4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
@@mach2223 We usually buy beans already smashed, so it’s just a matter of spreading them on the bread, topping them with cheese and getting that cheese melted. Chorizo is another popular topping, but bread, beans and cheese are the only three things needed for it to be considered a mollete.
@@joaquin.gc17 Buying smashed beans? lol Get a kilo of beans into a pressure cooker and you'll have 4 to 4 1/2 litre containers of beans. You can freeze them and cook them in any way you please. Waking up at 4 AM for breakfast? fts
I think it changes depending on channel. They switch when they're outdoors and have the windows behind them. Knife wall? They're almost always like this.
There's a wine sauce that's been served at Nobel Prize banquets, which is a reduction of red wine, port wine, chicken stock, beef stock, and a variety of aromatics and spices. You should try making your own version of it.
My old recipe for wine sauce 2 bottles of wine Open one bottle of wine and pour yourself a glass 1 onion Chop onion Drink more wine 1 stick of butter Drink more wine Open second bottle of wine Forget what you were done
Did anybody else notice that the side dish magically changed shape? At about 6:02, they say they're going to eat it, then the camera cuts to Angel saying, "I'm down". Then, you see the side dish again, and all the bread has changed shape to be narrower and longer. They must have had to re-film it. Just kind of interesting.
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
What I learned from Glen and friends cooking: try white wine! As Glen pointed out: the tannin in the red wine will "mask" the beef aroma, while the white wine rather enhances it. Plus: he often uses marmite in his sauces for beef. And a friend from England now brought me some. Need to try that, too. Greetings from the far north of Germany!
Sorry.. But Red Wines are the BEST, for slow-cooker Pot-Roasts. Hands Down, its not even Close. Also, take a sip of a Dry Red Wine, while eating a steak. Its makes the steak taste much better... and the steak also seem to make the wine taste better too. Its a magical thing. I never used to like wine much, until I had that experience. Then, having gained a much more open mind to wines... I started tasting other types of wines. Sherry, is one of my favorites to make Sherry mushrooms with... and its great to drink too (very sweet.. but also, very high alcohol content... for such a sweet tasting wine. Most sweet wines, are very low alcohol percentages) White wines, are good for Chicken, and Fish. Things were you dont want as heavy of a taste, to be imparted into the meat. That said, Marsala wine is a light colored wine, that has a very potent flavor profile... and is amazing in "Marsala Chicken".
@@tommj4365 Yes! Actually, I'm making liquer from green walnuts. And found 3 variations for simple sirup: sugar/water 1+1; sugar/water 2+1 and sugar/white wine 1+1. Gonna try all three. I think it's amazing how "simple" additions to some recipes can be so different, when you just read through enough recipes ;-)
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
Guga is honestly right. Everything is simple to do. What's not simple is having all the ingredients and equipment /tools to make them 😢 or maybe I'm just broke😂
What i learned after watching Guga for years... every way of cooking steak is the best and theres no better way 100%. every side dish is so simple to make that there is no other side dish easier to make
Even just watching it early enough I think plenty of us could call it before it even gets to the taste test. To be fair though, the wine reduction + butter is what I use to make my sauteed mushroom, adding a bit of diced garlic and onion/chives, caramelized before adding the sauce. I got a lot of people addicted to it.
Guga and “it’s simple and easy to make” usually is laughable. But…that wine and butter reduction actually looks simple AF and I’m gonna try tonight with my steak. Wish Guga would answer this though, which type of red wine would be best? My guess is a Cab or Italian red??
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
This reminds me of the Tuscan beef stew Peposo which is definitely something you should make sometime. Just cube up a few pounds of chuck or sirloin, salt up the cubes, sear in batches, deglaze with several ounces of Chianti, fresh crack about a half a tablespoon black pepper per pound of meat, add that and a few cloves of garlic to the wine while deglazing, add the meat back in, add Chianti to cover, simmer for 2-3 hours, until meat is fork tender. Serve with fresh bread or over polenta. It tastes WAAAAY too good for how easy it is.
Try incorporating beefstock in the the red wine reduction. Also try reducing the wine together with come some shallots and tomatos to take out the edge of bitternes the wine.
