Sqwertz wrote:
> On Mon, 20 Aug 2012 07:54:46 -0400, Jim Elbrecht wrote:
>
>> Let me say. . . . Wowsers! After 72 hours, the sherry is
>> giving up a little bit of the flavor/buzz. The oil has a very
>> faint scent, but no buzz.
>
>
> The oil you'll need to heat gently with the peppercorns in there. Get
> some convection going to get that oil out of the seeds. Oil will not
> draw out oil unless you give it some help. Alcohol (and vinegar)
> picks up oil. Which is why both of those are good fro cooling a mouth
> after too much capsaicin.
>
> -sw

After reading that "lasts and lasts" part, I am wondering... (and
have forgotten apparently) is there any antidote to the
whatever-you-want-to-call-it property of Sichuan pepper? It might
be comforting to have some at hand.

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