June 16, 2011 |
Life at Kabab Grill revolves not, as its name suggests, around a grill for its kebabs but around an imposing stone oven. The 4-by-6-foot custom-made behemoth dominates the open kitchen at this otherwise modest 2-month-old cafe in Palms. "Last week we roasted a whole stuffed lamb in it for someone's party," owner Firas Tar, who comes from Syria, tells a customer, clearly proud of his oven's prowess. But whole roast lamb isn't on the daily menu at Kabab Grill. The oven's cardinal purpose is to bake safeeha , a thin Syrian-style flatbread loaded with savory toppings.
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.
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.
August 30, 1987 |
SOME PEOPLE MIGHT say that Andre Guerrero's cooking is California style. They would be only partly right. "I call it Los Angeles cuisine. A lot of it has to do with L.A. chefs being more personal with their cooking," says Guerrero, 33, executive chef at Alice's Restaurant in Malibu. Guerrero's cooking is so personal that there is little chance that someone might copy it exactly: It has too many parts, most of them ethnic.
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.
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.
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)