Yes (hor fun/haw fun). To me, it makes it slimier and mushier. Not mash potatoes-like but not good eats. That said, if you buy the fresh packs (usually located somewhere near the chiller section) you have to use it the same day. If you put it in the refrigerator it hardens and isn't good either. They used to sell rice noodle sheets here (essentially before they're cut up into noodles), but if they got cold (eg, someone put them in the fridge), it just ruined it. peeling them apart is like peeling dried paint.

I used to make dumplings with my mom.and then we'd freeze them until ready to serve them... but it was just so time consuming. And for the price difference, it just wasn't worth the effort. So now I keep a tray or two in the freezer. If I'm hungry, just toss them in some broth (on the stove) and done. The only time I put dumplings in the microwave is if I can't finish them (sorry, yyznomad has me outclassed by quite a bit). But I don't notice the chewiness of them as long as they're in soup first. Definitely not an issue if they're steamed/pan fried and then into the microwave for reheating.

love them and not together. I never think of avocado with Asian food except sushi.

for the crispy pan-fried noodles to go - in theory the fried noodles are in a to-go flat box, ala styrofoam. The sauce topping / meats are in a soup-bowl to-go with lid.
in theory ramen and pho are similar - the soup and ramen (pho) and toppings are in separate containers.

Ok now you got me wanting tonkotsu ramen!

The together part was just coincidental. I had one avocado left and it was already ripe for at least a day so it was either eat it or have to throw it out by noon-ish tomorrow.

As for the cantonese noodles, it depends on the place and how much you pay for it. Most places put them together, expecting you to be eating it shortly. But for many "soupy" things, they'll separate it... I suspect if you ask them to keep it separate, some will, but might charge you for an additional container.

For supper (not dinner) was a bit peckish and had an excess of raisin bread so... franken-french-toast... now to go do some house chores before going to bed... need to use up some calories.

Aren't supper and dinner basically the same thing?

Blech... I despise raisin bread!

Grilled Boneless Pork Chop with White Rice and BBQ'd Onions. Dessert was a Ghiradelli Chocolate Square with Caramel inside.

This kind too?

This looks incredibly appetizing. Generously sprinkling some Parmigiano Reggiano (I use a lot, and eat it plain too) on it, and I'd have this for breakfast, right now! Yes, I'm one of those who aren't constrained by the notion of "traditional" breakfast food, and have absolutely no compunction having what most consider as dinner fare for my morning meal, when rare occasion strikes where I want more than simply black coffee.

PS - Ah, it sure looks much better than that can of raisin bread. Until now, had no idea it came in a can!

It had some toasted breadcrumbs on top which were completely undetectable. I should have added some parm but was too lazy to grate any. It could have used the parm saltiness so instead I added a little Maldon salt. Overall...very good dish from North Italia.
I can easily eat dinner for breakfast except for fish (smoked salmon/lox being the exception).

I once bought a suitcase so I could haul back a dozen cans from New England to Tennessee. I then distributed them to peers at work. Two out of twelve loved it. Six out of twelve made the gag me with a spoon sign. The remainder were to scared to open the can.

Brown bread is a New England staple. I think it comes from the B&M plant outside of Portland, ME. It also comes in a non-raisin version. It was a staple in my parents home when I was growing up. We smeared it with butter or cream cheese and it was always served with baked beans. The primary flavor is molasses. I have a recipe and all the ingredients but haven�t gotten around to baking any. Of course there is a can in the pantry with other hurricane supplies.

Perhaps, it's because I grew up with my grandmother's cooking, but I much prefer the food style from the North--it's definitely more in line with my natural tastes.

LOL...using a spoon would probably have been my natural inclination too!

Same here My parents were from Maine and this brown bread along with the companion baked beans was a regular Sunday night treat.

Hm, never knew this was a thing, until this thread. Now, I've got to try it, if only on general principle.

https://www.northitalia.com/
I didn't mean that it was a Northern Italian dish (although it is since it is meat and creamy sauce)...North Italia is the name of the restaurant. Good food but way too noisy to eat there. They are actually owned by the Cheesecake Factory group.

Ah, gotcha! I suppose perhaps it's from my grandma's influence, but, in my very humble opinion, I just think those who prefer more the Northern style to have more refined taste buds. So, that was my first thought, and never occurred to me it was the name of the restaurant.