AND
AND OUR
AND OUR NEW CUSTOMERS, AS WELL.
AS WELL.
AS WELL. OKAY.
OKAY.
OKAY. LET'S MOVE ALONG HERE
AND LET'S TALK ABOUT ONE
OF THE BIGGEST PAINS IN
THE NECK ABOUT COOKING
IS THE FOOD PREPARATION.
THE CHOPPING AND THE
SLICING AND THE WHIPPING
AND THE BLENDING AND ALL
THAT STUFF.
THAT STUFF. WELL, THIS IS A HUGE
CUSTOMER PICK FROM DASH.
I LOVE DASH.
THIS COMPANY IS GREAT.
THEY CREATE THESE
AMAZING HIGH-END
AMAZING HIGH-END PRODUCTS WITHOUT
PRODUCTS WITHOUT BREAKING THE BANK ON
YOU.
YOU.
YOU. THIS
YOU. THIS ONE TODAY, JARED,
DOES THAT SAY -- IS IT
50 AND DOWN TO $29?
THAT'S A HUGE PRICE
BREAK.
BREAK.
BREAK. IF
BREAK. IF YOU WANT TO PICK IT
UP TODAY AND YOU'RE
LOOKING FOR A VERY
CONVENIENT, COMPACT,
CONVENIENT, COMPACT, EVEN PORTABLE LITTLE
FOOD PROCESSOR, THAT'S
WHAT THIS IS GOING TO DO
FOR YOU.
FOR YOU.
FOR YOU. AS I SAID, YOU CAN CHOP,
MIX, BLEND, WHIP AND DO
IT ALL IN ONE.
LOOK AT THE ADORABLE
LITTLE FOOTPRINT.
LITTLE FOOTPRINT. I LIVE WITH MY SON
DANNY, WE LIVE TOGETHER.
I DON'T NEED A BIG GIANT
FOOD PROCESSOR.
FOOD PROCESSOR. I NEED QUICK FIXES.
>> Guest: MOST OF US
DON'T.
DON'T.
DON'T. THE AVERAGE SIZE FOOD
PROCESSOR IS 11 CUPS.
WHAT ARE YOU PROCESSING
THAT YOU NEED 11 CUPS OF
CHOPPED CARROTS OR
CELERY?
CELERY?
CELERY? DASH SAID LET'S MAKE IT
EASIER WITH A SMALLER
FOOTPRINT.
FOOTPRINT. IT'S A TWO CUP FOOD
PROCESSOR BUT IT'S ALSO
THE CHOPPER.
THE CHOPPER. YOU'RE GOING TO BE ABLE
TO PROCESS FOOD.
I'M GOING TO DO SALSA
AND CASHEW OR ALMOND
BUTTER.
BUTTER.
BUTTER. WHETHER YOU'RE DOING
CAULIFLOWER RICE OR
CAULIFLOWER CRUST PIZZA
OR PREPARING SOUP FOR
THE WEEK OR WHATEVER IT
IS, YOU CAN SEE OUR
ONIONS, NEVER HAVE TO
TOUCH AN ONION AGAIN.
YOU WOULD NEVER GET TO
DICE WITH A NICE UNLESS
YOU'RE A CHEF.
>> Host: EVEN CHEFS HAVE
A HARD TIME GETTING THAT
CONSISTENCY AND YOU NEED
THAT MACHINE.
THAT MACHINE. >> WE HAVE BABY CARROTS
CHOPPED IN HALF.
YOU HAVE A PULSE AND
CHOP FEATURE.
CHOP FEATURE. I LIKE TO HIT THE PULSE
TO GET THINGS GOING.
BUT IF I WANT TO REALLY
GO FOR IT AND PROCESS,
CHECK THAT OUT.
>> Host: OH, MY GOSH.
>> Guest: IS THAT ABOUT
8 TO 10 SECONDS?
AND MAYBE THAT'S MY
ONION, GARLIC.
ONION, GARLIC. >> Host: THAT WOULD TAKE
ME 10, 15 MINUTES, AND
I'M REALLY GOOD WITH A
KNIFE.
KNIFE.
KNIFE. >>
KNIFE. >> Guest: REALLY
EXPENSIVE KNIFE.
EXPENSIVE KNIFE. >> Host: LOOK INSIDE.
>> Guest: LOOK INSIDE
AND YOU CAN SEE -- AND
I'LL JUST POP IT OFF,
AND THEN OBVIOUSLY THE
BLADE JUST PULLS OUT.
