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  • Post #1051 - December 3rd, 2015, 11:49 am
    Post #1051 - December 3rd, 2015, 11:49 am Post #1051 - December 3rd, 2015, 11:49 am
    Been meaning to mention this for a few days, but another story today reminded me that Mr. Veal Cheeks himself, GAF, has been in the news quite a lot these days, e.g.:

    http://www.nytimes.com/politics/first-d ... -debunked/
  • Post #1052 - December 10th, 2015, 11:12 pm
    Post #1052 - December 10th, 2015, 11:12 pm Post #1052 - December 10th, 2015, 11:12 pm
    So I try not to be *too* much of a toot-my-own-horn guy, but a couple people at the holiday party tonight mentioned that maybe I should let you guys know about this--Helen Rosner picked a club sandwich article I did on my website back in August as one of her 21 Best Longform Food Stories of 2015. Mine is the 4th one down, "An Edible History of the Club Sandwich."
    Ronnie said I should probably tell you guys about my website so

    Hey I have a website.
    http://www.sandwichtribunal.com
  • Post #1053 - December 11th, 2015, 12:13 am
    Post #1053 - December 11th, 2015, 12:13 am Post #1053 - December 11th, 2015, 12:13 am
    JimTheBeerGuy wrote:So I try not to be *too* much of a toot-my-own-horn guy, but a couple people at the holiday party tonight mentioned that maybe I should let you guys know about this--Helen Rosner picked a club sandwich article I did on my website back in August as one of her 21 Best Longform Food Stories of 2015. Mine is the 4th one down, "An Edible History of the Club Sandwich."


    Congratulations. Always exciting to have one's work recognized. I look forward to reading your work.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1054 - December 11th, 2015, 2:00 am
    Post #1054 - December 11th, 2015, 2:00 am Post #1054 - December 11th, 2015, 2:00 am
    Cynthia wrote:
    JimTheBeerGuy wrote:So I try not to be *too* much of a toot-my-own-horn guy, but a couple people at the holiday party tonight mentioned that maybe I should let you guys know about this--Helen Rosner picked a club sandwich article I did on my website back in August as one of her 21 Best Longform Food Stories of 2015. Mine is the 4th one down, "An Edible History of the Club Sandwich."


    Congratulations. Always exciting to have one's work recognized. I look forward to reading your work.

    I couldn't agree more. Very, very cool. Congrats!

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #1055 - December 11th, 2015, 5:25 am
    Post #1055 - December 11th, 2015, 5:25 am Post #1055 - December 11th, 2015, 5:25 am
    JimTheBeerGuy wrote:So I try not to be *too* much of a toot-my-own-horn guy, but a couple people at the holiday party tonight mentioned that maybe I should let you guys know about this--Helen Rosner picked a club sandwich article I did on my website back in August as one of her 21 Best Longform Food Stories of 2015. Mine is the 4th one down, "An Edible History of the Club Sandwich."


    There's so much I like about this article: the scholarship, the mixed media, the links, the assertion that bread should be toasted and that one should dress with mayo the contents of the sandwich (throughout) and not the bread (a conclusion I also came to last summer with tomato sandwiches: http://www.oakpark.com/Dining/Blogs/9-28-2015/Perfecting-the-Tomato-Sandwich/)

    The only point I'm slightly averse to agreeing with is the conclusion that the middle slice of bread is not a defining characteristic of the club, and although there seems a historic basis for that conclusion, I think that middle slice gives the sandwich a distinctive look (and also, alas, a lot more carb breadiness that is usually required or appreciated). That middle slice will also clearly separate the sandwich from a turkey BLT: it's a strong signifier of clubiness.

    Anyway, what a wonderful effort, Jim!
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #1056 - December 11th, 2015, 7:42 am
    Post #1056 - December 11th, 2015, 7:42 am Post #1056 - December 11th, 2015, 7:42 am
    Ditto!
    Pithy quote here.
  • Post #1057 - December 11th, 2015, 9:05 am
    Post #1057 - December 11th, 2015, 9:05 am Post #1057 - December 11th, 2015, 9:05 am
    Stuff like this *deserves* a horn self-toot, Beer Guy Jim! Nicely done! Food writing is damn important, and *good* food writing is even more so.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1058 - December 11th, 2015, 9:21 am
    Post #1058 - December 11th, 2015, 9:21 am Post #1058 - December 11th, 2015, 9:21 am
    JimTheBeerGuy wrote:21 Best Longform Food Stories of 2015. Mine is the 4th one down, "An Edible History of the Club Sandwich."

