Newspaper Page Text
HOUSTON DAILY JOURNAL
Restaurant Report Card
Houston County Environmental Health inspectors visited the following food service estab
lishments between Oct. 13-27. 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 sat
isfactory.
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
■ American Legion/Turner Ragan, 1523 Moody Rd., Warner Robins
■ Applebee’s Grill and Bar, 314 Russell Parkway, Warner Robins 86
■ Arby's,lo3 Russell Parkway, Warner Robins 98
■ Bahama Bob’s, 700 Highway 96, Bonaire 100
■ Boardwalk Frozen Custard, 1241-A Russell Parkway, Warner Robins, 100
■ Church’s Chicken, 501 North Davis Drive, Warner Robins 95
■ Coffee Caboose, 111 Watson Blvd., Warner Robins 96
■ Coffee Tree 2, 1003 Russell Parkway Warner Robins 96
■ Domino’s Pizza at Flash Foods, 2699 Watson Blvd., Warner Robins 97
■ El Jalisciense, 1114 Highway 96, Suite B-6, Kathleen 97
■ Fairfied Inn & Suites, 221 Margie Drive, Warner Robins 98
■ Friends on the Hill, 104 Westcliff, Warner Robins 98
II Galaxy Quest, 815 Russell Parkway, Warner Robins 93
■ Galleria Cinemas, 2900 Watson Blvd., Centerville 100
■ Genji Japanese Steak & Seafood 11, 1291 Houston Lake Road, Warner Robins 98
■ Hardee’s, 2829 Watson Blvd., Centerville 93
■ Hotdog Place, 3801 Highway 41 North/ Sasnett, Byron 100
■ Joe Muggs Coffee Shop, 2620 Watson Blvd. Warner Robins 98
■ Johnny Carino's, 2707 Watson Blvd., Warner Robins 85
■ Kipper’s Sports Grill, 4025 Watson Blvd., Warner Robins 80E
■ Longhorn Steaks, 2901 Watson Bid., Warner Robins 85C
■ Mike’s Hotdogs & Hamburgers, 823 Russell Parkway, Warner Robins 98
■ Nu Way Weiners 1762 Watson Blvd., Warner Robins 93E
■ O’Charley’s, 2990 Watson Blvd. .Centerville 97
■ O’Malley's Pub, 715-B Highway 96, Bonaire 99
■ Ole Times Country Buffet, 1208 Russell Parkway, Warner Robins 97
■ Papa John's Pizza, 810 Russell Parkway, Warner Robins, 85E
■ Parkway Cinemas, 821 Russell Parkway, Warner Robins 98
■ Phoenix Pointe, 940-C Highway 96, Warner Robins 100
■ Pizza Hut. 1010 Russell Parkway, Warner Robins 91C
■ Quizno's Subs, 2801 Watson Blvd., Warner Robins 100
■ Ruby Tuesday, 403 Russell Parkway, Warner Robins . 99
■ Ryans’s Grill Buffet & Bakery, 1992 Watson Blvd., Warner Robin 85
■ Salad Bar Case, 150 South Houston Lake Road, Warner Robins 100
■ Shipwreck, 100 A Highway 247 South, Warner Robins 100
■ Smokes Bar & Grill, 233 North Houston Road, Warner Robins 100
■ Snappers Lounge, 2525 Moody Road, Warner Robins 96
■ Sonic Drive-In, 905 Highway 96, Warner Robins 99
■ Tacos & More. 1238 S. Houston Lake Rd., Warner Robins 96
■ Top China Chinese Restaurant, 1114 Highway 96, Kathleen 88C
■ VFW Post 6605, 1011 Corder Road, Warner Robins 95
■ VFW Post 6605 Lounge, 1011 Corder Road, Warner Robins 100
■ Waffle House, 1501 Watson Blvd., Warner Robins 87D
■ Waterford Golf Club Snack Bar, 620 Highway 96 East, Bonaire 100
■ Yoko Restaurant & Case, 1512 Elberta Road, Warner Robins 100
Old cookbooks offer thrifty recipes, memories
One of my favorite
things to do is go to
garage sales and look
ing for old cookbooks. I can
read them as if they were
a good novel. The really old
ones have such interesting
words and unique ways of
giving measurements.
Some of my favorite cook
books are those written in
the 50s. These bring back
great memories of some
almost forgotten foods. Since
I am a “tightwad” cook, I
enjoy the way the cooks used
to take the basic staples in
the kitchen and make some
thing great.
The following apple pie
recipe is an old one and the
best apple pie I have ever
eaten.
Apple pie
3 cups apples
2 tablespoons water
1/2 cup margarine
1/3 teaspoon cinnamon
1 1/2 cups water
1/4 teaspoon nutmeg
1 teaspoon apple pie
spice
2 tablespoons corn
starch
Double crust pie pas
try
Peel and slice apples. Put
apples into a small pot with
water, margarine, sugar, cin
namon, nutmeg and apple
pie spice. Cook until well
done. Remove from heat
and stir in cornstarch. Pour
apples into crust. Strip top
of pie with thin dough.
