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
xray
have done put mine to shame and I bet folks would love to see what's you've done to get some other ideas.
I plan on doing some this weekend. I have an idea.........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
The stuff I’ve made has been posted in earlier threads. I haven’t made anymore yet since I got 3 bottles out of my potted pepper plants. I’m eagerly awaiting your bottle. My only plan is to try habaneros next but that will be after the holidays...it’s gonna get crazy here soon.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
Give it a run Richie. It's really easy to do and the stuff is great to have around. We just love it!!
Thank you John. Very much appreciate the kind words. You need to get a bunch of stuff going before something silly happens in your life....like somebody offering you a position of employment
Thank you Al. Once again, coming from you sir, that's a very high honor. I thought about labels but they are a pain. I used to make them and put them on beer when I bottled it. Problem is getting the friggin labels off when you're ready to bottle the next hatch.. Tracy is going to make these cute little cards with the appropriate notes that will hang around the neck of the bottles with a rubber band thingy. That should get the point across without the hassles of dealing with the labels.
Thank you Jimmy!! As I mentioned to Dave, without you, this would have never happened...but a couple of funerals might have
You and Dave get full credit for this. All I did was take some pics and put your process on paper.This is a great idea. I sure wish I'd thought about it earlier. Do you have any idea how much garlic I've trashed making these 4 batches of oil? A whole bunch
Thank you and you're more than welcome. I hope you find this helpful should you decide to go about making your own stuff. Beware though, once you do, you'll never go back so make lots....you're gonna find yourself inventing reasons to use it
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
Thanks Hawg and you're absolutely right. This stuff is far better than what we were paying $25 for a 375 ml bottle of. We won't be ordering from them anymore, that's for sure
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.
Infused olive oils can go rancid quicker then other oils. Sunflower oil also works well for this. And it has a longer shelf life.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..
All I can say is wow!! I wasn't out to set the world on fire or see my name in lights, but sure do appreciate your recognition of the effort I put into this. I just wanted to do Dave and Jimmy proud after all the guidance they provided. I promised them I'd do a very detailed, step-by-step presentation and that's what I tried to do.
No problem at all. I'm happy to post them for you as long as you understand that if it gets featured, I get the credit because I'm the one that posted itI 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..
Please email all of your future cooks to [email protected]
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.
Link...thanks so much for the post. I am honored that you found this worthy and decided to give it a run. Hearing from people like you make me smile and think that the time that went into this thread was worthwhile. As I've stated in previous threads, there is no honor in this forum higher than somebody finding what you posted worthy and making it themselves. I van only hope and pray that the recipients of your gifts are as awed as the people I've shared it with.
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