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theasiancheftraveller · 4 years

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Backpack goes to New Orleans

New Orleans is known for their music, Creole / Cajun Food, night life at Bourbon Street and of course, Mardi Gras. In the early 1900s, New Orleans is known as “The Big Easy” because of the easy-going, laid back attitude of jazz musicians of the local residents. But the name “The Big Easy” became famous in the early 1970s.

I went to New Orleans for my aunt’s wedding last October 11, 2015. When they told me that they are getting married and they want me to be there, I was hesitant to go because I don’t know anybody other than my aunt, her sister, mom and dad. The last time that I saw them was between 2003 - 2005, I think.

But I am glad I decided to go and I had the best time in N’awlins because of them.

I was supposed to leave Jacksonville on October 6, 2015 going to Orlando. I was at the bus stop as early as 5:30 in the morning. The bus should arrive around 6am but unfortunately, the bus arrived late and because of that I missed my early morning flight to New Orleans.

Then I arrived at Orlando International Airport around 9 am and I talked to the agent of American Airlines and I asked her if I can rebook my flight since I missed my flight. After a few minutes, she called me and said I can rebook my flight for free then she gave me two choices. 1st option was I can go to New Orleans as early as 2pm but the available flight will have 2 layovers (which is tiring for me because I have hand carry items). 2nd option was I will arrive in New Orleans at 7pm with just 1 layover at Miami Airport but I need to wait for almost 8 hours to get to that flight. So I decided to take that 1 layover and I was stuck at Miami Airport.

Finally, I arrived in New Orleans around 7pm and I saw my aunt and Jamie at the airport. We went to their house and I met Jamie’s sister, Wendy. She’s so amazing! Lol. I think she cooked red beans and rice for dinner. After that we went out to meet with the family. It was amazing because that was the first time that I met them but it felt like I knew them for a long time. We went to Café du Monde for dessert in French Quarter to get us some beignets. It’s a deep-fried choux pastry that best paired with their café au lait.

It tastes and looks like fried doughnut but there are some few differences. The crust is crunchy, the inside is soft and fluffy, the taste is like doughnut but it’s sweet and a little salty then topped with powdered sugar which makes it better. You can get an order of 3 for around $2 - $3. Expect a long line especially if you’re going to try it in the morning.

Second day, we went around French Quarter. Of course, we grabbed our breakfast at Café du Monde for beignets and café au lait.

This building is in French Quarter and it has restaurants and local shops. It’s near Café du Monde and Jackson Square. We walked around French Quarter and we saw a lot of well-preserved old buildings from the early days. We saw some artists who display their arts in the street.

There are some street performers around the area, too!

If you like walking, I am sure you’ll enjoy French Quarter. A lot of good places and old buildings around. A lot of restaurants which is also a good start if you love local foods. A friend of mine told me to try Po’ Boy and so I tried this oyster Po’ Boy at a restaurant somewhere in French Quarter.

Po’ Boy is a traditional New Orleans sandwich that consists of vegetables, fried meat (it can be shrimp, oyster, soft shell crab, crawfish) that served in French baguette.

If you are in New Orleans, don’t ever miss the chance to try their southern style fried chicken or their Cajun style fried chicken. There’s this place called Coop’s Place just around Decatur Street. They have the one of the best Cajun Fried Chicken in New Orleans. It might just take a while because you might need to wait at least 10 to 15 minutes to dine-in.

This is their Cajun Fried Chicken served with coleslaw and jambalaya. You can get this for only $10.25. Cajun cooking is a blend of seasoning and it’s usually smoky, garlicky, peppery but some Cajun seasonings are spicier.

Here are some of the places that we saw around French Quarter:

Just right around the corner, you’ll see The Cathedral-Basilica of Saint Louis, King of France or also known as Saint Louis Cathedral. It is dedicated to King Louis IX of France. You can go inside of the cathedral for free and inside.

The Saint Louis Cathedral from Jackson Square

Just across the street, you can see the beauty of Jackson Square, a historic park in French Quarter. It was the military plaza but after the Battle of New Orleans in 1815, it was renamed after the 7th President of the United Sates, Andrew Jackson because of his victory over the British Major General Sir Edward Pakenham.

After French Quarter, we went to see the port of Steamboat Natchez.

Here, you can ride the Steamboat Natchez for only $50 and see the Mississippi River and Mississippi Bridge then have your dinner with your family and enjoy the live band playing jazz music.

To be continued..... ;)

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vivianrstuff-blog · 7 years

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New Post has been published on Healthy Cooking Review

New Post has been published on http://healthcookingreview.com/waring-pro-rotisserie-turkey-fryer-and-steamer-3/

Waring Pro Rotisserie Turkey Fryer and Steamer

OUR FOR DIRECTOR REBECCA SAYS STAY RIGHT WHERE YOU ARE DO NOT MOVE! [LAUGHTER] KELLY DIEDRING IS JOINING US D IN ON YOUR HOSE ROBIN WALL GOOD MORNING IT'S SUNDAY AND IT'S A WONDERFUL DAY THAT MANY OF US, MOST OF US WILL TRY TO RELAX AND SPEND TIME WITH HER FAMILY OR MAYBE GO TO A PLACE OF WORSHIP.

