HSN | Kitchen Innovations featuring Ninja 02.21.2020 – 07 AM

HSN | Kitchen Innovations featuring Ninja 02.21.2020 – 07 AM

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Hey everybody and welcome to HSN. My name is guy. I’m gon na be with you for the next three hours. Our first hour is kitchen innovations, great stuff. We have these amazing amazing keto bars. We got something brand new called the spoon, but II can’t wait to get to that, but I wanted to give you a quick taste of the ninja booty, which is coming up a little bit later. We are down to our last two colors, but you can only find the colors here at HSN. I have it in black and I also have it in white. I mean this is revolutionize how people are cooking out there. You know people love pressure cookers, but they’re kind of like yeah. You can only do so much in a pressure cooker, because you know you want that crispy skin and all that stuff. Well, you’re not only gon na be able to pressure cook, but you also get that crisping feature with these as well. We have the lowest price anywhere in the country still at to 1998. It’s free shipping and handling. If you want to make life easy, save money, because you’re not gon na use your big oven all the time and get really great results. You need to try this huge customer pick over 130 five star reviews. We give you that triple layer there. It is the rack right there, so you can do layered cooking as well that’s coming up a little bit later. We show Lucas will be joining us. I’m excited about that, because the food is gon na be delicious. We got a little bit. Everything in this hour for those of you that love sweets, but you want to do it without the guilt you don’t want the sugar, maybe you’re on one of those keto diets or low carb or whatever. Then you need to try our keto clusters. These things are slam dunk, some of the best tasty candies you will ever have, but you have it without the guilt and that’s why we made it our smart deal today. Absolutely delicious sugar free, gourmet, flavor, but low carb. You have a choice of the 20 or 40 count. Today we’re doing the dark, chocolate and sea salt, or you could do the dark, chocolate ins and a sea salt caramel so either or you have the choice of a 20 pack or a 40 pack. My producer Kevin said we are very limited. We’re down to hundreds in each. The 20 is 24 95 and you get out 20 bars and the 40 count is 44 and you get 40 bars. Cheryl Boyle is here hello, my dear everybody around here is like have you ever tasted these bars and I’m, like I had to. I had the peanut butter cup ones, okay slammed on pretty good stuff. I mean, like I, get that peanut peanut butter cup sensation flavor all that stuff, but everybody said these are even you love these well, these are the ones that you get. You get a little protein in these as well because they have nuts inside, but I am just telling you order quickly if you love to snack, but you feel guilty all the time you need to try this good look at all the yummy stuff we put inside. They are delicious and nutritious. So I love to tell people like first and foremost, I’m not going to get you to eat good unless it tastes fantastic right. So, but I love the fact that these have absolutely zero sugar. There’s only a hundred and ten calories, only two net carbs and therefore everyone. Ladies. These are what I think is a candy bar replacement. They are packed with peanuts and almonds and we actually use chia seeds and pumpkin seeds, but we’re giving you our delicious healthy fats and we’re giving you that delicious fair trade chocolate and when you bite into them there is this like texture flavor. It’s not gon na, believe it. It’s, so it’s so wonderful with absolutely zero guilt. So you’re getting this amazing treat and you’re getting six grams of protein, which that’s a good excuse to eat. Like the famous you know, the famous candy bar that has the peanuts in the caramel all that good stuff. It tastes like that. I love that you said what you said it’s really. Important, though, is the fact that you’re eating this and you don’t you don’t. Okay, it doesn’t taste, like you,’re eating, something that sugar free. No, it honestly, I’m telling ya. It is completely it’ll fool the census, but it’s so dang good and you’re not gon na sit there and pull one of these out and be like. Oh maybe I should or shouldn’t no. This is. This is good stuff for you all right it’s got all great ingredients inside it,’s got lots of protein inside as well, and and what you’re looking at is the variety of nuts that they put inside there and it’s not Just standard peanuts, they everything you know, we use the best quality nut. First, that’s the thing behind the no sugar brand in general. We use very good quality ingredients now because we use the healthy fats and because we use the high nut butters it’s. Gon na keep you fuller longer with the no sugar you’re, not gon na get the crash. Look at you,’re gon na see full almonds, peanuts, pumpkin, seeds and chia seeds, which are going to give you that extra fiber and give you that those anti come on. I’ve, which one are you having you’re having the dark chocolate. They’re so good. They are absolutely delicious, but it’s gon na keep you fuller longer because of those healthy fast will of the nuts inside yeah, and I like the different flavors of the nuts, because you’ve got almonds in there and peanuts. Pumpkin seed, so they’re Chi in there too. Yes just start eating when you were and the chocolate just melts away in your mouth, it’s so good and you get all of those texture components which I love. You’re getting the salty the sweet, the tangy, but you’re getting that crunchy. You’re getting those little flecks of sea salt. It’s, literally a flavor explosion. Alright, let me update you on the numbers. If you want single ship in the chocolate and sea salt, how many do I have left Kevin yeah and the 20 count 300 left in the 20 count single ship. If you want to get the 20 count single ship in the salted caramel, how many laughs Kevin fewer than 100 all right now, I do have the 40 pack. I have a little bit more in the 40 pack and I have auto ship, which means you can get this delivered, and I’m gon na give you a hint and a little bit of a teaser get the auto ship, because you’re gon na. Go through these and you’re gon na absolutely love them and we don’t. You know we don’t always carry a lot. This is a fresh item, so they’re not sitting in a warehouse somewhere. So if you want to get auto ship, you can sign up they’re free shipping and handling. I just realized. We have free shipping and handling on this, which we never able to do on food, get them home. You know that time you get home from work right and it’s not quite dinner yet, and you’re thinking it done. I just wish I had something or maybe in the afternoon in between you know like lunch and dinner when you’re at work, and you see a box of donuts sitting there and I’m not telling you not to eat donuts, they say try doing That every day and this you’re not gon na look like this, so so what you want to do is you want to snack in a way that is good for you, okay, none of us are gon na. I’m not gon na eliminate chocolate from my world. There’s no way. I’m gon na. Do that and I you know – and there are people that will do that – fine good for you, but I want to do something that I don’t feel bad about, but that still gives me an enjoyment of life and chocolate is life man I mean look At all this good stuff that you’re gon na be able to eat 20 count is on three flex: four 8 32 and the 40 count is 1498. Nobody will pay shipping. So if you want to lock in the auto ship deal, auto ship has free shipping as well, so you’ll get them every 30 days. You can customize your auto ship. If you want, you can cancel at any time, but I’m just telling you you got ta, try these it’s, one of those things in listen. I’ve tried really crappy chocolate stuff and you know you’re the health food store. I’m, like I’m, like you know, this is somebody put chocolate on birdseed or they use an inferior chocolate. You talk about the the ingredients per say because I know the chocolate you guys use that’s. That’s, like the first thing, you taste. Yes, we use fair trade chocolate and we source the best quality nut butters and we use we love to pack Art’s are healthy fats with coconut oil, which is a superfood. So you’re getting very good quality ingredients. You’re tasting real chocolate without the crash. This is something that I’m. I always like to tell people to make a better choice to keep better choices around you, so you’re, not gon na make bad