Is "born" in this case as the suffix to this certain food-related adjective really written as "-borne"? I'm currently learning English but most Americans don't properly have ability to speak and fully understand it from atleast a pseudo-etymological standpoint, as the reason I'm asking that question.
@@vulk7183 Yes that's how it works in the American version of English. Our language is basically 3 different really old languages nobody knows how to speak anymore combined so most things make no sense.
@@TriStarArchive each and every individual across the face of the Earth would stand to benefit greatly from being in the fellowship of a sincere gentleman such as Angel, who would serve as the kind of confidante whom one would remain close with for life
At this point I'm convinced that in the next 10 years guga will release an episode of "I dry aged this whole wagyu cow for a decade and guess what happened"
@@arcticmonkey505 It's called an experiment, failed experiments still have value. Now we know that dry aging something for longer doesn't always make it better, there's a point when you should stop. That's useful information.
Little does Angel know that this was all a carefully crafted plan by Guga. Now that Angel swallowed the 1 year dry aged steak, Guga can finally begin to dry age Angel from the inside out. That’s the only way to explain how the other two spit it out.
I think most people in the dry age industry say that 45 days should be the most you should dry age for. After that, everything starts to go downhill. There are a few restaurants that serve 90+ day dry age steaks, but that's mostly for people that want to experience it. And I'm sure they dont sell many of those steaks.
Just a friendly reminder to dry age a rib roast in *miso paste!* Not a marinade on individual steaks, but a real 30-35 day dry age. It has everything great for a dry age experiment: spreadable, fermentation and umami! It has to be a home run, Guga!
@@kneecole8446 He has not used miso paste. An overnight marinade on an individual steak is not the same as a 30-35 day dry age, hence the specific nature of the request. A marinade and a dry age are not even close to the same thing. They are radically different.
The thing about dry aging for a whole year is you need a bigger piece of meat. You need a whole bone in rib roast with lifter meat included. You need as much as you can protect the meat you’re gonna eat after a year.
That and they usually age them on salt blocks if it's for that long or even longer, I'm sure it helps preserve the meat a little more. So he should try a larger one on a salt block next time. Aging for this long is a thing others have done successfully so this isn't an experiment as much as it is what not to do.
Does anyone else think Guga needs a channel just for his side dishes??? i have such a hard time remembering what video has the one i want to go back and try out...lol
@jerryuutela2216 if you type in the name of the side dish as a keyword in the UA-cam search screen and follow it up with “Guga foods”, then the first video that will come up will be the video of his that features the side dish you want. He provides the recipe name in the description
Made me think about a Mexican guy I know always telling me about cecina steak & how he hangs it from tree to dry out & puts salt on it to keep flies off. He always made it sound delicious when he said they made fajitas from it.
Angel is braver than me for swallowing that 1-year cut. I need him to be directly shown alive and speaking in the next video, just to be sure that the next set of showcased steak came from an actual cow...
Usually eggs have a shelf life for way more than a week - unless you live in a country (=America) where they wash the eggs, which removes the cuticle. If You dont wash the eggs, they can keep fresh for months - even without refrigeration
@@jakobfredslundkobbernagel5502 exactly. i got food poisoning from a supposedly fresh egg. so you see how worried i am for Angel's health 🥲 p/s: i know it was from the egg because that's the only "less fresh" ingredient i ate since the last couple of days before i got food poisoning.
I haven't looked much on the history of this channel, but I think that videos like this are very important. Sometimes you have bad ideas that turns out to be instead very interesting, and then there are things that sounds like really bad ideas that turns to be exactly as bad as they sound if not worse.
I can't believe this video technically began in 2021... I am so damn glad you decided to start a UA-cam channel, I've loved every video you've made since I started watching. Keep up the good work Guga and I hope you keep going for years and years to come.
He well could have though. There's a difference between a pungent smell which is usually safe, and a rotten or rancid smell which unmistakably means you should not eat it.
I've played around with dry aging enough. I think if it's Prime angus or Wagyu (Wangus), you dry brine it 24 hours, reverse sear it, it's as good and sometimes better than anything dry aged.
Snow Country is the name of a region in northwestern Japan. In the Japanese language, the region is referred to as Gōsetsu chitai. Gōsetsu chitai translated to “heavy snow area. This is a reference to the heavy snowfall that this part of Japan receives. The town of Yuzawa part of the Niigata Prefecture, which is part of Japan’s Snow Country.
I see the grand plan now. Guga is feeding Angel all sorts of weird meat so Angel accumulates enough bacteria, fungi, and flavor to dry age him inside out! Can’t wait to see the result!
