Can someone possibly tell me what is a picanha? He mentions it often on both his channels, is it a particular cut of meat? Because I’ve not seen any particular spice or anything?
How to turn $150 of Picanha into $5 of jerky. EDIT: The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair. However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....
@@loganwolf1188 You are correct. The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair. However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....
@@connorj2775 bro I'm British and lived on a council estate... I lived off spam as a kid I'm not knocking it.. I just found it funny that he dry ages some of the most expensive cuts of meat and then he fried up some spam...it threw me off a little that's all 😂
@@DoodooBeeB it's an acquired taste, since fresh meat is so cheap and easily accessible in New Zealand where I live nobody eats spam and it's hard to find so most people think it's a gross meat paste
Guga, you could have more left of your picanha if you cut your picanha differently pre dry aging. Instead of the regular picanha, leave 20% extra meat on all sides. The tough parts that arent picanha, you are simply gonna cut away after dry aging, but all the concentrated flavor is gonna be in the picanha part.
Wow, 100 days? I've had 100 day dry aged ribeye and it wasn't for me. About the most I can handle is a 60 day. I look forward to seeing the results of that video. Keep up the fantastic videos guys!!! Cheers to y'all!!!
I've never tried it but I've seen other videos about it... 45-60 seems to be the max that makes sense, and beyond that the meat starts to transform into something that barely qualifies as "steak". In a way I'm kinda glad it works that way, that 30 days seems to be a sweet spot. It's nice that the more accessible 30 day steaks are the best, and it's not like wine where something locked away for years is the best and only millionaires get to try it.
Love that you were willing to push the envelope and find out when dry aging goes too far. I love a good dry aged steak, but clearly 100 days is too much. I have had really good 45-day aged, so I'm with those who would like to see 60-day. Thanks for another awesome video!
In the dryaging process it is very important where you dryage the beef. If you dryage the meat in two different fridges you get two different results because every fridge has its own "ecosystem" of fungi bacteria etc. This is why big dryaging facilitys get the best result because they have alwas a controled ecosystem and if you do so you can push dryaging much further (even beyond 200 days in some cases). Also this taste comes from the part of the meat where the fatcap touches the meat and this taste can be unpleasent because of the bacteria that groves in these kind of circumstances this is why the picanha isnt one of the recommended cuts for dryaging.
Yield is why many restaurants don’t dry age. 30 days is plenty for me, but even then, if you have a good butcher they are going to charge you for every ounce of loss...
THANK YOU GUYS FOR FULFILLING YOUR SUBSCRIBERS WISHES AS CRAZY AT IT IS MOST OF THE TIME!!!!!! VERY ENTERTAINING!!!!!!! PLEASE KEEP UP THE GR8 WORK!!!!!!!
As a German I would like you to do Sousvide Schnitzel :D haha Or Sousvide Weißwurst... would work better, With Sweet Mustard and Breze... but do ir correctly! :P
we also have a tradition each winter to dry/cured raw meat strips seasoned with crushed coriander seeds here in africa. We call it biltong... it's the best , we eat it raw as is, once it's dried/cured after week or so.
In America this is called the sirloin cap, or rump cap. If anyone was wondering. I've been buying this for a while absolutely delicious. I use only a torch to cook them. Simple but amazing 👌
Some 100 day beef with Spam Pasta Salad on the side. Man I imagine some southern MeeMaw showing up to the family reunion potluck with some of that on the side because Cousin Bobby Jo with the extra chromosome will flip the food table if she doesn't.
same here im going to dump some cash into some sets and teach my wife how to do it, because she cooks, but she is a lazy cooker so I figure sous vide would be up her ally.
Guga sometimes we have our good days in the kitchen cooking with amazing results; And sometimes we have our bad days in the kitchen cooking something amazing that turns our weird, burned, overcooked, undercooked, etc....
I like all the video's and i Just finished my first project 28 days dry aged picanha , totaly inspired by this channel and i love it . Keep up the good work and greetings from the Netherlands
Only dry age beef that has a lot of marbling inside the beef for more than 35 days and no more that 15 days for a leaner cut of beef 🥩. I’m loving your channel! Ninja you’re too cool for school!
