I Might Be An Idiot, Figured I'd Better Share What I Learned...
So I happen to catch an episode of "Good Eats" last night. The show was about artichokes.
Long and short, EB had made some herb oil to marinade some chokes.
He then made a comment about not ever making his own garlic olive oil due to a big risk of botulism.
HOLY CRAP! I have been steeping my own garlic in olive oil for some time.
We never go sick and use it fairly quickly, but I found that there are NO warning signs that botulism has developed.
After some research, I found there is merit to what he said.
I realize this may belong in another place but thought it important enough to share in Qtalk, since I may not be the only one.... (sorry if I am wrong)
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO
"When it comes right down to it, you just want to be surrounded by good people and good food."