I live in Montreal and there is a place here where they have been selling one year dry aged steak for years. I had it a few years ago and it's amazing. Now, this year he started selling 2 years steaks and keeps trying to push the limits. He is planning 3, 4 and 5 years, he will stop along the way once the steak get too small once trimmed.
Hey Guga, just tried doing the assassina fries up here in Toronto Canada. They were “amaaaazing everybody”. Thanks for the highly recommend, we will definitely be doing them again as they were easy. Love the content, keep it going! P.S. - We are Greek like Leo (we think) and would love a Tzatziki dry age experiment if you are up for it. All the best!!
He does have a pretty damn well equipped home gym right off the kitchen. Can't remember what video it was in, pretty sure it was someone else that visited Guga and got a bit of a tour.
Those fries sound awesome. I will definitely try them sometime. Beef is definitely best preserved by drying and smoking. Pickling is best for more greasy meets like duck or pork, and brine is the gold standard though remember to leave as little air as possible in the container before sealing.
Hello, Guga. Please conduct a taste test for three different types of burgers: 1. Lamb meat burger 2. Camel meat burger 3. Horse meat burger And as a control, include a classic Guga beef burger.
Hi Guga, nice video as always. In France, a lot of chef says pepper must be added after cooking, or it has no more flavour except bitterness. It should be a good experiment to try to season one steak with pepper and one without, and add it after cooking and see the difference. May be that bitterness is what we want for steaks, or not ?
Correction, 1 Tbsp of chives? In the USA, those can be gigantic, for whatever reason, gmo, region, etc. If I'm incorrect, can you quantify why a volumetric measurement works for an ingredient like chives?
I personally think that it’d be great to see Guga use his own products to make some of these experiments. We can then judge whether it’s worth buying or not
For these potatoes the next level is to wash potatoes, don't peel them. Wrap in tin-foil separately. Bury them in hot coils for 20-40min (depending on potato size, sort, moon phase and how starchy You like Your potatoes). Then take them out of tin-foil (pro tip: don't use fingers) and cut them in half. Put those halves on grill to get that light char from both sides. When You eat that charred potato skin You understand true values of life.
An overnight marinade is how I use excess kombucha. Makes even the toughest meat soft. I've never done more than 12 hours, though . I make a lot of kombucha, but I usually don't have excess.
Have you ever thought of getting both rib roasts from the same animal? That way you can do these dry-age experiments on a larger scale, while still having a reliable control.
"Then I went ahead and tryin to fit my meat inside, this was much harder than I expected. I was trying everything I could not to damage the meat, and in the end it went in." I appreciate Guga not only challenging conventional cooking but also challenging Quagmire in making constant innuendos.
Idea for future video: Save the pellicles from a wagyu-dry aged steak => put it in the freezedryer => pulverize it to a fine powder => use as spice for steak
Those fries are reminding me of those really good garlic parmesan fries I had a couple of weeks ago on my vacation. Really want to try making them myself
Your kind of Crazy suits me just fine as long as it's your team as the test subjects and not me when it comes to wacky experiments with food. You can always invite me as a test subject for your outstanding traditional foods anytime.
0:56 I'm an adult... I am an adult...
1:07 Oh no...
It just keeps going LOL
I see reddit is leaking out
the steak cumjar
Uncle Roger: sorry children
Oh my, oh my… not gonna stop laughing…
.
.
.
… of excited dudes about dry you-know-what-about jokes 🤭🤷♂️
0:56 very relatable situation
Oh no 1:07 is even worse
@@joustmaster_69😂😂😂😂
@@joustmaster_69”special liquid which is aliveee”
@@shikiriki_the_death_tree add in my special liquid
HAIYAAAAAAAAAAA
I propose “I made 100 years of salads” and force Angel to eat them all
The greens are Angel’s destiny. Do it Guga!!
Not a bad idea
Angel will probably prefer to be dry aged instead.
