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  • Post #1171 - May 22nd, 2022, 5:18 am
    Post #1171 - May 22nd, 2022, 5:18 am Post #1171 - May 22nd, 2022, 5:18 am
    Bravo, Cynthia!
  • Post #1172 - May 23rd, 2022, 4:17 pm
    Post #1172 - May 23rd, 2022, 4:17 pm Post #1172 - May 23rd, 2022, 4:17 pm
    jnm123 wrote:Bravo, Cynthia!


    Thank you.

    And for a review that is not behind a pay wall -- here's what New City said about the book: https://lit.newcity.com/2022/05/09/sens ... able-past/
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1173 - May 29th, 2022, 8:07 am
    Post #1173 - May 29th, 2022, 8:07 am Post #1173 - May 29th, 2022, 8:07 am
    ronnie_suburban wrote: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=

    For those of you that have access to a physical copy of the Trib, the article is in today’s paper.
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1174 - May 29th, 2022, 9:06 pm
    Post #1174 - May 29th, 2022, 9:06 pm Post #1174 - May 29th, 2022, 9:06 pm
    And in sort of an LTH Bonus -- Cathy2 did an essay for the book-- about State Fairs. So two LTHers for the price of one. :)
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1175 - May 31st, 2022, 9:57 am
    Post #1175 - May 31st, 2022, 9:57 am Post #1175 - May 31st, 2022, 9:57 am
    Great job, Cynthia! (and C2!)
    -Mary
  • Post #1176 - August 2nd, 2022, 6:32 pm
    Post #1176 - August 2nd, 2022, 6:32 pm Post #1176 - August 2nd, 2022, 6:32 pm
    I was recently a guest on the Joiners podcast, which is hosted by my friends Danny Shapiro and Tim Tierney. We discussed a variety of subjects, many of them culinary in nature. I had a blast, making all sorts of factual errors along the way, but it was still a really good time. I'm guessing there are many ways to hear it but here's a link that will probably get you most of the way there . . .

    https://podcasts.apple.com/us/podcast/j ... 0574620404

    =R=
    Same planet, different world
  • Post #1177 - August 3rd, 2022, 3:04 pm
    Post #1177 - August 3rd, 2022, 3:04 pm Post #1177 - August 3rd, 2022, 3:04 pm
    ronnie_suburban wrote:I was recently a guest on the Joiners podcast, which is hosted by my friends Danny Shapiro and Tim Tierney. We discussed a variety of subjects, many of them culinary in nature. I had a blast, making all sorts of factual errors along the way, but it was still a really good time. I'm guessing there are many ways to hear it but here's a link that will probably get you most of the way there . . .

    https://podcasts.apple.com/us/podcast/j ... 0574620404

    =R=


    This is a great interview - thanks for sharing it.
  • Post #1178 - August 3rd, 2022, 4:36 pm
    Post #1178 - August 3rd, 2022, 4:36 pm Post #1178 - August 3rd, 2022, 4:36 pm
    Darren72 wrote:
    ronnie_suburban wrote:I was recently a guest on the Joiners podcast, which is hosted by my friends Danny Shapiro and Tim Tierney. We discussed a variety of subjects, many of them culinary in nature. I had a blast, making all sorts of factual errors along the way, but it was still a really good time. I'm guessing there are many ways to hear it but here's a link that will probably get you most of the way there . . .

    https://podcasts.apple.com/us/podcast/j ... 0574620404

    =R=


    This is a great interview - thanks for sharing it.

    Thanks, Darren. I think Danny and Tim have a really nice way of doing things. The other pods of theirs I've listened to have been excellent.

    =R=
    Same planet, different world
  • Post #1179 - August 3rd, 2022, 4:55 pm
    Post #1179 - August 3rd, 2022, 4:55 pm Post #1179 - August 3rd, 2022, 4:55 pm
    Darren72 wrote:This is a great interview - thanks for sharing it.


    Indeed. Very interesting interview -- fun to learn more of the iconic Mr. Suburban. :)

    And I am reminded how much we owe a handful of people for creating and saving this resource. Still means a lot to me.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1180 - August 4th, 2022, 12:56 pm
    Post #1180 - August 4th, 2022, 12:56 pm Post #1180 - August 4th, 2022, 12:56 pm
    I will look into the Joiners podcast. :)
    Valuable links for survival, without the monetization attempt: https://pqrs-ltd.xyz/bookmark4.html
  • Post #1181 - August 22nd, 2022, 9:33 pm
    Post #1181 - August 22nd, 2022, 9:33 pm Post #1181 - August 22nd, 2022, 9:33 pm
    Thanks for coming on the podcast, Ronnie! LTH truly expanded my culinary perspective and enhanced my life in countless ways.

