Newspaper Page Text
HOUSTON DAILY JOURNAL
Restaurant Report Card
Houston County Environmental Health inspectors visited the following food service estab
lishments between Jan. 29-Feb, 2. 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 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
■ American Legion Lounge, 1345 Radio Loop, Warner Robins 100
■ American Legion Restaurant, 1345 Radio Loop, Warner Robins 98
■ Angelo’s Italian Bistro, 807-A Carroll Street, Perry 97
■ Atlas Pizza LLC, 3035 Watson Blvd., Warner Robins 100
■ Back yard Burgers, 2718 Watson Blvd., Warner Robins 94
■ Bojangles, 495 Booth Road, Warner Robins 97
■ Burger King, 201 Russell Parkway, Warner Robins 99
■ Burger King, 2010 Watson Blvd., Warner Robins 99
■ Chen’s Wok/ Galleria, 2922 Watson Blvd., Centerville 87C
■ Chick-Fil-A/ Galleria, 2922 Watson Blvd., Centerville 100
■ China Wok, 827-A North Houston Road, Warner Robins 98
■ Country Inn and Suites, 220 Margie Drive, Warner Robins 99
■ Cracker Barrel, 2700 Watson Blvd., Warner Robins 87
■ Dairy Queen, 1224 Watson Blvd., Warner Robins 95
■ Domino’s Pizza, 2278-B Moody Road, Warner Robins 97
■ El Jalisciense, 1114 Highway 96, Kathleen 99
■ Firehouse Subs, 106 Russell Parkway, Warner Robins 96
■ Friends on the Hill, 104 Westcliff, Warner Robins 85C
■ Genji Japanese Steak & Seafood 11, 1291 S. Houston Lake Road, W. Robins 97
■ Happy China, 117 B Russell Parkway, Warner Robins 100
■ Hong Kong Express, 2706 Watson Blvd., Warner Robins 94
■ J&B Catering, 214 Windsor Drive, Warner Robins 100
■ J&C’s Hot Dog Hut, 233 North Houston Road, Warner Robins 100
■ Johnny Carino’s, 2707 Watson Blvd., Warner Robins 78C
■ Krystal, 747 Russell Parkway, Warner Robins 92
■ La Cabana Mexican Restaurant, 402 Highway 247, Bonaire 81C
■ Ladda Thai, 1746 Watson Blvd., Warner Robins 97
■ Legacy Case, 1014 Watson Blvd., Warner Robins 95
■ Long John Silvers, 2000 Watson Blvd., Warner Robins 95
■ Longhorn Steaks, 2901 Watson Blvd., Warner Robins, 82
■ McDonald's, 123 Russell Parkway, Warner Robins 93
■ McDonald’s, 3133 Watson Blvd., Warner Robins 88
■ Neighbors Grill, 198 South Houston Lake Road, Warner Robins 76E
■ O’Charley’s, 2990 Watson Blvd., Centerville 98
■ Prinnie-Mack Coffee, 100 Hospital Drive, Warner Robins 100
■ Shanenshah Diner, 2029 Watson Blvd., Warner Robins 81C
■ Shenanigan’s Pub, 1291 Houston Lake Road, Warner Robins 98
■ Subway, 105 Issie Road, Perry 85
■ Top China Chinese Restaurant, 1114 Highway 96, Kathleen 97
■ VFW Post 6605, 1011 Corder Road. Warner Robins 100
■ Wendy’s, 2925 Watson Blvd., Warner Robins 97
■ Wendy’s, 1824 Watson Blvd., Warner Robins 93
■ Wingate Inn, 4031 Watson Blvd., Warner Robins 95
ART
From page iB
add the sugar and whisk for
one to two minutes or until
just incorporated. Blend in
chocolate mixture and vanil
la extract. Add flour mix
ture and stir (or whisk) until
just mixed. Stir in chocolate
chips. Spread batter in pre
pared baking pan.
Bake for 40 minutes or
until top is set. There will
be a few hairline cracks on
the top.
Cool brownies completely
in the pan on wire rack. Cut
brownies into 4 quarters,
then cut each quarter into 4
squares. Store in an airtight
tin. Just before serving,
sprinkle with confectioners’
sugar, if desired.
'Grown up' hot
chocolate
From Ghiradelli chocolate,
this recipe makes four cups
of unforgettable hot choco
late.
