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@@Setsu1606 A Google source states that he makes 2.5k per day off views and ads. I wonder if it's mainly the views or ads that pay the majority but you've stated that the sponsors are the payrollers so now I would assume that's where he generates income. I skip the ad part instantly on my phone and I would imagine many others do as well so how the hell is it financially sound for advertisers to bankroll so many youtubers?
Marcelo Ask Raid lol And no one knows how much income he makes but himself, the only thing I stated was that raid pays thousands of dollars per vid instead of items.
I think Guga needs to dial things back a bit and use meat that is used by the average consumer. I will never be buying Wagu beef to eat. First of all, I would feel too guilty spending that kind of money and secondly, I would worry I'd screw up cooking it. I get all my steaks and burger meat from a local farm that raises grass-fed Scottish Highlanders. Good enough for me. Most people think I spend too much because they are Walmart shoppers and always buy on price.
Zolgensma, a new drug approved by the FDA Friday, costs more than $2.1 million. It's made by AveXis, a drugmaker owned by pharmaceutical giant Novartis. The federal Food and Drug Administration has approved a gene therapy for a rare childhood disorder that is now the most expensive drug on the market.
@@panchogarcia3338 truffles like that and actual good wagyu cant be store bought as they cant be kept that long. youd always have to buy them from the source
I’m sorry but I’m getting bored with the $10.000 stupid steaks that no one is ever going to make. I think it’s much more interesting to take a real cheap piece of meat and make something beautiful and tasty from that. Still, I love your presenting style. So enthusiastic it’s contagious:-)
You can see he raided that piece for the sake of humor and was planning something fun would come out of, it from the embarrasment as he tried to talk towards the end
A chef of 7 years, I never miss your videos, always amazing and after watching for 2 years, last year I bought a sous vide last year, I always try out your recipes
Guga, I recommend a channel called “sous vide everything” where a great looking guy explains how to avoid the grey band and cook your meat to perfection 100% of the time. Regarding the black truffle, cooking it reduces the flavor so it isn’t necessarily the best idea. Same with the Iberico ham. Love your channels!
He totally screwed the pooch on that sear job! I could barely handle all of the mispronunciations of multiple ingredients and other words (might as well call it "cringe wrap"... it's "Cling" like "Thing") but abusing expensive meat the way he did should be illegal.
If broke swap out the ingredients with rice and soy sauce, it will save you alot. Here's the broke alternative i used Cook rice Shape rice into meat shape Flavour it with soy sauce Wallah ricelington ready to go
Hey if you can afford an extra dollar buy some beef bullion. Sprinkle a good bit of it into the rice/water before cooking and it'll give it a beefy flavor.
@Neil Price And the japanese about their Wagyue, its almost raw in the middle and brown at the edges, it cooked at way to high heat. Grilling this is such a stupid decision. For this kind of meat you should always reverse seer.
@Neil Price you should eat locally sourced products. That will usually be better than something sourced and frozen for. Australia. There is absolutely nothing speciel about the wague name. I bet a black Angus fed the same and massaged will produce similar results.
@@garbygarb31 not to mention that's way too much black truffle. Like I love it but all you taste is black truffles with that much. Make a regular duexcell with a few wild mushrooms and put a little bit of truffles. I'm quite disappointed how he wased 1000 dollars
Ian McCracken fresh truffle, they said it was just a light taste of it, so i guess it wasnt too much. But yeah, i think wild mushrooms would be even better
This is amazing and I'll never have the chance to try anything like it. But tbh Guga u should've gone the extra mile and made homemade puff pastry with truffle butter and even use sourdough starter in the dough. And then you can add mushroom duxel to it if u want to
@@williampettersen3397 there are quite few recipes online of sourdough puff pastry. It's just a matter of swapping the instant yeast. I never made regular croissant because there's a 2 good bakeries 20 meters away from my home so I see no point. But I made sourdough croissant in quarantine and they blew every croissant I have tasted in the water. They were really good but I don't think I'll make them again. The process takes too long and if I wanted a croissant I'll just walk to the bakery tbh.
