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Aki and Alex
Levittown, PA
Recent Activity
We have used everything seasoning in many applications. In Ideas in Food: Great Recipes and Why They Work we created everything cured salmon and, subsequently, everything cream cheese. What we didn't specifically do, even though we did by curing the... Continue reading
Posted yesterday at IDEAS IN FOOD
Pepperoni Cheeseburger Artichoke and Bacon When we want pizza on the fly and don't plan ahead for my impulse we rely on the "It's Saturday and I Slept in Recipe" from Ken Forkish and the heat exchange from our baking... Continue reading
Posted 2 days ago at IDEAS IN FOOD
The leftover and undercooked meat from our shio koji burger explorations did not go to waste. It became the starting point for seeing how shio koji treated/seasoned/enhanced meat works in a pasta sauce. We crumbled the remaining burger meat into... Continue reading
Posted 3 days ago at IDEAS IN FOOD
For this run of noodles we were inspired to run 100% bolted hard wheat from Castle Valley Mill. Mark's confidence in his grain was contagious. In the past we have cut most of his grains with a base semolina to... Continue reading
Posted 4 days ago at IDEAS IN FOOD
In a recent workshop with our friend, Rich, we explored not only shio koji in burgers but grain varietal shio koji's in burgers. We were looking to see what the flavor impact would be. We seasoned one burger with a... Continue reading
Posted 5 days ago at IDEAS IN FOOD
We have been exploring the cooking of beans in the basket of a pressure cooker. They are pressure steamed. The results appear to allow the beans to cook uniformly and without breaking. We have also noticed that the beans can... Continue reading
Posted 6 days ago at IDEAS IN FOOD
I put a large chunk of fresh mozzarella into our potato ricer. I pulled the handles together and the result was fine strands of mozzarella. I was able to put them easily over the top or our pasta. It allows... Continue reading
Posted 7 days ago at IDEAS IN FOOD
There is a delightful aesthetic to a menu written by hand and crafted with precision. The hand writing is not a marketing ploy. It is an expression of the creative process. Hand writing is our personalized font, one that is... Continue reading
Posted Mar 21, 2017 at IDEAS IN FOOD
Fried Calamari with black lime aioli "E-Z Bake" Cornbread with fermented pepper butter Kombu-Cured Boston Fluke with miso, yuzu, parsley and garlic chips Cured "KY Farm" Hen Yolk with wilted Bloomberry farm greens, sweet onion puree, and Iberico Ham Sunflower... Continue reading
Posted Mar 20, 2017 at IDEAS IN FOOD
I think of a lot of ideas. I think of beets, and pickled beets and even beets and orange. What I have not done is thought about building a delicious cocktail around beets. Thankfully Matt, the beverage director at The... Continue reading
Posted Mar 19, 2017 at IDEAS IN FOOD
I had dinner at The Catbird Seat the other evening. The opening beverage, for me, was a sparkling lemonade accented with an intense lemon verbena oil. The addition of the oil provided body and structure to the beverage. It added... Continue reading
Posted Mar 18, 2017 at IDEAS IN FOOD
When a fantastical seasonal ingredient becomes available it is imperative to be generous with its usage while respecting its natural qualities. Years Past March 17, 2016 March 17, 2015 March 17, 2014 March 17, 2013 March 17, 2012 March 17,... Continue reading
Posted Mar 17, 2017 at IDEAS IN FOOD
In order for flavors to transfer from idea to noodle to dish, they must begin by being overpowering. In order to make black pepper noodles we started with 50 grams of whole peppercorns that were then ground and sifted to... Continue reading
Posted Mar 16, 2017 at IDEAS IN FOOD
Duck eggs are more decadent than chicken eggs. They have a richer flavor and smoother mouthfeel. When they are salt and sugar cured they become dense, grate-able, cheese-like orbs. By themselves they are good. I would say better than good... Continue reading
Posted Mar 15, 2017 at IDEAS IN FOOD
Charred long hots are a staple in our kitchen. I cannot leave well enough alone. I am in constant search of amplifying flavors. The charred notes combined with our current marinade: soy sauce, sherry vinegar, Worcestershire sauce, and olive oil,... Continue reading
Posted Mar 14, 2017 at IDEAS IN FOOD
When we make a spice rub there is usually more than is needed for a particular application. That is when I proceed with BBQ spice rubbing everything in sight. Tonight shrimp got that treatment. The rub with the rub is... Continue reading
Posted Mar 13, 2017 at IDEAS IN FOOD
I just returned from the CIA Flavor Summit where I was able to present on Doughnuts as a creative catalyst. I was lucky to be able to attend most of the presentations. I was inspired by our friend Kyle Connaughton's... Continue reading
Posted Mar 12, 2017 at IDEAS IN FOOD
It's been a while since we've put an inspirational TED talk up here. Adam Galinsky has a life lesson that we can always use a refresher on, how to be assertive and likable. Years Past March 11, 2016 March 11,... Continue reading
Posted Mar 11, 2017 at IDEAS IN FOOD
This week we took Curiosity Doughnuts on the road to do a presentation at the CIA at Greystone. By creating the entire doughnut spread, well most of it, I was able to try a few new doughnut combinations. At home... Continue reading
Posted Mar 10, 2017 at IDEAS IN FOOD
Photo by Anne McBride This week Curiosity Doughnuts is in CA. Alex is out at the Greystone Flavor Summit, sharing his doughnuts and learning a few new things from people who are smarter than we are. I'm sure he'll be... Continue reading
Posted Mar 9, 2017 at IDEAS IN FOOD
We seasoned our ribs with salt and refrigerated them on a wire rack overnight. The following day we coated the ribs with Meathead's Memphis Dust and refrigerated them on the rack again, overnight. On the third day we placed the... Continue reading
Posted Mar 8, 2017 at IDEAS IN FOOD
If chocolate mousse may be made with two ingredients, it is a simple step to explore the new range of flavors when you ask yourself: What can be chocolate and what can be the water? Years Past March 7, 2016... Continue reading
Posted Mar 7, 2017 at IDEAS IN FOOD
The flavor of lovage, amplified celery with a bracing menthol-like clarity, has been a touchstone in our kitchen. It's always an inspiration to see the new sprouts appearing in the spring. They act like a key unlocking a diary of... Continue reading
Posted Mar 6, 2017 at IDEAS IN FOOD
White Loaf Bolted Spelt Loaf When your hands and mind become idle, start baking bread. The process focuses thoughts and inspires new questions. Years Past March 5, 2016 March 5, 2015 March 5, 2014 March 5, 2013 March 5, 2012... Continue reading
Posted Mar 5, 2017 at IDEAS IN FOOD
the pre-salting and slow cooking is for cook and serving. If you plan on cook, chill, retherm do not salt in advance as you will face the dreaded ham effect
Toggle Commented Mar 5, 2017 on Steak and Smoked Tallow at IDEAS IN FOOD
1 reply