Maybe it was barfblog influenced, maybe not. My previous post on Mark Bittman’s garlic and other stuff in oil was a letter to the editor I submitted to the New York Times on Friday night. As the Times likes to have exclusive first printing right I held off on posting the letter until last night (since I hadn’t heard whether it was going to be printed).

This morning, esteemed New York Times watch-dog blogger NYTpicker, noted that the botulism-promoting Bittman article has been updated to include some safety tips:

Correction: July 1, 2009
A recipe on Page 4 today with the Minimalist column, about infused oils, corrects two errors that appeared in the recipe when it was published at nytimes.com on Friday, Saturday and Sunday. The online recipe misstated the amount of time the oil should cook after it bubbles and the length of time it is safe to use after being refrigerated. The oil should be cooked five minutes, not “a minute or two,” and it should be kept in the refrigerator no more than a week, not “a month or so.” The corrected version can also be found at nytimes.com/dining.