Why Good Pork Bones Make the Best Ramen Broth - Prime Time 

i thought the butternut squash was a block of cheese

That Chef seems like the most likeable guy ever

“I like to bake pies” Is just the cutest thing

I surprised pork broth isn't more common here even though we have chicken and beef. It's a common thing in asian culture and several immigrant families make their own at home. Though I haven't exactly seen it a whole lot in popular noodle dishes such as ramen and pho. It's a really good, sweet broth and definitely should be implemented more often.

Love this new series, hosts are awesome!

The fact that he took the time to make them a pie that said eater was awesome.

I just want to say thank you guys for putting out great content. I feel as if food is one of the greatest binding elements in a society. Being able to sample one's culture or to just be introduced to members of another culture through a good meal is a wonderful thing. Many of the places you display here are on my bucket list to visit before I die. Thanks.

I really really love his appreciation for the dishes. He's so lenient with the meat! I love it! Few chefs will do that.

I’m really enjoying this new series! Keep it up!

I legit save my porkchop bones for my personal ramen. All it costs is 1 plastic sandwich bag. Use the hard ends of cheese skin, don't drain the can if the mushrooms are subpar tin bois and I recommend shock/chilling the noodles into your serving bowls with whatever dressing (soy, vinegar, parsley, sesame chili oil *cant be heated!*). A handful of cubes or less will get the noodles to firm up, coated with the dressing as you mix and cool the meal to eating temperature. If you overstep and make your food cold, a scoop of the stock should balance things out. When you get used to how common, easy, and refreshing a good bowl of noodles and soup really can be-- you just have to recreate things.

i subscribed to your channel for these two guys. and their straight-up, adult conversations.

Come to New Zealand, we eat pot loads of porkbones and watercress. Food of the gods.

You guys really know where to go in town, & to know the right people as well. I love ramen noodles & now I know what to do with all them bones.. We, it all turn out great, just watching you guys how you ate that ramen made my mouth water.... Thank you for another great video....

Good content, and the hosts know what they’re talking about without sounding pretentious👌🏾

This is cool. More chefs should do this, showing appreciation to their suppliers that help them succeed.

This is very nice to see. In Japan I often am saddened by people who waste fish bones, skin, heads, and guts. I often want to tell many people how there are many more edible/ useful parts in each animal than just the meats.

I need to go here. Looks so good, and effort put into making it makes it worth it.

I love these hosts and this series and I'm certain this ramen is delicious but @8:35 Brent Young says typical ramen is all about the accoutrement but what makes this ramen "different and exceptional" is the broth. Not sure where he gets his typical ramen but actually the broth is always supposed to be the most important part of good ramen. Shops that place a premium on the broth are not hard to find...especially in NYC.

By far my favorite episode thus far!

OMG, what a great episode.

Okay so I loved hearing that random crackling during presentation, and I just LOVE ramen.

Really liked this chef! Gotta try this place next time I'm in NYC

It’s always good to add something new once in a while. Sure this ramen isn’t your average egg, chashu, leeks type of ramen but that’s what makes food good. The creativity of these chefs.

Re: around 3:50, When skimming the foam and other scum off of broth, don't use a ladle. Use one of those Asian broth skimming tools that they sell at the Japanese market. It looks like one of those food frying "spiders", but with an ultra fine steel mesh. It makes skimming the broth way less labor intensive. Seriously, if you're running a ramen shop, and you're not using one of those tools, you're wasting so much time unnecessarily. This is the tool I'm talking about: From Amazon: a.co/d/58Uv8ov

@~ 2:39 lmao the guy in the background has this 'wtf are they doing?' Look on his face and I love it.

what??? put the call out to all the filipinos and they'll pick up as many pork bones as they can. that's the real.

They had me at PIE and LARD. Everything else is just extra

Best series on Eater...hands down

I love this show!

Episode 3 PRIME TIME! What’s up NOTIFICATION SQUAD!!!

Love these Eater guys! Not sure if they are good actors or wot....but they sure damn feel sincere and down to earth! Wonderful videos!!!!!

What are the dry Aromatics, This looks sooooooooooooo good.

I'm dying inside. Looks like an amazing place.

this was chillest episode i swear

I must of seen this vid about half a dozen times and each time I thought, shovel method is the best method

I love this channel

I once was in business with a roommate. Let’s just say we don’t have a popular RU-vid show.

I love using pork bones when I make a pot of beans. Gives a great flavor

At first glance of the thumbnail, I thought it was about Sonic....

