THOSE WAYS TO
MAKE EVERYTHING MAKE EVE
POSSIBLE. ALL THINGS
POSSIBLE AND ALL THINGS
QUICK AND EASY BECAUSE Q
WE HAVE THE MANDOLIN
SLICER COMING UP NOW BUT
ONLY TIME YOU HAVE SEEN
IT ALL DAY TODAY. $19.95.
THIS IS UNLIKE ANY THI
OTHER MANDOLIN SLICER
BECAUSE THIS IS A SIMPLE.
HE HAS REALLY PROVIDED
SOLUTIONS. SO ALL YOU
HAVE TO KNOW IS THIS IS
ALL ONE PIECE RIGHT ALL
HERE. YOU WANT TO CUT
THINGS PICKER OR THINNER
YOU JUST DIAL IT UP. YOU
HAVE A NICE SAFETY
FEATURE HERE BUT ON TOP
OF THAT, YOU CAN ALSO
SIMPLY TURN THIS AND GET
DIFFERENT STYLES IF YOU
WANTED TO JULIE AND THE
FUN PART I'M SHOWING YOU
THE COLORS OF BLUE RED
BLACK AND THAT WE ALSO
HAVE A VERY PRETTY KIND
OF LIKE A TAN WHY COLOR
WE ARE CALLING SAND. AND
WE WILL ACTUALLY SHOW WE
YOU RIGHT NOW.
>>GUEST:HERE'S WHAT I
THINK GUYS. MILITARY HOW
YOU LEARN TO CUT WITH A
KNIFE ONE OF THESE
BEAUTIFUL KNIVES NOT BEA
THIS NIGHT ON A KNIFE TH
AND IT TOOK ME FOREVER
AND A DAY TO UNDERSTAND
THICKNESS THE JILLIAN TH
AND THE CUTS. BUT WHEN A
WE DEVELOPED THIS
MANDOLIN AND THERE WERE
A LOT OF MANDOLINS OUT
THERE OKAY BUT HERE'S TH
THE COOL THING. IT IS
SIMPLE. 2 DIALS THE TOP
ONE IS THE THICKNESS OF
THE BLADE WE CUT. THE
SECOND ONE ARE THE
JULIENNED AND YOU CAN JU
SEE THEM HERE. BUT THE
COOLEST THING ABOUT THE
WHOLE THING IS THE OLD
MANDOLINS YOU HAD TO PUT
THE BLADE THIN TAKE THE
MOUTH WASHED AND PUT MOU
THEM INTO A BOX AND HIDE
THEM BECAUSE PEOPLE THEM
WOULD GET THEIR FINGERS
ON THEM AND CUT
THEMSELVES. THIS IS ALL
ACTUALLY CONTAINED INTO
ONE UNIT AND YOU CAN SEE
THE BLADES THERE. THE BL
NONSLIP FEET. >>HOST:YOU
NEVER HAVE TO TOUCH THE
BLADES.
>>GUEST:YOU NEVER HAVE >
TO TOUCH THEM. THE
COOLEST THING IS YOU CAN
DO THINGS THAT WERE THIN
I'M PICKING IT UP FOR A
SECOND BECAUSE I WANT TO
SHOW YOU THE VERSATILITY
AND HOW FAST IT IS. LET
AT THE THINNESS OF THIS
ONE. NOW I'M GOING TO
CHANGE IT AND MAKE
PAPERTHIN ONES. DOTS OF
THE VERSATILITY IS
ANYTHING YOU WISH IT TO
BE. WHATEVER YOU WANT.
YOU SEE THE DIFFERENCE Y
IN THICKNESS? YOU CAN
MAKE IT HAPPEN. NOW,
TOMATOES ONE OF THE
TOUGHEST THINGS TO
ACTUALLY CUT RIGHT
BECAUSE THEY ARE SOFT BE
AND AT THE END OF THE AN
DAY WE WANT TO USE A
KNIFE OR DO WE? CAN WE K
DO IT ON A MANDOLIN? MY
ANSWER WOULD BE YES BUT
THE GUARD ON, TOMATO, TH
NOW I AM GOING TO SPEED
UP OR MAKE IT A LITTLE
THICKER. PRESS DOWN.
RIGHT THERE THE SOFTEST
TOMATOES ON THE PLANET.
ARE UNIFORMLY CUT.
>>HOST:IN THE RESTAURANT
BUSINESS THAT IS WHAT
SEPARATES YOU KNOW THE
CHEF FROM THE HOME CHEF.
