PERFECTED
PERFECTED AIR FRY AND MADE IT AFFORDABLE.
THIS IS THE LARGEST SIZE
WITH SIX-QUART CAPACITY.
WE'RE GOING TO DO NACHOS
AND CHEESE STICKS AND
HAVING FUN.
HAVING FUN. WHEN YOU'RE TOUT, WE'RE
NOT HAVING TO DO A BUNK
OF BATCHES TO FEED A
FAMILY.
FAMILY.
FAMILY. KELLY IS HERE.
>> Guest: HI.
>> Host: SHE'S GOING TO
SHARE WITH US.
>> Guest: I HAVE TO GET
MY CHICKEN OUT OF THE
AIR FRIAR.
AIR FRIAR. >> Host: CHICKEN?
WHAT DO WE LOVE, A
LITTLE BIT OF OIL AND
CRISPINESS.
CRISPINESS. >> Guest: NOT ANY OIL,
ACTUALLY.
ACTUALLY.
ACTUALLY. THIS IS WHY WE LOVE AIR
FRYING.
FRYING.
FRYING. WE LOVE THE CRISP AND
CRUNCH AND FRIED FLAVOR,
BUT WE DON'T LOVE THE
CALORIES, RIGHT.
CALORIES, RIGHT. WE DON'T LOVE THAT EXTRA
WEIGHT IT GIVES US.
WE WANT TO HAVE A
HEALTHY CRISPY CHICKEN
AND THAT IS WHERE AIR
FRIAR ENTERED THE SPACE.
UNTIL NOW, THEY WERE
$300.
$300.
$300. RIGHT?
RIGHT?
RIGHT? I
RIGHT? I AM SURE YOU HAVE SEEN
THE AIR FRIARS OUT
THERE.
THERE.
THERE. ESPECIALLY THIS
ESPECIALLY THIS CAPACITY.
CAPACITY.
CAPACITY. THEY'RE EXPENSE OF.
YOU DON'T HAVE TO WORRY
ABOUT THAT WITH DASH.
IT'S GOING TO BE THE
FINEST QUALITY.
FINEST QUALITY. THE CRISP AND CRUNCH.
>> Host: NO WAY.
>> Guest: YOU HAVE TO
PAY AN ARM AND A LEG FOR
NEW TECHNOLOGY.
NEW TECHNOLOGY. DASH IS LAUNCHING THE
SIX-QUART TONIGHT.
SIX-QUART TONIGHT. THIS IS OUR LAUNCH AT
HSN.
HSN.
HSN. >>
HSN. >> Host: THE QUART IS
$79.
$79.
$79. >>
$79. >> Guest: ABSOLUTELY.
>> Host: WE'RE DOUBLING
THE SIZE.
THE SIZE.
THE SIZE. >> Guest: LOOK AT THE
MOISTURE COMING OFF OF
THE CHICKEN.
THE CHICKEN. IT'S CRISPY INTO THE
EXTERIOR.
EXTERIOR.
EXTERIOR. YOU WILL HAVE THE MOST
MOIST, JUICY, TENDER
WHITE MEAT.
WHITE MEAT. THE MEAT PEOPLE AVOID
AND YOU'RE LOOKING FOR A
FORK.
FORK.
FORK. >>
FORK. >> Guest: YOU KNOW WHAT?
WE HAVE A DASH COOKBOOK.
>> Guest: LOOK AT THAT.
>> Host: OH, MY GOSH.
I DIDN'T TOUCH IT.
THERE YOU GO.
SO YOU, THIS IS A SIX-
POUND CHICKEN.
POUND CHICKEN. >> Host: REALLY?
>> Guest: IT'S MOIST,
JUICY, TENDER AND
DECADENT.
DECADENT.
DECADENT. WE USED NO OIL AND
DIDN'T HAVE TO BUY IT.
>> Host: OH, MY GOSH.
>> Guest: WE'RE USING
AIR TO CIRCULATE IT
AROUND.
AROUND.
AROUND. TO CRISP UP THE
EXTERIOR.
EXTERIOR.
EXTERIOR. COKE IT SO IT'S MOIST,
JUICY AND TENDER.
IF YOU'RE WONDERING WHAT
IS AIR FRYING?
YOU'RE LOOKING AT IT.
THIS IS WHAT IS
HAPPENING.
HAPPENING. WE CALL IT A SUPER
CONVECTION FAN.
CONVECTION FAN. WHAT IT'S DOING IS IT'S
SPINNING AROUND REALLY
FAST.
