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  • Post #1141 - December 29th, 2021, 12:52 pm
    Post #1141 - December 29th, 2021, 12:52 pm Post #1141 - December 29th, 2021, 12:52 pm
    Was delighted to see this article and especially to see David, Cathy and Bruce Kraig’s contributions. I’d happily try the various riffs on the classic (yes to a pho broth dip). The comments section for the article drew a lot of nostalgic former Chicagoans. JOHNNIES and AL’S seemed to be the winners among that group of readers. I wish that someone had posted a link to LTH and the Beef-a-thon Index. There is a lot more to know about passion for beefs. I must say, mine was rekindled while reading. I just may put up a batch of giardinera!
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #1142 - December 29th, 2021, 1:01 pm
    Post #1142 - December 29th, 2021, 1:01 pm Post #1142 - December 29th, 2021, 1:01 pm
    Hi,

    I knew this article was about Italian Beef. I did not realize there would be so much emphasis on variations. It was mentioned, though I said Italian Beef afficionado's are always seeking what they had in the past and loved. They would not be particularly interested in variations, though I understand the cheffy need to play with the concept.

    I have not read the comment section, though your thoughts reflected an outcome I practically predicted to the reporter.

    George R was also interviewed for this article, though I did not see him quoted. He certainly was one of the ring leaders for the beef-a-thons and has deep thoughts about it. There was a lot more discussed than my highlighted quote, though much of it was parallel with Hammond and Kraig's thoughts.

    Let's face it, we all influence each other. :D

    Regards,
    Cathy2
    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 #1143 - January 3rd, 2022, 11:14 pm
    Post #1143 - January 3rd, 2022, 11:14 pm Post #1143 - January 3rd, 2022, 11:14 pm
    Cathy2 wrote:
    I was sorry the reporter apparently did not catch up with Pat Scala


    The reporter tried. On November 16th, she emailed me: "I had a quick follow-up question: do you by chance have a contact for Pat Scala, or for the guys at Al's Beef? I wanted to make sure I could speak to someone who is really an early player in the Italian beef scene, and they both seemed like good candidates."

    I sent her what info I had on Al's Beef, and added Serrelli's. Unfortunately, Pat Scala seems to have dropped off the food scene since Scala's Packing closed. An internet search came up near empty. I found a "Scala's Original Beef and Sausage Company" on the west side of the city per some business web sites, but don't know if it's related. I sent the info on to the reporter, but it may not have panned out. Or maybe Al's and Serrelli's were enough for her purposes.
    Where there’s smoke, there may be salmon.
  • Post #1144 - January 4th, 2022, 10:09 am
    Post #1144 - January 4th, 2022, 10:09 am Post #1144 - January 4th, 2022, 10:09 am
    Hi,

    I offered some pointers, too. One appeared to be a close relative with similar facial features and male pattern baldness.

    I am so glad you wrote an account of Pat Scala's meeting at Culinary Historians of Chicago. I pointed this out to them. I am so sorry we were not recording programs for podcasts.

    We both tried!

    Regards,
    CAthy2
    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 #1145 - January 20th, 2022, 9:18 am
    Post #1145 - January 20th, 2022, 9:18 am Post #1145 - January 20th, 2022, 9:18 am
    Since there's no thread on Total SOCIAL Media Domination, I'll post here. But what did I find on Instagram this AM, gave me a great big smile:

    Before we were gray

    (Maxwell Street back in the day)
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #1146 - January 21st, 2022, 8:23 am
    Post #1146 - January 21st, 2022, 8:23 am Post #1146 - January 21st, 2022, 8:23 am
    Mentioned as "reader Brian W." in this morning's Justin Kaufmann and Monica Eng Axios email newsletter in connection with a recommendation for Antojitos La Esquina.