    Most excellent, most excellent indeed, both in achievement and read.

    While I tend to agree with Mr. Hammond three slices of toast are a defining characteristic of the club sandwich I did find the simplicity of the "Union Club" sandwich appealing, even if not traditional.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #1059 - December 11th, 2015, 9:34 am
    Post #1059 - December 11th, 2015, 9:34 am Post #1059 - December 11th, 2015, 9:34 am
    My ditto above was meant to ditto the Cynthia congrats, but ditto on the Jim congrats, too!
    Pithy quote here.
  • Post #1060 - December 31st, 2015, 3:42 pm
    Post #1060 - December 31st, 2015, 3:42 pm Post #1060 - December 31st, 2015, 3:42 pm
    Happy to relate that Chicago Book Review just named my book, Midwest Maize, one of the 9 best nonfiction books of 2015. News like that is, as the French say, "un bon bout d'an" -- a good end to the year.

    Chicago Review of Books - Best of 2015
    https://chicagoreviewofbooks.wordpress. ... s-of-2015/
    Last edited by Cynthia on December 31st, 2015, 4:37 pm, edited 2 times in total.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1061 - December 31st, 2015, 3:59 pm
    Post #1061 - December 31st, 2015, 3:59 pm Post #1061 - December 31st, 2015, 3:59 pm
    Hearty Congratulations, Cynthia! What a great review, right on the money. Very well done.!

    (Your link is broken, you might want to edit it to this one, which is more direct:

    https://chicagoreviewofbooks.wordpress. ... y-of-corn/

    Gep
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1062 - December 31st, 2015, 4:38 pm
    Post #1062 - December 31st, 2015, 4:38 pm Post #1062 - December 31st, 2015, 4:38 pm
    Geo wrote:Hearty Congratulations, Cynthia! What a great review, right on the money. Very well done.!

    (Your link is broken, you might want to edit it to this one, which is more direct:

    https://chicagoreviewofbooks.wordpress. ... y-of-corn/

    Gep


    Thanks, Geo. I redid the link twice, using the "link" feature, and both times, it still went to server not found. So I just did a plain URL, and that seems to work. I have no idea why using "link" didn't work.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1063 - December 31st, 2015, 7:21 pm
    Post #1063 - December 31st, 2015, 7:21 pm Post #1063 - December 31st, 2015, 7:21 pm
    Hi Cynthia,

    "Link" puts inj some extra code that you have to remove unless you copy the original URL in the way that "Link" wants you to. It took me a bit to understand how to deal with it. "URL" isn't as pretty, but it works much more easily!! :)

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1064 - January 3rd, 2016, 11:37 pm
    Post #1064 - January 3rd, 2016, 11:37 pm Post #1064 - January 3rd, 2016, 11:37 pm
    Hi,

    Last evening, I spent some time chatting with Dave Hoekstra's Nocturnal Journal at WGN-AM about LTHforum, Greater Midwest Foodways Alliance, eating on the road and pretty much my favorite topics of food and culture.

    You can find a podcast here.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1065 - January 4th, 2016, 6:50 pm
    Post #1065 - January 4th, 2016, 6:50 pm Post #1065 - January 4th, 2016, 6:50 pm
    Cathy2 wrote:Hi,

    Last evening, I spent some time chatting with Dave Hoekstra's Nocturnal Journal at WGN-AM about LTHforum, Greater Midwest Foodways Alliance, eating on the road and pretty much my favorite topics of food and culture.

    You can find a podcast here.

    Regards,


    Great interview, Catherine. Hope it helps promote GMFA.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1066 - March 16th, 2016, 6:12 pm
    Post #1066 - March 16th, 2016, 6:12 pm Post #1066 - March 16th, 2016, 6:12 pm
    “Chicago has the best, healthiest Internet food scene in the entire country,” he said, “LTH (the Chicago-based food forum) is amazing. The attention paid to the meals of marginal cultures. I wish we had something like that here in LA.”

