Sharp-eyed readers find cheddar cheese
Jeanne Bradley is looking for Cabot white extra-sharp cheddar cheese, and her fellow readers know where to find it. Rich Gilbert, Roberta Laible and Honorene Unseitig all emailed that it’s available at Costco, Nancy Brownel and Michael Tighe found it at Walmart, and Ed Bordenka emailed that it’s available at Smith’s under the Private Selection label. And the Jensens at Village Meat & Wine, 5025 S. Eastern Ave., said they carry Sugarbush Farms sharp white cheddar from Vermont. …
For Tony Yutyatat, Village Meat carries wild boar products as well. …
For Joan Zaranti, Darlene Gerson emailed that she gets Manischewitz Kluski noodles at Vons at 2511 Anthem Village Drive in Henderson, and Dee Hopkins said kluski noodles can be found in the ethnic foods department at most Smith’s stores. …
For Marie Jones, Paul Gasiewicz and Linda Farmen recommended the same source for salt-rising bread: www.CubaCheese.com (or call 800-543-4938). …
For Connie Hannon, Helen Moreland emailed that frozen Belgian waffles can be found at Vons at 1740 Trailwood Drive, and noted that not all Vons stores carry them. …
For June F. Stowe, Nona Houk emailed that she finds XLNT tamales at Vons at 6450 Sky Pointe Drive. …
For Dean B. Pomerantz, Paul Taylor emailed that he gets pine nut oil from www.SiberianTigerNaturals.com (877-739-9925). …
More on low-carb bread: Traci Polish recommended Great Harvest Bread, which has several locations in the valley, and Deb Barck noted that Nature’s Own 100 percent Whole Wheat Bread has only 10 grams of carbs per slice and can be found in most supermarkets. …
More on My-T-Fine puddings: Sheila Pincus emailed that she found them at Vons at 10616 S. Eastern Ave. in Henderson. …
Here are more reader requests.
Gordon Shipman: Curley’s Ribs, which he used to get at Costco;
Tonya Nieman: a local source for Snoqualmie Falls Oatmeal;
Barbara Candler: places that serve shrimp egg foo young patties (with the shrimp in the patty, not on the side) in brown gravy;
Rita Bowman: a local source for slab bacon (not pork belly);
Les Marr: San Francisco-style cioppino sauce in quart jars;
Cheri and Ron Riegel: a good pecan coffeecake, and locally made Slovenian sausage;
Jay P. Raman: a local source for Vidalia Sweet Onion relish;
Jeff Alpert: half-sour dill pickles like those Trader Joe’s used to sell;
Frank K. King: Tully’s French Roast whole-bean coffee;
And Terrie Wojciechowski: a local source for benne wafers.
Readers?
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or email her at hrinella@reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request.
