I made the SPICIEST Steak ever, My team got destroyed!

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I normally don't enjoy spicy stuff, if it is too spicy it takes me completely out. On today's video I try out chili crisp done guga foods way. This is not only going to be spicy but also delicious. It's what made me fall in love with spicy food.
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8 cloves of thinly sliced garlic
2 large or 4 medium shallots
1 thumb-sized piece of ginger
4 spring onions
1-star anise (optional)
1 small stick cinnamon
1 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes
1 tbsp chili powder
1/2 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG
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1 tbsp soy sauce
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Опубликовано:

24 май 2024

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Комментарии : 1,2 тыс.

@Terryrouge427 7 месяцев назад

First time I can remember Guga saying the side dish is challenging to make

@a02a02a02 7 месяцев назад

It must be really challenging😀

@morrius0757 7 месяцев назад

Too be fair, most of his side dishes are easy, most who complain about them not being easy I wholeheartedly believe would think using a microwave is slightly hard. lol

@RiskOfBaer 7 месяцев назад

Nah, it really isn't. I make something similar almost every single week, just not in noodle form. As Angel noticed, this is just a riff on gnocchi, just different form and a little different ingredients for the dough. Still ultimately the same thing, nice and simple to make.

@nicknakgd6889 7 месяцев назад

@@RiskOfBaerwhy say it twice 😂

@blackrose3653 7 месяцев назад

@@nicknakgd6889it's a glitch

@timentale2780 7 месяцев назад

You know when Guga calls a side dish ''little challenging'', it will be extra hard.

@wingflex5367 7 месяцев назад

True. As opposed to his others that are 'so simple' with 100 ingredients :)

@SimuLord 7 месяцев назад

It's a little challenging...like beating Mike Tyson blindfolded with every bone in your hands broken on the old NES.

@Uldihaa 7 месяцев назад

I've seen other homecooks try to make those noodles and they almost always end up super-chewy and unpleasant.

@iNegroTv 7 месяцев назад

The forbidden side dish

@arianrivers757 7 месяцев назад

@AntoniusTyas 7 месяцев назад

Fun tip: For the best result in making chili oil, Chinese people has this idiom "Yi shang, er hong, san la" for making hongyou. This means 'first pour to develop fragrance, second pour for redness, third pour for spiciness". So they pour hot oil in three stages, half of it at 190deg C, second pour of 135C, and final pour at 85C. Learned this from the guys at Chinese Cooking Demystified, I can say the technique really worked well.

@hao9508 6 месяцев назад

Thanks 👍👍👍

@chunheiso5806 6 месяцев назад

As a member of the Chinese society that makes chilli oil from scratch, I approve

@bobberrt930 7 месяцев назад

Woah hold on!! Guga saying the side dish is a little bit challenging to make? Have we entered a different dimension?

@DavidWMiller 7 месяцев назад

I saw that same dish in one of Joshua Weissman's videos the other day, must have put him on it :D

@hailongnguyen7356 7 месяцев назад

Watch him to passing the recipe on Patrick Zeinali and said "it's so easy to make it only needs 5 ingredients"

@Unicron187 7 месяцев назад

was totally thinking the same thing XD

@oceanwaves83 7 месяцев назад

Fun fact, the heat from peppers actually comes from the pith, the white innards of the pepper. The seeds may eventually become hot due to being embedded in the pith, (especially with dried out peppers), but with fresh peppers, if you want to remove the most heat, make sure you remove all the pith, keeping only the colored pulp attached to the skin.

@natashafrance717 7 месяцев назад

Been looking for this comment 👍👏✌️💕

@frontonarnar3954 7 месяцев назад

Man that just seems like more cap. The heat is all in the peppers. I’ve taken bites of pithed and seeded peppers of ALL levels jalapeño-Carolina reaper. And really there is no way to make peppers less spicy, if they are spicy, they are spicy. The heat is not more condensed in any of it, it’s just there. Hot af no matter what you do.

@oceanwaves83 7 месяцев назад

@frontonarnar3954 jalapeños and several other peppers vary in heat significantly, that always has to be taken into account. But regarding heat coming from the pith, don't believe me, take it from the expert that created the Carolina reaper and many other hybrid incredibly hot peppers.