    So says Jonathan Gold in Trib article by Louisa Chu: http://www.chicagotribune.com/dining/ct ... story.html
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #1067 - March 16th, 2016, 9:41 pm
    Post #1067 - March 16th, 2016, 9:41 pm Post #1067 - March 16th, 2016, 9:41 pm
    Thanks for posting David. A really nice thing to read from one of my favorite food writers ever . . . love Jonathan Gold and can't wait to watch City of Gold.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #1068 - March 16th, 2016, 9:55 pm
    Post #1068 - March 16th, 2016, 9:55 pm Post #1068 - March 16th, 2016, 9:55 pm
    BR wrote:Thanks for posting David. A really nice thing to read from one of my favorite food writers ever . . . love Jonathan Gold and can't wait to watch City of Gold.


    Friday and Saturday, he's going to be at the screenings at some place in Chicago. Louisa moderating on one of those days.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #1069 - March 17th, 2016, 12:35 am
    Post #1069 - March 17th, 2016, 12:35 am Post #1069 - March 17th, 2016, 12:35 am
    David Hammond wrote:
    BR wrote:Thanks for posting David. A really nice thing to read from one of my favorite food writers ever . . . love Jonathan Gold and can't wait to watch City of Gold.


    Friday and Saturday, he's going to be at the screenings at some place in Chicago. Louisa moderating on one of those days.


    Yes, thank you for posting David! And yes, I will be moderating the Saturday 7:15PM post screening Q&A.
  • Post #1070 - April 22nd, 2016, 12:05 pm
    Post #1070 - April 22nd, 2016, 12:05 pm Post #1070 - April 22nd, 2016, 12:05 pm
    Congrats to our own Jefe, Eric May, on his article, "Mexico of the North", published in the May edition of Bon Appetit. Well done!!

    image.jpeg
    Last edited by boudreaulicious on April 22nd, 2016, 2:26 pm, edited 1 time in total.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1071 - April 22nd, 2016, 2:10 pm
    Post #1071 - April 22nd, 2016, 2:10 pm Post #1071 - April 22nd, 2016, 2:10 pm
    cool
  • Post #1072 - April 22nd, 2016, 2:29 pm
    Post #1072 - April 22nd, 2016, 2:29 pm Post #1072 - April 22nd, 2016, 2:29 pm
    Congrats, Eric. Very nicely done! :)

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #1073 - April 24th, 2016, 8:35 am
    Post #1073 - April 24th, 2016, 8:35 am Post #1073 - April 24th, 2016, 8:35 am
    Aw shucks, thanks you guys! I can proudly say that I cut my food-writing teeth right here on LTHForum!

    I feel very excited to rep these mom-and-pop restaurants that have inspired me over the years–Birrieria Zaragoza, Veneno de Nayarit, & La Cocina de Maria. There will be a longer format piece on the BA website, shortly, that also features Birrieria de la Torre (not featured in print). A huge thanks to these four restaurants for welcoming me into their kitchens and working with me. Each recipe is adapted for the home cook and come pretty close to what you'll eat at their respective joints (minus a heavily guarded secret ingredient or two). And if anyone is ever out in West Chicago, hit me up and we can have lunch La Cocina de Maria, this place is truly a gem!
  • Post #1074 - April 24th, 2016, 9:43 am
    Post #1074 - April 24th, 2016, 9:43 am Post #1074 - April 24th, 2016, 9:43 am
    Jefe wrote:Aw shucks, thanks you guys!

    Very cool Mr. May, very cool indeed. Congratulations!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #1075 - September 10th, 2016, 8:15 pm
    Post #1075 - September 10th, 2016, 8:15 pm Post #1075 - September 10th, 2016, 8:15 pm
    Laikom's Montrose Beach potluck bbqs get their recognition in Spoonful Magazine. A reporter joined us at the Tex-Mex one last summer.

