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They said this is BETTER than MSG, so we tried on steaks! 

Guga Foods
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I love Italian food, and I know I am not the only one. My audience Italian audience has always asked me to try this ingredient on steaks. I was quite skeptical but am I glad I tried as the results surprised all of us.
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15 окт 2024

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Комментарии : 2,2 тыс.   
@mikeyg8568
@mikeyg8568 Год назад
The fantasy scene of Angel being dry aged was perfectly comedically timed.
@LikeWatchingPaintDry
@LikeWatchingPaintDry Год назад
I was laughing out loud at this! Too funny!
@DMSProduktions
@DMSProduktions Год назад
ON record for if he EVER disappears...
@lorenzoalistaire3257
@lorenzoalistaire3257 Год назад
😂
@Jack-cq9pv
@Jack-cq9pv Год назад
would that make him….angel dust?
@DMSProduktions
@DMSProduktions Год назад
@@Jack-cq9pv PCP!
@grifinsoulgreep
@grifinsoulgreep Год назад
The editing team is doing really great job with this, love it :D
@dwerg1
@dwerg1 Год назад
It's just the perfect amount. Not too much, the edits are actually funny, adding to the video and not distracting too much from the main content.
@Timbalo0
@Timbalo0 Год назад
The *NO SOUND FX WERE ADDED* had me dead xD
@KarlenBell
@KarlenBell Год назад
The editing team is just themselves🤣
@PrivilegeYT
@PrivilegeYT Год назад
highlighting the mosquito was free content and editor took it. what a G
@eagle56786
@eagle56786 Год назад
the editing is SO well timed, appropriate, and funny without being overbearing. love this video 👏🏾👏🏾
@hylianro
@hylianro Год назад
It was dangerously reaching the overbearing level on certain parts
@nicokojima4214
@nicokojima4214 Год назад
Right!!!!
@Adam-yt8uz
@Adam-yt8uz Год назад
I agree, shout-out to the editor
@Mariven
@Mariven Год назад
As an italian cook, I would like to suggest you using those anchovies by warming up some of the oil they're in and then slowly melting the anchovies in it. Yes, they will actually melt and leave you with an extremely aromatic oil, in which you can sizzle some garlic i. That is what you can use to make sure the steak (or anything else) will be properly seasoned. Those anchovies truly work properly upon going through a sort of heating process. Also, try adding seasoned capers to it if you want to make a compound butter
@davidakshay2024
@davidakshay2024 10 месяцев назад
So Do U Suggest Boiling The Anchovy Oil On Low Heat And Slow Boil Until Anchovies Melt?
@ar3k417
@ar3k417 10 месяцев назад
⁠​⁠@@davidakshay2024 no need to boil anything, if you put the anchovies and some oil on even a slight flame it will just start melting in it until pretty soon it will be completely gone, as a result you get this oil that tastes like sea and is salty, it’s pretty good in naples poor people used to put this oil in the pasta as an alternative to clams because it really doesn’t taste like anchovies it tastes like sea
@vincenzosplate
@vincenzosplate Год назад
I am sure Uncle Roger is not going to be happy. He will always say MSG is better🤣
@jcers
@jcers Год назад
Vincenzo! Good to see you here :D
@ahmadmazlan3496
@ahmadmazlan3496 Год назад
im sure he's ok with it. we asian uses anchovies on a daily basis. not just the italians
@coucoubrandy1079
@coucoubrandy1079 Год назад
I thought the same thing. Never understood the reason for MSG...poor Uncle Roger ( whom I really like a lot ) the last steak is my favourite though. Just ❤️ anchovies
@captainopvious7498
@captainopvious7498 Год назад
@@ahmadmazlan3496 r/woosh
@gadeaiglesiassordo716
@gadeaiglesiassordo716 Год назад
@@coucoubrandy1079 it doesn't taste as any other think and it's probably friendly for people with allergies to food.
@NoUse4aName.
@NoUse4aName. Год назад
Best cooking channel on YT. Enjoyable personalities, straightforward grilling and prep. And Guga spends the money experimenting, so we don't have to!
