LTHForum.com

You can reference all of the selected LTHForum.com quotes below. Quotes are selected sporadically and grab the interest of a moderator. Click on the quote to go to the post. [NOTE: In the interest of reducing the number of stickies, the logo gallery and the tagline library have been merged into one thread.]

LTHForum Quotes

Another drink for the lushes at table 17.

It was nice to be able to eat jungle curry while the kids ordered chocolate chip pancakes.

It ain't the pit, it's the pitmaster.

Jack Daniel's. No ice. No glass.

Fried chicken is not as portable as it first appears.

Bun count is good in theory.

If you're drinking in a place called "Terminal Liquors" you might want to reconsider your lifestyle.

Never buy gribenes from a mohel.

All because I mentioned raccoon.

Crispy with little bubbles of lard love.

Serve this with Pooris and you SO will do what the Imam did in Persia.

Converts even the beetaphobe.

There is nothing like the reaction of a teacher when they open their desk and find chicken feet.

Rendering my Labatt's Blue something more akin to puce.

A Polish Chicagoan's idea of a Wild West Saloon, circa 1974.

Spicy, juicy, fresh and hot as sin from the fryer.

There was something magical about combining, say, a cheese enchilada, a chile relleno, a tamale, frijoles and a taco al pastor, with cashew chicken, a shrimp egg foo young patty and fried rice.

The beef was excellent, spice balanced and good cow flavor coming at the finish.

Next trip I will definitely pay more attention to pork products.

Now, I will not pretend that a spiny sea creature's gonads are to everyone's taste.

What could be prettier than a big mofongo?

A truck full of BBQ smells.

Slightly reptilian but robust, like beef.

There's a lot of pork along 18th street.

Can't wait to see the Rose Garden planted with WSMs.

Thousands of batches of veal stock/demi under his size 54 belt.

A landslide of home Char Siu making the world has seldom seen.

This is no Bunn-O-Matic desperatorium featuring brown and orange carafes steaming depressingly away on unattended burners.

In that one taco I found a potential greater than the sourness of a dozen disappointments.

I actually had a traumatic childhood experience with duck a l'orange.

You will know that you have ordered a boatload of sushi when they bring it to the table... in a boat.

Their chubs are like fish-crack, and we needed a fix.

Thai yam are a true marvel of culinary engineering.

We don't serve Kow Kow pressed duck.

The licking behavior was quantitated using what’s called a multi-channel gustometer.

Spleen, who knew?

The how-to's of grilled cheese escaped me until I attended a church retreat in 8th grade.

I think maybe I've got a thing for pork.

I noticed a dish on the menu called "Sauteed intestines Manchurian style," and couldn't resist the chance to try a new way of preparing intestines.

Mofongo is a major improvement. Fu fu is in the middle.

We liked it, maybe not quite as much as he wanted us to, but we really did.

Almost always a tragedy in a bowl.

Like Woodstock for culinary folk.

Back in the '80's I ate my share of horsemeat while living in Belgium.

I am currently wishing I had a prehensile tongue so I could get the last few drops out of the bottle.

Gyro or Gyro Melt with a side of a fried chicken leg, Budweiser and lotto ticket.

Add a slice of ham, which he did, and you are ready to fell trees alongside Paul Bunyan.

In addition, it is also possible to find goat, yak, reindeer, or camel on the menu, depending where you’re dining.

Preceded by a pressert of Bernard Callebaut ice cream bars.

I could easily understand how these deep fried, crunchy insects could be a lovely snack.

The sound in question is a voiced velar fricative.

Here’s my bedtime snack: a pound of sausage, two pounds of polenta, a pound of salad, and a pound of bread.

This cheese, unlike some of my aunts, did not improve with either bourbon or age.

Holy cow! I've actually been to the Salamanca Market in Tasmania.

The only vegetarian in a family of pork processors.

Never in my life have I seen so many crock pots in one place.

I actually paid $6.50 for four donuts that weighed maybe five ounces, total. My god, I am a moron.

I will never again eat Twinkies any other way.

We probably should have obeyed the look of kindly horror in our waitress' eyes when we said "chopped sirloin" but we were on a mission.

