Nick DiGiovanni - I Cooked For My Followers

Episode Date: March 4, 2025

Make sure to follow me on Spotify and I might cook for you next!

Some of you post the craziest comments on my videos. Like this one time someone asked me if Gordon Ramsey was my dad, or this other time when someone wrote, me watching this while eating a microwaved hot dog with no bun. But today, I saw a comment under one of my videos saying, I wish I could try this right now. I clicked the username and it turned out the subscriber was a girl named Evangeline who lives in Mumbai, India.

And because of that one comment, I decided to get on a plane and travel all around the world to cook for my subscribers. I just landed in India and our subscriber wanted Biryani. So, instead of me just making an normal, normal biryani. I decided to surprise her with the best chef in India over here who's gonna help make one that I'm guessing is probably gonna be a little bit better than what I could have made by myself. I'm sure you can make a good biryani. He's just being polite. Now we're going to the spice market. We're going to get the

ingredients to make the best biryani ever. This is like the best spot you know of. Yes. These are all their blends. Then here are different types of chilies. Every chili has a different purpose. We'll go for the biryani masala. Okay. Obviously that's the one we want. They don't really powder it completely. You can taste the rawness of the spices. We got all the spices we need to make the perfect bryani we've just driven an hour outside of mumbai and we're about to surprise our subscriber but she also doesn't know who i've brought with me so wait till she finds out that we got the best chef in india with us hi how are you nice to meet you can i give you a hope you got flowers this is for you i actually have a surprise for you guys to help me cook the briani i brought the best

chef in india oh my gosh wow we'll follow you guys okay what is this this is great we are from south This is how we welcome our guests in Tamil Nad. This is something that I'm just going to sprinkle on you. Okay. It's Rosewater. Oh, I love Rosewater. This is just Mishri. It's like sweet sugar.

Since you're coming to our house for the first time, you know, everything should be sweet. It's like a sweet welcome. This is a traditional welcome to you, so this is how it goes. Oh, nice. This is a kingly welcome. This is great. Look at us. We look better than when we came in.

Is this a shirt? No, it's a kutta. I think I should cook in this, right? So cool! And the color. And the color. Do you guys mind showing us the kitchen? Yeah.

You got a few snacks for you. The food's already cooked. Thank you guys. Are there any rules in the kitchen? Just that before you start cooking, you have to be respectful towards the stuff, right? You can say namaste to the stuff. Oh, okay.

Just say namaste. We're just pranking with you just. I wondered if she was. Why don't you tell me something? Honestly, it is so diverse that it's possible. It happens in some houses, I don't know. The first thing we're going to get going is the dough, full wheat flour.

Okay. And we're just gonna add water till we get a dough going. Go for it. All right. A lot of Indian cooking is by touch and feel and by hands. We're killing it here, chef. Yeah. You're gonna be making a lot of biryani when you go back home.

I definitely mean. I have a confession. Put too much water in the dough. Yeah. Because the dough is used just to seal the pot and not to eat, we can make it work. In India, we don't have salad. So we do like something called kachumba.

When we sit to eat, we'll kind of dress the salad. Perfect. And let it chill till then. This is such a different fridge than anything I see at home. They got good stuff in here. Ginger garlic paste, umami brew. It's like a kombucha. Look with their eggs coming.

What? That's so cool. Alright, let's stop rating their fridge. Put me to work. Let's build this biryani. This is our beautiful marinated meat. It's gorgeous. Just want to swim in it. Seriously, chef.

For now, I'm just gonna put this on and kind of bring it to him temp. This is like a lighter. Whoa. Is it working? We'll just need to know which is for which. Chef, do not know how to turn on an oven? Yeah, I just don't know which.

He doesn't know how to turn on an oven. Which is for which? Um, I think, I'm just, Oh, shucks. Oh, ma'am. You didn't know. I used the electric stove. I don't use this.

Second time's a charm. There you go. Chef, we never told them the meat is lamb. Yes. Biryani traditionally is always better with like red meat. So in this bag here, we have crispy fried shallots. And we're going to put those. Oh.

What we have in this bag is a saffron milk. Look at the color of this when I pour it into the bowl. Chef, that's like the definition of luxury right there. Yeah. We can't waste a single drop of this. Now what we're going to do is the layering. We're going to be a bit of the biryani. We're gonna build it.

Yes. It smells seriously amazing. So we have the saffron milk, fried onion, fresh mint, fresh coriander, parboiled rice, and baronated and par cooked meat. This is basically called a Dekchee. This is what you traditionally make biryani. The cooking process is called Dumb.

When we seal this, you wanted to steam all the flavors to marry inside, low and slow. This is heavy. This also belongs to my mum. Oh, it does? Yeah, I got these from my house. Are you ready to do this? I'm ready.

Are you ready? I'm ready. The first layers, we're gonna put some meat down. For this layer, I want a lot of the masala the liquid as well. So that's all the flavor, all the liquid right there. So just spread it out nice and even on the bottom of the biny pot. The next layer we're gonna do rice. It's not fully cooked because for all the flavors to kind of marry, some of the meat juices and the rice will kind of mix and cook throughout. The next step we're gonna take all our flavoring the herbs, the saffron and the onion and kind of sprinkle it everywhere. You're trusting me with this? I'm trusting you with this.

Try getting as many of the saffron threads as you can. That is going to impart more flavor. This is like a splatter painting. Every bite you take is going to be unique and different. So now, now, now, Next, a handful of the onion. I'm gonna take a liberty here and put a few more. The more the onion, the better. The hard part is getting it in the corners, huh? It's almost like rolling dice. Next, we're gonna do the herbs.

Yes, chef, here we go. Again, just spread it out, show the side some love. Look how nice it already looks, I just can't believe it. Now all we do is repeat the whole layering process once again. And I'm gonna do almost all the lamb, but just save some of that fat to season the top layer of the biryani so it gets a little red color as well. And I am just keeping our workstation organized while you do that.

