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Aki and Alex
Levittown, PA
Recent Activity
We brushed a long Napa cabbage with pork fat and placed it in a roasting pan just inside the mouth of our wood fired oven. We turned the head as the outer leaves blistered and charred. The heat of the... Continue reading
Posted 1 hour ago at IDEAS IN FOOD
Everything has a chance to provide and receive flavor. It is up to the cook to narrow the focus. Years Past April 23, 2013 April 23, 2012 April 23, 2011 April 23, 2010 April 23, 2009 April 23, 2008 April... Continue reading
Posted yesterday at IDEAS IN FOOD
We started by cold smoking whole, unpeeled beets. We put the beets in the pressure cooker and covered them with water. We used more water than we usually do for cooking beets because we had a good feeling about the... Continue reading
Posted 2 days ago at IDEAS IN FOOD
The beauty of a restored hand cranked Berkel slicer is second to none. It ranks with restored cars, refurbished tables and antique barns. We are chasing the styles of yesterday with the know hows and conveniences of today. When we... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Control is essential to consistent, delicious cooking. Whether using an immersion circulator, a CVap, or an Argentine inspired grill, precision and consistency are driving forces. Wood fired cooking is an art, craft, and science. At first glance you might think... Continue reading
Posted 4 days ago at IDEAS IN FOOD
We are constantly looking to improve. Every situation is requires a new set of skills and a different perspective. We like to use limitations as creative springboards but sometimes things can get out of hand. When you get too focused... Continue reading
Posted 5 days ago at IDEAS IN FOOD
It's Easter weekend and hard boiled eggs are everywhere so we decided to share the following recipe from our latest book, Maximum Flavor. It's slightly modified, we left out the pepper jelly recipe and encourage you to use your favorite... Continue reading
Posted 6 days ago at IDEAS IN FOOD
"In Praise of Big Organics" by one of the founders of Earthbound Farm via TedX. Years Past April 17, 2013 April 17, 2012 April 17, 2011 April 17, 2010 April 17, 2009 April 17, 2008 April 17, 2007 April 17,... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Eating a sausage sandwich, even a quick one on the fly, should always be an enjoyable experience. The biggest pitfall is biting through the sausage. The crisp skin may be delicious but when the hot juice spurts out I almost... Continue reading
Posted Apr 16, 2014 at IDEAS IN FOOD
It never really feels like spring until our lovage begins to pop through the worn winter soil. Catching a glimpse of the herb's first growth brings a smile to our faces. Its presence ignites dormant ideas. Thoughts hidden beneath winters... Continue reading
Posted Apr 15, 2014 at IDEAS IN FOOD
We started cooking in the 90's. This was before the internet. We had to buy books. We had to stage. We had to share stories. We had to eat out and collect menus. These are a few highlights from our... Continue reading
Posted Apr 14, 2014 at IDEAS IN FOOD
We first learned about Salumeria Biellese while working with Marco Canora on Martha's Vineyard. Since this initial introduction 14 years ago we have been devout fans. They make traditionally cured air dried Italian salumi. They are the ones who created... Continue reading
Posted Apr 13, 2014 at IDEAS IN FOOD
The process of layering of techniques allows us to also layer flavors. Here we started with pressure cooked beets. Then we peeled them and marinated them in chimichurri sauce. After they marinated for about a day we grilled them and... Continue reading
Posted Apr 12, 2014 at IDEAS IN FOOD
This morning after I dropped off Amaya at school it occurred to me that it was Friday and it was Lent and there was a good chance that if I swung by my local fish store I might find something... Continue reading
Posted Apr 11, 2014 at IDEAS IN FOOD
Structure is key. One of the downsides of freshly extruded pasta is the structural integrity of the hollow shapes is less firm than that of dried pasta. Increasing the thickness of the pasta wall gives it more strength. It is... Continue reading
Posted Apr 10, 2014 at IDEAS IN FOOD
We develop habits. We repeat the same processes over and over again because it works, because it is consistent, because we know what the outcome will be. In the kitchen, as elsewhere, our habits grow from our experiences. Where we... Continue reading
Posted Apr 9, 2014 at IDEAS IN FOOD
I posted this picture of a "dumpling" on Twitter last weekend and it generated quite a response. Many people felt that the word dumpling implied something small and I'll admit I was surprised when they set a plates of these... Continue reading
Posted Apr 8, 2014 at IDEAS IN FOOD
We get hung up on minutiae. Learning to understand and work with the smallest elements in our processes gives us the ability to improve. Knowledge requires repetition. It invites analysis. It prompts research. Curiosity inspires a need to know why... Continue reading
Posted Apr 7, 2014 at IDEAS IN FOOD
We sliced rhubarb and added it to aged Italian kimchi. We put it back in the jar. Now we wait for the flavors to harmonize. Years Past April 6, 2013 April 6, 2012 April 6, 2011 April 6, 2010 April... Continue reading
Posted Apr 6, 2014 at IDEAS IN FOOD
We don't plan on working with rust. It builds up, slowly in small streaks, until suddenly it seems to overwhelm an object. Rust disguises potential. Removing rust is not easy. It takes time, patience, and effort. And some of the... Continue reading
Posted Apr 5, 2014 at IDEAS IN FOOD
This week in the New York TImes Jeff Gordiner wrote interesting piece on Laurie Colwin. She is, unsurprisingly, one of my favorite authors though I may be in the minority in that I enjoy her fiction as much as her... Continue reading
Posted Apr 5, 2014 at IDEAS IN FOOD
We've had some interesting conversations on Twitter lately about pursuing passion. The idea of doing what you love for a living is one of endless fascination because we all want to love what we do. Of course that doesn't mean... Continue reading
Posted Apr 3, 2014 at IDEAS IN FOOD
I don't know if there's an official bundle but you can buy either version of the book from amazon, using our affiliate link :) and they usually discount the e-book. In Dublin you're best bet is to contact Foyles and see if they will send a signed copy. Otherwise we can but shipping will be expensive.
Toggle Commented Apr 2, 2014 on Maximum Flavour at IDEAS IN FOOD
1 reply
It's funny how things that are originally designed to break down barriers eventually end up becoming somewhat restrictive themselves. Blogging was originally begun as weblogs, on-line diaries where people wrote about their lives or whatever interested them and threw it... Continue reading
Posted Apr 2, 2014 at IDEAS IN FOOD
Hardie Grant Books has published Maximum Flavour, Recipes That Will Change The Way You Cook, across the pond and we couldn't be happier. For those of you in London there are signed copies at Foyles bookstore. To commemorate our first... Continue reading
Posted Apr 1, 2014 at IDEAS IN FOOD