@Lukezi Very true, palettes are very ambiguous and some can tell certain tastes better than others that some people can taste super well. Just depends, although some things are more distinct and recognizable, but not for 100% of people, so you never know.
Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!
I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.
@Corvo are you growing your own peppers or buying them from a supplier? If you’re growing your own you can keep them in a freezer for a long time and use them as needed. Also, when handling your peppers, especially when they are super hots, use gloves. When cooking the sauce itself you should probably wear eye protection and do it when your family isn’t going to be around because it will fumigate the house with pepper fumes. As for the hot sauces, you can ferment them or not ferment them. I don’t have much experience with fermenting but if you get to a low enough pH they will be shelf stable for a long time anyways. Garlic and vinegar are great for that. I generally like to use 6 peppers, 2 medium tomatoes, and clove of garlic, and one onion when making my sauces. You can use that as a base and change or add anything else that you might like, like increasing the peppers or adding fruit. Some people strain the solids out of their hot sauce after cooking it but I like to blend it in the blender so it has a nice thick consistency rather than a vinegar like tobasco consistency. If you’re looking for specific recipes youtube is great, Reddit has a lot of pepper and hot sauce related subreddits too. I like to find recipes on random cooking websites and modify them to my tastes. I hope that helped, good luck with your hot sauce endeavors.
I make my own too. I’m planning on growing 170 pepper plants once February hits. I got a fridge exclusively dedicated to hot sauce sitting in the shed I’m waiting to bust out
If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment
Guys I have a weird suggestion and I don’t know if you had done it yet but it would be cool if you covered a wagyu in wasabi (real one made with wasabi root or just store bough horseradish kind) and let it coat like you did with Nutella. It’ll be very cool to see what it is like!
Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!
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. ;)
Hi Guga, would also like to try the steak :P Have a suggestion for tryage : salted caramel, marzipan or coconut paste? I'm looking forward to the next videos! Greetings to the team ;)
Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!
@Ya Boi, Drip Dont worry, theres always someone jumping with "BUT HE DID THAT!!!1", not seeing a difference between marinade and real dry age. At least youre not one of them!
Hi Mr. Guga, I love watching your videos. I would like to ask please what thing you are using for dry-aging the meat cause I want to try it. Thank you.
Hi, I’ve been watching for years now and love your channel. I was wondering if you have ever tried chocolate fed wagyu? I haven’t seen a video of it and would love to see your take. Mayura and other companies feed their wagyu chocolates and say it is second to none. Would love to see a video on it!
one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom. Edit: i mean the dry aging with some paste or some sauce (experiment)
@Eagle Strike That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.
@Donnie could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.
@GugaFoods there is one thing that I need in my life guga! dry-age "Chicken fried steak!" or "experiments" 😂... might as well add a great side dish too. maybe some pep's will like this comment. let's make it happen!
Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.
i already ate ,just by looking and yeah i m hungry now . what i really like about this video , 3 of you dont really stuff your face with food you try . it really kind of classy way to taste test . awesome .
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
Vid 9 suggesting this experiment. Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
Guga, you should dry aging meat with Asean most favorite fruit, king of fruit ~ Durian. I know it sound disgusting (for Durian haters 😆), but for Durian lovers, it something that we dream about 😆 Love from 🇲🇾 Guga 😃😃😃😃😃
So I've been watching your videos for a while now, pretty much going through the entire archine, and I LOVE your experiments! Even when they're really weird (like Nutella) and especially when they're surprisingly good (like Sprite brining). On that note, I have a suggestion! My favorite drink is Orange Fanta/Crush, and I actually like pairing steak with citrus flavors. I once grilled a steak with orange slices (basically caramelizing them with the steak), and the flavor was very bright and it added a mild zest to the steak. My question is, what would it be like if you did the Sprite experiment, but with orange soda? Anyways, keep doing what you do! Your videos are so much fun to watch and I've learned a lot of about flavor experiments from you. 🧡
Guga, I know you are not a huge fan of spicy. Thanks for doing this video and showing us inside the tobasco factory. Fermenting hot sauce is a very interesting process. Consider me jealous!
