MOST
MOST FEATURES OF ANY NINJA AT THE LOWST PRICE
ANYWHERE IN THE COUNTRY.
THE AQUA IS ALMOST GONE.
THE WHITE IS DOWN TO THE
LAST COUPLE HUNDRED.
THERE'S 75 OF THE AQUA
LEFT.
LEFT.
LEFT. 75
LEFT. 75 FOR THE WHOLE DAY.
SO THIS ONE IS ALMOST
GONE.
GONE.
GONE. AND
GONE. AND THIS -- WHITE I ONLY
HAVE ABOUT 300 MAYBE NOW
LEFT IN THE WHITE.
SO THESE TWO WITH R
WILDLY LIMIT -- ARE
WILDLY LIMITED.
WILDLY LIMITED. WE BROUGHT IN MORE OF
THE BLACK AND CINNAMON.
THEY WERE GOING TO BE
THE MOST POPULAR COLORS,
BUT IF YOU WANT THE
REALLY COOL UNIQUE
COLORS.
COLORS.
COLORS. ESPECIALLY FOR THE AQUA.
THIS WILL NOT MAKE
ANOTHER AIRING AND I
THINK WHITE THE GREAT
BECAUSE IT MATCHES EVERY
OTHER KITCHEN IN THE
WORLD.
WORLD.
WORLD. >>
WORLD. >> Guest: 360 MEAL.
THE RICE COOK CAN GO
IT'S GOING TO DO THE
PRESSURE COOKING AND
YOUR SLOW COOKING AND
AIR FRYING AND BAKING
AND ROASTING AND YOUR
STEAMING AND
STEAMING AND DEADLIGHTING.
DEADLIGHTING. FULL-TIME LIABLE --
DEHYDRATING.
DEHYDRATING. I FEEL LIKE I'M MISSING
SOMETHING.
SOMETHING. OH PRESSURE COOKING.
HOW COULD EFFECT?
I WENT AHEAD AND MADE
RICE FROM SCRATCH.
THAT WAS JUST RICE,
WATER AND I ACTUALLY
ADDED FROZEN VEGGIES
BECAUSE YOU CAN SPICE UP
YOUR RICE BY ADDING SOME
SPICES OR JUST BY ADDING
FROZEN VEGGIES STRAIGHT
FROM THE FREEZER IN WITH
THE RICE.
THE RICE.
THE RICE. >> Host: JUST RAW RICE.
NOT PRECOOKED.
NOT PRECOOKED. YOU DON'T HAVE TO
PRECOOK IT AND STICK IT
IN THERE.
IN THERE.
IN THERE. HOW LONG DID THAT TAKE
UNDER PRESSURE?
UNDER PRESSURE? >> Guest: ABOUT TWO
MINUTES UNDER PRESSURE.
YEAH.
YEAH.
YEAH. >>
YEAH. >> Host: SO FAST.
OKAY.
OKAY.
OKAY. >>
OKAY. >> Guest: SO WE'VE GOT
THAT RICE IN THERE AND
NOW WHAT I'M GOING TO DO
IS ADD THE FRESH
INGREDIENTS.
INGREDIENTS. ADD MY SALMON.
AND PEOPLE GET VERY
INTIMIDATED I DON'T KNOW
DO YOU COOK FISH AT HOME
APPRECIATELY?
APPRECIATELY? >> Host: MY HUSBAND
DOES.
DOES.
DOES. >>
DOES. >> Guest: HOW DO YOU
COOK FISH BECAUSE
THEY'RE VERY INTIMIDATED
BY FISH, HERE YOU CAN
USE FRESH SALMON OR YOU
CAN ACTUALLY USE FROZEN
SALMON THE RECIPE FOR
THE FROZEN IS IN THE
COOKBOOK.
COOKBOOK.
COOKBOOK. AND HERE WHAT WE'RE
DOING IS ADDING THAT
SALMON ON TOP.
WE'RE GOING TO ADD A
LITTLE BIT OF TERIYAKI.
SO YOU CAN USE ANY KIND
OF SAUCE OR SEASONING
THAT YOU HAVE AT HOME
THAT YOU WANT TO USE,
JUST GOING SPREAD THAT
RIGHT ON TOP.