You're a great sous chef. Can you give me a rating chef? How am I as a sous chef so far? So far, I would say like a eight, but then we're not fully done. Oh, okay, so you might give me a 10 at the end. Yes. We're gonna season the meat with a little bit of rose water.

You don't want too much of it, because then it's off pudding. Now we go with more rice. We're gonna do enough rice so we don't see any meat anymore. Okay, we're fully covering the meat now. See, the edges are almost like sticking out. Yeah, we need to fill those gaps. This is a lot of work, by the way.

Usually when you make biryani, you don't make it just for one person or small batches. You always are making it for a family or for a party. What's the next step? I know the next step. Saffron milk, right? Yes. Yeah.

For a second, you didn't say anything. I got nervous. And now, once again, I become a painter. Oh! I'm not normally this messy in the kitchen. I think I'm a little nervous with this guy. All the oil and all the masala that's left over in this fan. I'm gonna kind of spread that out on top of this as well.

The rice will start absorbing all that fat. So really making biryani is just about layer after layer after layer. And building flavor. This is gonna be my new favorite food, I think. This is also the layer that's gonna be seen once it's done cooking. Okay, so we gotta make it look pretty pretty. pretty pretty. Look at how beautiful it is.

The last step before we kind of seal this, but a few last drops of rose water. One, two, three, four. Next step, the dough that you made. Do you see this part where you can see this no cure? It seals the pan, so none of the steam and the flavor that we want escapes. That's pretty good.

So like, am I like a nine now? By the time we're done, you wanna be a 10, right? Mm-hmm, of course. We make it happen. Would you say that you're like a pretty, even-keeled kind chef in the kitchen? I am. You are, you seem like you would be.

There are times where, I'm not so nice also, but not very often. Not today. Imagine we came here to someone else's house, and he just was screaming at me. And I went all Gordon Ramsey on you on side, throwing plates. Can you imagine? So this is the big moment right here.

Press it, press down? Get it all sealed. And into the oven now? Traditionally, India, we don't have too many ovens. So we cook it on the stove, kind of heats up inside. Which one, again? This one. Ah. There you go. It's so heavy.

Wow. Here we go. Great job, chef. While we're waiting for the biorani to cook, just look outside. I think it's amazing how different and unique it is compared to home. So here it is. That's amazing.

Whoa. Whoa. Oh. Can I start serving you? Yes, I can't wait. This is up there for the best smelling rooms I've been in in my life. It's so full of flavor. My goodness.

It's not very spicy, but still it has all the flavors. Like all these different textures, you just have the perfect bite with all these layers. Do you mind if I steal a tiny bite? Yeah, please. And we are sure that you cannot stop with this one small bowl. I know that you have a really low spice tolerance. But then I think this will be perfect.

Is it spicy? No, it's not. You're right, it's not too spicy. It's delicious. I think my favorite part of the briani is that chef did most of the work. You want to ask me what your score is? It did. Oh, that's a good score.

Making briani is quite tough. Thank you for making this lovely dumb briani. Thanks for having us into your house. I know it's not normal to let strangers come in your kitchen and cook so thank you guys you are no stranger but this will be a golden memories for years to come and we can tell our grandchildren I'll show them on YouTube you have to oh she threw me off the front welcome to Dubai tarik has been subscribed to the channel since 2019 and today we're gonna cook some of

his favorite meats this is one of the coolest settings that I've ever cooked in we're in the middle of the desert about an hour and a half outside of Dubai what do we get here talk me through it we got some lamb chops beautiful lamb lollipops Boom. Then what is this? This some cute beef. I bought a brand new knife just for this. Oh Come on, bell. This is some seriously fresh looking beef. What did all this meat cost us? All of this was like thirty three dollars unreal. Let's just season it all with the same thing, yeah? Yeah, sure. You go with that? When you cook in the desert, you just gotta work with what you have, right? I mean, we're in the middle of an endless desert right now cover that with a bunch of olive oil. It is windy out here. So windy. No osmo today, but a little salt, a little pepper. It's just blown out of the bowl.

Now we've got some cashmeree chili powder. This is Arabic masala. And then to finish it off, you pick this one. Smells and looks amazing. Just some classic curry powder. Oh, getting cooked over there. And now I'm going to cut off a few lemon wedges. Oh, gosh.

The worst part about cooking in the desert is that if you drop something, it's done. Yeah, they're bye-bye. Thing is, if we squirt lemon, this could go in your eyes as well. Let's close our eyes and then squeeze the lemon. Three, two, one. Little lemon. And then we'll just mix it up.

Make sure everything gets nice and evenly coated. So do you cook a lot? desserts usually, like cheese cakes. Cheesecakes are your favorite? Yeah. I'll get a recipe, I'll add my own toast to it. Honestly, if I was like thinking of someone living in Dubai, I wouldn't think of cheesecake being the favorite dessert.

Yeah, I know. I am happy with my beef skewer here. Um, the difference. While you finish that up, I'm going to start tossing our beef down on the grill here. And I'm also going to toss the lamb kebabs, which look incredible, by the way. Oh, it's going to start smoking. Woo! But it smells so good.

I'm going to make you the chef today. Okay. You tell me when you think we flip these. I think now is the perfect time, to be honest. Let's flip a roo then. Here we go. Boom, this crust is insane. That looks insane, yeah.

We'll flip the lamb. You want to do it with your bare hands or no? Are they hooked? I mean, yeah. That's fine, let's do it. You good? Yeah, you got the chef hand? Yeah, flip the lamb.

Oh, the lamb is gonna be so good. So, you know what I can tell you're a good cook? You're standing right in front of this extremely hot grill, and you're not flinching at all. Yeah, of course. Like I said, you're the head chef, so you tell me when is this meat ready? I think, give it like a minute, and then we'll be good to go. After all our hard work, you're ready to eat?

