Month: December 2011

Being a Webmaster

If you’ve been a webmaster very long (I started in 1995) you learn quickly that links to external sites will eventually break.  Website-sites go down, domain names change, pages get stale (and eventually deleted), old pages become available via subscription only, and finally sites get abandoned

As you build your site the number of links can get pretty large.  IndyScan.com has several thousand links and up until recently it’s been a challenge to make sure every link took you somewhere.

When I moved the site to a new host last weekend I found an application that makes the process of monitoring external links a breeze.  Broken Link Checker has been a HUGE help with cleaning up dead links in posts and it does it automatically every couple of days.  I even get an email report letting me know what’s broken and why.

If you use WordPress this is an awesome FREE plugin to help you maintain the links on your site.

 

 

Chicago – Grand Lux Cafe

It’s the Christmas season and I found myself in Chicago for a one day project management seminar by the David Allen Company.  I drove up the night before and did a little sight-seeing before dinner.

I wanted to go to the Purple Pig but the waiting list was too long especially given the Chicago lake front weather (and the outside waiting area) so I resorted to a family favorite and our preferred dish right down the street.

The Grand Lux Cafe (owned by the Cheesecake Factory) is located on the south side of Michigan avenue right above the Ann Taylor store.  One thing I love about Chicago (and big cities in general) is how they make use of every available square inch of real estate (out of necessity).  You really have to look around or you’ll miss things.

The Grand Lux has several dining areas, one of which is a large round room overlooking Michigan Avenue.  It’s the prime place to sit and worth a short wait to experience it.

Since I was dining by myself it was easy to get a spot at the bar.  After ordering a 312 (one of my favorite Chicago beers) I quickly glanced at the menu.  Since I already knew what I wanted I decided to look for any new additions.

The bartender delivered a large basket of freshly baked multi-grain wheat bread and plenty of butter and I placed my order for the “Shaking Beef” entree.

The Shaking Beef dish contains thinly sliced Beef tenderloin, Red/Green onions, Sauteed with a spicy marinade and Served with steamed rice.  The dish, curiously enough, comes with a small ramekin of citrus (lemon?) juice.  It’s not listed on the menu but it complements the beef and onions very well.

On this visit the beef was tender and very flavorful and had a nice char on the edges.  The green onions were nicely Sautéed as well.  The red onions, however, were VERY strong.  I like onions so for me to say this tells you something.  I could taste the onions 2 hours later even after brushing my teeth.

After the beer, bread and beef i was full.  I almost ordered the New Orleans Beignets (they are OUTSTANDING) but that would have pushed me over the edge and into a food coma.

For $29.36 before tip I think that was a solid meal in a city full of great places to eat.  I’m glad I had a stand-by place because with the low temperatures  and blowing wind I did not have a lot of time to wander around looking for a place to eat.

Grand Lux Cafe on Urbanspoon

Road Food – Combos

I’m always up for a road trip and my snacks of choice always start with a Diet Mt. Dew and, more times than not, a bag of Combos by Mars, Incorporated.  I don’t know what it is about those little nuggets of flavor but I probably eat more of them than I should.

I used to only eat the Pepperoni Pizza Cracker flavor but one day, when the gas station was out of that particular flavor, I branched out and tried the Zesty Salsa Tortilla.  WOW, I’ve been missing out!  While looking online for ideas for this post I discovered a yet to be released flavor, Buffalo Blue Cheese Pretzel (limited edition according to Wikipedia), I’ll be on the lookout for those for sure!

In 2011 Combos® celebrated its official 40th anniversary.  I don’t remember these snacks being around when I was a kid.  Maybe it was a regional product?

I know what some of you are thinking…  That’s a really unhealthy snack.  I won’t argue with you but they are a lot better than my runner-up favorite snack the Pork Rind!

What’s your favorite road trip snack?

Blog Maintenance = Complete!

We’re back in business with a new look and feel to the site.  After testing about 15 themes, and not finding what I wanted, I decided to take the closest one and make some changes to it to fit my vision.  I’m aiming for a clean, fast design with minimal distractions and easy navigation.

I’m going to continue to tweak things over the next couple of weeks (colors, fonts, etc.) but the overall design will remain the same (until I get the bug to change again).

Hope you like the new look & I welcome any feedback you have about it!

White County, Indiana – Wind Farm

Time to get nerdy… For those of you that don’t travel north on I-65 much there is a HUGE wind farm in White County.  It’s pretty mesmerizing during the day because the wind turbines stretch as far as the eye can see.

I was driving back from Chicago the other night and as I approached the White County farm (that has a goal of 600 turbines) I could see dozens of red lights on the horizon.  As I drove closer I realized what they were and I also realized that ALL of the Obstruction lighting was Synchronized.

As mesmerizing as the turbines are during the day the giant expanse of synchronized warning lights was almost as captivating. I found a white paper available online that explains the reasoning behind the coordinated light show.  Development of Obstruction Lighting Standards for Wind Turbine Farms:

Considering the lighting concepts currently used for illuminating radio towers and long-span bridges, which states that obstructions near to each other should be treated as if they were one large obstruction, a similar lighting concept was adopted for illuminating the wind turbine farms. The lighting concept for wind turbine farms includes the use of red, simultaneously flashing lights positioned on the outer perimeter of the wind turbine farm, each spaced no more than one-half statute mile from each other, and requires only one fixture per turbine. As long as the wind turbines are painted white in color, daytime illumination is not required.

