-=> 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

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