@@SYWGFpodcast loved that moment when Frenchie looks at Pat in awe (assume he thought the guy knows his stuff). Dude, he destroyed Guga, loved the “beef” (lol) who was supposed to be the meat lord-. Lafrieda is the meat guy.
Cauliflower ear is a giant "don't fuck with me" sign to anyone who knows. You pick a fight with a guy with cauliflower ear... you're about to have a bad day.
Nice episode guys. Also cool to see an older Guga foods but with Leo’s debut. Awesome. I hope to get back to NY soon cuz I need Frenchy’s burgers with Pat’s amazing beef!
2 things: 1) I am a distant cousin of Matthew McConaghey. 2) My sister once met MM when he was (I shit you not) drunk on his ass and pissing in the hallway outside her apartment in downtown Denver. (This was back in like 1994 or so)
Pat's observations, education and knowledge shine Guga's techniques. This video is what makes Frenchy and Brian on utoob great and a great purpose for food education.
Love the video! ❤️ Definitely got to get Pat LaFrieda to Miami to meet Guga and his crew, especially Guga’s meat supplier! Good opportunity to do another big BBQ! Compare Augus to Wagu to “standard” to buffalo?
It's sure weird looking at Guga with hair Lol, that sure was an old video, Love to have me a Guga steak! good podcast guys, Pat is sure a down to earth guy!
Premium is choice ribeye but only the upper 2/3s of the choice range starting at modest zero. Also that is the minimum marbling requirement for a carcasses to qualify as certified angus beef. 🥩
Cauliflower ear can and should be drained ASAP. Torn ears can cause nerve damage and hearing loss depending on a number of factors. Also, I feel so old because I was taught less flipping the better in culinary school back in the late 90s. Lol Xoxo, one of your woman viewers who cooks making guest appearances in former employers kitchens when they are short staffed and is trained to cook and I am now an RN lol
From the Grand Western website: Sterling Silver Premium beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef. Sterling Silver Premium Choice Beef includes the top 12% of all US Beef.
To expand on what Pat said about dry aging at the right speed: if you dry age too fast the meat will "case harden" where the outer surface becomes a barrier and will block moisture escaping.
i like leaving my steak in the fridge til it goes green.... then i cook it and eat it at that point.... however unless you like bali belly i advise cooking green steak well done.
On the “premium” piece: Guga clearly said its choice grade. With all due respect to former Poly Blue Devil Pat, I think it’s far more-likely that Guga’s “meat dealer” adds “premium” as a marketing term which probably means “high choice.” Not disputing anything Pat’s saying in terms of factual accuracy, though.
15:00 North America did away with the extra grading purely for financial reasons, people don't want tough beef which lowers the price, and the testing required puts that beef as too expensive for the general market. That beef gets sold off to local butchers, pet food makers, and and restaurant willing to deal in elder cows. The issue woth mad cow largely became a non issue when we stopped feeding cows back to cows and requiring farmers to ensure they reported instances of mad cow or face fines.
OK... not sure I am down with the breast milk ice cream, but you gentlemen provide stellar entertainment along with the foodie vibe PS Minutiae: In previous episodes, there was a cool vintage (green?) door... Hope you didn't paint over it!
Tricky D. What are you - C.G. was right - the best MOE next to the original. All I needed to hear was Moes daughter say that's my dad after hearing you.
I do think you guys fundamentally misunderstood "premium". From the video it very much seems to be a Guga term (and maybe also a term from his meat dealer) to refer to steaks that are on the very high side of choice but not quite good enough to be prime. It isn't that they aren't graded, I believe they are graded as "choice" he just calls them premium because it's clearly a higher quality steak than the standard choice steak. Or at least that's how I interpreted what he was saying.
I think Pat LaFrieda misunderstood Googa. Premium isn’t a USDA grade, not the meat isn’t graded. It’s better than Prime, but the best the USDA acknowledges is Prime. They don’t have Premium.
I know this is probably too serious about breast milk lady, but I noticed she put raw honey in the ice cream then fed it to the baby. Isn't feeding honey to babies really dangerous? I guess I don't know the age of the kid, but as someone who works in food service/nutrition it really popped out to me.
