I know its weird... but maybe using some "meat glue" would be fun to play with. Maybe using meat glue with the good stuff and cheap stuff together and see what happens.
The size of waygu he sliced is almost the exact size of waygu steak at Costco that cost about a $100.00. Then $30-$50 for the "regular" meat and boom-you got waygu "tainted" dinner for eight.🤔🤔🤔 It's doable.
Exactly, that steak is $500, and most people in the world can't afford it. I still love his videos, but his titles are becoming real click-baity as of late.
I once saw a docummentary "how to make chocolate" and the first step was "start with this huge slab of chocolate and melt it"... I laughed my ass off. This is almost the same.
I wish you’d do some experiments with ostrich meat. It is super tasty! It’s usually grilled hot and served rare, and it’s amazing that way, but I have found it difficult to find good sous vide recipes for it. I want someone else to do the experiments for me... It is not all that hard to mail order in the USA, and I’d love to see what you think of it. I think you’ll be surprised.
I really think you could have benefited from having a control prime rib roast. I always enjoy being able to see you truly compare the texture, taste and look of the end result. Love you Guga! 🥩
“Go nice and slow so you get perfect slices just like this, and my recommendation is to cut it slowly so you get slices just like this” - when you’re writing and you have a word count to hit.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
“I got mamaozinho coming” hahahahhaha a gente sai do Brasil mas o Brasil não sai da gente!! Te adoro cara parabéns pelos vídeos assisto todos kkkk 😂 🇧🇷
Hey guys if you're wondering why Angel hasn't been in any sve videos lately heres the explanation: Angel is dry aging in Guga's fridge for 35 days at the moment and he will be back in an upcoming experiment video. Hope this helps.
Video #1 where i want to see Guga my Idea: Deep fryed Fries in Wagyu Fat! Wagyu Fries!🤯 If you also want that Guga makes this Dream real like this Comment that he see it!
Guga: “let’s see what happens when you combine wagyu with regular” Guga: 2:49 creates wagyu bacon and doesn’t even notice Most geniuses don’t know that they’re geniuses 😂
I'm sure he does. It's probably a small ass business. That no one knows about and the income he makes from the company comes from RU-vid. His business expenses would be that he counts his family as customers and the food as a form of advertisement. And boom. Free steak. It came back full round circle plus more cash cause of youtube. Perfectly balanced system 😂 I wish I was a part of it.
@@snickerdoodle1057 don't ruin his dream of one day having a money tree in his basement...we need to protect our youth from the harsh reality that is working hard for your money.
I have an idea, you can try cooking meats on traditional style cookware like from Argentina using an asado cross or gaucho grill or a street kabob grill or even a hibachi from Japan. Or whatever bbq/grill cookware you can think of. Keep up the amazing food content. Looking forward to your next video.
Guga: And my recommendation is go nice and slow so that every single slice is perfectly made, just like this. Also Guga: And my biggest recommendation is to go nice and slow so that you get perfect slices.
I like how he says, “my first recommendation...” or “I recommend you do...” like any of us would ever really be able to have access to this (and most of us even be able to afford it).
Finally something I can do with all of this Japanese A5 wagyu I have laying around because I can definitely afford it. This channel is for rich people.
I wouldn't have said "I made a $6,000 roast with only a few dollars" because you didn't compare it to the actual $6,000 roast you bought. You USED a $6,000 roast to make a regular roast taste really good, but I doubt it's worth $6,000. Just mentioning because it's a tad clickbaity
To be fair the wagyu roast he used was so fatty I'm pretty sure it would give heart attacks to anyone he served it to. You're not meant to eat that kind of meat like a roast; you're supposed to eat a slice of it at best.
@@mewnani I know, but I'm saying that titling it "I made a $6,000 prime rib" is clickbaity. He used a piece of $6,000 roast inside a cheap prime rib. Doesn't mean he made a $6,000 kobe beef prime rib, he just used it inside it.
Idk if you'll end up saying this at the end, but maybe this would look better by injecting beef tallow? Would wagyu tallow taste significantly different? That might be an even more affordable experiment too.
OH! It looks like you already did it with the eye round steak. I guess the better the cut is in the first place, the better the result with the injector.
I think the real test would be a blind taste test between the Wagyu/prime rib and a regular prime rib prepared in the same manner. Lay the fat cut from the prime rib in like was done with the Wagyu and roll it up the same way.
A thought, if you'd consider revisiting this with a comparison video, is perhaps try it with bacon, spread commercial wagyu fat, and other actually cheapish high-fat fillers to roll up in the roast?