As I was doing research for this post I also came across information that I had not heard before.  Evidently these giant wind farms are tied to a large number of bat fatalities in the area.  It’s bad enough that some wind farms are shutting down at night.  Like them or not bats provide a great service to humans.  Some species of bats, such as the Little Brown Bat, can eat 500 – 1000 mosquitoes in one hour. So if we consider the night 8 hours, that can add up to 4000 – 8000 in a night!

While I’m not opposed to this kind of energy generation I understand for the residents that live near these farms there are a lot of issues.  These issues range from reports of a low-frequency hum to distracting shadows flowing across the windows of houses.  I’m also very concerned about the environmental impact from the deaths of neighboring bats.

What do you think?  Have you seen the nighttime light show on I-65? What are your thoughts on the ever-increasing growth of wind farms in Indiana?

Fishers – Riviera Maya

Located in the heart of Fishers Rivera Maya has found a way to be successful in a building that’s changed hands no less than 5 times in the past 10 years. There’s no shortage of Mexican restaurants in the area and they all pretty much look and server the same thing.  Riviera Maya does set itself apart in a few ways.

Upon entering you are immediately greeted with a friendly staff member who will seat you right away (if there are tables available of course).  This place has been known to get very crowded on Friday/Saturday nights and I recommend reservations if you are going to have a big group or limited time.

Overall the place feels really big.  It’s very open with high ceilings and plenty of decoration in the Mayan motif.  In typical Mexican restaurant style, you are immediately served tortilla chips and salsa while looking over the menu and picking out your food.

The chips and salsa are pretty standard and always fresh.  I always have to watch myself because it’s easy to ruin your appetite on the free appetizer.  I always equate the chips & salsa to the bread basket at other places (and it’s usually better).

No veggies here, just meat, seafood & cheese!

The very first thing I tried at Riviera Maya is the dish I’ve been loyal to,   The Burrito Loco.  The $9.99 dish is one of the things I think sets it apart from other Mexican restaurants.  Take a 12″ flour tortilla, stuff it with grilled steak, chicken and shrimp, roll it up and smother it in cheese sauce.  That’s it, no vegetables, no beans, no rice, just a big burrito on a plate.  I’ve had this dish probably a dozen times and it’s been very consistent in both preparation and flavor.

Each ingredient in the Burrito Loco is seasoned and grilled just right;  the shrimp are especially tasty and good-sized.  Something you don’t get very often in Indiana.

22 oz, it was a "school night"

A”nother great thing about this place is their Dos Equis XX Dark in 16,22 and, 34 oz sizes.  I like the 34 oz served in a huge frosted mug.  I have never had beer so cold as I’ve had at Riviera Maya.  I always like to say if you can’t lift the 32 oz mug you’ve had enough to drink.  My wife says the Margaritas are very good as well.

We’ve dined at Riviera Maya several times and have always had good service.  You get a lot of food for your money and the atmosphere is a lot of fun (although it can get a little loud at times).  This is the only Mexican restaurant we go to in Fishers.  I’m already looking forward to my next Burrito Loco!

Another great review (with much better pictures) can be found at the “Would I Buy It Again” blog.  These guys are covering the city at a quick pace and their reviews are always top-notch.

Riviera Maya on Urbanspoon

Braised Short Ribs

It’s officially cold in the Hoosier State and that means I’m in the mood for hearty comfort food that makes the house smell incredible (and helps keep the winter blues at bay).  My wife and I had an incredible tasting menu at Pizzology last year (special New Years Eve event) and the Braised Short Ribs stood out to me more than everything else (although it was all very good).  After that meal I knew I had to try to replicate the dish and start serving it to the family on a semi-regular basis.

English Cut Short Ribs

There are two different types of Short Rib cuts.  The ribs can be separated and cut into short lengths (typically about 2 inches long), called an “English cut” or the “flanken cut” which is achieved by cutting across the bones (typically about 1/2 inch thick).  This recipe calls for the English Cut and will need 2 ribs per person.

Flanken Cut Short Ribs

Once reduced the cooking liquid can be thickened with a roux or served as is.  The ribs go very well with a starch such as mashed parsnips, or potatoes.

One of the most consistent source for English Style Short Ribs in Central Indiana has been The Fresh Market in Broad Ripple and Carmel.  Even if they don’t have them in the case just ask, they’ll most likely cut them fresh for you.

 Braised Short Ribs (serves 4)

1 bottle Cabernet Sauvignon (Spend around $10-12)
2 tablespoons vegetable oil
8 short ribs, trimmed
1 teaspoon black peppercorns, crushed
Flour, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, and split in half
2 medium carrots, peeled, and cut into 1-inch lengths
2 stalks celery, peeled, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
4 sprigs thyme
3 bay leaves
3 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper
Kosher Salt

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with flour and then when the oil is hot, place the ribs into the pot and sear for 3 to 4 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 6 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

Pour the sauce over the meat. Serve with vegetables of your choice.