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From: hen@bu-cs.UUCP (Bill Henneman)
Newsgroups: net.cooks
Subject: Szechwan cooking & maximum "heat" from dried peppers.
Message-ID: <354@bu-cs.UUCP>
Date: Tue, 16-Apr-85 10:21:05 EST
Article-I.D.: bu-cs.354
Posted: Tue Apr 16 10:21:05 1985
Date-Received: Thu, 18-Apr-85 23:59:39 EST
References: <2417@drutx.UUCP>, <1198@houxm.UUCP>
Organization: Boston Univ Comp. Sci.
Lines: 11

If you want to really get the most from your dried chili peppers, dry
fry the peppers.

			       *WARNING* 
Unless you have a *very* efficient exhaust fan, you will be maced by the
fumes.  I have had several dinners al fresco because the pepper fumes
filled my house for hours.

Heat an empty wok (no oil) to maximum heat.  Throw in the dried peppers.
Stir fry until the peppers show black spots on the skin.  Now start
whatever recipe you have with the wok in this state.