We love, but rarely cook, asian. It's one of those things that I'm happy to let all those wonderful little restaurants do better, since I haven't managed to absorb all those exotic ingredients and techniques.
Anyway, my wife recently made a version of classic sesame noodles which was a bit under-heated for my taste, so I went to the cabinet and jacked up my portion with some additional oil.
She had bought a small bottle of one of the standard brands available in all asian markets.
All of a sudden, I'm focusing on the oil. Unlike adding plain chilis, the oil distributed a lovely even bit of burn all over the dish, increasing my enjoyment enormously.
This brought to mind the note from a while back, regarding Gary's personal oil stored at LTH. I haven't been able to get there yet, but I'm wondering, what makes a great chili oil, and can I make it too? I figure my little bottle from the store is just the gateway to chili oil happiness.
Would love recipes or brand/type recs. for other chili oils.