I know that someday guga gonna try Wagyu A5 Filet mignon. Mark my words, this will happen Edit: Wagyu A5 filet mignon A5 with black truffle, real parmesan cheese from italy, wrapped in a slices of iberico ham from italy. Cook it in a volcano and then it eat with a plate that is made out of gold. And then eat it in the volcano where he cooked it. Thats the side dish. The main course is Cooking Angel in the volcano
After all those expensive ingredients, you wrapped it in a pre-packaged pastry? Good grief, find a pastry chef in your area and ask them to collaborate next time.
the pastry isn't the star of the dish, would it really be wroth it? i'd think a lot harder to tell the difference between a bog-standard puff pastry and a fancy artisan one in a wellington than it would be to tell the difference between a standard tenderloin and a cut of wagyu.
@@da_homunculus ALL parts of a dish are important. It isn't just Ramsay. MANY chefs remark on the bottom of pizza pie, the bottom of a fruit pie, the bottom of anything with bread or pastry...soggy end results in the dish being a failure. I use pre-packaged pastry (especially phyllo dough) but I'm just a home cook. Having a mega channel on UA-cam is a completely different thing.
There is a practical reason we use mushroom duxelle. The duxelle is a barrier between the meat and the puff pastry, preventing the puff pastry from turning into soaked dough.
Based on Angel's reaction, I'm thinking that it could be worthwhile to dry out some of those truffles first to intensify the flavor. A mix of fresh and dry would be divine to me.
The Master Guga is on fire. Can't wait to see this video ❤️ you inspire me to make my content better every time. Thank you so much for sharing this with us. Wish you a great day 🙏🏼
me: wait its all a roasting gordan ramsey, dijon mustard Angel: always has been also I would love to see 1 year dry aged or sous vide that would be cool
Yo guga I am here to say a big thank u I just made pork belly for my family not using a exact video but ur videos taught me how to cook meat before that I barely could do it the pigs on my farm just got butchered I made the pork belly and oh mannnnnnnnnn 😃🤤it was so good my whole family was happy and lots of the reason it was so good was because of ur videos guga mannnnnnnn thank u so much 👌the best guy to cook meat on UA-cam is guga
I make Wellington's with beef + gathered wild mushrooms ( I forage) + herbs + thin layer smoked duck / smoked deer + bread and it's good but you can use ham as it's traditional if you like.
Guga, I did steaks last night with the butter of the gods and it was amazing. I’m guessing you usually don’t have leftover steak, but there’s only my wife and I and I have 4 steaks leftover. I’d love to see some recipes for leftovers!
I've learned that there's a few ways to make a beef Wellington. As far as I can tell, the crepe is optional; especially if you are diligent in making sure there is very little moisture in the mushrooms and all that.
Guga, I would like to introduce myself to u, I am Pawan from India and I really love to watch your videos having said that I don't eat beef or pork but still I love watch every single videoe of yours. You and Angel (not sure about the name 😊) are really awesome.!!
@@thatdudebro this is a joke. (i hope) any good chef will tell you that the flavor of a homemade french puff pastry rolled out and chilled 6 times and layered with french butter is much better than industrially mixed preservative-filled puff pastry.
Guga i have been watching you for a while and after much looking i found not only dry aged prime ribeye but also Japanese A5 waygu and because of you i knew how to cook it right. And words cant even explain how good both of these steaks where even though the waygu was only a .17 ounce cube
I don't know about you guys but I'm getting a bit tired of this "most-$$$-expensive" -trend on youtube.. I could care less about a $1k steak or a $2k brisket or whatever overpriced stuff. Show me a recipe using a normal priced piece of meat that I can make at home and eat, not something that I only can look at. 👍
The title is pretty straight forward, and you’re the one who chose to click on it. I’m sure there are many videos on UA-cam with instructions on a simple and classic beef Wellington. That’s what the search bar is for.
