Devil Dogs still around

I know a lot of people are absolutely bereft at the prospect of a Twinkies doomsday – or even a shortage – but plenty of other snack cakes have loyal followings, too.

Gaetano Benza is looking for Drake’s Devil Dogs, and fellow Taste of the Town readers Jane Sinksen, Beverly Villeneuve and Alan Van Ees report that they’re available at that mecca for East Coast expatriates, Glazier’s Food Marketplace, 8525 W. Warm Springs Road.

“Any Devil Dog lover knows they’re a snack best served stale,” Van Ees adds, so I guess some aging after purchase is in order. Wonder if there’s such a thing as a Devil Dogs cellar? …

More on meatloaf: Valerie Weinberg recommends the version served on Monday nights at Johnny Mac’s Bar & Grill at 842 S. Boulder Highway in Henderson; Toney Hudson recommends Kathy’s Southern Cooking at 3799 E. Desert Inn Road, the Grand Cafe at Boulder Station at 4111 Boulder Highway and Marie Callender’s, with multiple valley locations; and Van Ees likes the Stone Ridge Ranch meatloaf sold in the prepared-foods section at Smith’s. …

More on bialys: Donald Pallack says he’s tried them and heartily recommends the frozen ones at Glazier’s Food Marketplace and at Vons at 1940 Village Center Circle. …

More on Northeastern-style crumb buns: Sinksen found them at the Oroweat/Entenmann’s outlet at 2548 Wigwam Parkway in Henderson; there’s another outlet at 5191 W. Charleston Blvd. …

Here are more reader requests.

Judy Claunch: lutefisk;

Judith Mosatello: a local source for Hills Bros. Perfect Balance Coffee;

Una Perrine: Bestlife spread, which she used to find at Wal-Mart;

Pat Kunen: dried sliced beef ­- not in glass jars or plastic bags – for making creamed chipped beef;

Karen Kaczmarek: Hormel Dried Beef in plastic packages in the refrigerated section, for making dried beef gravy on toast;

Geoff Marsh: pressed and sliced beef tongue for sandwiches;

Jan Adams: a local source for scrapple;

Roy A. Whaley: fresh or frozen Russian peroshki (not pierogis) similar to those found in corner grocery stores in San Francisco;

Beverly Kinsley: frozen tamales, 10 to 12 to a bag, probably brand name XLNT, which she used to get at local supermarkets, and caramel cake mix (not bar mix);

Clarence Ticeson: Mt. Olive brand Sweet Salad Cubes;

And Bob Schaffhauser: restaurants that serve roast pork sandwiches, common in New Jersey, or stores that sell roast sliced pork at their deli counters;

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. Follow @HKRinella on Twitter.

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