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E
NOT EMBARRASSED BY YOUR
FOOD STORAGE ANYMORE.
[LAUGHTER]
>>HOST: WE ARE
APPROACHING 600 FOOT
EVERYONE ON THE PHONE SO
DEFINITELY STAY IN
PROCESS.NOW WE HAVE A
HUGE AND I MEAN HUGE
CUSTOM EPIC, NOT THE YOU
WITH 969 REVIEWS.WE NEED
TO PUSH THAT OVER TWO
1000 REVIEWS ON THE 1000
ELITE PRESSURE COOKER. E
IF YOU WANT TO PREPARE
YOUR FOOD IN A FRACTION
OF THE TIME AND HAVE IT
BE JUICY AND& WHEN IT
WHETHER IT IS ME ME OR
MACARONI AND CHEESE--
MEAT WE HAVE $30 OFF
FAMILY WILL SHIP THIS TO
YOU FOR FREE RIGHT AFTER
WE CHECKED WITH ANJI IN
THE HSN SPOTLIGHT THAT
[MUSIC]
>> ALBRIGHT WHEN
SOMETHING CATCHES MY EYE
I WANT IT RIGHT THEN AND
I WANT TO WRITE
THEIR.WITH HSN FLEX PAY
IT MAKES IT POSSIBLE FOR
YOU TO HAVE YOUR
MUST-HAVE GOODIES MUST-H
WITHOUT PAYING THE FULL
PRICE NOW.WHY DO THAT
WHEN YOU CAN PAY OVER
TIME? IT IS FUN AND EASY
AND THE MUSTANGS WILL
COME TO YOU.YOU HAVE NO
WAITING AND IT IS FREE
AND YOU CAN PAY OVER AND
TIME WITH ANY DEBIT OR
CREDIT CARD WHICH IS
GREAT. CHECK OUT WWW.HSN.
WWW.HSN.COM FLEX PAY
MANAGER TO MANAGER
ACTIVITY AND YOU CAN ACT
SHOP ALL THE ITEMS ON
FLEX PAY NOW BY GOING TO
WWW.HSN.COM CLICKING ON
FLEX PAY AND BROWSE OUR
CATEGORIES.EVERYTHING IN
THEIR.START SHOPPING NOW
THE SMARTEST WAY TO SHOP
IS RIGHT HERE ON HSN IS
WITH FLEX PAY.
[COMMERCIAL]
[COMMERCIAL]
>>HOST: I JUST WALK
THROUGH AUGUST& FOOD AND
YOU HAVE THE DIFFERENT
SCENTS COMING FROM THE
PRESSURE COOKERS ARE
AMAZING.IF YOU DO NOT
HAVE THE ELITE PRESSURE
COOKER IN YOUR HOME YOU
ARE ESSENTIALLY WASTING
TIME THAT YOU COULD BE
DOING SOMETHING ELSE, DO
YOU ARE WASTING MONEY YO
AND MAYBE FOOD THAT YOU
ARE NOT ENJOYING TO THE
FULL POTENTIAL BECAUSE
THIS IS THE WAY THE THIS
ELITE 13 FUNCTION 8 QUART
EASY TO USE ELECTRONIC
PRESSURE COOKER IS THE
WAY FOR YOU TO PREPARE
FOOD FROM FROZEN IN
MINUTES. IF YOU MEANT TO
TAKE THE CHICKEN OUT AND
NOW YOU THINK YOU HAVE N
TO GET PIZZA OR TO GET P
UNHEALTHY DRIVE THROUGH
YOU DO NOT HAVE TO WORRY
ANYMORE BECAUSE YOU WILL
TAKE IT HOME AND COOK IT
IN THE PRESSURE COOKER.
IT WILL BE THE MOISTNESS
IS THAT A WORD? THE MOST
MOIST?
>>GUEST: WE CAN MAKE IT
A WORD. WE HAVE FREE
SHIPPING AND HANDLING SH
AND FOUR OF THE FLEX
PAYMENTS OF $24.98.
>>GUEST: I'M BAFFLED BY
THE PRICE I'VE NEVER
OFFERED IT FOR THAT WITH
THE FREE SHIPPING.
