@@drewt1717 I was gunna say the same thing. I paid 20 dollars One for a bite of bacon wrapped quail. I was served a 2 oz cup. I thought he was giving me a sample 😂
Hey Guga, alioli sauce comes from Catalonia, my country! And I recommend you trying the original version, which it's just garlic and oil (and salt). Allioli literally means "garlic and oil" in Catalan!
@@aekum11 you should do some research before answering :) "allioli" and "alioli" are pronounced as "aioli" for people who dont know the language of which the sauce is original from, Catalan.
If It fits with the flavor of the corn dog yes, otherwise Will be worse Maybe with the lobster IS worse but i'm sure it'll be better with a regular con dog
@@Not_An_Alien You would probably have to clarify the butter first so it doesn't burn. The milk solids in butter will definitely burn and what makes melted butter have a low smoke point, but clarified butter has a significantly higher smoke point that makes it suitable for deep-frying.
@@Not_An_Alien if I were you just use high temp oil, most common used is canola oil or just use what you have, no point trying to clarify butter just to deep fry
I want to see a cheddar bratwurst, grilled, then dipped in this batter, and dunked in a made from scratch cheese sauce. Maybe multiple cheese sauces? Maybe a spicy cheese sauce, a Smoky cheese sauce, and Mexican queso cheese sauce? You could potentially even use a siracha and onion bratwurst as well. Just a thought. Adding a nice homemade mustard to try would be nice to see as well. "Let's do it!"
You can also take the lobster out of the sous vide bag and roll it into a thin rice-paper (like a spring roll) before battering it to fry. The rice paper is solid enough to allow the lobster to stay in it's form, but thin enough to be virtually undetectable once the cornbread coating is on it. Note: I've NOT done this with lobster specifically, but I've used thin rice paper in this way before to hold fall-apart proteins before deep frying them.
Thanks to you I know sous vide everything in fact I am doing a tri-tip for Thanksgiving instead of turkey thank you so much for all the wonderful information
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Wondering your thoughts on "air" sous vide? Wife and I got a new LG oven with Air Sous Vide capabilities and we've done filet mignon and tri tip so far - both in vacuum sealed bags in the new oven with Air Sous Vide. They both turned out great! I still need to get a better method for crisping the outside of the meat post sous vide but ill keep watching your videos to see how you do it.
Hi Guga, I follow all your videos here in Brazil! I have a very special request for you. I come from an oriental family, so we are all always wondering what dry aged wasabi meat would be like! What I mean is, our family puts wasabi in everything! Eggs, fish, pasta, vegetables, greens... So what would dry aged wasabi meat look like? I know you are the one to tell us. Do you accept the challenge?
Oi Guga, eu acompanho todos seus vídeos aqui do Brasil! Eu tenho um pedido muito especial para te fazer. Eu sou de uma família oriental e, por isso, todos nós sempre ficamos pensando como seria uma carne dry aged em wasabi! O que eu quero dizer é que nossa família coloca wasabi em tudo! Ovos, peixe, massa, legumes, verduras... Então, como é que uma carne dry aged de wasabi seria? Eu sei que você é a pessoa certa para nos dizer. Aceita o desafio?
Guga can you do a comparison between a standard sous vide guga steak with a butter basted sear And my method of steak in the oven at 200 degree until you reach desired temp then butter baste sear? I have a sous vide and learned so much from you and I swear I prefer the low temp oven method best. I came up with it before I have a sous vide and once I got the sous vide I was disappointed!
I wouldn't try that. I bet the octopus will be tough as hell by the time the batter is done and crispy. I'd be curious to see the results, though. If I'm wrong this could be phenomenal.
Hey Guga, we just tried your corndog batter recipe. Was great for our first try. Question though notice you put cayenne pepper in the recipe but did not show using it within the video. Is this a mistake or something you don't show us?