There's dozens of videos on youtube on how to make a normal beef wellington. Why you would even click the video and leave a comment saying you don't care is pretty ridiculous, especially when if your lazy ass even had the ability to click on his user profile, you'd see there's videos of him using normal cuts of meats as well.
"I kept the seasoning simple with garlic ground black pepper and garlic powder" Litterally the 3 seasonings I use on all of my meat from chicken to beef to fish and shrimp. I've tried all sorts of fancy seasonings and rubs but those 3 seasonings combined always taste the best. Especially when you add butter
Install Raid for Free ✅ IOS: clcr.me/bYyVL7 ✅ ANDROID: clcr.me/9XlHPN ✅ PC: clcr.me/15BOhw and get a special starter pack 💥 Available only for the next 30 days
How r u Guga
When we gonna get a Babish/Guga collab?
I can't download the game cus my phone storage is already full
That's how you get $1000 beef Wellington 😂😂
I was so bored thankfully guga came to the rescue
I love how guga explains this like we're gonna actually do this.
Im goin to do it but a cheaper version lol
I did it
Oh boy I didn’t do it
@Brad Moore so where’s our Christmas this year? 😊
@Brad Moore can i join your family mate?
@Brad Moore save me a piece plz
Me: Wow! How did he afford this?
Guga: I'd like to thank Raid Shadow Legends for sponsoring this video
Me: Ah.
His channels generate monthly income. I believe sponsors give you free items. Not 100% sure though.
nh libra raid usually pays you tubers thousands of dollars for just one vid add. Guga is always paid for his sponsors
@@Setsu1606 A Google source states that he makes 2.5k per day off views and ads. I wonder if it's mainly the views or ads that pay the majority but you've stated that the sponsors are the payrollers so now I would assume that's where he generates income. I skip the ad part instantly on my phone and I would imagine many others do as well so how the hell is it financially sound for advertisers to bankroll so many youtubers?
Marcelo Ask Raid lol And no one knows how much income he makes but himself, the only thing I stated was that raid pays thousands of dollars per vid instead of items.
I think Guga needs to dial things back a bit and use meat that is used by the average consumer. I will never be buying Wagu beef to eat. First of all, I would feel too guilty spending that kind of money and secondly, I would worry I'd screw up cooking it. I get all my steaks and burger meat from a local farm that raises grass-fed Scottish Highlanders. Good enough for me. Most people think I spend too much because they are Walmart shoppers and always buy on price.
"It's addicting"
Literally any other drug is cheaper.
Zolgensma, a new drug approved by the FDA Friday, costs more than $2.1 million. It's made by AveXis, a drugmaker owned by pharmaceutical giant Novartis. The federal Food and Drug Administration has approved a gene therapy for a rare childhood disorder that is now the most expensive drug on the market.
@@rdabrowski1443 ok
@@rdabrowski1443 lol I sell a gram of weed for $10 nice
@@lil-hashbrown6938 that's what Guga is missing. Get stoned then try dry aged!
@@dexterp.5023 dry aged sous vide weed
this dude spent a thousand dollars on a beef wellington and still used store-bought pastry. absolute legend
I was just about to comment on that
If you think about it, everything he used was store bought
@@panchogarcia3338 truffles like that and actual good wagyu cant be store bought as they cant be kept that long. youd always have to buy them from the source
@@fordalols7479 he did buy it in a store
" *Absolute legends* " you mean RAID SHADOW LEGENDS-
They just ate a $5,000 piece of beef Wellington while I’m here midnight snacking on trail mix
*sobs into my bowl of instant ramen*
Bruh h h h h h h h **cries in taco bell**
@@NinKillPokemon cried into no snacks at all
*wails in bowl of cereal*
laughs in cheese and ham roll
Once again, Guga is telling us that Angel is the Luckiest nephew of all time
ꓷ
again? he has always been
yea but need more excercise with those good food everytime
Dude he's always been the luckiest nephew.
Fax
Guga: *uses wagyu in pretty much every video* also guga: "Ángel guess what meat that is!" :D
@Lassi Kinnunen "Caribbean Swordfish"
I’m sorry but I’m getting bored with the $10.000 stupid steaks that no one is ever going to make. I think it’s much more interesting to take a real cheap piece of meat and make something beautiful and tasty from that.