>>HOST: AND ALL THE
COLORS.NORMALLY WE ARE
LIMITED TO 1.
>>GUEST: IF YOU HAVE
EVER BEEN INTIMIDATED BY
PRESSURE COOKING LIKE I
WAS A FEW YEARS BACK I
THOUGHT IT WAS OVER MY
HEAD.MAYBE THAT IS YOU
THAT THIS DOES NOT THAT
JIGGLE OR MAKE ANY NOISE.
THIS WILL BE FAST AND
EASY BUT MOST EASY BUT M
IMPORTANTLY OF COURSE IS
THAT THE FOOD WILL TASTE
BETTER. IT IS ONE OF
THOSE THINGS WE CAN TELL
YOU ABOUT ALL DAY LONG
AND WE WILL LOOK IT HAS
OVER 900 B VIEWS AND OVE
OVER 600 OF THEM ARE
PERFECT FIVE STARS.600
HUMANS THAT THEY WERE
PERFECT AND THAT IS
AMAZING BECAUSE NO ONE
AGREES ON ANYTHING
ANYMORE.
>>HOST: IT IS SO SAFE >
TO USE.
>>GUEST: AND EASY TO
USE.WE WILL TALK ABOUT
THE DIGITAL BRAIN.I LOVE
THE CAPACITY ON THIS
PRESSURE COOKER.I'M
HIDING BEHIND TWO GIANT
RACKS OF RIBS. CAN YOU
BELIEVE WE WILL PUT BOTH
OF THEM INSIDE THE 8
QUART PRESSURE COOKER?
THAT IS WHY I LOVE THE
PRESSURE COOKER. IF YOU
ARE LIKE MY HUSBAND ARE
YEARS EIGHT RIBS *** HE
ALWAYS SAYS THAT HE WILL
DO THEM BETTER HE DOES
THEM IN THE PRESSURE
COOKER. IT IS NOTHING
LIKE PRESSURE COOKING.
FIRST OF ALL TALK ABOUT
FALLING OFF THE BONE
OTHERS SAY THAT AND THEN
YOU ARE CHEWING THEM BUT
LOOK AT ISAIAH LITERALLY
FALLING APART.
>>HOST: HOW LONG DID
THAT TAKE?
>>GUEST: THANK YOU FOR
ASKING IT TO UNDER ONE
HOUR ABOUT 45 MIN. --
OURS
>>HOST: YOU CANNOT EVEN
GET THEM OUT OF THE
PRESSURE COOKER THEY ARE
FALLING APART.
>>HOST: I CANNOT EVEN
GET IT ON MY FORK!
>>GUEST: THAT IS HOW
TENDER THESE
ARE.TRADITIONALLY RIBS
CAN BE TOUGH, YOU DO NOT
WANT TO BE CHEWING ON WA
THE BONE, YOU WANT TO BE
FALLING APART WITH
MOISTURE INFUSED ME.WHEN
YOU COOK IN A PRESSURE
COOKER ALL OF THE
MOISTURE THAT INFUSED IN
THE MEAT. THAT IS THE
DIFFERENCE IN COOKING
OVER AN OPEN FLAME OR
GRILL AND I'LL GOES
INSIDE YOU HAVE THE MOST
MOIST CUT OF MEAT. I
COULD STAND HERE FOREVER
PULLING MEAT OUT. YOU PU
CAN DO TO RACKS AT ONCE
AND SAVE THE REST FOR
LATER
>>HOST: IMAGINE ALL OF
THAT HUGE CAPACITY
PREPARED IN YEAR FROM
FROZEN.ALL YOU NEED IS
YOUR FAVORITE BARBECUE
SAUCE AND ANYTHING THAT
YOU LOVE.
>>GUEST: SEASON AS MUCH
AS YOU WANT AND THEN YOU
NEED A LIQUID LIKE A NEE
BEER OR BARBECUE SAUCE
ANYTHING YOU WANT TO
INFUSE INSIDE. WE HAD IN
THE PORK SETTING WE WILL
TALK ABOUT THAT WHEN YOU
GO IN FOR THE RIBS.