choices, but to your point, life is about balance, so you’re gon na indulge here and there, but why not have Something that tastes amazing: it’s got absolutely zero sugar. It’s only has two net carbs and you get six grams of protein. You’re like well that’s the best candy bar I’ve ever had yeah and listen. You know if you’re wondering about well. You know I don’t eat that much sugar, we’ll. Listen, you know. Sugar is stored as fat right. You know when you eat a lot of it. Your body, doesn’t burn it as readily. It can be stored. This is a way to be able to get around that whole thing, but still not deprive yourself, because I am NOT a person that deprives myself. I mean I, you know I worked that work out. I do all this time. You got my life is like I saw a guy, my neighbor, my snowbird neighbor came over to go, say: hey how you doing buddy. You look good. I’m like dude. It’s, all it’s. I’m breaking even all right that’s. What I’m doing, I’ve been lost anyway. I am breaking even because I enjoy there’s a bakery down the street from aus. That makes the best multigrain like back. You can’t. Stop eating you just got ta it’s. Everything is in you know, is, but I don’t want to not have those things you know because, first of all I want to support that business, so I’m trying to help them out, but then I my gosh and then red wine. It’s, something I mean it’s just all about balance, and you can have this chocolate and you can eat it. Guilt free, mostly guilt free. I mean you know that don’t forget in order to make it good. It still has all the good stuff in, and there are natural fats that are in there. Your body needs. Those nuts are great for you, you know, almonds are vent, always is one of the best ways to get protein out of any of the knots it’s, not the number one. I love the protein source in here, but I just the most important thing is that they taste amazing. I mean if they’re, not gon na taste good, you’re, not gon na go for it and I promise you’re gon na reach. For this, keep them in your bag. Take them with you, 200 left. If you want the dark chocolate in the 20 count, there’s 200 left how many left in the salted caramel, okay, which six dozen left. If you want to get these okay, so six doesn’t know I still have available in the 40 count. You know it’s. Funny people are, a lot of people are trying it out and I listen if I can get you to buy and you’re only gon na buy the 20 good for you. You need to try it. I would buy the 20 just because if I didn’t know what it tasted like now that I know I would be like, where’s the hundred count I buy, i buy it box of the case of these things, but because I had the peanut Butter cup support – I remember when I ran out of I’m like Daniel, why don’t I get the smaller box, but I get it with food. I’m a foodie, so try it out. If you don’t agree that it is exactly the same, if not better than a regular sugared bar, and not only that, but you don’t get that sugar spike know what I mean that’s it you’re, not gon na get the Crash and I’m getting it the up and the down you’re, not gon na get the carb crash, because there’s really low net carbs only two net carbs, you talk of Laughter them, so you’re gon na it’s. Gon na keep you fuller longer and it’s actually gon na. Keep you satisfied or satiated, so you’re, not gon na. Do the dip up and down. I love this after dinner, I’m a big chocolate person so to be able to get this guilt, free, absolutely zero sugar indulgence and it tastes fantastic. After dinner, it’s like when 100 calorie, that’s, nothing perfect portion that is gon na, be the best 100 calories you spend in your caloric. But honestly it’s, like you know you eat. A banana. Bananas are great, but bananas are high in fat. Yeah bananas probably get more calories than that. Does I’m not sure spike your insulin, which this does not have sugar, zero sugar, so chocolate bar chocolate bar and six grams of protein? Well, it’s not even a question that is specially and it’s free shipping and handling miss Cheryl. You’re the best. Thank you so much. We’ll. Let you know when they sell out that’s our smart deal, everybody go for it. You’re gon na love it because it really is good hey by the way we got other great deals on hsn comm. If you’d, like to check them out all kinds of stuff, we got our today’s special don’t know. If you saw that I’ve got an airing of that coming up the next hour. Everybody needs a shredder. Don’t. Wait till your identity stolen to buy a shredder and then be like well, you know, guy was selling one. Why didn’t I get one. You got one Kelly, you know you had your identity stolen if it happens to everybody anyway, if you’d, like to grab anything on Comm, go ahead last call on the sea salt caramel in the 20 count, I’ve got about two dozen left and Then, just about 150 left in the 20 count of the chocolate kelly diedring is everybody. So this hour is called kitchen innovations. We have all kinds of cool things and I don’t know about you, but I have so many different pots and pans in my house, but I’m missing a lot of lids and well. This is brand new and it’s our kitchen HQ, which is our proprietary brand. Nope, can’t find this anywhere else Universal lid, it’ll, fit on virtually every single pan. I would just say every single pan that you have, unless you have something really weird. I don’t have a pot that’s bigger than that. I mean unless you’re, like in a restaurant, and you got like a 48 quart pan which nobody does, but this is going to automatically adjust to each size. It has a little venting lid, so you can control the pressure of what’s inside or the steam release. So if you want to keep things covered tight, you could do that blonde times. When you’re, cooking, rice and stuff like that says tightly covered lid, you don’t want the steam to escape. We have your choice of black, red or blue and, as you can see, this guy will go on any pan that you want it’s only 24 95. They gave us a feature price today and it’s only eight dollars and change on flex pay. I like okay, so it replaces all the lids in my house Rach. So all these different lids, these are from my I have a lid drawer. These all came out of my lid drawer. There’s five of them here I can get rid of these. I can donate them, I can throw them into my garage, I can put them somewhere else because they no longer have to live in my lid drawer, so I can get rid of those it’s gon na replace all of those, but if it was just A universal lid that would be nice right. It has all the graduated silicone here, but it’s not just a universal lid. It’s a smart lid, so it will vent. It will act as if there’s no lid at all and once it reaches a certain temperature. If you have it on the automatic feature, it will automatically start to vent. So when you sit switch it to Auto – and I’ll just show you like when you when it hits about it’s ready to run 176 degrees, but that’s it will start to vent. What does that mean for you? Do you see how it’ll actually automatically pop open and it will vent? What does that mean? That means the interior of whatever I’m cooking, whether it be a chicken breast, a piece of salmon. Some vegetables will remain moist, but you’ll get the crispy outside now. If all the moisture poured back into the food itself, it would be soggy. Now you can get almost that air fried experience in a pan because of that automatically the lid on with the lid. Exactly so, I love the fact that it replaces my lid. I love the fact that it has that smart steam vent. I’m gon na. Go ahead and just crack my egg here, because I’m somebody that likes a sunny side up egg right. Well, what do you have to do? You have to stand a baby set yeah right, so this is my 8 inch. This is my cast light by Cuisinart. Maybe you picked some of this up here at HSN. It’s, my 8 inch pod. You can see the lid fits right on top there, isn’t that fantastic, I didn’t have to go digging through my lid drawer. I knew that this was gon na fit right on top. I’m gon na switch it to auto, and then it’s actually going to cook on the top as well, and you see the side once it hits around 176 degrees. That seems going to pour right out the top, just as I should mark there. It’s that’s, why we call it our are lit it’s, not just there’s Universal lids out there that you’re gon na pay 25. Maybe 30 dollars for this is that smart vent that you’re gon na have plus it’s dishwasher, safe plus. You have the ability to see through it, so it’s that glass top you can see there and then you can see the graduated silicone so anything we say anything from eight and a half to 11, but you can see that was my 8 inch and