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  • Post #1081 - January 26th, 2017, 12:18 pm
    Post #1081 - January 26th, 2017, 12:18 pm Post #1081 - January 26th, 2017, 12:18 pm
    Bien fait, Cynthia! and distillers--whiskey folks, bourbon 'stillers especially--of course are going to be fans of your book! :lol:

    BTW, don't know whether or not you saw Rachel's recent blog on corn (you're in her bibliography, of course).
    http://www.rachellaudan.com/2017/01/mutable-maize.html
    Rachel's an old friend from way back, and has done some very interesting food history cum anthropology over the years.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1082 - January 27th, 2017, 4:14 pm
    Post #1082 - January 27th, 2017, 4:14 pm Post #1082 - January 27th, 2017, 4:14 pm
    Geo wrote:Bien fait, Cynthia! and distillers--whiskey folks, bourbon 'stillers especially--of course are going to be fans of your book! :lol:

    BTW, don't know whether or not you saw Rachel's recent blog on corn (you're in her bibliography, of course).
    http://www.rachellaudan.com/2017/01/mutable-maize.html
    Rachel's an old friend from way back, and has done some very interesting food history cum anthropology over the years.

    Geo


    Thanks, Geo. And yes, I did see Rachel's blog -- and sent her a note of thanks. I'm a huge fan of her work -- and even did a post about her Cuisine and Empire book on my own blog. So not friends in the traditional sense, but "friends" in the online sense. Nice to know someone who actually knows her. I also love her blog. You'll often see replies from Waltzing Australia there, and that's me.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1083 - January 27th, 2017, 4:46 pm
    Post #1083 - January 27th, 2017, 4:46 pm Post #1083 - January 27th, 2017, 4:46 pm
    Rachel's husband and I are in the same line o' work, so she and I met eons ago. In the meantime we discovered our mutual interest in food history/anthropology, so that cemented the connection. She's *awfully* good folks!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1084 - February 9th, 2017, 12:33 pm
    Post #1084 - February 9th, 2017, 12:33 pm Post #1084 - February 9th, 2017, 12:33 pm
    A nice little shout-out for Dom's Cactus League Eats piece from Duane Pesice, Al Yellon and our friends over at BleedCubbieBlue.com

    Cub Tracks Gets The Picture

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1085 - May 2nd, 2017, 10:13 pm
    Post #1085 - May 2nd, 2017, 10:13 pm Post #1085 - May 2nd, 2017, 10:13 pm
    Congrats to our own Jefe on putting out this terrific guide to Global deliciousness in Chicago!

    http://www.ericchristophmay.com/?p=2604
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1086 - May 3rd, 2017, 9:01 am
    Post #1086 - May 3rd, 2017, 9:01 am Post #1086 - May 3rd, 2017, 9:01 am
    Very interesting story by Louisa Chu on the concerns facing Mexican immigrants in our city, featuring the owners of three of our GNRs. http://www.chicagotribune.com/dining/restaurants/ct-immigration-mexican-restaurant-owners-chicago-story.html
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1087 - July 14th, 2017, 3:01 pm
    Post #1087 - July 14th, 2017, 3:01 pm Post #1087 - July 14th, 2017, 3:01 pm
    Double your pleasure, double your fun -- two LTHers in one --the July/August issue of Plate, that is. I have a short piece on the historical influences on food in the Caribbean (which was, sadly, shortened to fit -- it's a remarkable history), and then a few pages later, there's a longer article by David Hammond.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1088 - July 18th, 2017, 1:44 pm
    Post #1088 - July 18th, 2017, 1:44 pm Post #1088 - July 18th, 2017, 1:44 pm
    LTHF gets a shoutout in the latest podcast of Chewing: https://soundcloud.com/chewingpodcast/e ... lemon-cake
  • Post #1089 - July 18th, 2017, 2:05 pm
    Post #1089 - July 18th, 2017, 2:05 pm Post #1089 - July 18th, 2017, 2:05 pm
    3 great, very informative and recently-published Agave Spirits pieces by our own David Hammond . . .

