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Wolfgang Puck 1800Watt 4Liter Digital Deep Fryer
THE MOST DELICIOUS FRIED SHRIMP, UNBELIEVABLE.
SH YOU KNOW YOU CAN MAKE YOUR FAVORITE, IF YOU LOVE CRISPY TREATS LOVE COMMON YOU CAN MAKE YOUR FAVORITES IF YOU HAVE YOUR OWN DEEP FRYER.
I HAVE HAD MY OWN DEEP FRYER FOR ABOUT 3 YEARS AND LOVE IT.
) –, EVERY SINGLE DAY OF THE WEEK AND I USE IT AT LEAST 2-3 TIMES A MONTH.
I TALKED TO MY SON DANNY AND MY FRIENDS, MARIAN GETZ IS HERE WITH US AND WE WILL TALK ABOUT EVERYTHING TA YOU GET IN A SECOND BUT CRABCAKES, I THINK THE BEST ONES ARE IN THE BES DEEP FRYER.
THEY GET PERFECTLY COOKED ALL THE WAY AROUND AND I THINK THINK[INAUDIBLE] WHEN THEY COME OUT.
IF YOU'RE THE GREAT FRYER BELIEVE IT OR NOT 99% OF THE IT TIME IT IS BETTER TO FRY THE DEEP FRYER THAN IN A FRY PAN.
YOU GET LESS ABSORPTION INTO YOUR ABS OIL, WHY? THE AVERAGE FRIDAY AND IS NOT OF THE PERMIT THAT TO GIVE YOU THE PERFECT PICTURE OF YOUR OIL.
WHEN YOUR OIL IS HEATED TO THE RIGHT TEMPERATURE WHICH IS ABOUT 375-380°, IT WILL FRY PERFECTLY WITHOUT SATURATING YOUR FOOD AND YOU GET DELICIOUS AND CRISPY RESULTS WITHOUT THE GREASE AND OIL.
IF YOU LOVE FRENCH FRIES, Y IF YOU LOVE CRABCAKES, I IF YOU LOVE FISH AND CHIPS, THIS IS THE MACHINE FOR YOU.
MARIAN GETZ, I WANT TO WALK THE BRIDGE EVERYBODY WHAT BR YOU GET BECAUSE THIS IS THE BIG GUY, THE 4 THE B QUARTS SIZE, –4 L I ABSOLUTELY LOVE IT AND YOU CAN DO ACTUAL REAL PARTY SIZE MEALS.
THE PA BIG GAME IS COMING UP BI AND IF YOU WANT TO GET A IT HOME, YOU CAN DO IT H FRIED SHRIMP OR BUFFALO WINGS AND ALL OF THAT.
LET'S GO QUICKLY BECAUSE FIRST OF ALL IT COMES WITH THE INSTRUCTION BOOKLET TO GIVE YOU ALL KINDS OF GREAT IDEAS.
YOU'LL NOTICE GREAT FEATURES, LIKE FIRST OF ALL THE HANDLE ON THE TOP.
WHEN YOU REMOVE THE LEG YOU HAVE SOMETHING L TO GRAB IT BY, THE STAY COOL HANDLE.
ALSO NOTICE THAT THERE IS A VIEW WINDOW TO TAKE A LOOK AT YOUR FOOD.
YOU DO NOT HAVE TO DO PEEKABOO COOKING.
YOU WANT TO BE CAREFUL, JEFF FRIED FOOD IN THERE AND WHEN IT IN HITS ANY WATER OR LIQUID IT WILL SPLATTER SO THAT WILL KEEP IT CLOSED.
NOT ONLY THAT BUT IT IS A HEAVY DUTY LAID AND NOT A CHEAPLY THAT YOU HAVE TO DEAL WITH.
THERE IS A VENTED LID THAT WILL NOT ALLOW THE FOOD OR STEAM TO ESCAPE.
