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Aki and Alex
Levittown, PA
Recent Activity
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I love the idea of using everything and combining it together in a finished application. Unfortunately the idea is an obstacle. When I saw the obstacle I was able to change my angle and see a fresh starting point. We... Continue reading
Posted yesterday at IDEAS IN FOOD
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Moments like these make us feel even better about all of the hard work that goes into having our own business. We love our doughnuts and it's great to know that other people do too. A big thank you to... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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...has officially begun here in Bucks County. Right now we are getting early peaches with romantic names like Sugar May, Sentry, and Glen Glo. They are vibrant and fuzzy, occasionally necessitating the use of a peeler. The peaches are incredibly... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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There are several herbs that we need to have in our garden. Until sitting to write this post I was not sure why. We love their flavors and ability to accent and enhance. Their importance goes beyond flavor, it starts... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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Rice seasoning is a staple in our kitchen. The blend of seaweed, sesame, bonito, soy sauce and sugar is a powerful and rounded flavor enhancer. I was playing around with padron peppers, salt searing them in a skillet, when it... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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We started with our boiling water semolina pasta model. We have added 0.25% and 0.25% baking soda into our dough, based off of the flour in the recipe. For the liquid we pureed jalapenos with water and strained the mixture.... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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My mom recently gifted me with a donabe pot. It's a traditional Japanese clay pot used for cooking all sorts of things over a gas flame. It's known for gentle heat and even distribution. It's porous nature is said to... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Benefits of soaking versus starting in cold water are the speed of cooking time and the fact that you can easily fit larger noodles into your pot of water. While much of the exterior starch does wash off in the soaking process, there is still some that is released into the cooking water. The amount of thickening power that you get from the pasta water is debatable. It's more important that it is seasoned so that it adds some extra flavor to your sauce while thinning it out at the same time.
Toggle Commented 7 days ago on Roasted and Smoked at IDEAS IN FOOD
1 reply
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In our first composed dish using smoked burrata we paired it with various forms of preserved watermelon: marmalade, pickles, and jam. We mixed the marmalade with the pickles to combine sweet, sour spicy, tender and crunchy. The jam was a... Continue reading
Posted Jul 17, 2016 at IDEAS IN FOOD
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We broke the whole fish down in non-traditional ways. We kept the bone attached to one half of the striped bass to create a bone in loin and perhaps chops. It's not the details themselves, it's the deliberate paying attention... Continue reading
Posted Jul 16, 2016 at IDEAS IN FOOD
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In this weeks workshop we were working with striped bass. As we broke down the fish, the face plates of the fish reminded me of actual plates. We cut them off the head and boiled them in baking soda spiked... Continue reading
Posted Jul 15, 2016 at IDEAS IN FOOD
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One of my favorite summer fruit combinations is finally back in season. Fragrant, juicy nectarine and cool, sweet blueberries are quite the pair. The only question now is pie or cake? Ice cream or shortbread? Crisp or crostata? For two... Continue reading
Posted Jul 14, 2016 at IDEAS IN FOOD
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We revisited our watermelon rind marmalade. We still used an equal amount of sugar to watermelon rind. We made a few modifications. We sliced the watermelon rind into tablets rather than obliques. We used a jalapeno rather than dried Calabrese... Continue reading
Posted Jul 13, 2016 at IDEAS IN FOOD
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We put a container of BelGioioso Burrata into a disposable hotel pan on our grill, that was turned off. We lit our smoking tube and closed the lid. We smoked the burrata for 20 minutes, then turned them over in... Continue reading
Posted Jul 12, 2016 at IDEAS IN FOOD
And if you brushed the burgers with soft tallow instead of olive oil you would probably get a great flavor from the fat.
Toggle Commented Jul 12, 2016 on Oil Brushed Burgers at IDEAS IN FOOD
1 reply
We did not notice any tallow taste from the olive oil. Aki ate her burger without cheese or a bun, so she probably would have picked up on it if it was there.
Toggle Commented Jul 12, 2016 on Oil Brushed Burgers at IDEAS IN FOOD
1 reply
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Tonight we experimented with brushing oil on our burgers before grilling them. We've been cooking a lot of burgers on the grill lately and they have a tendency to stick. We had never oiled them before because in theory there... Continue reading
Posted Jul 11, 2016 at IDEAS IN FOOD
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We cooked up lamb and onion patties. After cooking the meat we had a pan full of escaped onion bits floating in lamb flavored oil and fond. Instead of letting the pan cool to wash we chopped up a half... Continue reading
Posted Jul 10, 2016 at IDEAS IN FOOD
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We salt our steaks a day in advance of cooking. The salt penetrates the meat. It helps with pulling out surface moisture that then mixes with the salt and is drawn back into the meat. But the obvious result that... Continue reading
Posted Jul 9, 2016 at IDEAS IN FOOD
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Yesterday I forgot to mention a very important step in the rice crispie process. After cutting up the treats and eating a few the first day, put the rest of them in zip top bag in the freezer. They will... Continue reading
Posted Jul 8, 2016 at IDEAS IN FOOD
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I haven't discussed it much here but due to allergies and intolerances I've had to give up gluten and dairy and various other ingredients. I'm still hoping this is a temporary aberration because it has made cooking and eating a... Continue reading
Posted Jul 7, 2016 at IDEAS IN FOOD
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This past weekend we brought our Bourbon Caramel to Curiosity Doughnuts. We made a glaze with the bourbon spiked caramel to top our yeasted doughnuts. The headiness of the bourbon paired with the rich caramel and crisp and custardy doughnuts... Continue reading
Posted Jul 6, 2016 at IDEAS IN FOOD
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We deeply scored a bone in pork shoulder and seasoned it with a blend of salt, sugar, garlic powder, chili powder and cumin. We placed the shoulder on a wire rack and refrigerated it overnight. The time allowed the seasoning... Continue reading
Posted Jul 5, 2016 at IDEAS IN FOOD
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Years Past July 4, 2015 July 4, 2014 July 4, 2013 July 4, 2012 July 4, 2011 July 4, 2010 July 4, 2009 July 4, 2008 July 4, 2007 July 4, 2006 July 4, 2005 Ideas in Food: Great Recipes... Continue reading
Posted Jul 4, 2016 at IDEAS IN FOOD
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We used to make charred jalapeno noodles. The problem was their heat and flavor impact became diluted through the processes of making, cooking and saucing them. For our recent dinners at Inferno Pizzeria Napoletana, our good friend/chef/owner Tony Conte suggested... Continue reading
Posted Jul 3, 2016 at IDEAS IN FOOD