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^ dude, I agree with Anakin. Just the soup base alone is what I pay for when I go out and eat.
When you can make a decent soup base without MSG & salt but from slow cooking / boiling bone marrow and bones to produce a soup base is when I can say it's a good ramen
The hours of prepping the soup base and the essence of the broth is why i pay the money i do when i go eat ramen.
cooking for your friends and saying it's good vs. the foodies in Vancouver saying you're good and making a business out of it is sort of diff.
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