Beer batter "hotdogs" from fish and chip shops are 1000% better than any corndog, where I live they use huge meaty sausages (still the processed style, just way bigger and more flavorful than corndog's salt packed fake flavor). I highly recommend if anyone is visiting UK / NZ or Aussie, stop by a chip shop try them out~
wish we still had those shops where I live havent had a good chippy in years 40 of em at least ask for a spice bag and they look at you as if you were insane thats Ohio tho .
Alright that's it. I'm about to dona deep dive through your channels to see what I can find about the lives you and Mamau lived before TH-cam. First, I've seen you mention being great at martial arts (back in the day). And now I'm learning he used to be able to dive METERS underwater with one breath?! 🤯 If I don't find videos already dedicated to this topic, I better see one coming! Also, lobster 😍🤤🤤
You could probably stuff a split lobster tail into a small pig casing or large lamb casing, if you're worried about it falling apart. Or wrap it in bacon and cook it on a grill, then batter and deep fry. In either case, a little Cajun seasoning wouldn't hurt.
Terrific snack when you want delicious lobster a new way. I'm thinking of skewering the raw lobster onto sticks and dunking them into a tall glass of batter. By the time the batter is brown in the oil, that half a tail will be perfectly done. Thanks for the great recipe!
Is butter a must-use thing or can I use alternative like margarine since butter in my country are imported and much more expensive than local margarine? It's my 18th day of writing the comment on both of your channel btw
This would be amazing with a good hush puppy batter instead of a corn dog batter. They're pretty similar but to me hush puppies are a lot better. I would also be interested to see how crab legs work
Baking powder is sodium bicarbonate (baking soda) with an acidic element to make the mixture rise even without heat. Since you are frying, you can stick to either baking soda or baking powder, depending on the browning you want (acidic = less browing).
Oh shit I just made this comment too, chip shop "hotdogs" are freaking on a another level~ not to mention they use super huge dogs/sausage that taste way better than normal franks or fat dogs they use for corndogs.
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!
We had these at a friends wedding reception, Holy #@&$ they were good. Can you slice the lobster tail down the center length wise and make two out of each tail?
This would be dope on a food truck 💯🤔
This would be $40 on a food truck..🤣
@@drewt1717 would be worth it though
@@drewt1717 I was gunna say the same thing. I paid 20 dollars
One for a bite of bacon wrapped quail. I was served a 2 oz cup. I thought he was giving me a sample 😂
@@Moon-pf5ky just buy a lobster and cornbread mix. I’ll bet Walmart sells live lobs nowdays
@@prestonspears6078 they used to, but they don't anymore.
I love how the music for the cooking scenes doesn't change. It's comforting, like the food.
It really is though, like, if all else falls apart, at least Guga is consistent
You should do another Mystery Meat! I was hoping to see Maumau's reaction to the lobster - he was so fun to watch in the other mystery meat videos.
Hey Guga, alioli sauce comes from Catalonia, my country! And I recommend you trying the original version, which it's just garlic and oil (and salt). Allioli literally means "garlic and oil" in Catalan!
this is the comment i was looking for
ayo sorry to be the one but he made aioli sauce and not alioli sauce (´。＿。｀)
@@aekum11 you should do some research before answering :) "allioli" and "alioli" are pronounced as "aioli" for people who dont know the language of which the sauce is original from, Catalan.
cataluna is part of spain 🇪🇸🇪🇸🇪🇸
Siento discrepar, pero el Allioli es valenciano
Does a different oil make the corn dog taste better? Like duck fat or wagyu?
If It fits with the flavor of the corn dog yes, otherwise Will be worse
Maybe with the lobster IS worse but i'm sure it'll be better with a regular con dog
Can you deep fry in butter?
@@Not_An_Alien butter will burn at such temps
@@Not_An_Alien You would probably have to clarify the butter first so it doesn't burn. The milk solids in butter will definitely burn and what makes melted butter have a low smoke point, but clarified butter has a significantly higher smoke point that makes it suitable for deep-frying.
@@Not_An_Alien if I were you just use high temp oil, most common used is canola oil or just use what you have, no point trying to clarify butter just to deep fry
Guga skirts the line between genius and madman in the most lovable way.