Ok... I used to make "purple roast." You know, the dreaded sirloin tip roast? In a blender, mix all the usual stuff... onions, garlic, herbs, etc., then add a "bottle" of red wine until you get a thick marinade. Unseal the loin and "pet dry," as Guga says, and put in a turkey pan, or whatever appropriate container you need. Add the marinade over the roast/loin and let rest for up to 20-24 hours, rolling over every couple hours to keep moist. Remove from marinade, scrape off paste/marinade. SPG and rest, sear off in scorching hot pan and return to marinade. Put in oven uncovered at 350°F for one hour. (Lets alcohol evaporate.) Add potatoes, carrots, and onions, cover and return to oven for 1-2 hours (depends on size and desired "doneness."). Remove roast and veggies, and cover to let rest. Make cornstarch gravy from pan scrapings. (Don't forget butter to add flavor and gloss to gravy!) Slice and serve. Easy Sunday dinner for large family. Inexpensive. Tasty. Now, Guga. Let's see you make it even better.
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
For what it's worth, you really can't burn off all the alcohol. There will always be some left, in trace amounts, unless there is absolutely no liquid left. That's just chemistry for those worried about alcohol consumption.
Hey yeah, reduce the wine and you don't need the first part to take away alcohol. The reduce part will do it easy. Remember kids, alcohol evaporates at 70°C (so in ret_ar_d mesure it's 158° F ). And reducing the sauce is just : aka => get ride of the water. *just to be sure, water evaporates at 100°C (so 212 °F for special people mesures).* So by getting rid of the water, you'll also get rid of the alcohol => no need to take time to get ride of the alcool, the reduce wine part will do it
great video as always guga I'm sorry if you already done this but I am too lazy to scroll all of your videos on all of your channels. how about this experiment 1: control (as usual) 2: marinate with coconut milk 3: marinate with coconut water
Create the exact same steak as the middle one. The only difference this time, is do the wine reduction in the pan you just seared your steak in, while the steak rests. Letting the wine deglaze that glorious maillard reaction into the sauce. This is my favourite steak. :)
So now add some depth to that sauce next time. Sauté some shallots and garlic, then add the wine, maybe a sprig of thyme, reduce. Then strain it all back into a pot. Add the butter, seasoning, reduce to the consistency you want. Also better if you do this with beef fond in a pan.
My red wine reduction is simply 2 cups of red wine, 1 tbsp of butter and a 1/4 cup of soy sauce. Reduce the wine by half. Then add the butter and soy sauce. Then reduce until thick and glossy. Good as a sauce or a glaze I usually use it on pork and bacon wrapped things though as a glaze as it really enhances the color
This reminds me of a Syrian dish that I am obsessed with called, “Kabab Karaz”. Meatballs, or Kebab, made with a sweet and sour cherry sauce. Worth a try if you can find a recipe for it and maybe do an experiment with Steak!
Marinating them in the wine as it is is really good. Just don't sous-vide them in the wine without boiling out the alcohol. Alcohol tenderizes the meat really well. Try the same thing, but compare it with porto wine as a reduction.
I made some outside skirt steaks today and my daughter asked “Dad do you think you cook steaks better than Guga?” Obviously I had to respond that I do not Only to have my wife pipe up and say that she think I do cook steaks better than Guga, mostly because I cook them to her preferred doneness and with the garnishes she likes and prefers. Hey I was happy because in the end all the steaks were gone and although I had a good serving I was left wanting more. I will say that were it not for Guga some 5 or six years ago I would not have been making these many steaks for the family. They really enjoy and look forward to it. Thanks Guga And once again if you want to come over to Naples Guga let me know and we can do a cook out. I’ll provide all the cuts of beef and the sides.
I know it was technically already done, but it would be neat to see how the two wine experiments compare to the wine compound butter from one of the other videos.
What type of wine would you recommend for the sauce? Pinot Noir? Merlot? Cabernet Sauvignon? Or other? edit: Now that you've used Red Wines, will you do a follow-up video using White Wines?
Ok Guga, what type of wine did you use because you cannot burn the alcohol off using a flambe method UNLESS you add alcohol like brandy to it, sufficient enough to overcome the water content. If you can, please explain because you are going to have a bunch of people trying to light the alcohol of a 14% ABV wine and be sorely disappointed. 🤣🤣
Guga shops at Sam's Club! I've bought hundreds of those bolillo rolls, and I can almost guarantee that's where they got them. They're fantastic rolls for sandwiches!
