Shoutouts to Renegade Cut and Chinese Cooking Demystified...I feel like Kenji is wasting his time on the internet during the pandemic the same way I am!
Yeah I'm watching these videos and a lot of times and not even paying attention to the recipe, I'm just paying attention to how he has his kitchen laid out so that if I can ever customize my kitchen in the future I know how I would do it
@@JKenjiLopezAlt you need to get the saltillo tile re done in your kitchen there is a dude up by you that does that type of work th-cam.com/video/rEYEsx8H5GM/w-d-xo.html
I would also love to see that video. You have probably had these good habits for so long it might be hard for you to break down but I really like watching your videos a few times so I can break down your work flow and try to pick up on pro tips. The baby trash can for scraps on the counter blew my mind, for example.
I used to work at a small popular restaurant with the best ranch I've ever had and it was so simple. Just mayo milk ranch seasoning and a splash of pickle juice from the house made pickles. Now Its a staple in my house
Hidden Valley ranch from a powder packet with buttermilk and dukes mayo can’t be beat. I appreciate all fresh versions and despise every shelf stable version. I’m a proud ranch lover. Kudos on giving ranch some love.
Friendly FYI. There's a discrepancy between the video recipe and the recipe in the description. Follow what Kenji does in the video and only use *one* clove of garlic, *not two* as it says in the description. I made the recipe last night and followed the description and I ended up with Garlic sauce instead of ranch dressing. All the other ingredient measurements are good :)
FWIW I tried grating the garlic and it was way too sharp for me. I ended up grating the garlic into lime juice first (pretty sure Kenji's talked about this before) and got a way more mellow garlic flavor.
Quick nerdy little kitchen tip that I feel like Kenji would appreciate: if you slice the very end off your lemon or lime before pressing in the juicer it allows it to turn more fully inside out and I find let’s you get more juice for your squeeze
I, as a Belgian, have never had ranch before, because I don't think we have it here. I've looked it up couple a times but never really got to try and make it because it usually was in (to) small batches, to really make it for a group. I did however wanna try to make it for myself with one of the first recipes I found online but decided afterwards to not try to give it to my guests the day after. However you seem to give me a complete different idea of what I first read and will most likely try this again soon! I've been stoked to taste this most beloved American condiment. I'll try this and maybe a buttermilk 'original' version of this! I'll keep my thoughts posyed here!
So I tried this recipe at home, but I didn't have yogurt so I used sour cream, and I only had miracle whip. I thinned it out with a bit of milk. Also, I didn't have a lime, so I used rice wine vinegar, and I don't have fresh dill and chives, so I replaced that with italian seasoning and dried basil. I have to say, omg, best dressing ever! I immediately threw away my blue cheese dressing, ranch dressing, cesar dressing, honey mustard dressing, and italian dressing, and will be using this fresh stuff from now on. Thank you!1!!!11!! /s but no seriously, I did do all that stuff, your philosophy and method inspired me to try to making my own dressing, not to be any one type of dressing, but to be something I would like. I added cautiously and tasted as I went, and you know, it was really good! Thanks, Kenji.
It does my heart good to hear a certified, professional and well accomplished chef who popularized the friggin' reverse sear method actually make a bingeing with babish reference. I am proud as a youtuber.
Kenji, I got the Kan knife you recommended and am very happy with it. The feel of the grip is good and I was concerned about getting it without testing it, but I think it is a very good value.
I made this with just dry herbs and it still tasted delicious. I dipped tortilla chips in it and realized Chuy's jalepeno dip is just jalepeno ranch. Upon that realization I ate half the batch.
Dipping pizza into ranch is something I've always heard about, and I tried it once with the pizza place ranch, but I kind of hated it. I tried it with this homemade ranch and I'm not sure I can eat pizza without it now.
I make it at least once a week...switch up the herbs sometimes (dill/cilantro) and sometimes will add crumbled blue cheese too. Last week I crumbled and added a smoky blue cheese and it was amazing. I blitz mine with the hand-held thingy and add a bit of jalapeño if I'm making a mexican recipe. So many variations and they are all delicious...
0:17 im from midwest (ohio) and no cap last year i tried ranch with pizza during a party my freinds planned for my 23rd birthday 11/10 combo. It offsets the greasiness of some pizza chains and provides a fresh taste to a rather greasy meal. You gotta try it bro. It depends on which brand you get. Also get homestyle ranch beats tf out of the cheap hidden valley stuff.