@eaj12100 7 месяцев назад

LOL I was looking for the exact same comment too I find it amusing that people think the heat comes from and no matter how many times you try to explain it to him they just don't I think it comes from most the time when people remove the seeds they remove the pith

@mikes978 7 месяцев назад

Was gonna post this but decided to scroll down to see if anyone has mentioned it already and looks like you did. Thumbs up for more visibility. The pith (or placenta) is where most of the heat is at, not the seeds.

@EdwardDanielBaldeviano 7 месяцев назад

That side dish looks like tteokbokki, but made with potatoes instead of rice. As for the chili oil, it's really one of the best condiments ever invented.

@ThatchNetherfold 7 месяцев назад

Culinary fun fact: Chefs do use potatos in placement of rice and flour for starch content or making doughs.

@smeeAndyEN 7 месяцев назад

we have šúľance, it's exactly the same dough, but we eat it sweet - with butter, sugar and mostly a ton of grinded poppy seeds, but there is a variant with grinded walnuts instead the poppy.

@sociosanch3748 7 месяцев назад

I thought the side reminded me of something like that

@Aaron-zu3xn 7 месяцев назад

that's exactly what i thought he was making when he first started showing it korean bulgogi bbq with tteokbokki

@user-rq9wg8wg8u 7 месяцев назад

......what? neither shape nor the color looks similar. Can we please stop this "oh I learned about this exotic Asian dish and it has xxx so all dish with xxx must be that" nonsense?

@Termaxin 7 месяцев назад

Just one thing, the seeds are not the spiciest part. Its the white pith inside it wich contains the capsaicin. The seeds touch the white pith in wich why the seeds seems like they are very spicy as well. But the source of it is in the white pith. Loved the vid!

@paul_warner 7 месяцев назад

The seeds are spicy

@rintsi5689 7 месяцев назад

Thanks! This is the comment i came to look for. You're absolutely right.

@paul_warner 7 месяцев назад

@@rintsi5689 the seeds are spicy

@JAL_EDM 7 месяцев назад

@@paul_warnerpepper expert Ed Currie, the creator of the hottest pepper in the world many times over, has said the pith is the spicy bit, not the seeds. I'd trust his word over anyone's considering he literally breeds peppers for a living

@bastiwen 7 месяцев назад

@@paul_warner The seeds SEEM spicy and it's only because they touch the actual spicy part of the pepper. They are not spicy

@VintageCR 7 месяцев назад

fun fact: the HOTTEST part of any pepper is called the placenta -the part where the seeds grow on. its basically the off-white colored 'spine' inside a pepper. the seeds are NOT the hottest.. and then there is actual pepper oil that builds up inside and coats the inner walls -also VERY spicy oil.

@espenschjelderup426 7 месяцев назад

I think the pith in the hottest chilis actually are more yellow than off-white because of all the capsaicin oils🥵

@BirdNatureView 7 месяцев назад

@espenschjelderup426 True, when cutting Carolina Reapers I've noticed a very strong smelling dark yellow/orange oil. That oil has almost all the capsaicin! I've actually eaten seeds from fresh peppers. Rawit, Reaper, etc. Just no heat at all. I think it's quite funny that people never test things, but yet are rock solid convinced that the seeds are the most spicy part.

@CharloBagis 7 месяцев назад

In my country we do something similar to what Guga did but use vinegar instead of oil. We put the vinegar mix in the sun for a week or so to let the vinegar 'cook' all the ingredients and absorb all the flavours. It lasts a long time, I have a 10 year old jar and it still smells and tastes delicious.

@toolbaggers 7 месяцев назад

If it tastes so good why is it taking you more than 10 years to finish eating it?

@ikkeixarra4255 7 месяцев назад

Based

@sdaafasfad 7 месяцев назад

@@toolbaggersare you telling me you don't eat things over a ten year period? I'm still eating breakfast from 15 years ago. The mold and rot gives it an impeccable level of depth that you don't get with fresh food.

