Thank you is not ENOUGH to express my gratitude. Your SUPPORT is what FUELS me and I am humbled by it! Love you guys and stay tune for more amazing videos to come.
Drugs are more accessible and affordable than dry aged Japanese A5. I'd be scared to try it, you'd find me a few weeks later balled up and shivering outside the butcher's like "come on, man, I'll do anything!"
I remember when this channel had 70 thousand subs, and I remember watching it grow slowly, and watching the quality improve over time to a very high level, we love you Guga keep up the good work.
it rly started to blow up around 2 months ago. i remember seeing 900+k and just few weeks before it was at 600k i was like wow. Well deserved imo the best food porn chan on youtube with the best hosts on youtube ;-)
A 60-120 minutes high end meal course with "all you can eat" A5 beef as the main, is available in Japan from 6,000 - 15,000 yen in Ginza, Tokyo. Not cheap, and you have to go to Japan, but I've tried and boy... it's a worthwhile once in a lifetime experience. Well, not once in a lifetime, because I'm definitely coming back there next time I go to Japan. "all you can eat" because in the window of time of the main dish, the chef tends to be slow when preparing your A5, and even if you ask them to cook a lot at once, they'll keep on serving you set sizes. Trust me tho, while I was a bit frustrated when it happens, with every bite it would still be a bliss, and by the end you'll eat enough that one more bite of that fatty meat will probably gives you stroke.... I'm glad that they are intentionally slow, if they serve according to my greed, I would have passed out.
I love how much respect guga has for this meat. He puts so much dedication and preparation into making the experience of eating it as quality as it can possibly be and then eats it the way they eat it in Japan - sliced and eaten bite by bite so that it can be savored.
"Only RU-vidr that seems grateful" that's so far from reality! Why do you make unreasonable, untrue and melodramatic comments? It's concerning the amount of likes you got for sure.
*Guga on Masterchef:* Gordon Ramsay: Tell us about your dish, please Guga: I have dry aged Japanese Wagyu A5 in a Parmigiano Reggiano carbonara sauce, topped with shredded Parmigiano Reggiano, and Black Truffle Gordon Ramsay: Where the hell did you get all this? The best our pantry has is USDA prime Ribeye Guga: My private meat dealer hooked me up
@@tbennettVisuals Well he never said that it's impossible to describe? He only said its hard to describe and asked for his nephew to describe haha. It would have been funny if he said "impossible to describe" x)
Guga: *commentary commentary* Angel: *Nom Nom Nom Nom* Guga: *Talks to viewers promising more experiments* Angel: *Nom Nom Nom Nom* Guga: *More Commentary* Angel: *More Nom Nom Nom*
@@itzsleezy8475 I don't think so. He seems to have an easy life and no limits. You can see that Guga, ninja and maumau know how to act much better in this position.
You know...not so much. My neighbor is always grilling (and even sharing some times) but i never feel the need to have some. I do however like the smoke, especially whisky soaked oak.
No, that was Australian MS7, which is called Wagyu, but it's not Wagyu from Kobe, so no certification. The meat is probably really really similar, but you cannot sell it as "the most expensive".
Guga’s video 10 years later: “sous-vide and smoked dry-aged Wagyu A5 with pineapples tenderized and wagyu bone marrow basting and EXTRA INJECTED WAGYU FAT which has been dry aged since the 1 million wagyu video ten years ago”.
when it comes to expensive ingredients mushrooms,caviar, steaks, etc they are 1 hard to find 2 getting a trustworthy person that is giving you good product and 3 a decent price.
i just found your channel....Awesome! I was just cooking my 8 week dry aged ribeye, and found you guys. My ribeye was incredible, but that Waygu looks friggin incredible. Looking forward to seeing more. I know this comment is 2 years after posting, but better late than never!
@dayum son nah, I think he just assumed he'd go for regular first bc you gotta save the special one and build to it. The video wouldn't have been as good otherwise
“This is so good it’s impossible to describe it. Angel, describe it.” Hahaha! I lol’d for real. Congratulations, my friend. You earned it. I’m very happy for you. Those steaks look amazing!
@@ELTUK82 In 200 years? If we're still here and at the rate our technology is advancing, I'm pretty sure we'll have advanced cloning technology that can replicate anything down to the molecule.
The music on this just hit so deeply. I've watched this before, but here I am again. I'm loving how far you have come and the music you choose is the icing on the cake. 2024 ~ Present and enjoying the nostalgia! 💯
FlyTour69 I miss the taste, I’ll admit, but for me personally it just isn’t worth it. Also I really love vegetarian cooking, it forces me to be creative so it’s actually quite fun :)
Dude I am getting this a year later, you were so happy for 1M subs and now you have over double it. Congratulations your vids are awesome. I love that you do this with your son. You rock thanks for the vids.
I am watching this while eating leftovers from the pan seared boneless center cut pork loin chops I cooked last night. Since finding Guga's channel he has motivated me to start cooking again! I always buy enough so I cook one night and have leftovers the next night.
Man Guga I've been watching SVE for over 3 years now and I still remember when this channel had a couple thousand subs with one picanha video on it.. So glad youre getting the recognition you deserve (and well young wolverine as well).
Guga I just discovered your channel but I’ve already watched three full videos without skipping a beat. Subbed and I’m going to turn notifications on!!! You are insane man. The content is so good and you are extremely likable and so humble!!! Cheers brother! 🥂🍻
