WE ARE AND THE
KITCHEN WITH ROBERT
IRVINE HE IS RESTAURANT
IMPOSSIBLE AND IRON CHEF
AND IT COULD GO ON AND A
ON AND ON ABOUT THIS MAN.
WE HAVE AWAITED-- A WAY
COOK FOR OUR FAMILY TO
QUOTE EASILY AND THIS IS
THE WAY TO COOK SO MUCH
FOR YOU IN THE KITCHEN.
THIS IS THE FIVE AND ONE
AND I ABSOLUTELY LOVE
THIS IT IS A PRESSURE
COOKER AND SLOW COOKER C
IT IS ONE PRODUCT THAT
YOU WILL LITERALLY YOU W
COOKED EVERYTHING FROM
OATMEAL JUICE JUICE, YOU
NAME IT.
>>GUEST: I WILL SHOW >>
YOU IN ONE HOUR THE
SIMPLEST FORM POSSIBLE.
EVERYTHING I DO WITH EVE
FOOD HAS TO BE SIMPLE FO
AND EASY AND THAT IS AND
WHAT I HAVE DESIGNED. A
MULTI COOKER THAT BAKES,
ROYALS IT MAKES BROWN
RICE AND IT MAKES WHITE
RICE. ALL THOSE UTENSILS
AND EQUIPMENT THAT YOU A
DO NOT TOGETHER THE COVER
COVER-- THAT YOU DO NOT
TAKE OUT OF THE CUPBOARD
AND DUST OFFERS NOW.--
OFF IS NOW.
THIS IS A SLOW COOKER.
SLOW SLOW COOKING. TALK
ABOUT WHEN WE WANT TO DO
PULLED PORK OR ROAST
BEEF. WE HAVE CORN THAT
WE HAVE STEAMED ON THE
COB. IT DOESN'T GET
BETTER THAN THAT.
>>HOST: BY THE WAY, THE
STEAMER BASKET IS COMING
TODAY. CAT COME IN HERE.
THIS IS THE PULLED PORK
FLAKING AWAY. YOU CAN FL
SEE HOW JUICY IT IS.
>>HOST: IT FALLS OFF >>
THE BONE.
>>GUEST: IT FALLS OFF
THE BONE.
>>HOST: THERE IS >>HOST
NOTHING LIKE SLOW NOTHIN
COOKING BUT THERE IS ONE
ITEM IN THE KITCHEN THAT
DOES THAT AND I LOVE THE
VERSATILITY OF THIS. YOU
HAVE IS LOCAL OR AT HOME
OR A PRESSURE COOKER.
THANK YOU CAT.
>>GUEST:THANK YOU CAT..
THIS HAS BEEN COOK TO
PERCH PERFECTION AND PER
THIS IS BARBECUE SAUCE
BECAUSE WHO DOES NOT BEC
LIKE BARBECUE PULLED LIK
PORK AND THEN A NICE
SESAME ROLL.
>>HOST: MY GOODNESS.
>>GUEST: IT IS FOURTH >
OF JULY ANYTHING YOU
WANTED.
>>HOST: IT IS HEAVEN.
THERE IS NO OTHER WAY TO
GET YOUR MEETING VIEWS
WITH FLAVOR.
>>GUEST: AT HOME WHEN
YOU THINK ABOUT WHEN WE
COOKED YEARS AND YEARS
AGO THE MOST INEXPENSIVE
CUTS OF ME WERE
INEXPENSIVE BECAUSE YOU
COULD NOT EAT THEM. THAT
IS WHY NOW YOU SEE
BRAISED PORK LOIN AND
BRAISED PORK BUTT. YOU
HAVE A WAY TO LOCK IN HA
THE GOODNESS AND
TEXTURES. LET US TALK
ABOUT AMERICA'S FAVORITE
DISH OF ALL TIME.
>>HOST: WHAT IS THAT?
>>GUEST:
>>GUEST: IF YOU HAVE
KIDS AND I MUST TELL YOU
WHEN I FIRST CAME TO
AMERICA I DID NOT LOVE A
IT THAT NOW I'M A
CONVERT. MAC & CHEESE.
>>HOST: I LOVE IT!