    The first picture includes the back of my head, a slice of my younger son and, in the foreground, my daughter-in-law (as of last week).
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1076 - December 6th, 2016, 11:23 am
    Post #1076 - December 6th, 2016, 11:23 am Post #1076 - December 6th, 2016, 11:23 am
    Lucky Peach Magazine's latest issue credits LTH Forum and early LTH stalwart Erik M in putting Jitlada Thai on the LA and national map due to Erik's translations of the Thai-only menu.

    http://luckypeach.com/jitlada-thai-los-angeles/

    It's a good read... I need to eat there, but I'd settle for getting into the city more often for Aroy, Rainbow, ATK....
    (Why can't the burbs get a decent Thai joint that can serve something other than gloppy pad thai and panang curry?)
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1077 - December 6th, 2016, 1:15 pm
    Post #1077 - December 6th, 2016, 1:15 pm Post #1077 - December 6th, 2016, 1:15 pm
    JoelF wrote:Lucky Peach Magazine's latest issue credits LTH Forum and early LTH stalwart Erik M in putting Jitlada Thai on the LA and national map due to Erik's translations of the Thai-only menu.

    http://luckypeach.com/jitlada-thai-los-angeles/

    It's a good read... I need to eat there, but I'd settle for getting into the city more often for Aroy, Rainbow, ATK....
    (Why can't the burbs get a decent Thai joint that can serve something other than gloppy pad thai and panang curry?)


    My favorite part of this article and Erik to his essence:

    ...
    One day in early 2007, a visitor from Chicago happened to pick up Jitlada’s take-out menu at his hotel. He didn’t speak Thai, but he had been to southern Thailand, so his interest in the restaurant was piqued by the promise printed on the menu (“The very best Southern Thai food from Jitlada”). He came in and, over the course of his three-day visit, tried as much as he could. With Tui’s help, he worked out English translations for the dishes.

    Three months later, Tui says, the visitor called to say he had “put the menu on the computer.”

    Erik M., the online handle of the Chicago visitor, had posted a translated menu of Tui’s dishes on a Chicago food-focused site called LTH Forum. At the time Erik called Tui, the post had already been viewed one thousand times. Within days, it made its way over to the Los Angeles section of Chowhound. The active users of Chowhound trekked over to Jitlada, and soon Jazz was fielding orders from customers ordering directly off of Erik M.’s post, which they had printed out and brought with them to the restaurant. Chowhounders posted their own reports back on the site, and the Internet feedback loop kicked into high gear: a June 2007 post about Jitlada ignited a thread 112 replies deep.
    ...
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1078 - December 6th, 2016, 1:18 pm
    Post #1078 - December 6th, 2016, 1:18 pm Post #1078 - December 6th, 2016, 1:18 pm
    We miss Erik, and hope he's happy, healthy, and doing well! A loss to our community...

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1079 - January 25th, 2017, 11:57 am
    Post #1079 - January 25th, 2017, 11:57 am Post #1079 - January 25th, 2017, 11:57 am
    Following in the footsteps of at least two other Northwest Side confectioneries, Delightful Pastries is using sugary sweets to support Chicago Police officers and their families.

    https://www.dnainfo.com/chicago/2017012 ... foundation
    "Sandwiches are wonderful. You don't need a spoon or a plate!"
    Paul Lynde
  • Post #1080 - January 25th, 2017, 6:32 pm
    Post #1080 - January 25th, 2017, 6:32 pm Post #1080 - January 25th, 2017, 6:32 pm
    My book, Midwest Maize: How Corn Shaped the U.S. Heartland, got a very nice review in the Winter 2017 edition of the journal of the Agricultural History Society. Written by someone from "back East," the only thing that baffled the reviewer was that "Clampitt seems to praise the Midwest." Made me chuckle. But despite my bias toward the Heartland, the reviewer thought the book was great.

    The book also connected me with Eater, and I've been an advisor for a few videos in the last year -- this one is on the connection between corn and the vampire legends.
    https://youtu.be/0clTdX_JSy0

    One of the things that has really surprised me is the enthusiasm of distillers. I've been contacted by a couple of distillers in Missouri who are growing heirloom grains, in order to produce whiskey that tastes like it did in the 1800s (and I'll be visiting one of them in March, to give a presentation at their library--and sample the whiskey). But even the head of the American Distillers Institute in Los Angeles is now a fan. I would not have guessed that whiskey makers would turn out to be a big part of my fan base. :)
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com

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