0:00
- Hey, y'all. (laughs)
0:02
I am using my hand sanitizer because I'm jumping
0:08
from one thing into another thing.
0:10
And I wanna tell y'all I even have
0:13
my own line of hand sanitizer on Shop HQ,
0:17
and it's really good.
0:19
You know, the government says that in order for it
0:23
to really kill germs has to be at least 60% alcohol.
0:28
Well, mine is 80% alcohol, which makes me feel
0:30
so much better about it when I'm around
0:36
all of the new babies that are in our family.
0:39
I've got two brand new babies and five little babies.
0:46
So I just wanna make sure my hands stay clean.
0:50
Alright, so I'm gonna show you y'all
0:53
how simple it is to make this.
0:57
This is my house seasoning.
1:00
We have been using this formula
1:03
since I opened my first little
1:07
restaurant in the Best Western in 1991.
1:14
And we make it up in five gallon buckets
1:17
because it went on in everything that we cooked
1:21
except desserts and biscuits and cornbread. (laughs)
1:28
So this is just good stuff and I hear all the time,
1:32
Michael was telling me the other day
1:35
that a friend of his said that,
1:36
he doesn't live here in Savannah, Eddy.
1:39
But he said, he keeps my house seasoning
1:42
in his pocket when he and his wife go out to eat.
1:46
(laughs) 'Cause he said he can't eat
1:48
without some of this on it.
1:50
And I'm gonna show you just how easy it is
1:55
All right, now let's see.
1:58
And it's not, but one, two, three, four,
2:06
four ingredients, right?
2:08
I got my onion powder, I've got my garlic powder,
2:11
got my black pepper and I got my salt.
2:14
So here's the ratio that we use
2:18
for our house seasoning.
2:25
and this will make you a nice little batch,
2:27
but like I said, at the restaurant,
2:29
we made it five gallons in a five gallon bucket.
2:33
And so everybody could just take their container
2:36
every day and take it to their station
2:40
and we wouldn't have to fool with making it every day.
2:43
All right so a cup of salt and a fourth of a cup
2:58
A fourth of a cup of onion powder,
3:04
which this gives everything a nice kick.
3:07
I use, I use it a lot of just onion powder.
3:11
- [Eddy] Mm, i I can already smell it.
3:13
- Uh huh, doesn't it smell good?
3:13
- [Eddy] I'll mix 'em together.
3:15
I just pretend like that's Vidalia onions
3:18
I'm putting in there, Eddy.
3:20
All right and then last, but certainly not least,
3:25
our fourth of a cup of black pepper.
3:35
Just mix that up and if you're a black pepper freak,
3:43
you know, just put in more black pepper.
3:45
Or if you're a garlic freak and you want more garlic,
3:51
But the ratio is one cup of salt and a quarter of a cup
3:58
of garlic powder, onion powder and black pepper.
4:05
Did I say that right, Eddy?
4:08
- One big one to four little,
4:09
to three little ones. (laughs)
4:10
- [Eddy] Right, right.
4:11
- Yes so I'm just gonna put this
4:18
I have a new salt cellar.
4:22
Oh and let me say this about that.
4:26
That's the recipe I'm giving.
4:28
You make it your own.
4:30
If there's a seasoning that you like,
4:32
then add to it, just add to it.
4:36
And now I'm gonna slip it in here.
4:42
So I will have it right
4:52
Just (coughing) I think (laughs)
4:58
I think I might be (laughs)
5:01
that black pepper got at my nose and I think
5:05
I might start sneezing. (laughs)
5:08
But I love my new box.
5:09
You know, the other one,
5:12
the one that I've had out for years is a two-holer.
5:18
And we just brought this one out and it's a three-holer
5:23
and it's even got a little magnet that secures it.
5:31
Keeps the bugs, keeps the bugs out of your seasoning,
5:35
you know, at night while we sleeping.
5:37
So that's it. It's just that easy.
