You gotta try dry-aging in Boursin cheese, it’s garlicky and herby and would spread really well, Seems like it would be a great thing to dry age with! It also would do really good for side dishes too
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
I used to use that nacho cheddar seasoning on my boneless pork chops. I would season them with it before cooking alongside a little cumin, let it brown up with the pork chops in the skillet. It worked really well.
I've been watching guga since he had 1500 subscribers and have literally seen him make 100's of dishes but this was the first side dish I was on the the fence about but I should have never not trusted you guga. I made it and it was amazing!!
Still looking for that lasagna recipe in the description, brother! Thanks for all you've taught me about sous vide.. can't wait to get home in October and start cooking sous vide for my family!
while i do enjoy kernel seasonings, thats not what they use in theaters, at least notheater ive ever been to. the stuff youre looking for is gold medal Flavacol. it usually gets added to the cooking oil in the popcorn machine, but it works just fine using alton brown's method of cooking in a bowl, its also fine sprinkled on after the fact.
Guga! You gotta try "Flavacol" on a steak. It's the 100% authentic patented butter-salt used by actual movie theaters for decades upon decades for their popcorn. it's exclusively available online in cool old-fashioned packaging and is the only popcorn salt that has that iconic movie theater popcorn flavor
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Love the vid, but a little correction on the intro. While many theaters do offer them for you to use, that iconic taste comes from a proprietary flavoring compound called Flavacol. The reason that prepackaged popcorn you cook at home doesn't taste nearly as good is because most of them use a butter flavored compound mostly comprised of diacetyl, and it's not nearly as good. But for home use I do use the kettle corn seasoning which to be honest, a little sprinkle of sugar has the same effect.
Hey guga, I have a suggestion for a future video. Korea has it's own unique beef called (hanwoo) just like Japan (wagyu). I'd love to see you try and get your hands on it if possible! Love the videos, hope to see some hanwoo in your videos soon!
@@colossusshadowlord6390 it is not, it is 1 of 4 indigenous breeds of korean cattle and was originally used as working animal until the expansion of the Korean economy in the 1960s. It was little used for beef production before that time. And has become wildly popular amongst koreans.
Hey Guga! You should make a Sidedish Playlist where you just cut out the sidedishes from the main videos so it's easier to find the side dishes. Love your channel been watching both for 4 years.
It's honestly weird to say but these powders can word extremely well on things other than popcorn, I have been experimenting with them and the best combination for me was simply corn with the Chile and lime powder.
With Guga's keto kick, I'm surprised we haven't seen cheese chips. Shredded cheese baked down into crispiness and sliced into chips. I've actually done them short of doneness and made enchiladas that replaced the tortilla with the cheese. One day, I'll make a lasagna that replaces the pasta with sheets of cheese chips.
Guga does not follow the Keto diet, whatever he may think. It's impossible with the amount of videos he puts out. He couldn't even get to be metabolically flexible, even if the only times he ate carbs were in these videos. That's why he stays the same weight. Keto is not something that can be compromised. Having said that, I would like to see more Keto content on this channel. Heck, I'd even like to see him do vegetarian or vegan dishes from time to time. Go out of his comfort zone.
Wow, this is the first time I've actually beaten Guga to the punch on something. I've been adding exactly that butter popcorn seasoning to everything from steaks to potatoes for years.
Guga's side dishes: potatoes/pasta + sausage/bacon + ridiculous amounts of cheese + a sauce. They sound good but maybe I would like to see a bit more of variety.
I have hard that what really makes movie theater popcorn better is the flavacol they use. Its easy to get on amazon, maybe that needs to be an experiment? Maybe flavacol vs butter on steaks and a corn side dish?
Day 1 of asking guga to do prime steak vs the Walmart Wagyu steak. I want to know which is the better choice! (The market side brand wagyu, I think it’s Australian)
2 роки тому+2
I really love that Leftover Cannelonis!!! I'm Totally try to make some of them. 💞
I keep watching your videos and saying to myself, I gotta try this! But I get so busy I never do, so THIS one should be a small enough goal to easily reach! I gotta try this one! :D
We just grilled steaks that were seasoned heavily with wild porcini mushroom powder. Salt, Pepper, Garlic powder and Porcini. Came out very very Good. Next I am going to make a compound butter with wild porcini mushroom powder and finally diced fresh mushroom.
I just bought the white cheddar powder to try with my eggs in the morning, since i cant have real cheese right now!!! So funny I this video popped in my suggestion list! Now I'm excited 😊 🤗
There is a fourth flavor for popcorn seasoning which is Ranch. I’m not sure how it tastes on steak but mixed in with mashed potatoes, and man does it add another level of flavor
I have been asking every single one of your channels for Kangaroo burgers for over three years on every single video posted and I will not stop until you make Kangaroo burgers.