Fun fact after I got out of jail I hooked up with my next door neighbors baby momma and found out what BM tastes like. The next morning all I could think of was "dear pent house, you'll never believe what happend"
I couldn't afford to eat at one of your restaurants let alone both in the same day. You'll have to settle for my poor ass watching the whole video, commenting, and sharing it. Sorry I cant do more. Id love to try your food. Yes im poor but you also couldnt pay me to go to the cesspool that is new york city.
How details make a difference,.... Either Brian is a bsjtr or Pat is,... both wearing a fat watch but on Pat's its 12 and on Brian's is 1620...... Just saying
Drinking alcohol on youtube can get you demonitized. Deffinitly dont be gun youtuber they will demonitize every video. You can post call of duty and videos of others drinking without strikes.
Don't listen to that crap about fat color. Beef fat and many animal fats are naturally yellow, what is unnatural is that pure white fat and the way it's achieved by feeding cows thing's that their body's don't agree with but we like in appearance and lack of flavor (people complaining about gamyness). But apart from that this Pat fellar knows his stuff.
Guga is lying. Those steaks would be far more done if cooked to 135 internal and rested properly. Please people. Pull your steaks at 125 internal and enjoy perfect medium rare every time!
It is absolutely not fair use. You’re showing the entire video, which is not transformative. One of the tenants in fair use is it can’t be a replacement for the content. Ie, if I watched your full video, and there is no reason to watch the food network video, you are not falling under fair use. So that’s why it’s easy for TH-cam to block your videos, or TH-cam allows you to post it and the money goes to the original owner. The majority of reaction content is for sure not fair use.
You did Guga Dirty! A Guga video without a side dish... That's where he takes us over the edge. Love you guys!
Guga's side dishes are secretly the main dish! :D
Now you guys gotta get Pat LeFrieda try some Guga steak
Working on it!
@@juntianwei9273 even better, have Pat bring some of HIS steaks for Guga to go nuts on
Or maybe just the dry aged trim he was talking about.
@@SYWGFpodcast loved that moment when Frenchie looks at Pat in awe (assume he thought the guy knows his stuff). Dude, he destroyed Guga, loved the “beef” (lol) who was supposed to be the meat lord-. Lafrieda is the meat guy.
@@SYWGFpodcast YES! Awsome!
Cauliflower ear is a giant "don't fuck with me" sign to anyone who knows. You pick a fight with a guy with cauliflower ear... you're about to have a bad day.
Super cool to have a modern butcher's input on the video. He even cracked a smile when he saw Guga seasoning
Always cool to have an expert who knows all the tricks and secrets of something give their input.
I love how I always learn something on SYWGF ❤ Thanks Brian, Frenchie and Pat! 😊
Look at Frenchy trying to be all cool in front of Pat 😁
FRENCHY!!!!! Make it happen, bring Pat and Guga together. They deserve each other in their lives. It’s on you! You can do it.
Nice episode guys. Also cool to see an older Guga foods but with Leo’s debut. Awesome. I hope to get back to NY soon cuz I need Frenchy’s burgers with Pat’s amazing beef!
I think we going to have the third co-host
2 things:
1) I am a distant cousin of Matthew McConaghey.
2) My sister once met MM when he was (I shit you not) drunk on his ass and pissing in the hallway outside her apartment in downtown Denver. (This was back in like 1994 or so)
I don't get what Pat was on about with "crying men" , The dude didn't seem emotional or like he was spouting modern nonsense.
@@CoalCoalJames
Modern nonsense.
Guga's dry aging knowledge and experience improved a lot from the time of this video.
Around 44:30, you can see the video for the reaction cams desync from the audio.
EDIT: Coming back to this, for some reason, it's now at 43:00.
Pat's observations, education and knowledge shine Guga's techniques. This video is what makes Frenchy and Brian on utoob great and a great purpose for food education.
Love the video! ❤️
Definitely got to get Pat LaFrieda to Miami to meet Guga and his crew, especially Guga’s meat supplier! Good opportunity to do another big BBQ! Compare Augus to Wagu to “standard” to buffalo?
Much appreciated the masterclass in dry aging
Pat is such a great and entertaining guest. Awesome episode guys!
Fun as always, I like the guest spots, especially if the guest has a good vibe.