@NamChin846
@NamChin846 Год назад
For sure! And even better, he makes millions of dollars by experimenting doing what he loves.
@geekmac9349
@geekmac9349 Год назад
Unless you actually wanna learn about cooking cause in that case is this channel is just 1000 dumb ways to grill steaks
@Jo-zz3be
@Jo-zz3be Год назад
@Vectpoli the sous vide channel is not his main. The name and subscriber count are dead giveaways
@RazDaz74
@RazDaz74 Год назад
Used to be the best... now he just wants viewers
@RazDaz74
@RazDaz74 Год назад
@@geekmac9349 💯💯💯
@Mori8636
@Mori8636 Год назад
The editor deserves a raise 🤣 I’m dying over here with Leo gettin eaten by mosquitos to angel getting dry aged !
@riouris2603
@riouris2603 Год назад
Came to the comments to say the exact samething!!😅
@curtisbaker4325
@curtisbaker4325 Год назад
Same haha
@shlokshinde4787
@shlokshinde4787 Год назад
@@curtisbaker4325
@DreamApostle128
@DreamApostle128 Год назад
TRUE
@vincenzomusella5363
@vincenzomusella5363 Год назад
Arent leo and angel the editors?
@Kylekashi
@Kylekashi Год назад
I just wanna reiterate again how glad I am that Leo aka "the description guy" is now a main stay and in almost every video. He just adds so much to it! Plus he makes a real good combo with Angel, the two of them balance eachother out nicely 🙂
@arcadiusgamingofficial
@arcadiusgamingofficial Год назад
me personally, I think he just takes the obvious and makes it sound fancy
@rdlcrz09
@rdlcrz09 Год назад
@King Grape I personally prefer him spicing up the description of the flavors over him just saying something as plain as "it tastes juicy" without any elaboration. A five year old can make simple comments like that which don't add any value to the video. He serves as a perfect contrast to Angel's commentary, which is on the more straightforward side.
@Wetsloppytomatoes
@Wetsloppytomatoes Год назад
I like Leo as well
@youcantbeatk7006
@youcantbeatk7006 Год назад
​@@arcadiusgamingofficial It's not obvious to us. We can't taste to feel the food.
@pasajecolon5168
@pasajecolon5168 Год назад
In Roman times Garum was used as condiment, the direct descendant of Garum is "Colatura di alici" which translate to "anchovy drippings". Colatura de Alici is more complex and less fishy than Asian-style fish sauce, yet, both of them start from 2 common ingredients (anchovies and salt). Guga, you may want to give Colatura di alici a try.
@uberlisk
@uberlisk Год назад
He can call Max Miller for the good stuff
@BNSecrets
@BNSecrets Год назад
You had me at "Garum"
@LordRaine
@LordRaine Год назад
I wasn't aware that there was a successor to Garum. I've been wanting to try something like it ever since I first found out about it. Is it still made in a similar way?
@boarbot7829
@boarbot7829 Год назад
ALWAYS add anchovies and tapenade (black olive paste) to any beef mince dish (lasagne or bolognaise) for sooo much added flavour!
@natenelson9809
@natenelson9809 Год назад
Your video editor has been on point lately. I'll have to get my friends to test this one with me!
@CarlGorn
@CarlGorn Год назад
One of the best pastas I ever learned to make is just anchovies, butter, and pasta water, tossed with the pasta and served. The key is you just barely melt the butter and swirl the anchovy fillet in it until the fillet completely breaks apart and dissolves into the butter. My thanks to Bobby Flay, Giada DeLaurentis, and Food Network for bringing that trip to Italy to the screen.
@jimbattista1120
@jimbattista1120 Год назад
This was a Friday night staple during Lent. Plus fresh garlic.
@damianolanzoni9583
@damianolanzoni9583 Год назад
Toasted bread with spreaded butter and anchovies (entire) are a typical snack in some part of Italy.
@CarlGorn
@CarlGorn Год назад
@@damianolanzoni9583 While that doesn't sound bad, I prefer butter and roasted garlic. Snack fit for a king.
