If you have a Kindle this is a must read… The Gadgeteer, one of my favorite tech blogs, has a great writeup on how to get just about any document on your Kindle.
Incidentally, The Gadgeteer, founded by Julie Strietelmeier, is based out of Columbus, Indiana. Not exactly a place were you’d expect one of the big tech blogs to be located!
There are several ways to convert and transfer documents to the Kindle. Some methods are free and other cost a few pennies per MB. Either way you do it if you want the most convenient way to transport and access documents while traveling the Kindle is definitely the way to go.
OK, this list is going to be tough. The Food category of my RSS feeds is comprised of 42 of the 199 sites I follow. I just can’t get enough of the food sites. From recipes to reviews there’s a little bit of everything in here. I’m going to list my “top 10” in no particular order. Several of these links are local to the Indiana/Indianapolis area. I love hearing about new places to try around town.
The Amateur Gourmet – One of the things I love about this site is the ever changing header image (think Google). This guy has written a book (that I need to read) and has a really good mix of news, humor and recipes.
Would I Buy It Again? – These guys have introduced me to new places to try in and around Indy and warned me of ones to stay away from. Great concept & the articles are short and to the point.
Indianapolis Restaurant Scene – This site always has great imagery that goes along with very well written posts. Definitely one to refer to often for restaurants around the Indianapolis area.
All tenderloins, all the time – This one is funny. Rick and I have known each other for years (through my old website) but have never actually met (we seriously need to fix that). I love the focus on reviewing just one thing, the humble tenderloin (an Indiana classic) and reviewing it very well.
Indianapolis Amy – Amy has a great mix of recipes and reviews as well as seasonal posts and observations. Amy always covers several subjects with each post and its always a great read.
Serious Eats – This is a national blog with several interconnected sites (like A Hamburger Today). Lots of good information & updated very frequently.
Chez Pim – I was attracted to Pim’s site from the photography alone. She’s been posting “Food Porn” for years and sometimes you feel like you’re in the kitchen with her. Pim has been on several food shows and has a line of food products she’s developed.
Indulge In Indy – This site focuses on locally owned restaurants and products produced by Indiana businesses.
Epicurious.com: New Recipes – I used to get all of my recipes from Food Network, but not anymore. Epicurious has it all & then some. The newsletters are always a great read and the site covers just about everything in the culinary world. I’ve fixed many impromptu meals after seeing an article on this site.
Bonus Link: Food Network Humor – I had to throw this on in here for good measure. It’s not always safe for work (or the kids) but it can be VERY entertaining. I just hope the FN Stars take it all with a grain of salt (pun intended) as its usually all good fun.
Do you have a favorite food blog that you can’t live without? Tell us about it in the comments section.
Part 3 will wrap up the series with some of the more unusual blogs that are on my list (No, LOLCats will not be on the list). Part 1 of this series can be found here.
News Flash! Bourbon is NOT limited to production in Kentucky! Evidently this is a common misconception as the few people who I’ve talked to about the new W.H. Harrison Indiana Bourbon thought the same thing I did. Kentucky is however the only state allowed to put its name on the bottle.
Bourbon must be made of a grain mixture that is at least 51% corn (maize).
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
Neither coloring nor flavoring may be added.
Bourbon must be aged in new, charred oak barrels.
Bourbon must be entered into the barrel at no more than 125 proof (62.5% alcohol by volume).
Bourbon, like other whiskeys, may be bottled at not less than 80 proof (40% alcohol by volume).
Bourbon that meets the above requirements and has been aged for a minimum of two years may (but is not required to) be called Straight Bourbon.
Straight Bourbon aged for a period less than four years must be labeled with the duration of its aging.
If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
Only whiskey produced in the United States can be called bourbon.
Available a several retail locations in Indiana I’m planning on picking up a bottle for research purposes. I have a few favorite Kentucky Bourbons so I’m curious to see how W.H. Harrison compares. More to come on this one…