@@JohnHausser dude, no question about that. Cooking knowledge and skill? Kenji all the way. Production value? I would have to give it to Babby. Can we just stop comparing and just enjoy their company?
Knowing stuff like this really comes in handy. I had some really lame chicken tenders from the supermarket -- no spiciness at all -- and I added a few drops of Cholula and something else (can't remember) and heated them up in the oven. They were much tastier. So I said to my gf, I can make some sorta fake ranch dressing to go with this and whipped it up in about 2 minutes using mayo and some evaporated milk. It worked just fine. I came back here to refresh my memory: dill, garlic and black pepper, and other ingredients to taste.
Wow my ranch is so similar to yours. Im giving myself a pat on the back right now. Yogurt and lime instead of buttermilk for the win. Also I use Japanese mayo 😋
You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize? Ignorance is bliss.
Ah, ranch dressing, a Midwesterner's favorite condiment/dipping sauce/all-around food enhancer. Grew up in Michigan and we'll dip anything in ranch, especially pizza.
Hidden valley ranch in the bottle, in my opinion, is trash. My favorite flavor of ranch is from wingstop. I’m sure all they do is use ranch packets with buttercream and mayo, but man, it just hits different.
I just absulutely love that he is not scared of MSG. I hear so often how bad MSG is for you but this is just not true. Any ingredient rich in glutamides like tomatoes, cooked with added table salt, changes the glutamides into monosodium glutamate, aka MSG. I.E, any time you cook a tomatoe with salt you create MSG. It really gets a bad rep for no reason. Not all salts taste salty. Romans loved lead acetate which has a nice sweet taste despite it's toxicity. MSG is simply a salt with an umami flavor. Ideally you want to make it naturally in a dish but added MSG is great for fish fries, dry rubs, sauces, and really anything. It is a salt, so too much of it is bad for you, as is regular table salt, but MSG in reasonable amounts is a perfectly fine secret ingredient in many great dishes. I wish more people would come around to this.
Hidden Valley Ranch Dressing makes Kenji’s mouth water? Man, that stuff you buy in the bottle at the store is straight up trash compared to what you find at restaurants. I can never find great tasting ranch dressing in a bottle.
A warning for people making this: the 2 tablespoons of dried dill in the recipe is a ton, your dressing will be full of dill and it's gonna be a really pushy front taste. I'd choose to use fresh dill if possible as well. Otherwise: great stuff!
I just made this and I am a very bad cook. I thought it was quite "dill-y", was that because I got out a 1/4 measuring cup and kept putting minced dill in until it got to the top? Additionally, the strong dill flavor might be because my ranch dressing looked a little more firm and less of an amount overall than Kenji's. Did he actually add more than 1/2 cup yogurt and 1/4 cup mayo? I even added an extra heaping spoonful like he does in the video but mine still seemed to be less of an amount overall and much less pourable as he does into the jar. I even used the same Fage yogurt. I'm a terrible cook and it's unfortunate that even mirroring (I bought the same Magnum pepper mill, grinded it out, picked up the ground pepper and put it in the teaspoon so it was exact even) the recipe, I some how managed to screw it up! Arrrrghhhh!!!
hey kenji ive always wanted to get into cooking but always put it off but now thats school it over and i have a ton of free time i have a question. Should i buy the ingredients i need for a recipe and only those ingredients or are there some things that i should always have in my kitchen
I've been watching a lot of Kenji's video's and they're all great, I thought I seen another video about him making ranch before or maybe it's this video or.....deja vu?
My dad was a Blue Cheese guy, and there was no Ranch, Just Thousand Island. My wife loves Ranch and I like your recipe but will stiil default to Blue Cheese!
it really is good on pizza! i’m more snobby about authentic NY pizza but my son was born here in NJ and he told me ranch was good on pizza and he is right/
Dear Kenji, For me (Puerto Rican living in Mexico) Valle Escondida is closer to Dark Valley.. Here in Oaxaca we have a Puerto Escondido (HIdden Port) so for su I think it would translate Valle Escondido. If in Peruvian Spanish itis indeed Valle Oscura I will defer becausee Standard American (the continent) Spanish always gravitates to Peruvian usage. Love your vids Jim Oaxaca Retired
Thank you for this awesome recipe! I’ve made this a dozen time and love it. I have switched to using cream instead of yogurt for the texture and wonder if you had a reason for using the yogurt over cream? Thanks so much for all the work you put into each video!
