I Might Be An Idiot, Figured I'd Better Share What I Learned...

Thermal Mass · 03-02-2013, 02:54 PM

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??

Johnny_Crunch · 03-02-2013, 02:58 PM

Very interesting!

landarc · 03-02-2013, 02:59 PM

Yes, and it is not widely known. The commercial versions are pasteurized to avoid this issue.

jazzybadger · 03-02-2013, 03:03 PM

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.

Thermal Mass · 03-02-2013, 03:03 PM

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!

AussieTitch · 03-02-2013, 03:42 PM

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.

93vpmod · 03-02-2013, 05:29 PM

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.

funugy · 03-02-2013, 07:22 PM

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.

Vision · 03-02-2013, 08:40 PM

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.

superlazy · 03-02-2013, 08:41 PM

I used to also but it has been yrs and I think it was that episode that opened my eyes

Thermal Mass · 03-02-2013, 08:52 PM

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.

HeSmellsLikeSmoke · 03-02-2013, 08:54 PM

Thanks for the head's up.

smokiefrank · 03-02-2013, 09:08 PM

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

Hoss · 03-02-2013, 09:29 PM

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

03-02-2013, 02:54 PM	#1
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	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?? __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
	4 members found this post helpful.

03-02-2013, 02:58 PM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Very interesting! __________________ J Crunch

03-02-2013, 02:59 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Yes, and it is not widely known. The commercial versions are pasteurized to avoid this issue. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-02-2013, 03:03 PM	#4
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	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. __________________ The Life of the Knife is Ended By! The Wife.

03-02-2013, 03:03 PM	#5
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	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! __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes

03-02-2013, 03:42 PM	#6
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	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. __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-02-2013, 05:29 PM	#7
93vpmod Full Fledged Farker Join Date: 02-02-13 Location: Springfield, IL Downloads: 0 Uploads: 0	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.

03-02-2013, 07:22 PM	#8
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	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.

03-02-2013, 08:40 PM	#9
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	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. __________________ "It's all about the Hill Country brisket."

03-02-2013, 08:41 PM	#10
superlazy is one Smokin' Farker Join Date: 04-16-12 Location: kenosha,wi Downloads: 0 Uploads: 0	I used to also but it has been yrs and I think it was that episode that opened my eyes __________________ 18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro

03-02-2013, 08:52 PM	#11
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	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. __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes

03-02-2013, 08:54 PM	#12
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Thanks for the head's up. __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-02-2013, 09:08 PM	#13
smokiefrank Looking for a meat flute to smoke. Join Date: 06-19-12 Downloads: 0 Uploads: 0	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

03-02-2013, 09:29 PM	#14
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	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