Uncle Roger CRASHED My Spicy Steak Experiment!
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- Опубліковано 17 вер 2024
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@@GugaFoods dry age steak in oyster sauce
why do you sound so weard in the sponser?
i like how u guys are putting the quantity of ingredients u got need right on the video, we need that!
didnt do level 3? dosent count.
guga idk what made me think of this but i would love to see you make your own version of a hibachi dinner
Haiyaa guga you didn’t try level 3 why so weak? 😂
Would Salt Bae try level 3? Is Guga worse than Salt Bae?
Maybe he's going to save it dry age a steak in the auntie Helen oil. Then trick you into eating it next time you go see him.
Guga is a closeted 12 year old little girl trapped in a 67 year old male body
what do you expect!!
Ask him Asim to cook, more Malaysian dishes
I Love your videos and channel
Guga forgot to warn the viewers about frying using chili oil. They need to do it in an open kitchen. I already tried using chili oil in frying and that hurts both my eyes and nose 😂😂
Absolutely lol, not to forget that the room/ apartement is barely useable/ liveable for the next 30mins or so haha
Or industrial ventilation.
Literal pepper spray 😂
Aiyaa .. why so weak? - Uncle Roger
Had a chef throw a fist full of crushed red pepper into a hot pan as a prank and smoked out the whole kitchen.
I am imagining Uncle Roger saying "Guga level 1, why so weak!" 😂😂😂
I heard it in his voice as I read it! XD
@@LilianaKaliMe too
he actually said it
I was thinking the same thing, Guga chickening out and not even trying all 3 levels
I mean.. his comment below is "Haiyaa guga you didn’t try level 3 why so weak?"
„Chicken parm, it is one of the most traditional Italian dishes“ doesn’t exist in Italy at all.
Just like Alfredo pasta.
Yeah it's a traditional Australian dish. Apparently it's also in the USA in some places as well.
@@skilletpan5674 brought to Australia by German immigrants quite frankly.
@@traviswalker8933 Alfredo is a restaurant in Rome, and the recipe is just pasta, butter and parmigiano reggiano, exists in every region of Italy, it's just not called Alfredo.
@@matteosaporiti5724 yep. But the Alfredo that everyone knows doesn't exist in Italy.
DRY AGE STEAK IN OYSTER SAUCE
IM FIRST
Why are you always on time? How did you do that?
@@alevator606 its just cos when he uploads im on my phone
Hint this is when im boutta sleep
So you can guess where im from
Plot twist: Aloysiusoh is actually Guga himself
Your tenacity should be rewarded
Chicken parm is actually Italian American, eggplant parm is the traditional Italian dish
Eggplant Parmigiana. Had that once. Lovely stuff.
Tradicionális Magyar rántotthús.
God bless America. Improving Italian dishes since the late 19th century.
@@square8419 since even earlier-tomatoes are indigenous to the Americas 🤯
@@DarthNoshitam I was waiting for someone to try to bring it up that was older so that I can tell them the same thing lol
As someone who made to-order hot sauces in the past; it is possibly important to note that high heat DOES break down capsaicin (the spicy molecule) to SOME degree. Just because chili oil looks red and angry doesn't necessarily mean that it will be spicy, particularly so if you're deep-frying your chicken/beef in it.
Guga, are you consciously trying to enrage the Italians now? LOL.
I am german and even I am enraged for my Italian bros.
@@Sol0666
Mach mit! Wir übernehmen das Gericht jetzt und nennen es "Hähnchenschnitzel nach Margherita Art".
Könnte allerdings einen Krieg mit Österreich und Italien verursachen^^
@@espneindanke9172 BAHAHAHAHH ja wie geil. Hähnchenschnitzel nach Margherita Art ahhahah, hatte den lacher des Tages danke dafür 😂
You can breathe and Italians get mad
Especially Lionfield who will mess up steak in front of him or a Brazilian food to get back at the Guga.
Oh man, as soon as I could stand on a chair my mom started teaching me how to cook, as a young man I had the privilege of cooking under some incredible chefs. This channel appeals to me, I just ordered your cookbook. Your experimental style appeals to me, I love nothing better than a fully stocked kitchen, a puff and good music to let the process begin.
"Most traditional italian dish", 99% italians never even heard of it... It's an american dish that probably originates from "parmigiana di melanzane" made with eggplants instead of chicken
Where did you get that statistic from?
That level 3 ran everywhere under the dish, they ALL got it 😂
Anyone notice how healthy Guga looks? Cooking all this food and losing weight and full of energy. What a guy.