AND THAT'S GOING TO HELP
GET THAT SUPER CRISPY
EXTERIOR THAT WE LOVE ON
OUR FISH.
OUR FISH.
OUR FISH. AND THEN INSIDE IT'S
GOING TO BE NICE AND
MOIST AND FLAKY.
AND AGAIN, EXACTLY WHAT
YOU WANT.
YOU WANT.
YOU WANT. THEN I TOSSED MY
BROCCOLI IN A LITTLE BIT
OF OIL AND JUST GOING TO
GO AID AND PLACE THE
BROCCOLI -- AHEAD AND
PLACE THE BROCCOLI
AROUND THE SALMON.
IF YOU WANT TODAY SWITCH
OUT THE BROCK -- WANTED
TO SWITCH OUT THE
BROCCOLI FOR THE
ASPARAGUS YOU CAN DO AS
WELL.
WELL.
WELL. >>
WELL. >> Host: NINJA IS REALLY
GOING AFTER THE IDEA OF
ONE POT MEALS AND ON
PINTEREST, ONE POT
COOKING IS AGAIN THE
RAGE.
RAGE.
RAGE. SO
RAGE. SO -- HERE YOU GO.
YOU GOT IT.
YOU CAN DO THE SAME
THING WITH THIS AS YOU
WOULD WITH A BUNCH OF
OTHER MACHINES.
OTHER MACHINES. AND YOU NEED A LOT OF
DIFFERENT MACHINES TO BE
ABLE TO PULL THAT OFF.
>> Guest: HERE AGAIN GET
-- HELLO!
-- HELLO!
-- HELLO! >> Host: ARE YOU HUNGRY?
>> Guest: KNOCK, KNOCK.
BECAUSE I'VE BEEN
WATCHING YOU AND I'M
LITERALLY STARVING NOW.
SO I'M LIKE WHAT CAN I
COME AND TASTE BECAUSE
EVERYTHING LOOKS
EVERYTHING LOOKS AMAZING.
AMAZING.
AMAZING. >> Guest: THE FINISHED
SALMON LOOKS LIKE.
>> Host: THE COOKIE.
THE CHOCOLATE CHIP
COOKIE ICE CREAM.
START WITH DESSERT AND
WORK BACKWARDS.
WORK BACKWARDS. >> Guest: I HAVE PERLIER
BEAUTY HOUR THE NEXT
HOUR.
HOUR.
HOUR. >>
HOUR. >> Host: THIS IS A DEEP
BAKE COOKIE WITH ICE
CREAM.
CREAM.
CREAM. INSANE RIGHT?
INSANE RIGHT? >> CAN I JUST GO HOME
NOW?
NOW?
NOW? >>
NOW? >> Host: PERLIER MIGHT
MISS YOU.
MISS YOU.
MISS YOU. >> Guest: THANK YOU.
>> WAIT YOU BAKED THAT
IN THE SAME THING YOU
WOULD MAKE THE SALMON
IN?
IN?
IN? >>
IN? >> Guest: YEP.
>> Host: LOOK AT THE
SALMON.
SALMON.
SALMON. CAN YOU ASK YOU A
QUESTION?
QUESTION?
QUESTION? HOW DOES IT NOT OVERCOOK
THE RICE DOWN BELOW?
>> Guest: THAT RICE IS
PERFECTLY FORMULATED IN
THE RECIPE.
THE RECIPE. NOT GOING TO DRY OUT OF
THE WITH A EXTRA WATER
IN THERE.
IN THERE.
IN THERE. IF YOU ARE WORRIED ABOUT
ADDING THE SAUCE TO THE
RICE JUST ADD A PIECE OF
TINFOILMENT ALL THE
FLAVORS COME TOGETHER.
IF YOU LOOK IS YOU HAVE
THAT CRISPY LIKE --
ALMOST WOOD ROASTED
BROCCOLI TEXTURE.
BROCCOLI TEXTURE. AND THEN YOU HAVE GOT
THAT CRISPY SALMON
UNDERNEATH THAT'S GOING
TO BE SUPER FLAKY AND
DELICIOUS.
DELICIOUS. JUST PULL OUT THIS RACK.
SO YOU CAN SEE THE RICE.
MY JOB DONE HERE
EVERYBODY.
EVERYBODY. YOU ARE GOING LOVE IT.