Salad doesn't belong in this channel tbh
@@Jannis-hj4vm Well obviously these would only be salads that included meat in them, lets not be ridiculous
It's awesome that you finally put the exact amount of ingredients in the video for side dishes. Thanks Guga🤗
Yeah i was just about to comment on this!!! Really awesome!!! That helps out a lot
Absolutely amazing. I can't wait to try it now with the ingredient amount. Thank you so much Guga.
What, the term "a good amount" wasn't accurate enough for you? 😅
Like Uncle Roger would have said: Just use feeeeeeeling! 😅
And also use proper units =)
Guga forgetting steaks in the back of his fridge needs a playlist.
Spoiler alert: They die
XD
Bro why would you do this to us
Thanks for saving 10 minutes of my life
bro really spoiled the anime ending for us
True Dude ✌🏻
I love the fact that you included the ingredients when making the side dish. Please keep that in for future videos ❤
i second that
Doesn't he always do that?
Nope not always. He says it's in the description down below usually 😂
I'm sure Guga have a 10 years old steak just laying around his refrigerator
It’s coming!!!
@@GugaFoodsoh dear god!
100% it exists but 50%-50% if it's by mistake or intentional
@@deebambi5567 knowing Guga, it was probably and apocryphally intentional. 😆
Guaranteed.
At the 2:55 mark youtube captions came in clutch with "in the end I was left with death." when you finished tying off the steak😂
Lmao af
0:56 im convinced guga doesnt write the script and angel is trolling 🤣🤣🤣
Bro just violated the jar with that meat in the beginning 💀
bro ain't ask for the jar's consent
I live in Montreal and there is a place here where they have been selling one year dry aged steak for years. I had it a few years ago and it's amazing. Now, this year he started selling 2 years steaks and keeps trying to push the limits. He is planning 3, 4 and 5 years, he will stop along the way once the steak get too small once trimmed.
Basically a Canadian Guga 😂
@@Samizouza well, they both bald....
Ou exactement
@@TheReddinotimeforce le marchand du bourg sur Beaubien près de Papineau
Bro aged steak in the Pony Jar lmao
at this point, i'm wondering if guga has a steak he's been dry aging for a decade
I’m wondering how much fridge space my boy has.
@@FATALBLINDMAN22 A lot, he has a video where he shows all his fridges and freezers.
If you scroll down he said "It's coming" to that.
Now dryage a steak in coconut
coconut milk would be interesting
Huh... would watch.
As in using coconut or shoving the steak in a coconut?
@@Nekoneko937 Dry aging it in coconut flakes or coconut pulp
Guga Foods, Subscribed because your videos always make me smile!
Hey Guga, just tried doing the assassina fries up here in Toronto Canada. They were “amaaaazing everybody”. Thanks for the highly recommend, we will definitely be doing them again as they were easy. Love the content, keep it going!
P.S. - We are Greek like Leo (we think) and would love a Tzatziki dry age experiment if you are up for it.
All the best!!
i can see guga looks a lot healthier and looks like he has so much more energy! Good job and keep going on your fitness journey!
guga makes everybody eats his experimented food.. he is the man 😅😂
4:16 ah yes adds up. Classic Guga
I wonder how many steak experiments he has just waiting around?
Guga you’re looking slimmer bro
i read this as he was doing the ads for Guga's kitchen utensils, and the box vs current guga, dude looks healthier
He does have a pretty damn well equipped home gym right off the kitchen. Can't remember what video it was in, pretty sure it was someone else that visited Guga and got a bit of a tour.
Thank you for including the ingredients and measurements on screen! I really want to try those fries!
Those fries sound awesome. I will definitely try them sometime. Beef is definitely best preserved by drying and smoking. Pickling is best for more greasy meets like duck or pork, and brine is the gold standard though remember to leave as little air as possible in the container before sealing.
I am really happy to see a sidedish with the ingredients listed by measurement.
If you're looking for an experiment I have a suggestion. When you make burgers add 1/4 beef liver by weight. It gives a deeper flavor to the burger.