It fit my 8 inch as well that I had inherited that don’t even have lids. Oh, I’ll try to sort of rig. One of the other leads to kind of fit over the top or it’s too big. There’s. Nothing! You can do with this one, it’ll fit any pot or pan that you have and with the silicon material it with the seal that’s on the top, it’ll keep all the drippy stuff inside and not all over the stove and things Like that and it’s gon na help expedite your cooking, because if your ceiling in temperature, your stuff is gon na cook fast well, and you can see, we’ve got the brown exterior these chicken breasts look similar right, one was cooked with the smart Lid one was cooked without the smart lid, so you can see that’s, nice and brown. It’s, nice and crispy crunchy it vented so that we were able to get the steam, and then this one you can see is almost raw here. It’s, nice and pink in the middle. It was the exact same amount of time I don’t like chicken. I, like my chicken raw I don’t like my chicken pink and it’s, because we had that smart lid look right there. You don’t want this piece of chicken to feed that to your family. What you do want is this one and that’s, because we use the smart lid yeah and you get great, even heat distribution throughout this is brand new. You can’t find this anywhere else. 8 32 is all it’ll cost you and your credit card again. We have it in the you call in that blue teal that’s, what we’re, calling it. We also have it in red and which I like, and then we also have it in black and it doesn’t matter what type of pan, whether you’re cookin in copper, stainless or cast iron. Remember that it’s, it is heat resistant because it’s made of that material made of silicon silicon, which does not transmit heat so that’s another nice thing and I got ta burn yourself, taking it off anything that you don’t mind The moisture you want to seal in the moisture you want to go ahead and leave it in the off position, so you can see, for example, our frittata. Now I want to add in a little bit of cheese, so it’s going to melt. You’re gon na cut that off what’s great about it is, you can even see this cast. Iron has a pour spout, but because it is the correct size, it’s even going to seal that pour spout because it has a little bit of give. So this will even work with something with a pour spout as long as it’s within that 11. You know what I love too, is that this doesn’t transfer temperature, so I don’t know how many of you back. I know there are lids on some of my pans that get as hot as the day, and you have to worry about all that you’re, never gon na have to worry about that with these, because they universally will stay nice and cool and they ate Cort Curtis Stone, stockpot, a lot of stock pots, most stock pots. In fact, don’t actually come with the lid. You can see there it’s at that rolling boil. It is venting through the top. It’s seal that’s a bit at the base. It’s venting through the top there, and then, if I want to go ahead and put it into the off position, I can turn it off as well. It’s going to fit any stockpot any fry pan it’ll. Even I even popped it on top of my instant pot, because I only have the pressure cook lid, so I just wanted to keep my instant pot warm. I popped it right. On top of my instant pot lid, you know I have a big lobster pot and it’s about a 12 quart yeah, but the lid does not fit the lid that it came with is kind of a cheap lid and it’s bent, and it Does not cover it anymore. This is big enough that’s a really big pot and when you’re cooking things like lobsters like that, you don’t want any boil over now. Last thing you want is like lobster cook all over your stove experience. It’s hard to clean you. Don’t have to deal with that. This will fit absolutely any lid by the way that’s, the spoon buddy you see on top there, that’s coming up in just a bit: it’s. So smart. I want to show you again that technology though so yes, it’s, your universal lid, it’s going to replace all of these that you have in your drawers right. I’ve got a dozen or more of them like that, and now I have that entire drawer, we’re just using the lid, but it’s also your smart lid. So, as Guy mentioned, it has that state of the cool touch you know up here at set silicone, but as soon as it reaches a certain temperature, it’s right around a hundred and seventy six degrees as soon as this temperature. As soon as the temperature inside reaches, if you have it on auto happens, it automatically opens. You know my finger pop through there and all that steams gon na vent out. That means you,’re, not gon. Na get a mushy result. You’re gon na get that crispy crunchy exterior perfect every time it’s perfect. Every time, almost like you,’re in fire, no more digging around for the right lid. You got one lid that fits every pot or pan in the house grab it. While you can 24 95, thank you miss Kelly. No thank you. Great job, hey also available you might seen out here. We have our beautiful cast iron pans available and these are gorgeous from kitchen HQ. This is a 10 inch nonstick fryer that comes with the magnetic trivet. It’s, 30 off it’s, half price. Today, if you want to pick it up, we have a variety of colors. I recommend this for people who maybe never used cast iron before what’s nice about this cast iron. You have to season it. It comes fully ready to go right out of the box, it doesn’t. Doesn’t react with anything acidic, so you can put wine in there whatever you want easy one piece, construction and that trivet is a wood trivet that actually sticks to the bottom, because remember, cast iron stays hot for a long time, great pan, to bring to The table, your blackening anything it’s ideal for that deep frying, you’re gon na love it half price today, if you want to pick that up and it’s a huge customer pick all right. So I want you to. I want you to think about it. What do you do when you’re cooking it like I love to make sauce right, big old spoon, you’re stirring your sauce. Where do you put the spoon you try to put it on a plate? Doesn’t fit you lean it over. Here you put it on the side, it falls off. You get sauce everywhere. Well, that is kind of the the incarnation of the spoon buddy. The spoon buddy is a place to be able to put your spoon wherever you want, whether you suction cup it to the lid of the pan suction cup, up it to the countertop it’s got several other uses as well. Its inventor is here with us. This is Derek monk who I’ve had the privilege of knowing for a while. Does I helped train Derek when we first saw this product and it is absolutely brilliant. So before I let Derek loose, you can tell you everything to tell you the story. The whole bit we’re gon na, give you two of these in red or two in blue or two in black and the features and the story behind it are gon na blow you away. Everybody needs a spoon buddy, we’re gon na give you two welcome to show my friends all right, so I asked you this when we did our training like how I wear with this boom, but there had to be a reason. There has to be a reason: yeah, I was actually on Thanksgiving and we had just like this. We had the mashed potatoes, the green beans, the gravy on your stovetop, and what was happening is everyone was taking these utensils and they were making a mess on the countertop. They were phone in the pot. It was just really a mess that’s when it came to me. It would be so nice if you can take your utensil and put it with the food you’re serving and have all the mess go right in the spoon buddy just like that. So that’s, when I came up with it, that is sucks, you can go right on your lid. There’s a suction cup underneath right, so it’ll stick to any glass. Lid has even even sticking to our to our universal lid right here. Metal lids it’ll, stick to and and or you can put it right next to you, know your big pot of sauce and you can utilize it for that. Everybody gets two of these. They are dishwasher safe. They don’t hold temperature, so the spoons will cool off really quickly, and I mean it’s. It’s the perfect solution for that right. A lot of us have the you know I used to have one that was made of porcelain, oh yeah, that lasted about six months before it broke yeah because they always break break. They can’t ship, they’re hard. You know hard to put in the dishwasher look at this, I mean imagine. If you had five porcelain spoon rests. I mean that you, there’s, no room for it. Really it’s just so convenient little size and really what the trick to it is. Is that little tab in the in the front so that tab is gon na hold any of your utensils? It’s gon na hold spatulas, is gon na hold tongs