Guga I been watching you for a while man and everytime I watch your videos u just bring a smile to my face. I wish you and your family all the success and happiness you can achieve
45 days is my absolute limit. And even then its in a special room, made specifically for dry aging, including UV lamps to destroy any bacteria that might otherwise spoil the meat.
@@SVEMauMau I was on Atkins for a year and a half and lost 225 pounds. I learned ya need to take a couple day break from it every two or three weeks to rejump the effects. Couldnt help notice you eating that pasta. It wont hurt anything time to time. I also agree about the chairs ha.
Im a simple man. I see a notification and click :) I just bought myself a Sous Vide cause of you guys :) am going to enjoy deeeelicious meat like you do in the future :) thx for opening my eyes
I bought an Anova about two weeks before I found Sous Vide Everything and you guys have changed my life. Two months ago, I invited a young lady over for dinner and I'll never forget the look on her face after I got it all set up and told her I was gonna cook our Steaks with it. 😳
@@Quetzasp ele deve estar lá bastante tempo mas dá pra notar o sotaque, é pouco mas está lá. De qlqr forma, ele fala como nativo é difícil até pra um nativo perceber q ele é brasileiro
Loving the videos. And I’m glad regular people do the taste test... not some Michelin fancy schmancy chef that describes things in unknown tongues. Though I studied food for my degree it’s so much more fun to hear the opinions of normal folks.
Guga: do not dry age a picanha for 100 days!
Me with a pack of cheetos in my hand: ok
I have nothing
Can someone possibly tell me what is a picanha? He mentions it often on both his channels, is it a particular cut of meat? Because I’ve not seen any particular spice or anything?
Ok I’ve just found out it’s a rump steak here in Australia.
@@MaZEEZaM The picanha is a particular cut of meat , very popular in Brazil.
@ Thanks, it has a different name in Australia but I can't remember what it was.
What did we learn?
- 100 days are half a year
- Ham isn't meat
- Don't dry age your picanha for 100 days
@ThexMongoloidxFreak bruh
@ThexMongoloidxFreak 😂😂😂😂
ThexMongoloidxFreak That’s the joke.....
ThexMongoloidxFreak r/whoosh
@ThexMongoloidxFreak u must be fun at parties
How to turn $150 of Picanha into $5 of jerky.
EDIT: The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair.
However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....
Well, Carne de Sol is quite expensive in some parts of Brazil but yeah... picanha is a great piece of meat to waste doing stuff like that.
I'd still eat anything Guga makes lol
How is it 150 dollars?? In Brazil it’s only like 30 bucks
Where the hell do you live where picanha is more than 50 dollars? A wagyu picanha is like 70. 150 is madness.
@@loganwolf1188
You are correct. The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair.
However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....
Guga: I dry age expensive cuts of meat for a living
Also Guga: I'm gonna fry up some spam.
69 moment
Don’t talk down on spam my guy. Never had it until I went to Hawaii. Stuff is tasty if cooked with the right stuff.
@@connorj2775 bro I'm British and lived on a council estate... I lived off spam as a kid I'm not knocking it.. I just found it funny that he dry ages some of the most expensive cuts of meat and then he fried up some spam...it threw me off a little that's all 😂
@@FleX_94 I got the joke haha I’m just defending my canned goodness for those that don’t know
@@connorj2775 My work boots would be tasty if cooked with the right stuff.
Guga : has wagyu and picanhas all the time
Also Guga: Spam
What is wrong with spam
Also f@ck internet scams
I haven't met a single Brazilian that doesn't like spam regardless of income
Spam tastes good tho
@@DoodooBeeB it's an acquired taste, since fresh meat is so cheap and easily accessible in New Zealand where I live nobody eats spam and it's hard to find so most people think it's a gross meat paste
Spam de queijo... Kkk
This dude sounds like jack black putting on and accent. Love it
Well said
Yo lmaoooooo so on point
This made me laugh hard, thank you
Nacho Libre!
