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To: donald sew who wrote (18685)6/28/1999 2:47:00 PM
From: HighTech  Read Replies (2) | Respond to of 99985
 
Donald:

Is it true that a unique flavor in Chinese cooking happens because the wok is heated by a powerful, commercial gas flame at a heating point that neither electric stoves in the home nor small gas burners in the home reach?

HiTech



To: donald sew who wrote (18685)6/28/1999 3:00:00 PM
From: KM  Read Replies (2) | Respond to of 99985
 
Don: Is there some trick to cooking the thin rice noodles without them sticking together? I love them but it's hard to keep them separated in the wok.

Thanks.



To: donald sew who wrote (18685)6/28/1999 4:58:00 PM
From: Tai Jin  Respond to of 99985
 
*OT* That's the Dan Dan Noodles you can get at Jing Jing here in Palo Alto, CA. Most excellent!

...tai



To: donald sew who wrote (18685)6/28/1999 7:16:00 PM
From: SBerglowe  Respond to of 99985
 
**OT** Thanks for the recipe. I'll be making it this week. However, I've never heard of Double Black soy Sauce. Will Tamari work or do I need to visit the Oriental Grocer?


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