Still, I love your presenting style. So enthusiastic it’s contagious:-)
@@Sickboy4q well you typed out $10.. seems pretty cheap idk.. 😉
@@Sickboy4q Try commenting that as a suggestion and if enough people like it, then it might become a reality.
I’d like to hear “is it Nemo?”
The way angel quickly taking the middle cut steak at the end. Lmao
Angel's eyes where all over the middle cut!! 👀
You can see he raided that piece for the sake of humor and was planning something fun would come out of, it from the embarrasment as he tried to talk towards the end
Angel is probably the luckiest man. He has Guga as his personal chef
If it wasn't for this comment I would have stopped the vid at the shadow legends ad!
We all seen that coming lol
guga i think everyone wants to see angel cook
He has. Angel did a steak deep fried in beef fat.
Redcat94 one video though
@@redcat9436 (Again)
Naw bruh
we want more :D
“Thank you raid shado-“
Double tap
true
Imagine having an underrated comment
It has become almost instinctive xD
its really just a reflex now
sometimes you over do it so I like the bar on the bottom.
Wagyu has become so common for Guga that he has started using garlic powder
i think he used garlic powder because its a filet and hasnt the most flavor. But yea its insane ^^
POG AND baseds?!
Garlic is always good
A chef of 7 years, I never miss your videos, always amazing and after watching for 2 years, last year I bought a sous vide last year, I always try out your recipes
Guga: $1,000 beef Wellington
Me: $1.50 box of cereal
Same
I got Ramen noodles for 0.75
with no milk
I got a bag of rolled oats.
yall pay 1.50 fr a box o cereal? damm das a scam fr fr
Classic guga sentences:
"This is what it looks like"
"Let's do it"
"Alright everybody"
"I know it doesn't look that good right now, but watch this!"
@@TheKillerAngel He missed the best one
I can hear him say those sentences in my mind
let’s dew et
MxBass that’s more like it
This man's blood has gotta be thick as honey, but he is living the good life
incinerator950 oh no
Guga, I recommend a channel called “sous vide everything” where a great looking guy explains how to avoid the grey band and cook your meat to perfection 100% of the time. Regarding the black truffle, cooking it reduces the flavor so it isn’t necessarily the best idea. Same with the Iberico ham.
Love your channels!
Lol
Is this a joke..?😂
Poor guga 🥺
Melanin Strength no. Why would it be a joke? Sous Vide Everything rocks and can teach Guga how to avoid that gray band!!!!
Both are the same guy 😂
Angel has the best job, he just gets invited to eat all the amazing food lmao
Angel is finally done dry aging!
These people are so whole hearted and amazing. It’s awesome how they are always thinking of their family.
Imagine you did all that and the beef was overcooked
ik right?
He totally screwed the pooch on that sear job! I could barely handle all of the mispronunciations of multiple ingredients and other words (might as well call it "cringe wrap"... it's "Cling" like "Thing") but abusing expensive meat the way he did should be illegal.
@@christopherdepew788 I don't really care about the accent, but I agree the way he handled such fine meat was pathetic.
@@baazjhaj8125 wrong
hence the THERMOMETER
If broke swap out the ingredients with rice and soy sauce, it will save you alot.
Here's the broke alternative i used
Cook rice
Shape rice into meat shape
Flavour it with soy sauce
Wallah ricelington ready to go
Hey if you can afford an extra dollar buy some beef bullion. Sprinkle a good bit of it into the rice/water before cooking and it'll give it a beefy flavor.
هم انقليز ميعرفون شنو والله
"Wallah"
The "Wallah" is the icing on the cake.
Remind me of russian cooking: dont have meat? Use potato. Dont have potato? Use cabbage.
"$1,000.00 beef Wellington"
Me while eating rollton: *''Interesting.''*
Russian detected
Who is Rolton? And what did he do to you to make you eat him??
