Cuando empiezo a ver el video, digo... es bacteria...sobre la carne en reposo.. pero es otra bacteria que no deberia influir... no? pero cuando Uncle Roger dijo del vinagre o del añejado, me hizo pensar como en un gusto mas al estilo del peceto a la vinagreta... desde Argentina, un abrazo!
For people unfamiliar.... Sourdough starter for bread left in the fridge needs to be taken out and fed at least once a week. Left on the counter you would feed daily. You feed sourdough with a fresh quantity 1:1 by weight of flour and warm water. If you leave you starter in the fridge for "weeks" as Guga did, it begins to produce "hooch" as it gets hungry. Stuff smells funky because it's the alcohol byproduct of the bacteria eating the flour. If it gets strong enough it'll smell like nail polish remover and curl your nose hairs. Think of keeping sourdough starter for baking much like keeping a pet. You have to clean up after it (discard that can also be used for baking, makes awesome biscuits and pancakes), feed it (flour and water), and play with it (watch it double in size within 6-12 hours of feeding and as it just starts to deflate, that's the stuff you use for the classic sourdough bread). Which, the dough has a 3ish day fermenting period to get that classic flavor.
Aw dang, so Guga has to deal with the cruddy scammers too? That really sucks. And sucks that people spend their time trying scam the innocents. There's a special circle in hell for that.
I have to point out that I love your use of science in your videos. You don’t just call a steak an “experiment” and do fun stuff with it, but you have everything under correct conditions and even use “control” steaks as well which really makes an impact. You always inform the audience about the science behind the cooking which is both interesting and helpful.
I would like to make a suggestion for the format of the aging videos, instead of just aging the stakes, add in a third option where its just an overnight marinade. Let us know if that works better or if the ageing is worth it. Expands the experiment just a bit to get another method.
he gotta start properly covering these stakes tho with with either Dips, or Pouring directly into bag w meat in it. last few i watched he screwed up by coated wrong n the other he used to wrong typa coating n poisoned EVERYONE
The shrimp paste would be an excellent experiment. Though it would be funny to see Angel's face when he finds out he's been eating something aged in tofu.
Guga is so awesome that he's getting me to like Josh and Uncle Roger is always a blast. We definitely need more of these, they play so well off of Guga.
I’ve learned so much about dry aging from you. Love the collab with not just one, but two viral TH-cam chefs! It was very cool seeing three of the greats eating and talking steak together
See this is what I want, comedy from Uncle Roger, that ASMR smoothness from Uncle Guga, top it off with that Uncle Joshua energy. In the world of Cars there are Clarkson, Hammond and May. We found our golden trio
@@Teooooooooooooooooooooooooooo I say that they are underrated not because they are hated (Though they aren’t at all), but this is definitely a perfect trio that not enough people are talking about.
Uncle Roger is not a chef and just does fake critique content. He is more of a troll content maker than a contributor. Several times he was tasked to cook he was fumbling about. I'd rather see Chuds BBQ and Joshua W., both actually cook and cook really well.
I think you should have tried to encapsulate the steak in actual finished sourdough, like you'd do with a cut of meat in a Wellington, but obviously without baking it. Then you'd not have had to vacuum pack it either. Anyway, just a suggestion for Uncle Guga!
You could sous vide the package without ever unsealing it. That would be interesting if it didn't pop the bag when all the gas inside expanded. Maybe pierce the bag and place it into another bag and re-vacuum it first to evacuate the gas so it avoid it expanding when exposed to the heat of cooking.
@@jjrossiteeI'm not an expert by any means, but to me, it just logically makes sense that no, it wouldn't ferment the steak in the same way. I think that because the yeast that's in the bread, as it is cooked, dies off; therefore the yeast wouldn't have the opportunity to ferment the steak in the same way as with sourdough, or as with OP here suggests a completed sourdough.
Oh Guga, you're a mad man and I love you for it. As a Canadian, something I'd be interested in seeing is a poutine with the fries swapped for steak strips. I imagine that's just gotta be delicious.
