Katra > wrote in message >...
> Brian wrote:
> >
> > Thanks for all the good suggestions. I wasn't constantly stirring, nor
> > starting with a lower temp - I'll do that now. If I still get charring of
> > the aromatics I may try putting them in a steel mesh tea ball and pulling it
> > after they brown. After all, experimenting is (usually) one of the joys of
> > cooking.
> >
> > --brian
> >
>
> You can also play with flavored oils... :-)
> These make nice Christmas gifts!
>
> Find a nice bottle and fill it with aromatics such as fresh shredded
> ginger, slivered garlic, some whole fresh herbs (which also makes the
> gift decorative), use your imagination.
>
> Fill the bottle with extra virgin olive oil and tie a ribbon around the
> top. This is best prepared at least 3 months before christmas (or before
> use if you are using it yourself) to give the herbs and flavorings time
> to infuse the oil.
>
> You can make flavored vinigar for salads and fish the same way. I'd add
> a good Balsamic.
>
> We have some of those itty bitty wild texas chile's growing in the yard
> and those make a great additive.
>
> K.

Oooh! Oooh! Me first!!!

BOTULISM - no garlic oil, not this way.

Greg Zywicki