The bathrooms were lovely though, really truly lovely.

The pizza is a map of red and white shapes, a rather garish gifted Christmas tie.

And, by god, I got a rare burger, good exterior crust and an interior so red that it would've stopped traffic.

I really should make 8-drink, 3-hour, $100 lunches a regular weekly event.

Pristinely fresh scallops, perfectly spiced and cooked. One of the best $2 I’ve spent in a long time.

The ambiance and the amenities are apparent and they billow out of a chimney down Western like no other place on the northside.

The vegetables have that slightly rubbery near crunch that marks the infinitesimal technological advance in veggie freezing since the school cafeteria mush of the 60s.

When one sees "rice and beans" on a contemporary menu, one knows that the rice and beans will be steeped in irony.

The coffee shop, although lacking in such basics as a hot turkey sandwich, served three wagyu sliders for $11.

Spoon's fried chicken is a notorious gateway drug.

All this cevapcici is sending me down memory lane.

Where did you procure the beast?

There was only gentle resistance as teeth traversed the creamy though firm flesh of each tender button of tuber and flour.

Well worth the 3 hour drive, $6.00 in tolls, $30 in gas, for a lunch under $10 including tip.

It was a quite good, but very simple stew; what I imagine the Irish would make, if Ireland were in South America.

This could be the hottest thing since two-toned halvah.

If you don't want lily-gilding, don't order the Gilt Lily Burger.

A simple way to make capuzzelle (lamb or goat heads) is to split them, leaving the brain, eyes, and tongue in place.

My friends from the north of the country find this particularly repulsive, but well done, they are delicious.

My sense of anticipation for the marzipan is almost always insurmountable.

The beans in particular I thought would have benefited from a hint of the hog.

Someone must prepare quenelles for those days on which huckleberry fugu simply will not do.

They serve a half-pound of pastrami in-between 2 latkes and call it a sandwich. Sinfully good. A Jewish Jibarito.

Word is the food will be the Cal-clean that she's so good at.

It's a complete hole, and there weren't many choices on the menu (it was, after all, the middle of the night) and there was a language barrier, but if you were a fan of Larosh this place merits a visit.

That together with the one sit-up I did getting out of bed this morning, and I'm feeling like a tri-athlete confit.

You're not going to win the kids over to beheading, skinning and eating Bugs Bunny.

If Crayola made a crayon the color of this dip, it would be called “Spiced Grease.”

The food is always cooked in that particular suburban way that says, "This place is nice and clean and nothing will hurt you."

If I saw Bittman making an indian version of a taco bell crunchwrap supreme, I might start scoffing, too.

Most Chicago breads are horribly dry on the inside, with a texture approaching cobwebs.

I was particularly excited about the spleen because I have a cookbook with several preparations.

"Ronnie, you love making soup, don't you?" I answered, "Chef, I want to die making soup!"

But how were the portions?

The gentle wave of beauty continues to unfold.

Good, but I think some people wanted their ice cream a bit more liver-ee.

Blast those who do not understand the concept of ordering what I tell them to so that I can try everything I want

Suave up front with a tough background. It's the Spencer Tracy of steaks

Fries were excellent: large-bore, crisp and very spuddy.

I don't even know what that thing is, but that's a hundred years of smoke hanging off it.

The world needs more dumplings.

Fat little fingers, poached to tenderness, then finished with a cripsy crust of breadcrumbs.

Still hot from the fryer, capable of simultaneously warming and stopping my heart.

I guess Rainbow Rat Roll wouldn't sound as appealing.

Harvesting a small sack of wormwood leaves and flowers in the late summer by yourself on an island in Stockholm's archipelago makes for a quite a special bottle.

Don't think Newfoundland is all cod tongues and seal flipper pie.

Have your say! Comment on the nominees for the LTHForum Great Neighborhood Restaurant awards now.

"What is a pirate's favorite fish?" Answer: "Arrrrctic Charrrrr"

Upon entering, it is immediately apparent that Shapiro’s is Manny’s Country Cousin.