    Really enjoying their relevant and succinct newsletter by the way.
    "I live on good soup, not on fine words." -Moliere
  • Post #1147 - January 21st, 2022, 8:54 am
    Post #1147 - January 21st, 2022, 8:54 am Post #1147 - January 21st, 2022, 8:54 am
    bw77 wrote:Mentioned as "reader Brian W." in this morning's Justin Kaufmann and Monica Eng's Axios email newsletter in connection with a recommendation for Antojitos La Esquina.

    Really enjoying their relevant and succinct newsletter by the way.

    She never said the exact location, except it was a Rogers Park Autozone. Do you mind revealing where?

    Thanks!

    Regards,
    Cathy2
    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 #1148 - January 21st, 2022, 8:55 am
    Post #1148 - January 21st, 2022, 8:55 am Post #1148 - January 21st, 2022, 8:55 am
    Vital Information wrote:(Maxwell Street back in the day)


    Image
    Hold my beer . . .

    Low & Slow
  • Post #1149 - January 21st, 2022, 8:57 am
    Post #1149 - January 21st, 2022, 8:57 am Post #1149 - January 21st, 2022, 8:57 am
    Antojitos la Esquina
    2600 W Touhy Ave (Between Touhy and Rockwell St)
    Chicago, IL 60645
    (312) 758-4105
    https://antojitos-la-esquina-mexican-re ... ocio.site/
    https://www.facebook.com/pg/antojitosla ... ago/posts/

    It is the subject of an LTH string started by Polster.
    "I live on good soup, not on fine words." -Moliere
  • Post #1150 - January 21st, 2022, 9:25 am
    Post #1150 - January 21st, 2022, 9:25 am Post #1150 - January 21st, 2022, 9:25 am
    bw77 wrote:Antojitos la Esquina
    It is the subject of an LTH string started by Polster.

    Antojitos la Esquina
    viewtopic.php?f=14&t=46088
    Hold my beer . . .

    Low & Slow
  • Post #1151 - January 21st, 2022, 9:34 am
    Post #1151 - January 21st, 2022, 9:34 am Post #1151 - January 21st, 2022, 9:34 am
    G Wiv wrote:
    bw77 wrote:Antojitos la Esquina
    It is the subject of an LTH string started by Polster.

    Antojitos la Esquina
    viewtopic.php?f=14&t=46088

    Thank you, both!
    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 #1152 - January 21st, 2022, 10:25 am
    Post #1152 - January 21st, 2022, 10:25 am Post #1152 - January 21st, 2022, 10:25 am
    Here's the brief Axios article, fwiw.
    https://www.axios.com/local/chicago/202 ... arking-lot
  • Post #1153 - January 22nd, 2022, 1:48 pm
    Post #1153 - January 22nd, 2022, 1:48 pm Post #1153 - January 22nd, 2022, 1:48 pm
    This isn't a purely food-related book -- but it does include some of the region's oldest restaurants and even has food notes and a couple of recipes -- because one can't travel and not mention food.

    But more important, there is currently a Friends and Family discount available, and since I figure everyone in LTH is a friend, I'm offering it to those who might be interested.

    Follow the link to the U of IL Press and then when you get there, use the discount code -- S22UIP -- to get 30% off the price of the book -- Destination Heartland: A Guide to Discovering the Midwest's Remarkable Past.
    https://www.press.uillinois.edu/books/? ... 0252044298
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1154 - February 7th, 2022, 11:39 pm
    Post #1154 - February 7th, 2022, 11:39 pm Post #1154 - February 7th, 2022, 11:39 pm
    You will never find this otherwise:

    From Survival Food to Family Heirloom: The Story of the Pie.
    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 #1155 - February 8th, 2022, 8:46 am
    Post #1155 - February 8th, 2022, 8:46 am Post #1155 - February 8th, 2022, 8:46 am

    Lovely article! Nice job, Cathy!
  • Post #1156 - February 8th, 2022, 7:02 pm
    Post #1156 - February 8th, 2022, 7:02 pm Post #1156 - February 8th, 2022, 7:02 pm
    Cathy2 wrote:You will never find this otherwise:

    From Survival Food to Family Heirloom: The Story of the Pie.


