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Simply Ming 1500Watt Flash Fryer with CoolTouch Body
>>HOST: AND WHAT YOU ARE LOOKING AT, YOU HAVE NEVER DONE AS A TODAY'S SPECIAL–WE.
IS BRAND-NEW FROM CHEF MING TSAI, FOR THE FIRST TIME EVER YOU ARE SEEING A FRYER THAT IS NOT ONLY GOING TO GIVE YOU HEALTHIER WAYS TO FRY BECAUSE THIS IS FLASH FRYING.
THIS IS A WAY F OF COOKING WITH VERY OF HIGH HEAT.
AND ENABLING YOU TO AT THE SAME TIME NOT ONLY GET A HEALTHIER WAY OF FRYING, BUT GET THE CRISPINESS THAT YOU WANT, THAT YOU NEED WHEN YOU FRY.
THE DESIGN OF THIS IS SO BRILLIANT BECAUSE CHEF MING TSAI NOT ONLY HOLDS A DEGREE FROM CORDON BLEU IN FROM PARIS BUT ALSO AN ENGINEERING DEGREE FROM YALE.
SO HE PUTS THAT TOGETHER TO GIVE YOU A DESIGN THAT IS UNLIKE ANYTHING ELSE.
THAT IS WHY WHAT YOU'RE LOOKING AT IS PATENTED TECHNOLOGY, PATENTED TECHNOLOGY THAT YES, IT LOOKS FABULOUS ON THE OUTSIDE.
IT IS THAT PERFECT SIZE BUT IN ADDITION TO THAT IT HAS VERY SPECIAL FEATURES.
TWO KNOBS THAT'S ALL YOU HAVE, PICTURES RIGHT HAV HERE SEE YOU WILL KNOW THE TEMPERATURE OF WHAT YOU NEED TO COOK.
DEPENDING ON WHAT YOU DE ARE FRYING WHETHER IT IS CHICKEN, ETC.
AM RIGHT HERE IS GOING TO R BE YOUR HANDLE AND YOU ARE ABLE TO USE THIS HANDLE FOR YOUR BASKET.
WHETHER IT IS OPEN, WHETHER IT IS CLOSE, YOU CAN ACTUALLY LIFT THE BASKET OUT OF THE LOYAL.
AND THEN HERE IS THE OTHER MAGIC THAT MAKES THIS HAPPEN WHICH IS THE FACT THAT THE WHOLE THING, THE WHOLE THING COMES APART.
THE ONLY PART THAT DOESN'T GO IN THE DISHWASHER IS THE HEATING ELEMENT EVERYTHING ELSE GOES RIGHT IN THE–OIL, DISHWASHER IT REALLY DIS GETS SQUEAKY CLEAN THAT IS THE PROBLEM WITH FRIERS USE THEM ONCE AND THEY ARE SO GRUNGY, NOW SIMPLE, EASY.
THIS BASKET EVEN HAS A LITTLE BOUNCE TO IT SEE YOU ARE ABLE TO SHAKE IT.
WHEN YOU PULL IT OUT SHOULD GET OFF AND MAKE SURE IT LOOKS GREAT AND THEN LOO SEE? ALL CLOSE YOU CAN SEE EVERYTHING COOKING S SO NOT ONLY CAN YOU KEEP SOME OF THE SMELL INSIDE BUT IN ADDITION TO THAT YOU CAN ALSO SEE WHAT IS HAPPENING WITHOUT THE OIL SPEWING ALL OVER YOUR KITCHEN.
) WE WANT TO HEAR FROM YOU, WE WANT TO FRO HEAR YOUR TESTIMONIALS.
SOAP–SO, LET US YOUR TESTIMONIALS AND SPEAK DIRECTLY TO ONE OF THE MOST FAMOUS CHEFS IN AMERICA CHEF MING TSAI JOINING ME NOW.
AND OF COURSE YOU KNOW HIM FROM SIMPLY MING BUT WE ARE JUST SO HAPPY TO HAVE JU YOU HERE AS WELL.
>>GUEST: IT IS GREAT TO BE HERE.
>>HOST: AND HAPPY HOLIDAYS TO EVERYBODY.
THE HOLIDAYS ARE HERE NOVEMBER 1 WE ARE COUNTING DOWN TO THE BIG DAYS.
AND YOU KNOW DAYS WHAT? IT DOES NOT WHAT? MATTER IF IT IS A BIG MA DAY OR EVERY DAY YOU DAY WILL LOVE THIS FRYER.
>>GUEST: I LOVE THIS FRYER, FLASH FRYING IS THE WAY TO FRY, WHY? TH THE ART OF FRYING IS A TEMPERATURE THAT WE TEMP CHEFS ARE ALWAYS TRYING TO ACHIEVE WHICH IS 375°.
375° IS THE LEGAL 37 LIMIT FOR A HOME FRYER.
) FIRST OF ALL THE HEATING ELEMENT IS HEATI INSIDE OF THE OIL IT INS WILL GET THE OIL HOT QUICKLY.
THERE ARE TWO SEPARATE THERMOSTATS AND THE THERMOSTATS MAKE THE SURE THE TEMPERATURE MAINTAINS AT 375° AND BECAUSE THE RESERVOIR IS COATED WITH TECHNOLON+ WHICH IS MY MOST DEBRIS CODING FOR QUICK AND COD EASY CLEANUP BUT IT EASY HELPS CONDUCT HEAT.
YOU CAN SEE THE INCREDIBLY SLICK DESIGN, VERY SLICK WITH SIMPLE BUTTONS TURNING THEM ON ONE IS A TIMER AND ONE CONTROLS THE TEMPERATURE.
YOU TH CAN TELL WHEN IT COMES C UP TO TEMPERATURE WITH THE GREEN LIGHT.
THIS SEE-THROUGH WINDOW AND A CARBON FILTER–COATING.
THAT FILTERS OUT THE OIL SMELLS TO YOUR HOUSE SME DOES NOT SMELL LIKE THAT.
WE TALKED ABOUT THE HEATING ELEMENT WITH A DOUBLE THERMOSTAT TO YOU TO MAINTAIN THE HEAT TO THAT IS SO KEY THAT IS THE ART OF FLASH FRYING AND THEN WE HAVE THE GREAT BASKET YOU CAN SEE THROUGH THE WINDOW YOU CAN SEE THE BASKET, THAT BASKET RAISES AND LOWERS YOU CAN EVEN RAISE AND LOWER THE BASKET IS STAINLESS STEEL WHEN THE LID IS CLOSED.
YOU CAN CHECK IF YOUR FRENCH FRIES ARE READY IF NOT YOU CAN PUT THEM BACK YO IN.
THE OUTSIDE IS THAT HARD PLASTIC THIS STAY COOL PLASTIC YOU DO NOT WANT IT TO GET HOT WHEN THE KIDS ARE AROUND.
TH AND HERE IS PROBABLY THE OTHER GREAT PART ABOUT O IT YOU CAN CLEAN IT UP WHOLE THING EXCEPT THE ELECTRICAL UNIT IN THE DISHWASHER.
I DON'T DIS CARE HOW GOOD OF A CHEF YOU ARE YOU WILL GET STUFF ON THE OUTSIDE STU LIKE I HAVE SOME BATTER HERE AND PLASTIC AND OIL YOU CAN SCRUB ALL DAY YO BUT UNTIL IT GOES IN THE DISHWASHER IT IS NOT GOING TO GET CLEAN.