it’s really perfect for all you know anything you have, and I love it when you’re having buffets, because every you can you, everybody has a place to put that spoon. If you’re doing dips, maybe there’s actually a bunch of different uses for these, and you are gon na get two but look. We did like a crudite platter here and look at how the spoon rest perfectly right there. I love the color of it and I love how it looks it’s so unique. So you can use this for your dips. When you’re doing your wings, you can put your blue cheese in there, and now you’ve got a place for that. Little spoon to rest. Now it’s got its got its got other things. You could do with it. What anybody out there that has trouble with their hands opening jars, a lot of people do yeah grandparents do everyone, so the big yeah! So you take this and you’re gon na flip it over right and instead of gripping hard hard to open your jar. Yeah I’m just gon na put some pressure on it and it’s gon na open your jars almost like that. So after you open your jar, you go ahead and maybe put in your you know in your mouth or your meatball, and your saw something like that, so nice and easy and then, when you’re done, you can flip it over and put it on the Lid serving making a mess here you go just like that, so it’s perfect, yep, so love it by the way, because it’s made of the material that it’s made of does not transmit the heat up. You can use this as a grabber for anything if you want to grab pans out of the oven you don’t utilize it for that as well. Look at this here! This is just a regular plate to here that we have on this big frying pan and it’s gon na pick that plate up and it’s a big heavy plate. Yeah you pick it up and it’s gon na turn it into a lid for your frying pan, so really cool it’s, ideal and – and so tell me again, Ned out was it. Was your grandmother tell me yes that story again: yeah yeah, I didn’t want my grandmother, you know making or having to clean up messes after she.’s. Cooking, you know cooking should be an enjoyable process. It should be something that you really have fun with and then, when you have a mess to clean up after it kind of ruins it for you, you know what I mean this. You can just take it off, throw right in right in the dishwasher and you’re good to go, and now I think about like tomato sauce right that’s, that’s like the big culprit, is that would you especially for using a wooden spoon Yeah and you know the stuff gets everywhere. This is ideal. There’s even a little lip. I don’t know if you could see it there, you can’t kinda. That holds the spoon in place. So if you have a big spoon, it’s not gon na topple over. You see that right there, it’s so smart, exactly and then let me show you here two guys. So this is how strong this thing really is. So you can pull on this real hard yeah and then, when you want to get it off there’s a little easy push tab right at the bottom, the bottom. So that way, you’re not yanking and getting a bunch of mess on you. But, like I said it,’ll fit on your it.’ll go in your metal, your granite, you know gloss even on the stovetop or here you can put in a little convenient spot right there, yeah look at that. If I just I mean I just put that down yeah, so if you are making your sauce and you’re stirring your sauce, then all you do let’s put that spoon in and it’s gon na stay there the whole time and then, When you’re done, remember all you need to do with these. I mean you can put them in the dishwasher. If you really wanted to rinse right off realistically – and I got a there’s, a little got to pull that tab off. They’re easy to clean. They’re not gon na they’re, they don’t stain or anything like that and remember you flip it over and you can use it to open up lids. You can use it for a variety things. Every that orders is gon na get two of these. They are free shipping and handling today, so we’re not gon na charge shipping, if you’d, like to get them, keep one, maybe given to your kids. As you know, your your sons and daughters or grandkids just roll with the mashed potatoes use one with the gravy. You know you even fit spoons that don’t have to necessarily go and do Thanksgiving. I mean like because when I do Thanksgiving my house, I have a lot of buffet servers. You know – and I’m always worried about the spoon cuz. Then I’m, like oh, they’re gon na get that food everywhere. It’s gon na, be all over the place right, messy, sticky, messes everywhere you’ve got a place to put it right there and I guarantee people are gon na be like did you? Did you come up and show you here to guys? So let’s say you’re gon na open your salsa. They’re gon na open it right up nice and easy for you, and then you just pour it right in the spoon buddy just like that, then you got your dipping for your chips. Anything like that any appetizer, anyone that’s gon na come over it’s, gon na, be like wow. You know where’d you get that see. I when I saw you do that with that with a vegetable dip. I was like I didn’t even think about that that’s, I would use these as a vessel to hold onion dip. Okay, so whatever remember you can put hot or cold in there, but even when you’re holding. So let me show you this to the spoon: buddy is exactly 1 2 a cup all the way up to the rim, so I’m gon na take 1 2 cup right here. This is filled exactly 2 1 2 cup and I’m gon na pour it all the way in the spoon buddy and you’ll, see right when I’m done the rim digging into your digging into your. You know your drawers and trying to find that 1 2 cup. You can just take this and put it right into your into your pan. If you’re trying to you, know measure anything, you know what I like too, is it’ll, never break, not gon na break cracks and chips broke all over the place, but anyway one thing is make sure you know when you’re, when you’re using it suction cups, clean the surface area, is clean. You get two of these choose the color red, blue or black brand new from the inventor himself, and I love your story. Buddy. Did you see you a great job, as always hey? If you want to get 10 off, you get this for 9 95. We got an HSN credit card offer right now that’ll give you 10 off your any purchase, actually that you would like so utilize it for that or something else you know he’s go to hsn com and check out all the other great items That we have or use it on anything throughout the day or in the next couple of hours. Well, I’m here all right. It’s, time for ninja ninja time I’m excited, listen! You know what I have a pressure cooker and I love it. I don’t use it all the time, one of the reasons enemies it all. The time is because it’s, just pressure cooks that’s kind of all that it does, which is great. You know if I’m cooking things that take a long time, but what a way? What do I do? What I want to get? I not only want to get that pressure cooking, but I want to get the crispy to like what I’m doing. My you know whether I’m doing baked dishes in here or I’m doing ZD, and I want to melt cheese or all those things you go to the ninja. Michelle Lucas is here with us good to see you. My dear Rachelle brings us the the latest and greatest in the world of ninja foodie. This is the excel. We are the only ones that have it available in the black or the white. You can only find in grey at retail. Our price is about fifty dollars. Less than the most popular retail are out there at to 1998, you can break up the payments into five flexible payments. It’s free shipping and handling as well, but this has really changed the way people have started to cook, because you can pressure cook and air fry all in one its total versatility. The results are amazing: you have an 8 quart capacity, which is a nice big size to be able to do even larger Birds. You have tender crisp technology, so you get that crispy finish on anything. You want cuz look at the difference, which one would you rather eat, crispy one, because that’s, the one that looks great – you can cook from frozen it’s about 70, faster than a traditional cooking method, so you’re saving time. Moreover, you’re saving money and I always say why heat up a giant oven when what you have to cook is about a fifth of the size it doesn’t make sense. This definitely does customer pick over 135 star reviews. We are going to show you some things are gon na wow, you get it at the lowest price anywhere here at HSN, with the only colors available that you can’t find anywhere else in the black. I’m white welcome. Thank you. That’s a lot to say, but I love this little bit too, and I think this really shows you the difference that the foodie does. Is it tender Chris