Dude was spot on the fermentation taste xD
Guga is obsessed with all'assassina stuff
6:55 Guga channelling his inner Ainsley... Yeah Boi!!!
I'm seeing the muscle 💪 coming out on all of you ,from a year ago, good job keep inspiring.
In 2030, we would have the first 10 year aged steak. Can't wait for that Day.
You mean when he will be dead? Look at him and look at what he eats.
@@badmaniak he's literally lost weight and looks ten times healthier then last year, troll.
@@higglybiggly1174 Troll? Maybe you.
If You would weight 300 kilos and now only have 250, you would still be morbidly obese.
Troll.
Puts steak in liquid
"DRY aged for 365 days"
It doesn't say dry age in the title though
7:08 Marine coming home from deployment to see his new born
You ain't slick Guga, we know you just forgot about it
Hello, Guga. Please conduct a taste test for three different types of burgers:
1. Lamb meat burger
2. Camel meat burger
3. Horse meat burger
And as a control, include a classic Guga beef burger.
Camel and horse are slightly forbidden 😅
I'm seriously concerned this man is eventually going to dry age himself for a 5M subscribers special.
It's just a minor thing, but the kombucha steak isn't "dry aged". If you submerge the steak in a liquid, it's marinated, not dry aged.
00:56 seconds is crazy
yh mad crazy wild bro
7:33 is wild
8:24 man says "well done fries" xD xD xD
Wow dedication from Guga!! Awesome!
0:56 I swear he's doing it on purpose
grow up
@@videostash413 No U
first minute alone is pure gold
love the show guga, keep up the great experiments
GUGA YOU MUST MAKE A STEAK WITH THE UNCLE ROGER NOODLE SAUCES! And DONT FORGET THE AUNTIE SAUCE!!!
0:56 Ayo 1:09 AYOOOO
Why is google translating this to come on
@@xenomorphoverlord I mean it probably does mean that, somewhere.
no one says ayo
7:33 ;)
Lightly spray with coloidal silver before dry ageing.
I miss my brother😥
I was Confiserie unter i Read youre Name
Then go to Guga and join him in the afterlife
@0:57 😂😂😂😂😂😂😂😂😂😂😂😂 those who get it get it lmao
Darn it everyone beat me to it 😂😂😂
7:33 ;)
@@saceboi😂😂😂😂😂😂😂😂😂
We need a top 10 or 20 best steak experiements!
"Tender" "It excites me" got me ngl 😂
0:00 the start of a banger. Thank you Guga for entertaining us!
2:17 Looks like a damn chuck roast
I was going to complain here, that you didnt told us what liquid and how long it was. Finally revealed at the 9:00. Great experiment. Thumbs up
why do I always watch guga when I'm at work??
now I'm hungry
0:56 Ayo
Hi Guga, nice video as always. In France, a lot of chef says pepper must be added after cooking, or it has no more flavour except bitterness. It should be a good experiment to try to season one steak with pepper and one without, and add it after cooking and see the difference. May be that bitterness is what we want for steaks, or not ?
I do enjoy this channel- not just for the cooking, but also 'cause your voice reminds me of Ren Hoek from the Ren and Stimpy Show.
Hahahah I thought of that but never wanted to say it lol legend..... U had my dying with this bro.. lmfao 😂😂😂
I recommend a steak dry aged in Cane's sauce, considering the main ingredients were already successful (mayo, ketchup, worcestershire)
You know its bad when he doesnt say cheers everybody
He said cheers on everything they ate in this video...
@@BenjaminBox nuh uh
Guga try dry aging with fermented bean curd! Interested in seeing the results.
9 seconds and no views, bro fell off😢
😢
Cry about it 😢
@@Joker-lb8sr joke
20 minutes over 9k 👀
Maybe try refreshing.. it will update view, likes and comments
heeey guga has his own line of stuff at walmart now thats crazy! congrats!