FAST.
FAST. RIGHT.
RIGHT.
RIGHT. WHAT THAT IS DOING IS
CRISPING UP YOUR FOOD
WITH NO OIL.
THE FRENCH FRIES YOU
SAW, THE ONE ON THE LEFT
WAS ALL OIL, RIGHT.
THAT IS THE DEEP-FRIED
FRENCH FRIES O. THE
RIGHT THERE, THAT WAS
AIR FRIED.
AIR FRIED. NO OIL BUT ALL OF THE
CRISP AND CRUNCH.
THAT IS WHAT WE WANT.
HOST NICE.
HOST NICE. >> Guest: IF YOU HAVE A
FAMILY LARGER THAN TWO
OR THREE, YOU NEED A
LARGER SIZE.
LARGER SIZE. >> Host: WE WERE TALKING
ABOUT THIS EARLIER.
I HAVE AN AIR FRIAR.
TO DO CHICKEN OR FRIES
FOR EVERYBODY.
FOR EVERYBODY. >> Guest: YOU HAVE TO DO
MULTIPLE BATCHES.
MULTIPLE BATCHES. >> Host: I HAVE TO DO
MULTIPLE BATCHES.
MULTIPLE BATCHES. >> Guest: NOBODY WANTS
TO DO THAT.
>> Host: THE THREE-QUART
FOR $79.95.
FOR $79.95. DOUBLE THE SIZE FOR IT
$10 MORE.
$10 MORE.
$10 MORE. MAKING ITS DEBUT AND
WE'LL SHIP IT TO YOU FOR
FREE.
FREE.
FREE. FOR
FREE. FOR THOSE OF YOU DOING
THE FISH FRIES FOR LENT.
YOU DO THE FUN TATER
TOTS AND THAT THE
FAMILY.HOST.
FAMILY.HOST. >> Guest: THE CHICKEN
FINGERS, FRIED CATFISH
OR CHICKEN.
OR CHICKEN. YOU DO IT.
>> Host: TRY ONE OF THE
FRENCH FRIES.
FRENCH FRIES. >> Guest: THIS IS WHY WE
LOVE AIR FRYING.
YOU CAN DO IT WITHOUT
OIL.
OIL.
OIL. IT'S
OIL. IT'S IMPORTANT FOR
DIETS.
DIETS.
DIETS. EVEN IF YOU'RE NOT ON A
DIET PER SAY, AS A PART
OF THE DIET, YOU WANT TO
ELIMINATE THE OIL.
RIGHT.
RIGHT.
RIGHT. YOU WANT THE CRISP AND
CRUNCH.
CRUNCH.
CRUNCH. >> Host: NO OIL?
>> Guest: NONE
WHATSOEVER.
WHATSOEVER. THAT WAS FROZEN, TWO-
POUND BAG OF FRENCH
FRIES IN 20 TO 25
MINUTES.
MINUTES.
MINUTES. >> Host: WHO DOESN'T
LOVE A GOOD FRENCH FRY.
>> Guest: TWO POUNDS OF
FRENCH FRY.
FRENCH FRY. RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> Host: ARE YOU KIDDING
ME?
ME?
ME? >>
ME? >> Guest: AND LOOK AT
HOW MUCH GOOD THIS IS.
THIS IS THE FULL, YOU
KNOW, JUMBO SIZE OF THE
FRIED CHEESE.
FRIED CHEESE. NO LONGER GET TO GO TO
THE STATE FAIR TO GET
IT.
IT.
IT. YOU
IT. YOU CAN HAVE FRIED
CHEESE WITHOUT THE
FRYING PART AND THE OIL.
RIGHT.
RIGHT.
RIGHT. I
RIGHT. I LOVE THE CAPACITY.
EVEN IF IT'S YOU OR YOUR
SPOUSE, YOU CAN DO
SOMETHING SMALLER.
SOMETHING SMALLER. >> Host: I DON'T HAVE TO
FILL IT UP?
>> Guest: YOU DON'T HAVE
TO FILL IT UP.
YOU CAN SEE INSIDE THE
BASKET THERE AND THERE
IT GOES.
IT GOES.
IT GOES. >> Host: YOU'RE ASKING
ON FACEBOOK FOR THIS.
SHE DID THE WHOLE BAG.
>> Guest: THE WHOLE BAG.
>> Host: IT'S NICE TO
KNOW YOU HAVE THE
OPTION.
OPTION.
