I too was going to make some hot oil but I was going to use vegtable oil instead and I was going to boil the habs in the oil. Will I also have to keep it refrigerated and will I also run the risk of getting botulism if I don't use it quickly? >From owner-chile-heads@globalgarden.com Mon Nov 16 17:37:14 1998 >Received: (from majordomo@localhost) > by webhosts.net (8.8.7/8.8.7) id RAA16936 > for chile-heads-list; Mon, 16 Nov 1998 17:35:33 -0800 >Received: from sunspot.tiac.net (demas@sunspot.tiac.net [199.0.65.22]) > by webhosts.net (8.8.7/8.8.7) with ESMTP id RAA16913 > for <chile-heads@globalgarden.com>; Mon, 16 Nov 1998 17:35:28 -0800 >Received: from localhost (demas@localhost) by sunspot.tiac.net (8.8.0/8.6.6.Beta9) with SMTP id UAA01401; Mon, 16 Nov 1998 20:35:00 -0500 (EST) >Date: Mon, 16 Nov 1998 20:35:00 -0500 (EST) >From: Charles Demas <demas@tiac.net> >To: james king <king801@greenhills.net> >cc: Chile-Heads Digest <chile-heads@globalgarden.com> >Subject: Re: [CH] Popcorn Heat >In-Reply-To: <000701be11b1$e1da0d40$b88ddcd0@king801> >Message-ID: <Pine.SUN.3.95.981116201846.949B-100000@sunspot.tiac.net> >MIME-Version: 1.0 >Content-Type: TEXT/PLAIN; charset=US-ASCII >Sender: owner-chile-heads@globalgarden.com >Precedence: bulk >Reply-To: Charles Demas <demas@tiac.net> > >On Mon, 16 Nov 1998, james king wrote: > >> >> I've been lurking around for a while and thought I'd step out of the >> shadows to share one of our dark family secrets: >> >> We love hot peppers on popcorn! >> >> I take a bottle of olive oil and stuff it full of split peppers of choice >> and a crushed garlic clove. Let it age a while. Gad, this stuff's good. I >> buy so much popcorn from the Boy Scout troops now they deliver it to me in >> cases. >> >> And olive oil's supposed to be good for you, too. Perhaps I should bottle >> it and market it to health food stores? > >I hope you keep it refrigerated and use it quickly. > >Doing what you're doing creates an ideal environment for botulism to grow. > >Keeping it refrigerated and not allowing it to stand for many days will >minimize the risk. It does take several days for botulism to develop, and >that development is retarded by cold. Commercial packers utilize other >methods to prevent this problem. > >It doesn't take much botulism toxin to kill you, less than a millionth of >a gram, IIRC. Not something to play fast and loose with. There are >anti-toxins that are available, so I suggest that you look up the >symptoms, just to be safe. > >If you make up your stuff for immediate use, within the next day or two, >you should be safe, or if after making it up you froze it, that too would >be safe. > >I'm not trying to rain on your idea, but if you're going to do this, >please do it safely. > > >Chuck Demas >Needham, Mass. > > > Eat Healthy | _ _ | Nothing would be done at all, > Stay Fit | @ @ | If a man waited to do it so well, > Die Anyway | v | That no one could find fault with it. > demas@tiac.net | \___/ | http://www.tiac.net/users/demas > > ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com