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HOUSTON DAILY JOURNAL
Restaurant Report Card
Houston County Environmental Health inspectors visited the following food service establish
ments between Jan. 8-12. 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
■ China Palace, 306 Russell Parkway, Warner Robins 94
■ Church's Chicken, 501 North Davis Drive, Warner Robins 95
■ Drip Drop Case, 206 Russell Parkway, Warner Robins 91
■ Hooters of Warner Robins 210 Margie Drive, Warner Robins 76E
■ Huddle House, 2075 Watson Blvd., Warner Robins 83AC
■ Joe Muggs Coffee Shop, 2620 Watson Blvd., Warner Robins 92
■ Judy’s Sandwich Shop, 1201 Sunset Blvd., Perry 98
■ Legacy Case, 2024 Watson Blvd., Warner Robins 75C
■ Longhorn Steakhouse, 100 Hampton St., Perry 95
■ Meldino's LLC, 103 Gunn Road, Centerville 98
■ New China Buffet, 4025 Watson Blvd., Warner Robins 97
■ New China Buffet, 1531 Watson Blvd., Warner Robins 80C
■ Papa John's Pizza, 810 Russell Parkway, Warner Robins 82E
■ Pizza Hut, 1010 Russell Parkway, Warner Robins 85C
■ Sonic Drive-In, 805 Watson Blvd., Warner Robins 96
■ Stevie B’s Pizza, 2907-B Watson Blvd., Warner Robins 88C
■ Subway, 809 Highway 96, Warner Robins 96
■ Subway, 477 Highway 247 South, Bonaire 99
■ Taco Bell, 419 N. Davis Dr., Warner Robins 94
■ Taco Bell/Flash Foods, 498 Highway 247, Bonaire 89C
■ Tacos & More, 1238 S. Houston Lake, Rd., Suite A, Warner Robins 100
■ Todino’s Pizza, 2922 Watson Blvd., Centerville 98
■ Waffle House, 1287 South Houston Lake Rd., Warner Robins 92
The trouble with wine critics
I always cringe when
someone refers to me as
a wine critic. That’s a
title for someone else.
Someone who wants to be
known as the person with
all the answers, who can
tell you what’s best, and
who doesn’t mind saying so.
Someone other than me.
Think about these num
bers for a minute. There are
more than over 900,000 reg
istered vineyards in Italy.
Bordeaux, France has well
over 10,000 producers of
wine and France as a whole
boasts more than 100,000
producers.
Add to that the thousands
of wineries in the United
States, Spain, Australia,
South America, and, well, you
get the idea. In Washington
state alone, there are cur
rently more than 300 winer
ies, with a new one opening
every 18 days.
If you simply started
there, you would have to
taste a different wine every
day for a year just to have
tasted a single wine from
every producer in this one
state. Anyone out there done
that?
If you wanted to taste a
wine from every French pro
ducer - just one wine per
vintner - at the rate of one
per day, it would be more
than 275 years before you
Immersed in new kitchen adventures
Yes, I got it.
I’m always amazed
at the number of peo
ple who read this column
and care about its contents.
Before Christmas, I made a
list of possible kitchen items
that you could get for the
cook on your gift list.
Among them was an
immersion blender. I also
made a point of sending out
a personal hint to my wife in
that column that I wanted
one. Since Christmas, the
number of people who have
asked if I received the blend
er has surprised me.
I not only got one, but also
a very nice one. Judy wanted
me to add that she bought
the tool before the column
ran. So she was way ahead
of me on this one. Of course,
for months prior I was saying
things such as “An immer
sion blender would work real
well right about now” and
“What am I watching? The
Home Shopping Network.
They have this great immer
sion blender. Do you think
I should call?” The blend
er also came with a chop
per/grinder attachment.
Whoa, big fella - isn’t that
a dreaded kitchen gadget?
