Re: [CH] RE: bread dip danger
Kit Anderson (kitridge@bigfoot.com)
Wed, 30 Jun 1999 22:11:50 -0400
Charles Demas wrote:
> > > I do this year round; in a small jar on the stove,
> > > I put 2 oz olive oil, 1 oz of whirl ( liquid fake butter )
> > > 1 t dried garlic
> > > 1/4 tsp dried hab ( jims apple smoked is great )
> > > 1/2 tsp dried home mix ( dried homegrown datils, serranos, and
> > > jalapeno in about equal amounts)
> > > 1 tsp dried basil
> > >
> > > mix well and let stand for couple of days, then dip your bread and
> > > toast, biscuits, fingers, - tastes great IMHO
> >
> > Can you spell botulism? Just because you havn't died yet doesn't mean
> > this recipe isn't dangerous. If you starin out al the vegetable matter,
> > you will be OK.
>
> I don't think so Kit. In this particular case, he's used dried garlic,
> and dried chiles. Botulism requires a minimum moisture level (among other
> things) to develop.
You are right about the garlic but there will be spores on the basil and
chiles.
--
Kit