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Aki and Alex
Levittown, PA
Recent Activity
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We flavored these short ribs with a paste of garlic, smoked paprika, parsley, and soy sauce. We pounded them, rubbed them with the paste and tied them up. Tomorrow we will braise them in a pepperoni spiked tomato sauce. They... Continue reading
Posted 7 hours ago at IDEAS IN FOOD
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This is the current stack of books at my elbow. I've been thumbing through them for information, inspiration, and ideas. All great books and all totally different. There's a wide world of information out there and we often look to... Continue reading
Posted yesterday at IDEAS IN FOOD
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I was down in lower Bucks county today so I made a point of stopping at Shady Brook Farm. Although I thought it was too early in the season for corn, I decided to take a look, just in case.... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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We started with rhubarb. We cut it into pieces and combined it with an equal amount of sugar. We refrigerated the fruit and let it macerate overnight. The next morning we took 3 quarts of strawberries, washed, hulled and added... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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In our first book we created a recipe for miso noodles. If you search our site, you'll find numerous variations on the idea. The point is miso noodles are amazing. In this weeks workshop we played with miso noodles. We... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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We seasoned pork shoulder pieces with salt and Luchito Chile paste. We put the pork pieces in a bowl and covered them with pork fat. We put 2 inches of water and a rack into our pressure cooker. We put... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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At what point does an idea and a technique become part of the vernacular, rather than an outlier oddity? During today's workshop we worked with transglutaminase to make a uniform center cut pork loin wrapped in mortadella. We bonded the... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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Fresh organic carrot juice + GT's Ginger Kombucha = a delicious, refreshing, and possibly energizing drink. It's a great way to take a well crafted product and, by adding a fresh ingredient, make something even better. PS: We use the... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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As one of her presents Amaya wanted to make something delicious and healthy for Father's Day. She read a book about a family that made a pineapple sofa for Mother's Day and loved the idea of creating something with fruit.... Continue reading
Posted Jun 19, 2016 at IDEAS IN FOOD
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Raspberries have made their appearance at the local farm market. Right now you can get both raspberries and strawberries, but the appearance of one indicates the impending departure of the other. I don't often think of berries as seasonal. They... Continue reading
Posted Jun 18, 2016 at IDEAS IN FOOD
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Season the pork chops generously with salt (or with a dry rub, if that's how you roll) and lay them out on a rack. Refrigerate for at least 4 hours and up to 48 hours before cooking. Next we cooked... Continue reading
Posted Jun 17, 2016 at IDEAS IN FOOD
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We folded rice krispies into our mason jar meringue. We spread the mixture, a hybrid rice krispy treat, onto parchment paper. I thought I would get a version of our Rice Krispy Treat Lace Cookies. We ended up with a... Continue reading
Posted Jun 16, 2016 at IDEAS IN FOOD
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The butter burger is our signature. If you want the published recipe with pictures pick up our book, Maximum Flavor. In recent months we have taken another look at burger making. While thinking about burgers, I looked elsewhere for improvements.... Continue reading
Posted Jun 15, 2016 at IDEAS IN FOOD
200°F.
Toggle Commented Jun 15, 2016 on Pea Crackers at IDEAS IN FOOD
1 reply
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...are just the right ingredient for fried rice. Years Past June 14, 2015 June 14, 2014 June 14, 2013 June 14, 2012 June 14, 2011 June 14, 2010 June 14, 2009 June 14, 2008 June 14, 2007 June 14, 2006... Continue reading
Posted Jun 14, 2016 at IDEAS IN FOOD
love the idea of the jalapeno crepes
Toggle Commented Jun 14, 2016 on Charred and Raw Jalapeno Noodles at IDEAS IN FOOD
1 reply
we dehydrate the olives until dry and crumbly
Toggle Commented Jun 14, 2016 on Ground Olives at IDEAS IN FOOD
1 reply
we put our liquids in half pans in the smoker and stir them occasionally through the smoking process
Toggle Commented Jun 14, 2016 on An old friend: Smoked Vinegar at IDEAS IN FOOD
1 reply
for a whole loin id raise the temp a bit to 55 and look at 30-45 min depending on thickness
Toggle Commented Jun 14, 2016 on Swordfish at IDEAS IN FOOD
1 reply
for the egg white portion we used 7 egg whites (250 grams) to 380 grams sugar we used 7 egg yolks (125 grams) and 125 grams sugar as for a name for the mixture, we have not seen this done before so we did it
Toggle Commented Jun 14, 2016 on Mason Jar Meringue at IDEAS IN FOOD
1 reply
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A huge obstacle in my cooking is what to do with the spare parts. When making meringues we need egg whites. What the heck am I going to do with the egg yolks? The simplest solution is to use the... Continue reading
Posted Jun 13, 2016 at IDEAS IN FOOD
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Sometimes writing is like fishing. You cast your line over and over and have faith that eventually something will bite. It can be hard to feel that spark of creativity every single day and find new ideas to share. If... Continue reading
Posted Jun 12, 2016 at IDEAS IN FOOD
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We all know strawberries and cream. We are equally familiar with strawberries coated in chocolate. In a recent workshop on hydrocolloids we explored the playful and delicious idea of coating amazing strawberries in a sweet cream custard. We made the... Continue reading
Posted Jun 11, 2016 at IDEAS IN FOOD
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Bitter broccoli rabe is a great example of a vegetable that is transformed by heat. It's sharp edges soften and it's flavor mellows. When cooked simply with olive oil and salt it becomes silky and tender and it's inherent sweetness... Continue reading
Posted Jun 10, 2016 at IDEAS IN FOOD
Hopefully it will be on there soon. It costs $2000.
Toggle Commented Jun 10, 2016 on Semolina Bucatini at IDEAS IN FOOD
1 reply