>>HOST: *** THE
EIGHTH TIME.IT MUST BE E
MY EIGHTH OR NINTH BITE.
>>GUEST: PLEASE DO. Y
ELY? I'M POINTING OUT EL
THE DIGITAL BRAIN AND
THAT IS WHY ELITE.YOU DO
NOT NEED TO KNOW THE
TIME, PRESSURE OR PSI.
YOU HAVE BEANS, 45 MIN.
FROM DRY, BROWN RICE, 23
MIN., WHITE RICE AND MIN
WILD GRAINS.THOSE ARE
YOUR RICE SETTINGS.THIS
IS THE PERFECT PRESSURE
COOKER YOU MAKE STEW AND
20 MIN. AND POULTRY,
THERE IS THE PORK THERE
SETTING YOU CAN DO YOUR
RIBS IN 30 MIN.SOUPS AND
16 MIN., BEEF AND 26
MIN.POTATOES ARE NOT AN
HOUR IN THE OVEN ANYMORE
THEY ARE DONE IN 12
MIN.YOU CAN DO MIN.YOU C
VEGETABLES OR FISH IN 5
MIN.
[LAUGHTER] ! 5 MIN. [L
YOU CAN SET YOUR OWN
TEMPERATURE AND THERE IS
ALSO A DELAY.IF YOU WANT
TO COME ALL MEANT WHAT
YOUR BEANS IN THE YOUR B
MORNING AND YOU WANT TO
COME ONTO FRESHLY BAKED
BEANS OR RICE YOU CAN BE
PUT IT ON THE DELAY
TIMER.YOU CAN COME ONTO
SOMEONE COOKING YOU A
MEAL, THE ELITE. SOMEHOW
WE CAN GIVE YOU THIS
AMAZING PRICE. THIS IS
AN ACTUAL COMPUTER
BUILT-IN.MONEY PEOPLE DO
NOT BUY A PRESSURE NOT B
COOKER BECAUSE THEY DO
NOT KNOW HOW TO USE IT.
THEY HAVE NO IDEA THEY
THINK THEY NEED TO KNOW
PSI, PRESSURE OFF HOW
LONG BUT NOT THAT THE
ELITE.(...)
[LAUGHTER]
>>GUEST: I HAVE A
SPECIAL BOWL OF MACARONI
FOR YOU.
>>HOST: I'M SO SORRY
FIRST BEGINNING WITH MY
MOUTH FULL BUT THERE IS
NOTHING BETTER THAN RIBS
OUT OF THE PRESSURE
COOKER.THEY ARE AMAZING
WE COULD NOT EVEN KEEP
THEM ON THE BONE.WE HAD
THE MOST DELICIOUS
MACARONI AND CHEESE.
>>HOST: I WANT THIS POLL
POLL! --BOWL
>>GUEST: I WILL TRADE
YOU.THIS IS 10 POUNDS OF
MACARONI AND CHEESE.MRS.
JALAPEÑO MAC & JALAPEÑO
CHEESE.I'M NOT TEACHING
YOU HOW TO MAKE MAC &
CHEESE, SOME OF US DO IT
IN THE STOVETOP AND SOME
OF US IN THE OVEN BUT IF
YOU'VE EVER HAD PRESSURE
COOKER MAC & CHEESE YOU
NEED TO TRY IT.
>>HOST: YOU DO NEED TO
HAVE PRESSURE COOKER MAC
& CHEESE BECAUSE IT IS
COOKED TO PERFECTION.THE
CHEESE IS CREAMY AND THE
NOODLES ARE AT THAT
PERFECT PERFECT LEVEL
THAT IS NOT TOO
OVERCOOKED. THEY ARE
AMAZING. HOW LONG DID
THAT TAKE YOU?
>>GUEST: 11 MIN. AND I
PUT MY NOODLES IN DRY.
THROW YOUR NOODLES THROW
INSIDE DRY AND DO LIQUID
LIKE BROTH, WATER OR LIK
SOME BETTER IF YOU SOME
WANTED TO IN 9 MIN. LATER
THE NOODLES ARE DONE T
AND PUT YOUR CHEESE IN
FOR 2 MIN.
