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Aki and Alex
Levittown, PA
Recent Activity
For me, springtime means pie. It's not that I don't make pie in the winter but I seem to make less of it. Cookies and brownies and other smaller desserts are more of a thing in our house during the... Continue reading
Posted 3 hours ago at IDEAS IN FOOD
I finally got really tired of throwing out the bottoms of asparagus. Today I put them into the oven and roasted them until they carbonized. The result, asparagus charcoal. What does one do with asparagus charcoal? I let the mind... Continue reading
Posted yesterday at IDEAS IN FOOD
I fired up the brick oven. I took a gutted and scaled black bass, deeply scored its sides, and salted it. Then I spatchcocked it, spreading open the two sides underneath the backbone, so that the fish appeared to be... Continue reading
Posted 2 days ago at IDEAS IN FOOD
This video resonated with us because, in our consulting business, much like copy editors, we strive to be invisible. Our job isn't to make your food like ours, it's to make your food more fully what you want it to... Continue reading
Posted 3 days ago at IDEAS IN FOOD
We put the sandy potato chips into action today. We started with a chocolate glazed doughnut. We coated the glaze with a new pretzel crumb that utilizes Dulcey, caramelized white chocolate. To complete the doughnut we filled the hole with... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Take a look over at Bon for a delicious article on yeasted versus cake doughnuts. We got to share some of our thoughts on the subject. We make both at Curiosity Doughnuts because we understand cravings and it's hard... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Years Past April 28, 2015 April 28, 2014 April 28, 2013 April 28, 2012 April 28, 2011 April 28, 2010 April 28, 2009 April 28, 2008 April 28, 2007 April 28, 2006 April 28, 2005 Ideas in Food: Great Recipes... Continue reading
Posted 6 days ago at IDEAS IN FOOD
We boiled a quail egg for 2 minutes and 45 seconds in acidulated water. We shocked it in vinegar spiked water as well. The vinegar appeared to ease the peeling of the soft cooked egg. Once the egg was peeled... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Organic leeks were on sale at the store today. They were fat and happy, tender and firm, so I put some in my cart. I have a tendency to buy leeks and then forget about them. This time I made... Continue reading
Posted Apr 26, 2016 at IDEAS IN FOOD
romesco is composed barbecue sauce pudding relish ribbons kimchi tart cake pie shave ice infusion muffins versatile Years Past April 25, 2015 April 25, 2014 April 25, 2013 April 25, 2012 April 25, 2011 April 25, 2010 April 25, 2009... Continue reading
Posted Apr 25, 2016 at IDEAS IN FOOD
Today we made a modification to our banana cream pie doughnut. It took a small move to shift our thoughts. Instead of finishing the doughnut with our cream cheese cookie crumbs I reached for our white chocolate and pretzel crumb.... Continue reading
Posted Apr 24, 2016 at IDEAS IN FOOD
Absolutely! I actually salted that water, but not in a weighed and measured kind of way, and simply forgot to mention it.
Toggle Commented Apr 24, 2016 on Soak 'Em If You Got 'Em at IDEAS IN FOOD
1 reply
I've made, eaten and served plenty of hot fudge. I have not had much experience with white hot fudge. Since I hadn't experienced it, I figured I should create my own. I started with hard crack sugar syrup. I added... Continue reading
Posted Apr 23, 2016 at IDEAS IN FOOD
Years ago we made potato chip praline to accompany potato chip ice cream. The praline was a riff off of our pretzel praline. The pralines are deeply flavored and really crunchy. I wanted to revisit the praline for Doughnutland but... Continue reading
Posted Apr 22, 2016 at IDEAS IN FOOD
Those big, fat, juicy asparagus that are everywhere right now do well with a quick peel (to eliminate dirt under the triangles and tough membranes) and a soak in cold water. There's always a few soft ones in any bunch... Continue reading
Posted Apr 21, 2016 at IDEAS IN FOOD
Before food blogs were everywhere and instagram and facebook dominated the landscape sneak peaks and behind the scenes looks into restaurants were few and far between. When Anthony Bourdain dove into a meal at The French Laundry he shared what... Continue reading
Posted Apr 20, 2016 at IDEAS IN FOOD
We get used to doing things a certain way. We have a plan in place. We know where we are going and the fastest way to get there. When you take someone else along, they wander. Our first instinct is... Continue reading
Posted Apr 19, 2016 at IDEAS IN FOOD
Amaya loves ramen. She happily eats it 4-5 times a week, mostly for breakfast. It's one of her favorite meals so we aren't always able to make the noodles fresh for her. Needless to say, we've gotten pretty picky about... Continue reading
Posted Apr 18, 2016 at IDEAS IN FOOD
It was only a matter or time. Vanilla and marble (chocolate and vanilla swirled) ice cream cones for the frozen custard at Curiosity Doughnuts, utilizing our doughnut doughs in a new way. Years Past April 17, 2015 April 17, 2014... Continue reading
Posted Apr 17, 2016 at IDEAS IN FOOD
Thanks for catching that!
Toggle Commented Apr 17, 2016 on Whole Grain Chocolate Chip Blondies at IDEAS IN FOOD
1 reply
Strawberry sugar and lemon sugar, good separately, but together you've got strawberry lemonade...doughnut holes. Years Past April 16, 2015 April 16, 2014 April 16, 2013 April 16, 2012 April 16, 2011 April 16, 2010 April 16, 2009 April 16, 2008... Continue reading
Posted Apr 16, 2016 at IDEAS IN FOOD
The colors of Spring. Steam? Roast? Grill? It's all good. Years Past April 15, 2015 April 15, 2014 April 15, 2013 April 15, 2012 April 15, 2011 April 15, 2010 April 15, 2009 April 15, 2008 April 15, 2007 April... Continue reading
Posted Apr 15, 2016 at IDEAS IN FOOD
Alex texted me yesterday afternoon requesting brownies or blondies for dessert. Since the Easter bunnies have been slowly disappearing there has been a lot of chocolate going on, so I decided to make blondies--with chocolate chips. I like to use... Continue reading
Posted Apr 14, 2016 at IDEAS IN FOOD
This past week we introduced caramel custard at Curiosity Doughnuts. We have the ability to serve one flavor at a time. We have stayed true to idea that a blank slate can be built upon. We created and refined our... Continue reading
Posted Apr 13, 2016 at IDEAS IN FOOD
Years Past April 12, 2015 April 12, 2014 April 12, 2013 April 12, 2012 April 12, 2011 April 12, 2010 April 12, 2009 April 12, 2008 April 12, 2007 April 12, 2006 April 12, 2005 Ideas in Food: Great Recipes... Continue reading
Posted Apr 12, 2016 at IDEAS IN FOOD