Hi Guga and team - can you please do a video cooking steaks with binchotan charcoal. It's expensive and would like to see if it tastes better. The coal is so carbon dense that any fat drippings instantly vapourize and flavour the meat more so than any other charcoal. Some chefs even through extra rendered fat on the coals to increase the smoke/vapour for a flavour enhancer.
Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.
the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.
Love all Guga dry age videos.!.! Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera - Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)
Try getting Angel to eat a homemade Impossible (Veggie) Burger by having it in the line up of Experiments example: adding butter to patties Bonus Points if he likes it
I'd like to see the beer in the butt cooking method tried with Chicken and Duck using white, pale ale, red ale and darker ale such as Kilkenny or Guinness to see the best beer type to use for chicken or duck. Perhaps even try with pheasant.
hey guga just curious I know your from Brazil so I got to ask if I asked for a philly cheese steak in Brazil what would I get obviously it's not gonna be a philly but what bread and cut of steak what kind of cheese would it have veggies how would it be seasoned so many questions I hope you can make one I'd love to see how recipes would alter and honestly just real traditional Brazilian food not elevated to wagyu heights but what the real people of Brazil eat on a daily basis and if the was gonna make recipes from other countries using there own traditional ingredients would be honestly I think a Brazilian cheese steak would be a winner and i dont have a clue what it would even be
From the REAL Jersey (CI), have you ever done a steak marinated in 'Marmite'? You might also want to try doing an steak in 'Nandos Peri-Peri Galic Medium' ;-)
@Haidar Ardell thx just watched it, interesting, it's a shame he ruined his own experiment by adding coffe to one of them, i'd still like to see Guga try it.
I love Guga and his channels, but all I want for Xmas is for him to say "speaking of that" or "that being said," "we'll see you IN the next one," and also maybe "IN the refrigerator" (instead of "on"). English phrases and prepositions are really hard.
When it comes to inexpensive hot sauce, Tobasco is the only one that is so significantly fermented. This makes it a pretty special sauce to be so widely available. I'd pay premium prices if they ever did make this mash available to customers.
![[ENG] 솔로지옥2 l Single's Inferno 2 l 이제는 말할 수 있는 이야기!ㅣReaction](http://i.ytimg.com/vi/raVndm9jbiA/mqdefault.jpg)
What should we dry age next?
A Big Mac from McDonald's
scorpion pepper dry age
a steak in mac n cheese
The fermented schlop used in worchestshire
Maybe Dry Age with lemon Pepper?
Angel can't taste spice but he can taste a pinch of cilantro in a pot of rice 🤣
@Lukezi Very true, palettes are very ambiguous and some can tell certain tastes better than others that some people can taste super well. Just depends, although some things are more distinct and recognizable, but not for 100% of people, so you never know.
😂😂
Cilantro has a very strong soap taste for a lot of people
Idk yall are weird. Cilantro is awesome, like in tacos or pho
@The Wise Mystical Tree for me it depends on what kind of food it is
Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!
Led me to think
Love the UMAI bags!
I wonder why he doesn't hang it.
He could just get a meat hook for his dry ager
Goga just looks like such a nice person. Every time I see him I just want to give him a hug
He seems like someone you’d have a drink with at a cookout, or bar, or whenever really.
Damn you got me good brother!! I literally thought it was dry aged for 3 years haha 😂😂
Clickbait ikr
I love how while Leo is giving his descriptions Angel is just taking more steak. I like his style
I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.
@Totally not an internet troll what if I told you peppers can be eaten for flavor not just heat?