>>HOST: OOEY GOOEUY.
>>GUEST: THAT IS
DEFINITELY A WORD.
>>HOST: IF IT IS NOT IT
IS NOW.WE HAVE FREE
SHIPPING AND HANDLING SH
AND FOR 4 FLEX PAYMENTS
AND $30 OFF.IT IS A
CUSTOMER PICK ON WWW.HSN.
WWW.HSN.COM WITH ALMOST
1000 REVIEWS AND THAT IS
HUGE BECAUSE OVER 600 OF
THEM ARE PERFECT FIVE
STARS.WHEN YOU GET THIS
HOME YOU WILL NOT
UNDERSTAND HOW YOU LIVED
WITHOUT THIS. NOW I CAN
PREPARE FOOD SO MUCH
EASIER.SO MUCH BETTER
THAN I HAVE EVER THAN I
PREPARED A BEFORE.FOR ME
THE CHICKEN BREAST THAT
I PUT INTO THE OVEN I PU
COMES OUT DRY AND TAKES
AN HOUR. HERE IT IS SO
MOIST AND DELICIOUS.
>>GUEST: YOU CAN START
IT FROM COMPLETELY
FROZEN. IT IS SO FROZEN
IT IS STICKING TO THE
TOWEL.
>>HOST:
[LAUGHTER]
>>GUEST: THROW IN YOUR
VEGETABLES. YOU DO NOT
EVEN HAVE TO BROWN THEM
FIRST.THIS CHICKEN FIRST
BREAST COULD BE SALMON,
STEAKS OR WHATEVER YOU
WANT. YOU HAVE THE WANT.
LIQUID FLAVORS THAT WILL
INFUSE.CHOOSE YOUR
LIQUIDS SAVE CAREFULLY
BECAUSE IT WILL BECAUSE
INFUSE.WE HAVE MARINARA
BUT YOU COULD DO WINDS B
OR ANY BARBECUE SAUCE OR
SAUCE YOU WANT TO DO SAU
THAT WILL INFUSE INTO TH
THE FIBER OF THE
FOOD.THIS IS HOW EASY IT
IS TO WORK.READY? I WILL
SHOW YOU AGAIN. LOCK IT
INTO PLACE.THEN I PUT IT
UNDER AIRTIGHT TO BRING
IT INTO PRESSURE AND IT
WHEN I WANT TO RELEASE
THE PRESSURE YOU PUT IT
TO EXHAUST.EXHAUST MEANS
YOU ARE EATING AND YOU A
LOCKED MEANS YOU ARE
COOKING.WHEN THIS IS
UNDER PRESSURE THIS WILL
NOT JIGGLE, SHAKE OR NOT
MAKE ANY NOISE.YOU WILL
NOT EVEN KNOW THAT YOU
ARE COOKING WITH A
BEAUTIFUL GRANDMA'S MADE
TYPE OF MEAL.YOU COME
DOWN HERE AND SELECT, I
WILL SELECT POULTRY
BECAUSE I JUST PUT IN
POULTRY.THAT IS HOW MUCH
THINKING YOU NEED TO
DO.YOU JUST NEED TO KNOW
WHAT YOU HAVE PUT IN
THERE, PRESS START AND
WALK AWAY AND THIS IS
WHAT I GET 20 MIN. LATER.
>>HOST: YOU SAW THE >>H
SIZE OF THE NICE AND
THICK CHICKEN BREAST. 20
MIN. LATER AT THE PRESS
OF A BUTTON'S IS WHAT OF
YOU GET.
>>GUEST: THIS IS >>GUES
TOTALLY INFUSE WITH TOTA
SPICY SALSA.THE
VEGETABLES AND SAUCE ARE
DOWN YEAR BECAUSE WE'VE
MADE IT ALL AT THE SAME
TIME. NOW WE WILL TAKE
TWO FORKS TO CUT THAT!
>>HOST: OH MY GOODNESS!
