Greg Zywicki wrote:
>
> 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

<frown> Been doing this for awhile, never had a problem...

Forgot to mention, do this in the refrigerator.....

One nice thing about Clostridium botulinum. It is a gas producer
since it is an anaerobe, so if you ever get bulging caps, or bulging
cans, toss them.

K.


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