AND
AND NOW
AND NOW WE ARE GOING TO SHOW YOU SOMETHING I'VE
NEVER SEEN BEFORE.
I'VE BEEN DYING TO SEE
THIS.
THIS.
THIS. THIS IS A MANDOLIN
UNLIKE ANY YOU HAVE EVER
SEEN BECAUSE I HAVE
NEVER SEEN ONE THAT IS
ACTUALLY ELECTRIC.
ACTUALLY ELECTRIC. >> Guest: ABSOLUTELY.
THE BEST THING ABOUT
THIS IS MY FINGERS COULD
NOT BE FARTHER AWAY FROM
THE BLADE.
THE BLADE. PRETTY MUCH FOR MOST OF
US, WHEN YOU SAY THE
WORD MANDOLIN, YOU
THINK, THAT'S SCARY, YOU
KNOW, BECAUSE THERE'S
OPEN BLADES, THEY ARE
VERY SHARP, YOU WANT TO
GET PERFECT CUTS IF
YOU'RE MAKING SALADS OR
DOING ALL SORTS OF PREP
WORK, BUT I DON'T WANT
TO HAVE TO RISK FINGERS
TO DO IT.
TO DO IT.
TO DO IT. SO LITERALLY WITH THE
PUSH OF A BUTTON RIGHT
HERE, THIS IS A BLADE
THAT MOVES BACK AND
FORTH ON THE FOOD SO
THAT I DON'T HAVE TO DO
ANYTHING.
ANYTHING.
ANYTHING. I WANT YOU TO THINK
ABOUT WHEN YOU GO TO THE
DELI COUNTER AND THAT
COOL MEAT SLICER MAKES
THE MEAT LIKE YOU WANT
IT.
IT.
IT. SO
IT. SO I
IT. SO I AM GOING TO ASK YOU
THE SAME THING ABOUT
YOUR VEGETABLES, DO YOU
WANT THEM SLICED THICK,
THIN, JULIENNE,
THIN, JULIENNE, SHREDDED, CUBED, WAVY,
WE CAN DO IT ALL WITH A
PUSH OF A BUTTON.
DASH IS ABOUT
UNPROCESSING YOUR FOOD.
WHAT DOES THAT MEAN?
DON'T BUY THE READY MADE
SALADS AT THE DELI.
YOU CAN MAKE THEM
YOURSELF.
YOURSELF.
YOURSELF. WHY IS IT SO TEMPTING TO
BUY THEM THERE?
BECAUSE THEY ARE DOING
ALL THE CUTTING WORK.
I DON'T HAVE TO BE
SCARED OF THE CUTTING
WORK NOW.
WORK NOW.
WORK NOW. THIS BLADE IS GOING BACK
AND FORTH, GIVING ME THE
THINNEST, MOST GORGEOUS
CUCUMBERS THAT TRULY, I
HAVE PRETTY GOOD KNIFE
SKILLS.
SKILLS.
SKILLS. I
SKILLS. I DON'T HAVE KNIFE
SKILLS THIS GOOD.
I JUST DON'T.
>> Host: I'M NOT SURE
ANYBODY REALLY DOES.
>> Guest: EVERY SINGLE
ONE OF THESE, LOOK HOW
THIN IT IS.
IT IS ABSOLUTELY
GORGEOUS.
GORGEOUS.
GORGEOUS. EVERY SINGLE ONE IS
EXACTLY THE SAME, I DID
NOT HAVE ONE BIT OF
STRESS ABOUT HAVING MY
FINGERS NEAR THE BLADE
BECAUSE THE BLADE IS IN
THERE.
THERE.
THERE. SO
THERE. SO IT'S NOT JUST ABOUT
SLIDESSING.
SLIDESSING. LET'S GO OVER ALL THE
DIFFERENT THINGS THAT
WILL BE DONE
AUTOMATICALLY WITH
AUTOMATICALLY WITH LITERALLY JUST A FINGER
TOUCH ON TOP.
WE DID THIS THIN SLICE.
WE TOOK A ZUCCHINI AND
CUT IT SEVEN DIFFERENT
WAYS.
WAYS.
WAYS. THERE'S YOUR THIN SLICE,
THICK SLICE.
THICK SLICE. HERE'S THE JULIENNE,
SOMETHING THAT IS VERY
DIFFICULT TO DO ON YOUR
OWN.
OWN.
OWN. AND
OWN. AND YOU WILL NOTICE HOW
THESE ARE ALL COLOR
CODED GREEN.
CODED GREEN. THESE BLADES SNAP IN AND
OUT OF THE GREEN BASE.
THOSE ARE THE DIFFERENT
CUTS YOU'RE GETTING WITH
THAT.
THAT.
THAT. THERE'S A SHREDDING
BLADE.
BLADE.
BLADE. HAVE YOU EVER TAKEN OFF
YOUR KNUCKLES ON A BOX
GRATER?
GRATER?
GRATER? I
GRATER? I HATE THEM.
THEY ARE COMPLETELY
INTIMIDATING.
INTIMIDATING. HOW DO YOU EVER DO
SOMETHING SOFT LIKE
ZUCCHINI, CHEESES CAN BE
DIFFICULT.
DIFFICULT. NOW WE ARE GOING TO DO
IT ELECTRIC.
IT ELECTRIC. THEN WE HAVE OUR
DIFFERENT CUBE SIZES.
WAVY IS MY FAVORITE.
I DON'T WAIT TO SHOW YOU
HOW COOL POTATOES LOOK.
>> Host: I'VE NEVER SEEN
ANYTHING THAT CUT LIKE
THAT.
THAT.
THAT. >>
THAT. >> Guest: THEY ARE
GORGEOUS AND THEY ARE
PERFECT WAVES EVERY
SINGLE TIME.
SINGLE TIME. AND THEN A LARGE CUBE
AND A SMALL CUBE AND
AGAIN THOSE CLICK IN AND
OUT OF THE YELLOW BLADE.
SO CLICK IN AND OUT,
THAT IS LITERALLY ALL
YOU HAVE TO KNOW ABOUT
HOW THIS MANDOLIN WORKS.
SO WHEN WE SET THE BLADE
INTO THE MANDOLIN, YOU
HAVE YOUR OPTIONS THEN
OF WHAT YOU PUT IN IT.
IF I LEAVE THIS OUT, YOU
CAN SEE THAT'S A VERY
THICK SLICE.
THICK SLICE. IF I CLICK THAT IN, NOW
I HAVE A THIN SLICE AND
I CAN ALSO POP IN MY
JULIENNE.
JULIENNE.
JULIENNE. BUT THIS IS ALL YOU
PHYSICALLY HAVE TO DO IS
POP THIS IN AND LAY IT
DOWN.
DOWN.
DOWN. AND
DOWN. AND YOU GET A GOOD CHEAT
SHEET THAT REMINDS YOU
WHAT COLOR DOES WHAT.
>> Host: RIGHT.
EVERYTHING IS REALLY
EASY.
EASY.
EASY. NO
EASY. NO TAKING NOTES RIGHT
NOW.
NOW.
NOW. JUST
NOW. JUST SIT BACK AND RELAX
AND LOOK AT HOW YOU'RE
GOING TO BE ABLE TO DO
EVERY KIND OF CHOP YOU
NEED TO, SHREDDING, YOU
NAME IT.
NAME IT.
NAME IT. ALL OF THAT AVAILABLE IN
$69.95 FROM DASH.
THIS IS ONE OF THE
BRIGHTEST IDEAS BECAUSE
I DON'T KNOW ABOUT YOU,
BUT THE THING WE -- MOST
OF US DREAD IS HAVING TO
DO THE CHOPPING AND
EVERYTHING ELSE BECAUSE
WE ARE NOT GOOD AT IT.
IT CAN BE VERY STRESSFUL
AND I HAVE CUT MYSELF
VERY BADLY ON A
TRADITIONAL MANDOLIN IN
THE HOUSE.
THE HOUSE. >> Guest: ABSOLUTELY.
I THINK MOST OF US FIND
THEM INCREDIBLY
THEM INCREDIBLY INTIMIDATING.
INTIMIDATING. I ALSO DON'T LIKE
ONIONS, PEPPERS BECAUSE
THEY ARE SLIPPERY.
THE PROBLEM WITH THE
PRODUCE IS IT IS
DIFFICULT TO WORK WITH.
I'M SENDING AN ONION
THROUGH HERE.
THROUGH HERE. LOOK AT THE GORGEOUS,
THIN, LITTLE SLICES.
I KNOW WE ARE TRYING TO
BE HAPPY AND HEALTHY AND
MAKE A CUCUMBER SALAD,
BUT I LOOK AT THOSE
ONIONS AND SAY WE CAN
CARAMELIZE THEM WITH
BUTTER AND TOP A BIG
JUICY BURGER WITH THEM.
WHEN YOU HAVE THIS TOOL
THAT MAKES PREP EASY, IT
MAKES ME THINK I WILL
MAKE CARAMELIZED ONIONS
FOR MY BURGER, WHERE IF
I HAD TO SIT THERE WITH
A KNIFE AND DO IT, I
WOULDN'T WANT TO.
WE ARE GOING TO MAKE AN
ENTIRE GREEK SALAD HERE
IN THIS BOWL BECAUSE I
CAN PUT EVEN LITTLE GUYS
LIKE OLIVES IN THERE.
I'VE GOT A GOOD LITTLE
PUSHER TO HELP ME GET
THROUGH.
THROUGH.
THROUGH. AND I CAN PUT ANYTHING
THROUGH, THE PEPPERS,
THE OLIVES.
THE OLIVES. LOOK HOW IT'S GOING TO
START SLICING THE
OLIVES.
OLIVES.
OLIVES. HAVE YOU EVER TRIED TO
SLICE OLIVES BY HAND?
THEY ARE ROLLY POLLY.
THEY GO ALL OVER THE
PLACE.
PLACE.
PLACE. I
PLACE. I HAVE GOOD KNIFE SKILLS
BUT IT'S MORE SATISFYING
TO PUSH ON THE PLUNGER.
ALL I'M DOING IS PUSHING
A BUTTON.
A BUTTON.
A BUTTON. THIS IS IT.
IT COULDN'T BE EASIER
AND THERE'S MY SALAD.
THERE'S REALLY GOOD
SAFETIES THAT DASH HAS
BUILT IN HERE.
HERE'S ONE OF THEM.
IF THIS IS NOT CLICKED
ALL THE WAY BACK IT
WON'T RUN.
WON'T RUN. IF I DISLODGE IT A
LITTLE AND I PUSH THE
BUTTON IT'S NOT GOING TO
GIVE ME THAT CUTTING.
I LIKE THE FACT THAT
I'VE GOT SAFETY IN
THERE.
THERE.
THERE. I
THERE. I ALSO LIKE THE FACT
THAT I JUST MADE A GOOD
LITTLE SALAD RIGHT
THERE, PUT A LITTLE
DRESSING ON, GIVE IT A
TOSS AND EVEN IF I'M NOT
READY TO EAT IT RIGHT
NOW, HERE ARE SOME OF
THE GREAT EXTRAS THAT
COME WITH IT.
IT'S GOT A NICE LITTLE
TOP.
TOP.
TOP. EVEN
TOP. EVEN IF I'M NOT READY TO
GO, I CAN KEEP THAT OF
WHATEVER I HAVE CUT IN
MY SALAD.
MY SALAD.
MY SALAD. >> Host: WHY DON'T WE
WALK OVER TO THE WHAT
YOU GET.
YOU GET.
YOU GET. BLACK RIGHT HERE, WE
ALSO HAVE IT AVAILABLE
-- ARE WE CALLING THIS
TEAL?
TEAL?
TEAL? WE
TEAL? WE ONLY HAVE TWO COLORS?
>> Guest: YEAH, BLACK
AND RED.
AND RED.
AND RED. >> Host: BLACK AND RED
AVAILABLE FOR YOU.
ONLY THE BLACK AND RED
NOW AVAILABLE.
NOW AVAILABLE. $69.95.
$69.95.
$69.95. THE PIECES ARE GOING TO
BE, AGAIN, YOU GET THE
SETS.
SETS.
SETS. THESE ARE ALL COLOR
CODED SO THAT'S GOING TO
ALLOW YOU TO DO THE
DIFFERENT SIZES AND
CHOPS AND EVERYTHING
ELSE.
ELSE.
ELSE. THIS IS YOUR STORAGE
PIECE.
PIECE.
PIECE. THIS IS GOING TO PUSH --
>> Guest: THOSE ARE
CLEANERS.
CLEANERS.
CLEANERS. I'LL SHOW YOU HOW WE CAN
PUSH OUT --
>> Host: I LOVE THAT.
>> Guest: DASH IS SMART.
OBVIOUSLY WE CAN POP
THESE INTO THE
DISHWASHER BUT BEFORE I
DO THAT BECAUSE STUFF
GETS STUCK WHEN YOU'RE
CHOPPING.
CHOPPING.
CHOPPING. THERE'S MY CUBES,
CLEANER GUY AND IT POPS
OUT ANYTHING THAT'S
STUCK IN THERE.
>> Host: I ALWAYS HAVE
TO PICK THE STUFF OUT OF
THOSE LITTLE SQUARES.
>> Guest: AND THIS IS
WHERE I'VE GOTTEN MY
HANDS BEFORE WORKING.
THESE ARE VERY SHARP
OBVIOUSLY SO THE FACT
I'M NEVER GOING TO TOUCH
THEM IS ABSOLUTELY
AMAZING AND A LITTLE
BRUSH TO BRUSH IT ALL
OVER.
OVER.
OVER. SO
OVER. SO I BRUSH THE EXTRA
PRODUCE PIECES OFF AND
THROW IT IN THE TOP
SHELF OF MY DISHWASHER.
HERE'S MY FAVORITE.
LOOK AT THE WAVINESS
THAT'S COMING OUT HERE.
>> Host: THIS IS CRAZY.
>> Guest: YOU CAN HEAR
THIS WORKING, SWEET
POTATOES ARE HARD.
AND I LIKE THE FACT THAT
IT'S JUST MADE A BIG OLD
WAVY PILE OF SWEET
POTATOES.
POTATOES.
POTATOES. HOW CUTE ARE THOSE?
ISN'T THAT FUN?
>> Host: I DON'T EVEN
KNOW ANYTHING ELSE THAT
I'VE EVER SEEN THAT DID
CRINKLE CUT.
CRINKLE CUT. >> Guest: HOW ABOUT YOU
POP THOSE IN THE AIR
FRYER.
FRYER.
FRYER. WOULDN'T YOU DO THAT?
A LITTLE BIT OF TOSSED
OIL.
OIL.
OIL. AND
OIL. AND I DON'T FEEL BAD FOR
HAVING SWEET POTATO
FRIES.
FRIES.
FRIES. IF
FRIES. IF I DON'T SUBMERGE THEM
IN OIL, GAME ON.
>> Guest: A HEALTHY
SNACK, HOW FABULOUS.
>> Host: HERE I CAN DO A
REGULAR POTATO.
REGULAR POTATO. AGAIN, I DON'T HAVE A
KNIFE THAT DOES ANYTHING
LIKE THIS AND I'M
TALKING SECONDS.
TALKING SECONDS. I FEED FOUR TEENAGED
BOYS.
BOYS.
BOYS. THEY GO THROUGH POTATOES
AND FRIES AND ALL THAT
LIKE NOBODY'S BUSINESS
BUT I'M NOT AFRAID TO DO
IT BY SCRATCH BECAUSE I
CAN DO THIS SO EASILY.
>> Host: AND YOU USE IT
START TO FINISH, RIGHT
DOWN TO THE VERY, VERY
END.
END.
END. >>
END. >> Guest: NOT WASTING A
THING.
THING.
THING. >>
THING. >> Host: EVERY SINGLE
LITTLE BIT OUT OF EVERY
SINGLE VEGETABLE THAT
YOU PUT IN THERE.
>> Guest: I LOVE ALL
THOSE.
THOSE.
THOSE. I
THOSE. I WANT TO SHOW YOU
WHAT'S HAPPENING INSIDE
BECAUSE I THINK THIS
WILL HELP YOU
UNDERSTAND.
UNDERSTAND. SO IN HERE THERE'S MY
BLADE AND IT GOES BACK
AND FORTH AND BACK AND
FORTH, VERY SIMILAR TO
THAT DELI SLICER THAT WE
WOULD SEE IN THE -- FOR
THE MEAT.
THE MEAT.
THE MEAT. NOW, DOWN THERE IS THE
SHAPE BLADE SO THAT IT
IS PUSHING THE PRODUCE,
IT SLICES THERE, AND
THEN PUSHES IT THROUGH
THE SHAPE.
THE SHAPE. I CAN DO CUBES, I CAN DO
WAVES, BUT YOU SEE HOW
THEY WORK IN TANDEM WITH
EACH OTHER.
EACH OTHER. THIS SIMPLY POPS IN AND
OUT.
OUT.
OUT. THIS
OUT. THIS IS IT.
YOU LIFT IT UP, YOU PUT
IT DOWN.
IT DOWN.
IT DOWN. SO YOU DON'T HAVE TO
FIGURE ANYTHING OUT.
LID GOES BACK ON TOP.
THIS GOES UNDER.
>> Host: WHAT GOES IN
THE DISHWASHER THEN?
>> Guest: ABSOLUTELY ALL
OF THIS GOES INTO THE
DISHWASHER.
DISHWASHER. LOOK WHAT'S LEFT TO
CLEAN UP.
CLEAN UP.
CLEAN UP. PRETTY MUCH NOTHING.
LITERALLY THERE IS NO
MESS INVOLVED.
MESS INVOLVED. MY COUNTER IS NOT A
MESS.
MESS.
MESS. WHEN YOU DO EVEN A
MANUAL MANDOLIN, A
MANUAL CHOPPER, WHAT
HAPPENS?
HAPPENS?
HAPPENS? IT GOES ALL OVER.
THERE'S PIECES AND PARTS
ALL OVER THE COUNTER.
THIS IS THE CLEANEST WAY
TO DO FOOD PREP THAT I
HAVE RUN INTO.
ALL OF THIS GOES INTO
THE DISHWASHER SO THAT
SUDDENLY I DID WHAT?
PRACTICALLY A POUND OF
POTATOES IN THREE
MINUTES, CLEANUP IS
GOING TO TAKE ME 30
SECONDS, AND NOW I'M
EXCITED ABOUT COOKING
AGAIN BECAUSE THE
HARDEST PART ABOUT
COOKING IS YOU LOOK AT
THIS AND YOU THINK, OH,
MAN, NOW I GOT TO DO ALL
THAT.
THAT.
THAT. AND
THAT. AND I DON'T LIKE THAT.
>> Host: AND YOU'VE
NEVER SEEN ANYTHING LIKE
THIS.
THIS.
THIS. MANDOLINS CAN BE VERY
TEDIOUS.
TEDIOUS.
TEDIOUS. YOU REALLY HAVE TO GET
INTO A RHYTHM WITH THEM.
THIS TAKES ALL OF THAT
AWAY FROM THEM AND GIVES
YOU A DELI STYLE TYPE OF
TOOL BUT AT A PRICE
THAT'S AFFORDABLE AT
$69.95.
$69.95.
$69.95. WE ARE GOING TO SHIP
THIS TO YOU FREE.
WE HAVE THE BLACK
AVAILABLE, THE RED
AVAILABLE.
AVAILABLE. IF YOU WANT TO USE THE
HSNCARD, WE ARE DOING A
SPECIAL PROMOTION, YOU
CAN SEE SIX FLEX
PAYMENTS OF $11.66 IF
YOU'D LIKE TO TAKE
ADVANTAGE OF THAT.
GRATING CHEESE.
GRATING CHEESE. >> Guest: AND SOFT
CHEESE.
CHEESE.
CHEESE. WE STARTED WITH SOFT
CHEDDAR BECAUSE IF YOU
DO THIS ON A BOX GRATER
IT GETS GUMMED UP AND
WHEN I GET DOWN TO THE
LAST INCH OF THE BLOCK,
MY KNUCKLES ARE NOT
WORTH THAT LAST INCH OF
THE BLOCK.
THE BLOCK. HERE I AM GOING TO GET
EVERY BIT OF IT GRATED
DOWN.
DOWN.
DOWN. IT
DOWN. IT NEVER MOOSHS.
WHY?
WHY?
WHY? BECAUSE THE BLADES ARE
SO SHARP, THEY ARE GOING
TO GRATE EVERY INCH OF
IT.
IT.
IT. >>
IT. >> Guest: SMART.
>> Host: IT IS.
AND I WAS REALLY
IMPRESSED THE WAY IT DID
CHEDDAR CHEESE BECAUSE A
SOFTER CHEESE IS OFTEN
VERY, VERY DIFFICULT TO
GRATE.
GRATE.
GRATE. BUT WHAT'S ONE OF THE
OTHER THINGS WE LOVE TO
GRATE?
GRATE?
GRATE? WE
GRATE? WE LIKE TO GRATE THE
HARD CHEESE.
HARD CHEESE. I KNOW YOU'RE AN ITALIAN
GIRL, YOU'RE GOING TO
LIKE THAT PARMESAN SO WE
ARE ABLE TO DO THAT HERE
AS WELL BECAUSE IT WILL
DO THE SAME GRATING.
IT WILL ALSO DO
CHOCOLATE BECAUSE AGAIN,
SOMETHING ELSE THAT IS
DIFFICULT TO GRATE, AND
A SOFTER CHOCOLATE LIKE
A KIT KAT, A HARDER
CHOCOLATE LIKE A HERSHEY
BAR, IT WILL DO ALL OF
IT.
IT.
IT. ARE
IT. ARE WE LINED UP HERE?
>> Guest: NO, NOT QUITE.
>> Host: GOT A LITTLE
CHEESE STUCK IN THERE.
I'LL HAVE TO TAKE THIS
APART AND GO THROUGH IT.
YOU CAN GRATE ANYTHING
THAT YOU NEED TO GRATE.
AND AGAIN WHEN IT COMES
TIME TO CLEAN UP, THERE
WITH GO, YOU CAN SEE ALL
I HAVE TO DO AND I'M NOT
AFRAID TO PUT MY FINGERS
IN HERE BECAUSE HERE'S
THE BLADE.
THE BLADE. THE BLADE IS IN MY HAND
AND I KNOW I CAN CLEAN
OUT WHEN I GET A LITTLE
BIT OF CHEESE UP THERE.
AND THAT'S IT FOR
CLEANUP.
CLEANUP.
CLEANUP. HERE'S THE OTHER THING,
WHEN WE LOOK AROUND MY
COUNTER, LOOK AT THAT.
>> Host: YEAH.
>> Guest: I GRATE CHEESE
ON A CUTTING BOARD IT
MAKES A PRETTY BIG MESS.
>> Host: ALL OVER THE
PLACE.
PLACE.
PLACE. I
PLACE. I USUALLY PUT A WHOLE
NEST OF PAPER TOWELS
DOWN.
DOWN.
DOWN. >>
DOWN. >> Guest: AND REMEMBER
WHERE THIS IS GOING TO
GO.
GO.
GO. RIGHT
GO. RIGHT INTO THE
DISHWASHER.
DISHWASHER. IF I WANT TO PIPE IT OFF
A LITTLE BIT, IT COMES
WITH A BRUSH AND IT
COMES WITH THE TOOLS TO
POKE THROUGH THE CUBES.
>> Host: I'D LIKE US TO
GO BACK AND SHOW IF WE
CAN ALL THE DIFFERENT
CUTS THAT YOU ARE GOING
TO GET.
TO GET.
TO GET. >> Guest: ABSOLUTELY.
YOU'RE GETTING SEVEN.
STEP OVER HERE BECAUSE I
THINK THE ZUCCHINI IS
THE BEST WAY TO LOOK AT
THIS.
THIS.
THIS. YOU'RE GETTING THE
DIFFERENT BLADES THAT AS
I CAN SHOW YOU ARE VERY
EASY TO SWAP IN AND OUT
AND THAT INCLUDES A THIN
SLICE.
SLICE.
SLICE. LOOK, AN ABSOLUTE RAZOR
THIN SLICE TOO.
>> Host: IT'S ALMOST
SHAVED.
SHAVED.
SHAVED. >> Guest: IT'S AMAZING
HOW WELL THAT WORKS.
THEN YOU HAVE A THICK
SLICE, ALSO A JULIENNE
AND THOSE ARE CLIPPING
INTO MY TEAL BLADE.
DASH IS GIVING YOU A
GUIDE TO SHOW YOU HOW
THAT WORKS.
THAT WORKS. THIS IS THE GRATING TOOL
THAT I JUST DID ON MY
CHEESE BUT LOOK WHAT IT
DOES WITH THE ZUCCHINI,
KEEP YOUR FINGERS OFF
THAT BOX GRATER, DO IT
FRESH, AWAY FROM THE
BLADES.
BLADES.
BLADES. AND THEN I HAVE MY
WAVIES, WHICH WE DID ALL
THESE POTATOES LITERALLY
IN MINUTES.
IN MINUTES. THEN MY LARGE CUBE, MY
SMALL CUBE AND THOSE
CLIP INTO THE YELLOW
BASE.
BASE.
BASE. >>
BASE. >> Host: CAN WE GET
TIGHTER?
TIGHTER?
TIGHTER? IS IT POSSIBLE?
I REALLY WANT YOU TO
UNDERSTAND.
UNDERSTAND. THANK YOU.
THANK YOU. LOOK AT THAT.
LOOK AT THE PRECISION
WITH WHICH THAT CUTS.
I HAVE NEVER SEEN
ANYTHING DO ANYTHING
LIKE THAT.
LIKE THAT. THE SHARPNESS OF THE
BLADES, THE PRECISION OF
THE BLADES AND THE
EFFORTLESS NATURE OF
THIS.
THIS.
THIS. YOU
THIS. YOU ARE GOING TO HAVE SO
MUCH MORE FUN.
IT'S FUN TO MAKE FOOD
CREATIVE NOW AND YOU'RE
GETTING THE TOOLS TO BE
ABLE TO DO THAT.
MAYBE -- I WOULD NEVER
SIT THERE WITH A
MANDOLIN AND DO A SWEET
POTATO.
POTATO.
POTATO. >> Host: IT'S SCARY.
WHAT'S THE FIRST THING
WE THINK OF WHEN WE SEE
MANDOLINS?
MANDOLINS? >> Guest: BECAUSE IT'S
HARD AND IT'S STILL --
YOU STILL HAVE TO PUSH
IT WITH THE MANDOLIN,
YOU STILL HAVE TO GET IT
THROUGH THE BLADE.
THIS DOES EVERYTHING
NOW.
NOW.
NOW. >>
NOW. >> Host: REMEMBER -- I
LIKE THE THINKING OF THE
DELI MACHINE, HOW IT
GOES BACK AND FORTH OVER
THE MEAT AT THE DELI.
THIS IS GOING BACK AND
FORTH OVER YOUR CHEESE,
YOUR VEGGIES, WHATEVER
IT IS YOU ARE CUTTING.
LET'S MAKE A SALAD,
BECAUSE THIS IS ANOTHER
THING I LIKE TO SHOW.
IT DOES SOFT FOODS.
IT DOESN'T HAVE TO JUST
BE THE HARD FOODS AND
THAT AGAIN IS TELLING US
HOW NICE AND SHARP THESE
BLADES ARE.
BLADES ARE. SO EGG SALAD IS ONE OF
MY FAVORITE FOODS AND
YOU KNOW WHAT?
I REALIZE THAT I DON'T
MAKE IT VERY OFTEN, IT'S
A LOT OF CHOPPING.
AND IT'S A LOT OF
CHOPPING WHERE YOU KNOW
FOR IT TO REALLY LOOK
GOOD YOU'RE GOING TO
HAVE TO CHOP CAREFULLY.
SO I LOAD UP MY EGGS.
THIS IS OUR -- FIRST OF
ALL IT'S LIKE SECONDS,
RIGHT?
RIGHT?
RIGHT? I
RIGHT? I JUST DID FOUR EGGS AND
THEY ARE PERFECTLY CUT.
SO WE WILL DO A FEW MORE
BUT THEN YOU CAN PUT ALL
THE CREATIVE THINGS IN
THERE.
THERE.
THERE. REMEMBER IF THIS IS
DOING SOMETHING SOFT --
I KEEP LOADING UP THE
PUSHER.
PUSHER.
PUSHER. IF IT'S DOING SOMETHING
SOFT LIKE AN EGG, I KNOW
I'VE GOT A GREAT
SHARPNESS OF BLADES.
OKAY, FINE.
OKAY, FINE. ONE TOOL, DONE.
NOW WITH THAT SAME TOOL,
I CAN ADD A PICKLE.
>> Host: HOW COOL IS
THIS?
THIS?
THIS? >>
THIS? >> Guest: LET'S PUT THAT
IN.
IN.
IN. HERE'S THE THING TO HAVE
EVERYTHING THAT SAME
EXACT CUBED SIZE.
>> Host: YOU'RE MAKING
THE RELISH NOW WITHOUT
HAVING TO BUY THAT
RELISH THAT HAS ALL THE
PERFECT TIFFS AND ALL
THE PRESERVATIVES AND
EVERYTHING ELSE.
EVERYTHING ELSE. >> Guest: I HAVE THE
EXACT SAME SIZE OF
CELERY, ALL DONE RIGHT
IN HERE.
IN HERE.
IN HERE. SO NOW I CAN MIX IT IN.
AND THE LACK OF PRODUCE
WASTE IS AWESOME.
WE ARE GOING TO USE
EVERY BIT OF THIS
CELERY.
CELERY.
CELERY. WHEN I CUT IT BY HAND
I'M ALWAYS LIKE, WELL, I
DON'T CUT THAT PART VERY
WELL.
WELL.
WELL. GUESS WHAT?
GUESS WHAT? YOU DON'T HAVE TO HAVE
ANY WASTE.
ANY WASTE. IT'S GOING TO KICK OFF
THAT PART THAT IT
DOESN'T WANT YOU TO USE.
YEAH, WE ARE DONE WITH
THAT.
THAT.
THAT. >>
THAT. >> Host: KICKS OFF THE
BOTTOM PART.
BOTTOM PART. WHAT A GREAT DESIGN THIS
IS.
IS.
IS. >>
IS. >> Guest: HERE IS MY EGG
SALAD.
SALAD.
SALAD. SO
SALAD. SO FRESH.
SO FRESH.
SO FRESH. NOTHING SMELLS BETTER
THAN THOSE CHOPPED
PICKLES AND CELERY.
>> Host: AMAZING.
>> Guest: SO NOW -- AND
BY THE WAY, EGG SALAD
ACTUALLY KEEPS REALLY
WELL SO RATHER THAN
HAVING TO CUT EGGS EVERY
MORNING AND TRY TO HAVE
A GOOD SALAD FOR LUNCH,
I CAN DO IT FRESH, I CAN
PUT THE LID ON IT, I CAN
STORE IT AND WHEN IT
COMES TO CLEANING, ALL
I'M GOING TO DO IS TAKE
THIS TOOL AND POP OUT
ANY PIECES THAT ARE
STUCK FROM MY BLADE AND
MAKE IT EASY.
>> Host: THAT IS A GREAT
ADDITION TO THE DESIGN.
YOU'RE GOING TO LOVE
THIS DESIGN.
THIS DESIGN. YOU'RE GOING TO LOVE THE
WAY IT WORKS.
AND TODAY YOU'RE GOING
TO LOVE THIS AMAZING
VALUE ON THIS.
FEATURE PRICE, $69.95,
FOUR FLEX PAYMENTS ON
IT, SIX IF YOU'RE USING
YOUR HSN CARD.
BUT SOMETHING THAT YOU
WILL USE EVERY DAY.
WE ALL HAVE TO CHOP.
YOU CANNOT COOK WITHOUT
CHOPPING.
CHOPPING.
CHOPPING. A LOT OF IT'S DREADED, A
LOT OF US CAN'T DO IT
BECAUSE OF DEXTERITY
ISSUES OR IT DOESN'T
WORK OUT WELL FOR US.
IT CAN BE VERY, VERY
CHALLENGING WHETHER
CHALLENGING WHETHER YOU'RE GRATING,
YOU'RE GRATING, CHOPPING.
CHOPPING.
CHOPPING. BT THIS ENABLES YOU NOT
ONLY TO DO IT VERY
EVENLY SO IT PRESENTS
BEAUTIFULLY, BUT ON TOP
OF THAT YOU'RE ABLE TO
DO THINGS THAT YOU'RE
NOT ABLE TO DO WITH
ANYTHING ELSE THAT I'M
AWARE OF, CRINKLE CUT
FRENCH FRIES.
FRENCH FRIES. I'VE NEVER SEEN A
MACHINE THAT CAN DO
THAT.
THAT.
THAT. THAT'S WHY WE BUY THEM
IN THE STORES.
THOSE ARE THE ONES THAT
WE LOVE.
WE LOVE.
WE LOVE. YOU'RE ABLE TO DO THAT
WITH VEGGIES NOW.
AND THE RESULTS ARE
ABSOLUTELY ASTOUNDING.
ABSOLUTELY ASTOUNDING. YOU'RE GOING TO LOVE
EVERYTHING ABOUT THIS,
ESPECIALLY THE WAY IT
CLEANS BECAUSE YOU POP
THE WHOLE THING, ALL THE
PIECES THAT COME OFF GO
RIGHT INTO THE
DISHWASHER.
DISHWASHER. YOU HAVE TWO COLOR
CHOICES TODAY, THE
BLACK, THE RED, THE
BLACK IS THE MOST
POPULAR SO FAR IN THIS
PRESENTATION.
PRESENTATION. >> Guest: WE HAVE
SWITCHED TO JULIENNE,
WHICH IS NOT SOMETHING I
DO BY HAND EVER.
SO I LOVE THE FACT THAT
IT'S GOING BACK AND
FORTH.
FORTH.
FORTH. LISTEN, IF YOU'RE JUST
JOINING US, THIS IS AN
ELECTRIC MANDOLIN WHICH
MEANS THE BLADE GOES
BACK AND FORTH
AUTOMATICALLY ALL ON ITS
OWN.
OWN.
OWN. I
OWN. I LOVE THE DIFFERENT
SHAPES, YOU'RE GETTING
SEVEN DIFFERENT CUTS AND
BLADES.
BLADES.
BLADES. WE HAVE DONE EVERYTHING
FROM THIN SLICE TO THICK
SLICE TO GRATING TO
JULIENNE TO WAVIES, TO
CUBES.
CUBES.
CUBES. >>
CUBES. >> Host: I DON'T THINK
WE DID IT SO MUCH AS --
>> Guest: I DIDN'T DO
IT.
IT.
IT. >>
IT. >> Host: DASH CUT DOES
THIS BECAUSE ALL YOU
REALLY DO IS LOAD IT UP.
>> Guest: ALL I DO IS
THIS.
THIS.
THIS. YOU
THIS. YOU CAN DO IT WITH ONE
FINGER.
FINGER.
FINGER. I
FINGER. I CAN JUST PUSH A BUTTON
SNOW NOW YOU'RE SHOWING
OFF.
OFF.
OFF. >>
OFF. >> Guest: I CAN'T TAKE
CREDIT FOR IT.
>> Host: I AM SO BLOWN
AWAY BY THE CRINKLE
CUTS.
CUTS.
CUTS. I
CUTS. I HAVE NEVER SEEN THIS.
LOOK AT THE PRECISION.
THAT IS CRAZY.
WITH SOMETHING AS HARD
AS A SWEET POTATO,
BEAUTIFULLY DONE.
BEAUTIFULLY DONE. >> Guest: LOOK AT THAT,
NO MESS ON MY COUNTER.
NOTHING TO CLEAN UP.
IT ALL GOES IN THE
DISHWASHER.
DISHWASHER. LOOK HOW MUCH WORK I
HAVE DONE.
HAVE DONE. >> Host: YOU KNOW WHAT
THAT COULD GO IN?
IN YOUR LEKUE STEAMER