4 ounces 60*7r Cacao
Bittersweet Chocolate
Chips
1 cup half-and-half
1 tablespoon amaretto
(almond liqueur)
1 teaspoon vanilla
extract
1/2 cups whipped
cream
Ghiradelli
Dieter’s Corner
Bad fats, good fats
Trans fats, polyunsatu
rated fats, saturated fats,
monounsaturated fats! If
you’re getting confused,
here’s some straight infor
mation from the U.S. Food
and Drug Administration.,
and reasons why if you’re
worried about your choles
terol levels, you should stick
with olive oil, canola oil, soy
bean oil, and corn oil for
cooking.)
Q: What are trans fatty
acids?
A: Trans fatty acids (or
“trans fat”) are fats found
in foods such as vegetable
shortening, some marga
rines, crackers, candies,
baked goods, cookies, snack
foods, fried foods, salad
dressings and many pro
cessed foods.
Q: Why should I care
about trans fat?
A: It’s important to know
about trans fat because there
is a direct, proven relation-
Unsweetened Cocoa
In saucepan over low heat,
bring chocolate and half
and-half to simmer, whisk
ing constantly. Simmer 1
minute or until mixture
thickens slightly. Remove
from heat; whisk in liqueur
and vanilla.
Pour into four 1/2-cup
demitasse or coffee cups.
Top each serving with 2
tablespoons whipped cream;
dust with Ghirardelli
Unsweetened Cocoa. Serve
immediately.
Tip: Instead of amaretto,
use 1 tablespoon hazelnut,
coffee or orange liqueur or
peppermint schnapps, or 1/2
teaspoon almond or pepper
mint extract.
Makes 12 servings.
Chocolate peanut
butter poke cake
From Bella On Line, this
cake is easy to make, has a
taste of comfort and is great
with coffee.
1 box yellow cake mix
- (regular 2 layer cake
mix, not a “pudding in
the mix” type)
1/2 cup creamy peanut
butter
2 boxes instant choco
late pudding (4 serving
size)
1 cup confectioners’
sugar
4 cups cold milk
Preparation -
ship between diets high in
trans fat content and LDL
(“bad”) cholesterol levels
and, therefore, an increased
risk of coronary heart dis
ease - a leading cause of
death in the US.
Q: Aren’t all fats bad?
A: No. There are “good”
fats and “bad” ones, just
like there’s good and bad
blood cholesterol. Saturated
fats (which include dairy
products and animal fats,
as well as palm, coconut and
coconut oil and cocoa but
ter) and trans fat have bad
effects on cholesterol levels.
Polyunsaturated fats and
monounsaturated fats (such
as olive oil, canola oil, soy
bean oil, and corn oil) have
good effects.
Q: How much trans fat
is too much?
A: There is research cur
rently underway to deter
mine this. However, it is true
and accurate to say that the
less saturated fat, trans fat
and cholesterol consumed
In a large mixing bowl,
combine the cake mix, pea
nut butter plus any other
ingredients that must be
added to prepare the cake
mix, as listed on the direc
tions on the box. Bake
according to the cake mix
package directions for a 9”
X 13” cake.
After baking, remove the
cake from the oven. Using
the rounded handle of a
wooden spoon, poke holes
in the cake, leaving 1-1/2”
spaces between the holes.
After the holes have been
made, place the cake on a
wire rack to cool and set
aside. In a large bowl, com
bine the pudding mix and
confectioners’ sugar.
Gradually stir in the
milk. Beat on low speed for
1 minute. Do not overheat.
Immediately, before it thick
ens, pour about half of the
pudding evenly over the
warm cake. Let it sink into
the holes.
Allow the remaining half
of the pudding to thicken
slightly, then spoon it on top
of the cake.
Use a spatula to spread it
across the entire top of the
cake, as you would spread
frosting on a cake.
Chill for at least one hour
before cutting and serving.
Store left over cake in a cov
ered container in the refrig
erator.
the better. Trans fat while
pervasive in many of the
foods we eat is not “essen
tial” to any healthy diet.
Q: How can consumers
know if a product con
tains trans fat if it’s not
identified on the nutri
tion label?
A: Consumers can know if
a food contains trans fat by
looking at the ingredient list
on the food label. If the ingre
dient list includes the words
“shortening,” “partially
hydrogenated vegetable oil”
or “hydrogenated vegetable
oil,” the food contains trans
fat. Because ingredients are
listed in descending order
of predominance, smaller
amounts are present when
the ingredient is close to the
end of the list.
