Sausage ideas come rolling in

Arlene Milas is looking for store-made Polish sausage, fresh and smoked, in Henderson. Taste of the Town readers came through with that, and a couple of other suggestions.

Terri Gorski recommended Branded Meats at 1550 W. Horizon Ridge Parkway in Henderson. Slightly farther afield, John Bisci Jr., Mark Kamsamnida and Pat Krain recommended the Polish Deli at 5900 W. Charleston Blvd. and the Jensens at Village Meat & Wine at 5025 S. Eastern Ave. said they make fresh Polish sausage and carry Boar’s Head smoked. …

Wayne Fong, who’s looking for a source, preferably in Summerlin, for Maine lobster to cook at home, received half of his request. Andy Steiner recommended 99 Ranch Market at 4155 Spring Mountain Road, which is not in Summerlin but which, Steiner maintains, is the “best source for low-priced and large-sized live lobsters anywhere in the Vegas Valley.” Ann Brown would also have him leave Summerlin for Glazier’s Food Marketplace at 8525 W. Warm Springs Road. …

For Mary Ann Catalanello, Brown reported finding veal shanks at Smith’s at 9350 W. Flamingo Road, and the Jensens at Village Meat and Wine emailed that they carry them. ..

For Marge Phegley, the Jensens said they carry lobster base as well. …

For Stacy Morton, who’s looking for a restaurant that serves a light and fluffy quiche, Michael Waller emailed to recommend Bistro 57 at the Aliante Casino, 7300 N. Aliante Parkway in North Las Vegas, and also Firehouse Coffee Roasters at 2350 Miracle Mile in Bullhead City, Ariz. …

For Betty J. Williams, Valerie Weinberg emailed that Outback Steakhouse serves a creamy onion soup, called Walkabout Soup, not to be confused with the same chain’s French onion soup. …

For Max Ball, Carole Manganaris reported finding Progresso Manhattan Clam Chowder at Glazier’s Food Marketplace and at Albertsons at 201 S. Stephanie St. in Henderson. …

Here are more reader requests.

Alan Van Ees: Maxwell House Instant Coffee, which he used to get intermittently at Wal-Mart;

Rich Kohut: watermelon “that has a real watermelon taste”;

Joyce Hambacher: Bell’s Poultry Seasoning;

Doug Petersen: Block and Barrel bread, which he tasted at the restaurant at Bonnie Springs Ranch;

Bob MacDonald: Snyder’s Sourdough Special pretzels;

Lisa Schiano: Progresso white clam sauce;

Kenneth A. Weissman: Barritt’s Bermuda Stone Ginger Beer, “for making the perfect Dark and Stormy”;

And Paula Carnes: a local source for Philly soft pretzels – “I don’t mean copies of the recipe, I mean the real deal made in Philadelphia.”

Readers?

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