You might think so, but it’s
not. It’s actually a small food
processor. It’s easier to clean
than my full-size food pro
cessor and works better with
small items than a full-size
processor. It did a marvelous
job dicing shallots.
I consider it another kitch
en tool. It does the job better
than I can with a knife.
So Dan, what did you make
using your new immersion
blender? We had friends over
completed the task. Do you
suppose you would remem
ber many of them by then?
So what am I trying to
say? Simply this.
When someone says, “I
will tell you what wines are
good and
what you
should
drink,” he
can only
do so from
a very
limited
knowl
edge of
his own
personal
tasting.
Even the
9 w|
Brian Goodell
The Wine Guy
Morris News Service
so called “experts” are
really only familiar with a
miniscule number of wines
compared to all that is out
there.
The fact is, for every person
giving an opinion on wine,
there are far more wines
he has never even heard of,
than wines he has actually
tasted. For all but the most
studied, there are grapes we
have never heard of, not to
mention wines.
Now don’t get me wrong.
I will often recommend a
wine, or tell you to avoid
another.
I do know a thing or two
about what makes a wine
good, and what constitutes a
on New Year’s Eve, and part
of the meal was a Salmon
and Corn Chowder. It was
a “Make It For Me” reci
pe Judy had tagged in the
Williams-Sonoma cookbook
Seafood (Simon & Schuster,
$16.95).
It was a wonderful start
er for the evening - perfect
for a dinner party because
it could
be made
ahead.
In the
afternoon,
I placed
a table
spoon
each of
butter and
olive oil
in a large
pot over
medium
Dan MacDonald
Columnist
Morris News Service
high heat. Once it was hot,
I added two minced shallots
(prepped in seconds with my
new Christmas toy) and let
them get translucent - care
ful not to brown.
After about three minutes,
I added 4 cups of chicken
stock and raised the heat to
high until it came to a boil.
The heat was reduced to a
simmer, and I added four
unpeeled red potatoes cut in
1/2-inch dice.
I let that cook partially
covered for about 15 min
utes until the potatoes were
tender.
In the blender attach
ment, I placed 1/2 cup of
corn kernels and 1/2 cup of
half-and-half and pureed it
until smooth. It took just a
few quick pulses. This was
added to the chowder, as
was the rest of the 15-ounce
good value when I find one. I
also don’t like to spend good
money on a wine that disap
points me when I pour it.
Part of being a wine col
umnist is passing those
opinions on to you.
Where I won’t go is into
lists like, “The top 25 Pinot
Noirs in America.”
I can only tell you what I’ve
tasted and what I thought of
it. If I was familiar with ALL
the Pinot Noirs in America,
and could confidently say
that I remember them all
and how they rank on my
palate, then maybe I could
publish such a list.
If not, it would amount to
little more than a skewed
version of what I think is
good under the guise of
being authoritative. And I
won’t waste your time with
that.
There’s too much wine
to be enjoyed to pretend to
have a corner on the mar
ket of what’s good and what
isn’t. Let’s continue sharing,
encouraging, and making
wine a part of what makes
life better, not using it to
claim expertise or superior
ity.
Write me with your
thoughts, questions,
or just to talk wine, at
goodellwineguy@sbcglobal.
net. Until next time, happy
pours.
can of kernel corn (drained),
another 1/2 cup of half-and
half, salt and white pepper.
I let this cook for about five
minutes, covered the pot and
moved it to a back burner to
rest off the heat.
My catering chef buddy
John Doyle advised me to
saute the pound of salmon
(cut into 1-inch cubes) until
just cooked on the outside,
then wrap it in plastic and
put it in the refrigerator.
About 15 minutes before
dinner, I reheated the chow
der to a slow boil and added
the salmon to cook through.
Had I added the salmon ear
lier in the day, it would have
become tough and chewy.
Of course, no Dan Kitchen
Adventure would be com
plete without my forgetting
something. Even though 1
had picked it from my herb
garden earlier in the day, I
forgot to garnish the chow
der with shredded fresh
basil. Too bad home kitch
ens don’t come with an expe
diter to make sure each dish
is properly plated.