THANK YOU.
THANK YOU. ALL RIGHT.
ALL RIGHT. >> Host: PERLIER IS
COMING UP NEXT.
NOW I'M GOING TO EAT THE
SALMON.
SALMON.
SALMON. THE SALMON LOOKS SO
GOOD.
GOOD.
GOOD. OLE
GOOD. OLE ME GOSH.
>> Guest: THEN THE RICE
RIGHT UNDERNEATH AND I
JUST LOVE HOW IT'S
ALMOST LIKE A FRIED RICE
TEXTURE.
TEXTURE.
TEXTURE. SUPER FLUFFY BUT ALSO
THE CRISPNESS ON TOP.
>> Host: GO TO THE
PHONES NOW.
PHONES NOW. HI, YOU ARE ON THE AIR
AT HSN.
AT HSN.
AT HSN. WHAT'S YOUR NAME AND
WHERE ARE YOU FROM?
>> Caller: HI, I'M LISA
FROM MAINE.
FROM MAINE. >> Host: WELL, HI LISA.
WELCOME, THANK YOU FOR
JOINING US.
JOINING US. SO WHAT DO YOU THINK?
HOW WE DOING TONIGHT?
>> Caller: OH GREAT.
I CAN'T WAIT TO GET
THIS.
THIS.
THIS. IT
THIS. IT LOOKS REALLY GOOD.
I'VERDERED THINGS FROM
HSN FOR MANY YEARS IT
WAS MY FIRST TIME ON THE
AIR WITH YOU GUYS.
>> Host: WELL THANK YOU.
>> Caller: AND YEAH I'M
LOOKING FORWARD TO
GETTING IT.
GETTING IT. >> Host: NOW HAVE YOU
HEARD OF THE NINJA
BEFORE?
BEFORE?
BEFORE? >> Caller: I HAVE.
YEAH.
YEAH.
YEAH. >>
YEAH. >> Host: SURE.
>> Caller: ACTUALLY -- I
WAS LOOKING AT THEM
AROUND CHRISTMAS TIME
AND THEY WERE MUCH MORE
EXPENSIVE ONLINE.
EXPENSIVE ONLINE. SO I DIDN'T GET ONE AND
THEN I SAW IT ON TONIGHT
AND I SAID OH I HAVE TO
GET THAT.
GET THAT.
GET THAT. >> Host: REASON YOU
HAPPY YOU WAITED?
-- AREN'T YOU HAPPY YOU
WAITED?
WAITED?
WAITED? YOU ARE LIKE YES.
WE DO MORE THAN ANY OF
OTHER NINJAS OUT THERE.
>> Caller: I NOTICED YOU
MENTIONED THAT TOO.
SO YEAH.
SO YEAH.
SO YEAH. AND I HAVE AN OLD-
FASHIONED PRESSURE
FASHIONED PRESSURE COOKER.
COOKER.
COOKER. >> Host: THE KIND THAT
JIGGLES AND BLOWS UP?
>> Caller: YEAH.
IT'S NOT USER-FRIENDLY
AT ALL.
AT ALL.
AT ALL. AND YOU KNOW, IT DOESN'T
CRISP EVERYTHING UP
EITHER.
EITHER.
EITHER. AND SOMEBODY WAS SAYING
EARLIER TOO -- I THINK
IT WAS YOU SUZANNE THAT
SAID YOU WANTED TO
DEHYDRATE BUT YOU DIDN'T
WANT A BIG SEPARATE
PIECE LIKE IN A SMALL
RANCH AND I ONLY HAVE SO
MUCH STORAGE SPACE.
SO THAT'S REALLY NEAT.
I DIDN'T KNOW IT DID
THAT.
THAT.
THAT. >>
THAT. >> Host: BECAUSE THEY
TYPICALLY HAVE RACKS AND
RACKS AND RACKS AND ROWS
OF STUFF AND JUST BULKY
AN THEY COST MORE
MONEY.
MONEY.
MONEY. I
MONEY. I MEAN.
I MEAN.
I MEAN. IT'S -- SO NOW YOU GET
IT ALL IN ONE.
WE HOPE YOU ENJOY LISA.
>> Caller: YEAH.
YEAH, WELL THANK YOU.