OPTION. ALL FREE SHIPPING AND
WE'RE BUSSY WITH THIS AM
WHY.
WHY.
WHY. YOU
WHY. YOU CHOOSE YOUR COLOR,
THE TEAL, BLACK, OR
BEAUTIFUL RED.
BEAUTIFUL RED. >> Guest: AND BEAUTIFUL.
>> Host: WE HAVE A
COOKBOOK AVAILABLE.
COOKBOOK AVAILABLE. IF YOU WANT ONE FOR MORE
IDEAS, WE HAVE THAT
AVAILABLE FOR EVERYBODY.
WE'RE GOING TO PLAN A
LOT OF FOOD.
THINK ABOUT NOW.
THE ONE REASON YOU GO TO
DINNER.
DINNER.
DINNER. THEY SERVE THINGS YOU
CAN'T GET AT HOME.
WE'RE GOING TO SHOW YOU
ALL OF THAT.
WITH THE FRENCH FRIES
ALONE.
ALONE.
ALONE. >>
ALONE. >> Guest: ALONE THEY'RE
WORTH IT.
WORTH IT.
WORTH IT. >> Host: AND GUILT FREE.
>> Guest: A LOT OF
PEOPLE GET IT FOR THE
FRIED FOODS.
FRIED FOODS. WE WANT TO DO THE
CHICKEN TENDERS AND
FRIED CHICKEN AND TATER
TOTS.
TOTS.
TOTS. LOOK AT THE OTHER THEET
THINGS TO DO WITH IT.
EIGHT FULL-SIZED EARS OF
CORN.
CORN.
CORN. YOU
CORN. YOU CAN DRESS IT HOW YOU
LIKE.
LIKE.
LIKE. MAYBE YOU WANT TO DO
SALT PEPPER AND BUTTER.
>> Host: DID YOU SEE THE
MAYO?
MAYO?
MAYO? >>
MAYO? >> Guest: YOU BRUSH IT
WITH PLEIO, ADD PAPRIKA,
CHEESE AND CILANTRO.
LOOK AT THE GOLDEN
BROWN.
BROWN.
BROWN. IT'S ALMOST LIKE YOU
TOOK THIS TO THE GRILL.
>> Host: OUTDOORS.
>> Guest: YOU'RE DOING
IT IN THE AIR FRIAR.
IT'S NON-STICK ON THE
INSIDE.
INSIDE.
INSIDE. WHAT IS COOL, YOU CAN
INJECT IT AND IT'S
DISHWASHER SAFE.
DISHWASHER SAFE. >> Host: IT'S NON-STICK
AND CLEARS UP.
DASH ARE THE LEADER INS
AFFORDABLE, WHAT WE CALL
AIR FRIARS.
AIR FRIARS. >> Guest: YUP.
>> Host: THEY'RE HUGE
NOW AND YOU CAN FIND
THEM FOR TWO TO $300 ON
THE MARKET.
THE MARKET. >> Guest: EASILY.
>> Host: THIS IS THE
BEST PRICE AT HSN.
NOBODY ELSE HAS IT AT
THIS PRICE.
THIS PRICE. WHY TURN ON THE HUGE
OVEN OR BRING OUT THE
OIL TO DEEP FRY GREAT
FOOD.
FOOD.
FOOD. WE
FOOD. WE DO IT BECAUSE OF THE
FLAVOR.
FLAVOR.
FLAVOR. YOU DON'T HAVE TO DO
THAT ANYMORE.
THAT ANYMORE. ONLY HERE WITH DASH.
YOU CAN PICK THIS UP FOR
UNDER $23 AND AT HSN, WE
TAKE EVERY MAJOR CREDIT
CARD.
CARD.
CARD. YOU
CARD. YOU MAKE THAT ONE
PAYMENT AND IT'S ON ITS
WAY TO YOU.
YOU CHOOSE YOUR COLOR.
I LOVE HOW MODERN AND
SLEEK IT IS.
>> Guest: ISN'T THAT
PRETTY?
PRETTY?
PRETTY? IT'S BIG BUT NO BIGGER
THAN THE SIZE OF THE
COFFEE MAKER.
COFFEE MAKER. >> Host: OF COURSE.
>> Guest: YOU TUCK IT
AWAY IN THE CORNER AND
LEAVE IT OUT ON THE
COUNTERTOP.
COUNTERTOP. USE IT.
USE IT.
USE IT. USE IT FOR YOUR FRENCH
FRIES AND GRILLED CHEESE
OR CHICKEN NUGGETS,
QUESADILLAS.
