Guga... I know you live by Kewpie Mayonnaise by stating that it is the best in the world, however, as a mayo connoisseur, I would say that Kewpie Mayonnaise is more of a thick Salad dressing than a mayonnaise. The reason I say that is due to the vinegar content in it. The next time you go to Europe, try the Mayonnaise from Catalunya, France, Swtizerland, Belgium and the Netherlands. You will notice that the flavour profile leans more towards a Egg or a Mustard taste (excluding Heinz and Helmans). And with the mayonnaise in Western Europe, I always say that if you can't have a taste of it on a tea-spoon (or more), then it's not really a good Mayonnaise 🙃
Hey guga. So my restaurant does Nashville hot wings. Try making a butter instead of an oil. Better mouthfeel and flavor!! It’s also easier to emulsify the seasoning without burning the sugar into butter than oil. Plus you can prep the butter, and when you need it, just scoop some cold/room temp Nashville butter into your hot fresh out of the fryer wings. When you have an oil the seasoning will fall out of suspension, if you blend your seasonings into soft butter, your portioning will stay consistent.
Guga, got a side dish for you. Its almsot like a potato tart. Carmalise a butt load of onions add some salt to season. Shave up several potatoes with a mandolin. In a pot add a layer of onions, a layer of potato, a layer of cheese. Repeat as thick as you want with potatoe layer on top. Bake at 375 for 20 minutes. Add a layer of cheese on top (Parmasean works really well) and bake for anohter 15 mintues. Add a spicy sauce of your choice and garnish with spring onions. Enjoy.
Guga needs a video or maybe a few of the best side dishes. You crank out so many it can be tough to find which video they were featured in if I didn’t remember to save the video. Those fries will be added to my list.
@@shrimpgabe3812 What, you've never grown some carp or eels in your back home? Tsk, you're missing out bro. I planted them fish roes in my plot and been tending to them. Thinking of planting sea bass in the near future. (I'm just adding onto the absurdity of the comment, don't take his or mine too seriously)
Hey Guga, can't thank you enough for all your great recipes and the challenges of fitting them within the constraints of my budget and culinary imagination. It's really fun for me. You and your crew are all terrific 🤗
Guga, you are the Best on youtube. i sit down eating some chips here watching this thinking dambe who ever eats his food must be blessed. please feed me irmão
After I saw that durian I was thinking the same thing, do a durian dry age, amd marinade a steak in durian... probably would stick with a choice grade on this one though
My favorite cheese is with Boletus, Truffles and Fenugreek seeds. It is the best. (Boletus is 2nd best mushroom right after truffle and it only grows in eastern Europe forests)
Wow, mission accomplished! This spicy steak looks like the gods! 🔥😍 The combination of spices and the point of the meat were perfect! You can tell it's juicy and tasty just from the video. Thank you so much for sharing this amazing recipe - I can't wait to make it at home and try it! 👏🥩🌶
I made the chicken last night following your instructions to a t, and OMG it was perfect. Now my husband wants to try the steak next week. Wish me luck!
Video suggestion: 'nduja. This is a spicy spreadable sausage from southern Italy. You could see what that's like on a steak, or dry age with it because dry-aging with something meat-based sounds like a very Guga thing to do. I just think there's a lot of possibilities with it.
Any idea that adds viewer value to a video is a win to the creator. You're not lazy, and you're not owed anything - but you should be thanked for your suggestion.
Hey guga, over here my favourite steak is chump, my favourite way is to fry it then fry onions in with it at the end then put it on top of buttery champ.
Someone showed a unique way of doing a whole chicken. And doing a Guga method on it. The chicken wings and legs were strung between the upper braising grill hanging down in the oven at medium height, like an air convection cooking method. No vertical or horizontal rotisserie cooking. Marinate with whatever Guga sauces, then panko or bread crumb coating. Place the legs and wings into the braising grill bars and hang the chicken. Air convection cook the chicken without any part of the chicken laying in a hot pan or grill. Hot air convection cook to perfection. One could also spatchcock the chicken backbone (leaving in the leg and wing bones) for an even wider spread of the chicken meat hanging down in the central part of the oven for an even faster cooking and juiciness to the meat.
I won't be making the fries right now. Its evening where I'm from and the food ideas I got from you already made me look like Guga BEFORE he lost the weight.
I make chicken cutlets and I use butter with the bread crumbs and marinade the chicken in Italian dressing. It makes the best chicken every time. Also cook it in butter too.