Ah yes, slav national dish.
you are a cultured man.
@@ZmannR2 from what google said, Rollton is a brand of noodles.
7:56 the food was so good that guga turned italian
Lmao
Do you play cs go?God.
@@depresso7414 i do, but i play mostly valorant lately
@@hoodiel1457 Did you ever played with sukulloo
@@depresso7414 no
"What do Truffles taste like?"
"Like earth and mushroom"
Apparently conservative truffles taste more than fresh or liberal truffles.
@@DonxxSollozzo I wonder what commie truffles taste like
@@phantomflame0658 I'd guess a more pronounced flavor than centrist truffles.
@@phantomflame0658 - liberal truffles. same thing
Underrated comment section 😂
When Guga's steak costs more then your whole computer setup that you use for work.
Nobody cares
costs more than my GAMING setup (not that my gaming setup is that expressive, still a ryzen 7 3800x with a rx 5700 xt and 1tb nvm ssd :P)
It costs more than all my devices combined
@@fuinharlz thats a pretty high end set up. well it was before the new cards and cpus came out. still really good now
@DANIEL BEIMAN H
Guga: "Here we have a $1,000.00 beef wellington"
Me while eating a bk whopper I got with a coupon : "Nooo way brooo "
Angry whopper is bangin
BK is out of my price range, McDonald's only when they have an offer through the app.
Guga: uses ridiculously expensive ingredients.
Also Guga: uses box puff pastry
Guga: *doing outro*
Angel: *casually taking the middle piece*
haha i saw that i seriously exploded:D Angel knows where it's at 🤣
The quality of your videos keeps getting better and better!!!!
Guga: This will give a nice traditional flavour to your beef wellington.
Also Guga: This is not going to be a traditional beef wellington.
...
The 1000.00 was smart
Yea It tricked me
Yeah it got me for a sec
Wdym
It looks like 1 million (1.000.000)
@@godspeed8739 100000*
As a spaniard seeing that expensive Jamón Ibérico being cooked hurted a bit
I'm sure it's tasty but it tastes so much better when you don't put heat on it
@Neil Price And the japanese about their Wagyue, its almost raw in the middle and brown at the edges, it cooked at way to high heat. Grilling this is such a stupid decision. For this kind of meat you should always reverse seer.
@Neil Price you should eat locally sourced products. That will usually be better than something sourced and frozen for. Australia.
There is absolutely nothing speciel about the wague name. I bet a black Angus fed the same and massaged will produce similar results.
Adrian Flo reverse sear can let out juices early on, meat will become much more dry, especially if it’s one staying in the oven that long
I made an Iberico, Asparagus and Gruyere Omelet and it was really good, cooking the ham didn't hurt it at all.
Qhen the episode about smoking a whole wagyu cow is coming out?
I lold
Sousveed in a pool!
The fact that you can find all these ingredients in your neighborhood shows me how nice it is.
5:05 what are you doing step guga
it feels like guga speaks in cursive
“You’re not going to put Dijon on there’s are you?”- Gordon Ramsay
I heard Gordon say that while I was watching this. Also gugas looks like he overseared it or something.. too much of a gray ring inside
@@garbygarb31 not to mention that's way too much black truffle. Like I love it but all you taste is black truffles with that much. Make a regular duexcell with a few wild mushrooms and put a little bit of truffles. I'm quite disappointed how he wased 1000 dollars
Ian McCracken fresh truffle, they said it was just a light taste of it, so i guess it wasnt too much. But yeah, i think wild mushrooms would be even better
@@BigeppyFR And the mushrooms weren't even fresh
@@truedarklander he didnt use mushroom at all lol
This is amazing and I'll never have the chance to try anything like it. But tbh Guga u should've gone the extra mile and made homemade puff pastry with truffle butter and even use sourdough starter in the dough. And then you can add mushroom duxel to it if u want to
Sourdough in puff pastry, you must be out of your mind
@@williampettersen3397 no he means make your own dough, puff pastry is dogshit
@@williampettersen3397 there are quite few recipes online of sourdough puff pastry. It's just a matter of swapping the instant yeast. I never made regular croissant because there's a 2 good bakeries 20 meters away from my home so I see no point. But I made sourdough croissant in quarantine and they blew every croissant I have tasted in the water. They were really good but I don't think I'll make them again. The process takes too long and if I wanted a croissant I'll just walk to the bakery tbh.