Chocolate is usually delicious. This dish made chocolate interesting, which is a much, much loftier goal.

This looks like the breakfast place equivalent of a transient hotel.

Try using bacon fat to make your mayo.

I recently received a box of frozen beef marrow.

I’ve never been to prison—but it’s the prospect of food like this that keeps me scared straight.

I'd be inclined to give it another try, even though I disagree philosophically with his crust edges.

Give me a scorpion over tripe or brain tacos any day.

We had a fair amount of meat-juice-splatter on the wall afterwards.

Is soup the new black?

"Citizens Against Restricting Delectable Internal Organs." (CARDIO)

The chicken sandwich isn't one of those wan, processed patties at a fast food joint, slathered with Dijon baconnaise and ranch lettuce.

The beer is cheap (especially if you like PBR), the smoke is thick, and the barmaids friendly and exceptionally well-endowed.

Manned by loincloth clad cooks hunched over camphorous fires.

Hopefully, I'll score some töltött kápostza tomorrow.

Are we just an overly sensitive coterie of effete and self-important snooty-pants dilettantes?

Some folks just don't understand the appeal of collagen and fat.

This was the fattest sausage I have ever seen. And darn, was it tasty.

You have to love a place that’s survived nearly a century selling stew.

And all-you-could-eat jamon serrano was just porky icing on the cake.

No question that consuming insects makes sense from a low fat-high protein standpoint.

Just thank God you did not have to perform this rite of passage on a random curb of some random street in Jakarta in front of business cohorts while squatting.

While their egg-peeling skills leave something to be desired, they have, over the years, gotten to be hot dog crescent encasing experts.

The Gruyere was by far my favorite, with a barely discernible grit and all the pungency of the good European cheeses, but without the accompanying taste of feet.

Being Santa in a Jewish Deli has got to be one of the loneliest jobs on earth.

Contains "Artificial True Bug Flavor."

I like the fact that an order of "legume" came with meat.

Schwaow!

Knowing that the world waits breathlessly for news of my breakfast, here’s what I had.

I'm drawn to places that fear their customers.

The heartburn that followed was well worth it.

I really liked eating squab-stuffed ravioli with the soundtrack for a Florida carnival ride in the background.

One can get Egg Foo Yung in all its terrible splendor.

The hotdog, realizing he is in Chicago, is preserving his life by coating himself in ketchup. Like an insect that avoids being eaten by emitting a foul odor.

Of the remaining venues, one had a stupid name, so we avoided that one.

Do not taunt the food loop.

When she asked how he wanted his braised lamb shanks cooked, we realized we were on our own.

I would avoid it, or intercept the dish before it gets to the table and make sure it is head-free.

Somewhat less really good was the binagoongangbaboy.

“Stop the car! New taco! New taco!”

"Mmmm...that's some good drinking candy."

It's always gribbenes season in my house.

I once gave myself food poisoning. That's why I don't cook.

I was warmly greeted by the owners, a pleasant middle-aged couple, from behind their bulletproof glass enclosure.

Better living through roadkill!

No, I will not take one for the team and try the Leech Salad.

First Celebrity Sausage at Hot Doug's, now getting an order of Sliced Beef and Maw Szechuan Style at Lao Sze Chuan without asking.

I am thinking of frying the adults, then eating them as-is.

If you're feeling heroic, he'll make a Mighty Polish for you too.

America's #1 Cicada-Eating Site!

I find that even a dab of chevre just about overwhelms the nuanced tang of a cicada grub.

In general this place rides a very fine line between awesome and nauseating.

Cicada cookies are the gift that keeps on giving.

Who are these people producing sushi-grade tilapia? Are they also making prime, dry-aged steak-umms?

Can we all agree not to eat tilapia anymore?

They have a big women's bathrooms which is always a plus in my book.

Momentary consideration was given to how the fat-soaked ashes and dirt would taste on a cracker.

They were inoffensive, with better cheese than I expected and blobs of decent guac but overall my palate was flat-lining.

If one has any measure of self-control it’s not difficult to have an affordable meal, but clearly I have none.

The great dumpling rests on a stainless steel platform.