BUT LOOK AT MY CHOPPED
CARROTS OR WHATEVER.
MAYBE IT'S RED ONION AND
YOU DON'T WANT TO TOUCH
THE ONION.
THE ONION. MAYBE IT'S FRESH MINCED
GARLIC.
GARLIC.
GARLIC. YOU DON'T HAVE TO BUY
THE GARLIC IN THE
MYSTERY LIQUID.
MYSTERY LIQUID. JUST BUY IT AND CHOP IT
YOURSELF.
YOURSELF.
YOURSELF. THE FLAVOR IS BETTER.
>> Host: IT'S BETTER FOR
YOU.
YOU.
YOU. WHO
YOU. WHO KNOWS HOW LONG IT'S
BEEN SITTING IN THE JAR?
AND I'M GLAD YOU DID
THAT LIVE.
THAT LIVE. THESE AREN'T STAGED.
WE USE THE MACHINE.
>> Guest: WE HAVE TO USE
THE MACHINE, ABSOLUTELY.
SO YOU'RE GOING TO LOVE
IT FOR YOUR PREP WORK
BUT TO ME THE MOST
IMPORTANT THING IS, A,
IT'S A GREAT PRICE.
FOOD PROCESSOR IS ABOUT
$100.
$100.
$100. >>
$100. >> Host: IT'S THE LOWEST
PRICE ON THIS MACHINE.
IF YOU ALWAYS WANTED ONE
AND YOU DON'T NEED A BIG
GIANT FOOD PROCESSOR,
THIS IS FOR YOU.
A LOT OF PEOPLE WONDER
IF IT HAS THE POWER TO
DO THINGS LIKE MAKE
NUTBUTTER.
NUTBUTTER. >> Guest: YES.
SO I'M GOING TO GET THIS
GOING AND WATCH AS I
POUR INTO THE TOP AND
I'M TELLING YOU THIS
NOW, BUT YOU KNOW,
BEFORE IT'S RUNNING SO I
CAN JUST SHOW YOU WHILE
IT'S RUNNING, WHEN YOU
POUR INTO THE TOP IT
WILL ACTUALLY FOLD IN
THINGS LIKE CREAM,
WATER, LEMON JUICE OR
OIL BECAUSE THERE'S
THESE TINY LITTLE HOLES.
SO I'M GOING TO GET THIS
GOING.
GOING.
GOING. I'M GOING TO GO AHEAD
AND CHOP.
AND CHOP.
AND CHOP. IT WILL DRILL IN NICE
AND SLOW.
AND SLOW.
AND SLOW. IT'S A LITTLE OPENING
FOR THE OIL, IF YOU ARE
MAKING MAYONNAISE,
MAKING MAYONNAISE, BERNAISE, HOLLANDAISE
BERNAISE, HOLLANDAISE SAUCE.
SAUCE.
SAUCE. >>
SAUCE. >> Guest: THIS IS CASHEW
BUTTER.
BUTTER.
BUTTER. >> Host: IS THERE
ANYTHING BETTER?
ANYTHING BETTER? >> Guest: ALMOND BUTTER.
>> Host: I LIKE CASHEW
BUTTER.
BUTTER.
BUTTER. >> Guest: YOU CAN MAKE
MACADAMIA AND HOMEMADE
PEANUT BUTTER.
PEANUT BUTTER. IF YOU ARE SUPER RICH,
YOU CAN MAKE MACADAMIA
NUTBUTTER.
NUTBUTTER. THEY ARE SO EXPENSIVE!
SO LOOK AT WHAT WE MADE
HERE.
HERE.
HERE. THE
HERE. THE MOST PERFECT
CONSISTENCY.
CONSISTENCY. MAYBE YOU JUST LIKE
HOMEMADE PEANUT BUTTER
OVER THE JARRED PEANUT
BUTTER BECAUSE THE
JARRED PEANUT BUTTER HAS
A TON OF SODIUM AND
ADDED THINGS THAT YOU
DON'T KNOW WHAT IT IS.
>> Host: YOU HAVE NEVER
HAD A FRESH HOMEMADE
NUTBUTTER, IT'S THE
GREATEST THING EVER.
I LIKE ABOUT WHEN YOU
MAKE IT FRESH, YOU DON'T
REMIX IT THE OIL DOESN'T
SEPARATE.
SEPARATE.
SEPARATE. IT'S ALL EMULSIFIED.
>> Guest: YOU CAN USE
ANY OF YOUR FAVORITE
FATS OR ANYTHING OILS
YOU WOULD LIKE.
