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this is one of my grandsons Henry.
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We decided we would like some macaroni salad,
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Henry and John are actually going to spend the weekend,
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- So we got to have cook up some things
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that we can have to eat over the weekend.
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We know that you're going back fishing to catch some more,
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bring them so we can have some bring them.
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And do you like macaroni salad?
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- No clue what it is like
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- You've never had macaroni salad.
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Well, this is the way Guinea likes to make it.
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What you use elbow macaroni.
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And I cook it longer than the direction say,
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because to me, it's not good,
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if it's cooked, like al dente, to the tooth.
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To me it's much better if you cook it a little bit longer.
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And I like to make my macaroni salad hot,
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just like I do my potato salad,
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drain them and then mix that potato salad up immediately
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while those potatoes are steaming.
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So I like to do my macaroni salad the same way.
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So we're gonna put our noodles in there,
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and you can start mixing everything in,
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Where would you like to start?
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Would you like to start with your eggs?
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- Okay, and I make this, Henry really just like that day,
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- No, they're over easy.
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- Yes, they're hard boiled.
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All right, next, your saladry.
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Next, a green bell pepper.
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And this is just like any other recipe,
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you can put the things that you like,
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like Papa would want me to put jalapenos,
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but I'm not gonna do that.
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So the rest of us can enjoy this too.
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- Papa can put it down jalapenos.
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- Yes, that's exactly right.
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- All right, so what do you say it?
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- It tastes like garlic.
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Okay, not sure about that.
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That tastes kind of like house seasoning.
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All right, and this is Silly Salt.
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Silly Salt is a line of salt Henry that I came up with,
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to put in cold salads, like shrimp salad,
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potato salad, macaroni salad.
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They kinda like cold salad.
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Okay, so now you can put your mayonnaise in baby.
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- Oh, how do I do that?
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- That was the lemon pepper that I threw away.
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So I accidentally threw the lemon pepper away Henry.
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- come on, keep coming out.
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- (chuckles) Can you get it?
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- It don't wanna come out.
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So like it's stuck to his mama.
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- (laughs) Use that little spatula.
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- Can I help? - I got it.
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- Okay, that's right I forgot you don't like help,
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you like to do it yourself, don't ya?
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- I like that you're self motivated.
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- All right, you know what?
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I don't really have any fresh parsley yet in the garden.
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- Oh. - So I'm gonna put some drive.
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That'll be all right.
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And that'll just be for color.
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And if you really want to add color
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to your macaroni salad,
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you could add a pamenous, little chunk pamenous.
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And because of the noodles being a starch,
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it may soak up that mayonnaise,
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and we might have to add a little bit more mayonnaise,
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but that's all right.
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Can you think of anything else you'd like to have in it?
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- You think I should put steak in it?
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(laughs) - Yes, it would taste good.
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- I've never thought about that.
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I wish we had, some of my eye doctor, Jean McLaren,
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Dr.Jean McLauren makes the best pickles,
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- Why do you need cucumber in pickle juice.
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- Yes, but he makes them in a special way,
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and I don't know the recipe,
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but his pickles are so good in salads.
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And I wish we had some of that.
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- All right, so let's see,
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let me give you a little hand right here.
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'Cause your height prohibits you
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from being able to see totally over in the Boulder.
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- And maybe how tall I am?
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- No not now, You're tall boy,
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how much do you weigh now?
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- Woo-hoo, you fixing a bus some big number.
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All right, let me get us a fork.
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And I wanna hear the verse.
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- Too can be. (laughs)
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- Yummy. - Yeah, that's quick.
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- Oh, and I wanna say a couple
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of things about macaroni noodle.
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Oh, I think I said it.
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You wanna cook those longer than what the box says,
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because if you cook them al dente,
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they don't need some more liquid
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and they'll just drink up every bit of your mayonnaise.
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So, what do you think?
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- It could have a little slight cheese.
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we can certainly put some cheese in it.
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- I don't know, you want some yellow cheese maybe?
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- Oh, here let's use fresh greygon.
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I've a got where I like a great amount cheese-
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- So you know that already gray.
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You don't know what else in it.
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- I think that's gonna be a great addition.
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- It's going to add a little bit more protein.
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Keep more calories. (laughs)
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But we're not counting calories on her with.
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- U think that's enough cheese?
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- U think that's enough cheese?
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- Come on, just one second.
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I don't wanna burn, so yeah.
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Oh, I think that's plenty.
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- And it's plenty of mayonnaise too.
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- Is it good? (laughs)
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- Henry is definitely one of my eating buddies y'all,
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sitting down and sharing a meal
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with folks that really enjoy their food.
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Somehow it just makes mine taste even better.
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So, you wanna try it again now with cheese?
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- Okay, I wanna get in there and get,
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all right Bone Appetit.
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- Let's go. (chuckles)
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- That's pretty damn dang good.
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- A little bit more flavor.
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That can be here. (chuckles)
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- Love it, best dishes y'all.