@Eyelooker11 7 месяцев назад

I am interested in what country you are from, and the technique.

@sakinoru4557 7 месяцев назад

@@toolbaggers depending on the potency of the liquid, the amount you use for a dish will vary. Vinegar in particular usually used rather modestly, so there's a good change you simply don't need to add more than half of a teas spoon or something close to that. And if that's the case then yeah, it will last years unless you're using it every single day in every dish you make.

@FunctionallyLiteratePerson 7 месяцев назад

I love chinese style chili (crisp) oil. Homemade definitely beats lao gan ma, but LGM is definitely a classic. For those with allergies, or those who care to be cognizant of others with them, make sure you know which LGM condiment you're getting. One of them has peanuts in it.

@yarsa4664 7 месяцев назад

i really like new thing where you show the knife work and other details, it makes it more family ich and i enjoy it alot

@Eric-cj7qn 7 месяцев назад

I grew up in China and the way he makes the chilli oil looks very very authentic! The cold potato noodles too!! Good job man

@pat3u 7 месяцев назад

Such an inspiration Guga!

@Flamableninja 7 месяцев назад

Seeds contain minimal, basically zero scoville units. The placenta and inner oils are where the capsaicin is. The seeds would only contain any sort of heat because they make contact with the capsaicin. This is a common misconception. BUT, some people just don't want seeds stuck in their teeth :P

@paul_warner 7 месяцев назад

The seeds are spicy

@Flamableninja 7 месяцев назад

@@paul_warner Again, no, they aren't. Any chili head will tell you that. All you have to do is google it and it'll give you a response from the top chili growers in the world, like Ed Curry and Johnny Scoville (Chase the heat.) The seeds being spicy are the equivalent of cutting the pepper open, touching the insides, licking your finger, and claiming your finger is spicy. Seeds have zero capsaicin. And in case you don't want to google it - "Within the fruit, capsaicin is present in the placenta of the pepper, the white pith the seeds are attached to, which we call ribs or veins. To a lesser extent, it can also be found in the other fleshy parts of the fruit. Contrary to what you might believe, the seeds themselves do not produce any capsaicin." =)

@paul_warner 7 месяцев назад

@@Flamableninja yes they are

@gfer66 7 месяцев назад

@@paul_warner Are you r3t4rd3d or just a troll? Seeds contain very little capsaicin due to an oil coat from the pith.

@bloodyfitnerd1947 7 месяцев назад

@@paul_warnerno

@kwagz3314 7 месяцев назад

Incredibly spicy but incredibly delicious. Sounds like a great meal to me! Great video today, Guga.

@rozenlith 7 месяцев назад

One can really appreciate that alongside all the recipes and experiments we're also witnessing Guga slowly (but surely) building up his spice tolerance without even noticing.

@gfer66 7 месяцев назад

Seeds have a mild capsaicin concentration. Capsaicin glands are in the ribs/pith/placenta (whatever you name it), which has 7-10 times the concentration of the seeds. If you discard the seeds but keep the ribs, you don't reduce spiciness.

@bunju8990 7 месяцев назад

9:22 Leo: describes the incredible flavours Angel: "I FEEL ONLY DEATH" 💀😂

@basschannelsa7155 7 месяцев назад

I love your Consistency Guga , great Job great videos💯

@xilverxoul6917 7 месяцев назад

Guga, I would REALLY like to see an episode where you took everything that you have learned in your experiments and make the "perfect steak"! Whether that was sous vide, dry aged in XYZ, Japanese Wagyu A5; I would love to see all of your favorites rolled into one super steak!

@ThatchNetherfold 7 месяцев назад

He tried dry aging and sous vide TOGETHER with the same meat before, we're just missing the different dry aging agent comparison.

@inferstrike3544 7 месяцев назад

Damn, I'd actually love to see that video. Like the comment so Guga can see!!

