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Unread 10-22-2012, 05:05 PM   #9
somebody shut me the fark up.

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Very nice Phrasty, I love ramen or udon made with pork bone broth. Did you boil it long enough for the bone to break down? I have to say, Tonkotsu (or Chinese Milk Broth) is one of my favorites broths.

I tend to use a whole pork butt, and boil it down at a medium boil for hours, you need to add some water. It makes a milkier broth than you appear to have hear. I am sure Buccaneer knows this stuff.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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