@namesurname624
@namesurname624 Год назад
thanks, i'll try it
@musicianist555
@musicianist555 Год назад
Does it have a name?
@UnicornzRreal92
@UnicornzRreal92 Год назад
Omg!! "Dry aged my nephew angel" 🤣🤣🤣
@GiordieMK
@GiordieMK Год назад
A typical italian (piemontese) condiment for, well, anything, but especially meat, is bagnetto verde. It's made with a nice amount of parsley, garlic, fresh breadcrumb (not dry/crispy), vinegar, and a good amount of desalted anchovies (the ones in olive oil work well too), all ground together with olive oil. It's somewhat similar to chimichurri, but different, and just a little sour. I always make it when I grill and I never saw it as a leftover, which is a good sign.
@tookitogo
@tookitogo Год назад
Pro tip: a good quality Thai or Vietnamese fish sauce works as a great substitute for anchovies in many dishes. If I don’t want to open a fresh can of anchovies just to get 2 or 3 anchovies to put into a sauce, I’ll use a teaspoon or two of fish sauce instead.
@DextersLab99
@DextersLab99 Год назад
or get a little jar of anchovies and take as many as you need and dont put fish sauce in pasta sauces
@tookitogo
@tookitogo Год назад
@@DextersLab99 Not every store sells them in jars unfortunately. But trust me, fish sauce works _really_ well as a substitute. After all, Italy has its own native fish sauce, too, so it’s not in any way an abomination.
@Just_a_commenter
@Just_a_commenter Год назад
Anchovy compound butter? Now that's a trio of words I'd never imagine combining... but let's see what the results are! Let's go, Guga experiment time!
@blaizegottman4139
@blaizegottman4139 Год назад
Oh Yeah I would try it
@PCgamer923
@PCgamer923 Год назад
Anchovy is under rated especially in america and are quite versatile as most dishes that involve them have them mashed up and added for their strong flavors.
@MionMikan
@MionMikan Год назад
Gordon ramsay uses it a lot. You can check out his video on making Lamp chops and croutons with the anchovy butter
@blaizegottman4139
@blaizegottman4139 Год назад
@@MionMikan Nice
@blaizegottman4139
@blaizegottman4139 Год назад
@@PCgamer923 I didn't know that
@CaiJabari
@CaiJabari Год назад
Caesar dressing is also made with anchovies. I tried anchovies for the first time last year. I LOVE them. They're so salty, 🤤 and that's why I love them. 🤣 And Steven was right on time with the, "EMOTIONAL DAMAGE!"
@oftin_wong
@oftin_wong Год назад
I found the John west anchovies in the little tin are far better than all the Italians ones and not overly salty to the point of tongue curl
@Andrew-it7fb
@Andrew-it7fb Год назад
Anchovies are one of the most disgusting things I've ever tried.
@sarahgilliss3503
@sarahgilliss3503 Год назад
I love anchovies with softened cream cheese on Ritz crackers.
@lisahoshowsky4251
@lisahoshowsky4251 Год назад
The mosquito damage bar😂😂🙌 Also, our house is set to 68F, if he’s freezing at 71 he’d be a solid block of ice here😆
@psykoklown874
@psykoklown874 Год назад
And here I am all excited when ice and snow start melting. Just imagine Leo in a FL cold snap (sub 32F)!
@dailydose1729
@dailydose1729 Год назад
He wouldn't survive a winter night in Canada, even in the pacific northwest
@psykoklown874
@psykoklown874 Год назад
@@dailydose1729 No doubt. I'm roughly 4 hrs or so from the border, and I think he'd succumb to hypothermia here, let alone in Canada.
@KrieserTheGerman
@KrieserTheGerman Год назад
I’d be sweating heavily at 71. Here in Wisconsin being 34 degrees I’m in shorts and short sleeve.
