5 ms·
Not contradicting you, but I feel you focus too much on defending yourself. This is just HN. The important thing is people know to be wary of keeping garlic oil
by medstrom 6y ago
Not contradicting you, but I feel you focus too much on defending yourself. This is just HN. The important thing is people know to be wary of keeping garlic oil (even in a squeeze bottle) for a week plus. The rest of the facts (or who's technically right) are relevant to very few readers.
- nkozyra 6y agoSure, but here are the facts: 1. Very few things should be kept in the refrigerator more than a few days due to risk of contamination. Garlic and oil is recommended no more than seven days 2. Under normal refrigeration, to it's fine to keep garlic and oil in a non airtight container, as supported by the above links I didn't suggest any longer term storage and the idea that I'm espousing something dangerous is somewhat silly given those facts.
- medstrom 6y agoI actually disagree with #1. I've kept food for months without issue. Like, eggs can be good for about six months past the use-by date. Yogurt for one month past. I bake bread dough and let it rise in the fridge for up to 14 days (lends it a nice alcoholic flavor). C. botulinum is just an especially nefarious threat because it won't make the food smell bad: an invisible poison.
- nkozyra 6y agoWell given I said "very few things" I can't see the disagreement.