I'm reminded of ramen restaurants I've visited that tell stories about their broth and its origins, mentioning that it's been simmering for decades. Some of the

I'm reminded of ramen restaurants I've visited that tell stories about their broth and its origins, mentioning that it's been simmering for decades. Some of the more famous ramen places I've visited have gone so far as to point out that the broth is made offsite in case anyone was thinking about attempting to tamper with it. Maybe some of that is for dramatic effect, but I imagine if you're a competitive restaurant and your success is dependent on something decades old, then you need to protect it.