Kelly Diedring Harris sells out the Elite Pressure Cooker on HSN; Dec 2014


FLEX PAY. OVER 1000 REVIEWS, OVER 1000 REVIEWS HAVE MADE THIS A MASSIVE CUSTOMER PICK. O LET’S GET STARTED THE LOVELY KELLY DIEDRING IS HERE DO YOU WANT TO HERE START OVER HERE?>>GUEST: WHERE EVER YOU WANT. WHERE THE FOOD IS. I AM GOOD HOW ARE YOU?>>HOST: I AM GOOD, HOW> IS YOUR BABY? >>GUEST: HE IS GOOD. HIS IS THE NUMBER ONE IS THE SELLING PRESSURE COOKER IN THE HISTORY OF HSN I THINK SOMETHING LIKE 900 PEOPLE AGREE IT IS FIVE STARS WHICH IS PERFECT. I CANNOT GET FOR PEOPLE TO AGREE ON DINNER PLANS AG LET ALONE GET 900 PEOPLE TO RATE SOMETHING PERFECT. QUICKLY PERFEC ALLOWED TO TALK TO THOSE OF YOU THAT ARE INTIMIDATED BY PRESSURE COOKING AND I KNOW A TON OF YOU ARE OUT THERE I WILL RAISE MY HAND THAT WAS ME NOT TOO LONG AGO. THREE REASONS I THINK WE SHOULD ENTICE YOU, NUMBER ONE IS FASTER, NU 60% FASTER WE WILL TALK SOME COOKING TIMES IN A MINUTE. NUMBER ONE THE FOOD IS MORE NUTRITIOUS –NUMBER TWO. NUMBER THREE AND MOST IMPORTANTLY I THINK YOU WILL AGREE WITH ME ADAM IS THE MOST FLAVORFUL FOOD YOU WILL EVER TASTE AND I WILL NOT SAY THAT LIGHTLY. NOW THAT I’VE TALKED ABOUT WHY YOU SHOULD DUMP ON THE PRESSURE COOKING BANDWAGON I WANT TO GRAB TWO GIANT RACKS OF RIBS, HERE ARE TWO THEY ARE GIANT.>>HOST: THESE ARE BIG!>>GUEST: WE HAVE DONE BOTH OF THE RACKS OF BOT RIBS IN THE 8-QT RIBS IN PRESSURE COOKER. LOOK WHAT YOU CAN DO INSIDE W OF A PRESSURE COOKER. ADAM ASKED ME HOW LONG THIS TOOK?>>HOST: HOW LONG DID IT TAKE?>>GUEST: I THOUGHT YOU WOULD NEVER ASK, 40 MIN. 40 MIN. TO TWO JUICY BEAUTIFUL GIANT RACKS OF RIBS THE MOST FLAVORFUL RIBS YOU’LL PROBABLY RIB EVER HAVE IN YOUR LIFETIME AND THE REASON IS THEY ARE MOIST, THEY ARE JUICY, THEY ARE TENDER AND THEY ARE FALL OFF OF THE BONE. LOOK O AT HOW THE BONE IS LITERALLY FALLING OUT AS I BRING THE RIBS OUT I B THEY ARE DONE PERFECTLY EVERY SINGLE TIME. BUT MOST IMPORTANTLY THEY MO ARE JUICY AND FLAVORFUL. >>HOST: MY MOUTH IS WATERING AS WELL.>>GUEST: THEY ARE LIKE WHEN ARE WE GETTING THE RIBS? I AM BRINGING RIB THEM OVER GUYS. LOOK AT THE RIBS THEY ARE FALL APART BECAUSE THEY ARE JUICY AND FLAVORFUL AND INFUSED WITH FLAVOR. IN AND YOU DO NOT HAVE TO STAND OUTSIDE FOR 12 HOURS SMOKING THEM. NOW IF YOU LOVE THAT SMOKY FLAVOR YOU CAN PUT FLAVO LIQUID SMOKE OR YOU CAN GRILL THEM ON YOUR GRILL OR IN THE SMOKER FOR 10 MIN. BUT SAVE THE 12 MIN HOUR RIBS FEST AND DO IT IN 40 MIN. AND DO THEM BEAUTIFULLY.