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Aki and Alex
Levittown, PA
Recent Activity
After harvesting the scallops from the cauliflower stem we were left with the central core. We sliced it thinly and punched out rounds. We reserved all the trimmings and discarded pieces for another cauliflower preparation. We put the sliced rounds... Continue reading
Posted 4 hours ago at IDEAS IN FOOD
We were in the thick of a 3 day day hydrocolloid workshop. That is a lot of thickening and gelling. We had reached the point where we were exploring the potential of vegetable purees. A cauliflower was our test subject.... Continue reading
Posted yesterday at IDEAS IN FOOD
Like the blood orange, the outside view only offers a glimpse of what's inside. Today I'm at the Cherry Bombe Jubilee. I have the pleasure of moderating a panel with some of the country's most fascinating chefs: Dominique Crenn, Iliana... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We started with our Cornflake Ice Cream. We have evolved our processes over time. Now we toast our cereal in a lower oven for a longer period of time. For the Corn Pops we roasted them for 2 hours at... Continue reading
Posted 3 days ago at IDEAS IN FOOD
We started with pepperoni ends, canned tomatoes, red wine, and a rib end veal breast. We cut the veal breast into individual ribs. We hand crushed the tomatoes and added them to the pressure cooker with red wine, water, and... Continue reading
Posted 4 days ago at IDEAS IN FOOD
After brining the shrimp we seasoned them with Jeremiah's Chicken Spice. I could tell you what's in it but then he'd have to kill me. So like the Colonel, you are best inventing your own. The spice added a robust... Continue reading
Posted 5 days ago at IDEAS IN FOOD
We finally found a point cut of brisket. It was prepared for corned beef. We pressure cooked the point in water with several sliced onions for one hour. The meat was tender and rich, and it was salty. That it... Continue reading
Posted 6 days ago at IDEAS IN FOOD
I can't really remember the last time I've cooked or eaten osso buco. We braised the meat in an ad hoc sauce of corned beef stock, chicken jus, canned tomatoes, red wine, soy sauce, and a touch of Rao's marinara.... Continue reading
Posted 7 days ago at IDEAS IN FOOD
It is with great pleasure that we raise a glass to the official publication of our latest book: Gluten Free Flour Power. The recipes in the book are a true collection. The photographs, taken by Aki, tell the stories. We... Continue reading
Posted Mar 23, 2015 at IDEAS IN FOOD
We removed the green skin from the watermelon. We removed the rind with a healthy portion of the flesh for a preserved watermelon component. We took the remaining watermelon flesh, charred it on a griddle, and then put it into... Continue reading
Posted Mar 22, 2015 at IDEAS IN FOOD
When you start trimming and cleaning vegetables, several parts and pieces develop as you work. First you think about the end goal. And then, as you work with the vegetables, you realize that there are levels of trim and some... Continue reading
Posted Mar 21, 2015 at IDEAS IN FOOD
We wanted to go over the top. This was the 50th Cobaya dinner. It deserved something special and we wanted to deliver a show-stopping super-delicious piece de resistance. Utilizing the talent on hand helped us realize out goal. Jeremiah is... Continue reading
Posted Mar 20, 2015 at IDEAS IN FOOD
We started with beef tendons. We added tamarind extract, Coke, soy sauce, water, and garam masala. We pressure cooked the tendons for 2 hours. When the pressure dissipated from the pot we removed the tendons and wrapped them individually in... Continue reading
Posted Mar 19, 2015 at IDEAS IN FOOD
We were making a beef tartare. We wanted to incorporate the flavor of seared meat into the preparation while keeping it a raw beef course. We took the trim pieces from the tartare and put it through the grinder. Then... Continue reading
Posted Mar 18, 2015 at IDEAS IN FOOD
We combined a jar of fermented black beans in chili oil with cut up pig hearts and pork shoulder. We seasoned the mixture with additional salt and soy sauce, and then marinated the cut up meat and offal overnight. Finally... Continue reading
Posted Mar 17, 2015 at IDEAS IN FOOD
We were looking for a new sauce for our cold smoked fried chicken. We had a collection of ingredients we were working with. Palm sugar and lime pickle were sitting next to each other. At first we thought of just... Continue reading
Posted Mar 16, 2015 at IDEAS IN FOOD
We soak shrimp in a 5% salt brine for 10 minutes. It removes surface impurities and rinses off residual ocean muck. It's like washing the shrimp with interest. Though I have to admit that sometimes it's a little appalling to... Continue reading
Posted Mar 15, 2015 at IDEAS IN FOOD
We are comfortable with seeing boneless chicken thighs and skinless, boneless chicken breasts in the supermarket. And yet, when we stumble across boneless chicken feet our minds are blown. From the labor or the machinery needed to de-bone these feet... Continue reading
Posted Mar 14, 2015 at IDEAS IN FOOD
Even when the cupboards are (mostly) bare we can still pull off something delicious. It's all in the pantry. Plan ahead and you will never go hungry. Years Past March 13, 2014 March 13, 2013 March 13, 2012 March 13,... Continue reading
Posted Mar 13, 2015 at IDEAS IN FOOD
We combined 600 grams of fresh milled and sifted corn with 1400 grams of semolina. Then we hydrated it with 600 grams of water in the pasta extruder. We used die #64 to extrude long ropes of tubular noodles. We... Continue reading
Posted Mar 12, 2015 at IDEAS IN FOOD
The spark was left-over liquid from cooking beans. The foundation was our bullet proof beurre monte. We took 1000 grams of the flavorful cooking liquid, which had a fair amount of residual bean sediment. We brought it to a simmer... Continue reading
Posted Mar 11, 2015 at IDEAS IN FOOD
That video is hilarious.
Toggle Commented Mar 11, 2015 on Equal Distribution at IDEAS IN FOOD
1 reply
Consistently getting an even amount of batter and berries in miniature muffins is not always easy. We used to mix our batter and fold in the berries. Some muffins were chock full of berries and others were shorted. When the... Continue reading
Posted Mar 10, 2015 at IDEAS IN FOOD
What do you see? Years Past March 9, 2014 March 9, 2013 March 9, 2012 March 9, 2011 March 9, 2010 March 9, 2009 March 9, 2008 March 9, 2007 March 9, 2006 March 9, 2006 (2) March 9, 2005... Continue reading
Posted Mar 9, 2015 at IDEAS IN FOOD
During this past years Star Chefs ICC Michael White and his team of chefs demonstrated his signature fusili with red wine, octopus, and bone marrow. What caught my attention was his pasta dough. It was a blend of durum and... Continue reading
Posted Mar 8, 2015 at IDEAS IN FOOD