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I was wondering what Naigamo was. Did you mean Nagaimo? The photo looked like Nagaimo. If so it's not roasted daikon. Nagaimo is a Japanese slimy potato.

I questioned the reviewers knowledge about the Japanese food. The reviewer does not seem to have sophisticated pallet to understand the Japanese food prepared this way. To my disappointment only thing I am reading from this review is the lack of knowledge of the reviewer.

With such clear instructions, how can I NOT try this? I know my Vietnamese daughter-in-law will be surprised. It's easy to find a decent bowl of pho in Houston but awesome beats decent any day. Thanks!

Thanks for the recipe and tips. I eat pho at my local restaurant at least once a week. It's probably my favorite food.

I cook all the time, yet I've never made pho. I think it is time to try. Recent cool weather makes it the season.

Thank you for the broth work, very thorough. I make versions of this all the time although I almost always make a compound stock, chicken for its roundness, beef as the dominating flavor. Lately I have used a pigs foot or even chicken feet for their high gelatin content and have been very happy. I agree with you about the silkiness of a such a rich broth. I am not aiming for authenticity, just the best flavors I have available. Always garlic, ginger and star anise and I like a bit of heat. Always noodles but they might be soba as much as rice noodles. Sadly, the fresh herbs available are limited to cilantro, mint and standard basils (not the holy kind). But it still nourishes and warms.
I am a bit of a madman about these things, I never feel right unless there is at least a quart of rich stock in my freezer. I actually love making stocks. I almost always remove the meat at a midpoint and return the bones and gristle to the pot for another period. You are absolutely right about parboiling beef and how little flavor is lost while gaining such a beautiful translucent broth.
Thanks again, a wonderful post. I'll be back.

This makes me dramatically increase my appreciation of the $7 dollar price point from most Pho restaurants. They can take my money because I can't spare this type of time!

You can learn a bit more about the Global knives here: www.globalknifeset.com

I was there tonight and I had the pleasure of running into Anthony Mangieri, who was three tables away.

Ciao,

Paulie Gee

I made these brownies on the weekend, and oh my god, those things are good! Letting them 'stale' didn't really work, we ate the whole lot in about two days, but damn they were delicious! This recipe is definitely making a reappearance to the kitchen. The only slight change I made is adding an extra ten minutes to the cooking time, but that might just be my oven.

"The service was horrendous. Not that I'm looking for nice service, but just not feeling like it is there. There wasn't anything horrendous, but "

And would you expect people to value your opinion?

I made these last night and I'm wondering if anyone can answer some questions -- first, I had to bake them for almost an hour and they were still really underdone or mushy/wet when they came out. They were delicious, but we ate them in bowls. I generally don't bake so I'm sure it was an error on my part. Any thoughts?

Also, I actually sprinkled the top with sea salt halfway through. If you like salty/sweet I think they could be saltier. And, if I made these again, I'd double the instant coffee. No one suspected after they ate them that there was any coffee in there.

Gepperths is a wonderful place owned by wonderful people. Agreed.

My favorite breakfast is Lula Cafe up in Lincoln Square- food is great. service can be touch and go, but if you're out for a slow Sunday brunch, no big deal, have a cocktail, it's the weekend :) expect a wait, and don't be surprised by all of the too cool for themselves hipsters.

Lou Mitchell's is just ok- but gives fresh donuts on the weekend as you wait and milk duds to kids

These are getting made soon. My curiousity is peaked.

@ betteirene
That was the funniest thing I've heard in awhile. HAHA! I love fellow foodies for understanding the way food makes me feel