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Your "Spam Fries" exists in the east of Germany, but there its a big round Thing and its called "Jäger Schnitzel (Huntsman Schnitzel) and its Not delicious :D
As a guy who was born and raised in South Jersey, then moved to Philly for 13 years, this will offend everyone in Philadelphia for calling a smoked pulled roast beef sandwich a cheesesteak. A cheesesteak is made out of thinly sliced ribeye, although you can get away with a good chip steak. HOWEVER, I would rather eat this than a cheesesteak!
@cancel this the funny thing about the cheesesteak is that it is a good sandwich on paper, but it’s so hard to get a good one 😂 I’m anti-cheese sauce, though. If I were to get one, give me a good sharp provolone, or if I’m feeling adventurous, give me mushrooms and fried onions with pickled hot cherries, or fried long hots.
GUGA! In Hawaii, we have something called Spam Musubi (fried spam w/shoyu+mirin, brick of rice, wrapped in seaweed). You don't always have to use spam, but I would love to see your take on it - what kind of crazy meats you can make into a musubi. Try the spam musubi, its the best go-anywhere snack, it will blow your mind.
@@Dman6779 One might think it would be that popular everywhere then, no? I mean, obviously people eat spam or it wouldn't be sold, but Hawaii is like spam mecca.
@@larryroyovitz7829 iirc its because a whole lot of soldiers were stationed there for the Pacific campaign and the locals after the war had a lot of canned meat left over and it grew on them
I can’t wait to try these recipes. I just came from a family reunion/camping trip. Can you do a video on some low effort sous vide potluck food ideas that feed a lot of people. Thanks, love your stuff
PLEASE Guga... I need you to understand that the 'people in philly' that use cheez wiz... are tourists. people who live in philly or ar in the suburbs of philly use real cheese. provolone. the first philadelphia cheesesteak was created 2 decades before cheez wiz came on the market. cheesesteaks are my passion... cheez wiz is an abomination. lol
@@doomrider7 Im in Texas, and you would never find a Philly cheese with any yellow cheese at all. Im not against yellow cheese except on my philly cheese.
Guga... This is the Sous Vide Everything channel remember! I know you love to have crazy sides, but the cheese sauce can be made sous vide! I do it all the time with some melting salts and it comes out perfect!
It ll looks good n all but me myself would put some mayo on my cheesteak n more cheese then that. Also some green peppers too... mmm I grew up in Philly n new jersey n that's the best way to have a cheesesteak.
I was born and raised in Philly and this is not a cheesesteak. A cheesesteak is thinly sliced ribeye quickly cooked on a flat grill. The meat you made looked delicious and the technique sounds great. I have no problem with the meat and its preparation, I do have problems with your dressing of the sandwich. The roll is fine. As for the cheese, Cheez Wiz is no longer the "cheese" topping of choice. Today, most people prefer sliced cheese, provolone or American. Wiz was. I agree that a bit of sweetness does help balance the cheesesteak. In Philly, this is handled by frying onions on the metal grill and taking the soft brown onions and its juice and and generously spreading them over the sandwich. This provides plenty of sweetness and provides extra juiciness which, when combined with the meat juice is called "the drip." The drip permeates the roll and makes the sandwich legendary. Add on top of that some pickled cherry peppers with the seeds and Nirvana is reached. Do yourself a favor and try it my way. You'll never use Wiz again.
You should try making the spam fries again by pan searing them before adding the breading so that way you can incorporate the grilled flavor and texture too. I don't think it'd overcook it because spam usually remains meaty on the inside even if you completely blacken the outside.
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. ;)
One tip guga is that when you are going to grate your cheese turn your grater so it lays on the flat side down, it will make it a lot easier and more comfortable. As always great video ☺️
Ahhh see the issue is you don't have a profile pic. If you had a profile pic he would've noticed by now. What I'm thinking is you set your pic to a block of cheese. Guga will see your profile pic was selected exactly for this.
Now if there was only a way to make some sort of spam fry/mozzarella stick hybrid...maybe you could core out the center of spam sticks and freeze them, then stuff with cheese. Probably easier to just squeeze the cheese onto the outside of the spam, but it would fall off when you add the flour and egg wash.