Why y'all volume so soft tho (but amazing content)

we make boil up regularly its a maori dish from new zealand... love it. pork bones water cress potatoes dough boys boiled together. easy and delish.

your first 2 guests so far are really cool dudes

I'm headed to the butcher shop now. Can't wait to make some pork bone broth.

Shout out to Tampa 👍🏼

That 🥧 was over the hill victory moment. 💯👍🏼

Love these host, keeping it real. Fantastic food.

awesome, I would've like the see how he makes the noodles as well

Dude im not a fan or raman but that really does look nice. Plus iv bin a cook for 10 years now an havr taken big notes for my menu thank you guys keep up the great work

This looks freaking good

I do a really great uncured sausage and apple pie with a cheddar cheese crumble atop it. SOOOO GOOD.

As far i know, the quality and the distinctive of the water is also very important

I like these two hosts

These two need their own show.

Deliciousness in a bowl

I just want to eat at all these restaurants!

Who ever is bleeping the “bad words” you missed several of them.😂. Food looks amazing.

Can you come by my place and tell this to the local grocery stores? I'm sick of having to drive all the way across town just to get some to put in my soup stocks!! XP

More and more, I end up watching these videos marveling out loud, "Y'all are some butchers for real." And I am never more convinced that y'all are some butchers for real, than when I see you gleefully eating some slightly bizarre, cold meat or meat byproduct! 😂

AWESOME RAMEN!

Anytime I see a video where they are making ramen I get so pissed of where I live and the fact that there isn't any ramen being made here...35 Chinese buffets and a ton of Mexican joints, but no RAMEN!!!!

Many curing processes uses some form of bacteria to preserve the flavour and texture of meats, like smoking, curing, etc, so curing pork bones with the same procedure makes sense, if it deepens the flavour of the resulting broth used for ramen. Of course that's just my understanding from observation of other cooking channels, because who can ignore mouthwatering food you'd chew your monitor off?

bring these boys backkk pleaseee

when you are talking about a "mother braise" or 老卤, that's when i know that this chef knows their asian cooking, good job!

Knuckle and Tail could def be the name of some hipster restaurant in portland

Well damn guess I have to head over to Brooklyn

You should defenetly check out the eastern Europe dish called piftie or racitura. Great use of pork bones,skin and legs.

I wish i could make this at home.

You need menma(dried bamboo) in that Ramen. Can't imagine it without it!

That ramen with chicharrón looked amazing

Apparently, you guys have not been to Southeast Texas, Southwest Louisiana, pork bones as a main meal are a staple! Cheers!

Same with me. Every time I make Pho broth, I would just throw the beef bones straight into the pot instead of blanching them first. Same with my chicken bones.

The guy is a character. The ramen seems so delicious it made me want to have some so bad...

i love how they describe something with the work fuck.

that dude in the back be thinking "wtf are ya'll talking bout!"

OMG, someone tell me what wood the chashu was smoked with! I have to try that for my Tonkotsu!!!

@Eater where can I get Ben's shirt?

Used to get pork skins and bones here for 10 cents a lb. Good ol days.

Can someone PLEASE tell me what chef jacket that is, it’s dope.

Whats the back ground music at the last couple of minutes?

wonder what a bowl of this commands price wise...just curious?

anyone else watching this while eating canned tuna on rice?

Yo! What's the name of the instrumental in the binging?

Bones make the best broth. We can have: -Pork bones stock with carrots, onions, radishes, serve with macaroni. -Chicken bones stock with white cabbages, spring onions for garnish. -Beef bones make the hearty soup with instant noodles, plain but still delish.

dude with red flannel lookin like biff

Pork bone broth is always amazing.

what's the name of the instrumental that kicks in @ 8: 12?

When he says someone has to skim the scum from the jous for 30 to 40 min that's perhaps the most essential but underrated part of making any wonderful stock.

How do I make this at home using pork neck bones?

The beginning of the episode the guy on the left with the salt and pepper hair he's so handsome and cute😍😙😘😚

How can we get the recipe?

Definitely dropping by the ramen

Omg Meat Hook, if people don't want em- post me some trotters.. haha

This chef can do it all including baking.

very cool chef

"We want all that muck and slime" Alright now someone sits here for half an hour to skim off all the impurities. Not criticizing, just thought it was kinda funny.

I AM SALIVATING THROUGH MY PC SCREEN

I wanna live in that bowl..

WOOOOO!! TAMPA!!!!!

Ben Turley really knows know how to connect with people

Sorry this is amzing last one i comment on is just yea but this is like yeaaaa