Judson Swift 😂😂😂😂😂😂😂
“Half a year bro”
“You don’t look excited”
“HALF A YEAR BR-“
(Ad starts)
I have youtube premium just because of the ads
@@jamesalv11 wow aren't you so amazing
Ad startes as i was Reading this comment
😂😂😂
@@jamesalv11 you could skip to the end of vid and press replay and boom no ads no cash paid
It probably taste like fish because the proteins broke down to amino acids and the nitrogen build up. Wonderful experiment
My Nguyen Yes
ARE YOU A biologist?*
So basically the beef flavor was removed
He also didn’t trim off as much pelico as he should have and pelico doesn’t taste good
My Nguyen damn you smart as hell
Ninja “Yea half a year bro!” **drop water bottle**
**ad**
lol same
LOOOOOL 😂😂😂😂😂
Me too
LOLLLOLOLI
Hahaha😆😆😆😆 same
Dry aging process:
1 day: awesome
1 week: delicious
1 month: finally some good f*cking food
100 days: *fish*
This comment is so underrated maybe cuz of the layout
*f i s h*
@Eric Ren
With soysauce
365/2=100.
😂😂😂
😂😂😂
If you already want to point that out and be correct about it, why say 360 instead of 365?
It's 365 days tho
Leominos because it’s just a joke bro
Guga: "Hmmmm, this doesn't look so good. Better make a couple dozen side dishes."
You HIT IT on the money there CARL!!!!
Even if it's inedible, we eating good today! Lol
Sous Vide Everything try 100 day wet aged picanha as a comparisob lol
Did you try Butter Dipped, 100 day, dry aged Picanha? Just watch Harry Soo.
When he says “ Let’s dew it” 😂😂😂 I watch the videos just to hear it every time
He should do a mountain dew commercial lol
....So let’s Duuehh!!
les doo eet
Is food almosttttt readyyy???
Mom: Just 100 more days honey
But that's half a year!
@@luthoratemybaby plus 82.5 lol
"The texture is not like meat"
"It's like a cured ham"
K
@Ted Wilson it wasn't funny
@@RizzRoss9001 lmao
Lmao dumb ass
@Jose Rivera
The only thing you comment in gugas channel is "funny" memes, don't use TH-cam to get the attention you didn't get from your parents.
he sounds like a brazilian peter griffin
Lmfaoooo
😂😂
AJAJAHHAHAAHHAHAHAHAHAHAHAA
he actualy is a brazilian guy lol
El Cesar peter isn’t Brazilian
"Tastes like fish"
ammonia.
GamerPete101 annemonia
Aka rot
Barf
Guga, you could have more left of your picanha if you cut your picanha differently pre dry aging. Instead of the regular picanha, leave 20% extra meat on all sides. The tough parts that arent picanha, you are simply gonna cut away after dry aging, but all the concentrated flavor is gonna be in the picanha part.
I would say to flip one over and press the meat side together and the fat sides outside to protect the meat. Make one out of two :D
Interesting idea's, now that's food for thought
Really should age an entire primal or at least entire subprimal.
The meat next to the picanha its coxão duro, its hard and is used to make boiled meat
@@stevens.3838 you might just have had the best idea of 2018
"Normally my dry aged meat feels hard, but tender at the same time. This one does not. It feels like a rock"
Bro 🤣
Lmaooo pause
Also it’s first video is older I think
The production quality is amazing
If you don’t get some failures while experimenting you’re not experimenting correctly! Great job guys!
Wow, 100 days? I've had 100 day dry aged ribeye and it wasn't for me. About the most I can handle is a 60 day. I look forward to seeing the results of that video. Keep up the fantastic videos guys!!! Cheers to y'all!!!
I've never tried it but I've seen other videos about it... 45-60 seems to be the max that makes sense, and beyond that the meat starts to transform into something that barely qualifies as "steak".
In a way I'm kinda glad it works that way, that 30 days seems to be a sweet spot. It's nice that the more accessible 30 day steaks are the best, and it's not like wine where something locked away for years is the best and only millionaires get to try it.
Thanks Brother. I am working on that 60 days. Takes time. 😂🤣😂
180 days
I’m betting at least 60 days. 😁
I imagine the sweet spot for dry aging has quite a bit to do with how thick the meat is.
Love that you were willing to push the envelope and find out when dry aging goes too far. I love a good dry aged steak, but clearly 100 days is too much. I have had really good 45-day aged, so I'm with those who would like to see 60-day. Thanks for another awesome video!