QUESADILLAS. MAY BE YOU'RE PICKING UP
THE AIR FRY COOKBOOK.
USE IT FOR THE RECIPES.
DASH'S MOTTO IS
UNPROCESS YOUR FOOD.
>> Host: THEIR RECIPES
ARE DELICIOUS BUT
THEY'RE HEALTHY AS WELL.
AND I THINK THAT IS
IMPORTANT TO MOST
PEOPLE.
PEOPLE.
PEOPLE. OKAY, MAYBE THAT CORN IS
NOT THAT HEALTHY.
>> Guest: THE CORP IS
HEALTHY.
HEALTHY.
HEALTHY. IT'S THE MAYONNAISE THAT
MAY NOT BE.
>> Host: NOTHING WRONG
WITH MAYO.
WITH MAYO. >> Guest: IT'S A
VEGETABLE.
VEGETABLE. >> Host: THE SHAKY
CHEESE ON IT.
>> Guest: THIS IS GOING
TO BLOW YOUR MIND.
WERE YOU TALKING ABOUT
CHICKEN WINGS?
CHICKEN WINGS? WE WERE JUST TALKING
ABOUT THAT.
ABOUT THAT. FOUR POUNDS OF CHICKEN
WINGS, YOU GUYS.
IT'S FOUR POUNDS OF
CHICKEN SWINGS THAT
TASTE LIKE THE CHICKEN
WINGS FROM YOUR FAVORITE
SPORTS BAR.
SPORTS BAR. >> Host: STOP IT.
>> Guest: THE ONES YOU
DELIVER AND GO AND SIT
AND ORDER.
AND ORDER. THEY'RE DEEP FRIED.
>> Host: RIGHT.
>> Guest: THEY'RE CRISPY
AND CRUNCHY AND
DELICIOUS.
DELICIOUS. WE LOVE THEM AND YOU CAN
GET THE SAME CRUNCH AND
YOU CAN HEAR AS THEY DIG
IN THE BASKET TO FOUR
POUNDS OF CHICKEN WINGS.
THE CRISPINESS AND
CRANKINESS.
CRANKINESS. WE DID IT, AND
CRUNCHINESS.
CRUNCHINESS. >> Host: THEY WERE
CRISPY LIKE DEEP FRIED.
>> Guest: I STILL CALL
AIR FRYING FRYING.
YOU'RE FRYING WITH SUPER
HATED AIR AND NOT OIL.
>> Host: NOTHING IS
DRIED OUT.
DRIED OUT. >> Guest: IT'S GOING TO
BE TENDER, JUICY AND
CRISPY AND CRUNCHY.
UNTIL NOW, YOU DON'T OWN
AN AIR FRIAR.
MAY BE YOU DIDN'T TRY A
NEW TECHNOLOGY OR UNSURE
IF YOU WERE GOING TO
LIKE IT.
LIKE IT.
LIKE IT. YOU HAVE TO AT LEAST
REACH OUT AND TRY IT.
>> Host: THAT IS WHAT IS
NICE ABOUT IT.
SO OFTEN, WE SEE THE AIR
FRIARS OUT THERE.
THEY'RE THREE QUARTER.
MAY BE YOU MIGHT SEE A
FOUR-QUARTER.
FOUR-QUARTER. >> Guest: SURE.
>> Host: I HAVE NEVER
SEEN A SIX QUARTER.
SO YOU DON'T HAVE TOBO
DOMULTIPLE BATCHES.
DOMULTIPLE BATCHES. >> Guest: NO.
>> Host: WHAT IS THAT?
>> Guest: THAT IS THE
NATURAL OLE YOU'RE NOT
EATING FROM YOUR CHICKEN
WINGS.
WINGS.
WINGS. IF
WINGS. IF YOU WERE TO DO THIS
IN A PAN FRIAR OR DEEP
FRYER, YOU WOULD BE
INGESTING THAT AND MORE.
CAN YOU -- I KNOW.
HER FACE.
HER FACE.
HER FACE. THAT IS SOAKED ON THE
BOTTOM OF THE BASKET.
>> Host: A WASTE OF
CALORIES.
CALORIES.
CALORIES. DOES NOTHING FOR THE
FLAVOR.
FLAVOR.
FLAVOR. >> Guest: NO.
>> Host: THAT IS --
>> Guest: WHAT IS NEAT
ABOUT THE BASKET, THAT
OIL SOAKED DOWN TO THE
BOTTOM AND I JUST POURED
IT OUT.