>>HOST: IT STILL HAS >>H THAT LITTLE BIT OF FEEL TO IT LIKE IT IS NOT CLEAN BUT NOW IT WILL GO IN THE DISHWASHER.
LOOK WHAT WE ARE BRINGING OUT ALREADY.
THE WAY THAT THIS RISE IS JUST DIFFERENT.
) BECAUSE OF THAT FLASH FRYING THAT EVERYTHING TURNS OUT SO CRAZY CRISPY, AND IN A MATTER OF SECONDS YOU MA ARE DONE.
I MEAN THAT A IS THE BEAUTY OF IT.
>>GUEST: SO HERE IS THE BASKET UP IS DRAINING BA AND THEN DOWN.
LIKE I SAID YOU CAN HAVE THE SA LID CLOSED IT CAN STILL GO UP AND SEE IT IS ALMOST READY I NEED TWO MORE SECONDS.
I LOVE THAT FEATURE, AND BY THE WAY IF YOU HAVE SOMETHING WETTER VECTORS IN HERE LIKE POTATOES OR POTATO CHIPS YOU CAN PUT THEM C IN THE BASKET NOT WITH THE OIL WITH THE FRYER T UP AND THEN CLOSE IT SO THE SPLATTER STAYS CONTAINED THAT IS ABOUT SAFETY FIRST RIGHT? SAF HERE I LOVE THIS FEATURE YOU JUST LIGHTLY TAPPED THE SIDE BECAUSE THEY TH ARE SURFACED TAP SO IT DOES NOT STICK TO THE BASKET.
THE OIL COMES NOT ONLY OFF OF THE FOOD PRODUCT BUT IT GOES BACK INTO THE FRYER.
THAT IS ANOTHER THING ABOUT THIS (.
) HOTTEST THINGS THIS IS A HOT SALMON SUSHI ROLL BY THE WAY WHICH IS A GREAT WAY TO SERVE SUSHI.
ONE THING I LOVE ABOUT THIS FRYER IS IF YOU USE A STOCK POT AT HOME WHAT YOU DO WITH THAT OIL, RIGHT? YOU HAVE A POT R OF OIL YOU CANNOT PUT IN PLASTIC CONTAINERS IT WILL MELT IT, YOU KEEP A LID ON TOP IT WILL SMELL UP THE HOUSE OVERNIGHT AND THEN YOU WILL STORE IT AND FILTER? WITH IT THIS YOU CAN USE YOUR LITTLE SLIDER AND STRAIN EVERYTHING OUT–SPIDER.
THEN YOU HAVE YOUR FRYER CLOSE IT UP AND PUT IT BACK IN THE GARAGE OR WHATEVER.
TWO DAYS WHAT LATER WHEN YOU WANT THE FRYER THERE YOU HAVE IT.
BUT LOOK AT THIS, HOW COOL LOOKING IS THAT? SAID THIS IS SALMON SUSHI.
YOU CAN DO SMOKE SALMON OR ANY TYPE OF FISH, A GREAT WAY TO ACTRESS BEEN ASCENDED THAT OF ORIGINALITY TO A NORMAL SUSHI ROLL.
>>HOST: LOOK AT THIS, THAT IS WHAT IS SO AMAZING ABOUT IT IS THE CRISPINESS AND CRUNCHY GET WITH THIS FRYER.
GE YOU CAN PUT IN ANY ITEM YOU WANT IT DOES NOT MATTER IT IS HOW IT IS COOKED–BATTER.
IF THE BATTER IS NOT COOKED AT THE RIGHT TEMPERATURE TH AND RIGHT TIME IT WILL NOT TURN OUT THE CRISPY ON THE CRUNCHY, ON THE C FLAKINESS THAT YOU WANT.
THAT IS WHAT YOU ARE GETTING HERE, LOOK AT GE HOW YOU ARE JUST ABLE TO DISINTEGRATE IT.
OKAY? THAT IS WHAT IS SO AMAZING, IS THIS BECOMES JUST SO LIGHT AND SO CRISPY AND THAT IS WHAT OTHER FRYERS ARE NEVER GOING TO DO FOR YOU.
>>GUEST: BY THE WAY THIS AND YOU ARE HEARING LIKE WHEN WE DO TEMPURA WHEN SHRIMP THIS IS A BEER BATTER, THAT SIZZLE, BAT THAT BUBBLE YOU ALWAYS HAVE TO HAVE.
IF IT IS NOT A GOOD FRYER THAT TEMPERATURE WILL LOWER AND THEN YOU LOSE THE AN ART OF FLASH FRYING.
FLASH FRYING IS KEEPING THE TEMPERATURE UP AT TH ALL TIMES AND THAT IS AL WHY I ALSO LIKE THE LID, BY THE WAY THE LID IS NOT ONLY FOR SAFETY BUT TO KEEP THE TEMPERATURE HOT.
>>HOST: AND WE OPEN IT > UP ONE MORE TIME? THIS IS CALLED A ROLLING BOIL, BOIL,[INAUDIBLE] A ROLLING FRYER BOIL BECAUSE THAT IS WHEN YOU SEE HOW HOT IT IS.
IT HAS GOT TO BE THAT HOT H IF IT IS NOT THAT HOT IT IS JUST GOING TO SOAK INTO THAT, INTO THAT BATTER, INTO WHATEVER IT IS YOU ARE FRYING.
AND IS GOING TO BE SOGGY, IS YOU DO NOT WANT SOGGY! YOU ALSO DON'T WANT TO Y GO TO THE RESTAURANTS GO AND NOT KNOW HOW LONG THAT OIL HAS BEEN IN THERE, WHAT HAS BEEN IN THAT OIL, WHAT ALL THEY ARE PUTTING THAT OIL.
O IT YOURSELF, GET RESULTS LIKE THESE, BEAUTIFUL ROLES IF YOU WANT.
AND WHAT ARE WE DOING OVER THERE? >>GUEST: WE ARE MAKING CHICKEN FINGERS WHY GO OUT?–ROLLS, GET YOUR KIDS INVOLVED AND LET THEM HELP READ THE CHICKEN.
YOU CAN GET THEM IN THE KITCHEN AND GET THEM INVOLVED AND THEY ARE GOING TO LOVE T IT AND IT WILL BE SO IT MUCH BETTER AND IN THE LONG RUN CHEAPER TO EVEN MAKE IT AT HOME.
>>HOST: THAT IS WHAT I > AM TALKING ABOUT, LOOK A AT HOW THAT THING IS COOKING IS CRAZY! I COO ONCE MADE A MISTAKE OF READING THAT BOOK THAT SAYS WHAT IS IN FOOD AT RESTAURANTS AND EVERYTHING.
>>GUEST: LOWFAT FOOD NATION? YEAH.
>>HOST: I READ WHAT WAS IN CHICKEN FINGERS BESIDES CHICKEN AND BATTER, IT WAS SO, IT BA WAS SO EYE-OPENING AND I'M JUST SAYING I'M JUST APPALLING TO ME PERSONALLY IN MY PERSONA OPINION.