Thanks for entertaining me.
"Don't have an argument on the Kill Floor" sounds like a good rule to have.
It's sure weird looking at Guga with hair Lol, that sure was an old video, Love to have me a Guga steak! good podcast guys, Pat is sure a down to earth guy!
Hey. In nyc from the uk for a few days and had a lovely sandwich lunch at Mission Social yesterday. Hope to go there again before heading home.
Wow, I really learned something about meat this time. Great reaction all around. Lots of information to process. ❤❤❤
Premium is choice ribeye but only the upper 2/3s of the choice range starting at modest zero. Also that is the minimum marbling requirement for a carcasses to qualify as certified angus beef. 🥩
You can get premium steaks at BJs. It is from Canada and is their equivalent to prime.
The perfect pallet cleanser after breakfast ❤
You guys still gotta react to Guga's 7 Burgers Of The Future video. You guys would love it as chefs.
Wow . This was a good episode . Very interesting .
Pat and Guga need to do an episode together,,,,,,for sure!!!
Damn that's an OLD video of Guga he still had hair then!
I mean, a lil bit of it😆
I was too busy drooling over the steak
Cauliflower ear can and should be drained ASAP. Torn ears can cause nerve damage and hearing loss depending on a number of factors.
Also, I feel so old because I was taught less flipping the better in culinary school back in the late 90s. Lol
Xoxo, one of your woman viewers who cooks making guest appearances in former employers kitchens when they are short staffed and is trained to cook and I am now an RN lol
Great Guest!
Love your videos
YES! my wish for another Patt appearance has come true!
Now invite Jacque Torres Back, I love that man so much
Paul loves to give Brian crap for being long winded, but not a peep when the guest adds 10 minutes for every 5 😂
He did make a face almost every time though. 😆
From the Grand Western website:
Sterling Silver Premium beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef. Sterling Silver Premium Choice Beef includes the top 12% of all US Beef.
Love the video
Andy saw your art piece you're trying to sell; you are really good. The young man.
I want to see you there with guga now pls make it happen!!!
To expand on what Pat said about dry aging at the right speed: if you dry age too fast the meat will "case harden" where the outer surface becomes a barrier and will block moisture escaping.
Would this be caused by too much air flow drying out the surface quickly, something like that?
The water thing isn't a siphoning effect. It's just to have the membrane stick. It's like having a plastic bag sticking to a counter that's wet.
always love Guga!!!!
i like leaving my steak in the fridge til it goes green.... then i cook it and eat it at that point.... however unless you like bali belly i advise cooking green steak well done.
Super Denamiel Bros. Love you Mario Denamiel and Luigi Tsao. Bah you’re both Mario, BECAUSE YOURE FAT! (And I love it)
Pat could be Luigi
Remember Guga gets his meat from his friend at Grand Western steaks!
Guga does not use those bags anymore, right? I am sure his newer videos have better dry age meat
he has a dry age refrigerator now
On the “premium” piece: Guga clearly said its choice grade.
With all due respect to former Poly Blue Devil Pat, I think it’s far more-likely that Guga’s “meat dealer” adds “premium” as a marketing term which probably means “high choice.”
Not disputing anything Pat’s saying in terms of factual accuracy, though.
15:00 North America did away with the extra grading purely for financial reasons, people don't want tough beef which lowers the price, and the testing required puts that beef as too expensive for the general market. That beef gets sold off to local butchers, pet food makers, and and restaurant willing to deal in elder cows. The issue woth mad cow largely became a non issue when we stopped feeding cows back to cows and requiring farmers to ensure they reported instances of mad cow or face fines.
I'm not aware of anything that says older fat actually stops up your arteries. Mouth feel and color doesn't really affect how your body digests it.
He didn't say his company slogan once I'm disappointed. Lafrieda meats "you can't beat our meats"
OK... not sure I am down with the breast milk ice cream, but you gentlemen provide stellar entertainment along with the foodie vibe PS Minutiae: In previous episodes, there was a cool vintage (green?) door... Hope you didn't paint over it!
Tricky D. What are you - C.G. was right - the best MOE next to the original. All I needed to hear was Moes daughter say that's my dad after hearing you.
You realize this is a really old video of his. He hasn't used those bags in years. He has a cabinet now.
