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Aki and Alex
Levittown, PA
Recent Activity
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Butternut squash, wakame, nduja Years Past November 20, 2016 November 20, 2015 November 20, 2014 November 20, 2013 November 20, 2012 November 20, 2011 November 20, 2010 November 20, 2009 November 20, 2008 November 20, 2007 November 20, 2006 November... Continue reading
Posted yesterday at IDEAS IN FOOD
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I was talking nonsense with Chris from Pulled Fork BBQ. Somehow the conversation turned to griddling cheese and wrapping it around a hot dog, a technique Chris learned at years ago at some greasy spoon. I thought the idea was... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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With the success of grating our pistachio block fresh in my mind I began wondering what else we could block-ify and grate. My first leap was to roasted walnuts. I took raw walnuts and soaked them in water for most... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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The use of the Pacojet adds refinement and speed to the process. We added herbs and fresh bread into a Pacojet container and processed them once with the coupe set blade. Then we added soft butter, salt and pepper, and... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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It should come as no surprise that our first use for the burnt cinnamon was on a doughnut. We sprinkled the cinnamon on a milk glazed that was ringed with an apple cider glaze. The toned down and earthier cinnamon... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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We took our pistachio white chocolate puree that we had previously shaved into shards and brought it into our Doughnutland road show at Inferno Pizzeria Napoletana We took the pistachio block and grated it over our grape glazed doughnuts. Years... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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I read about burning cinnamon in Dana Cree's ice cream workbook. I thought the idea of elevating the flavor of cinnamon with the flavor of toasted char was brilliant. The idea was reinforced when a cook mentioned his use of... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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When we were younger and worked in fine dining we talked a lot about tasting menus, the importance of small portions, and palate fatigue. The idea was that each successive bite of any one dish brought diminishing returns in terms... Continue reading
Posted Nov 13, 2017 at IDEAS IN FOOD
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A good pantry makes all things possible. A little mayo and some good kimchi are all you need to transform a simple hard boiled egg into something decadent and delicious. Years Past November 12, 2016 November 12, 2015 November 12,... Continue reading
Posted Nov 12, 2017 at IDEAS IN FOOD
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When Aki came across a recipe for Gooey Butter Cake, in Richard Sax's Classic Home Desserts, that was built upon old cake, I knew we had to give it a go, with one modification. Doughnuts. Our results resemble the original... Continue reading
Posted Nov 11, 2017 at IDEAS IN FOOD
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The material has not changed. We have. Taking a look back at our past work, creations, and failures sparks new thoughts, lights new paths and reminds us of the importance of perseverance. The years past links on each post allow... Continue reading
Posted Nov 10, 2017 at IDEAS IN FOOD
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Because many people know we have an extensive cookbook library, people occasionally send us copies of books that they love. This is always a good thing because books that inspire passion in others are always a great addition to our... Continue reading
Posted Nov 9, 2017 at IDEAS IN FOOD
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The question is at what point to combine the ingredients? Is it better to have the moveable parts or the end result? Years Past November 8, 2016 November 8, 2015 November 8, 2014 November 8, 2013 November 8, 2012 November... Continue reading
Posted Nov 8, 2017 at IDEAS IN FOOD
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Sometimes excess is essential. The creation of our cider glazed cluster doughnuts with toffee crumbs and cinnamon swirl exemplifies this idea. The layering of cider, toffee and cinnamon--an inspiration pulled from caramel apples--is insanity on an apple. On a doughnut... Continue reading
Posted Nov 7, 2017 at IDEAS IN FOOD
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I had to try it. I fried a pretzel crusted chicken thigh and slathered it in our pickled cherry pepper caramel sauce. I set it atop our waffelized egg sandwich. The chicken and the egg revisited again. The chicken was... Continue reading
Posted Nov 6, 2017 at IDEAS IN FOOD
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We are very lucky to have a local citrus grower who graciously sent us some samples of their product: yuzu, makrut lime, calamansi. Looking about this bowl of sunshine makes me feel warm and happy with a buzz of inspiration.... Continue reading
Posted Nov 5, 2017 at IDEAS IN FOOD
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We started with a yuzu care package from Yuzu Lemons in New Jersey. From there we put the fresh yuzu into the dehydrator on high, 150°F for 5 days. The results were blackened yuzu. A dried version of the original.... Continue reading
Posted Nov 4, 2017 at IDEAS IN FOOD
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We made cheesy scrambled eggs. I topped the eggs with chopped ham and put the mixture between two slices of Martin's Potato Bread that were brushed with ketchup. I put the sandwich into our waffle iron and I waited. The... Continue reading
Posted Nov 3, 2017 at IDEAS IN FOOD
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I've written about this tip before, but it bears repeating. Sugar crusted pie dough takes any pie to the next level. I'm a person that takes my crust seriously. It has to be made with butter. It needs to be... Continue reading
Posted Nov 2, 2017 at IDEAS IN FOOD
yes
1 reply
about 4 hours
Toggle Commented Nov 2, 2017 on Smoked Honey at IDEAS IN FOOD
1 reply
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I have a tendency to season aggressively, with intention. Today I did the opposite. I sliced a head of cabbage and put it into a bowl. I sprinkled a bit of salt over the shreds and tossed the mixture. I... Continue reading
Posted Nov 1, 2017 at IDEAS IN FOOD
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I had the opportunity to blend the delicious flavor crystals from Fresh Origins into an autumn-centric creation. I began with ginger and habanero. I added the hibiscus for floral acidity. I added some cranberry for a sharper tartness. The combination... Continue reading
Posted Oct 31, 2017 at IDEAS IN FOOD
or make smoked pasta with smoked flour
1 reply
we still prefer to let rest and in many cases cool down that allows for a hard exterior cook without overcooking
Toggle Commented Oct 30, 2017 on Salted and Smoked Sous Vide Steaks at IDEAS IN FOOD
1 reply