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Aki and Alex
Levittown, PA
Recent Activity
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After 2 weeks buried in the salt, our Fish (salted) Egg yolks had matured. The fish salt had penetrated the yolks fully. They had darkened in color. After washing the excess salt and exterior gunk off the yolks we had... Continue reading
Posted 10 hours ago at IDEAS IN FOOD
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A mason jar, a pressure cooker, and a fresh bag of yeast walked into our kitchen. It seems the start of a bad joke and it is a commonplace occurrence in our world. We have caramelized some fantastic ingredients in... Continue reading
Posted yesterday at IDEAS IN FOOD
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Necessity truly is the mother of invention. Someone, who shall remain nameless, insists on buying bunches of bananas and then not eating them. It kills me to watch them slowly over-ripening on the counter and so every now and then... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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Frying donuts in lard has a perverse feel. New England frugality meets trendy porcine popularity. The idea of frying in lard evokes days past, a kiss of nostalgia wrapped up in the idea of old fashioned flavor. Lard doesn't taste... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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Tete de Moine is a semi-sacred cheese. It's a monk's head and you get to shave it yourself. It requires a specific curler, a girolle, which we happen to own. In spite of this, it has been years since we... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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We were fortunate enough to have been gifted with a jar of quince marmalade. And with a lovely present comes the question of how to best utilize it. How to make it shine? What will be the best way to... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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When an idea makes all the sense in the world sometimes it takes an eternity to put it into play. And that is how it felt when we smoked oyster crackers. Sure, we are known for smoking just about anything.... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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Shape and sauce used to be the two instrumental variables when cooking pasta. Extruding noodles in your kitchen changes that. Now we can control the grains used, flours chosen, liquids for hydration, and, ultimately, the flavor of the dough. We... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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We started with whole eggs. We cooked them for an hour at 65°C in the CVap. After an hour we cooled the eggs, cracked them open and removed the soft and pliable yolks. We discarded the semi-gelled whites. (We need... Continue reading
Posted Dec 12, 2014 at IDEAS IN FOOD
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We started with carrot tops. We picked the fronds and blanched them for about a minute, until they were cooked through, and then shocked them in an ice bath. When they were cold we squeezed out the water and spread... Continue reading
Posted Dec 11, 2014 at IDEAS IN FOOD
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We started by soaking wild rice in our alkaline bath (0.5% salt and 1% baking soda) for 18 hours. Then we rinsed it off and began cooking. The wild rice took 30 minutes to cook. It was tender, with a... Continue reading
Posted Dec 10, 2014 at IDEAS IN FOOD
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The availability of ingredients and and the addition of time allows for the development of flavor. We marinate meats and vegetables for cooking. We dry rub too. Aromatics penetrate. Flavors combine. Spices hydrate. When it comes to making broths and... Continue reading
Posted Dec 9, 2014 at IDEAS IN FOOD
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We started with the tastiest beet ever. Instead of steaming the beets, this time we pressure cooked them for 45 minutes. We have found that beets, especially when they are to be dehydrated, should be well cooked. Once the beets... Continue reading
Posted Dec 8, 2014 at IDEAS IN FOOD
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In today's environment of exact and precise cooking, elements of chaos are sought out to keep the ideas fresh and cooks on their toes. The combination of precision and chaos leads to great achievements and greater failures. It is the... Continue reading
Posted Dec 7, 2014 at IDEAS IN FOOD
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We started with pressure cooked turkey broth. Nine out of ten times, probably more, the ingredients used in pressure cooked broths become spent, flavorless, remnants, with all their inherent goodness being transferred to the broth. But the smoked turkey legs... Continue reading
Posted Dec 6, 2014 at IDEAS IN FOOD
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Workshops allow us to break through walls. We have done a lot of work with our Ramenized Noodles. What we had not done was to work on eliminating the forethought of soaking noodles for preparation later that day. An idea... Continue reading
Posted Dec 5, 2014 at IDEAS IN FOOD
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We have enjoyed using Activa to maximize and manipulate often overlooked poultry parts, particularly the skins. From our block of Ducks Skin to our Chicken Skin Crusted Grouper the potential inspires us. It was not until earlier this week, amidst... Continue reading
Posted Dec 4, 2014 at IDEAS IN FOOD
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We started with the idea of potato skins. This process is a simpler and more straight forward approach than we used in our meat and potatoes. We cooked purple potatoes in their skins, then allowed them to cool slightly and... Continue reading
Posted Dec 3, 2014 at IDEAS IN FOOD
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Connecting two memories: pop rocks and Christmas in one package allows for the creation of a lot of smiles. Taking this idea to the table is very exciting. Imagine what they can add to your holiday desserts, from cupcakes to... Continue reading
Posted Dec 2, 2014 at IDEAS IN FOOD
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While slicing our deep fried celery root on the slicer I noticed it looked remarkably similar to a pineapple. And two ideas were born. The first was pairing the sliced celery root with sliced pineapple. And the second was deep... Continue reading
Posted Dec 1, 2014 at IDEAS IN FOOD
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Apple pie on a chilly Sunday afternoon. Just because. Years Past November 30, 2013 November 30, 2012 November 30, 2011 November 30, 2010 November 30, 2009 November 30, 2008 November 30, 2007 November 30, 2006 November 30, 2005 Ideas in... Continue reading
Posted Nov 30, 2014 at IDEAS IN FOOD
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When the Nor'Easter was about halfway through dumping snow on us, Amaya was ready to go out and play. We bundled up and waded through the thick, heavy snow. As we were trudging along Amaya went off in a tangential... Continue reading
Posted Nov 29, 2014 at IDEAS IN FOOD
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We had visions of turkey grandeur for Thanksgiving. Our Workshop schedule and a Nor'easter encouraged us to change our plans. And we listened. We cut the legs and wings from our birds and then we used our meat saw to... Continue reading
Posted Nov 28, 2014 at IDEAS IN FOOD
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Thanksgiving dinner requires folks in kitchens everywhere to dig deep, scrub furiously, organize efficiently, and work hard. The pleasure we enjoy at the table cannot be accomplished without continuous dish and pot washing in the kitchen. Volunteer dishwashers don't just... Continue reading
Posted Nov 27, 2014 at IDEAS IN FOOD
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Sometimes you send someone out for pumpkin for pie and they come back with pumpkin pie filling. If it's the night before Thanksgiving and there's a heavy layer of snow on the ground you roll with it. The recipe on... Continue reading
Posted Nov 26, 2014 at IDEAS IN FOOD