Advertisement
YOU ARE HERE: LAT HomeCollectionsLamb
IN THE NEWS

Lamb

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.
Advertisement
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?
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.
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
April 15, 2009 | S. Irene Virbila
When I tasted this wine and then looked at the price, the two didn't match up. This gorgeous and elegant red from Terra de Verema in the Vilella Baixa del Priorat region of Spain could easily cost twice the price. Instead, for about $30, you get a stunning Carinyena (Carignan) with a touch of Garnacha and Syrah. Spicy and lush, the 2006 Triumvirat is beautifully balanced, even elegant. And it's smooth as silk, almost Burgundian in style.
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.
FOOD
March 31, 2011 | By Miles Clements, Special to the Los Angeles Times
Among food-obsessed Angelenos, shawarma isn't as much a point of contention as, say, ramen or carne asada . At too many of the city's Levantine restaurants, flaccid, flavorless strands of meat pass as properly shaved shawarma almost without protest. But there are few pleasures as hypnotic as flame-licked shawarma . Behold the spit stacked with lamb or beef or chicken spinning in slow, mesmerizing circles, flecks of caramelized fat basting the meat below. In deft hands, even the bluntest knife will shear the meat as if carving clay.
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.
Los Angeles Times Articles
|