Go to the playstore and give it a 1 star. Even if you haven't downloaded it. We gotta get rid of the that plague of a cellphone lootbox disguised as a game.
I cook with MSG sometimes. A little goes a long way because it seems to enhance ALL flavors. For example, salt tastes more salty somehow. So it can be easy to over season when using MSG. I recommend adding MSG first, THEN salting to taste.
Just put salt, taste and add msg. Most of the time you just need 1/4 msg and half salt per portion. If you cook soup or stir fry, some recepies would require you to add a bit sugar to make it more balance
When are we gonna get the steak that has everything?? Sous vide, pineapple, dry age, etc. Literally everything on one steak. Cmon guga, i know you can do it!
for a note, MSG, like Salt, lowers the tongues ability to taste bitter flavors by blocking the receptors and forces sweet and umami to bind longer to receptors. id try it on a grapefruit and see what happens.
My thoughts on this - MSG does not dissolve readily in cold liquids. So in something like an ice cold soda, that MSG is likely sitting on the bottom of the cup, not mixed in with the liquid. MSG and yeast have much the same flavor effects, which is likely why you don't get much response in bread products. Some things like the fries already contain something similar to MSG (hydrolyzed wheat), and this is a case of more isn't better.
@@rap3208 Probably yes, Joshua Weismann tried this in pizza dough and he said it was much better with MSG inside the dough, also he added MSG in the pizza souce
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk and compare them to beef picanha. Love your videos by the way.
I just wanna know why they only sell the BabyBell Mozzarella in Canada, USA and Greece?! We have literally all the other types of BabyBell in my country, but not Mozzarella, the best one!! I envy the Americans and Greeks!!
Hi as a Asian(Singaporen) and a owner of a food business I would like to share my 2 cents on MSG. What MSG does is it adds ad extra oomp and complexity to your dish. Asian restaurants including mine adds it to many of our dishes as it is a very efficient way to make food tastier or cut down on the cooking time. For example in my restaurant we serve "Prawn Noodles" which are noodles soaked in prawn seafood broth. The proper recipe would be to boil the broth with sautéed prawn heads and shells for 6 hours but we do not do that in my restaurants as that would mean that my staffs will have to be at the restaurant at 4am early in the morning to prepare the broth. With MSG, we only prepare the broth for 3 hours. Although it does not taste similar to the actual broth when boiled for 6 hours, it doesn't not taste too different either and most untrained palette will not be about to tell the difference. As for headaches caused by MSG, too much of it DOES gives you a headache but it is similar to the headaches you get when you have too much salt. If you get a headache then you are obviously adding way too much of it. Remember that a little bit of MSG goes a long way. For those from the west who are unfamiliar with the uses of MSG, you can add a little to fried meat dishes or broth with meat in it (etc chicken soup). It is as safe as salt and consuming too much of it gives the same side effect of too much salt (etc headaches, dry mouth, thirsty). Hope it helps.
@@GogiRegion most probably, msg is somehow saltier than salt too. So if a recipe calls for salt and you plan on adding MSG, you might want to skip the salt 1st. You can always add the salt later but you can't remove too much salt. Hope it helps.
I use MSG in my bloody ceasar rimmer. Grind up some montreal steak spice w a bit of added dill seed and msg. Rim that onto any drink glass that uses a salt rim. The best rimmer ever
Heisenberg: Jesse we need to cook! Jesse: Alright, I've got the catalyst. Heisenberg: No Jesse! We need to C O O K ! Jesse: Um... Heisenberg: The MSG! Jesse, get the MSG!
In my experimenting, I've found that MSG works best when added to more complex flavors. Foods with multiple moving parts as it were. Particularly ones that have both vegetable and meat proteins together.
for me Flavor is like a mechanical Gear, some shapes don't combine, others do, msg only makes the gears "lubricate" so at the end it feels better and it shows. with a simple flavor it just makes the single gear bigger which is pointless
I feel like that makes sense because MSG is supposed to add umami to food so if it's plain tasting, the only thing you're probably going to taste is just MSG, which isn't extremely good by itself.
Absolutely 100% correct. I only discovered this msg a few days ago and normally when I cook curry and freeze it in potions to have next time it tastes very bland and watery but a few days ago I put in a half teaspoon in the pot and though I had the food later I felt the same because it was freshly cooked but last night after taking a potion out of the freezer and ate it it felt amazing and every bite was satisfying.
I tried the MSG on sliced banana. It made the banana sweeter and intensified the banana flavour. It also added that umami taste which stayed in my mouth for a long time. These were bananas bought in a supermarket so, like all supermarket fruit, they were picked before they had fully ripened and developed their sweetness. I did, however, do what I usually do with supermarket bananas, I left them in the tied, plastic bag for 3 days before I tried the MSG (I have found that leaving them in the bag for a week before eating makes them sweeter). I was surprised at how good it tasted, though I shouldn't have been, MSG is a favour enhancer and that is what it did. This is probably also why it makes food that doesn't taste great to begin with taste worse; it is enhancing the bad flavour. By the way, if you're in Australia and you look at the ingredients on processed food (like potato chips, canned soups etc) and you're trying to find MSG, it will be listed as "flavour enhancer 621, 623 or 627"--these are all forms of MSG. Thanks for the really interesting and entertaining video, Uncle Guga, it was great--but that's to be expected, you added MSG to it!! P.S. maybe if you dissolved the MSG before putting it in the liquids it would have more effect? Cheers guys.
i think most asian foods add msg to food we cook rather than sprinkle at the end. for example the egg for the shushi, you'd add a little bit of msg in it. the steak you would rub it as additional spice. i think it would even bring out more flavor if you heat it to certain temp.
@yeetboi I assume you are a troll but incase you actually don't know it is a type of asain food with an assortment of seafood and vegetables surrounded by rice and wrapped in seaweed
Interesting video. I don't think I've experienced MSG making anything taste bad, but I find there are definitely some things where it just does nothing or almost nothing. One of the things I like about MSG is that it definitely seems more forgiving than salt if you accidently over season something, so you don't end up with an over-salted taste.
I recently scored a shaker of MSG from the supermarket, and I put it on just about everything now. My cooking was already decent, but this stuff just kicks it into a higher gear.
People sometimes crap on this channel for doing something they think is dumb. But I doubt they are chefs. Because that's how chefs find new flavors and recipes they experiment even if it been done before.
Did he said they were martial arts instructors for many years? 😳 And he's doing this amazing cooking? And he's such a gentle guy? I already loved him but now I'm really impressed.
