Top Chef favorite Casey Thompson joins Katherine to talk about the all-American creation that is ranch dressing. Plus, delicious MSG, questionable buttermilk, Clorox as food company, and Texas pride.
Thompson’s tips on making your own ranch dressing: “It's a tremendous amount of herb chopping, which is a lot of work … hives and parsley, and I actually like cilantro in mine, and chopped cucumber.”
Also, if you get a store-bought packet of the dried ranch herbs, the best thing to do with it is: “sprinkle it on fried chicken.”
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