David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of LTHForum.com, the 8,500 member Chicago-based culinary chat site. David is a regular contributor of restaurant reviews and food-related articles for Chicago Tribune, Chicago Sun-Times, TimeOut Chicago, Local Beet, and Chicago Reader, which published his seven-part guide to regional Mexican food in the city. He has also contributed food writing to blogs such as the Local Beet and Grubstreet Chicago. With his friend Michael Gebert (creator of Sky Full of Bacon video podcasts), he hosted a cable documentary on Hispanic chow at Chicago's Maxwell Street Market,and has just completed working on a video about Taste of Melrose Park. A returning guest on WLS and WGN AM radio, David produces the "Soundbites" series on the James Beard-nominated Eight Forty-Eight (Chicago Public Radio, WBEZ, 91.5FM); these radio pieces examine how Chicago chefs use sound in their kitchens; listen here: http://tiny.cc/QpCTA. David was featured on "Good Morning, America," "Chicago, Tonight," and Nippon TV when he developed recipes for preparing seasonal cicadas, which invaded Chicagoland during the spring of 2007. More information, including writing samples and bug-cooking videos, can be found at www.dchammond.com.
Carnivore opened late last summer, and we've been there a few times to pick up meat and fish. The boys at Carnivore now also offer lunch. Stopping in for a sandwich is a good way to sample their hand-crafted wurst.
The Fonde ravioli rolling pin looks very easy to use. Making ravioli requires just laying out a sheet of thinly rolled pasta, adding ingredients, laying down another sheet of thinly rolled pasta, and then slowly rolling over the pasta with the Fonde to create little packets of goodness.
I worked in the factory stock room, and more than once an assembler would come in, looking for a gauge or a valve, and he'd catch me mumbling to myself in iambic pentameter. I'm sure most of the guys I worked with – all members, like me, of the United Steel Workers Union – thought I was, as we used to say in Bensenville, a few bricks shy of a load.
The classic tomato sandwich is slices of tomato with salt and mayo on bread. As I was making a tomato sandwich the other day, I wondered if, perhaps, I could improve the sandwich by salting the mayo instead of the tomato.That was the beginning of the trials.
Oak Park, 728 S. Elmwood Ave, Sat. Oct. 10, from 9 am to 3 pm. Huge garage sale--everything from German antique furniture to collectibles, silverware, crystal glasses, musical instruments, household items, Legos , skates, toys and lots more.