Mano, o quanto que o Guga evoluiu na qualidade dos vídeos em tão pouco tempo é indescritível
When he said “if you don’t like spam you can use ham”
I felt that🥺
100 days. "Half a year bro". lol.
HAHAAHAHA
100 years bro
Ninja is the best haha
I sure hope he isn't their accountant.
@@dolan-duk 😂😂😂😂 dumbass doesn't realize that's not even a third of a year???
In the dryaging process it is very important where you dryage the beef. If you dryage the meat in two different fridges you get two different results because every fridge has its own "ecosystem" of fungi bacteria etc.
This is why big dryaging facilitys get the best result because they have alwas a controled ecosystem and if you do so you can push dryaging much further (even beyond 200 days in some cases).
Also this taste comes from the part of the meat where the fatcap touches the meat and this taste can be unpleasent because of the bacteria that groves in these kind of circumstances this is why the picanha isnt one of the recommended cuts for dryaging.
dude!! pao de queijo! picanha! meu deus do ceu! Awesome to see BR folks having successful YT channels!
“I showed you how to dry age on my second channel”
*Second channel has half a million more subscribers*
Imagine a third channel then
"it feels nothing like meat, it feels like ham".. Hmm
" So lets DUU EHH"
...so let’s duehh?
PICANHA= sirloin cap for the american audience.
DjXyle thank you so much
@@DontarrestmePLZ kinda, it's a specific part of the sirloin cap. He has a video about how to butcher it to get picanha
Thanks, I didn't mean to picanya
THANK YOU!!!! I thought that was a sirloin cap.
and rump steak in the UK
Am I the only one that thought it said “dry aged Pirahna?” 😂
Yes. If you've watched guga, you know the queen of all meats is picanha
Nirnfnfjfj
Yield is why many restaurants don’t dry age. 30 days is plenty for me, but even then, if you have a good butcher they are going to charge you for every ounce of loss...
I love how a meat aficionado still appreciates SPAM
New material unlocked!: Ham steak.
"it's tender"
"Let me rephrase that, when I touch it, it's as hard as a rock."
In Soviet Russia, you don't tenderize the steak; the steak tenderize *YOU!*
You can dry age beef even 500 days, but it has to be thicker meat. I hope you're gonna try with thicker piece. Don't give up please :(
Abken How much thicker?
@@777SHW thick as a thigh
THANK YOU GUYS FOR FULFILLING YOUR SUBSCRIBERS WISHES AS CRAZY AT IT IS MOST OF THE TIME!!!!!!
VERY ENTERTAINING!!!!!!!
PLEASE KEEP UP THE GR8 WORK!!!!!!!
You are the best and humble you share everything and dint make people buy a ton of stuff you just share out of the kindness of your heart
"We have a name for that its uhhh" *gets interrupted and forgets to finish his thought* me: NO GO BACK WHAT WAS HE GONNA SAY
Thumbnail: Hmm looks familiar. Is this channel copying Guga's content?
0:04 nvm It's Guga
As a German I would like you to do Sousvide Schnitzel :D haha
Or Sousvide Weißwurst... would work better, With Sweet Mustard and Breze... but do ir correctly! :P
Eu amo ver dois brasileiros falando em inglês. Sucesso.
we also have a tradition each winter to dry/cured raw meat strips seasoned with crushed coriander seeds here in africa. We call it biltong... it's the best , we eat it raw as is, once it's dried/cured after week or so.
Yaaaaaaaaaaas! Congrats on the exceptional editing skills !
Completely irrelevant but I love your hair, bruv.
I think ill pass this one, something smells fishy here ;))
Dude, if you try dry age coxão mole for more than 40 days its sucess garantee.
Awsome vids!!!
Rio Preto - SP !!! Bye!
This man is a true artist in the kitchen!
In America this is called the sirloin cap, or rump cap. If anyone was wondering. I've been buying this for a while absolutely delicious. I use only a torch to cook them. Simple but amazing 👌
Some 100 day beef with Spam Pasta Salad on the side. Man I imagine some southern MeeMaw showing up to the family reunion potluck with some of that on the side because Cousin Bobby Jo with the extra chromosome will flip the food table if she doesn't.