Guga, here's an experiment idea: do you really need to take the extra fat off? Try taking the fat off, leaving it on but slashing it, and just leaving it on. Salt is able to penetrate through meat even if you only salt one side so long as you give it enough time to dry brine. Season the experiments by weight and try seeing if meat with a full fat cap can be seasoned from just one side and if the added fat makes the meat better. This is how I cook my roasts when they have a fat cap, especially tritip, I season one side and let it sit for about a day. The fat cap keeps the meat moist adds flavor.
Yes, this sounds so good. Here in Wyoming we have a food truck called WyoPhilly wagon that does brisket philly cheese steaks and they are so good!! Can’t wait to try out the spam fry’s.
I love Spam!!! Cooked properly. I mean how it was done here or just plain grilled. It doesn't taste nice straight from the tin. Goes nice with a bit of pineapple too. Spam fritters will always be loved by all!
We grilled some Wagyu A4 ribeye CAPS yesterday and man, I'm telling you, the tenderness and flavor was insane. You need to get some for the channel Guga. Even cooked medium rare (134F), just enough to cook the fat, I could cut them with a fork. We're definitely eating those more often.
You should try making Spam fritters. Use a batter like what you make for Yorkshire puddings (thick enough to hold onto the spam) and deep fry. Chip shop favourite in the North East of England (and many other places). We also make Corned beef fritters, Pineapple fritters and so many other types (Although I've yet to find somewhere local I can get a Deep fried Mars bar 😞 )
Hey Guga, what do you do with the oil once you're done with the deep frying? I've always wanted to deep fry things but never did because I have no idea how to discard the oil afterward.
Awesome job on the Spam fries but in my opinion the film in my opinion the philly cheesesteak absolutely perfect but I feel it needs it's totally perfect but I feel it needs some grilled onions on it
This was awesome but you should add very thinly sliced onions saute with some mushrooms and a small bell pepper also thinly sliced and saute those all together with the short rip, then y got a killer sandwich. Also I loved the video you did with Nick D giovann ( im sorry, I can't spell it correctly)
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No
Sigh
Your "Spam Fries" exists in the east of Germany, but there its a big round Thing and its called "Jäger Schnitzel (Huntsman Schnitzel) and its Not delicious :D
good for you
If we could figure out how to combine a stick of mozzarella cheese with that spam fries before you batter and fry them, that would be AWESOME!
What if angel and maumau battle to cook the steak and guga will be the judge? If you want it, let's make guga see this comment😉
Yes 😂
Instead of Iron Chef, it's Guga Chef...
Pin this!!
Upvoted
Amazing idea
The effects on angels voice was hilarious. Was not expecting that
Same haha had me dead ☠️ 😂
"Beat it like there's no tomorrow" - Guga 2021
The comment I was looking for
Parents in the South be like
Later on....
his “I know it doesn’t look that good right now” was a complete lie this time.
@@realourkem uh... it would be "his" here... not a good idea to correct people when you don't know what you're talking about.
@@realourkem hahahaha what a goof
@@sethgaston845 i never finished reading the comment and i said it as joke at first English is not even my language
I was thinking the exact same thing. It looks fantastic!
9:03-9:20 funniest moment in sous vide everything 😂😂😂
For me it was about 9:37 to 9:50. Angel was at a loss for words.
When ribs are not tall enough a man should go with the short ones.
Wha.....?
@@cookieicecream do not question the slav chef
@@cookieicecream Slav wisdom cannot be contended with.
Thanks, comrade!
@@jamessunderlandseventh7410 indeed.
As a guy who was born and raised in South Jersey, then moved to Philly for 13 years, this will offend everyone in Philadelphia for calling a smoked pulled roast beef sandwich a cheesesteak. A cheesesteak is made out of thinly sliced ribeye, although you can get away with a good chip steak. HOWEVER, I would rather eat this than a cheesesteak!
This isn’t a philly steak if it was called a steak and cheese sandwhich I would’ve let it slide but nope
@cancel this the funny thing about the cheesesteak is that it is a good sandwich on paper, but it’s so hard to get a good one 😂 I’m anti-cheese sauce, though. If I were to get one, give me a good sharp provolone, or if I’m feeling adventurous, give me mushrooms and fried onions with pickled hot cherries, or fried long hots.
