Newspaper Page Text
4B
♦ WEDNESDAY, AUGUST 2, 2006
Houston County Environmental Health inspectors visited the following food service
establishments between July 24 and July 28.
Ratings of 90-100 are considered excellent; 80-89, fair; 70-79, satisfactory.
All major discrepancies are corrected before the health inspector leaves the premises.
Major discrepancies are coded as follows: A. Employee hygiene matters; B. Food handling
techniques; C. Temperature control of foods or food sources; D. Facility or equipment prob
lems; E. Storage of cleaning products or toxic materials.
Anderson’s Bakery & Catering, 104 Heard Road, Kathleen, 100
B.J.’s Oriole’s News, 2001 Moody Road, Warner Robins, 99
Cheddars Casual Case, 2915 Watson Blvd., Warner Robins, 81
Church’s Chicken, 501 North Davis Drive, Warner Robins, 95
Civic Center, 700 Watson Blvd., Warner Robins, 100
Cold Stone Creamery, 2628 Watson Blvd., Warner Robins, 92
Comfort Suites, 3101 Watson Blvd, Warner Robins, 93
El Jalisiense, 115-A Russell Parkway, Warner Robins, 93
Fairfield Inn & Suites, 221 Margie Drive, Warner Robins, 100
Frankie’s Super Dogs, 1529 Sam Nunn Blvd., Perry, 88, C
Galaxy Quest, 814 Russell Parkway, Warner Robins, 88
Genji Japanese Steak & Seafood 11, 1291 Houston Lake Road, Warner Robins, 97
Happy Hour School, 200 Maple St., Warner Robins, 100
Hong Kong Buffet, 1406 Sam Nunn Blvd., Perry, 82, C
Houston County Correctional Facility, 203 Perry Parkway, Perry, 91
IHOF 2710 Watson Blvd., Warner Robins, 97
Ichiban Japanese Steakhouse/ Sushi Bar, 3035 Watson Blvd., Warner Robins, 95
Joe Muggs Coffee Shop, 2620 Watson Blvd., Suite D., Warner Robins, 95
Langston House, 125 South Langston Circle, Perry, 100
McEver Probation Detention Center, Kings Chapel Rd. Perry, 100
O’Malley’s Pub, 715-B Highway 96, Bonaire, 97
Papa John’s Pizza, 100-H North Houston Lake Rd., Centerville, 89
Phoenix Pointe, 940-C Highway 96. Warner Robins, 96
Pier 97, 2056 Watson Blvd., Warner Robins, 77, E
Pizza Hut, 4027 Watson Blvd., Warner Robins, 99
Restaurant, New Perry Hotel, Main St., Perry, 98
Ryan’s Grill Buffet and Bakery, 1992 Watson Blvd., Warner Robins, 92
Secret’s 844 North Houston Road, Warner Robins, 100
Shakey’s Pizza, 785 N. Houston Road, Warner Robins, 99
Shenanagan’s Case, 1291 Houston Lake Road, Warner Robins, 99
Shipwreck, 100-A Highway 247 South, Warner Robins, 100
Snackfest, 2922 Watson Blvd., Centerville,97
Sonic Drive-In, 805 Highway 96, Warner Robins, 91
Sonny’s Real Pit Barbecue, 1001 St. Patrick Street, Perry, 91
Stevie B’s Pizza, 2907-B Watson Blvd., Warner Robins, 97
Stir King, 2929 Watson Blvd., Warner Robins, 90
Subway, 100-A North Houston Lake Blvd., Centerville, 85, A
Subway, 105 Issie Road, Perry, 91
Subway, 499 Highway 247 South, Bonaire, 96
Summerhill Senior Living Community, 500 Stanley Street, Perry, 92
Sushi Thai, 2624 Watson Blvd, Warner Robins, 89, C
Taco Bell, 419 N. Davis Dr., Warner Robins, 93
Tacos & More, 1238 South Houston Lake Road, Warner Robins, 99
Todino’s Pizza/ Mexican Buffet, 2922 Watson 81vd.,#825 Centerville, 96
Tokyo Express, 2922 Watson Blvd, Suite 380, Warner Robins, 99
Top China Restaurant, 1114 Highway 96, Kathleen, 92
VFW Post 6605, 1011 Corder Road, Warner Robins, 98
VFW Post 6605 Lounge, 1011 Corder Road, Warner Robins, 100
Wendy’s, 2925 Watson Blvd., Warner Robins, 93
Waffle House, 1287 South Houston Lake Raod, Warner Robins, 90
PEACH
From page 1C
Peach and Blueberry
Shortcake
1 (8-ounce) package
cream cheese, softened
1 (14-ounce) can
Eagle Brand Sweetened
Condensed Milk (NOT
evaporated milk)
1/3 cup plus 1 table-
STONE
From page 1C
opened in Tempe, Ariz. in
1988.
According to Cold Stone,
their mission is to have
“super-premium ice cream
and yogurt made fresh
daily in every location with
a range of mix-ins custom
blended to order on a cold
stone.”
