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Aki and Alex
Levittown, PA
Recent Activity
Freeze dried fruits are our go-to ingredient when we are looking to add color and boost flavor. Pink sprinkles are a must in our house. We made these by grinding freeze-dried strawberries and sugar together and then adding just enough... Continue reading
Posted yesterday at IDEAS IN FOOD
I'm Japanese American. I learned to cook rice from my Japanese mother and we steam it without salt. This was something Alex had to get used to. As a cook he thought that everything needed salt but after a while... Continue reading
Posted 2 days ago at IDEAS IN FOOD
I am a sprinkles guy. Preferably rainbow. Unfortunately they just don't have much flavor. Today we tossed out the traditional shape and upgraded the flavor impact. Brown butter was my first attempt at upgrading my sprinkles. We blended sugar with... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Performed by John Legend via Ted: True Colors You with the sad eyes Don’t be discouraged Oh I realize It’s hard to take courage In a world full of people You can lose sight of it all And the darkness,... Continue reading
Posted 4 days ago at IDEAS IN FOOD
When you remove the color you lose the inspiration. And when you add the color back, the juices flow freely. Years Past August 23, 2014 August 23, 2013 August 23, 2012 August 23, 2011 August 23, 2010 August 23, 2009... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Francisco, The origin is here, Nathan asked if he could include in his book. It actually references us in the recipe.
Toggle Commented 5 days ago on Roux in a Jar at IDEAS IN FOOD
1 reply
We combined freeze dried tangerines, non-fat milk powder, sugar, and citric acid. We pulverized the mixture together in the blender and the result was a bright, fruity, and creamy citrus sugar. The beginning to a wide range of possibilities, starting... Continue reading
Posted 6 days ago at IDEAS IN FOOD
We finally made the leap to make brown butter sugar. We combine toasted milk solids with sugar and salt and then pulverized them in the blender. The resulting mixture has the consistency of powdered sugar with the toasty, nutty flavor... Continue reading
Posted 7 days ago at IDEAS IN FOOD
We stumbled across this at the local farm stand. It is seriously good cheese. It's amazingly wonderful to taste what time and smoke will do. Culinary alchemy. Years Past August 20, 2014 August 20, 2013 August 20, 2012 August 20,... Continue reading
Posted Aug 20, 2015 at IDEAS IN FOOD
We are reminded to reserve and roast our corn husks as the season hits its peak. The roasted husk has an incredible corn aroma and rich vegetal undertones. It has a savoriness that we liken to kombu. We use the... Continue reading
Posted Aug 19, 2015 at IDEAS IN FOOD
We start with beautiful, floral, fragrant, succulent juicy fruit. We taste it. Then we look to accent it with a vegetable. We partner strawberries with fresh beans. We add an element of crunch: toasted nuts, grilled bread, dried olive shortbread.... Continue reading
Posted Aug 18, 2015 at IDEAS IN FOOD
We published our latest book, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table, last March. It is a compilation of incredible recipes, from triple chocolate cake to buttermilk doughnuts to extra crispy fried chicken. I try... Continue reading
Posted Aug 17, 2015 at IDEAS IN FOOD
The idea was to incorporate mortadella into meatballs. Good mortadella is not easy to find on a consistent basis. We opted to look at the bigger picture and realize mortadella is just fancy baloney with fat inclusions. We ground up... Continue reading
Posted Aug 16, 2015 at IDEAS IN FOOD
Watching the changes sparks the curiosity. Years Past August 15, 2014 August 15, 2013 August 15, 2012 August 15, 2011 August 15, 2010 August 15, 2009 August 15, 2008 August 15, 2007 August 15, 2006 August 15, 2005 Ideas in... Continue reading
Posted Aug 15, 2015 at IDEAS IN FOOD
The allure of the first cut chuck shoulder is the variety of muscles in one place. We have broken the shoulder into pieces: rib eye, flat iron, shoulder and cooked separately. We have also found great pleasure cooking the shoulder... Continue reading
Posted Aug 14, 2015 at IDEAS IN FOOD
It seems that almost every year the debate about whether mixing butter and oil in your saute pan increases the smoke point of the butter rears it's contentious head. Let's put this to rest. Butter has solids in it that... Continue reading
Posted Aug 13, 2015 at IDEAS IN FOOD
Hmm, haven't tried sweet potatoes yet, will have to let you know.
Toggle Commented Aug 13, 2015 on Boiled in Baking Soda at IDEAS IN FOOD
1 reply
We created the strawberry cornflakes cracklings for more than just a delicious snack. The were destined to be the cake topper for our cornflakes crepe cake. We made an intense cornflakes milk and used that to make crepes. We layered... Continue reading
Posted Aug 12, 2015 at IDEAS IN FOOD
No, we left it on there for curing. We took it off before we cooked it.
Toggle Commented Aug 12, 2015 on Old Bay-con at IDEAS IN FOOD
1 reply
Toggle Commented Aug 12, 2015 on Strawberry Cornflakes Cracklings at IDEAS IN FOOD
1 reply
We couldn't let rice krispies have all the fun. And my cornflakes fetish hasn't gotten much play recently. We started with our rice krispy treat lace cookies recipe. We upped the amount of cornflakes to 75 grams. Other than that... Continue reading
Posted Aug 11, 2015 at IDEAS IN FOOD
In the past, we have explored the use of baking soda as a texturizer for noodles and a browning aid for chicken wings. We had not applied the ideas to potatoes. Until recently. We peeled butterball potatoes and cooked them... Continue reading
Posted Aug 10, 2015 at IDEAS IN FOOD
It is essential to remember to go back and work with what you know. We had a meat-centric workshop that allowed us to cook a variety of steaks in the same way and observe the results. We cooked five naked... Continue reading
Posted Aug 9, 2015 at IDEAS IN FOOD
Our friend Kenji, over on Serious Eats, has an issue with toasting bagels. We prefer our bagels toasted. The maillard flavors that develop and the contrast between the chewy interior and crispy exterior are effects we enjoy. Kenji's enthusiasm for... Continue reading
Posted Aug 8, 2015 at IDEAS IN FOOD
A TED talk by David Griffin. This will make you think. Years Past August 7, 2014 August 7, 2013 August 7, 2012 August 7, 2011 August 7, 2010 August 7, 2009 August 7, 2008 August 7, 2007 August 7, 2006... Continue reading
Posted Aug 7, 2015 at IDEAS IN FOOD