. Grrrreat Deals
Dc you have something
Besses to sell and ITs under
l0V)S —rj SiSC? If. so, call our Cof nputer p drts
FOOD
Time to take inventory in the kitchen
January is a great time
to clean out and take
inventory of your pan
try, freezer and refrigerator.
I always put myself on a
spending diet after the holi
days. One thing that helps,
and is a lot of fun, is to take
the food that is already in
the kitchen and do exciting
things with it.
Some of the things I have
found in the freezer are
okra, tomatoes, shrimp,
chicken bell pepper and
ham, so I just made a big
pot of Southern gumbo and
froze some for later.
In the pantry I found fruit
cocktail and marshmallows
so I dumped them together
with sour cream and made
a fruit salad. You can add
some coconut and nuts of
you find some in your pan
try. I found a box of mince
meat and some piecrust, so
I made a pie and invited a
friend over for coffee and
pie.
So get busy and take
an inventory and see how
much money you can save
by staying out of the store.
If you find some applesauce,
make an apple pie.
Southern gumbo
1 cup vegetable oil
1 cup all-purpose
flour
8 stalks celery,
chopped
1 green pepper,
chopped
2 cloves garlic,
minced
1 lb. okra, sliced
2 tablespoons shorten
ing
2 quarts chicken stock
(canned or bouillon)
Va cup Worcestershire
sauce
Dieter's Corner
Healthy ‘tween’ habits key
healthier adult weights
By Faith Peppers
University of Georgia
American girls who are
overweight in their “tween”
years - between 9 and 12
years old - are 10 times
more likely to grow into
overweight adults, says a
recent Journal of Pediatrics
report. Experts say good
family nutrition habits and
plenty of exercise are keys
to helping these girls stay
healthy.
“The best way is to adopt
family nutrition and physi
cal activity habits that pro
mote healthy food choic
es,” said Connie Crawley,
a University of Georgia
Cooperative Extension food
and nutrition specialist.
The new U.S. Dietary
Guidelines say Children and
youths need at least one
hour per day of physical
activity. “That doesn’t nec
essarily mean a solid hour
of formal exercise,” said
Crawley, who is also a pro
fessor in the UGA College
of Family and Consumer
Sciences.
It could be “a combina
tion of sports, play and just
increased activity, like bik
ing or walking,” she said
“Any activity is better than
always sitting in front of
the TV or computer or rid
ing in cars.”
Healthy habit modeling
by parents, Crawley said,
is vital, too. “Parents’ atti
tudes are paramount for
younger children,” she
said.
“A big no-no is for female
family members to say neg
ative things about their
own bodies or the bodies
of others,” she said. “This
WEDNESDAY, JANUARY 17, 2007 ♦
Hot sauce to taste
Va cup catsup '
1 large tomato
chopped
1 tablespoon salt
4 slices bacon or 1 large
ham slice chopped
1 or 2 bay leaves
Jean Rea
Cooking with
Jean
cups cooked chicken,
chopped (optional)
Va tablespoons cayenne
pepper
1 or 2 lbs. fresh crab
meat
4 lbs. shrimp, peeled
and deveined
1 pt. oysters, und
rained (optional)
1 teaspoons molasses
or brown sugar
Hot cooked rice
Combine oil and flour in
a large Dutch oven. Cook
over medium heat, stirring
constantly until roux is the
color of a copper penny (10
to 15 minutes). Stir in cel
ery, onion, green pepper
and garlic. Cook an addi
tional 45 minutes to one
hour, stirring occasionally.
Fry okra in 2 tablespoons
hot shortening until brown.
Add to gumbo, and stir well
over low heat a few min
utes. At this stage the mix
ture may be cooled, pack
aged and frozen or refriger
ated for later us.