Sprinkle sugar and cinna
mon over top crust, and dot
with butter. Bake in oven
at 375 degrees for 45 min
utes. If desired, serve with
ice cream on top.
Raisin pie
1 cup seeded raisins
2 cups water
Great Deals
Free AD
for items
under SSO
Call 987-1823
for details
1 1/2 cups sugar
4 tablespoons flour
1 egg. well beaten
Juice of 1 lemon
2 tablespoons grated
lemon rind
1/2 teaspoon salt
Pie cruts
Ash raisns and soak in
cold water for three hours.
Drain. Combine the 2 cups
of water, the raisins, sugar
and flour, which have been
mixed together, salt, lemon
juice and rind, and the egg.
Mix thor
oug h 1 y
and cook
over hot
water for
15 min
utes, stir
ring occa
sionally.
Cool. Pour
into pas
try-lined
pan. Cover
with nar-
Jean Rea
Cooking with
Jean
row strips of dough, criss
crossed. Bake in hot oven
(450 degrees) for 10 minutes.
Reduce heat to moderate
(350 degrees) and continue
baking for 30 minutes.
Buttermilk pie
1 cup sugar
4 eggs separated
1/2 stick of butter or
margarine
1 cup buttermilk
1 tablespoon flour
1 teaspoon vanilla
1 unbaked pie shell
Cream butter, sugar, flour
and egg yolks. Add butter-
WZ ''
r M x X \ For An I
f\ t / )J Elegant Wedding P
wVv Register With Us! j
U | October 28, 2006 j
\ I j Leigh Cabasares & Dave Wolk
I jf December 2, 2006 1.
jf Molly Tripp & Craig Graybeal gP
January 6, 2007 |#
Lauren Elizabeth Mason & Thomas Moore IppP
January 27, 2007
'lpp jy Ashlee McCord & Bradford Wood fella
ififj JONES JEWELERS /Jr
'Vl r II /> > 1904 Caroll Street • Perry, Georgia 31069
v; lw ■ 478-987-1531 I®
■" "
milk and vanilla. Beat egg
whites very stiff and fold in
last. Pour into an unbaked
pie shell and bake in a 350
degree oven until light brown
and firm, approximately 45
minutes.
Ritz pie
23 Ritz crackers
1 cup white sugar
1 teaspoon vanilla
extract
3 egg whites
1 cup chopped pecans
Preheat oven to 350
degrees. Beat egg whites
until stiff. Slowly add sugar
and vanilla extract. Crush
Ritz crackers very fine and
fold them into egg whites.
Add pecans. Put into greased
pie pan and bake 30 minutes.
Top with following whipped
together: 1/2 pint whipping
cream, 3 tablespoons of
Nestle’s instant cocoa and
sugar to taste. Refrigerate
pie.
Molasses pie
4 eggs
1 cup sugar
1 1/2 cups molasses
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon butter
2 uncooked pie crusts
Break the eggs into a mix
ing bowl and beat thorough
ly. Add the sugar, molasses
and other ingredients n the
order named. Pour into the
pie crusts and bake slowly
until the filling jellies. This
makes two pies.
FOOD
High standards of snobbery
When I wrote the
line, “there are no
coflee snobs that 1
know of,” I expected them
to come out of the wood
work. And they did.
The interesting thing is,
snobs seem to fall into two
categories. Yes, I am now
to the point of categorizing
snobs.
Has this column run out
of things to write? Not in
the least.
But snobs and snobbery
is as much a part of food
and wine as ants are part
of picnics.
Both are essentially
harmless, but no one really
wants them around, apart
from their own kind.
You see, my wife, as of
late, has begun describing
herself as a food snob. That
mildly troubles me, even
though I know exactly what
she means.
I’m troubled because if
she is a food snob, then so
am I. And if a food snob,
well E what of wine and all
the rest?
So I went to the experts
to further explore this
dilemma. What exactly is a
snob by definition?
Webster says, “one who
blatantly imitates, fawn
ingly admires, or vulgarly
seeks association with those
regarded as social superi
ors,” or, “one who tends
to rebuff, avoid, or ignore
those regarded as inferior:
one who has an offensive
Counting down to Thanksgiving
I can feel the excitement
mounting as we go
into the countdown to
Thanksgiving. We will have
the traditional turkey that
nobody is wild about. Why?
Because old habits are hard
to break and a lovely holi
day table looks naked, with
out a big brown turkey.
Anyone who can read can
cook a turkey; all you need
is a turkey-size browning
bag and follow the direc
tions. By addding personal
touches of your own, you
can serve up a masterpiece.
Personally, I always add
SEA
From page ic
Put meat in a separate bowl
and place near other bowls.
Allow guests to help them
selves. Start by putting a
layer of chips on a plate.
