Serious Eats: Talk

Cooking with Sichuan peppercorns?

I recently bought myself a packet of sichuan peppercorns. I like the flavor, but I'm a little perplexed at the preparation. I can't just toss them into a dish.
Do you toast/roast them? Grind?
Some online resources tell me to pick the seeds out because they are gritty. Is there an easy way to do it? Do you make a chili oil?

Also, what are your favorite applications?

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