Lapsang souchong tea turned to powder seasoning steak. This tea has smocked variation (as well as non smocked one, so be sure) wich taste exactly like smoked meat. Does it make steak perfect? BIG YES
Week 2 of... Guga! We need a tournament for all your experiments to see which one is the one to rule them all! Put 3 experiments together, and the winner of that goes against 2 other experiements! And so on and so forth! From a content perspective, every 2 new experiments you do, you would have a free video for the tournament series! That's if you manage to get through all the experiments you've already done lol. Hope you like the idea and thanks for the awesome content!
Hello Guga, I love your channel! It's so fun watching you cook such amazing and surprising dishes. Why not call the side dish in this video "Latin Stackers"? Since you used only latin ingredients it just makes sense y'know?
Was thinking a Lawry's experiment would be interesting. A control steak, one steak with the salt replaced with Lawry's seasoned salt, and one steak with the pepper replaced with Lawry's seasoned pepper.
VIDEO IDEA - You have now found many seasonings that makes the steak great. How about the grand final of all seasoning steaks to find out what is the best seasoning/compound butter for steaks - Do a control, one with milk powder, umami, popcorn seasoning, Doritos seasoning, hump fat, steak dust, msg, bone marrow, dry aged, ranch seasoning and whatever ones were the best seasonings or butter compound experiments that really worked, to find out which one is the best tasting way to eat a steak. If you had to eat the last steak in your life, how would you season it. Thank you
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
Look up garlic experiment in his old videos here on SVE, he did it way back when. Close tie between garlic powder and minced garlic. Powder probably wins because of convenience and it's dehydrated, concentrated flavor. Also, I imagine adding extra moisture dilutes the flavor slightly, there's plenty of water when the salt sucks it out of the steak. Adding more means less rub getting pulled back into the mean.
Hi Guga I love all your recipes, i my self would have grinder the sausages and mixed it with filling when the filling cooks the flavor will melt in wit he sausages spreading the flavor through out the filling, just a thought for ya.
Hi Guga, I love your channel. I have learned much from it. Here is a challenge for you: You channel is Sous Vide Everything. Do you really mean EVERYTHING? My co-worker heard someone talk about "breaking-in" a new baseball glove with sous vide. He is going to buy his son a new baseball glove in a couple months. We think the best process would be to rub the glove with beef tallow, put a baseball in the glove, then vacuum seal it. Then sous vide. But we are not sure of the temperature or time. Since you are the sous vide master, could you experiment? Thank you.
Yo Guga! Only started watching recently, but I was wondering if you could try using boiled peanut brine in a marinade for fried chicken. Have a feeling that it would yield some interesting results!
Hey Guga! Make a Tier List video where you rank all your steak experiments from most to least successful!
this is a sick idea
I like the idea but the video would be out of date immediately as he’s constantly doing new ideas! Maybe end of every year he can do a recap
@@redeye1016, i dont think you need a special date, maybe for recognition, but nothing else.
just needs a timestamp from when to when.
YES
A leader board.
You gotta try dry-aging in Boursin cheese, it’s garlicky and herby and would spread really well, Seems like it would be a great thing to dry age with! It also would do really good for side dishes too
good call, that would probably stick well
Guga in the bedroom:
"Let's do it!"
"I know it doesn't look that good right now, BUT WATCH THIS!"
👊😂👊
Hahahahaha
* angel plays the guitar lick from inside the closet *
@@DangerousOne326 Leo starts describing under the bed
“And then the only thing left to do is…”
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
mam tom in Vietnam, I dunno if they could handle it haha
ohhh the smell
Or liver spread
I used to use that nacho cheddar seasoning on my boneless pork chops. I would season them with it before cooking alongside a little cumin, let it brown up with the pork chops in the skillet. It worked really well.
GUGA: Time to add some ricotta cheese, this is all I have left.
ALSO GUGA: Throws a whole pack of ricotta in his jalapeño bell pepper mix
That's why he has no ricotta left
"everything i have left" meaning a lot of ricotta
Tbf, he probably buys alot of stuff in bulk, so a whole bag to us is leftovers for him 🤣
"Everything I had" + "left"
I've been watching guga since he had 1500 subscribers and have literally seen him make 100's of dishes but this was the first side dish I was on the the fence about but I should have never not trusted you guga. I made it and it was amazing!!
9:12 that brightness absolutely wrecked me at 3am🤣
I agree with you bro!!!