>>GUEST: IT WILL BE THE
MOST TENDER CUT OF MEAT
WHETHER IT IS PORK OR
STATE THAT YOU'VE EVER
HAD IN YOUR LIFE.ALL THE
WAY TO THE CENTER OF WAY
THIS IT IS MOIST AND
INFUSED WITH THE SPICY
SALSA.WHENEVER YOU PUT
INSIDE AS LIQUID WILL
INFUSE THE FLAVOR. LET I
US SAY YOU WANT TO PUT
THIS ON TOCCO, SALLY, A
PULLED PORK SANDWICH OR
CHICKEN.NOW YOU CAN DO
THAT.WITH THREE CHICKEN
*** I HAVE
LEFTOVERS.YOU CAN COOK
ONCE AND EAT TWO OR ONCE
THREE TIMES. WE ALSO THR
HAVE OUR SAUCE MADE AT
THE EXACT SAME TIME.
>>HOST: LOOK AT THAT!
>>GUEST: YOU HAVE
CHICKEN TACOS DONE IN 20
MIN.INSTEAD OF STOPPING
AT THE TACO SHOP ON THE
WAY HOME.
>>HOST: AND EATING WHO
KNOWS WHAT.WE ALSO HAVE
A RECIPE BOOK FOR
INSPIRATION. THE ITEM
NUMBER FOR THE COOKBOOK
IS AT THE BOTTOM OF THE
SCREEN.THE PEOPLE THAT
LOVE THE COOKBOOK LOVE
THEIR PRESSURE COOKER,
GET THAT AS WELL SEE YOU
CAN HAVE FUN. IS THIS
PULLED PORK?
>>GUEST: IT IS PULLED
PORK.MANY OF YOU HAVE
SEEN ME REMOVING THE LID
IT IS A GREAT FEATURE
THAT COMES RIGHT OFF.NOT
ALL PRESSURE COOKERS DO
THAT.
>>HOST: ARE THEY IN
THERE? THEY ARE MASSIVE
BUT THE PRESSURE COOKER
IS SO LARGE!
>>GUEST: I PROBABLY
COULD HAVE DONE FOUR OF
THEM.YOUR MEAT WILL BE T
SO MOIST THAT WILL FALL
APART. MOST FIVE-STAR
RESTAURANTS UTILIZE A
PRESSURE COOKING SYSTEM.
LOOK AT YOU.
>>HOST: IT IS SHREDDING
WITH A FORK!
>>GUEST: OR TONGS.
>>HOST: ANYONE THAT HAS
COOKED PORK KNOWS YOU
HAVE A SMALL WINDOW TO
GET IT RIGHT, THIS IS
PERFECTION EVERY PERFECT
TIME.HOW LONG DID THIS
TAKE?
>>GUEST: ABOUT AN HOUR
FOR BOTH OF THEM.THIS
WOULD TAKE FIVE OR SIX
HOURS IN THE OVEN AND
THEN THEY WOULD BE DRY
AND YOU WOULD NOT WANT
YOU DID MORE THAN ONE
DAY. NOW YOU CAN MAKE
PULLED PORK SEE
IMAGES.YOU CAN ENTERTAIN
AND KEEP IT ON THE
KEYBOARD FUNCTION SO
PEOPLE CAN COME BACK ALL
DAY WHILE THEY'RE
WATCHING TELEVISION OR
WHATEVER IT IS YOU ARE
HOSTING.IT WILL KEEP IT
WARM AND NOT DRIVE THEM
OUT.
>>HOST: LOOK AT MY
PULLED PORK SALMON JUST.
HOW EASY IS THAT? I'M
SORRY I HAVE FOOD IN MY
MOUTH. THIS IS ABOUT
SAVING TIME. LOOK AT SAV
YOUR SCREEN.
[READING]
>>HOST: IT WILL BE THE
MOST MOIST AND& POTATO
YOU COULD EVER MAKE.
>>GUEST: IT TAKES AN
HOUR IN THE OVEN, YOU HO
ARE KILLING ME FOR
POTATO.
>>HOST: THESE MELT IN
YOUR MOUTH, THEY YOUR MO
PROBABLY COME OUT ALMOST
MASHED.THERE MOIST AND .
