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Aki and Alex
Levittown, PA
Recent Activity
The obstacle with purple snow peas is that when you apply heat they lose their color. Amaya was super excited to find them in the farmer's market because they were purple so the challenge was how to retain that color.... Continue reading
Posted yesterday at IDEAS IN FOOD
When a price is put on something, it is given a value. It was exciting to see bins of the often discarded broccoli leaves for sale at the farmers market. When a farmer assigns worth to an ingredient, so does... Continue reading
Posted 2 days ago at IDEAS IN FOOD
After 18-ish days of drying, our luchito salumi was ready. It had lost 35% of its weight. The Mexican chile paste provided smoke, heat, and savory undertones to the pork shoulder and belly. The meat had acquired a slice-able firmness... Continue reading
Posted 3 days ago at IDEAS IN FOOD
The appearance of garlic scapes in the market and, subsequently, in our kitchen has triggered a series of ideas. In seasons past we have made garlic scape butter, garlic scape sausages, garlic scape mayonnaise, it's warm cousin: garlic scape hollandaise,... Continue reading
Posted 4 days ago at IDEAS IN FOOD
We are finally seeing and smelling the heady aroma of fresh strawberries in our local farmer's market. The beauty is the complexity of the fruit. The wonderment is in the amount of work needed to bring the fruit to market.... Continue reading
Posted 5 days ago at IDEAS IN FOOD
There are few things better than a sun warmed tomato, cut open, dripping juices, and liberally seasoned with salt. There is nothing better than tearing apart a roast chicken after it rested and then dragging the ugly bits through the... Continue reading
Posted 6 days ago at IDEAS IN FOOD
Summer is officially here and that means cooking gets a little bit easier because there is an abundance of great ingredients to work with. Alex found some beautifully marbled pork chops at the local market. Being of a practical mindset,... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Taking time for yourself provides opportunity for discoveries. We all enjoy searching for buried treasure on occasion. It's evolutionary and fun. Years Past June 25, 2014 June 25, 2013 June 25, 2012 June 25, 2011 June 25, 2010 June 25,... Continue reading
Posted Jun 25, 2015 at IDEAS IN FOOD
A few years back we learned that freezing egg yolks whole in the shell thickened them. Jesse Mallgren from Madrona Manor was freezing quail eggs for a week, thawing them and then using the solidified yolks as an element in... Continue reading
Posted Jun 24, 2015 at IDEAS IN FOOD
we have a solid kimchi recipe in our book Ideas in Food Great Recipes and Why They Work
Toggle Commented Jun 24, 2015 on The Mushroom Kimchi Burger at IDEAS IN FOOD
1 reply
gonna try with ketchup soon
Toggle Commented Jun 24, 2015 on Pressure Toasted Yeast at IDEAS IN FOOD
1 reply
we do a gluten free version in our book gluten free flour power
1 reply
Kombucha does not need tea to grow. It only needs sugar and water. Once we realized this, we asked ourselves what will be my sugar and what will be my water? We began with several bottles of Navarro Vineyards 2012... Continue reading
Posted Jun 23, 2015 at IDEAS IN FOOD
A delicious way to upgrade your lamb burger is to crumble feta cheese into your mix. Similar to our butter burger, the feta adds creaminess and punches up the natural flavor of the meat with a funky salinity. It brings... Continue reading
Posted Jun 22, 2015 at IDEAS IN FOOD
Happy Father's Day Years Past June 21, 2014 June 21, 2013 June 21, 2012 June 21, 2011 June 21, 2010 June 21, 2009 June 21, 2008 June 21, 2007 June 21, 2006 June 21, 2005 Ideas in Food: Great Recipes... Continue reading
Posted Jun 21, 2015 at IDEAS IN FOOD
Dry Aged and Bone-In When given the choice we opt to test as much as we can. This way we can taste them all, because on any given day any cut can be the best one. Years Past June 20,... Continue reading
Posted Jun 20, 2015 at IDEAS IN FOOD
Years Past June 19, 2014 June 19, 2013 June 19, 2012 June 19, 2011 June 19, 2010 June 19, 2009 June 19, 2008 June 19, 2007 June 19, 2006 June 19, 2005 Ideas in Food: Great Recipes and Why They... Continue reading
Posted Jun 19, 2015 at IDEAS IN FOOD
We put our pressure toasted Everything Blend to work again. We rubbed a coppa (cappacola/top butt) with 3% salt. Then we rubbed it with 25 grams of our everything blend. We have it curing in the refrigerator. It will be... Continue reading
Posted Jun 18, 2015 at IDEAS IN FOOD
Just over 10 years ago, we put coffee beans in soy sauce and let them infuse for a few days. The soy sauce gained the depth and flavor of the coffee. We had a delicious product. Ten years later we... Continue reading
Posted Jun 17, 2015 at IDEAS IN FOOD
We started with our no-knead brioche recipe. We swapped out buttermilk for the water and milk in the recipe. After the dough had risen overnight we laid it out onto a plastic wrap lined sheet pan and then covered it.... Continue reading
Posted Jun 16, 2015 at IDEAS IN FOOD
We continue the Salumi Sessions. We started with Michael Ruhlman's and Bryan Polcyn's recipe for Nduja as the foundation. I love the fact that they use straight up pork belly for the meat and fat to make this spreadable salumi.... Continue reading
Posted Jun 15, 2015 at IDEAS IN FOOD
We were exploring a mushroom sausage. Instead of cooking all the liquid out of the mushrooms we opted to capture the moisture. We minced crimini mushrooms in the food processor. We added soy sauce, eggs, salt, egg white powder, and... Continue reading
Posted Jun 14, 2015 at IDEAS IN FOOD
We constantly create. And tinker. These rolls are the result of our many failures. They provided the foundation for the delicious results. These are the best and most delicious rolls we have made so far. The crumb is soft and... Continue reading
Posted Jun 13, 2015 at IDEAS IN FOOD
Our sausage R&D continues. Today we jumped into Ceasar Sausage. We used pork belly and shoulder, garlic, anchovies, lemon zest, parmesan, black pepper, salt and buttermilk in our blend. The iteration was a first draft. The premise is solid. And... Continue reading
Posted Jun 12, 2015 at IDEAS IN FOOD
Everything comes together. Years Past June 11, 2014 June 10, 2013 June 10, 2012 June 10, 2011 June 10, 2010 June 10, 2009 June 10, 2008 June 10, 2007 June 10, 2006 June 10, 2005 Ideas in Food: Great Recipes... Continue reading
Posted Jun 11, 2015 at IDEAS IN FOOD