WE CANNOT GET THAT
UNIFORM AND YOU KNOW I
MEAN YOU GUYS CAN DO IS
YOU HAVE BEEN PRACTICING
FOR YEARS BUT I AM NEVER
GOING TO BE ABLE TO DO
THAT UNLESS I HAVE
SOMETHING LIKE THIS.
>>GUEST: CAT I WANT TO
HAVE SOME FUN SO I WILL
CHALLENGE YOU DO
SOMETHING. COME OVER SOM
HERE FOR A SECOND. BRING
YOUR KNIFE. AND WE DID
NOT LAND THIS. I WANT NO
YOU TO CALL THIS FASTER
THAN I CAN FINISH MINE T
ON THE MANDOLIN. BE
READY? GO.-- ARE YOU
>>GUEST: OKAY WITH WHAT
YOU HAVE. OH. DID I WIN?
IS NOT ABOUT WINNING IS
BY SHOWING YOU THE
VERSATILITY AND HOW FAST
WE CAN ACTUALLY MAKE
THINGS HAPPEN. SO, WE TH
CAN PUT THAT INTO OUR
STUFFING AND MAKE SOME
STAFFING. WE CAN TAKE
CELERY, ONIONS, CARROTS
WHICH I WILL SHOW YOU
INTO SECONDS ON THEIR
THANK YOU. THAT WAS FUN.
>>HOST:IS THE MOST
TIME-CONSUMING PART IS A
SLICING DICING AND
SHOPPING.
>>GUEST:I HAVE AN ONION
IN HERE I WILL PRESS IT
DOWN AND I WILL GO DOWN.
ONIONS CUT. READY TO GO
INTO MY CASSEROLE OR MY
STUFFING.
>>HOST:IF YOU WANT TO
TO[INAUDIBLE] LET YOU
NEVER HAVE TO FLIP THE
BLADE HOW MANY TIMES BLA
HAVE YOU BEEN LOOKING HA
FOR THE BLADES WERE A
MANDOLIN AND YOU CANNOT
FIND THEM. CAN WE SHOW
THAT AGAIN I'M SORRY
GUYS. U SHOW EVERYBODY
THAT. BECAUSE THESE ARE
THE DIFFERENT CUTS YOU
CAN DO.
>>GUEST: SO YOU CAN DO
YOUR JULIENNED
>>HOST: YOU CAN DO YOUR
JULIENNED YOU CAN'T GET
THEN FOR YOUR RADISHES T
OR IF YOU WANT TO MAKE
PICKLES EVEN BEING ABLE
TO CUT MUSHROOMS.
>>GUEST: HERE ARE YOUR
APPLES THERE YOU PUT APP
YOUR EGGS YOU CHICKEN
STOCK THROW IT IN THE
OVEN AND WE HAVE A NICE
STUFFING.
>>HOST: YOU CAN DO A
HALF INCH JILLIAN AND IN
YOUR SQUARE CUT.
>>GUEST:IMAGINE WHEN YOU
GO TO A CHEF SCHOOL IT
TAKES LITERALLY FOREVER
TO UNDERSTAND HOW TO CUT
THIS THAT WE HAVE GIVEN
YOU A SIMPLE SOUS CHEF.
THIS IS YOUR WORKHORSE T
IN YOUR KITCHEN. NO I DO
NOT NEED A SOUS CHEF NOT
WHEN I GO TO A MILITARY
BASE AND I'M COOKING FOR
THOUSANDS OF PEOPLE I TH
CAN BANG OUT EVERYTHING
I NEED TO QUICKLY IN
PREPARATION BECAUSE I
HAVE A MANDOLIN THAT IT
IS A TOOL I TROUBLE WITH
ALL THE TIME. WHEN I'M
COOKING IT IS MY KNIVES
IN MY MANDOLIN. SO WHAT
ABOUT COLESLAW? NOT
EVERYBODY LOVES IT. WE
BUY IN BAGS ARE READY BU
AND IT DRIVES ME CRAZY A
-- NOW WE CAN DO ONE OF
2 THINKS WE CAN USE
PURPLE CABBAGE OR WE CAN
ACTUALLY USE WHITE
CABBAGE OR BOTH. BUT
WATCH HOW FAST THIS IS
AND HOW MUCH WE CAN DO A
IN A VERY SHORT AMOUNT I
OF TIME. AND AT THE END
OF THE DAY IS ALL ABOUT
TIME. HOW FAST CAN WE TI
GET THINGS DONE THAT WE
ARE ALL BUSY YOU KNOW
JOHNNY GOES TO PRACTICE
MELISSA DANCES AND WE
BOTH WORK SO IT IS ABOUT
GETTING THINGS DONE
QUICK. HERE WE GO.