HERE IS YOUR TIME AND TEMPERATURE TIM THAT YOU CAN ADJUST PERFECTLY.
THE BASKET THAT COMES ALONG WITH TH IT, IT WILL FOLD OUT.
IT YOU JUST DROP YOUR FOOD RIGHT IN AND THERE IS EVEN A REST TO REST IT JUST LIKE THAT.
THEY JUS HAVE WHAT THEY CALL THE MAGNETIC PLUG, THE MAGNETIC PLUG IS A MAGNE SAFETY FEATURE AND THAT WAY BECAUSE THE HOT OIL ON THE COUNTERTOP, WHAT HAPPENS IS THE MAGNETIC PLUG, I WILL SPIN THE MACHINE AROUND SO YOU MA SEE THAT.
WHEN YOU POP THIS IN IT WILL POP IN LIKE THIS, LET ME MAKE SURE THOSE IN.
THAT WAY IF SOMEBODY HAPPENS TO WALK BY THEN THE PLUG WILL RELEASE TH AND WILL NOT PULL AND WI BOLTING OFF THE COUNTERTOP.
THAT IS A SAFETY FEATURE THAT WILL PROTECT YOU IT IS VERY IMPORTANT.
I WILL TURN I IT OVER, MOVE THE PLUG OUT OF HERE AND SHOW YOU WHAT IS INSIDE YOUR.
FIRST OF ALL YOU HAVE AN EXTRA DEEP PAN RIGHT EXT HERE WHERE ALL OF YOUR OIL WILL GO IN.
THIS IS YOUR INSERT WHERE THE BRAINS, THIS IS RIGHT HERE.
YOU HAVE A HEAT ELEMENT THAT GOES ALL THE WAY THROUGH THE BOTTOM YET IT IS BOTTOM SLIGHTLY RAISED BECAUSE THERE IS A LITTLE BIT OF A CLAMP RIGHT THERE TO KEEP IT OFF THE BOTTOM.
THAT IS SO YOU WILL NOT BURN THE CRUMBS THAT GET TO THE BOTTOM BECAUSE ONCE YOUR OIL IS BURNED IT WILL TASTE CRUMMY AND YOU HAVE TO SWITCH OUT ALL THE TIME.
HERE'S A THERMOSTAT PROBE THAT WILL GO UP AND INTO THE UNIT WHICH IS WHAT WILL KEEP THE OIL AND HEAT ELEMENT AT THE PERFECT TEMPERATURE.
YOU ARE FRYING PERFECTLY EVERY TIME.
WHEN YOU PUT SOMETHING OIL YOU WANTED TO BUBBLE UP, IT YOU DO NOT WANT TO BUBBLE OVER AND GO CRAZY BUT YOU AND WANT A PERFECT TEMPERATURE WHICH IS TEM WHAT YOU GET.
>>GUEST: DO NOT DO IT > ON THE STOVE PEOPLE.
BECAUSE YOU DO NOT HAVE THE ABILITY TO KEEP THE CRUMBS AWAY FROM THE ALIMENT AND THEN IT IS ONE AND DONE FROM THE FOOD.
WE ALSO WANT TO DO AT THE CORRECT TEMPERATURE.
WHEN YOU TE FRY CORRECTLY, LIKE IF F IT IS FRENCH FRIES LIKE WE HAVE HERE, IF YOU FRY THE FRENCH FRIES CORRECTLY PRESERVING, THERE IS LESS FAT CALORIES IN THE SERVING OF FRENCH FRIES THAN IT IS WITH A BAKED POTATO WITH SOUR CREAM AND BUTTER.
AT THE PERFECT TEMPERATURE THEY GET CRISPY AND DO NOT SOAK C UP OIL.
