I'm getting more and more obsessed with Szechuan peppercorns (Let me be the first to predict, unless others have done it first, that we are going to see these becoming a hip ingredient outside of Chinese restaurants soon). I'd love to know what what restaurants really put a ton of them on certain dishes. Ideally the dish would leave me with no feeling in my tounge for like 48-72 hours. I'm told you can put too much Szechuan peppercorn on a dish, but if you keep adding heat to offset the numbing, I'm not sure that is possible (but would like to find out). Thanks.