@QU1KS1LVAR 7 месяцев назад

Me too! @@inferstrike3544

@AnInsaneOstrich 7 месяцев назад

I've been thinking about this for a little bit, but I just never got to a video soon enough to feel like it'd be seen. I would love to see Guga and Josh use WHATEVER techniques possible to make the best steak, sous vide, dry brine, marinated in pineapple, dry aged in cheese, whatever they needed to make the best eating experience possible, just to see what they come up with and how they compare. Just stack as many techniques as possible that can make a steak "better", and see if they contradict each other or if they all mesh together to form the ultimate steak. Kinda like what Josh did in his 30 burger video, where he went through each possible way to cook a burger, then merged the best one to see if it made the "best burger", but instead of burgers its steak.

@dan...dandan... 7 месяцев назад

The bone marrow steak. It's probably the most delicious guga steak.

@HenryKumwenda-lb5zw 7 месяцев назад

Always happy to see Guga Cooking🔥

@viralintent42 7 месяцев назад

Was literally making chili crisp at work yesterday with one of my coworkers. Talk about amazing timing. We put that stuff on EVERYTHING it's so epic

@LightfireKing 6 месяцев назад

The noodles you made for the side dish are actually used in an Austrian sweet dish called "Mohnnudeln"! those potatoe noodles just cut shorter and tossed in fine ground poppyseeds and sugar. Extremely delicious.

@jamesnylan 7 месяцев назад

According to Ed Currie, pepper expert, and hot sauce creator, the seeds are not where the heat comes from, it's from the pith; which holds the seeds on. He also said that to get rid of the heat in the mouth, use acidic juices, swirled around, like pineapple juice for example, instead of dairy.

@BirdNatureView 7 месяцев назад

Milk is kinda fatty, so it doesn't bind the oil I guess. So makes sense to use acidic juices.

@jquikshot 7 месяцев назад

I know Guga is a grill master but his knife skills chopping the garlic really impressed me. Smooth as silk with a blade and a steak, that man is. Is there anything he can't do in the kitchen?!

@swordvaporcat 7 месяцев назад

Got a few copies of your book, Guga. They’re gonna make great Christmas gifts. Very impressive, high quality throughout, great photography, great design; 10 out of 10, would highly recommend! Can’t wait to try out some awesome Gugasteaks at home!

@carltaylor7130 7 месяцев назад

I'm going to have to try this chili oil. Looks good. BTW, love your cookbook!

@kamogelomokhele900 7 месяцев назад

Maybe nextime you'll dry age steak in Carolina reaper flakes

@Ad0_657 7 месяцев назад

Pure death

@fabioavaro7947 7 месяцев назад

Dry age it in pure capsaicin

@6Miya9 7 месяцев назад

So Bro not even able too talk second bit.

@kamogelomokhele900 7 месяцев назад

@@fabioavaro7947 nobody can survive that not even GUGA

@striker-zq1040 7 месяцев назад

Yes please

@anthonymiele4320 7 месяцев назад

Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of the chile pepper. While the seeds may be coated with some of the capsaicin since they're in contact with the rib, they themselves don't actually contain any heat.

@jamesnylan 7 месяцев назад

Ed Currie said this last week in a video. Exactly!

@77454 7 месяцев назад

lol

@g4m3c4ck 7 месяцев назад

This is correct. The seeds will also add bitterness if there are a lot of them.

@Flipiez 7 месяцев назад

6:17 the way the knife just butters through the stake, amazing

@KapteinFruit 7 месяцев назад

I love Guga and his nephews. Makes me smile very time :)

@mr.evideospt.2262 7 месяцев назад

Leo’s mild mannered demeanor melts to expletives in the heat of the spice. I like it.

@rhadiem 7 месяцев назад

Degen

@xking21 7 месяцев назад

@@rhadiem ?

@mr.evideospt.2262 7 месяцев назад

@@xking21 He lacks the capacity to spell degenerate. Or the capacity to know what one is.

@mr.evideospt.2262 7 месяцев назад

@@xking21 Probably both.

@mr.evideospt.2262 7 месяцев назад

Just wanna say here that I was called a “DeGeN” by the guy who comments things on Guga videos alluding to him claiming the life of a newborn child… yeah don’t feed this troll.

@slightlytango9741 7 месяцев назад

The lao gan ma *crispy* chili also has fermented soy beans. It gives it a strong almost roasted onion taste :). Perhaps a good comparison.

