Taste of the Town readers help out
For this last column of 2014, I’d like to start by thanking all of the readers who make Taste of the Town possible. Without your input — for both queries and responses — this feature would not exist. So tell your friends, your neighbors and even your enemies, and please keep both queries and responses coming in 2015!
FOUND ITEMS
For April Vomvas, who’s looking for a local source for Jack Daniel’s mustard, Ann Brown emailed that she can find it at Glazier’s Food Marketplace at 8525 W. Warm Springs Road. The store’s Kara Hierro confirmed that they carry it in four varieties. …
For Edward Donovan, who’s looking for cioppino in a bottle, to which the cook adds his or her own seafood, Brown reported spotting it at Whole Foods Market, which has four stores in the valley. …
For Joyce Plumer, who’s looking for a local source for Pillsbury Date Bread and Muffin mix, Rob Lindley emailed that the company’s varieties of quick breads tend to be seasonal. He stocks up during the holidays at the commissary at Nellis Air Force Base (for those who have commissary privileges), and said they’re always available at the Smucker’s online store, OnlineStore.Smucker.com (800-742-6729). …
For Wilfried Lohstroh, who’s looking for a local source for juniper berries that aren’t overly dried out, Ingrid Sankey recommended Cost Plus World Market at 2151 N. Rainbow Blvd. (there’s another Cost Plus World Market at 3890 Blue Diamond Road) and Spice Outlet at 6960 W. Warm Springs Road. …
More on chicken mole: Jan Visser emailed that he likes the one served at Lindo Michoacan at 645 Carnegie St. in Henderson; other Lindo Michoacan locations are at 2655 E. Desert Inn Road and 10082 W. Flamingo Road.
READER REQUESTS
Aline Collins is on the lookout for a local source for finnan haddie, or smoked haddock. …
Jack Happke is looking for local shops that make their own natural-casing smoked hot dogs. …
Mark Cheney is looking for sorghum. …
Sharon Morvant is looking for stores, preferably in Henderson, that sell capons, which she needs for Brunswick stew. …
Margaret Kolar is looking for a recipe for a dish remembered by her husband and his sister and made by their grandmother, a Czechoslovakian/Hungarian immigrant. They don’t know the spelling but pronounce it “fun-star-chee.”
“It is some sort of dough, perhaps pan-fried, and then chopped small and sprinkled with powdered sugar,” she emailed. “My husband described the texture as somewhat chewy.” …
And Bob Lewicki wants to know where, preferably in the western part of the valley, he can find a good bowl of czarnina, “without going out to Floyd Lamb Park ponds for one of the live ingredients.”
Czarnina is duck’s-blood soup, which Lewicki calls “a great Polish soup, especially for the holidays.”
Readers?
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 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. Follow @HKRinella on Twitter.