DELICIOUS. IT IS ABOUT
SAVING TIME AND MONEY SA
AND FEEDING YOUR FAMILY
MORE NUTRITIOUS BETTER
MEALS AT HOME. US IS MEA
WHAT I WAS TALKING ABOUT
IS SECOND AGO IF YOU
WOULD LIKE TO ADD THIS W
TO YOUR ORDER IT IS
LOADED WITH RECIPES WITH
YUMMY YUMMY INSPIRATIONS
FOR YOU THAT IS $9.95 FO
AND YOU HAPPEN TO ME
SAVING $30 ON YOUR
PRESSURE COOKER TODAY.
>>GUEST: I HAVE HAD >>G
THAT BOOK FOR YEARS IT T
IS INCREDIBLE.THERE IS
NOTHING LIKE HEALTHY FOR
YOU.WHEN YOU COOK ON A
STOVETOP OR OVEN AND YOU
SEE EVAPORATION THAT IS
THE VITAMINS AND
NUTRIENTS AND MINERALS N
UP ALONG IN YOUR MEAL.
WITH THE PRESSURE COOKER
IT IS INFUSED INTO YOUR
MEAL BECAUSE THERE IS NO
PLACE FOR IT TO GO SO
THAT IS HOW YOU RETAIN
THE VITAMINS AND
NUTRIENTS.THAT IS MY
SOAPBOX BUT THAT IS THE
TRUE.THEN WE HAVE LEAFY
GREENS. MOST RESTAURANTS
IN THE WORLD USE A
PRESSURE COOKER FOR THEIR
RICE, QUINOA AND BEANS.I
MOSTLY USE MINE FOR
BEINGS.HONESTLY I GET MY
PROTEIN FROM BEANS.THIS
IS THE AISLE THAT MOST I
OF US SKIP AND THAT IS
THE HELP HE IS IN THE
STORE. YOU PAY PENNIES S
ON THE DOLLAR FOR DRIED
BEANS C OPPOSED T CAN BE
BUT MOST PEOPLE DO NOT B
DO THAT BECAUSE YOU HAVE
TO SOAK THEM TO SOAK THE
OVERNIGHT.IT IS A HUGE
PROCESS. AND A PRESSURE
COOKER, MOST BEANS FROM
DRY ARE DONE IN 14-22
MIN.FROM DRY.THEN YOU MI
CAN INFUSE THEM I DO
GARLIC INFUSED PINTO
BEANS AND HOT SAUCE
BEANS.YOU CAN MAKE THEM
WITH ANYTHING YOU WANT,
THINGS YOU WOULD NEVER
FIND IN THE CAN GOOD
I'LL. ALSO FOR
VEGETABLES, YOU WILL BE
SURPRISED THIS IS NOT
JUST FOR ME.LOOK AT MY
VEGETABLES. LOOK AT WHAT
I'D TOLD YOU THAT A
PRESSURE COOKED PRESSURE
VEGETABLE IS ACTUALLY VE
THE HEALTHIEST WAY TO
MEET THE VEGETABLE. EVEN
WHEN YOU STEAM A
VEGETABLE IS YOU LOSE
NUTRIENTS THROUGH THE
EVAPORATION THAT WHEN EV
YOU PRESSURE COOKED YOU
THERE IS NO PLACE FOR TH
THE VITAMINS AND THE VIT
MINERALS TO GO. ET AL.
THIS INFUSE BACK TO THE
VEGETABLE. YOU HAVE A
HEAD OF BROCCOLI,
CAULIFLOWER OR SQUASH
THROWN IN WITH YOUR MEAT
BUT THE THING IS YOU CAN
CAN IN YOUR PRESSURE
COOKER.CANNING IS
BECOMING VERY POPULAR
RIGHT NOW.EVERYBODY IS
CANNING AGAIN BECAUSE
PEOPLE WANT TO MAKE PEOP
THEIR OWN FOOD BECAUSE
THEY KNOW WHAT IS INSIDE
FOO.IT MAKES A GREAT FOO
GIFT IDEA.