@jeremydavila7168 as a person who has spent the past 14 years in martial arts, I *wish* that was true. Really, all it does is give you more confidence, and for some people that's actually a really bad thing. A violent man tends to get more violent when he is confident in his ability to be violent. A peaceful man becomes more peaceful when he becomes more confident. This is why good gyms will kick people out.
Burmese here - MSG is an integral part of the country's daily cuisine (though not in our house; I use it now and then in my food). Not to say that MSG paranoia doesn't exist in Burma, but still. That being said, I think a lot of the sprinkled amounts are a bit too much? The amount Guga put into the whiskey is what I'd use in a pot of 3~4 servings. If it starts to feel like a lingering thirst/hunger sensation well after I've swallowed a bite, I tend to consider the MSG content a bit beyond necessary.
Very informative test. I have used MSG for years. I call it “fairy dust.” I thought you could only use it on protein. I still use it even though I am not sure it does anything.
This is easily my favorite episode of Guga. I love how ADHD it is, drifting from idea to idea, testing hypothesis, grilling a wagyu A5, all leading up to a conclusion. I love the food experimentation, especially with something as controversial as MSG. Have you tried magic berries?
@@ramichahin2 it's not bad in moderation, same as salt, sugar, fat, cholesterol, etc. But it naturally occurs in many healthy foods, so I consume it naturally, not as an additive. Great episode still.
The korean roll is called "Kimbap". "Sushi" is a Japanese cuisine consisting of vinegar rice topped with raw fish i.e nigiri But thank you for sharing about the Korean dish. Not many people know about it compared to Kimchi. One of Korea's traditional food
The Korean dish is originally derived from makizushi which is Japanese. Also, takuwan (I don't know why it is labelled so, especially since that brand is made in China) is derived from Japanese takuan. Nothing wrong with borrowing!
@@WiggaMachiavelli The difference is kimbap does not have to use sushi rice whereas makizushi has to be made with sushi rice (since it is sushi), or at least from what I know. So technically that would make them fall under different classes of food even though there is visual resemblance and inspiration from makizushi.
@@li1234564 Of course, they are distinct dishes. I am just noting the origins. If you go back far enough maybe the Japanese borrowed something from the Tang. Many Koreans forget, are misled in to denying, or for cynical political reasons dishonestly deny Japanese influence over their culture.
@@li1234564 You do present a fair argument against the colloquial name "Korean sushi", however. I know many Korean businesses overseas sell this food as sushi, though.
I always cook meats with msg it greatly enhances their flavor. Some things I haven't liked with msg are eggs and baked/mashed potatoes, I really prefer regular salt with those personally.
4:45 Korean usually call this 'Kimbap' or 'Gimbap'. We usually put various ingredients such as vegetables and meat such as ham or even pork belly.(There are pork belly Kimbap in Korea!)
A word of advice to you Guga the MSG seems to be better when you actually cook it into whatever you're putting it on instead of just sprinkling it on it like salt. At least in my experience.
7:58 As a Korean: Nooooo Guga what are you doing to your riiiiiiceeee Norimaki(Japanese) and Kimbap(Korean) , while they look almost identical to each other, are two different dishes. Norimaki, which actually falls into the category of sushi, rice should be seasoned with sugar, salt, and rice vinegar as you did. On the other hand, Korean Kimbap rice is seasoned with salt and sesame oil, nothing else. You nailed the ingredients inside(Norimaki more often has some raw tuna) but the riceeeee...
Cody from Cody'sLab made a video on MSG, comparing to regular sodium chloride salt, talking about flavor enhancement, benefits, risks and which one is healthier... just in case you're interested :)
@@Jasper_155 the hate against msg is just racism lmao. Msg has no negative effect on the body unless used in large amounts just like everything else you use to cook. What happens if you use too much msg? Headaches. What happens if you use too much salt? Stroke. Also a large majority of processed foods in supermarkets like Doritos have msg. The stigma against msg was created by biased and racist anti Chinese food movements in the 1960s quoting a study INJECTING MSG INTO THE BLOODSTREAM of of mice. What would happen if you injected salt or even water into the bloodstream, yeah it’s quite obvious. If you think msg causes brain damage you are either racist or are believing uninformed people basing their argument on racist misleading sources. Msg is no worse for you than any other spice or seasoning. Using cumin in large amounts can also lead to numbness of the face, and countless other spices and seasoning aren’t good in large amounts because they should be used in moderation. Please educate yourself before speaking
For an amazing fried chicken batter, I recommend putting a generous amount of MSG in with the flour mixture in addition to pepper, smoked paprika and adobo seasoning. Best fried chicken ever!
Basically (most of the time) its a flavor enhancer It all really depends on the food you put it on or in, it is really rare for it to straight up makes something worse
Sup Guga!. I have a hypothesis if all these food tries the same day? Im pretty sure by the 4th "its better" you guys start overloading the receptors. You can see the transition from "its wierd" to "its not better" to "it does nothing"as a the bodys response to the overload..
I think of MSG as an isolator, whereby individual taste bud recognition is enhanced. This leads to the fact that sometimes enhanced particular flavor for a set of tastebuds may not be what we really want as our experience.
I'm no chemist but its basically salt, salt dehydrates you, meaning you absorb more alcohol in your system. Hence the Filipino meme, this is also why if you drink a lot of water with your alcohol or drink alot of water before you sleep after drinking, youre gonna offset the alcohol and have less of a hangover or none at all.
@@yuushouma1263 nop, alcohol absorption doesn’t work like that. MSG is just a salt, that’s correct, but being dehydrated is not changing the alcohol metabolism that much, the punch is just a placebo☺️
I have been using msg on most of my savory food for ages. It's great on salad, it's great on a sauced pasta, and it universally improves beef, chicken, lamb, pork, and seafood. I probably use a pound of msg a year.
It's not the first time they say that they have been martial arts instructors. It's time to show us your skills outside of the kitchen. I wanna see both of them do some cool Martial arts moves!
The irony in all of this is that sushi has MSG added to it most of the times, whether that's in form of kombu seaweed during the rice cooking or directly as pure MSG when making the rice seasoning (vinegar, salt, sugar, msg). One of the reasons why store-bought sushi, even from a cheap sushi bar or even the freaking gas station, usually taste better than homemade.
@@spizC I don't know how you read this as *my* sushi sucks. Au contrarie, my sushi is excellent, precisely cause I add MSG. Either in the pure form or using a piece of kombu over the rice while cooking it. Most people don't even know you absolutely *must* do this, and that's one of the main reasons *their* homemade can't even compare to storge-bought.