@dailydose1729
@dailydose1729 Год назад
@@psykoklown874 that being said, I'd probably get heat stroke in Florida
@3dov4nd3r2
@3dov4nd3r2 Год назад
If you put a good amount of parsley instead of thyme in the marinade, you can actually make “bagnet verd” which in Piemonte (a northern region of Italy) is a sauce that is served with meat, particularly “bollito” which is various cuts of beef (like the tongue and such) that are boiled until tender (bollito translates to “boiled”), and it’s super good, it’s actually one of the two most famous dishes from that particular region. Great video Guga 🔥
@tramskivroto
@tramskivroto Год назад
You guys are nailing the video editing and cuts. Very entertaining to watch!
@antonchigurh3226
@antonchigurh3226 Год назад
The two nephews have no idea how lucky they are to have Guga cooking for them; as well as introducing them, to new flavors and foods.
@chuklesty
@chuklesty Год назад
I think Leo is not blood related to them. But who cares
@EricAustinYun
@EricAustinYun Год назад
Only Angel is his nephew but either way I'm sure they're both extremely grateful and know exactly how lucky they are
@Solarsmile-ht9bt
@Solarsmile-ht9bt Год назад
the production only ever gets better great work Guga and the whole team
@keyos1955
@keyos1955 Год назад
Even Parmigiano is an Italian msg though. I think you should have marinated it with just anchovies, for an hour and seasoned it with lesser salt (cause anchovies are already salty), to reach a better result
@gadeaiglesiassordo716
@gadeaiglesiassordo716 Год назад
Parmigiano, anchovies or tomato paste are SOURCES of actual MSG. Msg is the purest form, without any other flavour.
@SpecialRelativaFunk
@SpecialRelativaFunk Год назад
I almost cried from the amount of salt you added to the steak with the anchovy marinade. Anchovies are already very salty.
@AI3Dorinte
@AI3Dorinte Год назад
Best video edit so far, this was very funny. Loved the experiment, keep them coming guys!
@GizmoFromPizmo
@GizmoFromPizmo Год назад
I so enjoy these Guga videos. The work done in post is hilarious. I cracked up when the guy came on with "Emotional damage! " 😂
@hylianro
@hylianro Год назад
"the guy"
@GizmoFromPizmo
@GizmoFromPizmo Год назад
@@hylianro - 😄 I'm no expert in cultural references. Heck, I'm not even a tourist 😄
@whopperwhopperjuniordouble
@whopperwhopperjuniordouble Год назад
@@GizmoFromPizmo his name is steven he and he speaks english
@dominicwaghorn6459
@dominicwaghorn6459 Год назад
Perfect wasn’t it haha
@german2507
@german2507 Год назад
@@whopperwhopperjuniordouble I will send you to Jesus
@TugaBall689
@TugaBall689 Год назад
"I dry aged my nephew angel" had me dying 🤣🤣🤣
@funnyredditdaily777
@funnyredditdaily777 Год назад
totally blown away by this video! Guga and the whole crew have done an incredible job with the editing, the cooking, the flavors, and the personalities. I've learned so much from this video, and I'm so excited to try out the anchovy compound butter. I'm so impressed with the production and can't wait to see what Guga does next!
@GOOMBAHx
@GOOMBAHx Год назад
You’re my favorite food channel Guga. You literally improved my steak game so much!
@Otto4000
@Otto4000 Год назад
Love this channel Guga, it has improved my cooking immensely. My suggestion is to make multiple compound butter dipping sauces for the regular Guga style steak. Thanks guys.
@darvhan1053
@darvhan1053 Год назад
From an italian: anchovies and butter is a super classic combo in italian cuisine, me and my family usually do butter and anchovies crostini as appetizers. So good move with the anchovies compound butter, that was super smart!
@LorenzoGiannetti
@LorenzoGiannetti Год назад
also super easy and super quick satisfying starter are mozzarella and anchovies crostini, just throw in a preheated oven a slice a of good bread with a slice of quality mozzarella and top it with an anchovy and in 5 minutes you have mouth watering starter. there's not much need for adding salt, those anchovies are marinated in olive oil and salt for ages.
@Wes12622
@Wes12622 Год назад
Amazing video Guga! You should try dehydrating the anchovies and grind them to a powder and compare it side by side to msg. I feel that would be the most accurate test to compare the two.
