Sous Vide Everything hey I’m not offended by it but you do it again near the end without warning. It seems like you care so thought I’d say it! Also great content
guga, i noticed in the last couple of years, since there are so many videos of butchering and killing live animals for cooking, the disslikes and stupid comments have gone extremely down. a few years ago, this video would have at least 1/3 thumbs down. i guess many people have understood that an animal needs to be killed before it ends up in a hot dog or on our plate ;)
You left a lot of good meat in the legs. Also another humane way to kill one is to slide the knife into the slit in the armor on the back of the neck. That let's you keep it whole, all you have to do after that is remove the guts and give it a quick rinse.
My mom was born in Nova Scotia. Her whole family were lobster fishermen. She told me was sick of it after she had to deal with jarred lobster day after day. She could pick one clean in no time. When I was a kid we bought every live lobster at al local grocery store. They had a sale as no one was willing to buy them. It was amazing. She passed in September, but I still love shellfish to this day.
Guga in 2050:To make sure this experiment is as reliable as possible,i cloned this lobster 4 times to ensure the only variables of the result are the seasonings
Definitely ninjas job ! all he has to do is show up like a rockstar, eat, and then Fork drop. Mao Mao has to take the time to film and edit to earn his tasting
I love mamao he’s my favorite describing the food. And ninja makes everything fun. But this ain’t possible without the almighty Guga and his skills!!! Y’all should bring this to tv!
I appreciate that you show how to kill the lobster. A lot of people don’t show it and I’m just like well how do I do it without making the animal suffer 🤷🏽♀️
Vinegar Legate this is not true at all. Stop spreading bullshit. I love lobster but I also love animals. If you don’t dispatch the lobster the way Guga does, you’re doing something incredibly cruel.
Thank you for delivering a consistently superior cooking channel. Your scientific approach of trial and error has made me better at sous vide cooking. Friends and family have reaped the rewards. Much appreciated.
Finally someone that shows everything many censor it but i like to see how you have to do it and even if it looks hard thats how it goes and i like it that he shows it
There are several factors leading to your variances found here. Look to the size and age of the lobsters. The larger the lobsters, the more varied their diet can be. Larger lobsters can take down bigger prey. While you know they came from Maine Lobster Company, the actual waters they were harvested from is unknown and probably varies per shipment. This will also have a great deal to do with the taste and texture. Different diet and colder waters makes a difference. The only way you will get a close comparison would be to use the meat from one lobster for your comparison. My friends in Boston cook 100 to 150 lobsters for a huge dinner on Christmas Eve every year. We found that blanching the tails and claws separates the meat from the shells without cooking it. We would then butter poach the meat with garlic, rosemary and thyme or with tarragon and fresh ginger and lemon zest. Ninga would take one bite and come out speaking in tongues! Simply blanch the claws in boiling water for 2 minutes and the tails for 3. Immediately submerge into an ice water bath. I'm talking serious ice slushy water here! Stop the cooking process dead in it's tracks, and firm the meat. Then simply cut and pull the meat out of the shells. Keep all the head and shells for amazing lobster stock!
Completely agree! When I saw him extracting the tail meat straight after killing the lobster I kind of cringed. I think it completely destroyed the meat. I worked at a 2 michelin star restaurant (not trying to brag at all), and we blanched the lobster not in boiling water, but in a water bath at about 67.5º Celsius for about 15 minutes (but it depends on the weight and size of the lobsters), stop the cooking process in an ice bath and then we would extract the meat. The meat would come out super easy and the tails were beautiful and not completely mashed. But boiling them for a short period of time like you said will still work perfectly
I live in Ohio, and I recently started buying from Maine Lobster Now, I have been extremely happy with everything I have purchased from them.. The lobster macaroni and cheese is amazing. Great video as always!
