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 Restaurant of the Day

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  • Total Posts: 6254
  • Joined: 3/22/2003
  • Location: Gahanna, OH
RE: Restaurant of the Day Wed, 02/25/04 8:51 PM (permalink)
Originally posted by Rick F.

Originally posted by lleechef

As long as you don't put anything FRESH into the oil: garlic, fresh herbs, fresh peppers, it never will need refridgeration. Use only DRIED ingredients. It'll sit nicely on your counter forever and just keep getting hotter.
I suspect this is why the recipes I've read indicate that one must sterilize the additions to keep them from growing unfriendly microorganisms? (Down home here we call them critters.)

Steven, why can't we have a smiley for these critters?

I don't know about sterilizing..........I wouldn't even begin to sterilize rosemary, thyme, peppers, bay leaves. Simply making sure all ingredients (except the oil of course) are VERY DRY will result in a nice fragrant oil.
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