What a difference a decade and a half (give or take) makes. I remember when I started doing this column, a reader asked where he could get linguica, a Portuguese sausage. Fresh out of Florida, I didn’t know what it was, and the closest source turned out to be in California. Las Vegas has grown a lot since then, not only in size but also in the sophistication and diversity of its collective food tastes. When we recently had another request from reader Joan McMaken, several local sources were reported.
Ray Patterson suggested the International Marketplace, 5000 S. Decatur Blvd. Merrilee Fernandez and Clarence Ticeson reported finding it at the Food 4 Less stores at 1301 S. Boulder Highway in Henderson and 4001 S. Decatur Blvd., respectively (Ticeson added that the brand is Silva, and that it’s available in hot or mild); Fernandez said she also had seen it at some Wal-Marts.
And the proprietors of two local butcher shops emailed to note that they make it. The Jensens at Village Meat & Wine, 5025 S. Eastern Ave., said it’s among the large variety of sausages (including wild game) they make. Ron Lutz of The Butcher Block at 7625 S. Rainbow Blvd. — and now at 6440 N. Durango Drive — said he makes it as well.
If you’re looking for linguica in a restaurant, I’ve had it at the Black Bear Diner, 6180 W. Tropicana Ave. ...
This would be a good time to note that several of you have contacted me to lament the loss of the “old” Taste of the Town column, with its long lists of queries and found items.
No, the change was not a nefarious plot by some inept editor, as many have suggested. The simple reality is the number of queries coming into Taste of the Town has fallen off greatly in the past year. This is a reader-driven column, so please keep those emails, cards and letters coming.
Arlene Kolodner is looking for beer pretzels without any salt on them. ...
Bob Corsale is looking for a restaurant that serves smoked turkey breast, similar to that at the now-closed Salt Lick Bar-B-Que at Red Rock Resort. ...
And McMaken is back, looking for Jell-O Americana Golden Egg Custard Mix, which she likes to use to make fruit trifle, following the recipe on the box. ...
Part of a recipe for warm double chocolate cakes with raspberry sauce was omitted from last week’s Taste of the Town. The fourth paragraph should read:
Meanwhile, in another medium bowl, use an electric mixer to beat the egg yolks with 1 tablespoon of the sugar until they are thick and lemon-colored, about 4 minutes. Set the bowl aside and clean the beaters well. In a third medium bowl, use the electric mixer to beat the egg whites until they form soft peaks.
Add the remaining 3 tablespoons of granulated sugar, a little at a time. Continue beating until the whites hold stiff peaks. Set aside.
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