technology? Will you get this nice brown crispy chicken all in one pot, all in one machine? So this is a pressure cooked chicken and there’s nothing wrong with having your pressure cooked chicken. If you want to do soups – or if you do, you know chicken, tacos or something, but this is what you want to serve your family. You want it to be finished and ordinarily, you would have to move it to the oven to get this nice tender crisp, and so we’re going to show you today how the foodie works and how it’s able to do that. Nice tender crispy skin all in one pot, all in one machine. We first pressure cook the chicken and then we swap the top, and then we did the air crisping lid. So you can get that nice crispy. You know what this reminds me of, but I think it’s. A heck of a lot simpler is how, when you do sous vide cooking, the pressure cooking kind of does the sous vide part Music? Everything is done in one machine. It’s gon na be tender. It’s gon na be juicy. If you don’t infuse your food with flavor it’s, gon na reduce your cooking time by about 70, so we didn’t. I think this is about a seven pound. Chicken you can do up your seven pound chicken. You can do a five pound chicken, but you do it in a lot less time I’m cooking at home. I usually do a five pound chicken because it’s. Just me my husband, but the capacity is there for when you have friends and family over that you can go up to a bigger chicken. You’re doing chickens like that in minutes, not hours, I will do. I will do my five pound chicken, usually throughout the week in about 22 minutes. So the other thing I love about the foodie too, is you: can do these 360 meals, so what we have here is salmon and bok choy and we’ve done the rice underneath. So we started with pressure cooking the rice pressure cooking frozen salmon. So how many times do you get home at the end of the day and you’re, like I don’t, know what to cook. I’m gon na throw frozen pizza in the oven and you want something healthy, but you want it to be quick. Now you can do things that are healthy and quick, because you can pressure cook your salmon, you can pro. I should probably use the it’s perfectly cooked it.’s super tender, it’s delicious. You can do your vegetables on the Catalina right now. Then we did their rice on the bottom. So a whole dinner done in about 20 minutes and they’re all in one pot. Easy cleanup! Look at how it’s not stick. How many times have you cooked right in a regular pot when you’re boiling the pot on the stove and it sticks now we’ve done it all in one pot, so we didn’t have to get a separate pot for the rice. We didn’t have to put the you know salmon in the oven, so you’re gon na have less baking time. You’re gon na have less cleanup that’s flavor it’s. Definitely it’s infused with flavor and time. Your pressure cooking, it’s gon na be infused with flavor, so everyone comes with a big 8 quart insert okay and that’s right here, yeah all right! So – and this is easy clean. It’s all nonstick on the inside right, so simple to clean that drops in so the unit itself never really gets dirty just what’s inside the pan, but you could see how deep that is. So if you’re cooking for a crowd ideal, if you’re just cooking for two don’t worry about it. I’m one of those people and I always tell people like what’s at there between washing a 6 quart or a 2 quart. There’s no difference. You still got ta wash it, so you might as well cook as much as you can and you might as well get the flavor that really III say all day flavor in a fraction of the time that’s, like you, cooked it all day, yeah it’s like you, cooked it all day and you could slow cook if you wanted. So there are eight different functions on the ninja food II, so you can bake, you can sear in sautee, you can slow cook, you can dehydrate. You can also use it as an air fryer. You can use it as a pressure cooker. You can do the combo of using it as a pressure cooker, an air fryer like we did with the chicken like we did with the salmon and the rice. So really it’s, it’s an 8 and 1. I like to call it a nine and one because it also has a keep warm function. So when you’re doing casseroles like what I’m about to show you here, you can just keep it warm. So we did two pounds of pasta in here: two boxes: boxes of pasta. Now you don’t have to do two boxes of pasta, but you have the capacity now to do it when you need it, and so what we did is we did two boxes of pasta, we added the sauce, and so it’s automatically infusing the Pasta with the flavor of the sauce – it’s cooking it in less time. I only had to use it all in one pot and now I’m going to use the tender crisp technology to do to melt this cheese, to get it nice and crispy, and essentially elevate this a little bit and turn it into a casserole. Now you know is this: is the whole difference right here, because you’d never be able to do this unless you transferred it to the other? Exactly exactly so. Normally, you’d have to cook the pasta separate you,’d have to cook the sauce separate. You,’d have to layer this into a baking pan. You’d have to stick this into your oven. We’re gon na. Do this all in one pot with the tender crisps technology and we’re gon na, come back to you to it, so you can see how fast and easy it is. You know in a year’s time, not even that long, how much money with this, this machine will save you, how much headache – and let me just tell you this – it’s really hard to screw it up. It really is like easy to screw up things on the stove and it’s easy to screw things up in the oven, but with the digital technology and and the presets it is so easy. All you need to do is press a button. You don’t even have to do it much prep, I mean literally when you’re, when you’re pressure, cooking its liquid and food flavoring, and it’s no stirring there’s, none of that, because all the pressure inside stays inside, which Makes it almost impossible to burn anything exactly cuz you have liquid in there and then that liquid goes into the food and creates another layer of flavor. It is, and you I just did this backwards to the camera, so that’s how easy it is to use. So basically, you can see all the tender crisp functions here, so you have air crisp, bacon roast boil dehydrate. You also have your pressure cooking steam, slow cooks here in saute there’s. Also, this keep warm function function here. So all I did is that we swap the top, so we part started with the pressure cooking. We removed the pressure cooking lid. I put the air christening lid on I set air crisp. I set my temperature and time its start and we’re gon na have a wonderful, baked pasta and, by the way, this whole tray that we have over here and we’ll, show you in a sec. This is all dehydrated. So if you and you know what I did for years, I got bought a dehydrator. It cost me like 89 bucks. I could have done it in this, which I you know I didn’t know back then, but we’ve done beef jerky. We do dehydrated apples, you can do pineapple whatever it is. We’re giving you the little double tray the rack to go with it. In fact, you even get this great little book right here, which is a really good size cookbook to go along with it. On the ninja foodie and you’ll see inside there’s it’s loaded with different ideas and recipes on how you can cook. But if you would like, I also have the big guy. We have that big, the big ninja cookbook, which is also available there -‘s a hundred and 75 recipes in here, and this thing is just loaded. So you get you get some recipes, but if you want more this books available, it is 34. Ninety five and it’s on flexpay as well, I always say to people if you’re gon na invest in this might not be a bad idea to get the book as well, because I get people ask me all the time, because I have a Pressure curve, what are you making your pressure curve, all kinds of, and I’m, like what don’t you make in the well. Let me give you the standards that I like to make. So st Patty’s Day is coming up. It’s. The best way to cook corned beef anywhere, but I also do I do to corn bass. I do a traditional one and then I do another corned beef that I like to. I’d like to cook it the regular way and pressure cook it then. I put a honey glazed mustard on top of it, and then I put the crisper on yeah and I bake the top of it, and then you slice that best corned beef sandwiches, you’ve ever had anybody loves pot roast best way to cook pot roast. If you like, all in one meals, take frozen chicken breasts, put some noodles in there half a cup of wine, some chicken stock, Parmesan cheese. Whatever you want, you know, and some herbs and put the lid on 10 minutes