>>HOST: LET ME TELL YOU SOMETHING WE ARE ALREADY WAY AHEAD OF THE GAME WITH EVERYONE DIALING WI AND I’M SHOWING A HARD QUANTITY OF 1700 AND QUA WITH EVERYONE ON THE PHONE ABOUT 1400. A COUPLE OF THINGS MAYBE YOU HAVE SEEN PRESENTATIONS ON THE PRESSURE COOKERS BEFORE BUT YOU HAVE NEVER QUITE GONE FOR IT. IF YOU ORDER IT TODAY YOU GET THE THREE-MONTH RETURN POLICY ALL OF NOVEMBER AND DECEMBER AND AND DEC JANUARY. GET IT HOME JA AND USE IT, EVERYBODY IS DIFFERENT I CAN ONLY DIF TELL YOU MY EXPERIENCE. IF BY THE END OF JANUARY YOU ARE NOT USING THIS Y ON A WEEKLY BASIS AND LOVING IT, FOR HEAVENS SAKE JUST RETURN AND GET A FULL REFUND. BUT FOR EVERY ONE OF US WATCHING WHO HAS NOT HAD A PRESSURE COOKER OR TRY P TO PRESSURE COOKER TO PR PLEASE DO IT. IF YOU PL SAY TO ME WHAT KITCHEN APPLIANCES ARE ABSOLUTE FAVORITE? THEY ALL SAY THE WAY TO THIS. THIS T IS THE BEST KITCHEN APPLIANCE I HAVE EVER USED, TASTED, AND TRIED ON HSN. I CAN SAY NO MORE ABOUT IT.>>GUEST: WE TALK ABOUT PRESSURE COOKING OFF AIR.>>HOST: SCINTILLATING CONVERSATION!>>GUEST: C WE ARE NERDS. [LAUGHTER]NERDS. ]>>GUEST: HERE IS WHY>>G THIS ONE IS BETTER. THI THIS HAS A BRAIN BUILT INTO THE FRONT OF THE PRESSURE COOKER WITH THE PRESSURE COOKER ALL YOU HAVE TO KNOW IS WHAT YOU ARE COOKING. IF YOU ARE DOING BEANS, BROWN RICE, IT IS ALREADY PRESET. I IF YOU ARE DOING WHITE RICE, WILD GRAINS, A RIC STEW FEATURE AND A POULTRY FEATURE THEY ARE ALL PRESET FOR TIME AND TEMPERATURE WHETHER TEMP FRESH OR FROZEN. SOUPS, DESSERTS, WITH MOST PRESSURE COOKER IS YOU HAVE TO BE WHAT I CALL A MATHEMATICIAN YOU HAVE M TO DO PSI AND CALCULATIONS AND KNOW IF IT IS FRESH OR FROZEN IT YOU HAVE TO KNOW THE CUT OF MEAT AND HOW MANY POUNDS OR OUNCES. IF PO YOU HAVE CHICKEN YOU YOU PUSH THE BUTTON THAT PUS SAYS CHICKEN AND THE SAY COOK TIME IS PREPROGRAM. I WANT TO THROW UP A LITTLE SCREEN HERE WE TALK ABOUT HOW MUCH FASTER IT IS. YOU CAN SEE RIGHT HERE. [READING][READING]>>GUEST: SO IT IS>>GUES REALLY, REALLY KIND OF (…) IT IS THE OLD THING BUT NOW A NEW THIN THING WITH THE DIGITAL COMPUTER VERSION. THIS DOES NOT JIGGLE IT IS DO NOT A SCARY PRESSURE COOKER LIKE THEIR GRANDMA’S GENERATION.>>HOST: I SAID AT THE START WANTED TO WAIT UNTIL I COULD BRING OUT WITH CHELSEA AND I HAVE AT HOME AND THIS IS THE CASE. A LOT OF PRESSURE COOKERS THAT YOU FIND TO KELLY DIEDRING’S POINT ARE VERY MANUAL. THIS A IS ALL AUTOMATIC YOU PRESS A BUTTON AND IT DOES IT FOR YOU. THAT D IS WHY WE ABSOLUTELY IS LOVE IT! THEY ARE TELLING ME (…) IN A COUPLE OF MOMENTS WE COU WILL PUT UP A 10 MIN. CLOCK ON SCREEN WE ARE VERY, VERY BUSY. THIS WILL SELL OUT FASTER WIL THAN WE ANTICIPATED.