Of course you can also
choose from one of their
signature creations, such
as Peanut Butter Cup
Perfection, Chocolate
Devotion, Cheesecake
Fantasy, Banana Caramel
Crunch, or Candy Land, just
to name a few.
The store offers a wide
variety of milkshakes,
Remind your
neighbors to
recycle and
help pre
serve our
planet’s
natural
resources.
: 13 C I • ' C '
l\l-v I V—-L-L-.
[RECYCLE RECYCLE RECYCLE RECYCLES
■MIMIMMMMManinnniTiy ran i *!!»*»*-«*»*■- w-y- — ~ -iwmwmvmw I I i in -
Recycling
Just a little
now can
make a big
difference
for future
pi
generations.
INSPECTION REPORT
spoon lemon juice
1 teaspoon vanilla
extract
1 (6.5-ounce) prepared
sponge cake layer or 18
dessert cake shells
1/4 cup sugar
1 tablespoon corn
starch
1/2 cup water
1 cup fresh or frozen
blueberries
Sliced peaches
Instructions
In large bowl, beat cream
cheese until fluffy. Gradually
smoothies, and ice cream
cakes that all looked very
tempting.
A cake decorator is on
hand to work magic with
the frosting and customize
special orders.
The store will even have
an ice cream order ready for
you if you call it in, which
takes away the guessing of
whether or not there will be
a line.
The new store is one of
forty-something in Georgia,
says Lee Perkins who owns
the store along with his wife, *
Pam.
Perkins is from Macon,
but it was in the year that he
relocated to Marietta that he
fell in love with Cold Stone.
As his day job, Perkins works
with a good friend at Perry
Dental Services.
His friend has been sup
Angelina's
Italian Restaurant
is introducing a NEW and Revised
lunch menu. Look for our daily
featured lunch specials including
Panini Sandwiches and Pasta Delights.
Our famous all-you-can-eat soup and
garden salad with garlic rolls are still on the menu!
combine with condensed
milk until smooth. Stir in 1/3
cup lemon juice and vanilla.
Spread on cake; chill.
In small saucepan, mix
sugar, cornstarch, water
and remaining 1 tablespoon
lemon juice. Cook and stir
until thickened. Add blue
berries; cook until bubbly.
Chill.
Before serving, top
cake with peach slices and
Blueberry Sauce. Store left
overs covered in refrigera
tor.
portive in allowing him the
time off he needed to be at
the store from open to close
when it first opened back in
May and to still be able to
share his time between the
two.
August Cold Stone
Specials:
■ Monday is Kid’s Night
buy one Kid’s Creation, get
another free.
■ Take Out Tuesday- $3
off an Everybody’s Take
Home Container with six
mix-ins.
■ Waffle Wednesday- Free
waffle cone or waffle bowl
with ice cream purchase.
■ Thursday Date Night- A
treat for two- One petite cake
and two sodas for $7.99.
■ Military personnel
receive 15 percent off every
day at Cold Stone Creamery
with ID.
Reservations Available
98T-9494
1500 Sam Nunn Blvd.
Exit 136
(Xvxt hi Quality Inin
tv
FOOD
Silly wine-tasting notes
Although it is certain
ly a part of the tradi
tion of appreciating
wine, I can’t help laughing
sometimes at tasting notes
that seem so over the top
that they become ridicu
lous. I’m glad I’m not the
only one.
While we continue
searching the Internet
as a place to learn more
about the grape, it is also
a place where humor can
be found.
A site that is nothing
more than silly fun, but
provides genuine comic
relief for any of us that
have read too many times
about, “cigar smoke and
spoiled meat on the nose,
with distinct notes of pen
cil shavings and tar on the
palate,” is found at http://
gmon.com/tech.html.
Just click on the “Silly
Wine Tasting Notes
Generator” link, choose
either normal-silly or extra
silly and click the “make a
new note” button. I chose
normal-silly and out came
“Ready to drink almost
fleshy Gewurztraminer.
Whispers of pepper, arcane
lemon and forward roast
pork. Drink now through
May.”
To make another, simply
click, “again.” I ventured
into extra-silly and was
rewarded with, “Twisted
but desperate Cabernet.
Reminds one of burnt
rubber, plump smokey liv
Aluminum foil, hero in the kitchen
There are certain
kitchen tools I can’t
do without.
Of course, there’s the
chefs knife and my favorite
saute pan. And I’ve written
about tongs in the past
they are my hands in the
kitchen. I also have a cou
ple of favorite side tow'els
just the right thickness,
length and weight.
However, the unsung
hero of my kitchen is alu
minum foil. It’s a work
horse that finds its way
into the preparation of
almost everything.
When seasoning steaks,
I like to place foil on the
cutting board and put the
steaks on top of that. I can
season liberally, take the
board and steaks out to the
grill, put the meat on the
fire and just crumple up the
foil, leaving myself a clean
board. This also works
when seasoning a pork ten
derloin. A little olive oil,
some herbs and spices, and
then I grab the north and
south ends of the foil and
roll the tenderloin around
to season it thoroughly.