@cancel this Nobody from Philly goes to Genos.
@@krillenm Genos? No one from Philly there. All tourists. Steve’s is pretty good. John’s and other places are way superior.
Dallesandos, Campo, sonny, so many great ones out there.
Guga: *Makes Angel drop the spam stick*
Angel: *Your free trial of being alive has expired*
Spam is the cheapest chemical abomination made for junkies and homeless drunkards. Disgusting
But Angel can't beat Guga, because the latter is a martial artist
@@_Dwarkin literally everyone there is a martial artist - even cousin mama'u
@@spicydiarrhea5662 Angel is lighter and has less experience 😎
@@spicydiarrhea5662 what? there’s nothing wrong with spam, some people like it
GUGA! In Hawaii, we have something called Spam Musubi (fried spam w/shoyu+mirin, brick of rice, wrapped in seaweed). You don't always have to use spam, but I would love to see your take on it - what kind of crazy meats you can make into a musubi. Try the spam musubi, its the best go-anywhere snack, it will blow your mind.
wagyu musabi would be amazing
Why IS spam so huge in Hawaii anyway?
@@larryroyovitz7829 soldiers in ww2 ate it alot so now they love it
@@Dman6779 One might think it would be that popular everywhere then, no? I mean, obviously people eat spam or it wouldn't be sold, but Hawaii is like spam mecca.
@@larryroyovitz7829 iirc its because a whole lot of soldiers were stationed there for the Pacific campaign and the locals after the war had a lot of canned meat left over and it grew on them
Guga, you have one of the best cooking channels out there. You need your own show on tv. I wish you even more success.
9:11 Angel when he's in the fridge being dry aged.
Guga: "I know it does not look good right now, but watch this!"
everybody else: "It does not...? 🦧"
It does like garbage sometimes
@@Occus he means especially this time
Because today it looked awesome already
@@timeflow3305 true
I was thinking this too xD
@@timeflow3305 And then there's the time he tried to Sous Vide kidney.
I love that your editors have been having fun with things lately! Keep it up!
As a guy who has grown up and still living in Minnesota, I am happy you are enjoying Spam.
I can’t wait to try these recipes. I just came from a family reunion/camping trip. Can you do a video on some low effort sous vide potluck food ideas that feed a lot of people. Thanks, love your stuff
PLEASE Guga... I need you to understand that the 'people in philly' that use cheez wiz... are tourists. people who live in philly or ar in the suburbs of philly use real cheese. provolone. the first philadelphia cheesesteak was created 2 decades before cheez wiz came on the market. cheesesteaks are my passion... cheez wiz is an abomination. lol
I would NEVER use cheez wiz.
Good to know jb. It seems that everyone outside of Philly thinks cheese whiz is the only authentic cheese.
So many places use American or some other variant of cheap yellow cheese. Provolone or Swiss. One of those two is The only acceptable choice.
@@doomrider7 Im in Texas, and you would never find a Philly cheese with any yellow cheese at all. Im not against yellow cheese except on my philly cheese.
Its just food chill. Im sure he knows that already. And he said you can use any cheese.
Suggestions:
Coffee Dry Age (like Whiskey)
Vanilla Salt Experiment
Marshmallow Fluff Dry Age
9:11 *Angel goes super saiyan*
Angel was so passive aggressive I loved it
"this sandwich makes me wanna fight" this is why philly the way it is
Legend has it that guga went with the bowl for the seasoning method since its more convenient and has better coverage.
he was right, after watching this video i goes outside and starting to take a duel on any person in 100 meter radius around me
I love that the Sous Vide cooking music is still there. It's a classic.
Notification squad! I am glad I am watching with some food in front of me this time!
me at 2 am watching this 👁️👄👁️
If I closed my eyes and watched this, I could tell when he is taking the meat out of the water just because of the music
Im convinced homie a part creator of raids shadow legends and he’s really endorsing himself and freely advertising his own game
5:10 and 5:14 both start the fade-in music. Not a big deal, but it made me laugh.
This is one of the few channels where the product appears better on camera
It needs fried onions to take it to the next level. You could also add pepperoni, bacon, and, perhaps, sauteed mushrooms and hot cherry peppers. 😋
Guga's really just out here living his best life. He gets to just do what he loves and makes money doing it.