THERE WERE OPI LIKE 80 OTHER INGREDIENTS IN CHICKEN FINGERS I I WAS LIKE WHAT IS THAT? WHY DID THEY ADD ALL OF THOSE THINGS? THIS IS SIMPLE AND EASY.
WE LOVE FRIED FOOD BUT DO YOU KNOW FOO WHAT CHEF? EVERY WHAT C CULTURE CELEBRATES FRIED FOOD.
EVERY SINGLE CULTURE IN THE WORLD CELEBRATES FRIED FOOD.
>>GUEST: BUT LOOK AT THE SHRIMP, AGAIN YOU CAN TELL THE CRISPINESS, YOU CAN HAVE (.
) THERE IS NO MORE FAT, THERE IS NO GLISTENING OF THAT ON THAT IT IS COMPLETELY FRIED AND COOKED THROUGH.
) IT IS CRISPY, CRISPY, CRISPY.
AND THESE ACTUALLY ARE EXTRA ACTUA CRISPY WHICH I ACTUALLY LIKE, I THINK THOSE ARE DELICIOUS.
WE ARE GOING TO FRY SOME FISH NOW BECAUSE WE HAVE THE SAME BATTER YOUR SOME BEAUTIFUL COD THAT WE THROW INTO THE SAME FRYER.
AGAIN WHAT I FRY LOVE ABOUT IT IS WHEN LO YOU LOOK AT THE POWER SOURCE, THE POWER IS ON, I WILL WAIT FOR THE I WI GREEN LIGHT TO COME ON AND THEN I KNOW IT IS BACK UP TO TEMPERATURE.
>>HOST: WHAT DID THAT TAKE ABOUT? 10-20 SECONDS? >>GUEST: YES ABOUT 20 SECONDS.
THAT IS WHY SE THE LID IS GREAT BECAUSE THE LID HELPS KEEP THE HEAT IN.
THEN YOU KNOW YOU HAVE GOT IT RIGHT.
I WILL DROP THE FRYER, WHEN YOU ADD SOMETHING LIKE THIS.
IF YOU DON'T HAVE THE SIZZLE YOU DID NOT HAVE IT RIGHT, SO THEY ARE IT IS BACK SIZZLING.
>>HOST: THAT IS THAT CRAZY, SUPER, SUPER BOIL.
OKAY? BECAUSE IF IT IS NOT LIKE THAT (.
) I IF YOUR OIL JUST KIND OF HAS A LITTLE BIT OF BUBBLING IN IT, THAT, IT AIN'T COOKING.
>>GUEST: YOU ARE >>GUEST PRAISING YOUR FISH AND CHIPS BUT YOU WANT TO CH PRY THEM.
>>HOST: WE DO NOT GO >>H SLOW AND LOW WHEN IT COMES TO FRYING RIGHT? >>GUEST: NO YOU GO HOT AND HOTTER.
THAT IS HOW YOU GET A CRISPY, I MEAN LOOK AT THOSE TRIP, AND THE THING ABOUT IT THESE WILL STAY CRISPY FOR A VERY LONG TIME.
>>HOST: DO YOU SEE AGAIN WHEN YOU LOOK AT THOSE SHRIMP I MEAN THESE ARE THE KIND YOU WONDER HOW THEY GET THOSE RESULTS T IN YOUR RESTAURANTS OKAY? HOW DO YOU GET THOSE RESULTS? BECAUSE OF THE WAY THAT THEY HAVE COMMERCIAL ITEMS IN THERE.
BECAUSE THEY'RE FRYERS ARE SUPERHOT, THIS IS WHAT DID YOU SAY? THE HIGHEST HEAT THAT YOU HI CAN HAVE IN THE HOME (.
) I WILL ACTUALLY SHOW YOU THIS ONE I WANT YOU TO SEE THAT SHRIMP.
NOW COME ON DOES THAT NOT LOOK ABSOLUTELY PERFECT RIGHT? AND LOOK AT RIGH THAT, AGAIN, JUST COMPLETELY, COMPLETELY LIGHT, AND PERFECTLY FRIED.
I WANT TO EAT IT BUT GOD (.
) I SEE THE DOUGHNUTS ARE HAPPENING OVER THERE I HAVE TO START MAKING CHOICES.
[LAUGHTER] >>GUEST: YOU SHOULD SEE WITH TRACY KRAUSE AS GOING ON OVER THERE SHE HAD SOME FOOD.
>>GUEST: I HAVE THE LASAGNA I AM PUTTING THE FINISHING TOUCHES ON IT.
>>HOST: WE HAD SO MANY PEOPLE FREAKING OUT OVER THIS.
I'VE NEVER HEARD OF ANYBODY DOING FRIED LASAGNA BEFORE THAT YOU ARE ABOUT TO SEE FRIED LASAGNA FOR THE FIRST TIME.
>>GUEST: I TAKE MY FRYER VERY SERIOUSLY.
IF YOU ARE GOING TO TRY SOMETHING YOU BETTER SOM MAKE ABSOLUTELY AMAZING! SO HERE I HAVE GOT SOME MOZZARELLA STICKS.
AND WHAT WE DID WAS WE MADE OUR OWN.
) THIS TH ONE DID NOT COME OUT OF THE CLEANER RIGHT.
WE MADE THEM WITH SPINACH, WE DID MOZZARELLA STICKS AND WE WRAPPED SPINACH AROUND THEM BEFORE WE BREADED THEM.
SO WE BRE HAVE VEGETABLE OIL IN THERE.
>>HOST: BY THE WAY YOU > DO NOT HAVE TO USE THE BASKET, WE PREFER, WE RECOMMEND THAT YOU USE THE BASKET BUT IF YOU NEED MORE CAPACITY YOU CAN DROP IT RIGHT SMACK DAB IN THERE.
BARBARA FROM OHIO HAS ORDERED FR HER TODAY'S SPECIAL AND ORDERED IT IN THE BLUE, HOW PRETTY IS THAT? BARBARA HI YOU ARE WITH TRACY KRAUSE, ALYCE CARON, AND CHEF MING CAR TSAI WILL COME OVER AND SAY HELLO.
>>CALLER: HI THIS IS BARBARA HOW ARE YOU TODAY? >>GUEST: GOOD HOW ARE YOU? >>CALLER: RATE, I AM SO EXCITED BECAUSE WE LOVE TO BUY CHICKEN AND ALL KINDS OF FOOD–RIGHT.
KI AND I'M OFTEN AFRAID TO ORDER SOMETHING ON TV BECAUSE MY HUSBAND WILL BE YELLING AT ME THAT HE CAME OUT AND HE SAW IT AND YOU SAID JUST GET IT YOU KNOW YOU'LL LOVE IT.
[LAUGHTER] >>CALLER: I CANNOT WAIT TO USE IT AND IT WILL BE SO NICE NOT TO USE THAT LITTLE GLASS THERMOMETER I HAD TO STICK IN THE OIL TO SEE WHAT THE TEMPERATURE IS SO THAT WILL BE REALLY NICE FOR THAT.
>>GUEST: AND IT WILL >>G TAKE THE STRESS OUT OF FRYING FOOD BECAUSE THE HARDEST THING AT HOME IS THAT THERMOMETER AND YOU GO UP WITH YOUR GAS OR ELECTRIC STUFF AND EGO DOWN.
