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HOUSTON DAILY JOURNAL
Memories of oyster stew and some other matters
What could be more
fun for cooks than a
chance to check out
other people’s kitchens?
First United Methodist
Church of Centerville is
sponsoring an upcoming tour
of five kitchens on Sept. 30
from 10 a.m. to 1 p.m. with a
luncheon at the Centerville
United Methodist Fellowship
Hall.
That’s a Saturday, so my
guess is that they can expect
a crowd. The combined tour
and luncheon ticket price
is sls.
All proceeds will ben
efit the United Methodist
Women’s mission support of
women and children both
locally and worldwide.
Stay tuned for more
details.
Restmjraht Report Card
Houston County Environmental Health inspectors visited the following food service establish
ments between Sept. 4-8. Major problems are corrected before the health inspector leaves the
premises. A rating of 90-100 in considered excellent, 80-89 is good, 70-79 is satisfactory.
Key to type of discrepancies found:
A. Employee Hygiene Maters
B. Food Handling Techniques
C. Temperature Control of Foods or Food Sources
D. Facility/Equipment Problems
E. Storage of Cleaning Products/ Toxic Materials .
Organization Score
■ Burger King, 201 Russell Parkway, Warner Robins 94
■ Cheddar’s Casual Case, 2915 Watson Blvd., Warner Robins 96
■ Cloverleaf Restaurant, 1224 Russell Parkway, Warner Robins 81 ,C
■ Comfort Inn Mini Kitchen, 1602 Sam Nunn Blvd., Perry 82, C
■ Holiday Inn Green Derby Restaurant, 200 Valley Drive, Perry 88, C
■ Kentucky Fried Chicken, 1996 Watson Blvd., Warner Robins 86
■ Kim’s Kitchen, 1754 Watson Blvd., Warner Robins 88
■ Lakeview Seafood, Steak and Grill, 2407 Moody Road, Warner Robins 100
■ Lyn’s Philippine Restaurant, 2203 Watson Central, Warner Robins 96
■ Moe’s Southwest Grill, 2628 Watson Blvd., Warner Robins 94
■ Rico Mex Fresh Mexican Food, 113 Russell Parkway, Warner Robins 97
■ Subway at Wal-Mart, 502 Booth Road, Warner Robins 85,C
■ Taco Bell, 829 Russell Parkway, Warner Robins 89
■ Top Wok, 1244 Watson Blvd., Warner Robins 91
■ Waffle House, 102 Lect Drive, Perry 89
Looking at a rustic and simple wine
From Burgundy, France,
to New Zealand, to the
Pacific Coast, Pinot
Noir is enjoying great success
as a popular red wine vari
etal. It’s grown all over the
world, and I found a surprise
in a Hy-Vee Supermarket
while traveling recently.
In a very large wine sec
tion for a grocery store, was
a bottle of Terra Romana
Pinot Noir ($8.99) from the
Eastern European nation of
Romania. I snatched it up as
something new to try at a
“can’t go wrong” price.
The wine was rustic and
simple, just what you would
expect to have poured if you
walked into a village and sat
down at a local establish
ment.
It was unusual and not at
all elegant, but my wife and
I both liked it.
We drank it with simple,
country type meals and the
old world style of the wine
seemed entirely appropriate
with some no-frills, skillet
cooking. Fine Burgundy it
wasn’t, but then neither
was it a big, fruit forward,
California selection.
Not that all California
Pinots are fruit bombs, or
that fruit forward wines
are bad, for that matter.
¥
(5L xtravacfanza
Massec Lane Gardens
October, 19tk 11:30a.m.
Included:
/-v A fabulous lunch ,
Holiday Aeeangeruents
D XveWt FASHION SHOW with
V Jackets • Lounge Pajamas
A OO - 1 a lntG Jevdelcy • Handbags
QuAL° n etc ect ect ,
SaOe The Date foe Lots of Fun & Fashions.
Me. Dan Wells of Wacnee Robins will be Mastee of Ceeemony.
Tables aee available in geoups of 8 & 10
Also single tickets aee sold.
“The time has
come..”
Now that we’ve finally had
at least a slight hint of fall,
and now that we’re in “R”
months, I’ve been thinking
about oyster stew, my father
and Lewis Carroll.
My father served in World
War II for most of my pre
school years, and died when
I was 13, so there weren’t
that many memory-making
years.
Like most men of his gen
eration, he didn’t participate
in housework or in everyday
cooking. However, a couple
of times a year, he arrived at
home a bag of ingredients,
went into the kitchen and
made oyster stew. .
What surprises me in ret
We’re clearly walking on the
grounds of personal taste
here and there is no right or
wrong on that subject.
Interestingly, some of the
makers of Sideways, which
lauded Pinot Noir, said that
prior to
filming,
they had
preferred
European
wine,
but after
spending
time in the
Golden
State,
they came
to love the
fruit for-
■Hwr .M; 111
I
Brian Goodail
The Wine Guy
Morris News Service
ward, high alcohol wines of
California. So let’s look at a
few and see what we have.
In Carneros, warm weath
er and new world winemak
ing tend to make the Pinot
Noirs fuller bodied, higher
in alcohol, and often showing
a spicier side of the grape.
Buchli Station ($16.99) is
all of these, with oak adding
complexity, but still main
taining a very fruit forward
expression of the varietal.
David Bruce is one of the
winemakers who took on
France and won in blind
tasting back in 1976, and his
rospect is that I ate it at all.
I was a world-class food fussy
as a child and was especially
suspicious of soup.
