Below is the OCR text representation for this newspapers page.

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 cc|nii& MAJESTICTRAMES 'V' Do you really want another tie V %% I or pair of slippers for the holidays? Come Register For The Gift You Really Want! Custom framing • Collegiate • Military UNIQUE GIFTS STORE HOURS: Mon- Fri 10-6 • Sat 10-4 2507 Moody Road Warner Robins, Georgia 929-8851 «. 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 ,1 WJJ if HtTHLa ' I I IH ■■ ■ I woHkquT *Offer valid at this location only. Limited time available Tour club for details Some restrictions may apply. Jade’s SaredwiGfe Shoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon, Tue, Thurs, Fri. 11am-7pm * Wed 11am-2:3opm 771 478-987-2428 r>j »Hot & Cold * * (Many to Choose) Judy’s Choice This Week: Deluxe Grilled Chicken w/ Lettuce, Tomato & Bacon on /'jf v < v ) an Onion Roll wlpickles & chips -$5.25 ‘Hot Soups (Made Fresh Daily) Cup-$2.50 • w/meal-$1.50 •Kids Menu Available 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 zero to HAPPIER HOLIDAYS IN NO TIME FLAT mmm Get Happier Now! Getting fit, toning up & losing weight have never been easier, so give yourself a holiday gift. Call or visit today! <§ • Fitness for every body woRKOUTS^^^y • 24-station circuit training • Lose weight & get toned > HAPPY THANKSGIVIING! ! Pay NO dues until 2007* V WARNER ROBINS 1238 S. Houston Lake Road • Lochlyn Plaza 987-1455 www.workoutexpress.com Remember For Your Convenience ' WE’RE OPEN EVENINGS! 1 WEDNESDAY, NOVEMBER 15, 2006 ♦ ——— m — mmm — j • T —B 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. The fast track to feeling GREAT. 3C 140326 PTpick up OWNER ON the way k UAiii- 00040844