Guga’s side dishes are on point! I’ve been whipping them up on my own and there are never leftovers.
I've been using the garlic Parmesan flavor for 5 year now. It's perfect on just about every vegetable.
Dude, I love how previous experiments have informed how present ones get done. Like when you don't cook it in the bag.
Sometimes he does that, sometimes he does the obviously stupidest thing
Hit or miss with Guga
@@Vi_XXiV I think its good he does the stupid things sometimes, as it reconfirms the knowledge he gets, like adding fat/oil or season in bags ect.
@@haloneya or champagne
Still looking for that lasagna recipe in the description, brother! Thanks for all you've taught me about sous vide.. can't wait to get home in October and start cooking sous vide for my family!
I'm about to blow your mind, brother: there is a search bar at the top of the page and if you type "lasagna guga" it's the first result. Who knew?
@@matthewzaloudek It’s more that he said he would put it there and didn’t.
@@matthewzaloudek noooooo waaaaay
I use their ranch popcorn flavor on my veggies and also on burgers. It's delicious! Homemade fries tossed in the stuff are super good too.
Movie theaters use flavacol seasoning that's why the popcorn is so good the others is just what they sale as a extra seasoning
Literally the most entertaining cooking show on the planet 👍
You should try with the same seasoning they use in theater. Its Flavacol Popcorn Season Salt.
Guga - FLAVACOL!
You've gotta try Flavacol, it's what they use in movie theaters along with coconut oil with beta carotene in it.
while i do enjoy kernel seasonings, thats not what they use in theaters, at least notheater ive ever been to.
the stuff youre looking for is gold medal Flavacol. it usually gets added to the cooking oil in the popcorn machine, but it works just fine using alton brown's method of cooking in a bowl, its also fine sprinkled on after the fact.
I would love to see a compound butter with the butter seasoning 🙃🙏🏻
Butter flavored butter ? would that be butter-ception
Hmm.. I feel the world imploding slowly, you may continue.
mmmmmm white cheddar compound butter.
@@t0aster_b4th spread them apart.....:)
Yesss! This is what I wanted to see, ha amazing
You start watching for the steaks, you stay for the side dish.
Man I'm doing it
Dude it's literally manicotti
Guga! You gotta try "Flavacol" on a steak. It's the 100% authentic patented butter-salt used by actual movie theaters for decades upon decades for their popcorn. it's exclusively available online in cool old-fashioned packaging and is the only popcorn salt that has that iconic movie theater popcorn flavor
We need a second round with the Flavacol seasoning and maybe even the kettle corn seasoning.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Yes!!! I was hoping this would come up ever since I commented it on the ranch powder episode
Love the vid, but a little correction on the intro. While many theaters do offer them for you to use, that iconic taste comes from a proprietary flavoring compound called Flavacol. The reason that prepackaged popcorn you cook at home doesn't taste nearly as good is because most of them use a butter flavored compound mostly comprised of diacetyl, and it's not nearly as good. But for home use I do use the kettle corn seasoning which to be honest, a little sprinkle of sugar has the same effect.
I’d be surprised if you haven’t thought about competing on Chopped
Why, because you watch Chopped and you watch Guga? There are many reasons that would never happen
@@pb6270 chill out dude
@@pb6270 bro relax , it can be any competition to be honest
From pop corn powder to lasagna, sauce bla bla
A special episode of Chopped where all the contestants are UA-camrs would be a lot of fun.
I think a round 2 - but with popcorn powder compound butter is required.
Not for me though ; I'm thinking of Angel ;-)
Hey guga, I have a suggestion for a future video. Korea has it's own unique beef called (hanwoo) just like Japan (wagyu). I'd love to see you try and get your hands on it if possible! Love the videos, hope to see some hanwoo in your videos soon!
Isn't the hanwoo cow the ancestors of the wagyu cow?
@@colossusshadowlord6390 it is not, it is 1 of 4 indigenous breeds of korean cattle and was originally used as working animal until the expansion of the Korean economy in the 1960s. It was little used for beef production before that time. And has become wildly popular amongst koreans.
@@MrZack310 Ahh I see thanx for the brief history lesson.
Guga has become a man with a very specific set of skills.
I’d like to see you do something with flavocol, which is what movie theaters actually use on their popcorn. I wonder how that would taste on steak
Guga, please try cooking steaks with Indomie seasoning. Its super delicious and Indomie is cheap to buy, well at least it is in Indonesia.
Awesome idea!!! 😻❤️👊🏼🎂🎰🍀🎩 @_@
He already used instant noodle seasoning on steaks.