@@facundocorradini Had gimbap or korean sushi all my life, had a lot in Korea when I traveled abroad as well and made plenty of my own and if you're making them right even without adding additional msg you can easily destroy korean market gimbap. It's not even a comparison. Maybe it's true for you, but don't state it like a fact 🤣
Great video as ever. Thanks! I have a new Idea for an experiment: - Tie a wagu and a 1$ steak tightly together. - Sousvide the together. - Separate them and put them on a grill. - Does it make the 1$ steak better? - Does the wagu suffer? Keep on: you and your team are great guys!
If you actually look close, you can see very little actually came out. He was doing it longer because he was trying to get only a little, and being careful.
In those foods in which MSG does something, you have to decide on what it good to have. If you have bad taste, it may just cater to and amplify your bad taste.
MSG is usually only used on foods that normally have a savory type flavor. I was surprised to see that it worked with some of the sweet foods. The only time I ever tried it on sweets it was pretty awful. I think it works well on anything I normally put salt on. Also, monosodium is not part of the flavor enhancer, it is only used to transport the glutamate to the food you are eating. Glutamate occurs naturally in parmesan cheese and certain seaweeds. Parmesan cheese and seaweed contain large amounts of glutamate. There's a reason chefs like to sprinkle parmesan cheese on many things. Does seafood steamed over seaweed sound familiar? Now you know why.
i think they might of been being dramatic of the dude just simply saw the msg on the food and placebo did the rest. like a simple google shows msg does nothing for sweet food. sweet doesn’t have umami to enhance!
@@raydromeda3777 sodium is in like everything lol. but msg is something different, it’s gives a certain mouth feel that sweet foods isn’t supposed to have
@@misanthr0pic idk. I might be the only one but there is definitely an aftertaste that settles in from eating ice cream. I always assumed it was the dairy, but it's to a much lesser degree a similar aftertaste to cheese imo. The umami is subtly there but easy to ignore for me.
So, I'm late to the party, but based on what I saw I want to speculate that MSG works particularly well with umami flavors. Asian food being umami heavy, benefits greatly from MSG. Sweet flavors also benefit. Sour and bitter do not benefit.
@@Romy--- I have some in the freezer that I've been meaning to throw on the grill. Is there really a noticeable difference in those and regular hamburger ? 🍔
"Imitation crab" sushi is actually served in japan traditionally, but it's not marketed as "fake crab" but rather "Kanikama". Essentially translating to "Crab Stick" (Crab + Scythe).
Actually as hard as it is to believe, McDonalds does not use MSG on any item on their menu. (Not including their new crispy chicken sandwich which is the only item with MSG)
@@DeniJasmina I have a hunch you have a bunch of bad opinions just because what you focused on and how you worded it. HFCS? What are you talking about the minuscule amount in the bread and some ingredients, drink one soda and you’ll consume 20X as much lmao. It’s plenty unhealthy but focusing on all that is comical. And using the term synthetic salts lol
Watching this in the morning, and was inspired to put a little pinch of MSG in my black coffee. I don’t think I’ll make it a regular thing, but it was good. It definitely disproves the MSG doesn’t work in liquid theory. It made the coffee taste very rich, and robust. Thanks for the inspiration.
So i never tried pure MSG, and honestly it's the first time i'm hearing about it. But i read somewhere in the comments that consuming alcohol with MSG knocks you out faster, i searched on google and others claim it as well. I wouldn't use MSG with coffee, i don't know how it would react with the caffeine.
I love your videos Guga! I know I might get some hate or be told I'm being pedantic but one qualm I have is the "Korean sushi" sushi is undoubtedly a Japanese word meaning sour or vinegared rice, where as kimbap/gimbap is undoubtedly a Korean word meaning seaweed rice. They might appear similar but undoubtedly from two different cultures, it's like if someone called one of your dishes from Brazil a dish from Portugal, two different cultures and countries.
@@jamesflames6987 no they're both types of (usually) seaweed covered rice. It's like calling all types of bread toast even though they're different types of bread.
I hate to point this out but I am sick of obvious lies. Gimbap used to be called Makimono(Sushi Roll) but they changed the name because they didn't like it for an obvious reason. Even a sheet of seaweed was invented during the Edo period in Japan. As you can see, Korea and Japan didn't have similarities when it comes to food culture until the colonization. Now Koreans enjoy Japanese food like Ramen, Curry, Sushi, Sashimi, Tonkatsu, Udon, and many more as their own. How can you conveniently think Gimbap is solely Korean food? The pickled daikon radish in the Gimbap is also Japanese Takuan. Please educate yourselves.
Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/_Raid_GugaFoods and get a special starter pack 💥 Available only for the next 30 days #ad
Donkey kong
Haha. No.
Guga, blink twice if Raid is keeping you hostage
That game is a scam dawg
msg = taste 100
No
Filling Angel up with MSG to see how much better he will dry age. Interesting.
LMAO
Lol
spicy angel
I love that guga killing and dry aging angel has become a running joke in the comments
😂😂😂😂
Im kinda new to this community but i like how everyone seems to agree that the final goal of guga is to dry age angel
Its the final challenge... Our lifes will be completed when he finally does it.
@meatcanyon
Our goals are beyond your understanding....
XD
600th like
I don't think adding MSG on Raid Shadow Legends makes it better either
😂
that would be something tho lol
underrated
Go to the playstore and give it a 1 star. Even if you haven't downloaded it. We gotta get rid of the that plague of a cellphone lootbox disguised as a game.
Adding anything to it helps
I cook with MSG sometimes. A little goes a long way because it seems to enhance ALL flavors. For example, salt tastes more salty somehow. So it can be easy to over season when using MSG. I recommend adding MSG first, THEN salting to taste.
Msg already has salt
I skip the salt altogether with MSG or just use soup base with MAG in it as seasoning. I get saltiness from that but with more complexity
A really easy rule is to cut at least 1/3 of salt when you are using MSG.
Just put salt, taste and add msg. Most of the time you just need 1/4 msg and half salt per portion.
If you cook soup or stir fry, some recepies would require you to add a bit sugar to make it more balance
@@winzyl9546 no
"The roof of my mouth feels a little bit numb" Guga has already started the process of dry aging Angel.
After 45 days in the fridge there will be a very special episode of Guga cousin foods.
@@Amberscion Guga has invented a new way of dry aging without the use of refrigerators.
@@notOEAH Excellent! So Angel can dry age on the hoof!
Angel: *gets invited on camping trip with Guga*
Guga: this is not just a regular bag
He may not look good right now, but watch this!
When are we gonna get the steak that has everything?? Sous vide, pineapple, dry age, etc. Literally everything on one steak. Cmon guga, i know you can do it!
