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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 Featuring At All Buffets Oysters, Crab Legs, Shrimp. Steak and much much more! w/this ad receive FREE drinks for your table! Cal a no** UlMkf a_iy| a __ Adults $10.49 Sunday All day buffet 11a.m.-10p.m. $9.49 Sat.&Sanmm«lwmS)iT«.»M>HrMtFigi 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