Well, that's a problem...
06/19/09
Well, that's a problem...
Filed under: Blog— by joe @ 09:53:51 am 
Today is the first very hot day of the year in Louisville, and it seems that increased demand for power has resulted in a blackout, at least in my neighborhood. The scone tutorial will have to wait for Monday.
Pingbacks:
No Pingbacks for this post yet...
Hello, Joe!
Categories
Joe Pastry
- Blog (2676)
- Joe's Baking Basics (0)
- Five Simple Rules for No-Fail Baking (1)
- Flour Basics (26)
- Ingredient Weights & Metric Conversions (1)
- Leavening Methods (1)
- Chemical (19)
- Mechanical (9)
- Microbial (6)
- Mixing Methods (0)
- A Brief Intro (1)
- Biscuit (4)
- Creaming (3)
- Egg Foam (7)
- Muffin (3)
- Straight Dough (4)
- Other Stuff (0)
- About Custards (8)
- Joe's Book Club (1)
- Joe's How-To's (0)
- Bread (0)
- About Starter & Preferments (0)
- Bagels (3)
- Baguettes (2)
- Brioche à tête (1)
- Buns and Rolls (2)
- Crackers (2)
- Cracklin' Corn Bread (2)
- English Muffins (1)
- Focaccia (3)
- Hot Cross Buns (2)
- Pain à l'Ancienne (2)
- Pita Bread (3)
- Pizza (1)
- Chicago Style (2)
- Neapolitan (1)
- Pretzels (2)
- Pugliese-Style Bread (2)
- Sourdough Pancakes (1)
- Spoon Bread (2)
- Whole Wheat Bread (2)
- Pastry (0)
- Alsatian Onion Tart (2)
- Baklava (2)
- Beignets (2)
- Biscuits (2)
- Charlotte (1)
- Cheese Straws (1)
- Cheesecake (2)
- Cinnamon Rolls and Sticky Buns (2)
- Clafoutis (2)
- Cobbler (2)
- Cornish Pasties (4)
- Croissants & Pain Au Chocolat (1)
- Danish Pastry (7)
- Doughnuts (0)
- Cake (7)
- Yeast Raised (2)
- Éclairs (1)
- English-Style Pudding (2)
- Flourless Chocolate Cake (6)
- Fritters (3)
- Fruitcake (0)
- English-Style (3)
- Stollen (2)
- Galettes (2)
- Gougères (2)
- Jelly Rolls (1)
- Knishes (3)
- Kouign Amann (2)
- Marjolaine (8)
- Opera Cake (5)
- Petits Fours (2)
- Pie (2)
- Quiche (2)
- S'mores (1)
- Sacher Torte (2)
- Scones (2)
- Strawberry Shortcake (2)
- Tarte Tatin (1)
- Tarts (0)
- Pear (1)
- Waffles (4)
- Pastry Components (1)
- Bavarian Cream (2)
- Brioche Dough (1)
- Buttercream (6)
- Cake Layers (2)
- Cake Syrup (1)
- Caramel and Caramel Sauce (1)
- Caramelized Onions (1)
- Chantilly Cream (1)
- Chocolate Frosting (2)
- Dairy (0)
- Butter (Cultured) (1)
- Butter (Sweet Cream) (1)
- Buttermilk (1)
- Crème Fraîche (1)
- Mascarpone (1)
- Sour Cream (1)
- Yogurt (2)
- Fondant (Poured) (1)
- Fondant (Rolled) (1)
- Frangipane (1)
- Ganache (2)
- Génoise Batter (2)
- Graham Crackers (2)
- Ice Cream (1)
- Jam (0)
- Joconde (2)
- Ladyfingers (2)
- Lemon Curd (2)
- Marshmallows (2)
- Pastry Cream (2)
- Pâte à Bombe (2)
- Pâte à Choux (3)
- Pâte Brisée (1)
- Pâte Sucrée (1)
- Slow-Roasted Tomatoes (1)
- Some Miscellaneous Desserts & Cookies (0)
- Apricot Bars (2)
- Bananas Foster (2)
- Biscotti (2)