Forget the whisk footage, that whisk-dip move in the mayo was sorcery
Ultimate MasterClass move
Kenji is giving away valuable secrets
it probably is also exactly equivalent to a cup of mayo.
E X A C T L Y
This guy's fucking amazing. I love Kenji!
All he did was dip a whisk in mayonnaise
You can only call it Ranch if it's from the Hidden Valley region of California. Otherwise it's just sparkling mayonaise.
This is an excellent comment 🙌🏼
Lmao
But where is hidden valley?
@@eerreet5649 No idea, it's actually really well hidden.
@@eerreet5649 Just north of Santa Barbara
Shoutouts to Renegade Cut and Chinese Cooking Demystified...I feel like Kenji is wasting his time on the internet during the pandemic the same way I am!
Chinese Cooking Demystified is the bomb.
haha same here!
"But at least we're all wasting time together."
What about bwb?
When you start realizing you know where kenji puts stuff in his kitchen from all the times you’ve watched his videos
Yeah I'm watching these videos and a lot of times and not even paying attention to the recipe, I'm just paying attention to how he has his kitchen laid out so that if I can ever customize my kitchen in the future I know how I would do it
* When you know his kitchen better than yours * 😂😂
Hit you that 200th like! 👍🏼
I’ve never seen a whisk cam, now I really want to see it.
I know we'll regret it...but we need to see it
@@iamsheeting9192 wrong site
I don’t know. Seeing him whisk that together made me kinda nauseous thinking about what it would have looked like.
@@Inigmasshadow i mean he also had done mortar and pestle cam. But the footage got corrupted
Now i really want to sew tiny whisk cam
I love how people hated the intro so much that he took it out but he loved it so much that he made it the outro
It’s a win-win situation for everyone!
It just works as an outro
Fits way better that way, I'm glad he made the change!
I liked it
Kenji's trying real hard to convince me that I'm not in the Matrix...
a little too hard...
*Agent Kenji
Excuse me sirs, do you have a moment to talk about escape from the matrix at our Simulationist Church?
Meetings every saturday at 9 p.m. BYOB.
"We're not living in The Matrix"
FOR ALL YOU KNOW!!
Requesting permission to put this video on my website, showing the knife skills you used with the KAN Core chef knife.
sure!!
@@JKenjiLopezAlt you need to get the saltillo tile re done in your kitchen there is a dude up by you that does that type of work th-cam.com/video/rEYEsx8H5GM/w-d-xo.html
2:43 That sounds like what somebody running The Matrix would say...
Hey Kenji! Can you do a video on tips of cleaning as you go, mise en place, and generally keeping a clean and organized kitchen?
Yes, please!
I would also love to see that video. You have probably had these good habits for so long it might be hard for you to break down but I really like watching your videos a few times so I can break down your work flow and try to pick up on pro tips. The baby trash can for scraps on the counter blew my mind, for example.
I used to work at a small popular restaurant with the best ranch I've ever had and it was so simple. Just mayo milk ranch seasoning and a splash of pickle juice from the house made pickles. Now Its a staple in my house
Hidden Valley ranch from a powder packet with buttermilk and dukes mayo can’t be beat. I appreciate all fresh versions and despise every shelf stable version. I’m a proud ranch lover. Kudos on giving ranch some love.
Friendly FYI. There's a discrepancy between the video recipe and the recipe in the description. Follow what Kenji does in the video and only use *one* clove of garlic, *not two* as it says in the description. I made the recipe last night and followed the description and I ended up with Garlic sauce instead of ranch dressing. All the other ingredient measurements are good :)
I did the same thing with mayo once, except I was like two cloves won't hurt! Never again
FWIW I tried grating the garlic and it was way too sharp for me. I ended up grating the garlic into lime juice first (pretty sure Kenji's talked about this before) and got a way more mellow garlic flavor.
gives me fond memories of dipping my dad's homemade pizza in ranch dressing mixed with tabasco
Quick nerdy little kitchen tip that I feel like Kenji would appreciate: if you slice the very end off your lemon or lime before pressing in the juicer it allows it to turn more fully inside out and I find let’s you get more juice for your squeeze
"Ranch really is good, huh?"