Mm-hmm. Which sauce do you prefer? It smells like a mild umami chili oil. Yeah, but like in an Arabic style. This is called the course. It says hot sauce, but we call it the course. It gives it like some nice seasoning. Why don't you do that one with the beef? I'm doing this one. The mixed pickle with the lamp. It's probably going to be so hot. You first. You first. I'm not been kidding. That's like best meets of it in my life. Tender and that sauce just gives it a nice spice kick. He's not messing around here. I'm going to dip my lamb. Oh my gosh. That is not at all what I just expected it would be. That sauce is. It's just. It's just. So complex. How do you describe it even? It's a otter. The sauces in Dubai are different, huh? Yeah, I can't stop eating this.

Now we can just enjoy the sunset. There's even a perfect moon up there. Habibi, come to Dubai. On to my next destination. Lasagne sur-gilled, Puitance-molyne, we're doing. We're like that dojo.

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And profite. Via-Rai, the voice that we love. Welcome to Japan, one of my favorite places in the whole world. We're here to cook for a subscriber named Yuri, but I also have a big surprise up my sleeve because I'm bringing my best friend Bayashi. Hi, I'm Bayashi. She wanted sushi, but we're also going to surprise her with a fruit salad because in Japan, fruit is very special.

People give it as a gift. It's very expensive and Nick is paying. This morning I went to the fish market. We already have all the stuff we need for the sushi. So now we're going to a Japanese supermarket to get all the ingredients for the fruit salad. Look at how all the fruit is presented. It's beautiful. Even the watermelons, the regular melons. Look at all these apples. They're all in these little nests. These peaches might make Bioschi act up. Every single fruit looks perfect. We gotta do whatever we need to do for the subscriber, right? Let's get her. These perfect, beautiful plump grapes. Some of these grapes? Different color?

I think this one is a heart. You're right, they're heart-shaped grapes. How much of these cost? 35 bucks? $35? Yeah. This is the most money I'm ever going to spend in my whole life, guys, on fruit. These are Japanese melons. This is 37,800 yen. That's like a $350 melon.

I mean, do we do it for the subscriber? Yes. I don't even want to put this in the cart. It's so perfect. It's all wrapped up like a little baby. Persimmon is another Japanese fruit that's very famous across Japan. Yes. Wait, is this red dragon fruit?

It's red. Red on the inside? Yes. 2,160. Oh no. Mango, cha-ching. And then pomegranate, cha-ching. We'll get one lemon and one lime.

And for the sauce, get an old. Look at the watermelon. Beautiful. There's only one left, I mean, it's kind of calling our name. I'm so glad to make a page. Edible flowers for the top of the salad. That's fancy. We bought so much fruit, they have two people helping us check out.

What's your prediction how much this is going to cost, you think? 7.50? The price is 67,435. I don't want to talk about it. This is it. This is it. Oh, hi, welcome. Welcome to Japan.

Come in. Nice to meet you. Nice to meet you. Hi. Hi. Are you hungry? I'm serving. Sometimes I'm a little bit tall inside Japanese houses, so I have to duck a lot of the time. What's your favorite food? I like sushi and fruit.

Well, that's perfect. Do you cook? Yes. Yeah, is she a good cook? What kind of food does she make? Omer rice. Oh, what? That's very impressive.

Bayashi can't even make ommer ice. Oh, can't do that. Oh, one more thing. Me and Bayashi pick some flowers for you. Thank you. Are you hungry? Yes. Sit down and we'll bring you some food.

And we'll bring you some food. Quick game plan. First thing, we're gonna make the sushi. Then while they eat the sushi, we'll make the fruits out. Can you be my sous chef? Yes, chef. I promise we'd be promised. Biaschi, get the tuna from the fridge.

Yes, chef. We need a cutting board. Boom. We need a chef's knife. Ooh, it's not the best chef's knife I've ever seen it, but that's fine. Can I have a wet paper towel? Paper towel?

Paper towel. Where is it? And while Biashi is looking for that, I'm going to start cutting nice pieces of our beautiful, fresh, Oh, you found this. You found the paper towels? This was supposed to be wet.

Oh, wet? Sorry about that guys. You got it? Yes, Chef. Oh, good. Bioshi, get some plates to plate this on, please. We need to get this out in the next one minute. One minute, Biashi, they're hungry.

Yes, chef. This is for the sushi. Yes. We have only this great. Are you guys okay if this is the plate? Yeah. Yes. Why not?

One person is going to get some beautiful tuna on this side because I know one of them likes lean tuna more and the other one likes this fattier tuna. Now, Bayashi is laying down these shiso leaves. down these Shiso leaves which are beautiful fragrant almost citrusy Japanese edible leaf. Good job byashi this looks so good. Thank you chef. For the niggi I think we go one of this, one of this and one of this and now a little bit more because we want to give them as much fish as they want and now some salmon row and then one of my favorite things out there, a few scallops and before we serve it look at this amazing tray of fresh sashimi and sushi. I'm also going to

give them a special treat this entire tray of Hokkaido Sea Urchin. What a A Japanese person be really happy about this. 100% Sushi time. Ah, thank you. Only eat as much as you want. You don't have to eat all of it. And then you've never tried uni.

Hi. Ashi's gonna show Yuri how to eat uni. Just like that. That's all. It's good? Sweet. It's all for you guys. Everything mine?

No, it's not for you. Oh. Let's see what Yuri thinks. Yeah. Oh, Thank you. Thank you. How's the sushi?

Yummy. For some dessert, Bayashi and I decided we're going to make you a little fruit salad. So Yuri, Bayashi is not a very good sous chef. Would you maybe want to come cook with me? Yeah. Come on, let's go. Bayashi, how do you feel about getting fired? Oh, very good.

Because I can eat uni. This is all the fruit, okay? Okay. You ready? Yeah. Okay, okay. Which one do you want to cut first? Mango.