I would cut up more of that cheese wheel, melt it with a little port wine, and make that middle one into a proper fondue. Nashville Truffle Port Fondue should be a thing..
Guga, the next time you have a spicy dish, try two teaspoons of sugar in plain water. Mix well until sugar dissolves and keep mixed. When you try something too spicy just drink the sugar water instead of milk. Just give it a try, I think you'll be surprised.
Dagum Guga..😍😍😍I'm from the south Eastern region and the original creator of the Nashville hot is prince's mmmmm..if ya get a chance you should definitely go eat the OG😊 however I'd be down like 4 flat tires to try your experiment 😂😂..much love.. respect 💙
I still remember back in olden days when Guga was super excited about his choice grade picanha and Mau Mau was like "Damn! We're eating good today, Guga!"
@Guga you should go to France to eat rotisserie chicken and muscles. Came across some market in Montparnasse and had rotisserie chicken and couldn't believe I was eating the same animal. Incredible flavour.
7:40 you should do a comparison of chicken-fried steak using a choice steak vs A5 Wagyu to see if the Wagyu is that much better than a choice steaj when it is chicken-fried and infused with all the seasoning
I think if he’s using chicken and beef… then it’s not actually a comparison my guy 🤷🏽♂️ rather an experiment with the Nashville hot flavor.. seeing as that was the common denominator in each food…… 🫠
I used to watch some Guga videos thinking I could up my game. I'd watch the videos learning all his tips. Now, I just wait till the end and see what kind of amazing creation he makes that I'll never try or ever attempt. I'm still on choice grade supermarket steaks with a compound butter. It's good...but not this level!
Hi Guga! Can you mash up plantains, green, yellow, or blackened ripe and see if it can either dry age, marinate, or tenderize a steak? Apologies if it was already done 😊
Guga you need to combine water ageing with the koji rice and ginger tenderizing experiments with sous vide all together on eye round steaks I need to know also this is just a baseline for tenderizing eye round I’ve thought of based off what you have been doing but feel free to add more as a second experiment I really want and I need to know you and your team’s thoughts on this experiment idea for eye round and how it compares to various filet grades up to maybe Australian wagyu
I am slightly worried that Guga might have been abducted by aliens and replaced by a shapeshifter, because the side-dish of the day is an actual side dish, not an independent, stand-alone fancy meal itself.
Download Opera for free here: opr.as/Opera-browser-gugafoods. Thanks Opera for sponsoring this video!
Guga... I know you live by Kewpie Mayonnaise by stating that it is the best in the world, however, as a mayo connoisseur, I would say that Kewpie Mayonnaise is more of a thick Salad dressing than a mayonnaise. The reason I say that is due to the vinegar content in it. The next time you go to Europe, try the Mayonnaise from Catalunya, France, Swtizerland, Belgium and the Netherlands. You will notice that the flavour profile leans more towards a Egg or a Mustard taste (excluding Heinz and Helmans). And with the mayonnaise in Western Europe, I always say that if you can't have a taste of it on a tea-spoon (or more), then it's not really a good Mayonnaise 🙃
@@michaelgdupreezI agree on principle, but Kewpie is OK on its own. I'm a Duke's fan, BTW.
your falloff needs to be studied
I love your videos and channel 💞
Day one of asking for dry age in jerk sauce.
Hey guga. So my restaurant does Nashville hot wings. Try making a butter instead of an oil. Better mouthfeel and flavor!! It’s also easier to emulsify the seasoning without burning the sugar into butter than oil. Plus you can prep the butter, and when you need it, just scoop some cold/room temp Nashville butter into your hot fresh out of the fryer wings. When you have an oil the seasoning will fall out of suspension, if you blend your seasonings into soft butter, your portioning will stay consistent.
Makes sense!
@@olivierduivestein6541 This!!
Interesting
Excellent idea. I think I will try that with this in the spring. If I remember.
I laugh. If you are a bassist who makes great food, you must be very popular.
Guga "This is a 5a wagu steak".
Me eating a slim jim "Nice".
How?! I literally was eating a slim jim while reading this comment 😂
Wagyu… Snap into a wagyu…
I just bought 3 from the dollar tree 😢😂😂
Guga: “This is a 5A Wagyu steak”
Me eating gas-station “sushi”: “Not bad!”
U guys are eating? Heck I'm just taking a deuce😂
The ingredient amounts in the upper left are AWESOME! Thanks, Guga!
Anybody else feel like Guga is gearing up for a Hot Ones interview?