>>HOST: PEOPLE SAY I WILL HAVE A BIG POTATO BECAUSE I DON'T WANT FRIES BUT IF YOU EAT IT WITH SOUR CREAM AND BUTTER THEN YOU ARE ALREADY OVER THE AMOUNT OF FAT THAT WOULD BE IN A FRENCH FRIES AND ANY CHEF TABLES AND MAKE CHE SURE THE THOUGHT YOUR FRENCH FRIES WHEN THEY COME OUT HAVE ENOUGH RESIDUAL OIL ON THERE TO MAKE THEM DELICIOUS.
IF YOU DO NOT WANT TO DO SALT, BECAUSE YOU CANNOT USE ALL THE DUE ONION POWDER, GARLIC POWDER OR EASY BREEZY VISITING.
WATCH THE RECOVERY TEMPERATURE BECAUSE — T OR A SAVORY SEASONING >>HOST: WE KNOW THE TEMPERATURE OF IT.
>>GUEST: YOU CAN DUAL SET AND THE CHART AND MANUAL COMES WITH MANUAL EXACTLY WHAT TEMPERATURE TO USE.
YOU WANT THE GIANT HEATING ELEMENT TO RECOVER.
AS SOON AS THE PRE-COMES IN AND THE OIL STARTS TO DROP IN THE TEMPERATURE STARTS TO DROP IN THE BRAIN COMES ON AND SAYS WE HAVE GOT TO[INAUDIBLE] SO THAT T WE START BUBBLING AND COOKING CORRECTLY AND IT WILL NOT ABSORB THE FAT.
LISTEN, EVERY COUNTRY ON THIS PLANET HAVE A VERY BELOVED FRIED FOOD.
WE ARE GOING TO EAT THEM.
WE WILL NOT EAT THEM EVERY DAY BUT WHEN YOU FRY, FRY CORRECTLY.
YOU WANT THE OIL TO BE SOMETHING YOU CAN REUSE.
WHEN YOU ARE DOING SOME(.
) YOU CAN SEE THE CRUMBS ON THE BOTTOM AND NECESSITIES ON THE TOP BUT BECAUSE THERE IS THE TRIPLE FOR INVITATION, IF THIS IS WHAT THE OIL LOOKS LIKE IN YOUR OIL WHEN YOU ARE DONE THEN FILTER IT BY TOGGLE UP ON THE METAL PART AND THEN DOWN ON PA THE BUTTON AND WATCH THE OIL COME OUT.
IT COMES OUT CLEAR BECAUSE IT IS TRIPLE FILTERED YOU ARE ABLE TO USE IT AGAIN.
IT IS NOT A GROSS THING TO CLEAN UP WHEN YOU'RE DONE.
I LOVE THAT WOLFGANG PUCK MODELED THIS AFTER THE FRIARS LIKE WE HAVE IN OUR RESTAURANT.
THEY'RE SO EASY YOU GUYS AND YOU EA CAN DO IT.
THIS IS WHAT YOU WANT TO SEE, A LOT Y OF BUBBLES.
A LOT OF OF ROOM SO YOU DO NOT HAVE ANY BUBBLE OVER.
AND ANY ALSO WITH THE FILTRATION ON THE LID, WHEN YOU PUT IT ON YOU DO NOT HAVE IT THE SMELL GO ALL OVER YOUR KITCHEN AND YOU STILL OF THE LOOKING WINDOW.
YOU CAN SEE WHEN YOUR FOOD IS CHANGING COLOR AND GETTING DVD, GOLDEN BROWN DELICIOUS.
EVERY COUNTRY HAS A BELOVED FRIED FOOD.
–BDF MAKE THEM BEAUTIFULLY BUT DO IT WITH A(.
) >>HOST: BUSINESS FRIED SHRIMP THAT WE HAVE SHRI RIGHT HERE.
THEY ARE SO CRISPY AND DELICIOUS, –GBF YOU DO NOT HAVE TO BUY YOUR OWN SHRIMP >>HOST: SWEET POTATOES ARE MY FAVORITE FRANCHISE.
JUST TO MAKE CHICKEN WINGS IF YOU BUY IT JUST FOR THAT, IT IS THE BEST THING YOU WOULD EVER DO.
