RecipeMuncher

TS:So to what use did I put our two different chile oils: Sichuan peppercorn oil and red chile oil? Why, to flavor popcorn, of course! left: Sichuan peppercorn oil; right: red chile oil TS:For me, I needed to use both oils. The Sichuan peppercorn oil gave the popcorn its characteristic “numbing” sensation, while the red chile oil lent heat. http://en.wikipedia.org/wiki/Sichuan_pepper To make this, I simply popped some popcorn using our air popper, then drizzled the whole lot with th (...)