I'm really interested to see what a larger cut with more marbling would be like after am extreme dry age, maybe not a full year though. Something like an Australian wagyu score 7 in a large 3 bone rib roast so that there's plenty of meat to become the pellicle
There are quite a few videos on steaks that have been dry aged for over a year. There's one particular video from the channel "Eater" called "How Long Should Steak Be Dry Aged? - The Meat Show" from 2016. In the video, Nick Solares samples steaks that have been dry aged for 45 days, 90 days, 180 days, 240 days and 420 days. His reactions are very interesting to watch
• cut meat to half • put meats to dry-ager • • „but we have still dry-aged control one for 35 days” Guga just divided time in half and then bend one of them. Cooking is entering into new era.
In a recent episode of Food Wishes, Chef John made meatballs and said the ginger he put in the mix should have been added later because it softened the meat. Might be worth trying a ginger tenderizer experiment? Or dry age....
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
I believe he's already done a video like that. Don't quite remember if it's on this channel or his other but I know he tried different forms of garlic.
I come from a Chinese family where I deal with my folks taking raw whole fish and drying it on a makeshift hanger for a week with the smell running rancid in the house, then letting it age in a freezer for eons. I can’t imagine how bad this piece of meat must be. But I assume that if my parents did the same thing but with this steak, they’ll definitely eat it.
Hi 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 78th time asking by the way.
Is there any research into what the molds/bacteria are on the outside? Would any amount be toxic, or taste bad? Or can you get away with leaving some on to save waste. Also would’ve been nice if you weighed the steak befor aging, after aging, and after trimming - to see yield. After a year all data possible should’ve been take, that’s a long arse investment!
They’re basically all bad, and it’s not just cause it’s bacteria and mold, it’s also hard as a rock and will make cooking it an absolute nightmare. It’s best to remove as much as possible until you’re left with just the steak, even if it is wasteful. That’s just the price you pay for dry aging meat
The reason you can eat beef med rare or lower is because bacteria aren't found within the deep tissues of the meat. That being said, most bacteria reside on the surface of the meat. Dry aging essentially extracts the moisture from the meat. Since there is no moisture left on the surface of the meat, bacteria and other micro organisms cannot grow.
Have you considered trying the Japanese flash freezing technique of freezing at minus 30 or minus 40 and seeing the results of what happens after 30 days or 6 months?
Angel has developed some unique stomach acids over the years with Guga. These acids can take the worst of the worst, much like scavenging birds being able to eat rotten carcasses in the dessert.
All dry age rooms/boxes are not created equal. As well as what type of meat your are dry aging . I’ve tasted really funky 50 days , then some 60 days I couldn’t even tell.
Have you guys ever got food poisoning or some kind of food related sickness because of Guga's weird experiments? If so, which one? Dry age? Mystery meat? or one of those random experiments?
I wonder if it's the size of the loin used that had it so tuff and different than 1 year dry aged I've had. There's a restaurant in Dallas called Knife that used to offer up to 500 day aged steaks to select clients and they were beyond tender but funk bombs. The 200 day is funky but delicious from them as well.
I want to make a suggestion. Can you dry age steak in FRUITS??? I don’t know if its been done before but can steak take on the flavors of… apple puree, freshly squeezed orange, pineapples, pears, whatever you got there! Guga, I hope you see this!!!!
They have done a few with pineapple, pretty sure it was only an hour, 2-4 hrs were ok, 24hrs in pineapple turned the meat to mush. There is a tonne of enzymes in pineapple. As for the other fruits in not sure
@@ryancockerill4484 yeah what I’m curious about, is given that Guga always says the flavor go deep, would fruits do about the same thing? Or even the smell? Mindblowing if you can have apple- or idk, banana flavor steak. Sounds weird, but who knows Guga may be up for weird
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
Guga! Your videos are the highlights of my week. My mouth is almost always left watering and my urge to grill raised. Just a suggestion but it would be really interesting if you took before and after weights of the meats, thar could really show how much was lost during these dry aging process. Thanks for the great videos! Much love
I absolutely love the channel! Thank you for all the amazing experiments you do!! I do have a request: I would love to see you use multiple different dry age methods, that work, together on the same steak. Like, instead of a 30 day real dry aged steak, do 1) two weeks real dry aged, and then 2) two weeks butter dry aged after. And compare to 1) two weeks butter dry aged, and then 2) two weeks real dry aged after. It would be really interesting to see if combining methods makes a difference, and if the order in which you do them matters!? And you could try this with other dry aging and tenderizing methods. I would love to see if you can discover a new amazing method this way. 🔥🥩🥳
Hey Guga, reminding u for the 78th time to dry age steaks in fermented shrimp paste for 30-35 days. Anyway wish ur gastrointestinal tract good luck after this 1 year old steak😹
One day we’ll have an actual zombie apocalypse and it wouldn’t surprise me in the absolute slightest if the origin was traced to one of these dry-age experiments.
