LTHForum.com

Nice job. I was there yesterday, and Arturo was raving about his 15 minutes of fame. (Well, rave in a modest, kosher-Mexican kinda way.) (And whose fame will last much longer than 15 minutes, I am sure!)

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Think Yiddish, Dress British - Advice of Evil Ronnie to me.

The Local Beet's very big list of 2013 Farmer's Markets

Edzo's hits the local online press - congrats, elakin!

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

LTH,

David Hammond inks a piece on Pizza Boy for the At Play section of the Chicago Tribune.

LTHForum Pizza Boy thread

Enjoy,
Gary

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

Low & Slow

In this week's Time Out Chicago, GAF (identified as an LTHer) is quoted on the consequences of long lines for restaurants (in David Tamarkin's article "A City in Waiting") in a thinly designed attempt to get special treatment at Great Lake pizza. Will it work? Not likely.

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik

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Chicago Craft Beer Week!

ugh... First line of the article "My goal is to create gimmicks " Not what I said. I said the total opposite. We try not to be gimmicky if that is even a word. Eh...what can you do?

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http://www.wienerandstillchampion.com/


How fast can you eat a 3lb burger?

You, Tamarkin or both of you?

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

Low & Slow

A-list journalists, such as DT, don't need help getting their perks and pies from the likes of me.

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik

But you know Plotnicki.......................

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

Low & Slow

Gave LTH a shout-out on LA Weekly's Squid Ink food blog yesterday... 2000 miles and still impactful.

(Sorry for the self aggrandizing)

Ronnie and LTH get a little coverage via The Trib in the food blog of KC's weekly newspaper:

http://blogs.pitch.com/fatcity/2009/10/ ... _pizza.php

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LTHForum Kansas City

"A Chowhound-like website" --

Honestly, I prefer to get my Pizza Boy updates straight from the Tribune.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

The wife heard about it on the radio this morning driving to work.

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-Josh

An amuse bouche at breakfast is called a Bloody Mary - Scott Manlin

As mentioned elsewhere, Gus from Wiener and Still Champion was featured in a segment on tonight's WGN TV Evening News - to be repeated on the 9pm News. Look closely and you can see "Gus Jr.*" in the background.

*not his real name

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Chicago Craft Beer Week!

The Edzo's Burger video Sky Full of Bacon did for the Reader is now featured at New York magazine.

This is nice too!

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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'm always glad when a member of community is recognized in the world beyond. There is a lot a good stuff and talent here with Sky Full of Bacon a great shiny example.

Regards,

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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

So David, did the Tribune final out the Pizza Boy story?

Yep. Ran last Thursday: http://tinyurl.com/y9lx8a3

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Ronnie Suburban has written a blog post on my site Ageless-Northshore called "Hidden Gems of the North Shore." Well, they are probably not hidden to readers of this forum. He writes about Prairie Grass Cafe, Miramar, Bennison's Bakery, Patty's, Zier's, New York Bagel and Bialy II in Wheeling.

He includes pictures and some "inside" info about each place. I'd love for you to visit the site and add your comments about "Gems of the North Shore." Our definition is pretty loose. North of Howard, East of 294 (sort of)

Here is the link: http://ageless-northshore.com/hidden-gems-north-shore/

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Don

http://ageless-northshore.com/
Midlife in the Midwest

Has anyone mentioned the unmentioned but alluded to Eric M shout-out in the New Yorker, in the piece about Jonathan Gold? re: Jitilda translation.

Heard DH on WBEZ 848 this am. Chatting about Tweeting and Reviewer ethics....

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my food shots

Unless Erik did not want to be mentioned, I'd rather they give credit where credit is due.

Regards,

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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

My first time catching Mr. Hammond on the radio, and he sounded excellent. I particularly liked it when he said he had printed out a bunch of tweets to read on the air, but then decided not to bother since they'd be impossible for listeners to understand. I can't remember the exact words, but he said it would be like putting a cup into the Mississippi River, then telling people that you're holding the river. Nice line, and illustrated well how some people are really misusing Twitter, imo.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I heard that, too, and obviously, Mr. Hammond can speak for himself, but I understood his comment to be less about the misuse of Twitter than about illustrating the difficulty in recounting a Twitter conversation in a streaming, narrative form. In particular, that one tweet taken out-of-context is just that - a comment taken out-of-context and, because there are so many participants in the conversation, you don't really know (although you can make a very educated guess) as to who or what that comment is directed.

I was following the major players in that discussion on Twitter as it was happening and although I didn't have any issues following along, I could understand why someone (in this case, David), would not want to stand up and attempt to "officially" recount the dialogue on the air. Hopefully, David will expound more.

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Local Beet

I appreciate kennyz's words, but my river analogy was more intended to illustrate how hard it is to "quote" someone's comments on Twitter because context is so complex (there are short bursts of thoughts intermingled, indirect, and sometimes in response to others that you may not be following, so you can't even determine, without a lot of digging, what exactly the context is for a comment...but it's only 140 characters, which is why the Twitter discussion switched over to FB).

I may expound more, but this Twitter-based brouhaha turns out to be a cross-platform, layered with lots of backstory (still be revealed via back channel chatter) exchange that I'm not sure I'd be comfortable delineating (certainly not on the air)...though general stuff I'd be glad to share over drinks.

Up late at moto; up early on air; must nap now...

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

I added the "imo" to my statement because I recognized that David probably wasn't saying that these people were misusing Twitter. I do think they were though. Twitter is a horrible forum for a dialogue, especially a dialogue among multiple players. Each of those players has a different set of followers with whom they may be communicating, so the whole thing quickly devolves into an incoherent mess. Twitter may be fine for one-off thoughts about food and life, but I don't think people should use it to carry on lengthy conversations about a single subject matter. It's a common practice though, and that's what I meant by "misuse". The decision to move the Twitter discussion to facebook was a wise one.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

David Tamarkin over at Time Out Chicago gives a very nice shout-out to LTHForum.com . . .




LTHForum’s top restaurant discoveries

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

That is a very nice piece.

Note that LTHForum also ranks in this one:



(he verified the starting date and the raison d'etre for LTHForum with me, incidentally, though I offered no opinion as to the majorness of any bitchslaps)

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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.

Perhaps someone quoted this article, though I didn't find it:

Roadie food goes rock star: From pizza to burgers, comfort food was the story of the last 10 years

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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

Mhays is featured in a page one story on school lunches!


more herehttp://tinyurl.com/yef9tuo

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my food shots