Nick DiGiovanni
๐ค SpeakerAppearances Over Time
Podcast Appearances
Once that pork lard is hot, in goes my Chinese sausage, which I'm gonna cook for about two minutes.
Do we have some salt here?
I sure hope we have salt.
And I own a salt company.
Once that's nice and crispy, I'm gonna move that off to the side.
Let's get that nice and fluffy.
We didn't have any garlic chives, so instead I'm using these green onions.
Less than 10 minutes left.
Uncle Roger's recipe says five peeled green prawns.
I'm gonna go off script and leave them with the shells on.
These are gonna cook very fast, so I do not want to let them go for too long.
And these ones are beautiful.
Almost as beautiful as Uncle Roger's ex-wife.
I can't forget about the whites of the onions, which I'll add in now.
And then I know that when I add my sauce in, I want to put it onto the side of my pan.