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Aki and Alex
Levittown, PA
Recent Activity
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Years Past February 26, 2016 February 26, 2015 February 26, 2014 February 26, 2013 February 26, 2012 February 26, 2011 February 26, 2010 February 26, 2009 February 26, 2008 February 26, 2007 February 26, 2006 February 26, 2005 Ideas in... Continue reading
Posted yesterday at IDEAS IN FOOD
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A hot steel pan with a shimmer of olive oil. The pan behaves as a mental plancha, creating the flat, ripping hot cooking surface synonymous with simply prepared vegetables, meats and fish. Perhaps it was the idea of emulating the... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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We were playing with octopus in a recent workshop. As we were cleaning the tentacles of cooked octopus I took one and sliced it into thin rounds. I put the rounds into the fryer. The octopus sizzled and popped. It... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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It never goes out of style. Years Past February 23, 2016 February 23, 2015 February 23, 2014 February 23, 2013 February 23, 2012 February 23, 2011 February 23, 2010 February 23, 2009 February 23, 2008 February 23, 2007 February 23,... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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We've been on a carrot kick lately. Something about steamed and roasted carrots with their sweet, earthy flavor and tender texture has left us with a craving for more. So, when we were roasting spare ribs last week, I was... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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I have an affinity for the dark, toasty notes of malt. I often think of it as sweet-side umami. In the land of doughnuts we had not yet featured the idea or flavor of malt. Then, one day, walking the... Continue reading
Posted 6 days ago at IDEAS IN FOOD
we use instant masa, alkalized corn
1 reply
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The inspiration was a prototype cherry preserve from Eat This. We used our thumbprint doughnut as the base. We topped it with our vanilla glaze. We filled the hole with the cherry preserves and topped them with our cannoli filling.... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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If you are making pizza at home, heck or in your restaurant kitchen in a modified setting, Baking Steels will up your game. The heat transfer of the steel allows for more efficient pizza cookery. Two books have upped our... Continue reading
Posted Feb 19, 2017 at IDEAS IN FOOD
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Dumb luck strikes again. I was making the base for our banana bread vegan doughnut when I looked into the pot and made the connection. I tasted the liquid, a combination of cooked bananas, vanilla, sugar and salt. It was... Continue reading
Posted Feb 18, 2017 at IDEAS IN FOOD
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Years ago Amaya read a book about the two bite club. While the details escape me it basically explained that you needed to take two bites in order to truly decide whether or not you liked a new food item... Continue reading
Posted Feb 17, 2017 at IDEAS IN FOOD
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We filled two more 1/2 gallon jars with peppers. The first is full of long hots. The second is a mix of serrano, fresno, and jalapenos. We topped each jar with our base brine: a solution of 5% salt and... Continue reading
Posted Feb 16, 2017 at IDEAS IN FOOD
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Bread baking is becoming a habit in our kitchen. It is providing us with delicious feedback as we go about exploring flours and their uses in the kitchen. We continue to use our no-knead bread recipe from Ideas in Food:... Continue reading
Posted Feb 15, 2017 at IDEAS IN FOOD
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The truth is I never really liked shortbread. I've read hundreds of glowing descriptions of the cookie and never found one that actually lived up to the hype. In spite of this I was seduced by a recipe in a... Continue reading
Posted Feb 14, 2017 at IDEAS IN FOOD
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Making bread needs to become a daily habit. We don't need to bake bread everyday. Perhaps only 2-3 times a week. But the process, the steps, the thinking behind the results should be integrated into our daily routine. Bread is... Continue reading
Posted Feb 13, 2017 at IDEAS IN FOOD
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There are times when I have a craving for something and I have no idea why. Lately I've been obsessed with toast spread with butter and honey and sprinkle with salt. It's an oddly energizing and sustaining meal, keeping me... Continue reading
Posted Feb 12, 2017 at IDEAS IN FOOD
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I am currently laughing my way through Big Bad Breakfast, The Most Important Book Of The Day, by John Currence. I don't quite know what, if anything , I was expecting when I opened it up. What I got was... Continue reading
Posted Feb 10, 2017 at IDEAS IN FOOD
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These are our favorite ribs, beating out beef ribs and baby backs 99% of the time. We tend to make them 2-3 times a month because everybody enjoys them and so we try to change up the seasonings and the... Continue reading
Posted Feb 9, 2017 at IDEAS IN FOOD
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An issue I have faced when fermenting is the effort involved in trying to massage an ingredient in order to extract its moisture to generate enough liquid to create the brine that is supposed to cover and isolate the ingredient... Continue reading
Posted Feb 9, 2017 at IDEAS IN FOOD
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The first time I made a challah sandwich loaf I tried to follow a recipe from a well-known cookbook. It had conversions and I went with the weights rather than the imperial measurements when making the dough. Big mistake. I... Continue reading
Posted Feb 8, 2017 at IDEAS IN FOOD
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We begin by piping a long tube of filling over pasta rolled extremely thin. We fold the pasta over the filling and create a tube. We fold the tube over itself onto the flat pasta. We press with our thumbs... Continue reading
Posted Feb 7, 2017 at IDEAS IN FOOD
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Long hots have gained a prominent place in our pantry. We make our charred long hot condiment as often as I find long hots at the store. I have plans for pickling some too. The other evening on our date... Continue reading
Posted Feb 6, 2017 at IDEAS IN FOOD
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I am not a square pie guy. The idea of the thicker crust throws the whole ratio of great pizza off in my head. We went to a local pizza restaurant. Their signature pie is A Brooklyn, a square pizza... Continue reading
Posted Feb 5, 2017 at IDEAS IN FOOD
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I have noticed that every few weeks we are roasting a pork shoulder. We season the shoulder with salt and let it air dry in the refrigerator for several days. We roast it in a an uncovered Staub Dutch oven... Continue reading
Posted Feb 4, 2017 at IDEAS IN FOOD
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I don't know why, but somehow at this time of year things build up in our pantry. We try to buy what we need and not succumb to the temptation of extra stuff that will go bad on the shelves... Continue reading
Posted Feb 3, 2017 at IDEAS IN FOOD