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!
May 12, 2013 |
The first time my mother made leg of lamb, she never connected the two events. The second time, she thought it was a coincidence. The third time, she knew it was a curse. Every time she prepared leg of lamb, my father was laid off a few days later. The first time it was for a few weeks; the second time for a few months; the third time for more than a year. My father had a union job at a film-processing lab, and layoffs - and eventual rehirings - were common during the 1960s. He was laid off a few more times, but never after eating leg of lamb.
March 31, 2011 |
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
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.
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?
September 20, 2012 |
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.
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.