CHICKEN WINGS, WE JUST BABIES AND THEY'RE SO BEAUTIFUL.
TH ADD A LITTLE CHRIS TO THEM.
I LOVE THESE! IS THIS [FOREIGN LANGUAGE] >>GUEST: POBLANO >>GUES PEPPERS STUFFED WITH CHEESE AND A LITTLE BREADING.
IF YOU WANT TO GET READY FOR THE BIG GAME BUT YOU ARE NOT A GOOD COOK THAN GO TO THE FROZEN FOOD SECTION AND BUY FROZEN FOOD AND FRY THEM THEN ADD A COUPLE BEERS AND YOU'RE THE BEE BEST PARTY IN TOWN AND PEOPLE WILL TALK ABOUT P IT AS BEING A BEST IT AS PARTY.
WE NEED TO KEEP GOING BECAUSE THERE IS A LOT TO SHOW.
THESE ARE WOLFGANG PUCK'S FAMOUS ONION RINGS.
–OKRA THIS IS THE CHEATER THIS KIND, THIS IS HOW WE KIN MADE THEM, THIS IS THE SAME ONE THAT WE HAD(.
) WHAT AM I TRYING TO SAY? THE RICE COOKER.
ALSO THEY TURN INTO DONUTS.
JUST TAKE YOUR LITTLE BISCUIT AND POKE A HOLE IN IT LIKE THIS.
PUT IT IN THE OIL IN YOUR SURPRISED WHAT A GREAT DONUT MAKE FOR YOU.
>>HOST: YOU CAN MAKE YOUR OWN IN THE DO-IT-YOURSELF AND AS I SAID YOU WILL NOT DO IT EVERY DAY OF THE WEEK BUT TIMES YOU DO IT ONCE A WEEK AND THAT IS A TREAT FOR YOUR FAMILY.
THERE'S NOTHING LIKE MAKING YOUR OWN FRIED CHICKEN OR OWN YOUR OWN FRIED FISH.
WE HAVE GRUBER IN FLORIDA THAT IS REALLY NICE AND IT IS THE PRECIOUS THING THAT YOU CAN CATCH OFF THE COAST HERE.
IF YOU TAKE BEER BATTER AND TAK THEN ADD IT TO YOUR GRUBER IS THE MOST AMAZING THING EVER.
— GROUPER — GROUPER >>GUEST: THESE ARE THINLY SHAVED ONIONS IN FLOUR AND THEY ARE VERY THIN AND THEY WILL STAND UP ON YOUR PLATE SO BEAUTIFULLY.
AND LOOK AT HOW MANY BUBBLES COME HO OUT OF THEIR, IT IS A MOIST FOOD.
>>HOST: –THERE THE FRIED OKRA I WILL SALT IT.
BUT THIS OKRA, THIS IS UNBELIEVABLE.
>>GUEST: ALWAYS EASY NEAR FEELING IT COMES OUT.
>>HOST: AND THE SHRIMP, I DO NOT KNOW IF YOU CAN HEAR IT BUT LISTEN.
— SEIZING YOUR FOOD WHEN — THE SUN –SEASON >>HOST: I DO NOT KNOW HOW CLOSE YOU CAN GET IN BUT YOU WILL SEE THAT THERE IS NO GREASE ON TH THE SIDE OF THIS AND IT IS PERFECTLY DRY.
TH PERFECTLY COOKED AND PER THAT IS HOW YOU WHAT THA YOUR FRY TRIP TO BE.
ABSOLUTELY DELICIOUS AND TENDER ON THE INSIDE.
WHAT ELSE DO YOU HAVE WH FOR ME? >>GUEST: THIS IS A >>GU BLOCK OF MOZZARELLA CHEESE THAT WE DIPPED IN FLOUR AND EGG AND BREADCRUMBS.
YOU HAVE BR NOT LIVED, WE PUT GARLIC IN THE SEASONED FLOUR IN FOR A LOVELY TASTE.
