So, here's the deal. Saturday morning I was prepping a salad for a bbq later that day and I decided to put a whole head of garlic in my morter and pestle, to crush with a little salt and cover with oil, to use up in the next couple days.
I do this ALL the time, and find it quite handy to have around. Unfortunately, we left for the BBQ and left the garlic out on the counter, completely covered in olive oil, but sitting out at room temp. (I always refrigerate the ramekin I store it in, at least after a couple hours).
My question, is it safe to eat, or has it been sitting at a temp where bacteria can grow for too long? -Just saw it this morning -duh!!!
I hate to toss it out, but I'd also hate to make us ill, and hey, it wasn't that time consuming to make.
All thoughts are appreciated!
BTW, it smells good, and the oil it's in seems to have lots of good garlicky flavor. Oh, and it's not blue, which I've read is harmless anyway...
Updated 14 days ago | 4
Updated 3 months ago | 5
Updated 4 months ago | 13
Updated 3 months ago | 6
Updated 2 months ago | 8