I think I remember someone trying a steak that was dry-aged for that long on UA-cam before. I think he somehow liked it better than you all did. Maybe it’s an acquired taste?
That guy did it a little different though. Think it was max, or Matt or whatever the meat guy. He did the rib roast together and cut off as the days went by
Dry aging for the same amount of time doesn't mean They're the same. Some of them are done better than others. Although I'm not sure I've seen an example of a steak that's been aged for a year that was genuinely enjoyable. 120-240 days, absolutely.
I was just watching a video from Mark Wiens, and he ate a perfectly more than a year dry aged steak. It’s likely that the machine that Guga used to dry age the steak did not keep the moisture levels low, it’s also hard since the humidity in Florida is pretty high. Overall the steak looked rancid, and not eatable at all. I would suggest to Guga to look into how the Spanish prepare cured ham, that seems a much better approach to dry aged steaks, but he will have to really keep a check on humidity levels at his shop. RIP Angel
the dry aging fridge has to be colder than other dryaging. you also have to have the right humidity level. you can't keep on opening and closing the fridge.
Hey Guga, I absolutely love your videos, in particular your dry age experiments. It's always really interesting seeing how they turn out. It's given me an idea for a dry age. Have you tried to dry age using Italian Green Pesto? I was thinking there are often a umami flavours in Pesto, including parmesan and anchovies, plus you have basil providing aromatics. I think it would be really interesting to see if the aromatics of the basil penetrates the meat and if the umami flavour comes through.
@@joeyg29jgjg I would try it myself if I had the kit. I have often made my own Pesto, so you could tailor it for steak and use rosemary instead of basil and make a steak specific Pesto but honestly I think standard green Pesto made with Basil would be incredible.
Rumor has it, guga has a piece of meat that he's been dry aging for a decade. Also, you can make a really crazy oil from the trimmings. Sous vide it in 2 parts oil to weight for a couple hours
Though I love the tenderness, and deeply rich flavor of a quality dry aged steak, I always feel conflicted by the amount of meat that gets wasted during the process.
@@Moneywarlock I suppose that's a way of rationalizing it, though I'm clearly referring to the piece of steak prior to any dry aging whatsoever. But yeah, I will try to look at it like that next time I order some.👍😁👍
He did a sous vide steak for a week (basically turned it into a roast) and a sous vide brisket for a month (twice, and it was undercooked each time, thus that particular result).
Hey Guga! Just curious, how old is the meat when you start the dry aging process, my butcher and I was talking about it, nobody in my area has done it so we was gonna try it out! Thanks! Been a fan since the first grill review!
Ok Guga! I finally broke down, spent a couple hundred dollars on a ribeye and dry aged it 45 days. Today I cut and tasted what I did. Following your advice, just a basic spice of salt pepper and garlic powder. And holy hell this is the best steak I think I've ever cooked. Still waiting on the grill, but put this one in the broiler. Only real thing missing for me is the crust. But this I'll definitely do again, and I now have 10 steaks in the freezer to work through!
OMG, the looks on all of your faces when you took a bite of the year old steak... lmfao 🤣😂😜 Love this channel...Thanks for all of the great content and keep the videos coming!
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
Hey Guga, can you make a video about dry aging without the need to cut any pellicle? It would be world changing to find a method to dry age with some form of artificial bark applied around the steak.
Get 20% OFF + Free Shipping at Manscaped code GUGA at mnscpd.com/GugaFoods
HI GUGA
Guga can you please make the best Venison steak ever?
Totally throwing Leo under the bus.
Is angel ok?????
How about dry age Meat in a peach cream for 24 hrs. and than make a mango sauce to it.
Guga missed his opportunity to say..."I aged a steak for one year and that gave me a good amount of time to make the side dish."
Facts
@@GugaFoods hello sir
That would have been perfect 😂
What side dish...11 month dry age french fries?😂
I was kind of waiting exactly for that line.
Guga is a saint for immunizing his family against every possible foodborne illness
😂😂😂
😂😂😂😂😂😂
lol
Is "born" in this case as the suffix to this certain food-related adjective really written as "-borne"? I'm currently learning English but most Americans don't properly have ability to speak and fully understand it from atleast a pseudo-etymological standpoint, as the reason I'm asking that question.