IT OUT.
IT OUT. AND ALL I CAN DO IS DISH
WASH THIS.
WASH THIS. I LIKE TO RIPS IT CLEAN.
I ALWAYS USE THE AIR
FRIAR.
FRIAR.
FRIAR. I
FRIAR. I LOVE THE DESIGN OF THE
BASKET.
BASKET.
BASKET. IT POPS ON OUT.
YOU CAN BAKE AND.
>> Host: THEY'RE STILL
CRISPY.
CRISPY.
CRISPY. VERY.
VERY.
VERY. THAT IS REAL.
>> Guest: ISN'T THAT
NICE?
NICE?
NICE? >>
NICE? >> Host: WHY IS THAT SO
CRISPY?
CRISPY?
CRISPY? >> Guest: AIR.
SUPER HEATED AIR AND THE
RIGHT TECHNOLOGY.
RIGHT TECHNOLOGY. AND DASH DOES THINGS SO
WELL.
WELL.
WELL. IT'S THE SUPERCONVECTION
15 ON THE INSIDE OF THE
MACHINE.
MACHINE.
MACHINE. >> Host: YOUR AIR AND
IT'S SPINNING IT AROUND.
IT'S CRISPING UP EVERY
MOISTURE OF THE FOOD AND
THEN LOOK AT THE
DIFFERENCE VERSUS DEEP
FRIED.
FRIED.
FRIED. THERE YOU GO.
YOU SEE THE DIFFERENCE.
>> Host: YOU'RE EATING
OIL.
OIL.
OIL. >>
OIL. >> Guest: WHY DO THAT.
AGAIN, IT'S MAKING ITS
BIG DEBUT.
BIG DEBUT. YOU'RE GOING TO LOVE
THIS.
THIS.
THIS. PUT
THIS. PUT THE SAUCE, PLEASE.
LOOK.
LOOK.
LOOK. IT
LOOK. IT COULD BE BARBECUE
SAUCE, WHATEVER YOU
WANT.
WANT.
WANT. >>
WANT. >> Host: THIS IS A TOP.
THIS COOKS UP FAST.
THIS IS A TON OF
CHICKEN.
CHICKEN.
CHICKEN. >> Guest: THAT WAS 25
MINUTES.
MINUTES.
MINUTES. FOUR POUNDS OF CHICKEN
WINGS.
WINGS.
WINGS. >>
WINGS. >> Host: ARE YOU KIDDING
ME?
ME?
ME? SPRINKLED A LITTLE BIT
OF BLUE CHEESE?
>> Guest: BE CAREFUL
WITH THAT.
WITH THAT. IT'S POLARIZING.
IT'S POLARIZING. SOME PEOPLE DON'T LIKE
BLUE CHEESE ON THEIR
CHICKEN WINGS.
CHICKEN WINGS. I GET YELLED AT.
>> Host: I LOOK A
LITTLE.
LITTLE.
LITTLE. NOTHING WRONG WITH A
LITTLE CHOSE ONING ANY.
>> Guest: I LOVE IT.
PUT IT ON IT.
>> Host: LOOK AT THESE.
>> Guest: YOU GO, GIRL.
>> Host: IF YOU, AND I
HAVE DONE THIS, YOU AIR
FRY THE BAKED POTATOES,
IT'S BETTER THAN ANY
STEAKHOUSE.
STEAKHOUSE. INSTEAD OF HAVING TO
SLOW COOK THEM IN THE
OVEN, IT TAKES FOREVER.
THE OUTSIDE IS CRISPY.
ROLL IT WITH SALT AND.
>> Guest: THAT IS
EXACTLY.
EXACTLY.
EXACTLY. >> Host: BETTER THAN ANY
STAKE HOUSE.
STAKE HOUSE. >> Guest: IT'S DECADENT
AND WE KNOW THIS.
A BAKED POTATO IN THE
OVEN TAKES KNOW HOUR AND
15 MINUTES.
15 MINUTES. ASK ME HOW LONG IT TOOK
MIA TO DO 10.
>> Host: HOW LONG?
>> Guest: FORTY MINUTES.
>> Host: YOU'RE KIDDING.
YOU DID 10 OF THESE?
>> Guest: THIS IS THE
COOL THING ABOUT DASH.
DOESN'T MATTER HOW MUCH
YOU FILL THE BASKET.
SAY IT'S JUST ME AND I
WANT A SINGLE BAKED
POTATO.