Okay. I want to see your knife skills. Look at Yuri's fingers. She already knows how to curl her fingers like that. Already she has better knife skills than I think Bayashi does. No. Will you cut this into nice small pieces? Nice. You are so much faster than Bayashi. Will you just go like this and go put that right in the bowl? Nice. Oh, we lost some. Oh, no. Sorry, sorry.

Come here. Come here. Yes, yes, yes, yes. Fyoshi. Yuri, I like this sound, ready? Yuri is now going to wash off the grapes while I keep chopping up this watermelon. Do not, you think I can do this? Ready? Mmm, that is so good. There's more grapes. I'm going to cut up some more of our green grapes now because we need some of those in the fruit salad.

And Yuri is being the best helper ever in the kitchen right now. Yuri, look at the dragon fruit. Do you like dragon fruit? Yeah. I don't like dragon fruit, but it's very pretty. What is your favorite video from Bayashi? Cucumber. That's the one where Bayashi makes like a really, really long cucumber.

It's a good video. Look how many colors we already have. Do you want to cut strawberries? Yes. I will pull off the stems for you if you start. cutting them. Her dad is saying that she cooks alone, sometimes without even her mom or her dad there, which is really amazing. And how old are you? 10. 10. I don't think my mom even let me cook alone at home when I was 10. The melon. Look how happy she is

about this melon. Do you want to hold it? I've never seen somebody so happy with the melon. Let's open it up. Oh wow. Smells good, right? So melon, in my opinion, is probably the best fruit in Japan. The melon tastes different than anything you've ever had. It's sweet, it's beautiful in color but it's also very very expensive and very special i will cut this last few fruits we're going to do a little bit of peach and then we have some mint we'll just put a little bit of mint and then to finish everything here's how i'm going to make the sauce okay and take some orange some lime and some lemon squeeze it all over that squeeze squeeze squeeze squeeze squeeze mix it up a little bit and while yuri is mixing i'll put a little bit of honey just to make it

a little bit sweeter and now to finish we're just going to put a bunch of beautiful edible flowers over the top of this whole thing. And now we made a huge mess, but the most important thing is we have this amazing fruit salad. Ready to eat? Yeah. It'sa-eatima.

Go ahead, Yuri. You have to see what you think. It's somewhere. Mmm, it's very fresh, and every bite that you could take here is totally different. I think my favorite part is actually the orange lemon lime dressing with the honey. It tastes nice.

Bajie's eating all of it again. Mm-hmm. Is it good? Very good. We'll let them finish eating their fruit salad. Thank you for cooking with me. You're very good at cooking. Better than me.

Today we are in Ecuador, home to some of the best chocolate in the world, but I'm actually about to go cook for a subscriber who wanted a saviche. And I brought along Pat. He doesn't know it yet, but he's going to be my sous chef. Oh not. Ecuador is famous for its outdoor markets, and we're going to go and pick up a bunch of stuff. This place is insane. It's huge.

First one is we need a whole thing of limes. One dollar for all these limes here. That's crazy. Ecuador, of any place I've traveled around the world, has some of my favorite markets. The way they lay everything out is beautiful and they have so many fresh fruits, vegetables. We're going to grab some small peppers. 50 cents for these. Okay, Pat, that's my sugar daddy today. Spicy? He can't handle spice. I know spice. He's a baby. Be strong. They're so nice here. Look here, they're making fresh tortillas with corn straight out of the grinder.

It's unbelievable here. That's the most bananas I've ever seen in my whole life. This is probably like a thousand bananas right here. Tomatoes. We need tomatoes. Three tomatoes. I'm breaking out my Spanish in here, Pat. You're getting better. 50 cents? Why am I paying for this entire meal? So in Ecuador, they have the massive avocados. We could get one and put that in the Cevice too.

This is an avocado? Avocado, yeah. This is giant, though. Look at this. See, she asked when we're going to eat the avocado, so she can pick one that's the perfect ripeness. I've never seen an avocado this big. It's as big as your face.

Red onions? Yes. Dos, saboya. See? Oh, I think I understood what she said. I think she said it's 50 cents. You did not have it right. right I did I said 50 yeah oh 75 cents

I knew what she said wait up Nick do you think we need watches for the saviche we're not getting watches look how beautiful the mangoes are Mucho Bueno which one this one oh he's just gonna cut it up for us oh oh oh grazias whoa dude that's the freshest mango ever now we got to find the freshest cilantro in this whole place I smell it that's the one we want and you can see all the roots of the cilantro which tells me that it was probably pretty freshly picked how do you say cilantro in Spanish Probably cilantro.

Uno cilantro. Uno. Oh. Oh, wait. What? Oh. Oh. No.

Like one half. Gracias. Look at those things right there. They look like someone going like this. So we're looking for like that crunchy Peruvian corn because that goes so well in a Cévice. This is the crunchy corn that I was looking for. And then these are the plantain chips in the same place.

That's my favorite fruit in the world. Granadilla. This isn't for the Civece. This is just my favorite fruit. So we're getting 10. And if I see another stand that has nice looking ones, I'll probably get 10 more. We just need a few shrimp. They do have the shrimp with the head on, but let's do them fully clean.

The last thing we need is salt. It's no Osmo, but it's $4 and it's a big bag. Oh. It's 40 cents. Local. Local and see him. Now we just go meet the subscriber. Let's do it.

This right here is not our subscriber's apartment. It's actually an Airbnb because Ecuador is having some serious power failures right now. In his apartment and a lot of places across Ecuador, all the power's out. So we're taking the stairs all the way up to the night floor. Just leave without me. I think he's right here. This is exciting. Hey.

Hi. Dude. What's up, man? I can't believe I get it to meet you. I watch your videos every day. Really? Yeah. You've seen Patrick's videos.

Of course. Oh, good. What's up, man? Thank goodness. I didn't want to surprise you and then you're like, who the heck is this guy? And how long have you lived in Ecuador? Oh my whole life. I'm here.