Yeah he is losing weight
being healthy and losing weight isn't automatically the same thing. We have no idea. Assuming with his diabetes he talked about, it's probably due to having to remove things from his diet, but it being healthy is only up to him and his doctors to decide
he dry aged himself and lost 100 pounds
@@genocider9782real
"Guga"steak when?
"Is it spicy?" Angel at 7:46: "Not really." Angel in the background at 7:56 & 8:01: {wipes face repeatedly}
"Most traditional Italian dishes"
No Italian would ever make anything like that
Exactly!
I've never seen anything like that in an Italian restaurant.
Out of curiousity why they never make something like that?
@@ValkyrionX2 I mean, someone probably would, I'd probably like it, but it's absolutely not an Italian dish, half of the people in Italy don't even know what it is
@@ValkyrionX2 Chicken Parmesean is an Italian-American thing. In Italy, at the time when thais dish was invented, meat wasn't super widely used, it was usually reserved for sunday dinners. When Italians came over to the United States, they found that meat was widely avalible and cheap. So they adapted their traditional recipies to incorporate more meat.
@@ptptcenzso the other half does know ?
The southerner in me instantly craved chicken fried steak with gravy and mashed potatoes.
But a spicy version 👀
Mate, I know you probably don't read the comments, but I just made your burger buns, and oh my jesus, I don't think I can ever eat another bun again.
love your stuff, man. I've made half the things in your cookbook, and it's a whole journey
0:11 is that a hair i see there? lol
0:12 Poor Guga, lost all of his hair in this recipe.😂
9:52 Angelo:my mouth is on fire
What i heard:my mother is on fire
I heard that, too.
Same lol
same, it must have been so hot it effected his speech
2:41 Which one do I think is going to be better? I dunno, but I think you should let me move into a spare bedroom and I can try out all your experiments and give you my honest opinion. 😁
3:05 He actually sounded pretty serious lol
Yeah he's a got a fragile ego hahaha
may i suggest the Italians call it "Piccata alla Milanese". They put the parmesan in the crust. So it is technicly italian, only the Americans changed it a litte bit.
Saying the chicken Parm is the most traditional Italian dish is the verbal equivalent of snapping spaghetti in an Italians face
Bro just makes me hungry as always 🫡
hungry*
@@s.verdnik916 oh yeah thanks
A trick with parm is to bake the cheese on and then add hot marinara on top of the cheese. It keeps the breading on top from getting soggy. Extra crispy bites.
It's funny how Guga says that he made a better Chicken Parm than an italian when it's an american dish
Parm is traditionally made with eggplants in Italy. Chicken parm is an Italian-American dish.
This happens everywhere to every cuisine. Just like Chicken tikka masala for from British Indian.
Chicken Parm
Traditional Italian
I can definitely hear the music of Lionfield being summoned with a stare.
send it to them and make guga punished by trying level 3
Lionfield should definitely check it out 😂
Guga, next time you threaten Uncle Roger, tell him you'll start calling him Nephew Roger!
Guga my friend, Chicken Parm originates in the US. In an italian Community, yes, but the US influence on that dish is beyond anything. No in Italy living italian would consider that an italian meal.
cheers :)
Maybe up north in the alps since they're half Austrian they have Schnitzel. :p
if the recipe was made by italians aint it italian dish anyway
@@santtumoilanen3065 no because it's not part of our tradition in any way
Guga has gone from "I can't handle the spice" to "I can't live without it"
Ain't that much "traditional" here in Italy, MeatGuruGuga. "Carne alla pizzaiola" is specific to some regions. Just remember, we have twenty regions here, and each one is practically another world to the other.
I love how Angel is just waiting for Guga to end the video so he can do something about his burning mouth xD
"most italian dishes ever"
proceed to put Korean, Japanese and Chinese spices
Damn, Uncle Guga, both dishes look fantastic.
I don't care that chicken parm isn't really Italian, the crust looks PERFECT. Crispy, stays clinging to the meat, that takes some practice to get right.
8:33 me hearing this while eating my toast chicken😢😢😢😢
Chicken parm is supposed to be butterflied and then flattened. Wouldn’t steak parm also be similar to a veal parm
Chicken parm is basically a chicken cutlet with some sauce and cheese. If you make a chicken cutlets out of steak, then it is a chicken fried steak. Often times chicken fried steak has white gravy. So this is basically a chicken fried steak with marinara sauce instead of gravy.
Dry age steak in oyster sauce
I appreciate Italian-American dishes. Their brothers and sisters back in Italy may not, but the dishes they've come up with and adapted to their environment, are downright delicious.
Only thing that would have made this video better is having Uncle Roger there to try the chili-oiled Parm dishes himself. But he cheesed you off earlier, that's why no invite for him this time, right Guga?