>>GUEST: I AM BRINGING THIS OVER HERE.>>HOST: PLEASE. >>HOST: REMEMBER GUYS OUT OF ALL THE VALUES WE HAVE EVER DONE $99.90 WITH FREE SHIPPING AND HANDLING SH AND FIVE FLEX PAY. IT A IS LIKE A TODAY’S SPECIAL. WHILE WE HAVE A MOMENT LET ME SPEAK TO ONE OF MY INSIDERS THE LOVELY DEBBIE IN LOVELY VIRGINIA WANTS TO SAY HI AS WELL HOW ARE YOU DEBBIE? >>CALLER: I AM SO GOOD. LET ME JUST SAY THIS, THIS IS NOT YOUR MAMA’S PRESSURE COOKER. THIS P IS WONDERFUL! I FIXED THE MEATLOAF, IT TOOK 18 MIN. I HAD A LITTLE BIT OF PREP TO DO AMWAY MVM IT WAS DONE. AND IT WAS DELICIOUS!>>HOST: DEBBIE I AM SO THRILLED BECAUSE THRILLE HONESTLY I COULD TALK ABOUT THIS UNTIL I’M ABO BLUE IN THE FACE BUT DEBBIE YOU MUST AGREE DE WAS IT REALLY EASY TO DO IT? >>CALLER: OH MY IT? GOSH I LOVE WHAT YOU ALL SAID IT HAS A BRAIN IN IT. [LAUGHTER][LAUGHTER]>>CALLER: AFTER A LONG DAY YOU KNOW THE LAST THING YOU WANT TO DO IS OKAY THIS IS SO MANY OUNCES, THIS WILL TAKE O SO MUCH TIME, FORGET IT! IT IS DONE, IT IS DONE. AND HERE IS YOUR PRESSURE COOKER 101 WITH SOME WONDERFUL RECIPES S IN IT. I LOVE IT! CAN YOU SEE IT BACK THERE?>>HOST: WE CAN SEE IT IN THE BACKGROUND THERE IS! >>CALLER: IS GREAT. >>HOST: DEBBIE DO I SEE THE MONDAY NIGHT SHOW TH PIN ON YOU AS WELL?, I WAS HOPING YOU WOULD NOTICE THE JOAN BOYCE NO BUT YES WE HAVE THE MONDAY NIGHT SHOW PIN. I LOVE IT!>>HOST: I LOV DEBBIE YOU ARE A SUPERSTAR THANK YOU FOR BEING ONE OF MY INSIDERS AND WE WILL SEE YOU AND AGAIN PROBABLY NEXT WEEK.>>CALLER: OKAY LOOKING FORWARD TO IT YOU ALL HAVE A GOOD SHOW. >>HOST: THANK YOU>>HOST DEBBIE. LET US THE 10 MIN. ON THE CLOCK WHEN THE CLOCK HITS ZERO BEES WILL ALL BE GONE. FOR ANYBODY WHO IS A BARGAIN HUNTER THIS IS THE BEST PRICE. FOR ANYBODY WHO WANTS THE CONFIDENCE OF THE BEST-SELLING IS THIS ONE OVER 1000 REVIEWS, ALL RIGHT LET’S GET BACK TO THE COOKING.>>GUEST: WE JUST SERVED OUR FRIENDS IN THE CO. SCORED –COAST GUARD 8 QUARTS OF MACARONI AND CHEESE. YOU CAN DO MACARONI AND CHEESE ON YOUR STOVETOP YOU POUR THE SAME FROM DRY BUT TH THE CHEESE IN AND PRESS THE BUTTON AND WALK THE AWAY. I WILL QUICKLY DO START TO FINISH I KNOW A LOT OF YOU ARE THINKING IS GRANDMA’S PRESSURE COOKER. THIS IS FROM FROZEN YOU CAN BROWN VEGGIES IN IT AND SAUTÉÉ YOU CAN THROW IN YOUR CHICKEN OR WHATEVER IT C IS FROM FROZEN AND WITH THE PRESSURE COOKER