Checkout the new Habanero Lime flavor of Buldak at your nearby HMart and visit and follow Samyang Foods Instagram page here: instagram.com/samyangfoods_america/?igshid=YmMyMTA2M2Y%3D to learn more about their products! Thanks Samyang Foods for sponsoring this video!
I literally just found your channels by accident a few days ago and I've been doing mini-watchathons in between other videos where I'll watch anywhere between 3-7 videos before I move on to watch something else, and you've done quite a few things in those videos that have interested me into trying them myself mainly side dishes and alternate versions of main dishes, and I literally just got through watching your video titled Guga vs Nick DiGiovanni food battle #1 before I came to watch your newest video
Guga: What would you rate this out of 10, Leo? Leo: Wow, Guga… you’ve COMPLETELY knocked it out of the park with this one! This steak is absolutely incredible; the meat is super soft, super tender, and I’m getting a kind of subtle kick to it-not too sure how I feel about that, but it’s definitely an interesting addition to the steak. I’m also loving the complexity and nuances of these flavours, because it really gives me a clear disclosure that this is an extravagant cut of beef. Furthermore, the measurements of these slices are perfect-giving me a nice, midsized mouthful of meat without being too thin or too thick. In contrast, I think the appearance of this steak is a little intimidating, but once you get over that and take your first bite, you can really start to appreciate and become fond of it. But, I digress. I think I’m going to have to rate this fantabulous, delectable, piquantly sophisticated steak a very grandiose 10/10. Guga: 🤕
For anyone new who’s wondering what Guga uses for a backing track: It’s not a backing track; that’s the actual sound steaks make when grilled by the master.
List of things that make me happy: - Steaks, especially when grilled to perfection - Leo describing flavors - Guga saying "everybody" - Angel saying "juicy" There's not a reason for me to not be here!
Thanks Samyang for sponsoring this video: a company I buy noodles from, no advertisement in the middle of the video and a great new flavour I've never seen before. That's a proper advertisement there, I'm going to have to regrow habaneros again after I skipped this year (unfortunately) since last year was a cold wet godawful summer which killed off my outdoor peppers
@@TheChosen141 agreed. As much as I love their noodles, the spiciness just isn't worth it. Wish they'd make a more mild version but with the same flavor
Hello guga, I have an experiment that may interest you. It consists of using a lean cut (in this case, buttock), making it minced meat and adding fats from different sources. The buttock will be very useful since its fat percentage is very low and it will not predominate with the added fats. The fat must be added together with the minced meat and mix well so that they are integrated and in this way, convert a meat with 4% fat to 30% to make some burguers. Buttock 1kg (or 2.2 Pounds): 3,83% Fat 96,17% Meat | 38,30g Fat y 961,70g of Meat Buttock 30% Fat Formula: Olive Oil: 283ml or 262g Pork Fat: 262g Wagyu Fat: 262g Duck Fat: 262g
This is what I absolutely love about Guga. His ideas are always original. They’re so original that I personally have never heard of deep fried noodles I definitely would try doing that soon!
Never would have thought to do this. Interesting idea but oddly enough it looks pretty good. Great video today, Guga. Here’s another request for Squid Ink Dry Age.
Stay safe down there in Miami guga and fam 🙏🏽❤️. Thank you for always posting vids for us to enjoy even while you’re going through a natural disaster, we as fans really do appreciate you guys more than you know!
That is a very common combination of seasonings, they even sell it at the grocery store called by the name SPG. It's not just a Guga thing just so you know.
You gotta cook a steak with Sazon Con Africon - Render the fat with half a stick of butter w/ cayenne and black pepper- use to coat while cooking It is life changing ❤😊
I'm watching Guga and his steaks videos, even though I never really tasted beef. I'm from a country where beef is expensive, and the most popular meats are chicken and pork, sometimes a broth from turkey or duck. But Guga's meals looks so amazing that i can't stop watching his videos 😳
Idea: Make 3 regular Steaks and act like it's an experiment and let Leo and Angel puzzle and try to figure out what the experiment is, when in reality there is no experiment.