IT CANNOT BE EASIER TO MAKE SOMETHING THAT WILL OO TURN INTO AEY AND GOOEY TREE IN JUST SECONDS.
–A OOEY YOU HAVE ALL HEARD OF TEMP YOU'RE A.
WHEN THEY COME OUT I WILL SHOW YOU THESE.
GO GET A BOX OF YOUR FAVORITE PANCAKE YO MIX AND THEN GET THINGS IN THERE AND IT MAKES IT THE BATTER SO EASY.
THESE ARE FROZEN MEATBALLS ARE THAT WE DID THEN AND THA THEN IS IT IS WE HAD THE OPEN PRIOR WE WILL DOCUMENT AND YOU WILL WATCH PEOPLE GO CRAZY.
YOU CAN CALL IT YOUR OWN BECAUSE YOU ACTUALLY DID IT IN THE BATTER THEN IT YOU CAN CALL IT WHATEVER YOU WANT LIKE MARIAN GETZ'S BATTER.
OR WHATEVER YOUR NAME IS.
W IT IS SO EASY! >>HOST: WE WOULD OBVIOUSLY KEEP THE PEPPERS IN A LITTLE BIT LONGER BUT HERE WE WILL LET THEM SIT OUT AND DRY.
THEN I THINK WE CAN USE THIS ONE.
>>GUEST: THIS IS FROZEN MEATBALLS WE DID IN PANCAKE BATTER AND THEN YOU WAIT AND SEE HOW PRETTY BIZARRE WHEN THEY COME OUT.
THAT IS WHAT YOU WANT TO SEE.
>>HOST: THE ONION RINGS ARE GONE.
— THESE ARE — DONE >>HOST: HERE ARE THE ONION RINGS RIGHT HERE, YOU CAN SEE THAT THEY YO ARE ALL CRISPY AND STUFF LIKE THAT.
GIVE HIM A LITTLE SHAKE TO ASK BUT I DID A LITTLE BIT.
THEN SIMPLY DUMP THEM OUT.
>>GUEST: LOOK AT ALL LIKE THESE ARE, THEY'RE GORGEOUS.
YOU SHOULD GOR MAKE THESE.
>>HOST: THOSE ARE >>HOS REALLY NICE.
I WILL LET YOU DROP THEM IN AND DO THE[INAUDIBLE] >>GUEST: AND CHICKEN NUGGETS IF YOU WANT TO FEED A BUDGETED STUDY DOES NOT NEED TO BE DIFFICULT.
YOU WANTED AT THE CORRECT TEMPERATURE.
THIS IS THE SIZE BUILT FOR THE RESTAURANT AND THE(.
) DIGITALLY SET THE TEMPERATURE AND THAT IS HOW YOU MAKE THEM DO NOT GREASY.
THIS IS ALSO THE SAFEST WAY TO FRY.
YOU WANT TO FRY ELECTRONICALLY LIKE THIS ARE YOU ABOUT THE BREAKAWAY CORD.
YOU HAVE GOT THE PERFECT TEMPERATURE AND THEN YOU DO NOT BURN THE FOOD OR BURN THE OIL WHICH WILL MAKE YOUR FOOD TASTE TERRIBLE.
AND THE LEAST AMOUNT OF THAT WILL GO INTO THE FOOD WHICH IS IMPORTANT BECAUSE THAT I IS HOW YOU GET CRISPY FOOD INSTEAD OF SOGGY FOOD.
IT REALLY MATTERS, WE WILL FRY OUR FAVORITE FOOD FROM WHATEVER COUNTRY YOU'RE FROM.
EVERY COUNTRY HAS THE BEST WAY TO GET INTO A CULTURE.
FROM DONUTS IN THE MORNING TO SNACKS, AND THINGS FOR THE AND T TREATS OR BIG-GAME THEN YOU'LL LOVE IT.