YOU NEED A LIQUID. THAT CAN BE ANY LIQUID IT CAN BE A CAN OF MARINARA OR A JAR OF SALSA WHICH IS WHAT WE DID. IT CAN BE A CAN OF SOUP, WATER, BROTH, BEER, RED WINE OR WHITE WINE ANY LIQUID WH YOU WANT TO INFUSE THE FLAVOR INTO THE FOOD FLA THAT IS WHAT YOU WANT IN YOUR PRESSURE COOKER. THEN ALL YOU DO IS LOCK IT INTO PLACE IS REALLY SIMPLE WHEN IT IS AIR TYPE THE VALVE POPS UP. WHEN THAT VALVE IS UP WH THE LID DOES NOT BUDGE T IT IS NOT JIGGLING IT IS SILENT. AND FOR THE SIL GUYS OUT THERE LEAVE GUY THAT STICKER ON BECAUSE THERE ARE PICTURES AND T WE KNOW YOU GUYS LIKE PICTURES. BUT IF YOU PI ARE INTIMIDATED BY PRESSURE COOKING LEAVE P IT ON FOR A FEW MONTHS AND THAT IS LIKE 1, TWO, THREE, FOUR. REMEMBER I TALKED ABOUT THE DIGITAL BRING? I WILL CHOOSE POULTRY THE MAIN THING I AM COOKING IS CHICKEN BREAST AND IT IS PREPROGRAM ALL I DO IS SIT START. YOU WILL SEE IT START TO COME UNDER PRESSURE ONCE IT IS PRES UNDER PRESSURE IN 20 UND MIN. FROM FROZEN YOU MIN WILL GET THE MOST BEAUTIFUL MEAL IT WILL TASTE LIKE GRANDMA TASTE COOKED IT BUT IT WAS COO DONE IN 20 MIN. AND YOU DID NOT HAVE TO TEND TO THE STOVETOP. THAT IS WHY PEOPLE LOVE PRESSURE COOKING THAT IS WHY IT C IS POPULAR AND FAMOUS IS COMING BACK AND MAKING A RESURGENCE.>>HOST: EVERY DAY WE WALKED OUT OF THE HOUSE THERE ARE COMMERCIALS TH AND ADVERTISEMENTS AND EVERYBODY PROMISES WE WILL LOVE THIS IT WILL W BE THE BEST THING YOU EVER BUY BUT THIS LITERALLY EXCEEDS THE HIGH. IT IS AN AWESOME PRODUCT. I SAY IT EVERY TIME BUT WHEN CHELSEA MAKES BRISKET BECAUSE MA SHE DOES A BEAUTIFUL BRISKET AND MAKE SANDWICHES WITH BARBECUE SAUCE, IT IS HONESTLY BETTER THAN ANY MEAL I HAVE WHEN I GO TO THE RESTAURANT. IT IS THE TRUTH!>>GUEST: BY THE WAVE RESTAURANTS USE PRESSURE COOKER THEY DON’T DISCLOSE THAT BUT IF YOU GO TO A RESTAURANT AND THEY HAVE A VERY JUICY CUT OF MEAT WITH A LOT C OF FLAVOR AND YOU THINK WHY CAN I NOT GET BACK? THEY ARE USING THE PRESSURE COOKER. THEY MIGHT BROWNIE OR BLACK M IN IT ON THE STOVE OR GRILL BUT THEY ARE USING A PRESSURE COOKER TO GET THE JUICY MOISTNESS. HEN YOU ARE UNDER PRESSURE THERE IS NOTHING LIKE THE NUTRIENTS THAT GO BACK INTO YOUR MEAL. RAZOR I WE DID CHICKEN BREAST WITH SALSA WE MADE INDIVIDUAL SALADS WITH I IT BUT THIS CAN GO ON IT TOP OF A SALAD OR ON A BURRITO. IN 20 MIN. I NOW HAVE CHICKEN THAT TASTES IKAT HAS BEEN MARINATED OVERNIGHT BUT IT HASN’T BECAUSE ONE IS UNDER PRESSURE ALL THE FLAVORS ARE INFUSED. HIS IS FOR YOU THIS IS THE PORK ROAST IT WILL TAKE ME A WHILE TO GET OUT OF HERE BECAUSE IS SO HUGE. BUT THIS IS THE REASON WHY YOU WANT AN 8-QT PRESSURE COOKER THIS IS THE STUFFED PORK ROAST LOOK AT THIS STUFFED LOO WITH CRANBERRIES AND STAFFING LOOK HOW BEAUTIFUL THAT IS. >>HOST: BY THE WAY IF>> YOU NEED SOME YOU NEED S INSPIRATION GUYS WE HAVE A FEW OF THESE LEFT THE PRESSURE COOKER COOKBOOK WHERE CHELSEA AND I GET MOST OF OUR RECIPES MOST FROM. THINK IS ONLY $20 OR SO YOU DON’T HAVE TO GET IT YOU GET RECIPES WITH IT BUT I DO RECOMMEND IT EVEN IF YOU BUY IT IN THE FUTURE IT WAS MADE JUST FOR THE PRESSURE COOKER I DEFINITELY RECOMMEND THAT THAT–STUFFING. IN THE RED I HAVE 100 LEFT AND IN THE BLUE I HAVE 130 LEFT ON THE REST OF THE QUANTITY IS IN THE QUANT BLACK. WHEN THE CLOCK HIT ZERO THERE WILL BE NONE OF THESE LEFT. REMEMBER THIS IS THE ONE THAT I WAITED TO BRING T TO AIR I KNOW IS THE TO MOST INTELLIGENT AND THE SMARTEST WE OFFER. I THINK THAT THE PRICE KELLY DIEDRING AND KELLY PLEASE CORRECT ME IF I P AM WRONG THIS IS LIKE A TODAY’S SPECIAL PRICE.>>GUEST: I JUST LOVE>>G ADAM FREEMAN I’VE BEEN WORKING WITH THIS PRESSURE COOKER FOR 2-3 YEARS MAYBE AND I THINK IS THE BEST PRICE WE’VE EVER HAD PLUS WE NEVER EVER DO FREE SHIPPING. T IS TOUGH TO DO FREE SHIPPING ON AN ITEM LIKE THIS BUT IT IS A GREAT DAY TO ORDER IT FOR THE HOLIDAYS. IF YOU HAVE A FOODIE ON YOUR LIST AND SOMEONE YOU KNOW THAT REALLY LOVES FOOD THEY WILL REALLY APPRECIATE A PRESSURE COOKER AS I MENTIONED IT IS BECOMING REALLY LIKE THE IN THING NOW. EVEN THOUGH NOW. GRANDMA USED TO USE THAT YOU KNOW HOW EVERYTHING COMES BACK AROUND? BUT NOW THEY ARE SUCH BETTER MACHINES YOU REALLY WILL LOVE IT. LOOK WHAT WE DID 8 QUARTS OF A CLAMBAKE WITH OUR CRAB LEGS, WITH OUR CORN, LEG WITH OUR POTATOES AND SHRIMP, EVERYTHING DONE AND ASKED ME HOW LONG?>>HOST: HOW LONG? >>GUEST: IN 5 MIN. ONCE THE MACHINE IS UNDER PRESSURE. LOOK AT MY POTATO IT IS HOT BUT POT LOOK AT THE POTATO IT WILL BURST. 5 MIN. TO BURSTING BEAUTIFUL POTATOES. DRIZZLE A LITTLE BUTTER AND CHIVES ON THAT. I MEAN IN 5 MIN. NOW YOU CAN DO A CLAMBAKE WITH CRAB LEGS AND CHECK OUT HSN.COM. E OFFER THE STAINLESS INSERT AS WELL. YOU GET A NONSTICK INSERT 8 QUARTS BUT WE ALSO HAVE STAINLESS IF YOU KNOW SOMEBODY THAT LIKES TO S DO SEAFOOD IT IS GREAT D TO HAVE THIS STAINLESS.>>HOST: THIS IS SO MUCH FOOD! >>GUEST: FOOD! > POTATOES, CORN, CRAB POT LEGS AND SHRIMP.>>HOST: AND WE SHOW THE QUANTITY COUNTERSUE YOU CAN SEE HOW MANY ARE LEFT? WE ARE SHOWING LE 999 AND WITH EVERYONE DIALING IN THERE ARE ABOUT 400 NOW REMAINING. OKAY IN THE BLUE 75 ARE NOW LEFT. MUST QUANTITY IS LEFT IN BLACK. IN TERMS OF SOMETHING THAT CHECKS ALL THE BOXES, IT IS FASTER, TASTIER, JUICIER (…) [LAUGHTER]I’M (… SORRY I’M TRYING TO SORR SERVE THE COAST GUARD. I’M GOING TO SERVE OUR FRIENDS THESE BURSTING POTATOES. THAT IS WHAT I LOVE ABOUT PRESSURE COOKING IS NOW YOU CAN C DO THINGS THAT MAYBE YOU WOULD HAVE SHIED AWAY FROM. BEFORE I WOULD FR NOT HAVE DONE A SEAFOOD BAKE BECAUSE YOU REALLY CAN MESS IT UP IF YOU DO NOT DO IT RIGHT. WITH THE ELITE PRESSURE THE E COOKER BECAUSE THERE IS A BUTTON THAT SAYS SEAFOOD YOU CANNOT MESS IT UP. ALL YOU DO IS IT PUT IT INPUT IN SOME LIQUID LIKE WATER BUT SOME BUTTER AND PUSHED A BUTTON. YOU COME BACK AND THIS IS WHAT YOU AND GET. THAT IS WHY WE GET SO EXCITED ABOUT IT. VEN THOUGH WE ARE NERDS AND WE ARE FOODIES WE GET EXCITED ABOUT IT BECAUSE THIS IS ONE OF THE MACHINES YOU CAN READ MA THE REVIEWS IT REALLY DOES WHAT IT SAYS IT’S GOING TO DO. >>HOST: WE HAVE 4 MIN. WE WILL KEEP GOING.>>GUEST: THIS IS ONE MY FAVORITES AND IS REALLY APPROPRIATE NOW IF YOU LIKE TO DO SWEET LIKE TO POTATOES THIS IN ABOUT P 12 MIN. THESE ARE ALL JUST PEELED POTATOES AND THEN I USE ORANGE JUICE AS MY LIQUID AND THEN AS YOU JUST (…) IN 12 MIN. FROM ROB GAYDOS MIN THEY ARE SOFT ENOUGH TO HAND MASHED. I DO NOT HAVE TO GET OUT OF MIXER AND DO ALL KINDS OF MADNESS WITH THAT IN ABOUT 12 MIN. I HAVE SWEET POTATOES SOFT ENOUGH TO HAND MASHED. USE ORANGE JUICE AS YOUR LIQUID I DO SALT AND CINNAMON AND SOME OTHER LITTLE SPICES THERE AND YOU HAVE THE MOST BEAUTIFUL HOLIDAY SWEET POTATOES. IS 12 MIN. LATER. IF YOU ARE SOMEBODY THAT KIND OF DOES NOT LIKE (…) STEPHANIE ROBERTS I WILL THROW HER UNDER THE BUS SHE ALWAYS PASSES ON THE MASHED POTATO DISH BECAUSE IT IS TOO MUCH B OF A PAIN IN THE REAR AND. NOW IT IS NOT –IN 12 MIN. FROM HARD POTATOES. I LIKE TO THROW IN CANDIED PECANS. >>GUEST: ALL OF THOSE ARE INDEPENDENTLY TESTED BY A THIRD PARTY IT REALLY IS A BEAUTIFUL RE WAY TO START COOKING.>>HOST: FINAL 3 MIN. AND LAST CHANCE IF YOU WOULD LIKE TO TRY IT. LIKE TO REMEMBER WHAT I SAID A LOT OF TIMES WHEN YOU LO SEE A KITCHEN APPLIANCE YOU THINK WILL I USE A? WILL IT LIVE IN THE CUPBOARD? DO I GO IN WITH THE BEST OF INTENTIONS? YOU CAN TRY AT ALL OF NOVEMBER, DECEMBER AND JANUARY IF YOU DON’T USE IT AT YOU LEAST ONCE A WEEK SEND L IT BACK FOR A FULL REFUND BUT I PROMISE YOU HAND ON HEART YOU WILL GET THIS HOME AND YOU WILL LOVE IT!–IT. MY FAVORITE IS THE BRISKET I THINK WHEN YOU DO THE BRISKET YOU WILL FALL IN LOVE WITH IT. YOUR LOVE HEART WILL GO PITTER PAT.>>GUEST: I DON’T KNOW WHAT YOU WERE TRYING TO SAY (…) [LAUGHTER]>>HOST: BUT YOU ARE SOLD THE FIRST TIME YOU USE IT.>>GUEST: THE REVIEWS DO NOT LIE. WE COULD STAND UP HERE AND SING S IN TAP DANCE AND ALL YOU REALLY NEED TO DO IS GO TO THE REVIEWS. JUST QUICKLY TO SHOW CAPACITY WE HAVE DONE TWO I DON’T KNOW WHAT YOU WERE KNOW TRYING TO SAY (…) [LAUGHTER]>>HOST: BUT YOU ARE SOLD THE FIRST TIME YOU USE IT.>>GUEST: THE REVIEWS DO NOT LIE. WE COULD STAND UP HERE AND SING S IN TAP DANCE AND ALL YOU REALLY NEED TO DO IS GO TO THE REVIEWS. JUST QUICKLY TO SHOW CAPACITY WE HAVE DONE 26 POUND CHICKENS. I WANT YOU TO COOK TWO BECAUSE YOU CAN DO CHICKEN SALAD AND FREEZE THE REST HAVE ONE FOR DINNER AND DO STEW–TWO 6 LB. CHICKENS. YOU CAN DO ONE QUART WORTH OF FOOD WERE YOU HAVE THE OPTION TO DO A QUART WORTH OF FOOD. IT IS IMPRESSIVE IF YOU IS LOOK ON MY MOST PRESSURE COOKERS ARE 5-6 QUARTS THIS IS ONE OF THE LARGEST IN THE INDUSTRY.>>HOST: DO NOT FORGET ABOUT THE FORGET PRESSURE COOKBOOK AS PRE WELL IS $19 AND CHANGE W IT WILL OPEN ALL THE OPTIONS FOR YOU. THE FINAL 40 SECONDS MY LOVE.>>GUEST: THIS IS OUR MANAGED TO GREENS ON HSN.COM YOU CAN DO 8 QUARTS OF CHILE–MANITOU. WE DID NOT GET TO WE DID DESSERT BUT YOU CAN GET TO DESSERT.>>HOST: WE ARE COUNTING YOU IN DO NOT HANG UP WE JUST DON’T WANT ANYONE J TO BE DISAPPOINTED STAY ON THE PHONE LINE. ON T KELLY DIEDRING DO YOU KNOW WHAT THIS MEANS?>>GUEST: MY FIRST PIN.>>HOST: YOU ARE IN OUR RECIPIENT OF THE THE MONDAY NIGHT SHOW PIN. SINCE KELLY DIEDRING HAS OFFICIALLY SOLD OUT. [LAUGHTER]>>GUEST: I WANT TO WISH MY HAS-BEEN A HAPPY VETERANS DAY HE IS A VETERAN.>>HOST: WHAT IS HIS NAME? >>GUEST: JEFF.>>HOST: JEFF HAPPY VETERANS DAY TO YOU. KELLY DIEDRING WILL BE BACK WITH A NEW ITEM WE ARE LAUNCHING 5 MIN. AT THE END OF THE SHOW 5 MIN. TO GRAB A PRODUCT M AT AN UNBELIEVABLE PRICE WITH FLEX PAY AND FREE SHIPPING DEFINITELY SHIP STICK AROUND FOR THAT THAT–HUSBAND. SERVE UP SOME FOOD THERE IS SO MUCH OF IT. I AM MUCH O HEADING THIS WAY FOR A SECOND WE ARE MAKING ALL THE STUDENTS CERTAINLY NOT GOING TO WASTE TONIGHT. THIS MUST BE GABBY? GABBY WELCOME TO THE SHOW WHETHER YOU THINK SO FAR?>>GUEST: T OH MY GOSH EVERYTHING IS SO DELICIOUS.>>HOST: DO YOU HAVE A FAVORITE?>>GUEST: THE RIBS BY FA

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