Ramen / NPR

An interview with a dude who makes HQ ramen in NYC.

Michelle Norris: This takes hours to do this... you have to let the pork bones simmer for six to seven hours... there are a few steps beyond that... help us understand why it's worth it.

David Chang: that's a stupid question; if you have to ask, you'll never understand (I'm paraphrasing, he said this more politely).

I spent all day sunday making red sauce. Filled my huge 20Q pot with tomatoes twice. It's worth it.