Guga improved by adding recipe in the video!!
Guga and Roger bout to become the Kendrick and Drake of cooking
Naw, Guga and Nigel are heterosexual.
Nah, more like Dot and JCole. Drake would be more like Jaime Oliver and his chili jam.
You should try jelly aging in cloudberry preserves.
Guga 1 year ago: "Bell peppers are too spicy for me."
Guga now: "Now we gonna marinate stuff in pure capsaicin."
In Australia Victorians call it Chicken Parma, New South Welshmen call it Chicken Parmi, Fights have occurred in Pubs about this. I like the term Chicken Parm. :)
Guga always says that is Easy to make and for me is hard just like that, now i want to see something HARD to make.
2:58 "You're going to compare MEW to salt bae?"
That's right Guga you definitely are one the legendary Pokemon of the cooking world 😆
Chicken parm definitely not italian. More of an American dish, though Australians also have their own version too I believe
And so does the UK
Us Aussies do have our own version and we call it a parmi
Not sure what the American version consists of, but in Australia it’s crumbed chicken schnitzel with ham, marinara/Napoli sauce and cheese on top. It’s also usually served with chips (Americans call them “fries”) and salad, but that’s pretty much standard for every meal here
@@MrVovansimYep, breaded chicken topped with Béchamel and cheese, grilled iirc.
Alot of pubs serve it.
“I’ll take on your challenge uncle roger!”
*Proceeds to only eat lvl 1*
The great logic in this video is when guga make italian dish (that doesn't seems italian) combine with chilli oil and make it from korean chilli, and the thumbail is uncle roger who known as malaysian
The cat saying "Huh"😂😂😂😂
0:03 nobody eats that in italy
It's more Australian than Italian at this point lol
Dry age steak with durian!
"Chicken parm, it is one of the most traditional Italian dishes", nope its American I don't think you can even find this in Italy.
I’m Italian and the chicken parm looks amazing guga
I'm a pure vegetarian from India but i still love your content and watch all your videos
Do you ever get tempted by the things Guga cooks?
I would be too, if I was around all that nasty street food you all have over there lol
@@Havok135 please dont disrespect a culture man I'm a pure vegetarians and i watch the videos becuz they are entertaining and the food looks good
@@lukeedwardpanganiban7891 actually sometimes it's is tempting but i don't eat it because of religious reasons and have promised my parents to never eat it but the videos are very entertaining and for how long I have been watching him I think I can make a better stake then most people (no offence)
I love the way he says why so weak hahaha
Chicken parm IS NOT italian
Technically it is considering it was made by Italian immigrants in America.
@@Conkadonk420 so if I'm lets say Mongolia.. and I make chicken Parm - It's now Mongolian? ☠
@@sushi2770I should have used the word invented not made. Italian immigrants invented it while living in America. If an Asian immigrant creates a new dish using Asian ingredients but in America is that considered an american dish.
@@Conkadonk420
Technically speaking, you could also argue that Ford is actually an Irish car brand. Because Henry Ford's parents migrated from Ireland. 🤣
@@Conkadonk420 Then Cesar Salad is a Mexcian dish? It was invented in Baja California, by an Italian Chef using italian ingredients, in a italian restaurant.
How can you not love these guys? They are just like my brothers and I but we are quite a bit older. We still have a blast together and try to outdo each other with our food. It's been going on for decades. When the rest of the family knows my brothers and I are the chefs, they get the hell out of the way. They know that the four of us are in control, and they know they are in for a great meal.
Nothing but laughs, great flavors, and enjoying each others' company. I love my family.
Angel you're not sweating because of the spice, that is what we call meat sweats. Get some vegetables in your system and you won't have so much perspiration
Guga, chicken parm DOESNT exist in Italy. It is a brazilian dish.
One day I gonna open a Brazilian restaurant and serve chili sauce covered wontons there. Because if a Brazilian cook makes them, that's the most traditional Brazilian cuisine, right?..
I meant to leave this comment months ago and forgot… so it’s not about this video… I make a pizza meatloaf that I would like to see you try….. Holly’s Pizza Meatloaf:
You’ll need a pound & 1/2 (give or take) of ground beef. 1 roll of your favorite seasoned ground sausage. SUPER diced bell peppers & onions (you’ll sauté them off a bit before mixing in) A pack of REAL bacon bits. You gonna want a bigger size bag of pepperoni. Two jars of your favorite pizza sauce just to be sure you have enough. Grated mozzarella , parm, and cheddar. 3 eggs, garlic powder or fresh, a pack of garlic cheese croutons. And Italian seasonings (pinch of salt and some black pepper if you like)
Your gonna take the croutons and put them in a food processor and turn them into bread crumbs. Your gonna take the pepperoni that you are putting in and shred it in the food processor as well. You’ll mix the meats, the bacon bits, pepperoni, peppers and onions, eggs, bread crumbs, a jar or so of pizza sauce (give or take) a handful of mozzarella and cheddar and a little parm. Along with your spices. I usually form it into a bunt cake shape and cook it on a pizza pan with holes over top a catch pan to drain the grease as it cooks. When it’s almost done I cover it with pizza sauce, whole pepperonis, and more of the cheeses. Cut like a bunt cake. I think I covered it all without typos….I LOVE PIZZA & this is how this came to be lol. I’m sure people could vary the ingredients based on their preference just like every other regular meatloaf.! Much love from West Virginia!
