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akiandalex@ideasinfood.com © 2005-2016 Ideas in Food Writing and Photographs by Aki Kamozawa & H. Alexander Talbot Bespoke Workshops.Tailored to Your Taste. Continuing education with Ideas in Food. Ideas in Food: Great Recipes and Why They Work Amazon Indie Bookstores Search Twitter Updates follow Alex on Twitter Twitter Updates follow Aki on Twitter Subscribe to this blog's feed Recent Comments Rex Clingan on Peanut Butterscotch Jason on Oven Roast Stock Pete Swanson on Shrimp and Grits Patrick Sheerin on wd-50: February, 2006 Paul Meyerson on Seamless Ravioli With Sunchoke Miso And Wood Fired Eggplant Ragout Kelly on Jean Georges, Back in the Day simon on Pasta Tools Peter on Epic Disaster Martin on Epic Disaster Allan on Cold Poached Eggs Categories American Noodles Approach to Cooking At the Table Bakers Dozen Balancing Tastes Beyond the Kitchen Doors Books Can You Believe It Cookie Counter Cooking Classes Culinary Conversations CULINARY EVOLUTIONS Culinary Introduction CULINARY REFERENCES Curiosity Doughnuts DISCOVERIES Food and Drink Food For Thoughts FOOD SCIENCE For the Bookshelves Fried Chicken Project From the Bookshelves Icons and Alliterations Impromptu Pizza Indulgence Ingredients INSPIRATIONS Just Before the Bin Katsu Dogs Kitchen Tools LIBATIONS Listen to This Magical Mistakes Meditations From the Kitchen Menus Music Not Food Related Notebooks Picture This Recipes Salumi Sessions Someone Else's Kitchen Staples We Cannot Live Without The 10 Condiments The Alchemy of Flavor The Art of Improvisation Videos WELCOME What We Learned Archives May 2020 April 2020 March 2020 February 2020 January 2020 December 2019 November 2019 October 2019 September 2019 August 2019 More... Inspired to Do Stuff The key is finding and believing in the stuff. Years Past May 4, 2019 May 4, 2018 May 4, 2017 May 4, 2016 May 4, 2015 May 4, 2014 May 4, 2013 May 4, 2012 May 4, 2011 May 4, 2010 May 4, 2009 May 4, 2008 May 4, 2007 May 4, 2006 May 4, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on May 04, 2020 at 04:13 PM in INSPIRATIONS | Permalink | Comments (0) | | | Flower Power It's what we experience that inspires us. Years Past May 3, 2019 May 3, 2018 May 3, 2017 May 3, 2016 May 3, 2015 May 3, 2014 May 3, 2013 May 3, 2012 May 3, 2011 May 3, 2010 May 3, 2009 May 3, 2008 May 3, 2007 May 3, 2006 May 3, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on May 03, 2020 at 03:54 PM in Beyond the Kitchen Doors | Permalink | Comments (0) | | | Large Loaves We have adapted our no-knead pizza dough once again. This time we stripped it down to flour, water and salt. To that we added what we call sourdough base. Sourdough base is a mixture of 1 part sourdough starter to 2 parts flour and two parts water that is combined and allowed to ferment for at least 6 hours. We combined everything in a large bowl. We mixed and folded the developing dough occasionally over an 18 hour window. We put the dough into a pre-heated Dutch oven and baked it for an hour and fifteen minutes. The first 30 minutes the loaf was covered, the second 30 minutes it was uncovered and for the final 15 minutes we baked the loaf on a wire rack. The crust is crackling and crisp. The interior is moist, airy and chewy. It's been fun to revisit an old friend. Years Past May 2, 2019 May 2, 2018 May 2, 2017 May 2, 2016 May 2, 2015 May 2, 2014 May 2, 2013 May 2, 2012 May 2, 2011 May 2, 2010 May 2, 2009 May 2, 2008 May 2, 2007 May 2, 2006 May 2, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on May 02, 2020 at 03:46 PM in Approach to Cooking , Balancing Tastes | Permalink | Comments (0) | | | Oven Roast Stock I roasted the chicken legs and ham hocks in the roasting pan for over an hour. I added water and let the broth cook for hours. It's so easy it feels like cheating. Years Past May 1, 2019 May 1, 2018 May 1, 2017 May 1, 2016 May 1, 2015 May 1, 2014 May 1, 2013 May 1, 2012 May 1, 2011 May 1, 2010 May 1, 2009 May 1, 2008 May 1, 2007 May 1, 2006 May 1, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on May 01, 2020 at 03:32 PM | Permalink | Comments (1) | | | Grits in a Can I took a can of hominy and put it into a pot with the liquid from the can and a splash of milk. I used a stick blender to puree the hominy. I brought the mixture to a simmer and cooked the porridge until it thickened, about five minutes. I finished my quick, magic like, grits with cheddar cheese, some hot sauce and a knob of butter. Years Past April 30, 2019 April 30, 2018 April 30, 2017 April 30, 2016 April 30, 2015 April 30, 2014 April 30, 2013 April 30, 2012 April 30, 2011 April 30, 2010 April 30, 2009 April 30, 2008 April 30, 2007 April 30, 2006 April 30, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on April 30, 2020 at 02:21 PM in Approach to Cooking , Balancing Tastes | Permalink | Comments (0) | | | Cornflakes Crullers I loved this idea. Our first attempts proved to be an epic fail. That said, I may have to revisit this again soon. Years Past April 29, 2019 April 29, 2018 April 29, 2017 April 29, 2016 April 29, 2015 April 29, 2014 April 29, 2013 April 29, 2012 April 29, 2011 April 29, 2010 April 29, 2009 April 29, 2008 April 29, 2007 April 29, 2006 April 29, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on April 29, 2020 at 02:07 PM in Approach to Cooking , Balancing Tastes , CULINARY EVOLUTIONS , Curiosity Doughnuts | Permalink | Comments (0) | | | Peanut Butterscotch Looking at these butterscotch peanut butter cups sparked the idea of peanut butterscotch. Time to start tinkering. Years Past April 28, 2019 April 28, 2018 April 28, 2017 April 28, 2016 April 28, 2015 April 28, 2014 April 28, 2013 April 28, 2012 April 28, 2011 April 28, 2010 April 28, 2009 April 28, 2008 April 28, 2007 April 28, 2006 April 28, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on April 28, 2020 at 02:03 PM in American Noodles , Balancing Tastes , INSPIRATIONS | Permalink | Comments (1) | | | The Power of Three Years Past April 27, 2019 April 27, 2018 April 27, 2017 April 27, 2016 April 27, 2015 April 27, 2014 April 27, 2013 April 27, 2012 April 27, 2011 April 27, 2010 April 27, 2009 April 27, 2008 April 27, 2007 April 27, 2006 April 27, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table Posted on April 27, 2020 at 01:43 PM in Approach to Cooking , Balancing Tastes , INSPIRATIONS | Permalink | Comments (0) | | | More Posts » American Noodles Maximum Flavor: Recipes That Will Change the Way You Cook Amazon Indie Bookstores Gluten-Free Flour Power Amazon Indie Bookstores Ideas in Food in Your Inbox Email Address First Name Last Name Affiliate All Amazon links on this website are part of an affiliate program. Ideas in Food will earn a small percentage on any purchases made by visiting Amazon through our links. Thank you for supporting Ideas in Food by making purchases through our site. To Be Read Nathan Myhrvold: Modernist Bread Michael Solomonov: Federal...