-=> Quoting Shawn Highfield to Jim Weller <=-

 JW>       Title: Rosemary Chile Oil

 SH> That sounds like a good one, I'll add this to my list of things
 SH> to try!

The usual method is to heat the oil very hot in the pan directly over
high heat, stir in the peppers and take it off the heat right away.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Infused Oils - Cayenne Pepper Oil "China Moon"
 Categories: Condiments, Chinese, Chilies,
      Yield: 3 cups
 
      3 c  Oil, Corn or Peanut
    3/4 c  Pepper, Cayenne
 
  Pour oil in a heavy, non aluminum 1 to 2 quart saucepan.  Bring
  the oil to 225 degrees on a deep-fry thermometer over moderately
  low heat. Remove from the heat and stir in the cayenne pepper, and
  let cool to room temperature undisturbed or overnight if you
  wish.
  
  Strain the oil slowly and patiently through one or more large paper
  coffee filters into an impeccably clean glass jar. Store at room
  temperature.
  
  A whoppingly spicy-hot oil, this is the perfect seasoning to use when
  you are wanting 1,000 watt chile power with only a few drops of oil.

  From: Chinese Gastronomy by Lin HsiangJu and Tsuifeng Lin

  Be strict about observing the oil temperature, and do not add the
  cayenne if the oil is hotter than 250 degrees, or it will burn to a
  hideous mess.
  
  Like any dry spice, the cayenne should smell "alive" if the results
  are to be good.
  
  Source: "China Moon" Barbara Tropp

  From: Marge Clark
 
MMMMM

Cheers

Jim


... Use liquor to disinfect your soft drinks; you can never be too safe.

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