    Mezcal’s Moment: Why This Mexican Spirit Is Booming — and You Should Sip It While You Can (Make It Better)

    I Was a Mezcal Mule (New City)

    When it comes to agave, the old ways make better mezcal, tequila (Chicago Tribune)

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1090 - November 16th, 2017, 9:21 pm
    Post #1090 - November 16th, 2017, 9:21 pm Post #1090 - November 16th, 2017, 9:21 pm
    I came across an unexpected LTHForum reference out in the wild today.

    https://www.reddit.com/r/whatisthisthin ... ke_object/
  • Post #1091 - December 1st, 2017, 1:27 pm
    Post #1091 - December 1st, 2017, 1:27 pm Post #1091 - December 1st, 2017, 1:27 pm
    Nice brief profile of LTH'er Da Beef (chibbqking, Taco Scholar, whatever he prefers) in the most recent Dish part of Chicago Mag.

    http://www.chicagomag.com/dining-drinking/December-2017/Self-Appointed-Taco-Scholar-Has-Hit-the-Thousandth-Taco-Mark/
  • Post #1092 - December 1st, 2017, 1:48 pm
    Post #1092 - December 1st, 2017, 1:48 pm Post #1092 - December 1st, 2017, 1:48 pm
    Some nice ink on LTH's heroic Da Beef! Bien fait, Beef!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1093 - December 1st, 2017, 2:07 pm
    Post #1093 - December 1st, 2017, 2:07 pm Post #1093 - December 1st, 2017, 2:07 pm
    Geo wrote:Some nice ink on LTH's heroic Da Beef! Bien fait, Beef!

    Geo

    Way to go, Titus!

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1094 - December 19th, 2017, 3:53 pm
    Post #1094 - December 19th, 2017, 3:53 pm Post #1094 - December 19th, 2017, 3:53 pm
    Don't know if speaking counts as media domination, but my food history presentation—How Corn Changed Itself and Then Changed Everything Else —was selected by the Illinois Humanities Council for their special Illinois Bicentennial "Road Scholar" Speakers Bureau.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1095 - December 19th, 2017, 4:12 pm
    Post #1095 - December 19th, 2017, 4:12 pm Post #1095 - December 19th, 2017, 4:12 pm
    bweiny wrote:Nice brief profile of LTH'er Da Beef (chibbqking, Taco Scholar, whatever he prefers) in the most recent Dish part of Chicago Mag.

    http://www.chicagomag.com/dining-drinking/December-2017/Self-Appointed-Taco-Scholar-Has-Hit-the-Thousandth-Taco-Mark/


    Quoth Da Beef: "I’m really just trying to shed light on lesser-known spots"

    That's the LTH spirit.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #1096 - December 23rd, 2017, 5:49 pm
    Post #1096 - December 23rd, 2017, 5:49 pm Post #1096 - December 23rd, 2017, 5:49 pm
    Congrats to LTHer Alan Lake, aka Jazzfood. His Home Cookin' series has hit the big time . . .

    Chicago Community Trust wrote:Beginning in December, we’re featuring selections from Chicago writer Alan Lake’s soon-to-be-published series of personal profiles with esteemed Chicago area home cooks. Home Cookin’ gives a glimpse into your neighbor’s lives (and kitchens) by telling the stories behind their food.

    Home Cookin’: Ethiopian Flavor with a Chicago Accent

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1097 - April 2nd, 2018, 5:20 pm
    Post #1097 - April 2nd, 2018, 5:20 pm Post #1097 - April 2nd, 2018, 5:20 pm
    I would like to announce that my annotated translation of the gastronomic classic Paris à Table: 1846 by Eugène Briffault has just been published by Oxford University Press and is now available in bookstores and online. "This is a must-read for social- and cultural-history buffs, especially those with a keen interest in food and eating habits." --Booklist.
    Keep an eye out for presentations later in the year in the Chicago area. More info on Amazon and here:
    https://global.oup.com/academic/product/paris--table-9780190842031?cc=us&lang=en&#
    "The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
  • Post #1098 - April 2nd, 2018, 5:40 pm
    Post #1098 - April 2nd, 2018, 5:40 pm Post #1098 - April 2nd, 2018, 5:40 pm
    jbw wrote:I would like to announce that my annotated translation of the gastronomic classic Paris à Table: 1846 by Eugène Briffault has just been published by Oxford University Press and is now available in bookstores and online. "This is a must-read for social- and cultural-history buffs, especially those with a keen interest in food and eating habits." --Booklist.
    Keep an eye out for presentations later in the year in the Chicago area. More info on Amazon and here:
    https://global.oup.com/academic/product/paris--table-9780190842031?cc=us&lang=en&#

