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From: phyllis@utcsri.UUCP (Phyllis Eve Bregman)
Newsgroups: net.cooks
Subject: Re: Szechwan cooking
Message-ID: <995@utcsri.UUCP>
Date: Mon, 8-Apr-85 10:41:37 EST
Article-I.D.: utcsri.995
Posted: Mon Apr  8 10:41:37 1985
Date-Received: Mon, 8-Apr-85 11:24:08 EST
References: <629@dataio.UUCP>
Organization: CSRI, University of Toronto
Lines: 15

> To those of you enamored of Szechwan cooking:  How do you up the heat
> value of your food?  

Buy a jar of chopped, hot red peppers with garlic (similar to
what you get in any Szechwan Chinese restaurant), and keep adding
until it is hot enough for you.  You could also sprinkle chili
oil on your beef.  You can either buy chili oil in a supermarket
or Oriental food store, or you can make it yourself.  Soak a
handful of dried red peppers in a cup or two of your favorite
oil for several days.  Sieve the oil and use it.
-- 
		Phyllis Eve Bregman
		CSRI, Univ. of Toronto
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		CSNET:  phyllis@toronto