Anyone else notice the theme sounds a lot like Gamera's? I keep expecting to see the giant turtle show up to have the host cook up a kaiju he brought down.
Please try out to cover the meat in "Grafschafter Goldsaft". It's a dark syrup made out of sugar beet. It's a German classic to spread on bread but in my imagination it has to be a good thing to combine with meat.
Yeah, those conditions seem a bit anaerobic so I'm a little concerned about how it could go wrong. I'd be curious about an opinion from somebody who has relevant experience.
@@RichFreemanthere shouldn't be any botulinum in the starter, the lactobacilus/sacromyces should out compete anything else, and the alcohol/ acid should kill anything else thats left so should be relatively safe.
@@TheRealWilliamWhite yeah, I was doing some reading and two weeks in the fridge probably won't be a problem. I was concerned that once it becomes anaerobic you could get other trace bacteria outcompeting the yeast/etc. However, at those temps it probably could take months. At room temp I'd be more concerned.
You know you're famous burger sauce? You should dry age a steak in your burger sauce. Ketchup, mustard, mayo, Worcestershire and bake it in the oven like you did the other ones or even dry age
Nice to see cooking can be educative and informative at the same time and not always a chore.We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
Coming over from josh's msg video, hearing uncle roger make the joke about josh thinking he's fancy because he has a cookbook is so funny. 😂 I totally agree, uncle roger. Humble him! Haiyaaaa
Hi Guga , Angel, Leo , here's an idea! You know the traditional way to pan fry a steak with butter, garlic, thyme, Rosemary? What if you took those elements and grind it up into like a paste or a seasoning and then use that to dry aged the steak with..
It might be a little difficult with the butter but maybe there's a powdered butter out there that you can use. I would take Thyme and rosemary and garlic and whatever else you want and grind it up into a find course powder or even a paste and use that to dry age a nice ribeye steak. Or just use that for dry Brine and see what happened. Thanks❤❤❤
Wild yeast eh? Thats quite funkadelic. The fact that it made the steak look like it chewed it raw and threw it out was something you do not see everyday.
3 comments: when I moved from the US to the UK I was kind of shocked to see a night club that had been converted from an old church… but there are many of those there! I don’t think the local councils can bring themselves to year down such historic structures… but at the same time they found tenants that will use the space! I love how the coffee orders say so much about each coach. Flat White for Nate: the most normal order in England; presumably he’s trying to fit in. Black coffee for Roy: obviously. And of course a Peppermint Latte for Ted! Finally, the Americans just getting into English football for the first time by watching Ted Lasso don’t know how much of a baller Thierry Henry was. Best striker in Prem history… I know what I said.
So great that many great food youtuber can be in same videos now, jumping on each others videos, becoming friends and all, so great reaching out to eachother
An idea you might try it since you have a consistent theme of using something from your experiment in your side dish or at matching a theme is having people use the side dish to guess what the experiment was
Hey Guga, I think you should try dry aging in dijon mustard. It has antibacterial properties and a flavour I very much enjoy with steaks. I think it might end up similar to wasabi dry age.
Every time I see Joshua in a video, I think "Well, won't be showing the kids THIS one." The man has a unique ability to make turn every innocent comment into double entendre, and every double entendre into a single entendre.
Hey, I've been a fan since a couple of months, I love the videos! My dad and I started to do multiples guga steaks haha. They taste amazing and we always have a great time with that. Also my first comment, how about a black pepper dry aged steak?!
One day uncle roger gonna get food poisoning from your experiments haiyaaa
Hopefully not. Until then we keep on trying. 😂
Your stomach can handle it!
Don't be weak!
You have a British accent and your entire online persona is offensive and racist. But hey, you're making money, so who cares, right?
Botulism is the main threat. Everything else is survivable
Why so weak!?
Who knew sourdough would make such a great steak? Thanks for the free food and good times Guga!! ❤️
Free food is my middle name 😂 Much love brother josh!