I'M SURE I WILL.
I'VE GOTTEN LIKE I AID
SO MANY THINGS FROM YOU
GUYS OVER THE YEARS.
YEAH.
YEAH.
YEAH. >>
YEAH. >> Host: WELL THANKS FOR
BEING A PART OF THE
FAMILY.
FAMILY.
FAMILY. WE REALLY APPRECIATE YOU
BEING THERE.
BEING THERE. ALSO JUST A LILT HELDUP
AGAIN.
AGAIN.
AGAIN. THIS IS THE AQUA.
UPDATES ESPECIALLY IF
YOU ARE CHANNEL SURFING
AND YOU ARE SAYING
WHAT'S GOING ON?
WE'VE GOT THE NINJA,
IT'S THE MOST VERSATILE
THEY DO AT THE BEST
PRICE ANYWHERE.
PRICE ANYWHERE. NOBODY HAS THIS EXCEPT
US, THE AQUA IS THE MOST
LIMITED NOW FOLLOWED BY
THE WHITE.
THE WHITE. HE POST POPULAR IS THE
-- MOST POPULAR IS THE
BLACK AND CINNAMON.
AQUA IS NOT GOING TO
MAKE THE NEXT AIRING.
ONLY COUPLE HUNDRED LEFT
IN THE WHITE AND IT'S
GREAT FOR A I LOVE A
WEDDING GIFT IF YOU
DON'T KNOW THE KITCHEN
COLOR THE WHITE OR THE
BLACK IS SO EASY.
BECAUSE I JUST THINK
THIS IS A WONDERFUL WAY
THE START A NEW COUPLE
OFF.
OFF.
OFF. IN
OFF. IN THEIR MARRIAGE.
WOULDN'T IT BE GREAT?
THAT'S A REALLY
THOUGHTFUL GIFT TO BE
ABLE TO DO THAT.
SO I'M EATING THIS.
I'M HAVING AT IT AND
IT'S ABSOLUTELY -- YOU
KNOW IT'S BEYOND
RESTAURANT QUALITY AND
THAT'S INTERESTING.
THAT'S INTERESTING. I WOULD SAID RESTAURANT
QUALITY.
QUALITY.
QUALITY. BUT GANG, IT TASTES SO
MUCH BETTER AND THAT
WHEN YOU START USING
PRESSURE COOKING, YOU
REALLY DO GET A WHOLE
DIFFERENT LEVEL OF
TASTE.
TASTE.
TASTE. >>
TASTE. >> Guest: YOU DO.
YOU ARE GOING TO INFUSE
FROM STEP ONE ALL THE
WAY THROUGH WHEN YOU
FINISH, IF YOU ARE USED
TO PRESSURE COOKING YOU
PROBABLY USE YOUR STOVE
TOP BEFORE YOU USE YOUR
PRESSURE COOKER.
PRESSURE COOKER. OR MAYBE YOU HAVE A
BUILT-IN STOVE TOP
FEATURE.
FEATURE.
FEATURE. BY WE'RE ACTUALLY DOING
A RANGE OF STOVE STOP
FUNCTIONS.
FUNCTIONS. SO WE'RE GOING FROM LOW
ALL THE WAY TOO HIGH.
FIVE DIFFERENT
FIVE DIFFERENT TEMPERATURE RANGES JUST
LIKE YOUR STOVE TOP.
SO THAT IF YOU ARE
SEARING YOUR MEAT FIRST,
BEFORE YOU PRESSURE COOK
YOU ARE KEEPING ALL OF
THAT FLAVOR IN YOUR POT.
YOU ARE NOT LOSING IT
TRANSFERRING IT FROM ONE
POT TO THE NEXT.
THEN WHEN YOU SWITCH
FROM YOUR PRESSURE
COOKING LID TO CRISPING
LID.
LID.
LID. ONE
LID. ONE POT.
ONE POT.
ONE POT. ALL OF THE FLAVOR IS
STAYING IN THERE IN THE
FINAL DISH AND THAT IS
WHAT I DID IN THE NEXT
RECIPE THAT I WANT TO
SHOW YOU.
SHOW YOU.
SHOW YOU. SO I ACTUALLY MADE SHORT
RIBS WITH ROASTED
VEGGIES.
VEGGIES.