Q: Do restaurants have
to list the fat content of
their foods?
A: No. But it’s a good tip
to always ask which fats are
being used to prepare the
food you order.
FOOD
‘Downsizing’ brings up recipes
Recently some of my
family and friends
have started tell
ing me that I need to start
“downsizing” some of my
household contents.
I am agreeing with them,
but it sure is difficult to do.
I have been a homemak
er for nearly 52 years and
there are so many memo
ries, especially in my kitch
en, where I have decided to
start the downsizing.
I have been going through
the cookbooks, reading reci
pes and trying to decide
which books to keep. It
makes me want to go to the
kitchen and start cooking. I
enjoy the simple recipes and
would like to share some
with you that I found.
Skillet sausage
rice
1 pound highly sea
soned bulk sausage
1 cup raw long grain
white rice
1 onion minced
3 celery ribs, minced
1 green bell pepper,
minced
1 4-1/2 ounce can sliced
mushrooms, drained
1 10-3/4 ounce can
cream of celery soup
2 chicken bouillon
cubes
1 1/2 cups water
1 8-ounce can sliced
water chestnuts,
drained
Brown sausage in skillet
or Dutch oven. Pour out all
but one tablespoon fat. Add
rice and stir fry five min
utes. Add onion, celery and
green pepper. Saute, stir
ring for 10 minutes. Add
You don’t have to break the bank to enjoy wine
With the holiday
shopping spree now
a matter between
you and the bank, most
likely you are settling back
into a miserly existence. If
you are planning to give
your credit cards a rest,
you’ll appreciate this col
umn on value wines.
Wine stores and distribu
tors know all too well that
consumers are tapped out
after the first of a new year.
With wine sales skyrock
eting in November and
January, the demand for
alcoholic beverages takes
a significant nosedive for
awhile. Perhaps it’s because
the money has dried up
or perhaps people just want
to dry out. In December
we wrote about SIOO cham
pagnes and SBO California
cabernet sauvignons, but
today we’re passing along
some magnificent buys for
those back on a budget.
Inexpensive wines are
important even for those
who have the money to
afford more. Appreciating
a great wine requires that
your palate has first experi
enced an inexpensive wine.
How else will you be able
to tell the difference or
appreciate the wine you
spent SSO for?
We recently challenged a
few partygoers to blindly
taste two cabernet sau
vignons: Charles Shaw
(Two-Buck Chuck) and a
$55 Raymond reserve. Just
for kicks, we poured the
$2 wine into a third glass.
First, no one noticed that
two of the wines were the
same; second, no one chose
the $55 as their favorite.
We could tell the differ
ence, but the point is not
everyone can. And if you
can’t, why are you drinking
expensive wines? You have
to buy wines that satisfy
your own tastes.
People equate France with
expensive wines, but there
are many beauties from
southern France that cost
under sl2. For instance,
check out the wines from
Les Jamelles from the
Languedoc region. These
ready-to-drink wines are
consistently well-made
with simple but clean
fruit true to the grape
variety. Our favorites are
the merlot, syrah and cin
sault rose. We bet if you
try these wines, they will
become a house favorite.
Here are some value
wines to give your charge
cards a chance to recover:
Les Jamelles Merlot
($10). Round, rich texture
WEDNESDAY, FEBRUARY 7, 2007 ♦
mushrooms, soup, bouillon
mixed in water and water
Jean Rea
Cooking with
Jean
directly from skillet. If
making ahead, spoon mix
ture into greased 2-quart
casserole and refrigerate or
freeze. Bring to room tem
perature before baking for
30 minutes or until heated
through.
Strawberry
banana congealed
salad
1 family-size strawber
ry Jell-O
1 small can crushed
pineapple
1 carton sour cream
2 mashed bananas
1 lOOounce package
frozen strawberries
Dissolve Jell-0 in one cup
boiling water and add the
canned pineapple, bananas
and strawberries. Divide in
half and put 1/2 in refriger
ator until congealed. When
congealed, pour the sour
cream over the Jell-O. Then
pour the remaining mix
ture over the sour cream.
Delicious served as a des
sert.
Peach cobbler
1 quart canned or fro-
-
‘ r W*> ?;..
