Ginger Oil & Lemon and Garlic Vinegar

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              FOOD FUNNY
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Thanks to reader Melissa for sending us this classic food funny:

It is so rare to be offered a meal on airlines these days that I was
surprised to hear the flight attendant ask the man sitting in front
of me, "Would you like dinner?" "What are my choices?" he
responded. "Yes or no," she said.

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              TODAY'S RECIPES
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Flavored oils and vinegars are the perfect gifts for the gourmet
cooks on your list. Suggest that the lucky recipient try sauteing
their favorite vegetables in the ginger oil, or adding some of the
flavored vinegar to their favorite salad dressings.

Note: Flavored oils must be heated in order to guard against the
development of botulin toxin. This should not be a concern if you
follow my recipes. Due to the high acidity of the flavored vinegars,
the heating process is not necessary.

Ginger Oil

2 cups (500 ml) olive or peanut oil
1-inch (2.5 cm) piece of fresh ginger, thinly sliced

Combine all ingredients in a saucepan and heat over moderate
heat until fragrant. Allow to cool to room temperature and strain
through a coffee filter or several layers of cheesecloth. Transfer
to a pint (500 ml) bottle and cap or cork tightly. Makes 1 pint
(500 ml).

Lemon and Garlic Vinegar

2 cups (500 ml) white wine vinegar
2 - 4 cloves garlic, peeled
1 Tbs (15 ml) whole black peppercorns
The peel (yellow part only) of 1 lemon

Combine all ingredients in a pint (500 ml) bottle and cap or cork
tightly. Allow to steep for at least 1 week before using. Makes 1
pint (500 ml).
Received on Thu Dec 7 01:58:59 2006