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Hi, I've been eager to try sichuan peppercorns for a long time, but when I finally got the chance I was pretty disappointed. People usually describe the sensation as numbing/tingling, but I didn't experience it like that at all. To me, it wasn't numbing in the same sense as when your leg is numb, for instance, e.g. you can't feel it. I can only perhaps call it "numbing" in the sense that it wiped out my sense of taste completely. Anything I put in my mouth afterward I couldn't taste at all. Kind of similar to when you've brushed your teeth with a lot of toothpaste, and it masks your flavor buds for a while. As for tingling, no idea what that's all about. I'm just curious if it's only me, or do people experience this spice in different ways - like the way some people feel coriander tastes like soap. By the way, I've tried it on several occasions since and it was always the same, so I don't think it was a bad batch. Amir

Hi, I have many recipes that call for fatty pork/beef mince, typically for braised dishes like ragu, meatballs, etc. In order to have better control over the fat content, I am wondering if it's OK to mince a lean cut like pork loin/beef rump, and mince backfat/suet separately into the mix so I can control the ratio precisely. I prefer this to just using a fatty cut like shoulder for instance, as the fat content can be very inconsistent. The question is, if there's some inherent difference here that would alter the dish even if my lean/fat ratio is correct. Has anyone tried this? Thanks for any tips!

Hi everyone, I've just received a packet of tonka beans, and being a tonka newbie I'm not sure if they're good. I'm told they're supposed to have a very strong aroma and flavor akin to vanilla. But they have a very weak smell that I would say is closer to peppermint, and it's just barely there. Does it sound like I got a bad batch? Or does the aroma only come through once they're grated? Thanks!