I Cooked For My Followers

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Nick DiGiovanni 43 min 1 speaker 3 chapters transcribed

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Transcript generated automatically by AI and may contain errors.

What inspired the journey to cook for subscribers?

Host 0:00

Some of you post the craziest comments on my videos. Like this one time someone asked me if Gordon Ramsay 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 a 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.

Host 0:38

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. 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 biryani. 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 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 hug? You got flowers. This is for you. I actually have a surprise for you guys.

Host 1:17

To help me cook the biryani, I brought the best chef in India. Oh my gosh. What a joy to meet you. We'll follow you guys. Okay. What is this? This is great. We are from South India. This is how we welcome our guests in Tamil Nadu. This is something that I'm just going to sprinkle on you. OK. It's rose water. Oh, I love rose water. This is just a mystery. 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 kurta. I think I should cook in this, right?

Host 1:57

So cool. And the color. And the color. Do you guys mind showing us the kitchen? Yeah. We 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 stove, right? You can say namaste to the stove. Oh, okay. Just say namaste? We were just pranking with you just now. I wondered if she was. Why didn't you tell me so? 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 going to 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.

Host 2:34

We're killing it here, chef. Yeah. You're going to be making a lot of biryani when you go back home. I definitely will. 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 what their eggs come in. What? That's so cool. All right, let's stop raiding the 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.

Host 3:14

Seriously, chef. For now, I'm just going to put this on and kind of bring it to a temp. This is like a lighter. Whoa. Is it working? We just need to know which is for which. Chef, do you not know how to turn on an oven? I just don't know which. He doesn't know how to turn on an oven. Which is for which?