Guga how about try #1 Regular mustard as a binder vs Honey Dijon mustard as a binder or something similar #2 If you havent tried it already wich kind of Salt stands best alone from plain table salt to the best salt you can find (No pepper or garlic powder) #3 An episode where you do a vlog where you grill maybe at a local park or tailgate and do one of your exact same experiments but choose 3 random strangers men and women (Perhaps only women for a change) to see how close their opinions are to what you guys opinions were
I find it unenjoyable. Original flavor (the black package) is the best in my opinion. So delicious, and i could eat a 200g packet if they ever made one because i never get full after eating the full one.
try the 3x sometime, it's pure hell. That stuff made me so spice high that I bumped into two doorways in my house on the way to the fridge. It was epic.
I literally just found your channels by accident a few days ago and I've been doing mini-watchathons in between other videos where I'll watch anywhere between 3-7 videos before I move on to watch something else, and you've done quite a few things in those videos that have interested me into trying them myself mainly side dishes and alternate versions of main dishes, and I literally just got through watching your video titled Guga vs Nick DiGiovanni food battle #1 before I came to watch your newest video
Samyang sponsored the video, but that would never color Guga's reactions. Besides, he probably already had this idea and approached Samyang for a sponsorship.
Sad thing is that over here in Latvia we don't have nearly as good-looking and tasty noodles... Now they are hella expensive when compared to pre-conflict in Ukraine (One pack of cheaper noodles went for 19 cents, the more expensive and more flavorful ones were around 55 cents, but now is the bald noodle time - there's a hefty amount of flavoring in the package, but it's super weak and bald, I do not like that)
Guga, what if you were to “wrap” a dry aged meat with OTHER meat? Such as scrap meat shavings or lesser quality cuts. My thinking behind this is to reduce the pellicles while retaining more of the dry age meat. For instance, when you had to cut the fat off of the Wagyu picanha! What do you guys think? Also- I was wondering if you would ever do a “prime rib/standing roast” style picanha- cook it as the entire picanha piece, then slice to serve after?
Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 81st time asking btw!
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. ;)
Ok come on Guga, you guys gotta do something with tom yum. I've been asking for a while now, would really like to see what your creativity can do with this! Tom yum paste FTW!
Hey guga! I watch your vids al the time, i am from the netherlands. Ive been to Miami these past 2 weeks and i had dinner at Cote in Miami, you have to go there its an Amazing experiance, they have great service and Amazing food/sides i want you to review it since i cant try your food 😢 kind regards Sem! ( sorry if my english is a bit scuffed)
leo: the flavors are good you can taste the spices and the creamynes and the seer you got on the steak gives it a nice charcole flavor angel and guga: danm thats good
Hey guga you should make a compound butter made from Gee, camel hump fat, wagyu beef tallow, garlic, and duck fat with black truffles cooked on wagyu A5
I love the Buldak brand noodles. Tougher to find around here but they are delicious. I haven't had the habenero lime but I've had the spicy chicken and it's tasty.
My absolute favorite, cooking based, channel, on YT. That sauce and the ramen noodle crusted steak, looks incredible, but, that compound butter steak, would be amazing, too. The first one I would try, is the noodle crusted steak, just because, it's different. Why keep messing with redundancy? We all, want to see this "different" side of preparing. It adds, to the, "spice of life". Keep doing, what you do, GF! I'm never disappointed with a new video. Always entertaining. "Guga Foods, everybody!"
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
How about a dry-age with salty liquorice. In the Netherlands we have salmiak powder as candy, and it's also popular in Scandinavia, it would be perfect to coat the meat with! Always enjoy your videos! Greetings from the Netherlands
It would be pretty cool to dry age with Koolaid powder and lemonade powder. I’m not sure is that is possible, but something with fruit juice concentrate would be cool
Hey Guga, how about a video about your equipment? I want to know about your grill, the charcoal, the torch, and the thermometers you use. Also, show us your cholesterol numbers.
When using compound butter for one of the experiments, it would be great if you also add normal butter to the control steak so we can get a proper comparison 😋
Checkout the new Habanero Lime flavor of Buldak at your nearby HMart and visit and follow Samyang Foods Instagram page here: instagram.com/samyangfoods_america/?igshid=YmMyMTA2M2Y%3D to learn more about their products! Thanks Samyang Foods for sponsoring this video!
🐠 DRY AGE IN CAVIAR!! 🐠
14 MONTHS IN A ROE! 1 YEAR+
COMMENTING ON All YOUR VIDEOS, ON EVERY CHANNEL.