And you love saviche. Very much, too. All three of us are new to this kitchen, right? Yeah. Because this isn't your actual place. So we can make a mess. Yeah, we can make a huge mess. Oh, let's make a mess.

Do you think we need this? Let's move that. Okay. Like kind of savage are you gonna go. Shrimp. Oh, shrimp's good? I like fish. I told you to call him first.

But you like shrimp or no? Yeah, yeah. Oh, it's so great that you got Gawanna-d. Good? Yeah. Yeah. But I don't like it very much. I prefer that you get rid of these.

I'm getting rid of these. No. You tell me what ingredients you do like. You like plantain chips. You like avocado? Yeah. Mango? We don't usually put mango on our...

Will you try it with mango? Yeah, sure. Cool, cool. Tomatoes, good? Obviously, lime. I like it very sour. Shrimp. Put those in the fridge, please, too, chef?

Just salt. These aren't for the savages. No, that's true. That's gonna- It's my favorite. It's very good. Let's put them in the freezer. At the end, we'll all eat one for dessert. Do you crack it in your head?

And do you eat it? Have you cracked it? Of course. Really? Yeah. All right, then we're gonna crack it on our heads. Do you like spice? Yeah.

We'll put a little bit of spice in there and then obviously onions. Two chef, uh, neaten up the station, please. Get rid of the plastic bags and, uh, let's get started. This will be our snack while we cook. Yeah, yeah, yeah, you just don't like him in Cevice. No. Got it, got it, got right. Chef, we have a big problem.

What's the problem? We don't have hand soap. Check the bathroom right now. There's no hand soap in the bathroom. Really? There's no soap. This is one of the problems of an Airbnb. Dude, that's a soap. This is not soap.

Yeah, that's not soap for the dishes. This is soap for the dishes. But you can still use them in your hand. Oh. Nothing wrong with that. When in Ecuador. Unrap all the ingredients for you please. Thank you.

Do you want me to help? Oh, it's up to him. I want you to enjoy this experience. He wants you to relax. At least we have a chef's night of any cutting board, right? That's the cutting board? Awesome. Chef, uh, a bowl?

Yes, Chef. Glass bowl? Yes, Chef. Find a smaller one, please. Do you want me to do this or... Who's your favorite YouTuber? Do you want me to be straight off? Yeah, I want you to be straight.

It's not either one of you, but I do, I do like you guys very much. Quickly wash this stuff off. Yes, chef. I'm going to start chopping the onions. Basically, for the savicee. keep it simple. We're gonna start by prepping out all of our ingredients. This is such a dull knife. It's not really chopping. It's sort of more mushing. For how long have you cooked? Since I was like eight or nine. What got you into it? Just my family, like grandparents,

great grandparents, all really good at cooking and I just loved it. What's your favorite food here in Ecuador? Like what are some of the highlight dishes? And so yeah, it's like a kind of soup that has onion, yucca, fish. One of the greatest things you order put in from. Really good, huh? Right away, when I've cut these onions, I'm gonna hit them with just a touch of salt. How you're not crying. The onions are getting you? Yeah. Uh-oh. Pat cries a lot, but not from onions. What other dishes do you like? My favorite kind of food is Italian. That's why I love watching at QCP. You love QCP? Yeah, very much. Should I try to FaceTime him? Oh, let's FaceTown Q. Oh! Oh, no way.

Hey Q, I'm in Ecuador. I'm cooking a meal right now for someone who said he really likes your video. It's so good to meet you man. I'm a big fan of yours. Are you shirtless? Yeah, I'm pretty Now all these lines we're gonna chop them. You said you like a lot of lime, right? Yeah. Nick, do you know how to juggle? No. Watch this. Do you actually know how? Yeah.

Clean this up. Right now. Tomatoes up next. I'm going to chop off the top. I'm going to carve out the center of the tomato. Now we're just going to chop up some tomato into nice small bits. Pat, salt the tomato. We salt as we go, right?

That's up. I've taught you that before. Can I ask you something? How's Gordon really like? Gordon's really nice. There's a lot of yelling. There's a lot of intensity. But he actually cares about people.

Chef, pass me the mango? Yep. We'll carve it. right down the side of the glass here and it takes almost all of that beautiful mango right off there. Wow. And then we can chop it up same way we did the tomato. Uh, salancho, chef or? Peppers. Do you want peppers? Do you want me to give you a towel?

I can. Do you think there's one? Sure. What are you doing with the toilet paper? If you can, you know... Do you want the toilet paper? Chef, no chef. Hey, no problem. Three peppers.

And these we gotta be really careful with. I'm just gonna do them in the corner of my cutting board. I'm also gonna kind of keep my face away because you don't want this squirting in your eye. It's like macing yourself. And I'm just gonna chop them up a tiny bit more into like a nice pepper mash. Oh my God, I can feel the heat coming off. Dude, it's getting to me right now. Is it over there? Yeah.

You maced him. I don't know if the onions or something, but. Oh, dude, they're hitting me now. Oh, shoot, dude. What? Everyone's getting killed in here except for me, I guess. Grab me a pot. Grab me a pot.

Yes, up. Yes, up. Where's the pot? Oh. In the microwave, we're first going to give the shrimp a big rinse in this salt water bath. This is going to clean them and then eventually start. to cook them a little bit too. There's our fresh shrimp. These are big. So big. And beautiful. Extremely high quality shrimp. Now we're just going to cut the shrimp into nice little chunks here.

I can't even cut the shrimp with his knife. That is a horrible knife. Yeah, it's bad. All right. The shrimp looks good. I'm going to fill this up with new water and then shrimp go in. You mind hit me with a bunch of salt in here again? No, no problem. Nice form. Salbe taught me. Once I've washed all the shrimp, get all that extra salty juice out of there. On to our prep plate. This is all we need to start the saviche. So first I'm going to go in with our shrimp. Then before I put anything else, we're going to squeeze in one, two, three, four, five, six. You say when? I like it very sour.