MSG overdose !!!!!
MSG ME!
DOEET, you mean?
Don’t forget about the butter of the gods
Seems like an eye round video.
And after I filled Angel with enough MSG to season an entire cow, this is what he looks like.
I could hear guga saying that on my head lol
I know he doesn't look that good right now, but watch this
@@AlexeyFayzulin ten ten tenenenen tenenenenenenen
"After i filled angel with enough msg"
Thats what she said
Let’s do it
for a note, MSG, like Salt, lowers the tongues ability to taste bitter flavors by blocking the receptors and forces sweet and umami to bind longer to receptors. id try it on a grapefruit and see what happens.
no way punk
17:30 Guga: “don’t overdo it, just put a little msg”
Later: dry ages steak in msg
Uncle roger : there is no such thing as too much msg haiyaa
Now i wanna know.
Plot twist: He actually added cocaine to everything instead of msg
MSG? no its cocaina
colombia moment
Cocainum
"why is the roof of my mouth numb?"
Cocaine is a hell of a drug.
"If you overdo it, then it's too much everybody."
-Guga 2021
😂😂
Trueeee
no lies detected lolol
In other news Fire Burns.
Facts
My thoughts on this - MSG does not dissolve readily in cold liquids. So in something like an ice cold soda, that MSG is likely sitting on the bottom of the cup, not mixed in with the liquid. MSG and yeast have much the same flavor effects, which is likely why you don't get much response in bread products. Some things like the fries already contain something similar to MSG (hydrolyzed wheat), and this is a case of more isn't better.
Perhaps msg would work better in bread if it was mixed in the dough just like all the ingredients were.
@@rap3208 Probably yes, Joshua Weismann tried this in pizza dough and he said it was much better with MSG inside the dough, also he added MSG in the pizza souce
I love this channel.
Me too
I luv ur art
Everywhere I go, you are there...
4th :D
Hello verified user
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk and compare them to beef picanha. Love your videos by the way.
I like this idea
When you visit Guga's house, you either be his guest or his lab rat.
"Both?"
"Both."
"Both is good."
Some of his experiments turned out fantastic, and even if they don't you still get to eat a Guga steak as a control.
I wanna be BOTH
or he dry ages you
Or his dinner
Hahah. True
8:45 I'm Dutch and if you're wondering, those little gouda cheese wheels are called Baby Bell. Actually quite a nice snack! 🙃👍
Yeah we got em out here in the states, probably some of my favorite snacks for quick grab n gos
@@haygax5767 Good for you :D
@@soggytoast3994 yeah we have em in Oregon too! Nice quick snack if ya ask me!
I just wanna know why they only sell the BabyBell Mozzarella in Canada, USA and Greece?! We have literally all the other types of BabyBell in my country, but not Mozzarella, the best one!!
I envy the Americans and Greeks!!
@@jinglemyberries866 NOOO
i believe that angel's marbling score increased significantly after this experiment.
@ĞØĐŁÝĞÆMƏŘ A7 Australian Waygu Dry Aged for 69 days in a Vaporized Butter Chamber chilled to 42 degrees Fahrenheit.
And finally he adding his third channel
"MSG Everything" (named after his first channel).
or MSG Foods
Also Dry Age everything.
Msg yes, dry age no because he already does that a lot in his sous vide everything channel on a regular.
@@u140550 He just Dry Aging Angel.
I thought that was a different guy?
“ let’s see if we can make the coke taste a bit more cokie”
Proceeds to add white powder 🤔
🤣🤣
Lml
He's returning coke to its original recepie
Bruh
@@sudarsan.anandam bruh
Hi as a Asian(Singaporen) and a owner of a food business I would like to share my 2 cents on MSG.
What MSG does is it adds ad extra oomp and complexity to your dish. Asian restaurants including mine adds it to many of our dishes as it is a very efficient way to make food tastier or cut down on the cooking time.
For example in my restaurant we serve "Prawn Noodles" which are noodles soaked in prawn seafood broth. The proper recipe would be to boil the broth with sautéed prawn heads and shells for 6 hours but we do not do that in my restaurants as that would mean that my staffs will have to be at the restaurant at 4am early in the morning to prepare the broth. With MSG, we only prepare the broth for 3 hours. Although it does not taste similar to the actual broth when boiled for 6 hours, it doesn't not taste too different either and most untrained palette will not be about to tell the difference.
As for headaches caused by MSG, too much of it DOES gives you a headache but it is similar to the headaches you get when you have too much salt. If you get a headache then you are obviously adding way too much of it. Remember that a little bit of MSG goes a long way. For those from the west who are unfamiliar with the uses of MSG, you can add a little to fried meat dishes or broth with meat in it (etc chicken soup). It is as safe as salt and consuming too much of it gives the same side effect of too much salt (etc headaches, dry mouth, thirsty). Hope it helps.
I mean, aren’t the headaches just from dehydration?
Great explanation.
@@GogiRegion most probably, msg is somehow saltier than salt too. So if a recipe calls for salt and you plan on adding MSG, you might want to skip the salt 1st. You can always add the salt later but you can't remove too much salt. Hope it helps.
I use MSG in my bloody ceasar rimmer. Grind up some montreal steak spice w a bit of added dill seed and msg. Rim that onto any drink glass that uses a salt rim. The best rimmer ever
@@Rosk03 I'll be trying that out later today for sure! Thank you.
A man ate a half a pound of msg, this is what happened to his brain
i clicked on this video from this type of vid
nothing happened
A man ate spoonful of Monosodium Glutamate, here's what happen to his liver.
GF is 50 year old man presenting to the ER with seizures.
I see, you're a man of emia as well
I like how they didn't ask why they have crystal meth sprinkled all over their food.
@Federal Bureau of Investigation hey wait a minute
Heisenberg: Jesse we need to cook!
Jesse: Alright, I've got the catalyst.
Heisenberg: No Jesse! We need to C O O K !
Jesse: Um...
Heisenberg: The MSG! Jesse, get the MSG!
@@manictiger i dont get it (sorry)
@Federal Bureau of Investigation chotto a minute kudasai!
In my experimenting, I've found that MSG works best when added to more complex flavors. Foods with multiple moving parts as it were. Particularly ones that have both vegetable and meat proteins together.
Food with simple flavor + msg makes it taste like something is missing
for me Flavor is like a mechanical Gear, some shapes don't combine, others do, msg only makes the gears "lubricate" so at the end it feels better and it shows. with a simple flavor it just makes the single gear bigger which is pointless
Guga's just a lil bit is a lil lot
I feel like that makes sense because MSG is supposed to add umami to food so if it's plain tasting, the only thing you're probably going to taste is just MSG, which isn't extremely good by itself.