COME ON GUGA! LETS GOOO! :)
I literally just found your channels by accident a few days ago and I've been doing mini-watchathons in between other videos where I'll watch anywhere between 3-7 videos before I move on to watch something else, and you've done quite a few things in those videos that have interested me into trying them myself mainly side dishes and alternate versions of main dishes, and I literally just got through watching your video titled Guga vs Nick DiGiovanni food battle #1 before I came to watch your newest video
Guga I got a idea what if you Cover your ENTIRE
Steak with cheese (any cheese) what would happen?????
Not cheese oil and others like parmesean cheese and other cheese steaks you know cheese can be sticky I wanna know what would happen if sticky cheese
Was in steaks would it be better would it make a difference or anything different from a normal cheese?????
Man would it be nice if guga opened a steakhouse having all successful experiments on the menu
Ngl would kinda wanna taste that pepto bismol atrocity
needs to happen asap!!!!
i would fly from NS Canada just to eat there
Guga you should make deep fried hamburgers like bun and all 😂☝️
@Culture 25-8 it’s not about vision or ambition but you gotta think about profit and most of the experiments are all expensive types of meat
hell yes
Guga: What would you rate this out of 10, Leo?
Leo:
Wow, Guga… you’ve COMPLETELY knocked it out of the park with this one! This steak is absolutely incredible; the meat is super soft, super tender, and I’m getting a kind of subtle kick to it-not too sure how I feel about that, but it’s definitely an interesting addition to the steak. I’m also loving the complexity and nuances of these flavours, because it really gives me a clear disclosure that this is an extravagant cut of beef. Furthermore, the measurements of these slices are perfect-giving me a nice, midsized mouthful of meat without being too thin or too thick. In contrast, I think the appearance of this steak is a little intimidating, but once you get over that and take your first bite, you can really start to appreciate and become fond of it. But, I digress. I think I’m going to have to rate this fantabulous, delectable, piquantly sophisticated steak a very grandiose 10/10.
Guga: 🤕
😂😂😂
he never said this btw, just a joke 😂
@@SaberTooth_TFG who da heck cares this is a very high quality comment you created
Yeah i can't lie, leon needs to give a bit shorter descriptions
And to that I say enough talking
Leo: *talks like a professional food taster*
Angel: me like Steak. Steak good
Ikr, you can tell who's there because he's a relative🤣
Description guy spot commentator energy
For anyone new who’s wondering what Guga uses for a backing track: It’s not a backing track; that’s the actual sound steaks make when grilled by the master.
I have the feeling that this guy will never run out of genius ideas😂
He's bloated with suggestions too...i keep pushing fermented shrimp paste on him every post
He won't. Neither will Angel or Leo or Maumau
Genius?
Can't run out of what you've never had
Too much of a commercial this one. SO CREAMY
Viewer’s comes up with a lot of ideas😇
Just saying😘
List of things that make me happy:
- Steaks, especially when grilled to perfection
- Leo describing flavors
- Guga saying "everybody"
- Angel saying "juicy"
There's not a reason for me to not be here!
Thanks Samyang for sponsoring this video: a company I buy noodles from, no advertisement in the middle of the video and a great new flavour I've never seen before.
That's a proper advertisement there, I'm going to have to regrow habaneros again after I skipped this year (unfortunately) since last year was a cold wet godawful summer which killed off my outdoor peppers
I mean they advertised pretty hard, it was just not in the standard format. I do love the noodles though.
It's just one 10min advert. Can't trust what Guga says here, because it's a paid slot. He won't slam the advertiser in the video.
I would eat more of their noodles if every flavor didn't try to burn my digestive system inside out
@@TheChosen141 agreed. As much as I love their noodles, the spiciness just isn't worth it. Wish they'd make a more mild version but with the same flavor
@@Hoista it's one of the most popular noodles in my area
Leo and his all out description of the tastes never gets old.
I think Guga has heard us because my man is in every tasting now. Loving it.
No need for Angel
I'll never get tired of the juxtaposition between him and Angel. Leo's out here reciting his dissertation then Angel's just like "mmmm creamy"
@@robbylawlor4259 it's great!
It’s too much
Hello guga, I have an experiment that may interest you. It consists of using a lean cut (in this case, buttock), making it minced meat and adding fats from different sources.
The buttock will be very useful since its fat percentage is very low and it will not predominate with the added fats.
The fat must be added together with the minced meat and mix well so that they are integrated and in this way, convert a meat with 4% fat to 30% to make some burguers.
