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Aki and Alex
Levittown, PA
Recent Activity
I have always thought of ribs as a slow cooked meat. Ribs are time sensitive. They take time to cook. That is the lore I have always been told and believed. Aki came home with a rack of baby back... Continue reading
Posted yesterday at IDEAS IN FOOD
We measure and pay attention to the little pieces, because when they are connected they become memorable. Years Past August 21, 2018 August 21, 2017 August 21, 2016 August 21, 2015 August 21, 2014 August 21, 2013 August 21, 2013... Continue reading
Posted 2 days ago at IDEAS IN FOOD
I like recipes that allow me to customize the results. We start with a solid foundation. Then we explore the potential of interchangeable parts. Today we changed the sugar in our shortbread from powdered sugar to maple. The maple sugar... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Years Past August 19, 2018 August 19, 2017 August 19, 2016 August 19, 2015 August 19, 2014 August 19, 2013 August 19, 2012 August 19, 2011 August 19, 2010 August 19, 2009 August 19, 2008 August 19, 2007 August 19,... Continue reading
Posted 4 days ago at IDEAS IN FOOD
I have a serious craving. It's time to revisit the Chocolate Chess Pie. Years Past August 18, 2018 August 18, 2017 August 18, 2016 August 18, 2015 August 18, 2014 August 18, 2013 August 18, 2012 August 18, 2011 August... Continue reading
Posted 5 days ago at IDEAS IN FOOD
The success of an idea is measured on whether it can be brought to life. Our new-don noodles are tender, chewy, and slightly slippery. They have a distinct resiliency. The noodles can withstand the rough dressing of a dry stir-fry... Continue reading
Posted 6 days ago at IDEAS IN FOOD
A video from Marie Forleo that resonated with me today. We all feel underestimated sometimes. Years Past August 16, 2018 August 16, 2017 August 16, 2016 August 16, 2015 August 16, 2014 August 16, 2013 August 16, 2012 August 16,... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Freshly picked basil and cherry tomatoes, split, drizzled with extra virgin olive oil and sprinkled with salt and pepper. This rests happily at room temperature, the flavors mingling and merging, while you make the rest of the meal--even if that... Continue reading
Posted Aug 15, 2019 at IDEAS IN FOOD
Years ago we used a starch paste in making our masa cavatelli. For some reason we did not think to make the connection to apply it to long noodles. Until recently. We are currently exploring thick, chewy, and slurpable udon... Continue reading
Posted Aug 14, 2019 at IDEAS IN FOOD
Years Past August 13, 2018 August 13, 2017 August 13, 2016 August 13, 2015 August 13, 2014 August 13, 2013 August 13, 2012 August 13, 2011 August 13, 2010 August 13, 2009 August 13, 2008 August 13, 2007 August 13,... Continue reading
Posted Aug 13, 2019 at IDEAS IN FOOD
For us it was not worth it. The quality of the shellfish was very good. But there were no substitutions on the fish and two out of three months we received black cod, which is not a favorite in our house. We asked for any substitution at all for that one fish and never could get a response. We also seemed to get an unusually large number of tail pieces. I know that tails happen, and normally I don't mind them but we got a lot more tail pieces than actual fillets. The monthly boxes were way too much fish for the three of us to eat. I think if I did it again I'd do bi-monthly or quarterly. We did three months in the first quarter of the year and we've still got some fish in the freezer.
Toggle Commented Aug 12, 2019 on Alaskan King Crab Legs at IDEAS IN FOOD
1 reply
Once a week Alex and I go to Cross Keys Diner for some variation on brunch. It's our favorite local spot and am a sucker for their Reuben sandwiches. It's safe to say that I order them about half the... Continue reading
Posted Aug 12, 2019 at IDEAS IN FOOD
Years Past August 11, 2018 August 11, 2017 August 11, 2016 August 11, 2015 August 11, 2014 August 11, 2013 August 11, 2012 August 11, 2011 August 11, 2010 August 11, 2009 August 11, 2008 August 11, 2007 August 11,... Continue reading
Posted Aug 11, 2019 at IDEAS IN FOOD
A TED talk for everyone from Dr. Ivan Joseph. It's a skill we could all use a little more of at times. Years Past August 10, 2018 August 10, 2017 August 10, 2016 August 10, 2015 August 10, 2014 August... Continue reading
Posted Aug 10, 2019 at IDEAS IN FOOD
Years Past August 9, 2018 August 9, 2017 August 9, 2016 August 9, 2015 August 9, 2014 August 9, 2013 August 9, 2012 August 9, 2011 August 9, 2010 August 9, 2009 August 9, 2008 August 9, 2007 August 9,... Continue reading
Posted Aug 9, 2019 at IDEAS IN FOOD
I have taken the name and adapted it to an idea. The caramel apples were delicious. But they did not allow the doughnuts or the apples to shine to my satisfaction. Today we formed strips of our meltaway dough on... Continue reading
Posted Aug 8, 2019 at IDEAS IN FOOD
Our volunteer basil plant is representative of a forgotten idea. Its initial appearance brought a smile and some attention. We payed attention to it and even watered it a few times. Then we forgot about it again. The basil developed... Continue reading
Posted Aug 7, 2019 at IDEAS IN FOOD
We have found that letting fruit rest under a light cloth at room temperature prevents fruit flies and allows the fruit to slowly become ripe. One unexpected benefit is that when you draw the cloth aside the fruits aroma rushes... Continue reading
Posted Aug 6, 2019 at IDEAS IN FOOD
it was not, it was a kitchenaid
Toggle Commented Aug 6, 2019 on Blank Slate at IDEAS IN FOOD
1 reply
We often have a few ears of corn left over from corn on the cob nights. The steamed corn is a canvas for flavors. Aki dressed our most recent batch of corn with spicy pickle juice. I thought it was... Continue reading
Posted Aug 5, 2019 at IDEAS IN FOOD
We now have 11 base doughs and 10 additional doughnuts created using the trimmings. You never what you'll find when you come to Doughnutland. Years Past August 4, 2018 August 4, 2017 August 4, 2016 August 4, 2015 August 4,... Continue reading
Posted Aug 4, 2019 at IDEAS IN FOOD
Because when the cookie jar is full ideas can come from everywhere. Years Past August 3, 2018 August 3, 2017 August 3, 2016 August 3, 2015 August 3, 2014 August 3, 2013 August 3, 2012 August 3, 2011 August 3,... Continue reading
Posted Aug 3, 2019 at IDEAS IN FOOD
We are able to make most of our doughnut holes into doughnut clusters. But a few of our doughs resist becoming a cluster. We have stopped making clusters with our not quite vegan dough and instead make additional beignets. I... Continue reading
Posted Aug 2, 2019 at IDEAS IN FOOD
We take the cuttings from the first roll of our meltaway doughnuts and then we roll them into a new dough. We take that and cut it into into squares, scoring the tops to encourage an opening when they are... Continue reading
Posted Aug 1, 2019 at IDEAS IN FOOD
I was first introduced to the cavatelli machine when working at Park Avenue Cafe. A signature appetizer was black pepper cavatelli with a ragout of mushrooms and truffle beurre fondue. Ever since then cavatelli have been part of our playbook.... Continue reading
Posted Jul 31, 2019 at IDEAS IN FOOD