@@vulk7183 Yes that's how it works in the American version of English. Our language is basically 3 different really old languages nobody knows how to speak anymore combined so most things make no sense.
Imagine what other experiments are taking place right now in each one of Guga’s 97 refrigerators.
"I dry aged it for a year."
"You got issues bro."
We all need a friend like Angel.
We all need an Angel-like friend
all of us require camaraderie from a person like Angel displayed in the video
A friend like that is an Angelic gift
The guy who created stinky tofu clearly did not have a friend like Angel.
@@TriStarArchive each and every individual across the face of the Earth would stand to benefit greatly from being in the fellowship of a sincere gentleman such as Angel, who would serve as the kind of confidante whom one would remain close with for life
Guga: Always use your sense of smell if the meat is safe to eat.
Also Guga:
I'm waiting for someone to explain why the smell is good🤣
@@isaiahc8390 UNDERSTANDABLE, HAVE A NICE DAI 😂😂
@@isaiahc8390 so you really think people are HERE, to read all this crap?
@@isaiahc8390 no
your pfp used to be my old discord pfp, didn't notice there were more like me.
6:01 you can see in his eyes his mind is racing about the fact he called something they had to wait a year for terrible lol
At this point I'm convinced that in the next 10 years guga will release an episode of "I dry aged this whole wagyu cow for a decade and guess what happened"
the rise of a new pandemic
"My grandpa dry aged a steak for a century and put it in his will for me to eat it and guess what happened"
😂
@@tedsheckler6648 my great great grandad dry aged wagyu A5 steak for a millennia and put it in his will for me to eat it. What will happen?
Now I’d pay to watch that, has guga got a patreon so I donate to the cause?
For such a long time, I've always wanted to be a "guest taster" with you and the guys.
I'm rethinking that.
Is it cuz you came to the realization that it'll never happen?
@@kireepotter4762 you roasted him as much as guga roast those steak cheeks
smart thought read my reply to this science experiment with good beef
Worth it
@@kireepotter4762 Grow up.
At some point Guga will just start grilling dinosaur fossils.
Guga is the kind of guy to dry age the air before he breaths it
This video was "How to Turn 72 ounces of Beef Into Just 8 ounces of Steak That You Can Eat A Year Later"
I got a good laugh out of your comment friend
@@arcticmonkey505 “that you can put in the trash a year later”
@@TheSanndwichh these videos should be called "How to waste food so that people don't realize you actually don't know how to cook"
@@arcticmonkey505 It's called an experiment, failed experiments still have value. Now we know that dry aging something for longer doesn't always make it better, there's a point when you should stop. That's useful information.
Little does Angel know that this was all a carefully crafted plan by Guga. Now that Angel swallowed the 1 year dry aged steak, Guga can finally begin to dry age Angel from the inside out. That’s the only way to explain how the other two spit it out.
I think most people in the dry age industry say that 45 days should be the most you should dry age for. After that, everything starts to go downhill.
There are a few restaurants that serve 90+ day dry age steaks, but that's mostly for people that want to experience it. And I'm sure they dont sell many of those steaks.
I think museums all over the world need to guard their mummies really well, soon Guga will come for that thousands of years dry age goodness.
I was gonna eat that mummy!
Just a friendly reminder to dry age a rib roast in *miso paste!* Not a marinade on individual steaks, but a real 30-35 day dry age. It has everything great for a dry age experiment: spreadable, fermentation and umami! It has to be a home run, Guga!
He already used miso paste.. can’t see him using it again just in a very slightly different way
@@kneecole8446 He has not used miso paste. An overnight marinade on an individual steak is not the same as a 30-35 day dry age, hence the specific nature of the request. A marinade and a dry age are not even close to the same thing. They are radically different.
🤣🤣 here we go again. Lol maybe it's on his list of to do?
@@kneecole8446 why is it so hard for ppl to understand the marinade is not coating and dry aging for a month 😭
@@CaiJabari I’m hoping it is.
Bro made the century steak 😂
The thing about dry aging for a whole year is you need a bigger piece of meat. You need a whole bone in rib roast with lifter meat included. You need as much as you can protect the meat you’re gonna eat after a year.
From the looks of it all you're doing is making your meat inedible.
@@ember3579 I am sure she would argue it already is.
@@adaelion3772 jajaja
That and they usually age them on salt blocks if it's for that long or even longer, I'm sure it helps preserve the meat a little more. So he should try a larger one on a salt block next time. Aging for this long is a thing others have done successfully so this isn't an experiment as much as it is what not to do.
Correct!!
