Good news for breaded okra lovers

It’s been said that okra is an acquired taste, and after 20 years in okra country I’ll tell you that does apply to the boiled version, which is a slimy, stringy, big pile o’yuck. Breaded okra, on the other hand, is delightful (as are pickled okra and okra and tomatoes), and readers have found it locally for Jeanne Heiserman.

Jerry Meloy and Trudi Bentley said they found it in the frozen vegetable section at Wal-Mart, and Bentley also found it at Smith’s. …

For Mike Summitt, who’s looking for decaffeinated green tea in bulk, Karla Nolan e-mailed that she orders through www.Adagio.com, which carries four types. And Sharon Peterson wrote that rinsing the leaves (discarding the water) and then brewing for 2 to 3 minutes in hot (not boiling) water will rinse away much of the caffeine. …

For Carol Manganaris, Zatarain’s Creole Mustard is available at Village Meat and Wine, 5025 S. Eastern Ave. …

For Cathy Schwartz, Village Meat has fresh bone-in turkey breasts year-round. …

For Todd Olcott, who’s looking for raw frog’s legs, Village has those as well, as does The Butcher Block, 7625 S. Rainbow Blvd. Marcia Rygalski suggested Glazier’s Food Marketplace, 8525 W. Warm Springs Road. …

For Cynthia Brown, who’s looking for Vidalia onions, W. Allen Taylor, Marlene Adams, and Al and Julie Klein noted that the Zelzah Shriners were having their annual sale, through Village Meat & Wine. A check revealed that they’re sold out for this year, so Vidalia lovers need to remember to keep their eyes open for advertisements and news items on next year’s sale. In the meantime, I spotted a big display of these springtime sweeties at a local Smith’s store, and Andrea Reed faxed that she sees them at the farmers’ market from 4 to 8 p.m. Wednesdays at Bruce Trent Park, 1600 N. Rampart Blvd. …

For Joe Sortino, who’s looking for Beefsteak Rye, Duane Myers e-mailed that he hasn’t found it locally, but orders through www.Netgrocer.com (or call 888-638-4762). …

John Bisci wrote to inform fellow Buffalo, N.Y., refugees that Leonardi’s now ships its pizza nationwide. E-mail LeonardisPizza@ verizon.net or call (716) 835-8700. …

More on Bob’s Big Boy Tartar Sauce: Virginia Manion wrote that she found it at Albertsons at 2835 S. Nellis Blvd. …

Here are new reader requests:

Manion: Tennessee Pride pork sausage products;

Winsor Harmon: Hunt’s honey-mustard barbecue sauce and Tabasco mayonnaise;

Robert Bock: a local source for Kraft Macaroni & Cheese Topping;

And James Antonelli and Richie McDonald: stuffed Atlantic quahogs, fresh or frozen.

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 e-mail her at hrinella@ reviewjournal.com. Include your first and last names and, if e-mailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request.

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