We haven't had one of those conversations in a while. I've read them all and I'm still confused.
A couple of weeks ago I made a really delicious creamy salad dressing in the processor, which started with throwing in several garlic cloves. Then came a combination of egg yolk and a fair amount of vinegar and lemon juice. Then came the oil and by the magic of emulsion, it all emulsed into a very lovely creamy consistency....
I think I had it in the fridge for a week and half before I used it up. This revived the dormant fear of botulism.
I survived eating garlic-y salad dressing over a week old. What goes? Why am I still here? Did I just get lucky and should I not do this again?