I want to see a cheddar bratwurst, grilled, then dipped in this batter, and dunked in a made from scratch cheese sauce. Maybe multiple cheese sauces? Maybe a spicy cheese sauce, a Smoky cheese sauce, and Mexican queso cheese sauce? You could potentially even use a siracha and onion bratwurst as well. Just a thought. Adding a nice homemade mustard to try would be nice to see as well. "Let's do it!"
I like your ideas, 10/10
would love to see another catch n cook with some sort of fish or even better maumau fishing for lobbster!:)
They definitely have one with MauMau diving for lobster. Search it up!
You can also take the lobster out of the sous vide bag and roll it into a thin rice-paper (like a spring roll) before battering it to fry. The rice paper is solid enough to allow the lobster to stay in it's form, but thin enough to be virtually undetectable once the cornbread coating is on it.
Note: I've NOT done this with lobster specifically, but I've used thin rice paper in this way before to hold fall-apart proteins before deep frying them.
We need a Guga stand at the food festival 😉
A food festival with all the food youtubers (Guga, La Capital, Joshua, Babish, etc) sounds like a dream come true
You need to freeze it because you already cooked it. Lobster is something that you don’t want to overcook. It becomes chewy.
Thanks to you I know sous vide everything in fact I am doing a tri-tip for Thanksgiving instead of turkey thank you so much for all the wonderful information
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
That “membrane” u removed from the lobster has lots of flavor and has that iconic deep red color we all expect to see on lobster
It can also make it chewy, how it is most of the time when we have it
Wondering your thoughts on "air" sous vide? Wife and I got a new LG oven with Air Sous Vide capabilities and we've done filet mignon and tri tip so far - both in vacuum sealed bags in the new oven with Air Sous Vide.
They both turned out great! I still need to get a better method for crisping the outside of the meat post sous vide but ill keep watching your videos to see how you do it.
the answer is with a blowtorch
flamethrower
Hi Guga, I follow all your videos here in Brazil!
I have a very special request for you. I come from an oriental family, so we are all always wondering what dry aged wasabi meat would be like! What I mean is, our family puts wasabi in everything! Eggs, fish, pasta, vegetables, greens... So what would dry aged wasabi meat look like? I know you are the one to tell us. Do you accept the challenge?
Oi Guga, eu acompanho todos seus vídeos aqui do Brasil!
Eu tenho um pedido muito especial para te fazer. Eu sou de uma família oriental e, por isso, todos nós sempre ficamos pensando como seria uma carne dry aged em wasabi! O que eu quero dizer é que nossa família coloca wasabi em tudo! Ovos, peixe, massa, legumes, verduras... Então, como é que uma carne dry aged de wasabi seria? Eu sei que você é a pessoa certa para nos dizer. Aceita o desafio?
he made a video about this!!
Guga can you do a comparison between a standard sous vide guga steak with a butter basted sear And my method of steak in the oven at 200 degree until you reach desired temp then butter baste sear? I have a sous vide and learned so much from you and I swear I prefer the low temp oven method best. I came up with it before I have a sous vide and once I got the sous vide I was disappointed!
I love corn dogs. I never knew you can make corn dogs with seafood. I will try it with octopus
idea reminds me of takoyaki. Might be worth considering for inspiration in changes to batter or sauces.
I wouldn't try that. I bet the octopus will be tough as hell by the time the batter is done and crispy. I'd be curious to see the results, though. If I'm wrong this could be phenomenal.
@@sethgaston845 you can eat raw octopus so you don’t have to worry about undercooking it. Check out the video I linked above for octopus corndogs
@@sethgaston845 but you can just set the oil extremely hot and just flash fry it
look up 'OutDoor Chef Life' on youtube. Hes a sushi chef and made a great octopus corndog recipe
Love the content keep it coming guga and the team/family love ur videos
Hey Guga, I love your videos. Can you dry age a pork loin in apple sauce???
You can use "trust me" instead of "I'm telling you right now" too
Idk why I died of laughter when he started the video saying CORN DOGGG
Aioli has to have garlic. Like its one of the ingredients...Thats like saying should we make tomato sauce without tomatoes?