I can tell whether the
cook also does the dishes
by watching to see if foil is
used. I never grab a sheet
pan without first lining
it with foil. Cleanup is so
much easier. In fact, if you
need to clean the crud off
the grill grate, wad a base
ball-size hunk of foil, grasp
it in tongs and run it over
the grate. (This does have
Jads*s Sandwich Shoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm • Wed 11am-2:3opm
■
J
W. i ■**•« ;> •
erwurst and semi-weak
melted crayon. Drink now
Pw
'V
Brian Goodell
Columnist
The Wine Guy
haiku at http://redwinehai
ku.blogspot.com.
For those not familiar,
haiku is a poetry form based
on the number of syllables
per line. There are three
lines with five, seven, and
five syllables respectively.
The words chosen are
intended to “provide a
quick blast of an impression
without getting too specif
ic,” according to Steinberg.
He says, “If the haikus are
good, you should be able to
taste them in your mind.”
I don’t know whether I
can taste them in my mind,
but I can sure tell which
wines he likes and which
ones he doesn’t. I appreci
ate his honesty, although
I must admit that many
of them leave me baffled.
Take this one from Archeo’s
2004 Nero D’Avola.
Laughing fun for all
Far from the ancient
ruins
Nero’s light shines
a fingernails on the chalk
board sound, but you’ll get
over it.)
Besides making cleanup a
snap, foil is a piece of cook
ing equipment.
Hngr y
Dan MacDonald
Columnist
slice on
the bottom, a seasoned fish
fillet on top, maybe some
carrot sticks and small red
potatoes and a splash of
wine or apple juice, and
loosely wrap that in foil
- you have a meal in a
packet. Of course, every
Cub Scout knows about
cooking a hobo’s supper of
hamburger and potatoes in
a foil pouch over an open
fire. On the grill, place foil
on the grate and sliced veg
etables won’t slide through
the spaces.
While I can’t imagine a
kitchen without it, alumi
num foil didn’t appear in
homes until after World
War 11, when the Reynolds
Metal Co. was left with a
surplus of aluminum. They
rolled it into sheets in 1947,
and cooks’ lives haven’t
been the same.
To get the most out of
foil, here are some tips to
478-987-2428
Remember For Your Convenience '
WE’RE OPEN EVENINGS! 1
Hot & Cold Sandwiched
(Many to Choose)
Judy’s Choice This Week:
Cajun Roast Beef w/pickles & chips-$5.25
•Hot Soups (Made Frfcsh Daily)
Cup-$2.50 • w/meal-$1.50
•Kids Menu Available
plus Salads • Desserts • Drinks
HOUSTON DAILY JOURNAL
bright
I get' that he liked the
wine, but I’m a little con
fused about what it tasted
like. On the other hand,
some leave little doubt.
About the 2004 Mirassou
Pinot Noir, he writes:
Oh, I don’t like this
Unsweetened knockoff
toothpaste Was this made
from grapes?
On the other end of the
spectrum are those respons
es to the wines that wow us.
After all, isn’t the world’s
most romantic beverage
worth waxing poetic about?
Of Spain’s 2002 Castano
Hecula Yecla, we read:
Tiny tangerines And
a nose most heavenly A
child’s first fist
Wow!
I’ll sure take that over the
producer’s description of,
“a complete, complex wine
with a round, silky sub
stance that is dangerously
fruity and punctuated by
freshness and vivacity.”
Whether you are a taster
yourself, or just a consumer
trying to choose a bottle,
I hope you can find the
lighter side of tasting notes
in these and other sites.
Keep reading, asking
questions, and most of a 11...
taste, taste, taste.
To share your ques
tions, stories and expe
riences, write me at
goodellwineguy@sbcglobal.
net. Until next time, happy
pours.
through
2008.”
A unique
twist on
real tast
ing notes
c o, m e s
from Lane
Steinberg,
a New
York wine
lover who
offers wine
reviews as
consider:
■ Don’t worry about
shiny side or dull side when
cooking. It doesn’t matter
that much. But if you’re
the picky type, and you’re
lining the inside of the oven
(for easy cleanup) put the
shiny side on the outside.
- Spray the foil with cook
ing spray before putting it
over a dish like lasagna. It
will keep the cheese from
sticking to the foil.
■ Quit burning your pie
crusts. Before baking a one
crust pie, take a rectangu
lar piece of foil a bit larger
than the pie and fold it in
half.
It’s
much
easier to
use than
parch
ment
paper
when pre
paring fish
en papil
lote. Place
an onion
Cut out a semicircle,
slightly smaller than the
pie. Unfold the rectangle
and place it over the pie,
exposing the middle (that
needs to be cooked), and the
foil will protect the crust.
As long as the foil does
not touch the sides of the
microwave, it can be used
there. Doubt it? Check out
all the foil in the micro
wave ovens at Lubi’s res
taurants.
■ Don’t use foil to wrap
items for the freezer. It
isn’t air-tight.
■ Don’t use foil to wrap
tomatoes or onions. The
acids in these items don’t
get along with foil.
■ And here’s a storage
tip. Put foil, plastic wrap,
wax paper and the like in
an empty cardboard six
pack container that once
held beer bottles.
PICKUP
°'J|neron
TH u E *M
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