Absolutely 100% correct. I only discovered this msg a few days ago and normally when I cook curry and freeze it in potions to have next time it tastes very bland and watery but a few days ago I put in a half teaspoon in the pot and though I had the food later I felt the same because it was freshly cooked but last night after taking a potion out of the freezer and ate it it felt amazing and every bite was satisfying.
I tried the MSG on sliced banana. It made the banana sweeter and intensified the banana flavour. It also added that umami taste which stayed in my mouth for a long time. These were bananas bought in a supermarket so, like all supermarket fruit, they were picked before they had fully ripened and developed their sweetness. I did, however, do what I usually do with supermarket bananas, I left them in the tied, plastic bag for 3 days before I tried the MSG (I have found that leaving them in the bag for a week before eating makes them sweeter). I was surprised at how good it tasted, though I shouldn't have been, MSG is a favour enhancer and that is what it did. This is probably also why it makes food that doesn't taste great to begin with taste worse; it is enhancing the bad flavour. By the way, if you're in Australia and you look at the ingredients on processed food (like potato chips, canned soups etc) and you're trying to find MSG, it will be listed as "flavour enhancer 621, 623 or 627"--these are all forms of MSG. Thanks for the really interesting and entertaining video, Uncle Guga, it was great--but that's to be expected, you added MSG to it!! P.S. maybe if you dissolved the MSG before putting it in the liquids it would have more effect? Cheers guys.
Uncle Rodger is going to cry tears of joy after seeing this video.
Yep
Haiya
Uncle Roger: "Fuyyooo!!!"
Hiiiyyaaa! No wokhay?!
He is a joke, don't know why people take him seriously.
i think most asian foods add msg to food we cook rather than sprinkle at the end. for example the egg for the shushi, you'd add a little bit of msg in it. the steak you would rub it as additional spice. i think it would even bring out more flavor if you heat it to certain temp.
Maybe we're doing it wrong and this is how it should be done ✌️
We used to do it too years ago but none of us could taste a difference so we stopped. So maybe it methods were the wrong ones?
wtf is a shushi
@yeetboi I assume you are a troll but incase you actually don't know it is a type of asain food with an assortment of seafood and vegetables surrounded by rice and wrapped in seaweed
@@fruitynyanko7316 i spelled sushi wrong
I am 99% sure my life just changed forever.
mine too
Brian what you doing here, i thought you have a opera to perform
The Far Cry 3 OST composer
ok
your f1 theme is beautiful
Interesting video. I don't think I've experienced MSG making anything taste bad, but I find there are definitely some things where it just does nothing or almost nothing. One of the things I like about MSG is that it definitely seems more forgiving than salt if you accidently over season something, so you don't end up with an over-salted taste.
I recently scored a shaker of MSG from the supermarket, and I put it on just about everything now. My cooking was already decent, but this stuff just kicks it into a higher gear.
You should put it in an unlabeled container and write “secret ingredient” on it 😂
And that's why they use it, even crappy ingredients taste great with it, so they can lower the quality and make more money.
@@DefinitelyNotAFerretThat’s literally what I have 😂
steroids for foods
“I added MSG to Raid shadow legends”
What? It didn't make it better? It made it worse!
@@liesalllies always worse, the only thing good about Raid shadow legends is the money that went in gugas pocket
Even msg won't help that.
@@mnichols1979 shits gon real if msg can't help
“It was still garbage”
People sometimes crap on this channel for doing something they think is dumb. But I doubt they are chefs. Because that's how chefs find new flavors and recipes they experiment even if it been done before.
It still baffles me on how some french dishes are made. People should be willing to experiment.
Experimentation is the bestttt I love making food with random seasonings and toppings
Yup, because only chefs can think something is dumb, and all the people who are not chefs cant think anything about anything or have an opinion.
Experimentation is the only way we know literally anything about anything
@@demonstone0 true those are words of wisdom
Did he said they were martial arts instructors for many years? 😳
And he's doing this amazing cooking? And he's such a gentle guy?
I already loved him but now I'm really impressed.
"they"
People who are martial arts instructors tend to be gentler anyways. Knowing how to fight and being in combat sports makes a man peaceful
@@jeremydavila7168 Jordan Peterson approves
@@bossfight5736 because there's 2 of them, snowflake
@jeremydavila7168 as a person who has spent the past 14 years in martial arts, I *wish* that was true. Really, all it does is give you more confidence, and for some people that's actually a really bad thing. A violent man tends to get more violent when he is confident in his ability to be violent. A peaceful man becomes more peaceful when he becomes more confident.
This is why good gyms will kick people out.
Just found out he’s was a martial art instructor
“Mess guga the steak maker, get grill up with the hay maker”
I KNEW IT HE LOOKED LIKE A KARATE TEACHER
@@mori_3744 It was BJJ if I remember well
Maybe thats why angle has only 1 video that he cooked some steaks without guga there =)))
@@mori_3744 Karate is kinda a joke compared to bjj.
@@akfin4763 karate was always a joke.
"The man puts msg on alcohol"
Filipinos: Hes doing the secret technique
Oh nonono
Sleep Jutsu
Red horse plus vetsin alam na hahaha
Yeah boi
Ito ang comment na hinahanap ko
Burmese here - MSG is an integral part of the country's daily cuisine (though not in our house; I use it now and then in my food). Not to say that MSG paranoia doesn't exist in Burma, but still.
That being said, I think a lot of the sprinkled amounts are a bit too much? The amount Guga put into the whiskey is what I'd use in a pot of 3~4 servings. If it starts to feel like a lingering thirst/hunger sensation well after I've swallowed a bite, I tend to consider the MSG content a bit beyond necessary.
Very informative test. I have used MSG for years. I call it “fairy dust.” I thought you could only use it on protein. I still use it even though I am not sure it does anything.
This is easily my favorite episode of Guga. I love how ADHD it is, drifting from idea to idea, testing hypothesis, grilling a wagyu A5, all leading up to a conclusion. I love the food experimentation, especially with something as controversial as MSG. Have you tried magic berries?
Ooh, good call re the berries. I saw those tested on @SortedFoods a while back. Love that channel too. They and Guga should do a collsb...
Msg is bad for you man… wake up and seek Truth
@@ramichahin2 it's not bad in moderation, same as salt, sugar, fat, cholesterol, etc. But it naturally occurs in many healthy foods, so I consume it naturally, not as an additive. Great episode still.
