Newspaper Page Text
HOUSTON DAILY JOURNAL
Restaurant Report Carp
Houston County Environmental Health inspectors visited the following food service establish
ments between Nov. 6-10. 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 Matters
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
■ Arby’s, 101 Slezak Drive, Perry 91
■ Burrito De Oro, I and 11, 115-A Russell Parkway, Warner Robins 100
■ Cracker Barrel, 101 Lect Drive. Perry 83
■ Front Porch Tea Room, 922 Carroll St., Perry 100
■ Holiday Inn Green Derby, 200 Valley drive, Perry 98
■ Judy’s Sandwich, 1201 Sunset, Ave 98
■ Kentucky Fried Chicken, 1416 Sam Nunn Blvd , Perry 94
■ Our Place, 2132 Highway 41 North, Perry 97
■ Red Lobster, 1359 Sam Nunn Blvd., Perry 97
■ Sonny’s Real Pit Bar-b-Q, 1001 St. Patrick Street, Perry 95
■ Steak-Out, 912 Russell Parkway, Warner Robins 96
■ Subway, 105 Issie Road, Perry 81
■ Waffle House, 1426 Sam Nunn Blvd., Perry 95
■ Westside Baptist Academy, 1101 Dunbar Road, Warner Robins 100
■ Wing Zone, 12407-D S. Houston Lake Road, Warner Robins 98
If you eat you should see this film
Friday night is date
night, and if you are
going the “dinner and
a movie” route, my advice is
not to see Fast Food Nation.
Still, I strongly suggest
you block out some other
time to see this film. It will
probably turn your stomach,
but it also will open your
eyes.
The movie, which opens
Friday, is a dramatization
of Eric Schlosser’s book of
the same name that exposed
how the fast food we eat gets
to the drive-thru window.
The dramatization involves
a fast-food chain and the
illegal Mexicans who work
at the meat processing plant
that is providing tainted
meat to those restaurants.
I saw a preview screen
ing with movie critic Matt
Soergel, and I’ll leave the
review to his capable hands.
Let’s suffice to say that this
may be gorier than most
horror movies. At one point,
a bored fry cook spits on
a customer’s burger - and
believe me, that isn’t the
grossest thing you’ll see in
Resveratrol; Does wine contain the
secret to one living a longer life?
This week, the newest
feature film with wine
as its centerpiece will
open in theaters across the
nation. I’m talking about “A
Good Year,” which will star
Russell Crowe and is based
on the enjoyable novel of the
same name by Peter Mayle.
While I haven’t seen the
movie yet, I can recommend
the book for anyone who
loves wine and enjoys a fun
read. The storyline follows
Max Skinner, a London
yuppie who loses his job
at approximately the same
time he unexpectedly inher
its a run-down chateau and
vineyard in Provence.
A change of life seems in
order and he settles in to all
of the oddities that are the
south of France. The story
becomes complicated when
a woman arrives, claiming
to be the rightful heir to the
property.
There is an eccentric house
keeper, a mysterious garden
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this film.
But Fast Food Nation
isn’t a PETA propaganda
film decrying all meat con-
sumption.
Instead it
points the
finger at
agribusi
ness and
decries
how the
landscape
of Middle
America
is dotted
with fran
chise eat
eries.
Dan MacDonald
Columnist
Morris News Service
Too many of us have no
real clue where our food
comes from. We see the end
product in the grocery store,
already canned, boxed or
plastic-wrapped and sitting
on a Styrofoam tray.
We know it came from a
farm, but most of us envi
sion the wholesome family
farm - not the factory farms
where most food is raised.
Workers there crowd live
stock together in holding
pens, feed them food pellets,
er, the ladies of Provence,
and a bit of beguilement
along with luscious descrip
tions of the wine and cuisine
of France.
While movies don’t often
follow the book, there is
hope for this one since direc-
tor Ridley
Scott com
missioned
Mayle
to write
the book
specifi
cally to be
made into
a movie.
If you
see it, let
me know
what you
Brian Goodell
The Wine Guv
Morris News Service
think and I’ll do the same.
Speaking of a change of
life, it seems that the prover
bial fountain of youth has
been discovered at last. Now
that in itself would be big
enough news outside The
National Enquirer or Star,
inject them with antibiotics
and leave them standing in
the animals’ own manure
and waste. Chickens’ beaks
are cut off so they don’t
attack each other.
There’s nothing pretty
about this.
When one of the new work
ers is taken to the gutting
room, we see the process of
a live cow becoming a frozen
hamburger patty.
You can assume real meat
processors are working in
these scenes: No actor would
be trusted with large hand
knives this sharp. Those
knives, not saws, remove
hooves from freshly killed
steers.
It’s no wonder that meat
processing is one of the most
dangerous jobs out there. (If
you want to have a little
gross fun, try to guess which
worker gets mangled in some
machinery - you know that
has to be part of a film like
this.)
It’s one of many ways the
film reminds us to respect
our food. It’s easy to forget
See MCDONALD, page 4C
but for it to involve wine as
well is almost more than I
could have ever hoped for.
