Readers write in for information on hard-to-find food items

Updated January 16, 2019 - 9:26 am

Jan. 16, 2019

You may have noticed something a little different this week: Taste of the Town has a new name, Food Finders. That’s the only thing that’s changed, though, so please keep those requests and finds coming.

Ah, scrapple. Others may cast a dubious eye, but for those who hail from the East Coast, especially the Philadelphia area, it’s a hometown favorite. It is a concoction of pork scraps, cornmeal, flour and spices that’s sliced and pan-fried and usually served for breakfast. Column readers have sources for David Thompson, who’s looking for it. Pat McManis, Stephen Salchenberger, Peg McKelvie and Sandy Daniel found it at separate Smith’s stores, adding that it’s in the frozen-foods section.

For Tom Fitzgerald, who’s looking for Malvasia wine, Ann Brown said it’s available at Total Wine & More, which has four stores in the valley.

For Angie Reiss, who’s looking for teriyaki-flavor Rice-a-Roni, Ashlee Hanson spotted it at the Walmart Supercenter at 6005 S.Eastern Ave.

Also for Reiss, Laura Crowton emailed that she found pastina both in the pasta section and soup section at Smith’s at 2211 N.Rampart Blvd.

More reader requests

Mary Harmon is looking for loaves of cornmeal mush, ready for slicing and frying.

David Williams is looking for a seven-layer sponge cake with hard chocolate icing, similar to one made by a bakery in the Queens borough of New York.

Ellen Hamil is looking for 27-ounce cans of whole mild Hatch green chile, which she used to find at Walmart.

And R.J. McIntyre is looking for tarragon vinegar.

Readers?

Jan. 9, 2019

When Wanda Barclay asked for a source for Tom & Jerry batter, I was a little dismayed that it was too late for this traditional holiday drink, but I reconsidered after the weather we’ve had lately, which makes a warm adult beverage seem like a fine idea.

Sherry Barnes of St. George, Utah, emailed that while “nothing beats the old-fashioned kind like Mama used to make,” Trader Vic’s makes a good substitute and it’s available at Total Wine & More (as well as at tradervics.com, where she said it’s more expensive).

And Roger Liermann sent his recipe: Separate 8 room temperature eggs. Beat the whites until stiff, adding 1 tablespoon cream of tartar and 1 teaspoon salt, plus 3 cups of powdered sugar, 1 tablespoon at a time. Beat the yolks with 1 cup of powdered sugar, 1 tablespoon at a time, then fold into whites. Put a dollop atop a cup of hot water and equal parts whiskey, rum and brandy.

More on ultrafresh olive oil: Roger D. Gehring of Henderson emailed to say he has a ranch in Amargosa Valley with 4,000 olive trees and makes oil that’s sold through Pahrump Valley Winery. In case his name rings a bell, the Roger D. Gehring Academy of Science and Technology on Richmar Avenue was named for him; he spent 50 years in the school system.

More reader requests

J.J. Sharbaugh is looking for mizithra cheese, which used to be available at Whole Foods Market and Smith’s.

Michael Plaisted is looking for authentic croissants.

Paulette Juryn is looking for a source for “really tasty tomatoes; these hothouse tomatoes are so bad!”

And Jeffrey and Kirsten Marsh are looking for reader suggestions for a store that sells sliced bread that makes “nice, buttery, crispy toast.”

Readers?

Send requests to Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474 (put “Food Finders” in the subject line). Follow @HKRinella on Twitter.

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