>>GUEST: MACARONI AND
CHEESE IT IS ONE OF THE
QUICKEST THING TO QUICKE
PRODUCE BUT ALSO THE
QUICKEST THING TO MESS
UP. LITERALLY WE DUMP
THIS AND PUT SOME PEAS
AND IN AND LOOK AT THIS.
>>HOST: YOU JUST PUT >>
THE MAC & CHEESE AND
WATER IN THERE.
>>GUEST: MAC & CHEESE
AND WATER. IF YOU CAN AN
SEE I WANTED SOME
CRISPINESS ON THE CRISPI
BOTTOM. THERE IT IS. WE
WANTED TO MAKE SURE WHEN
YOU EAT THIS YOU KNOW YO
YOU LOVE ME IN A CLASSIC
AMERICAN DISH, MAC &
CHEESE.
>>HOST: AND IT WILL BE
THE BEST MACARONI AND
CHEESE YOU'VE EVER HAD.
IT IS A LARGE 10 CUP
CAPACITY SO IF YOU COOK
FOR YOUR ENTIRE FAMILY
AND I LOVE YOU HAVE AND
SNUCK THE VEGGIES THEN.
GREAT FOR THE KIDS.
>>GUEST: YOU CAN TAKE
THIS RIGHT OUT AND THE
CHEESE DOES NOT STICK.--
IN THERE
EVERYBODY LOVES THIS
BECAUSE YOU CAN GET A LOT
COOKED AT ONCE AND YOU
SET IT AND FORGET IT.
>>HOST: AS YOU ARE IN
THE ORDERING PROCESS WE
HAVE THREE COLORS
AVAILABLE WE HAVE GRAY,
BURGUNDY, WE ARE CALLING
IT RED OR BLUE. WE HAVE
A SMALL HANDFUL AND I A
HAD TO HAVE THIS IN MY
SHOW IT IS NORMALLY
$49.95 AND IT IS $29.95.
WE ARE STARTING THE SHOW
WITH THIS BUT IF YOU WIT
WANT THIS WE ARE
ANTICIPATING A COMPLETE
SELLOUT. THIS IS A FIVE
IN ONE BUT THAT SHOULD I
BE A BIGGER NUMBER
BECAUSE IT DOES SO MANY
THINGS.
>>GUEST: LET US TALK
ABOUT THE RICE ONE OF AB
THE MOST DIFFICULT THE M
THINGS TO COOK. OTHER
RICE COOKERS I WILL NOT
NAME THEM BUT THEY BRING
THE TEMPERATURE OF THE
HEAT TO THE TOP AND THEN
STAYS THERE. THIS IS A
SMART, SMART COOKER. IT
HEATS THE WATER UP. WHEN
THE WATER IS HEATED IT
WILL START TO COOK THE
RICE THEREFORE IT IS RIC
VERY FORGIVING AND WILL
NOT MAKE UP-- MESS UP NO
THE RICE. NOBODY ELSE
DOES THAT. YOU CAN START
AT FUR CUFFS A FEW HOURS
UP TO 20 CUPS. IF YOU
HAVE A PARTY GOING ON OR
A FAMILY OF FOUR IS A
GREAT WAY TO DO IT.
>>HOST: YOU CAN PUT IT
INTO A LITTLE CONTAINER
FOR THE WEEKEND
PROPORTION.
>>GUEST: -- WEEK AND
YOU CAN STEAMED
VEGETABLES AND PUT IT IN
AND YOU ARE DONE. BROWN
RICE.
>>HOST: I KNOW!
>>GUEST: BROWN RICE IS
HEALTHIER FOR US. I ALSO
LIKE INDULGENCE BUT HERE
IS THE SECRET IF YOU SEE
THIS LITTLE CUP THAT IS
NOT FOR FUN. YOU NEED NO
IT. IT IS CALLED A
MEASUREMENT CUP. YOU SAY
I HAVE A MAJOR CUP AND I
DO NOT NEEDED. WITH THE
RICE- NEED IT
WE TAKE A TOP
>>HOST: -- CUP YOU PUT >
IT INSIDE OF THE FIVE IT
AND ONE.-- IN
>>GUEST: YOU PUT THIS >
IN THE WATER ON THE SIDE
OF THE BOWL YOU HAVE
MARKINGS OR MEASUREMENTS.
