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Aki and Alex
Levittown, PA
Recent Activity
An egg is full of fats, oils, proteins, and water. So is miso. The ratio is different. But if we added some water to miso, could we simulate the emulsifying properties of the egg and make mayonnaise? At first I... Continue reading
Posted 6 hours ago at IDEAS IN FOOD
Peels have potential. We explored this idea in a recent workshop in San Francisco. We take potato peels and put them in olive oil, and melted butter. We slowly cook the peels in the fat to transfer flavor to the... Continue reading
Posted yesterday at IDEAS IN FOOD
When Alex first came up with the idea of toasted flour he was thinking about pie, specifically how often people under-cook their pies. There's nothing worse than soggy, partially raw pie crust and it's amazing how often we see just... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Toggle Commented 3 days ago on Toasted Flour at IDEAS IN FOOD
1 reply
As we've often found, sometimes it's the small tweaks that make the biggest difference. Toasted flour is one of those life-changing, easy to do tweaks. The biggest thing it requires from you is patience. Simply toast your flour in a... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Someone brought these to party we happened to be attending and we were entranced. Sheer genius and seriously delicious. What would you serve as nachos? Years Past July 25, 2014 July 25, 2013 July 25, 2012 July 25, 2011 July... Continue reading
Posted 4 days ago at IDEAS IN FOOD
A TED talk from Dana Cowin. Short and sweet and totally on point. Though I have to say that I wish my local stores marked down ugly produce. We could do great things on a budget if they embraced this... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Make the details, all of them, part of the process. Years Past July 23, 2014 July 23, 2013 July 23, 2012 July 23, 2011 July 23, 2010 July 23, 2009 July 23, 2008 July 23, 2007 July 23, 2006 July... Continue reading
Posted 6 days ago at IDEAS IN FOOD
When we braise chicken thighs we end up with soft, melting, gelatinous chicken skin. Some like the texture, me, not so much. So, we have begun searing the thighs and crisping the skin on them. Then we remove the crisp... Continue reading
Posted 7 days ago at IDEAS IN FOOD
I crave egg foo young. I crave kimchi. I crave pepperoni. So I brought them all together. We started by browning fresh pepperoni in olive oil. Fresh pepperoni is our take on the cured version, without the curing. It's basically... Continue reading
Posted Jul 21, 2015 at IDEAS IN FOOD
Here an abundance of thinly sliced scallions briefly marinated with some Minus8 Vinegar and sea salt are liberally applied to skirt steak, though almost any dish can be improved with this last minute addition. Think fried chicken, grilled fish, sauteed... Continue reading
Posted Jul 20, 2015 at IDEAS IN FOOD
We started with this weeks version of our pizza dough. We added our sauce: Cento tomatoes are hand crushed with 0.75% salt mixed in. We added sprinkled grating mozzarella and cubes of fresh mozzarella. Then we added slices of our... Continue reading
Posted Jul 19, 2015 at IDEAS IN FOOD
We started with durum and rye flours. We combined 700 grams durum and 300 grams rye in our Arcobaleno AEX18 pasta extruder. We weighed out 300 grams of water, for 30% hydration, and started mixing. We have found that durum... Continue reading
Posted Jul 18, 2015 at IDEAS IN FOOD
The other day we shared our zucchini chop and people were very curious about the results. Now we can say that it cooked up beautifully. Each silky ribbon kept a crisp-tender texture and absorbed some lovely caramelized flavors from the... Continue reading
Posted Jul 17, 2015 at IDEAS IN FOOD
There are certain meals that we enjoy eating alone. This is not because we don't think anyone else will enjoy them. It is because they evoke a certain memory or feeling that is somehow best savored on our own. Many... Continue reading
Posted Jul 16, 2015 at IDEAS IN FOOD
We thinly sliced some medium zucchini with a Japanese mandoline. Then we lightly salted the slices, stacked them on a tray, and refrigerated them for several hours to let moisture drip away. When the slices were tender and pliable we... Continue reading
Posted Jul 15, 2015 at IDEAS IN FOOD
Some ideas sit on the shelf for years. This is one of them. Thankfully we finally put it into action. We used the smoking tube to cold smoke a chunk of Parmigiano Reggiano. The cheese absorbed the smoke through the... Continue reading
Posted Jul 14, 2015 at IDEAS IN FOOD
We were picking and eating berries in the garden yesterday. The raspberries are peaking quickly, though the blueberries are in various stages of ripeness. We have three different blueberry bushes: early season, mid-season, and late season ripeners. The idea is... Continue reading
Posted Jul 13, 2015 at IDEAS IN FOOD
We combined braised (in the can) baby artichokes, minced garlic scapes cooked in olive oil, lemon juice (we were out of limes), and avocados. Then Amaya mashed the mixture together with some fine sea salt. The sweet funky flavor of... Continue reading
Posted Jul 12, 2015 at IDEAS IN FOOD
The combination of tomatoes and mozzarella is a classic. The lactic richness of the cheese compliments the sweet fruitiness of the tomato. With that as the starting point it seemed to reason that tomatoes dressed with buttermilk would be equally... Continue reading
Posted Jul 11, 2015 at IDEAS IN FOOD
The other night Amaya and I were reading Tiny Pie by Mark Bailey and Michael Oatman. I think that all kids can appreciate the story about a hungry child feeling left out while their parents are having a grown-up party.... Continue reading
Posted Jul 10, 2015 at IDEAS IN FOOD
Utilizing distinctive spice blends allows us to create exciting salumi. We used moruno #21 from La Boite in this version. The bolder notes of cumin and coriander fully flavored the fermented meat, while the saffron trails lightly into the background.... Continue reading
Posted Jul 9, 2015 at IDEAS IN FOOD
The path to these simple and delicious dumplings was not straight. I was exploring Har Gow. I was really after crystal dumpling skins. Our pantry did not have the prerequisite ingredients. I did not bother to hop in the car... Continue reading
Posted Jul 8, 2015 at IDEAS IN FOOD
Our cheese club comes from the Cellars at Jasper Hill Farm:
Toggle Commented Jul 8, 2015 on Oma Goodness at IDEAS IN FOOD
1 reply
We made Everything Salumi. Of course we did. We used our pressure toasted Everything blend in a pork shoulder and belly blend. Instead of using a standard culture we cowboyed up. Sort of. We used our cultured buttermilk, about 8%,... Continue reading
Posted Jul 7, 2015 at IDEAS IN FOOD