I have been fantasizing about building a horno in my backyard.

Foie gras without bread is not foie gras.

A junk food straight from the hand of God.

A mind-bending mixture of hacienda, Hooters, Sizzler, Sabatino's and Birdland.

One of the high points is to enjoy the wines with the foods they are meant to be drunk with (and people I am meant to be drunk with).

Calorie-wise, this makes a Big Mac look positively macrobiotic so serve with riced potatoes and a green salad.

Matzoh balls are Soup's version of stuffed animals.

There are a lot of ways in which tongue reminds me of bologna, if bologna were really good...

Since Marta's is now gone, I can state that "a bit of a dive" was code for "a big-ass rat wandered across the floor of the dining room while we were eating."

Like the witch's house in Hansel and Gretel, but infinitely better-smelling.

Here comes chicken crack, here comes chicken crack, right down chicken crack lane.

Like they say about never going to a grocery store hungry, never go into a liquor store drunk.

It was a dripping hot symphony on rye. I'd go back for it in a second.

My wife had their version of Vegetable Lo Mein (they call it Schnoodles)

Here's to Mike G. You need to come to at least one more event so you can autograph my pork clock.

I will do whatever it takes to increase the dumpling to soup ratio.

I can only imagine how good that picture would taste at Moto!

... my general philosophy about food is that if I don't like something, it's probably because I haven't come across a good preparation.

From the bottom of my pure beef heart……Happy Valentines Day!

Schmaltz braised garlic cloves should be a way of life.

Changing the world, one slab at a time.

Their fried chicken has a crust that crackles like glass.

With a petroleum nose and rubber shoe finish, what's not to love?

I am a wounded and weary loop lunch eater.

It was way fatty to the point we had to remove the bread and do a fatiotomy procedure on our sammy.

Next year, I'm taking on the mantle of making gefilte fish for our family. Your post has inspired me.

I ususally hang up on telemarketers, but when they're talking about dairy...

"Combination D", this time with photographic evidence:

While others in this thread are stockpiling vegetables, in the last two months or so, I've been stockpiling Australian red licorice.

Journey to the Center of the Focaccia

That's makes you the most fastidious hot dog eater in Chicagoland!!

Even if I do love an aggressive mango...

It is always a pleasure to have more options than stomach.

I believe that you should pick your drinking establishment as carefully as you pick where you will eat.

....and soon we were awash in multiple dishes of duck

To better balance the cloying sweetness, perhaps this dish could have used some of the sour taste left by the meal's $16 price tag.

Congratulations Stephanie Izard - Top Chef

Fusion Gone Wrong! - When Bad Things Happen to Good Ingredients

Cute food doesn’t do it for me.

My only disappointment is that we weren't offered black napkins.

Looking through the foodie looking glass, does this mean a better ham?

They have hourly rates, on the cheap, which I think are just as good for menage-a-que as menage-a-anything else.

Happy and Safe 4th of July!

....because these are two different types of sausage, both of which I like very much.

It was a veritable lemon party in my kitchen:

The service was pretty good, although they were really annoying at times.

Everyone started with knives and forks, but by the end everyone was using their hands.

July 19th - National Hotdog Day!

Overall it was 95% delightful and delicious, as described by many, and 5% Monty Python sketch.

I was disdainfully sent to a Micky D's by two sixteen year-olds in a hot dog stand, and honestly, I deserved it.

All of these items can be thrown on the grill, steam or roast some vegetables, and voila! Dinner for Dummies.

Tour de France LTH-style - Saturday July 26, 2008

Beautiful Space. Horrible food. Big Portions

Either those are some remarkably firm berries or you need to share where you got your light saber knife.

Serve with some warm farro and kick up your heels, kid, you're going to veggie town.

One might even say that the Superdawg is so super, no mere casing can contain it.

We let him go, too - there were only 2 legs and three of us.

I can take pictures now too, and post each item in munchalogical order!

and a couple slabs of ribs won't make anyone hate you

I just had a silly thought, eating all these organ meats may just redefine organ-ic for my household.

a liquid explosion of hot, fatty pig juice bursting in your mouth

My wife is a patty melt expert, and claims they are tops.