Would love to find out what kind of deep cut questions the Hot Ones research team can come up with for Sean to ask.
Oh god that would be great!!!!!
they wouldn't do chicken wings. they would do wagyu ribs. just for fun.
It would be fun to watch. He has nearly no spice tolerance.
When is the last time they interviewed a youtuber?
Guga. You never fail to amaze with your willingness to experiment with food and give an honest opinion. Thank you so much!! 👍
Guga, got a side dish for you. Its almsot like a potato tart. Carmalise a butt load of onions add some salt to season. Shave up several potatoes with a mandolin. In a pot add a layer of onions, a layer of potato, a layer of cheese. Repeat as thick as you want with potatoe layer on top. Bake at 375 for 20 minutes. Add a layer of cheese on top (Parmasean works really well) and bake for anohter 15 mintues. Add a spicy sauce of your choice and garnish with spring onions. Enjoy.
Guga needs a video or maybe a few of the best side dishes. You crank out so many it can be tough to find which video they were featured in if I didn’t remember to save the video.
Those fries will be added to my list.
I second that notion!
@@mikepaz8385you can’t use “notion” like that. Notion is like a fact or an already established conception, not a question.
I agree! Tbh, I watch these vids for the side dishes. Some of the steak experiments look really good though!
he made one years ago, but yes i agree an updated video would be great
Plot twist. He knew this from the start... the sidedish is the actual recipes that he is sharing, whilst the experiments are the secondary focus
The moment they invent Smell-o-vision Guga will be the #1 content creator in the world
No need for a "smell-o-vision" but for a TNG-like replicator.
This is the first fime I feel like Guga is crossing the limits of what's acceptable to do with wagyu steaks
Pretty sure hes done this before.
He can do whatever tf he wants to do with that beef.
Hey it's not like he's making spam out of it.
@Smonjirez he needs to do wagyu musubi for a side.
Yeah, I feel the same! Like he used it just for the sake of using it.
Chicken and cheese my 2 fav things
Hope you can do pistachio cream next
Watching this while eating a mcmuffin. Feels like the right way to watch a guga vid.
unless you dryaged that mcmuffin in uranium, its not the right way.
@gravity00x I mean *I* didn't, but I'm like 90% sure they come that way from the factory
True, true@@DougSalad
I swear the first thing Angel does is scan for vegetables and fish😂😂😂
They’re technically the same thing.
@@thagingerninjer5391huh??? That’s like saying chicken is beef
@ nah. Fish is a vegetable, and vegetables are for women on diets.
@@shrimpgabe3812 What, you've never grown some carp or eels in your back home? Tsk, you're missing out bro. I planted them fish roes in my plot and been tending to them. Thinking of planting sea bass in the near future.
(I'm just adding onto the absurdity of the comment, don't take his or mine too seriously)
Fish has healthy fats in it. Better eat it from time to time
Video idea: guga foods tournament: take the most successful experiments and make them compete against each other
Very good idea
hey guga this is legit thing and I saw so much people doing it. Try to dry age a steak with wood ash it will blow your mind
Guga: „… The Queen…”
5:00
Also Guga:
Nobody: „Respect The Queen!”
Guga looking like a proud papa. Loving it.
Hey Guga, can't thank you enough for all your great recipes and the challenges of fitting them within the constraints of my budget and culinary imagination. It's really fun for me. You and your crew are all terrific 🤗
This is the best food channel on TH-cam, hands down. Everything in this video looks incredible
Guga, you are the Best on youtube. i sit down eating some chips here watching this thinking dambe who ever eats his food must be blessed. please feed me irmão
Dry age steak with durian!
After I saw that durian I was thinking the same thing, do a durian dry age, amd marinade a steak in durian... probably would stick with a choice grade on this one though
He’s already confirmed he will not be using durian in ANY recipes.
But what if he changes his mind, hmm?
You misspelled Uranium
😂😂😂
My favorite cheese is with Boletus, Truffles and Fenugreek seeds. It is the best. (Boletus is 2nd best mushroom right after truffle and it only grows in eastern Europe forests)
After discovering Nashville hot chicken, i made a Nashville hot pork chop. Holy SMOKES was it glorious.
Wow, mission accomplished! This spicy steak looks like the gods! 🔥😍 The combination of spices and the point of the meat were perfect! You can tell it's juicy and tasty just from the video. Thank you so much for sharing this amazing recipe - I can't wait to make it at home and try it! 👏🥩🌶
The first bite tastes like heaven, second one takes you there
I made the chicken last night following your instructions to a t, and OMG it was perfect. Now my husband wants to try the steak next week. Wish me luck!