@Corvo are you growing your own peppers or buying them from a supplier? If you’re growing your own you can keep them in a freezer for a long time and use them as needed. Also, when handling your peppers, especially when they are super hots, use gloves. When cooking the sauce itself you should probably wear eye protection and do it when your family isn’t going to be around because it will fumigate the house with pepper fumes. As for the hot sauces, you can ferment them or not ferment them. I don’t have much experience with fermenting but if you get to a low enough pH they will be shelf stable for a long time anyways. Garlic and vinegar are great for that. I generally like to use 6 peppers, 2 medium tomatoes, and clove of garlic, and one onion when making my sauces. You can use that as a base and change or add anything else that you might like, like increasing the peppers or adding fruit. Some people strain the solids out of their hot sauce after cooking it but I like to blend it in the blender so it has a nice thick consistency rather than a vinegar like tobasco consistency. If you’re looking for specific recipes youtube is great, Reddit has a lot of pepper and hot sauce related subreddits too. I like to find recipes on random cooking websites and modify them to my tastes. I hope that helped, good luck with your hot sauce endeavors.
I'm trying to get into making hot sauce. Any tips? I'm not even a beginner yet. Lmk where I can go for information
Are y’all not hip to louisiana?
I make my own too. I’m planning on growing 170 pepper plants once February hits. I got a fridge exclusively dedicated to hot sauce sitting in the shed I’m waiting to bust out
Looks like it's Angel's lucky day - two steaks for him and one for Guga and Leo.
If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment
Guys I have a weird suggestion and I don’t know if you had done it yet but it would be cool if you covered a wagyu in wasabi (real one made with wasabi root or just store bough horseradish kind) and let it coat like you did with Nutella. It’ll be very cool to see what it is like!
He did a wasabi dry-age a year ago! it was a collab
Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!
i love how EVERYTIME guga tries food he puts both elbows on the table and locks his fingers. i always think its so funny hahahaha
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. ;)
I'd love to see you try aging beef in snow (yukimoro). It's a very high-end technique in Japan.
Hi Guga, would also like to try the steak :P Have a suggestion for tryage : salted caramel, marzipan or coconut paste? I'm looking forward to the next videos! Greetings to the team ;)
Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!
Hey, this is just a friendly reminder that you *must* dry age a whole roast in miso paste and post it on your channel.
@Ya Boi, Drip Dont worry, theres always someone jumping with "BUT HE DID THAT!!!1", not seeing a difference between marinade and real dry age. At least youre not one of them!
I misread, and did not see "miso paste". I apologize for overstepping.
This one @Guga Foods
No he doesnt
I still would like to see a miso dry age experiment and you could do a few of the different varieties, tofu, or a corn meal dry age experiment.
Hi Mr. Guga, I love watching your videos. I would like to ask please what thing you are using for dry-aging the meat cause I want to try it. Thank you.
Hi, I’ve been watching for years now and love your channel. I was wondering if you have ever tried chocolate fed wagyu? I haven’t seen a video of it and would love to see your take. Mayura and other companies feed their wagyu chocolates and say it is second to none. Would love to see a video on it!
So I'd love to try the spicy steaks you guys end up eating
one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom.
Edit: i mean the dry aging with some paste or some sauce (experiment)
@Eagle Strike That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.
@lass kinn I'd suggest wrapping it in cheese cloth to hold the paste on.
@Donnie could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.
I'm guessing the problem with that is the paste doesn't want to stick to the steak & it would end up falling off.
First time I saw your videos, and 1) great pace, to the point 2) interesting experiments 3) very good commentary. Subscribed
"Steaks are beefy".....Words of madeas biggest fan.
Hi Guga,
Another great episode.
Hope you have a great holiday season!
Video title is a bit misleading but another great, enjoyable video as always guys! 🙌🏻💯
I like how the professional term for the weird added taste steak gets after being dry aged is "funkiness."
Angel needs his own channel. Love you bro!!
From reading the title, I thought the steak was dry aged for 3 years. Kept thinking "Please don't do it Guga!" Really glad to see it was only 35 days.
“Oops i left the steak in the grill for too long” imagine that 😂
It's BBQ season all year long at Guga's!! 😍
Beautiful cook Guga! Those steaks were mouth watering. Thanks for the videos.
Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝🔝 I have something for you.
@GugaFoods there is one thing that I need in my life guga! dry-age "Chicken fried steak!" or "experiments" 😂... might as well add a great side dish too. maybe some pep's will like this comment. let's make it happen!
Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.
i already ate ,just by looking and yeah i m hungry now .
what i really like about this video , 3 of you dont really stuff your face with food you try .
it really kind of classy way to taste test .
awesome .