Buttock 1kg (or 2.2 Pounds): 3,83% Fat 96,17% Meat | 38,30g Fat y 961,70g of Meat
Buttock 30% Fat Formula:
Olive Oil: 283ml or 262g
Pork Fat: 262g
Wagyu Fat: 262g
Duck Fat: 262g
That's crazy, cause I actually make meat cubes out of my victims' buttocks as well (Cannibal)
@@_Mugman420 average 11 year old wow so funny hahahah ppooppooofartt
@@potatus4328 Bro calm down
He did something similar, by adding wagyu fat with a syringe in a lean cut
@Potatus u have uploaded a video called FREE BOBUX GENERATOR 100% AMOGUS SUS, I think if anything they're older than u
This is what I absolutely love about Guga. His ideas are always original. They’re so original that I personally have never heard of deep fried noodles I definitely would try doing that soon!
I'm pretty sure they're deep fried already, but I agree Guga is a genius
Leo: a whole intricate description of the flavor
Guga: damn that is delicious
Never would have thought to do this. Interesting idea but oddly enough it looks pretty good. Great video today, Guga. Here’s another request for Squid Ink Dry Age.
dry age angel in squid inkk, heck even leo will do at this point
how would he coat something in to dry age, squid ink?? its LIQUID???
@@Messypapa you must be new
This is my favorite channel to watch. Nowadays. I always watch Guga videos start to finish
Guga: dips noodle crust steak in the sauce
Also Guga: happier than the first child being born
Stay safe down there in Miami guga and fam 🙏🏽❤️. Thank you for always posting vids for us to enjoy even while you’re going through a natural disaster, we as fans really do appreciate you guys more than you know!
Thanks for making me crave noodles.
Towards the end of the year, Guga should rank all the steak experiments for Steak of the Year, and we will vote on it.
When Angel says “damn I haven’t had a good control in.. a minute” I take that literally, and it feels like such a long time for him, that I feel pity.
Lmao yeah, for these guys a long time between steaks must be 30 seconds. He literally had to go a whole minute 😂
I love watching these videos because we don't have food at home.
Same . 🤣😂💪🏼👊🏼🤤
Keep Leo on the team. He is actually super cool and his explanations are on point. He sounds like a judge from Chopped lol
I’ve been saying this for weeks! Angel is not needed
@@randallenders9935 thats a hateful statement 🤨
@@rembrandtr6446hateful is a bit far lol
Guga needs to drop a side dish cook book
Guga if you want a true flavor explosion, dry age in dried leek powder and wine or dry age in duck fat. Its amazing.
these are so much fun. don't know anyone who's having more fun. infectious. bright spot in a bleak world.
I tried using your salt/pepper/garlic powder mix the other day for the first time and I was amazed! You’ve made a Guga steak seasoner out of me. ^_^
Butter baste it with thyme, rosemary, and lemon (while the steak is cooking) before serving. Keeps it moist.
That is a very common combination of seasonings, they even sell it at the grocery store called by the name SPG. It's not just a Guga thing just so you know.
@@DeathBYDesign666 I suspected as much.
bros never used salt, pepper and garlic powder before 💀
@@viper.9756 everyone starts somewhere, at least now they’re discovering something good
You can boil the dehydrated veggies too for softer chew!
Samyang seems to be the only instant noodle company that understands what spicy Is. Kudos to them!
Ramyun are spicy as hell, man. You insane? 😂
@@harrydavey9884 Nahh me normal person I eat Samyang with double the spicy sauce and I don't drink water to make it more fun tbh
You gotta cook a steak with Sazon Con Africon - Render the fat with half a stick of butter w/ cayenne and black pepper- use to coat while cooking
It is life changing ❤😊
Aphrodisiac ratings:
Chocolate: 3/10
Viagra: 7/10
Guga saying "garlic powder": 500/10
Lmao dude chill
This makes me so happy that Guga makes his Ramen the same way I prefer it; drain all the water and mix in the spices makes the best noodles.
Nice to see your sponsored by samyang foods. I just ordered their "Cream of Samyang guy"!
Wayne's World references, timeless
I'm watching Guga and his steaks videos, even though I never really tasted beef. I'm from a country where beef is expensive, and the most popular meats are chicken and pork, sometimes a broth from turkey or duck. But Guga's meals looks so amazing that i can't stop watching his videos 😳
Idea: Make 3 regular Steaks and act like it's an experiment and let Leo and Angel puzzle and try to figure out what the experiment is, when in reality there is no experiment.
