alex wrote:
- 3 tablespoons pine nuts
E36 M3 son, that's a quarter of a damn Challenge build right there! That stuff is expensive.
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Nov. 8, 2011 4:38 p.m. Javelin SuperDork
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Nov. 8, 2011 4:41 p.m. alex SuperDork
True. And don't get the Chinese pine nuts, they're actually a different tree nut they mislabel. Seriously.
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Nov. 8, 2011 4:51 p.m. EastCoastMojo SuperDork
ONE clove of garlic? That's not even close to enough garlic.
NOMNOMNOM
I hardly ever have any left over, but when I do I freeze it and it keeps well. -
Nov. 8, 2011 4:57 p.m. 16vCorey SuperDork
I only throw away pesto if it's moldy. If I don't see any mold it's getting eaten.
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Nov. 8, 2011 5:57 p.m. imirk Reader
16vCorey wrote:
I only throw away food if it's moldy. If I don't see any mold it's getting eaten.
TFTFY
But seriously, even then I might just ditch the mold and eat the rest (mostly pertains to cheese) also your nose and tounge are great indicators of whether or not something is spoiled. :P You are special type of person that eats mold/rancid meat/sour milk more than once, the next time it will hit your tounge/nose and you wont swallow.
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Nov. 8, 2011 6:04 p.m. ransom Dork
imirk wrote:
But seriously, even then I might just ditch the mold and eat the rest (mostly pertains to cheese) also your nose and tounge are great indicators of whether or not something is spoiled.
Went and saw a Science Pub led by a cheese/dairy expert from Oregon State University, and one of her observations, IIRC, was that the light-colored mold could be cut off, but that the darker mold was bad news health-wise, and that it would likely have filaments all through the cheese even if you removed what you could see. I want to say it was a carcinogen, but "Science Pub" sort of indicates how carefully I was taking notes...
I'm also not sure whether the minty green stuff would be considered "light" or "dark"...
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Nov. 8, 2011 6:33 p.m. Brett_Murphy HalfDork
Garlic, when stored in olive oil, is the main concern for the botulism. If you acidify the oil/garlic sufficiently, it won't be as likely to be able to harbor the bacteria.
That said, when I make my pesto, I combine all of the ingredients except the garlic and go with it that way for storage. It's easy to add the garlic later and let it sit in the fridge overnight to let the flavor permeate through the sauce.
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Nov. 8, 2011 6:53 p.m. carguy123 SuperDork
We make garlic oil as Christmas presents for customers and they use it all year long, course there's some heat involved in that.
We had our first frost so our pepper plants died. I collected over 60 jalapenos which was considering preserving in oil which would give me better jalapenos than pickled ones and have the added advantage of giving me some jalapeno oil.
I may have to rethink that, unless someone knows the trick to jalapenos as well as basil.
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Nov. 8, 2011 6:57 p.m. 1988RedT2 SuperDork
Botulism, you say?
Hmmm. With all those rich old ladies getting Botox treatments, I bet I could make a fortune with a dozen Mason jars, a few gallons of olive oil, and several heads of garlic!!!
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Nov. 8, 2011 7:04 p.m. mtn SuperDork
carguy123 wrote:
We make garlic oil as Christmas presents for customers and they use it all year long, course there's some heat involved in that.
Garlic oil?
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Nov. 8, 2011 7:06 p.m. Lesley SuperDork
pigeon wrote:
Lesley wrote:
Here's a tip I read once... put the sauce in ice cube trays. Once frozen, you can store the cubes in a bag in the freezer, and just take out one or two when needed.
Yep, I read that 4 posts above yours
Oh E36 M3, never mind. Typed too slow!
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Nov. 8, 2011 7:10 p.m. carguy123 SuperDork
mtn wrote:
carguy123 wrote:
We make garlic oil as Christmas presents for customers and they use it all year long, course there's some heat involved in that.
Garlic oil?
Yes place some whole cloves of garlic in a pan and fill with the oil of your choice. I like canola because it doesn't add a flavor like olive oil and you can cook at a higher temperature.
Heat the oil to the beginning stages of a boil and then let it cool down on it's own. Place a clove or 2 in the bottom of a fancy bottle, fill with oil, give to customers. They love it.
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Nov. 8, 2011 8:05 p.m. MitchellC Dork
I made some beef stew a few nights back with some London broil that looked a bit off-color (and smelled a bit... "aged.") The stew was/is amazing and I'm no worse the wear.
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Nov. 9, 2011 8:46 a.m. 1988RedT2 SuperDork
carguy123 wrote:
... fill with oil, give to customers. They love it.
Or so it may seem at a glance. However, if the bottles did indeed contain botulism, it's not like you'd be hearing any complaints from the recipient.
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Nov. 9, 2011 8:59 a.m. carguy123 SuperDork
New bottles.
But if you mean if the mixture contained botulism then I guess you're right, but I have all my same customers so no one -SO FAR- has had an issue.
I never even considered that botulism was even a possibility until this thread. This is the way they teach you to make flavored oils in culinary school.
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Nov. 9, 2011 10:48 a.m. Brett_Murphy HalfDork
Carguy,
Right, that heat will kill the bacteria, but there in a true pesto sauce, everything is blended at room temperature and kept that way (or chilled).
You're doing it right; I suppose the flavored oil could then be used to make pesto... hmmm.
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Nov. 9, 2011 12:34 p.m. carguy123 SuperDork
Brett_Murphy wrote:
Carguy,
Right, that heat will kill the bacteria, but there in a true pesto sauce, everything is blended at room temperature and kept that way (or chilled).
You're doing it right; I suppose the flavored oil could then be used to make pesto... hmmm.
Since I have all those jalapenos on the brain and I'm wanting to pack them in oil my immediate response to your comment on using the oil for the Pesto was - that'd be too hot.
But I'm sure you were really thinking of the garlic oil. I have used that for pesto and yes, it's good!
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Nov. 9, 2011 3:25 p.m. mtn SuperDork
carguy123 wrote:
mtn wrote:
carguy123 wrote:
We make garlic oil as Christmas presents for customers and they use it all year long, course there's some heat involved in that.
Garlic oil?
Yes place some whole cloves of garlic in a pan and fill with the oil of your choice. I like canola because it doesn't add a flavor like olive oil and you can cook at a higher temperature.
Heat the oil to the beginning stages of a boil and then let it cool down on it's own. Place a clove or 2 in the bottom of a fancy bottle, fill with oil, give to customers. They love it.
I must someday try this.
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Nov. 9, 2011 4:32 p.m. barrowcadbury New Reader
pinchvalve wrote:
If you get botulism, be sure to post pics.
Comment voted up :)
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Nov. 9, 2011 4:34 p.m. fasted58 SuperDork
I don't eat nuttin' green
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Nov. 9, 2011 5:15 p.m. Curmudgeon SuperDork
fasted58 wrote:
I don't eat nuttin' green
Nuttin' at all?