I was the kind of kid
who would carefully pick
the carrots and peas out of
Campbell’s vegetable soup. I
wouldn’t drink milk, either.
Still, I ate oyster stew. I
guess I just assumed that it
must be magically delicious
if Daddy actually brought
the oysters home and made
it.
The fact that we were eat
ing oysters would inevita
bly lead to some recitations
from “The Walrus and the
Carpenter” which is at least
in part about the fate of
gullible young oysters who
accept an invitation for a
walk along the beach and
winery continues to make
some of the top Pinot Noir
in California.
The David Bruce Pinot
Noir Santa Cruz ($35.99)
shows earthy spice and a
hint of vanilla over cherry
and raspberry fruit and is
truly a great wine, especially
after a few years in the cel
lar.
On the lower end of the
price range, you’ll find
Pepperwood Grove Pinot
Noir ($10.99), an unusual
ly popular red and relative
newcomer to the scene. It is
somewhat old world in style
with a bit of earth, but no
real complexity.
Smoking Loon Pinot Noir
($9.99) is a simple, fruity
expression that is great to
serve to people who may not
ordinarily care for dry reds.
It has very little tannin and
is extremely versatile with
food, handling everything
from barbecue to baked
ham.
Georgia wine
event
If three days of nothing
but the best in food and
wine sounds like the event
for you, don’t make any
See WINE, page 4C
903 Carrol St.
Perry, GA
478-987-4511
FOOD
wind up being eaten.
I am not a big oyster fan
otherwise, but I still love
Charlotte
Perkins
Lifestyle Editor
because I assumed that it
must be very complicated.
Of course, that was before
I realized that that men who
seldom cook, tend to make a
huge production of it when
they do and have to be pro-
Dreaming of apple desserts
Fall is such a great
and beautiful time of
the year. We can look
forward to the harvest of
so many fruits and veg
etables.
Apples are one of my
favor
ite s .
They
were
m y
daddy’s
favor
ite fruit
and he
loved
any
thing
you
made
with apples. I used to love
to watch him peel an apple
with his pocket knife. He
knew just how to peel it so
there was no waste and we
made a game out of watch
ing to see if he could peel it
without a break in the peel
ing, just one long piece.
Daddy grew up in the
Ozark Mountains where
they had plenty of apples so
Z »■ M
tt<©
pa
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00038112
claimed king of the particu
lar dish they have mastered.
My guess now, with all
due affection, is that Daddy
made a calamity of the
kitchen, enjoyed being bom
barded with compliments
for the stew and then went
out on the front porch to
smoke a Camel. Here’s how
it goes. This will serve four,
so double it for eight..
Oyster Stew
1 quart half-and-half
(or any 4-cup combina
tion of milk and cream)
1 pint oysters with
their juice
Salt
Tabasco sauce (Some
prefer Worcestershire,
but don’t use both!)
A box of oyster crackers
A copy of “Through the
oyster
stew, and
partly
for the
memories
it brings
back. I
also like
making it,
although
I put off
trying
for years,
I guess that’s why he loved
them so much.
The green apple pie is a
recipe from those moun
tains.
Enjoy the harvest.
Green Apple Pie
4 cups green apples,
peeled and sliced
1 cup sugar
Vs teaspoon cinnamon
V* teaspoon nutmeg
Lemon juice, a few
drops
Butter
Pie crust (top and bot
tom)
Place peeled and sliced
green apples in an unbaked
pie shell. Add sugar, nut
meg, lemon juice and a
few dabs of butter. Place
unbaked top crust on and
bake in 350 degree oven,
Apple Dapple
Cake
(A rich, moist favorite)
1 Va cup salad oil
2 cups sugar
3 eggs
Jean Rea
Cooking with
Jean
1406 Sam Nunn Blvd. • Perry, GA
478-988-8838
——
Lmeh Buffet Mon Sat. tl-4u.m.
Dinner Buffet Mon.-lhurs. 4-lOn.m.
WEDNESDAY, SEPTEMBER 13, 2006 ♦
Looking Glass” or any poet
ry anthology including “The
Walrus and the Carpenter.”
(Optional)
Set book aside. Heat milk,
cream, and oyster liquor just
to a simmer. Add oysters and
bring to a boil. Lower heat
and simmer for 3-4 minutes.
Season to taste with salt and
tabasco. Serve with oyster
crackers and excerpts from
the above-mentioned poem.
Where’s
Creeks ide?
I got a couple of calls about
this, so more of you may
have wondered. Creekside
Catfish is on Highway 96.
If you’re heading west, it’s
just a mile or so from the I
-75 overpass.
3 cups all-purpose
flour
1 teaspoon baking
soda
1 teaspoon extract
3 cups apples, peeled
and chopped
1 cup coconut
1 cup nuts, chopped
(pecans)
Vs teaspoon salt
Preheat oven to 325
degrees.
Mix oil and sugar. Add
eggs, flour, soda, salt and
vanilla. Beat until well
blended. Stir is apples,
coconut and nuts. Place in
greased tube pan. Bake for
1 V 2 hours.
Topping:
1 cup brown sugar
Vs cup margarine
Vs cup milk
Mix brown sugar, mar
garine and milk in small
saucepan. Heat and stir
until blended. Boil 2 min
utes.
Have topping ready as
cake is removed from oven
and pour over hot cake,
See REA, page 4C
800 Carrol St. Perry GA
(478)987-1073
3C
BBSS'
Adults $5.95
Kids
3-5 yrs. $1.99
6-11 yrs. $3.99
Adults $9.49
Kids
3-5 yrs. $2.99
6-11 yrs. $4.99
I 00038111