YOU DON'T HAVE TO USE
THE KIND -- YOU'RE NOT
STUCK WITH THE KIND THE
MANUFACTURER IS GIVING
YOU.
YOU.
YOU. >>
YOU. >> Host: OH, MY GOD.
>> Guest: IS IT GOOD?
IT'S SO GOOD FOR YOU.
DASH'S MOTTO IS
UNPROCESS YOUR FOOD SO
IF YOU GO TO THE AISLE
AND LOOK AT THE PEANUT
BUTTER --
BUTTER --
BUTTER -- >> Host: I DOUBLE DIP.
NO PROBLEM WITH THAT.
MY NUTBUTTER.
MY NUTBUTTER. I CAN DOUBLE DIP.
YOU CAN DRIZZLE HONEY IN
THERE IF YOU WANT TO
SWEETEN IT UP.
IT'S SO AMAZING.
>> Guest: YOU COULD DO
HONEY OR CINNAMON.
>> Host: THAT IS SO
GOOD.
GOOD.
GOOD. >>
GOOD. >> Guest: BUT TO ME IT'S
ALL ABOUT NOT HAVING TO
GET OUT THIS BIG HUGE 30-
POUND MACHINE JUST TO DO
-- THAT'S WHAT THE
BARRIER IS.
BARRIER IS. I'M NOT GETTING OUT MY
GIANT FOOD PROCESSOR.
I HAVE TO LUG IT TO THE
COUNTERTOP AND I HAVE TO
CLEAN T ALL THE PARTS OF
THIS EXCEPT FOR THE
MOTOR ARE DISHWASHER-
SAFE.
SAFE.
SAFE. >>
SAFE. >> Host: YOU DID THAT SO
QUICKLY.
QUICKLY.
QUICKLY. >> Guest: YES.
>> Host: FRESH NUTS.
YOU KNOW, LIKE EVEN LIKE
OUR PUBLIX OUR BIG CHAIN
AROUND HERE, THEY ARE
NOW SELLING FRESH NUTS.
YOU CAN DO IT YOURSELF!
YOU CAN DO IT FOR A
FRACTION OF THE PRICE.
>> Guest: PESTO.
I'M JUST FOLDING IN A
LITTLE BIT MORE OIL.
BUT IF YOU LOVE PESTO
LIKE I DO BUT DON'T WANT
TO BUY THE JARS -- AND
YOU SEE IT SHAKING
AROUND.
AROUND.
AROUND. THERE'S SUCTION FEET ON
THE BOTTOM.
THE BOTTOM. THAT'S POWER.
THAT'S POWER. THAT'S OUR POWER.
EVEN THOUGH IT'S A TWO-
CUP FOOD PROCESSOR, IT
HAS THE POWER YOU NEED.
UNLESS YOU'RE PREPARING
A MEAL FOR 25, 35 PEOPLE
--
--
-- >>
-- >> Host: WE ACTUALLY
HAVE THE MACHINE COMING
UP LATER.
UP LATER.
UP LATER. AND I WILL TELL YOU THAT
THING, MY GOSH, I WOULD
GET BOTH.
GET BOTH.
GET BOTH. I WOULD HAVE ONE FOR
WHEN I'M DOING THE BIG
INDUSTRIAL MEALS OR IF
I'M DOING BAKING AND
BREAD DOUGHS.
BREAD DOUGHS. THIS IS CONVENIENT TO
HAVE DAY TO DAY.
LOOK WHAT YOU JUST MADE.
>> Guest: THERE'S
NOTHING BETTER THAN
FRESH PESTO.
FRESH PESTO. SPINACH PESTO, ARUGULA
PESTO, WHATEVER YOU WANT
TO USE AND THEN PINE
NUTS AND PARMESAN
CHEESE, SALT AND PEPPER,
YOUR FAVORITE FAT, LIKE
OIL.
OIL.
OIL. >>
OIL. >> Host: I'M NOT GOING
TO EAT IT BECAUSE I
DON'T WANT TO HAVE
GARLIC BREATH THIS
EARLY.
EARLY.
EARLY. >>
EARLY. >> Guest: THIS IS BASE
THE PESTO.
THE PESTO. IF YOU DON'T LIKE BASIL,
YOU CAN MAKE THESE
BEAUTIFUL -- PEA PESTO
IS NICE.
IS NICE.
IS NICE. SOME PEOPLE DON'T LIKE
BASIL.
BASIL.
BASIL. >>
BASIL. >> Host: IT'S PESTO.
ALL RIGHT.
