Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83 based; site houxm.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!houxm!hom
From: hom@houxm.UUCP (H.MORRIS)
Newsgroups: net.cooks
Subject: Re: Szechwan cooking & maximum "heat" from dried peppers.
Message-ID: <1198@houxm.UUCP>
Date: Fri, 12-Apr-85 17:06:39 EST
Article-I.D.: houxm.1198
Posted: Fri Apr 12 17:06:39 1985
Date-Received: Sat, 13-Apr-85 05:38:00 EST
References: <2417@drutx.UUCP>
Organization: AT&T Bell Labs, Holmdel NJ
Lines: 4

You can drop the dried red peppers into hot oil, stir them around,
then use that oil to sautee the rest.  For this you need a really
effective exhaust fan.  The technique can be used with a combination
of spices (e.g. peppers, ginger, and star anise).