@kristopherwood7521 7 месяцев назад

That looks great! Chili oil is one of the great undiscovered flavor bombs.

@matshjalmarsson3008 7 месяцев назад

Chili seeds actually contains no heat whatsoever, what is spicy is the parts holding the seeds, so in principle deseeding chilies don't make much of a difference, however, in practice it does since some of the spicy stuff will get scraped off in the process

@jameshanson2843 7 месяцев назад

For info: it's not the seeds that are spicy in a chilli, it's the white membrane that the seeds are attached to

@paul_warner 7 месяцев назад

The seeds are spicy

@jameshanson2843 7 месяцев назад

@@paul_warner there will be some spice to them as they've got tissue on them which connects them to the membrane, however they're not the source of the spice

@paul_warner 7 месяцев назад

@@jameshanson2843 have you ever eaten the seeds?

@jameshanson2843 7 месяцев назад

@@paul_warner yeah of course, I've always been obsessed with chillis hahaha

@paul_warner 7 месяцев назад

@@jameshanson2843 so you would know they are spicy

@krystaldelacruz2010 7 месяцев назад

As a true Mexican I'll love to try one of those spicy steaks , looks delicious 😋

@kie-skatemods4141 7 месяцев назад

I was sweaty watching this. Awesome vid!

@alexrobidoux2062 7 месяцев назад

This spicyness contest will never end and i LOVE it.

@Hortonscakes 7 месяцев назад

I'm obsessed with chili crisp! So delicious on everything!

@AhmedAli-zy8st 7 месяцев назад

At this time, the comment section is floodes woth people who haven't watched the video yet

@justaloner4459 7 месяцев назад

Just watched it 4 times

@theodorelabby4318 7 месяцев назад

Mememememe lol. But I'll finish the video eventually. I promise

@eduardvanhamel6680 7 месяцев назад

Just here 4 cloud.

@AdminAbuse 7 месяцев назад

What

@alieffauzanrizky7202 7 месяцев назад

Why is that?

@FakeBlocks 7 месяцев назад

Did he just put the chili's in the blender with the stems?

@GammaRayTrae 7 месяцев назад

I gotta make my own chili oil now. This looks amazing

@erlendguttormsen8140 7 месяцев назад

The spicyness is not in the seeds but in the white tissue holding the seeds that's where most of the caspacin is found

@pestreiterj.6800 7 месяцев назад

There is no Heat in the Seeds, only some bitterness. The Heat lives in the white spongy stuff in the Chillies ;) Guga you dont have to remove them.

@somewagyuenjoyer 7 месяцев назад

Hey Guga, try dry aging steaks in this oil, it might turn out really good

@VintageCR 7 месяцев назад

imagine doing a dry age with a really floral pepper (tasty pepper) all these aroma's that penetrate the steak! oh my im already drooling...

@Aaron-L 7 месяцев назад

Do you think the vinegar would destroy the meat after time?

@somewagyuenjoyer 7 месяцев назад

@@Aaron-L yes, but why dry age for 35 entire days if you can dry age for 17 days or 20

@CenturyBlade 7 месяцев назад

Angel's "I FEEL ONLY DEATH" is such a good sound byte 😂

@guylepage416 7 месяцев назад

love the evolution Guga i will definitely try this one

@davidkeenan7420 7 месяцев назад

Hi Guga, the only part of a chili that has no capsaicin is the seeds. Removing the seeds doesn’t help, the white pith contains the most heat followed by the fruit itself.

@paul_warner 7 месяцев назад

The seeds are spicy

@gfer66 7 месяцев назад

@@paul_warner No, educate yourself. Or at least use Google.

@bloodyfitnerd1947 7 месяцев назад

@@paul_warnerno. They are not

@paul_warner 7 месяцев назад

@@gfer66 your mama

@paul_warner 7 месяцев назад

@@bloodyfitnerd1947 are too

@feedstacker 7 месяцев назад

Guga going into his spice arc is something I'm here for

@escalona8764 7 месяцев назад

I like when guga explains thw ingredients he says it like a question. I want to try a guga steak

@Noodlezoupful 7 месяцев назад

Really enjoyed this video as i love Spice myself! Would be awesome if Guga made a collab with CantoMando and tried steaks with their “my moms chillioil”

@muhammadwahyuhidayat21498 7 месяцев назад

Make Birria Butter Steak!!! Always taste good!!!