Guga... This is the Sous Vide Everything channel remember! I know you love to have crazy sides, but the cheese sauce can be made sous vide! I do it all the time with some melting salts and it comes out perfect!
You can also just use a little flat beer
As said in another comment, I want to see Angel and Maumau do a steak cook off with Guga as the judge.
My blood pressure rose just hearing “Spam fries”
Cuz lord knows I’m bout to try the hell outta that
Haha same
Thank you for advertising our product. "SPAM"👍👍
Raid and spam goes hand in hand 🤣🤣
9:04 Guga karate chops the spam fry out of Angel’s hand 😂
It ll looks good n all but me myself would put some mayo on my cheesteak n more cheese then that. Also some green peppers too... mmm I grew up in Philly n new jersey n that's the best way to have a cheesesteak.
I was born and raised in Philly and this is not a cheesesteak. A cheesesteak is thinly sliced ribeye quickly cooked on a flat grill. The meat you made looked delicious and the technique sounds great. I have no problem with the meat and its preparation, I do have problems with your dressing of the sandwich. The roll is fine. As for the cheese, Cheez Wiz is no longer the "cheese" topping of choice. Today, most people prefer sliced cheese, provolone or American. Wiz was. I agree that a bit of sweetness does help balance the cheesesteak. In Philly, this is handled by frying onions on the metal grill and taking the soft brown onions and its juice and and generously spreading them over the sandwich. This provides plenty of sweetness and provides extra juiciness which, when combined with the meat juice is called "the drip." The drip permeates the roll and makes the sandwich legendary. Add on top of that some pickled cherry peppers with the seeds and Nirvana is reached. Do yourself a favor and try it my way. You'll never use Wiz again.
9:03 This is going to appear in perfectly cut screams compilation
Easily my favorite video of 21
Keep it up Guga. All of your videos are very entertaining
You should try making the spam fries again by pan searing them before adding the breading so that way you can incorporate the grilled flavor and texture too. I don't think it'd overcook it because spam usually remains meaty on the inside even if you completely blacken the outside.
Dude that cheese sauce looks amazing!
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. ;)
I can see that someone got a lot better at editing, i like the new effects!
This is one of the few videos where saying "I know it doesn't look that good right now, but watch this!" couldn't be any more wrong lol.
"This sandwich makes me want to fight somebody"
-Angel
Philadelphians: That's when you know it's good 🤣
We need a steak-video with nick!
Mamal would have had the ultimate stomach since the cheese is there but had LOVED it lmao.
Addicted to this and the Guga's food channel! Bem feito 😁greetings from South Africa
8:50 guga made a "Salsita"
I’m finna rent Levi’s Stadium one day and watch Guga/SVE on the Jumbotron 🤷🏻♂️
Oh you rich rich
@@Laz223 lol nah 😂😂 my comment was BS
Hey. Daydreamin is allowed. Perhaps someday... perhaps...
Lets pray..
If I had that much money I would buy a restaurant and have Guga furnish the recipes.
Beat it like there's no tomorrow and shake it till it's nice and wet. Sounds like a typical Friday night.....
One tip guga is that when you are going to grate your cheese turn your grater so it lays on the flat side down, it will make it a lot easier and more comfortable. As always great video ☺️
Ironically people from Philly are the only ones who don't know how to make a good philly cheese steak. This looks amazing
6:06 Guga doing the hand thing that Angel told us haha
i like a lot that u are makig your videos more intructive and funnier XDD(im from spain, srr my english
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
9 months of commenting on every video! GO GUGA GO! GO GUGA GO!
Ahhh see the issue is you don't have a profile pic. If you had a profile pic he would've noticed by now.
What I'm thinking is you set your pic to a block of cheese. Guga will see your profile pic was selected exactly for this.
But, I also don't think that would go well. Processing reasons. This kind of cheese dries out almost completely within hours.
@@crayder1100 done!! SHARP cheddar style
@@DangerousOne326 Yeah! That works lol. I'm positive this will work.
A collaboration with Dayum Drops would be amazing he gets more hyped about food than Guga. LETS MAKE IT HAPPEN
Spam is under rated. It’s a food that saved two countries
Beautiful food, and beautiful music soundtrack to go with the video!