IF THE OIL IS TOO HOT IF YOU GET DANGEROUS TO THE FLASHPOINT WERE TOO LOW YOU ARE JUST RAISING YOUR FOOD AND RA YOU WILL GET SOMETHING LIKE THAT CRISPY, DELICIOUS, FRIED LASAGNA OH MY GOD! >>HOST: BARBARA HAVE YOU EVER SEEN FRIED LASAGNA? >>CALLER: KNOW I HAVE >> AND I THINK THAT WOULD SOUND REALLY GOOD.
>>HOST: AND I AM ITALIAN AND I THOUGHT I DON'T KNOW BUT WHEN YOU TASTE IT, THE CRUNCH ON THE OUTSIDE THAT IS AMAZING! IT PUTS IT RIGHT OVER THE TOP.
>>CALLER: I AM NOT THE BEST COOK BUT THIS LOOKS LIKE IT WILL MAKE ME A BETTER COOK AND I THINK ALL OF MY KIDS ARE GOING TO ENJOY IT.
>>GUEST: BOSTON! >>HOST: WITH AND HAVE HAPPY HOLIDAYS AND BEST YEAR HAS BEEN TOO.
>>CALLER: THANK YOU SO MUCH.
–AWESOME! >>HOST: THIS IS >>HOST: PATENTED, THIS IS DIFFERENT THAN THE DIFFE OTHERS IN THE OTHERS IN MARKETPLACE THIS IS CHEF MING TSAI DESIGN.
YOU KNOW HIM, LOVE HIM, YOU TRUST THEM.
WHEN IT COMES TO SIMPLY MING IT IS ALL ABOUT BEING ABLE TO DO IT YOURSELF THAT T IS WHAT HE BRINGS YOU SOMETHING THAT IS SOMETH SIMPLE, SOMETHING THAT S IS EASY.
THAT IS WHY WHEN WE BRING YOU A FRYER, OUR FIRST FRYER, FEATURED AS A TODAY'S SPECIAL IN 4 YEARS WE WANTED IT TO BE WANTED I SOMETHING THAT WAS GOOD PROOF, SIMPLE, EASY.
) FRANKLY A FRIED FOOD IS NOT COOKED RIGHT WHY WASTE THE CALORIES OKAY? BUT WHEN YOU HAVE IT DONE WELL THAT IS WHEN EVERYTHING IS SO BEAUTIFUL AND THAT IS BE WHY WE CELEBRATE FRIED FOOD.
SO WE HAVE IT IN THE BLACK, WE HAVE IN TH THE PURPLE.
WE HAVE IN THE RED, THE BLACK AND RED ARE THE BESTSELLER R SO FAR.
WE HAVE IT IN THE WHITE, HAVE IT IN TH THE ORANGE BUT IF YOU WANT THAT WE EXPECTED TO SELL OUT IN THIS AIRING IT HAS BEEN CRAZY IT HAS POPULAR IN FACT 7500 POP HAVE NOW BEEN ORDERED ON THE DAY.
THE ORANGE 200 REMAINING THAT WILL BE THE FIRST TO GO AND THEN YOU HAVE THE BLUE RIGHT IN FRONT OF IT.
STOCK I UP ON YOUR CHRISTMAS GIFTS NOW YOU ARE GIFTS LOOKING AT $79.
FRANKLY IT IS A DINNER OUT.
BY THE TIME YOU GO OUT TO DINNER AND OUT TO ORDERED A FRIED FOOD DINNER SOMEWHERE, SOME FRIED SEAFOOD, YOU WOULD BE SPENDING THIS OR YOU COULD MAKE IT YOURSELF.
YOU KNOW WHAT IS IN AND YOU KNOW THEY ARE NOT PUTTING ANY EXTRA STEP AND YOU KNOW WHAT WENT A IN THAT OIL, YOU KNOW IN HOW FRESH AND CLEAN THAT OIL IS USING THE RIGHT KIND OF HEALTHIER OIL KI AND YOU KNOW YOU ARE COOKING YOUR FRIED FOOD HEALTHIER BECAUSE THIS H IS FLASH FRYING.
OKAY NOW THIS IS ONE OF MY FAVORITE, FAVORITE FAVOR THINGS THAT YOU HAVE THI DONE ALL DAY WHICH IS YOUR VEGGIES (.
) >>GUEST: VEGGIE TEMPURA.
>>HOST: BUT ALSO I LOVE FRIED GREEN TOMATOES.
>>GUEST: YOU KNOW WHAT? WHEN YOU HAVE A GOOD TEMPURA KIND OF LIKE TEM THIS IT IS SO EASY.
IT HAPPENS TO BE HAPPENS TO GLUTEN-FREE BECAUSE IT G IS RICE FLOUR THAT YOU CAN DO ANY OF THESE.
WE HAVE BROCCOLI, CAULIFLOWER, GREEN CAULI BEANS, ASPARAGUS, ALL OF THOSE VEGGIES AND IF YOU HAVE A HARD TIME ADDING YOUR KIDS TO EAT VEGGIES TRY IT THIS WAY THEY TRY WILL LOVE IT! >>HOST: WI YES THEY WILL.
>>GUEST: AGAIN THAT BUBBLING AND THAT SIZZLING IT STAYS IT'S NOT GOING TO GO AWAY.
N BY THE WAY WHEN IT BY TH STARTS TO GO DOWN THAT MEANS YOUR VEGGIES ARE COOKING BECAUSE WHAT HAPPENS HERE IS THE LIQUID COMES OUT OF THE BATTER AND THE VEGGIES.
SO WHEN YOU SEE IT ON SO THE SIDE IT IS ALMOST DONE.
IT IS ALMOST A SECOND CLOCK.
BUT I SEC LOVE THE COVER, I JUST LOVE IT BECAUSE IT IS SAFER, IT KEEPS THE SAFE SMELL OF THE OIL OUTSIDE OF YOUR HOUSE IT STAYS O IN HERE AND ACTUALLY HELPS KEEP THE OIL EVEN HOTTER BECAUSE NOW THE HEAT CANNOT ESCAPE IT STAYS IN THE FIRE.
>>HOST: THAT IS A GREAT POINT IT STAYS IN THE FIRE AND IT IS SO, SO EASY TO USE.
FOR THOSE OF US THAT CAN SHOW YOU THE BURN MARKS ON THEIR ARMS BECAUSE WE HAVE FRIED ALL OF OUR LIVES.
I WAS THE MEATBALL MAKER AND WE FRY OUR MEATBALLS AND THOSE THINGS HOT OLIVE OIL POPPING I TELL YOU WHAT IT CAN BE VERY PAINFUL.
NOT ONLY THAT BUT IT JUST MESSES UP YOUR ENTIRE KITCHEN.
YO NOW THIS WILL BE SIMPLE AND EASY BUT YOUR AND EA RESULTS ARE GOING TO BE BETTER.
YOUR MEATBALLS ARE GOING TO BE CRISPIER ON THE OUTSIDE BECAUSE THEY WILL BE IN THAT OILLESS TIME BECAUSE YOU ARE FLASH FRYING.
ARE F FRYING IN A VERY HOT TEMPERATURES SO THAT IT DOES NOT SEEP INTO THE ITEMS.
