[Yes, but put some little seasoning cups in here to mix together. I know you're tired after the cinnamon rolls. [Robin laughs] Granulated garlic, onion powder, fresh crushed black pepper.]
[In medieval times for sure. Definitely medieval pepper. Granulated garlic, a little cumin.]
[Thank you. Domenica, all this granulated garlic in the panko? Do half of it. Half of the kosher? Yep. And then salt and pepper and the flour. What else do we got here? So, then you have your egg wash.]
[Granulated garlic. Chili powder, and sea salt. Ooh. I like the magic.]
[IT DOESN'T TAKE A WHOLE LOT OF CELERY. YOU DON'T WANT A BUNCH OF VEGETABLES TAKING UP SPACE. YEAH, I'M NOT ASKING FOR A SALAD BAR, BUT, I MEAN, COME ON. THAT'S IT. I THINK YOU'VE BEEN BIT BY THAT FLY A FEW TIMES. GRANULATED GARLIC, SALT, CREOLE SEASONING--THAT'LL GIVE IT A LOT OF FLAVOR THERE--]
[This is the honey mustard horseradish dipping sauce for the Reuben Fritters. Mayonnaise, add our local honey, Loud: I must flee, granulated garlic, horseradish.]
[Spice rub is the first thing we do, and we're gonna start with seasoned salt, fresh ground nutmeg, paprika, cumin, dark chili powder, spicy cayenne, granulated garlic.]
[-Now what are we gonna make? -Our "vegan mayo." Great. So, we're starting with silken tofu, and I'm gonna add some coarse black pepper, a little yellow mustard and granulated garlic, sea salt.]
[The cumin, the granulated garlic, and onion, some salt, some other stuff you're not telling me. [ Laughs ]]
[First we're going to make the rub. Turbinado sugar, sea salt, dry mustard, chili powder, granulated garlic, cayenne, black pepper, onion powder, and cinnamon.]
[Sugar, granulated garlic, and white pepper. And this one, some green onions. And that's it. So, a nice little crisp. Quick, little sauté.]
[Granulated garlic. Granulated onion. Cardinal’s son. This is Ethiopian basil.]
[GRANULATED GARLIC. GARLIC GONE WILD. NEXT, FLOUR, I LIKE TO COOK ALL MY ROASTS WITH FLOUR, BECAUSE IT SEALS IN THE MOISTURE. OH, THIS IS INTERESTING. WE SAVE EVERYTHING, ONION PEEL, CELERY, CARROTS. THIS IS ACTUALLY WHAT WE'RE GOING TO ROAST IT ON.]
[Pepper, cayenne, granulated garlic, adobo, Cajun seasoning, ketchup. Gone, everything's okay.]
[BLACK PEPPER, GRANULATED GARLIC, CORIANDER, OLIVE OIL, AND MAKE THIS REAL NICE, SEE? AND GAYER THAN A TREE FULL OF MONKEYS ON NITROUS OXIDE. THAT'S AN INTERESTING CUT. COMPANIES JUST STARTED COMING OUT WITH THIS]
[ALL RIGHT. (whirs) WHAT ARE WE MAKING NEXT, BRISKET? BRISKET. AND YOURS IS 'END OF THE WORLD', ISN'T IT? -YOU KNOW IT IS. LET'S TALK ABOUT THE RUB. WHAT ARE WE PUTTING ON IT? LAWRY'S SEASONING SALT, GRANULATED GARLIC, CHILI POWDER, COARSE GROUND BLACK PEPPER, MUSTARD POWDER, AND PAPRIKA. OKAY.]
[The cumin, the granulated garlic, and onion, some salt, some other stuff you're not telling me. [ Laughs ]]