WATCH
WATCH JAMIE ! [LAUGHTER] >>HOST: OLA, VEGETABLES
! WHAT WE GOING TO DO
WITH VEGETABLES? >>HOST:
I DON'T KNOW. I'M NOT
GOING TO EAT THEM WHOLE.
WHAT CAN WE DO TO MAKE
THEM MORE
THEM MORE
THEM MORE APPEALING? >>HOST: DID
YOU SAY
YOU SAY
YOU SAY APPEALING? [LAUGHTER]
APPEALING? [LAUGHTER] WHAT WE'VE GOT HERE IS
FROM ONE OF OUR FAVORITE
CHEFS, CURTIS STONE. I
WAS IN THE RESTAURANT
BUSINESS FOR A LONG TIME
AND WE HAD THIS ALL SET
UP AND I DON'T REALLY
HAVE A PLAY BUT WE'LL
SHOW YOU SOME STUFF THAT
THEY DO. IT IS ALL ABOUT
APPEALING TO THE EYE.
THAT IS THE BIG DEAL THA
WITH FOOD. IT'S NOT JUST
THAT IT TASTES GOOD BUT
IT HAS TO LOOK GOOD,
ESPECIALLY WHEN THINGS
YOU ARE DOING THAT ARE
RAW. YOU LOOK AT
VEGETABLES AND THEY ARE
BEAUTIFUL IN A CERTAIN
WAY BUT YOU CAN MAKE WAY
THEM EVEN PRETTIER IF TH
YOU LOOK AT WHAT WE HAVE
DONE WITH THIS YELLOW
SQUASH. WHERE USING ONE
OF THE PEELERS AND WE
CREATED THESE BEAUTIFUL
JULIAN OF SQUASH THAT JU
YOU COULD MIX INTO A
SALAD OR TAKE ONE OF SAL
THEM AND TIE IT UP WITH
A GREEN ONE. I'VE SEEN A
IT DONE BEFORE AND MAKE
LITTLE BUNDLES OF LITTLE
SQUASH. THIS IS CURTIS
SHOWING YOU AND WE WILL
LET HIM DO IT. SHOWING
YOU HOW TO UTILIZE YOU H
THESE. WHETHER YOU WANT
STRIPS OR JULIANNE, STRI
FANCY CURLS, YOU CAN FAN
TAKE ANY ORDINARY FRUIT
OR VEGETABLE AND MAKE IT
FANCY. --JULIENNE.
FANCY. --JULIENNE. >>HOST: AND YOU GET FOUR
DIFFERENT ONES. THEY
STACK NICELY TOGETHER.
>>HOST: EACH ONE DOES A
DIFFERENT JOB. I WILL
TELL YOU THAT YOU WILL
LOVE THIS. ANY CHEF OUT
THERE KNOW THAT IF YOU
HAVE A PEELER WITH THE
HANDLE AND YOU ARE DOING
THAT THAT IS NOT THE
RIGHT WAY. THOSE FANCY
PEELERS WHERE YOU GO UP
AND DOWN ARE SO MUCH
EASIER. THE ANGLE IS
BETTER AND THEY WORK
BETTER. THE OTHER ONES
ARE RIDICULOUS BEARD
BECAUSE THE ACTUAL BECAU
PEELER PARK BUCKLES LEFT
AND RIGHT GOING UP AND
DOWN. IT DOESN'T WORK
THAT WAY. YOU REALLY THA
NEED TO PUT PRESSURE ON
STRAIGHT FROM ABOVE. YOU
SEE HOW HE IS DOING IT
AND LOOK AT THE GREAT
RESULTS.
RESULTS.
RESULTS. >>HOST: HE DOES ONE PASS
AND IT FEELS THAT INTO
SEVERAL STRIPS AT ONCE.
YOU GET THIS STRAIGHT
PEELER, SERRATED PEELER,
THE JULIANNE PEELER AND
IMAGINE BEING ABLE TO
JULIANNE JUST BY FEELING
AND NOT CUTTING AND
CHOPPING AND YOU GET A
CORN PEELER SO IT WILL
FEEL THE CORN RIGHT OFF
THE COB BEAUTIFULLY.-- J
JULIENNE.
JULIENNE.
JULIENNE. >>HOST: YOU JUST DRIVE
ALONG THE COB LIKE THAT.
ANY TIME YOU HAVE TO USE
A BIG KNIFE TO PEEL
THINGS, I KNOW THAT IS
THE OLD ITALIAN
GRANDMOTHER THING THAT
LIKES TO PEEL WITH A LIK
HAND WITH THE LITTLE HAN
MICE BUT IT IS A LITTLE
DANGEROUS. SO UTILIZE
THESE. THEY'RE GOING TO
BE $24.95 EVENTUALLY BUT
FOR THE FALL PRICING, IT
IS LIMITED AND ONLY IS L
TAKES PLACE HERE IN THE
FALL SEASON. IT IS
LIMITED TIME. $17.95.
THAT IS FOR ALL FOUR OF
THEM. THIS IS A REALLY
GOOD SHOT. LOOK HOW IT
PEELS. >>HOST: THAT IS
A REALLY STRONG PEELER.
>>HOST: AND YOU GET YOUR
BEST YIELD WHEN THINGS
ARE PEELED LIKE THAT.
>>HOST: SAY THAT AGAIN?
WAIT UNTIL WE COME BACK
AND SAY THAT I CAMERA.