SAID THAT IT ITE JUST CRISPS IT, I MEAN WHEN YOU CAN DO LIKE GREEN BEANS AND ASPARAGUS AND EVERYTHING AND HAVE THEM STILL LOOK LIKE GREEN BEANS AND ASPARAGUS.
YOU KNOW YOU ARE DOING IT RIGHT.
>>GUEST: AND I LOVE TEMPURA BATTER BECAUSE T IS NOT A HEAVY COACHING SEAT CAN STILL TELL THIS IS CAULIFLOWER, IT IS IS NOT MISTREAT ME OR MYSTERY VEGGIES YOU CAN TELL THE GREEN BEANS ARE GREEN BEANS AND THE BELL PEPPERS ARE BELL PEPPERS PEPPERS.
YOU SHOULD BE ABLE TO SEE THE ABLE TO VEGETABLE I THINK WITH TEMPURA AND A LITTLE BIT OF LEMON SORBET AND YOU ARE GOOD TO GO–COATING.
HOW FAST WAS THAT? ANY KNOCK YOURSELF OUT THERE.
>>HOST: I AM GOING TO GO FOR A VEGGIE NOW BECAUSE I DID THE DONUTS EARLIER.
[LAUGHTER][LAUGHTER] >>GUEST: THAT WILL BALANCE YOU OUT.
[LAUGHTER][LAUGHTER] >>HOST: I CANNOT MAKE >> ANY PROMISES I WILL NOT GO FOR THE DONUTS LATER.
DO YOU KNOW WHAT WE DO WILL DO NOW? WE ARE GOING TO TALK ABOUT GOIN PARTY FOOD.
WHAT ARE PA YOU DOING NO FIRST? >>GUEST: I AM DOING ANOTHER ONE OF THOSE PICADILLA.
>>HOST: WHATEVER YOU >>H WANT TO DO IF YOU WANT W TO COOK FOR ONE OR 20 IT DOES NOT MATTER.
DOES N WHETHER SWEET POTATO FRIES, REGULAR FRENCH FRIES, OR ZUCCHINI FRIES WHICH I HOPE ERIC IS DOING.
>>GUEST: HE HAS TAQUITOS THERE, LIKE SOUTH OF TH THE BORDER.
>>GUEST: HI HOW ARE YOU? >>HOST: I'M STOPPING BY TO SEE (.
) IF YOU WERE HERE, A FEW MINUTES AGO YOU SAW HIM PUTTING IN THOSE CHICKEN FINGERS, LOOK AT THE WAY THESE TURNED OUT.
) LOOK AT THAT THAT IS BEAUTIFUL IS IN A? HAVE YOU EVER BEEN TO A RESTAURANT WHERE THEY SERVE CHICKEN FINGERS FINGERS–IT/ AND IT LOOKED THAT PERFECTLY COOKED.
>>GUEST: GUESS WHAT? I KNOW WHAT I PUT IN KNOW THERE, I KNOW WHAT I FRIED IN IT, IF I WANT F TO GO ORGANIC I COULD.
FOR ME IT IS ALL ABOUT CONTROL AND KNOWING WHAT IS GOING INTO MY FOOD THAT IS VERY IMPORTANT T TO ME.
>>HOST: CRISPY, DELICATELY COOKED, AND DELICIOUS.
OKAY UM, DE NOW WE HAVE FISH AND CHIPS.
>>GUEST: CAN I SHOW YOU THE INSIDE OF THIS FISH? JUST LOOK AT THIS.
>>GUEST: IT TASTE JUST LIKE CHICKEN! IT TASTE LIKE CHICKEN! [LAUGHTER] >>GUEST: WHEN YOU CAN COOK PERFECT FISH AND CHIPS LIKE THAT RIGHT? STILL CRUNCHY, THE FISH IS FULLY COOKED AND YOU CAN SEE THE MOISTURE.
THAT IS NOT THAT THAT IS THE JUICINESS OF THE THE FISH THAT IS A GOOD FISH AND CHIP.
>>HOST: THAT IS >>HOST: PERFECTLY COOKED IS IN A? YOU WILL NOT FIND FISH AND CHIPS ANYWHERE IN ENGLAND THAT WILL ENGLAN SURPASS THAT AND YOU ARE DOING IT.
>>GUEST: AND THEY DON'T TO LOBSTER AND CHIPS.
T WE HAVE MAINE LOBSTER WE NOW WE WILL PUT BEER BATTER ON AN FRIED, THAT IS DEFINITELY DELICIOUS AND SO WERE THE OTHER PRIOR LIKE THIS–WORTHY, FRIER.
THE THING I JUST LOVE THEM WE'VE BEEN BANGING THIS FRYER FOR WEEKS IT RECUPERATES SO QUICKLY.
THAT BUBBLING, THAT SIZZLING YOU HAVE T TO HAVE AT ALL TIMES TO THAT IS THE ART OF FLASH FRYING.
>>HOST: THAT IS THE ART OF THE DESIGN THAT CHEF MING TSAI BRINGS TO HIS FRYER.
THIS IS A SIMPLY MING 1500-WATT FRYER EVERYTHING ABOUT THIS IS SIMPLE AND EASY.
I WILL ASK THAT YOU GIVE THEM A LITTLE TOUR IF YOU WOULD.
>>HOST: START AT THE BEGINNING SO WHEN YOU BE GET THIS SAMUEL KNOW EXACTLY HOW TO USE THIS.
THERE IS NO BIG THERE LEARNING CURVE HERE.
>>GUEST: FIRST YOU HAVE TO PLUG IT IN AND BY THE WAY THERE IS A DESIGN THERE IS A MAGNETIC PLUG SO IT POPS OUT THE KID RUNS FINE IT WILL NOT DRAG THE FRYER DOWN TO THE GROUND WHICH CAN BE VERY DANGEROUS.
THAT IS THE FIRST SAFETY FEATURE.
IT HAS TWO SIMPLE MOBS ONE IS AN ACTUAL TIMER THAT YOU CAN SET LIKE I CAN SET UP FOR 4 MIN.
CA FOR THE LOBSTER TAIL BUT THIS IS JUST A THERMOSTAT.
YOU CAN SET IT DOWN TO LIKE 250° ABOUT THE BLANCHE FRENCH FRIES AND THEN FRY THEM CRISP AT 375°.
FOR CRISPINESS LIKE THIS I WANT 375°.
TWO LIGHTS THE RED BACKLIGHT IS POWER THAT MEANS IT'S ON IN THE GREEN LIGHT IS WHEN IT COMES TO TEMPERATURE.
SAID THERE IS NO GUESSWORK.
THE THING THAT I LOVE EVEN WITH THE LOBSTER TAILS W IN THERE I CAN LIFT IT I UP WITH THE LID CLOSED AND THREE THERE I CAN AN SEE THE COLOR OF THE LOBSTER TAILS.
I AM LOOKING FOR[INAUDIBLE] I DON'T HAVE TO LIFT THE COVER-UP WHEN YOU DO COV WITH THE COVER-UP YOU WI SEE HE ESCAPES.
ONE OF THE GENIUSES OF KEEPING THIS TEMPERATURE HOT IS THAT IT HAS COVER.
THE OTHER THING DO YOU SEE A LITTLE BIT OF SPLATTER? WITH THE LID THERE IS NO SPLATTER–GENIUS IS.
