My review of the Creative HS-930i headset for... →
My review of the V-Moda Remix Remote headphones... →
Most of you know, but this isn’t the only place on the web I’m writing. In 2009 I started a freelance gig with Macworld (my 12-year-old self would be blown away to know I’m writing for them), thus fulfilling a long-time dream of getting paid to listen to music and play with audio equipment. I’ve reviewed 24 (!) models so far, with at least five more to come. In my first article, I reviewed 12...
New York Times' 36 Hours in St. Louis →
I guess they’re following me around. I can’t speak with any authority (or really, any first-hand knowledge at all) about many of their picks, but I like Pappy’s Smokehouse (full review to come), Forest Park is indeed impressive, and the Royale seems pretty cool from my brief time their (although their cocktails just don’t compare to Anvil’s). More takes on St. Louis...
Instapaper developer Marco Arment still prefers... →
And I agree with him. The iPad’s lovely, and there’s certainly a lot to recommend it over a Kindle if you want a reading device that’s also a multi-purpose portable computer. But if you want to read a lot of text with as little friction as possible, the Kindle’s the way to go. It has a great lack of fatigue and it keeps you focused. I certainly don’t regret buying...
NYT on the growing trend of American sour beers →
One of my favorite things. Thanks to Thom and Bryan for introducing me to the wonders of gueuze, Cindy for picking out our first Flemish sour, and some random girl in a bar who didn’t like her bottle of Lindemann’s Framboise and thus introduced me to lambics, way back in the day.
Science sez: vodka is about texture, not taste →
A possible explanation for vodka preferences despite the ideal that a perfect vodka would taste like water, posted as a potential rebuttal to the column I posted earlier. I’ll stick with Bobby on this one, though.
If you are the type of person who orders a vodka martini dry or without...– Bobby Heugel, The Kangaroo Cocktail I hate vodka. It’s pointless on its own, and Bobby does a good job of explaining why. I keep it around because it’s occasionally useful in cooking, and it’s a great way to make your own flavored liqors, but I’m pretty sure that anybody who...
I have long had a name for Jobs’ clever move. I call it the “High...– Scott Adams, High Ground Maneuver Immediately upon reading this, I recognized it as a tactic that a former boss (guess which one?) frequently used. Change the topic of the debate from one that you can’t win to one you can. Eliminate the pesky details that are being used against you by making...