@@charlesr.8159 this is different
So next after that is korean ramyeon seasoning. It never ends.
@@charlesr.8159 yes Charles 😘
Hey Guga! You should make a Sidedish Playlist where you just cut out the sidedishes from the main videos so it's easier to find the side dishes. Love your channel been watching both for 4 years.
1:54 "add some ricotta" proceed to put the whole package lol, love your vid btw
aw man, was hoping there'd be the kettle corn seasoning too but great video so far still :)
Leo should be a food critic. His descriptions are amazing
Says the same thing about every steak on every video
@@909edgecharger well yeah. He's eating the same thing so of course he's going to say the same thing
Leo's always smiling before the experiment!
It's honestly weird to say but these powders can word extremely well on things other than popcorn, I have been experimenting with them and the best combination for me was simply corn with the Chile and lime powder.
Sounds like elote with tajin haha
The Italians are dying inside watching gugas side dish 😂😂😂
Leo saying green and deliciousness don't make sense together is the most Angel take I've ever heard lmao
With Guga's keto kick, I'm surprised we haven't seen cheese chips. Shredded cheese baked down into crispiness and sliced into chips. I've actually done them short of doneness and made enchiladas that replaced the tortilla with the cheese. One day, I'll make a lasagna that replaces the pasta with sheets of cheese chips.
Guga does not follow the Keto diet, whatever he may think. It's impossible with the amount of videos he puts out. He couldn't even get to be metabolically flexible, even if the only times he ate carbs were in these videos. That's why he stays the same weight. Keto is not something that can be compromised. Having said that, I would like to see more Keto content on this channel. Heck, I'd even like to see him do vegetarian or vegan dishes from time to time. Go out of his comfort zone.
0:21 Guga is making his own country called "Chee-taly".
Wow, this is the first time I've actually beaten Guga to the punch on something. I've been adding exactly that butter popcorn seasoning to everything from steaks to potatoes for years.
Guga's side dishes: potatoes/pasta + sausage/bacon + ridiculous amounts of cheese + a sauce.
They sound good but maybe I would like to see a bit more of variety.
I have hard that what really makes movie theater popcorn better is the flavacol they use. Its easy to get on amazon, maybe that needs to be an experiment? Maybe flavacol vs butter on steaks and a corn side dish?
Name the side dish Lasagna Rolls
Day 1 of asking guga to do prime steak vs the Walmart Wagyu steak. I want to know which is the better choice! (The market side brand wagyu, I think it’s Australian)
I really love that Leftover Cannelonis!!!
I'm Totally try to make some of them. 💞
I sometimes add salt and vinegar powder to my steaks and wow, I love it. Highly suggest you try it sometime!
ATF: he's got a flamethrower
Gouga: it's to start my grill!!
I keep watching your videos and saying to myself, I gotta try this! But I get so busy I never do, so THIS one should be a small enough goal to easily reach! I gotta try this one! :D
We just grilled steaks that were seasoned heavily with wild porcini mushroom powder. Salt, Pepper, Garlic powder and Porcini. Came out very very Good. Next I am going to make a compound butter with wild porcini mushroom powder and finally diced fresh mushroom.
The day guga changes the flamethrower music is the day the world is doomed
Leo went through the entire "Green Eggs & Ham" storyline on that last steak.
Where’s the link for the life changing lasagna? Lasagna is my favorite food, I need to see what’s Guga says is life changing.
damn I was fast, hope guga and the team are well. keep up the great content!
“And today we have these beautiful steaks”
*dead cow blushing*
I just bought the white cheddar powder to try with my eggs in the morning, since i cant have real cheese right now!!! So funny I this video popped in my suggestion list! Now I'm excited 😊 🤗
i use that popcorn seasoning when i make homemade potato chips. i like using the white cheddar mixed with garlic powder
Now I have to try this. I have a ranch and a jalapeño cheddar popcorn seasoning that I can’t wait to put onto some Sous vide steaks!
You should have tried the kettle corn, truffle oil, chili and lime, Carmen.
Leo auditioning for a judge position on Iron Chef 😂 I love it. Literally me at every restaurant 🤣
Make some curry seasoned / dry aged steaks.
Leo got the thesaurus handy at all times 🙌🏿
You needed a 4th steak today… all of the above test.
Guga u should do a top 10 video of all the experiments u ever did and see which is the best steak
There is a fourth flavor for popcorn seasoning which is Ranch. I’m not sure how it tastes on steak but mixed in with mashed potatoes, and man does it add another level of flavor
I have been asking every single one of your channels for Kangaroo burgers for over three years on every single video posted and I will not stop until you make Kangaroo burgers.
