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Ruth Reichl worked somewhat anonymously for the NY Times for years. When she didn't like a restaurant and printed it, was she mean too?

The difference here is that food bloggers aren't given the same credibility as print journalists. And she should be careful, because I already doubt her credibility as a host of this new show. People are going to be comparing her to Padma every step of the way. If she thinks food bloggers are mean now, she hasn't seen anything yet.

My wife had picked Hosea from the beginning, although I thought Stephan was a more deserving winner.

The shame was what happened to Carla. Casey should not only pack her knives and go, she should pack the rest of her belongings too. I know it's all on Carla, as it was her meal to make, but man did she get hosed. You've never done sous vide before, and you allow yourself to get talked into it on the final challenge?

For $6, you can experience ham heaven? You can so count me in.

NY rules.

They should allow Bubba to compete in Coney Island next year. He'd put Kobeyashi and Chestnut to shame. Go Bubba!

Blue pumpkins are cool.

Case in point:
http://www.themovieblog.com/wp-content/uploads/2008/10/jokerlantern.jpg

I'd eat that, no problems. I'd have to ride my bike quite a bit afterward to pay for it, but it looks too good not to try.

Robyn, great pictures yet again. You have a gift.

That's going to be really handy for all the 11-year olds that cook. How about mailing them to their parents instead?

Typical fast food burger. They always look like someone sat on it before serving it to you. That looks nasty.

Food porn at it's best. Well done, Ed. I'm speechless.

Thanks for all of your comments! I will definitely look for the Banh Pho noodles. And yes Gnomatic, my noodles did look exactly like those cellophane noodles. That's my problem - wrong noodles.

You guys are all awesome! Thanks again for your help. I love Pho so much, and yes the beef based Pho with tendon and tripe is just heaven. These pillowy soft noodles make the whole thing.

Cheers!

Josh, that's outstanding. Thank you! I would love to see this catch on around the nation.

Thanks Gnomatic. I'm actually referring to the thin vermicelli noodles that are prevalent in most of the Pho that I've gotten from different restaurants. I've tried that very procedure you mention on these noodles and I get the same result - slick, clear noodles. Not the sticky clumpy stuff I'm looking for. I've even gone so far as to let the noodles drain and stay out in the open air in the kitchen for hours, but that didn't help much either.

Thanks for your response! I will post the recipe for the beef broth here soon. I'm in the process of moving into a new house, so every book's packed up.