Comments on: Chili Oil a la Marketman

By: Jeff P

Jeff P — Wed, 12 Nov 2014 19:21:05 +0000

frmed and to anyone who have knowledge. if citric acid is a must in this kind of sauce if sold commercially, then I am ok with that. But, do you have any idea on what will be the additional taste it will bring to your chili oil? Or, is there anyway to add citric or phosphoric acid without sacrificing the original taste you successfully had on your initial recipe? Thank you!

By: betty q.

betty q. — Mon, 11 Feb 2013 23:51:44 +0000

Millet and MM and Miss Ebba…want to up the notch? …this is my latest obsession…Vietnamese sate style chili sauce!!!! just sauté lots of garlic and onions or shallots in peanut oil till t he onions are carmelized, then add your chili flakes as much as you can tolerate, then add a few tangled which has been finely minced and cook it to death…then season with a touch of patis, lime, and a few pinches of sugar. I am telling you, this will become your favorite too! I add too a few tbsp. of the Bullhead BBQ sauce.

By: betty q.

betty q. — Mon, 11 Feb 2013 18:40:23 +0000

Ok…what I asked above is a hypothetical question of what other people would do. I have had my share of sick stomach after eating at potlucks. But I just took it in stride for no one really would know the culprit dish!…just avoided drinking milk or any dairy product for days, just drank water and dry toast!

hey MM….is there a food truck in Cebu? I was thinking if there is none yet, why not bring your food to the madla. Now I don’t know how long is their lunch or dinner break…but it is just a thought…to save them time going to your place, just tweet where your truck will be.

By: betty q.

betty q. — Mon, 11 Feb 2013 17:50:01 +0000

And while we are at eh subject of food safety…Fraser Health allows certain products that can be made at home and sold such as brownies, granola, bread, cookies. Howver, cakes that have fresh dairy topping or filling among others are not allowed to be sold to the public if made at home. Those making ulam ( such as meat and meat products) at home and selling to the public is not allowed to do so as well! The keyword is SELL! I guess if you have a neighbours like in our cul de sac…we give each other food…my neighbour makes the bestest chicken curry while the other gives me spotted prawns he caught off Hornby Island…so cooked food brought to potlucks or given does not count I guess but then again, I could be wrong….so just check out the Fraser Health Guidelines for selling food out of your home. They have a list of what you can and cannot sell for home made products.

Whcih brings me to my next question, if you were invited to friend’s dinner party and had food poisoning, would you sue your friend? But if you ate at a food joint , I won’t name places…then would you sue the place If you got food poisoning? So, for those contemplating eating out on a regular basis and have weak stomachs like my son…there is a site from Fraser Health you could check out eating places that have their license suspended for various reasons. My husband is good at checking the site EACH TIME we go out for dinner or lunch!

HAPPY FAMILY DAY today!

By: betty q.

betty q. — Mon, 11 Feb 2013 17:23:32 +0000

last time I communicated with Dr. Hall, she told me to be wary of what you see or read on the Internet!…an advice that should be very well considered or noted! Another option is that there are independent laboratories that for a very minimal cost, you can have your product analyzed for all sorts of nasties as MM would call them! You will get the results after a while for they need to do their thing like incubate them.

By: fmed

fmed — Mon, 11 Feb 2013 16:33:32 +0000

I think your WordPress site has spam prevention measures that prevent me from posting links. Well Google is your friend!

My final thought- In 1985, here in my home city of Vancouver, 37 people contracted botulism from improperly made garlic oil.

By: fmed

fmed — Mon, 11 Feb 2013 16:22:13 +0000

My warning was really directed at those who contemplate making oils with fresh produce (garlic etc). If you see residual moisture after you cook the garlic in oil ( in other words it isn’t fried to a crisp) then the temperature of that garlic did not rise above boiling point despite being in an oil bath that is much higher in temperature. At boiling point at sea level, it takes six hours of cooking at boiling point to render the food safe. It is easy to kill the bacteria itself, but the spores are particularly resilient and require 240F/160C and some time (time depends on conditions like the pH of the food etc) to kill them. There are lots of credible publications on the web that are written for home canners, etc. I’ll post links in my next comment.

By: millet

millet — Sat, 09 Feb 2013 04:39:42 +0000

thanks for the tip, bettyq. it’s getting deliciouser and deliciouser ;-)

By: betty q.

betty q. — Sat, 09 Feb 2013 00:22:43 +0000

My resource or go to person for any matters such as this is Ms. Brita Hall. You can send her an e mail. She has a PhD and is the Food Safety Network Coordinator of the Dept. of Food Science at the University of Guelph, ON….www.uog.ca/food safety

Hope that helps!

By: betty q.

betty q. — Fri, 08 Feb 2013 23:56:14 +0000

MM…think all vegetation grown or mature underground. Clostridium bot. soil borne and an anaerobic bacteria. But once the root crop is exposed to air, the bacteria sort of goes dormant. Therefore, would eating raw radishes, carrots freshly dug and rinsed be safe to eat? Think also baked potatoes. Once the potato is wrapped in foil, and not exposed any longer to oxygen, the spores could become active. I am talking about those raw potatoes one cn buy already wrapped in foil ready for the oven.

Commercial producers are obligated to use citric acid, etc. if not, they will not pass US and Canadian food safety standards ESP. low acid products.

One of your lurkers is a US Public health inspector. I know for we used to send e mils to each other. If she is still following your blog, maybe she can enlighten us.