@@GugaFoods what is your real middle name by chance?
Yes... good times... I hope you extracted enough for his next white gooey dry age experiment!
Cuando empiezo a ver el video, digo... es bacteria...sobre la carne en reposo.. pero es otra bacteria que no deberia influir... no? pero cuando Uncle Roger dijo del vinagre o del añejado, me hizo pensar como en un gusto mas al estilo del peceto a la vinagreta... desde Argentina, un abrazo!
For people unfamiliar.... Sourdough starter for bread left in the fridge needs to be taken out and fed at least once a week. Left on the counter you would feed daily. You feed sourdough with a fresh quantity 1:1 by weight of flour and warm water. If you leave you starter in the fridge for "weeks" as Guga did, it begins to produce "hooch" as it gets hungry. Stuff smells funky because it's the alcohol byproduct of the bacteria eating the flour. If it gets strong enough it'll smell like nail polish remover and curl your nose hairs. Think of keeping sourdough starter for baking much like keeping a pet. You have to clean up after it (discard that can also be used for baking, makes awesome biscuits and pancakes), feed it (flour and water), and play with it (watch it double in size within 6-12 hours of feeding and as it just starts to deflate, that's the stuff you use for the classic sourdough bread). Which, the dough has a 3ish day fermenting period to get that classic flavor.
So basically he accidentally marinated the steak in sourdough alcohol? Is that right?
@@BuckmeisterSupremeWithCheese Basically.
Aw dang, so Guga has to deal with the cruddy scammers too? That really sucks. And sucks that people spend their time trying scam the innocents. There's a special circle in hell for that.
I would love to see Leo try and describe 3 control steaks thinking that it was an experiment. 😂
As an April fools episode next year.
That's a great idea
You're a genius 😂
Definitely April Fools material right there
That's foul
I have to point out that I love your use of science in your videos. You don’t just call a steak an “experiment” and do fun stuff with it, but you have everything under correct conditions and even use “control” steaks as well which really makes an impact. You always inform the audience about the science behind the cooking which is both interesting and helpful.
I would like to make a suggestion for the format of the aging videos, instead of just aging the stakes, add in a third option where its just an overnight marinade. Let us know if that works better or if the ageing is worth it. Expands the experiment just a bit to get another method.
Great idea. Most people don’t have the time or equipment/space to age so marinating overnight is more realistic.
I agree! That would be really interesting
Uncle Roger and Joshua Weissman? Guga just keeps killing it with these collabs! Great video today, Guga.
Joshua put out a collab with the other 2 today as well.
Uncle Joshua. he got the title from Uncle Roger
he gotta start properly covering these stakes tho with with either Dips, or Pouring directly into bag w meat in it. last few i watched he screwed up by coated wrong n the other he used to wrong typa coating n poisoned EVERYONE
Joshua has to do something to keep people watching him
@@mtnman8783yeah I stopped watching when he started the butt zooming thing. Idk he got weird
“what bussing mean?” Uncle Roger is too old to keep up with tiktok already
Pretty sure bussin was used before tiktok-
I've known Josh longer than Guga and I've got to say I think we need more of these three. Very different personalities and it's a scream!
I seriously love how much food influencers collaborate with each other.
Guga needs to try fermented tofu or shrimp paste at some point. They are used for stir fry veggies to give it a hearty protein taste.
What if the steak was covered in shrimp paste and dry aged?
The shrimp paste would be an excellent experiment. Though it would be funny to see Angel's face when he finds out he's been eating something aged in tofu.
Fish and beef? Ugh! You a mad lad.
Thanks for the information.
Surf & Turf, baybee! 🤙
Guga is so awesome that he's getting me to like Josh and Uncle Roger is always a blast. We definitely need more of these, they play so well off of Guga.
When you're hyped by the collab AND the experiment, you know you won't have enough of both.
i absolutely love these collabs! you three have a certain vibe that works really good!