It is! I have wondered if it would be possible to sous vide pasta. Love your channel, and always look here first when I want to prepare something new! @@SousVideEverything
Oh wow! Im a new subscriber to guga and I didn't realize this is you too! Guess I'll have to binge watch these now too so I can learn what the difference is between the two channels! 🙌
GUGA! I love your shows, Sous Vide and your grilling shows. I have learned SO MUCH from ya! I really appreciate you dispatching lobsters as humanely as possible - and when I was a young girl, I learned from my uncle (RIP), that he would put his lobsters in a sink of beer!! 🤣 those lobsters would be so chill lol they feel no pain: and the meat is sooooo tender!! Anyways just a suggestion - keep ‘em coming, I love them!! 💜💜
Hi Guga! I just wanted to tell you that I follow both your channels and they are both awesome. I spent a wonderful day watching many of your videos and you are such a positive and cool guy and a wonderful cook! Awesome! :)
You guys are hilarious, and I love your videos! I’m from Maine, and though I am totally sold on the Sous Vide method of cooking in general, I’m a purist with my Maine lobster and always boil in sea water. Also, I never tried garlic, we always use lemon & extra salt in the melted butter, and we don’t put the butter over the lobster, we dip the lobster in the butter. And nobody uses a knife a fork. Fingers only! Finally, when you dispatch them, you can put them to sleep first. stand them on their noses, and make a tripod with the claws, run your finger down their back and between their eyes, then just put them in the pot. You guys are great though!!!!
I’ve literally just boiled and prepared 3 lobster! I’m so lucky! I have a fish merchant husband so I’m first in the queue to get them when the boats land! Scotland is a beautiful place! I always seem to just do them a couple different ways but ur video has gave me inspiration! Sou vide machine on order!!
For those watching this late (like me), here's a tip to getting more of the meat out of the tail: before trying to pull the tail meat out, break off the little flaps at the end of the tail. They attach to the meat, especially the middle one.
As a native New Englander, I cried watching this. I've done sous vide lobster using Kenji Lopez-Alt's method on 10 lobsters for a family gathering. Butter. Taragon. Done.
FYI if you put the lobsters in the freezer for about 20min it lowers their metabolism to the point where they are anesthetized. Also you threw away some good meat. The legs contain some really tasty meat.
@@drzoidberg71 By what i know know, animals need a limbic system to associate damage electrical discharges as pain and to create trauma over emotions...
Sophia Cristina yeah this is absolutely not true. The fact is we don't know whether or not they can suffer. But it's likely they do because aversion to pain is incredibly beneficial evolutionarily. You might as well assume they can in case they suffer
Joe K it’s scientifically shown that they cannot feel pain. They do not have a brain, therefore they do not have pain-receiving nerves. As said, they do not have a limbic system which means they do not feel pain
you should try making a lobster butter by taking the cooked lobster shells, with salted melted butter (optional to use a butter that you've sauteed some shallots or garlic in on a low temp for more flavor) in a food processor, once the shells get completely pulverized take the butter and strain it through a fine mesh strainer, its great.
D00d! As someone from Maine it's Maine lobster! Of course it's good! One of the best snacks I ever had is when we visited a Micmac Native American reservation on an Island off the coast of PEI in Canada. Being and Island the whole tribe lived off the ocean. The family we stayed with made their living catching lobsters. They described the bay their island was in as a warm "healing bay" where the lobsters would congregate from the cold open ocean. Anyway, one night we all talked so late we forgot to eat dinner until midnight. So one of the hosts got the idea to go pull a couple lobster traps they had set that day. Normally they would pull them in the morning. Well they pulled up a dozen large lobsters, bigger than the ones in your video. We each had two lobsters a piece as a midnight snack. Still the best midnight snack I've ever had!
Only been on your channels the past month or so men and have to say you guys are wonderful i love everything you guys do i would work for you guys for free. Everyone should have a good channel to learn from when cooking in sous vide and bbq.
At some part of the multiverse there are giant aliens opening a box and handling humans like that and cheering on the size :D Joke. I respect you showing respect to the food and dispatching humanely. This is cycle of life. I love your channel. I could watch you enjoy food and your reactions for hours.
