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?
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.
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.
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.
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.