Guga you absolute madlad, love the content, keep being awesome
I’ve learned so much about dry aging from you. Love the collab with not just one, but two viral TH-cam chefs! It was very cool seeing three of the greats eating and talking steak together
This is the trio we got but didnt ask for ❤
And Guga so wholesome for personally promoting Josh's cookbook in his channel.
See this is what I want, comedy from Uncle Roger, that ASMR smoothness from Uncle Guga, top it off with that Uncle Joshua energy. In the world of Cars there are Clarkson, Hammond and May. We found our golden trio
What a great Sunday morning treat! Thank you Guga, Uncle Roger and Josh!
07:14 Josh did the Indian hand spin to show his approval.
Definitely the most underrated trio in TH-cam Cooking History. I PRAY for more of this!
I don't know if you can call them underrated, but I agree, more of this!
@@Teooooooooooooooooooooooooooo I say that they are underrated not because they are hated (Though they aren’t at all), but this is definitely a perfect trio that not enough people are talking about.
Uncle Roger is not a chef and just does fake critique content. He is more of a troll content maker than a contributor. Several times he was tasked to cook he was fumbling about. I'd rather see Chuds BBQ and Joshua W., both actually cook and cook really well.
@@1014p He doesn't have to be a chef, I just like this trio of TH-camrs.
@@1014puncle roger can cook tho lol he has many videos of him cooking
Joshua knows his stuff. He had the right comments and questions. He already knew about the gasses.
This has got to be one of the healthiest side dishes Guga has ever made.
Uncle Roger ball busting about masticating kills me 😂. ‘’Publish one book once and now using big words’’
I started watching this kind of content with Josh .. now I'm invested in all three .. I love you 🤍
Guga is the gift that just keeps on giving 👏
I Highly 2nd THAT! Thank You Master! :) keep that happiness going! I Know Karma Loves YOU!
I freaking love these 3 guys together, so bloody entertaining XD
I think you should have tried to encapsulate the steak in actual finished sourdough, like you'd do with a cut of meat in a Wellington, but obviously without baking it. Then you'd not have had to vacuum pack it either. Anyway, just a suggestion for Uncle Guga!
That would be awesome!
Would you get the same fermentation with cooked sourdough?
Age it, then use the aged starter to make pastry to make an actual sourdough wellington out of it... If you're gonna go funky, go FUNKY lol
You could sous vide the package without ever unsealing it. That would be interesting if it didn't pop the bag when all the gas inside expanded.
Maybe pierce the bag and place it into another bag and re-vacuum it first to evacuate the gas so it avoid it expanding when exposed to the heat of cooking.
@@jjrossiteeI'm not an expert by any means, but to me, it just logically makes sense that no, it wouldn't ferment the steak in the same way. I think that because the yeast that's in the bread, as it is cooked, dies off; therefore the yeast wouldn't have the opportunity to ferment the steak in the same way as with sourdough, or as with OP here suggests a completed sourdough.
When will Chef Brian and Frenchie become guest, Guga?!?!
We need the Guga-Frenchie crossover episode!!
Yay, Guga found my suggestion. I was thinking he'd try with a thicker starter and dry age it though.
I love these triple treat collabs! Keep em coming!
I never laughed so hard!!! Love the masticate definition, Uncle Roger!!! Better safe than sorry!! 😅
This channel really is the logical conclusion of the first caveman who just tried eating random things to see what worked.
Uncle Roger and Uncle Joshua Weissman at the same video, it's really epic from the ages 🤩
I want to see Uncle Roger and Uncle Nick DiGiovanni for the next new video from the later future
The collab I've been waiting for!!!!
Oh Guga, you're a mad man and I love you for it.
As a Canadian, something I'd be interested in seeing is a poutine with the fries swapped for steak strips. I imagine that's just gotta be delicious.
Why not just have a steak poutine? Don't get rid of yhe fries hehehe
Anyone else notice the theme sounds a lot like Gamera's? I keep expecting to see the giant turtle show up to have the host cook up a kaiju he brought down.
