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Old 06-11-2009, 11:30 AM   #11
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I made this infused oil out of the same spices I use for my Italian Sausages. The paprika gave it a nice red hue. It turned out great for a dipping oil and made the most awesome marinara sauce.

It wasn't so good on popcorn, though. You just don't associate popcorn with sausage, I guess.

Italian Infused Oil:

I also made an oil infused with curry spices that was very, very good. For the third, I used a mix of garden herbs, but it didn't turn out very flavorful, so I'll be playing with that some more.

Thanks for the input guys. Michael, your advice was spot on.

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Old 06-11-2009, 03:39 PM   #12
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Originally Posted by MostlyWater View Post
I could have just put the herbs in the oil, I read online, but it would take weeks for the flavor to develop.
Oil infused with fresh herbs should only be kept for a week or 10 days, so that would have been dangerous.

Less is not more. More is more and more is fabulous.
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