Bro chicken parm is not Italian
Love seeing this group of creators supporting each other. ❤
One of my favourite breakfasts is a couple of eggs fried in chilli oil on some steamed rice. Really gets your eyes open.
Chicken Parm and Italian cannot exist in the same scentence.
They can if you add the modifier of -American to the Italian part. Because it is an Italian-American Dish that also seems to have developed independently in Australia as well.
Stop using faces for click bait, start bringing the people on please.
🙄
2:49
First day, huh?
womp womp
@@HullsColby womp womp indeed
I'm Italian and this is the first time I've heard of chicken parm, maybe it's Italian-American?
It is. Italian American immigrants created it and it's been a huge thing in America for probably over 100 years.
Guga’s ultimate enemy: salt bae
uncle roger's ultimate enemy: Jamie Oliver
6:20 ah ha there it is there it is
Guga should do uncle roger sauce on steak
I really like the small recipe in the top left when relevant. Helps a lot to keep the i gredie ts in my head and makes it easier to try myself. Good stuff guys
OMG!!!! The editing had me rolling!!!
🤣🤣🤣🤣
Incredible stuff. Gotta say, you really spiced up those parms both literally and figuratively.
You know it's spicy when Angel is saying "my mouth is on fire" but it sounds like "my mother's on fire."
Guga getting fit, yeah man, good for you, keep rocking Guga.
Guga: *Makes MSG dry age steak*
Uncle Roger: I call you "Uncle" Guga!
Guga: *Eats the Nephew Level steak*
Uncle Roger: Haiyaa "Nephew" Guga, why so weak?
My man isn’t just trimming the fat on steaks. You’re looking great 👌
1:01 “I was reminded that I love steaks” 😂 has to be told he loves steaks
I don't know what makes Angel sweat more, spicy food or vegetables, please also do a powdered vegetable challenge just for the fun.
I highly recommend making some chili oil with Szechuan peppercorns the next time you make it. The flavor is amazing.
I would recommend top round or sirloin. Thats what we have used in my family on the farm for breaded fried beef for generations. The flank can still get easily overcooked by frying. Im just saying what my grandma told me.
Honestly guga the way you made that chicken Parm is an equivalent of a salt bae recipe
Chili oil is so good! I have several jars I've made with slight variations. They're all so good.
Also, heh! One of my friends sweats like Angel does when he eats spicy foods. It's especially funny because he *really* likes the spicy beef jerky that I make but when he eats it his forehead just immediately starts sweating.
I like the recipe proportions on the screen. It really helps!
@GugaFoods you should do 3 control steaks and tell everyone there is an experiment going on and see if the guys notice any different
A lesson in How to make Food Fun... love it
Dang, he was prepared to dry age Uncle Roger for that Salt Bae comment
Damn right, especially when he's been trying that on Angel 😂
Dude @guga - if you're making parmas you need to grill/broil to you the top at the end, the cheese goes brown and crispy and it rules! Cheers mate 🎉
Guga half the Amazon links in your description dont work. Want to make sure your referall bonuses are working. Link me to that wom you use to deep fry the chicken - I neeeeed!
Can’t wait for Guga to make a paella, the most traditional french dish!
That's just traditional Polish kotlet schabowy with cheese on top (most common addition in recent times, sometimes with pineapple slice too).
I'm Aussie and I'd like to say that 'Beef' Parmy will always be my favorite when out for dinner with friends or family
What's a parmy??
Lol well the comments have definitely helped me learn that Chicken Parm is Italian-American, not Italian. Makes sense, I mean whenever you go to a new country and you bring some of your culture with you, you find yourself wanting to pay homage to your roots using the ingredients you have around.
You should mix some previous experiments together making an experimental burger, like the super thin smashed patties then a smash burger patty, then a dry age patty and top it off with microwaved brisket
I guess no one taught Guga about Veal parm? 🤣😂🤣
Try adding parmesan to the breading and fry it in butter.