"What happens on Lthforum.com stays on Lthforum.com"

When I first heard about bun cha, I thought "you had me at pork belly".

The delicious and beautiful Leverpastj

No pictures of the sandwich, it was but a memory before I even remembered I owned a camera.

The fall 2008 GNR nominations are now open. Be sure to nominate your favorite.

Vuelta a Tacos (on Bike) - Sat, Sept 20

You can take the girl out of Tokyo, but you can't take Yokohama Chinatown out of the girl...

"Comment now, earthling, or writhe in terror while we take over your dining"

Man, all this talk is making me hungry for some noodles...

I find it helps me in these situations to sigh softly and remind myself that it's only dinner and not the end of the world.

.....it’s basically a cold tater tot made of animals.

It is also good to see that after 4 years a bbq place finally bought a smoker

For real?! Damn. . we need to get Patty a knighthood or something!

... it's not worth few extra days of life expectancy to have to force down that gruel.

"overindulgence in all things guts and masa"

So, I ate with a knife and chopsticks, a new approach for me.

Gastropornific 2008 – 2009 GNR Poster now available, see GNR Board for info.

Happy Thanksgiving - Gobble Gobble

fried rice, and sesame chicken are what they are.

Anyway, a reminder to check out this place lest it change its name again to something like Subway.

ChanuKwanzaXmas Holiday Party !!

The kind of fat that dissolves in the mouth without a fight.

I began to think there is such a thing as "too much pork."

...we always treat the delivery guy like a superhero: "Pizza Man, thank goodness you've come!"

Happy Holidays!

Szechuan dumplings, steamed pork buns, mayo shrimp, spicy sliced pork, just the sort of things Santa would need after a long night.

is it weird to bring a baby pig to a potluck?

Happy New Year!

Okay... perhaps I ate two.

Oh, and white toast straight from a 50's sitcom.

Never order an Italian Beef that has to be brought to you by a waiter.

So, from the 'better late than never' files, here is a photo recap of our meal . . .

Think juicy. Think salty and a little sweet. Think skin like crunchy silk.

Carefully roll into a giant torpedo of porky love.

The food is tolerable in the sense that you won't barf

Yep, I supped on the breakfast of champions: a bacon bun on the ride over, three brain tacos with a champurrado to wash it down!

Nothin says lovin like guts in the oven!

GNR Renewals are now open thru March 11: eat, enjoy, post, repeat.

Some of the best beef stands look like abandoned buildings.

..a buddy road trip of sorts on a nice day, with such a juicy, indulgent treasure at the end of the journey!

Barbarians come in many guises; these days, a number of them dress as restaurateurs...

How do you want that gyro? Make me one with everything.

The food is simple, accurate, and nicely priced.

The sauce was so good I ended up pretty much sticking my face into the container and just licking it up.

A Windy City Welcome to Nina and the entire Zagat Family of publications.

"Will move for food"

Irish Catholic now on the prowl for kosher Coke.

My charming server probably just took pity on a sloppy dumpling-slurping tripe-biter.

Besides that LTH can be dependable if you sort through the trivial obsession with food.

Until now I never had a bite the screen moment, that was mine.

Being milky, fatty, and lush, this slightly oily, rich soup coats the noodles beautifully.

I was reminded that my mother’s fifth taste is not “umami” but, rather, “hot fudge”.

I think I've learned I like the claws best. More crunch than in the carapace.

If she gave me an ultimatum, her or Mr. D's, well, let's just say it wouldn't be a snap decision.

Happy 5th LTHForum!

*is jealous of your tongue but not your belly*

the former Egg Harbor at Randhurst will become a Five Guys, a Chipotle, a T-Mobile store and a third baseman to be named later.

"Broasted" potato wedges were a bizarre travesty of spuddom,

Ahh...but what a glorious and noble way to destroy a garment!

I am finally a doctor. A Doctor of Delivery.

Should have been called a scon't, because words scon't begin to describe how awful it was.

Think twice before wasting calories on these soggy fries and sad entrees.

