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FOOD
April 9, 1987 | Bert Greene, Greene is a New-York based food writer
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?
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NEWS
September 20, 2012 | By Russ Parsons
There's more to Oktoberfest than sausages and suds. Stuff like couscous, rabbit tagine, and lamb mechoui , for example. Farid Zadi, chef and owner of Spanish Fly Gastropub is holding his second annual Couscousfest/Oktoberfest celebration Saturday and Sunday, featuring North African street food, Algerian cold drinks and craft beers. “The first annual Couscous Festival in Pasadena was a bit nerve-racking, since we didn't really know what to expect in terms of crowd turnout or appetite for more exotic North African dishes,” Zadi wrote in a press release.
FOOD
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.
FOOD
April 18, 2007 | Regina Schrambling, Special to The Times
A new oven is being billed as the greatest invention since the discovery of fire itself. This high-tech contraption, seemingly a cross between a furnace and a microwave, allegedly can roast a whole rack of lamb in 6 1/2 minutes flat. Which sounds impressive if all you want is chops on the table in less time than you would need to set it. If you want an almost transcendental experience, though, the only route is low and slow, no special equipment required.
ENTERTAINMENT
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
FOOD
August 27, 2008 | S. Irene Virbila
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.
FOOD
October 28, 2009 | Miles Clements
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.
CALIFORNIA | LOCAL
March 17, 1992
I'm a veteran of World War II, and I want to comment on your article. Lamb's article is well written in the scope he chose, but I believe his scope is too narrow. In order to understand what propelled us into Vietnam to fight a war we need to go back as far as the end of World War II. Following World War II there was a feeling in our country and other countries we considered friends that communism had advanced to a threatening position. It is not my intent here to recite the story in detail.
FOOD
May 12, 2011 | By S. Irene Virbila, Los Angeles Times
  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)
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