1:41 me when im trying to hit the word count on an essay
lmao
😂😂😂😂😂😂😂
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
@@markozbunjol625 🤘
@@markozbunjol625 bruh stfu, is just a hand gesture is not that serious...
I would love to see a Top 10 times the experiment beat the control. Then redo them all head to head, it could even be a series.
For anyone wondering, the name of the side dish is “Molletes”. They are very popular here in Mexico, specially as a breakfast.
Yeah, he could have said that.
Damn you guys got enough time in the morning to make that for breakfast? I'd have to get up at 4 am to make that lol.
@@mach2223 We usually buy beans already smashed, so it’s just a matter of spreading them on the bread, topping them with cheese and getting that cheese melted. Chorizo is another popular topping, but bread, beans and cheese are the only three things needed for it to be considered a mollete.
@@joaquin.gc17 Buying smashed beans? lol
Get a kilo of beans into a pressure cooker and you'll have 4 to 4 1/2 litre containers of beans. You can freeze them and cook them in any way you please.
Waking up at 4 AM for breakfast? fts
@@joaquin.gc17 ohhh that makes way more sense
is there anything, i mean ANYTHING, that Guga doesn't think is simple?
Oyster sauce
😂
Dude if Guga does SOMETHING its so simple its gives him time to do side dishes!
😂
So I built this nuclear reactor and it was so simple... It gave me a month for side dishes that were also so simple they took the whole fkin month
Angel & Leo sitting on opposites sides from normal is really messing with my head! 🤪
I think it changes depending on channel. They switch when they're outdoors and have the windows behind them. Knife wall? They're almost always like this.
Im still trynna get around why angel side dish bigger than advertised
New drinking game, take a shot everytime Guga says “simple”
I'll give it a try, just gotta call the hospital and pre-book an ambulance.
Instructions unclear, I blacked out in under 2 minutes
No i like being alive
Don't do that. You'll die 😂
Im not putting my liver trough that
There's a wine sauce that's been served at Nobel Prize banquets, which is a reduction of red wine, port wine, chicken stock, beef stock, and a variety of aromatics and spices. You should try making your own version of it.
Isn't his own version of it what he did here?
@@remnant24 At a minimum, I think he would need to add beef stock for it to be considered the same thing.
@@lmpeters maybe mix a reduction of red and port wine with a demiglace, a *little* rosemary, thyme, and sage, tiniest bit of pimento, aaaaaand butter
My old recipe for wine sauce
2 bottles of wine
Open one bottle of wine and pour yourself a glass
1 onion
Chop onion
Drink more wine
1 stick of butter
Drink more wine
Open second bottle of wine
Forget what you were done
its called jus my amigos
This side dish was a huge hit with my family! Thanks again Guga!
Wine sauce is a pretty common for steak and chicken. Usually wine + butter + shallots/onion. It's really good if you enjoy wine.
2:16 I should call her...
We're cooked
Why, is she always yeasty? That's gnarly
😅😅😅
😂😂😂😂
Looks like it's been a while
I like these two reviewers best, they both bring a great chemistry!
Did anybody else notice that the side dish magically changed shape? At about 6:02, they say they're going to eat it, then the camera cuts to Angel saying, "I'm down". Then, you see the side dish again, and all the bread has changed shape to be narrower and longer. They must have had to re-film it. Just kind of interesting.
Yeah it went from diamond shaped to a french baguette 😂
the cheese coverage is identical, i think in the first shot half of the bread was covered by the one in front of it
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
U r a clown sir@@markozbunjol625
lol someone ate the side dish before the video
Wow, one of the most mouthwatering side dishes you've made guga. Both look so good!
What I learned from Glen and friends cooking: try white wine! As Glen pointed out: the tannin in the red wine will "mask" the beef aroma, while the white wine rather enhances it.
Plus: he often uses marmite in his sauces for beef. And a friend from England now brought me some. Need to try that, too.
Greetings from the far north of Germany!