    -Danny Shapiro
    "The best lack all conviction, while the worst
    Are full of passionate intensity."
  • Post #1182 - August 22nd, 2022, 10:31 pm
    Post #1182 - August 22nd, 2022, 10:31 pm Post #1182 - August 22nd, 2022, 10:31 pm
    backorforth wrote:Thanks for coming on the podcast, Ronnie! LTH truly expanded my culinary perspective and enhanced my life in countless ways.

    -Danny Shapiro

    It was my pleasure and yeah, LTH has done the exact same for me. :)

    I've really been enjoying the other episodes of Joiners. I think you and Tim have a great approach.

    =R=
    Same planet, different world
  • Post #1183 - August 23rd, 2022, 6:41 am
    Post #1183 - August 23rd, 2022, 6:41 am Post #1183 - August 23rd, 2022, 6:41 am
    Ronnie, I think I speak for many when I say that LTH has been a mainstay in my culinary life for many years. You folks have taught me much, turned me on to much, and affirmed life in so many excellent ways. I thank you all dearly for everything you've added to my life!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1184 - August 30th, 2022, 9:03 pm
    Post #1184 - August 30th, 2022, 9:03 pm Post #1184 - August 30th, 2022, 9:03 pm
    I ran across an article from David Hammond about how restaurants are salvaging food that would otherwise go to waste. It is located on the Better website. Here is the link.

    https://better.net/chicago/food-drink/r ... 20treasure
  • Post #1185 - December 21st, 2022, 1:27 pm
    Post #1185 - December 21st, 2022, 1:27 pm Post #1185 - December 21st, 2022, 1:27 pm
    Chefs in the Chicago suburbs reveal their favorite meals in 2022 - Chicago Tribune -
    Fifty of the most trusted Chicago area chefs and culinary pros named the best thing that they ate in 2022

    Somewhere in this article I am present.
    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,
  • Post #1186 - December 21st, 2022, 1:54 pm
    Post #1186 - December 21st, 2022, 1:54 pm Post #1186 - December 21st, 2022, 1:54 pm
    I believe you're #2.
  • Post #1187 - December 21st, 2022, 2:12 pm
    Post #1187 - December 21st, 2022, 2:12 pm Post #1187 - December 21st, 2022, 2:12 pm
    Cathy2 wrote:Somewhere in this article I am present.


    Well done. And what fun to see your expertise acknowledged.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1188 - December 21st, 2022, 3:36 pm
    Post #1188 - December 21st, 2022, 3:36 pm Post #1188 - December 21st, 2022, 3:36 pm
    I have not seen it, perhaps someone send a screen share?
    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,
  • Post #1189 - December 21st, 2022, 3:37 pm
    Post #1189 - December 21st, 2022, 3:37 pm Post #1189 - December 21st, 2022, 3:37 pm
    Cathy2 wrote:I have not seen it, perhaps someone send a screen share?


    2. Catherine Lambrecht, Culinary Historians of Chicago and Greater Midwest Foodways Alliance, CulinaryHistorians.org

    Best Thing: Kaiser Special, Veggie, and Sausage Pizzas

    Restaurant: Kaiser’s Pizza & Pub, 1801 N. IL-21 (Milwaukee Ave.), Gurnee, KaisersPub.com

    The Skinny: “After the last few years, it is a joy to spend time with friends who love to eat and talk about food. Kaiser’s offers tavern-style pizza that I grew up enjoying before pizza styles had names or varied in shape and thickness. I gathered with friends, which is so nice to even say, for their Kaiser Special (sausage, mushroom, green pepper, onion); veggie (spinach, mushroom, onion, green pepper); and sausage-only pizzas; all ordered thin crust and extra crisp.

    “When the pizzas arrived, we just swooned over the aromas while waiting for the pizza to cool. Once we dug in, the beauty of extra-crisp revealed its charms as the edge and center were just as crunchy down to the very last piece. The sauce was not too much or too little, it was enough to flavor the crust, not wilt it, with flavorful sausage and vegetables under a blanket of cheese. I was 10 years old again, eating and listening in on the adults ... a food influenced time traveler.”