@SilverDashie 7 месяцев назад

This has probably been said a bunch already but, The part of the pepper that makes it spicy is a gland that's situated around the seeds. It's a common misconception that the seeds are what's spicy. It's actually the oily gland right next to it. Learned this recently with a Ed curry video.

@levi-aija1819 7 месяцев назад

Made same oil a couple of months ago, very good on everything 🤤

@KristelGil 7 месяцев назад

I love spicy food! Will try this one

@Argus_Superstorm_777 6 месяцев назад

As a Malaysian Chinese like Uncle Roger, I really love Lao Gan Ma (Store-Bought Chilli Crisps). Oh, right. I always feel that the side dish made by Guga is very similar to DongBei Fen Hao Zi. (DongBei rice noodles)

@user-uw8uw1pm1c 7 месяцев назад

The spicy videos are some of my absolute favorites, especially when Guga tries them because his reactions are the best 😂

@kingpearlshine 7 месяцев назад

I was really hoping you’d do a chili-oil compound butter.

@pepetheawesome9410 3 месяца назад

Loved the video! Will definitely be making my own chili oil from now on but where can I find that noodle recipe? I got all the ingredients but not the ratios

@MrExeetor 7 месяцев назад

Its not the seeds that makes it spicy, its the white part that the seeds are connected to (called the pith). Thats where the capcacin oil is made and therefore the seeds get alot of oil coated on it. But if u want less spice? remove the pith and you should get less spice!

@mikegraham1791 7 месяцев назад

Thank you! I came to the comments immediately after he said all the heat is from the seeds. They have some because they're next to the pith, but the pith is where the heat is at.

@paul_warner 7 месяцев назад

The seeds are spicy

@rintsi5689 7 месяцев назад

This! The goddamn seeds are NOT spicy!

@paul_warner 7 месяцев назад

@@rintsi5689 yes they are nerd

@rintsi5689 7 месяцев назад

@@paul_warner might wanna educate yourself on the matter.

@melvinschlamme8520 7 месяцев назад

Hey Guga, from a Mexican who makes this spicy oil in a monthly basis, you should try adding some peanuts into it

@themusicgaragetmg2330 7 месяцев назад

I love chillies... not always good for the gut, but oh so tasty! Fav is Sambal. A good sambal is hard to make, not just chillies, but also tomatoes, onions, lemon grass, garlic....mmmm...

@theclownofclowns 7 месяцев назад

the store lao gan ma has MSG btw also i usually strain all the aromatics, those wet ginger and scallions will spoil faster. also i use bay leaf and black cardamom in addition to the spices you used

@snakezula 7 месяцев назад

The seeds aren't spicy Guga, the oil of the pepper is where all the heat is located and the seeds just happen to be touching the placenta where the most oil is produced.

@HiPickle 7 месяцев назад

That side dish looks ridiculously good id pay for that in a minute

@PacificAsgard 7 месяцев назад

100000% hard agree with Leo about spicy ingredients and its usage. I'll admit, i do have a low heat tolerance, but i sometimes go past it when i know the food I'm eating will be flavorful. I will straight-up pass on foods that are built solely for increasing heat levels without taking flavor into effect

@zachmandoooo 7 месяцев назад

That side dish looks amazing. I'm gonna have to try that.

@IkeFanBoy64 7 месяцев назад

9:16 Shout-out to the bird.

@fhertlein 7 месяцев назад

Nice mixture. Seeds have zero capsaicin. If they're in the sauce it is for looks. Nice side dish. Whatever happened to no grill marks? I'm a hot sauce freak and this will help Guga develop some tolerance for spicier things. He's missing out on so many dishes because of his heat intolerance. Nice experiment.