My parents aren't like Guga but I'll become Guga for my kids♥️
Ah yes guga cooking
Raid Shadow Legends: Allow me to introduce myself
I know that someday guga gonna try Wagyu A5 Filet mignon. Mark my words, this will happen
Edit: Wagyu A5 filet mignon A5 with black truffle, real parmesan cheese from italy, wrapped in a slices of iberico ham from italy. Cook it in a volcano and then it eat with a plate that is made out of gold. And then eat it in the volcano where he cooked it. Thats the side dish. The main course is Cooking Angel in the volcano
After all those expensive ingredients, you wrapped it in a pre-packaged pastry? Good grief, find a pastry chef in your area and ask them to collaborate next time.
Exactly what i thought
true
Its fine for me, its really hard to make pastry, and he probably don’t know any bakers or pastry chefs
the pastry isn't the star of the dish, would it really be wroth it? i'd think a lot harder to tell the difference between a bog-standard puff pastry and a fancy artisan one in a wellington than it would be to tell the difference between a standard tenderloin and a cut of wagyu.
@@da_homunculus
ALL parts of a dish are important. It isn't just Ramsay. MANY chefs remark on the bottom of pizza pie, the bottom of a fruit pie, the bottom of anything with bread or pastry...soggy end results in the dish being a failure.
I use pre-packaged pastry (especially phyllo dough) but I'm just a home cook. Having a mega channel on UA-cam is a completely different thing.
I’m content with Gordon Ramsey’s $60 beef Wellington. It’s really delicious if you guys haven’t tried it!😋
hey guga spanish guy here! Happy to see one of the many culinary prides of my country in your channel!
Love you and your nephew!!! Yall are awesome!!!
9:25 'just ganna split this evenly in half...' - Nope, Just yoinked the middle piece LMAO
I laughed so much when I saw him snag the middle piece. I can't blame him though! xD
almost thought this was a $1 million beef wellington
Well its not
Yea totally! One million dollar piece of meat 👌🏽👌🏽 btw million has 6 zeros!
Did you pass the 3rd grade?
Man, that is just perfection! I wish I could taste it 😋 😋. 😋
I love the new music while you're grilling!
There is a practical reason we use mushroom duxelle. The duxelle is a barrier between the meat and the puff pastry, preventing the puff pastry from turning into soaked dough.
Property values around Guga's house must have skyrocketed as he shares his excess cooking.
Life goal. Get married to Angel. Eat steaks for the rest of my life.
yes, I also eat stakes
But I mostly feed the wooden ones to vampires
Steaks
Nah guga better
@@mirzaiscandle HAHAHAHAHA I made such a stupid spelling mistake
@@Aaa-oz3lx I think he is already married
That raid shadow legends hero be trynna look hotter than the wellington.
Looks good really enjoy watching learning allot
Don’t talk about amazing food, I like the way you make the video, sooo excited!
Guga: I gotta go all the way in with the most expensive stuff.
Also Guga: Now lets open the puff pastry lol.
lol I caught that too. He was like nope not gonna spend the time laminating.
Plot twist:
The steak is guga and the dead cow is controlling guga to cook himself
What
plot twist : ur lying
Fun fact:That was NOT a steak
Dude... your mind is definitely evil, weird af, but evil.
Hmmmm u have made some questionable life desicions
Nobody :
Absolutely not a single soul:
Not one particle in the universe :
Guga with mystical music : so let's DEEEEWWWUUUWWEEEEWWWWW ITTTTT
hes always so happy, i love watching this
I just started watching you last week. Instantly hooked on both channels. I'm tripping out all of Angel's hair styles lol.