Sign me up to try the Chile mash all day! I love vinegar and I love spice.
Delicious! Thank you very much for sharing! 👍👍👍
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
those might be the best looking steaks I have ever seen wow.
I feel like guga now needs to dry age a steak for 3 years lol
@Walter gaming you don’t like good good then 😂
@İnflames4747 like the stuff you Watch right?
@Isai Esparza not funny
@Isai Esparza😂😂😂
@Walter gaming like your face
Vid 9 suggesting this experiment.
Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
Guga, you should dry aging meat with Asean most favorite fruit, king of fruit ~ Durian. I know it sound disgusting (for Durian haters 😆), but for Durian lovers, it something that we dream about 😆 Love from 🇲🇾 Guga 😃😃😃😃😃
Guga faz um dry age com extrato de tomate! Acho que viraria puro umami
You need a spreadsheet of all the experiments and whether it was worth a try, better than control etc.
I read the title that you aged the steaks in peppers for 3 years. Either way, great video and ideas as always. Keep up the great work!
Same
Lesson: in 3-year Tabasco mash for dry aging, to simmer the spiciness, you need a very good gravy with peppermint leaves.
Would be cool to see a steak dry aged for 3 years in the 3 year old peppers, pretty over the top but would be interesting I reckon.
Good video, but I had a moment of utter horror reading the title thinking you dry-aged a steak for three full years.
So I've been watching your videos for a while now, pretty much going through the entire archine, and I LOVE your experiments! Even when they're really weird (like Nutella) and especially when they're surprisingly good (like Sprite brining). On that note, I have a suggestion!
My favorite drink is Orange Fanta/Crush, and I actually like pairing steak with citrus flavors. I once grilled a steak with orange slices (basically caramelizing them with the steak), and the flavor was very bright and it added a mild zest to the steak. My question is, what would it be like if you did the Sprite experiment, but with orange soda?
Anyways, keep doing what you do! Your videos are so much fun to watch and I've learned a lot of about flavor experiments from you. 🧡
Guga, I know you are not a huge fan of spicy. Thanks for doing this video and showing us inside the tobasco factory. Fermenting hot sauce is a very interesting process. Consider me jealous!
We all secretly want guga to dry age something for 3 years.
Mostly I thought he had dry aged a steak for 3 years.
@Lindsay Kimbrough ? What did it think it said
@George W Bush Center for Intelligence my dyslexia thought that’s what it said.
We know he's up to something in that area . Maybe he will bust out a 5 year aged piece of beef one day .
This video made me very HUNGRY i want that steak so bad now 😂😭
Hi Guga and team - can you please do a video cooking steaks with binchotan charcoal. It's expensive and would like to see if it tastes better. The coal is so carbon dense that any fat drippings instantly vapourize and flavour the meat more so than any other charcoal. Some chefs even through extra rendered fat on the coals to increase the smoke/vapour for a flavour enhancer.
I know where I am going when I get paid. I want me a juicy steak like this mmmmmm 😍
guga, can u make dry aged steaks in "bumbu rendang"?
bet that'd be amazing
Hey Guga, have you dry-aged beef and then made it into a burger? If you haven’t, try doing that and also do the wagyu beef as well…
Which dry age method has the biggest steaks (least amount of oxidation)?
You always make me hungry with this videos
This spicy ribeye reminds me of righteous felon voodoo chile jerky. So spicy and yummy
Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.
"So these peppers were safe for 2020 😲"
These peppers has a better life than me
Speaking of fermented, can you dry age in Kimchi?
the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.
What if you dry-aged steaks in a cold vacuum chamber?
please do dry aging in liquid smoke. thanks ha quality content.
Love all Guga dry age videos.!.!
Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera
- Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)
@Islayman I have not gone "Tropical" in years. Sounds like I have to revisit.
Or some of the sauces from Pollo Tropical ....?