@paul_warner 7 месяцев назад

The seeds are spicy

@fhertlein 7 месяцев назад

@@paul_warnerZero capsaicin.

@paul_warner 7 месяцев назад

@@fhertlein the seeds are spicy

@fhertlein 7 месяцев назад

@@paul_warner Chili pepper seeds are actually NOT spicy, as they do not contain capsaicin, the chemical that makes peppers hot. Capsaicin is actually located within the whitish pithy pepper innards, the placenta, which you can remove to make the pepper milder in most cases. Pepper seeds might be coated with some of the oils from this pith, so if you do detect heat, it will be from the pith, not the seeds themselves.

@paul_warner 7 месяцев назад

@@fhertlein yes they are lol

@pixel5m908 7 месяцев назад

Guga, i highly recomend planting your own ginger, the ginger leafs tea is fantastic, its easy to grow, i live in Romania, and stil i can grow it, and enjoy the great ginger leaf tea. 6 pieces of 4 inch leafs , honey, all in blender with 20% hot water about half of your total liquid estimate, after you blend, strain, and add honey or water as you like,.. its a great tea

@allurereal 7 месяцев назад

Killer video Guga! 🌶️

@violetwheatley2381 7 месяцев назад

The seeds don't add any heat or spice just crunch. It's the ribs and the stuff holding the seeds and capsaicin's. Chase the heat goes into more information and details. The side dish looks delicious.

@thepumpkinlord643 7 месяцев назад

Its not the seeds that make it spicy its the pith people need to stop with the whole “spicy seeds” thing the seeds have a coat of capsasin but capsasin is not found in the seeds its found in the pith

@Merrue 7 месяцев назад

Amen brother 👍

@paul_warner 7 месяцев назад

The seeds are spicy

@LewKlew 7 месяцев назад

Thank you! It's annoying to hear people say that all the time!

@ryanpainter7695 7 месяцев назад

If you don’t think putting seeds into a dish makes it spicier you need to get out of the lab and into the kitchen.

@paul_warner 7 месяцев назад

@@LewKlew the seeds are spicy

@kenelia98 6 месяцев назад

That’s awesome! I love chili oil. Never thought about making it myself. An experiment with guac, tajin , or chamoy would be interesting

@_Dwarkin 7 месяцев назад

Try the Chinese "Lao Gan Ma", you can buy it in every Chinese shop. The best MSG of the East, you can eat anything with just a bit of Laoganma

@DamOneMan 7 месяцев назад

I'm proud of Guga I don't know if that's his second cup of milk but if not I'm proud that he only had a half a cup of milk while Angel and Leo was almost finished with their milk

@joaoborges5515 7 месяцев назад

Olá Guga. Numa próxima experiência com pimentas, deviam testar a pimenta de biquinho, originária do Brasil. Não é picante mas dá gosto ao comer!

@vitorkk328 7 месяцев назад

A melhor pimenta que tem

@michaelsted1500 7 месяцев назад

Leo’s hatred for The Bomb is amazing. Any time they eat something spicy it gets brought up 😂

@tom-vf1xv 7 месяцев назад

I like to watch Guga videos on my last hour of work when i'm relatively starving... makes it all the more enjoyable.

@HereComesThePaine 7 месяцев назад

LaoGanMa is a Chinese classic, it's nice but obviously homemade chilli crisps with the oil are gonna be way better. If you can't handle (too much) spice yet want to experience that tinge of spice and flavor, spreading LaoGanMa over whatever you're eating is the way to go. I do it myself too. And of course, there's the homemade chilli crisps. You can add a lot more stuff into whatever concoction you wanna make, and thus greatly improve the flavor. If you have access to (South East) Asian spices/aromatics, that's even better.

@blackdesign8197 7 месяцев назад

I know Guga's spice tolerance was pretty vulnerable, but if the store bought "Lao Gan Ma" was very spicy for them, then angel & leo's tolerance was pretty low too.🤣🤣 Well done elevating your spice tolerance, we love to see the effort.

@curtisframsey 7 месяцев назад

The seeds do not contain spice, the white spongy part around the seeds are spicy and the oils around the seeds, but if you wash off the seeds and eat just seeds you won’t have any spice at all.