@sirsavientraliard6781
@sirsavientraliard6781 Год назад
I was about to say the same 😊
@Zissou42
@Zissou42 Год назад
I love anchovies, but dehydrated? You wouldn't be able to taste the steak! You can go overboard on MSG and it tastes fine but gives a unpleasant feeling; anchovy powder you would be tasting for weeks!
@ellolired3994
@ellolired3994 Год назад
Video Idea: Use different colors of food coloring on identical steaks, then see if the color tricks Angel and Leo into thinking they are different
@matthewhairell1456
@matthewhairell1456 Год назад
Interesting
@br3fl3
@br3fl3 Год назад
Good idea. Also would be interesting if they tasted like the color of something else (example: green dyed steak had a red cherry marinade or something lol)
@hassanyassinealsayed5418
@hassanyassinealsayed5418 Год назад
Hey Guga, I am so happy, that i subscribed to your RU-vid chanel. You inspired me to do also experiments with Steaks. Now, because of you, eating Steaks is my favorite meal. Thank you for everything. Keep doing what you do. You are a wonderful Human being.
@analynpadin9662
@analynpadin9662 Год назад
There's a Cambodian dip that uses anchovies and other Asian herbs called sach ko thuk prohok...anchovies and steak pair up so nicely 👌
@TBJ1118
@TBJ1118 Год назад
I'm Italian, from Piemonte, and our signature dish is called bagna caoda, a sauce made cooking garlic, anchovies, walnuts and olive oil. We eat it with vegetables, as it's a traditional "poor dish" (for normal, poor people back in the days). I'd love to prepare it for you and marinate a steak in it. I'm going to try it myself though.
@CHOPPERBLAZE1717
@CHOPPERBLAZE1717 Год назад
Guga.... I don't know what you pay your editors, but they deserve a raise. I laughed so hard... I think I peed a little. 😄 🤣 😂
@afroteddybear
@afroteddybear Год назад
He pays them in steak. (Angel and Leo edit the videos, among a couple of others).
@1000percent1000
@1000percent1000 Год назад
i love you guys, the overall attitude and jovial nature of your videos is so warming and comforting. i've never been interested in cooking but now I think I need to give it a shot. i look forward to each new video :D
@borjadetorres7747
@borjadetorres7747 Год назад
The best anchovies in the world are from the north of Spain, in the Cantábrico sea. I can send you a can. It’s pure butter.
@jette24
@jette24 Год назад
its really nice that something always leaves guga enough time to make a side dish :D
@kwagz3314
@kwagz3314 Год назад
I’m noticing a huge improvement in the editing and effects you use for these videos. It makes them even more enjoyable. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. ;)
@mrjesseh
@mrjesseh Год назад
Would be cool if you guys did a video/compilation about all the different side dishes you’ve made.
@davestebbing2278
@davestebbing2278 Год назад
Hopefully, when Korea are allowed to export it, I am looking forward to some Hanwoo steak videos. Looks like a potential competitor to Wagyu! 🤔
@blaizegottman4139
@blaizegottman4139 Год назад
Nice
@TheTitaniumXx
@TheTitaniumXx Год назад
In my and my friends' experiences, Hanwoo is just synonymous to premium beef that you'd get elsewhere (e.g. USDA prime, Australian Wagyu, etc.). It's great steak but it doesn't hold a candle to Japanese Wagyu. We've agreed that it seems to be a marketing campaign that takes advantage of nationalism, somewhat similar to how Brazil favors picanha, Argentina favors skirt steak, Japan favors sirloin, USA favors guns, etc. This isn't to say that the beef itself is bad, but it explains a lot of the egregious claims that people throw around (though that's the topic of another discussion/debate). It's not better than A4/A5 wagyu. It also wasn't worth the price (but beef in general is more expensive in South Korea). A study of Hanwoo cattle DNA showed that it was basically a hybrid between a Dutch breed of dairy cattle and Japanese kuroge wagyu, which means it's basically the same as any other hybrid wagyu (Australian Wagyu, American Wagyu) that grades at around BMS 6/7 or 8/9. Thus, "Korean Wagyu" could be a more appropriate name for those less familiar with "Hanwoo". Though, I would be interested to see what Guga and his crew think.