^___^
I, as a Belgian, have never had ranch before, because I don't think we have it here. I've looked it up couple a times but never really got to try and make it because it usually was in (to) small batches, to really make it for a group. I did however wanna try to make it for myself with one of the first recipes I found online but decided afterwards to not try to give it to my guests the day after. However you seem to give me a complete different idea of what I first read and will most likely try this again soon! I've been stoked to taste this most beloved American condiment. I'll try this and maybe a buttermilk 'original' version of this! I'll keep my thoughts posyed here!
As americain, this is the better version of the original with buttermilk .....
Thx for this! Ex pat who grew up in Midwest who doesn’t have access to Hidden Valley needs this.
"We're not living in the Matrix"
He's so confident when he says that... SUSPICIOUSLY confident
That outtro is so good.
So I tried this recipe at home, but I didn't have yogurt so I used sour cream, and I only had miracle whip. I thinned it out with a bit of milk. Also, I didn't have a lime, so I used rice wine vinegar, and I don't have fresh dill and chives, so I replaced that with italian seasoning and dried basil.
I have to say, omg, best dressing ever! I immediately threw away my blue cheese dressing, ranch dressing, cesar dressing, honey mustard dressing, and italian dressing, and will be using this fresh stuff from now on. Thank you!1!!!11!!
/s
but no seriously, I did do all that stuff, your philosophy and method inspired me to try to making my own dressing, not to be any one type of dressing, but to be something I would like. I added cautiously and tasted as I went, and you know, it was really good!
Thanks, Kenji.
It’s a pepper from the Basque region of France. The Pyrenees region next to Spain.
when shabu and jamon started barking, my dog ran toward the front door barking
Your kitchen organization is goals.
It does my heart good to hear a certified, professional and well accomplished chef who popularized the friggin' reverse sear method actually make a bingeing with babish reference.
I am proud as a youtuber.
Yes but it's not babish who calls msg something kelp so it was just a mention if anything
TH-camrs referencing other youtubers is TIGHT
Kenji, I got the Kan knife you recommended and am very happy with it. The feel of the grip is good and I was concerned about getting it without testing it, but I think it is a very good value.
I made this with just dry herbs and it still tasted delicious. I dipped tortilla chips in it and realized Chuy's jalepeno dip is just jalepeno ranch. Upon that realization I ate half the batch.
Dipping pizza into ranch is something I've always heard about, and I tried it once with the pizza place ranch, but I kind of hated it. I tried it with this homemade ranch and I'm not sure I can eat pizza without it now.
I love Renegade Cut!
Dipping jack in the box tacos in ranch is fantastic as well.
Once you try it there’s no goin back
Been a bartender for almost 20 years now, you can usually get a little extra juice from those squeezers by turning it 90 degrees after squeezing.
This was soooooooo good. Thanks Kenji, you rock man.
Nice RenegadeCut shoutout! Also, odds don't look good that we aren't in a simulation lol.
I make it at least once a week...switch up the herbs sometimes (dill/cilantro) and sometimes will add crumbled blue cheese too. Last week I crumbled and added a smoky blue cheese and it was amazing. I blitz mine with the hand-held thingy and add a bit of jalapeño if I'm making a mexican recipe. So many variations and they are all delicious...
No way. Kenji watches Renegade Cut! That channel is so good.
Kenji confirming casually and by accident that he is aware of the real-time simulation in which we all live. 👀 👀 👀
Chinese cooking demystified is hands down one of the best cooking TH-cam channels, really worth checking out!
Truth!
kenji i haven’t watched u in a couple weeks and not sure when u added it but i love the outro!! it’s perfect :)
A little shichimi togarashi in ranch is also incredible, with the orange zest as well as the dried chilis and chili powder!
0:17 im from midwest (ohio) and no cap last year i tried ranch with pizza during a party my freinds planned for my 23rd birthday 11/10 combo. It offsets the greasiness of some pizza chains and provides a fresh taste to a rather greasy meal. You gotta try it bro. It depends on which brand you get. Also get homestyle ranch beats tf out of the cheap hidden valley stuff.
Mmm. Ranch dressing. Best with some fried artichoke hearts.
BitsOfPretzels oh dang. That sounds really good, I’ll have to try that sometime
That sounds delightful!
