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I second the szechuan peppercorn salt, it makes a fantastic condiment on lots of dishes. As mentioned, be sure to toast the peppercorns first. In traditional szechuan cuisine, it should be used in conjunction with spicy chiles to create a flavor called "ma la", loosely translated as numbing and hot. The peppercorns numb your lips and mouth a bit to make the intense heat more bearable. A favorite, although less traditional, preparation of mine is to use the salt and rub a chicken with it, outside and under the skin, then roast it. Reserve a little salt for dipping - phenomenal. For a more traditional use, try stir frying some green beans - throw some oil in a pan on medium heat, add some crushed garlic, dried chiles, and peppercorns, cook for a minute, remove the peppercorns, put the heat to high, throw in the green beans and stir fry. Sprinkle some ground peppercorns on with salt if you like. Quick and tasty!

When I was a kid, I loved going to the Organ Grinder in Greenfield whenever we'd visit relatives in Milwaukee. I was driving up hwy 100 not too long ago and was surprised to see it still there.

just checked out that boston.com link. that recipe looks wonderful! thanks!

In traditional sichuan cuisine, many dishes begin by heating oil, dumping a bunch of peppercorns in to flavor the oil, then discarding them. At the end, toasted ground peppercorns are then sprinkled over the top. Check out a recipe I adapted from FuLoon restaurant in Malden MA here:

http://www.boston.com/lifestyle/food/articles/2009/05/06/mapo_tofu/

I grind them and use them when I prepare Asian dishes. They had disappeared from the scene for years because they were banned her in the US.

This sounds like a bit of alternative gimmick to the ragtime, banjo-playing, player piano entertainment that Shakey's introduced. I'm becoming fascinated now, and wish I had been to one. Like Adam, I'll have to see if the one in Greenfield still exists the next time I'm up in Wisconsin.

Both. Mayo for most things, but there are some sandwiches that just have to have miracle whip.

Miracle Whip - real mayo makes me want to puke!

can i just say "GO TEAM FABIO!" Yeah, hes not the best chef on there, but hes so damn adorable!

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Those who drank the wine
stomped by Lucy Ricardo
must have had a Ball.

@Jeana - I think for the best outcome (crowning the actual Top Chef) that would work, but I think for the reality show formula, you need to have it judged based solely on the current week's performance. Otherwise, they might lose viewers in the middle of the season. If they judged based on cumulative performance, and say I was rooting for Jamie, I could stop following the show for a couple of weeks because she has enough credit built up w/ the judges that she won't get booted.

It would also be a bit unfair for the first few people that get kicked off.

and also regarding the show's quality of competitors this season, I think people need to remember that this is a talent-based reality competition. There isn't gonna be another Kelly Clarkson. It's just the way these things work.