A LOT OF TIME SUNDAY REVOLVES AROUND GREAT FOOD.

>>GUEST: FOOD.

>>HOST: FOOD IS ALWAYS MAKING ME HAPPY WHEN I HAVE GREAT FOOD TO EAT.

>>GUEST: FRIED FOOD.

[LAUGHTER] >>HOST: THIS IS AN INCREDIBLE, POWERHOUSE I OF THE UNIT.

THIS IS THE LOWEST PRICE WE HAVE OFFERED ON THE WARING PRO ULTRADEEP FREYER AND STEAMER, BUT THE COOL THING IS IT IS NOT ONLY A STEAMER AND FREYER BUT YOUR ROTISSERIE.

YOU CAN PUT A CHICKEN IN HERE — >>GUEST: FRYER FRYER OKAY WAIT A SECOND AND O 18 POUND TURKEY? >>GUEST: YOU CAN FRY A TURKEY INDOORS NOW.

>>HOST: I ALWAYS >>HOST THOUGHT FRYING A TURKEY WAS UNSAFE? >>GUEST: NOT ANYMORE.

>>HOST: THIS IS A NEW WAY TO REALLY COOK YOUR TURKEY?.

TURKEY I AM IN LOVE WITH THIS MACHINE IS THE BEAUTIFUL DEEP FRYER AND ALSO INDUSTRIAL-STRENGTH AND ALSO IT IS A TURKEY YOU WOULD FIND IN A FIVE-STAR RESTAURANT.

THIS IS WARING PRO AND T IT IS HIGH-END KITCHEN ELECTRONIC.

IT IS GREAT ELECTRONICS RIGHT TO THE CONSUMER HOME AND THAT'S WHY IT'S CALLED WARING PRO, TYPICALLY DID NOT EXIST FOR CONSUMERS AND PEOPLE SAID IT'S UNFAIR THAT YOU CAN GET IT IN YOUR HOME AND WE SAID LET'S GET IT TO THE CONSUMERS IN THERE HOME THE HEATING ELEMENT IS ALL THE WHEN THE BOTTOM AND SUPER GREAT AND YOU HAVE THE SIDE HERE AND THE SAFETY CATCH AND THE THIS IS A 2 1/2 GALLON CAPACITY FRY BASKET.

M SHOWING YOU THE SAFETY HERE BECAUSE OF YOU EVER USED A FREYER AND YOU US HAD A DUMB THINGS INTO H IT THAT'S WHERE THE SCARINESS EXIST.

AT WARING PRO WE HAVE THE SAFETY CATCH AND YOU SAF HAVE TO BE SQUEEZING THE HANDLE.

>>HOST: OH TO LOWER IT? >>GUEST: WE HAVE BOTH > OF THE DIALS HERE AND WE HAVE TIME AND HAVE TIME TEMPERATURE ALL THE WAY TO THE MAXIMUM OF ALMOST 400°, IT GOES TO 375°.

4 IT HAS THE READY TIMER AND THE POWER INDICATOR LIGHT AND OF COURSE THIS IS OUR BREAKAWAY CORD, I SO IF ANYONE CATCHES ON THE CORD WITH THE FREYER IT BREAKS AWAY AND DOES NOT PULL THE FREYER DOWN.

— FRYER THIS IS SUPER IMPORTANT IF YOU'RE LOOKING AT A FREYER.

AND ALL THE SAFETY FEATURES.

WE ARE GIVING YOU A DVD THAT SHOWS YOU HOW TO COOK YOUR TURKEY OR CHICKEN Y IF YOU USING.

HISTORY.

IF YOU THINK THAT SOUNDS SCARY OR IT MAKES YOU NERVOUS, OR GIVING YOU THE DVD.

— ROTISSERIE >>GUEST: IT COMES INCLUDED THEM ARE GIVING YOU THE BUTCHERS TWINE FOR YOUR TURKEY AND IT COMES WITH THIS ELEMENT THAT FRIES YOUR TURKEY T IN AN HOUR, FOR AN 18 POUND JUICY TURKEY ON PO THE INSIDE OF YOUR HOUSE.

IF IT'S SNOWING OUTSIDE OUTSIDE(.

) >>HOST: OR RAINING OR STORM.

WHAT WOULD BE A TYPICAL TIME IT WOULD TAKE? >>GUEST: TO DO A TURKEY AT SEVERAL HOURS(.

) >>HOST: IF YOU'RE GOING TO FRY IT OUTSIDE? >>GUEST: IT IS ABOUT 3 1/2 MIN.

