Alibi V.12 No.49 • Dec 4-10, 2003 

Food Article

Garlic-Flavored Oils: Tasty or Dangerous

Our resident chemist explains why locally produced Valley Garlic Oil is indeed safe

I've heard warnings about garlic-infused oil, but I never really got to the bottom of it. My question for you is: Is there any validity to the claim this gentleman makes in the e-mail I've attached? Is the oil dangerous?

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Food Article

This week columnist Robert L. Wolke tackles the subject of whether or not garlic oil is dangerous. I think it's his most interesting and relevant column yet. Professor Wolke lives and works in Pittsburgh, Pa., but self-syndicates this column through The Washington Post. A few weeks ago he informed me that he was giving up on syndicating his column because it was more work than it was worth. Disappointed but understanding, I asked him to give me some quick advice on an e-mail I'd recieved. A garlic juice manufacturer had sent me a message about a story that appeared in La Cocinita, the food magazine we used to publish and of which I was editor. He claimed that the Valley Garlic Oil we wrote about was dangerous. Suspicious that his claim was untrue but realizing that if it were true I'd be obligated to do something about it, I forwarded the message on to Wolke. In the true fashion of a scientist, the professor investigated fully and revealed that the oil is, in fact, safe. But if you've ever considered making your own garlic-infused oil then you should definitely read his column and find out why it could be deadly. Meanwhile, look for Valley Garlic Oil at La Montañita Co-op. I wasn't lying when I wrote to Bob that I love the stuff and use it all the time.

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Food Article

All the News That's Fit to Eat

Beer and hockey go together like ice skating and getting the crap beaten out of you by guys missing one or more front teeth. Good times! Next time you're out at (S)Tingley Coliseum for a Scorpions game check out the brand new team beer: Scorpions Ale. Rio Grande Brewing makes the team's official beverage, which debuted two weeks ago, and brewer Scott Moore describes it as, “a hoppy California-style pale ale with a rich, copper color, hoppy nose and clean finish.” Scorpions Ale is available at all of the beer stands at Tingley and costs $5.50 per cup (Budweiser costs $4.50). It is also on tap at O'Niell's Uptown and other sports-friendly bars. Look for 22-ounce bottles of the brew in retail stores early next year.

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Food Article

Good Old Fashioned Pork Chops and Rice

No fuss, just food

When I left home, one of the things I most looked forward to was being able to cook what I wanted, when I wanted. The problem was that I had never made any of the meals that my mom specialized in; after a decade or so away from home, I started missing them. There were several winners in my mom's repertoire, but the one I miss the most is her pork chops and rice. The same way that waffles are just an excuse to dip your bacon into maple syrup, the pork chops are merely a prop for the rice. Too creamy to be a pilaf, but not quite a risotto, this is classic southern rice and gravy, the kind of side dish that sits perfectly next to a mess of stewed greens and a perfectly seared then braised pork chop.

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Image via Pixabay

EVENT HORIZON ()

The Birb-reakfast Club

Birds and Breakfast

Good morning, sunshine! Time to put on the coffee and slap some bacon and eggs in a pan. You know what could spice up this morning routine? Other than literal spices? Birds! Put that turkey bacon down, we're talking about the local bird population at Valle de Oro National Wildlife Refuge. This Saturday Nov. 17, Friends of the refuge are hosting Birds and Breakfast from 8 to 11am. Enjoy a catered lunch in the refuge education portable (nostalgic!) before heading out to do some bird watching in the bosque. Only have lame human eyes that can't see very far and limited knowledge? No worries, binoculars and field guides are provided at no extra charge to this already free and all ages event.
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Image via Pixabay

EVENT HORIZON ()

Doughnut/Donut: The Grey/Gray of the Food World

Doughtnut, Donut Masterclass

Have you ever wanted to make your own doughnuts, but been (understandably) intimidated by the huge vats of boiling oil involved? The folks at The Specialty Shop want to ease your fears. Head there this Saturday, Nov. 17, for their doughnut/donut masterclass, where students learn how to make the old fashioned fried doughnuts as well as biscuit donuts, cake donuts and jelly-filled doughnuts. There are two classes: one from 10:30am to 12:30pm, and another from 2 to 4pm. Don’t worry, there are plenty of samples to fill up on during and after. The class costs $25 per person, and you can make your reservation by calling 266-1212.
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Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.