POTATO.
POTATO. I
POTATO. I CAN POP IT INSIDE THE
AIR FRIAR AND IN 15 TO
20 MINUTES, HAVE A
CRISPY, CRUNCHY BAKED
POTATO.
POTATO.
POTATO. WHEN YOU HAVE THE GUESTS
OVER, MAYBE IT'S EASIER
OR, YOU KNOW,
THANKSGIVING, MAYBE IT'S
CHRISTMAS OR HANUKKAH,
AND YOU ARE HAVING
GUESTS OVER AND YOU NEED
A LOT OF FOOD, YOU HAVE
THE OPTION TO NOT FILL
IT AND NEW YOU HAVE THE
OPTION TO FILL IT.
I THINK THAT IS WHY YOU
LOVE TO HAVE THIS SIZE.
THAT IS WHY THE LARGER
SIZES OF OUR PRESSURE
COOKERS AND AIR FRYERS
ARE ALWAYS BITTER TO
GRAB.
GRAB.
GRAB. THEY'RE ALWAYS MORE
EXPENSIVE.
EXPENSIVE. >> Host: THEY ARE UNTIL
TONIGHT.
TONIGHT.
TONIGHT. >> Guest: YES.
>> Host: WE TOLD THE
THREE-QUARTER FOR $10
LESS AND THIS IS DOUBLE
THE SIZE.
THE SIZE.
THE SIZE. WE'LL SHIP IT TO YOU FOR
FREE.
FREE.
FREE. SO,
FREE. SO, MAYBE IT'S BEEN A
LONG WEEK AND YOU'RE
SITTING DOWN AND YOU'RE
LIKE THAT LOOKS GOOD.
I WISH I CAN MAKE THAT.
NOW YOU CAN IN MINUTES.
YOU'RE NOT BUYING THAT
ADDITIONAL OIL.
ADDITIONAL OIL. YOU'RE NOT TURNING ON
THAT STOVE OR THAT OVEN
AND HEATING UP THE WHOLE
KITCHEN.
KITCHEN.
KITCHEN. YOU'RE GETTING THE
FLAVORS OF YOUR FAVORITE
RESTAURANT HOME WITHOUT
THE FAT.
THE FAT.
THE FAT. THAT IS THE WHOLE DEAL.
YOU CAN HAVE YOUR CAKE
AND EAT IT, TOO.
>> Guest: OE YEAH.
>> Host: YOU DON'T HAVE
TO WORRY ABOUT THAT.
LOOK AT HOW SOFT THAT
BAKED POTATO IS.
>> Host: WHERE IS THE
BUTTER?
BUTTER?
BUTTER? >> Guest: I KNOW.
I HAVE SOUR CREAM FOR
YOU.
YOU.
YOU. THE
YOU. THE EXTERIOR IS LIKE THE
STEAKHOUSE BAKED POTATO.
>> Host: IT'S HARD TO
GET.
GET.
GET. >>
GET. >> Guest: MAY BE THEY
HAVE BEEN AIR FRYING
LONGER THAT KNOW WE
KNOW.
KNOW.
KNOW. >>
KNOW. >> Host: GOOD POINT.
>> Guest: AT THE END OF
THE DAY, THE RESULT IS
WHAT MATTERS.
WHAT MATTERS. MOST PEOPLE NEVER THINK
TO AIR FRY A BAKED
POTATO.
POTATO.
POTATO. >> Host: I'M SORRY.
LET ME MAKE ROOM FOR YOU
HERE.
HERE.
HERE. LOOK AT THIS.
>> Guest: WE'RE GOOD.
HOW ABOUT A PORK ROAST,
BEEF ROAST?
BEEF ROAST? >> Host: HOW ABOUT ONE.
HOW ABOUT ONE.
>> Guest: THIS FALLING
APART ON ME.
YOU CAN USE IS ANY SAUCE
OR SEASONING.
OR SEASONING. A DRY RUB IF YOU WANT TO
MARINATE IT OR DO IT.
>> Host: STOP IT.
>> Guest: THIS IS ABOUT
THREE POUNDS.
THREE POUNDS. THIS TOOK LONGER.
WE'RE TALKING ABOUT 90
MINUTES.
MINUTES.
MINUTES. >> Host: LOOK AT THAT
NICE CRUST.
NICE CRUST. >> Guest: ISN'T THAT
BEAUTIFUL?
BEAUTIFUL? >> Host: WE'RE GOING TO
SHOW YOU THE THREE
QUARTER IS $79.95.