Does anyone else think Guga needs a channel just for his side dishes??? i have such a hard time remembering what video has the one i want to go back and try out...lol
Propably won’t happen since he makes money when people try to look for something and click through every video he has
Make a playlist name it appropriately
Find the knes u want and write it down on a cook book or something
dude. was thinking the same in the last well... many vids he made. he certainly does! I SUPPORT THIS IDEA
@jerryuutela2216 if you type in the name of the side dish as a keyword in the UA-cam search screen and follow it up with “Guga foods”, then the first video that will come up will be the video of his that features the side dish you want. He provides the recipe name in the description
Made me think about a Mexican guy I know always telling me about cecina steak & how he hangs it from tree to dry out & puts salt on it to keep flies off. He always made it sound delicious when he said they made fajitas from it.
Angel is braver than me for swallowing that 1-year cut. I need him to be directly shown alive and speaking in the next video, just to be sure that the next set of showcased steak came from an actual cow...
Had a wild dream last night that we were grilling steaks lol. Cheers Guga.
i once had a nightmare where guga chased me and forced me to eat so much steak i threw up no joke
@@actually_zer sounds tasty but terrifying lol
Great dream
had a nightmare i was trapped in guga's dry ager
@@actually_zer sounds like a idea for meat canyon
This experiment is unreal! Love your videos!
This is the best wholesome cooking channel on UA-cam hands down. Love your work and all you do to educate us!
Having just recovered from food poisoning with a little over a week old egg, I'm just genuinely concerned about Angel's health.
Usually eggs have a shelf life for way more than a week - unless you live in a country (=America) where they wash the eggs, which removes the cuticle. If You dont wash the eggs, they can keep fresh for months - even without refrigeration
@@jakobfredslundkobbernagel5502 exactly. i got food poisoning from a supposedly fresh egg. so you see how worried i am for Angel's health 🥲
p/s: i know it was from the egg because that's the only "less fresh" ingredient i ate since the last couple of days before i got food poisoning.
Damn i also just recovered after eating raw chicken on a pizza i ordered
@@jakobfredslundkobbernagel5502 both washed and unwashed eggs can be kept for the same ammount of time. Only difference is the refrigeratiom
Every heard of a century egg?
I haven't looked much on the history of this channel, but I think that videos like this are very important.
Sometimes you have bad ideas that turns out to be instead very interesting, and then there are things that sounds like really bad ideas that turns to be exactly as bad as they sound if not worse.
I can't believe this video technically began in 2021...
I am so damn glad you decided to start a UA-cam channel, I've loved every video you've made since I started watching. Keep up the good work Guga and I hope you keep going for years and years to come.
Angel: “I’m worried for my health right now”
Guga: “No you’re fine”
😂😂😂😭🤣
LMAO CUZ GUGA THE DEFINITION OF HEALTHY
thats peter griffin vibe lol😂
this one year dry aged steak looks like the traditional smoked meat we have in bosnia, so it reminds me of the savory taste that it is
guga must've looked at this steak everyday for the past few months just waiting to eat it
if he didn't puke first
Guga please don't get sick... we need you alive buddy!
At this point my dude doesn't even bother saying that the most important part of safety with dry aging is the smell because he'd just look silly now.
Did Angel get the runs?
he was crapping his brains out that night 10:1 odds offered
He well could have though. There's a difference between a pungent smell which is usually safe, and a rotten or rancid smell which unmistakably means you should not eat it.
I've played around with dry aging enough. I think if it's Prime angus or Wagyu (Wangus), you dry brine it 24 hours, reverse sear it, it's as good and sometimes better than anything dry aged.
Wangus contains both the wang and the anus
🧢
Snow Country is the name of a region in northwestern Japan. In the Japanese language, the region is referred to as Gōsetsu chitai. Gōsetsu chitai translated to “heavy snow area. This is a reference to the heavy snowfall that this part of Japan receives. The town of Yuzawa part of the Niigata Prefecture, which is part of Japan’s Snow Country.
Imagine if Angel goes on vacation now and doesn't show up in another Guga video for over a month
Then he can finally get dry aged himself
I see the grand plan now. Guga is feeding Angel all sorts of weird meat so Angel accumulates enough bacteria, fungi, and flavor to dry age him inside out! Can’t wait to see the result!
Guga never forgot what Angel did to the cast iron.
@@Raphie009 *Wagyu Deepfried Shell Shocked intensifies*
@@Raphie009 I was gona say the same.
