THE VIRGINIAN-PILOT 
              Copyright (c) 1995, Landmark Communications, Inc.

DATE: Thursday, December 21, 1995            TAG: 9512200036
SECTION: FLAVOR                   PAGE: F2   EDITION: FINAL 
COLUMN: Morsels 
SOURCE: Ruth Fantasia 
                                             LENGTH: Short :   49 lines

MAKING FLAVORED OILS IS BEST LEFT TO EXPERTS

A MAKER OR taster of home flavored oils, never be.

So says, Kenneth N. Hall, a food scientist and professor in the University of Connecticut nutritional sciences department.

``When preserving foods in oil, you are setting up an environment perfect for growing Clostridium botulinum and producing the botulism toxin,'' says Hall, in a recent interview with The Hartford (Conn.) Courant.

Flavored oils are simply vegetable oils infused with garlic, fruits or spices. They're trendy, and recipes for them seem to be everywhere just before the gift-giving season.

``It's kind of like playing Russian roulette,'' Hall says. ``Just because you (made flavored oils) last year and got away with it doesn't mean you can do it this year. I tell people they should mark the product with a skull and crossbones.''

Flavored oils sold in stores are generally safe because they contain acidic preservatives that prevent the toxin from forming.

Pardon Me

In the February issue of Cook's Illustrated, French's Dijon Mustard outscored Grey Poupon in taste, texture and aroma.

French's, which garnered third place, was said to have a ``spicy aroma'' and a ``hot finish with a slightly salty aftertaste.''

Grey Poupon, which placed fifth among 11 brands tried, was judged as having ``little aroma'' and a ``more watery texture.''

But of course, Bornier Genuine Dijon Mustard of Couchey, France and Mailli Dijon Originale of Longvic-les-Dijon, France ranked first and second. Edmond Fallot Moutarde de Dijon of Beaune, France fishished fourth.

Conflict of interests

This notice was published recently in the Providence (R.I.) Journal-Bulletin:

``The Men Who Cook contest has been rescheduled to Sunday, Feb. 4, at 5 p.m. at Johnson & Wales University Hospitality Center, 1150 Narragansett Blvd., Cranston, R.I. (The original date, on Super Bowl Sunday, didn't score with men who cook and watch football.)'' by CNB