Seven, eight. I'm going to keep going until you say stop. Nine, ten, eleven. Our last one. You can stop now. Oh, along with the lime juice, we're going to go in with a bit of salt. And then we'll get a nice mix to make sure everything is evenly coated. And then we'll do sort of a pre-cook.

So put that in the fridge for a few minutes while we cut the rest of our ingredients here. Avocado. It's a giant avocado. I am extremely excited. Oh, you can peel it like a fruit. That is a nice piece of avocado right there. Good. Is it really good?

Yeah. Look at the colors we have on this plate, guys. It's like a rainbow. And then the last thing, cilantro. You like cilantro, right? Yeah. I think cilantro is one of the best things out there. Guys, smell that.

Oh. It's crazy. You've got so many good memories. Pat, what are you talking about? Like childhood memories. My Mi-Ma in the kitchen. You called your grandma-mima? I call my grandma-me-ma.

Me-ma. Me too. No way. Swear to God, Mimus. Shout out to all the mimas. Love you, Mima. Okay, the way you're chopping it, I don't think Gordon Ramsey would be happy. Want to try to hold this knife?

Do you want to try to use this knife? Go ahead. This is how you do it. Point proven. So what kind of stop do you like to do apart from Cut King? I like to surf. Dude, I'm trying to learn how to surf a rubberer. Yeah, do a lot of Jiu-Jitsu.

Oh, yeah. Can we do like a quick demo right there? I didn't sign up for this. I'm so sorry. I'm gonna take his neck and I'm gonna put it over here. I'm gonna put it over here. We're gonna go to the floor here. pepper out there. That's about so sorry. I don't want to be here anymore. Oh wow. It already cooked a lot. I don't know why I'm surprised. I've made

a suvice like a million times. Take a smell of that. Oh, I love that. Ceylantro in avocado, mango, tomatoes in, peppers and red onion. From there, we can just mix it all up. That looks so amazing. These are the chips that we'll eat the savice with. Now we'll go into the bowl with a bunch of our Covece. Let me just take a few of this, cross them. This is how you do it here. Yeah. That's so cool. It's spicy, it's flavorful. Dude, thank you very much. That's salt. Is it good?

Yeah. That's the greatest of which I've ever tried in my whole life. Really? For real. Whoa. Do you want some? Do you want to try some? I'll go for a bite.

I'm the only one that's actually gonna be honest here. That is actually really good. At a 10, I would say probably like an 8.7. We're in Ecuador. We got all the ingredients at the market fresh. The guy cleaned the shrimp in front of us. I was there. Only Ecuadorian ingredients.

How can it get any fresher? 8.7 out of 10. We almost forgot this here. Grenadilla. I love it so much. I'd move here just for these bad boys. Thanks for coming to meet us. Thank you very much.

Honestly, you think I was probably one of the best soup chefs you've ever seen. Yeah, sure. We are at Harvard University cooking for a college student. Welcome, Max. It's good to be here. I actually did go here back in the day. I still don't know how I got in.

All I remember about college is that you don't get that great of food. And so I hope we can make this subscriber really happy. Hey, hello. How are you? How are you? How's it going? Come on in. Thank you.

Tell me what your favorite foods were, you said. Clams and Linguine, shrimp Mozambique, or shrimp scampi. So we are actually making clam linguine. There you go. That's perfect. We just picked up the clams this morning at the fish market. Nice huge thing of clams. I used to work on an oyster farm, so having the fresh shellfish is super important.

You ready? You feel good? You get the Harvard hoodie? Let's go. Let's first check out the clams that we just got. Ooh. Nice. Could we boil some water max?

If I was in college. Where's a pop? Where's the pot? Where would I put it? I'm gonna go with right here. Dye would not have guessed the top. What? Really?

No one puts pans in the top. I'm gonna guess right there. Not bad. This is fun. I didn't have a kitchen in my dorm in college. I had one. You did not know how to cook them. Nick, we got a situation.

Oh my God, it's smoking. What's going on here? Do you cook on here often? I don't know why it's doing that at all. They're both doing it also. It smells like popcorn. Should we turn this on? It looks like it's going away.

I think we're good. This is an absurd amount of clams. Pick out like, like, the 10 nicest looking ones for Raquel. They look the exact same neck. No, no, no, there's some special ones in there. You said you used to work at a oyster farm. Yes.

So what do you look for in a clam? Usually what I look for in a clam is one that looks easy to shut. Because usually that's my next task when I have the clam. So it's one that has that nice little crease between the shoe shells. But right now I'm just looking for something that looks like it's going to taste good. You know what we don't have here?

Do we have any kind of towels, do you know? Powel. Yeah, like paper towels or like. This is desperate. We have this. We do have toilet paper? We do have toilet paper, yeah. College dorm.

Let's take the ingredients out. First, fresh pasta. Then we got our parsley. Max, does that pass the freshness test for you? We have salt. Gotta have the good stuff. Butter, red pepper flakes, shallots, lemons, garlic, and a little bit of olive oil. You have some olive oil.

Yeah, also. We're ready for you. So why don't we give you this brand new olive oil? We'll use this existing olive oil. Cutting boards. I'm going to just kind of make a makeshift situation. Do we have a knife in here? Oh, nice.

Okay, Max, you got a choice. I feel like I'm going to go with the green. They're actually surprisingly sharp knives. We sharpen our knives every night. Do you really? No. Did you make food like this back in college, Nick? I did not ever.

Yeah, I was a big food court guy back in college. Max and Michael, I'm messing this up pretty bad. It's sliding all over the place. It's sliding a lot. Max, did you turn the pasta water off or did I turn the pasta water off? I didn't turn it off. Did you turn it on? I don't think so.