Yes! I roast them until nearly crispy with lots of brown and then dip them in ranch:)
The Giant Artichoke Castroville ,CA !
Anyone know who makes the knife he uses here (and in many other videos)?
i love how kenji talks about all of my favorite cooking channels
Kenji > Babish
@@JohnHausser dude, no question about that. Cooking knowledge and skill? Kenji all the way. Production value? I would have to give it to Babby. Can we just stop comparing and just enjoy their company?
@@JohnHausser chinese cooking demystified>everything that isn't bwb, adam ragusea, glen and friends cooking, or joshua weissman
Knowing stuff like this really comes in handy. I had some really lame chicken tenders from the supermarket -- no spiciness at all -- and I added a few drops of Cholula and something else (can't remember) and heated them up in the oven. They were much tastier. So I said to my gf, I can make some sorta fake ranch dressing to go with this and whipped it up in about 2 minutes using mayo and some evaporated milk. It worked just fine. I came back here to refresh my memory: dill, garlic and black pepper, and other ingredients to taste.
I like how that spice jar was just sitting there all by itself
Wow my ranch is so similar to yours. Im giving myself a pat on the back right now. Yogurt and lime instead of buttermilk for the win. Also I use Japanese mayo 😋
Thanks, FuckOFF88!
Holy crap Kenji is a renegade cut fan?
You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize?
Ignorance is bliss.
This guys voice is so relaxing 😌
Ah, ranch dressing, a Midwesterner's favorite condiment/dipping sauce/all-around food enhancer. Grew up in Michigan and we'll dip anything in ranch, especially pizza.
You know he's a legit TH-cam chef because he has a Whisk Cam.
He's Narcos
Shabu wasn’t “freaking out”. He was protesting the injustice of no treat. NO TREAT NO PEACE!
Ranch Secret: The best ranch to grace humanity comes from within the desert of New Mexico. A little local pizza chain called Dion's.
Chinese Cooking Demystified calls MSG 'All-Natural Purified Seaweed Crystals', yeah. Love that description of it.
Finally subscribed to your channel. Love your POV videos and your cooking tips.
Hidden valley ranch in the bottle, in my opinion, is trash. My favorite flavor of ranch is from wingstop. I’m sure all they do is use ranch packets with buttercream and mayo, but man, it just hits different.
I just absulutely love that he is not scared of MSG. I hear so often how bad MSG is for you but this is just not true. Any ingredient rich in glutamides like tomatoes, cooked with added table salt, changes the glutamides into monosodium glutamate, aka MSG. I.E, any time you cook a tomatoe with salt you create MSG. It really gets a bad rep for no reason. Not all salts taste salty. Romans loved lead acetate which has a nice sweet taste despite it's toxicity. MSG is simply a salt with an umami flavor. Ideally you want to make it naturally in a dish but added MSG is great for fish fries, dry rubs, sauces, and really anything. It is a salt, so too much of it is bad for you, as is regular table salt, but MSG in reasonable amounts is a perfectly fine secret ingredient in many great dishes. I wish more people would come around to this.
There is good evidence that some people have MSG sensitivity. The science is inconclusive there.
Kinda of glad there wasn’t any whip cam. I feel like the people would get motion sickness. 😂
Not gonna lie kenji grabbing all that Mayo out of the jar with a whisk just blew my mind a little bit
Ranch on pizza is the definition of decadence 👌
The whisk cam footage is in The Matrix !
Hidden Valley Ranch Dressing makes Kenji’s mouth water? Man, that stuff you buy in the bottle at the store is straight up trash compared to what you find at restaurants. I can never find great tasting ranch dressing in a bottle.
A warning for people making this: the 2 tablespoons of dried dill in the recipe is a ton, your dressing will be full of dill and it's gonna be a really pushy front taste. I'd choose to use fresh dill if possible as well. Otherwise: great stuff!
I was ready for whisk-cam and appreciate the early warning.
You just blew my mind with the lime press.
