You can literally just buy a bunch of Sichuan peppercorns, dump hot oil on them (either at 1 temperature or in several waves of oil at different temperatures if you want to be fancy), cool to room temperature and voila, Sichuan chili oil.
https://twitter.com/coryweinberg/status/1152638673852104704 …
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I remember reading about how after the US ban was lifted exporters in China were still over-heat-treating them because of some stupid rule in the US
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Yeah I remember the same thing, maybe it was
@tylercowen who dedicated a whole podcast episode to the heat-treating of peppercorns for some reason?
End of conversation
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