OES NOT SMELL LIKE A CLAM SHACK IT IS JUST HOT STEAM COMING THROUGH.
S SO ALL OF THAT COMBINED PLUS THE FACT THAT THIS IS STAINLESS STEEL, I LOVE THIS, I LOVE THE FACT THAT THIS IS STAINLESS STEEL BECAUSE THAT HELPED CONDUCT THE.
BUT THEN THE OTHER GENIUSES THE TECHNOLON+ COATED RESERVOIR.
ECAUSE IT IS TECHNOLON+ IS NONSTICK AND SUPER EASY TO CLEAN BUT IT ALSO HELPS CONDUCT HEAT AND MAINTAIN THE TEMPERATURE OF THE FRYER.
>>HOST: SO SIMPLE, SO EASY BUT THE RESULTS YOU WANT.
WHEN IT COMES TO FRYING FOOD LETS FACE IT WE ARE LOOKING FOR A HEALTHIER WAY TEE OUR FAVORITE FEEDS, THIS IS THE WAY TO DO IT.
NOW FLASH FRYING WILL MAKE A TREMENDOUS DIFFERENCE TR NOT ONLY–FOODS, THAT IT IS HEALTHIER BUT ALSO IN THE WAY IT TASTES IT THE DOES NOT TASTE LIKE IT D IS SATURATED WITH OIL.
YOU CAN TASTE THE FISH FOR EXAMPLE, YOU CAN TASTE YOUR CHICKEN WINGS.
EVERYTHING WILL TASTE LIKE IT IS SUPPOSED TO RATHER THAN JUST TASTING THE OIL.
LOOK AT THESE BEAUTIFUL ROLLS YOU ARE LOOKING AT RIGHT THERE.
WHEN IT COMES TO FRIED LOBSTER I WILL PONY UP AND PAY FOR A LOBSTER TAIL, I WANT TO TASTE TA THE LOBSTER TAIL.
>>GUEST: BUCKET BAG CRISP AND COOKED THROUGH AND THAT WAS 4 MIN.
>>HOST: YOU WILL HAVE TO CUT INTO THAT.
>>GUEST: SHOULD WE? LET ME PUT A LITTLE BIT RIGHT HERE.
I THINK YOU ARE SMART TO WANT TO TRY THIS.
>>HOST: WILL LOOK AT THE BATTER ON THIS.
LOOK AT THE BATTER ON THAT, JUST CRISPY.
PERFECTLY COOKED ALL THE WAY THROUGH.
OH MY GOD! >>GUEST: LOOK AT HOW BEAUTIFUL THAT IS.
>>HOST: THAT IS FRIED LOBSTER TAIL! OKAY.
MMM! MMHMM! >>GUEST: RIGHT? >>HOST: IT TASTES LIKE LOBSTER TAIL.
>>GUEST: IT TASTES LIKE LOBSTER, THAT IS ANOTHER THING IT DOES NOT TASTE LIKE THE FRYER.
YOU TASTE A LITTLE BETTER BECAUSE IT IS CRISPY BUT IT IS NOT LIKE EATING A HUSH BY THE EWART EATING A LOBSTER TAIL AND THAT IS THE POINT.
LOOK WE ARE COMING INTO THE FOOTBALL SEASON (.
) THERE ARE MY CHIPS FOR THE FISH AND CHIPS, BUT EVERYTHING ELSE (.
) ND BY THE WAY IT IS OKAY TO BUY STORE-BOUGHT FROZEN STUFF, THIS IS ABOUT COOKING FOOD AT HOME EASILY.
AND YES YOU CAN DO IT AURA SHEER AND CHICKEN FINGERS BUT CHIC THERE ARE SOME GOOD QUALITY ONES OUT THERE BELL AND EVANS GOOD ORGANIC CHICKENS OUT THERE BUT WHEN IT COMES TO FRENCH FRIES, FRENCH FRIES THERE IS AN ART.
BLANCHE THEM ONCE SAID 250° THEN FRY THEM AT 375°.
THERE ARE SOME GREAT STORE-BOUGHT SWEET KIDDO AND REGULAR FRENCH FRIES.
READ YOUR INGREDIENTS AND KNOW ING WHAT IS IN YOUR FOOD.
ESPECIALLY IN THE ASIAN STORES YOU CAN GET GREAT FRIED SPRING ROLLS, EGGROLLS, ALL OF THOSE FANTASTIC THINGS THAT FA ARE IN AND OUT OF THE FRYER AND YOU'RE GOOD TO GO.
TALK ABOUT HAVING A QUICK (.
) A QUICK PARTY AND APPARENTLY PAR IT'S FOOTBALL SEASON MIGHT NOW THERE IS STILL SOME BASEBALL GOING ON I BELIEVE, ALTHOUGH NONE B OF US CARE BECAUSE NONE OF US ARE IN IT.
[LAUGHTER] >>GUEST: BUT YOU CAN EASILY MAKE THIS AMOUNT OF FOOD WITH JUST ONE FRYER.
>>HOST: I KNOW, I AM ACTUALLY GOING TO WALK AROUND FRIEND HERE.
OH WHAT ARE YOU DOING OVER HERE? >>GUEST: I WANT TO SHOW THE CLEAN ABILITY OF THE THIS REAL QUICK.
IF YOU CAN SHOW RIGHT HERE IN THIS CORNER THIS IS SOMETHING THAT HAS SOMET ALWAYS PLAGUED ME WITH OTHER OLD UNITS THAT OTH WERE NOT NONSTICK.
WERE RIGHT HERE YOU WILL WE SEE A RING HERE AND WHEN YOU GO TO CLEAN YOUR OIL OR GET RID OF IT OR GET WHATEVER YOU CAN NEVER GET RID OF THE RING.
>>HOST: BECAUSE SO MANY ARE STAINLESS STEEL RIGHT? >>GUEST: STAINLESS STEEL YOU WILL ALWAYS HAVE YOU THAT OIL RING BUT WITH TECHNOLON NONSTICK YOU CAN GET IT RIGHT OFF CAN WITH TONGS.
AND THEN THROW IT IN THE DISHWASHER.
>>HOST: IMAGINE THROWING IT IN THE DISHWASHER, WHICH HE WILL, BECAUSE EVERY SINGLE PIECE OF THIS (.
) MING TSAI I WOULD LOVE FOR YOU TO DISASSEMBLE ONE IF YOU WOULD NOT MIND.
BECAUSE EVERY SINGLE PIECE OF THIS COMES APART EVERY SINGLE PIECE GOES IN THE DISHWASHER WITH THE EXCEPTION OF THE HEATING UNIT, THAT'S IT.
EVERYTHING ELSE, UNBELIEVABLE! DO YOU WANT TO DO THAT? DO YOU WANT TO TAKE ONE APART? THE ORANGE ONE BY THE TH WAY IS VERY, VERY LIMITED.
>>GUEST: FIRST OF ALL VERY EASY, THIS ALL VERY COMES OUT SEE YOU HAVE THIS WHICH IS THE BASQUE IT.
THIS IS WHAT YOU DON'T PUT IN THE DISHWASHER, RIGHT? BECAUSE THIS IS AN ELECTRICAL UNIT AS AN SHE WASHED WITH HOT SHE WATER AND YOU'RE GOOD TO GO.
