tag:blogger.com,1999:blog-6181213148748734315.post3128636428757826914..comments2019-01-07T07:12:11.688-08:00Comments on Michelle's Kitchen Notebook: Garlic ConfitMichellehttp://www.blogger.com/profile/07812702328134261533noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6181213148748734315.post-66342317973517946282015-02-16T15:50:54.775-08:002015-02-16T15:50:54.775-08:00I like the idea of adding an acid to the garlic co...I like the idea of adding an acid to the garlic confit and I'll give that a try. I'm crossing comments with your garden blog reference to this recipe, but I love artichokes with garlic butter!Susiehttps://www.blogger.com/profile/10354350096358468967noreply@blogger.comtag:blogger.com,1999:blog-6181213148748734315.post-55403176006994536972014-11-10T10:49:47.966-08:002014-11-10T10:49:47.966-08:00I don't see why it couldn't be frozen. It ...I don't see why it couldn't be frozen. It might be easiest to mash it up and freeze it that way, then it will probably be spoonable. I'll have to give it a try.Michellehttps://www.blogger.com/profile/07812702328134261533noreply@blogger.comtag:blogger.com,1999:blog-6181213148748734315.post-18609631060212678532014-11-10T09:53:41.746-08:002014-11-10T09:53:41.746-08:00Looks really good. When you said confit I immediat...Looks really good. When you said confit I immediately wondered about botulism. So this keeps a few days in the fridge but I wonder if it can be frozen?David Veltenhttps://www.blogger.com/profile/07710293718143454000noreply@blogger.com