later. You have a casserole that’s. Unbelievable and you never stirred anything, you never even set the oven. It’s all done in here. You have oven control, but you have pressure cooking and pressure. Cookie to me is one of the best ways ever invented to cook it.’s been around forever, but gone are the days of the little top. That goes saying. You got to worry about things. Shooting off like a rocket ship, never happens. You’ll notice. You never have to deal with that. Everything is done safely so that you, don’t have to worry know their safety is key and I think they really spent a lot of time in making it really foolproof and really easy to use that, whatever lid that you swapped the top on that’S what’s gon na illuminate on the front panel, so you really can’t mess it up. They made it really easy yeah. It is easy all the recipes we’re doing today actually come in the cookbook that comes with it, but, like you said as soon as you make two or three things you’re like what else can I make? What else can I do yep? So it’s, really your! I think you’re not a lot of fun, but they want to know that you can make lasagna in here. You can make if you want to know that you can do dishes that normally you’d have to do in there. You can do in here. You could do pies in here. You could do cakes in here. In fact, if you’ve never had like a cake made in here, yeah the flavor and the consistency, it is the most moist thing because remember the liquid stays in it. Doesn’t evaporate. You know every other cooking method out. There removes moisture every other one, a grill, saute, pan, oven they remove moisture. This keeps the moisture in it infuses moisture in it. It’s like having a little convection oven on your countertop yeah. I just baked a cake for a friend of mine. She came over last weekend. I think it was, and I wanted to do something really quick, and so I did a wonderful orange olive oil cake and here and it just was infused with flavor. It was done very quickly if you want. If you want white, I’m sorry, you’re just drifting less than 200 left in white. Remember we’re the only retailer that has white or black. You can only find this in that gray, color everywhere else. We’ve got both. So here’s a here’s, a perfect example of where you could pressure cook initially. But then you’re not gon na eat wings at our pressure cooker. But if you’ve got the crisper, which this comes with you’re gon na be able to get the crispy results and I’ve never seen wings done better than in the ninja foodie. I agree and I love the capacity to because look at how it’s bubbling. So we first start off by pressure cooking. It yeah. Absolutely we first start off by pressure cooking them. Then we air christum, so we air fried them in the same machine. The ninja food he is so smart and the technology is so great that you can do both things in one machine, so we didn’t have to transfer it to an oven. We did it all in one and you’ve got these wonderful. I love it, you can break em up, you can break them up, so they’re. They’re crispy. They’re infused with flavor. They’re just like what you’d get at a restaurant, and you know if you had a party in January for, like the big game, think about how much you spent if you had it catered or how much time you spent baking wings, I mean We just did eight pounds of wings in one machine. This is perfect for your parties, yeah perfect, for anything that you’re doing on the weekend and Michelle this is this oven. Is this big? Alright, those wings? Are this big? Well, I mean why would you heat this up every day or every other day and the energy cost on there running this versus running that that that’s a fraction of the energy – and this is all wasted space and it has to preheat it takes forever To do that, you wonder why your electric bill goes up because you’re using that to use this right on the counter right holiday. When you don’t even have up in space, because you got pies and everything else in there or a 25 pound turkey, exactly all your other stuff can be done in here. Exactly you can bake, you can sear saute, but you also you don’t have to use the pressure cooking lid. You can also just use it for as the air fryer look at these fries, they’re ours. We’ve got so many fries in here. I can’t lift it. So we did four pounds of fries air Christum super crispy straight out of the freezer, so think about anything that you have, that you’re, keeping there’s an avalanche or for the creature that you want to cook quick. If you want to entertain even just your weeknight meals, I love that you can cook things quickly. You can put things efficiently and get that nice crisp enos that you can without frying, so air frying reduces the amount of oil you use by 70. So this is healthier eating, so you can still have all this delicious and Daljit foods that you love like your wings, like your fries, like your burgers that we’re about to do and they’re super you crunching, they’re super crispy. So you can still have all these wonderfully not oily at all, not oily at all, and that’s, because with the air frying function with the tender, crisp pathology its surrounding your food with super hot air 360 degrees. And I think we have an animation to show you what that looks like so here:’s how it works. This is the ninja pretty we’re gon na start with the pressure cooking lid and we’re gon na infuse it with flavor. We’re gon na infuse it with moisture it’s. Gon na reduce your cook time by 70 pressure, cooking cooks above the boiling temperature of water. So you’re gon na really infuse things with flavor and moisture. Then we’re gon na swap the top. Just like you see there. Now we’re using the tender crisp analogy. It’s, air frying, its surrounding your food with 360 degrees of hot air. So everything that you cook in there with the tender crisp analogy is gon na be crispy. It’s gon na be brown. It’s, gon na, be like you wan na. You know, out of the oven except you, didn’t have to babysit it. You didn’t have to turn it you didn’t have to you know you know shake your sheet pan in the oven. All of it was done in the foodie. Let me tell you this baby. If you are kind of like it looks like a good deal, maybe I’ll get that I know HSN is the lowest price plus you know have to pay for it all at lunch and only have to pay 44 read the reviews on hsn com. All right, this is mostly five star reviews. There’s a few four star in there, whatever the but mostly five star reviews and I’m a guy. I worked in the restaurant business for 20 years. I know every type of cooking method available and I will tell you if this combines the best of two worlds, literally even more when you consider the airfryer but being able to broil and bake, but also being able to pressure cookers pressure cooking locks in flavor. It helps to lock in nutrients as well, because nothing is escaping and when liquid has nowhere to go because that’s, the basis of pressure cooking good, has nowhere to go. It goes where air is which is in the food. So if you’re cooking a chicken in here that that flavor of the chicken doesn’t escape it goes back into the food, it helps to tenderize it, but it’s, like I said, with the sous vide cooking, it locks everything in the food. Nothing escapes so you get to taste all the food. You’re not losing some of that flavor. It’s a healthier way to eat because you don’t have to add any extra fat. It’s a nonstick vessel inside, but even if you come in the only time you could add file, you want to add butter to your rice or to your pasta or cheese. You can do that, but you want to start off with that. You know in a saute pan you usually have to put oil or butter in there. You never have to do that with this and the best thing if you are not a great cook, this is for you. This will elevate your cooking because you, don’t have to be a chef to use this machine. In fact, every decent restaurant out there either uses pressure cooking for certain things where they use sous vide cooking. The five stars do that because they have the time and the money to do it. But if you don’t have the time or the money pressure cooking is the best way to be able to cook most of the food out there that you want to cook because the flavor stays in and, moreover, you can’t screw it up. You really it’s so hard to screw the food up. It’s really really wonderful, too. I think not just for your weeknight meals, but also when you’re entertaining, and so we did essentially a barbecue in here we did brats. We did hamburgers how many of you are like stuck in snow right now, and you cannot use your grill. You can’t go outside. We just did