John: So, I have a habit over the years, because I cook a lot, of trying various seasonings produced by commercial vendors that do one thing or another. And I want to recommend one. I’ve recommended Badia, I think, already, but this one is a Greek seasoning that’s not your typical Greek seasoning.
A lot of these things are quite important to certain cuisines. I’ll mention Tony C’s for one—that’s not today’s tip—but if you want to cook Cajun-style, you put in some of the Cajun spicing, and it’s always Tony C’s. It comes in a green thing.
Tony C’s, like Tony Chachere’s—I think it’s called Tony C’s. It says Tony C’s. And if you don’t use Tony C’s or know about Tony C’s, then you’ve never cooked Southern-style food because everybody uses Tony C’s. There are competitors, like Emeril’s seasoning, but—bam!—that’s all just fake news. Emeril’s seasoning is nothing close to Tony C’s. Tony C’s is the real deal.
But the one I’m recommending today—because people should already be on to Tony C’s—is Zeus. Zeus! This is a very interesting seasoning. It’s a paprika-colored, dark Greek-style seasoning, and it’s great on everything—hash brown potatoes, eggs, meat, stews. It’s a very good proprietary blend that just works well with a lot of dishes.
I used to buy it at the store, and then suddenly, I couldn’t find it. I had to get it online, but some stores still carry it. Killer product. Zeus.
Adam: Interesting. For some reason, I thought you’d never be the kind of guy to use store-bought seasoning. I figured you’d be the kind of chef who creates his own.
John: See, even Emeril, when he does his cooking show, and others too, they always say, “And I put in some Cajun seasoning.” They’re using Tony C’s. You can make your own Tony C’s, but these guys have done the research—this much of this, this much of that.
One of our producers makes a salt and pepper blend called “Both.” You probably have some.
Adam: Yeah, he sent me some. It’s an interesting product.
John: And it works.
Adam: It does! And it saves time.
John: It’s tasty, and it’s been developed with care. I try a lot of these seasonings—not all of them are good—but proprietary seasonings aren’t a bad idea. It’s a shortcut that isn’t cheating, the way I see it. If you find a good one, use it.
Adam: Yeah, when I saw that “Both” product in the PO box, I thought, “Why didn’t someone do this much earlier?” It makes so much sense—salt and pepper in one. You’re good to go.
John: Exactly! And it must’ve taken some effort because if you mix salt and pepper yourself, they separate. Pepper goes to the bottom, salt goes to the bottom—something happens. But he’s got the grind just right so it stays evenly mixed.
Adam: It’s part of his proprietary process.
John: Yeah, that’s what it is. I’ve always been a big fan of these kinds of things.
Adam: Tony C’s erverybody, that is your tip of the…
John: No, it’s Zeus! Not Tony C’s!
Adam: Sorry, I misunderstood. Zeus!
John: But Tony C’s is still great. Whoever put together Tony C’s and Zeus—now that’s a winner. A twofer!
Adam: And throw “Both” on there while you’re at it.