Re: [CH] Szechuan peppercorns

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Aahhh....but the BIG secret with those szechaun peppercorns, is to dry
fry them in a cast iron skillet, and then crush them in pestle with a
mortar...this will release both the flavour and the heat. And JB, I read
that same line about them being so hot, and compared to chile peppers,
they aint! But, nothing else has that same flavour, and if you are doing
Ma Po Tofu, then it is a must....hey, wait a minute...JB...you AINT doin
tofu? My old heart cant stand shocks like that!!Cheers, Doug in BC

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