Hey Guga, I have a nice recommend for you! In Vietnam, we have a great recipe to eat with seafoods like shrimp s, lobsters and crabs. Mix black pepper and salt with 1:1 ratio, take a little s squeeze of lime (enough to make the mixture damped) and mix them well! Take a dip of unseasoned shrimp and enjoy 🔥
as much as i love these videos i think they over react a little haha. i have never seen anyone else make the faces they make or the sounds they make when they put food in their mouth
GayZe Sway same. I wasn’t a few years ago but then I discovered it with my first bite ever of lobster and I almost died. Still wanting to eat everything in the video.
Can’t wait to try this!!! Just ate sum Real Wagyu last weekend for the first time!!!! Simply Amazing!!!! Guga Thanks for the recommendation of Grand Western Steaks!!!!
Same here! Greetings from the Bluegrass! Love 99% of their recipes. In fact, I prepared a sous vide beef Wellington for Christmas dinner. It was ravenously consumed. I just got a bag of Koji rice to simulate their dry age recipe. Can’t wait to try.
To skip the GRAPHIC part please fast forward to 5:16 on this video.
Sous Vide Everything hey I’m not offended by it but you do it again near the end without warning. It seems like you care so thought I’d say it! Also great content
Your the best guga love your videos
guga, i noticed in the last couple of years, since there are so many videos of butchering and killing live animals for cooking, the disslikes and stupid comments have gone extremely down. a few years ago, this video would have at least 1/3 thumbs down. i guess many people have understood that an animal needs to be killed before it ends up in a hot dog or on our plate ;)
AMAZING EPISODE, as always
You left a lot of good meat in the legs. Also another humane way to kill one is to slide the knife into the slit in the armor on the back of the neck. That let's you keep it whole, all you have to do after that is remove the guts and give it a quick rinse.
Where is the wagyu lobster
XD
Oh boy... 😂😂😂
Wagyu Lobster Lion tail
Is that a lobster fed only Picahna and Beer ?
@@mkllove plus a good massage every time. 😂
The Wagyu of lobster is from Canada ;)
My mom was born in Nova Scotia. Her whole family were lobster fishermen. She told me was sick of it after she had to deal with jarred lobster day after day. She could pick one clean in no time. When I was a kid we bought every live lobster at al local grocery store. They had a sale as no one was willing to buy them. It was amazing. She passed in September, but I still love shellfish to this day.
Sometimes I think I can hear Maumaus thoughts, "Hurry up stop talking so I can try it too" LOL
That is exactly RIGHT! 😂😂😂😂😂😂😂😂😂
YES!!! Finally some sympathy for my plight here!! but now you got me paranoid that I might be whispering that... 🤔
@@SVEMauMau It definitely slips out occasionally.
Mau Mau needs to try several of these foods first. Please?
“It’s cooked exactly the same but different” wise words from Guga
Very wise~
Guga in 2050:To make sure this experiment is as reliable as possible,i cloned this lobster 4 times to ensure the only variables of the result are the seasonings
I can actually see that happen
And we will watch.
It would only be salt, pepper and garlic powder lol
More like witha alien
2050 cloning wow
How do I apply for Ninja's job?
I wanna apply Mao Maos one lmfao
play fortnite and stream it, lol
Definitely ninjas job ! all he has to do is show up like a rockstar, eat, and then Fork drop. Mao Mao has to take the time to film and edit to earn his tasting
funny how everyone thinks ninja gets paid for this
Depends , how loud and long can you say DEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
I've literally been binge watching all of the Sous Vide Everything and Guga's videos. I've mastered steak and wagyu now onto Lobster and make my own.
Agreed, I used to over cook steaks. Now, I am proud to serve to it to guests.
gross
100 day dry aged wagyu lobster from japan.....im waiting hermano
😂😂😂
YES
If you dry age lobster you die, just saying.
do the lobster from HIMYM the Kobe Lobster that only got fed with Kobe beef his whole life xD@@SousVideEverything
Dry aged wagyu lobster picanha brisket.
“WOOOOOOOOOOOOOOOOOOOOW”
R.I.P headphones
Ryan Kay I’m screaming because same 😂😂💀💀💀
😂
my earrrrssss LOL
lmfaoo
more like my ears
I love that ninja breaks my ears at the beginning and guga talks so softly that I can’t hear anymore it’s like he’s taunting me
11:25 it's deeeeelicious!!! Don't lower the volume ! .. DEEELICIOUS ! Lol im weak 😂😂
Coming up next - Lobster Pichana?