I would think the sweet corn flavor on the breading would overpower the very delicate lobster flavor.
This is one occasion where it actually did look good right now.
Dear Guga, how long the sauce remains good for eating? How can you preserve it? Awesome video as always 🤩🤩
I'm gonna be ''that guy'' and point out that what you made is garlic mayo, not aioli. Aioli is garlic and oil emulsified together.
you're that guy pal. i just got a call from my boss and was informed that you're that guy pal.
we don't care pal
@@Nicolas-zq7cl ah, cmon pal. He’s that guy.
Thanks for the information
It’s mayo until you had garlic you don’t know, same way you put lemon and lime zest in mayo to make a citrus aioli, mayo is just the base of them
Hey Guga, we just tried your corndog batter recipe. Was great for our first try. Question though notice you put cayenne pepper in the recipe but did not show using it within the video. Is this a mistake or something you don't show us?
Used to be a diver, but after a couple of years eating steaks, gets out of breath walking across the room. But smiles a LOT!
lobster tempura maybe more appealing
Would it work to pour the batter on the lobsters, since it's so tender? That way you don't have to tug at it and possibly rip it.
could u do a video about all of the best steak methods that u have tried on one steak?
Today we learned that lobster tastes different from hot dogs.
Now eat your hotdog, bloody peasant!
NY Strip, corn dogs!!!!
This needs to be tried.
done it and they are damn good I think a company sells them also but its processed meat
Are you going to try the new sous vide oven ? I have one and it’s pretty awesome
I'd like to try this, but I would probably sear the lobster before covering it with the batter
Beer batter "hotdogs" from fish and chip shops are 1000% better than any corndog, where I live they use huge meaty sausages (still the processed style, just way bigger and more flavorful than corndog's salt packed fake flavor).
I highly recommend if anyone is visiting UK / NZ or Aussie, stop by a chip shop try them out~
Where do you live? The idea sounds Scottish but I feel like you're in England.
wish we still had those shops where I live havent had a good chippy in years 40 of em at least ask for a spice bag and they look at you as if you were insane thats Ohio tho .
Legitimate corn dogs (like, not frozen, battered and fried) are really good. Not the crap you get in boxes at the super market.
Alright that's it. I'm about to dona deep dive through your channels to see what I can find about the lives you and Mamau lived before TH-cam. First, I've seen you mention being great at martial arts (back in the day). And now I'm learning he used to be able to dive METERS underwater with one breath?! 🤯
If I don't find videos already dedicated to this topic, I better see one coming!
Also, lobster 😍🤤🤤
I need this for thanksgiving
Hey guga, thanks for the video! I don’t think your corn dog batter recipe is right down in the description.
You could probably stuff a split lobster tail into a small pig casing or large lamb casing, if you're worried about it falling apart. Or wrap it in bacon and cook it on a grill, then batter and deep fry. In either case, a little Cajun seasoning wouldn't hurt.
Why is it that i am always hungry after any of your videos :-)
Mouth watering lol - hungry after every episode !!!
Terrific snack when you want delicious lobster a new way. I'm thinking of skewering the raw lobster onto sticks and dunking them into a tall glass of batter. By the time the batter is brown in the oil, that half a tail will be perfectly done. Thanks for the great recipe!
Now I would like to see a mystery meat corn dog could be funny
Tap some MSG into that dipping batter and then into the squirt sauce - and have an enjoyable umami flavor-taste
nice vid as always guga
"i corn dog every meat possible"
Tbh I thought he was going to use Sea Cucumbers I don't know why 🤣
Dunno about Florida lobsters, but I'd never maltreat a Maine lobster tail with a corn dog batter. On the other hand, that aioli looked good.
Yah...I was just thinking this. I would never coat & fry seafood in corn dog batter. It just seems...wrong.
What kind of knives you use? The ones on the wall look to be from the same maker?
Would love to see if you could do sous vide shellfish like clams or oysters.
Cutting board looks amazing!