ALL RIGHT. JUST KEEP GOING.
WHAT ELSE ARE YOU GOING
TO MAKE?
TO MAKE?
TO MAKE? BLUEBERRIES ARE ALREADY
FROZEN.
FROZEN.
FROZEN. IT DOESN'T MATTER.
YOU CAN USE EITHER.
>> Guest: WE ARE DOING A
SORBET.
SORBET.
SORBET. THIS IS A LITTLE LEMON
JUICE AND CREAM.
HALF AND HALF OR SOY
MILK --
MILK --
MILK -- >> Host: THIS IS ALMOST
HALF PRICE.
HALF PRICE. IT WAS 50.
IT'S 29.
IT'S 29.
IT'S 29. IF YOU WANT TO TODAY AND
IT'S FROM DASH, THIS IS
A HIGH-END COMPANY THAT
SPECIALIZE THIS IS
MAKING WONDERFUL
MAKING WONDERFUL PRODUCTS FOR YOU.
LOOK AT HOW SIMPLE AND
EASY IT IS.
I LOVE THAT YOU JUST
TURN THE CRANK, RIGHT?
IT'S ALL YOU DO.
LEAVE IT ON FULL TIME.
NOW WE ARE ADDING -- YOU
CAN ADD MILK, CREAM OR
WHATEVER IT IS.
WHATEVER LIQUID YOU WANT
TO ADD INTO THE TOP.
>> Guest: AND THIS IS
TAKES JUST A LITTLE BIT
LONGER.
LONGER.
LONGER. >> Host: SEE HOW IT'S
TRICKLING IN?
TRICKLING IN? >> Guest: IT'S HARD TO
SEE ON CAMERA.
BUT YOU CAN SEE IF YOU
WANT TO JUST TRYINGLING
IN AND THEN IT'S
CREATING A VORTEX INSIDE
THERE.
THERE.
THERE. AND IT'S PULLING
EVERYTHING INTO THE
BLADE CREATING A CREAMY
-- FROM FROZEN
BLUEBERRIES -- ISN'T
THAT BEAUTIFUL?
THAT BEAUTIFUL? THIS IS NOT JUST A
CHOPPER.
CHOPPER.
CHOPPER. IT IS A FOOD PROCESSOR.
>> Host: IF YOU SEE FROM
THE ABOVE, WHAT IT'S
DOING IS INCORPORATING
-- IT'S THE POWER.
SO IT TAKES TIME.
YOU CAN DECIDE HOW
CHOPPED UP YOU WANT THE
BERRIES.
BERRIES.
BERRIES. BUT -- I'M GLAD WE
WAITED FOR THAT.
>> Guest: ARE YOU READY?
>> Host: I THINK IT'S
READY.
READY.
READY. YOU'RE THERE.
YOU'RE THERE. >> Guest: THAT ONE MAY
BE 35 SECONDS AS OPPOSED
TO 10 SECONDS.
>> Host: LOOK WHAT'S
INSIDE THERE.
INSIDE THERE. >> Guest: NOW YOU HAVE A
GUILT-FREE DESSERT,
GUILT-FREE DESSERT, BLUEBERRIES, CREAM,
BLUEBERRIES, CREAM, LEMON JUICE, IT HAS THE
CONSISTENCY OF A SOFT
SERVE.
SERVE.
SERVE. I'M GOING TO PULL OUT
THE BLADE TO GET IN
THERE AND THEN LOOK AT
THAT BEAUTIFUL SORBET.
BLUEBERRIES -- A LITTLE
BIT OF CREAM BUT IT
COULD BE SOY OR ALMOND
MILK.
MILK.
MILK. I
MILK. I LIKE COCONUT MILK
BECAUSE IT HAS THAT FULL
FLAT FAVOR.
FLAT FAVOR. >> Host: THAT'S RIGHT.
IT'S VERY CREAMY.
>> Guest: LOOK AT THAT.
THAT'S WHAT DID YOU WITH
YOUR LITTLE CUPS.
GUESS WHAT, PORTION
CONTROL.
CONTROL.
CONTROL. NOW YOU'RE NOT GOING TO
EAT 11 CUPS OF IT.
NOW YOU JUST HAVE THE
TWO CUPS.
TWO CUPS.
TWO CUPS. IF YOU WANT TO FREEZE
IT, YOU COULD.
>> Host: LOOK AT THE
DESSERTS.
DESSERTS.
DESSERTS. YOU GO TO A RESTAURANT
-- LOOK HOW BEAUTIFUL.
