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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 HOME » m m 00036400