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Aki and Alex
Levittown, PA
Recent Activity
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We were lucky enough to receive a gift package from Castle Valley Mill. One of the items in the box was Bloody Butcher Red Grits. They were something new to us, so of course they were the first thing I... Continue reading
Posted 3 hours ago at IDEAS IN FOOD
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The pleasure comes from quite a combination: developing the idea in a workshop, curing the meat, being patient, and then having a stunning slicer to shave the meat into melt-in-your-mouth thin slices. (Yes, that makes a huge difference in the... Continue reading
Posted yesterday at IDEAS IN FOOD
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Citrus doughnuts can be a tough sell. There are some people who are instantly excited about them. They love the sweet-tart, fragrant flavors of these fruits. Other people make "the face." The "Why would you put that on a doughnut?"... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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I was out walking with WIllow the other day when we came across this patch of tulips. The flowers were arranged in a profusion of color around the base of a tree. The yard is right next to one of... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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We layered a cinnamon glaze on top of our vanilla glaze. In terms of looks, the cinnamon and vanilla fade together. As we eat the doughnut we have the reverse effect. The cinnamon stands out and the vanilla becomes the... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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Pizza has become a Friday night ritual. A habit in our weekly routine. It is a dependable constant in a world of what's next. It was with great fear and frustration that I was greeted with an altered pizza dough... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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After making our banana glaze on our banana bread doughnuts I was intrigued by the viscosity, structure and creamy texture. It appeared that the pectin in the bananas was giving me extremely appealing results in the glaze. I wondered if... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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The sauce is as important as the noodles. When I made our first run of hand pulled noodles, I put no thought into the sauce. I figured I'd magically create one and I did. The noodles were good, but when... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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We started our foray into the world of hand pulled noodles. The initial takeaway is they are super simple to make, they are immediately engaging, Amaya (and I) loves the process and we need a lot more practice. We served... Continue reading
Posted Apr 19, 2017 at IDEAS IN FOOD
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Anyone who has been reading this blog for a while knows that Easter means Grandma Kitty's Strawberry Pie. We celebrate the holiday with a family dinner on Saturday night and that pie is what we serve for dessert. This year... Continue reading
Posted Apr 18, 2017 at IDEAS IN FOOD
the marinade used soy sauce, sesame oil, gochujang
Toggle Commented Apr 18, 2017 on 55° C Lamb Shoulder at IDEAS IN FOOD
1 reply
love it, thanks for sharing
Toggle Commented Apr 18, 2017 on Shaving Time at IDEAS IN FOOD
1 reply
we use rice bran oil
Toggle Commented Apr 18, 2017 on Super Cake Doughnuts at IDEAS IN FOOD
1 reply
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Years Past April 17, 2016 April 17, 2015 April 17, 2014 April 17, 2013 April 17, 2012 April 17, 2011 April 17, 2010 April 17, 2009 April 17, 2008 April 17, 2007 April 17, 2006 April 17, 2005 Ideas in... Continue reading
Posted Apr 17, 2017 at IDEAS IN FOOD
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Amaya picked out this Neon Molten Magic egg coloring kit. Unfortunately we didn't think to read the directions before buying the kit. Once we got home we discovered that there were neon crayons inside that needed to be shaved over... Continue reading
Posted Apr 15, 2017 at IDEAS IN FOOD
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When we were working on the original R&D for Curiosity Doughnuts we played around more with flavored sugars. Now with the integration of the Super Cake Doughnut we have a delicious canvas for these bright and intense flavors. We put... Continue reading
Posted Apr 15, 2017 at IDEAS IN FOOD
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The origin of an idea is built on the foundation of our experiences. Several years ago, before there was even a thought of Curiosity Doughnuts, there was my doughnut fetish. That fetish led to creation of our Everyday Doughnut, a... Continue reading
Posted Apr 14, 2017 at IDEAS IN FOOD
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We salted 3 inch thick pork chops and refrigerated for 24ish hours. We covered the salted chops in a BBQ spice rub and refrigerated for another 8 hours. We could have let them sit on the rack even longer but... Continue reading
Posted Apr 13, 2017 at IDEAS IN FOOD
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We have cooked a lot of lamb shoulder. We have tinkered with timing, temperatures, bone in and bone out, whole shoulder and chops. Recently we looked at our past experiences and made some adjustments to prepare boneless, rolled and tied,... Continue reading
Posted Apr 12, 2017 at IDEAS IN FOOD
An inspiring and informative TedxCLE talk from Jeremy Umansky. Thanks to Rich for sending it our way. Years Past April 11, 2016 April 11, 2015 April 11, 2014 April 11, 2013 April 11, 2012 April 11, 2011 April 11, 2010... Continue reading
Posted Apr 11, 2017 at IDEAS IN FOOD
FYI Philly came to Stockton Market and, among other things, tried Curiosity Doughnuts (and fried chicken). Years Past April 10, 2016 April 10, 2015 April 10, 2014 April 10, 2013 April 10, 2012 April 10, 2011 April 10, 2010 April... Continue reading
Posted Apr 10, 2017 at IDEAS IN FOOD
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We have been tinkering with our banana bread doughnut. What kind of tinkering? Adjusting the hydration and changing how we treated the bananas. Both of these ideas are intertwined. When we stopped cooking the bananas, the hydration for the dough... Continue reading
Posted Apr 9, 2017 at IDEAS IN FOOD
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I wondered aloud if an infinity pasta could be made. I sketched the number 8 turned on its side, snapped a pic and texted it to Maja. She liked the idea and sent it along to Italy, home of the... Continue reading
Posted Apr 8, 2017 at IDEAS IN FOOD
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We tasted a prototype run of a smoked maple cherry preserve from eat this. It was delicious and in there world not right for retail. I happily bought the run. I knew we could put it to good work in... Continue reading
Posted Apr 7, 2017 at IDEAS IN FOOD
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I make a lot of chocolate chip cookies. Ever since our Keyah Grande days they've been my go-to dessert. Alex and Amaya love them. I like to bake them just before dinner so by the time we get to dessert... Continue reading
Posted Apr 6, 2017 at IDEAS IN FOOD