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Aki and Alex
Levittown, PA
Recent Activity
(photo by Mark Plescha) During Meatopia X we were fortunate to be positioned right next to a wood fired oven. It was not intended to be used. The ovens on site were there because of a pizza event earlier that... Continue reading
Posted 6 hours ago at IDEAS IN FOOD
I dragged this slice of smoked strip loin through the pan drippings from a roasted suckling pig. Steak had never tasted so good. A new horizon dawned for capturing and consuming more flavor. Years Past October 21, 2013 October 21,... Continue reading
Posted yesterday at IDEAS IN FOOD
A Ted talk from Angela Lee Duckworth on what it really takes to succeed. Years Past October 20, 2013 October 20, 2012 October 20, 2011 October 20, 2010 October 20, 2009 October 20, 2008 October 20, 2007 October 20, 2006... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We were looking at Club Classics. Beef stroganoff fit the bill. We were also looking to upgrade the ubiquitous filet mignon. I believe we took care of that. Then we decided to pair it with beef stroganoff. Instead of dressing... Continue reading
Posted 3 days ago at IDEAS IN FOOD
We are putting the finishing touches on our dish for Meatopia X. While meat is the focus, the condiment had better have the character to showcase the meat. We have created a pumpkin yogurt that we flavored with Gran Luchito.... Continue reading
Posted 4 days ago at IDEAS IN FOOD
We were tasting ingredients. As we popped fermented black beans in our mouths, we perceived flavors of chocolate, or cocoa nibs to be exact. We took the connection and explored it. We cooked the fermented black beans in a palm... Continue reading
Posted 5 days ago at IDEAS IN FOOD
We started by cutting a filet mignon in half. We scored it and seasoned it with salt. We cold smoked it for an hour. Then we rubbed it with a paste of fermented black beans, gochujang, garlic and oil. We... Continue reading
Posted 6 days ago at IDEAS IN FOOD
A chef wanted to make a clam chowder ravioli. Specifically a New England chowder ravioli in a Manhattan clam chowder sauce. This idea blossomed in the recent workshop where we (12 chefs and I) took a good hard look at... Continue reading
Posted 7 days ago at IDEAS IN FOOD
We are very excited with our microwave rocky road cake. It omits the need to use an ISI siphon. And because we challenged ourselves to create the cake without one, we were able to enhance the end result. The rocky... Continue reading
Posted Oct 14, 2014 at IDEAS IN FOOD
The breading station just got an upgrade. Years Past October 13, 2013 October 13, 2012 October 13, 2011 October 13, 2009 October 13, 2008 October 13, 2007 October 13, 2006 October 13, 2005 Ideas in Food: Great Recipes and Why... Continue reading
Posted Oct 13, 2014 at IDEAS IN FOOD
Culinary bias is interesting. It is often a result of how you sell your story. Lychees in syrup have gained a cult like support base. Pear halves in syrup are viewed as inferior. One is exotic, the other is cafeteria... Continue reading
Posted Oct 12, 2014 at IDEAS IN FOOD
This year we're playing with Buttermilk Pumpkin Pie. Rich and creamy with a hint of tang and a kiss of vanilla. Who needs spice when you've got this much flavor? Years Past October 11, 2013 October 11, 2012 October 11,... Continue reading
Posted Oct 11, 2014 at IDEAS IN FOOD
Fun and educational. Years Past October 10, 2013 October 10, 2012 October 10, 2011 October 10, 2010 October 10, 2009 October 10, 2008 October 10, 2007 October 10, 2006 October 10, 2005 Ideas in Food: Great Recipes and Why They... Continue reading
Posted Oct 10, 2014 at IDEAS IN FOOD
When you make noodles you want sauce. We started with salted and overnight air dried boneless short ribs that were in the refrigerator overnight. (I hijacked them from another project.) We grilled the short ribs to brown and flavor the... Continue reading
Posted Oct 9, 2014 at IDEAS IN FOOD
I love the flavor of cooked mussels. It is the texture of cooked mussels that is bothersome. Occasionally a cooked mussel will be tender, soft, juicy and full of the sea. This is the exception. Most mussels are a bit... Continue reading
Posted Oct 8, 2014 at IDEAS IN FOOD
Bringing together species that are similar but not the same, makes both of them better, creating results that benefit us all. Photos taken at Mack's Apples in Londonderry, NH. Years Past October 7, 2013 October 7, 2012 October 7, 2011... Continue reading
Posted Oct 7, 2014 at IDEAS IN FOOD
One of the issues we have faced with cooking in the CVap is that ingredients often end up being coated in their coagulated proteins. In our workshop today, with the insight of chef Neall, we re-thought the idea of skewering,... Continue reading
Posted Oct 6, 2014 at IDEAS IN FOOD
The idea stemmed from seeing the ingredients next to each other on the counter-top. We blended the pulp leftover from juicing butternut squash with Boursin cheese. The mixture resembled a cheese ball but the butternut flavor was faint, overpowered by... Continue reading
Posted Oct 5, 2014 at IDEAS IN FOOD
Our giant black walnut tree has a large fan club of squirrels. They use the wall behind our barn as the buffet table. And now I understand. Sometimes an idea needs context for it to make sense. Years Past October... Continue reading
Posted Oct 4, 2014 at IDEAS IN FOOD
Meat: Everything You Need To Know, by Pat LaFrieda and Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef by Brooks Headley. Even if you're not in the mood to cook, these are two fun,... Continue reading
Posted Oct 3, 2014 at IDEAS IN FOOD
We found bags of curry leaves at our local Market Basket. We were surprised and giddy at the same time. I quickly picked up two bags. Aki balked at the quantity and scoffed at my ability to actually use them... Continue reading
Posted Oct 2, 2014 at IDEAS IN FOOD
A glimpse inside the Sun Noodle Factory via Potluck Video. Years Past October 1, 2013 October 1, 2012 October 1, 2011 October 1, 2010 October 1, 2009 October 1, 2008 October 1, 2007 October 1, 2006 October 1, 2005 Ideas... Continue reading
Posted Oct 1, 2014 at IDEAS IN FOOD
The real question is where to begin? Flour and Water: Pasta A Boat, a Whale & a Walrus: Menus and Stories Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking Years Past September 30, 2013 September 30, 2012 September... Continue reading
Posted Sep 30, 2014 at IDEAS IN FOOD
To make orecchiette we sampled ourselves. We gelatinized our What IiF flour. We whisked together 500 grams of water and 100 grams of What IiF flour. We put the mixture in a stainless steel bowl set in a pressure cooker... Continue reading
Posted Sep 29, 2014 at IDEAS IN FOOD
We've played around with creative applications while melting cheese in the CVap. What we missed was the practical application of melting cheese in a uniform low temperature environment. In a recent workshop we adapted our butter burger. We cooked the... Continue reading
Posted Sep 28, 2014 at IDEAS IN FOOD