Guga how about try
#1 Regular mustard as a binder vs Honey Dijon mustard as a binder or something similar
#2 If you havent tried it already wich kind of Salt stands best alone from plain table salt to the best salt you can find (No pepper or garlic powder)
#3 An episode where you do a vlog where you grill maybe at a local park or tailgate and do one of your exact same experiments but choose 3 random strangers men and women (Perhaps only women for a change) to see how close their opinions are to what you guys opinions were
Oh man, I love their 2x spicy noodles. So painful and delicious at the same time
I find it unenjoyable. Original flavor (the black package) is the best in my opinion. So delicious, and i could eat a 200g packet if they ever made one because i never get full after eating the full one.
@@veluta2549 2x spicy is only fun on a rare occasion. I love it and hate it every time.
I find the 2x spicy very delicious, it has a good amount of spice but nothing too crazy
2x spicy with like a whole bunch of scallions....mmmm I'm going to eat that when I get home from work lol.
try the 3x sometime, it's pure hell. That stuff made me so spice high that I bumped into two doorways in my house on the way to the fridge. It was epic.
You guys were brought up on JRE!!! You’re killing it!
I literally just found your channels by accident a few days ago and I've been doing mini-watchathons in between other videos where I'll watch anywhere between 3-7 videos before I move on to watch something else, and you've done quite a few things in those videos that have interested me into trying them myself mainly side dishes and alternate versions of main dishes, and I literally just got through watching your video titled Guga vs Nick DiGiovanni food battle #1 before I came to watch your newest video
9:35 Guga's mind is BLOWN AWAY 😅😂🙃
Leo's verbosity in his descriptions of what he's eating is a welcome addition to these videos.
Hi Guga! Can you please try to Dry-Age a Steak in CLAY? It would be awesome to see the results!
I would love to work at a place were we got to eat like this.
I just got two packs over the weekend! Having tried all the other flavors, the H/lime is the best by far.
I think you’re supposed to put the dehydrated vegetables in the boiling water to rehydrate them 😂
Guga out here posting videos in a middle of a hurricane lmaoo what a G
The thumbnail freaked me out at first because I thought those were maggots on the steak.
Mmm tasty
Buldak noodles and Guga content can’t go wrong
It's hard to trust the reactions when we know they're advertising for Samyang
but Samyang's awesome! Crazy *ss spice but still retains good flavor
@@dyinganthem true
not at all, I trust Guga
you can trust it since the flavoring have MSG in it, that white powder make everything better...
Samyang sponsored the video, but that would never color Guga's reactions. Besides, he probably already had this idea and approached Samyang for a sponsorship.
Yesssss I was hoping y'all put it in the sauce because when you make good sauce you gotta try it with good food
Sad thing is that over here in Latvia we don't have nearly as good-looking and tasty noodles... Now they are hella expensive when compared to pre-conflict in Ukraine (One pack of cheaper noodles went for 19 cents, the more expensive and more flavorful ones were around 55 cents, but now is the bald noodle time - there's a hefty amount of flavoring in the package, but it's super weak and bald, I do not like that)
I live in Israel where we can get ok noodles but the steak is terrible. Swap you!
Guga, what if you were to “wrap” a dry aged meat with OTHER meat? Such as scrap meat shavings or lesser quality cuts.
My thinking behind this is to reduce the pellicles while retaining more of the dry age meat. For instance, when you had to cut the fat off of the Wagyu picanha! What do you guys think?
Also- I was wondering if you would ever do a “prime rib/standing roast” style picanha- cook it as the entire picanha piece, then slice to serve after?
Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 81st time asking btw!
More Samyang videos please🙏🏻 always trying to make good ramen combos and play with their 2 X 3 X FIRENoodles 🔥🔥🔥
Looks like a wad of maggots, but I’ll trust it is indeed instant noodles. 😊
I’m glad I’m not the only one who saw maggots 😬 thought Guga went a little too far on the dry age this time
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. ;)
Ok come on Guga, you guys gotta do something with tom yum. I've been asking for a while now, would really like to see what your creativity can do with this! Tom yum paste FTW!
I'll have to try those noodles one day. Also dry age a steak with prickly pear.
Haven’t been on since the duck fat episode man’s really running low on steak ideas😂😂😂 LOVE YA GUGA💯
oooooo ive tried every new flavor they came out with im stoked to try this new one!
