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Aki and Alex
Levittown, PA
Recent Activity
Extruding Gluten Free Lacto Lemons Bulletproof Beurre Monte Sea Truffles Charred Rosemary Oil Charcoal BYOB Arcobaleno Pasta Extruders Star Chefs ICC I love it when a plan comes together. Years Past October 30, 2013 October 30, 2012 October 30, 2011... Continue reading
Posted yesterday at IDEAS IN FOOD
Teaching Amaya to cook is teaching me how to take things slowly in the kitchen. After years of professional cooking it's second nature to do everything as quickly as possible and still do it to the best of my ability.... Continue reading
Posted 2 days ago at IDEAS IN FOOD
When we relocated to NH, we were fortunate to have a few apple trees on the property. On the morning of the actual transfer of deed we did a walk through of the house and workshop to make sure everything... Continue reading
Posted 3 days ago at IDEAS IN FOOD
When I was down in Naples teaching, I was introduced to a tube smoker. It is a smart product. It uses wood pellets for fuel and then all it needs is a heat source. It slow burns, smolders, for several... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Daniel Gritizer explored the idea of boiling traditional dried noodles in water spiked with baking soda. The idea was to mimic the alkaline texture of ramen quickly and efficiently in the kitchen. His one hangup was the flavor of the... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Sometimes the simplest approach really does work the best. I had a large bunch of parsnips leftover from a workshop and I wanted to use them up. I peeled them, sliced them into sticks, tossed them with olive oil and... Continue reading
Posted 6 days ago at IDEAS IN FOOD
One of the many directions we explored with crab cakes was the royale. The idea blossomed from wanting to lighten up the crab cake and the fact that I was surrounded by quiche. We took the idea of a classic... Continue reading
Posted 7 days ago at IDEAS IN FOOD
As we mentioned it was cold and blustery day for Meatopia. I was thankful to have the chefs from Charcoal BYOB braving the weather to lend multiple hands and minds to the cause. We were given paper plates to use... Continue reading
Posted Oct 23, 2014 at IDEAS IN FOOD
(photo by Mark Plescha) During Meatopia X we were fortunate to be positioned right next to a wood fired oven. It was not intended to be used. The ovens on site were there because of a pizza event earlier that... Continue reading
Posted Oct 22, 2014 at IDEAS IN FOOD
I dragged this slice of smoked strip loin through the pan drippings from a roasted suckling pig. Steak had never tasted so good. A new horizon dawned for capturing and consuming more flavor. Years Past October 21, 2013 October 21,... Continue reading
Posted Oct 21, 2014 at IDEAS IN FOOD
A Ted talk from Angela Lee Duckworth on what it really takes to succeed. Years Past October 20, 2013 October 20, 2012 October 20, 2011 October 20, 2010 October 20, 2009 October 20, 2008 October 20, 2007 October 20, 2006... Continue reading
Posted Oct 20, 2014 at IDEAS IN FOOD
We were looking at Club Classics. Beef stroganoff fit the bill. We were also looking to upgrade the ubiquitous filet mignon. I believe we took care of that. Then we decided to pair it with beef stroganoff. Instead of dressing... Continue reading
Posted Oct 19, 2014 at IDEAS IN FOOD
We are putting the finishing touches on our dish for Meatopia X. While meat is the focus, the condiment had better have the character to showcase the meat. We have created a pumpkin yogurt that we flavored with Gran Luchito.... Continue reading
Posted Oct 18, 2014 at IDEAS IN FOOD
We were tasting ingredients. As we popped fermented black beans in our mouths, we perceived flavors of chocolate, or cocoa nibs to be exact. We took the connection and explored it. We cooked the fermented black beans in a palm... Continue reading
Posted Oct 17, 2014 at IDEAS IN FOOD
We started by cutting a filet mignon in half. We scored it and seasoned it with salt. We cold smoked it for an hour. Then we rubbed it with a paste of fermented black beans, gochujang, garlic and oil. We... Continue reading
Posted Oct 16, 2014 at IDEAS IN FOOD
A chef wanted to make a clam chowder ravioli. Specifically a New England chowder ravioli in a Manhattan clam chowder sauce. This idea blossomed in the recent workshop where we (12 chefs and I) took a good hard look at... Continue reading
Posted Oct 15, 2014 at IDEAS IN FOOD
We are very excited with our microwave rocky road cake. It omits the need to use an ISI siphon. And because we challenged ourselves to create the cake without one, we were able to enhance the end result. The rocky... Continue reading
Posted Oct 14, 2014 at IDEAS IN FOOD
The breading station just got an upgrade. Years Past October 13, 2013 October 13, 2012 October 13, 2011 October 13, 2009 October 13, 2008 October 13, 2007 October 13, 2006 October 13, 2005 Ideas in Food: Great Recipes and Why... Continue reading
Posted Oct 13, 2014 at IDEAS IN FOOD
Culinary bias is interesting. It is often a result of how you sell your story. Lychees in syrup have gained a cult like support base. Pear halves in syrup are viewed as inferior. One is exotic, the other is cafeteria... Continue reading
Posted Oct 12, 2014 at IDEAS IN FOOD
This year we're playing with Buttermilk Pumpkin Pie. Rich and creamy with a hint of tang and a kiss of vanilla. Who needs spice when you've got this much flavor? Years Past October 11, 2013 October 11, 2012 October 11,... Continue reading
Posted Oct 11, 2014 at IDEAS IN FOOD
Fun and educational. Years Past October 10, 2013 October 10, 2012 October 10, 2011 October 10, 2010 October 10, 2009 October 10, 2008 October 10, 2007 October 10, 2006 October 10, 2005 Ideas in Food: Great Recipes and Why They... Continue reading
Posted Oct 10, 2014 at IDEAS IN FOOD
When you make noodles you want sauce. We started with salted and overnight air dried boneless short ribs that were in the refrigerator overnight. (I hijacked them from another project.) We grilled the short ribs to brown and flavor the... Continue reading
Posted Oct 9, 2014 at IDEAS IN FOOD
I love the flavor of cooked mussels. It is the texture of cooked mussels that is bothersome. Occasionally a cooked mussel will be tender, soft, juicy and full of the sea. This is the exception. Most mussels are a bit... Continue reading
Posted Oct 8, 2014 at IDEAS IN FOOD
Bringing together species that are similar but not the same, makes both of them better, creating results that benefit us all. Photos taken at Mack's Apples in Londonderry, NH. Years Past October 7, 2013 October 7, 2012 October 7, 2011... Continue reading
Posted Oct 7, 2014 at IDEAS IN FOOD
One of the issues we have faced with cooking in the CVap is that ingredients often end up being coated in their coagulated proteins. In our workshop today, with the insight of chef Neall, we re-thought the idea of skewering,... Continue reading
Posted Oct 6, 2014 at IDEAS IN FOOD