I WILL DO SOME VEGAN BUT
BUT-- VEGETABLES ON THE
TOP. HOW GREAT IS THIS?
IT HAS A BRAIN. I DO NOT
HAVE TO THINK.
>>HOST: I LOVE IT.
>>GUEST: YOU CHOOSE THE
MODE AND THEN YOU WALK
AWAY.
>>HOST: IT COULD NOT BE
EASIER IT IS WON BY AN
AND YOU ARE DONE. YOU
WILL NOT STOP EATING THE
MAC & CHEESE AND THERE M
IS NOTHING WRONG WITH
THAT BY THE WAY
>>HOST: IS SO OOEY GOOEY
THAT YOU WILL NOT BE
ABLE TO RESIST IT EITHER.
>>GUEST: I HAVE GREEN
BEANS ON TOP, PERMANENT
COMEBACK-- AND WHEN I
COME BACK THE SALMON COM
WILL BECOME.-- BE COOKED
IT IS SOMETHING THAT IT
MANY PEOPLE HAVE BEEN
WORRIED ABOUT WITH
STEAMERS AND ALL THE
THINGS AS THEY ARE THING
AFRAID OF THE TIMING. IT
HAS ALL BEEN PRESENT FOR
YOU. YOU DO NOT HAVE TO
THINK.
>>HOST: BY THE WAY, >>H
THIS IS THE LOWEST PRICE
WE'VE EVER DONE AND AS
FOR THE SHOW TODAY. WE F
DO ANTICIPATE EVERY ONE
OF THESE BE GONE. IT IS
$29.95 AND IT IS $29.95
BIRTHDAY WE ARE GOING BI
OUT WITH A BANG AND WE
HAVE 2 FLEX OF $14.98 WE
HAVE BLUEGRAY OR RED AN .
I DON'T NOT KNOW IF ALL
THE COLORS US AVAILABLE.
AVAILABLE.-- ARE
>>GUEST: I LOVE OATMEAL.
YOU CAN DO ALL-MALE IN
MANY DIFFERENT WAYS WITH
REASON AND CINNAMON AND
DIFFERENT THINGS. THIS D
IS STILL CUT OATMEAL OR
WE CAN DO SOMETHING
REALLY COOL.
>>HOST: OK.
>>GUEST: WE TAKE
SOMETHING ALREADY CUT SO
NOW IMAGINE THIS. YOU
HAVE SOME FRIENDS
DROPPING OVER AND YOU DO
NOT KNOW THAT THEY WILL
DROP OVER. THIS IS DONE
IN SECOND AND A CAMI A
RESTAURANT QUALITY JUST
BY DOING A FEW SIMPLE
THINGS.
>>HOST: I WELL THE TWO
OF THEM PROBABLY!
>>GUEST: YOU LIKE TO
EAT. I NOTICE YOU LIKE E
TO READ A LOT AND I LIKE
THAT BECAUSE I LIKE TO
COOK A LOT.
>>HOST: I AM IN NEED
AIR.-- EATER
BUT LIKE YOU I WILL EAT
UNHEALTHY BECAUSE IT IS
EASIER AND I LIKE THAT
YOU ARE ABOUT PREPARING
DELICIOUS, HEALTHY MEALS
THAT ARE TRULY EASY. THA
THAT IS WITH A FIVE AND
ONE IS ALL ABOUT, MAKING
IT EASY FOR YOU.
>>GUEST: ALL OF MY FOOD
IS ABOUT BEING HEALTHY
AND HAVING FUN. I WILL
BROWN OR RELATE-- BRULEE
THIS AS YOU COULD PUT
CARAMELIZED BANANAS OR
FRESH FRUIT IN HERE.
>>HOST: HOW LONG DID IT
TAKE THE ALL-MALE TO TAK
COOK IN THE FIVE AND ONE?
ONE?-- IN
>>GUEST: THE RECIPE IS
IN THE BOOK AND YOU CAN
GET MIX IT UP DEPENDING
HOW YOU WANT TO DO IT
WITH CRANBERRIES OR WITH
BROWN SUGAR. IT IS
WHATEVER YOU WANTED TO
LEAVE.
