Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Strategies & Market Trends : MDA - Market Direction Analysis -- Ignore unavailable to you. Want to Upgrade?

To: HighTech who wrote (18686)	6/28/1999 2:55:00 PM
From: donald sew	Respond to of 99985

HiTech, >>> OT<<<< >>> 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 cannot reach? <<< The normal BTU output of a home stove is around 10,000-14,000 BTU. The common WOK STOVE has an output of about 100,000-125,000 BTU. Theres a crispiness in the vegetables which cant be achieved on a normal stove, which normally gets soggy. As for flavor, some do argue that the steel wok which obtains a burnt lining adds flavor. seeya