AMANDA IS STARING AT ME.
PRESENTATION
PRESENTATION ALL RIGHT.
ALL RIGHT. BY THE WAY, COLORS.
IT COMES IN STAINLESS
STEEL AND RED AND IN
AQUA, BLACK.
AQUA, BLACK. THE BLACK IS STAINLESS
STEEL.
STEEL.
STEEL. AND RED.
AND RED.
AND RED. >> Guest: WHILE YOU WERE
TALKING COLORS, I MADE A
FRESH SALSA WITH FIVE
INGREDIENTS.
INGREDIENTS. SO JUST --
>> Host: LOOK AT THIS.
>> Guest: FRESH SALSA.
SO DO ME A FAVOR.
THE NEXT TIME YOU GO TO
THE GROCERY STORE, TURN
AROUND THE JAR OF SALSA,
ADDED SODIUM, SOMETIMES
ADDED FOOD COLORING.
TOMATOES ARE RED.
WHY ARE WE DYEING OUR
TOMATOES?
TOMATOES?
TOMATOES? NOW YOU CAN DO FRESH
HOMEMADE SALSA FROM 10
SECONDS.
SECONDS.
SECONDS. POP IT IN YOUR PROCESSOR
AND GO.
AND GO.
AND GO. >> Host: LET'S DO EGG
SALAD AND HUMMUS REALLY
QUICK.
QUICK.
QUICK. WE
QUICK. WE HAVE ONE MINUTE.
>> Guest: NO PRESSURE.
>> Host: GET IT WHILE
IT'S ALMOST HALF PRICE.
YOU'LL LOVE IT.
IF YOU LOVE A SALAD, YOU
LIKE -- EVEN IF YOU'RE
DOING YOUR DEVILED EGG
MIX, ONCE IN A WHILE YOU
MAY HAVE TO MOVE IT
AROUND.
AROUND.
AROUND. GRAB WHAT YOU GOT DONE
THERE.
THERE.
THERE. >>
THERE. >> Guest: LOOK HOW
BEAUTIFUL THAT IS.
HONESTLY, YOU KNOW, SOME
rGHERKINS, YOUR FAVORITE
EGGS, MUSTARD, MAYO,
SALT AND PEPPER,
JALAPENO LIKE ME BECAUSE
I LIKE A KICK, YOU HAVE
A HEALTHY EGG SALAD OR
YOU CAN FREEZE IT.
IT FREEZES NICELY.
ISN'T THAT DELICIOUS?
>> Guest: I LIKE A
LITTLE BIT OF SWEET
PICKLE IN MINE.
>> Host: JARED IS ASKING
TO US MOVE ALONG.
HE IS GOOD TO GO.
SO YOU KNOW WHAT WE WANT
TO DO --
TO DO --
TO DO -- >> Guest: TAHINI AND
CHICKPEAS.
CHICKPEAS. IT'S SUCTIONED TO THE
COUNTER SO IT WON'T DANCE
. THEY ARE A TWO-CUP
CHOPPER AND YOU DON'T
HAVE TO GET OUT THE BIG
GIANT FOOD PROCESSOR SO
I REALLY -- TO ME, IT'S
ABOUT THE POWER AND SIZE
AND CONVENIENCE.
AND CONVENIENCE. AND THE ABILITY REALLY
TO UNPROCESS YOUR FOOD.
GET ALL THE GARBAGE OUT
OF YOUR FOOD.
AND START CREATING THESE
BEAUTIFUL HOMEMADE MEALS
BECAUSE YOU CAN.
BECAUSE YOU DIDN'T NEED
TO TAKE OUT A BIG CLUNKY
MACHINE.
MACHINE.
MACHINE. ISN'T THAT BEAUTIFUL?
>> Guest: I WILL TELL
YOU AND I KNOW WE'RE OUT
OF TIME BUT I'LL TELL
YOU IF YOU EVER MADE
YOUR OWN HUMMUS, IT'S SO
GOOD.
GOOD.
GOOD. MY
GOOD. MY MOM MADE IT 40, 50
YEARS AGO.
YEARS AGO. >> Guest: IT'S ONLY A
HANDFUL OF INGREDIENTS.
YOU CAN DO LIKE ROASTED
RED PEPPER OR GARLIC
HUMMUS.
HUMMUS.
HUMMUS. >> Host: ALL THE THINGS
YOU CAN BUY IN THE STORE
BUT YOU CAN DO IT FRESH.
TRY IT.
TRY IT.
TRY IT. YOU'LL HAVE FUN.