Papa Nurgle
I'm really interested to see what a larger cut with more marbling would be like after am extreme dry age, maybe not a full year though. Something like an Australian wagyu score 7 in a large 3 bone rib roast so that there's plenty of meat to become the pellicle
The fat probably goes rancid
Something like a six to eight month dry so there's some funk there but it's not so strong as to be inedible.
yeah agreed & maybe also some drips of jack on it.
Yeah, when I think of "aged beef", I think "we hung the carcass in the smokehouse" not... this.
There are quite a few videos on steaks that have been dry aged for over a year. There's one particular video from the channel "Eater" called "How Long Should Steak Be Dry Aged? - The Meat Show" from 2016. In the video, Nick Solares samples steaks that have been dry aged for 45 days, 90 days, 180 days, 240 days and 420 days. His reactions are very interesting to watch
What was his conclusion?
• cut meat to half
• put meats to dry-ager
•
• „but we have still dry-aged control one for 35 days”
Guga just divided time in half and then bend one of them. Cooking is entering into new era.
I fear what kind of videos will be on this channel in 10 years.."I dry-aged Rhinosteaks in vegimite for 5 years! Amazing!"
food poisoning by proxy
@@richardschneider4775 Munchausen by proxy?
In a recent episode of Food Wishes, Chef John made meatballs and said the ginger he put in the mix should have been added later because it softened the meat. Might be worth trying a ginger tenderizer experiment? Or dry age....
It’s the “You got issues bro” for me 🤣💀
I love how it feels like Guga did this video casually over a few days like he thought about it last week lol
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
I believe he's already done a video like that. Don't quite remember if it's on this channel or his other but I know he tried different forms of garlic.
Fresh garlic would burn more than the powder, I think.
Yep, Garlic powder cooks the most evenly.
He actually did that video years ago.
@@mflipflava Linky (or keyword(s) for search)?
I won’t lie, I’ve seen so many cow hoof repair videos lately I thought the thumbnail on this video was an infected corium 😂
I come from a Chinese family where I deal with my folks taking raw whole fish and drying it on a makeshift hanger for a week with the smell running rancid in the house, then letting it age in a freezer for eons. I can’t imagine how bad this piece of meat must be. But I assume that if my parents did the same thing but with this steak, they’ll definitely eat it.
I've heard of this but never seen it done or tried it. But isn't that how they make fish suce too? Which is delicious.
Guga: your nose and sense of smell will tell you if it's safe to eat.
Also Guga: it's fine
I will be surprised if he didn’t get so sick from this
agreed the steak is literally rotten
Yea
little does Angel know there's probably a 10 year dry aged steak coming at one point XD
Hi 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 78th time asking by the way.
Crazy how the cold temperature saved the control steak .. science is so amazing to discover and appreciate..
Is there any research into what the molds/bacteria are on the outside? Would any amount be toxic, or taste bad? Or can you get away with leaving some on to save waste. Also would’ve been nice if you weighed the steak befor aging, after aging, and after trimming - to see yield. After a year all data possible should’ve been take, that’s a long arse investment!
They’re basically all bad, and it’s not just cause it’s bacteria and mold, it’s also hard as a rock and will make cooking it an absolute nightmare. It’s best to remove as much as possible until you’re left with just the steak, even if it is wasteful. That’s just the price you pay for dry aging meat
@@HairlessRaccoon mhm, dry aging is sacrificing meat for more flavour and its also risky buisness with mold and other things.
The reason you can eat beef med rare or lower is because bacteria aren't found within the deep tissues of the meat. That being said, most bacteria reside on the surface of the meat. Dry aging essentially extracts the moisture from the meat. Since there is no moisture left on the surface of the meat, bacteria and other micro organisms cannot grow.
Do a 1 year A5 wagyu steak beef experiment !!!!!
Oh man, I got queasy just looking at him cut the 1 year steak. That was so nasty! Leo and Angel are brave af. LOL
Have you considered trying the Japanese flash freezing technique of freezing at minus 30 or minus 40 and seeing the results of what happens after 30 days or 6 months?
Angel has developed some unique stomach acids over the years with Guga. These acids can take the worst of the worst, much like scavenging birds being able to eat rotten carcasses in the dessert.
lol
All dry age rooms/boxes are not created equal. As well as what type of meat your are dry aging . I’ve tasted really funky 50 days , then some 60 days I couldn’t even tell.
Is this safe to eat? I'd like to know the science behind this. 🤢
@@MorgueRat as long as you cut the outside and no mold has creeped inside the meat then yes
Have you guys ever got food poisoning or some kind of food related sickness because of Guga's weird experiments?
If so, which one? Dry age? Mystery meat? or one of those random experiments?