😂😂😂😂😂😂😂😂😂
Dry aged lobster pichana!?
Lol
Dry Aged Wagyu Iberico Lobster Picanha
I don't even know what am I talking about
@@SousVideEverything 60 days wagyu lobster brisket 🤣
I love mamao he’s my favorite describing the food. And ninja makes everything fun. But this ain’t possible without the almighty Guga and his skills!!! Y’all should bring this to tv!
I appreciate that you show how to kill the lobster. A lot of people don’t show it and I’m just like well how do I do it without making the animal suffer 🤷🏽♀️
unlike being in a styrofoam box in the sky across the country
crustaceans don't feel pain if that makes you feel better
Vinegar Legate this is not true at all. Stop spreading bullshit. I love lobster but I also love animals. If you don’t dispatch the lobster the way Guga does, you’re doing something incredibly cruel.
@͔ ͔ they dont die instantly from being boiled. they scream all the way to death. that aint the water making that noise.
Notjaisavage that’s not screaming that’s air escaping the shell, lobsters cannot scream!
*Guga was serious about learning how to do it more humanely after his hurricane steak and lobster video. Great job Guga.*
Thank you for delivering a consistently superior cooking channel. Your scientific approach of trial and error has made me better at sous vide cooking. Friends and family have reaped the rewards. Much appreciated.
the best part is when Ninja took out the cutting board and smashing the claws, I busted out laughing!
That made the video the best of all time to date.
Ha ha,I thought it was a circuit bat!
Anyone cringed when the lobster was rubbing against the box😬😬
Nice profile picture
I had to skip lol
Yes
ME
That sound😖😖😖
Finally someone that shows everything many censor it but i like to see how you have to do it and even if it looks hard thats how it goes and i like it that he shows it
Mau mau has a lot of patience.. I wouldn’t be able to wait as long as he does when it comes to trying the food😂
There are several factors leading to your variances found here. Look to the size and age of the lobsters. The larger the lobsters, the more varied their diet can be. Larger lobsters can take down bigger prey. While you know they came from Maine Lobster Company, the actual waters they were harvested from is unknown and probably varies per shipment. This will also have a great deal to do with the taste and texture. Different diet and colder waters makes a difference. The only way you will get a close comparison would be to use the meat from one lobster for your comparison. My friends in Boston cook 100 to 150 lobsters for a huge dinner on Christmas Eve every year. We found that blanching the tails and claws separates the meat from the shells without cooking it. We would then butter poach the meat with garlic, rosemary and thyme or with tarragon and fresh ginger and lemon zest. Ninga would take one bite and come out speaking in tongues! Simply blanch the claws in boiling water for 2 minutes and the tails for 3. Immediately submerge into an ice water bath. I'm talking serious ice slushy water here! Stop the cooking process dead in it's tracks, and firm the meat. Then simply cut and pull the meat out of the shells. Keep all the head and shells for amazing lobster stock!
Completely agree! When I saw him extracting the tail meat straight after killing the lobster I kind of cringed. I think it completely destroyed the meat. I worked at a 2 michelin star restaurant (not trying to brag at all), and we blanched the lobster not in boiling water, but in a water bath at about 67.5º Celsius for about 15 minutes (but it depends on the weight and size of the lobsters), stop the cooking process in an ice bath and then we would extract the meat. The meat would come out super easy and the tails were beautiful and not completely mashed. But boiling them for a short period of time like you said will still work perfectly
I was waiting for someone to comment on keeping the shells and stuff for stock! Once I learned to make stock I never throw shells away ever again.
Who are your Boston friends because I think I need to make them MY Boston friends. Hahaha
Nerd
@@Kap-YBN shut up nigga
Bought my own sous vide kit after watching these vids, the steak I made was wonderful, thanks guga 👍👍👍👍👍
Nice! Glad to hear... its hard to beat a Sous Vide Steak!
