- Henry and I, this is one of my grandsons Henry. We decided we would like
some macaroni salad, Henry and John are actually
going to spend the weekend, aren't you? - Mhmm. - So we got to have cook up some things that we can have to eat over the weekend. We know that you're going back
fishing to catch some more, bring them so we can have some bring them. And do you like macaroni salad? - No clue what it is like - You've never had macaroni salad. Well, this is the way
Guinea likes to make it. What you use elbow macaroni. And I cook it longer
than the direction say, because to me, it's not good, if it's cooked, like
al dente, to the tooth. To me it's much better if you
cook it a little bit longer. And I like to make my macaroni salad hot, just like I do my potato salad, I can cut them up, drain them and then mix that
potato salad up immediately while those potatoes are steaming. So I like to do my macaroni
salad the same way. So we're gonna put our noodles in there, and you can start mixing everything in, how about that? Where would you like to start? Would you like to start with your eggs? - Mhmm. - Okay, and I make this, Henry
really just like that day, my potato salad, most of the time. - It's hard boiled. - No, they're over easy. (laughing) - Yes, they're hard boiled. All right, next, your saladry. Next, a green bell pepper. And this is just like any other recipe, you can put the things that you like, like Papa would want me to put jalapenos, but I'm not gonna do that. So the rest of us can enjoy this too. - Papa can put it down jalapenos. - Yes, that's exactly right. - All right, so what do you say it? - It tastes like garlic. Okay, not sure about that. That tastes kind of like house seasoning. All right, and this is Silly Salt. I love Silly Salt, Silly Salt is a line of salt
Henry that I came up with, to put in cold salads, like shrimp salad, potato salad, macaroni salad. They kinda like cold salad. Okay, so now you can put
your mayonnaise in baby. - Oh, how do I do that? - That was the lemon
pepper that I threw away. So I accidentally threw the
lemon pepper away Henry. - Yeah. - So I'm gonna- - come on, keep coming out. - (chuckles) Can you get it? - It don't wanna come out. So like it's stuck to his mama. - (laughs) Use that little spatula. You baby, here. - Can I help?
- I got it. - Okay, that's right I
forgot you don't like help, you like to do it yourself, don't ya? (laughs)
- What? - I like that. - I like that you're self motivated. - All right, you know what? I don't really have any fresh
parsley yet in the garden. - Oh.
- So I'm gonna put some drive. That'll be all right. And that'll just be for color. And if you really want to add color to your macaroni salad, you could add a pamenous,
little chunk pamenous. And because of the noodles being a starch, it may soak up that mayonnaise, and we might have to add a
little bit more mayonnaise, but that's all right. Can you think of anything
else you'd like to have in it? - You have a steak? (laughing) - You think I should put steak in it? (laughs)
- Yes, it would taste good. - I've never thought about that. - What about lethas. - I wish we had. I wish we had, some of my
eye doctor, Jean McLaren, Dr.Jean McLauren makes the best pickles, - Why do you need
cucumber in pickle juice. - Yes, but he makes them in a special way, and I don't know the recipe, but his pickles are so good in salads. And I wish we had some of that. - All right, so let's see, let me give you a little hand right here. 'Cause your height prohibits you from being able to see
totally over in the Boulder. - And maybe how tall I am? - No not now, You're tall boy, how much do you weigh now? - 95 Pounds. - Woo-hoo, you fixing
a bus some big number. (laughs) All right, let me get us a fork. And I wanna hear the verse. How about a spoon. - Too can be.
(laughs) - Yummy.
- Yeah, that's quick. - Oh, and I wanna say a couple of things about macaroni noodle. Oh, I think I said it. You wanna cook those longer
than what the box says, because if you cook them al dente, they don't need some more liquid and they'll just drink up
every bit of your mayonnaise. So, what do you think? - Mhmm.
- Mhmm. Delicious. - It could have a little slight cheese. - Okay, we can certainly put some cheese in it. That's very good. - I don't know, you want
some yellow cheese maybe? - Sure. - Oh, here let's use fresh greygon. I've a got where I like
a great amount cheese- - Yeah, sure, okay. - So you know that already gray. You don't know what else in it. - I think that's gonna
be a great addition. - It's going to add a
little bit more protein. Keep more calories.
(laughs) But we're not counting
calories on her with. (chuckles) - No, no, no. - U think that's enough cheese? - What Henry? - U think that's enough cheese? Or do we need more? - Come on, just one second. I don't wanna burn, so yeah. Oh, I think that's plenty. - And it's plenty of mayonnaise too. - Mhmm. - Is it good?
(laughs) - Henry is definitely one
of my eating buddies y'all, and you know what? I love so very much, sitting down and sharing a meal with folks that really enjoy their food. Somehow it just makes
mine taste even better. So, you wanna try it
again now with cheese? - Mhmm. - Okay, I wanna get in there and get, all right Bone Appetit. - Let's go.
(chuckles) - That's pretty damn dang good. - A little bit more flavor. - I think we did it. That can be here.
(chuckles) - Love it, best dishes y'all.
