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Aki and Alex
Levittown, PA
Recent Activity
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Aglio Oglio is a classic Italian dish. It consists of pasta, olive oil, garlic, and cheese. From that base there are approximately 2.3 million variations. In our house pasta aglio oglio is always different depending on who's cooking and who... Continue reading
Posted yesterday at IDEAS IN FOOD
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Years Past January 14, 2016 January 14, 2015 January 14, 2014 January 14, 2013 January 14, 2012 January 14, 2011 January 14, 2010 January 14, 2009 January 14, 2008 January 14, 2007 January 14, 2007 (2) January 14, 2006 January... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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Years Past January 13, 2016 January 13, 2015 January 13, 2014 January 13, 2013 January 13, 2012 January 13, 2011 January 13, 2010 January 13, 2009 January 13, 2008 January 13, 2007 January 13, 2006 January 13, 2005 Ideas in... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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Practice and repetition are essential in evolving and fine tuning a process. Since we debuted the curiosity cruller several weeks ago we have created a growing fan base. On the production side I have been slow as molasses. My original... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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The doughnut dog continues to evolve. In v2 we used doughnut cuttings pressed together with the sliced hot dog to form a frank-fritter. The slicing of the dog, coupled with the light cornstarch coating and the pressing together with dough... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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Usually I wake up at 4:30 in the morning. Sometimes my internal clock beats my alarm. I stumble, bleary eyed to the bathroom and then downstairs to press the button on the coffee machine. I check texts, twitter, email and... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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Traditionally we eat one candy bar, followed by another, and then another. Especially if it is the miniature versions left in candy bowls around the holidays. The leftover candies are either dispersed or put into a container to be used... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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Cooking is all about execution. Give five people the same recipe and access to the same ingredients and no two dishes will turn exactly the same. It's a fact that we are constantly making small changes and adjustments as we... Continue reading
Posted Jan 8, 2017 at IDEAS IN FOOD
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We thinly slice jalapeno peppers with our cucumber slicer. The slicer has been an essential tool in our kitchen for years. It allows us to slice jalapenos, and other vegetables transparently thin. The extremely thin and consistent slices allow us... Continue reading
Posted Jan 7, 2017 at IDEAS IN FOOD
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It was a small step forward to apply our caramel glass to our vanilla pudding stuffed doughnut, creating our creme brulee doughnut. Using the caramel sugar enables us to apply an even layer of caramel. Since the sugar is already... Continue reading
Posted Jan 6, 2017 at IDEAS IN FOOD
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We made a medium amber caramel and poured it into a sheet pan to set as a large sheet of glass. When it was cool we pulverized the caramel into a fine granular sugar. We sprinkled the sugar on the... Continue reading
Posted Jan 5, 2017 at IDEAS IN FOOD
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The original doughnut dog did not delight me. I believed that combining two delicious elements would magically created a super delicious result. Form plays a large factor in the flavor perception experience. For our second version we interlaced sliced hot... Continue reading
Posted Jan 4, 2017 at IDEAS IN FOOD
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When I was first exposed to these cookies, Aki made them with frozen marshmallows inside. As they baked, the marshmallows melted and busted out, creating a two toned appearance and chewy texture. I wondered about how they would be made... Continue reading
Posted Jan 3, 2017 at IDEAS IN FOOD
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Burning sugar is not usually part of the plan. But it does happen. Then we can take the opportunity to examine it more closely. Inhaling the aroma and peering into the depths of its darkness. If we don't toss the... Continue reading
Posted Jan 2, 2017 at IDEAS IN FOOD
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When I spent the day in the Arcobaleno test kitchen I was given the opportunity to begin to learn how their bigger machinery works. I was given a hands-on tour of their multi-function machine, the AMF 160. It is designed... Continue reading
Posted Jan 1, 2017 at IDEAS IN FOOD
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I had this craving for pumpkin bread and I did what I normally do. No, I did not reach for one of the nine thousand or so cookbooks I own, I googled pumpkin bread recipes. It's so much faster and... Continue reading
Posted Dec 31, 2016 at IDEAS IN FOOD
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Inserting a round peg in a round hole should be easy. Writing about it and even visualizing it and minds veer in directions we would prefer to avoid, in this space. In any case, the idea of combining a doughnut... Continue reading
Posted Dec 30, 2016 at IDEAS IN FOOD
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I was hesitant to do a candy cane doughnut. The idea of candy canes and doughnuts together was an obstacle in my head. But I happily eat candy cane, peppermint, and chocolate as often as I can. Combining chocolate and... Continue reading
Posted Dec 29, 2016 at IDEAS IN FOOD
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I took this picture of an assortment of pasta dies while spending the day in the Arcobaleno test kitchen. The artistry in the craftsmanship is striking. The variety of what is possible by altering a few holes and lines cut... Continue reading
Posted Dec 27, 2016 at IDEAS IN FOOD
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The boneless thighs are scored. We put them in a brine of buttermilk, water, hot sauce, liquid smoke and salt for 18 hours. We dredge the wet thighs in a blend of pulverized pretzels and cornstarch. We lay the thighs... Continue reading
Posted Dec 26, 2016 at IDEAS IN FOOD
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Cinnamon-Cardamom Sugar, Rhubarb-Watermelon Thumbprint, Cinnamon Toast Crunch, Eggnog Maple-Butter, Buttermilk-Lime, Tutti-Frutti Pebbles, Vanilla Glazed Marble Black and White, Milk Chocolate Crumbed Boston Cream, Cherry Cannoli, S'more Years Past December 25, 2015 December 25, 2014 December 25, 2013 December 25, 2012... Continue reading
Posted Dec 25, 2016 at IDEAS IN FOOD
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Chocolate bark lets us combine ideas and deliver flavors quickly and easily. It is a medium for sharing experiences. Recently we revisited our Fruity Pebbles and white chocolate. In this case we kept it in a bark form rather than... Continue reading
Posted Dec 24, 2016 at IDEAS IN FOOD
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The overlaying of a vegetable on a fruit creates a combined unique flavor. We cut thin slices of kohlrabi and apple. We used a cutter to create identical circles. We layered one slice of kohlrabi and one slice of apple... Continue reading
Posted Dec 23, 2016 at IDEAS IN FOOD
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Time is an essential ingredient that allows slower processes to transform ingredients into delicious creations. It is important to season more intensely, more heavily, and more in advance than you thought. Ingredients will take the flavors. It takes time for... Continue reading
Posted Dec 23, 2016 at IDEAS IN FOOD
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Years Past December 22, 2015 December 22, 2014 December 22, 2013 December 22, 2012 December 22, 2011 December 22, 2010 December 22, 2009 December 22, 2008 December 22, 2007 December 22, 2006 December 22, 2005 December 22, 2005 (2) Ideas... Continue reading
Posted Dec 22, 2016 at IDEAS IN FOOD