It'd be cool to see guga do a variety of wine reductions including a white wine
Sorry.. But Red Wines are the BEST, for slow-cooker Pot-Roasts. Hands Down, its not even Close. Also, take a sip of a Dry Red Wine, while eating a steak. Its makes the steak taste much better... and the steak also seem to make the wine taste better too. Its a magical thing. I never used to like wine much, until I had that experience. Then, having gained a much more open mind to wines... I started tasting other types of wines. Sherry, is one of my favorites to make Sherry mushrooms with... and its great to drink too (very sweet.. but also, very high alcohol content... for such a sweet tasting wine. Most sweet wines, are very low alcohol percentages)
White wines, are good for Chicken, and Fish. Things were you dont want as heavy of a taste, to be imparted into the meat. That said, Marsala wine is a light colored wine, that has a very potent flavor profile... and is amazing in "Marsala Chicken".
@@johndough8115 You didn't read anything I wrote, did you? Are u voting for Trump?
@@tommj4365 Yes! Actually, I'm making liquer from green walnuts. And found 3 variations for simple sirup: sugar/water 1+1; sugar/water 2+1 and sugar/white wine 1+1.
Gonna try all three. I think it's amazing how "simple" additions to some recipes can be so different, when you just read through enough recipes ;-)
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
Avocado toast getting crazy.
Guga is honestly right. Everything is simple to do. What's not simple is having all the ingredients and equipment /tools to make them 😢 or maybe I'm just broke😂
What i learned after watching Guga for years... every way of cooking steak is the best and theres no better way 100%. every side dish is so simple to make that there is no other side dish easier to make
Having a steak with a red wine reduction is such a classic from where I'm from. And I'm a HUGE sucker for the classics.
Even just watching it early enough I think plenty of us could call it before it even gets to the taste test. To be fair though, the wine reduction + butter is what I use to make my sauteed mushroom, adding a bit of diced garlic and onion/chives, caramelized before adding the sauce. I got a lot of people addicted to it.
Guga and “it’s simple and easy to make” usually is laughable. But…that wine and butter reduction actually looks simple AF and I’m gonna try tonight with my steak. Wish Guga would answer this though, which type of red wine would be best? My guess is a Cab or Italian red??
A general rule of thumb for cooking wine is if you like it in your glass, you'll like it in your food
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
@@markozbunjol625 🤘🏻😈 👍🏻
@@markozbunjol625schizoids are my fav people on the internet
Haha holy shit the "I'm down" animation was absolutely diabolical
Have you ever tried reverse sous vide? Searing and then sous vide??
You should do a "best of"-where you combine different versions of past winners
As a wine reviewer, a foodie, and a long time subscriber... I approve this video. 10/10 WOULD HIGHLY RECOMMEND!!!
Guga needs to get a bigger flame thrower
The hacksmith needs to build one for him
Guga: "Simple side dish."
*side dish has more steps than the steaks*
Us: "Simplest steaks."
2:43 gouda cheese? more like guga cheese haha… god that joke was awful
This sort of reminded me of OG Guga with the demo glacé. If you know you know.
Wine is made with sugar so when you reduce it makes it thicker, so it’s gonna be sweeter obviously.
Guga should really get in the restaurant industry and open up his own restaurants. I guarantee he would make bank in the first year.
hiring and keeping great workers is a whole nother story, sadly.
"👽im down 👽" got me dying
Haha how have more people not noticed??
This reminds me of the Tuscan beef stew Peposo which is definitely something you should make sometime. Just cube up a few pounds of chuck or sirloin, salt up the cubes, sear in batches, deglaze with several ounces of Chianti, fresh crack about a half a tablespoon black pepper per pound of meat, add that and a few cloves of garlic to the wine while deglazing, add the meat back in, add Chianti to cover, simmer for 2-3 hours, until meat is fork tender. Serve with fresh bread or over polenta. It tastes WAAAAY too good for how easy it is.
I wish you would stop saying your products are available at EVERY walmart, they are not :(
Agreed, they are only available at select stores.
@shawnwaters2154 you should still be able to get them shipped. Most of our stores have ship from store so it kind of still is
Yeah, you can buy them at walmart online
I'm overwhelmed with these simple tasks.
I'm goin to check out the grill brush. I've been watching your videos for years. Im goin to try sous vide soon
Try incorporating beefstock in the the red wine reduction. Also try reducing the wine together with come some shallots and tomatos to take out the edge of bitternes the wine.