Yomom12388 my god, the 2nd part of that comment took a turn. 😂
Wtf
Reported so the TH-cam staff have to read this
Lmao 🤣🤣🤣
As a southerner I would take offense if it wasn't funny as hell lol
Man these videos make me want to buy a whole sous vide set
Not A Hamster same haha I’m actually considering buying it
Do it! I did and haven’t had a bad steak yet! Haven’t even cooked a steak any other way since I got mine.
I've already ordered one 😂
They're not that expensive. Dive in headfirst and you'll never look back.
same here im going to dump some cash into some sets and teach my wife how to do it, because she cooks, but she is a lazy cooker so I figure sous vide would be up her ally.
“It doesnt feel like meat, it felt like ham” - *Guga*
Implying that ham actually taste good
@@shaynesimmons7487 Not implying, stating
The way he jumped back. 😂😂 I love your videos. I hope you keep up the good work.
Spam is just pork shoulder in a can it’s good and especially with a proper browning of the surface throwing a lil sweet soy sauce is amazing 😍
Guga: Picanha, Farofa and Pão de Queijo
Brazilians: IS THAT A MOTHERFU$*ING BRAZIL REFERENCE?
Guga sometimes we have our good days in the kitchen cooking with amazing results; And sometimes we have our bad days in the kitchen cooking something amazing that turns our weird, burned, overcooked, undercooked, etc....
Should have tried it "raw" I think you might have successfully cured it into beef-ham
I like all the video's and i Just finished my first project 28 days dry aged picanha , totaly inspired by this channel and i love it .
Keep up the good work and greetings from the Netherlands
That spam side looks awesome!!
3:27 FAROFA kkkkkkk brbr
Kkkkkk o nome dele é Guga, é BR?
Farofa kkkkkkkkkkkkkk
Pai das Folhas sim ele é Gustavo
Kkkk
sera?
Why does that wall look so latin-american?
Because he is brazilian.
@@apolloniuspergus9295 WTF, didn't know that. Here I was wondering how does he pronounce picanha so well.
@@felipebraga5159 Eu tava suspeitando também porque o cameraman se chama MauMau lol. Quando ele falou "caRne" eu saquei kkkk
Aaaaaah the típicas Latino yellow wall with one random light switch
Damn you mama *la chancla* Lopez
@@felipebraga5159 the Portuguese accent didn't tip you off?
"kookoonut shell"
Only dry age beef that has a lot of marbling inside the beef for more than 35 days and no more that 15 days for a leaner cut of beef 🥩. I’m loving your channel! Ninja you’re too cool for school!
Ninja has the best reactions. Anything he likes I want to try lol
We have a lot in common. In Bolivia, we also have pan de queijo and carne de sol, but we call them cuñapé and carne seca.
Up next on Sous Vide Everything..... 100 YEAR OLD Picanha
LaAughed way harder than i should at that
Thats half a century bro. 😂
@jesus half century would be 50 years dumb ass.
At 2minutes in I'm already thinking "I don't know about THIS one Guga..." Because of the yield, but let's see.....
watching in 2023. you've definitely upped the side dish game. love the content Guga!
Guga I been watching you for a while man and everytime I watch your videos u just bring a smile to my face. I wish you and your family all the success and happiness you can achieve
45 days is my absolute limit. And even then its in a special room, made specifically for dry aging, including UV lamps to destroy any bacteria that might otherwise spoil the meat.
UV lamps? Wouldn’t your meat get cancer?
@@hussainattai4638 you absolute coconut
sleepepe
Lmao
sleepepe its coocoonut! :D
Seriously, LOVE these guys! I wish I could taste test some of this stuff live with them...wow, just wow...awesome!
MauMau always describes the meat the best! I vote he takes Ninjas chair!! 🕺🏽🤪
Appreciate That!!😁
YES
@@SVEMauMau I was on Atkins for a year and a half and lost 225 pounds. I learned ya need to take a couple day break from it every two or three weeks to rejump the effects. Couldnt help notice you eating that pasta. It wont hurt anything time to time. I also agree about the chairs ha.
Yep. MauMau is the one who gives us the most useful, informative description. He is the top taster!
ninja gets the king chair
I love your channel. You three guys are hilarious and have put a smile on my face more then once! Thanks!
