As I was walking out of Penzey's yesterday, I happened to notice Szechuan peppercorns. Took me by surprise as I had been there only a week or two before and they said they still couldn't get them... All that changed a week ago and they are selling them in stores and in catalogue.
[see posting on General Topics Board for that discussion]
Anyhow, I'm excited as I've never had the real thing. so I couldn't leave without them.
So... what are your favorite ways to really highlight them in a dish? I've never cooked with them. I plan to look in a few books and google, but would love your favorite uses. Thoughts?