PER POUND.

COMING INCLUDED IS YOUR MEAT THERMOMETER AND YOU DON'T HAVE TO QUESTION WHETHER YOUR BIRD OR WHE GAME HENS ARE READY.

THAT'S COMING INCLUDED AND IT ALSO HAS(.

) HIS IS WHY IT'S INDUSTRIAL GRADE.

IT HAS THE SPIGOT THAT ALLOWS YOU S TO DRAIN THE OIL INTO TO ANY BIN AND REUSE YOUR OIL.

YOU JUST UNSCREW THIS AND POP THE TUBE ON TOP OF ITS POINT TO DRAIN SO YOU DON'T HAVE TO LIFT ANYTHING.

YOU DON'T HAVE TO LIFT ANY HOT OIL.

>>HOST: I LOVE YOU CALL IT INDUSTRIAL GRADE.

U KNOW YOU'RE GETTING A STATE-OF-THE-ART APPLIANCES 1800 WATTS OF POWER AND 2 1/2 GALLON CAPACITY BUT THE NICE THING IS YOU'RE GETTING AT THE LOWEST PRICE AT T WE'VE EVER OFFERED IT SO WE'VE TAKEN $60 OFF AND PUT IT ON 5 FLEX PAYMENTS OF $37.

99.

THAT IS AN INCREDIBLE OPPORTUNITY I TO GET IT AT HOME.

NOW YOU JUST PULLED OUT(.

) >>GUEST: SO I LIFTED THE ENTIRE BASKET OUT AND WHAT YOU'RE GOING TO DO WAS LIFTED RIGHT OFF OF THERE, BUT WERE GOING TO LET OUR MEAT REST BECAUSE WHEN YOU FRY OR LET YOUR MEAT COQ WANTED TO REST FOR AT LEAST 5 MIN.

— YOU WANT TO >>GUEST: IF YOU'RE SOMEONE WANTS TO DO BEAUTIFUL BATCHES OF GRANDMAS HOMEMADE FRIED CHICKEN(.

) BY THE WAY THIS IS A STEAMER WERE GOING TO TALK ABOUT OUR SEAFOOD BAKE.

LISTEN S TO HOW CRISPY.

CAN YOU HEAR THAT? [BACKGROUND NOISE] YOU GET THAT CRISPY EXTERIOR WHILE KEEPING THE INTERIOR MOIST AND JUICY AND TENDER.

HERE'S THE THING YOU MAY BE THINKING THINKING.

I'M TRYING T TO STAY AWAY FROM PRYING.

THE CHOICE IS IF YOU FRY — FRYING >>GUEST: CORRECTLY AND THAT/FRY, WITH THE RIGHT TEMPERATURE IT'S A HEALTHIER WAY TO DO IT THEN LETTING IT SIT AND SOAK IN OIL.

BECAUSE WE HAVE THE ROTISSERIE IT SPINS IN AN OUT OF THE OIL AND YOU ARE FLASH FRYING THE SKIN AND WE CRAVE THE CRISPY DELI? [INAUDIBLE] — DON'T WE? GIVING IT THE CRISPY FLAVOR AND KEEPING IT MOIST ON THE INSIDE.

AND ALSO YOU DO IT AT A QUICKER AND >>HOST: YOU DO IT AT A QUICKER RAPID TIME THAN IF IT WERE TO SOAK, IN YOUR CEILING IN THE FLAVOR AND GET THE FLAVO CRISPY EXTERIOR.

THINK ABOUT TAILGATING AND THE FOURTH OF JULY AND LABOR DAY(.

) >>GUEST: FATHER'S DAY AND MOTHER'S DAY.

ANY KIND OF GET TOGETHER.

>>HOST: WE DO THE FRIED CHICKEN AND CHICKEN CHIC WINGS AND JALAPEÑO POPPERS, FRENCH FRIES, ONION RINGS, DONUTS FOR BREAKFAST.

YOU ARE GOING TO BE ABLE TO DO MASSIVE AMOUNTS OR JUST A LITTLE AMOUNT.

>>GUEST: EXACTLY.

>>HOST: THAT'S THE CAPACITY 2 1/2 GALLON CAPACITY.

>>GUEST: LOOK AT THESE CHICKEN WINGS.

>>HOST: IT'S INCREDIBLE WHAT YOU CAN COOK AND WHAT'S BETTER IS HOW WHA GOOD THE FOOD TASTES.

>>GUEST: NOWADAYS WE STILL WANT THAT IN ALL CRAVE THAT CRUNCHY.

WE CREATE THE FRIED FOODS AND ALL THAT WE HAVE AND JUST DONE 36 FULL WINGS.

THESE ARE FULL WINGS AND NOT CUT.

NORMALLY WHEN YOU GET WINGS THEY ARE CUT IN HALF BUT THESE CU ARE THE FULL WINGS.

ARE WE'VE DONE 36 OF THESE.

