Glenyboy Posted August 16, 2012 Author Report Posted August 16, 2012 (edited) You gotta watch the garlic oil, make sure you put it straight in the fridge and use within the week. I only came across butolin as I was going to make some infused olive oils. http://www.google.co.uk/url?sa=t&source=web&cd=2&ved=0CFkQFjAB&url=http%3A%2F%2Fwww.garlic-central.com%2Fdangers.html&ei=i4MsUJ-wF4WmhAel7YHIAQ&usg=AFQjCNFrcecSPRqAk-gTWCA96-jATxWEfA That all sounds good, I love leaving the skins on potatoes, I often boil up some small ones then throw them in a pan with some butter then lightly press them so they flatten out a bit, this allows the butter to soak in as the skins have broke, season and enjoy. Edited August 16, 2012 by Glenyboy Quote
Glenyboy Posted August 16, 2012 Author Report Posted August 16, 2012 Cheese hat pic or gtfo! Lol Quote
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