VEGGIES. IF YOU ARE LIKE EATING
OUT YOU HAVE PROBABLY
SEEN SHORT RIBS ACROSS
THE MENUS AND ALL THE
RESTAURANTS THESE DAYS
HAVE THE SHORT RIBS ON
THEM.
THEM.
THEM. ALL
THEM. ALL THE DIFFERENT
VEGGIES ON TOP AND JUST
GO AHEAD AND SLIDE THOSE
RIGHT ON.
RIGHT ON.
RIGHT ON. JUST USE THE ADJUSTABLE
RACK AND THAT'S GOING
THE CRISP ON TOP.
LOOK AT THAT.
AGAIN THAT RACK IS GOING
TO BE DISHWASHER SAFE
JUST LIKE THE OTHER
APPLIANCES -- THE OTHER
ACCESSORIES.
ACCESSORIES. AND THEN WE'RE GOING GO
AHEAD AND ADD OUR SHORT
RIBS ON TOP AND I WENT
AND DID A SEAR SAUTE
FIRST.
FIRST.
FIRST. I
FIRST. I SEARED THESE ON
SUPERHIGH HEAT BEFORE I
PRESSURE COOKED THEM.
>> Host: INSIDE HERE.
>> Guest: SO THAT THE
FLAVOR IS BUILT RIGHT
THERE.
THERE.
THERE. YOU CAN SEE THESE
FALLING OFF BONE.
LOOK AT THAT.
>> Host: THERE'S NO MEAT
ON THAT BONE.
>> Guest: THE BONE IS
SEPARATE.
SEPARATE.
SEPARATE. BUT WE'RE GOING TO PUT
ALL OF THEM ON THERE AND
LOOK HOW MUCH IT FITS.
WE ARE ACTUALLY WIDER
THAN TRADITIONAL.
THAN TRADITIONAL. THIS IS A 6.5-QUART
PRESSURE COOKER AND
ACTUALLY WIDER THAN A
TRADITIONAL ONE BECAUSE
I WANT TO MIKE SURE THAT
YOU ARE ABLE TO SEAR ALL
OF THE MEAT.
DO YOU KNOW WHAT HAPPENS
WHEN YOU SEAR MEAT IN A
CROWDED PAN?
CROWDED PAN? NOTHING ACTUALLY SEARS.
ALL JUST STEAMS.
YOU DON'T GET THAT CAR
MALLIZATION.
MALLIZATION. WE SAID HOW DO WE MAKE
THIS THE BEST POSSIBLE
PRODUCT?
PRODUCT?
PRODUCT? EVERY STEP OF THE WAY.
SO WE WIDENED THAT
DIAMETER AND WE GAVE IT
A SUPERHOT SCREAMING
SEAR.
SEAR.
SEAR. WE
SEAR. WE BRING A TON OF CHEFS
IN AND WE MAKE SURE THAT
THEY ARE ABLE TO COOK
SOME DELICIOUS MEALS
USING THE NINJA FOODi
AND THAT'S EXACTLY WHAT
THEY DID USING THE
FEATURE.
FEATURE.
FEATURE. >> Host: REALLY THE BEST
OF EVERYTHING.
OF EVERYTHING. WHY DO WE LOVE PRESSURE
COOKING?
COOKING?
COOKING? WE'RE A VERY FAST PACED
SOCIETY AND WE'RE BUSY
PEOPLE AND WE FEEL AS A
MOM, WILDLY GUILTY ABOUT
GOING THROUGH A DRIVE-
THRU AND ORDERING THE
PIZZA BECAUSE IT'S NOT
GOOD FOR EVERYBODY.
WITH PRESSURE COOKING
YOU ARE GOING TO GET
WHAT TASTES LIKE YOU
KNOW MOM USED TO MAKE
YOUR GRANDMA.
YOUR GRANDMA. REMEMBER WHEN GRANDMA
COOKED ALL DAY ON SUNDAY
AND YOU GUYS COULDN'T
WAIT?
WAIT?
WAIT? THAT'S WHAT YOU GET WITH
PRESSURE COOKING BUT
IT'S THE MODERN VERSION
OF IT.
OF IT.
OF IT. WHY DO WE LIKE AIR
FRYING?
FRYING?
FRYING? WHY DO I