Sous Vide Everything I agree, it is the best, thank you Guga for the response also, it is very appreciated 👍👍👍
Same thing and I'm not looking back ahhahaha
I did too, but I need a better searing method besides the cast iron skillet.
me and my siblings chilling in the living room
our aunt after not seeing us for 10 years : 0:47
😂😂😂
Thats a good way to put it XD
Lmao
I love how guga actually puts the effort in to describe the dish not like other people who just eat and say nothing.
I live in Ohio, and I recently started buying from Maine Lobster Now, I have been extremely happy with everything I have purchased from them.. The lobster macaroni and cheese is amazing.
Great video as always!
OMG lobster and Macaroni that sounds like HEAVEN!!!
It is! I have wondered if it would be possible to sous vide pasta. Love your channel, and always look here first when I want to prepare something new! @@SousVideEverything
Sous Vide Everything it's AWESOME mayn
I love how ninja says: My favourite number is (insert any letter from the alphabet here)
Is 18:20 wait there is a BAIN
He says number because he is talking in terms of hexadecimal notation
Nerd
@@tacotuesday4357 your hate feeds me :)
@@tacotuesday4357 Btw, the comment is 1 year old... get over it ;)
Imagine sitting here with 3€ left for the rest of the month and watching 3 guys eating lobsters.
Hope you all stay healty, love your videos ♥
Oh wow! Im a new subscriber to guga and I didn't realize this is you too! Guess I'll have to binge watch these now too so I can learn what the difference is between the two channels! 🙌
I feel like watching these without actually eating what he's preparing counts as some form of masochism
I guess we are all masochists then.
This made me laugh so hard I legit cried
In my country fon t sell lobster so you are rigth
I need it bb :c
🤣🤣🤣
"Coño que rico!!!" should 100% be Ninjas new phrase in the rare occasion where he thinks its more than DEEEEEEEEEElicious.
"Using my Caesars I removed all the spikes" AAAAAHAHAHAHA I love it!
Ninja "Can we talk about this after" LOL Hahahahaha!!!!
I Don't even like lobster i just love watching Guga making stuff. He's got such a positive vibe
GUGA! I love your shows, Sous Vide and your grilling shows. I have learned SO MUCH from ya!
I really appreciate you dispatching lobsters as humanely as possible - and when I was a young girl, I learned from my uncle (RIP), that he would put his lobsters in a sink of beer!! 🤣 those lobsters would be so chill lol they feel no pain: and the meat is sooooo tender!!
Anyways just a suggestion - keep ‘em coming, I love them!! 💜💜
It brings me a little joy that I've had bigger lobsters, mostly since I'll probably never buy those super high end steaks he gets so many of lol.
Ninja, needs to be on the Guga foods channel. He's a treasure.
Joshua ogedegbe why did you add a comma after Ninja?
Joshua ogedegbe please no, i hate his annoying screeching
Deathlygrim667 and constant acting for the camera. he seems a little skeevy idk
Hi Guga! I just wanted to tell you that I follow both your channels and they are both awesome. I spent a wonderful day watching many of your videos and you are such a positive and cool guy and a wonderful cook! Awesome! :)
Buys ocean lobster
Takes them out of the bag after cooking: "it smells like the ocean everybody" 🤣🤣
i know right its not like he bought a land lobster
Makes a comment calling them "ocean lobsters" like he expects there to be land lobsters or something? Or sky lobsters lol.
Maybe he thought he bought space lobsters 😂
You guys are hilarious, and I love your videos! I’m from Maine, and though I am totally sold on the Sous Vide method of cooking in general, I’m a purist with my Maine lobster and always boil in sea water. Also, I never tried garlic, we always use lemon & extra salt in the melted butter, and we don’t put the butter over the lobster, we dip the lobster in the butter. And nobody uses a knife a fork. Fingers only! Finally, when you dispatch them, you can put them to sleep first. stand them on their noses, and make a tripod with the claws, run your finger down their back and between their eyes, then just put them in the pot. You guys are great though!!!!
I’ve literally just boiled and prepared 3 lobster! I’m so lucky! I have a fish merchant husband so I’m first in the queue to get them when the boats land! Scotland is a beautiful place!
