Tip:
Highlight text to annotate it
X
S
IS MARIAN GETZ AND WE
HAVE PRODUCTS FROM OUR
GREAT SHOWS BY WOLFGANG
PUCK. I HAVE 500 LEFT OF
THE FOOD PROCESSOR. I
CANNOT BUY EVERYTHING IN
THE SHOW AND I WAS
HANGING OUT BEFORE AND I
WAS LOOKING AT THIS WAS
PASTA COOKER AND I MUST
HAVE IT. I HAVE AN 8
QUARTS COOKING POT BUT
NOT ONE WITH A WIRE MESH
INSERT AND I AM BUYING I
IT BASICALLY FOR THE
INSERT HERE IT IS INSERT
AMAZING AND FOR ANYONE
THAT LIKES TO COOK PASTA
OR VEGETABLES OR STEAM
ANYTHING, THIS IS IDEAL
FOR THAT AND WHAT YOU FO
ARE GETTING IS NOT ONLY A
WOLFGANG PUCK BISTRO
ELITE 8 QUARTS STOCK POT
THAT IS WORTH $50 RIGHT
OFF THE BAT JUST FOR THE
POT AND IN ADDITION YOU
GET THE STEAMER THAT IS
MADE TO GO WITH IT AND
FITS PERFECTLY INSIDE SO
NOW YOU CAN COOK YOUR
PASTA OR ANGEL HAIR OR
RIGATONI, ALTHOUGH PASTA
AND CLAM BAKES AND YOU
CAN STEAM IN HERE,
MUSSELS, CLAMS, MUSSELS,
WATCHERS, SHRIMP, CORN W
ON THE COB. HERE IS THE
BEAUTIFUL PAN.
--LOBSTERS. IT IS A 5 -
MM BASE AND IT COMES MM
WITH A TEMPERED GLASS WI
LID AND RECESSED ON THE
TOPS OF THE STEAM GOES
BACK INTO THE POT. HERE
IS THE STAR AND YOU OPEN
IT UP AND INSIDE IS A
STEAMER BASKET FOR YOUR
PASTA AND WHAT IS SO PAS
COOL IS, LOOK, IT HAS A
LITTLE REST SO THE WATER
DRAINS OUT AND YOU NEED
NOT TAKE THE ENTIRE POT
TO THIS THINK THAT YOU
CAN BURN YOURSELF ON BUT
YOU STRAIN YOUR PASTA YO
AND YOU CAN GET POUNDS
AND YOU COULD PROBABLY
GET FOUR OR 5 POUNDS OF
PASTA IN THERE. LOOK AT
THE SIZE OF THAT.
>>GUEST: AND IT IS SO
THOUGHTFULLY MADE AND
WHEN I SAW THE WIRE MESH
INSERT IT WAS INSERT IT
BEAUTIFULLY BUILT AND THE
REGULAR COLANDER'S HAVE
HOLES THAT ARE FEW AND
FAR BETWEEN AND IT IS FA
NOT EASY TO DRAIN IT.
WITH THIS ONE IT IS THE
OPPOSITE AND IT IS
NOTHING BUT HOLES AS YOU
CAN SEE SO THE WATER
DRAINS OUT INSTANTLY.
THAT IS WHAT YOU WANT
WHEN YOU ARE MAKING
PASTA. YOU WANTED TO BE
GOOD AND EASY AND
THOUGHTFULLY MADE AND IT
IS NOT ONLY FOR PASTA IS
AND THIS IS HOW I STEAM
MY VEGETABLES AND HOW WE
DO CLAM BAKES AND CORN D
ON THE COB AND WE MAKE
TAMALES AND DEPENDING ON
WHERE YOU ARE FROM THERE
IS ALWAYS SOME STEAMED
RECIPE.
>>HOST: I HAVE ONLY 400
OF THESE LEFT AND THEY
ARE GOING SO FAST AND
THEY ARE $20 OFF. THE
BREAD IS GOING TO BE BRE
GONE THAT WHY WAS EATING
AND I BET THIS PASTA AND
DISH WILL BE GONE AS
WELL. YOU KNOW YOU ARE
CRANKING WHEN YOU HAVE
ALL OF THE CHEFS TO DO
ALL OF THIS GREAT WORK
INCLUDING MARIAN GETZ IN
AND THEY ARE ALL LOOKING
AT THIS STUFF AND THEY
SAY IT IS A GREAT IDEA.
I WORKED IN RESTAURANTS
ABOUT 20 YEARS AND THIS
IS WHAT WE HAD IN
RESTAURANTS. YOU HAD A
GIANT POT AND A MESH
INSERT IN THERE AND DROP
IN THE PASTA AND BACK
THEN WE USED FRESH PASTA
MADE IN OUR RESTAURANT
AND IT WAS A NORTHERN
ITALIAN PLACE AND WE
DUMPED IT IN AND IN 1
MIN. IT WAS READY AND
BECAUSE THERE IS SO MUCH
MESH FABRIC IT INSTANTLY
DRAINS AND YOU DO NOT
HAVE TIME IN A HAVE TIME
RESTAURANT AND SIT THERE
AND TAKE THE ENTIRE POT
AND DUMP IT OVER AND AND
FILL IT BACK UP WITH
WATER BUT YOU MUST KEEP
THAT PASTA GOING ALL DAY.
WE HAVE 450 LEFT NOT
INCLUDING EVERYONE ON IN
THE LINES. THIS IS TO
PAYMENTS OF $19.98. WHAT
ABOUT BOILING EGGS? I
LOVE TO MAKE DEVILED EGGS
AND I CANNOT THEM ALL
OFF IN ONE SHOT WITHOUT
WORRYING ABOUT TAKING WO
THE PAN AND MOST OF THE
TIME YOU DO DEVILED EGGS
AND YOU MUST TAKE THE
ENTIRE PAN AND TILTED TO
THE SIDE AND YOU ARE
WORRIED YOU ARE GOING TO
BREAK THE SHELVES AND BR
YOU PUT THE X RIGHT IN
THEIR COLD AND PUT THEM
INTO THE WATER AND THEN
YOU PULL THEM OUT YOU PU
WITHOUT ANY CRACKS AND
YOU TAKE THEM TO THE YOU
SIDE AND PEEL THEM UNDER
COLD WATER AND YOU ARE
READY TO GO. YOU DID A
PILE OF VEGGIES IN THERE.
>>GUEST: WE ARE GETTING
MUCH MORE VEGETABLES AND
FRUIT AND WE USED TO AND
NOT ONLY THE HOOK ON THE
SIDE BUT THE SILICONE
GUARD ON THE LIST ARE
PART. YOU SAW THAT THIS
WAS BOILING AWAY WITH WA
THE LID ON TOP AND WHEN
I TAKE THAT OFF WITH MY
BARE FINGERS I CAN LIFT
IT OFF AND IS IT WARM TO
THE TOUCH, YES BUT IS IT
BURNING ME, NO. DINNER B 170 00:04:37,233 IS SERVED!