They will never tell you that
@@aritonk.3557 yeah it goes aginst the channel's image, they want to always look good lol
The amount of meat wasted from dry aging brings me to tears.
I’d love to see you use miso paste as there’s a few different types to try
I wonder if it's the size of the loin used that had it so tuff and different than 1 year dry aged I've had. There's a restaurant in Dallas called Knife that used to offer up to 500 day aged steaks to select clients and they were beyond tender but funk bombs. The 200 day is funky but delicious from them as well.
I want to make a suggestion. Can you dry age steak in FRUITS??? I don’t know if its been done before but can steak take on the flavors of… apple puree, freshly squeezed orange, pineapples, pears, whatever you got there! Guga, I hope you see this!!!!
They have done a few with pineapple, pretty sure it was only an hour, 2-4 hrs were ok, 24hrs in pineapple turned the meat to mush. There is a tonne of enzymes in pineapple. As for the other fruits in not sure
@@ryancockerill4484 yeah what I’m curious about, is given that Guga always says the flavor go deep, would fruits do about the same thing? Or even the smell? Mindblowing if you can have apple- or idk, banana flavor steak. Sounds weird, but who knows Guga may be up for weird
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20
Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD
Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire.
Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power.
Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD
Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes.
Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved.
Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed.
Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions.
Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope.
Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome.
Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
i've been drinking a lot today and somehting about how guga whipped his head around eating the 1-year steak set off my fight-or-flight response
Guga! Your videos are the highlights of my week. My mouth is almost always left watering and my urge to grill raised. Just a suggestion but it would be really interesting if you took before and after weights of the meats, thar could really show how much was lost during these dry aging process. Thanks for the great videos! Much love
Now that’s crazy Guga.. Your experiments get crazier and crazier, I like it!
I absolutely love the channel! Thank you for all the amazing experiments you do!! I do have a request: I would love to see you use multiple different dry age methods, that work, together on the same steak. Like, instead of a 30 day real dry aged steak, do 1) two weeks real dry aged, and then 2) two weeks butter dry aged after. And compare to 1) two weeks butter dry aged, and then 2) two weeks real dry aged after. It would be really interesting to see if combining methods makes a difference, and if the order in which you do them matters!? And you could try this with other dry aging and tenderizing methods. I would love to see if you can discover a new amazing method this way. 🔥🥩🥳
Hey Guga, reminding u for the 78th time to dry age steaks in fermented shrimp paste for 30-35 days. Anyway wish ur gastrointestinal tract good luck after this 1 year old steak😹
Imagine how many side dishes guga can do in that amount of time
When I watch his clips like this I realise how organised and driven he must be.
One day we’ll have an actual zombie apocalypse and it wouldn’t surprise me in the absolute slightest if the origin was traced to one of these dry-age experiments.
How many times did he say “enough talking about it” 😂
I think I remember someone trying a steak that was dry-aged for that long on UA-cam before. I think he somehow liked it better than you all did. Maybe it’s an acquired taste?
That guy did it a little different though. Think it was max, or Matt or whatever the meat guy. He did the rib roast together and cut off as the days went by
Dry aging for the same amount of time doesn't mean They're the same.
Some of them are done better than others.
Although I'm not sure I've seen an example of a steak that's been aged for a year that was genuinely enjoyable.
120-240 days, absolutely.
I think we should dry age guga because he will be super tender with all the lovely beef he’s eaten
I would be scared of eating a stake aged for an year
I was just watching a video from Mark Wiens, and he ate a perfectly more than a year dry aged steak. It’s likely that the machine that Guga used to dry age the steak did not keep the moisture levels low, it’s also hard since the humidity in Florida is pretty high. Overall the steak looked rancid, and not eatable at all.
I would suggest to Guga to look into how the Spanish prepare cured ham, that seems a much better approach to dry aged steaks, but he will have to really keep a check on humidity levels at his shop.
RIP Angel
the dry aging fridge has to be colder than other dryaging. you also have to have the right humidity level. you can't keep on opening and closing the fridge.
There is not one sentence he says where he doesn’t slow down the last word and say it elongated
Guga we need a time lapse
Dry age it for eternity, guga
that doesnt make sense... we'd be waiting forever, long past the heat death.... maybe something more reasonable like a billion years
The reason I watch Guga's videos is for this "It's time for me to say enough talking"!
Great episode, what Camera system are you using? Please! Everything looks GREAT!
Hey Guga, I absolutely love your videos, in particular your dry age experiments. It's always really interesting seeing how they turn out. It's given me an idea for a dry age.
Have you tried to dry age using Italian Green Pesto? I was thinking there are often a umami flavours in Pesto, including parmesan and anchovies, plus you have basil providing aromatics.
