RE: [CH] RE:Safety of olive oil dip
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Fri, 02 Jul 1999 08:27:46 -0700
The easiest way I can think of and have been using for a long time is slice
the cloves in ½ then drop into jar filled w/oil [peppers could be added here
too] - store in frigde between uses - add more oil and/or garlic as you need
to
Or, put the oil & garlic [peppers could be added here too] cloves in a pan -
heat them up a bit but not hard cooking - set aside to cool & enjoy
Or do the above in a micro-safe dish - zap about 30-45 seconds - let cool &
enjoy
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com>
Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com <mailto:srund@svl.ems.lmco.com> LMnet:
8-326-5432
Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi
<http://webpager.lmms.lmco.com/perl/mtrocall.cgi>
[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
----------
From: Tom Cuneo[SMTP:forsite@forsite.net]
Sent: Friday, July 02, 1999 6:27 AM
To: chd
Subject: Re: [CH] RE:Safety of olive oil dip
Is there a way to infuse garlic into the olive oil to give a strong garlic
flavor without risking botulism, and also be able to store it safely for
some time. Im not talking about storing peppers in it or even garlic, just
getting a good strong garlic flavor infused into the oil itself?
Tom Cuneo
"On the side of the software box, in the 'System Requirements' section,
it said 'Requires Windows 95 or better'. So I installed Linux."
- Anonymous