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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.
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CALIFORNIA | LOCAL
May 22, 2008 | Thomas H. Maugh II, Times Staff Writer
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.
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?
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
June 2, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
First of all, Black Hogg, the name of the new Silver Lake gastropub, doesn't refer to a heritage pig or even a plain old hog or wild boar. According to the staff, it takes its name from the alternative definition of hogg, which the Oxford English Dictionary says refers to a young sheep, especially "one from the time it ceases to be a lamb until its first shearing"). And there that hogg is, ambiguous in neon outline at the very top of the restaurant's understated sign. A subliminal suggestion to order the buttery lamb burger?
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.
ENTERTAINMENT
April 4, 1986 | ROBIN GREEN
It is a rule of thumb in Los Angeles that any restaurant you want to go to is 20 minutes from where you are now. Tack on another 5 or 10 minutes and you could find yourself at the southern end of the Harbor Freeway in the '50s time warp of San Pedro, a small Midwestern town that has somehow found itself next to a harbor full of huge freighters. Down what looks like Main Street on your right is Papadakis Taverna.
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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