@bloodyfitnerd1947 7 месяцев назад

Correct

@kiwicrusader1001 7 месяцев назад

will u ever do a thai green curry recipe. Most enjoyable spice of all spicy things ive had

@skyefox5796 7 месяцев назад

I elevated my spice tolerance by eating raw habaneros until I could eat the whole thing no problem. Most food isn't very spicy anymore lol. It was definitely my favorite plant in my garden this year, so spicy but so many layers of flavor, and very easy to incorporate into a dish. I'd love to see a habanero or mango habanero experiment episode.

@SuperRoo_22 7 месяцев назад

I also think if you want to build your heat tolerance, you need to tell yourself that you enjoy the "burn". Psychologically this works.

@SimuLord 7 месяцев назад

I started putting serrano peppers in my previously-mild salsa recipe and now I can't eat salsa without a few thousand Scovilles without feeling like I'm eating the world's blandest gazpacho.

@joshmedina5471 7 месяцев назад

Common misconception, the seeds aren’t what make peppers spicy, it’s the inner membrane that holds the seeds. 😎👍

@noideas439 7 месяцев назад

Thanks for being so straightforward, some people fr just wanna feel superior because they know something others don’t. 😎👍

@snakezula 7 месяцев назад

@@noideas439 No, people just get sick of the same misinformation being spread year after year.

@paul_warner 7 месяцев назад

The seeds are spicy

@thesmokingplank 7 месяцев назад

@@paul_warnerGoogle it my guy then you won't look so dumb repeating yourself.

@snakezula 7 месяцев назад

@@Snioflake What a fitting name you have.

@Matt_Turner 7 месяцев назад

Gotta try adding roasted peanuts! So good!

@bradyantonson33 7 месяцев назад

All Gugas videos make me so happy :)

@gaigongramos7297 7 месяцев назад

I want to let Uncle Roger react to it😅

@jondeiconic2552 7 месяцев назад

Tagged him in

@dolan-duk 7 месяцев назад

Seeds are not spicy. It is the white membrane that contains most of the capsaicin. Please stop regurgitating the myth.

@Justmebeingme37 7 месяцев назад

No need to be rude. Keyboard warrior

@logannyf 7 месяцев назад

Chill out Dolan the seeds are still spicy because they make so much contact with the pith, they become covered in it

@contractualnews9488 7 месяцев назад

Get forked keyboard warrior

@noideas439 7 месяцев назад

@@Justmebeingme37ratio his ass

@jeremyrfk 7 месяцев назад

Not really sure about spice. But I know when I leave the seeds in, my butthole burns like a mofo when I poop. But it doesn’t get the same burn when I take the seeds out.

@rabbithomesteading3797 7 месяцев назад

We all Love Guga! This or sois vide everything, all his channels! Very informative dude if your into eating. I learned so much from him! And who dont eat? Come on everybody! LMAO

@level7041 7 месяцев назад

I always enjoy the death by spices Guga videos..

@Aginor88 7 месяцев назад

Looks amazing.

@jaeedwards9424 7 месяцев назад

I just made two mason jars of this last week.. one is already gone lol. Definitely recommend making homemade chili oil 💯💯💯

@TheOnlyBaguette 7 месяцев назад

I love this guy he is the best ❤

@ND420xxx 7 месяцев назад

Love these spicy videos from you all

@fretless05 7 месяцев назад

I'm OBSESSED with Loa Gan Ma Chili Crisp. I know people say making it at home is better, but it's already so good without any effort, it's tough to stray.

@bonniescalise6274 7 месяцев назад

Tbh, the more you build your tolerance to scolville, the more you can begin to taste the other flavors, for instance i csn tell you that reaper peppers are almost sweet in nature, which means you can pair it with fruits like strawberries. Where as ghost peppers are more floral thus pairs well in a lot of savory dishes, i like to use ghost pepper in jerky and in a lot of steak rubs that i make due to its aromatic flavor. I hope guga and the gang continue to build their tolerance to the spice so they can begin to enjoy flavor combonations they never dreamt possible.