I would love to see a “Top 5 of the Year” video around new years.
Please try Brasato al Barolo!! That is one of the best Italian wine-meat dishes!! You will not get disappointed
We cook pork chops in wine and they taste really good, but it can get bitter if you are not careful, so I am not surprised they didn't like it.
I love how guga's "side dishes" are far more work than the main event... his sides are full meals!
Red wine sauce and reductions on steak is a timeless classics. it is great
New game: every time Guga says “amazing” take a shot lol 😂 nah I’m just playin.
I’m going to try this recipe this weekend!
Ok... I used to make "purple roast." You know, the dreaded sirloin tip roast?
In a blender, mix all the usual stuff... onions, garlic, herbs, etc., then add a "bottle" of red wine until you get a thick marinade.
Unseal the loin and "pet dry," as Guga says, and put in a turkey pan, or whatever appropriate container you need. Add the marinade over the roast/loin and let rest for up to 20-24 hours, rolling over every couple hours to keep moist.
Remove from marinade, scrape off paste/marinade. SPG and rest, sear off in scorching hot pan and return to marinade. Put in oven uncovered at 350°F for one hour. (Lets alcohol evaporate.)
Add potatoes, carrots, and onions, cover and return to oven for 1-2 hours (depends on size and desired "doneness.").
Remove roast and veggies, and cover to let rest.
Make cornstarch gravy from pan scrapings. (Don't forget butter to add flavor and gloss to gravy!) Slice and serve.
Easy Sunday dinner for large family. Inexpensive. Tasty.
Now, Guga. Let's see you make it even better.
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
2:14 guga saw those rolls and said in his mind, "I'm gonna stuff those with meat" 😂🤣😂
That “some butttaaahhhhhh” got me😭
For what it's worth, you really can't burn off all the alcohol. There will always be some left, in trace amounts, unless there is absolutely no liquid left. That's just chemistry for those worried about alcohol consumption.
I would be highly interested to see Guga's take on steak au poivre!
Guga @5:38. That sound you made should become a sound bite!!!
Really nice. Coq au vin style steak sounds amazing.
Guga just made Molletes!
My father used to marinade the skewer meat in wine and onions for 2 hrs, then grill. Magic!
Need to try a Dale's Seasoning experiment, Guga!
Best test 👏💯🍻
a place I go to has a red wine reduction for their steak sauce too, but they use beef base as well as butter.
Hey yeah, reduce the wine and you don't need the first part to take away alcohol. The reduce part will do it easy.
Remember kids, alcohol evaporates at 70°C (so in ret_ar_d mesure it's 158° F ).
And reducing the sauce is just : aka => get ride of the water.
*just to be sure, water evaporates at 100°C (so 212 °F for special people mesures).*
So by getting rid of the water, you'll also get rid of the alcohol
=> no need to take time to get ride of the alcool, the reduce wine part will do it
Am I tripping or Guga's reactions are getting more and more intense? I don't remember him screaming this much 😂
Good made Deconstructed Tortas as a side dish and they look good😊
great video as always guga I'm sorry if you already done this but I am too lazy to scroll all of your videos on all of your channels.
how about this experiment
1: control (as usual)
2: marinate with coconut milk
3: marinate with coconut water
Create the exact same steak as the middle one. The only difference this time, is do the wine reduction in the pan you just seared your steak in, while the steak rests. Letting the wine deglaze that glorious maillard reaction into the sauce. This is my favourite steak. :)
Honestly red whine and steak go realy well together. Not only that if you pick the right whine you can end up with a god tear steak dinner.
Guga when your products are going to be available at Walmart in Canada?
You should try the avocado sauce with coriander and spring onions, it's amazing.
"a super simple side dish"
30 steps later
"And it doesn't get any easier than that"
Man could build the Saturn V rocket and say there's nothing simpler than that XD
You should try adding demiglace to a red wine sauce, you can buy premade demiglace if you dont want to make it.
Heston Blumenthal serves wagyu tenderloin with this wine sauce in his Dinner restaurants in London and Dubai and it's absolutely amazing.
You really have to come to Portugal!!
