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Aki and Alex
Levittown, PA
Recent Activity
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A rack of pork is a phenomenal centerpiece to a dinner. We continue to play with various cooking methods. In a recent workshop we salted the roast 24 hours in advance. Then we cooked it at 57°C in the CVap... Continue reading
Posted yesterday at IDEAS IN FOOD
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Sometimes there are stories. Sometimes there are observations. Sometimes there is a beach, an ocean, and the glowing sun. Kids stop to see what's there, both in parts and pieces and as a whole. Everything is new and wonderful, they... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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The combination of rice and beans surrounds us. We eat them together. Often. To make miso, the building blocks are rice, soy beans, and koji. The koji breaks down the rice and beans into a flavorful, aromatic paste. Looking at... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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We spend a ton of time looking to capture the color, rather than being willing to work with the vegetable as it changes. Part of the allure of these purple beans is their sweet, vegetal flavor. The color may be... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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Looking at the cross section of a hand peeled orange reveals aesthetic and flavor potential. The membrane may be seasoned and stained. It may be coated in flavorful rubs. The cut surface can be a base to build upon. It... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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We leap from idea to idea. Sometimes we move fleet footed and fast across the stepping stones. Sometimes we realize it's worth stopping on a stone and thinking about how deep that idea can go. Flexibility makes anything possible. Years... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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We have talked about it before and it is worth mentioning again. Extruding long ropes of noodles allows us to then figure out what length we want. We can be more exact in the cutting length of the noodle. We... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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A few packets of Starbucks Via is all it took to modify our noodles. The robust flavor and intense bitterness is mellowed in the noodle. The result is a full flavored coffee noodle ready for a hearty ragout. Years Past... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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There are plenty of moving parts. Which ones do we need to pay attention to? And when? Sometimes the views that draw our notice are not the ones that need it most. Years Past February 20, 2014 February 20, 2013... Continue reading
Posted Feb 20, 2015 at IDEAS IN FOOD
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We quickly put our Ho Fun noodles and my Chow Fun skills to the test. I want to make Peking Duck chow fun but today I was sorely lacking in ingredients to execute my inspiration. I made do. I started... Continue reading
Posted Feb 19, 2015 at IDEAS IN FOOD
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I have a thing for chow fun. I truly enjoy the way the wide slippery noodles, crunchy vegetables, and tender meat come together with sweet salinity on my tongue. But those noodles, oh, those noodles, they haunt me. I have... Continue reading
Posted Feb 18, 2015 at IDEAS IN FOOD
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When we start working on an idea we start writing. We think of the parts and pieces. There is always a foundation. It can be a classic dish, an ingredient or a color. Once we start writing we cut, paste,... Continue reading
Posted Feb 17, 2015 at IDEAS IN FOOD
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Sometimes you just want a little bit of cake. Nothing fancy or fussy, just moist chocolate cake, with a few chocolate chips, and a dusting of powdered sugar. Yes you could add frosting and sprinkles and fancy it up, but... Continue reading
Posted Feb 16, 2015 at IDEAS IN FOOD
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Every ingredient must audition for the plate. Every technique must audition for its use in a recipe. And we must be tough critics in the selection process. In order to create a great dish, we must push ourselves to be... Continue reading
Posted Feb 15, 2015 at IDEAS IN FOOD
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Unsurprisingly, the three of us could not consume a full bundt pan of anything. Not even stuffing. I set my sights on what to do with it next and aimed for dumplings. We made a quick boiling water dumpling dough.... Continue reading
Posted Feb 14, 2015 at IDEAS IN FOOD
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After making the everything bundt bread we were faced with a glut of bread. The three of us can only eat so much. Then it dawned on me. Stuffing. We should make everything stuffing. At first we were going to... Continue reading
Posted Feb 13, 2015 at IDEAS IN FOOD
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This winter seems to be all about breaking out of ruts. I picked up these peppers because of their bright sunny colors. Their sweetness was an added bonus. I was going to fry them up with onions and garlic, as... Continue reading
Posted Feb 12, 2015 at IDEAS IN FOOD
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We often tell people to save the brine from their pickle jars. It's a magic elixir, full of flavor and great for salad dressings, cocktails and as the secret ingredient in sauces and soups. But the easiest way to recycle... Continue reading
Posted Feb 11, 2015 at IDEAS IN FOOD
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It started as a baguette recipe. When the dough was ready to be shaped Amaya and I changed the plan. We sprayed the inside of a bundt pan with pan release. We put the wet dough into the pan and... Continue reading
Posted Feb 10, 2015 at IDEAS IN FOOD
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We started by cooking down red wine. When the wine was reduced by half we added the parsnips and some sugar. We cooked the parsnips until they were tender and glazed with the red wine syrup. We weighed the mixture... Continue reading
Posted Feb 9, 2015 at IDEAS IN FOOD
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Beet stems often get binned. Instead we cut them into a rough brunoise. We blanched them sous vide to break down the vegetable fibers while retaining its flavor. When they were cooked they were juicy and crisp. At this point... Continue reading
Posted Feb 8, 2015 at IDEAS IN FOOD
How do you make toast? Draw it. Visualization as a pathway to problem solving in groups. Fascinating stuff and immediately applicable in any business. I think the process of getting a group to relax enough to draw with each other... Continue reading
Posted Feb 7, 2015 at IDEAS IN FOOD
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We found some good looking beef shanks at the store. We had a beef-beet stock tucked away in the freezer. It seemed to be a good time to bring the two together. We thawed out the stock and put it... Continue reading
Posted Feb 6, 2015 at IDEAS IN FOOD
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We took our base pate choux recipe and substituted oat flour for the all purpose flour. We made the pate choux. I scooped the oat choux into a miniature muffin pan to give it a unique shape. I chilled the... Continue reading
Posted Feb 5, 2015 at IDEAS IN FOOD
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Life is constantly changing. It's been a week of snow and that forced us to modify the way we do things around here. There have been a few snow days and I'm struggling with this cold/flu thing that's been going... Continue reading
Posted Feb 4, 2015 at IDEAS IN FOOD