@tuanhuynh831
@tuanhuynh831 Год назад
The editing is on point! Keep up the great work.
@garryhammond3117
@garryhammond3117 Год назад
Interesting outcome! - Awesome side dish - Thanks - Cheers!
@Sean_Marz
@Sean_Marz Год назад
Editors are doing an excellent job! 😂 Super well done and hilarious
@Albumbrella
@Albumbrella Год назад
LMFAO This channel gets funnier with each vid! The editing is phenomenal! The hit markers on the mosquito, dry aging Angel 😂 shout out to the editor man!!!
@Voicelet
@Voicelet Год назад
The control should've been MSG steak to really compare with the anchovy ones.
@VincenzoCiancaglini
@VincenzoCiancaglini Год назад
That anchovy marinade is called "bagnet" in north west Italy, but instead of thyme you put parley and some winegar for some acidity. Use it as a salsa verde and put it on everything. In piedmont we say that anchovies are not fish, they are a seasoning.
@sitradevipalanerelu1008
@sitradevipalanerelu1008 Год назад
8:43 angel pronouncing Worcestershire sauce made my day!
@yowwn8614
@yowwn8614 Год назад
When I see Guga and MSG, I immediately know this will be great!
@blaizegottman4139
@blaizegottman4139 Год назад
Sounds like a great seasoning
@colleenwong
@colleenwong Год назад
I loved this video so much! Not only did it highlight anchovies, but the editing was also so fun. Guga you're such a gentleman. I respect you even more for taking the more cooked yolk and offering the runny ones to angel and Leo.
@Galadriel70
@Galadriel70 Год назад
I always use Anchovies when i roast chicken, I dice some of it and mix it with sea salt black pepper a bit of olive oil and some lemon juice and stuff the mixture under the chicken skin. It always tastes amazing.
@noahwallace3458
@noahwallace3458 Год назад
As a Floridian who just moved to Paris I would’ve said 71 was cold but now after being in temperatures that are like 25 to 32 71° is definitely warm
@Hortonscakes
@Hortonscakes Год назад
Awesome video Uncle Guga! Please do another mystery meat! Love the side dish! Looks delish!
@AntonioCarlos.EU-BR
@AntonioCarlos.EU-BR Год назад
Video mais bem editado do canal até hoje, Meu Deus! Muito bom, Guga! Parabéns, cada dia melhor!
@JoshCartman
@JoshCartman Год назад
I think I'm about to go make me a 10 hour video of Angel trying to say "Worcestershire" ! 🤣
@Smokabis
@Smokabis Год назад
It's not that hard. Woos-ter-shear.
@cyprus6731
@cyprus6731 Год назад
I am from Palermo and always use anchovies in certain pasta sauces. But for steak? Brilliant! Can't wait to try it, Guga.
@liindawgg
@liindawgg Год назад
you should try the south east asian msg fermented shrimp paste. Smelly but sooo good. You should also try all those dips that consist of fish sauce, fermented shrimp that pairs well with steak. Nam Jim Jaew dipping sauce, spicy shrimp dip ( nam prik goong sod, nam prik gapi, tuk prahok sauce.
@theabysswalker114
@theabysswalker114 Год назад
I once made the mistake of eating a whole anchovy by itself and I swear sea water would taste like fresh water after that
@BoJittins
@BoJittins Год назад
This video was gold. From Angel being rude, to him laughing with a deep voice edit, to Leo getting destroyed by a mosquito and seeing the damage overtime. Thank you.
@andrewfields8556
@andrewfields8556 Год назад
GUGA! Can you please demonstrate how to cook a "Blue Rare" steak and taste test it with you and your fellow taste testers and review it. There is one caveat though, that is that your fellow taste testers have to be blind folded before they eat the steak so that way they don't see it coming, then they talk about how it tastes. That would be super entertaining and interesting to see what you and your fellow taste testers think. HEY EVERYONE, LIKE THIS COMMENT SO GUGA CAN SEE IT!
