Re: [CH] Chilli in oil

Marc Winterburn (marcw@iinet.net.au)
Mon, 20 Jan 2003 08:49:10 +0800 

What do you consider the right dried chilli for the red color? Do the
flavors of individual chillies come through in the oil or just the heat?
Kind regards
Marc Winterburn
The Oz Chilli Man
http://www.geocities.com/ozchillinet/
----- Original Message -----
From: George & Anna Goslowsky <goslowsky4@earthlink.com>
To: Marc Winterburn <marcw@iinet.net.au>; <chile-heads@globalgarden.com>
Sent: Monday, January 20, 2003 2:04 AM
Subject: Re: [CH] Chilli in oil


> Marc,
>
>   I bypass the chiles-in-oil thing and just infuse the oil with the dried
> chiles and then strain the chiles out.  With the right dried chiles it
will
> leave the oil a gorgeous golden red color, but you don't get the aesthetic
> of the chiles in the bottle, but you still get great tasting chile oil and
> the color is cool.  I have been making chile oil for about 15 years now
and
> have never had any reason to refrigerate it.  I leave it on the counter
> next to the stove.
>
>   Now garlic oil I am unsure of still.  My method for making garlic oil is
> that I peel and crush about 3-4 heads of garlic, put them in a oven safe
> pan and baking it for about 55 minutes at 325F.  This is the same
time/temp
> I use to roast garlic.  I then strain all the garlic particles from the
oil
> and bottle it.  This makes a very strong, but velvety smooth, not bitter,
> garlic oil.  What I still have a question about is since I have removed
the
> garlic from the oil, is it safe now from Botulism?
>
>   Anyone want to answer this one?  We can talk off line if you'd like,
> since we all know that this discussion is one of everyone's favorites!
B-)
>
> George J. Goslowsky
> Monk of the TCS
> Holder of Fire
>
> ----- Original Message -----
> From: "Marc Winterburn" <marcw@iinet.net.au>
> To: <chile-heads@globalgarden.com>
> Sent: Sunday, January 19, 2003 10:24 AM
> Subject: [CH] Chilli in oil
>
>
> > Similar thread, I have seen on the list differing arguments for and
> against
> > Chillies bottled in oil. Over here in Oz it is pretty common to see
these
> > for sale. Is it dangerous or not?
> > ----- Original Message -----
> > From: AndyB <quark@erols.com>
> > To: tucker <tucker@ticon.net>
> > Cc: Chileheads List <chile-heads@globalgarden.com>
> > Sent: Sunday, January 19, 2003 2:13 AM
> > Subject: Re: [CH] Peoposed FAQ questions
> >
> >
> > >
> > >
> > > tucker wrote:
> > > >
> > > > =Mark wrote:
> > > >
> > > > > >Seriously, for the FAQ, and seriously hoping NOT to start
> > > > > >the "botu-lee botu-la," crap,
> > > > > >
> > > > > >Q: "Do I need to refrigate my hot sauce after opening"
> > > > > >A: ??? (I'm not going to list this until I get some type of
> > consensus)
> > > > >
> > > > > How about the annual tobacco/water pest control Vs. TMV flamewars?
> > > > >
> > > > > =Mark
> > > >
> > > >   Is there a warning on the FAQ regarding inflammatory topics?
> > >
> > > There could be -- make a specific suggestion.
> > >
> > > >   Let's not forget the annual "debates" (he said with a slightly
> > sarcastic
> > > > tone) involving keeping squirrels, rabbits, and cats out of your
> > garden...
> > >
> > > There could be some useful FAQ in the above topics.  IMHO, a little
> humor
> > isn't necessarily bad, but we shouldn't venture into total
> ludicrosityness.
> > >
> > > AndyB
> > >
> > > > Erich
> > > > C-H # 2099
> > > > Silver Glen American Shorthairs
> > > > www.worzellaphoto.com/pets/index.htm
> > >
> >
> >
>
>