THEY ARE STILL COMING OUT OUT.

YOU CAN TAKE THE BASKET AND DUMP IT IF BA YOU WANT TO.

EVERYONE COMING OVER TO WATCH THE SPORTS GAMER SITTING BY THE POOL.

BEAUTIFUL FALL FRIED WINGS THAT WERE FLASH RIGHT TO PROTECTION PROTECTION.

— FULL >>GUEST: I CAN UTILIZE IT INSIDE THAT'S THE BEAUTY OF WARING PRO WE CAN FRYER CHICKEN WINGS AND TURKEY AND WE CAN DO IT GIANT 2 1/2 GALLON SEAFOOD BOIL.

WE SEAFOO REPLACE THE OIL WITH WATER INTO A SEAFOOD BOIL BOIL.

HOW LONG WAS THE CHICKEN 15 OR 20 MIN.

? >>GUEST: 15 OR 20 MIN.

AND THAT'S A LOT.

DEPENDING ON THE CAPACITY CAPACITY.

>>HOST: 2 1/2 GALLONS AND ERIC IS THE SOUS CHEFS HERE AND HE DOES INCREDIBLE THINGS NOT ONLY FOR HIS BEAUTIFUL FAMILY BUT FOR US.

HSN.

SOMETHING THAT'S SO SIMPLE TO USE THEY CAN BE LOOK INTIMIDATING.

>>GUEST: ABSOLUTELY, JUST LIKE KELLY WAS SAYING FRYING A TURKEY OUTSIDE USE 4 OR 5 GALLONS OF OIL AND THEN YOU'RE COOKING IT OVER Y AN OPEN FLAME.

>>HOST: >>GUEST: HAVE YOU EVER DONE AN OUT DOOR TURKEY FRY? >>GUEST: IT'S A BIG FLAME AND LITERALLY FOR TWO HOURS YOU HEAR THIS.

[BACKGROUND NOISE] >>HOST: THAT SOUNDS A GOOD JET ENGINE! >>GUEST: NOT ONLY IT COULD BE SNOWING IN FLAMES EVERYWHERE AND IT TAKES A WHILE FOR THE TA OIL TO HEAT UP.

WITH OIL THIS YOU CONTROL WHAT TH YOU WANT.

>>HOST: AND YOU'RE GETTING VERSATILITY HERE BECAUSE NOT ONLY CAN YOU FRY, BUT NOW YOU'RE ABLE TO STEAM AS WELL.

[INAUDIBLE] >>GUEST: THAT IS WHY >> THE NAME OF THIS IS SO LONG IT'S OR DEEP FRYER AND STEAMER.

IF YOU EVER WANTED TO DO(.

) [INAUDIBLE] WE SHOULD [ DO THREE DOZEN HARD BOIL EGGS BECAUSE NOW YOU EGG HAVE THE CAPACITY TO DO A 2 1/2 GALLON SEAFOOD BAKE OR BOIL.

INSTEAD OF UTILIZING OIL ALL WE DID WAS REPLACE THE OIL WITH WATER.

>>HOST: THAT IS A THING OF BEAUTY.

>>GUEST: LOOK AT THIS BEAUTIFUL LOBSTER CRAWFISH POTATOES AND CORN AND CRAB LEGS, ALL IN ONE MACHINE! ALL WE DID IS REPLACE OIL AND D WE USE WATER.

YOU'RE GOING TO BRING HER WATER TO A BOIL AND POP THIS T IN FOR WHAT WAS IT? 10 OR 15 MIN.

>>GUEST: YES! >>GUEST: SEAFOOD >>GUES HAPPENS VERY FAST AND LOOK AT THIS.

>>HOST: THE CAPACITY IS HUGE BUT WHEN YOU PULL THAT OUT FOR YOUR FAMILY OR FRIENDS, YOU ARE OR F GOING TO BE LIKE THE HERO HERO, THE KING OR QUEEN.

>>GUEST: THERE IS TO LOBSTERS AND THERE? [LAUGHTER] >>HOST: OH MY GOSH LOBSTERS? >>GUEST: AT THE BOTTOM.

LOOK AT THE BEAUTIFUL(.

BEAUTIFUL(.

) THERE GOES ONE LOBSTERS.

THIS IS WHAT WERE TALKING ABOUT WHAT WE TALK ABOUT CAPACITY.

AT THE END C OF THE DAY YOU CAN USE O IT FOR ONE MOBSTER IN A COUPLE OF POTATOES.

>>GUEST: I JUST MADE A MESS.

>>GUEST: 2 1/2 HOW MOBSTERS.

NOT TO MENTION THE DOZENS OF CLAMS AND OYSTERS AND MUSCLES.

IF YOU WANT M TO GET CRAZY INSTEAD OF WATER LITTLE BEER OR WAT WINE ADDS INCREDIBLE FLAVOR.

>>GUEST: GARLIC AND LEMON AND F-16S IT INFUSES INTO YOUR FOOD.

— AND AS IT STEAMS IT INFUSES INTO YOUR FOOD.

IF YOU'VE EVER BEEN TO ANY OF MY SEAFOOD BAKE'S BAKE'S(.

) >>HOST: I HAVE NOT.

[LAUGHTER] >>GUEST: WELL YOU'RE INVITED TO THE NEXT ONE! >>GUEST: YOU TAKE NEWSPAPER AND POUR IT ON THE COUNTERTOP AND YOU JUST DUMP.

>>HOST: I WILL JUST >>H COME TO BABYSIT YOUR COM KIDS BECAUSE HE'S SO CUTE CUTE.

[LAUGHTER] >>GUEST: OK, IF YOU >>GU DON'T WANT UTILIZE IT IS YOUR DEEP FRYER THEN YOU YOUR STEAMER.

DO YOUR EGGS OR HOW ABOUT DOING 35 HOT DOGS FOR SOCCER GAME OR TEAM? >>GUEST: THE BUNCO GAME OR CHURCH GROUP.

OR GOING TO GET DOWN TO THE FAIR FOODS IN A MINUTE.

WE COOKED THE CHICKEN — I THINK WE CUT INTO THE CHICKEN.

>>HOST: YOU'RE GETTING PROFESSIONAL QUALITY AND THIS IS WHAT WOULD BE IN A RESTAURANT AND SOMETHING THAT IS STILL SIMPLE AND EASY TO USE AND THE FACT REMAINS AND THAT THE LOWEST PRICE WE'VE EVER OFFERED.

THIS IS AT $189.

95 IN THE IS LAST TIME WE'VE SEEN THIS IT WAS BACK IN NOVEMBER AND TODAY WE PUT IT ON 5 FLEX PAYMENTS WHICH IS JUST UNTIL MIDNIGHT TONIGHT.

AT MIDNIGHT TONIGHT $37.

99 EXPIRES.

YOU HAVE A 30 DAY MONEYBACK GUARANTEE AND IF YOU DON'T LOVE YOU SEND IT BACK.

THE FACT REMAINS IT'S FROM WARING PRO, A LEADING MANUFACTURER OF HIGH QUALITY SMALL UP ALLIANCES.

WITH WHICH AL YOU CAN PULL OUT.

>>GUEST: THE JUICE IS DRIPPING COMING FROM THIS CHICKEN.

IT'S GOING TO BURN ME BUT I'M GOING TO SHOW YOU THAT.

15 MIN.

BUT YOU GET THE CRISPY EXTERIOR.

HE IS CUTTING INTO IT I JUST GRABBED THAT.

IT'S LIKE THE THAT FRIED CHICKEN GRANDMA USED TO MAKE IF YOU HAVE GRANDMA'S RECIPE AND GRA WANT TO FRY(.

) >>HOST: UMMM THAT IS SO AMAZING I'VE NEVER AMAZI TASTED CHICKEN NOT GOOD! >>GUEST: INDUSTRIAL GRADE IN UTILIZING THE HIGHEST TECHNOLOGY THE/FRY YOUR FOOD AND THAT MEANS IT'S NOT SOAKING IN OIL.

>>GUEST: LET ME SEASON IT A LITTLE BEFORE YOU.

>>HOST: THANK YOU.

SH I LOVE YOU GUYS TODAY.

[INAUDIBLE] >>GUEST: IN 15 MIN.

WE DID 25 POUND TURKEYS.

IN 15 MIN.

AND YOU CAN STOP THEM — 2, 5 POUND TURKEYS >>GUEST: YOU CAN PUT SEASONING ON THE OUTSIDE OR SEASON THEM WITH YOUR RUB, AND YOU CAN DO A SEAFOOD BAKE.

THAT'S SEA WHAT YOU GET WHEN YOU BRING IN A REALLY INDUSTRIAL GRADE, HIGH QUALITY HIGH AND FRYER INTO YOUR HOME.

>>HOST: YEAH AND THE NICE THING IS YOU KNOW YOU'RE GOING TO GET SOMETHING THAT'S PROFESSIONAL QUALITY.

[INAUDIBLE] SOMETHING THAT'S HIGH QUALITY AND YOU'RE GOING TO BE ABLE TO MAKE THE MOST DELICIOUS MEALS FOR YOUR FRIENDS, FAMILY AND IF YOU'RE ENTERTAINING.

MAYBE IT'S YOUR HUSBAND THAT IS OUTSIDE AND HE SWEATING AND HOT AND COMES IN AND HE LOOKS MISERABLE.

HE'S CRANKY AND THAT HAPPENS.

I'M AN NOT THAT A CALLOUT MY HUSBAND BECAUSE I HUSBAN ALREADY CALLED HIM OUT EARLIER TODAY BUT WHEN E HE GOES OUT THERE, I HE SAID YOU WENT OUT HAPPY AND CAME BACK IN MISERABLE.

HE SAID WHILE THE BUGS WERE BITING(.

) >>GUEST: THAT'S THE TRUTH NOW YOU CAN DO IT INSIDE.

>>HOST: ITS HOT NOW YOU CAN DO IT ON SIDE AND CA YOU DON'T HAVE TO GO OUT TO FRY HUGE TURKEY OR CHICKEN.

YOU CAN DO AN 18 POUND TURKEY IN HERE, AND DO CHICKEN IN HERE A WE DID A WHOLE KIND OF CRABS AND LOBSTER.

>>GUEST: 6 POUNDS OF MOZZARELLA STICKS! [BACKGROUND NOISE] >>HOST: YOU GUYS ARE KNOCKING OUR SOCKS OFF THIS MORNING! >>GUEST: THOSE WERE THE INDUSTRIAL SIZE BOXES.

THE KIND YOU BUY AT BIG BULK STORES.

WE PUT TWO OF THOSE INTO THIS MACHINE.

>>GUEST: WE WILL COVER THE NAME UP.

>>GUEST: THESE ARE THE BIG GIANT ONES WERE NOT MESSING AROUND.

YOU MESS DON'T HAVE TO USE IT FOR THE FULL CAPACITY.

HAVE YOU EVER HAD MOZZARELLA STICKS THAT WERE SOGGY AND FULL OF OIL? YOUR LIKE A VIBRANT DEEP LIKE FRIED CHEESE I ONE EAT FRIED CHEESE DO YOU KNOW WHAT I MEAN? YOU ONE EAT IT SO YOU FEEL LIKE YOU'RE REALLY GIVING YOURSELF A TREAT.

>>HOST: IF I'M GOING TO GO ALL OUT YOU GO ALL OUT OUT.

>>GUEST: ABSOLUTELY.

>>HOST: THE NICE THING WITH THE 5 FLEX WITH THE PAYMENTS, THEY ENDED MIDNIGHT TONIGHT YOU GET IT HOME AND USE THE 5 FLEX PAYMENTS OF $37.

99, AND I THINK DO WE HAVE A IS A REDUCED SHIPPING IS AND HANDLING AS WELL THE DOUG? REDUCED SHIPPING AND HANDLING BECAUSE THE UNIT IS SUBSTANTIAL.

>>GUEST: IT'S A NICE SIZE.

>>HOST: INDUSTRIAL SIZE, HOW MUCH DOUG? ALMOST $17 FOR SHIPPING AND HANDLING NORMALLY.

WE HAVE/THAT FOR YOU TO GET IT HOME IN A MORE AFFORDABLE RATE — SHASH SLASHED THAT >>HOST: NORMALLY I >>HO WOULD KIND OF STANBACK BUT I WAS STANDING NEXT TO THIS IS COOKING.

TO ARE THEY DONE? >>GUEST: THEY ARE >>GUE ALMOST FINISHED AND THAT WAS A MATTER OF SECONDS.

>>GUEST: GIVE IT LIKE ANOTHER 30 SECONDS AND SAFE.

>>GUEST: I'M TRYING TO SHOW IT'S VERY EASY TO POP IT DOWN INTO THE OIL, YOU DON'T HAVE THE SPLATTERING GREAT THAT YOU POINTED THAT OUT.

IT'S NOT POPPING ALL IT' OVER THE PLACE AND DANGEROUS >>HOST: YOU DIDN'T EVEN HAVE THE LID ON.

YOU CAN PUT THE LID ON IF YOU WANTED TO YOU CAN DO THAT THAT, BUT I'M STANDING RIGHT NEXT TO IT I'M NOT AFRAID OR TERRIFIED, AND I THINK THAT'S A BIG I T DEAL BECAUSE A LOT OF TIMES WHEN YOU HAVE CERTAIN UNITS THE NOT MADE TO THE STANDARDS, AND MADE TO WARING PRO'S STANDARDS THAT YOU'RE GETTING HERE.

YOU'RE GETTING SOMETHING THAT G IS BUILT STURDY AND IS B BUILT TO LAST.

>>GUEST: IT'S GOING TO BE THE LAST FRYER YOU EVER PURCHASE! MAYBE E IT IS THE FIRST FRYER! MAYBE YOU THOUGHT IN THE BACK YOUR MIND I WANT TO GET A FRYER BUT I'M A LITTLE NERVOUS ABOUT DOING A FRYER.

IF YOU BUY THE CHEAPO FRYER YOU'RE GOING TO GET WHAT YOU PAY FOR.

AT THE END OF THE DAY THIS IS THE INDUSTRIAL GRADE QUALITY.

QUALITY.

[INAUDIBLE] >>HOST: YOUR FAMILY DESERVES QUALITY! >>GUEST: LOOK AT THIS RIGHT HERE.

>>HOST: WHAT IS ERIC MAKING DOWN THERE? >>GUEST: FUNNEL CAKES! >>GUEST: HAVE FUN WERE IN THE SEASON THE FARES ARE COMING AROUND AND AR WHY PAY FOR WHEN YOU CAN EAT IT FOR — MAKE IT FOR FREE WITH PENNIES ON THE DOLLAR.

>>HOST: A LOT OF THE >> OIL SITS AROUND(.

) [INAUDIBLE] >>GUEST: YOU DON'T KNOW HOW MANY TIMES THEY'VE REUSED IT! >>HOST: YES! I SO >>H WANT THAT I'M SO EXCITED! >>GUEST: LOOK AT OUR CHEESESTEAK.

— CHEESEI STICK >>GUEST: I MEAN TALK ABOUT FRIED AND CRUNCHY AND BE CAREFUL IT IS AND HOT.

AND LOOK AT THE CHEESE! WHEN YOU DO IT RIGHT AND/FRY AT A HIGH TEMPERATURE WITH HOT OIL LOOK AT THE NEWLY, GOOEY CHEESE AND NOW I HAVE JUST DONE, I'M GOOD TO TAKE IT OUT AND DUMPED T IT OVER AND THAT'S WHY I WE LOVE THE BASKET.

— FLASH FRY >>HOST: LOOK AT THIS CHEESE.

WOULD IT BE RUDE IF ON TV I PUT IT IN MY MOUTH? [LAUGHTER] >>GUEST: NOT FOR >>GUES NOTHING BUT LOOK AT THE AMOUNT, WE ARE TALKING QUALITY, QUANTITY.

WE QU ARE TALKING BEAUTIFUL FRIED FOODS.

>>HOST: THAT IS SO GOOD.

>>GUEST: EVERY SINGLE TIME IMAGINE SERVING NOT.

>>HOST: THAT WAS SO RUDE RUDE.

I WOULD SAY WHY THE SNAP TO BE SO GOOD? SOMETHING SO SIMPLE SHE'S IN BETTER.

>>GUEST: FRIED GREEN BEANS, FRIED PICKLES.

>>HOST: I'VE NEVER HAD A FRIED PICKLE.

>>GUEST: IF YOU'RE FROM THE SOUTH FRIED PICKLES AND FRIED OKRA, AND FR IMAGINE DOING FRIED OKRA.

YOU DON'T EVEN HAVE TO COME UP WITH YOUR OWN BATTER.

GO TO THE BATTER GROCERY STORE, SO OUR TURKEY WAS SPINNING ON THE RED HISTORY AND IT POPS RIGHT INTO THE BASKET.

— ROTISSERIE >>GUEST: IT SLIDES >>GU RIGHT BACK ON AND IT STARTS TO SPIN THE START TURKEY IS DONE AND IT'S AN 18 POUND TURKEY WE AN DID IN 63 MIN.

>>HOST: OH THAT IS SO PRETTY! >>GUEST: THREE AND HALF MINUTES A POUND.

>>HOST: I'M GOING TO >> GET THE SALOMON ERICSSON TO SHOW IT OFF.

>>HOST: ERIC I AM LIKE ONE OF YOUR KIDS I AM SENSORY OVERLOAD! >>GUEST: THE BEAUTIFUL TURKEY YOU HAVE EVER TRIED.

ERIC IS DONE WITH THE FUNNEL CAKE.

>>GUEST: NEXT TIME I HAVE TO REMEMBER SOME CHOCOLATE SAUCE.

IT'S FIVE O'CLOCK SOMEWHERE.

>>HOST: >>GUEST: YOUR OWN FRIED FAIR FOOD.

>>HOST: UMMMM.

>>GUEST: MAKE LITTLE ONES OR BIG ONES.

>>GUEST: ELEPHANT EARS OR CHERROS.

SE >>HOST: WE ARE BOTH EATING.

>>GUEST: CHEF ERIC JUST DID THESE IN 3 MIN.

DI ALL YOU DO IS BY THE ALL CORN TORTILLAS AT THE GROCERY STORE AND CUT THEM INTO QUARTERS.

PUT THEM IN FOR 3 MIN.

TO TH GET THE MOST CRISPY AND TASTY,(.

) LISTEN TO THIS [BACKGROUND NOISE].

YOU HEAR THE CRUNCH? THAT IS YOUR OWN THAT IS HOMEMADE CHIP THAT YOU KNOW WHAT WENT INTO IT AND THAT IT DOESN'T HAVE CHEMICAL ADDITIVES OR A BUNCH OF CHEMICALS AND PRESERVATIVES.

ADJOURN CREATION AND HAVE FUN WITH IT AND DO FRESH NACHOS AND DO A TURKEY N IN ABOUT AN HOUR.

IN ABO IMAGINE DOING A TURKEY I ON A TUESDAY BECAUSE YOU CAN.

>>HOST: THAT IS TRUE >> AND MOST OF THE DESIGNATED TURKEY TO A BIG EVENT OR EASTER OR CHRISTMAS, OR THANKSGIVING.

TO SOME TH BIG HOLIDAY.

THIS YOU CAN MAKE TURKEYS AND CHICKEN, OR WHATEVER YOU WANT IN AN HOUR.

YOU HAVE A FRIED TURKEY THAT YOU DO NOT HAVE TO PUT Y IN A BIG OLD THING OUTSIDE AND DUMP ALL THE OIL IN THERE.

ONE OF THE THINGS I WANTED TO MENTION WAS YOU HAVE THE MANUAL COMING INCLUDED BUT IN THE BACK, IF YOU HAVE ANY QUESTIONS IT FEATURES EVERYTHING IN THERE AND THE COOKING TIMES IN THE FRYING TIME CHART TO HELP YOU WITH THE TURKEY.

DON'T FORGET THE DVD DOES, INCLUDED T IN CASE YOU HAVE ANY CONCERNS.

IN THE BACK THERE ARE RECIPES OVER SWEET POTATO FRIES, CAJUN RIDE TURKEY YOU CAN DO THAT — FRIED TURKEY IF YOU WANT TO KNOW HOW TO MAKE BATTER THERE IS SOME RECIPES IN THERE SO AND IT TELLS YOU HOW TO MAKE IT IN THERE.

YOU MA GET IT HOME $37.

99, REDUCE SHIPPING AND HANDLING AND LOWEST HAND PRICE WE EVER OFFERED.

YOU SAVE $60 TODAY BY GETTING IN AND WELL OVER HUNDRED HAVE ALREADY HUN BEEN SPOKEN FOR THIS MORNING.

>>GUEST: SO THERE IS >> OUR TURKEY IN ITS FINISHED.

WE'RE RUNNING SHORT ON TIME YOU MAY BE THINKING I'D LIKE TO DO A TURKEY BABY FOR MOTHER'S DAY OR FATHER'S DAY AND IF YOU'RE GOING TO HOLD ONTO THE TURKEY IDEA FOR THE UPCOMING THANKSGIVING.

THE DVD COMES INCLUDED AND YOU USE THE BUTCHERS TWINE THAT COMES INCLUDED YOU PUT IT ON THE ROTISSERIE SPIN AND THE DVD TELLS YOU HOW TO DO IT THIS BASKET IS SPRING LOADED ALL I DO IS DROP IT IN THE HERE AND IT WILL IMMEDIATELY START TO SPIN SPIN, AND IT'S A SLOW SPIN.

WHY DO WE WANT TO SPIN IT? BECAUSE WE SPIN DON'T WANT THE TURKEY SITTING IN THE OIL 100% OF THE TIME.

WITH THE ROTISSERIE IT FLASH FRYS IT WHILE SPINNING.

YOU POP THE LID ON TOP, AND YOU CHECK IT EVERY 20 MIN.

63 MIN.

TO AN 18 POUND TURKEY.

>>HOST: THAT'S INCREDIBLE.

>>GUEST: IT WOULD BE 4 1/2 TO FIVE HOURS IN 1/2 YOUR OVEN.

>>HOST: AND YOU HAVE DEBASED IT AND WATCH IT AND BABY IT BUT THIS YOU SET IT AND FORGET IT AND YOU'RE GOOD.

COME BACK AND LOOK WHAT ERIC IS DOING.

HE JUST PUT IN MY FAVORITE FOOD, TATER TOTS TOTS.

>>GUEST: WE LIKE TO >>G SHOP IN BULK HERE AT HSN BECAUSE WE'RE FEEDING BE THE ENTIRE CREW.

WE BUY THE GIANT BAGS OF TATER TOTS AND POP IT INSIDE AND LOOK AT THE TURKEY.

>>HOST: LOOK AT THE AMOUNT OF JUICE! THIS IS STUPENDOUS! >>GUEST: THAT IS A GOOD USE OF THAT WORD ROBIN! [LAUGHTER] IT IS STUPENDOUS.

TRUTH OF THE MATTER IS.

LOOK AT THE BEAUTIFUL MEAT.

>>GUEST: LOOK HOW NICE AND JUICY THAT IS.

>>GUEST: WHEN YOU FRIED TO PERFECTION AND USE INDUSTRIAL RESTAURANT GRADE.

>>HOST: WHERE IS MY LITTLE CONTAINERS LIKE SHANNON SMITH? >>GUEST: I DON'T KNOW YOU ARE NOT PREPARED GIRL GIRL.

>>HOST: I NEED SOME DEBBIE MEYER GREENBOXES FOR THE TURKEY.

WE HAVE89300:23:26,667ONE MORE ITEM WE WANT TO.

Source: Youtube

#and #CHICKEN #fryer #Pro #Rotisserie #Steamer #Turkey #Waring

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