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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-02-2013, 02:54 PM | #1 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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) Anyone else? Thoughts??
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
4 members found this post helpful. |
03-02-2013, 02:58 PM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Very interesting!
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J Crunch |
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03-02-2013, 02:59 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yes, and it is not widely known. The commercial versions are pasteurized to avoid this issue.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-02-2013, 03:03 PM | #4 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Yeah I only ever make it up 'to order' so I avoid any of the health risks that can arise.
If for whatever reason I have some leftover, I put it in a non air-tight container in the refrigerator, but I'll only save it for a day or three before it's getting used, or thrown away.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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03-02-2013, 03:03 PM | #5 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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He did mention that.
I don't buy what I can typically make better (fresh)... For me, It will be make and use immediately from now on!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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03-02-2013, 03:42 PM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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We too ,used to do our own and give it away as gifts.
Read a bit on it a few years back and stopped it. We are more inclined to make and use fresh as needed as previos mentioned here.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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03-02-2013, 05:29 PM | #7 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Very interesting post...not something you would normally hear about.
After some wiki-search I was also surprised that that was the reason you should not give a child honey-infant botulism. I had heard that you should not give honey, but I thought it was likely something to do with undeveloped immunity. |
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03-02-2013, 07:22 PM | #8 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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Thanks for the heads up. I haven't tried it yet but been meaning too. Now, needless to say, I'm gonna pass on that.
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03-02-2013, 08:40 PM | #9 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Well, I used to work at a restaurant where for 10+ years bottles of oil with garlic cloves and herbs where placed on tables. The cloves/herbs were changed each week or two. Never had a problem. I've always been suspicious of this health warning.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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03-02-2013, 08:41 PM | #10 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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I used to also but it has been yrs and I think it was that episode that opened my eyes
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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03-02-2013, 08:52 PM | #11 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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I had been making it for some time too without incident, never refrigerated and just topped off the bottle just like any other oil...
Garlic is supposed to kill everything, right?? When one entertains guests regularly, no chance is worth getting someone sick. IMHO.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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03-02-2013, 08:54 PM | #12 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thanks for the head's up.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-02-2013, 09:08 PM | #13 |
Looking for a meat flute to smoke.
Join Date: 06-19-12
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Done it for years, never had a problem. I'd like to see proof, or I'll continue to write it off as an urban myth. Maybe avoiding certain areas of production, and refrigeration of the oils has saved our lives.... so far
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03-02-2013, 09:29 PM | #14 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Scroll all the way to the bottom of the page. Last article.This is a good site for home canners.
http://www.pickyourown.org/botulism.htm |
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