Rick Bayless Secret Weapons: Linguine with Roasted Garlic Mojo 

🤔 🤔 🤔

@@rickbayless For real. My favorite garlic bread.

Great to hear!

To be honest the sage did surprise me but I would have to try it !

Same here but it’s good to switch things up sometimes.

Great to hear. Welcome to the channel!

Welcome!

He added lime juice. No need to put it in the freezer since lime juice raises the acidity and thus, acts as a preservative. Look it up.

@@soupnfresh “Look it up” lmao what happened to sources? Give us a link that says this is okay…cmon I know you can do it!

@@soupnfresh the storage temp is the important thing here. The acidity is too variable and slow acting to rely on. www.google.com/url?sa=t&source=web&rct=j&url=web.uri.edu/foodsafety/files/uc_davis_garlic.pdf&ved=2ahUKEwj48ZfB8K75AhVejIkEHZK_BlsQFnoECCcQAQ&usg=AOvVaw2NItcLC685PiRijNcL4Ei6

@@soupnfresh No, I don't think it will develop botulism, but there was a little concern in the comments & just trying to be helpful. That usually backfires in some way, lol.

Lime juice + fridge means you should be in the clear on botulism. Really glad to see the concern in the comments though. Botulism is worth being paranoid about

As if anyone cares. Rick Bayless is a rock star

I’m also Sicilian, and give Rick an honorary Italian card

@@barbaras8562 so rude

Good idea.

100 percent, yes.

I love spice, but that would've been 🥵

If you're that worried, you could store it in the freezer

Is there a reason so be, I didn't know.

Several things that reduce the risk are the cooking of the garlic, which kills the bacteria that makes the botulism toxin, and the lime juice, salt, and refrigeration, which inhibits the growth of any remaining botulism spores. That said, it's not easy to quantify the risk so you have to do your own risk assessment and tolerance.

He said the oil protects it

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Indeed. Give it a try and let us know what you think.

The texture might be a bit different but the only reason I can think of not to use a molcajete is because of cleanup.

Yep.

@@rickbayless Thanks I will definitely make this. BTW my family loved your recipe with the Japanese crunchy peanuts sauce and chicken. I am very excited I found your channel...Thanks

I think I use the Spanish pronunciation, which looks more like Italian.

He said the lime preserves it. You didn't mention lime in your comment. Maybe you're mistaken.

@@soupnfresh Nah lime juice doesn’t dissolve in oil obviously, so you still end up with areas of higher pH where botulism can survive. I missed that part, but if he really said that then he’s more ignorant of food safety than I thought. It’s one thing to accept a little risk in life, but to pretend it’s risk-free is another story. This is food safety 101 so it’s disappointing coming from an educator.

He says it at around the 2:40 mark. Provide sources to what you're saying. Rick has been a chef for many years. Pretty sure he knows what he's doing.

@@soupnfresh I respect skepticism on the internet but just fyi I’m not doing more than a basic link for a youtube comment. You can call or email your state’s local food safety extension and explain the process if you’re really interested. Every state has an office for answering these questions. But anyway here’s a link from one of them: extension.oregonstate.edu/sites/default/files/documents/8836/sp50701herbsandvegetablesinoil.pdf Note that “acidifying” is not what Rick is doing here. You have to give the garlic an acid bath *before* it goes in the oil. Just pouring some lime juice into the purée is not the same thing.

Skimming through your comment and laughing. There are papers from the UC Davis Agriculture department that talk about preserving garlic in oil by adding citric acid (LIME). Did you really just type what you did about bathing the garlic first in lime. LMAO. It's chopped up! I commented for you to provide a source and knew you wouldn't be able to because you are wrong. Not going to read your silly replies anymore. Rick is probably laughing at your comments too. Lol Bye!