Lapsang souchong tea turned to powder seasoning steak. This tea has smocked variation (as well as non smocked one, so be sure) wich taste exactly like smoked meat. Does it make steak perfect? BIG YES
Throwing random things together makes the best foods
Try this again with flavacol brand salt. That’s what all the theaters actually use and might have different results. Great vid as always 👑
Week 2 of... Guga! We need a tournament for all your experiments to see which one is the one to rule them all! Put 3 experiments together, and the winner of that goes against 2 other experiements! And so on and so forth! From a content perspective, every 2 new experiments you do, you would have a free video for the tournament series! That's if you manage to get through all the experiments you've already done lol. Hope you like the idea and thanks for the awesome content!
We need a side dish tournament...
@@DarthNoshitam i really like this too
Guga is the side dish king!
popcorn butter is an amazing seasoning, steaks, burgers, fries etc its a great compliment to your normal seasoing
You should try with popcorn yellow salt for popcorn machines, it's VERY salty
So it won't end up well.
Good to see you supporting the AMC theaters.
That side dish looks so good.
We need a Playlist with videos only of the side dishesssss
We need a channel of only the side dishes 😅
Hello Guga, I love your channel! It's so fun watching you cook such amazing and surprising dishes. Why not call the side dish in this video "Latin Stackers"? Since you used only latin ingredients it just makes sense y'know?
I'm trying not to drool too much at work! 🤤 that side dish looks amazing! 🤤🤤🤤
The white cheddar is great for vegetables and French fries as well. Good way to get kiddos eating vegetables.
Was thinking a Lawry's experiment would be interesting. A control steak, one steak with the salt replaced with Lawry's seasoned salt, and one steak with the pepper replaced with Lawry's seasoned pepper.
brooooo the jalepeno ranch popcorn flavoring is goated
Today Guga goes full on Dr. Seuss with a green steak lmao
litterally, its just simple to call it "Leftover Surprise" since its never the same, and is always a surprise at the end.
I use the nacho cheddar on corn Tortillas when pan frying a taco. Think quesabirria in a Doritos locos shell and you have the concept
"Things on top of things dish" thats the name of the dish 🤣
Guga, what do you with the steaks that failed? Do you use it as stew to get rid of flavor you experimented or do something else or you just eat it?
Guga making a side dish without bacon? I never thought I'd see the day.
VIDEO IDEA - You have now found many seasonings that makes the steak great. How about the grand final of all seasoning steaks to find out what is the best seasoning/compound butter for steaks - Do a control, one with milk powder, umami, popcorn seasoning, Doritos seasoning, hump fat, steak dust, msg, bone marrow, dry aged, ranch seasoning and whatever ones were the best seasonings or butter compound experiments that really worked, to find out which one is the best tasting way to eat a steak. If you had to eat the last steak in your life, how would you season it. Thank you
I've been putting butter popcorn seasoning on steaks for over 20 years. it's always good.
This guy is soooo creative.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
Look up garlic experiment in his old videos here on SVE, he did it way back when. Close tie between garlic powder and minced garlic.
Powder probably wins because of convenience and it's dehydrated, concentrated flavor.
Also, I imagine adding extra moisture dilutes the flavor slightly, there's plenty of water when the salt sucks it out of the steak. Adding more means less rub getting pulled back into the mean.
That side dish was such a wild ride, I completely forgot this was a steak experiment while he was explaining it.
Hi Guga I love all your recipes, i my self would have grinder the sausages and mixed it with filling when the filling cooks the flavor will melt in wit he sausages spreading the flavor through out the filling, just a thought for ya.
Hi Guga, I love your channel. I have learned much from it. Here is a challenge for you: You channel is Sous Vide Everything. Do you really mean EVERYTHING? My co-worker heard someone talk about "breaking-in" a new baseball glove with sous vide. He is going to buy his son a new baseball glove in a couple months. We think the best process would be to rub the glove with beef tallow, put a baseball in the glove, then vacuum seal it. Then sous vide. But we are not sure of the temperature or time. Since you are the sous vide master, could you experiment? Thank you.
Guga: that's amazing. It's delicious, you should try it everybody.
Leo: blah blah blah... 2 and a half hours later..... Ok let's try the next one.
Yo Guga! Only started watching recently, but I was wondering if you could try using boiled peanut brine in a marinade for fried chicken. Have a feeling that it would yield some interesting results!
do Red Robin seasoning steaks. It's the best I put it on everything
You should try different kinds of marinades to see how it penetrates, and if you can increase tenderness with it in any way