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LTHForum GNR on WGN Tonight (Friday)

LTHForum GNR on WGN Tonight (Friday)
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  • LTHForum GNR on WGN Tonight (Friday)

    Post #1 - August 17th, 2007, 7:03 pm
    Post #1 - August 17th, 2007, 7:03 pm Post #1 - August 17th, 2007, 7:03 pm
    Midnight tonight, Friday 8/17, GNR Czar David Dickson and myself will be chatting with Nick Digilio on WGN Radio, 720 on your AM dial.

    Topics will range from Chicago food to the LTHForum GNR program and further afield.

    Should be fun.

    WGN Radio 720
    http://www.wgnradio.com
    Last edited by G Wiv on August 18th, 2007, 1:17 am, edited 1 time in total.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #2 - August 18th, 2007, 12:02 am
    Post #2 - August 18th, 2007, 12:02 am Post #2 - August 18th, 2007, 12:02 am
    Nice job, boyz. Very good explanations of GNRs and Beef-a-thons by dickson, and of course, GWiv had a chance to whip out his encyclopedic knowledge of all things culinary.

    I assume the show is sending a recording, but I do have an audio file (it's large; would need to upload to an ftp site).
    "Don't you ever underestimate the power of a female." Bootsy Collins
  • Post #3 - August 18th, 2007, 12:15 am
    Post #3 - August 18th, 2007, 12:15 am Post #3 - August 18th, 2007, 12:15 am
    Lovely to talk to both of you and my man Nick tonight - a total shock since I was just heading to bed and hadn't seen prior warning. How was the opportunity arranged?

    I kept a list of every restaurant mentioned tonight and will post in the morning. I got a good chuckle out of how many all-purpose / multi-cuisine places were mentioned by Nick's overnight callers, and how these usually get short shrift on the board. I was actually worried someone was going to call in and mention Jim Ching on Randolph and Halsted, a nightmare where you can get meatballs and Prince spaghetti right next to some very funky shrimp in lobster sauce and lo mein.

    Good work; I was particularly interested to hear Gary's current take on perennial darling Smoque.
  • Post #4 - August 18th, 2007, 8:38 am
    Post #4 - August 18th, 2007, 8:38 am Post #4 - August 18th, 2007, 8:38 am
    HI,

    I struggled to keep awake finally loosing the battle around 12:45. I awoke around 2:45 to a very different discussion with my sleepy mind trying to understand how it related to LTH.

    Sounded good!

    Regards,
    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 #5 - August 18th, 2007, 8:46 am
    Post #5 - August 18th, 2007, 8:46 am Post #5 - August 18th, 2007, 8:46 am
    David Hammond wrote:I assume the show is sending a recording, but I do have an audio file (it's large; would need to upload to an ftp site).

    If you have it as an MP3 (or can convert to such) you could upload it to iMeem which is more-or-less YouTube for audio.
    Joe G.

    "Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
  • Post #6 - August 18th, 2007, 8:52 am
    Post #6 - August 18th, 2007, 8:52 am Post #6 - August 18th, 2007, 8:52 am
    I caught the first part of the show where Gary explained the origins of LTH-- did no one ask him what LTH stands for? That seems to be the question I get most often. It was cool that Santander called in. Good work, Gary and David. And you didn't even have to eat any bugs to get on the show!
    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 #7 - August 18th, 2007, 8:57 am
    Post #7 - August 18th, 2007, 8:57 am Post #7 - August 18th, 2007, 8:57 am
    HI,

    The meaning behind LTH was explained later in the show.

    Regards,
    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 #8 - August 18th, 2007, 9:19 am
    Post #8 - August 18th, 2007, 9:19 am Post #8 - August 18th, 2007, 9:19 am
    Josephine wrote:I caught the first part of the show where Gary explained the origins of LTH-- did no one ask him what LTH stands for?

    Nick asked the question a little later in the show, I even got to trot out my favorite line, 'Big' Three Happiness serves poorly executed Chinese tourist as opposed to 'Little'' Three Happiness deft hand with seafood, poultry and crisp pan fried noodles.

    Doing the show was a treat, Nick Digilio knows his way around Chicago food, Dickson a better tag team partner than Jesse Ventura and Santander calling in added a nice LTH continuity.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #9 - August 18th, 2007, 9:26 am
    Post #9 - August 18th, 2007, 9:26 am Post #9 - August 18th, 2007, 9:26 am
    I'm looking forward to the posting of a link to listen to to the show. I'm sure the show was great with the silver tongues talking.
    Bruce
    Plenipotentiary
    bruce@bdbbq.com

    Raw meat should NOT have an ingredients list!!
  • Post #10 - August 18th, 2007, 10:22 am
    Post #10 - August 18th, 2007, 10:22 am Post #10 - August 18th, 2007, 10:22 am
    Doing the show was a treat, Nick Digilio knows his way around Chicago food, Dickson a better tag team partner than Jesse Ventura and Santander calling in added a nice LTH continuity.

    The missus and I caught most of it. Nice job! I just wanted to put in a (tangential) word for Nick Digilio. He's by far the best thing on WGN and on many nights is so genuine that he seems like an anomaly--like, what the hell is this guy doing on WGN?!?? How the hell did that happen? But I know he's spent like his whole career there, slowly rising through the ranks. We're fans, and very happy for his success, and only wish more of it for him, as in, a weekly daytime slot. Which, if WGN is smart, it already has in mind for him.
  • Post #11 - August 18th, 2007, 3:01 pm
    Post #11 - August 18th, 2007, 3:01 pm Post #11 - August 18th, 2007, 3:01 pm
    David Hammond wrote:Nice job, boyz. Very good explanations of GNRs and Beef-a-thons by dickson, and of course, GWiv had a chance to whip out his encyclopedic knowledge of all things culinary.

    I assume the show is sending a recording, but I do have an audio file (it's large; would need to upload to an ftp site).
    Hi,
    I trimmed, converted and compressed Hammond's file and put it online.

    There is a page with embedded streaming audio at:
    http://bandyrooster.com/gwiv/WivDickWGN.htm

    Or for those that prefer to download the file directly:
    http://bandyrooster.com/gwiv/wivdick_2.mp3
    (windows users can right click to "save target")

    dave
  • Post #12 - August 18th, 2007, 3:17 pm
    Post #12 - August 18th, 2007, 3:17 pm Post #12 - August 18th, 2007, 3:17 pm


    :shock: :oops:
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #13 - August 18th, 2007, 3:29 pm
    Post #13 - August 18th, 2007, 3:29 pm Post #13 - August 18th, 2007, 3:29 pm
    gleam wrote: :shock: :oops:
    Actually, you can thank Mr. Hammond for the filename. I suppose I could have renamed it, but I thought it was sort of catchy.
  • Post #14 - August 19th, 2007, 11:35 am
    Post #14 - August 19th, 2007, 11:35 am Post #14 - August 19th, 2007, 11:35 am
    I just listened via iPod whilst doing the dishes. Never have my tumblers sparkled so, nor my hands glistened with such rich emollience!
    Being gauche rocks, stun the bourgeoisie

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