I always seem to just do them a couple different ways but ur video has gave me inspiration! Sou vide machine on order!!
Try steaming them instead
J Smith thank you. I’m definable going to try this.x
@@peachesjackofski8363 In Maine we use the ocean water to steam them in
J Smith that’s exactly what my father in law says to do, he says you really notice the difference compared to just making the water really salty
For those watching this late (like me), here's a tip to getting more of the meat out of the tail: before trying to pull the tail meat out, break off the little flaps at the end of the tail. They attach to the meat, especially the middle one.
Thanks!
As a native New Englander, I cried watching this. I've done sous vide lobster using Kenji Lopez-Alt's method on 10 lobsters for a family gathering. Butter. Taragon. Done.
Nice!
Always ALWAYS ALWAYS! , SAVE all the shells and body and everything to make LOBSTER BISQUE. ALWAYS ALWAYS. YOU WILL THANK ME FOREVER.
I have not laughed this much in a long time!!! Well done guys and God bless everybody!!!!
Me sitting here with my shellfish allergy jealous as hell!
Kamen-Het survival of the fittest
You are not missing that much.. its overrated.
Same
For reall
Lobster really isn’t even that great. I’m pretty sure all of these guys just really like lobster 🦞
FYI if you put the lobsters in the freezer for about 20min it lowers their metabolism to the point where they are anesthetized. Also you threw away some good meat. The legs contain some really tasty meat.
And that lobsters don't have limbic system, so they don't feel pain...
@@sophiacristina umm, that's not accurate at all....
@@drzoidberg71 By what i know know, animals need a limbic system to associate damage electrical discharges as pain and to create trauma over emotions...
Sophia Cristina yeah this is absolutely not true. The fact is we don't know whether or not they can suffer. But it's likely they do because aversion to pain is incredibly beneficial evolutionarily. You might as well assume they can in case they suffer
Joe K it’s scientifically shown that they cannot feel pain. They do not have a brain, therefore they do not have pain-receiving nerves. As said, they do not have a limbic system which means they do not feel pain
Depending on what the lobster eats it can change the texture, color and flavor of the meat. So that is most likely the very reason for the difference.
the energy in your videos are amazing
I live in Maine and have had lobster several different ways. I never even dreamed of sous vide lobster. I will try it next time. Thank you Guga
you should try making a lobster butter by taking the cooked lobster shells, with salted melted butter (optional to use a butter that you've sauteed some shallots or garlic in on a low temp for more flavor) in a food processor, once the shells get completely pulverized take the butter and strain it through a fine mesh strainer, its great.
Guga!!! I will move out of state and drop everything I got going on just to be fed this delicious food and be in your videos! 💯🤣🤣
I LOVE YOU GUYS!!!!
I don’t even care what you’re cooking!!!!!!!
Wait...
Let’s DO IT!!!
Thanks for the volume control and not blowing my ear drums out when he screams you just got a sub for that
Ninja was so happy when opening that box.
😂😂😂
3:43 "So glad to finally be on the show"
*shunk*
*ded*
It's official, I'm starving for some lobster now!
Also, thanks for dispatching them this time guys.
1:03 that dude came out ready to take you the hell out 😂😂😂 he even broke one of his handcuffs in preparation.
It’s always fun to watch these guys hahahaha very entertaining, good comparison and informative...
6:43 when the fly lands on the Lobster Tail
I love how they talk like they've know each other for years ( probs have)
No one:
Ninja: DEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELICIOUS
No one:
You: no one:
How is this a joke at all. So unoriginal.
Im not interested in cooking shows one bit, but for some reason i find myself binge watching both channels all the time😂😂
D00d! As someone from Maine it's Maine lobster! Of course it's good! One of the best snacks I ever had is when we visited a Micmac Native American reservation on an Island off the coast of PEI in Canada. Being and Island the whole tribe lived off the ocean. The family we stayed with made their living catching lobsters. They described the bay their island was in as a warm "healing bay" where the lobsters would congregate from the cold open ocean. Anyway, one night we all talked so late we forgot to eat dinner until midnight. So one of the hosts got the idea to go pull a couple lobster traps they had set that day. Normally they would pull them in the morning. Well they pulled up a dozen large lobsters, bigger than the ones in your video. We each had two lobsters a piece as a midnight snack. Still the best midnight snack I've ever had!
