LIVE Chat with Giada!

Say hi. Hi guys! Sorry, I'm having a little bit of chocolate in my afternoon pickup. Just finished shooting some stuff? Mm-hmm, just finished shooting some stuff. Let's grab some water and let's go in the living room and chat. Hi Natasha. Hi guys. Very fun. Yeah. Oh, this is cute. Look at her. This is sweet. So guys, I wanted to do this because I wanted to have a little chat with you guys. Sorry, I will get this settled, but the animals are everywhere. I wanted to chat, but I also wanted to tell you guys, answer some questions, and tell you guys about a couple of series that I'm going to do on YouTube. So the first one that's going to be, huh? I don't know where to set it up. Hello from West Virginia. Hi West Virginia. Hello from Sparks, Nevada. I mean we could go in my office and then it's all set. I mean, I guess I could put it here. I'll move this. And Bruno could be with me. Oh yeah, that's good. Oh, that's better. Okay. Sorry, we're getting this all set up. That's okay. Is that better? Yeah, that's cute. So anyway, I was going to answer some questions and chat with you guys and then tell you about a couple of new shows. Like today, we launched a series where I take you to some of my favorite LA spots, food spots, and I tell you a little bit about my childhood growing up in Italy, and then coming to the States and what that was like, and just some fun childhood stories that you probably don't know because I've never done this before. Want to come join me Holly? Holly's going to come join. Say hi to Holly, everybody. This is a little, our COVID rescue. I have no idea what he is, but he's very sweet and little, really compact. And then we're going to do another little series where I sort of put my own little spin on some nostalgic recipes that have been popular over the years, like Hot Pockets and Hamburger Helper and Bagel Bites and things like that. So fun little sort of series that we can do to have fun, things that I haven't done before. And also, we're also going to do a series that I'm really excited about too, and spotlighting some of the producers on Jodzy, some of the Italian producers from all over Italy, where we get our products. They have such great stories and how they have continued to support their land and their family businesses, and sort of just the stories are really, really fabulous, and they make some great products. The guy that we get the Panettone from, the Tartuflon guys, Marco from Tartuflon, who is air shipping some truffles for us on Jodzy, just really great stories behind all of these fabulous purveyors that really, we support them and they support us, and we're able to get their products to you guys with some wonderful recipes. Anyway, I'm now just rambling, so let's answer some questions. Hello from New Jersey. Hi, New Jersey. Oh, okay. So Natasha told me I have other ones I have to answer. What can't you live without in the kitchen? A sharp knife, for sure. My knives are like jewelry to me, and I have a special drawer in my kitchen, and I keep them very sharp. And I don't have a ton, but I definitely have, I don't know, maybe like 12 knives that I love, and they're all for different things, right? Like I have little paring knives, little serrated knives. I have a couple of chef knives, slicers, a bread knife. And I sort of, some of them I've had since my culinary days, and others of them I've picked up along the way. So knives, sharp knives. What advice do you have for women trailblazing a male dominated industry? Wow, that is a whole YouTube live question. I would say that I feel like, well, it depends on what profession, right? So I can say that, you know, the food business, especially the restaurant business is, yes, male dominated, but it's gotten a lot better, and there's a lot more women in the game, and really talented, talented ladies. I think that it's about, I always say that in general, business life in general is a lot of, it's like playing a chess game, right? You just have to figure out what the right moves are for you. And I think that sometimes it's very much like in a relationship, and there's a lot of give and take, a lot of compromise. And I think over the years, we've done a better job of not having to compromise as much. I will say that as I've gotten older, I compromise a little less, and I know exactly what I want. But I think that's kind of important to figure out what do you really want, and then just go for that. But I think it also takes a great support system. I think it's really important for all of us to have a