Do just the noodle sesoning pleasee!
I'm doing it this weekend!! It'll be raining bad up here in Atlanta from Ian, hope you guys are safe from the hurricane
Try A Series With Mesquite Wood Instead Of Charcoal! Mesquite Is A Must Here In South Texas.
Hey guga! I watch your vids al the time, i am from the netherlands. Ive been to Miami these past 2 weeks and i had dinner at Cote in Miami, you have to go there its an Amazing experiance, they have great service and Amazing food/sides i want you to review it since i cant try your food 😢 kind regards Sem! ( sorry if my english is a bit scuffed)
leo: the flavors are good you can taste the spices and the creamynes and the seer you got on the steak gives it a nice charcole flavor angel and guga: danm thats good
Try dry aging steak in ajvar (Roasted pepper spread from the Balkans)
Do a vid of all of your favorite experiments
Hey guga you should make a compound butter made from Gee, camel hump fat, wagyu beef tallow, garlic, and duck fat with black truffles cooked on wagyu A5
I love the Buldak brand noodles. Tougher to find around here but they are delicious. I haven't had the habenero lime but I've had the spicy chicken and it's tasty.
I will never get tired of the way Guga pronounces cling.
Hey Guga, I love your videos, you should dry age a steak in rosemary and garlic with a butter binder.
My absolute favorite, cooking based, channel, on YT. That sauce and the ramen noodle crusted steak, looks incredible, but, that compound butter steak, would be amazing, too. The first one I would try, is the noodle crusted steak, just because, it's different. Why keep messing with redundancy? We all, want to see this "different" side of preparing. It adds, to the, "spice of life".
Keep doing, what you do, GF! I'm never disappointed with a new video. Always entertaining. "Guga Foods, everybody!"
Mu favorite video in some time, such a cool experiment
Dry age a steak in cookie butter!!! And then one with a cookie butter dip!!!
My favorite part of the video is when Guga says "let's do it".
Guga you should make the noodle burger buns and do your awesome smashed patties 💪🏼
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
This has got to be one of the best ideas, I want to try this so bad 😂😭😭
Hey guga can we get a pumpkin puree dry age experiment?
Easily some of the best instant noodles you can buy. Been my all-time fav for a while.
Aldis got em? Im interested
One of my dreams is meeting them and trying Gugas food.
Is there any chance of another experiment with your home made MSG (MSguga) like a dry age or a compound butter? Thanks for the videos as always.
How about a dry-age with salty liquorice. In the Netherlands we have salmiak powder as candy, and it's also popular in Scandinavia, it would be perfect to coat the meat with! Always enjoy your videos! Greetings from the Netherlands
This is a great idea
its about time to do a top 10 taste for 2022 base on all this different recipes !!
It would be pretty cool to dry age with Koolaid powder and lemonade powder. I’m not sure is that is possible, but something with fruit juice concentrate would be cool
Other videos: 70% volume
Guga's videos: 101% volume
No, but seriously, this guy is amazing and creative. HATS OFF
Eaten so many of the 2x spicy Samyang noodles that they don't even bother me anymore. Love em
Maybe a Tabasco and/or taco hot sauce Tapatio experiment?
Hey Guga, how about a video about your equipment? I want to know about your grill, the charcoal, the torch, and the thermometers you use.
Also, show us your cholesterol numbers.
I think he has another channel about that
Guga and Samyang? What a collab
Guga, you did it again, great video & recipes!
NOODLES ARE LIFE!!
Hey guga what about trying to pickle a steak!! Imagine the flavor how it would taste after being pickled! Also love your ideas!
Guga you gotta do some side dish shorts man!!!!!
You should try dry aging a steak in Buldak original sauce.
Still want to do the spice challenge with y'all Guga. I'll be doing the 2022 One chip tonight
Guga should open up a steakhouse and on a special offer the top 3 worst dry aged steaks for people to try like the Nutella
Guga and Bob Ross be having the softest voice in the world
That boy Angel Lowkey sneaking in that let’s doo it 😂😂 compound butter for the win though 😌
When using compound butter for one of the experiments, it would be great if you also add normal butter to the control steak so we can get a proper comparison 😋
Damn you Gouga you just keep making videos I can't not watch. And I respect the hell out of it
Experiment Durian fruit pls :) thanks