cybercat wrote:
> "zxcvbob" > wrote
>> Should be OK if you store it in the *freezer*. Otherwise I wouldn't trust
>> it even refrigerated.
>>
>
> What makes it dangerous? We're talking chopped onion in olive oil,
> right? I'm honesty trying to understand this.
>
> Is it the same thing as, say, if I decided to take fresh rosemary, wash it,
> dry it, chop it, then add it to olive oil and keep it in the fridge? Would
> that
> be a botulism risk?


Yes, it would. (How long has it been the fridge? Are you *sure* you
only put it in there 2 days ago? What temperature does your fridge
maintain?)

Bob