    +++++++++++++++++++

    FYI = you beat out Gale Gand at #3!
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1190 - December 21st, 2022, 3:53 pm
    Post #1190 - December 21st, 2022, 3:53 pm Post #1190 - December 21st, 2022, 3:53 pm
    Like <Big Heart>

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1191 - December 21st, 2022, 4:20 pm
    Post #1191 - December 21st, 2022, 4:20 pm Post #1191 - December 21st, 2022, 4:20 pm
    Left on the cutting room floor:

    Jay Martini quipped, "It's a crunchy, crackery, slightly greasy bite that will burn the roof of your mouth if you eat it too soon."


    Wow, #2 and above Gale Gand, that is quite a nice surprise. When you respond to these things, you never know the final outcome.

    Thanks for copying and pasting, it was nice to see it.

    Again, thanks to everyone hear whom I learn from every day.

    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,
  • Post #1192 - December 21st, 2022, 4:52 pm
    Post #1192 - December 21st, 2022, 4:52 pm Post #1192 - December 21st, 2022, 4:52 pm
    Cathy2 wrote:Left on the cutting room floor:

    Jay Martini quipped, "It's a crunchy, crackery, slightly greasy bite that will burn the roof of your mouth if you eat it too soon."


    I knew I should have thrown some expletive combos in there... :twisted:
  • Post #1193 - December 21st, 2022, 5:01 pm
    Post #1193 - December 21st, 2022, 5:01 pm Post #1193 - December 21st, 2022, 5:01 pm
    I strongly applaud Culinary Historians and Cathy.
  • Post #1194 - December 21st, 2022, 9:13 pm
    Post #1194 - December 21st, 2022, 9:13 pm Post #1194 - December 21st, 2022, 9:13 pm
    lougord99 wrote:I strongly applaud Culinary Historians and Cathy.

    Thank you. I appreciate your response.

    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,
  • Post #1195 - December 22nd, 2022, 2:40 pm
    Post #1195 - December 22nd, 2022, 2:40 pm Post #1195 - December 22nd, 2022, 2:40 pm
    That's a lovely description of the great lunch gathering we had at Kaiser's, not for the first time and I certainly hope not the last! Thanks for taking the opportunity to share it with a wider audience.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #1196 - December 23rd, 2022, 10:28 pm
    Post #1196 - December 23rd, 2022, 10:28 pm Post #1196 - December 23rd, 2022, 10:28 pm
    Katie wrote:That's a lovely description of the great lunch gathering we had at Kaiser's, not for the first time and I certainly hope not the last! Thanks for taking the opportunity to share it with a wider audience.

    I like helping out the place who doesn't have much PR, and yet put out a very good product. I did not have to puff it up, because the truth was quite good enough.

    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,
  • Post #1197 - March 2nd, 2023, 8:33 am
    Post #1197 - March 2nd, 2023, 8:33 am Post #1197 - March 2nd, 2023, 8:33 am
    Our very own Cynthia:
    Crave the Complexities: Touring the Tastes of Africa in Chicago

    https://resto.newcity.com/2023/02/15/cr ... n-chicago/
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1198 - March 3rd, 2023, 11:07 pm
    Post #1198 - March 3rd, 2023, 11:07 pm Post #1198 - March 3rd, 2023, 11:07 pm
    This is the best!! Artist Matt Bergstrom created a paper version of Chicago's iconic hotdog for Newcity's March cover. Fold out lets you cut out and make your own!

    Since David Hammond is editor (at least of the food section?), this may apply.

    You may want to grab a paper Newcity to have fun assembling a paper hot dog.

    All I have to say is: Hot dog!

    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,
  • Post #1199 - March 9th, 2023, 2:59 pm
    Post #1199 - March 9th, 2023, 2:59 pm Post #1199 - March 9th, 2023, 2:59 pm
    In their book, Made in Chicago (out March 21), food writers Monica Eng and David Hammond go deep on the origins of 30 hometown dishes.

    https://flip.it/j-f9ji
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #1200 - March 11th, 2023, 9:53 am
    Post #1200 - March 11th, 2023, 9:53 am Post #1200 - March 11th, 2023, 9:53 am
    Monica Eng and David Hammond are scheduled to be on WGN morning news around 9:45 Monday, March 13.
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon

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