great support system. And that's going to be something different for everyone. I have a really great team around me that helps me make decisions. And then if I don't want to have to deal with something, I let somebody else on my team deal with it. But just say what you want. Make it abundantly clear. And I think a lot of times that usually does the trick. Anyway. Okay. What's your go-to recipe for carbonara? Oh, I have one on Jodzie. I will, can we put it, link it somewhere? Yeah. Yeah. We can link it. Okay. We will link it. And I have a spin on the carbonara because I like to add arugula to my carbonara sometimes. I have one with onion. So I kind of make like an onion jam almost, and then add that into the carbonara. So I have a few that are a bit of a spin. But yeah, we'll put it in the notes. Yes? We'll put it somehow attached. Yeah. Okay. Sweet or sour pickles? Sweet. Always. Why is it called Jodzie? Good question. Why is it called Jodzie? It's called Jodzie because Jodzie was, and still is my nickname. So growing up, not so much with my family, but really with my friends. I think Jada became a little bit, I don't know. I don't know why they started calling me Jodzie, but they did. And it stuck. And so I thought, I'm going to name it Jodzie because it's close to my name, but it's not quite my name. So maybe it can have a life of its own someday. So anyway, that is why it's called Jodzie. And trust me, I debated it so much to try to figure out what I would call this platform, but it stuck. I heard people with wheat allergies can eat your pasta. What's the difference in Italy? Well, it depends on what kind of wheat allergy we're talking about. Cause I don't want to say that, you know, people with celiac should not eat wheat period. So, but if you just have a sensitivity, cause it's a difference between an allergy and a sensitivity. If you have a wheat sensitivity, depending usually pasta from Italy is it just, it's a cleaner version of the wheat, right? And in Italy, we don't use pesticides like we use in the U S. And so a lot of the wheat that is used, they grow on their land. And so, and there's a lot more nutrients in that land just because of the way the, the agriculture works. And we just don't spray as many chemicals on our wheat or on our, on the food in general. There's just more laws in Europe. I think the EU has a lot more laws for a lot of stuff, not just wheat, but like beauty products, a lot of stuff. There's just less, there's less toxic materials and stuff in the products and sprayed over the land. And that is usually why. And it's also has a lot to do with the process of making pasta. So they use bronze dyes. They don't they don't heat it so much and they dry it. It takes a lot longer to dry. So meaning making the, the making pasta takes longer. And so in that process, less chemicals are used and that's really how it works, right? Anytime you start really mass producing something, the techniques have to change. It's just the way it works. But I would love if you had a gluten sensitivity to try, try our pastas and let me know how you like them. Let me see, is there any questions here I should ask? My favorite new YouTuber. Oh, hey Katie. Eddie Katie does my nails. Hi Katie. She's the best. I love my nails. Any good deviled eggs recipes? I'm not the biggest fan of deviled eggs, but I do have one in eat better, feel better. I do like a little egg sort of concoction of three different toppings. I like stuffing them with avocado mousse. I like a little bit of mustard and paprika. And the last one is olives, like a little tapenade. Those are the sort of the three that I do when I do. Jada, can you help me plan a birthday Thanksgiving menu? A birthday Thanksgiving menu? Well, that kind of depends on what you like for Thanksgiving. I mean, what do you like for your birthday? And then we just kind of put a little Thanksgiving spin on it. I think we have our Thanksgiving guide menu coming out sometime soon. I don't remember when. Is it in a couple, is it like the end of October? I think so, yeah. Okay, at the end of October, there's a really fun new menu for Thanksgiving coming up. We're working on it. So hopefully maybe that can be something that you take a look at inspires you for your birthday menu. Tuscan Thanksgiving, right? Yep. It's a Tuscan Thanksgiving. Yeah. Balsamic vinegar, a little mortadella. There's some fun things in there. Where can we purchase Jodzy products? On jodzy.com. That's where you purchase Jodzy products. We'll link it. And we'll link it, yeah. But I don't know, can