Guga never hesitate when he’s dispatching prey
Ninja had me rolling🤣
Just found Guga on recommended and I'm binge watching most his vids and I just found this other channel too cz
They went really crazy with those lobsters
I love the energy of this video, you guys are awesome!
It would be fun to try a side-by-side of Maine lobster vs. Florida lobster (both sous vide, of course).
Super Geek it’s no comparison, Maine lobster is waaayy better
1:44 at that exact moment my blood pressure went low AF just watching how close that was 😂, he could have lost a finger 😰
Next video idea guys, Wagyu A5 lobster, cooked sous vide, smoked with a touch of heaven's dust
MORE LOBSTER EXPERIMENTS! Absolutely my favorite video so far, blessings
No lobsters where harmed in the making of this video
Best video of 2019!! Haha
Thanks Marc, I appreciate that.
Very good use of the word "dispatch".
Ninja hits us with "que rico!!"
Great video Guga!
Nice, glad you notice that Blake. Thanks brother.
When he talks it reminds me of the cat in the hat scene of his cooking show
Only been on your channels the past month or so men and have to say you guys are wonderful i love everything you guys do i would work for you guys for free. Everyone should have a good channel to learn from when cooking in sous vide and bbq.
At some part of the multiverse there are giant aliens opening a box and handling humans like that and cheering on the size :D Joke. I respect you showing respect to the food and dispatching humanely. This is cycle of life. I love your channel. I could watch you enjoy food and your reactions for hours.
Lobster in a box : Boxster
I'll let myself out
The Jolly Roger is welcome anywhere in these lands. ;)
Allergic to lobster, clicks video anyways...
Ninja almost became: "Nine-finger-Ninja!"
I love the way you go about your business.
Hey Guga, I have a nice recommend for you!
In Vietnam, we have a great recipe to eat with seafoods like shrimp s, lobsters and crabs. Mix black pepper and salt with 1:1 ratio, take a little s squeeze of lime (enough to make the mixture damped) and mix them well! Take a dip of unseasoned shrimp and enjoy 🔥
Guga "Look at the SIZE of these monsters!!" MeLifelong resident of MA, "Meh, seen bigger , and it's pronounced "MONSTAHS!!"
as much as i love these videos i think they over react a little haha. i have never seen anyone else make the faces they make or the sounds they make when they put food in their mouth
I like how I'm allergic to shellfish but I'm still salivating heavy
GayZe Sway same. I wasn’t a few years ago but then I discovered it with my first bite ever of lobster and I almost died. Still wanting to eat everything in the video.
What a great chemistry you guys had
Thank you, Gagu for being humane! You are the bomb!
1:13 RIP headphone users🙏🏼
Oof
The first thing I said when he opened the sous vide container was “did he sous vide the plate”
ninja: pulls lobster out of box
foam: REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
I thought that was the lobster 😂
Gawd I love this channel. Guga, you rock.
I can't believe how much my mouth is watering
Being from New England, I gotta say, fresh alien sea bugs are incredible!! I love going to Maine in the summer 💕
When the thing to skip past popped up I was like nah I got this I've seen it done before on tv... yeah not in slow mo though.
Getting the meat out of the shell is part of the experience of eating shellfish
I can just sit down and watch your videos all the time. I can't stop :D
Can’t wait to try this!!! Just ate sum Real Wagyu last weekend for the first time!!!! Simply Amazing!!!! Guga Thanks for the recommendation of Grand Western Steaks!!!!
ninja is a badass greetings from kentucky !
😂😂😂
@@SousVideEverything DEEEEEEEEEEELICIOUS! LMAO
btw you guys should try a dish from ky, try sous vide burgoo or mutton both amazing!!
Same here! Greetings from the Bluegrass! Love 99% of their recipes. In fact, I prepared a sous vide beef Wellington for Christmas dinner. It was ravenously consumed. I just got a bag of Koji rice to simulate their dry age recipe. Can’t wait to try.