- Brownies (4)
- Caramel Corn (2)
- Caramel-Pumpkin Bars (2)
- Chocolate Chip Cookies (4)
- Chocolate Mousse (1)
- Crème Brûlée (2)
- Golden Lemon Almond Cake (2)
- Lemon Bars (2)
- Macarons (3)
- Macaroons (2)
- Panna Cotta (2)
- Seven Layer Bars (2)
- Tiramisu (2)
- World Peace Cookies (2)
- Techniques (0)
- About Frying (4)
- Assembling Pastry Bags and Cones (2)
- Bringing Ingredients to Temperature (1)
- Candying Flowers (2)
- Canning (1)
- Clarifying Butter (1)
- Cutting a Cake (1)
- Firing a Brick Oven (2)
- Folding Properly (1)
- Kneading Bread Dough (1)
- Laminating Dough (1)
- Making Chocolate Shavings and Curls (1)
- Making Extra Fine Sugar (1)
- Making Infusions (1)
- Making Your Home Oven More Brick Oven-Like (1)
- Peeling Hazelnuts (1)
- Poaching (0)
- Pre-Baking a Crust (1)
- Preparing a Cake for Decorating (1)
- Preparing a Cake Pan for Baking (1)
- Rendering Lard (1)
- Rolling Pie and Tart Dough (1)
- Seeding a Vanilla Bean (1)
- Tempering Chocolate (3)
- Un-"Seizing" Chocolate (2)
- Whipping Cream (1)
- Totally Not Pastry (0)
- Dog Biscuits (2)
- Pasta (5)
- Soufflé (2)
- Bread (0)
- Versus Food Inc. (16)
- Versus Michael Pollan (4)
- Who is Joe Pastry? (1)
Archives
- September 2010 (7)
- August 2010 (57)
- July 2010 (45)
- June 2010 (62)
- May 2010 (48)
- April 2010 (64)
- March 2010 (51)
- February 2010 (54)
- January 2010 (49)
- December 2009 (47)
- November 2009 (45)
- October 2009 (71)
- More...
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|
| << < | > >> | |||||
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
Search
Links
- 18th Century Cuisine
- Angie's Recipes
- Artepicure
- At the Very Yeast
- Baked by Anna
- Bake or Break
- Baking Bites
- Better Baking
- Chez Jim
- Cornish Pasties UK
- Cream Puffs in Venice
- Croque-Camille
- The Daily Spud
- The Daily V
- Dan Lepard
- David Lebovitz
- Denver Cooking Examiner
- Dorie Greenspan
- Dough Mixers
- Eat Feed
- Eggbeater
- Food Woolf
- French Tart
- The Fresh Loaf
- Gina Mallet
- Grilling 24x7
- Happy Home Baking
- I'm a Food Blog
- In Love with Baking
- I Want to Bake in Pictures
- Jumbo Empanadas
- Kitchen Lane
- Lily's Wai Sek Hong
- Me and My Molasses
- Mexico Bob
- Mexico Cooks!
- My Mexican Kitchen
- Nibbles & Tidbits
- Nick Malgieri
- Paul the Baker
- Pastry Chef Central
- Pastry in Europe
- Pastry Methods and Techniques
- Pastry Scoop
- Peter Reinhart
- Rachel Laudan
- Rose Levy Berenbaum
- Rice and Beans in D.C.
- Scrumptious Photography
- SippitySup
- Slovak Cooking
- Sourdoughs International
- Steel City Flan
- Sweet Discovery
- Sweet Pleasure
- The Frosted Cake and Cookie
- The Old Foodie
- The Republic of Chocolate
- Tip of the Iceberg
- Unconfidential Cook
- Upstart Kitchen
- Wanna Green Bean
- Whiskblog
- Yumarama
RSS 2.0 feed