Doug Irvine wrote: > > Good evening(morning?) David....as I posted to Dave Anderson, we have > been using this stuff for years, because of my Chinese(Asian) cooking, > and we have found that it is hot, but because of the oil, which is soy > oil, it does not have the greatest flavor by itself. However, when added > to a dish, which is what it was meant to do, it does add, without > detracting from the flavor of the dish, heat, from the chiles infused. > This stuff was originally devised in Szechuan/Hunan/Yunnan provinces, > because that is where the heat in Chna is in the food. > The hot oil is intended to be used last, like sesame oil, to impart > flavor to the dish, and not for cooking, as in peanut oil. I knew all that. I was going to go get the TV-Food Net receipe and post it here for all to share. But, when it wasn't there I went haring off to a couple other sites that have provided many receipes on arcane stuff in the past. Here are a couple..... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sichuan Chilli Oil Categories: Oriental, Condiments, Chiles Yield: 1 Cup 1 c Vegetable oil 1/4 c Sichuan red peppercorns 2 tb Crushed red chili peppers * Heat oil in a saucepan over medium heat. Remove the pan from the heat and stir Sichuan red peppercorns and crushed red chili peppers. Let it sit for about 10 minutes, then take out the peppers. OrientalFood.com Recipe Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hot Chilli Sauce Categories: Oriental, Chiles, Condiments Yield: 1 servings MMMMM-------------------------THE SAUCE------------------------------ 4 tb Light soy sauce 3 tb Vinegar 3 tb Sugar 1 tb Wine 1 tb Fermented glutenous rice MMMMM-----------------------THE AROMATICS---------------------------- Few huajiao (flower pepper - Pericarpium zanthoxyli) Seeds 3 tb Dried chilies, diced 1 tb Chopped onion 2 tb Sliced ginger MMMMM----------------------THICKENING AGENT--------------------------- Cornstarch solution in small Amount of broth * Mix the sauce ingredients * In wok brown the huajiao seeds and diced dried chilies. * Add chopped onion and sliced ginger * Add the mixed sauce ingredients * Thicken to correct consistency with the cornstarch and broth solution OrientalFood.com Recipe Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen MMMMM ENJOY!!! -- Uncle Dirty Dave's Kitchens Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider