OKAY
OKAY GUESS WHAT? WE SOLD YOUR COOKBOOK
YOUR COOKBOOK OUT. >>GUEST:OH, WOW!
>>HOST:AND YOU GET MORE
FOREST? HE WILL BRING
SOME MORE. OKAY WE WILL
HOLD YOU TO IT I KNOW HO
YOU ARE MAN OF YOUR WORD
HOLD YOU TO IT I KNOW HO YOU ARE MAN OF YOUR WORD.
WE'RE GOING TO DO THE
MONITOR FOR COUPLE OF
MINUTES. A LOT OF YOU
HAVE SEEN CHEF USE THIS
THROUGHOUT HIS SHOWS AND
HAD A LOT OF QUESTIONS.
MY QUESTION IS HOW DO I
KNOW WHEN SOMETHING IS
COOKED. I DO NOT KNOW CO
I'M NOT A PROFESSIONAL I
SO WE CUT INTO IT OR WE
OVERCOOK IT.
OVERCOOK IT. >>GUEST:THIS MEAT
>>GUEST:THIS MEAT THERMOMETER DOES MANY
MANY THINGS. IF YOU GET
A TIGHT SHOT ON IS
BASICALLY TELLING IF THE
TEMPERATURE OF THE(...)
HOLD THAT FOR ME. WE CAN
ACTUALLY TURN THE BLUE
OFF.
OFF.
OFF. >>HOST:LET'S DO THAT.
>>GUEST:ROCHELLE CAN YOU
COME DO THAT.
>>HOST:VERY GO WE GOT IT
BACK
BACK
BACK >>GUEST:I'M SORRY THAT
WITH THE CAMERA ANGLE.
NOT THE BLUE SCREEN. YOU
CAN SEE NOW IT'S 300 NOT
THE BLUE SCREEN. YOU CAN
SEE NOW IT'S 348 -47° SE
AGO TEMPTER THROUGH 75 A
SO IT IS BASICALLY THE
TEMPERATURE IS
TEMPERATURE IS RECOVERING. LET ME SHOW
YOU HOW IT WORKS? DO YOU
SEE THIS WILL PRO-? THIS
WILL PROCURE--PROBE US
WENT TO TUMMY WHENEVER
THE TEMPERATURE IS
WHEREVER THE PROGRAM IS
SO IF I DANGLE THAT IN.
BY THE WEEKEND THROW THE
WHOLE THING IN THE FIRE.
>>HOST:THE SILICONE >>HO
COURT IS NOT.
>>GUEST: IT IS SAFE YOU
KNOW HOW HOT FOIL IS YOU
WILL NEVER OVER FRY
SOMETHING. LET'S COME
OVER HERE I HAVE THIS
PRESET.
PRESET.
PRESET. >>HOST:YOU PUT IT RIGHT
IN THE EVAN. >>GUEST:MY
CURRENT TEMPERATURES CUR
136. I DO NOT KNOW IF 13
YOU CAN SEE THAT.
>>HOST:RIGHT THERE!
>>HOST:RIGHT THERE! >>GUEST: OPEN THE OVEN
THE CORD RUNS ALL THE TH
WAY IN HERE.
>>HOST:AND OUR TODAY'S
SPECIAL IS IN THEIR.
>>GUEST: AS IS MY
STANDING RIB. MY STANDIN
STANDING RIB NEEDS TO BE
136. >>HOST:IT SMELLS
GOOD. THAT'S MOST
INCREDIBLE!
INCREDIBLE! >>GUEST:I AM NOT
GUARANTEED THAT WHEN I
CUT INTO MY SHORT RED, C
MY STANDING RIB IS A
PERFECT MEDIUM RARE
BECAUSE WHAT YOU CAN DO
IN THIS OF THE
FUNCTIONALITY IT SO
IMPORTANT. YOU CAN IMPOR
CHOOSE THE PROTEINS CHOO
EAST, LAMB, PORK,
CHICKEN.
CHICKEN.
CHICKEN. >>HOST:THAT'S ALL THE >>
WAY ACROSS THE TOP.
>>GUEST:I'M CHOOSING >>G
BEEF THAT I WANTED TO BE
THE TEMPERATURE MEDIUM
WELL, MEDIUM, IT WILL
PRESET WHICH ARE POINT P
TO LOOK FOR IN TERMS OF
THE TEMPERATURE. THE
INTERNAL TEMPERATURE OF
WHAT IT IS I'M CARVING.
>>HOST:YOU START CARVING
THAT WE WILL GO OUT TO
THE PHONES BECAUSE THE P
LOUISE HAS BEEN STANDING
BY AND WE HAVE THE
CARVING KNIVES ALSO
AVAILABLE. HAT WHILE
MAYBE WE CAN FIND THOSE
ON THE MOVE.--PAT. HAPPY
LABOR DAY
LABOR DAY
LABOR DAY WEEKEND! >>CALLER: HI
CHEF.
CHEF.
CHEF. >>GUEST: HOW YOU DOING??
>>CALLER:FINE. >>GUEST:ON
>>CALLER:FINE. >>GUEST:ON FIRM PREOCCUPIED WITH MY
WRIST.
WRIST.
WRIST. >>CALLER: I HAVE BEEN
WATCHING YOU A LONG TIME
>>CALLER: I HAVE BEEN WATCHING YOU A LONG TIME.
>>GUEST:WENT TO PICK UP TODAY?
TODAY?
TODAY? >>CALLER:
>>CALLER:
>>CALLER: >>GUEST:
>>GUEST:
>>GUEST: >>GUEST:YOU DID YOU'RE
GOING TO LOVE IT.
>>CALLER: I THINK YOU
CALL THAT THE GRILL PAN.
>>HOST:OH
>>HOST:OH
>>HOST:OH YES. >>GUEST:ABSOLUTELY.
YES. >>GUEST:ABSOLUTELY. IT IS LOVELY.
>>GUEST:HAVE YOU EVER
COOKED WITH A DURAPAN
BEFORE?
BEFORE?
BEFORE? >>CALLER: BEFORE GOT >>C
YOUR GRILL PAN, NO. I YO
PUT EVERYTHING IN AND I
WATCH YOU ON THE COOK
SHOWS AND I PRETTY MUCH
DONE EVERYTHING YOU HAVE
DONE THEIR.--THERE.
DONE THEIR.--THERE. >>GUEST:HOW GREAT!
>>GUEST:HOW GREAT! >>HOST:LOUISE I HOPE YOU
ENJOY IN FACT I KNOW YOU
WILL ENJOY THE FIVE WILL
PIECE COOKWARE SET WE
GIVE US A CALL NEXT
OBJECTIVE ON SAY HI AND
LET US KNOW HOW YOUR
INTERNET 5 PIECE COOKS
THAT.
THAT.
THAT. >>CALLER: OH, OF COURSE.
>>GUEST:DEFENDED REALLY
>>GUEST:DEFENDED REALLY AN EASY TO CLEAN OUT
THAT., OH YEAH THAT., OH
EVERYTHING I AM TICKLED
TO DEATH.
TO DEATH.
TO DEATH. >>HOST:THAT'S WHAT
>>HOST:THAT'S WHAT HAPPENS WHEN YOU
PROFESSIONAL BALI FROM
THE CHEF. LOUISE, HAVE A
GREAT DAY UP IN
CALIFORNIA THINK YOU FOR
BEING PART OF THE SHOW.
>>CALLER: THINK YOU WERE
TAKEN MY CALL.
>>HOST:ABSOLUTELY ANY
>>HOST:ABSOLUTELY ANY TIME. ALMOST 200 HAVE
BEEN OPEN