2009 GNR nominations are now open. Be sure to nominate your favorite.

You don't have to be a ruminant to enjoy alfalfa

A homey, slurpy meal not suitable for company.

One question: if pizzaboy makes it to pizzaman, does he become/get a Bari Mitzvah?

My stomach was pretty displeased with me, but my mouth was very happy.

Hot, juicy, smoky, fatty - what more can I say.

...I would plow through them until I'm left with nothing but wrappers & remorse.

For me, there's at least three kinds of guilty foods: trashy, baby animals, and stupidly expensive.

I am a very annoying macaron shopper.

I was disdainfully sent to a Micky D's by two sixteen year-olds in a hot dog stand, and honestly, I deserved it.

Fearing a stampede of pilgrims, I kept this miracle to myself, as I devoured the yule dog. Thanks Santa!

All thoughts great and small contribute to the mosaic of information we call LTHforum.

They can double the price and kick me in the nuts when I pick up a pie. It's their place.

...is the picanha, particularly the perimeter bites which explode hot liquified beef fat.

I'm officially aboard the nihari train.

...and with his beard bejeweled in gravy droplets, declared the pot roast the best he's had.

And Thursday is corned beef day!

Now if she branched into butter figures, she would really have a full dairy art life.

The only thing I didn't try were the shrimp. Their eyes were too expressive.

A cup of cemita sauce, a fistful of papalo, and thou.

The woman running the show was the nicest lady I've ever been separated by bullet-proof glass from.

Surf n' Squeal tonight..

The poor gray lamb sagging on the bone did not deserve such an undignified use of its flesh.

I was halted at least five times with the platter of links by folks with forks a pokin.

Each disc is formed with concavities in the side, like a red blood cell. This provides more surface area for extra crispness (just as the erythrocyte has more surface area for better oxygen exchange).

Really good pre-caramelization on some crimini's last time turned a mycophobiac into a fan.

Ronnie_Suburban on moderator board
If you're going to have really bad taste, you should at least learn how to be diplomatic!

Looking for all the world like a flesh sundae

...then just stand there, lingering, not talking to chefs or anything, just chow-blocking others.

I asked myself "where would an elderly Italian go to buy wine vinegar for a good price?"

A simple sandwich that should be kept simple.

...in any event, what could be better than Peking duck for breakfast!

a scoop of balsamic ice seems a little like . . . punishment.

So, I went back and actually READ the recipe I've been using as a guideline.

Equal opportunity eaters, one nation under food.

That's why i'm popping a big batch of popcorn and subscribing to this thread.

There is no pie in Nighthawks, which is why it's such a desolate image.

A fistful of savory, sweet, salty, crunchy goodness.

I'd really like those 450 calories back.

We made quick work of the bones and the beans.

If you can form a peak with your Chinese food's sauce, I don't want it.

The other day we had people in here taking pictures of us making pizzas. Weird.

Grill it, steam it, boil it......each one brings out a little different nuance of flavor.

Tender and juicy, with occasional moments of gelatinous intrigue.

Had our fourth last breakfast at Patty's today. So sad.

Finally, as a rule, if a cheesesteak has the word 'philly' in front of it, it's not going to be good.

You know you've had a good chow weekend when you forget about _three_ of your destinations!

I have yet to find out what happens if I don't finish my food.

Sometimes you have to be firm with servers about the importance of crispness.

Nice place to bring a couple friends and scarf down pickles and vodka.

Great event. It was almost enough to make me want to go out and shoot something.

Their pastrami makes an air-tight argument for why Jews thought it was okay to give up bacon.

The hot dog and bacon became one, wrapped in a sweaty embrace, juicy under a squiggle blanket of mayo

If an Italian Beef sandwich mated with a pig, this is what their offspring would taste like.

It reminds me of the way Breyer's ice cream used to taste, but with less sugar and more goat

I just wanted to say thanks for this post and for keeping it updated. The question of the "voiced velar fricative" poster (well, at least posting household) was not in question, but, trapped in dial-up vacationland as I am, I hadn't seen it go by in the selective posts I'd read. It hits both elements of the ideal tagline--a provacative quote leading to a particularly illuminating thread. Cathy2's crunchy insects were a hard act to follow, but this is a worthy successor.