THERE WE HAVE OF COURSE THE TECHNOLON+, RIGHT? EASY THAT CAN GO IN THE DISHWASHER.
>>HOST: AND LOOK AT THE CAPACITY OF THAT OKAY? >>GUEST: HERE WE HAVE >> THE OTHER PART PULLING OUT FROM UNDERNEATH THIS THING IS COMING OUT THIS IS THE OTHER ELECTRICAL PART THIS IS WHERE THE HEATING ELEMENT IS SENT TO THIS YOU DO NOT PUT THE DISHWASHER BUT THIS NEVER GETS DIRTY THIS IS HIDDEN UNDERNEATH THE TECHNOLON+.
THE LID COMES OFF LIKE THAT, THE ONLY THING YOU DO WANT O TO TAKE OUT IS I WOULD TAKE OUT THE CARBON FILTER BECAUSE YOU CANNOT WANT TO WATCH THOSE WA SEED CAN PULL THAT OUT LIKE THAT AND LIKE THIS.
SO THESE TWO, AND YOU CAN BUY NEW ONES BY THE WAY.
THIS, THIS WILL WA GET GREASY ESPECIALLY ON THE INSIDE RIGHT HERE SWALLOWED THIS GOES INTO THE DISHWASHER I LIKE THAT.
AND THEN THIS WHOLE THING CAN GO INTO THE DISHWASHER, BECAUSE WE HAVE SOME GREASE ON THE OUTSIDE OF THESE FRIERS, THERE IS SOME BATTER ON THE OUTSIDE OF THOSE.
THIS IS HARD PLASTIC, HOT DISHWASHER YOU HAVE A BRAND-NEW FRYER AND IS SO FREAKING LIGHT, I MEAN IT IS UNBELIEVABLY LIGHT.
>>HOST: IT WEIGHS JUST A FEW POUNDS YOU CAN TAKE IT ANYWHERE YOU WANT TO GO.
EVERY THING ABOUT THIS IS DESIGNED TO BE SIMPLE BECAUSE THE POINT IS FOR YOU TO USE IT.
OR YOU TO BE ABLE TO FRY AT HOME.
YOU KNOW WHY IN THE WORLD ARE YOU GOING OUT EATING FRIED FOOD WHEN YOU DON'T KNOW WHAT IS IN THE OIL AND YOU HAVE NO IDEA HOW LONG HA THE OIL HAS BEEN IN THERE.
AND WHO WANTS TO PAY FOR A?–IT, YOU CAN DO IT YOURSELF! WHETHER IT IS A LOBSTER MEAL OR SWEET POTATO FRIES, FRESHLY FRIED SWEET POTATO FRIES, OR IF YOU WANT TO DO THE GAME FRIES –ZUCCHINI FRIES SPRINKLED PARMESAN AND A LITTLE PANKO RIGHT? >>GUEST: BUT HOW EASY IS THAT? IT TOOK 10 THAT? SECONDS TO TAKE IT APART AND 10 SECONDS TO PUT IT BACK TOGETHER.
>>HOST: AND WE HAVE ALL COLORS AVAILABLE RIGHT C AT THE SECOND BUT IN DANGER OF LOSING ORANGE IN THIS PRESENTATION.
ED AND BLACK I'M JUST TOLD (.
) ODIE ORANGES SOLD OUT NOW WE HAVE ALREADY LOST A COLOR THIS EARLY IN THE MORNING.
OKAY SO ORANGES, WE HAVE WHITE, PURPLE, BLACK, AND BLUE STILL REMAINING BUT THE ORANGES SOLD OUT.
WE HAVE TO PIN DOWN CHEF TRACY CROWD SHE HAS BEEN WORKING VERY HARD DOWN HERE, YOU ARE GETTING THAT HE! WHAT IS THIS? IS THIS A SANDWICH? >>GUEST: DO YOU COLLEGE GRILLED CHEESE IF IT IS FRIED? [LAUGHTER][LAUGHTER] OKAY? >>HOST: WHAT IS THAT? >>GUEST: I HAVE TO COME UP WITH SOME NEW NAMES.
>>GUEST: FRIED CHEESE! I AM GOING TO HAVE TO I TRY THAT.
>>HOST: OKAY YOU HAVE TEMPTED CHEF MING TSAI, NOW YOU HAVE CROSSED THE LINE.
[LAUGHTER] OH MY GOD! OKAY WHAT IF YOU DID IT WITH PIMENTO CHEESE? A LITTLE SOUTHERN STYLE RIGHT? >>GUEST: I LOVE PIMENTO, DOWN SOUTH, YET! OH MY GOD THIS IS SO GOOD! [LAUGHTER] >>HOST: OKAY SO HOW DID YOU DO IT? >>GUEST: I JUST TOOK A REGULAR GRILLED CHEESE DAMAGE AND CUT IT INTO QUARTERS AND THEN WE DID A LITTLE EGG DIP AND THEN INTO THE CHEF'S SPICE PANKO COATING.
[LAUGHTER] >>GUEST: I MEAN IF YOU WANT A GOOD HORS D'OEUVRE FOR THANKSGIVING DO THIS.
WOW I CANNOT BELIEVE HOW GOOD THAT IS! [LAUGHTER] I'M SERIOUS! >>HOST: IS THE PANKO (.
) >>GUEST: IT MAKES THE DIFFERENCE.
>>HOST: LOOK AT THIS OH MY GOD, YOU HAVE GOT TO SEE THIS.
WOO! LAUGHTER] >>GUEST: THAT IS AWESOME! >>HOST: HOUSTON WE HAVE A PROBLEM.
>>GUEST: YES WE'VE LOST OUR HOST.
[LAUGHTER][LAUGHTER] >>HOST: OKAY LISTEN JUST ABOUT 5 MIN.
LEFT IN ABO THIS PRESENTATION.
) THESE TWO, OR THESE THES THREE HAVE CREATED SUCH FUN THINGS THAT YOU ARE GOING TO HAVE TO ENJOY.
SEE YOU KNOW IT IS SEE Y SUNDAY YOU MAY BE HEADED OUT TO CHURCH OR BRUNCH, IF YOU ARE GOING TO BRANCH YOU SHOULD BE BRA VERY HUNGRY RIGHT NOW.
WISH I COULD BEAT YOU BECAUSE OH MY GOSH THIS FOOD IS SO SENSATIONAL! GET IT HOME IS $79.
95 IS 4 FLEX PAYMENTS AND FREE SHIPPING AND HANDLING HANDLING–BRUNCH, OR HAN FIVE IF YOU HAVE THE HSN CARD AND THEN YOU GET FIVE FLEX PAYMENTS AND F IF YOU HAVE NOT SIGNED I UP FOR THAT YET WHEN YOU SIGN UP FOR A BEGINNING TODAY YOU WILL GET $20 OFF OF YOUR NEXT PURCHASE.
HAVE EXTENDED HOLIDAY RETURNS TO IF HO YOU ARE BUYING THIS AS A GIFT SO ABSOLUTELY STOCK UP NOW–THEN.
WE WILL NOT FEATURE THIS FOR THE REST OF THE YEAR NOT AT THIS PRICE, I'M NOT SURE WE WILL BE FEATURING IT AT ALL BUT NOT AT THIS PRICE.
THE FIRST TIME P IN 4 YEARS WE FEATURED A FRYER AT THE TODAY'S SPECIAL.