>>HOST: WE WANT TO SHOW
YOU THESE RECIPES TO YOU
SHOW YOU HOW EASY IT IS
IN THE TIME THAT YOU CAN
SAVE BUT THE THING IS SA
YOU HAVE YOUR 30 DAY
UNCONDITIONAL MONEYBACK
GUARANTEE YEAR.IF YOU GU
ARE LOOKING AT THIS AND
WONDERING IF IT IS THAT
GRAY OR IF IT IS THAT GR
THE LYRICISTS, ON IN AND
TRY IT. WE HAVE 2 FLEX
PAYMENTS. GET THE
COOKBOOK WITH IT AND TRY
IT OUT.IF IT DOES NOT
SEEM FEW TIME AND YOU SE
ARE NOT PREPARING MORE
HEALTHY DELICIOUS MEALS
FOR YOUR FAMILY THEN FOR
SEND IT BACK.
>>GUEST: 8 QUARTS OF
SEAFOOD POTATO COURTROOM
CRAB LEGS.ASKED ME HOW
LONG THIS TOOK NOT
>>HOST: HOW LONG DID
THAT TAKE?
>>GUEST: AFTER PRESSURE
5 MIN. YOU HAVE CORN,
SHRIMP COOKED TO
PERFECTION, TASTY AND&
CRAB LEGS.POTATOES THAT
LITERALLY FALL APART LIT
WHEN I SQUEEZE IT.
>>HOST: THAT IS THE >>H
BEST POTATO THAT IS SO
MOIST AND DELICIOUS! EN
YOU ADD YOUR POTATO TO
THE OVEN NOW YOU NEED TH
BUT ARE MET NOW YOU DO
NOT HAVE TO DO THAT
BECAUSE THEY'RE SO MOIST
AND&.
>>GUEST: YOU COULD DO
JUST WATER OR WATER WITH
LEMON AND BUTTER INFUSED
SO YOU DO NOT EVEN NEED
THE LEMON OVER THE
TOP.YOU WILL CASE IT
EVERYWHERE BECAUSE THAT
IS THE WAY A PRESSURE
COOKER WORKS.
>>HOST: $30 OFF ORDER
THE BIGGEST CUSTOMER
PICKS, WE ARE PICKS, WE
APPROACHING 1000 APPROAC
REVIEWS, MAYBE YOU COULD
BE THE 1000 BECAUSE WE
ARE GETTING CLOSE. WE
HAVE THREE FLEX PAYMENT
AND SHIPPING AND AND ***
HANDLING IS ON US TODAY.
DO NOT FORGET THE
COOKBOOK IS LOADED WITH
YUMMY RECIPES IN THE YUM
ITEM NUMBER IS AT THE
BOTTOM OF THE SCREEN. I
KNOW YOU SAW KELLY TAKE
ANOTHER CHICKEN OUT OF
THERE BUT THERE IS
ANOTHER ONE IN THERE.YOU
WILL PREPARE FOOD FOR WI
THE WEEK IF YOU WANTED
TO.
>>GUEST: I WOULD SAY TO
EAT ONE TONIGHT AND THE
NEXT DAY MAKE A CHICKEN
SOUP OR SALAD. 14
SOUP OR SALAD. ONE FORK
, THIS WAS TO ROCK
CHICKENS THEY WERE BOTH
5 POUNDS.YOU CAN MAKE
ENOUGH TO FEED AN ARMY.
EVEN IF IT IS JUST YOU
AND YOUR SPOUSE OR AND Y
CHILD, GUESS WHAT? SAVE
YOUR LEFTOVERS IN THE
PYREX STORAGEWARE.E
>>GUEST: NOW EVERY PIECE
OF THE CHICKEN WILL BE
INFUSED WITH THE LEMON
AND ORANGE SLICES THAT A
WE CHOOSE.WE KEEP SAYING
YOU WILL NEVER COMPETE
WITH THAT AND YOU REALLY
WILL NOT BECAUSE EVERY
PIECE WILL HAVE 702 00:22:55,233 SEASONING.HAVE YOU EVER