This posting household got a big laugh out of seeing that line up as the tag -- reminding us that what are ordinary terms of art for us are hilariously bizarre to 99% of the folks out in LTH-land. (You other 1% know who you are... )

looking forward to reading some posts about your vacation, Ann!

Amata

It's quite surprising how many posts turn up in a search for "fricative," by the way. Someone needs to find a board about that stuff to post his heart out on....

_________________
Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

I finally made it to the masthead! Best egoboo I've had in a while.

Now, I've thought I've had review lines (and reviews) better than "large-bore, crisp and very spuddy," I'm proud to have been selected.

Thanks,
JoelF

_________________
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

This may be the most useless of Useful Stuffs, but Cathy2 mentioned creating a library of past LTHForum logos to go with the library of taglines, so I checked my hard drive to find as many as I saved and here they are. If, for some unfathomable reason, anyone saved one that isn't here, let me know!

The History Of LTHForum Logos

Seth did the first one, which is lost, at least by me. UPDATE: it once was lost but now is found! Next came the diamonds logo, which is the default and appears on things like the Great Neighborhood Restaurants awards, but just to liven things up, when the mood strikes I throw something else up, usually drawing on food-related retro art. So come with us now as we revisit some old LTHForum logos...




April Fool's joke version of the diamonds.


A 30s matchbook cover.


Wait for it to change (it's an animated gif). Detail from another matchbook cover, this went up for the first anniversary until the party, when it was replaced by...


Cake from Bombon, which inspired a month or two later...


People said this was hard to read. For cryin' out loud, it was a real pie! No Photoshop, honest.




Fiestaware!


A 60s "Googie" menu cover from a California restaurant.


Freckle-Face Strawberry.


Politics is not allowed!


Another anniversary matchbook cover.


A tribute to early computing and, evidently, Wonder Bread.


A tribute to a certain site's new software and look.


Tribute to a familiar sight in Asian grocery stores.






For those who post in the wee small hours...






House of Fine Chocolates cake from 2007 holiday party.


Santa got a tip from LTHForum.








April Fools, 2007.

_________________
Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

Mike,

Nice roundup of the LTHForum logos, thanks. Here's the first logo by Seth. The crispy skin chicken is, of course, from 'Little' Three Happiness.



Enjoy,
Gary

'Little' Three Happiness
209 W Cermak
Chicago, IL

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Where's the one with Gary from the day of his appearance on the morning t.v. show?

Antonius

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

That one was removed suspiciously quickly... I figured the same person who requested that it be replaced would just as soon it not be commemorated forever...

_________________
Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

Thanks. This is terrific!

What's he holding? Limen???
Where's my beloved Coca-Cola?

_________________
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

Must be an Indian Santa. That's Limca, click and scroll down.

Best,
Michael

while perusing some older posts, I came across these two, which are so LTH to me:

"All I can say is that if I am ever reincarnated as a lamb, I hope to end my existence with my ribs floating in a plate of Carlos' Mole Negro."
http://lthforum.com/bb/viewtopic.php?t= ... fb12ba1f3d (posted by d4v3)

and this:

"Uh, afterwards, since it was only 26 blocks away, we swung by Mario's."
http://lthforum.com/bb/viewtopic.php?t= ... way+marios (posted by Mike G)

BinagoongangBaboy

... and I thought it was just a funny word.

Great fun for a newbie.

Mike G,

Love the Halloween pumpkin logo!

Enjoy,
Gary

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Ronnie_Suburban



Ronnie_Suburban



Gypsy Boy



Gypsy Boy

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

belated congrats to Ronnie and Gypsy Boy on a job well done!

_________________
No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

.
Gypsy Boy



Steve Z

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Gypsy Boy

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Steve Z, April Fools 2008

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Ronnie_Suburban

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Steve Z

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Steve Z

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

_________________
Joe G.

"Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement

Nice work, Dom!

_________________
No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

That wins the "loud, seal-like chortle as the site loads" award of the day. Well done.

_________________
Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow