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Speaker 1: Interview lounge. God, it was how many years ago I

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Speaker 1: remember discovering Nick di Giovanni on Instagram. He comes out,

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Speaker 1: he throws a knife at the butcher block, and then

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Speaker 1: he creates a dish and you learn stuff from a

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Speaker 1: lot of the foods he was preparing back then, where

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Speaker 1: foods a lot of people don't eat. And now he

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Speaker 1: has mainstreamed out. In addition to all of his fun foods,

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Speaker 1: he has this book out called Knife Drop Creative Recipes.

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Speaker 1: Anyone can cook our new best friend on the show,

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Speaker 1: We'll make him that way, Nick Giovanni? Is he here?

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Speaker 1: I keep talking about him, but no one's come on

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Speaker 1: in and bring Nick in, And there he is. Nick.

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Speaker 1: Welcome to a room full of loud people. I know

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Speaker 1: it's loud.

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Speaker 2: What are you fourteen?

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Speaker 3: Oh my god, I got the question if I was

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Speaker 3: fifteen on a plane recently in the exit row. And

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Speaker 3: give me some credit.

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Speaker 1: That's great though, Yeah, oh no, he's a college graduate.

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Speaker 1: I know.

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Speaker 2: But it's awesome to look young. Are you kidding me?

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Speaker 2: One day he's going to thank me for that one.

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Speaker 1: Thank you, Danielle. Well, we're all fighting to stay young

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Speaker 1: looking Nick, So sometimes we can.

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Speaker 3: Little it can be a benefit and it can be tough.

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Speaker 1: Talk about that, and then let's get into why you're.

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Speaker 3: Here about the young old. Yeah, yeah, I luckily I

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Speaker 3: can't think of too many examples where it's been that bad,

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Speaker 3: but it just it was awkward in the plane, in

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Speaker 3: the exit row. It was uncomfortable.

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Speaker 1: And when you go to a bar, when I order

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Speaker 1: a cocktail, it's like always idea. Of course, always always

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Speaker 1: id they if you ever gone to a bar and

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Speaker 1: they didn't nice for your idea, like, hey, anyone can

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Speaker 1: get it.

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Speaker 3: Drink. It happens once in a while and you sit

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Speaker 3: back and you feel pretty good.

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Speaker 2: I beg for people to ask for my idea.

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Speaker 1: Yeah, me too. So this is Daniel, This is Gandhi. Hi,

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Speaker 1: how and welcome to the show. When did you start

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Speaker 1: posting your drop the Knife videos? I mean your your

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Speaker 1: field videos. But you're you're content.

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Speaker 3: Twenty twenty, twenty twenty, right, so.

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Speaker 1: We're pandemicing at that time.

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Speaker 3: Pandemicing. Yeah, just finished up Master Chef in twenty nineteen

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Speaker 3: and then I was just at home and TikTok was

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Speaker 3: becoming a thing.

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Speaker 1: Right, and so the young to be on Master Chef

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Speaker 1: at the time with Gordon Ramsey and how did you do?

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Speaker 1: How did you place?

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Speaker 3: I ended up getting third, so I got to go

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Speaker 3: to the finale. Really exciting, really fun, and it was

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Speaker 3: a fantastic journey on Master Chef. It was exciting, it

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Speaker 3: was new, it was intense, and it was a I

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Speaker 3: like competition too.

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Speaker 1: And he's tough.

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Speaker 3: He's tough.

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Speaker 1: Gordon Ramsey is tough. And I just saw you in

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Speaker 1: the city doing like the world's largest beef Wellington with

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Speaker 1: him or something. Yeah, I mean, is he nice to you,

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Speaker 1: because I've heard he can be a little salty.

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Speaker 3: No, he's tough, but he's one of the nicest people

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Speaker 3: I've ever met. He's got a very he's got a

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Speaker 3: very soft side that I don't know how how many

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Speaker 3: people actually know about it, and I think, but he's super,

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Speaker 3: super nice. He's a person, not a bad person to know,

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Speaker 3: I guess, definitely not a bad person to know, right

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Speaker 3: unless unless you get him on your bad side. I

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Speaker 3: suspector don't be on his backside. Also, you may not know.

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Speaker 1: Nick. You into Harvard and you were the first undergrad

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Speaker 1: culinary student, is it.

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Speaker 3: Yeah, I was the first person to graduate with a

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Speaker 3: food degree from Harvard. Which was very hard to convince

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Speaker 3: them to allow me to do.

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Speaker 1: How do you convince Harvard to do anything? It's Harvard.

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Speaker 3: They rejected it the first time they shut it down.

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Speaker 3: They said no. I was pretty upset because it was

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Speaker 3: the thing that I wanted to do. I wanted to

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Speaker 3: find a way there to do something with food. And

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Speaker 3: then I had all these professors on my side that

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Speaker 3: that's when it that's when we sold it.

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Speaker 1: Right. And you're from Boston originally yep, Rhode Island, but Boston.

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Speaker 3: I've been there for fifteen years now.

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Speaker 1: Yeah, Gonda used to live in Boston.

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Speaker 4: I did.

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Speaker 3: Yeah, we're about nice. Yeah, yeah, I'm right near you.

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Speaker 3: I'm in Porter Square.

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Speaker 1: Okay, are you guys gonna start talking like Bostonian?

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Speaker 3: I think part way through?

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Speaker 1: Yeah, yeah. And Froggy's in Jacksonville. Say hi, Frog, say

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Speaker 1: hi to Nick. He's hed, Hey, Nick, what's going on?

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Speaker 4: I noticed that because I follow you on Instagram and

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Speaker 4: being from Boston, I'm not, but you are. I saw

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Speaker 4: that you did a Sunday with Tom Brady.

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Speaker 1: What was that like? Oh, he's a big Tom Brady. Yeah.

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Speaker 1: And then after this where we're talking about all the celebrities,

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Speaker 1: you are you are, You're a magnet with But go ahead,

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Speaker 1: Tom Brady.

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Speaker 3: Well, you know what I'll first say, I would love

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Speaker 3: to give you the avocado ice cream recipe after this

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Speaker 3: because it's pretty good. It tastes like chocolate ice cream,

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Speaker 3: if you can believe it. It does. It does. You're you're

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Speaker 3: putting all this stuff together and at first it's looking

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Speaker 3: kind of weird, and then suddenly it starts kind of

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Speaker 3: looking like brownie batter, and you're like, you know what,

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Speaker 3: this actually my work, and then you taste it and

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Speaker 3: tastes like chocolate. So that's what I learned out of

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Speaker 3: doing that with him. Obviously, he's a he's a legend,

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Speaker 3: he's a he's a living legend, and and he's a

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Speaker 3: he's a New England icon and beyond icon, beyond that,

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Speaker 3: but New England especially. It was exciting. It was the

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Speaker 3: only time I think I've ever been nervous to do

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Speaker 3: a cloud video.

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Speaker 5: Oh really, did he actually eat the ice cream? Because

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Speaker 5: I don't believe he eats it.

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Speaker 1: I think he's a fan.

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Speaker 3: He took a bite.

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Speaker 1: Oh, I thought it was his idea to do avocado.

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Speaker 3: It's his recipe.

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Speaker 1: Okay, we took TV twelve powder in there. Of course,

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Speaker 1: the really great friend of mine who's a chef out

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Speaker 1: in Santa Fe, New Mexico. He does this this avocado

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Speaker 1: dessert which is just and he makes you guess what

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Speaker 1: the ingredients are and you never save amakando, But it's awesome.

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Speaker 2: What made you want to do this?

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Speaker 3: Like?

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Speaker 2: What made what was your interest in food?

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Speaker 3: Like?

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Speaker 2: How did it happen?

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Speaker 3: It was all family, Yeah, it was all family. Grandfather, grandparents,

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Speaker 3: especially grandmothers who were really talented in the kitchen, who

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Speaker 3: I just looked up to a.

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Speaker 1: Lot, a bunch of Italians, a big mix. Actually, you

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Speaker 1: have Iran in your in your background.

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Speaker 3: I do, Andersian, Italian, German, we have we had, I

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Speaker 3: mean my aunt is not blood related, but Indians. So

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Speaker 3: we have all these different backgrounds that I've now learned

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Speaker 3: so much about food from different areas of my life.

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Speaker 1: So this is why we become so enamored with food.

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Speaker 1: It really truly is a it's a history lesson as well.

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Speaker 1: I mean you're learning about culture, You're learning about the

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Speaker 1: foods that we don't get here, things that are not

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Speaker 1: indigenous to where we live. And gosh, so let's talk

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Speaker 1: about prove it what's the crispy rice? Yeah, and you

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Speaker 1: have a recipe for it in your in your book

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Speaker 1: it's called what's it called pan rice?

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Speaker 3: Or what's the like teddy? Which is the Persian crispy rice, right,

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Speaker 3: Mine is a slightly different version. It's it's so so

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Speaker 3: to people that don't know, there's a really popular dish

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Speaker 3: in Iran, in Persian cuisine. It's it's this crispy rice

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Speaker 3: dish which you kind of cook it for about an

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Speaker 3: hour and you get this beautiful golden brown crust on

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Speaker 3: the bottom that fits the shape of the bottom of

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Speaker 3: your pan, and then on top of that is that

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Speaker 3: fluffy rice. But you flip it over onto a plate.

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Speaker 3: Is the hardest part of the whole thing because you've

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Speaker 3: spent all this time making it, and then you better

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Speaker 3: not mess it up when you flip. And then when

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Speaker 3: you flip, you have the golden brown part on top

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Speaker 3: and you can crack into it and it's this beautiful

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Speaker 3: shell of crispy rice that you can eat and everyone

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Speaker 3: at the tables fighting over the crispy But now yeah, yeah.

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Speaker 1: I mean it's really good for sushi. You get you

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Speaker 1: get crispy rice with you know, tuna, on top whatever.

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Speaker 1: I just love it because it gets stuck in your

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Speaker 1: teeth and it's with you all day, so you never

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Speaker 1: forget about the meal you have. So these are the

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Speaker 1: stories for what you eat. So if you watch any

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Speaker 1: of any of Knicks videos on on anywhere, uh, he

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Speaker 1: always starts out by throwing the knife. Have you ever

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Speaker 1: sliced the crap out of your finger throwing this knife?

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Speaker 1: Because it scares. It scares me when you do.

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Speaker 3: This, Well, not gonna want I haven't. I haven't had

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Speaker 3: any injuries yet, but I've been close.

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Speaker 1: You're injuring you or other people.

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Speaker 3: Me.

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Speaker 5: Okay, I was thinking the same thing because when you

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Speaker 5: slam that knife down, I'm like, I wonder if it

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Speaker 5: ever hasn't gotten stuck and bounced right back.

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Speaker 3: I mean, there's a video the other day where I

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Speaker 3: did one and it just shot right between it like,

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Speaker 3: oh God, probably buy an inch or two. It's crazy.

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Speaker 3: But you.

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Speaker 1: Must hit your private parts.

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Speaker 3: I did you need those? That's the excitement about it though.

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Speaker 1: That's why people, I'm slicing your walls off.

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Speaker 3: No, I don't want to do that part of it.

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Speaker 1: Okay, all right, but like just.

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Speaker 3: A little a little stick would have been.

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Speaker 1: Okay, So if you've seen, if you've seen any of

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Speaker 1: his videos, you you you see this. How did that start?

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Speaker 1: How did this tradition start? Has it been there from

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Speaker 1: the beginning, from your first videos. I've probably seen a

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Speaker 1: chef do it here and there. I've seen Gordon do

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Speaker 1: it once. I've seen multiple people do it before. You're

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Speaker 1: not supposed to do it with a nicer, higher end

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Speaker 1: chef knife because you don't want to. A chef's knife

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Speaker 1: is a very prize possession to any chef. It's just

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Speaker 1: you want to treat them properly.

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Speaker 3: I care for mine in the in the in the

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Speaker 3: typical way with you know, your waxing it. You're you're

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Speaker 3: treating the wood handle the whole nine yards, sharpening it,

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Speaker 3: of course. And so I bought a lot of these

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Speaker 3: sort of cheap, cheap knives that I could throw okay,

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Speaker 3: all right most of the time. If I have a guest,

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Speaker 3: sometimes they don't know, and I don't want to. I

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Speaker 3: feel bad interrupting and sort of saying, hey, that's my

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Speaker 3: fancy chef knife. Can you So I've let I've you know,

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Speaker 3: we've had we've had people break some nice ones.

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Speaker 1: We don't want to.

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Speaker 3: Of course, yeah, they're expensive, but you know they're there

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Speaker 3: if someone's there being generous enough to make a video with.

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Speaker 1: Me answer the book. I'm gonna go through this book

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Speaker 1: because we haven't really talked about the food, and I

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Speaker 1: can already tell just in one on one conversation or

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Speaker 1: four on one conversation, you get excited talking about food.

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Speaker 1: I do. I mean, there's something what is it? I mean,

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Speaker 1: this may be such a general question, it's hard to answer.

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Speaker 1: What is it about food that you find so powerful?

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Speaker 1: It makes you so passionate about it.

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Speaker 3: Food is there's so many different ways that it can

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Speaker 3: change your life right and make you happy. It can.

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Speaker 3: You were talking about the crispy rice that gets stuck

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Speaker 3: in your teeth all day. It's really funny. But but

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Speaker 3: just the excitement that you have when you bite into

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Speaker 3: something like that and there's this new unique texture, and

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Speaker 3: it's and it's it's it's just you look forward to

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Speaker 3: every bite. There's something about food that's indescribable in that

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Speaker 3: way that you try You always want more of something

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Speaker 3: good with food. Part of it is just this, You

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Speaker 3: fall in love with it, and you can't really explain

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Speaker 3: why I.

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Speaker 5: Think food should be a love language. It definitely should,

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Speaker 5: and food is one of those things. Even if you

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Speaker 5: don't speak the same language, you can both eat something

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Speaker 5: and relate to each other at least just for that

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Speaker 5: moment if you both eat something delicious like mm. Whenever

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Speaker 5: I meet people from another place, I'm like, Oh, what

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Speaker 5: you eating?

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Speaker 3: I want to try it. I love that. It's really

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Speaker 3: exciting to me too, when you sit down with someone

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Speaker 3: and you both take a bite, as you said, and

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Speaker 3: then you sort of both look up at each other

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Speaker 3: and stop, and you do that kind of look, the

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Speaker 3: sort of the oh, that's that's good.

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Speaker 1: So it is unspoken. It's an unspoken language, especially if

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Speaker 1: you're eating. There's nothing worse than going out and eating

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Speaker 1: something if you're by yourself and you don't have someone

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Speaker 1: to share it with you. Yeah, if only they were

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Speaker 1: here to yeah, taste this.

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Speaker 5: You just making weird noises at the table alone and you.

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Speaker 1: Have you love to play with a lot of different foods,

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Speaker 1: and sometimes you do some bougie foods. I mean sometimes

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Speaker 1: you'll do things with caviare in uni or the fish

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Speaker 1: that was in your feet, I fish.

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Speaker 3: That was in your feet? Oh did you step on.

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Speaker 1: Right?

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Speaker 3: I got a. I got a quill right there. I've

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Speaker 3: kept it with me for about I think it's been

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Speaker 3: there for at least a decade.

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Speaker 5: Do you enjoy eating them as it fell down?

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Speaker 1: Do you eat? Do you eat them just because they

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Speaker 1: pissed you off by?

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Speaker 3: It's my second favorite food, behind the mystery chicken. Just

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Speaker 3: I carry behind what you said, mystery chicken. That's chicken

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Speaker 3: mor tistory chicken.

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Speaker 1: Now, the sign of a great chef is being able

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Speaker 1: to do a perfect roasted chicken, right? And can you

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Speaker 1: are you like, is that one of your dishes that

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Speaker 1: you can win every single time?

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Speaker 3: Probably not?

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Speaker 1: Now what is then, if every every single time you

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Speaker 1: made it it's going to be a blue ribbon each time?

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Speaker 1: What food is that for you? Nick?

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Speaker 3: There's a recipe in the cookbook called Yoki Yoki that,

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Speaker 3: to me is one of my specialty dishes.

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Speaker 1: And is it? Is it a potato based bass tato.

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Speaker 3: I try to limit how much flour I put in there,

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Speaker 3: and I would urge anyone making it to put the

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Speaker 3: least amount of flour that you can put in there

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Speaker 3: to the point that you feel that it's still going

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Speaker 3: to hold together when you cook it, because that to

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Speaker 3: me is one of the things, one of the few

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Speaker 3: qualities that makes a really good you know. So it's

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Speaker 3: very light in Heavenly it's a beautifully light, pillowy yoki.

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Speaker 3: It's so much fun to make. It's it's it's one

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Speaker 3: of the most exciting things to make.

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Speaker 1: Well, let me show you the photo and the dish

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Speaker 1: I would love Nick to make. I'm not going to

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Speaker 1: show it to you, but you have to guess what

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Speaker 1: they're reacting to that one.

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Speaker 2: Hell yes, oh yes, yes.

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Speaker 1: What do you think it is the most fun recipe

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Speaker 1: in your book? It's the nuggets? Yeah, deliberately.

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Speaker 2: I mean, if you will only eat dinosaur shape nuggets, say.

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Speaker 3: I'm really happy that that you enjoy this as well.

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Speaker 3: You know, you know the the amazing photographer that worked

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Speaker 3: on the book with me, Max, He spent he must

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Speaker 3: have spent a whole day designing that little set for

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Speaker 3: the for the dinosaurs to play on, which I thought

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Speaker 3: was amazing fun. That's when I knew he was going

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Speaker 3: to be great.

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Speaker 1: Well, see, this is not just your typical run of

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Speaker 1: the mill recipe both.

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Speaker 2: He's got a highest brown waffle in there.

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Speaker 1: I mean, it is, it's fun and so food should

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Speaker 1: be fun. I like, there's nothing worse than like some

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Speaker 1: stuffy restaurant that has even though the tastes are great

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Speaker 1: and balanced and per I get that. I want to

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Speaker 1: sit down and have fun. I want to smile when

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Speaker 1: something's delivered. You do to my my, my table.

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Speaker 3: And referencing back a little bit too, to what you know,

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Speaker 3: what you said about the fancy the crazy. I will

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Speaker 3: take a whole fish sometimes and I'll turn it all

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Speaker 3: the way down into a sushi roll, right, and people

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Speaker 3: love to watch that, right. I try to steer away

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Speaker 3: from that in the cookbook. No one's gonna go and

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Speaker 3: buy a whole fish, first of all, like that a

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Speaker 3: tuna at least?

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Speaker 1: It just like tell me about a whole tuna, anyone, No, Okay.

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Speaker 3: It's very, it's very. I want food should be accessible

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Speaker 3: to It should be fun, but it should also be

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Speaker 3: reasonable and accessible. Things are so expensive now too, and

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Speaker 3: so I tried to make sure that everything in this

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Speaker 3: book is a reasonable thing. You can go out and

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Speaker 3: find pretty much anywhere in the world.

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Speaker 1: What's the worst thing you've ever made? And you're like,

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Speaker 1: I thought it was a good idea? What a bad idea?

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Speaker 3: That was probably a lot of soups, which is why

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Speaker 3: there's no section.

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Speaker 1: Why why do you suck at soups? The worst problem?

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Speaker 3: This is a bit of a becoming a bit of

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Speaker 3: an issue. Not not too bad, but we were So

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Speaker 3: it's up on Amazon right now. We're very lucky. I

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Speaker 3: don't know how this is possible. It's it's right now.

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Speaker 3: It's the top selling cookle on Amazon, which is great. No,

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Speaker 3: I don't blame it, but but there's a few. The

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Speaker 3: only negative reviews so far are that there's the soup

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Speaker 3: section is missing. I thought it was a I thought

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Speaker 3: it was very obvious in the book that it was

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Speaker 3: a joke.

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Speaker 1: Well, why can't you make soups? What's your issue with soups? Nick?

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Speaker 3: It's not exciting enough?

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Speaker 1: What sore? Wow? Okay, so for you it's it's not

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Speaker 1: it's just kind of a flaccid thing, you know. It's like,

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Speaker 1: I don't want to make soups. Amazing.

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Speaker 3: I snuck a few. I snuck a few. There's a

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Speaker 3: tie chicken soup that I love. I snuck a few

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Speaker 3: things in there on the side, but that's in the

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Speaker 3: chicken section. For there's soup. If you're going to spend

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Speaker 3: that much time on it and then just blend it

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Speaker 3: into something that you can't really see what a where

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Speaker 3: all that work went? I don't I don't like it.

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Speaker 1: You don't have to boil down your own your own broth.

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Speaker 1: Do you make your own broth so you can use

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Speaker 1: that another dish? I use stocks, And yeah, I make

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Speaker 1: stocks and broths all the time. I'll save up bones

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Speaker 1: and the freezer and then and then parmesanlines and all

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Speaker 1: that stuff. Right, Well, they're okay, your rightway to the

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Speaker 1: sounds like nad question though.

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Speaker 5: Okay, So being such a good chef and now you

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Speaker 5: have a cookbook out and you make all these different things,

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Speaker 5: does it make your dating life complicated because everybody expects

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Speaker 5: you to cook for them.

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Speaker 1: No.

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Speaker 3: Well, I've been with my girlfriend for like about four

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Speaker 3: years now. But but this is funny. It reminds me

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Speaker 3: of something we were talking about yesterday. My only days

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Speaker 3: off of the year from cooking are holidays. So Thanksgiving

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Speaker 3: someone asked me do I cook on Thanksgiving? It? And

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Speaker 3: I try to have those days off. Those are my

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Speaker 3: only days.

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Speaker 1: Because that's when you're expecting me to get your ask

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Speaker 1: in the kitchen and make me like whip me up

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Speaker 1: a turkey. Nick, No, I don't want to, which I

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Speaker 1: thought was interesting.

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Speaker 5: Does a girl weren't expect you to cook for her

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Speaker 5: all the time?

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Speaker 4: Well?

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Speaker 3: No, That's that's what made me think of this is

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Speaker 3: I think she gets it. When I come home, I'm tired,

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Speaker 3: and I I will cook once in a while, but

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Speaker 3: in general, I want to just relax and I just

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Speaker 3: want to.

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Speaker 1: You know, I would love if I was Nick and

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Speaker 1: I made dinner for Alex. I'm like, okay, well I'm Nick.

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Speaker 1: You know I'm a dinner so and he looks up

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Speaker 1: and goes, eh, not so good. This ain't happening. It's

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Speaker 1: soggy and it's salty. It's like ew. I don't know.

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Speaker 1: Sometimes you gotta have some failures. That's how you learn,

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Speaker 1: I guess.

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Speaker 2: But are you like very like when you go somebody

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Speaker 2: safe for Thanksgiving? Someone else cooks for you, Like Elvis

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Speaker 2: was saying, don't you like oh, no, pooh pooh everything

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Speaker 2: because you know what it should be like?

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Speaker 3: No, No, I'm not picky. I'm not picky with food.

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Speaker 3: I it's hard to it's hard to put a food

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Speaker 3: food in front of me that I'll that, I'll that

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Speaker 3: I'll have trouble eating. I'm I'm not picky with food.

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Speaker 3: I'll think stuff in my head, maybe a little bit,

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Speaker 3: if I'm.

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Speaker 1: Being totally how you could have done it, how you

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Speaker 1: could have done it differently?

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Speaker 3: Yeah, Yeah, well I was joking too, because at Thanksgiving,

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Speaker 3: let's see, let's say I, out of the corner of

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Speaker 3: my eye see someone doing something to the turkey that

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Speaker 3: I know is going to make it a little drier.

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Speaker 3: It's like, all right, well, I'm gonna sit down at

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Speaker 3: the table later and have a turkey that's a little

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Speaker 3: bit dryer. Yeah, but I'm not gonna say.

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Speaker 1: You're gonna sit down and eat that dusty turkey and

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Speaker 1: not say one word yeah for you. By the way,

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Speaker 1: if you're wondering, i'll tell you Nick di Giovanni. His

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Speaker 1: book is Knife Drop Creative Recipes. Anyone can cook. But

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Speaker 1: you need to be following him. I mean, you've got

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Speaker 1: tens of millions of people who are watching you create

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Speaker 1: this stuff. That's got to be a little bit mind

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Speaker 1: blowing to you. A little bit mind blowing, certainly. Yeah,

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Speaker 1: But I don't at a certain point, I haven't. I

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Speaker 1: don't think much about it because I'm just I've been

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Speaker 1: doing the same thing the entire time, where I make

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Speaker 1: videos that I think will be exciting and that excite

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Speaker 1: me and that I hope people will enjoy.

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Speaker 3: And that's all.

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Speaker 1: And the thing about his videos is that they are

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Speaker 1: it's a quick learn. I mean, it's a quick role.

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Speaker 1: I mean so sitting down, standing up to do these videos,

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Speaker 1: it takes some preparation and you know how you've get.

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Speaker 1: You need to get from point A to point B,

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Speaker 1: and a succinct amount of time is gonna make sense.

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Speaker 1: At the same time, you can't go too long, because

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Speaker 1: I mean your videos are typically how short.

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Speaker 3: Well, we spend a lot of time on YouTube on

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Speaker 3: this separately froight from the shorter stuff, which those are,

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Speaker 3: Those are longer, those are ten to fifteen minutes. But yeah,

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Speaker 3: these ones we're talking about now are thirty seconds. Right,

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Speaker 3: But you learn a lot. It also teaches you. It

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Speaker 3: teaches me as a chef to learn to boil things

439
00:18:07,040 --> 00:18:10,680
Speaker 3: down to the very important topics. Does that make sense?

440
00:18:10,760 --> 00:18:13,439
Speaker 1: Yeah, because we have yet to perfect that here on

441
00:18:13,480 --> 00:18:16,080
Speaker 1: our show. We should learn. We should think of this

442
00:18:16,119 --> 00:18:17,920
Speaker 1: as us boiling things down right.

443
00:18:18,040 --> 00:18:19,199
Speaker 3: The very important steps.

444
00:18:19,280 --> 00:18:20,200
Speaker 1: Right, what's up? Scary?

445
00:18:20,800 --> 00:18:24,280
Speaker 6: So what advice would you give to somebody who may

446
00:18:24,359 --> 00:18:26,879
Speaker 6: not like one of your dishes because it contains an

447
00:18:27,000 --> 00:18:30,040
Speaker 6: ingredient that they hate, like Danielle, for instance, who hates

448
00:18:30,080 --> 00:18:31,880
Speaker 6: Mayonnai's Yeah, mayonnaise.

449
00:18:32,520 --> 00:18:34,320
Speaker 1: Yeah? Can you imagine a life without mayonnaise?

450
00:18:35,000 --> 00:18:35,919
Speaker 3: Do you hate eggs?

451
00:18:36,280 --> 00:18:36,920
Speaker 2: I love eggs.

452
00:18:37,040 --> 00:18:37,680
Speaker 3: You hate oil?

453
00:18:37,880 --> 00:18:39,680
Speaker 2: I like oil, That's what man.

454
00:18:39,680 --> 00:18:39,879
Speaker 1: I know.

455
00:18:39,960 --> 00:18:41,560
Speaker 2: But I have a thing in my head that I

456
00:18:41,560 --> 00:18:43,560
Speaker 2: don't like it, and I can't get past the smell.

457
00:18:43,600 --> 00:18:44,320
Speaker 2: And it's a problem.

458
00:18:44,480 --> 00:18:48,600
Speaker 3: I understand. Yeah, that's okay. I would just look at

459
00:18:48,600 --> 00:18:50,800
Speaker 3: whatever particular dish that is and I would just say, listen,

460
00:18:50,840 --> 00:18:52,720
Speaker 3: we can figure this out. You'll find it. We'll find

461
00:18:52,760 --> 00:18:53,320
Speaker 3: an alternative.

462
00:18:53,320 --> 00:18:54,359
Speaker 1: We'll find a way to make give him.

463
00:18:54,400 --> 00:18:56,240
Speaker 3: I'm sure you do. I think it would make things

464
00:18:56,280 --> 00:18:57,840
Speaker 3: like a BLT a little bit harder because I have

465
00:18:57,840 --> 00:18:59,680
Speaker 3: a BLT in here that I love, and I think

466
00:18:59,680 --> 00:19:01,600
Speaker 3: when it's tomato season, you got to strike and you

467
00:19:01,600 --> 00:19:04,200
Speaker 3: got to make a good BLT that might be tougher.

468
00:19:04,240 --> 00:19:06,640
Speaker 2: I can have the BLT without the may I'm fine

469
00:19:06,680 --> 00:19:07,240
Speaker 2: with that, but.

470
00:19:07,160 --> 00:19:10,280
Speaker 1: It's weird without a mayo. Think it's great, Okay, what

471
00:19:10,320 --> 00:19:12,320
Speaker 1: about a girl chee sandwich to use butter or do.

472
00:19:12,240 --> 00:19:14,040
Speaker 2: You do You use butter, don't use mayo?

473
00:19:14,200 --> 00:19:15,960
Speaker 1: You use I used mayo from I don't know what

474
00:19:16,080 --> 00:19:17,920
Speaker 1: I do, the double whammy. I do butter and nao.

475
00:19:18,119 --> 00:19:21,760
Speaker 1: Oh man, daniel think about an think about a spoonful

476
00:19:21,800 --> 00:19:28,000
Speaker 1: of mayonnaise. No, think about it. Oh, here's she goes unch. No, see,

477
00:19:28,040 --> 00:19:30,720
Speaker 1: this is what happened. It's really bad. You're not going

478
00:19:30,760 --> 00:19:32,840
Speaker 1: to recover from this one. Hold on, hold on.

479
00:19:33,400 --> 00:19:36,280
Speaker 3: I can't believe that. But you understand that. You know

480
00:19:36,320 --> 00:19:37,639
Speaker 3: that it's eggs and old. So I think it is

481
00:19:37,760 --> 00:19:38,280
Speaker 3: very interesting.

482
00:19:38,400 --> 00:19:39,800
Speaker 2: I didn't. When I was a kid and I was

483
00:19:39,800 --> 00:19:43,040
Speaker 2: in school, the nurse's office would tell my mother come

484
00:19:43,040 --> 00:19:45,520
Speaker 2: pick Danielle up. She threw up at lunch. My mom

485
00:19:45,520 --> 00:19:48,240
Speaker 2: would say, did somebody mayonnaise next to her at the

486
00:19:48,320 --> 00:19:50,879
Speaker 2: lunch table? And yes, because I would get sick from

487
00:19:50,920 --> 00:19:51,560
Speaker 2: the smell of mayo.

488
00:19:52,520 --> 00:19:55,080
Speaker 1: You really, Okay, it is egg, it is oil, but

489
00:19:55,119 --> 00:19:58,119
Speaker 1: it's it's a consistency thescity of what it is.

490
00:19:59,600 --> 00:19:59,800
Speaker 3: You know.

491
00:20:02,359 --> 00:20:04,480
Speaker 4: I tried to get Danielle one time to eat brownies

492
00:20:04,520 --> 00:20:06,680
Speaker 4: that had been made with mao. But and I told

493
00:20:06,720 --> 00:20:09,280
Speaker 4: her right at the last minute. But you would never know, Danielle.

494
00:20:09,320 --> 00:20:11,840
Speaker 4: You would never ever know, because that's what made them

495
00:20:11,840 --> 00:20:12,160
Speaker 4: so good.

496
00:20:12,280 --> 00:20:14,040
Speaker 1: And this is why Nick, A lot of people don't

497
00:20:14,520 --> 00:20:17,080
Speaker 1: become adventurous at a table because they make their mind

498
00:20:17,160 --> 00:20:19,480
Speaker 1: up before they even sit at the table, in the dishes,

499
00:20:19,640 --> 00:20:21,159
Speaker 1: and that's got a pissue of that makes me so

500
00:20:21,240 --> 00:20:23,360
Speaker 1: mad when people make their mind up before they even

501
00:20:23,480 --> 00:20:23,840
Speaker 1: try it.

502
00:20:24,280 --> 00:20:26,640
Speaker 3: But at the same time, to be fair, right, one

503
00:20:26,640 --> 00:20:29,200
Speaker 3: of the things I love about food is that it's

504
00:20:29,320 --> 00:20:32,399
Speaker 3: such an individual thing. And that's a big reason that

505
00:20:32,440 --> 00:20:35,560
Speaker 3: I don't like to cook off a very strict specific recipe.

506
00:20:35,600 --> 00:20:38,160
Speaker 3: And in here I literally say in this book, I say,

507
00:20:38,440 --> 00:20:40,880
Speaker 3: do not follow my recipes to a tea because you're

508
00:20:40,920 --> 00:20:43,800
Speaker 3: gonna like something different than I do. Don't follow the

509
00:20:43,840 --> 00:20:45,000
Speaker 3: amounts to a tea.

510
00:20:45,200 --> 00:20:50,240
Speaker 1: Right, Look, this is a beautiful, beautiful cookbook. These creative

511
00:20:50,280 --> 00:20:53,120
Speaker 1: recipes are fabulous, not only to look at with a photography,

512
00:20:53,400 --> 00:20:57,119
Speaker 1: but each one I recall it. Rivealdi lemon sauce, fancy

513
00:20:57,200 --> 00:21:02,000
Speaker 1: Rahman done two ways, French and Italian lasagna together, yokih

514
00:21:02,000 --> 00:21:04,920
Speaker 1: one of your favorite spicy Miss Gallerga TONI. I mean

515
00:21:05,000 --> 00:21:08,639
Speaker 1: you look at these recipes. They all look fun. Shepherd's pie,

516
00:21:09,400 --> 00:21:13,760
Speaker 1: cast iron ribbis and the Dino nuggets, everything. It's just

517
00:21:13,840 --> 00:21:17,400
Speaker 1: it's really a great a great read, and a great look.

518
00:21:17,400 --> 00:21:18,960
Speaker 1: Even if you're not gonna cook any of it.

519
00:21:18,880 --> 00:21:19,480
Speaker 2: It looks so cool.

520
00:21:19,520 --> 00:21:21,920
Speaker 1: But you know someone in your life that would love this. Yeah,

521
00:21:21,960 --> 00:21:24,600
Speaker 1: and if you don't follow Nick, then I can't help you.

522
00:21:25,600 --> 00:21:29,400
Speaker 1: Following Nick is just a joy. Where where all your socials?

523
00:21:29,440 --> 00:21:32,119
Speaker 1: I mean at on like Instagram.

524
00:21:31,680 --> 00:21:33,960
Speaker 3: It's yeah, I keep it simple, just at Nick dot

525
00:21:34,000 --> 00:21:38,600
Speaker 3: DiGiovanni so my name and I'm gonna keep making videos

526
00:21:39,040 --> 00:21:39,840
Speaker 3: as long as I can.

527
00:21:39,880 --> 00:21:42,119
Speaker 1: I love it. And you're such an Italian name, but

528
00:21:42,119 --> 00:21:43,800
Speaker 1: but Italian it's not. You're like your number one, go

529
00:21:43,840 --> 00:21:45,600
Speaker 1: to it at all times.

530
00:21:45,400 --> 00:21:48,800
Speaker 3: It it's always there. And I'm actually working on my citizenship,

531
00:21:48,880 --> 00:21:50,200
Speaker 3: so which I'm excited about.

532
00:21:50,400 --> 00:21:50,600
Speaker 1: Right.

533
00:21:50,720 --> 00:21:52,199
Speaker 2: Didn't you take Chinese in school?

534
00:21:52,280 --> 00:21:55,280
Speaker 3: I did take Chinese in school. But Andy, my brothers

535
00:21:55,320 --> 00:21:57,080
Speaker 3: all speak Italian, so I'm trying to shift to learn

536
00:21:57,119 --> 00:21:59,080
Speaker 3: Italian to be able to because they can mess around

537
00:21:59,119 --> 00:22:00,800
Speaker 3: without me now in the back and I hear them

538
00:22:00,800 --> 00:22:04,000
Speaker 3: and I'm I know they're talking about me. I want

539
00:22:04,040 --> 00:22:05,600
Speaker 3: to be a part of it. Everyone's talking about you

540
00:22:05,840 --> 00:22:07,920
Speaker 3: all the time, but only in foreign languages. Yeah, they're

541
00:22:07,960 --> 00:22:10,560
Speaker 3: making fun of me. I want to know what's happening. Okay,

542
00:22:11,600 --> 00:22:14,440
Speaker 3: But I am really really excited about the book. I

543
00:22:14,480 --> 00:22:17,399
Speaker 3: thank you for for you know, for chatting through it

544
00:22:17,440 --> 00:22:19,439
Speaker 3: with me, because I am excited. It's I'm proud of it.

545
00:22:19,600 --> 00:22:21,080
Speaker 1: I'm going to cook something out of this book this

546
00:22:21,119 --> 00:22:22,639
Speaker 1: weekend and I will reach out to you. I'm going

547
00:22:22,680 --> 00:22:24,440
Speaker 1: to send you my results. Please do, and I'll and

548
00:22:24,680 --> 00:22:26,280
Speaker 1: you can just please like it or hate it doesn't

549
00:22:26,280 --> 00:22:28,000
Speaker 1: matter because it will be gone by that.

550
00:22:28,000 --> 00:22:29,680
Speaker 3: And I'll get you a book and I'll cross out

551
00:22:29,680 --> 00:22:34,680
Speaker 3: all the all the mayonnaise with a sharp men is

552
00:22:34,760 --> 00:22:35,320
Speaker 3: kind of a soup.

553
00:22:36,520 --> 00:22:37,720
Speaker 1: Ramen is sort of super.

554
00:22:37,880 --> 00:22:40,320
Speaker 3: So these are these these ones, these ones actually are

555
00:22:40,560 --> 00:22:44,000
Speaker 3: these sort of elevated ramens where you're not using the broth,

556
00:22:44,040 --> 00:22:46,680
Speaker 3: you're using just the block of ramen and you're you're

557
00:22:46,720 --> 00:22:48,439
Speaker 3: adding some pesto and that kind.

558
00:22:48,280 --> 00:22:50,360
Speaker 2: Of I can't wait.

559
00:22:50,440 --> 00:22:52,359
Speaker 1: You're trying to trick him up. So here's what we're

560
00:22:52,359 --> 00:22:54,720
Speaker 1: gonna do. If you're if you want to, if you

561
00:22:54,720 --> 00:22:57,080
Speaker 1: want to know more about Nick, and you do all

562
00:22:57,119 --> 00:22:59,920
Speaker 1: over our socials Elvis Durant show at Instagram and mine

563
00:23:00,000 --> 00:23:02,400
Speaker 1: Elvis stranded Instagram as well, and so you can find

564
00:23:02,400 --> 00:23:03,919
Speaker 1: it on your own because you're driving right now. You

565
00:23:03,920 --> 00:23:05,439
Speaker 1: can't write this now, you can't put it into your

566
00:23:05,520 --> 00:23:07,480
Speaker 1: notes on your phone. I get it. Nick, thank you

567
00:23:07,520 --> 00:23:08,080
Speaker 1: for coming in.

568
00:23:08,400 --> 00:23:09,840
Speaker 3: Thank you all so much. This has been a lot

569
00:23:09,840 --> 00:23:10,120
Speaker 3: of fun.

570
00:23:10,440 --> 00:23:12,600
Speaker 1: Well it has been, and we've got we've got work

571
00:23:12,600 --> 00:23:15,520
Speaker 1: to do with Daniel's Mannai's is it's never going to

572
00:23:15,560 --> 00:23:15,800
Speaker 1: be full.

573
00:23:15,800 --> 00:23:16,960
Speaker 3: Figured it out. We'll talk off camera.

574
00:23:17,760 --> 00:23:19,879
Speaker 1: Nick dig Body, thank you so much for coming. I

575
00:23:19,880 --> 00:23:21,000
Speaker 1: have a great day today. Thank you.

576
00:23:24,760 --> 00:23:26,639
Speaker 2: Elvis Duran in the Morning Show,