Love these epic collabs!🎉🎉🎉🎉❤❤❤❤
A man ate a fermented steak. Here's how his organs shut down.
if guga loses the uncle title, he will give uncle roger a meal that will be his last
Please try out to cover the meat in "Grafschafter Goldsaft". It's a dark syrup made out of sugar beet. It's a German classic to spread on bread but in my imagination it has to be a good thing to combine with meat.
my 3 fav cooking youtubers in 1 video? how did we deserve this awesomeness
Loving the collabs!
You guys are hilarious. And brave. I was shocked that the sourdough version was tasty.
Yeah, those conditions seem a bit anaerobic so I'm a little concerned about how it could go wrong. I'd be curious about an opinion from somebody who has relevant experience.
@@RichFreemanthere shouldn't be any botulinum in the starter, the lactobacilus/sacromyces should out compete anything else, and the alcohol/ acid should kill anything else thats left so should be relatively safe.
@@TheRealWilliamWhite yeah, I was doing some reading and two weeks in the fridge probably won't be a problem. I was concerned that once it becomes anaerobic you could get other trace bacteria outcompeting the yeast/etc. However, at those temps it probably could take months. At room temp I'd be more concerned.
You know you're famous burger sauce? You should dry age a steak in your burger sauce. Ketchup, mustard, mayo, Worcestershire and bake it in the oven like you did the other ones or even dry age
Oh man, Uncle Roger and Josh, that's a recipe for fun, love the banter and interaction! Keep them coming Guga, you rock!
AWESOME EPISODE, THE COLLAB WAS EXCELLENT. MORE EPISODESSSS
Uncle Roger ripping on Joshua for using piquant is so funny.
Yea, especially since roger doesn't even know what it means and gets salty about it.
I mean piquant means spicy/heavily seasoned basically not pungent/funky.
Nice to see cooking can be educative and informative at the same time and not always a chore.We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.
@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.
Nice!!! I wonder if it tastes a bit like German Sauerbraten? My sister used to make this in the late 70's and it was delicious.
Coming over from josh's msg video, hearing uncle roger make the joke about josh thinking he's fancy because he has a cookbook is so funny. 😂 I totally agree, uncle roger. Humble him! Haiyaaaa
Guga is the only cooking TH-camr, you can't watch while eating 😂😂
Nice to see the 3 uncle's reunited.
the collab we didnt expected but very welcomed ... 3 culinary titans at a table
Hi Guga , Angel, Leo , here's an idea!
You know the traditional way to pan fry a steak with butter, garlic, thyme, Rosemary? What if you took those elements and grind it up into like a paste or a seasoning and then use that to dry aged the steak with..
It might be a little difficult with the butter but maybe there's a powdered butter out there that you can use. I would take Thyme and rosemary and garlic and whatever else you want and grind it up into a find course powder or even a paste and use that to dry age a nice ribeye steak. Or just use that for dry Brine and see what happened. Thanks❤❤❤
Wild yeast eh? Thats quite funkadelic.
The fact that it made the steak look like it chewed it raw and threw it out was something you do not see everyday.
3 comments: when I moved from the US to the UK I was kind of shocked to see a night club that had been converted from an old church… but there are many of those there! I don’t think the local councils can bring themselves to year down such historic structures… but at the same time they found tenants that will use the space!
I love how the coffee orders say so much about each coach. Flat White for Nate: the most normal order in England; presumably he’s trying to fit in. Black coffee for Roy: obviously. And of course a Peppermint Latte for Ted!
Finally, the Americans just getting into English football for the first time by watching Ted Lasso don’t know how much of a baller Thierry Henry was. Best striker in Prem history… I know what I said.