Good luck! By the way, do you invite guests from abroad?
I still miss MaoMao
We need a Guga Foods Restaurant chain.
Angel and Leo's haircuts look so fresh! Oh and I like your hair too Guga
0:23 he said steak around (would use emojis but on a laptop)
Video suggestion: 'nduja.
This is a spicy spreadable sausage from southern Italy. You could see what that's like on a steak, or dry age with it because dry-aging with something meat-based sounds like a very Guga thing to do.
I just think there's a lot of possibilities with it.
Guga, can you start adding Celcius in post, it will make it easier for me to follow your recipies, thanks
@@RafikelJar lemme guess, you dont have the internet.
@@beauregardrippey5508 if you read carefuly you can see I wrote "make it easier" implying I can convert but I'd rather not have to
@RafikelJar so hes giving you free content and thats not good enough, you think you are owed more?
Imperial or nothing, metric scum. 😂
Any idea that adds viewer value to a video is a win to the creator. You're not lazy, and you're not owed anything - but you should be thanked for your suggestion.
Hey guga, over here my favourite steak is chump, my favourite way is to fry it then fry onions in with it at the end then put it on top of buttery champ.
Adding the ingredients on to left corner is a good move , thank you
Guga actually whiling to make something spicy i never thought I would see this day
Oh ma gosh.. everything looks delicious ❤❤
Someone showed a unique way of doing a whole chicken. And doing a Guga method on it. The chicken wings and legs were strung between the upper braising grill hanging down in the oven at medium height, like an air convection cooking method. No vertical or horizontal rotisserie cooking.
Marinate with whatever Guga sauces, then panko or bread crumb coating. Place the legs and wings into the braising grill bars and hang the chicken. Air convection cook the chicken without any part of the chicken laying in a hot pan or grill. Hot air convection cook to perfection.
One could also spatchcock the chicken backbone (leaving in the leg and wing bones) for an even wider spread of the chicken meat hanging down in the central part of the oven for an even faster cooking and juiciness to the meat.
I won't be making the fries right now. Its evening where I'm from and the food ideas I got from you already made me look like Guga BEFORE he lost the weight.
Nashville hot fried shrimp wouldve been nice to see here with this
Making a Nashville Hot dinner is now on my bucket list.
I’m liking those edits with the ingredient lists
I make chicken cutlets and I use butter with the bread crumbs and marinade the chicken in Italian dressing. It makes the best chicken every time. Also cook it in butter too.
I would cut up more of that cheese wheel, melt it with a little port wine, and make that middle one into a proper fondue. Nashville Truffle Port Fondue should be a thing..
9:55 guga haven't seen the guy boiling wagyu in chocolate
Loving the GTA tune in this video haha, Guga you are a legend, keep on going! A big hug from the Netherlands.
Guga could feed me his whole pantry and I would still be hungry
Guga, the next time you have a spicy dish, try two teaspoons of sugar in plain water. Mix well until sugar dissolves and keep mixed. When you try something too spicy just drink the sugar water instead of milk. Just give it a try, I think you'll be surprised.
Every video makes me hungry, but this one especially... My lord pleeeease
Dagum Guga..😍😍😍I'm from the south Eastern region and the original creator of the Nashville hot is prince's mmmmm..if ya get a chance you should definitely go eat the OG😊 however I'd be down like 4 flat tires to try your experiment 😂😂..much love.. respect 💙
I still remember back in olden days when Guga was super excited about his choice grade picanha and Mau Mau was like "Damn! We're eating good today, Guga!"
Guga actually advertised something good! 😅 Been using opera for more than decade
@Guga you should go to France to eat rotisserie chicken and muscles. Came across some market in Montparnasse and had rotisserie chicken and couldn't believe I was eating the same animal. Incredible flavour.
This video is awesome omg
Aaaaay Diooooosss!!!!!! Demasiaaadoooo!!!! Jesùs!! qué hambre, qué descaro, qué ingratitud Guga..!!!!
Day 1 of asking guga to dry age a steak in cinnamon. Or like a Christmas style seasoning blend for the holidays.
Guga: "Which one would you try?"
Me: "How about all of them? I want all of them!"
