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i made this on Saturday and enjoyed the last slice last night. the only problem I had with this recipe is the amount of salt. before folding in the whipped cream, the saltiness dominated any sweetness. I ended up adding sugar to the whipped cream mixture to try to balance out it out. I'll cut the salt back by 1/4 tsp next time. the final product with sweetened whipped cream on top came out tasting like a muted salted caramel banana cream pie minus the burnt sugar flavor.

in a large chunky salad with hearts of palm, summer tomatoes, thin slivers of red onion, lemon, olive oil, salt, and pepper

an 8 inch Global knife with a sand balanced handle. i gave it as a gift, but use it more than the giftee.

Franklin in Austin, Texas

hot and black if it's the good stuff

it's one of my most comforting of comfort foods. shredded pork floss, dash of maggi, and salted duck egg on top of congee. my mom will occasionally make her own and I will eat it straight up. it's like beef jerky kinda in that sometimes you want a meaty salty snack. no jokes please.

@Lorenzo: I do not advise dumping the whole thing in the wok, especially if it is hard as a brick. Using lots of oil can be a good thing for separating the noodles using this technique, but it could easily overwhelm the dish. (A quick wikipedia of beef chow fun talks about how this type of noodle is quite a challenge for Cantonese chefs with regard to the amount of oil to use.)

Dumping the whole thing might ruin the integrity of the noodle, as I don't think you'll get strands of delicious noodles, but instead little chunkies. The oil has to break the brick apart into long coils, then get in between the strands of noodle that make up the coil. Seems like a tough job for the oil.

I really do promote the technique that I described in my first comment. I think your patience will reward you! I say this as the daughter of a Chinese/Vietnamese father who owns a propane gas/wok set up in the backyard specifically for stir frying. He hangs his wok on a tree nearby after hosing it. A stir-fry freak in his own right.

This is the first time I've responded to a post in great depth, so thanks for letting me share!

if you're referring to the fresh, wide, oily rice noodles like in this picture: http://www.flickr.com/photos/thesecondpancake/2981147616/

Then, you are best pulling them apart individually...by hand. I was always assigned this task when my parents decided to make beef chow fun or other stir-fry. We don't ever soak or boil them in water, but I've seen my mom maybe nuke them for a minute to take the chill off. They are not very pliable when ice cold and will result in lots of broken noodles.

It takes patience and a very large plate to unravel each coil without breaking it where the coil bends. Your hands will be very oily, but that's good... the oil helps avoid the sticking and clumping.

R. Kelly - In the Kitchen

i created an account just to mention that I once impulsively purchased a bag of flaming hot cheeto puffs at a BIG LOTS! and they were the most addictive chip product I have ever had. They were dark burgandy colored and HOT.