Guga just seems like such a nice guy :)
If Guga was a scientist I know for sure we would all be living on MARS and grilling! :)
6:45
guga: i guess we using that word everybody, its bussin bussin
uncle roger:
Every Guga side dish are "ridiculously easy to make"😅
Yeah, it's really easy, but actually some ingredients are expensive
@@LegitPlayer809well didn't see anything expensive in this one
Omg you trip should do trio adventures like Gino, Gordon and the french guy forgot his name😅
Curious what a miso paste dry aged steak would turn out? Maybe even try other pastes like shrimp paste 🤔
So great that many great food youtuber can be in same videos now, jumping on each others videos, becoming friends and all, so great reaching out to eachother
I love when they have guests that dont know the protocols and they just go for it lol!!!
I love how Nigel NEVER breaks character 🤣
Loving these colab videos.
It's so refreshing to have Joshua on the show
That might be the first time that Josh Weissman has ever been called “refreshing,” so thank you for that milestone.
@@TundieRice what can I say, bro's one of the goats
Day 1 of asking guga to experiment with marinating dry-aged steaks vs dry-aging marinated steaks
I feel we need after eating "toilet reviews" of these experiences haha
An idea you might try it since you have a consistent theme of using something from your experiment in your side dish or at matching a theme is having people use the side dish to guess what the experiment was
Hey Guga, I think you should try dry aging in dijon mustard. It has antibacterial properties and a flavour I very much enjoy with steaks. I think it might end up similar to wasabi dry age.
Thank you for sharing such valuable knowledge absolutely incredible content ❤❤❤
Hey Guga, I wonder if you can dry age steak with durians ? Since durians have strong smell/taste, it might bring flavour to steak, what do you say 😂
Awesome! Your the first doctor I will ever go to! TRUTH I will trust you! Awesome results!
We need more videos with uncle Roger and Joshua in it together😂
Uncle Guga really playing with his own Uncle title like madman.It's so owesome by the way😂😂😂😂😂
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 24 MONTHS IN A ROE! 2 YEARS+
GET THIS TO THE TOP
Wayyyyy too expensive
@@tofucoquinou6079 you can't win if you don't play! 🎲 🤑
Too expensive try dry aged with shallots
@@widodoakrom3938 that's not fun
HOLY SMOKES! JOSH AND UNCLE ROGER WITH GUGA TO START OFF MY SUNDAY? This episode is HOT! 🥵🥵🥵🥵🥵
5:59 look at uncle Roger 💀💀💀
Every time I see Joshua in a video, I think "Well, won't be showing the kids THIS one." The man has a unique ability to make turn every innocent comment into double entendre, and every double entendre into a single entendre.
4:50 Peak
Always a pleasure to see Uncle Roger!
I’ve waited my entire post covid life for this collab!!!
"what means bussin?" 😅😂 That actually made me laugh out loud so hard
My favorite Collab of all time ♥️♥️
I was hoping for big pictures in the cookbook 😂 G.B.D. P. Great Big Digital Pictures!
This video cracked me up!!! I had no idea Josh was that humorous or maybe just plain ornery. Lol!!!
I LOVE JOSHUA'S SHIRT! Also that side dish looked amazing, u will be making that soon!
3 of my favorite youtubers in one table. FUIYOOOOH!
The first video I ever watch of joshes was years ago on how to make sourdough. Been watching ever since.
Got to love a boss who backs you up after they give out orders.
3:40 Guga's legendary Catchfraise !!! Joshua W. made fun of it in the alligator video.
These three just become a trio at this moment..
ive never even considered a cookbook until i seen you had one guga. doing actual food science out here. ill buy 3 for gifts.
each time guga makes a new video i forget and i eat while watching and EACH time i don’t finish the video until im not eating anymore 😂
About a floral experiment. Using lavender and also hibiscus to marinade. Reminds me of the flavors in Japan.
Yall got me laughin so hard 🤣 it's like yall soured the wideo 😭
1:49 had to make sure this was youtube
I truly enjoy the scientific approach that Guga uses for his steak cookery. Educational & entertaining.
Hey, I've been a fan since a couple of months, I love the videos! My dad and I started to do multiples guga steaks haha. They taste amazing and we always have a great time with that. Also my first comment, how about a black pepper dry aged steak?!
The internet chef trio I didn't know I needed in my life 😂