@@jameswatkins7763 in natural food, MSG doses are so little you can't compare that to adding MSG powder to food. Come on now
@@ramichahin2 the FDA estimates that the average adult consumes about 13 grams of naturally occurring MSG per day.
The korean roll is called "Kimbap".
"Sushi" is a Japanese cuisine consisting of vinegar rice topped with raw fish i.e nigiri
But thank you for sharing about the Korean dish. Not many people know about it compared to Kimchi.
One of Korea's traditional food
This whole time I pronounced it Kimpa. I would always trade lunch with my Korean homies in elementary school in KTLA 👌🏽🔥🔥🔥
The Korean dish is originally derived from makizushi which is Japanese. Also, takuwan (I don't know why it is labelled so, especially since that brand is made in China) is derived from Japanese takuan. Nothing wrong with borrowing!
@@WiggaMachiavelli The difference is kimbap does not have to use sushi rice whereas makizushi has to be made with sushi rice (since it is sushi), or at least from what I know. So technically that would make them fall under different classes of food even though there is visual resemblance and inspiration from makizushi.
@@li1234564 Of course, they are distinct dishes. I am just noting the origins. If you go back far enough maybe the Japanese borrowed something from the Tang.
Many Koreans forget, are misled in to denying, or for cynical political reasons dishonestly deny Japanese influence over their culture.
@@li1234564 You do present a fair argument against the colloquial name "Korean sushi", however. I know many Korean businesses overseas sell this food as sushi, though.
Guga should start a comic series documenting Angel's varias hairstyles.
The sushi with MSG seems a bit redundant since MSG comes from seaweed lol
As for AJI-No-Moto, they made it from tapioca.
only from Konbu kelp, not the same as the seaweed used for nori.
Me when I lie
Guga is officially an evil genius. I am picturing him with his pinky at his lips while experimenting with Angel and Maumau.
LOLLL
Lol
He also sounds like an evil genius too. Wouldn't be surprised if he put MSG on dry aged angel.
Riiiiight....
Lol
I always cook meats with msg it greatly enhances their flavor. Some things I haven't liked with msg are eggs and baked/mashed potatoes, I really prefer regular salt with those personally.
msg with chocolate dishes is very good too
I told her to MSG me later.... she sprinkled some white powder all over me and said that I should be tasty now?!
xD
bau.
anyone know of flavoured lube with msg? if so, what effect does this have on mucus membranes and sensitive tissue? For science!
Boo
@@avlinrbdig5715 Will tell you in the name of science if I find out!
3:02 Guga that laugh is absolutely DEVIOUS (btw this is a compliment)
What I like most about this channel is that you have a loving family
4:45 Korean usually call this 'Kimbap' or 'Gimbap'. We usually put various ingredients such as vegetables and meat such as ham or even pork belly.(There are pork belly Kimbap in Korea!)
A word of advice to you Guga the MSG seems to be better when you actually cook it into whatever you're putting it on instead of just sprinkling it on it like salt. At least in my experience.
I just wanted to write the same thing, that it should be processed while cooking, not added after the food is done...
Agreed
Even fried rice
It is never used to sprinkle in my experience
Yup. Usually we use it in the cooking.
7:58 As a Korean: Nooooo Guga what are you doing to your riiiiiiceeee
Norimaki(Japanese) and Kimbap(Korean) , while they look almost identical to each other, are two different dishes. Norimaki, which actually falls into the category of sushi, rice should be seasoned with sugar, salt, and rice vinegar as you did. On the other hand, Korean Kimbap rice is seasoned with salt and sesame oil, nothing else.
You nailed the ingredients inside(Norimaki more often has some raw tuna) but the riceeeee...
"I'm only adding a little bit"... Adds appropriate measurement for 500ml of liquid in 20 ml of whiskey...
Exactly! Lol same thoughts here.
Korean sushi: scrambled eggs, vegetables , sticky rice, nori seaweed
American sushi: Beef wellington
ROFLOL idk why I fell out laughing.. Good one, good one 🤣
those are not sushi... kimbap! 김밥!! sushi 아닙니다...
Haha beef wellington isn't American but it does instill how American diet is just different shades of brown
@@NamChin846 - jokes a joke
@@vhcxhbvg thanks for the knowledge:$
:)*
I've started using msg whenever I cook something that I add salt to and use 25% msg 75% salt. You can notice a nice difference in most dishes.
Cody from Cody'sLab made a video on MSG, comparing to regular sodium chloride salt, talking about flavor enhancement, benefits, risks and which one is healthier... just in case you're interested :)
@@lawrencebelousov754 soooo......the verdict?
@@carmelopai4833 watch and find out.
I LIKE MSG, I ALSO PUT IT INTO MY BABIE'S MILK...
@@Jasper_155 the hate against msg is just racism lmao. Msg has no negative effect on the body unless used in large amounts just like everything else you use to cook. What happens if you use too much msg? Headaches. What happens if you use too much salt? Stroke. Also a large majority of processed foods in supermarkets like Doritos have msg. The stigma against msg was created by biased and racist anti Chinese food movements in the 1960s quoting a study INJECTING MSG INTO THE BLOODSTREAM of of mice. What would happen if you injected salt or even water into the bloodstream, yeah it’s quite obvious. If you think msg causes brain damage you are either racist or are believing uninformed people basing their argument on racist misleading sources. Msg is no worse for you than any other spice or seasoning. Using cumin in large amounts can also lead to numbness of the face, and countless other spices and seasoning aren’t good in large amounts because they should be used in moderation.
Please educate yourself before speaking
For an amazing fried chicken batter, I recommend putting a generous amount of MSG in with the flour mixture in addition to pepper, smoked paprika and adobo seasoning. Best fried chicken ever!
"This is a reward for him because he tried all these different things for me!"
Angel: *Am I a joke to you?*
Get back in the dry ager Angel!
Angel fucked up the cast iron pan. He's lucky to not be sous vide.
Ain't no way Angel is going to eat sushi.
He is
Yeah but angel bitched out with his numb mouth. Lol
Next episode: i freeze dried Angel and put msg on him, after dry-aging him for 35 days, he is better than ever before
... this is what he looked like.
...and he looks just like a5 wagyu
Enough talking, so lets do it.
🤣
Basically (most of the time) its a flavor enhancer
It all really depends on the food you put it on or in, it is really rare for it to straight up makes something worse
MSG has no flavor at all! It stimulates the taste centers of the brain causing over stimulation thus bringing "hidden" flavors.