Jit *' ** *
Tom Marquardt and
Patrick Darr
The Wine Guys
Hometown Content
with notes of blackberries
and cassis with a touch of
cinnamon.
Les Jamelles Syrah ($10).
Raspberries, good spice and
rich finish make this a quaf
fable wine for all occasions.
Milton Park Shiraz 2005
($9). Friends keep asking
us if we have tried this wine
we have so it’s obvi
ous the word is out. From
Australia, this shiraz has
more body that what you
would expect at this price,
so you can serve it with wild
game, beef or tomato-based
pasta. Generous blackberry
and ripe plum flavors with
hints of chocolate and black
pepper.
Fess Parker Frontier Red
Lot 61 ($11). Made by Fess
Parker Winery in Santa
Barbara, this is a hedonistic
blend of syrah, grenache,
cabernet sauvignon, cari
gnane, mourvedre, sangio
vese, cinsault and petite
sirah whew! With a col
lection like this, you can
imagine the fruit bomb
you’ll taste. Every berry
flavor is represented in this
opulent wine with addition
al notes of clove, cinnamon
and black pepper.
Two Tone Farm California
cut.
Advance ticket sales
$25 per person
For more information., call
21R- t >229
zen peaches
1 stick margarine
1 cup sugar
1 cup all-purpose
flour
1 cup evaporated milk
Melt margarine n bak
ing dish. Add peaches. Mix
sugar, flour and milk in a
small mixing bowl, until it
is a smooth batter. Pour
over peaches and margarine
evenly. Bake at 300 degrees
for about 30 minutes, or
until brown.
ButtermiNi
chocolate cake
2 sticks margarine
4 tablespoons cocoa
1 cup water
2 cups all-purpose
flour
1 teaspoon soda
2 cups sugar
1/2 cup buttermilk
2 slightly beaten eggs
1 teaspoon vanilla
Bring the margarine,
cocoa and water to boil and
set aside to cool. Sift togeth
er the flour, sugar and soda.
Mix with chocolate mixture
and ad the buttermilk, eggs
and vanilla.. Bake in a sheet
pan at 400 degrees for 20
minutes.
Icing:
1 1/2 sticks margarine
6 tablespoons cocoa
9 tablespoons sweet
milk
1 1/2 boxes confection
ers sugar
1 teaspoon vanilla
1 cup nuts
Bring the oleo, cocoa and
sweet milk to a boil and
pour over the rest of the
ingredients. Spread on cake
as it comes from the oven.
chest
nuts.
Cover
and sim
mer an
addi
tional
15 to 20
minutes
or until
rice is
cooked.
Serve
Cabernet Sauvignon 2004
($10). Ripe cherry fruit
with a touch of raspberries,
soft tannins and forward
fruit, style. A very pleasing
wine for a crowd.
Montevina Sierra
Foothills Syrah 2003 ($9).
Montevina makes some
great values, emphasiz
ing Italian grape variet
ies. However, we like the
syrah a gutsy, hedonistic
wine and the zinfandel
jammy and as smooth as
leather.
Columbia Winery Pinot
Gris 2005 ($10). This lush
pinot gris from Washington
state has ample citrus and
melon flavors and ends on a
crisp note. Good for sipping
or to serve alongside fish,
poultry and any fruit dish.
Columbia Crest Two-
Vines Shiraz 2005 ($9).
This Washington state pro
ducer offers some of the
best values on the market
today. The Two-Vines port
folio wines are simple yet
well made this shiraz
has the classical jammy
fruit and spice. For a few
bucks more, step up to the
Grand Estate line and you
get more body.
Meridian Merlot 2004
($10). We have always
enjoyed the pinot noir from
this reliable California pro
ducer. For those of you who
enjoy merlot, however, this
is a decent version with ripe
plum flavors and quaffabil
ity. Simple wine to go with
pasta and poultry.
WINE OF THE WEEK
Cline Oakley Five Reds
California 2003 ($11). The
five reds in this mix are
syrah (41 percent), zinfan
del, petite sirah, alicante
bouschet and mourvedre.
Surprisingly good struc
ture for a wine this price:
easy tannins, black berry
flavors, black pepper and
jammy, spicy fruit.
The Perry Arts Center
and The Houston
Arts Alliance
Present...
Saturday, February 10, 200"
7:00- 11:00 p.m.
Featuring the
Georgia Big Band
5B