basically our barbecue for 8, with the brats. There you go there, you go with the brats and with the burgers we did cheeseburgers and we air fried them. So with this with the foodie that you’re getting here at HSN, you also gon na get to the deluxe rack, and so it’s a double rack and I think we might have a clean one somewhere. If we don’t, we’ll pull one out to show you, but basically you can cook two different layers of proteins in this and you can flip it around. There’s three different ways to use the raft you can use it to steam. You can use it to broil like what we did the salmon and then you can also use it to air crisp like we did, and here’s. The double rack here has it. This is really unique to with this setup, because you are gon na be able to use it three different ways, so we just used it with the width introduced with the brats. Just like this a double layer, you can also flip it around to use it like. I did with the salmon earlier. I love the layered part of it you because well, you know, if you’re doing, if you’re doing full meals yeah, and you want to have your second course underneath you can do that as well. I use it for my cakes, so I’ll put my cakes on the bottom and then I use it to kind of lift the cakes out really easy or if you’re putting another pan in there you have like. Maybe you have a little like a little cinnamon roll pan. You know one of those and you want to do cinnamon rolls in there. You can do that in there as well. It gives you a little shelf inside and it rests right inside the unit itself. So we’ve got the pasta is done on this side. If you want to walk on so tell everybody what we did. So what we did first is we pressure cooked two boxes of pasta, dry hard right out of the box cone. We put the sauce in there with it, so it’s infused with the flavor. Then we layered it with cheese and pepperoni to make it into a pasta, make look at that cheese and we swapped the top, and we did air crisping to get this nice brown crispy cheese on the top, like you would in your oven, except we did it All in one pot, we did it in you know a third of the time and we’re gon na have easy cleanup too either. I’m, having like a cheese, and I will tell you this too. If you look at the noodles and we’ll show you we’ll, give you a shot of the noodles themselves. You can actually put them right in the bowl. If you want right in there, you’ll notice that the noodles have sort of a deep orange tint to them that’s cuz the sauce when it has nowhere to go. It goes into any place where there’s air and there’s, air and the pasta, so it saturates, the noodles with the tomato flavor and it again elevates the flavor of your food people are gon na, come to your office, be like youth, okay, that’s the best pasta ever at like mac and cheese or whatever it is you’re doing, because that liquid is absorbed into a lot of the food that makes the food more moist, but it also gives it so much flavor it’s kicked up To another level it is, and it’s so easy to clean. To you look I mean we just did a easy pasta bacon. Here. Nothing is sticking to the sides once we’re done with dinner. We can, you know, put this in our dish down to 150 and white alright, so I love that it’s easy to clean up and that it’s, one pot cooking, and that is done in time. You have done nothing. We’ve noticed we haven’t had to boil water. Yes, we haven’t used the oven for anything right. We’ve used no other appliances. All we’ve used essentially, is a spoon and some tongs, and we put food in here. A lot of you like to buy your food precooked, a lot of us, do that you know they make the big racks of ribs that are already cooked. You just have to reheat them. Problem is, and I’ve tried several of the store bought brands. They’re, not that tender. They want you to cook them in the oven for another 45 to 50 minutes to get them there yeah. Let me give you a tip, put them caught them and pour them in your pressure cooker and let them go in with pressure first and then give them a little bit of the heat on top with the other lid, and you will have ribs that taste like Competition barbecue, they really did the best part, is the sauce in the bottom lay all that over the top of your ribs, and you will see that these ribs are so perfectly cooked. That is how you want ribs to be all right. You don’t want them completely falling apart. You want them, and competition ribs have basically you just bite in and it pulls right off, but you don’t want them all separated, because then you know that a lot of times they’ll show you that it’s like falling off the bone. What do you want to you can get them like that? Just leave in there, for you know a little extra time, but this one’s a little bit. I got a big ankle bone there, but but what I wanted to show you, if you hold that country there we go there, we go teamwork. This is exactly how you want it, and people have no ribs. No, that’s what you want. This is the part you bite into, and that is fork tender right there, but look at the caramelize ation on the back on the top, because we were able to use the the crisping lid yes to get that crunchy texture. Yes, we didn’t have to transfer it to an oven. You know, usually, when you pressure Crooklyn ribs, they kind of fall off the bone and they’re kind of you know they kind of look yucky and you got to put them in your oven and put the barbecue sauce. We did it all in one pot here, so we pressure cooked the ribs. You can do three racks of ribs in the 8 quart capacity, so we I used to have the six and a half quart foodie and we, I would do one records now. It’s like triple so you can do three racks of ribs invite the friends over for ribs. We pressure cooked it for about 20 minutes, I believe, and then we did the air crisping for 15 to get all this nice barbecue flavor that the caramel Asian of the barbecue sauce and she’s never too early for ribs. No, these are store bought. So you can make them at home. They’re gon na taste better than any restaurant. You go to. I promise you and it’s. Gon na you know, save you money. It’s. Gon na save you time easy cleanup. It’s all done in one pot, so you can put this into the dishwasher when you’re done. A lot of people are afraid of ribs, like they’re afraid to buy them because they’re, like oh, no cuz. If they’re. Tough, nobody will like them. I will tell you a lot of ribs. Most ribs in the package are only par cooked. They are gon na, be tough and be like. Oh, these are terrible. It’s like no. You need to cook them longer, yeah, but who’s got another hour and a half to cook ribs the whole idea behind buying them? Pre done it’s that you know what to do that put them in the pressure cooker now. Remember. Pressure cooker needs a little liquid, so what I would do is, I would do like maybe a half a cup of barbecue sauce and a half a cup of water or chicken stock, put that in the bottom and then just cut the ribs up and put them In there all right, you put a little extra barbecue on them. If you want and let them go for like 20 or 30 minutes, and then you put the crisping lid on and let it brown them up. It is the easiest thing you’ve ever done. Regular barbecue takes hours. I barbecue, I’ve got the big egg, it’s a pain in the neck. I use it twice or three times a year. It’s too much work. This is easy. It’s very easy, and you know what my husband’s always like. Are we doing ribs this weekend because he knows it’s, because I don’t get me wrong once or twice a year I’ll get out there and I’ll put the charcoal in that day egg and I’ll wait till it’s the right thing, and then I put it is: I have to put some if you’re doing ribs that something could be about a 6 to 8 hour thing. If you’re doing a pork shoulder its overnight and then you got to get them put more charcoal than in the morning, it’s, work, yeah and then the worst part is with me. If I barbecue all day, the last thing I want to eat is barbecue because I smell like it, I’m moving living it for frickin 8 hours. This you get this done inside an hour start to finish four ribs four ribs yeah fork tender fall off. The bone, and then you also have that nice carmelization ass that’s. What I love about the tender Chris technology is that you’re getting that lice by rbq bark on there. You’re getting the caramelization of the barbecue sauce. So this is just like what you’d, get at a restaurant, except now you’re able to do at home, be able to cook it time. You’re able to make your own sauces and do your own flavors that you love and you’re gon na save money I mean to get this at a restaurant, would probably cost you three times as much as it