>>HOST:IT IS ALSO ABOUT
(...) LOOK UNIFORM THAT
IS NOT I COULD NEVER
(...) I WOULD END UP (..
WITH THIS PIECE BEING WI
TOO BIG THIS ONE BEING T
TO TOO SMALL. IS
BEAUTIFUL NOW.
>>GUEST:MIX THAT UP.
>>HOST:YOU WERE TALKING
ABOUT THE STUFF YOU BUY
IN THE BAGS IT IS IN THE
ALREADY BROWN BEFORE YOU
GET IT HOME RIGHT.
>>GUEST:AGAIN REMEMBER
THIS WE ACTUALLY ADD
ADDITIVES TO THESE ADDIT
THINGS TO KEEP THEM
LASTING LONGER YOU DO LA
NOT WANT TO BE INGESTING
THAT. WE WILL MIX HER
COLESLAW UP HERE. AND
LOOK AT THE VIBRANCE IT
IS MUCH MORE COLORFUL. I
WE NOTICE HEALTHY. WE
WANT TO ADD SOME ACID
SOME LEMON JUICE WE COULD
COULD. AND THAT'S ABOUT
IT THAT YOU SERVE IT IT
FAST I DON'T WANT YOU TO
WAYS ALL YOUR TIME GOING
TO THE STORE AND BUYING
THAT STUFF. MAKE IT.
>>HOST:AND AGAIN IT WILL
BE CHOPPED FRESH AND YOU
GET RESTAURANT QUALITY
RESULTS BECAUSE IT WILL
ALL BE UNIFORM ALL BE UN
COMPLETELY UNIFORM. IT C
IS SOMETHING WE JUST
SIMPLY CANNOT DO. I SIMP
DON'T HAVE THE TRAINING
OR TIME. NOW IS GOING TO
SAVE YOU SO MUCH TIME.
LOOK IS $19.95. BUT THIS
IS THE MANDOLIN I DO NOT
HAVE TO SWITCH THE HAVE
BLADES OUTWARD TOUCH IT
EVER YOU JUST TURN THE
DIAL.
>>GUEST:LEAKS ONE OF THE
TOUGHEST THINGS TO COOK
LIKE ONIONS BECAUSE THEY
ARE LAYERED. WATCH THIS.
I WILL MAKE JULIENNED
LEEKS. JULIENNED LEEKS L
IN SECONDS. OKAY.
>>GUEST:POTATO LEEK >>GU
SOUP. DO YOU WANT
POTATOES. ONE OF THE POT
MOST AMAZING THINGS
POTATOES POTATOES.
SLICED POTATOES WITH
CHEESE. WHO DOES NOT LIKE
SLICED POTATOES WITH
CHEESE.
>>HOST: I DO NOT KNOW
ANYONE.
>>GUEST:AGAIN THICKNESS
IS ENTIRELY UP TO YOU.
>>HOST:LOOK HOW THINK >>
YOU CAN GET IF YOU WANT
TO GET THINK YOU CAN DO
THINK THAT
>>GUEST:OR IF YOU WANT >
IT THIN WE CAN DO THIN.
SO IS VERY THIN ALMOST
PAPERLIKE.
>>HOST:TRULY YOU DON'T
EVEN HAVE TO HAVE THE EV
BIG GUNS HE DOES HE
SIMPLY PUSH IT IS A
SIMPLE DONE
>>GUEST: YOU CAN SEE >>
THE THICKNESS WHETHER WE
WANT THICK OR THIN THAT
WE LAY THEM IN. I LOVE
THEM WITH THE SKIN ON
BECAUSE IT ADDS ANOTHER
LAYER OF DEPTH THAN FIVE
OR. A LITTLE CHEESE. A
LITTLE PEPPER. SWITCH IT
AROUND AND ADD SOME SALT.
>>HOST: AND BY THE WAY,
SHOP THE ENTIRE CHEF
ROBERT IRVINE COLLECTION
ON HSN .COM YOU WILL FIND
THAT ONLY AMAZING
OPPORTUNITIES THERE BUT
SUCH CLEVER IDEAS YOU
BRING US CHEF.
>>GUEST: CREAM. WHAT 326 00:09:29,200 ABOUT PEPPERS. BEAD-SET