Sunday, March 14, 2004


Question: I got a deal on peeled garlic cloves. I have way too many to use anytime soon. How can I preserve them in the refrigerator?

Answer: You can cover the whole (or chopped) cloves with olive oil and keep them in a covered container in the refrigerator for three weeks. Don't store the oil-covered garlic at room temperature, though, or the bacteria that cause botulism may grow. After three weeks in the refrigerator, the bacteria may grow, too, according to the U.S. Food and Drug Administration. So for longer storage, I recommend that you chop the garlic, cover it with vegetable oil and freeze it in small portions. Bacteria do not grow in the freezer.

Garlic on the Web: For hard core garlic lovers, offers garlic seed, salsa, presses, T-shirts and plenty more garlic stuff.

Hot date: Wyoming Wines hosts a tasting of southern French wines with United Estates Imports beginning at 8:30 p.m. Saturday. Cost: $25 (includes catered buffet). Reservations: 761-9463.

Tube food: Everything is Irish from 8 to 10 p.m. today on the Food Network, as Emeril Live celebrates St. Patrick's Day (8-9 p.m.) with baked cod and sauteed kale with Irish bacon. On Tasting Ireland (9-10 p.m.), chef Bobby Flay travels to the Emerald Isle to discover boxty pancakes, white soda bread and dingle pie.

Taste of the Irish: Satisfy your hunger for Irish candies, chocolates, black pudding, bacon and more by browsing Wise Choice imported foods in Huber Heights near Dayton. Go to or call (937) 236-8153 for directions.

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