WE WANTED A DIFFERENT DESIGN, WE WANTED A FLASH FRYER, WE WANTED AN EASIER CHOICE, WE WANTED THE RIGHT SIZE AND WE WANTED IT TO BE PRICE THAT EVERYONE PRIC COULD HAVE A FRYER FOR THOSE TIMES WHEN YOU THO WANT TO MAKE YOUR MEATBALLS, WHEN YOU WANT TO MAKE YOUR SPECIAL FRIED CHEESE, WHEN YOU WANT TO DO A FRIED WANT CHEESE GRILLED CHEESE (.
) GRILLED CHEESE, FRIED CHEESE, WHAT IS FR IT? IT IS DELICIOUS! >>GUEST: IT IS JUST DELICIOUS! >>HOST: AND YOU'LL GET A CHANCE TO DO ALL OF CHAN THESE THINGS BUT DO NOT FRY IF IT DOES NOT FRY WELL.
AND WE HAVE SOMETHING THAT CHEF IS ABOUT TO CUT OVER HERE THAT I'VE NEVER EVEN HEARD OF THIS.
>>GUEST: THIS IS A KEY WEST SPECIALTY, TRACY KRAUSE STUFFED THE HOBIE ROLE, SHE CAREFULLY TOOK A KNIFE AND EMPTIED IT OUT AND STUFFED IT WITH GROUND BEEF, CHEESE, AND I MEAN YOU REALLY HAVE I TO TRY THIS JUST GIVE IT A LITTLE BY.
THEY ARE A SO GOOD I CAN DO THE WHOLE THING.
>>HOST: JUST THE SPICES IN IT SMELLS SO GOOD DON'T THEY? >>GUEST: IS LIKE TRADITIONAL CUBAN VIDEO INSIDE WITH OLIVES OLIVES–PICADILLO.
>>GUEST: THIS IS THE BREAKFAST OF CHAMPIONS.
HERE IS SOME GREAT LOOKING CAULIFLOWER NOW.
>>HOST: IT DOES NOT SLOW DOWN YOU PUT IT IN AND BOY (.
) BY THE WAY IF YOU ORDER ANY KITCHEN ITEM YOU WILL GET 50% IT OFF CHEF MING TSAI'S KNIVES TODAY THAT MAKES THEM ABOUT $15 FOR TWO KNIVES WITH THE TWO SHEATHS.
YOU HAVE TO LOOK AT THAT FOOD AND LO YOU JUST KNOW (.
) IN FACT I AM COMING AROUND FRONT.
>>GUEST: YOU ARE COMING AROUND FRONT? BY THE AR WAY IF YOU HAVE A LITTLE TEMPURA WE PUT THE SOY SYRUP ON TOP THAT IS THE WAY.
>>HOST: I'M GOING TO SEE ERIC HE HAS THE PARTY GOING ON DOWN HERE.
GOI WHAT ARE YOU DOING RIGHT NOW? >>GUEST: RIGHT NOW I HAVE SOME CHEDDAR CHEESE JALAPENO POPPERS.
>>HOST: THANK YOU I HAVE BEEN WAITING FOR A BEEN LITTLE JALAPENO IN SOMETHING.
>>GUEST: YOU ARE WELCOME.
WE HAVE SWEET POTATO WAFFLE FRIES THAT ARE STILL COOKING.
AND I ST DID YOUR NEW FAVORITE DI THE CORN FRITTERS.
>>HOST: CORN FRITTERS, LOOK AT THAT, LOOK AT LO HOW CRUNCHY THAT IS, HOW SEE? SEE HOW THAT JUST BREAKS OPEN? AND THEN THE LITTLE BITE-SIZE THE CORN FRITTERS, THESE THINGS ARE DELICIOUS! I HAD THEM LAST HOUR, JUST ENOUGH SWEETNESS.
>>GUEST: YES I LOVE IT, AND I LOVE THAT THERE AN ARE WHOLE CORN KERNELS A IN THERE INSTEAD OF GROUND THAT.
>>GUEST: SHE'S SPEECHLESS! [LAUGHTER][LAUGHTER] >>HOST: CHEF, ROUND.
[LAUGHTER] >>GUEST: ALRIGHT I AM LOOKING AT 25 DIFFERENT FRIED FOOD ITEMS WE HAVE HERE THIS IS UNBELIEVABLE! WE UNBELI STARTED WITH CHICKEN WINGS AND BY THE WAY IF YOU DO REAL CHICKEN WINGS YOU START WITH A RAW WHEN YOU PRY THEM 15-20 MIN.
THAT IS HOW WE LEARNED IN BUFFALO AND YOU CUT THEM WITH THE SAUCE.
SWEET POTATOES LIKE MY GRANDFATHER USED TO MAKE FOR ME I LOVE THEM THEY ARE SO MUCH BETTER THAN STORE-BOUGHT THEY ARE SO CRISPY.
HIPS FOR YOUR FISH AND CHIPS WE HAVE TUXEDOS, WE HAVE JALAPENO POPPERS, WE JAL HAVE HAVE PLAYED CHICKEN FINGERS –HOUSEMAID.
WE HAVE A HOT SUSHI ROLL AND ALL THE WAY DOWN THERE WE HAVE SOME DOUGHNUTS, AND A CORN DOG , AND FRIED CHICKEN, AND EGGROLLS AND WHAT ELSE YOU HAVE OVER THERE YOU TRACY KRAUSE? >>GUEST: FRIED GRILLED CHEESE, FRIED LASAGNA, ANOTHER FRIED GRILLED CHEESE WE WRAPPED IN SPINACH, WE HAVE DOUGHNUTS.
WHAT ELSE? >>HOST: WITH THIS FRIED CHICKEN, LOOK AT THE WAY THIS IS FRIED.
THIS IS THE WAY, THIS IS THE WAY THAT EVERY RESTAURANT WANTS TO FRIED THEIR FRIED CHICKEN.
OKAY? THIS IS THE WAY THAT YOU GET IT (.
) LOOK AT IT IT LOOKS SO CRISPY IT JUST DISINTEGRATES BECAUSE IT IS ABSOLUTELY CRISPY FRIED AND THAT IS THE BEAUTY OF WHAT YOU ARE GETTING.
8600 ORDERED ALREADY TODAY, WE'VE SOLD OUT OF ONE COLOR.
THIS IS YOUR COL TIME TO REALLY THINK ABOUT WHAT YOU WANT TO FEED YOUR FAMILY? ONTROL WHAT YOU FEED YOUR FAMILY, FEED THEM A HEALTHIER FORM OF WHAT THEY LOVE BECAUSE THIS T IS FLASH FRYING, BECAUSE DO YOU KNOW WHAT? WE LOVE OUR FRIED FOOD.
I DON'T CARE WHAT CULTURE YOU ARE FROM OR WHAT YOU PART OF THE WORLD YOU PA ARE FROM, WE LOVE OUR FRIED FOOD WHETHER IT'S FROM (.
) I USE MY SHRIMP TEMPURA AND FRIED SUSHI, FRIED CHICKEN YOU NAME IT YOU CAN DO IT.
TRY THE FRIED GRILLED CHEESE.
[LAUGHTER] >>GUEST: FRIED GRILLED152900:37:21,700CHEESE.
