Green-tea ice cream is in the bag
It doesn’t seem that long ago that green tea was considered a little exotic in many circles, but it has pretty thoroughly infused (sorry) American cuisine. And fellow readers have spotted the green-tea ice cream that Janice McClanahan is seeking.
Sheila Hawkins found it at Trader Joe’s, which has several locations in the valley; LaMonte Woods and James Tracy found the Häagen-Dazs brand at Vons; and Aaron Mantz found Häagen-Dazs at Smith’s and Albertsons. …
For Susan and Ray McIver, Tracy said he found Duncan Hines Orange Supreme cake mix at the Walmart Supercenter at 5200 S. Fort Apache Road and Kolene Copas found it on www.HardToFind
Grocer.com (or call 888-694-2656). …
For Carmen Wood, who’s looking for a local source for Jiffy yellow cake mix, Tracy said he found it at the same Walmart Supercenter and Karen Kissam found it at the Walmart Supercenter at 4505 W. Charleston Blvd. …
For Pearl Ann Basta, who’s looking for natural casings for stuffing her own sausage, Rick and Cathy Nelson and Libby Casolari said they get them at Larry’s Great Western Meats, 420 S. Valley View Blvd., and Robb Worth suggested Bass Pro Shops, 8200 S. Dean Martin Drive. …
For Elizabeth Abbott, the Nelsons and Penny D. Cornelius said Ass Kickin’ Chili Fixins also can be found at Bass Pro Shops. …
And for Gerrie Washburn, Casolari said miso dressing can be found in the refrigerated section or Asian section at Vons. …
More on hanger steak: Jackie Deguevara noted that it’s served at Mon Ami Gabi at Paris Las Vegas, 3655 Las Vegas Blvd. South. …
More on ranch dressing: Phil Means recommended Gregg’s Savory Ranch, which he finds in the refrigerated section at Costco at 791 Marks St. in Henderson. …
More on sweet-potato fries: Marvia Perry noted that they’re served at Smashburger, which now has four locations in the valley. …
Reader requests: Tom Vanderleest: Chocolate Malt-O-Meal;
Kathleen J. Moreiko: Swiss Miss Decadent Indulgence French Vanilla Hot Chocolate;
Bette Stahl: rum-raisin ice cream;
Carl and Wanda Stremmel: a local source for Boston’s Mint-in-Tea;
Sandy Isaacson: Homeland Hard Salami;
Eva Mikutowicz: Vlasic sauerkraut in a glass jar;
Michael Giannini: quarts of 18 percent light cream, and Bertolli frozen meals, including gnocchi, tortellini or cannelloni, all with no meat;
And Patricia Schmitt: Newman’s Own Balsamic Vinegar, and something similar to the house brand fire-roasted, boneless, skinless chicken breasts she used to find at Albertsons.
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.