Nick solares, now that’s a name I’ve not heard in a long time.
ASTERIX HARDCOVER COMIC SPOTTED
My scare is on my eye brow because o went head first into a coffee table. Good times
huh, Paul looks good in a hat
I do think you guys fundamentally misunderstood "premium". From the video it very much seems to be a Guga term (and maybe also a term from his meat dealer) to refer to steaks that are on the very high side of choice but not quite good enough to be prime. It isn't that they aren't graded, I believe they are graded as "choice" he just calls them premium because it's clearly a higher quality steak than the standard choice steak.
Or at least that's how I interpreted what he was saying.
Does pat sell all that aged meat or are those for his spots
He sells to both Food Service and Home Direct
Grill marks still win competitions, its sad but true.
Will Pat be the 3rd guy on the show?
I think Pat LaFrieda misunderstood Googa. Premium isn’t a USDA grade, not the meat isn’t graded. It’s better than Prime, but the best the USDA acknowledges is Prime. They don’t have Premium.
Is that Uncle Roger toy behind Frenchy?
almost like this Pat LaFrieda guy knows what he is talking about
I know this is probably too serious about breast milk lady, but I noticed she put raw honey in the ice cream then fed it to the baby. Isn't feeding honey to babies really dangerous? I guess I don't know the age of the kid, but as someone who works in food service/nutrition it really popped out to me.
What I was thinking too
As long as the kid has had his first birthday, honey and cow’s milk are ok
This is a old Guga video.
Great fuckin show. And education too...... shit. I'll take it.
I wan't to see a Guga / LaFrieda Voltron for culinary excellence .....
135 is way too hot for any steak! 125 max internal for a perfect medium rare.
Frenchy light is blurry
FREEEENNNCHHHHHY
Liked see Leo before he became the description guy
Let's go
Fun fact after I got out of jail I hooked up with my next door neighbors baby momma and found out what BM tastes like.
The next morning all I could think of was "dear pent house, you'll never believe what happend"
I couldn't afford to eat at one of your restaurants let alone both in the same day. You'll have to settle for my poor ass watching the whole video, commenting, and sharing it. Sorry I cant do more. Id love to try your food. Yes im poor but you also couldnt pay me to go to the cesspool that is new york city.
Ahh good a channel where you dont pretend to be chefs anymore😅😂
Yellow fat is affected by diet and it doesn't stick to your arteries more.
Seems like someone's a bit salty about Guga
How details make a difference,....
Either Brian is a bsjtr or Pat is,... both wearing a fat watch but on Pat's its 12 and on Brian's is 1620......
Just saying
Drinking alcohol on youtube can get you demonitized. Deffinitly dont be gun youtuber they will demonitize every video. You can post call of duty and videos of others drinking without strikes.
I'm a little disappointed that you brought a guy on to react to Guga here and Asmongold on your other channel, but not Jack.
Don't listen to that crap about fat color.
Beef fat and many animal fats are naturally yellow, what is unnatural is that pure white fat and the way it's achieved by feeding cows thing's that their body's don't agree with but we like in appearance and lack of flavor (people complaining about gamyness).
But apart from that this Pat fellar knows his stuff.
Guga is lying. Those steaks would be far more done if cooked to 135 internal and rested properly. Please people. Pull your steaks at 125 internal and enjoy perfect medium rare every time!
Demonetized
First. Finally.
Legit, but the White fat yellow fat healthy unhealthy just no no no 😂😂😂
It is absolutely not fair use. You’re showing the entire video, which is not transformative. One of the tenants in fair use is it can’t be a replacement for the content. Ie, if I watched your full video, and there is no reason to watch the food network video, you are not falling under fair use.
So that’s why it’s easy for TH-cam to block your videos, or TH-cam allows you to post it and the money goes to the original owner.
The majority of reaction content is for sure not fair use.
Second!
Cauliflower ears are easily repairable. My father was a wrestler. He has normal ears after the operation he had yeeeeears ago
Third!
Stop calling frnchie a butter ball !
I thinks it not cool,
It’s a Ball of Buttery Goodness
Found Frenchie's burner account!
fyi "premium" isnt a grade, its what the seller calls it to make it sell for more