles to overcome and mountains to climb. The land of doughnuts continues to provide these stimulating challenges. Though it takes conversations with others to point out new challenges. One such conversation was with Wylie.... Continue reading
Posted Dec 2, 2016 at IDEAS IN FOOD
This year I was looking for a new look and feel for our stuffing. I was also thinking ahead to the leftover phase of the preparations. It seems Thanksgiving and most large scale family meals center around the table but... Continue reading
Posted Dec 1, 2016 at IDEAS IN FOOD
We separated our capons into breasts and backs. We gently submerged the breasts in roasted garlic butter in the CVap at 65°C for 4 hours. We used a seemingly more intense cooking approach for the backs and legs, which looked... Continue reading
Posted Nov 30, 2016 at IDEAS IN FOOD
In order to cook an ingredient we are unfamiliar with, we need to connect it with something familiar. The same idea works with cooking techniques. For instance, we do not all know romanesco. We do all know and recognize cauliflower.... Continue reading
Posted Nov 29, 2016 at IDEAS IN FOOD
We take what we know and apply it to something new and then observe the results. We are diving into the world of einkorn wheat. Our original interest in it was that it is supposedly easier to digest. We are... Continue reading
Posted Nov 28, 2016 at IDEAS IN FOOD
We have realized that it is not only the level of delicious that matters but also the perception of the delicious and its value. Bread pudding needs a bit more polish to be brought to the table so that its... Continue reading
Posted Nov 27, 2016 at IDEAS IN FOOD
Lime pickle is an essential ingredient in our pantry. If we don't have any on hand I feel somewhat helpless. It may be my well worn blanket that I take room to room if only to make sure I am... Continue reading
Posted Nov 26, 2016 at IDEAS IN FOOD
We are looking at the elements of noodle preparation. We often finish our sauces with a healthy knob of butter. But normally the butter has no flavor. That is because we don't have flavorful butter on hand. Until now. We... Continue reading
Posted Nov 25, 2016 at IDEAS IN FOOD
I am still smitten with the idea of the hot pepper oil and stingers I witnessed at Colony Grill Pizza. The hot pepper oil is made by cooking long hots (stingers) in olive oil. Both are available as toppings for... Continue reading
Posted Nov 24, 2016 at IDEAS IN FOOD
Some ingredients get assigned to specific uses. Pickled ginger is mostly kept around to make ginger-ketchup sauce. Aki had picked up a few jars with that specific purpose in mind. I got the hint and quickly forgot about it. The... Continue reading
Posted Nov 23, 2016 at IDEAS IN FOOD
We take great pleasure in smothering foods with tasty toppings before slicing them. Our friend Shola, of Studiokitchen fame, put this idea to full on practice while he demonstrated the Kopa Charcoal oven at Star Chefs ICC. (He takes us... Continue reading
Posted Nov 22, 2016 at IDEAS IN FOOD
When I first started cooking I watched the sous chef gather all the ingredients for gazpacho. He handed them to me and showed me how to push them through the meat grinder. The result, an almost instant gazpacho with a... Continue reading
Posted Nov 21, 2016 at IDEAS IN FOOD
On the third day of Star Chefs ICC we prepared noodles in one of the food carts. The pop-up venue focused the dish. Our task was preparing noodles. We created two flavors, cricket and corn and black lime cresta de... Continue reading
Posted Nov 20, 2016 at IDEAS IN FOOD
I spent a good amount of time at the Winston CVap Booth at this years Star Chefs ICC. The CVap folks are ham freaks in there own right. So, it was with little surprise that I saw the famous Cinco... Continue reading
Posted Nov 19, 2016 at IDEAS IN FOOD
we use the Arcobaleno AEX18
Toggle Commented Nov 19, 2016 on Flavoring with Grains at IDEAS IN FOOD
1 reply
The size and shape of a noodle are as important as the grains and flavors used to make them. We have found the sweet richness of emmer is suited to thicker heartier noodles. We have made long ridged noodles, small... Continue reading
Posted Nov 18, 2016 at IDEAS IN FOOD
In our kitchen we have allowed bolognese sauce to grow into a style rather than a specific recipe. The meat component in bolognese sauce is traditionally ground beef. That idea led us to evolve our own approach and grind many... Continue reading
Posted Nov 17, 2016 at IDEAS IN FOOD