>>HOST: AND LIKE I SAID HAVING IT AT THE READY.
IT DOES NOT TAKE UP A IT LOT OF SPACE AND IS A SIZE ABOUT THE MEDIUM-SIZED PAN.
THAT M IS ALL IT TAKES UP.
IS A STORE THE OIL AND THEN REFRIGERATE IT AND YOU CAN DO THAT AS WELL.
WE HAVE ALSO GOT A HAVE ALS BEAUTIFUL COOKBOOK THAT MARY GETS RAILED AND IT WILL GIVE YOU GREAT WILL IDEAS TO USE YOUR DEEP FRYER.
IT IS THE PRIOR COOKBOOK.
THERE ARE COOK GREAT ILLUSTRATIONS.
WHETHER YOU WANTED TO DESERT OR DOUGHNUT, IF YOU WANT TO DO YOUR FAVORITE STOP THERE ARE GREAT PICTURES INSIDE OF HERE AND I STRONGLY RECOMMEND THAT YOU GET THIS IN ADDITION TO THE FRYER AS WELL.
IT GIVES YOU GREAT, GREAT IDEAS.
WE WILL PUT THIS ITEM NUMBER UP FOR YOU AS WELL.
WOLFGANG PUCK DOES THE INTRODUCTION TO THIS LIKE CORN DOGS, FRIED SCALLOPS, FRIED SHRIMP, GREAT IDEAS IN THE BOOK.
WE WILL LEAVE IT OUT FOR YOU.
WE HAVE GOT ALL KINDS OF THINGS GOING LIKE FRIED SHRIMP AND FRIED OKRA, CHICKEN FRIE WINGS AND FRENCH FRIES, [FOREIGN LANGUAGE] WITH THE BIG CHILI PEPPERS.
>>GUEST: WHAT YOU HAVE HERE? >>GUEST: THESE ARE MOZZARELLA CHEESE MOZZAR STICKS.
) AND WHEN YOU FRY CORRECTLY THE CODING IS PERFECTLY CRISPY AND PER THEN THE CHEESE IS –C –COATING PERFECTLY DELICIOUS.
THESE ARE HOMEMADE BUT T OF COURSE YOU COULD DO FROZEN AND LOOK AT A PERFECT CRUST IS WITH PE THE CREAMY CHEESE ON THE INSIDE.
IMAGINE IT ON IN TOP OF THE SALAD OR DUMPED INTO MARINARA SAUCE.
YOU DESERVE TO HAVE FOOD THAT TASTES AS GOOD AND MAKES YOUR GOOD TASTE BUDS SO HAPPY.
TAS THIS IS WHERE DOES THAT.
WE HAVE GREEN OLIVES WE WITH PIMENTO AND ROLLED IT IN A BOWL OF CREAM CHEESE.
ON THE OUTSIDE BUT WITH IVP'S AND THEN IN JUST A FEW MINUTES JUST STORE-BOUGHT INGREDIENTS AND SO SIMPLE.
— WITH ALL THE KEYS –WASABI PEAS >>HOST: THESE ARE ALSO LOOKING.
WE DID SOME LOO BEER BATTER THAT WE HAD AND LOOK AT THE AND LOOK MEATBALLS IN A NICE THEY CAME OUT.
THESE ARE CRISPY MEATBALLS THAT WE JUST BOUGHT, IF YOU WANT WE CAN CUT ONE OPEN.
I WILL HAND WHATEVER THE MARIAN GETZ AND SHE CAN DO HER BUSINESS THERE.
>>GUEST: THIS IS GREAT WITH BARBECUE SAUCE OR MARINARA SAUCE OR KETCHUP.
BECAUSE IT IS A MEATBALL.
A CRISPY EXTERIOR WITH THE STORE-BOUGHT PANCAKE BATTER.
I WILL TAKE A WHOLE ONE, SHOULD I TRY TO MAKE SURE IT IS NOT TAINTED? >>GUEST: YES! YUMMY RIGHT? OH WELL.