Based on thumbnail I was expecting octopus tentacle. Thank god it's was lobster 🤣
Removes chewy part of lobster then deep fry’s it in a chewy corn batter 🥴🥴🥴🥴
also most flavorful, I 100% would not be doing that if I made this recipe
«Mamau loves mystery meat»
- Guga, 2021
3:07 Aye yo Lee
Is butter a must-use thing or can I use alternative like margarine since butter in my country are imported and much more expensive than local margarine?
It's my 18th day of writing the comment on both of your channel btw
I have 4 lobster tails in the freezer, this is happening at my house thanks for the video. A thought: skewer the tails before the sous vide maybe?
got a guga ad on a guga video😂all for it
Make some battered deep fried compound butter bites.!.
Carnival secret to corn dogs is a pinch of cinnamon in the batter, try it!
Guga said:
Using a wix🤭❤
You could probably make a cheaper & less brittle but also delicious corn dog with imitation crab right?
Guga, why did you add butter to the bag?!! Every time in the past when you've done an experiment, it's always better without butter.
Butter in the bag is good for seafood, fish, and veggies.
Would you recommend me a Cheese melter? I want to open a small hamburger business, and cheese melters are key to having great burgers. Thank you!
That looks legit!
You should do a favorite side dishes episode
I mean.. it looks pretty good even right now
Now I'm wondering if you make a grilled shrimp kabab corn dog.
This would be amazing with a good hush puppy batter instead of a corn dog batter. They're pretty similar but to me hush puppies are a lot better. I would also be interested to see how crab legs work
Baking powder is sodium bicarbonate (baking soda) with an acidic element to make the mixture rise even without heat. Since you are frying, you can stick to either baking soda or baking powder, depending on the browning you want (acidic = less browing).
You gotta try the New Zealand version. The batter is similar to tempura, pork sausage and ketchup for the sauce.
Or the NZ way with crayfish / lobster , warm with salt and DYC (NZ brand) , malt vinegar !!!!!!!!!!!!!!!!!!!!!!!!!!
Ketchup for the sauce? Can you get any more low brow lol
@@shankbucker don’t knock it till you try it
@@scottieb8313 haven’t had a feed of crays in a while
Oh shit I just made this comment too, chip shop "hotdogs" are freaking on a another level~ not to mention they use super huge dogs/sausage that taste way better than normal franks or fat dogs they use for corndogs.
guga, try a nice aioli sauce with milk, oil, garlic, salt, pepper and lemon juice
a Boudin corndog sounds tasty
I haven't had one of these since I went to Florida
Never putting anything white on my corn dogs
How about putting the lobster butter(innards) with the meat?
OK 1 second in and I'm starving thanks guga
Instead of parsley try dill especially if you are using the aioli for seafood.
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
yessir
@@tundrolen let's get this train Rollin!
Great job!👍🙏
With the price of Lobster, I'm just eating the lobster on its own with some brown garlic butter.
Hushtail!
It´s a miracle it wasn´t deep fried in duck fat o wagyu fat
Don't give him any ideas-
DO OT GUGA
I think you will success if you sell it.😁 I think it will be so delicious and insane
Make a seafood hotdog
You discovered a new fair food!
Mow mow sounds like the professor from money heist 😂
Now I want to see wagyu corndog
thats a good idea
Guga Honey?
ALL HAIR THE GUGA EMPIRE
Of course Guga would make corn dogs out of lobster
No one cooks and grills as good as you! I get hungry just listening to you describe the ingredients! 😋
now that added to my cooking list
That is one very expensive corn dog! Looks delish!
i've been watching you guys since 2017 and your vids got better and better.......
keep up the good quality guga!!
We had these at a friends wedding reception, Holy #@&$ they were good.
Can you slice the lobster tail down the center length wise and make two out of each tail?
Isn't that exactly what he did? He even said he got two from each tail.
@@valvenator yea lmao
Day 10 of asking for retired dairy cow steak experiment
I think the hotdog version is more of the mystery mest
Meat
I see those lobster tidbits on the side Guda, are you making lobster tater tots??!!