Aunc.1866 net.cooks utcsrgv!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. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.