I WILL JUST BE WEL YOUR PERMANENT.
>>GUEST: GET THIS INTO THE SAME PANCAKE BATTER.
>>GUEST: HAVE SOME FUN WITH IT INTO VEGETABLES THIS WAY OR THIS IS A GREAT WAY TO DO ONION RINGS.
INSTEAD OF THE WATER THAT IS CALLED FOR IN THE PANCAKE BATTER THEN ADD BEER AND MAKE A BEER BATTER.
) FRIED CHEESE IS SO GOOD IT IS RIDICULOUS AND LIKE I SAID YOU ARE NOT DOING S IT EVERY SINGLE DAY BUT YOU WILL LOVE IT.
HERE'S WHAT I WILL TIE YOU, I HAVE LESS THAN 900.
WE HAVE LESS THAN 900 WITH EVERY ORDERING AND DELIVERING COMPLEX THEY.
— IT IS ON FLEX PAY YOU SEE GCC SCALLOPS AND IS THERE ANYTHING BETTER THAN FRIED SCALLOPS? THERE IS NOTHING BETTER THAN IT IS ONE OF THE BEST WAYS.
— YOU SEE BE SEA SCALLOPS I DO NOT LIKE BAKED SCALLOPS BECAUSE I DO SC NOT THINK THAT >>HOST: IF YOU'RE DOING ANY WRITING OR BATTER ON THEM YOU HAVE TO DEPRIVE THEM WHICH IS REALLY WAY TO DO IT AND THEY WILL COME UP DELICIOUS AND SWEET.
IT IS QUICK AND CONVENIENT AND A LOT OF FUN TO DEEP RIGHT I AM NOT SURE WHAT IT IS YOU JUST MADE THEIR.
>>GUEST: THOSE ARE THE GREEN OLIVES COATED WITH CREAM CHEESE AND THEN ROLLED IN THE GREEN [FOREIGN LANGUAGE] [FOR PEAS, THEY ARE SPICY BECAUSE OF THAT.
I HAD A LITTLE BIT OF THE SOY SAUCE OR STORE-BOUGHT GINGER SAUCE AND THAT IS DELICIOUS AND FAST AND EASY AND PEOPLE THINK EA YOU ARE AMAZING.
>>HOST: DC THE INSIDE? BE AS CREATIVE AS YOU WOULD LIKE WITH THESE.
LOOK LIKE LITTLE TO I ABOUT.
THESE ARE SO MUCH FUN AND IF YOU ARE FUN A HAVING A THEMED PARTY HA FOR ALL WE KNOW WHATEVER, THESE ARE GREAT TO BE ABLE TO EAT ALSO.
I WILL TAKE A BITE OUT OF IT TA BUT IT IS REALLY HOT.
WE DID THE PEPPER THAT YOU CAN STOP WITH CHEESE AND LOOK AT THE INSIDE OF THIS.
I MEAN MARIAN GETZ! >>HOST: OH MY GOODNESS! >>GUEST: IT IS SEASONED WITH A LITTLE BIT OF CAYENNE IN IT.
IT IS NOT A SPICY CHILI SO HAVE A FUN WITH IT.
DO FUN WITH DOUGHNUT, NICKY BUTLER HOMEMADE OR THE KIND HOM THAT YOU CRACK OPEN ON THE COUNTER FROM THE DAIRY SECTION, THE BISCUIT TIME.
>>HOST: WHAT WE HAVE OVER THERE? — THEY CAN BE >>GUEST: DIPPED IT IN THEIR AND THEN FRIDAY.
THE CORN COULD EVEN BE FROZEN.
>>HOST: AND ARE THESE CHICKEN NUGGETS? >>GUEST: LISTEN TO HOW CRISPY THEY ARE, NOT SOGGY OR MICROWAVE.
YOU71100:17:12,066WILL NOT DO IT EVERY WIL.