    Thank you for sharing the link, Cathy. Great story. And a wonderful reminder of how food connects us.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1157 - February 8th, 2022, 7:53 pm
    Post #1157 - February 8th, 2022, 7:53 pm Post #1157 - February 8th, 2022, 7:53 pm
    Cathy2 wrote:You will never find this otherwise:

    From Survival Food to Family Heirloom: The Story of the Pie.

    This is so cool!
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1158 - February 9th, 2022, 1:49 pm
    Post #1158 - February 9th, 2022, 1:49 pm Post #1158 - February 9th, 2022, 1:49 pm
    Cathy2 wrote:You will never find this otherwise:

    From Survival Food to Family Heirloom: The Story of the Pie.


    Love this story, the cover graphic and the photos, especially Oma's German apple cake.

    Her grandmother passed away in 1975, when Lambrecht was only sixteen. She spent years trying to recreate Oma’s lost recipes, and when she got it just right, she documented it and sent it to the rest of her family. The recipes became a family heirloom — a way for her grandmother to live on in her grandchildren’s and great-grandchildren’s kitchens.

    Cathy, I love that your grandmother lives on in her grandchildren's and great-grandchildren's kitchens. My Dad talks of a German apple cake he loved as a boy, but his Mom died early and I never had the opportunity to meet her or to learn some of her specialties. Many family favorites, including mine, are in our heads and not ever written on cards. This is a great reminder to share recipes with family, a nice legacy for future generations. I am suddenly craving pie!
  • Post #1159 - February 9th, 2022, 4:03 pm
    Post #1159 - February 9th, 2022, 4:03 pm Post #1159 - February 9th, 2022, 4:03 pm
    HI,

    I do talks on family heirloom recipes.

    The items you prepare every day, almost instinctively, these are the recipes most likely to be lost. You just do it. Everybody loves it and rarely pays attention to how it came to be. After you are gone, they are pained not to know how to make this dish.

    Recipes for cakes or holiday recipes, these are written down because they never reached the point where you could do it reflexively. Of course it can still get lost, because I have heard of people picking up filled to brim recipe boxes at garage sales for a buck.

    I do suggest people to document and send it around. It is especially touching if you doing it in your writing, because it will mean so much once you have gone to Heaven.

    Regards,
    CAthy2
    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 #1160 - February 9th, 2022, 4:11 pm
    Post #1160 - February 9th, 2022, 4:11 pm Post #1160 - February 9th, 2022, 4:11 pm
    A few years ago, I put together a short booklet of family recipes for my siblings, kids, and cousins. My artist son illustrated it with some water colors of the dishes. I'm so glad I did it. Even if some of the younger members of the family don't fully appreciate its value now, I think they will in the future.
  • Post #1161 - February 9th, 2022, 4:58 pm
    Post #1161 - February 9th, 2022, 4:58 pm Post #1161 - February 9th, 2022, 4:58 pm
    EvA wrote:A few years ago, I put together a short booklet of family recipes for my siblings, kids, and cousins. My artist son illustrated it with some water colors of the dishes. I'm so glad I did it. Even if some of the younger members of the family don't fully appreciate its value now, I think they will in the future.

    They will definitely appreciate it eventually.

    Nice job!

    CAthy2
    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 #1162 - February 9th, 2022, 7:00 pm
    Post #1162 - February 9th, 2022, 7:00 pm Post #1162 - February 9th, 2022, 7:00 pm
    I have my mother's recipe box, stuffed with 4 x 6 index cards, most with recipes written in my mother's lovely cursive handwriting. There are also some cut from labels and magazines and stapled onto index cards, with her handwritten notes on the back. So many of these dishes are precious memories for me, and I love keeping her collection and cooking from it regularly. I've also pick out a group of particular favorites that I plan to scan and copy for my brothers and sisters.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #1163 - February 10th, 2022, 11:23 pm
    Post #1163 - February 10th, 2022, 11:23 pm Post #1163 - February 10th, 2022, 11:23 pm
    EvA wrote:A few years ago, I put together a short booklet of family recipes for my siblings, kids, and cousins. My artist son illustrated it with some water colors of the dishes. I'm so glad I did it. Even if some of the younger members of the family don't fully appreciate its value now, I think they will in the future.


