Very nice job Robert.
Thank you Steve!! This one tested the dexterity and endurance of some old, mangled, crippled-up fingers, that's for sure. Now...where are some pics of the vinegar you've been doing? What you and Joe

Robert
Very nice job Robert.
Thank you Steve!! This one tested the dexterity and endurance of some old, mangled, crippled-up fingers, that's for sure. Now...where are some pics of the vinegar you've been doing? What you and Joexray have done put mine to shame and I bet folks would love to see what's you've done to get some other ideas.
Robert
Thank you Steve!! This one tested the dexterity and endurance of some old, mangled, crippled-up fingers, that's for sure. Now...where are some pics of the vinegar you've been doing? What you and Joexray have done put mine to shame and I bet folks would love to see what's you've done to get some other ideas.
Robert
Robert great job on that post,I saved the bottle link,I think I have a case of 8 oz. bottles left.
Bookmarked, really nice job all around on this one buddy!
WOW, what a great tutorial & thank you for taking the time to write this up. Now all you need is your own labels for the bottles!
Nicely done Sir. Great detail and having the Whole Story makes for an interesting and Educational read. I am glad to have participated...JJ
BTW...Taste the Browned Garlic. If not bitter, it makes a Great Crunchy Topping for Salads, Vegetables, Potatoes and try it with Melted Butter on Steaks! Just drain off the oil on Paper Towels.
That looks amazing! Thanks for sharing!
What do you suppose will be the shelf life of the oil?
Nicely done. Way better than store bought for sure!
This is pretty awesome! Thanks.
At this point I'd say it's going to be the same as any other olive oil you'd buy at the store...a very long time. All you've done is infuse flavor into it and purify the oil through the boiling process. Should last you quite a while. Good question though and one I hadn't thought about, probably because it won't be around long enough to worry about it
Robert
Great thread Robert !! This is one of the most detailed and easy to follow posts that I have ever seen on here.. I will be making these soon !
I have also decided that I need your email address so that I can just send you my pictures of future cooks and you can post them for me.. I mean, being as you have all that free time..![]()
I made this last night following your steps to the letter. I let it cool and then bottled and it came out great. I used some of it this morning to cook a small piece of pork shoulder I had and it has a nice garlic flavor. This will be part of the Christmas gift I give to the guys I work with. Thanks again for the steps.Thanks so much and you're very welcome. As stated above, I just hope you find this helpful if you decide to delve into it.
Robert
I made this last night following your steps to the letter. I let it cool and then bottled and it came out great. I used some of it this morning to cook a small piece of pork shoulder I had and it has a nice garlic flavor. This will be part of the Christmas gift I give to the guys I work with. Thanks again for the steps.
Nice work Robert,
on both the cooking/bottling and the write up.
Like!