Did anybody turn it on? I don't think so. So we'll start with a bit of olive oil. This is a 2025 olive oil from Spain. An excellent vineyard. Garlic in. And then I'm gonna follow right behind you, Max, with our shallots.

We don't have any cornstarch for Kel, do we? Don't think so. That's fine. Sometimes I like to purge the clams a little bit. Instead, what I'm going to do, though, I'm going to try to trick them into thinking that they're back in the ocean, and then they're going to open up hopefully in here a little bit.

I'm going to go ahead and wipe this up with my toilet paper roll. I'm going to point out my station is neat. You left just a mess with your garlic over here. I got nothing to say. How are you with spice? Good. Why don't you come and put the pinch of this? I don't want to get blamed later.

Okay. This is exciting. Now it's on you if it's too spicy. I know. I can't take Max seriously in the Harvard sweatshap. What are you talking about? He's repping, I like it. I finally have a reason to wear something from Harvard.

What is 446 times 178? Uh, 79,388. How do we feel here? I think we're good. There's some nice color on there. All right, I'm gonna grab the wine. Where is the wine? The wine is in the freezer.

Interesting location. You'll put that in there. That smells good. The great thing about using all these clams is that when they all open up, they're all gonna let out some of that nice clam juice flavor as well so we're going to use more than we actually need let the lid on there max and just let those babies open up how long have you been subscribed to the youtube channel do you know

probably september 22 max still has not subscribed so if that tells you guys anything you're to pay up for that should we switch the burners are the burner not working it's not very hot max what the burner's not even on this one you're in charge at all you're in charge of this why would you not check this wait is this side hot or is that side the the arrow's pointing this way Max. I know, but what if like... You think this is the end of the arrow? It's possible. Look at this.

Yeah, of course it looks great because we moved it to the other burner. Okay, here we go. Pasta. This is pretty much the only plating option that we have in here. Is that correct? Yeah. Okay. You know what? We'll heat the plate up in the oven. Go super fancy.

Oh wow. Yeah, we're not messing around. Nick, am I drying the parsley with the toilet paper? No, just don't dry it. It's all wrong. Are you being serious again? I had to ask. One more strike max.

You're gone. That's it. All right. Look at our clams though. They're already starting to open up here. What I'm gonna do with some of the ones that open up right away, I'm just gonna separate them. I think we're pretty much good on this.

Max, you're the pasta guy, I'm definitely not the pasta guy. Okay, are you giving me so? I would say given we're gonna cook it a little more, I would go ahead and take it off. Do we have a strainer? I'm gonna guess not. Space is definitely not something we have a lot of today. Oh, the clams look so good.

I saved a little bit of pasta water. Yeah, put it right in the clam bowl. Raquel, do you wanna try one of the clams and see if you think it's good? Yeah. Okay. They should be good clams. They should be really.

They're really good. Are they good? Mm-hmm. They should be great. Super fresh, super good. We finished this up in a really simple way. We put a bunch of butter in there. A tiny bit more butter, right?

It's a little more than a tiny bit, Nick. Tiny bit of lemon juice, too. Ready for pasta? Oh, yeah. You give the green light. Yep. That's all that liquid gold clam juice that we've been saving off.

Liquid gold clam juice. Yeah. Never heard that turn. Okay, Max, you want to taste some? Good. Yeah, the actual pasta itself is really good. And you taste the clam. Oh, plate is in the oven.

Oh, my God. We probably almost broke this plate. That is a nice, ultra-hot plate. This is like restaurant. It's restaurant. stuff happening. Once the plate got hot, this is no joke anymore. All right, let's plate this. Max, let's see if we can nail this. Oh, that's great. Can we?

I think you're there. I'm going to heat the clams up a tiny bit more. Why not, Max? We came this far. Can you crank up the heat again? So are we, we decided that this side is the hot. Like, this is hot now, right? I don't know if you're joking or hot. This is hot. Are you asking me or are you telling me? I'm just confirming with you. I'm just going to ignore that, Max. Rquel, you want to try another clam? I would love to. I was so good. Yum.

You want to do the honors, Max? Sure. All right. Where do you want them? I'm gonna let you decide, but there is a right and a wrong answer. We put the first one right here. Nice, Max.

You can even add them into the actual open clams if you want. That's a Harvard call right there. I think that does it, Raquel. Today we have for you a 2024. Salvi-a-en-blanc. Let's take a sip. Oh, wow.

Good flavor, nice and dry. And then be careful because the plate is very hot. That is your clams and linguine. Wow, it looks beautiful. The presentation going for it. Just go for it. Wow, it's really good. The flavors are so strong.

I love lemony things. And I also feel like when they're shellfish, there has to be a lot of lemon. I'm going in for bite number two. Is that allowed? That's a good sign, Max. Yummy? Nice, you killed it. You killed it.

Good job, Max. I can guarantee you there's never been a meal made to this degree in that kitchen. That I believe. As a final stop, I was supposed to fly to Montreal, Canada to meet our last subscriber. But a snowstorm canceled all the flight. So instead, I brought the subscriber here. Hello. Lambert, we switched up to plan a little bit.

I was supposed to come to your house. And I decided to come here instead. You see the videos. Now you're actually here where they're filmed. What is the first thing that comes to mind? It feels a bit surreal. What are we cooking? What do you want?

Surprise me. Anything? Yeah, sure. What's your favorite food? That steak. Okay. Come to the Wagyu freezer. We have a lot of steak in here, for sure.

I want to mix it up. I want to make it a little more fun. What if I do like a Wagyu fat risotto? Yeah, sounds good. Give me one second. I don't think this is going to be everything but I gathered up some ingredients. I'm not super prepared with ingredients

because we were supposed to be in Canada right now. But this is good because this is testing me to kind of work on my toes. I'm gonna start by heating up some chicken stock in the back. Let's begin with our asparagus. Do you like asparagus? Of course I do. I don't, but we just happen to have it in the fridge,

so I'm making it work. So what do you do in Montreal? I'm a high school teacher. What do you teach? Math. I probably am gonna regret this, but can you test my math level? What's six times seven?