Sup Guga!. I have a hypothesis if all these food tries the same day? Im pretty sure by the 4th "its better" you guys start overloading the receptors. You can see the transition from "its wierd" to "its not better" to "it does nothing"as a the bodys response to the overload..
I think of MSG as an isolator, whereby individual taste bud recognition is enhanced. This leads to the fact that sometimes enhanced particular flavor for a set of tastebuds may not be what we really want as our experience.
This explains a lot of the weird effects in this video!
Alternative Title: I added edible Crack Cocaine to EVERYTHING
Lets do it!
"Alcohol + MSG" is one of the reasons why my country is over populated....
Ah yes a fellow filipino
what does it mean?
@@nell711 Alcohol with MSG knocks you out much quicker.
I'm no chemist but its basically salt, salt dehydrates you, meaning you absorb more alcohol in your system. Hence the Filipino meme, this is also why if you drink a lot of water with your alcohol or drink alot of water before you sleep after drinking, youre gonna offset the alcohol and have less of a hangover or none at all.
@@yuushouma1263 nop, alcohol absorption doesn’t work like that. MSG is just a salt, that’s correct, but being dehydrated is not changing the alcohol metabolism that much, the punch is just a placebo☺️
I have been using msg on most of my savory food for ages. It's great on salad, it's great on a sauced pasta, and it universally improves beef, chicken, lamb, pork, and seafood. I probably use a pound of msg a year.
ChubbyEmu: "A man consumed too much MSG. This is what happened to his liver."
He needed a taste bud transplant.
😂
Maybe he should dryage with silica pearls...XD
I came looking for this comment and I’m so pleased I found it.
@@deadfr0g sometimes.... those internets just cosmically align in your favor!
Next video: putting MSG on MSG to see if it will enhance its flavour.
The Angel jokes never get old here on the comment section.
The older they get the better the flavor
@twentyfivekgplants tomake1kgbeef how is this relevant?
@twentyfivekgplants tomake1kgbeef
Food chain is real bro, and we're on top of it as omnivore
@twentyfivekgplants tomake1kgbeef don't care, i'm on top of the food chain, and i'm gonna eat what i can eat
@twentyfivekgplants tomake1kgbeef you must've ate weed and not smoked it.
I love your show! I’ve cooked a couple of things thanks to you; that I wouldn’t have! Thank you for such lovely content and a beautiful voice!
Guga + steak + MSG = happiness
I mean, Guga + Steak = Happy
Sussy men gogagheh us susssy
Also uncle roger video
Why you guys want to eat Guga though
guga does not need anything to be happy
“You can either jump off this cliff or play raid shadow legends”
Me: “Should I jump head first or feet first”?
Spine first. Take no chances
Bellyflop
Swan dive
Do a barrel roll
"I must admit I'm not a fan of cardboard." We're with you fam
Uhh, I’m not
@@lgooch try adding some MSG, and all else fails add some lime seltzer and put it in a bag SOUS VIDE BABEY!!!
Put some wagyu on it
It makes everything better
@@justsomemayanmanwithintern2990 fax
when he said "I forgot where I was for a second" I laughed hard
It's not the first time they say that they have been martial arts instructors. It's time to show us your skills outside of the kitchen. I wanna see both of them do some cool Martial arts moves!
Cool moves? I wanna see them fight
How to open a 5 star restaurant: add MSG to everything
I got an ad for guga, while i was watching guga, gugaception.
Guga is the best person to watch whilst eating homemade food.
The irony in all of this is that sushi has MSG added to it most of the times, whether that's in form of kombu seaweed during the rice cooking or directly as pure MSG when making the rice seasoning (vinegar, salt, sugar, msg). One of the reasons why store-bought sushi, even from a cheap sushi bar or even the freaking gas station, usually taste better than homemade.
if you want to make good gimpap then slice spam fry it and add it to it
If your made tastes bad, you've got some things really wrong my man. Or where you're from the store bought is a lot better than over here
If your sushi tastes worse than some store bought crap then oh man, I feel sorry for your sushi cooking skills.
@@spizC I don't know how you read this as *my* sushi sucks. Au contrarie, my sushi is excellent, precisely cause I add MSG. Either in the pure form or using a piece of kombu over the rice while cooking it.
Most people don't even know you absolutely *must* do this, and that's one of the main reasons *their* homemade can't even compare to storge-bought.
@@facundocorradini Had gimbap or korean sushi all my life, had a lot in Korea when I traveled abroad as well and made plenty of my own and if you're making them right even without adding additional msg you can easily destroy korean market gimbap. It's not even a comparison. Maybe it's true for you, but don't state it like a fact 🤣
Great video as ever. Thanks!
I have a new Idea for an experiment:
- Tie a wagu and a 1$ steak tightly together.
- Sousvide the together.
- Separate them and put them on a grill.
- Does it make the 1$ steak better?
- Does the wagu suffer?
Keep on: you and your team are great guys!
16:13 Guga: "don't overdo it"
also Guga: sprinkles msg over a single piece of sushi for 5 seconds
If you actually look close, you can see very little actually came out. He was doing it longer because he was trying to get only a little, and being careful.
@@AzureKyle "very little" *sees two streams of msg dust* You're right. Guga needs at least three 🤔
uncle roger proud for you
Fuiyooh
@@TraumaBurial143 that's why Guga got Uncle title
@@peteranzano267 indeed
@@TraumaBurial143 bro I’m Syrian as well!!!!
@@danielyaseen hello there
Test result: MSG is like some weird voodoo magic, something's happening but you can't quite tell what.
It's poison....
C M anti vax
Its the taste of savoury. Its like salt in way. Add it to stuff it fits and it makes it better. Add it to stuff it doesn't and its worse
Its just like butter
@@DimT670 isn't salty salty not unami
3:52 bro was about to switch languages on us lol
My guy was about to start talking full blown Brazilian
@@alexmolina3940 Brazilian isn't a language
@@DanskiV2 okay bro, Portuguese🙄
@@alexmolina3940 Brazilian Portuguese
Omg, the amount of MSG he put on the cheeseburger made me laugh sooooo hard lmao
In those foods in which MSG does something, you have to decide on what it good to have. If you have bad taste, it may just cater to and amplify your bad taste.
4:10 Holyy Coowwww. In the Philippines, puting MSG on alcoholic drinks will knock you out much quicker
Now you’ve moved directly to attempting to alter Angel’s DNA.....I dig
Next time : let Angel makes his own experiments.
"To make growing his imagination?
- no, to be sure he not make this sour face."🤣
At 8:10, when you started talking about homemade pizza, I was like, bro, that's not homemade! Glad to see I can discern those things at a glance!