you also purchase them on YouTube? I know we have a TikTok store. We might have a YouTube store too. Yeah, let's see. I think we do. I think they're setting up a YouTube store too. So Jodzy, Ollie wants to have some attention. The YouTube store, I think, is almost up. It's not up? Yes. And Jodzy.com. Hello from Michigan. Hi, Michigan. Is it cold or is it warm? Katie says Natasha. Yeah, Katie. What about your delicious chocolates? I would like you to make a recipe. Oh, okay. Well, I make a lot of chocolate recipes because I love chocolate. In fact, we did an espresso brownie that had our chocolate in it. We also did a chocolate chip cookie and took out the chocolate chips and added the truffles that you can get on Jodzy. So we've done some really fun things with chocolate. You know, recipes that you kind of know, but then you add a special little spin on them. So check those out on Jodzy. We can also put those on. People can, in the US, people can see the products. Oh, so you guys can see on YouTube? Yeah. So you guys, people, anybody who lives in the US can see it, can see the YouTube, Jodzy YouTube store. Lucy P said the espresso brownies are one of her favorite recipes. Oh, nice. Yeah. The espresso brownies, you guys, if you've never tried them for the holidays, especially, or if you want it as a hostess gift to bring over to somebody's house, they're so good. I like this question. What's the strangest thing you've cooked or like what's the weird recipe you've created and loved? Oh, I was going to say hamburger helpers. I added the loved part. The weirdest recipe I've ever created that I loved. I feel like recently we did an espresso tonic and you were a little excited about it and you loved it. Actually, did you love the balsamic? Yeah, what was it? It was a balsamic drink. Was it a Coke? Oh yes. Oh yes, yes, yes. It was like making a balsamic Coke. Yeah. Yeah, it was. And that was really, really good. And I thought for sure when Natasha told me about it and we were going to make it, I thought this is going to be awful. Who wants to do that? Like, let's just go get a Coke. Forget making it with balsamic vinegar, but we did it. It was fantastic. Truly. So that one balsamic, what? I think it was a balsamic. Was it a Coke? I think that was the premise. Like you're making a healthy Coke. Yeah. So healthy Coke using balsamic vinegar. Yeah, exactly. Yeah. And it was great. It was so good. It was so good. No, it was sparkling water. Yeah, it was so good. Anyway, that that's it. Okay. Hello from Nashville. Hello from San Diego. Hi, guys. I can answer some of these if there's others. One dessert. What's the one dessert you're always excited to make? Well, I'm always excited to make some version of chocolate chip cookies because Jade loves them. So it brightens up her day. So that always makes me excited. My cherry cake. I love making my cherry cake. Orange olive oil cake. I love that, especially for the holidays. I really like that. And espresso brownies. Yeah. Okay. Any other questions you guys see? Yeah, there's one about spicy pasta dishes. Yeah. She just says she's been loving them. And can you suggest a recipe? And she's a big time fan and loves Jade. Oh, um, thank you. Well, I like the Calabrian chili pasta. I think that's really, really yummy. I think you can just put Calabrian chili in everything. What are you doing, Bruno? We should show all the animals happening. Yeah. Do you guys want to see? There's Ollie. And then Bruno. Hi. Bruno's here. We have Enzo over here. Everyone's just hanging out. We're just chilling. Okay. Um, what else? Hello from Reno. What other questions are here? Favorite pasta shape? Oh, we made a really fun ravioli today. Do you have a picture on your phone? It's a really good one. Is it a bad picture? It's so it's like a double, it's like a double ravioli. So inside there's a little pocket there and there's that's ricotta and that's a sage butter sauce. And then there's another ring of ricotta filling. So it's like a double one. It's called the doppio ravioli, doppio ravioli. And that we have this new mold that we're going to sell on Chauncey with the pasta fresca kit. And anyway, it makes this giant ravioli double stuffed. It's awesome. And then the flip side of this mold, you can make gnocchi. So it's like, you can make two different things with one mold. It's really awesome. Anyway, it'll be in the store soon. It's not there yet, but I just made it today. It was really yummy. So that's my favorite shape right now. Favorite song to listen to while cooking? You know who