Try getting Angel to eat a homemade Impossible (Veggie) Burger by having it in the line up of Experiments example: adding butter to patties
Bonus Points if he likes it
I'd like to see the beer in the butt cooking method tried with Chicken and Duck using white, pale ale, red ale and darker ale such as Kilkenny or Guinness to see the best beer type to use for chicken or duck. Perhaps even try with pheasant.
I truly believed that the steak was dry aged for 3 years in the peppers lol. The title confused he hell out of me lol
Can you dry age a rib roast using garlic paste or garlic confit?
hey guga just curious I know your from Brazil so I got to ask if I asked for a philly cheese steak in Brazil what would I get obviously it's not gonna be a philly but what bread and cut of steak what kind of cheese would it have veggies how would it be seasoned so many questions I hope you can make one I'd love to see how recipes would alter and honestly just real traditional Brazilian food not elevated to wagyu heights but what the real people of Brazil eat on a daily basis and if the was gonna make recipes from other countries using there own traditional ingredients would be honestly I think a Brazilian cheese steak would be a winner and i dont have a clue what it would even be
First thought, "dang, guga forgot about another steak in the dry ager"
Have you guys ever made a real time cooking video?
I too thought this meat was dry aged for 3 years lol
First thought, "dang, guga forgot about another steak in the dry ager" 🤣
For a second I thought they let you soak a steak in their barrel for 3years!
I bet you're preparing a 20 yr dry-age video🤣🤣🤣🤣
Guga and crew "let's change up the direction"
*Me internally* "I DONT LIKE CHANGE!"
could you dry age a steak in citrus acid?
Have you thought about a 35 day dry aged beef wellington?
From the REAL Jersey (CI), have you ever done a steak marinated in 'Marmite'? You might also want to try doing an steak in 'Nandos Peri-Peri Galic Medium' ;-)
Holy moly 3 YEARS DRY-AGE, are you sure it's not rotten Guga 🤣
I know you have to remove the pellicle when you fry age but is it inedible or does it just taste funny? Are there any uses for it or is it just trash?
What if you cold smoked a steak or roast and then dry-aged it? (Maybe you spray it with a little water so the smoke sticks to it more?)
@Haidar Ardell thx just watched it, interesting, it's a shame he ruined his own experiment by adding coffe to one of them, i'd still like to see Guga try it.
max already did it if you want to watch it
It would have to be a really cold smoke. Probably has to smoke a frozen steak so it doesn’t go bad.
Haha, when I saw the title I thought that he dry aged the steak for 3 years, not aged the peppers for 3 years. Haha!
Guga can you dry age with mint sauce please?
Make a dry age with gochujan, you’ll be blown away and it’s an experience!
How have you not done dry-aged with blue cheese!?
god my mouth was watering this WHOLE video
Hi Guga! How about dry aging a steak in Harissa and doing an experiment with green harissa and red harissa and see which one is best?
I was pretty high when I added this to my 'watch later', and I thought you were having three year old dry aged steak 🤣 haha
Yo guga you ever think about dry aging in fermented garlic?
Guga looks like he’s been working
Tf out good for you bro
He works out and is a martial artist! I think he talked about it on an older video
you know you dont need to wait 3 years for? Dry age in fermented shrimp paste
!
Can you dry age a steak I'm yeast extract flakes or powder... It smells like dry popcorn butter but it's highly nutritious
"Yo you want some steak?"
"Sure, why not."
"See ya in 3y then"
I love Guga and his channels, but all I want for Xmas is for him to say "speaking of that" or "that being said," "we'll see you IN the next one," and also maybe "IN the refrigerator" (instead of "on"). English phrases and prepositions are really hard.
When it comes to inexpensive hot sauce, Tobasco is the only one that is so significantly fermented. This makes it a pretty special sauce to be so widely available. I'd pay premium prices if they ever did make this mash available to customers.
I need to add guga to a isekai that has a side character that loves steak and experiments with all types of ingredients for the main character :)
Tbh, is dry aging worth it considering the waste that comes from it?
GUGAAA, give me a side dish video.
Ur so good at those side dishes u should make some videos of that!!
Like this all so he sees this!
Guga: "this is something you might not see again"
Me, an intellectual: * replays the video to see it again *