THREE QUARTER FOR $10
MORE AND YOU GET DOUBLE
THE SIZE.
THE SIZE.
THE SIZE. YOU DON'T HAVE TO USE
ALL OF IT.
IT'S NICE TO KNOW IT'S
THERE.
THERE.
THERE. THIS HAS A PERFECT FIVE-
STAR REVIEW.
STAR REVIEW. THE TEAL, BLACK AND RED.
WITH THE FREE CHIPPING
AND THE CREDIT CARD
PAYMENTS, WE GO OUT TO
THE RESTAURANTS.
THE RESTAURANTS. WE EAT A TON OF UNWANTED
CALORIES.
CALORIES.
CALORIES. >> Guest: OH, GOSH.
>> Host: HAVE YOU EVER
LOOKED AT THE MENU AND
THE SIDE AND IT WRITES
THE CALORIE NOW?
WHY IS THAT 1500?
THEY'RE COOKING IN OIL.
>> Guest: THEY'RE
COOKING IN OIL.
YUP.
YUP.
YUP. THEY
YUP. THEY ARE AND LOOK AT
THAT BARK.
THAT BARK. WHEN WAS THE LAST TIME
YOU SAW THE BARK ON THE
OUTSIDE OF THE MEAT?
PROBABLY THE LAST TIME
YOU DID THAT 15 HOURS ON
THE SMOKER.
THE SMOKER. >> Guest: RIGHT.
>> Guest: AND WE'RE
TALKING 90 MINUTES ON
THE AIR FRIAR.
>> Host: NACHOS.
>> Guest: YOU CAN DO
ANYTHING WITH THIS.
YOU CAN PUT IT OVER
ZUCCHINI NOODLES,
ZUCCHINI NOODLES, WHATEVER YOU WANT TO DO.
>> Host: NOTHING WRONG
WITH THE NACHOS.
NOTHING WRONG.
NOTHING WRONG. >> Guest: A AGREE.
>> Host: OR THE SWEET
ROLLS AND COLESLAW.
YOU DON'T NEED TO SPEND
15 HOURS ON THE SMOKER.
>> Host: OH, MY GOSH.
>> Guest: IT'S AMAZING,
RIGHT?
RIGHT?
RIGHT? IT'S GOOD.
IT'S GOOD. THIS IS WHY WE LOVE OUR
AIR FRIAR TO HAVE THE
LARGER CAPACITY.
LARGER CAPACITY. >> Host: YOU NEED TO TRY
THIS.
THIS.
THIS. THIS IS THE BEST FOOD
EVER.
EVER.
EVER. >>
EVER. >> Host: WHAT ARE WE EAT
SOMETHING.
SOMETHING. >> Guest: THIS IS PULLED
PORK, MY FRIEND.
>> Host: PULLED PORK?
>> Guest: EVER COOK IT
INSIDE THE AIR 45?
>> Host: A LITTLE OF
EVERYTHING.
EVERYTHING. >> Host: TRY IT.
>> Host: TRY IT.
>> Host: I WOULD SWEAR
YOU HAVE IT ON THE
SMOKER.
SMOKER.
SMOKER. >> Guest: THAT IS 15
HOURS ON THE SMOKER.
I KNOW MY HUSBAND LOVES
TO DO THAT AND MAKES IT
CRAZY.
CRAZY.
CRAZY. >>
CRAZY. >> Host: TO DIE FOR.
GORGEOUS.
GORGEOUS.
GORGEOUS. >> Host: THIS IS A BIG
DEBUT FOR DISH.
IF YOU WANT IT, YOU HAVE
TO ORDER NOW.
WE HAVE A MINUTE, NOT
EVEN.
EVEN.
EVEN. AND
EVEN. AND HOW MANY PIECES
WERED ALREADY?
WERED ALREADY? IT'S A QUICK SPECIAL WE
rWERE ABLE TO PUT
TOGETHER FOR EVERYBODY.
GO TO HSN.COM.
PLACE YOUR ORDER.
EVERYTHING WE DID WAS
DONE IN MINUTES AND NOT
HOURS.
HOURS.
HOURS. >>
HOURS. >> Guest: WE HAVE OUR
BEAUTIFUL SKIRT STEAK.
RIGHT.
RIGHT.
RIGHT. WITH--
WITH--
WITH-- >>
WITH-- >> Host: UP STOPPABLE.
>> Guest: HOW MANY WOULD
THIS FEED?