“It didn’t feel like meat, it felt like ham!”
this is almost like our biltong in South Africa which is believably amazing
Biltong is so spectacular! Hello from a fellow saffa
Quote of the year: if you don’t like spam, use ham.😂😂😂
In South Africa we dry age beef and it's called biltong its pretty delicious
I can confirm. Biltong is amazing
@Fiend Herald lol nope
@@_ratsoup1348 can confirm that is true
Dude had me dying at 11:22 when he said that's 100 years old, that's an old picanha n*gga!!!!
Me on a Saturday night at 1am watching youtube cos i have no friends: I love this channel! Wish I could hang out with you guys.
“If you don’t like SPAM, use HAM!”
Guga 2018
Im a simple man. I see a notification and click :) I just bought myself a Sous Vide cause of you guys :) am going to enjoy deeeelicious meat like you do in the future :) thx for opening my eyes
a man after my own heart! 👍
Did you get the Anova cooker?
yeah exactly, because i want to use the app when im at work :) come home and its ready to sear
@@Thor_Asgard_ That's the one I'm going to get too, just waiting on a good deal!
I bought an Anova about two weeks before I found Sous Vide Everything and you guys have changed my life. Two months ago, I invited a young lady over for dinner and I'll never forget the look on her face after I got it all set up and told her I was gonna cook our Steaks with it. 😳
As soon as he said it tastes like fish, all I could think was - I hope it was worth the hospital bill, lol. 🤮
"Its not like meat, it's like a finely cured ham".... 😂
"half a year" it's less than a third of a year but okay, drop the bottle...
Guga: talking about brazilian meat
Video: Argentine music
Da hora ver um brasileiro levando nossa culinária pro mundo 👏👏
Cara, eu acompanho o Guga faz tempo e não sabia que ele era BR kkkkkkkk
@@Quetzasp ele deve estar lá bastante tempo mas dá pra notar o sotaque, é pouco mas está lá. De qlqr forma, ele fala como nativo é difícil até pra um nativo perceber q ele é brasileiro
@@Marcusram Eu até percebia o sotaque, mas não via como sotaque de brasileiro. Inclusive fiquei surpreso quando ele falou picanha certinho kkkkkk
@@Quetzasp kkkkkkkkkkkkkkk ja viu os gringo cortando, e mto engraçado...
Hi, I love this channel! I have been watching it non-stop for a week so far!! Is there one place where I can find all of the side dish recipes?
4:44 LOVE THIS PART OF THE VIDS WHEN THAT MUSIC COME ON!!!!
Guga: do not dry age a picanha for 100 days
Me eating dried fish: ok
I was so nervous when you were seasoning the pasta dish. I was going to end my life if extra salt was added
Dry age wagyu a5 pichania
Ain't the best idea as the conditions have to be controlled very well. Or else the fats will go rancid.
it would be even worse as the a5 has more fat, meaning it would be even tougher to age, and you would get even more aged flavor and even less yield..
Loving the videos. And I’m glad regular people do the taste test... not some Michelin fancy schmancy chef that describes things in unknown tongues. Though I studied food for my degree it’s so much more fun to hear the opinions of normal folks.
“If you don’t like spam, use ham.”
-Sous Vide Everything
nobody:
literaly nobody:
guga: lets dew it
In mexico we call what you kind of described carne seca
It's the same in Brazil!
Yea we call the same in Brazil. So delicious, but this thing in the video looks disgusting asf
We call that too, there's a few more names to this kind of meat too 😂
No only carne seca its call cecina too
Es un jamón serrano mal hecho
When are you gonna do the butter dry age steak
still aging it!!
@@SVEMauMau What butter did you guys use?
@@@jael690 not sure, guga is the one that can answer that. I want to say Kerrigold, but I dont know if it is.
can we talk about the audio for this entire video? i love it.
In my family my mom wins everyone's hearts just by her amazing cooking alone.
I will start learning how properly Cook as well. =)
hows that going
Bwahahahahaha guy dry ages a picanha for 100 days and serves it with spam. I'm dying here bwahahahahahahahaha *dead*
Wow what a waste lol
It’s a side dish more like a light salad
@@___meph___4547 You missed the point, got offended and followed with a derogatory inference. Well done 👏🏽