2015 Guga: “Hi, I’m gonna clean this lobster if you don’t mind.”
2024 Guga: “IM GONNA MICROWAVE THIS WAGYU STEAK IN FENTANYL, SO LETS DO EEEHHTT!!!”
That experiment probably still tastes better than the frozen dinner I attempted to eat
Steak in kvass?
Perfection! :)
New format showing amount of ingredients is awesome. Great improvement
We're seriously going to need a Best of Side Dishes episode sometime Guga. They're always so incredible.
hi there guga, what do you think about dry aging in cinnamon beef tallow or in Tahini(sesame) sauce
The health insurance company is downloading the video to cancel Guga and the others' insurance 🤣🤣🤣
I appreciate you using a system of measurement for dry and wet ingredients that actually makes sense
Correction, 1 Tbsp of chives? In the USA, those can be gigantic, for whatever reason, gmo, region, etc. If I'm incorrect, can you quantify why a volumetric measurement works for an ingredient like chives?
7:37 looks like a worm coming out when cutting
Yoooo I said the same thing like wtf was that, it happened first at 5:59 I had to rewind 😂
Guga needs to make a compilation of most useful results and horror stories.
"I had plenty of time for a side dish"
Plenty of time feels like an understatement when the steaks were waiting for a year
Always exciting to see ur experiment love it❤❤
Love your honesty Cheers Guga
I personally think that it’d be great to see Guga use his own products to make some of these experiments. We can then judge whether it’s worth buying or not
Been awhile since I seen Guga but he’s looking healthy. Congrats on the weight loss!
For these potatoes the next level is to wash potatoes, don't peel them. Wrap in tin-foil separately. Bury them in hot coils for 20-40min (depending on potato size, sort, moon phase and how starchy You like Your potatoes). Then take them out of tin-foil (pro tip: don't use fingers) and cut them in half. Put those halves on grill to get that light char from both sides. When You eat that charred potato skin You understand true values of life.
Guga If you grow into a nice sheet the kombucha mother colud be possible to wrap the steak in it then dry age it. That would lead to a better result.
An overnight marinade is how I use excess kombucha. Makes even the toughest meat soft. I've never done more than 12 hours, though . I make a lot of kombucha, but I usually don't have excess.
Have you ever thought of getting both rib roasts from the same animal? That way you can do these dry-age experiments on a larger scale, while still having a reliable control.
@Guga Foods I got an idea for you did you tired to aged steaks with gelatin?
Hi Guga - thanks for you videos, love watching them. Can you please share the recipe for the fries you made? They look amazing!!!
"Then I went ahead and tryin to fit my meat inside, this was much harder than I expected. I was trying everything I could not to damage the meat, and in the end it went in."
I appreciate Guga not only challenging conventional cooking but also challenging Quagmire in making constant innuendos.
Idea for future video:
Save the pellicles from a wagyu-dry aged steak => put it in the freezedryer => pulverize it to a fine powder => use as spice for steak
2:54 subtitle freudian slip 🤣🤣 "in the end I was left with death..."
No shoutout to Chef John (Food wishes) for the French Fries All'assassina recipe?
Those fries are reminding me of those really good garlic parmesan fries I had a couple of weeks ago on my vacation. Really want to try making them myself
Ages steak for a year.
Guga: I had a little time to make a wonderful side dish
I feel like he's slowly turning into the character of "Fresh" with his meat journey.
7:31 guga 2024😂
The fries all'assassina go PERFECTLY with that most likely deadly 1 year old steak
Bruh, Some how Guga always makes eye candy with food..
Guga is an adrenaline junkie but for food, this makes so much sense.
Your kind of Crazy suits me just fine as long as it's your team as the test subjects and not me when it comes to wacky experiments with food. You can always invite me as a test subject for your outstanding traditional foods anytime.
1:02 that's what she said.
What about as an overnight maranade for tougher cuts? It might need some help with seasoning to balance the flavor of fermentation though.
I didn't know you got a Walmart deal ... CONGRATULATIONS !
I need a book for all these side dishes please! 🙏🏾
I like how Guga pronounce "Mayo"