It makes it more creamy. And the avocado has to be super ripe. It's a waste to use it any time before. And those things are only perfectly ripe for like a few hours then they go bad. Timing is everything!
Chilli Oil. Secret chinese recipe. Off the menu ( in the UK anyway). One chinese takeaway offered to provide it when i was living in the area, totally amazing. I asked another chinese takeaway if they'd sell chilli oil although not on the menu, that one tasted a bit burnt , wasn't as good a quality. Anyone know the chilli oil that the chinese have, their own secret recipe?
I have no idea. It is just something I have heard several times from different sources. I think one such was a discussion on the chemistry involved in browning and caramalization and such. I'll see if I can find it, though I'm not all that confident of success.