Guga makes his martial arts students tougher, but his steaks softer
He can make his 'meat' both.
MSG is usually only used on foods that normally have a savory type flavor. I was surprised to see that it worked with some of the sweet foods. The only time I ever tried it on sweets it was pretty awful. I think it works well on anything I normally put salt on. Also, monosodium is not part of the flavor enhancer, it is only used to transport the glutamate to the food you are eating. Glutamate occurs naturally in parmesan cheese and certain seaweeds. Parmesan cheese and seaweed contain large amounts of glutamate. There's a reason chefs like to sprinkle parmesan cheese on many things. Does seafood steamed over seaweed sound familiar? Now you know why.
NCBI says MSG can kill brain cells...
i think they might of been being dramatic of the dude just simply saw the msg on the food and placebo did the rest. like a simple google shows msg does nothing for sweet food. sweet doesn’t have umami to enhance!
@@misanthr0pic cookies and ice cream do tend to have salt in them...
@@raydromeda3777 sodium is in like everything lol. but msg is something different, it’s gives a certain mouth feel that sweet foods isn’t supposed to have
@@misanthr0pic idk. I might be the only one but there is definitely an aftertaste that settles in from eating ice cream. I always assumed it was the dairy, but it's to a much lesser degree a similar aftertaste to cheese imo. The umami is subtly there but easy to ignore for me.
Guga: I'm only adding a little bit
Also Guga: *adds the msg amount for seasoning 3 dishes into one serving*
So, I'm late to the party, but based on what I saw I want to speculate that MSG works particularly well with umami flavors. Asian food being umami heavy, benefits greatly from MSG. Sweet flavors also benefit. Sour and bitter do not benefit.
MSG is like Tajin for Asians, just put it on everything.
If you combine the two you simply...
A S C E N D
@@itISafakechannel add cocaine become as gods
@@flamingrubys11 or heroin
Guga Foods:
Me: thinking how much they spent on wagyu
I used to work for a butcher and I’ve seen at least $300,000 worth of steaks on this channel LOL
@@treroney4720 Thats insane XD
Just had a Wagyu beef burger lol so good
@@Romy--- I have some in the freezer that I've been meaning to throw on the grill. Is there really a noticeable difference in those and regular hamburger ? 🍔
@@rudyferrell oh dear lord, everything is an huge upgrade moving from regular beef to wagyu hehe
"this is a very simple sushi to make" *proceeds to use wagyu*
And cooks about 7 steaks
I mean you just need to go to a store next block and buy 20$ A5 wagyu, easy.
@@KarunaMurti some people can't afford 20 euro steaks
it's kimbap.. not sushi!
I know I'm a year late to this but... putting wagyu steak in sushi with IMITATION CRAB seems absolutely insane to me.
guga is not a chef he is a youtube chef...I love the guy but he is a mad scientist...not a chef
"Imitation crab" sushi is actually served in japan traditionally, but it's not marketed as "fake crab" but rather "Kanikama". Essentially translating to "Crab Stick" (Crab + Scythe).
@@lucianoariasduval well that doesn't make it less gross to me, honestly
Tbh
as a marylander it blew my mind
You should’ve made a homemade burger to test the MSG on, because I’m pretty sure Mcdonalds already has MSG in their burgers
Actually as hard as it is to believe, McDonalds does not use MSG on any item on their menu. (Not including their new crispy chicken sandwich which is the only item with MSG)
@@hobbit1817 They instead add all the HFCS and soybean oil there is. Along with all synthetic salts out there.
Also in general it just tastes bad!
There is MSG in cheese and tomatoes
@@DeniJasmina I have a hunch you have a bunch of bad opinions just because what you focused on and how you worded it. HFCS? What are you talking about the minuscule amount in the bread and some ingredients, drink one soda and you’ll consume 20X as much lmao. It’s plenty unhealthy but focusing on all that is comical. And using the term synthetic salts lol
5:47 Cousins: **eat the non seasoned part** no difference they're the same
guga: how could that be?
"...Chicken nuggets. Believe it or not, it already has a little bit." I would have been surprised if it didn't.
No matter how much MSG I put on my grades, it ain't ever gonna go up LMAO.
It only enhances/amplifies the effect. Your F's are becoming F-
@@fransoualee6529 you just killed him...
Proof that MSG is the superior seasoning for literally everything.
If this video showed us anything, is that MSG does NOT go well with everything.
"Literally"
@@CrashBashL someone’s crying in the comments
@@lamentsofdog9617 What do you mean ?
@@CrashBashL hayiaa someone does not like msg hayiaa
@@MR.DRIPKNIGHT3335 I use MSG in everything....
Watching this in the morning, and was inspired to put a little pinch of MSG in my black coffee. I don’t think I’ll make it a regular thing, but it was good. It definitely disproves the MSG doesn’t work in liquid theory. It made the coffee taste very rich, and robust. Thanks for the inspiration.
So i never tried pure MSG, and honestly it's the first time i'm hearing about it. But i read somewhere in the comments that consuming alcohol with MSG knocks you out faster, i searched on google and others claim it as well. I wouldn't use MSG with coffee, i don't know how it would react with the caffeine.
You just want to fit in lol
have you tried salf in black coffee? just a pinch tho, not too much
Salt in coffee is good, may just be the sodium
I love your videos Guga! I know I might get some hate or be told I'm being pedantic but one qualm I have is the "Korean sushi" sushi is undoubtedly a Japanese word meaning sour or vinegared rice, where as kimbap/gimbap is undoubtedly a Korean word meaning seaweed rice. They might appear similar but undoubtedly from two different cultures, it's like if someone called one of your dishes from Brazil a dish from Portugal, two different cultures and countries.
They're both sushi. People in countries all over the world make bread in different ways, but it's still called "bread".
@@jamesflames6987 no they're both types of (usually) seaweed covered rice. It's like calling all types of bread toast even though they're different types of bread.
I was coming to say this, it was driving me crazy through the whole video. Like calling an egg roll a Chinese burrito
Exactly! :)
I hate to point this out but I am sick of obvious lies. Gimbap used to be called Makimono(Sushi Roll) but they changed the name because they didn't like it for an obvious reason. Even a sheet of seaweed was invented during the Edo period in Japan. As you can see, Korea and Japan didn't have similarities when it comes to food culture until the colonization. Now Koreans enjoy Japanese food like Ramen, Curry, Sushi, Sashimi, Tonkatsu, Udon, and many more as their own. How can you conveniently think Gimbap is solely Korean food? The pickled daikon radish in the Gimbap is also Japanese Takuan. Please educate yourselves.