>>HOST: -- BE
BECAUSE COOKING IT ALL
MAIL THIS IS SOMETHING
THAT YOU HOVER OVER THE
STOVE YOU JUST PUT THIS
IN FINANCE IS ABOUT.
WHAT?
>>GUEST: I KNOW THAT >>
YOU LIKE TO EAT AND YOU
THERE IS NOTHING THAT
EXCITES ME MORE THAN
PEOPLE WHO LIKE TO EAT.
IT IS A SENSATION. IT IS
A PARTY FOR THE SENSES.
RIGHT?
>>HOST: RIGHT.
>>GUEST: WHEN YOU GET >
UP AND IT IS COLD UP AND
OUTSIDE YOU SAY YOU DO
NOT WANT PORK YOU WANT
SOUP, POTATO LEEK SOUP
AND I HAVE TONS OF
POTATOES AND LEEKS IN
YEAR WITH CHICKEN STOCK
AND SALT AND PEPPER. AND
LEEKS ARE BEAUTIFUL. I
WILL TAKE THE IMMERSION
BLENDER AND PUT THAT
RIGHT IN AND PULLS IT.
>>HOST: RIGHT INSIDE >>
THE FIVE IN 1.
>>HOST: I DO NOT LIKE >
TO CURATE MY FOOD TO THE
POINT OF NOTE TEXTURE. I
GET WHAT I WANT IN THERE
AND THEN ADD CREAM TO IT
IT CAN BE SOUR CREAM OR
VANILLA YOGURT WHICH IS
A GREAT ADDITIVE.
>>HOST: YOU ARE MIXING
IT UP. FIRST OF ALL YOU
HAVE ALL THE INGREDIENTS
OF THE FIVE IN2
OF THE FIVE IN 1. AND
YOU HAVE A RECIPE BOOK
WITH ALL OF THAT AND WIT
THEN YOU PRESS A BUTTON
AND THAT IS THAT EASY.
>>GUEST: IT IS A GUIDE,
YOU CAN FOLLOW ANYTHING
IN IT YOU DO NOT HAVE TO
FOLLOW MINE BUT WE DO
KNOW THEY WORK.
>>HOST: SO, WHEN YOU >>
GET HOME FROM WORK AND
LET ME CHOOSE MY OWN LET
MAIL BEFORE I SPEAK. I'M
SO SORRY. BY THE WAY,
THERE ARE 30 LEFT AND
BLUE. WHEN YOU GET HOME
FROM WORK YOU HAVE NOT
DEFROSTED ANYTHING AND
THERE IS NOTHING FOR
DINNER SO HOW OFTEN DO
YOU SAY TO GO TO THE
DRIVE THROUGH OR PILED
KIDS IN THE CAR AND KIDS
SPEND HUNDREDS OF SPEND
DOLLARS SO YOU CAN EAT
OUT. WE DO NOT KNOW WHAT
WE ARE DOING AND WE ARE
HUNDREDS OF DOLLARS HUND
DOING IT. AT THE PRESENT
ONE BY NEW EAT HEALTHIER
AND EASIER AND IN THAT
AND SAVE YOU MONEY.
>>GUEST: YOU KNOW THAT
IT IS FRESH FOOD AND IT
THAT YOUR KIDS CAN HELP
YOU DO IT. I WANTED TO Y
BE INVOLVED IN FOOD AND
THIS IS AN EASY WAY. YOU
CAN PUT THE VEGETABLES C
IN THE SEAMER. THERE IT
IS.
>>HOST: I LOVE THAT!
-- STEAMED WE HAVE
BRAISED BEEF AND IMAGINE
US TO COME HOME FROM US
WORK AND IT IS LATE AND
YOU HAVE SET THIS TO GO
OFF IN THE MORNING. WE
WILL MOVE US AWAY FOR WI
ONE SECOND BECAUSE THIS
IS ACTUALLY GOING TO
FLAKE AWAY. LOOK AT THIS.
>>HOST: SO YOU WILL >>H
HAVE THIS READY WHEN YOU
COME HOME FROM WORK.