my favorite band is right now, actually? I think Mary Grace knows because she went to the concert last night. Oh, the 1975? Oh my God. Jade's been happy to listen to them for a while. And they were at the Hollywood Bowl last night. I did not go, but Natasha did. And they are great. I love them. I do not go. But Natasha. I mean, Mary Grace did. Sorry, Mary Grace did. Anyways, they're really awesome. So if you've never heard their music, you should try. In another life. Anyway, 1975. Oh, someone wants to be introduced to the two young ladies who are in every video. Oh, who wants to meet us? Hi. Is on the floor. I'm Mary Grace. Nice to meet you. Mary Grace, where are you from? I'm from Chicago. Part of the team. I've been part of the team for like just 15 months, maybe. Awesome. They're the best. We spend a lot of days in the kitchen. Yes, moved from France, but also Chicago. I'm not from France, clearly. And yeah, I know I need some prompts to be able to share things, but very nice to meet you all. One fun thing that Mary Grace has been doing recently is she's been recipe testing for Jada. So she will make the recipe at her house and then bring it and Jada has to taste test it. This dynamic duo right here. They're also jazzy recipes. So no, I know, but they're tested and they're written and tested. But it's always interesting for me to get somebody who doesn't cook all the time. It isn't a professional chef to tell me. Not good. Not great. I'm not good at cooking. I'm learning a lot. No, but you're asking good questions. Thank you. Then I can relate within I can answer those types of questions in the recipe. So I can't you know, sometimes when you cook for a living, you just you just don't you do it almost like it's it's sort of an out of body experience in the sense that, you know, you're doing an automatic pilot in a way. And so you forget that there's some things that people don't know. And so Mary Grace will say, well, you know, what was one of the questions in the baking? Oh, like the eight inch versus nine inch pan. Yeah, it's like questions like that. Why is that important? Tapping the cake. Tapping the batter before you put it in the oven. So you get a nice, even cake. Otherwise, you get all the bubbles out of it like little silly things that I've been doing forever that I forget that people don't know. But it really it makes a difference in the outcome of the cake. So anyhow, that is why Mary Grace is my recipe. By the way, she does it for Jonsi, too. So, yeah, we're thinking we're going to start a little series where you give all your tips. Yeah, might not. Exactly. And because I'm doing a new cookbook that comes out in twenty five. In twenty five. So I am. He likes this. She's doing some she's helping like test things to let me know if they actually work or it's very fun. OK, Natasha. Oh, equally just as bad. I'm Natasha. I've worked with Jada for a long time. Too long. Eight years. A long time. It is. I hope that's a good thing, though. Too long. OK. No. And yeah, we have a lot of fun together. When I make Jada try. Natasha's a California girl. Born and raised. What's the craziest place you two have gone together? Crazy. Well, you were there, too. Maybe like Malta. Yeah. But also maybe just something that we're not thinking. Because you weren't with me when I went to Hong Kong and I went to Thailand. Nope. Wasn't there with Jada. OK. I don't know. Crazy place. I feel like book tours with you have been like we've gone all over like the US. Just kind of fun. Done a lot of Italy. A lot of Italy. We're very lucky over here. Eat a lot of good food and go to Italy. OK. Christina just wrote in with a question from someone. She said from Jackie Culver. Hi, I love you. I'm fifty nine. And my dream is to visit Italy to see where my grandparents were born. I love making pizza. Thoughts on those tabletop gas pizza ovens. Oh, they're great. The Oonies. I used to have an Oonie. I think that Breville makes a really good one. There's a lot of really great. They're really, really good. Yeah. And then from Adam, have you ever cooked for a foreign leader? And if so, what did you serve? I have never. Well, I guess I guess. Yeah, I guess I cooked the royal family. I cooked for Prince William. And he's so yeah, he's a prince, right? Yeah. Prince William and Princess Kate. So that would be probably a world leader that I cook for. And that was amazing. It was a while ago, though. How many years ago is that? It was before you. Before everyone. No, not before everyone. But it was a long time ago. I wonder. No, I