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Old 07-10-2007, 03:29 PM   #1
zoebisch01
 
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Hi all, it's getting close to harvest time for the garlic here. I probably have about 30 to 40 lbs of Hardneck coming which has very limited keeping potential. I have a bed of Softneck which doesn't concern me. Just wondering, aside from roasting and pickling does anyone have any other brainstorms?
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Old 07-10-2007, 03:51 PM   #2
c.n.budz
 
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you could string it up all around your house to ward off vampires...

lightly smash a bunch of the cloves and put them in bottles of olive oil, garlic infused olive oil is great on sandwiches, salads, great for sauteing, etc....
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Old 07-10-2007, 04:10 PM   #3
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Quote:
Originally Posted by cnbudz
you could string it up all around your house to ward off vampires...

lightly smash a bunch of the cloves and put them in bottles of olive oil, garlic infused olive oil is great on sandwiches, salads, great for sauteing, etc....
I read that putting raw garlic in oil is actually dangerous. The bacteria that cause botulism or something can grow. I don't have any specific sources to cite but a google search seems to indicate this is true.

Edit: I found this article, if you keep it in the fridge and use within a week it looks like it's safe. Sorry if I alarmed anyone, should have done the research before I posted!
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Old 07-10-2007, 04:20 PM   #4
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Quote:
Originally Posted by bradsul
I read that putting raw garlic in oil is actually dangerous. The bacteria that cause botulism or something can grow. I don't have any specific sources to cite but a google search seems to indicate this is true.

Edit: I found this article, if you keep it in the fridge and use within a week it looks like it's safe. Sorry if I alarmed anyone, should have done the research before I posted!

Yeah, absolutely. There was an outbreak of Botulism in chopped garlic in oil in Canada a few years back. Anything placed in the anaerobic environment that oil provides should be well dried, or pressure processed (although I have never done that with oil).
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Old 07-10-2007, 04:26 PM   #5
c.n.budz
 
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jeez... I've done it a few times and luckily haven't killed myself yet... though, I usually only make a small amount and use it pretty quickly since I don't usually have 30-40lbs of garlic to go through.

Although, if you want to go the botulism route you could inject it into rich womens faces and call it a beauty treatment...
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Old 07-10-2007, 04:29 PM   #6
magno
 
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Garlic Ale. Uncarbonated, for cooking.

SWMBO has given me the green light for this, I will make a small batch when I get a good supply of drinking beer made.
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Old 07-10-2007, 04:46 PM   #7
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Vampire Repellent Kits?
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Old 07-10-2007, 04:52 PM   #8
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I used to do it too, then someone sent me an article a while back and I stopped. Too bad, garlic oil tastes awesome on a sandwich or salad as was mentioned. I tried some of the store bought stuff but it just didn't taste right.
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Old 07-10-2007, 04:55 PM   #9
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That's definitely good information to know. I think I had heard Alton Brown talk about the dangers of homemade garlic oil at one point, but I assumed it was just his normal paranoia.

Here are the symptoms of botulism. I think we've all experienced the 1st two after a good night of drinking:
* Dizziness;
* Blurred or double vision;
* Difficulty in swallowing, breathing and speaking; or
* Paralysis that gets worse with time.

 
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Old 07-10-2007, 04:58 PM   #10
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I generally just roast and mash garlic on the fly then combine with a nice dipping oil as I use it. No worries of botulism and since it is fresh it is always good.

 
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