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Aki and Alex
Levittown, PA
Recent Activity
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Adam Danforth has written two wonderful books on how to humanely slaughter and butcher animals for meat. There are two volumes, one on smaller animals: Poultry, Rabbit, Lamb, Goat, Pork, and one on Beef. If cooking and eating meat is... Continue reading
Posted yesterday at IDEAS IN FOOD
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Stepping back and creating distance allows for discovery. When we make butter we prefer to age it in its own buttermilk to further develop flavors. Then we realized that we could and should serve the butter and its buttermilk together.... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Tubthumping by Chumbawamba came out years ago, when we worked at Clio. It seemed to come on the radio every afternoon and was exactly what we needed to help push us through the end of prep and gear us up... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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Years Past September 19, 2013 September 19, 2012 September 19, 2011 September 19, 2010 September 19, 2009 September 19, 2008 September 19, 2007 September 19, 2006 September 19, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor:... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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The Top 3 Pieces are Coated in Seasoned Potato Starch, the others in Seasoned Flour Potato starch is our new best friend. We have used it to crust fish. And in a recent workshop we used it instead of flour... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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APPLE PIE? The season has officially begun. Get off your couch and into the kitchen! Years Past September 17, 2013 September 17, 2012 September 17, 2011 September 17, 2010 September 17, 2009 September 17, 2008 September 17, 2007 September 17,... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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We have been griddling cheese inside our hot dog buns for several years. The cheese cooks into the bread, caramelizes and produces a chewy cheesy crust. It took an excess of grated cheese on the cutting board for us to... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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When we taste pickled foods, we think of vinegar and lacto-fermentation. Lacto-fermentation has recently commanded a lot of our attention. We recently re-visited vinegar pickling, choosing a new starting point. Usually we balance acidity with salt and sugar. In this... Continue reading
Posted Sep 15, 2014 at IDEAS IN FOOD
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Searing in butter is an exciting process due to the low smoke point. It keeps the cook involved. You need to adjust the heat and pay attention to what is happening in the pan. Using butter slows down the cooking.... Continue reading
Posted Sep 14, 2014 at IDEAS IN FOOD
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Taking everything that's ready and then culling through it to bring out the best in each piece. Years Past September 13, 2013 September 13, 2012 September 13, 2011 September 13, 2010 September 13, 2009 September 13, 2008 September 13, 2007... Continue reading
Posted Sep 13, 2014 at IDEAS IN FOOD
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Semi-soft boiled eggs on sourdough toast. This was a delicious breakfast. It was simple. It had textures and aromas. It was seasoned well. I'd eat it again, any day. And reflecting on it leaves a void. Not in its simplicity.... Continue reading
Posted Sep 12, 2014 at IDEAS IN FOOD
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Once again we are visiting our friends over at Serious Eats. This week we've taken the classic frozen Snickers Bar and turned it into an ice cream pie. All of the components are darned tasty so you can pick and... Continue reading
Posted Sep 11, 2014 at IDEAS IN FOOD
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Artichokes are one of my favorite foods. A lot of people don't cook them at home because they think they are a lot of work. When you order them at restaurants they are peeled, perfectly cooked, and artfully turned. But... Continue reading
Posted Sep 10, 2014 at IDEAS IN FOOD
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We have changed the way we make mashed potatoes. I am a fan of mashed potatoes that you can eat with a fork. They should still be smooth, but the loose potato puree that slides around on the plate and... Continue reading
Posted Sep 9, 2014 at IDEAS IN FOOD
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There's a reason Alex doesn't have his picture taken often. Years Past September 8, 2013 September 8, 2012 September 8, 2011 September 8, 2010 September 8, 2009 September 8, 2008 September 8, 2007 September 8, 2006 September 8, 2005 Ideas... Continue reading
Posted Sep 8, 2014 at IDEAS IN FOOD
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We were going to make shrimp scampi. We wanted additional broth to flavor the pasta. We bought mussels to make a stock. We cooked them with olive oil, garlic and sherry. Once the mussels had opened we removed them from... Continue reading
Posted Sep 7, 2014 at IDEAS IN FOOD
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I'm not sure when lobster mashed potatoes started becoming a thing. If I was to make a somewhat educated guess I'd say Jasper White had his hand in things. But, like many great ideas that get handed off and explored... Continue reading
Posted Sep 6, 2014 at IDEAS IN FOOD
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No ingredient is free from my pepperoni reign of terror. At least that's what Aki will you tell you. Recently we explored hasselbacking zucchini with pepperoni. The process was slow. The pepperoni to zucchini ratio is high. Aki informed me... Continue reading
Posted Sep 5, 2014 at IDEAS IN FOOD
Why we love repetition in music - Elizabeth Hellmuth Margulis via TedEd. Now carefully apply this to the way we cook. Certain elements on a menu make people feel good, regardless of what they're presented with. It's why new techniques... Continue reading
Posted Sep 4, 2014 at IDEAS IN FOOD
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I happened to have some extra pie dough in the fridge. Half was rolled out into a pan in the freezer and half was still in a disc. There were several kinds of berries in the fridge but not enough... Continue reading
Posted Sep 3, 2014 at IDEAS IN FOOD
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One of the joys of summer cooking in a vacation house is sharing the load. We all gather in the kitchen and work together. It's not about cutting things perfectly, it's just about celebrating a great meal with people we... Continue reading
Posted Sep 2, 2014 at IDEAS IN FOOD
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We started with a well marbled, 4-bone rib roast from the shoulder side. We injected it with buttermilk brine. (We used the recipe from our cold smoked fried chicken in Ideas in Food.) We cooked it for 5 hours at... Continue reading
Posted Sep 1, 2014 at IDEAS IN FOOD
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We have cooked everything from lamb shoulders to beef short ribs for 24 hours at 57°C. It seems to be our magic combination. This week, during a workshop, we re-applied this time and temperature to St. Louis style pork ribs... Continue reading
Posted Aug 31, 2014 at IDEAS IN FOOD
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Take your favorite pie crust recipe and add 2 tablespoons grated parmesan cheese, a 1/2 teaspoon of finely ground fresh black pepper, and some chopped chives, if you have them. Par bake the pie crust for 30 minutes at 350°F.... Continue reading
Posted Aug 30, 2014 at IDEAS IN FOOD
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Extruding mafaldine pasta was inspirational. We found that by slightly pulling on the pasta as it extrudes we were able to help the noodle retain its tight waves in a straight line. Watching the ribbons emerge from the machine prompted... Continue reading
Posted Aug 29, 2014 at IDEAS IN FOOD