Chicken livers growing scarce

Chicken livers are getting difficult to find these days — at least in restaurants. But readers have scouted out a few places for Roy Edwards.

Barbara Miller, Barbara Silver, Beverly Block and Marge Phegley all recommended Carluccio’s at 1775 E. Tropicana Ave., Jeanette Neikirk suggested Bob Taylor’s Ranch House at 6250 Rio Vista St. (noting that the livers are on the appetizer menu but can be served as an entree) and Jackie Bauer of Ichabod’s, 3300 E. Flamingo Road, said the restaurant serves them as a special every Thursday. …

For Jacque Russell, who’s looking for thick-cut liver and onions, Block suggested Wolfgang Puck’s Bar & Grill at the MGM Grand, 3799 Las Vegas Blvd. South, and the Carson Street Cafe at the Golden Nugget, 129 Fremont St.; Neikirk suggested Jerry’s Famous Coffee Shop at Jerry’s Nugget, 1821 Las Vegas Blvd. North in North Las Vegas; and Alex Brewer suggested Arizona Charlie’s at 740 S. Decatur Blvd. All suggested asking for a thick cut. …

For Teri Moon, who’s looking for watermelon pickles, Claudia Robinson recommended www. VermontCountryStore.com (or call 802-776-5730). …

For Tammy L. Bunch, who’s looking for bottles of blackberry-sage tea by Republic of Tea, Marion Bott recommended www.RepublicOfTea.com (or call 800-298-4832). …

For Don Hayworth, who’s looking for Tyrolean speck, Toni Ermini and Leslie Hawkins said they saw it at Costco. …

More on Zagnut bars: Lorene Johnson wrote that they’re available at Grandma Daisy’s Candy Shop at 501 Hotel Plaza in Boulder City. …

More on limburger cheese: Richard Criswell said it’s available at Glazier’s Food Marketplace, 8525 W. Warm Springs Road. …

More reader requests:

Vernon F. Pechous: frozen bread dumplings similar to Chateau;

Rick Siegel: acid-free regular coffee;

Mark Ledbetter: Bruno’s Peppers;

Ed Ferguson: Pippin apples;

Mary Graves: gluten-free Jaffa Cakes;

Mary Johnson: a restaurant that serves pierogi;

George Winikoff: flaxseed bread;

Torri Haney: Asti Olive Oil Co. Meyer lemon olive oil, which she used to get at Vons;

Luise Boch: German Laugenbretzel, which she used to get at Smith’s;

Marvin Winchell: barbecued salmon in a deli;

Ron Mixer: Gabila’s Kamish, “a Jewish sort of potato dressing;”

Rita Miller: pecan-flavored pancake syrup;

Cindy A. Perez: frozen Hatch green chili, which she used to get at Walmart;

And David L. Sullivan and Jim Hardt: frozen slow-cooker items such as pot roast.

Readers?

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