had Jade already. Yeah, I had Jade. So Jade must have been really little, like two. And she's now 15. So this was like 12 years ago, something like that. And it was a really cool experience. And I got to serve them. And they had you know, I they were telling me when I when I was going to serve them, not to look them in the eye because you don't look at them. And then we had a full conversation. So I was just shaking. I was so nervous. It was great. I served butternut squash lasagna, individual ones. And his question was, he was trying to perfect his lasagna game. And so he was just asking me lots of questions about making lasagna. And I was like, I'm not supposed to talk to you. And I'm certainly not supposed to look at you either. So I was like trying to look at him, but looking away. It was very awkward, but it was surreal. Anyway. Yeah, but this was like 12 years ago. So, you know, they didn't have kids yet. So it's a little bit different. But yes, they looked they were just very engaging, especially Prince William's incredibly engaging. And I did not anticipate that. Did they have a royal heir? Would you have guessed? No, that's that's I guess that's the point is he was they were very down to earth. Very, like very down to earth. But not obviously, but with lots of security and all that. But they were very down to earth, which I was surprised. I thought they would have a bit of a royal heir and they didn't. Okay, this is another fun question. What's a different language you've always wanted to learn? I feel like Chinese and Mandarin. Oh, Rafi speaks Mandarin. And I've always thought. I speak some French. I speak Italian. I speak some Spanish. But I was thinking Mandarin would be really. And because Rafi speaks Mandarin, I've always been like, dang it, I should do that. That or even Japanese. I think the Japanese characters are so cool. Yeah. Anyway, but very difficult to learn, especially now. Someone named Tara said, I've heard I recently purchased the cherry balsamic vinegar from Jodzi. How would you recommend using it? Love all of your curated curated products. Thank you. Cherry balsamic. I mean, it's incredibly versatile. You could use it, obviously, in salad dressings to finish things like burrata or a caprese salad. You could use it to marinate chicken. I like to add a splash of it even when I'm sautéing vegetables to create a little depth of flavor. You could use it for chocolate truffles and and like flavor the chocolate truffles. You could pour it over gelato. Yeah, gelato. There's a lot of things you can do with it. It's it's really fabulous. So great purchase. Good job. Tim Francis said, Hello, Jada. Tomorrow, I'm going to make some spaghetti and red clam sauce and drink some vino. Wow. I want to come over. That sounds lovely. How is Rafi? Rafi's good. Rafi is in Aspen where she spends several months a year and she goes hiking and doing yoga and cooks a lot and makes lots of jams that then she brings back because she has a lot of peach trees and all that. So she wants to get to them before the bears do. Anyway, I know. But Rafi's great. Yeah, she's great. Thank you. Um, let's see. Did anybody what did we did the did the little the episode? Yeah, we just posted the Bay Cities one. OK, so I want to hear what you guys think about the this new little series. And if there's anything you want. Yeah. And if there's anything you guys want to see any kind of I don't know, any kind of little mini series that we could do that you might want to watch or any feedback, any kind of recipes that you want to see on Jodzi, any types of videos like I don't know. I'd be curious to hear what platform people watch stuff the most on like Instagram or TikTok or YouTube. Does anybody use Facebook anymore? Or Facebook? Yeah. So if you guys want to tell us like where do you get most of your. YouTube. A lot of people are saying. YouTube. Yeah. A lot of people. Oh, a lot of people. YouTube. Wow. Great. It's funny. I think Jade does YouTube, but she also gets a lot of information from TikTok. Yeah. Whatever show she's watching or music or even beauty products, clothing like she just she looks at. I mean, TikTok is a big influencer in her world, her age group. Oh, Sonny said I'd love to make you watch you make ravioli with your new ravioli molds. You will. You will be able to do that. I just shot a video with Natasha. We just finished. I think you're going to love it. It's pretty cool. Yeah. Mini series on pizza and YouTube. OK, we could do that, but maybe we could. You know, we did go to one of my favorite little