AMANDA MATT?
>>HOST:
>>GUEST: MY MOTHER USED
TO HAVE THIS READY FOR
ME, IS PART ROSE AND THE
MOST AMAZING THING EVER.
MY MOTHER LITERALLY MY M
WOULD MAKE THIS FOR ME
AND MY FATHER. THERE IS
NOTHING BETTER THAN HOT
ROAST BEEF. AND
VEGETABLES. YOU KNOW
ENGLAND IS NOT KNOWN EN
FOR FOOD BUT THE FOOD FO
YOU DO GET IS WONDERFUL.
LOOK AT THAT. THAT AUDIT
TABLE.
>>HOST: AND HAVE A BZ.
I LOVE WENDY'S PUT THE--
I LOVE WHEN YOU PUT FRESH
FOOD ON THE TABLE FOR
HOMEMADE MEAL. THE BLUE
IF I DID NOT MENTION IT
WHEN I WAS CHEWING MY WH
OWN MAIL, SORRY, IT IS
LAST CALL ON THAT. THE
RED WE HAVE 100 LEFT AND
NOT MUCH MORE THAN THAT
IN THE GRAY. THIS IS IN
YOUR OPPORTUNITY TO HAVE
ONE OF THE BEST SELLING
ITEMS IN THE ROBERT
IRVINE COLLECTION. IT IS
ABOUT HEALTHIER AND
PROPELLING MEALS QUICKLY
AND EASILY BY THE
VERSATILITY. IT IS A
VERSATILITY WE WANT
BECAUSE WE ARE NOT
COMMITTING, ESPECIALLY
THOSE OF YOU WITHOUT
SPACE IN THE KITCHEN YOU
DO NOT WANT A PRESSURE
COOKER AND SEAMER AND
RICE COOKER BECAUSE THIS
WRITER DOES EVERYTHING
FOR YOU.
>>HOST:
>>GUEST: I TOLD YOU >>G
THIS DOES EVERYTHING IT
EVEN DOES CORNBREAD.
CORNBREAD RECIPES IN THE
HANDBOOK. IT IS IN HERE,
YES. WITH ALL OF MY
ISSUES I'M BAD WITH
MAKING CORNBREAD.
CORNBREAD NEVER WORKS CO
OUT FOR ME I DID IT ON
THE RANGE WITH COWBOYS
AND ON TV AND IT NEVER
WORKS. WHY? THIS IS
GUARANTEED TO HAVE HER
WORD. I NEED TO TAKE
ABOUT 500 On the Rd. ABO
when I go back to the
military. Daddy, come to
me!
>>GUEST:
WHEN HE GETS HIS HOME WH
YOU ARE LIVING LIFE
LARGE. THAT IS FOR SURE.
>>HOST: YOU CAN MAKE >>
THE CORNBREAD IN HERE IN
THE LAST CHANCE FOR GRAY
OR RED. BLUE IS GONE. WE
HAVE A SMALL HANDFUL. WE
ONLY HAVE A SMALL AMOUNT.
WHY FIRE AND ABOUT- OVEN
UP THAT TAKES 20 MIN. TO
GET WARM AND TAKE ALL
THIS TIME WHEN YOU CAN
EAT IT RIGHT HERE.
>>GUEST:
>>HOST: YES, >>HOST: Y
ABSOLUTELY. IT HAS SOME
SPICES
SOME
HAS SOME
AND AGAIN YOU CAN PUT
PEACHES AND ANYTHING YOU
WANT IN IMPORTING AND
THIS IS AT THE PAST GO
PUTTING THAT I LOVE.
>>HOST: CINNAMON
TABASCO?
>>GUEST: YES. WE HAVE
SOMETHING I WANT YOU TO
TRY. THAT IS SIMPLE FOOD
DONE WELL THAT YOU DO DO
NOT HAVE TO THINK ABOUT.
>>HOST: AND YOU KNOW
WITH THE INGREDIENTS. IT
IS SO REFRESHING AND IS
KNOW THAT YOU SERVE
SOMETHING TO YOUR FAMILY
WITHOUT 1 MILLION
INGREDIENTS THAT YOU ING
WILL BE HAVING.
