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Aki and Alex
Levittown, PA
Recent Activity
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Imagine saltines with butter and jam. The crackers are light and crisp, the butter is creamy and slightly salty, the jam sweet and floral. Put it all together and you have one delicious bite. It made sense transform broken crackers... Continue reading
Posted 4 hours ago at IDEAS IN FOOD
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Let's find out. Not everyone knows that one of our most popular services is consulting. We've worked with clients from international food service companies to single restaurant chef-owners. We show talented, visionary chefs who are looking to excel how to... Continue reading
Posted yesterday at IDEAS IN FOOD
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We tend to shop with an open mind. Years of experience has taught us that if we make up our mind as to what we want before we go shopping, we are bound to be disappointed. But if we peruse... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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We started with our base pasta dough recipe, which calls for 2000 grams of semolina and 600 grams of water. We subtracted 100 grams of semolina and added 126 grams of Coleman's dry mustard in its place. We mixed the... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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Raisins are concentrated grapes. Their sweet and slightly caramelized notes seduce us into using them in ways beyond cookies and condiments. We have made ribbons and crisps. We have used them in sauces to add depth. We have added them... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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What are spare parts? What are the essential spare parts you have on hand? Are they actually spare the parts? Can you part with them? Aren't they essential elements that we will call upon? When do spare parts become the... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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Can we shrink a lobster roll into a bite? We started with the bread. We took Martin's potato bread and rolled it into thin sheets. We have explored this concept before as a crust for fish and as a tortilla... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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The most difficult part in achieving anything is asking the question. During a recent workshop we were asked if it was possible to make an octopus Chicharron. We have explored the technique of making puffed snacks and chicharron-like products. We... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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Anyone who's been around for a while knows that we are passionate about cookies. While we love all kinds of cookies, the house favorite is chocolate chip in all of its myriad combinations. We even wrote an essay about them... Continue reading
Posted May 21, 2015 at IDEAS IN FOOD
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First you start with a strong foundation. These Kouign-amann are adapted from our recipe in Gluten Free Flour Power. We used sprouted spelt flour instead of gluten free, but other than that we stayed pretty true to the original. Kouignn-amann... Continue reading
Posted May 20, 2015 at IDEAS IN FOOD
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Aki and Amaya put together an incredible birthday gift for me. They brought together a miniature hand cranked burr grinder, a scale, an Aero-Press, a mini-electric kettle and good coffee beans. Everything fits into a compact, bright orange cooler bag... Continue reading
Posted May 19, 2015 at IDEAS IN FOOD
It's a four grandemere from the Bread Stone Ovens: http://www.breadstoneovens.com/collections/vendors?q=four+grand+mere
Toggle Commented May 19, 2015 on Doing What They Do Best at IDEAS IN FOOD
1 reply
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It's always fun to be around people who are passionate about what they do. It tends to inspire us to find our own passion projects. Sometimes that leads to a new career and sometimes that leads to a new friend.... Continue reading
Posted May 18, 2015 at IDEAS IN FOOD
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We took a head of red cabbage and shredded it. We seasoned it with Minus 8 Brix Ver Jus and BLiS Smoked Soy Sauce. We formed it into a large mound. We seasoned a rack of ribs pork ribs with... Continue reading
Posted May 17, 2015 at IDEAS IN FOOD
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We were at the first farmers market of the season in Concord. We were captivated by Joan's Famous Composting Worms. Amaya was taken in by the pink sign with the words Dig In. She could watch the worms dig and... Continue reading
Posted May 16, 2015 at IDEAS IN FOOD
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Steve Stallard is a good friend of ours. We've bonded over our love of good food made possible by enhancing impeccable ingredients. Just yesterday he gifted us with these two bottles of his newest creations. His latest offering begins with... Continue reading
Posted May 15, 2015 at IDEAS IN FOOD
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We have been on a muesli kick. Aki drives the bus mixing a blend of seeds, grains, and dried fruits with yoghurt and letting it hydrate overnight. Unfortunately yesterday I forgot to let her know that I finished the muesli.... Continue reading
Posted May 14, 2015 at IDEAS IN FOOD
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We have taken to mixing our cakes in a different order. The idea stems from our no-knead danish dough in Maximum Flavor. We mix the fat with the flour first so that the fat mixes evenly with the flour. Then... Continue reading
Posted May 13, 2015 at IDEAS IN FOOD
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Last weekend we were visiting family and they were doing a cookbook themed dinner. The books chosen were by a famous t.v. personality, known for well written, easy to follow recipes. The husband was to grill the marinated chickens and... Continue reading
Posted May 13, 2015 at IDEAS IN FOOD
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Last year we were working on a project with Hooni Kim and he was telling me about ramen seasoning. Apparently in Korean households, families stockpile extra soup packets from their favorite ramen and use it as an all purpose seasoning... Continue reading
Posted May 11, 2015 at IDEAS IN FOOD
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The oven deck emits a ton of heat. We wanted to utilize the heat to maximum effect. We heated a cast iron skillet in the oven. We put a generous layer of bacon fat in the bottom of the skillet... Continue reading
Posted May 10, 2015 at IDEAS IN FOOD
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Too much? Actually it's a model starting point. We blanched and shocked the asparagus, and then sprinkled our Pressure Toasted Everything Blend on the stems. We added some olive oil and coarse salt. I wanted a creamy, tangy, intense element... Continue reading
Posted May 9, 2015 at IDEAS IN FOOD
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We put a mixture of garlic, butter, and olive oil in a medium pot on a very low heat. We cooked it until the garlic was tender and almost falling apart, about an hour and a half. Then we folded... Continue reading
Posted May 8, 2015 at IDEAS IN FOOD
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We were getting ready for pizza night and I was ranting about anchovies, wondering why nobody ever chops them up before adding them to pizzas. I happen to love anchovies on my pizza but having to bite through giant pieces... Continue reading
Posted May 7, 2015 at IDEAS IN FOOD
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We can never leave well enough alone. That is why our recipes are building blocks. We're constantly tinkering with them in order to be sure that they form a solid base for new ideas, that they are pieces in an... Continue reading
Posted May 6, 2015 at IDEAS IN FOOD