Okay, so maybe you’re not
buying it, but ever since the
publication of the so-called
French Paradox - the fact
that the French smoke and
drink and eat high fat diets,
but have far less heart dis
ease than Americans - sci
entists have been looking for
an explanation. The answer,
they think, just may have to
do with a substance found
in the skin of grapes called
Resveratrol.
So far, studies have con
tinued to show Resveratrol
having powerful anti-oxi
dant qualities and playing a
role in the prevention of car
diovascular disease. It has
even been known to increase
the lifespan of yeast, worms,
and fruit flies.
Now, a newly published
study conducted by research
ers at the Harvard Medical
See GOODELL, page 4C
FOOD
It’s time to start the holiday baking
I love the Christmas hol
idays. There is a spe
cial spirit in the air,
with so much to be happy
and thankful for. It is
a time to think of other
people. I enjoy sharing my
home, my love and friend
ship and my food.
Our food this time of
year is different: home
made candy and those
cakes loaded with calories!
I am sharing today some
of the cakes we love to
have at the Rea house dur
ing the holiday.
The fruit cake needs to
be made soon and stored
in an airtight container.
Go ahead. Bake up some
calories and enjoy the
Christmas food.
Jean’s Favorite
Fruit Cake
3 (8 oz.) pkgs. pitted
dates
1 lb. candied pineap
ple
1 lb.
can
died
cher
ries,
whole
2
cups
all-pur
po s e
flour,
sifted
2 tea-
spoons
baking powder
1/2 teaspoon salt
4 eggs
1 cup granulated
sugar
2 lbs. pecan halves (8
cups)
Use two 9x5x3 inch loaf
pans or 9 inch springform
pans (angel food cake tins).
Grease pans with butter or
margarine.
Line bottom of pans with
wax paper.
Set oven to 275 degrees.
Cut dates and pineapple
into coarse pieces.
Put in large bowl. Add
cherries.
Sift flour into measuring
cup. Put 1 cup sifted flour
into sifter. Add baking pow-
il
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1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm * Wed 11am-2:3opm
771 478-987-2428
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plus Salads • Desserts»Drinks
der and salt and sift onto
fruit.
Mix fruits and flour well
with fingers so that all are
coated. Beat eggs until
frothy Gradually beat in
sugar.
Add to fruit mixture.
Mix well with spoon. Add
pecan halves. Mix with
hands until nuts are evenly
distributed and coated with
batter.
Pack into pans, pressing
down with palms of hands.
Be sure to pack well.
Bake about 1 1/2 hours.
Tops of cakes should look
dry but will not be brown.
Remove from oven and
put on cake racks. Let stand
five minutes. Turn out on
racks.
Slowly pour rum or bandy
on the fruit cake if desired.
Use just enough for flavor,
but do not saturate.
Christmas Fruit
Cake Cookies
1 cup walnuts
1 cup Brazil nuts
I 1/2 cups pecans
1 lb. dates, chopped
1 lb. candied pineap
ple
1 lb. cherries, green
and red
2 cans coconut
2 cans sweetened con
densed milk
1/2 cup plain flour
1/2 cup self-rising
flour
Mix all ingredients well
and drop into cupcake lin
ers.
Jean Rea
Cooking with
Jean
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1238 S. Houston Lake Road • Lochlyn Plaza
987-1455
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Remember For Your Convenience '
WE’RE OPEN EVENINGS! 1
WEDNESDAY, NOVEMBER 15, 2006 ♦
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Christmas food gifts
Jean Rea. the Journal’s popular food writer, will have
food items on sale at the Mistletoe Market at the McGill
Building, Georgia National Fuirgrounds, this weekend.
The big event, Saturday and Sunday is sponsored by the
Perry Mahala Club, with benefits going to a wide array
of charities and local services. There will be more than
70 vendors.
Rea will also hold a Christmas Open House at her
home, 209 Morning Glory Trail. Perry. Dec. 8 and 9.
Refreshments will be served and Christmas gifts and
food, including jams, jellies, pickles, pies, cakes, cookies
and candies will be available. Call 987-3883 for informa
tion and directions.
Bake at 275 for 20 to 25
minutes before removing
from linters. Cool. These
are wonderful.
Lane Cake
1 cup butter
2 cups sugar
6 egg whites
1/4 teaspoon salt
4 cups flour
1 cup sweet milk
2 teaspoons baking
powder
2 teaspoons vanilla
Sift flour, baking powder
and salt together 2 or 3
times. Cream butter, Add
sugar and cream until very
light. Add to this alternately
the flour and milk unti they
are all in, starting with and
ending with flour.
Beat well after each addi
tion.
Fold in well-beaten egg
whites. Bake in three or
four layers.
Filling
4 cups sugar
6 egg yolks
1 cup raisins
1 cup nuts, chopped
1 box or can coconut
1/2 cup whiskey
1/2 cup butter
Cook sugar and eggs in
double boiler until very
thick.
Add rsisins, nuts, coco
nut and whiskey. Spread
between layers of cake and
over top and sides.
Note. Some like a white
icing over top and sides of
cake with filling between
layers.
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