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11-27-2008, 01:18 PM
Re: (...)
A few weeks ago I made a small batch of parsley oil, blanching the parsley, drying it well, blending it with olive oil and straining it. It's been under refrigeration ever since - now I'm wondering if it's still okay to use???????
I don't want to kill anyone at dinner - thought it would go nicely on a celery root puree.
You only live once . . . but if you do it right once should be enough!
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It should be fine
I'd use it.
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Thanks! I was hoping so.
You only live once . . . but if you do it right once should be enough!
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I agree!
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I was hoping you would say that! I just think it will be the perfect ticket with the celery root!
You only live once . . . but if you do it right once should be enough!