Taste of the Town: Canfield’s Diet Chocolate Fudge soda? Check Smith’s

By HEIDI KNAPP RINELLA LAS VEGAS REVIEW-JOURNAL

10 years ago

Some things have been frequent requests in Taste of the Town over the years, as availability has shifted from place to place and, in some cases, drifted in and out of the market. One of those is Canfield’s Diet Chocolate Fudge Soda, most recently sought by Terry Marrone. Ellene Hohmann and Scott Kagan both said it’s still available at the Smith’s store at 2211 N. Rampart Blvd., Hohmann adding that it’s in the kosher section. …

For Kay Zike, who’s looking for boiled peanuts for her 90-year-old mother and her twin sister, Mary Gabriel, John Crosby and Gretchen Malessa found the canned version at various Wal-Mart stores, and Malessa said she has seen fresh ones at the Fresh52 farmers market from 9 a.m. to 2 p.m. Saturday at Tivoli Village, 302 S. Rampart Blvd.

FROM THE INBOX

It’s definitely grilling season, and while you’re keeping your house cooler by moving the cooking outdoors, remember that grill’s good for a lot more than hot dogs and hamburgers. Here’s a recipe from the people at Grimaldi’s Pizzeria, which has five locations in the valley. I’ve adapted it slightly.

GRIMALDI’S GRILLED PIZZA

½ cup sliced pepperoni

½ cup sliced onions

½ cup sliced mushrooms

8 ounces pizza dough

3½ ounces sliced mozzarella

3 ounces pizza sauce

Pinch of black pepper and oregano

½ tablespoon grated Romano cheese

1 fresh basil leaf

Prepare grill for one half direct heat, one half indirect heat.

In a disposable foil pan (or one created from heavy-duty foil), place pepperoni, onions, mushrooms or any other toppings as desired. Place on grill and stir every 2 minutes, until onions are translucent and toppings are cooked through.

Hand-mold pizza dough into a flat round. Place directly on grill and poke lightly all over with a fork to ensure a flat, even crust. Allow to brown three to five minutes, depending on the heat of the grill, rotating 90 degrees to cook evenly. Flip over and cook on the other side.

Top with mozzarella, leaving ½ inch around the outer edge. Using a dabbing motion, spoon sauce over cheese. Use tongs to sprinkle pepperoni, onion and mushrooms evenly over the pizza. Sprinkle evenly with black pepper, oregano and grated cheese. Garnish with basil. Use a pizza paddle or large spatula to remove from grill.