7:40 you should do a comparison of chicken-fried steak using a choice steak vs A5 Wagyu to see if the Wagyu is that much better than a choice steaj when it is chicken-fried and infused with all the seasoning
Very fair comparison, wagyu vs regular chicken
I think if he’s using chicken and beef… then it’s not actually a comparison my guy 🤷🏽♂️ rather an experiment with the Nashville hot flavor.. seeing as that was the common denominator in each food…… 🫠
Leo seems like a grade A guy man. Food looked so good in this episode I’m actually going to make this one!
First Guga side dish I’ve ever seen without meat!
All the guy ever eats is steak!!
Literally just looked at the comment section, and no one here is making a comment that has actual substance to the video lol.
The irony of your comment 🤦🏼♀️🤣
True
@@natashafrance717 Lol Guga is running out of ideas like Holly weerd is running out of ideas for movies
Well, TBH, every video.
Including you. Lol. As mentioned, the irony is rich.
Dude unleashed the freaky chicken
thank you guga. thank you!
Great video left me with lots of ideas to try
Everything looks absolutely amazing!
I want a plate :)
You have to try Nashville hot alligator Guga. Excellence.
I used to watch some Guga videos thinking I could up my game. I'd watch the videos learning all his tips. Now, I just wait till the end and see what kind of amazing creation he makes that I'll never try or ever attempt. I'm still on choice grade supermarket steaks with a compound butter. It's good...but not this level!
Hi Guga! Can you mash up plantains, green, yellow, or blackened ripe and see if it can either dry age, marinate, or tenderize a steak? Apologies if it was already done 😊
Guga you need to combine water ageing with the koji rice and ginger tenderizing experiments with sous vide all together on eye round steaks I need to know also this is just a baseline for tenderizing eye round I’ve thought of based off what you have been doing but feel free to add more as a second experiment I really want and I need to know you and your team’s thoughts on this experiment idea for eye round and how it compares to various filet grades up to maybe Australian wagyu
If only Leo was as good at shooting free throws as he is at describing the taste of steak
9:53 Guga turned into Osaka for a second there
Guga, your experiments never fail to amaze me. It's a shame you don't your own restaurant.
Steak in a cheese wheel, thats a hella big back idea right there.....Now gimme piece 😂
Someone give Earl his piece! 😂
I am slightly worried that Guga might have been abducted by aliens and replaced by a shapeshifter, because the side-dish of the day is an actual side dish, not an independent, stand-alone fancy meal itself.
These fries are fire!
Have made them twice, will make them again.
i love the setting at 11:02 because the guy on the left didnt do a *this yummy* expression so he got cut out
GUGA! instead of frying it twice in oil. Try smoking it till temp, and then frying it... BEST of both worlds! BBQ Fried chicken 👀
Guga please experiment with Kangaroo, I'm from Australia & we would use some of you expertise to make this gamey meat even more exciting & delicious
another fantastic video ty ty
This looks amazing!!
I Love Guga Foods Videos 🩶🤍
"Dark Meat" sounds like a drop you'd get in an RPG after slaying a dragon
Nah Guga there is no end to the infinite potential of delicious foods
You're insanely skilled, don't stop making stuff like this!
We live in a world where a bot is the one with the most upvotes 🤣
Guga eu não sabia que vc era brasileiro, abraço de Portugal
i use pickle salt instead of plain in my oil for that extra pickle flavor
Eso es guga ya tú estás otro nivel vídeos a otro nivel!!! 😅 ABRE EL RESTAURANTE 😂
that looks awesome, i'd take any of it with glee!!!
😮 *DAAAAAAAAAAYYYYYYYMMM* IS an UNDERSTATEMENT
So Guga, your a crazy food scientist, now I'm not sure if I missed it but would you dry age meat in that Nashville spice?
I wanna see Guga unleash his beast
You sure you wanna see it?
Guga. When are you going to try my method. Marinade a steak in blended beets overnight. It’s up there with the best.
Guga: Steak and fries go very well..
Me: Are those takis?
So Guga what if I omit the sugar all together? I’m keto so I can’t have it or can I substitute stevia brown sugar?
how much oil do you use for the Nashville hot oil? I didn't see a link to the recipe but I wrote everything else down.
Nashville Fondue is insane 🫕
Steak challenge! Make the world's greatest beef stew with wagyu beef! 😋
Hi Guga, how about trying to put a charcoal crust on the steak before deep frying? Best of both worlds maybe 😂
When you do these taste testing do serve it fresh? How do you try it without it being cold?
Guga should definitly try to do something with buldak sauce :)