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Aki and Alex
Levittown, PA
Recent Activity
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With a well stocked kitchen and a little imagination, you can do anything. Years Past September 19, 2016 September 19, 2015 September 19, 2014 September 19, 2013 September 19, 2012 September 19, 2011 September 19, 2010 September 19, 2009 September... Continue reading
Posted yesterday at IDEAS IN FOOD
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I was inspired to revisit sprinkles, thanks to Stella's visit to the doughnut shop. She has made making sprinkles a badge of honor to be hard earned. For my take on sprinkles I looked to our glazes. The spark came... Continue reading
Posted 2 days ago at IDEAS IN FOOD
"Student questions are the seeds of all learning." Great teachers make all the difference. The three rules in this short video apply to everyone because in our lives we are teachers and we are all students. All of our experiences... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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Aki made Stella's tender and soft oatmeal pie cookies. Then I tore them apart and dried them out in the oven. I ground the cookies with 2 parts white chocolate and 0.3% salt. The cookies blended with the white chocolate... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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Stella Parks is coming to Curiosity Doughnuts tomorrow (Saturday, September 16, 2017) and we're so excited! She's an amazing pastry chef turned food writer and her book, BraveTart, Iconic American Desserts, is everything we love to see in a cookbook.... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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You can stand there and hold the lid in place on the broken food processor or find something that will do the job for you. A pineapple has the weight, the shape, and the texture to stay in place as... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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For our orecchiette we blend equal parts durum and semolina, and then add 50% water and 0.75% salt by weight. The dough takes a good amount of kneading, in several sessions, with resting periods in between. After kneading, we ended... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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Let me preface this by noting that we used the same ice cream scoop to portion our cookies. The fact that they are completely different sizes would not be surprising to anyone that knows us, and which size you prefer... Continue reading
Posted Sep 12, 2017 at IDEAS IN FOOD
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One of the reasons why we love lovage so much--beyond it's flavor, is for it's resilience. No matter how often we try to kill it, and it happens several times a season, it comes back strong and healthy. I'm always... Continue reading
Posted Sep 11, 2017 at IDEAS IN FOOD
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Today at the market Mario, from LoRe pasta, was hand rolling orecchiette. At some point in his process he stopped making traditional orecchiette and wondered about the extreme, a giant version of the original. It took a few adjustments in... Continue reading
Posted Sep 10, 2017 at IDEAS IN FOOD
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We were able transform meatloaf into meatballs by dicing the meatloaf and simmering it in a quick tomato sauce. The simplicity of the solution has me thinking about what other meatloaves we should be making, what kind of meatballs they... Continue reading
Posted Sep 9, 2017 at IDEAS IN FOOD
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We added eggs and avocado. We forgot the lettuce. It's a BLT, in inspiration. Years Past September 8, 2016 September 8, 2015 September 8, 2014 September 8, 2013 September 8, 2012 September 8, 2011 September 8, 2010 September 8, 2009... Continue reading
Posted Sep 8, 2017 at IDEAS IN FOOD
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I wanted to make a caramelized white chocolate magic shell. Right now. Since I did not have any caramelized white chocolate on hand, I opted to see if I could use the microwave to do the job. We have had... Continue reading
Posted Sep 7, 2017 at IDEAS IN FOOD
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The classic ploughman's lunch consisted of bread with cheese and pickles. It's a concept that I revisit on a regular basis. While grilled cheese is delicious, when I'm working at home I tend to make cheese toast. It's faster and... Continue reading
Posted Sep 6, 2017 at IDEAS IN FOOD
As we start the new school year, the idea of learning how to be a better listener holds a great deal of appeal. How often do we tune out from our conversations, getting lost in our own thoughts, and then... Continue reading
Posted Sep 5, 2017 at IDEAS IN FOOD
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Nostalgia produces smiles. It is up to us to build upon the past and create new noteworthy experiences. Years Past September 4, 2016 September 4, 2015 September 4, 2014 September 4, 2013 September 4, 2012 September 4, 2011 September 4,... Continue reading
Posted Sep 4, 2017 at IDEAS IN FOOD
The AEX5 is a new model. Best to give Arcobaleno a call to get more info on it.
Toggle Commented Sep 4, 2017 on Blue Beard Macaroni at IDEAS IN FOOD
1 reply
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We started with our super cake doughnuts. We put a base coat of our milk icing over the doughnuts. We topped half of them with cinnamon icing and the other with coffee icing. The combinations were based on the everyday.... Continue reading
Posted Sep 3, 2017 at IDEAS IN FOOD
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When making cacio e pepe in the past I never bothered to slowly bloom the ground pepper in the oil and butter at the beginning of the process. I used to add the pepper towards the end. Then I saw... Continue reading
Posted Sep 2, 2017 at IDEAS IN FOOD
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We received a gift of Blue beard semolina and ran it through the AEX 5, a small, tabletop extuder. While the it is designed for home kitchens, it is also a workhorse on a small scale in restaurants (say, for... Continue reading
Posted Sep 1, 2017 at IDEAS IN FOOD
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We haven't tried that before. That is the starting point for an idea. We sliced our pulled pork meatloaf into 1/4-inch slices. We layered them on challah bread with sharp cheddar cheese. We melted butter in the pan and slid... Continue reading
Posted Aug 31, 2017 at IDEAS IN FOOD
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We continue to work on our hybrid interpretation of Colony Grill-esque bar style and St. Louis style cracker pizzas. The drive to create the perfect thin crust is both a want and a need for an instant impromptu pizza, in... Continue reading
Posted Aug 30, 2017 at IDEAS IN FOOD
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I think that cake for breakfast has a bad reputation. Mostly because there are a lot of bad breakfast cakes out there. To my mind a good breakfast cake has fruit and flavor, and is moist and tender and delicious.... Continue reading
Posted Aug 29, 2017 at IDEAS IN FOOD
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My memory of a cinnamon roll is one of soft tender dough, with a slightly fermented flavor, intense cinnamon aroma, and creamy rich frosting. We recreate that iconic experience in our our vanilla-buttermilk glazed cruller topped with cinnamon icing. It's... Continue reading
Posted Aug 28, 2017 at IDEAS IN FOOD
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Some days I feel as though we have spent the summer saving watermelon rinds and then throwing them away. We made some into a rhubarb-watermelon rind jam for the shop. The rest seem to sit in the refrigerator, taunting me... Continue reading
Posted Aug 27, 2017 at IDEAS IN FOOD