Readers uncover pierogi
Ah, pierogi. If you’ve ever spent any time in any of the country’s Eastern European enclaves, you know, like Kelly Slade, just how delightful they can be. And her quest for fresh, handmade pierogi in potato-cheese flavor has been answered.
Stanley M. Czapla said he orders his from Millie’s Pierogi, which is at www.MilliesPierogi.com (or call 800-743-7641), and Shelly Herrick suggested the Polish Deli at 5900 W. Charleston Blvd., where, she said, “although they are frozen, they are delicious.” …
For Irma Gilbert, who’s looking for wafer-sliced sirloin tip for steak sandwiches, Rodney Iverson suggested asking a meat-department worker to slice it thinly or visiting a Mexican market, and along those lines, Ron Lutz of The Butcher Block, 7625 S. Rainbow Blvd., said he’ll slice it. …
For Janet Real, who’s looking for restaurants that serve chicken and dumplings, Sheila Hawkins recommended Lou’s Diner at 431 S. Decatur Blvd. …
For Peggy Lewis, who’s looking for date sugar, Sarah Anderson suggested Shields Date Gardens, which can be reached via www.ShieldsDates.com (or call 800-414-2555). …
And for readers looking for fresh yeast, Jean Zinteck e-mailed that it’s available at Glazier’s Food Market Place at 8530 W. Warm Springs Road. …
Here are reader requests:
Laura O’Rourke: a local source for blood-orange concentrate
Debby Davis: white or wheat “lite” hamburger and hot dog buns
Andrea Noonoo: powdered vanilla similar to that offered at Starbucks
Alan Alaimo: fresh monkfish
Cyndi Lewis: a restaurant that serves pon pon chicken
Jennifer Shydler: Alpine Whites candy bars
James Reid: “red dogs,” natural-casing red-dyed hot dogs
John Kosecka: Snappy Tom tomato juice cocktail
Ingrid Stewart: recommendations for an elegant Sunday brunch buffet similar to that at the late Desert Inn
Amy Lynn Mitchell: Chachies Finely Chopped Salsa.
Dave Fleischli: MPK guacamole
Linda Morelli: Snyder’s of Hanover Old Tyme Pretzels
John Mierta: Polaner regular and sugar-free preserves, especially apricot
Lynn Callahan: Goya brand beans, specifically chickpeas
Gene Abraham: Campbell’s Pepper Pot Soup
Kaye Adams: Seven Seas Green Goddess Salad Dressing
Pat Shiles: canned sliced apples — but not apple pie filling
And the bell desk at Luxor: Woody’s Original Sweet and Sour Barbecue Sauce with the yellow lid, which they used to get at Vons
Readers?
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