I have now set up my powerflamer and with a little bit of hard work and fighting with my gas tank its now firing up.

Name:

Simon, Norway (PF9CL130)

Feedback:

I have now set up my powerflamer and with a little bit of hard work and fighting with my gas tank its now firing up. I will give it a virgin stir fry tonight and and my experience with your stove seems positive as a first impression. Even my neighbor who got a normal 15k btu indoor gas stove was jealous of my wok stove.

it turns out that i am a bit sensitive with high amounts of msg. I also spoke to other people who experience headaches, small abdominal pains and sometimes pain in their veins from high amounts of MSG. There has been some arguments among asian cefs if this is necessary or not. But at least I think fresh ingredients and good groceries has the full potential of avoiding msg.

For some reason i figured out that this enhancer is particularly common to use in so called “american chinese food”. I’m curious to learn more about authentic chinese food rather than the overly saucy american/westernized chinese food. Do you know any books that contains more authentic stuff? I have read some stuff from Barbara Tropp, Martin Yan and a old chef named Deh Ta Hsiung.

I think there is one restaurant in my city owned by a old couple from Beijing who own a szechuan restaurant. But they are extremely “secret” with their cooking styles hehe.

Our Answer (if any):

Thanks for the good words. Back 20~30 years ago people in China used MSG. Now they do not use them any more or as often. I agree with you, good taste can be developed by natural material. We are not aware of any book for authentic Chinese cooking. However we know there are ways to figure it out. The first has to know Chinese as a language. The second but still good approach would be to search video on the internet done by real people, not by restaurant.