1. http://www.beeratjoes.com/index.php/beer-dinners/spent-grain-beer-bread/
2. http://www.realbeer.com/discussions/showthread.php?t=11228
3. http://www.instructables.com/id/Etched-Copper-Board-Valentines-Day-art-wLEDs/#step0
4. http://www.harkavagrant.com/index.php?id=152
5. http://www.amazon.com/gp/search/ref=pe_77460_18793460_pe_09/?ie=UTF8&rh=n:1055398,n:!13900811,n:!1063496,n:331401011,n:284507,p_6:ATVPDKIKX0DER,n:13162311,n:13217501,n:13217701&page=1&bbn=331401011
6. http://www.jagjaguwar.com/home.php
7. http://chicago2011.drupal.org/tickets-and-registration
8. http://bamfestpdx.com/schedule.html
9. http://www.goldmine-elec-products.com/prodinfo.asp?number=C6900
10. http://www.workbenchdesign.net/walkaround/walkaround.html
11. http://www.workbenchdesign.net/
12. http://www.skycraftsurplus.com/toolstoolkits.aspx
13. http://www.closegrain.com/2010/08/portable-workbench.html
14. http://www.instructables.com/id/Stop-using-Ferric-Chloride-etchant!–A-better-etc/?ALLSTEPS
15. http://www.redwallprints.com/Services.php

1. Better control over salt content. Even with the nutrition label data, it’s hard to know exactly how much salt is in your butter – you could use butter to season your food, but that’s not really its job. Butter is my fat, not my salt.
2. Salt is a preservative. I don’t have solid evidence for this, but I would assume salted butter is older when purchased than its unsalted counterpart. Even so, I’d rather buy it in smaller quantities and know it’s good rather than have a mummified beurre-pharaoh in my fridge.
3. When making pie crusts or other similar doughs, salted butter melts faster and is MUCH harder to work with. There’s a reason it’s used on winter roads. This one is not so obvious, but very
4. It overwhelms the subtleties that great butters can possess. This isn’t always true (see my post on Kiel), but it is the case more often than not. Fresh creamed butter, especially unpasteurized, it absolutely fantastic and unrivaled in complex flavors. I swear I can taste the clover and other pasture feed in some butters.
5. I love fresh bread with butter – and this is the one case where salted butter might be better – but I generally go with anchovy paste for the salinity, or some other umami-laden saline vehicle.

Sorry salted butter: you’re…toast.

You’ll need:

Dry Ingredients

1. 2 cups of all purpose flour; I used 1¾C AP and ¼C whole wheat pastry flour. The softer the flour, the better – try cake flour if you’ve got it.
2. ½ cup of granulated sugar
3. ½ cup of currants
4. 2 teaspoons baking powder
5. ¼ teaspoon baking soda
6. 1 teaspoon salt
7. 1 teaspoon lemon zest
   Other Ingredients
8. a stick of butter (4 ounces = 8 tablespoons), frozen
9. ¾ cup of heavy cream

You’ll also need:

1. two bowls, about 4 quarts each
2. a cheese (or other type of) grater
3. a zester/microplaner
4. a whisk
5. a spatula
6. rolling pin
7. cutting board
8. sharp knife
9. a baking sheet (half pans work nicely)
10. wax paper
11. measuring cups/spoons
12. one granny, or a resident-old-person
13. And as always, clean hands (and likewise, all other tools)

Here’s how to do it:

1. Working very quickly, grate the frozen butter into a bowl. Yes, with a cheese grater. You can very lightly coat the grater with oil to keep the butter from sticking, though its coldness should help. Once grated, return the curly butter to the freezer to firm up-about 20 minutes. Your hands really know how to melt butter’s heart.
2. Mix the dry shit in a bowl. Use a wisk if you care to; use your hands if you don’t give a **** ’cause you a gansta. A scone-making gangsta. And don’t forget the salt and lemon zest, mother******.
3. Okay, I don’t know what happened there. Take that cold butter out of the freezer and mix it into the dry ingredients. Coat the butter with flour, using your fingertips to gently and quickly mash it all together. You want to work fast so the butter doesn’t melt.
4. At this point, you’ll have a flaky-flourish thing going on. Perfect time to add the heavy cream. It’s probably best to use a spatula here, unless you like having objectionably sticky fingers (until you realize how sticky AND tasty they are).
5. Once the cream is incorporated evenly, you’ll have a flaky but workable mass of dough – flour your hands and give it a few good kneads to bring it all together. Flour your cutting board or clean work surface, as well as your rolling pin. Roll that ****er out to about ½ an inch thick. Place on wax paper and into the freezer to cool for about 5-10 minutes or until firm but workable.
6. Flour your surface again and fold the dough into thirds. Roll it back to about ½ an inch thick and give it a turn, folding into thirds again. Do this two more times. This is how we build those flaky layers! If the dough starts getting soft, toss it back on the wax paper and into the freezer.
7. The final roll should remain about one inch thick. Preheat your oven to 450°F and let the dough cool down one last time in the freezer. When the oven’s nice ‘n’ toasty, take your dough out and cut into into quarters, and cut each quarter once, yielding 8 triangle-ish scones. Lightly coat them with softened or melted butter.
8. Place onto a baking sheet and into the oven for about 20 minutes, or until they start to get brownish. The good ol’ toothpick-trick can also be employed; they’ll feel a hint soft but will firm up as they cool. Remove to a rack to cool for about 10-15 minutes.
9. Enjoy, with your *****-*** granny, or *****-*** granny substitute.