THIS FEED? 15 PEOPLE?
15 PEOPLE? WHAT DO YOU BET?
LOOK HOW BEAUTIFUL THAT
IS.
IS.
IS. >>
IS. >> Host: STOP IT.
>> Guest: I WILL SET IT
NEXT DOOR.
NEXT DOOR. EVERYBODY CAN GRAB THEIR
OWN TORTILLA AND GRAB
ALL OF THEIR OWN
TOPPINGS TO DO THE
BEAUTIFUL FATEETA VEG.
>> Host: STOP IT.
>> Guest: ISN'T THAT
AMAZING?
AMAZING?
AMAZING? YOU WOULD NOT THINK
THEY'RE AN AIR FRIAR
FOOD.
FOOD.
FOOD. I
FOOD. I WANT YOU TO THINK
ABOUT YOUR FRENCH FRIES
AND FRIED CHICKEN.
YOUR FRIED TATER TOTS
BUT THIS IS SO MUCH
MORE.
MORE.
MORE. IT'S A SECOND OVEN.
OR, BETTER YET, YOU CAN
STOP USING THE BIG OVEN
THAT DRIES EVERYTHING
OUT AND USE YOUR AIR
FRIAR.
FRIAR.
FRIAR. >>
FRIAR. >> Host: THIS BEATS MY
EXPECTATIONS.
EXPECTATIONS. I DON'T KNOW HOWELLS TO
DESCRIBE IT.
DESCRIBE IT. >> Guest: NOW YOU WANT
TO HELP.
TO HELP.
TO HELP. >> Host: WE KNEW AMY,
SHE'LL TAKE THIS WITH
YOU.
YOU.
YOU. >>
YOU. >> Host: I HAVE A
QUESTION.
QUESTION.
QUESTION. A FEW PEOPLE HAVE BEEN
ASKING.
ASKING.
ASKING. >> Host: I'M SORRY.
I HAVEN'T DONE MY TIME.
>> Guest: SHE'S EATING,
ADAM.
ADAM.
ADAM. >>
ADAM. >> Host: DEBBIE ASKED DO
YOU HAVE TO USE OIL WITH
VEGGIES SO THEY'RE NOT
DRY OR SCORCHED?
>> Guest: YOU DON'T HAVE
TO USE THE OIL.
IT GIVES A FLAVOR BUT
YOU WON'T HAVE TO IF YOU
DO THEM FOUR, FIVE
MINUTES.
MINUTES.
MINUTES. >> Guest: GOOD TO BE.
>> Guest: I GIVE THEM A
FRITZ WITH THE HERBS.
IT'S NOT NECESSARY.
I HAVE DONE BROCKO LINEY
WITH THE OIL, TOMATOS
AND ONIONS WITHOUT OIL.
YOU DON'T HAVE TO.
I WOULD LIKE TO DO IT
WITH A LITTLE FLAVOR,
THOUGH.
THOUGH.
THOUGH. YOU CAN SEE.
ARE YOU TAKING THAT WITH
YOU?
YOU?
YOU? >>
YOU? >> Host: I AM.
>> Guest: YOU WANT A
POTATO AS WELL?
>> Host: LOAD UP THE
CARBS.
CARBS.
CARBS. I
CARBS. I LOVE YOU MORE.
ALL RIGHT.
ALL RIGHT. >> Guest: IT'S OKAY.
>> Host: SEVEN MILES.
>> Guest: I CAN'T WALK.
MOST MOST YOU NEED MORE
BARBECUE SAUCE.
BARBECUE SAUCE. AIN'T NO SHAME IN THIS
GAME.
GAME.
GAME. >>
GAME. >> Guest: I MIGHT HAVE
LOST THAT THE AT FAIR.
>> Host: THERE YOU GO.
THERE YOU GO.
>> Guest: ENJOY THE AIR
FRIAR.
FRIAR.
FRIAR. >>
FRIAR. >> Host: THANK YOU VERY
MUCH, KELLY.
MUCH, KELLY. GREAT JOB.
GREAT JOB. I WILL BE A SECOND HERE.
WHAT ARE YOU DOING?
>> Host: THEY GAVE ME A
TOUR FOR DINNER.
LOOK AT THIS THING.
LOOK AT THE SALAD.
IT'S SO MY DAY.
>> Host: WOULD YOU LIKE
LEMONADE?
LEMONADE?
LEMONADE? IT'S NOT REAL EVER.
>> Host: ONLY US, WE'RE