    Congratulations!
  • Post #1099 - April 2nd, 2018, 5:42 pm
    Post #1099 - April 2nd, 2018, 5:42 pm Post #1099 - April 2nd, 2018, 5:42 pm
    EvA wrote:
    jbw wrote:I would like to announce that my annotated translation of the gastronomic classic Paris à Table: 1846 by Eugène Briffault has just been published by Oxford University Press and is now available in bookstores and online. "This is a must-read for social- and cultural-history buffs, especially those with a keen interest in food and eating habits." --Booklist.
    Keep an eye out for presentations later in the year in the Chicago area. More info on Amazon and here:
    https://global.oup.com/academic/product/paris--table-9780190842031?cc=us&lang=en&#

    Congratulations!

    Hell, yeah. Outstanding!

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1100 - April 2nd, 2018, 6:18 pm
    Post #1100 - April 2nd, 2018, 6:18 pm Post #1100 - April 2nd, 2018, 6:18 pm
    jbw wrote:I would like to announce that my annotated translation of the gastronomic classic Paris à Table: 1846 by Eugène Briffault has just been published by Oxford University Press and is now available in bookstores and online. "This is a must-read for social- and cultural-history buffs, especially those with a keen interest in food and eating habits." --Booklist.
    Keep an eye out for presentations later in the year in the Chicago area. More info on Amazon and here:
    https://global.oup.com/academic/product/paris--table-9780190842031?cc=us&lang=en&#


    Bravo!
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #1101 - April 6th, 2018, 4:13 pm
    Post #1101 - April 6th, 2018, 4:13 pm Post #1101 - April 6th, 2018, 4:13 pm
    Very exciting news. Just checked the Oxford site -- not out for a few more days, but definitely on my "must get" list.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1102 - May 2nd, 2018, 12:48 pm
    Post #1102 - May 2nd, 2018, 12:48 pm Post #1102 - May 2nd, 2018, 12:48 pm
    She Simmers has a nice interview today with Mike Sula discussing his recent fine article on nam phrik and its crucial role in Thai cuisine.

    Geo

    http://shesimmers.com/2018/05/dill-magazine-mike-sula-nam-phrik-thai-salted-soybean-pork-rind-recipe.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SheSimmers+%28She+Simmers+...%29
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1103 - May 2nd, 2018, 2:24 pm
    Post #1103 - May 2nd, 2018, 2:24 pm Post #1103 - May 2nd, 2018, 2:24 pm
    Thanks for posting Geo, interesting interview with Mike Sula, great photos too!
  • Post #1104 - August 2nd, 2018, 5:44 pm
    Post #1104 - August 2nd, 2018, 5:44 pm Post #1104 - August 2nd, 2018, 5:44 pm
    Midwest food lover Titus Ruscitti on Coney dogs, fried tacos and the best pork tenderloin sandwich
    https://trib.in/2AyE4Yv
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #1105 - August 8th, 2018, 10:32 pm
    Post #1105 - August 8th, 2018, 10:32 pm Post #1105 - August 8th, 2018, 10:32 pm
    "We found out about it by doing a search for "Granite City" on the LTH Forum, a Chicago-based food blog that's been known to stray across Illinois and the Midwest in search of local delicacies. ("LTH" stands for Little Three Happiness, a small restaurant beloved by foodies in Chicago's Chinatown.) The search turned up a post on "The Great River Road," with stops in Madison County."

    "The same thread recommended Ernie & Annie's, an old bar in Granite City where deep-fried tacos are the specialty, located at 935 Niedringhaus Ave."

    From the first dispatch of "Where we've been" from the One Illinois by One Illinois Media Group Website.
  • Post #1106 - August 9th, 2018, 7:04 am
    Post #1106 - August 9th, 2018, 7:04 am Post #1106 - August 9th, 2018, 7:04 am
    Da Beef,

    I was born Granite, but haven't been back for a few years. I'll have to castigate my cousins for not taking me to either of these places! But I will counter by saying that I've been to Beasley's Fish in Grafton, so maybe that will ease my guilt a bit...

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)

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