@daansmitz99
@daansmitz99 Год назад
I am curious to see what would happen if you dehydrate the anchovies and make a powder from it to season the steak. Would be nice to see you try that!
@poodlescone9700
@poodlescone9700 Год назад
Seafood based additive is also what Asian cuisine uses for savory veggies like kimchi and stir fry broccoli. Sardines and anchovies are excellent choices.
@musicianist555
@musicianist555 Год назад
The editor definitely earned a raise 🔥😂
@AD_Whitman
@AD_Whitman Год назад
I’m not much on trying new things so I’ll take Guga’s control steak EVERY TIME 🤣
@joeshmoe7967
@joeshmoe7967 Год назад
Me as well. Especially anchovies!!! I also would take the control with just the salt and pepper. I love garlic, but a well charbroiled steak with just s&p is great.
@tacticalcenter8658
@tacticalcenter8658 Год назад
7:05 RIP
@GL0WSTONE
@GL0WSTONE Год назад
now the side dish🙂
@AQuickBite
@AQuickBite Год назад
This marinade seems like a genius idea! I'm really excited to give it a try!
@avairejustdesserts9921
@avairejustdesserts9921 Год назад
Minnesotan here. We had a polar vortex two years ago for four weeks where it was -20 degrees Fahrenheit and below. That's right. It only got colder. Once temperatures warmed back up to 31 degrees Fahrenheit people were driving around in tee shirts
@thunderprince09
@thunderprince09 Год назад
When it came to the side dish, Angel didn't have to do Guga dirty like that lmao 😂 then the cutaway to I dried aged my nephew took me out! 😂💀
@MyBlackandRedCZ
@MyBlackandRedCZ Год назад
Your editors were having a field day with this video! 😂😂😂😂
@vielvmedia
@vielvmedia Год назад
I would love to see a 35 days dry-aging experiment of various steaks covered with different flavoured protein powders. Love your videos guga, continue like this every day. Your're a legend @GugaFoods
@CLFS
@CLFS Год назад
I have been using anchovies as a salt substation for maranaids and as ingredients for a long time it's actually fantastic on lamb
@j-star1
@j-star1 Год назад
Really nice experiment and side dish, keep up Guga!
@DionysusVoice
@DionysusVoice Год назад
You mentioned Worcestershire sauce, so now I have to ask: Have you ever tried dry aging a steak in it? The more I think about it, the more curious I am.
@pcmacintyre
@pcmacintyre Год назад
I have used Worcestershire sauce and soy sause to marinade a London Broil. It's quite good.
@GraydonMcKee
@GraydonMcKee Год назад
When I was in culinary school, I was taught to put a mashed up anchovy into Tomato sauce. You don’t taste the anchovy at all and it boosts the umami already in the tomatoes. I’ve added in other things as well to achieve the same effect.
@e21big
@e21big Год назад
I used to cook a rib in salted fish coating a lot (not anchovies though, it's typically mackerel.) Don't even need to marinate it, just put everything in the oven for 2 hr then grill it up to finish. It was so good.
@playtimeforbaby
@playtimeforbaby Год назад
Oh my god your editors!!!! This video was hilarious and informative as hell keep it up my brothahhh I love watching your vids
@JustEndah
@JustEndah Год назад
Great idea! Thank you!!! ❤️❤️❤️
@ExpiredFlame
@ExpiredFlame Год назад
We have a pretty warm winter right now. It's 32°F outside right now. Usually it's closer to 0°. Still waiting for snow to stay instead of melting away.
@grizzlybeast5
@grizzlybeast5 Год назад
Try Red Boat fish sauce from Vietnam. It is made from fresh caught anchovies packed in sea salt. It ferments for about 18 months and is bottled on first press. The odor is horrible at first, but it cooks away. The oomami it adds, out of this world.
@Frostshokula
@Frostshokula Год назад
0:48 *Chandler voice* Is that room…the sun?
