Aunc.1866
net.cooks
utzoo!decvax!duke!unc!smb
Wed Feb 17 12:38:33 1982
charring dried red peppers
Let me warn folks who haven't tried it....  charring the peppers in the
hot oil does work to flavor the meal, but can generate some *awful* fumes.

As soon as the peppers turn black, remove them immediately.  If you want
to leave them in the dish, I suggest taking them out and not putting them
back in until the wok has cooled down a bit, or there's enough liquid to
prevent them from burning any further.  (My preference is to just discard
them; even the folks I know who really like spicy food won't eat the peppers
themselves.)  On several occasions, I've quite literally had to open all
the doors and windows because we were coughing from the fumes.