42. You tested my math skills, I'm gonna test your cooking skills. What kind of cut is this? this called roll cut the roll there you go the roll cut because you use it for carrots a lot in the Japanese like carries and stuff that's good you know you're stuck yeah it's the language a bit now with this asparagus I'm just basically peeling off the skin so it's not stringy at all I want every bite for you in

this asparagus to be luxury okay if you fly all the way here from Montreal and then I give you a bad risotto you're gonna tell everybody if it's not good and then I'm gonna look like an idiot we'll take a few of like the prettiest asparagus tops each bite of this asparagus should be soft and tender. All right, shallots. Here we go. Do you want to chop one? Yeah, sure. Come pick a knife. This is a knife drawer. Do you have enough knives? Pick anyone you want. Too many choices. Right? Oh, good choice. Go ahead. Let me see the knife skills. All right, there we go. I'm taking notes right now. Great form. You're going forward. You're holding the knife correctly. You're good. I'm giving that a 9.1. Parsley,

just a tiny bit. You getting hungry? Yeah, I am. You said surprise me, so I'm doing my best to surprise you. I'm basically going to use some Wagyu fat instead of butter. At a 10, what do you give Nick's knife skill? I'll give him a solid 9.8. 5. I'll take that for the asparagus. To keep them as soft and kind of gentle as possible, I'm gonna butter poach them. So that means adding in a bunch of butter.

I'll add a touch of warm water as well, little salt. And that's really all that I need for the asparagus. Next up, chicken stock. I'm gonna keep that over low heat. Perfect, perfect pan for risotto. Now I'm gonna heat this pan over low heat. I will be honest, that was not at all necessary for the recipe.

I just did that for fun. See, that's the kind of thing you can't do like in a normal kitchen. This is a beautiful, beautiful, beautiful piece of wagyu. I'm gonna trim off some of those fattier parts of it and I'm gonna throw those in the pan and let's let that slowly melt down. Smells incredible. The fat is starting to really come out of here now. The steak I'm gonna take out because we've already gotten off all the fat. I'm gonna need you to eat that as a little snack for me. Oh, that's a good steak. All right

shalots in. So now they're cooking in that flavorful, beefy, juicy wagu fat. Anytime I add onions or shallots or anything I always like to add a pinch of salt right away. And then now over this, I'm going to take a little bit of time. Put that right in with the shallots. It's It smells really good. We're making magic in here right now. As the next step, we have to toast off the rice. You're gonna add in our arboreo rice. This for me is when I think it starts to smell really good.

Next step, a little bit of white wine. That's what's gonna give you that really good classic risotto flavor. I'm even gonna bring out the big guns on you. My risotto spoon. I've never seen that. The risotto kind of goes through it. I think it's kind of silly, whoever invented this. Like, it's like, come on.

Don't buy a risotto spoon. Just don't do it. And then I go one or one and a half ladles at a time of chicken stock. And all of that stock is gonna slowly soak into the rice. So now we gotta be slow, we gotta be gentle. Why don't we add some lemon juice in mid-cook? I got my wonderful seedless lemons. You guys have these in Montreal?

No, I don't... You really not? I've never heard of that. They've seedless lemons. Seriously? You cut in anywhere. No seats. You don't believe me.

Cut into all of them right now. If you find a seat, I'll give you my studio. Oh, no, still no seeds. Oh, I'm nervous. Oh. There's no seed. No, there's no... Stop doing that.

Believe it or not, I can tell when the risotto is done, mostly from the feel of the spoon going through the risotto. Of that specific spoon, right? If you go like this, you can feel how hard each grain is. Yeah, you can feel like touching against each other. I'm gonna do a little more stirring, my arm's a little tired. Ooh! Nick has decided to give me his YouTube channel.

I will be now cooking for you, and he will become a math teacher. You find a seed in one of those lemons, and you can dig over my channel. So we're developing that nice creaminess at the bottom of the pan already. This is what we're looking for, that silky risotto cream. Every time you dump that chicken sock into it, it smells so good. Yeah, it's homemade stock too, right? It's so good, yeah.

Yeah, I smell it's like so pungent. You think I'm not gonna be using homemade stock? Come on. Ah, come on. I'm excited about this. Yeah, me too. We came into this kitchen, we were supposed to be in Canada, now we're here, and we're making this.

Using the best tool a kitchen can have. You seem like you really like this. Do you want to take this home with you? Seriously, if you want this, I'm gonna give this to you. The rest is gonna happen fast, okay? Yeah. Heat goes off and immediately in with a bunch of cubes of butter. Along with the butter, a little splash of heavy cream.

Then we mix. Mix this up, get it light and fluffy. Fresh cracked black pepper, Parmesan cheese. This is going to give us some of our salt and some of that cheesiness. And with the cheese, lemon zest. This will give us even more lemony flavor than actual lemon juice. Then a sprinkle of the finely chopped parsley. Now for the plating.

I need to make this look nice for you, right? Risotto into the bowl. Some Parmesan cheese. You know I need a little more lemon zest. A tiny bit of parsley. Touch of black pepper. Asparagus. Just little bits and pieces of it.

Little squeeze of lemon. And tiny j drizzle of olive oil. That was more than tiny. Lemon asparagus risotto. Big moment right here. It is. Come on in, you give the real verdict. The creaminess, the saltiness, the acidity from the lemon-old zest,

it all just comes in together and makes a wonderful bite. Oh. It's like comfort food. It's so creamy, it's so... That's really, really good. The asparagus is so good with it. Give a real rating. Pretend I'm not here.

I'll walk away. The last bite before I decide. Honestly, probably one of the best. of the best risotto I've had in my life. Should I give him a 10? Does he deserve it? Comment down below what's the rating you think I should give him. When you were pretty, you're going to

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