@TenderheartPC
@TenderheartPC Год назад
I'm 100% not surprised by this at all. Italians aren't the only ones who use fermented or cured fish products to add umami... notably many Asian countries use products like fish sauce or fermented shrimp pastes. It's magical how something like that transforms and fills out the flavor of a dish. My last batch of kimchi I forgot the fermented shrimp. Sad day.
@cheveyo2403
@cheveyo2403 Год назад
Leg of Lamb .olive oil , Anchovies, garlic , Rosemary, lemon (can grate some peel to if you want).
@joeblack1652
@joeblack1652 Год назад
I tried the anchovy compound butter. Easy to do and worked incredibly. I even did a mini experiment and put it up against a simple herb compound butter, still great but not even close to the anchovy butter. 10/10 recommend
@ryanmodra9420
@ryanmodra9420 Год назад
I used to watch a bunch of these videos a while ago but they kind of got old but i have to say, the edits have got me back
@rudysmith6293
@rudysmith6293 Год назад
I love prik nam pla as a great table condiment, but have never tried cooking with it. It's basically lime juice, fish sauce, and Thai chilis, but there are many family recipes. It doesn't have to be spicy hot, you choose how much Thai chili to use. The chilis are the little red ones sold at Thai markets. I like mine with finely minced shallot and enough palm sugar for a faintly sweet effect.
@poitre_
@poitre_ Год назад
You would think that fish couldn't go well on meat but speaking of italian anchovy recipes, they're one of the main ingredients in the italian green sauce which Is spectacular on meat. Another popular fish on meat dish that's popular in Italy Is veal with tuna sauce but that's a different thing as it's not anchovies
@simonetartocchi6968
@simonetartocchi6968 Год назад
There's nothing funnier on TV than you guys!! LOVE FROM ROMA, ITALY (and from our "alici"!)
@aguythatworkstoomuch4624
@aguythatworkstoomuch4624 Год назад
71° is not cold. I live in northern Alaska and right now the temperature is -29°. That’s cold.
@elfredo70
@elfredo70 Год назад
In Sweden we make a potato dish in the oven with cream butter and Anchovy! It's called Jansson's frestelse (temptation) It's on the Xmas-table along with the meatballs and the prince-wiener etc. I prefer it on Neapolitan Pizza
@ithlian
@ithlian Год назад
Respect to that stoic dude. I can only imagine how did it itch while the mosquito was biting him, and afterwards. And he showed no sign of enduring that itch. Definitely respect
@iozzyi
@iozzyi Год назад
I'm curious because anchovies (in Italy) are not incredibly salty - but to preserve the life of the fish as they expire very fast they are stored in a barrel of salt which is what makes them salty when imported to other regions. So did this taste better because it was more salty (as the cohosts kept mentioning) or was it the flavour of the anchovies? The control steak should've been over-salted to compensate.
@mattnordan536
@mattnordan536 Год назад
Definitely going to try this now. Always thought about it, same recipe and everything! Just never been brave enough to pull the trigger. Thanks for being the Internet guinea pig, Guga!! Much love
@uomoman8775
@uomoman8775 Год назад
Interesting. Will try. Anchovies are super salty. I was surprised you added more salt. Italian MSG > MSG, no headache. Too bad the paste was discarded. Is there anything you can make with the paste ?
@tookitogo
@tookitogo Год назад
When I have pizza at home, I always have a little dish of anchovies (cut into little pieces) next to it. I’ll put a little piece onto each bite of pizza. It’s amazing, much better than the pools of gritty salt that anchovies become when put onto the pizza before baking.
@TRAIN_MASTER_X-844
@TRAIN_MASTER_X-844 Год назад
7:06 I died laughing at this! That is actuating really funny whoever came up with this! 😂
@Wetsloppytomatoes
@Wetsloppytomatoes Год назад
I love this trio! The mosquito and Leo had me dying 😂😂😂 and Guga flicking it off 😆
@jspruill8377
@jspruill8377 Год назад
Bro I’ve been watching you videos for a long time and I think this was the funniest on yet😂 awesome content 👍🏾
@TheJilly1337
@TheJilly1337 Год назад
My go-to steak marinade is fish sauce, fresh garlic and worchestershire sauce. The flavors just work!
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