pizza shops in Venice and we talked a little bit about pizza with Mario, who owns it. So you might see a little bit of that and that. I don't know when that's going to come out on YouTube, but it is one of the. In a few weeks. And the episodes that we shot. Yeah. In a few weeks. Yeah. Wait, did you just say we had to wrap it up? I saw this. Maybe we'll wrap it up soon. Someone made those zucchini scarpaccio. Oh, did they like it? Loved it. Yeah, the scarpaccio, the zucchini is one of those things like in the summer we have a lot of zucchini. In fact, I have a lot of zucchini this summer. And so finding different ways to make zucchini is interesting. Yeah, super cool. And sweating it. Yeah. Well, you sweat vegetables in general. Yeah. With a little bit of salt so they soften. Yeah, but these are all good things. A lot of people don't realize that's what they're doing. Yeah. You know, they're good techniques. What's your best Italian-American menu that serves three? Wait, Italian-American menu that serves three? Menu that serves three. Or a group. Let's say a group. Spaghetti and meatballs. Yeah. I'm trying to think too. You have like the tiny meatballs, like the polpette. Polpette? Yeah, ziti and polpette is really yummy too. I think when people come over, it's really nice, especially in the winter to do like a big pasta. So stufati is one of those dishes where you make like the pasta with the little mini meatballs with lots of cheese and then you bake it in the oven. And I feel like that and a salad and you're good to go for a group of people. And the leftovers are even better, in my opinion. Yeah. And then I just found out that the Bay Cities video, the first one, the link is in the description if you want to watch it. Oh, if you guys want to watch that, the first episode of having lunch with me at Bay Cities, I think they put the link in the description. So you guys can just go to that link and watch the episode. It's pretty short, right? Yeah. What is it? 10 minutes? Yeah. Someone said they'd love a miniseries on days in your life. We did one of those. We did do one of those. OK, we can do more of those. It's a little scattered, I will say. Every day is a little different. Yeah. But we can do that. Yeah. Mary Grace, I think we should do that. That's a great idea. Yeah. OK, we'll do that. Anything else, you guys? That's it? OK. Well, there's some people. You need Jada to be a vlogger. Fine. Yeah. This is what happens when the animals are home. Yeah, we can do some vlogs. Mary Grace, we should do some vlogs. What? Vlogs. We'll do some vlogs. Yeah. I don't know. I kind of feel like it could be really boring, but maybe it won't be. That's not true. It's not going to be boring. No, but you know how your own life feels boring to yourself, but then sometimes it isn't to others. But to yourself, you're like, that's so boring. What are you guys most interested to see about this life? What's boof, boof, boof? What does that mean? I don't know what that means. It could be math. You can't just go reading those things. I'm sorry, I was just reading that. I don't know. I won't do that then. Skin care. OK, that would be fun. Yeah, but you could do like a more, like a slower one. I actually have a pretty intense routine of skin care. Oh, the girl is or whoever that is was saying that the dog's barking was cute. Oh, OK. Oh, like I found out like in Italian, like a dog bark. Yeah, it's like a rooster in French is insane. What is it? No. That doesn't sound crazy. OK, well, anyway, so yes, we can do we can do skin care. We can do that. I'm going to warn you, it's a little intense. Everyone's just saying rooster in French is C-O-Q. My mom said vlogs. Oh, shout out to Mary Grace's mom again. What is your mother's name, by the way? Jean. OK, Jean, I will do it. We love Jean. I will do it, Jean. You got it. But your daughter's going to have to shoot it. And I will. Shoot it, I will. All right, guys, I think that's it. Let me know if you liked the first episode of Happy Lunch with Me. And if you live in L.A., go check out Bay Cities because I think they have the best sandwiches. And we'll chat again soon. Yeah, yeah. I think on Thursday, too, we're going to do this like truffle video, too. We're going to launch a few. I don't know if we mentioned that. No, I didn't. Thursday, we're going to we're going to launch a truffle video. Well, I did actually. I've talked too slow. OK, perfect. Yeah. Yeah, I did. Alba, Alba. Yes, yes, yes. Tuesdays and Thursdays, new videos. Bye, guys. See you later. Have a great rest of your day.