would cost you to make it Home by the way the book is going, people are going crazy for the book. If you want to get, we give you the great book that has all these recipes in, but I get a lot of people that ask what’s a good. What is a good pressure cooker cookbook? This? Is it it’s, the big cookbook from ninja foodie, there’s a hundred and seventy five recipes and inside everything from pizzas to desserts. You know quick bakes things like that. If you don’t have a lot of time, but you still want to eat gourmet food. This is the route to take all right. I just just trust me on that. You want to do seafood in here. You could do every kind of meal casseroles I mean we, you know we don’t, we don’t do a ton of casseroles, but it’s really one of the best things that you can make in here, because you could take food from frozen. Yes, these, like frozen chicken breasts and just throw them in there with some noodles and some liquid and some cheese and some herbs and spices or get one of those packages, and that French onion soup makes you know the miracle stuff and throw that in there put The lid on in 30 minutes dinner is served macaroni and cheese. The best I’ve ever had comes from the ninja thing. I love it. I love that you can make it like a casserole, so we started with two boxes of macaroni and cheese. Each one of those noodles is infused with cheese flavor because we pressure cook them together. So every little noodle is gon na have a bite, so it’s not gon na taste, like you know, plain noodles with cheese. It’s gon na taste like cheesy noodles. Then we topped it with bread, crumbs and butter and use the air crisping lid to get this nice crisp crust on the top. So it’s a wonderful thing for casseroles. If you have any family gatherings on the weekends, maybe with your church or your work, you’re gon na love, doing casseroles in there all one pot cooking, all easy cleanup. You can see that it’s coming off the side very easy. So we’ve done a cheesy casserole here with the mac and cheese. Nothing is sticking to the side, so easy cleanup one pot cooking time, and if you wanted to turn that into like a dinner cuz, I’ve done it go to the supermarket. If you want to – or you can have here, you can have stuff, you can make it right in here, but I even like when I’m. In a pinch I buy like one of the rotisserie chickens yeah. I shred that up and put it inside there easy, but you can even do your addition here in here, which is even better, and then you’ve made this because the boys, when we go skiing, all the Danny and all his buddies, they love Alfredo because Their kids and they did they just don’t care yeah, and so we make it. We do pulled chicken, we throw right in there with it, with the macaroni and cheese, throw some peas in there and you’ve made a whole meal. That is gourmet, but it took a fraction of the time and listen if it just save time it’d, be like oh cool. You know like a lot of things, just save time and don’t eat. It really add that much to flavor. This saves time, but the results are better traditional cooking, they really are. They really are and I won free pressure cookers and they should be no there’s so much. The technology is so good that no matter which lid you’re gon na use it’s gon na light up the right buttons for you use, and I would love to show you again how many different things you can do with a ninja foodie, because It’s not just a pressure cooker: it’s, not just an air crisper. You can also bake. You can roast, you can broil, you can steam, you can dehydrate. So really it’s like a nine in one it’s, gon na, be your best friend in the kitchen year round. You can adjust the temperature in time it’s, gotten everything lit up here, so you’re gon na know which buttons to press with which lid that you’re using and the cookbook makes it so easy. So the cookbook that comes with it – everything we’ve cooked today – that you’ve seen us make, is included in the cookbook that you get with a ninja foodie and then you’re gon na want to get the bigger cookbook, because you’re Gon na be like I,’ve made all these things and I’m so excited I want to do more, so I love that you can do all eight of these different things. With this, with the pressure with a steam with a slow cook, you can make yogurt, you can do sear and saute. You can air crisp, bake, roast, boil dehydrate and even keep warm. So when you are having family gatherings, when it is time for the holidays, you know you can make a larger capacity of food. You know three racks of ribs a whole. You know two pounds of pasta when you have all your family coming over, but then you can use to use it for your weeknight meals like we did with the salmon. You know with the burgers. If you want to do a burger night, if it’s snowing outside here in Florida, I just the mosquitoes love me, so I like to cook as much as they can. You can do desserts, and so this is a really quick and easy dessert that we did with cobbler, and we did this and probably about 15 minutes, and so we started with pressure cooking frozen berries for two minutes, so they went from frozen. Actually we did peaches. This time we did berries last time, so we did a peach, cobbler and then just added. You know some oatmeal and some brown sugar and some butter and some sliced almonds and look at this delicious peach cobbler that we made, I mean you, can’t, go wrong, breakfast lunch and dinner. You can cook everything in here and, like I said, the results are like gourmet. I mean honestly the best chefs out. There know what pressure cooking is all about. They know how great it is and they’ll go and invest in these giant industrial machines. This is perfect for home use. We have the lowest price anywhere, all right, in fact, our price is normally 240. Today, it’s 219. If you go a retail, it’s about 260 270. So we have a great deal. We have flex pay, which means you have to pay for the whole thing it wants only 44 and the shipping and handling is free and it’s 20 bucks to ship this. So it’s costing us money to get it out to you. You got 30 days to try it out. You’ll, absolutely love it. Remember. You have your choice of white or black, the and the white. I’m down to the last 100. If you want to pick up white everybody gets this. The the insert the bed of the cooking insert everybody gets the airfryer basket. Everybody gets to double rack, which makes this exclusive. Nobody has all that you,’re gon na get all those extra pieces to go along with it and you’re gon na get the ease of oh man. Let ninja cook it. Let me just take care of it. It’s like the cooking of the future. You know ii mean where you add, all the ingredients and a button and then dinner’s done you don’t know how to cook. You need this all right. If you do know how to cook, then you’ll get it and you’ll, totally love it great job. Rochelle! Thank you so much. Those ribs are not gon na last. If you’d like to order it as well. 6. 9. 9. 8. Customer pick everybody loves. This read the reviews, if you’re on the fence about it also available. If you want to pick up one of our incredible Kitchen Aid mixers, we have those available as well. This is the 325 watt. This is the head stand. Mixer comes with that flex inch, which is great for stirring up your batters and things like that ear, cookie, dough,’s. We have all these colors available and we put it on sale, not 332 59 flex pay, free shipping and handling. If you 39, ve always wanted to order on one of these fancy mixers and you leave this out. Don’t put it away. There’s a beautiful piece iconic and you can have one of these as well. It’s also a huge customer pick. All right, we got andrew lessman’s gon na some information on looking and feeling good with some of this stuff. We’ll be right back with more stick around. My singular goal is to improve the quality of people.’s lives. Everything we do is intended to be, unlike any other company of our kind. We just make exceptional vitamins, so you could have exceptional health. It’s, not important that you get the products I’m, offering it’s very important that you get the information. I’m sharing because information is the key to being a healthy person. Music get the best deals on the things you love with the HSN card. As an HSN card VIP, you’ll get all kinds of perks like 12 month. Vip financing on select items plus extra flex on beauty, jewelry, qu and fashion purchases all day every day and at least eight VIP savings events. A year includes fraud, apply now and instantly get 10 off. When you’re approved, call one 800 695 one four one. 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