>>GUEST: WHEN YOU GO
SHOPPING AND PICK UP THE
LABELS GUYS, IF YOU SEE
THE BACK OF THE LABELING
WAS POSTED BE SPINACH IN
IT AND IT IS NOT NUMBER
20 ON THE INGREDIENT 20
LIST YOU DO NOT KNOW WHAT
IS LEFT.
>>HOST: IT IS LAST CALL
ON THE GRAY. THAT IS
GOING IN THE NEXT FEW
SECONDS WE SHOW YOU ONE
THEME YOU HAVE 570 LEFT
AND I DOES NOT COUNT FOR
THE PEOPLE IN THE
ORDERING PROCESS RIGHT
NOW. NOW WE WILL SHOW NO
YOU WE WILL VIRTUALLY
COOK EVERYTHING WITH IT.
>>GUEST: WE HAVE A
LITTLE TIP WITH CRAB AND
SPINACH.
>>HOST: OK.
>>GUEST: IF YOU HAVE
FRIENDS COMING OVER AND
YOU WANT TO DO SOMETHING
ETETETETETLY QUICK. IT IS
SIMPLE. YOU LET IT COOK
AND LET IT GO.
>>HOST: WALK AWAY.
>>GUEST:
YOU KEEP SAYING YOU CAN
PICK IT UP THEN GO IN
THIS IS HOW EASY IT IS
YOU CAN TAKE THIS NEXT
TOUR AND UNPLUG IT AND
YOU HAVE YOUR PARTY
PIECE, DONE.
>>HOST: IF YOU TAKE IT
TO THE FIELD WHILE KIDS
ARE PLAYING GAMES, IF AR
YOU DIG INTO THE JAYS
BARBECUE WEEK PICK IT UP
AND GO.
>>GUEST: AND YOU ARE
WEARING BLACK, SO.
>>HOST:
WEARING BLACK, SO.
>>GUEST:
>>HOST:
>>HOST: MY GOSH YOU CAN
TASTE THE INGREDIENTS
SPINACH AND ARTICHOKE SP
SET IS SO GOOD. HOW LONG
DID THAT TAKE YOU TO DID
MAKE THIS?
>>GUEST: 12 MIN.
>>HOST: BY THE WAY THE
BOOK IS ONLINE ON WWW.
WWW.HSN.COM. THE BE SURE
TO ASK YOUR NETWORK
REPRESENTATIVE FOR THIS.
THE WAY THAT THIS CUTS I
WANT TO SHOW YOU EXACTLY
HOW MUCH YOU GET WHEN HO
YOU DO THIS.
>>GUEST: LOOK AT THAT
CAPACITY BUT YOU DO NOT
NEED A RICE COOKER THAT
WAS SEPARATE TO PREPARE
WHITE RICE AND ROUND WHI
RICE AND HAVE IT BE
PERFECT EVERY TIME.
>>GUEST: OTHER RICE
COOKERS COOK THE RICE BY
HEATING THE WATER UP AND
IT SAVES ANY HEIGHT OF
THE TUB. THIS ACTUALLY
HEATS THE WATER AND HEAT
AFTER IT IS HEATED DOES
IT START TO COOK THE
RICE. SO YOU NEVER CAN
MESS THIS UP GUYS.
>>HOST: THAT IS AMAZING
AND THAT IS SOMETHING I
HAVE A PROBLEM WITH THE
LEAD TIME I WEAR IT. IF
YOU HAVE GREEN BEANS AND
AGAIN ON TOP AND THE
WRISTLET NOT COMING WITH
THE BURGESSES TODAY AND
YOU CAN COOK ANYTHING
UNDERNEATH.
>>GUEST: (...)
>>HOST: THESE ARE GREEN
BEANS ARE PERFECTLY CUT.
CUT.=-- COOKED CUT.=--
PERFECTLY COOKED AND I
HAVE TO BE THE BAD NEWS
ON THAT.
>>HOST: IF YOU ARE ON
THE LINE, STAY THERE. IT
HAS BEEN COMPLETELY 629 00:19:29,734 SPOKEN FOR. I'M NOT