You've got try "Carne em vinha de alhos" 😀
Guga, you have to remove alcohol before the sous vide, italian here. we cook beef with wine and it’s delicious
I’ve dry brined steak in wine salt overnight then sous vide, highly recommend
Nothing beats a good sauce 😄👍🏻👍🏻👍🏻
5:50 "With Butter!!"
Great idea
So now add some depth to that sauce next time. Sauté some shallots and garlic, then add the wine, maybe a sprig of thyme, reduce. Then strain it all back into a pot. Add the butter, seasoning, reduce to the consistency you want. Also better if you do this with beef fond in a pan.
Guga should open a restaurant just for the side dishes
Best Part, best Music - i like it to be back 3:25
I'm certain someone said this on quite a few videos, but we need some kind of video with the best side dishes Guga makes
My red wine reduction is simply 2 cups of red wine, 1 tbsp of butter and a 1/4 cup of soy sauce. Reduce the wine by half. Then add the butter and soy sauce. Then reduce until thick and glossy. Good as a sauce or a glaze
I usually use it on pork and bacon wrapped things though as a glaze as it really enhances the color
My red wine reduction is pour a good amount into a glass. It soon reduces to zero. Rinse (optional) and repeat
@@HectorBrocklebankHBFash that’s for bottles, cooking use box wine
The most amazing experiment since the times of Beef Burgundy.
This reminds me of a Syrian dish that I am obsessed with called, “Kabab Karaz”. Meatballs, or Kebab, made with a sweet and sour cherry sauce. Worth a try if you can find a recipe for it and maybe do an experiment with Steak!
Should do a behind the scenes video where the videos end what are your next steps… do the steaks get eaten or the rest goes in the fridge
Marinating them in the wine as it is is really good. Just don't sous-vide them in the wine without boiling out the alcohol. Alcohol tenderizes the meat really well. Try the same thing, but compare it with porto wine as a reduction.
I'm ready to see a Guga club sandwich!
Germany has a similar dish called Sauerbraten, but with roast instead of steak, usually.
Day 5 of asking Guga to make the best meat sandwich in the word the Portuguese Francesinha.
These things take years, ask oyster sauce guy
It’s strange seeing Leo and Angel switching seating arrangements
That avocado sauce needed a whole jalapeño!
That bread you used for the side dish is called Bolillo.
I think guga is missing out by not making shorts for the side dishes
Guga doesn't think we noticed that he ate all the side dish and had to remake it on baguettes for the taste test.
"I put wine and butter in a pan" is how every French recipe starts
Guggggggggggaaaaaaaa Saturday babbbbyyyyyyy LETTTSSS FREAKKKING GOOOOO🔥🔥🔥🔥🔥🔥🔥
I made some outside skirt steaks today and my daughter asked
“Dad do you think you cook steaks better than Guga?”
Obviously I had to respond that I do not
Only to have my wife pipe up and say that she think I do cook steaks better than Guga, mostly because I cook them to her preferred doneness and with the garnishes she likes and prefers.
Hey I was happy because in the end all the steaks were gone and although I had a good serving I was left wanting more.
I will say that were it not for Guga some 5 or six years ago I would not have been making these many steaks for the family. They really enjoy and look forward to it.
Thanks Guga
And once again if you want to come over to Naples Guga let me know and we can do a cook out. I’ll provide all the cuts of beef and the sides.
Finally an actual side dish that can’t really double as an entree
I know it was technically already done, but it would be neat to see how the two wine experiments compare to the wine compound butter from one of the other videos.
What type of wine would you recommend for the sauce? Pinot Noir? Merlot? Cabernet Sauvignon? Or other?
edit: Now that you've used Red Wines, will you do a follow-up video using White Wines?
Ok Guga, what type of wine did you use because you cannot burn the alcohol off using a flambe method UNLESS you add alcohol like brandy to it, sufficient enough to overcome the water content.
If you can, please explain because you are going to have a bunch of people trying to light the alcohol of a 14% ABV wine and be sorely disappointed. 🤣🤣
Guga shops at Sam's Club! I've bought hundreds of those bolillo rolls, and I can almost guarantee that's where they got them. They're fantastic rolls for sandwiches!
Guga, your garnishes have come a long way... im glad you moved away from dried parsley over everything.... everything 😂
man that side dish lookes like a dish you’d find in Chile
that appetizer is all you need for dinner.