CURTIS IF YOU'RE CURTIS
WATCHING GUY YOVAN HAS A
NEW CATCHPHRASE FOR YOU.
>>HOST: YOU GET YOUR
MAXIMUM YIELD WHEN MAXIM
THINGS ARE PROPERLY
PEELED. CURTIS, IF YOU
WANT THAT, YOU CAN HAVE
IT. [LAUGHTER]
IT. [LAUGHTER] >>HOST: THE MAGIC >>HOST
HAPPENS IN THE MORNING.
MAGIC MORNING
MAGIC MORNING SHANNON. >>HOST: YOU
DON'T GET THE PROPER
YIELD AND LESS THINGS YI
ARE PROPERLY PEELED. IT
IS THAT AUSSIE THING.
[INAUDIBLE]
[INAUDIBLE] >>HOST: $4.49 EACH.
>>HOST: WITH THE TOMATO
YOU HAVE TO DROP IT IN
BOILING WATER 30 SECONDS
THEN TAKE OFF THE PEEL
BUT THIS 32ND THING YOU
CAN WHIP IT RIGHT OFF CA
AND IT WILL WORK ON HARD
VEGETABLES LIKE POTATOES
AND SWEET POTATOES. THAT
IS LIKE LEATHER ON THE
OUTSIDE.
OUTSIDE.
OUTSIDE. >>HOST: IS THAT A
PARSNIP?
PARSNIP?
PARSNIP? >>HOST: EITHER THAT OR I
PARSNIP? >>HOST: EITHER THAT OR IS
IT A WHITE CARROT? DO
YOU LIKE PARSONS?
>>HOST: NO, BUT I LIKE
ROOT VEGETABLES. WERE
COMING INTO FALL. OF
COURSE TODAY IS COURSE T
SEPTEMBER 1 08 THINKING
ABOUT FALL. [INAUDIBLE]
>>HOST: ROASTED AND MIX
IT WITH BEETS WITH IT WI
YELLOW AND RED BEETS AND
PUT PARSNIP IN THEIR AND
IT IS ABSOLUTELY
DELICIOUS.
DELICIOUS. >>HOST: SOUPS AND IF
YOU'RE READY FOR SOUPS
AND WANT TO START
THINKING ABOUT THOSE THI
ROOT VEGETABLES YOU KNOW
YOU HAVE TO PEEL THEM
FIRST. MAYBE YOU WANT TO
MAKE THAT SIDE WHERE YOU
CAN SAUTE THEM VERY FAST
AND HAVE IT ALMOST LIKE
SPAGHETTI YOU CAN DO SPA
THAT WITH THE SQUASH AND
ZUCCHINI.
ZUCCHINI.
ZUCCHINI. >>HOST: A LITTLE BIT
LATER WE HAVE COMING UP
THE COOKING BAG THAT
CURTIS HAS. IT IS A
SCIENCE THAT WAS CREATED
OVER IN FRANCE. IT IS OV
THE MOST AMAZING FLAVOR
EVER YOU CAN DO WITH
MEATS AND FISH AND
VEGGIES AND WE HAVE VEGG
THESE LITTLE ITEMS
ONLINE. EVERY CHEF OUT
THERE THAT IS THAT THAT
TOP END OF THEIR GAME IS
USING THIS TYPE OF
COOKING BECAUSE THEY ARE
FINDING THAT WHEN YOU
TRADITIONALLY COOK YOU
ARE KILLING FOOD FROM AR
THE OUTSIDE AND TRYING TO
SEAR IT AND IT DOESN'T
COOK EVENLY LIKE CHICKEN
DOES NOT COOK ON THE
INSIDE AND IT LOOKS ON
THE OUTSIDE. HE HAS A
MACHINE WILL TALK ABOUT
LATER. GET YOUR PEELERS
AND YOU GET ALL FOUR OF
THEM AT $17.95.
>>HOST: $4.49 EACH. THAT
IS INCREDIBLE YOU CAN'T
FIND ANYTHING LIKE THAT
AND THESE ARE REALLY AND
HIGH QUALITY, VERY GOOD
AND SHARP THAT YOU ARE
GETTING ALL FOUR OF THEM.
[READING]
[READING]
[READING] >>HOST: THE JULIENNE
PEELER IS GREAT
ESPECIALLY IF YOU'RE ON
A DIET AND YOU CAN MAKE
SPAGHETTI ARAB ZUCCHINI
OR YELLOW SQUASH OR
POTATO OR VEGETABLE. YOU
CAN MAKE THE LITTLE
SHREDDED FOOD AND IT IS
SO GREAT. PUT A LITTLE
SOFT ON IT AND IS GREAT.
>>HOST: AND EASY TO HOLD
IN YOUR HAND.
>>HOST: HEY, IT'S FRIDAY
FRIDAY ! DO YOU KNOW FRI
WHAT THAT MEANS, SHANNON
FRIDAY ! DO YOU KNOW FRI WHAT THAT MEANS, SHANNON?
>>HOST:
>>HOST: WHICH FRIDAY IS IT? IS IT FIRST FRIDAY?
IT MEANS THAT AMY AND
ADAM ( ... ) IT IS THE
FIRST, FIRST AND YOU GET
THE FIRST LOOK AT
EVERYTHING THAT IS GOING
TO BE GREAT FOR THE
MONTH. 7 PM TONIGHT MONT
RIGHT HERE ON HSN.
>>HOST: WHAT IS OUR >>HO
SHOW? WE ARE FIRST
FRIDAY,