    That's how The Joy of Cooking started out -- a mom writing down recipes for the kids (though at their request), her daughter illustrating it.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1164 - February 13th, 2022, 8:58 am
    Post #1164 - February 13th, 2022, 8:58 am Post #1164 - February 13th, 2022, 8:58 am
    I just re-discovered this thread and want to express my gratitude. And admiration!
  • Post #1165 - March 5th, 2022, 11:50 am
    Post #1165 - March 5th, 2022, 11:50 am Post #1165 - March 5th, 2022, 11:50 am
    I don't see it mentioned here, but Mike Sula has an article in the January/February issue of Plate magazine--"The Truth About CBD."
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1166 - May 2nd, 2022, 3:52 pm
    Post #1166 - May 2nd, 2022, 3:52 pm Post #1166 - May 2nd, 2022, 3:52 pm
    Long Grove’s Craft Beer Fest draws large crowd; ‘People have been bottled up too long’

    https://www.chicagotribune.com/suburbs/ ... story.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1167 - May 2nd, 2022, 5:34 pm
    Post #1167 - May 2nd, 2022, 5:34 pm Post #1167 - May 2nd, 2022, 5:34 pm
    Dave148 wrote:Long Grove’s Craft Beer Fest draws large crowd; ‘People have been bottled up too long’

    She forgot to include my handle — nr706.
  • Post #1168 - May 2nd, 2022, 5:48 pm
    Post #1168 - May 2nd, 2022, 5:48 pm Post #1168 - May 2nd, 2022, 5:48 pm
    nr706 wrote:
    Dave148 wrote:Long Grove’s Craft Beer Fest draws large crowd; ‘People have been bottled up too long’

    She forgot to include my handle — nr706.

    Maybe you need a rep.
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1169 - May 2nd, 2022, 8:27 pm
    Post #1169 - May 2nd, 2022, 8:27 pm Post #1169 - May 2nd, 2022, 8:27 pm
    Our compatriot nr706's expression may be more succinct. At Saturday's beer festival benefiting Lincoln Park Zoo {by Lou Dog Productions}, there was sufficient crowds awaiting entry - and I only espied the queue for the west gate - despite the threatening weather {I was heading out without an umbrella until a flash squall hit the abode two minutes before I left. By when I reached my transfer point @ Belmont & Sheridan, the rain had ceased. }
    But it did rain on the festival at ~8:04 pm, at when I thought I might become increasingly more popular for having the umbrella.
    The best beer I had was Banging Gavel Brwy.'s (Tinley Park ~ staggering distance from the Metra Rock Island Division's [half-price trains] Tinley Park station) Civil Code Marzen. :D
    Anyhow; this reverberates that people want to go to beer festivals after a 26-month suspension. This bodes well for Illinois Craft Beer Week, which ensues on Friday, 13 May.
    Tickets are still available which surprises me. I was in Union Station earlier tonight but could not discern where it is going to locate all the breweries and tasters therein. :roll:
    Valuable links for survival, without the monetization attempt: https://pqrs-ltd.xyz/bookmark4.html
  • Post #1170 - May 19th, 2022, 9:06 am
    Post #1170 - May 19th, 2022, 9:06 am Post #1170 - May 19th, 2022, 9:06 am
    It's behind a paywall, but there is a (seemingly) nice piece about our own Cynthia Clampitt and her new book at the Trib's website . . .

    Food historian and travel writer Cynthia Clampitt highlights the greatness of the Midwest in new book, ‘Destination Heartland’

    =R=
    Same planet, different world

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