Dear Greg, in regards to this message to Keith Knapp,.

 >  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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.


Which is not good,.

 > Botulism poisoning is characterized by a very high mortality rate.


Among other not so nice side effects,.

 > ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ And
also      > this:


Aha,.

 > ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 8.1.4 
       > [Garlic (chiles, herbs, dried tomatoes, etc.) in oil. How safe
is it?


Good question,.

 > How can I make them safely?]


1 might suggest carefully,.

 > You can flavor oils with garlic, etc.


You can flvour oils with almost anything,.

 > within reason.


Define "within reason.",.

 > Frankly, garlic is best preserved as dried heads in a garlic braid,
not in   > a garlic and oil paste.


Define "best",.

 > 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.


Which is not good,.

 > You want to pickle garlic and other root vegetable flavorings in some
sort   > of acid, either vinegar or citric acid.


Aha,.

 > Check out the botulism questions in Section 5 for more information.


Aha,.

 > Here's another solution for garlic in oil flavoring..


Aha,.

 > 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.


Aha,.

 > After I heard of the possible contamination troubles I didn't like
the idea  > of using vinegar,


It would i think depend on the vineger used, although i dont like the idea
of useing citric acid,.

 > so I, instead, roast my garlic which makes IMO an even better tasting oil.


Yummy,.

 > I roast a whole head of garlic double wrapped in aluminum foil for
about 2   > hours {at} 250 F.


Which is what in oC?,.

 > Then squeeze out the garlic cloves into the oil.


Useing clean hands of course,.

 > ~300 ml per one head of garlic.


Aha,.

 > This may be too strong (or weak) depending on your like of garlic.


To weak for me,.

 > Also I've tried adding dried herbs (rosemary, thyme and oregano) to
the      > garlicked oil.


Aha,.

 > It is very good.


Yes i can imagine it is,.

 > I hope this is helpful.


It is,.

 > ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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.


Aha,.

 > However his idea of roasting the garlic is good.


And probably tastes delightfull,.

 > OTOH I suspect that botulism is not common in Australia.


Not common but it has been known to happen,.

 > I can't find any figures at all for poisoning or deaths.


It is rare,.

 > But it still pays to be careful.


Indeed it is vital,.

 > KK> * SLMR 2.1a * HEADLINE: TOWN TO DROP SCHOOL BUS WHEN OVERPASS IS READY
 
 >  Snagged!!! But my tag see below, and don't trust that overpass 


Indeed,.

 > Never lend books, for no one ever returns them;


Cynical Gross Generalisation,.

 > the only books I have in my library are books that other folks have
lent     > me. Anatole France,


Cynical and Lazy,.

 > From Greg Mayman, in beautiful Adelaide, South Australia ... RED TAPE
HOLDS  > UP NEW BRIDGE - headline ___


I always figured Red Tape is strong stuff, which is why it is holding up
this whole state,.

Oz,     > Internet UUCP +61-8-8239-0497 (3:800/449)

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