I read about Sichuan Pepper in Cooking for Geeks a long time ago. I have been wanting to try a dish with them for a long time. Recently there was a post on the Winnipeg SubReddit that mentioned that the Golden Loong restaurant uses them. Yesterday I finally got to try their Kung Pao Chicken with fresh sichuan peppercorns. The basic taste is lemony. More importantly, they are tingly and change the flavour of everything in the part of your mouth where they burst, including the water you drink after. Of the four of us there, one hated the sensation, one didn’t much like it, and the other two liked it at least for the intensity of the sensation. I’d have it again. Very neat experience, and one thing gone from the geeky bucket list :-)
Can’t take credit for this, but thought it was a brilliant alternative to duct tape.