I think it would be really interesting to see if the aromatics of the basil penetrates the meat and if the umami flavour comes through.
Dude I could only imagine how tasty that would be! Great idea
@@joeyg29jgjg I would try it myself if I had the kit. I have often made my own Pesto, so you could tailor it for steak and use rosemary instead of basil and make a steak specific Pesto but honestly I think standard green Pesto made with Basil would be incredible.
Mate, pesto doesn't have anchovies. And basil would get bad easily after a week or two out.
no anchovies in pesto lmao. What would provide the "protection" for the meat would just be the olive oil
Rumor has it, guga has a piece of meat that he's been dry aging for a decade. Also, you can make a really crazy oil from the trimmings. Sous vide it in 2 parts oil to weight for a couple hours
Though I love the tenderness, and deeply rich flavor of a quality dry aged steak, I always feel conflicted by the amount of meat that gets wasted during the process.
technically if the steak wasn’t dry aged it could possibly just be thrown out instead of preserved, so you could look at it that way
@@Moneywarlock I suppose that's a way of rationalizing it, though I'm clearly referring to the piece of steak prior to any dry aging whatsoever. But yeah, I will try to look at it like that next time I order some.👍😁👍
I recently had a dry aged porterhouse... It changed my entire view on steaks. Definitely worth from time to time.
Who remembers when guga sous vide a steak for a whole month 😂
He did a sous vide steak for a week (basically turned it into a roast) and a sous vide brisket for a month (twice, and it was undercooked each time, thus that particular result).
I ate some delicious organic dry aged mastodon up in the Canadian Arctic. It had floral notes with a grassy finish, because it was free range.
The face of guga after eating the funky meat 🤣🤣🤣
Hey Guga!
Just curious, how old is the meat when you start the dry aging process, my butcher and I was talking about it, nobody in my area has done it so we was gonna try it out! Thanks! Been a fan since the first grill review!
All of his meat is fresh but your butcher should have what you need
@@jsdrury2416 I actually ended up finding it in one of his older videos and that one was 24 days wet aged first
Ok Guga! I finally broke down, spent a couple hundred dollars on a ribeye and dry aged it 45 days. Today I cut and tasted what I did. Following your advice, just a basic spice of salt pepper and garlic powder. And holy hell this is the best steak I think I've ever cooked. Still waiting on the grill, but put this one in the broiler. Only real thing missing for me is the crust. But this I'll definitely do again, and I now have 10 steaks in the freezer to work through!
props to you you took a year to make this, not only do you take your time to make beef better, but to also make youtube better!
In this case he made it worse
Well, better get started on the 5 year dry age...
gugas demeanor and faces he makes omg bruh i could stomp on his face for 5 minutes straight
OMG, the looks on all of your faces when you took a bite of the year old steak... lmfao 🤣😂😜
Love this channel...Thanks for all of the great content and keep the videos coming!
We can safely say that this is a legit 3k steak because the ratio of yield to thrown meat is off the charts here 🤣
Would you dry age a steak in toothpaste for a year though?
before you know it you gonna suggest dryaging meat wrapped in animal feces.
@@SamC77 My guy served up a bull dick two videos ago. I wouldn't be surprised
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20
Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD
Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire.
Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power.
Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD
Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes.
Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved.
Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed.
Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions.
Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope.
Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome.
Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
Guga is the type of guy that will eat the pellicles if no one is around
5 years later...
Guga be like: " I dry-aged STEAKS for 5 years and ate it!"
Had me laughing so hard
Angel just broke a record eating the oldest dry age steak and no one noticed lol
Imagine if this happened:
Guga: Now I'm gonna dry age this steak for 365 Days!
Also Guga: NOW IN CASE IT DOSENT TASTE GOOD, IM MAKING A SIDE DISH
I love prosciutto and parma ham and thats dry aged for atleast 14 months. Well the stuff available to me is.And its not cooked but it tastes fantastic
No, no it does not. There’s a reason it’s not in fast food. You’re talking about taste. You have bad taste. HEX coin $0.028
@@pzendailypzenpzendaily4309 what is not what? I doesn’t taste good? And whats this hex coin $0.028 your blabbering about? Speak sense.
yeah jamon and similar ham just tastes amazing. really don't get the confused fella you replied to
The salt is the major difference in prosciutto and ham though, not comparable to this.
Hey Guga, can you make a video about dry aging without the need to cut any pellicle? It would be world changing to find a method to dry age with some form of artificial bark applied around the steak.
You call it dry aged, I call it expired. 🤢
Delicious, nutty and cheesy?