Add next 12 ingredients.
just makes the body be seen
as an enemy to overcome
instead of a wonderful enti
ty that has all these capa
bilities.”
The goal is to make sure
a girl’s looks aren’t the pri
mary criteria for her self
worth. “It’s important to
honestly compliment her
other gifts,” Crawley said.
“Poor self-esteem is a pri
mary cause of over- and
undereating.”
Determining a healthy
weight can be tricky.
Crawley recommends hav
ing a pediatrician chart the
girl’s growth pattern. This
compares her growth to a
standard set by the Centers
for Disease Control and
Prevention.
“Ideally, she should be
between the 25th and 85th
percentiles for her body
mass index,” she said. A
less formal healthy weight
goal is the girl’s weight
when she’s regularly eating
a healthy diet with regular
physical activity.
“Most people can look at
their children and decide if
they’re carrying too much
weight,” she said.
Weight loss isn’t the
answer, though, unless
she’s morbidly overweight.
“Ideally, girls will stabilize
their weight gain for a while
and grow into it by chang
ing to healthier eating and
activity habits,” she said.
If more exercise and
healthier eating isn’t work
ing for your child, consult
a registered and licensed
dietitian at a local hospital
or clinic. Before you try
to help her manage her
weight, it’s wise to talk to a
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Simmer 2 Va to 3 hours,
stirring occasionally. About
30 minutes before serving,
add chicken, crabmeat and
shrimp. Simmer 30 min
utes. Add oyster during last
10 minutes of simmering
period. Stir in molasses.
Serve over rice. Makes 7 Va
quarts and freezes well.
Chicken caruso
and rice
2 whole chicken
breasts, skinned, boned
and cut in thin strips
Garlic salt
Pepper
3 tablespoons butter
or margarine
1 15-oz. jar spaghetti
sauce
1 teaspoon Italian sea
soning
2 cups sliced celery
3 cups hot cooked rice
Season chicken with gar
lic salt and pepper. Saute
in butter about 2 minutes.
Add celery. Continue cook
ing until celery is tender
crisp. Serve over beds of
fluffy rice. Sprinkle with
grated Parmesan cheese if
desired.
Quick apple pie
1 can applesauce
1 teaspoon vanilla
1 stick margarine
3 A cup sugar
2 tablespoons corn
starch
1 cup flour
Stir together applesauce,
V* cup sugar, vanilla and
cornstarch. Put in Pyrex
dish.
Melt margarine and add Va
cup sugar and flour. Spread
over top of late in thin sheet
on top of apple mixture.
Bake at 375 degrees for 25
minutes.
1 / 4
tea
spoon
dried
whole
thyme
1 / 4
tea
spoon
dried
whole
rose
mary
2
nutritionist. Eating too few
calories can slow growth
and hamper school perfor
mance.
Make sure your child
is getting a healthy diet
without sacrificing needed
protein, calcium and other
nutrients. Crawley suggests
serving low fat and nonfat
dairy foods, more cooked
dried beans and peas, skin
less poultry and fish (not
fried), and leaner cuts of
red meat.
“Eat the least processed
foods possible, as fresh as
possible and only when
you’re truly hungry, not
just because it’s there or
tastes good or it’s time for a
meal or snack,” she said.
“Not having healthier
t food choices available at
home, school and when eat
ing out is a big challenge for
young girls,” Crawley said.
“Along with wanting to eat
what all their friends eat,
they often have the ‘diet
ing’ mentality that starts
very early in this country
and makes eating feast or
famine.”
Other obstacles to
healthy tweens, she said,
are eating while watching
TV and other sedentary
activities and linking any
social event with food.
While doing their best to
model healthy habits, she
said, parents “need to keep
an eye out for the signs of
eating disorders. They’re
usually the last to know or
recognize this problem.”
For good tips on healthy
eating, Crawley recom
mends the new MyPyramid
Web site (www.mypyramid.
gov).
11A