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Aki and Alex
Levittown, PA
Recent Activity
We had visions of turkey grandeur for Thanksgiving. Our Workshop schedule and a Nor'easter encouraged us to change our plans. And we listened. We cut the legs and wings from our birds and then we used our meat saw to... Continue reading
Posted yesterday at IDEAS IN FOOD
Thanksgiving dinner requires folks in kitchens everywhere to dig deep, scrub furiously, organize efficiently, and work hard. The pleasure we enjoy at the table cannot be accomplished without continuous dish and pot washing in the kitchen. Volunteer dishwashers don't just... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Sometimes you send someone out for pumpkin for pie and they come back with pumpkin pie filling. If it's the night before Thanksgiving and there's a heavy layer of snow on the ground you roll with it. The recipe on... Continue reading
Posted 3 days ago at IDEAS IN FOOD
We thinly sliced Persian cucumbers, set them aside and then blended yellow mustard, white wine vinegar and salt together. We vacuum sealed the sliced cucumbers with the marinade and shortly thereafter discovered that yellow mustard pickles are the thing I... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Sugar Crusted White Wheat Pie Crust Amaya has a thing about pie dough. It has to taste like cookies (her description) in order for her to eat it. Otherwise she happily scoops the filling out of the pie and leaves... Continue reading
Posted 5 days ago at IDEAS IN FOOD
I don't blind bake my crust. The pie should be in the oven long enough for it to cook through, as long as it's not too thick. I like a thin crust. :)
Toggle Commented 6 days ago on Dulce de Leche Pumpkin Pie at IDEAS IN FOOD
1 reply
Alex and Amaya were whispering in the corner so I knew something was up. The next thing I knew Amaya climbed into my lap and said, "Mommy will you make some pumpkin pie." "Sure honey, do you want that today?"... Continue reading
Posted 6 days ago at IDEAS IN FOOD
We started the process with deep fried onions. Then we added deep fried beef ribs from a 3-bone roast. We poured Dr. Pepper into the pan until it came 2/3 of the way up the ribs and added a healthy... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Sometimes we all just need a chocolate fix. Chocolate Pudding Pie Makes one 9-inch pie One 9-inch pie crust, blind baked and cooled completely 780 grams / 3 cups whole milk 4 large egg yolks 300 grams / 1 1/2... Continue reading
Posted Nov 21, 2014 at IDEAS IN FOOD
Chefs and passionate cooks will often recount stories of the small obsessions that started their love affair with the kitchen. Pancakes, ramen noodles, scrambled eggs, these are the dishes that got them started, that taught them how small changes in... Continue reading
Posted Nov 20, 2014 at IDEAS IN FOOD
We started with boneless short ribs. We seasoned them heavily with our meat seasoning, a blend of brown sugar, salt and cayenne. We refrigerated the meat overnight on cooling racks in the refrigerator. The salt and sugar drew some moisture... Continue reading
Posted Nov 19, 2014 at IDEAS IN FOOD
We took the smoked mackerel essence and blended it with an equal weight of herbs, split between between blanched parsley and cilantro leaves. We thickened and emulsified the sauce with 0.15% xanthan gum and 0.5% gum arabic. We strained it... Continue reading
Posted Nov 18, 2014 at IDEAS IN FOOD
We were seasoning mackerel. We wanted to coat the fillets with seasonings and to apply a flavor glue of sorts to keep the spices in place. We could have simply dusted the mackerel with the spice blends and let them... Continue reading
Posted Nov 17, 2014 at IDEAS IN FOOD
We were pressure cooking beets and we wanted a simple and flavorful liquid to cook them in. A liquid that had character but would not overpower the beets. Our fall refrigerator is always stocked with apple cider. It was as... Continue reading
Posted Nov 16, 2014 at IDEAS IN FOOD
In the past we have successfully removed water and acetic acid from vinegar by using the Rotary Evaporator. We did it with Minus 8's original vinegar. And we did it with our concord grape kombucha. When Minus 8 started making... Continue reading
Posted Nov 15, 2014 at IDEAS IN FOOD
Why hadn't we done that? It seemed so obvious. And yet we missed the idea in plain sight. We cook with plenty of hot smoked turkey legs, wings, and tails. We have witnessed fried turkey legs at state fairs and... Continue reading
Posted Nov 14, 2014 at IDEAS IN FOOD
We took the mackerel bones and soaked them in a 5% salt solution for 30 minutes. Then we put them into a smoking tray and smoked them for an hour. We used maple wood chip pucks in our Bradley smoker.... Continue reading
Posted Nov 13, 2014 at IDEAS IN FOOD
First cut lamb shoulder chops have a similar appeal to a first cut beef shoulder. These chops have nice marbling, a variety of muscles and textures, and plenty of flavor. Depending on where you buy your meat, the thickness of... Continue reading
Posted Nov 12, 2014 at IDEAS IN FOOD
We have spent a lot of time tinkering with risotto: 7 Minute Risotto 6 Minute Risotto Boiled Risotto With the Ramenized Rice in the kitchen we started down another path with risotto. We put 1 part rice and approximately 5... Continue reading
Posted Nov 11, 2014 at IDEAS IN FOOD
After noodling around our next thoughts took us to rice. What if we could make a tender and chewy rice? We started with our bath of 1% baking soda and 0.5% salt dissolved in water. We added Tamaki Haiga rice... Continue reading
Posted Nov 10, 2014 at IDEAS IN FOOD
With the success of our Ramenized cappellini fresh in our heads, we wanted to see what else was possible. We kept our hydrating bath the same: 1% baking soda and 0.5% salt. We soaked linguine for ninety minutes. It became... Continue reading
Posted Nov 9, 2014 at IDEAS IN FOOD
We cleaned up the filets. Then we scored them to add nooks, crannies and potential texture. We slathered them with a mixture of honey, dijon mustard, and soy sauce. Then we partially froze them. When the exterior was solid, we... Continue reading
Posted Nov 8, 2014 at IDEAS IN FOOD
Alliterations help me connect ideas. I was looking for a flavorful medium to cook golden beets. I came across a vat of Texas Pete's Buffalo Wing sauce. I had never had Buffalo beets before. I felt the acidity and heat... Continue reading
Posted Nov 7, 2014 at IDEAS IN FOOD
We had never attempted to deep fry a whole celery root. That is often the catalyst for trying a new idea. We washed, scrubbed, and dried three roots of different sizes. We placed them into a 350°F fryer and submerged... Continue reading
Posted Nov 6, 2014 at IDEAS IN FOOD
We've braised pork belly in cream soda. It is delicious. Recently I was looking for an element to help cut through the fatty richness of the marbled belly meat and balance the sweetness of the cream soda. I found my... Continue reading
Posted Nov 5, 2014 at IDEAS IN FOOD