- A LTHForum member was looking for advice on how to clean roadkill earlier this week. [via the Food Chain]
- We loved that Sunday mutton dinner at mado so much we thought we'd show you some "before" shots of the Levitts and guests breaking down sheep in the kitchen (discretion advised) [Making Chicago Home, via]
- More culinary snuff: a diner tackled Wiener and Still Champion's "Triple Undisputed" burger... and won. [Pioneer Press]
- Pasticceria Natalina's Natalie Zarzour tweets of Sarah's Candies' Sarah Levy (who just released a cookbook), "why is someone who bakes at the proficiency level of a soccer mom needed to instruct soccer moms on how to bake anyways?" and "an embarrassment to our profession." Loooove a good catfight. [Grub Stret Chi]
- Homaro Cantu is still counting down the days until the launch of Disruptive Food (which includes the Planet Green tv show). Now Cantu's calling his new lab and restaurant space the "Death Star." [Disruptive Food]
- David Tamarkin's profile of Rick Tramonto mitigates anything he said about bacon in Time Out Chicago last week. well, until the next time he steps into a firefight with a pea shooter. [TOC]



I meant to mention this the other day, in reference to the mutton story. My hometown is famous for barbeque mutton, and I grew up on the stuff, never realizing that everybody who lived more 30 miles away thought it was disgusting. I've never found a place outside of Western Kentucky that even thought about mutton, much less did it well.
Now I'm hungry.
Glad you saw the mutton story. You should check out mado. Far as I'm concerned the Levitts are doing the Lord's work. Rob Levitt doesn't waste an ounce of what he butchers.
I definitely plan on checking it out ... which goes to show you can hook even an avowed non-foodie sometimes. Thanks.
Blue -- check out this story on mado as well: /chi-1029-vettel-madooct29,0,6459601.column">Tail-to-snout cooking makes it a place to squeal about
Crap, my html skills are non-existent! Here is the link.