Nick DiGiovanni
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Appearances Over Time
Podcast Appearances
All right, let's start with a third a stick of butter and just start to melt this down.
I think you're a better cook than you're letting on.
There's just no way that you just know how to do all this.
Finally, someone's using enough salt.
This is going weirdly very well.
I don't like the way you said that.
Those are caramelized onions.
Can the sous chef move this out the way?
Call me the sous chef again.
You are down one grade.
I would like a double-double, please.
You want a double-double?
Is there a time limit here?
There's no time limit per se, but you are making fast food.
Salt, pepper, seasoning, I like it.
Let's get back to the pan.
Ooh, this is cooking fast.
How about we don't set off the fire alarm?