MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: 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

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