>-=> Keith Knapp said to Howie Coombe
 >-=> about "GARLIC AGAIN & WELCOME BA" on 03-08-03  17:43.....
 > 
 >KK> Snatch an unsuspecting pint or quart of high-monounsaturated
 >KK> oil, such as olive, canola, high-oleic safflower, etc.  Consume a
 >KK> few tablespoons to lower the level.  Next, chop, press, or puree
 >KK> an entire bulb of garlic, the more pungent the better.  (If pressing
 >KK> save not just the smooshings but also the pulp.)  Drop this into
 >KK> the oil and let soak overnight in the fridge.  That's it.
 > 
 > Since garlic is a soil grown food that could be contaminated with
 > soil-borne botulinum bacteria, the preserving FAQ, which is
 > available from
 >   http://www.faqs.org/faqs/by-newsgroup/rec/rec.food.preserving.html
 > has this warning about garlic in oil:
 > 
 >   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 >    Garlic is a low-acid food which, when placed in oil, creates a
 >    low-acid anaerobic environment just perfect growth medium for
 >    botulinum bacteria if the mixture is not refrigerated.
 >    Botulism poisoning is characterized by a very high mortality
 >    rate.
 >   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 > 
 > And also this:
 > 
 >   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 >    8.1.4  [Garlic (chiles, herbs, dried tomatoes, etc.) in oil.
 >    How safe is it?  How can I make them safely?]
 > 
 >    You can flavor oils with garlic, etc. within reason.  Frankly,
 >    garlic is best preserved as dried heads in a garlic braid, not
 >    in a garlic and oil paste.  It has been tragically shown that
 >    garlic and oil pastes, and by extension garlic cloves in oil,
 >    provide a good anaerobic medium, perfect for _Clostridum
 >    botulinum_ to develop.  You want to pickle garlic and other
 >    root vegetable flavorings in some sort of acid, either vinegar
 >    or citric acid.  Check out the botulism questions in Section 5
 >    for more information.
 > 
 >    Here's another solution for garlic in oil flavoring..
 > 
 >    From: kallisti{at}merle.acns.nwu.edu (Patrick Grealish) Subject:
 >    Re: Garlic and spices in oil
 > 
 >    I have been making garlic olive oil for a few years now.
 >    After I heard of the possible contamination troubles I didn't
 >    like the idea of using vinegar, so I, instead, roast my garlic
 >    which makes IMO an even better tasting oil. I roast a whole
 >    head of garlic double wrapped in aluminum foil for about 2
 >    hours {at} 250 F.  Then squeeze out the garlic cloves into the
 >    oil. ~300 ml per one head of garlic.  This may be too strong
 >    (or weak) depending on your like of garlic.  Also I've tried
 >    adding dried herbs (rosemary, thyme and oregano) to the
 >    garlicked oil. It is very good. I hope this is helpful.
 >   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 > 
 > I don't know what he means by his reference to contamination and
 > using vinegar -- it sounds like a misreading of the other passage
 > I quoted. However his idea of roasting the garlic is good.
 > 
 > OTOH I suspect that botulism is not common in Australia. I can't
 > find any figures at all for poisoning or deaths. But it still
 > pays to be careful.
 > 
 >KK> * SLMR 2.1a * HEADLINE: TOWN TO DROP SCHOOL BUS WHEN OVERPASS IS
 >KK> READY 
 > 
 > Snagged!!! But my tag see below, and don't trust that overpass 
 > 
 >     Never lend books, for no one ever returns them; the only books I
 >     have in my library are books that other folks have lent me.
 >                         Anatole France
 > 
 > From Greg Mayman, in beautiful Adelaide, South Australia
 > 
 > ... RED TAPE HOLDS UP NEW BRIDGE - headline
 > ___ Blue Wave/386 v2.30
 > 
 > --- FLAME v2.0/b
 > (3:800/

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