[CH] Chile oil

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Good evening(morning?) David....as I posted to Dave Anderson, we have
been using this stuff for years, because of my Chinese(Asian) cooking,
and we have found that it is hot, but because of the oil, which is soy
oil, it does not have the greatest flavor by itself. However, when added
to a dish, which is what it was meant to do, it does add, without
detracting from the flavor of the dish, heat, from the chiles infused.
This stuff was originally devised in Szechuan/Hunan/Yunnan provinces,
because that is where the heat  in Chna is in the food.
The hot oil is intended to be used last, like sesame oil, to impart
flavor to the dish, and not for cooking, as in peanut oil. As I
mentioned to Dave, I have been using this for many years and it seems to
keep forever(almost) I have thrown out one rancid bottle, although how
it became rancid is beyond me, given the amount we use it! Hope this
helps...Cheers, Doug in BC

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