Put on a layer of meat. Add
remaining ingredients in
whatever order you wish.
Hilary Clinton’s
chocolate chip
cookies
1 1/2 cups unsifted
flour
1 teaspoon salt
1 teaspoon baking
soda
1 cup solid vegetable
shortening
1 cup light brown
sugar
1/2 cup granulated
sugar
1 teaspoon vanilla
'* y CL)** i M l't \ i
j • F : -Jt > G*i*/
I I FINE MEXICAN GRILL i
I NOW OPEN 1
H Steaks * Seafood * Salads • Sandwiches £
■ landing Points Shopping Center
r* 402 Hwy 247, Suite 1200, Bonaire, 6A. i
P Phone (478) 329-8386 f#T Tl>
L. ■ ' 1 m Sun. - (hurt. Fn. - Sat.
Fax: (478) 329-8387
WEDNESDAY, NOVEMBER 1, 2006 ♦
air of superiority in matters
of knowledge or taste.”
Wow! Webster sure has
a way with words, doesn’t
he?
I certainly don’t want
to be that, although there
are those who revel in it.
The wine
world
has its
fill, and
I have to
believe
that they
have
slowed
the prog
ress of
wine
consum
ership by
Brian Goodell
The Wine Guy
Morris News Service
treating it as an exclusive
beverage, rather than a
drink for everyday enjoy
ment.
Most other definitions of
snobs are similarly negative.
But listen to the Cambridge
rendering: “A person who
has extremely high stan
dards, who is not satisfied
bv the things that ordinary
people like.”
That’s not so bad, is it?
In fact, it is exactly that
idea that my wife and many
readers have embraced
when they refer to them
selves good-naturedly as
snobs.
Whether it’s food, wine,
coffee, or anything else,
there is nothing wrong with
having high standards, and
wanting better than ordi
1/2 cup of wine to the bag
after the turkey is in. Don’t
pour it
off the
turkey
or it will
wash the
salt and
pepper
off.
Don’t
forget to
stuff the
turkey
cavity
with an
g» 1
Faye Jones
Magic from
the Kitchen
apple cut in half, a rib of
celery, cut to fit and a carrot
2 eggs
2 cups old-fashioned
rolled oats
12 ounces semisweet
chocolate chips
Preheat oven to 350
degrees. Grease baking
sheets. Combine flour, salt
and baking soda. In a sep
arate bowl, beat together
shortening, sugars and
vanilla until creamy. Add
eggs, beating until light
and fluffy. Gradually beat
in flour mixture and rolled
oats. Stir in chocolate chips.
Drop batter by teaspoonfuls
onto baking sheets. Bake
eight-10 minutes until gold
en. Cool for two minutes.
Place cookies on a wire rack
to cool completely.
President and
Laura Bush’s
deviled eggs
Yucatan Sunshine
Habanero pepper sauce can
nary.
And if we (yes, I include
myself in that category) can
hold that standard without
looking down our noses, we
can encourage and bring
others along to venture out
into “better” culinary expe
riences.
So there it is then. I am
officially a snob.
A category two snob, that
is.
I don’t want to settle for
swill when there is so much
good wine to drink. I don’t
want processed “food” that
lacks taste, quality, and
nutritional value.
But I also don’t want to
isolate those who simply
haven’t experienced and
don’t understand the differ
ence. I don’t want to start
an exclusive group that
gloats in imagined superi
ority over those who don’t
join in.
So which are you? One
of Webster’s snobs, or a
Cambridge snob?
Or are you neither? If you
are not yet a snob, may I
encourage you to want bet
ter and not be satisfied with
ordinary.
At the same time, the
world can definitely do
without any more “offen
sive airs of superiority.”
To share your favorite
pairings, ask questions, or
just to talk wine, write me at
goodellwineguydjsbcglobal.
net. Until next time, happy
pours.
cut in half.
Salt and pepper the cav
ity first. Rub the outside of
the bird with oil, then salt
and pepper a sprig of fresh
rosemary placed across the
breast and a sprinkling of
thyme over the bird gives a
fine flavor.
Now, if dressing is your
problem, try the following
recipe. It is not hard to
make and is sooooo much
better than whatever it is
that is called stuffing that
comes pre-packaged and
dry from the supermarket.
See JONES, page 4C
be found at many larger
grocery stores. However, if
you can’t find it, substitute
Tabasco.
12 large eggs, hard
boiled and peeled
1 tablespoon soft but
ter
1 tablespoon mayon
naise
1 tablespoon Dijon
mustard
1/2 teaspoon Yucatan
Sunshine Habanero pep
per sauce
Salt to taste
Cut eggs in half and set
whites aside. Put egg yolks
in food processor and add all
other ingredients. Process
for 20 seconds.
Check for taste and
increase seasonings if
desired.
Place mixture in a pas
try bag with star tip and
pipe into egg white halves.
Sprinkle with paprika and
chopped parsley and chill
for an hour until serving.
3C
mmm: