CALIFORNIA | LOCAL
May 22, 2008 |
Willis e. lamb jr., whose elegant demonstration of a small energy difference between two excited states of the hydrogen atom laid the foundation for the application of quantum theory to electromagnetism, producing the modern field of quantum electrodynamics, has died. He was 94. Lamb, who was awarded the 1955 Nobel Prize in physics for his work, died May 15 of a gallstone disorder at University Medical Center in Tucson. "He was a real giant in the field," said James C. Wyant, dean of the College of Optical Sciences at the University of Arizona, where Lamb spent the last years of his career.
May 12, 2011 |
What a lovely expression of Pinot Noir from New Zealand's Mountford estate. Elegant and smooth, this New World Pinot carries the taste of Santa Rosa plums and sweet Asian spices. The scent jumps right out of the glass — sandalwood, and something leafy and delicate. In this weather, chill it just a bit and serve with roast chicken, sweetbreads or roast leg of lamb. Region: Waipara Valley, New Zealand Price: $29 to $35 Style: Rich and full-bodied What it goes with: Roast chicken or leg of lamb Where to find it: Flask Fine Wines in Studio City, (818)
June 11, 2000
What a delight to open the Calendar section and discover that Lamb Chop lives ("Lamb Chop, the Next Generation," by Dana Calvo, June 4). Hurrah! I hope Mallory Lewis finds a means to restore her and Hush Puppy and Charlie Horse to the children (and adults) who love them. MARNEE DOWNING Northridge I was afraid that Lamb Chop died with Shari Lewis and was set aside. I am glad to hear that she jumped with 118 women in a cancer-reseach fund-raiser that set a skydiving record, proof that she is back!
October 28, 2009 |
The Koranic art at Mutiara Food & Market is rattling against the wall, its filigreed details shaken by the groans of a jet passing overhead. When the plane travels out of sight, Mutiara fills with a consuming quiet. The Inglewood restaurant and market is a subdued place, but its unassuming setting belies its rich and varied Burmese and Malaysian cooking. Mutiara concentrates mostly on the halal highlights of Islamic Burmese cuisine, a hearty cast of curries and kebabs more closely resembling those of India and Pakistan than Myanmar.
July 21, 2011 |
At David Padilla and Maria Ramos' Oaxacan restaurant Gish Bac, the weekends are made for goat and lamb barbecue. A third-generation barbacoa specialist, Ramos began learning the trade of goat and lamb barbecue as a 10-year-old in Oaxaca's Sunday market in Tlacolula — one of Mexico's longest-running markets — where her family still operates a stand. The couple came to Los Angeles in 1992 and immediately began catering private events. This went on until a year ago, when a growing chorus of requests from attendees at these gatherings demanded more regular access to Ramos' barbacoa . Padilla and Ramos found a restaurant location in the heart of Mid-City, and Gish Bac (roughly, "from Tlacolula")
April 9, 1987 |
The coming holiday of Easter is a time when a cook needs a good butcher's advice. In these days of packaged meat and automated sales help, it is harder to find a butcher willing to dispense wisdom about cuts of meat in a supermarket. My advice is to buy a good book on the subject. And learn, once and for all, whether the cut of lamb in the display case is a saddle, chuck or bracelet. More important, what is the difference in price and cooking time?
August 29, 1991
I'm thrilled the paper chose to put a "vegetarian" section in last Thursday (Aug. 15). However, I was shocked to read at the bottom of your article that you suggested a dish to be served with roast lamb or veal. One doesn't need meat to complement a meal, especially since the whole article dealt with vegetarian food; but even more surprising is to suggest a meal complement that is the inhumanely treated animal--a veal calf! And coincidentally, the lamb has the second slowest tortuous death.
April 17, 2008
Regarding "The Gastro Economist: Glendale, the Kebab's Home Away From Home" [March 13]: One you didn't include is Elena's Greek Armenian Cuisine on Glendale Boulevard, which serves mouth-watering lamb kebab plates under 10 bucks. An added bonus is the taped Greek and Armenian music playing in the background. David Tulanian Los Angeles
August 27, 2008 |
I opened a bottle of Atalayas de Golban the other night to have with a rack of lamb. The combination of Tinto Fino (the local Tempranillo) and lamb is classic and sublime. And this Ribera del Duero from Madrid wine merchant Miguel Sanchez and winemaker Bertrand Sourdais is a beauty. The grapes come from Sanchez's second property, Atalayas de Golban (his first is Dominio de Atauta -- famous and much more expensive). Atalayas comes in at a terrific price for such a graceful and irresistible Ribera del Duero.