Angel was so violent that day LOL
could u do a video about all of the best steak methods that u have tried on one steak!?
That looks delicious and delightful
Guga's blood runs thick like that cheese!
This looks bussin
Angle is to good he knows everything
Now
these videos make me wish I was good at cooking
I'm in the Philly area and nobody I know that actually lives here ever puts the cheese sauce on their cheesesteaks.
This still looks delicious though.
6:09 "So, now I say: Inoistdaklugdugughrye now, but watch this!"
Now if there was only a way to make some sort of spam fry/mozzarella stick hybrid...maybe you could core out the center of spam sticks and freeze them, then stuff with cheese. Probably easier to just squeeze the cheese onto the outside of the spam, but it would fall off when you add the flour and egg wash.
the raid ad was almost as long as the rest of the video
It's like state fair food. Here in Minnesota they do 100 things with spam at our state fair
The knives collection on the wall is very intimidating 😀
everyone's gangsta until angel drops his spam
Have you ever tried adding a little pickle juice into the spam sauce?
I would have pre-seared the spam sticks in a pan before frying, Guga. If you ever make these again you should try it that way!
Definitely not a traditional Philly cheese steak. For that you need thin sliced ribeye or top round grilled with onions and provolone cheese.
that's not traditional, but it does sound better than traditional cheesesteak
Philly in da houuuuuse 🙌 awesome vid!
Great video as always! And great game aswell haha. Greetings from Argentina!
@Guga what was the video that had those spiraled tile fries? I lost track and can't seem to find it but want to try them later this week.
Ive been making spam fries since i was a child love thatbu made these
Bro, Guga, whoever is editing your videos now is doing a fantastic job❗ 😂
Guga, here's an experiment idea: do you really need to take the extra fat off? Try taking the fat off, leaving it on but slashing it, and just leaving it on.
Salt is able to penetrate through meat even if you only salt one side so long as you give it enough time to dry brine. Season the experiments by weight and try seeing if meat with a full fat cap can be seasoned from just one side and if the added fat makes the meat better.
This is how I cook my roasts when they have a fat cap, especially tritip, I season one side and let it sit for about a day. The fat cap keeps the meat moist adds flavor.
This is the only time im gonna say it already looks good
Yes, this sounds so good. Here in Wyoming we have a food truck called WyoPhilly wagon that does brisket philly cheese steaks and they are so good!! Can’t wait to try out the spam fry’s.
I'm making this recipe this weekend.
Looks great!!
9:03 I'M ACTUALLY DED LOOOOL
The homemade cheese sauce really tops it off nicely👍
I mean it’s not that homemade. The thing making it into sauce is literally some weird artificial cheese jar thing…
I love Spam!!! Cooked properly. I mean how it was done here or just plain grilled. It doesn't taste nice straight from the tin. Goes nice with a bit of pineapple too. Spam fritters will always be loved by all!
We grilled some Wagyu A4 ribeye CAPS yesterday and man, I'm telling you, the tenderness and flavor was insane. You need to get some for the channel Guga. Even cooked medium rare (134F), just enough to cook the fat, I could cut them with a fork. We're definitely eating those more often.
Everything guga makes always looks so good
You should try making Spam fritters.
Use a batter like what you make for Yorkshire puddings (thick enough to hold onto the spam) and deep fry.
Chip shop favourite in the North East of England (and many other places).
We also make Corned beef fritters, Pineapple fritters and so many other types (Although I've yet to find somewhere local I can get a Deep fried Mars bar 😞 )
This is probably the only time that "I know it doesn't look that good right now," doesn't make sense.
Hey Guga, what do you do with the oil once you're done with the deep frying? I've always wanted to deep fry things but never did because I have no idea how to discard the oil afterward.
His dipping sauce is what I call fry sauce🤣
Awesome job on the Spam fries but in my opinion the film in my opinion the philly cheesesteak absolutely perfect but I feel it needs it's totally perfect but I feel it needs some grilled onions on it
This was awesome but you should add very thinly sliced onions saute with some mushrooms and a small bell pepper also thinly sliced and saute those all together with the short rip, then y got a killer sandwich.
Also I loved the video you did with Nick D giovann ( im sorry, I can't spell it correctly)