Re: [CH] Chile oil +
Charles Demas (demas@sunspot.tiac.net)
Sun, 21 Mar 1999 19:12:43 -0500 (EST)
On Sun, 21 Mar 1999, Steve wrote:
> { Exported from MasterCook Mac }
>
> Uncle Steve's HOT Oil
>
> Recipe By: Steve Nearman
[bulk of recipe snipped]
> For extra flavor and beauty add a clove or two of garlic (cut in half) and a
> large sprig of rosemary into the bottle. (This acts as a reminder to help
> identify what is in the bottle) Can be used immediately, but better after a few
> weeks. Refrigeration not required.
This is a recipe for possible disaster. Cooking the oil at sufficient
temperature to drive out the water or kill the botulism spores would make
the oil safe, but adding the garlic and rosmary at the end is just
reintroducing the possibility of botulism developing.
And then, you say refrigeration isn't requited!!!
If you'd kept it well refrigerated, there is the chance that the spores
wouldn't develop and create the toxin. Leaving it at room temperature
with fresh garlic in an anerobic condition is asking for trouble.
> Check out our web site for other HOT recipes:
> http://hotchiles.wildspices.com/
>
>
> ----- Notes: This oil is a little different than store bought
> hot oil. It has a lot of flavor! Store bought is used to add heat with
> out disturbing the flavor of the dish to much.
Yeah, this oil might kill you!
> Serving Ideas: Drizzle over any potato or rice dish to add flavor &
> heat.
Sorry to be a wet blanket, but this oil recipe is VERY dangerous.
I suggest you read something about botulism, and you take it off your
website until you can post something that might not kill people.
I've posted URLs for botulism information pages before. They should be
in the archives.
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