I just made this and I am a very bad cook. I thought it was quite "dill-y", was that because I got out a 1/4 measuring cup and kept putting minced dill in until it got to the top? Additionally, the strong dill flavor might be because my ranch dressing looked a little more firm and less of an amount overall than Kenji's. Did he actually add more than 1/2 cup yogurt and 1/4 cup mayo? I even added an extra heaping spoonful like he does in the video but mine still seemed to be less of an amount overall and much less pourable as he does into the jar. I even used the same Fage yogurt. I'm a terrible cook and it's unfortunate that even mirroring (I bought the same Magnum pepper mill, grinded it out, picked up the ground pepper and put it in the teaspoon so it was exact even) the recipe, I some how managed to screw it up! Arrrrghhhh!!!
hey kenji ive always wanted to get into cooking but always put it off but now thats school it over and i have a ton of free time i have a question. Should i buy the ingredients i need for a recipe and only those ingredients or are there some things that i should always have in my kitchen
You should always have a good set of spices!
They don't go bad anyway and you will have to buy them all eventually if yous tart cooking a decent amount!
@5:00, was that a gopro attached to a whisk? That's friggin awesome man. You should've turned that on when you were whisking. Haha
It never occurred to me that ranch dressing could be made. It was always just there.
Yum! I love making my ranch with Greek yogurt.
I prefer sour cream (or crème fraîche) to yogurt, but, otherwise, this is my standard recipe.
I've been watching a lot of Kenji's video's and they're all great, I thought I seen another video about him making ranch before or maybe it's this video or.....deja vu?
MSG just stands for "Mixing Sh!!t Good"
What a smart way to get the mayo out the container.
Sick Renegade Cut plug
Try
1/4 C. Sour Cream
1/2 C. Mayonnaise
3/4 C. Buttermilk
1/2 tsp white wine vinegar
1 tsp dried dill
2 tsp dried chives
1/2 tsp granulated garlic
1/4 tsp onion powder
3/4 tsp ground black pepper
1/2 tsp seasoning salt (I use Tony Chachere's Creole)
1/4 tsp celery seeds
bold of you to assume i would ever have the self restraint to let ranch sit overnight
I never used ranch dressing until I was 28... My ex wife dipped her crust in it.. She is from Hawaii... I'm 42 now and I'm hooked.
Look at Kenji’s videos all growing up! Tracked text, his own outro, and a new logo to boot!!! Can’t wait to see where the channel goes in the future.
My dad was a Blue Cheese guy, and there was no Ranch, Just Thousand Island. My wife loves Ranch and I like your recipe but will stiil default to Blue Cheese!
Blue cheese is the best!
I love ranch dressing!
Works really well as an outro!
What maniacs are putting limes in the other way in a press?
it really is good on pizza! i’m more snobby about authentic NY pizza but my son was born here in NJ and he told me ranch was good on pizza and he is right/
The matrix are telling me that the ranch dressing is tasty
Dear Kenji, For me (Puerto Rican living in Mexico) Valle Escondida is closer to Dark Valley.. Here in Oaxaca we have a Puerto Escondido (HIdden Port) so for su I think it would translate Valle Escondido. If in Peruvian Spanish itis indeed Valle Oscura I will defer becausee Standard American (the continent) Spanish always gravitates to Peruvian usage. Love your vids Jim Oaxaca Retired
way better at the end
5:10 Yes, indeed Hidden Valley created "Ranch Dressing" But I will say that Marzetti's Ranch is so much better. Love your videos!.
I made this to put on grilled zucchini squash egg plant red peppers and mushrooms
They gonna need that on ram ranch, since they are under siege. They don't wanna go on dry
You can't really TH-cam without a WhiskCam
Ranch it up!!
Thank you for this awesome recipe! I’ve made this a dozen time and love it. I have switched to using cream instead of yogurt for the texture and wonder if you had a reason for using the yogurt over cream? Thanks so much for all the work you put into each video!
Flavor.
Add a couple TBS of fish sauce. elevates ranch. stumbled on it making ceasar salad while out of anchovies.
Ranch was invented in Alaska by a retired Plumber and his wife, who then moved to Cali and bought Hidden Valley Ranch.
Ayyyye i love renegade cut and now kenji wven more for the shoutout
Love the new (?) outro!
I’ve been making this for a few months. Stopped at Wursthall last week and it’s 100% the same recipe/taste. So damn good with the KFC bites!
Hidden Valley Ranch is the best, but you have to buy the packet and make it as per the directions. Not the store bot bottle.
Please do a video on the Nashville-Korean style friend chicken if possible! Apologies if already done.
Love your channel!💗
dude has a GoPro on his whisk...