Based on Angel's reaction, I'm thinking that it could be worthwhile to dry out some of those truffles first to intensify the flavor. A mix of fresh and dry would be divine to me.
That's a very good idea
1:33 If you want a traditional beef wellington, you need to spread *ENGLISH* mustard
The Master Guga is on fire. Can't wait to see this video ❤️ you inspire me to make my content better every time. Thank you so much for sharing this with us. Wish you a great day 🙏🏼
I will support you Ro Kitchen. You have good content and you are on the right track. For Guga, no more words. He is amazing.
Mouthwatering videos Ro Kitchen 👍🏼
Thank you so much guys 🙏🏼 wow, Angel reaction is amazing 😄 it seems to be a unbelievable taste ❤️
That food on your channel looks amazing, that deserves my sub🤗🤗
@@mohamedhussein2780 thank you so much. I really appreciate. I work hard and i love to cook ❤️
Let’s just take a moment of silence for the fact that guga has these great and entertaining reactions from the food but never choked before
The only time I won’t complain about hearing Raid Shadow Legends and 10:01 video. I encourage it.
me: wait its all a roasting gordan ramsey, dijon mustard
Angel: always has been
also I would love to see 1 year dry aged or sous vide that would be cool
I absolutely died when I heard "Thank you Raid Shadow Legends for sponsoring this video"
can you do an aussie wagyu meat pie with australian wagyu MBS 9?
Guga I love you and have been a fan since the beginning
Yo guga I am here to say a big thank u I just made pork belly for my family not using a exact video but ur videos taught me how to cook meat before that I barely could do it the pigs on my farm just got butchered I made the pork belly and oh mannnnnnnnnn 😃🤤it was so good my whole family was happy and lots of the reason it was so good was because of ur videos guga mannnnnnnn thank u so much 👌the best guy to cook meat on UA-cam is guga
Im eating reheated buffalo wings from tgi fridays so who’s the real winner here
Guga: “Let’s save the other half for the family so they can try it”
Angel: 😒😠 **** that family I want more
💀💀💀
Angel: The family won't appreciate this like we do.
Everyone: *talking about how lucky Angel is*
Me: *waiting for the dry aged picanha*
I make Wellington's with beef + gathered wild mushrooms ( I forage) + herbs + thin layer smoked duck / smoked deer + bread and it's good but you can use ham as it's traditional if you like.
Guga, I did steaks last night with the butter of the gods and it was amazing. I’m guessing you usually don’t have leftover steak, but there’s only my wife and I and I have 4 steaks leftover. I’d love to see some recipes for leftovers!
When guga added the "." At the end of 1,000, I thought it was 1 mil.
Babish: Nice Wellington
Guga: Thanks
Babish: How did you make your puff pastry?
Guga: I didn't, got it from the store
* *Babish has left the chat* *
Guga: Uploads
My muscle memory: Hit the frickin Like button
I have never heard Guga speak as fast as he did for that minute.
guga: "what type of meat is this"
angel: says "wagyu" every time
gaga :😲 "how did you get that"
Doesn’t there belong a crepe between the steak “roll” and the puff pastry?
I've learned that there's a few ways to make a beef Wellington. As far as I can tell, the crepe is optional; especially if you are diligent in making sure there is very little moisture in the mushrooms and all that.
"Guga? 2 seconds please"
- Gordon Ramsay
His “let’s do it” line is hilarious
Let's dew it
I just love their reactions to their creations, that one looked real good too
ERES UN GRANDE GUGA!
Hahahaha "more affordable".
Guga: *spends $500 on truffles*
Guga: can you taste them, Angel?
Angel: a little... I wasn't sure, so didn't want to say
Guga: *cries on the inside*
Me: how did he afford this? What did it taste like?
Guga: ThAnK yOU rAiD sHaDoW LegEnDs FoR ____
Me: * clicks * Ahhhh.
Stolen
@@Im_Bad_at_Games tag me in the sToLeN cOmMeNT tHeN
9:37 how he took the biggest piece :D
Guga, I would like to introduce myself to u, I am Pawan from India and I really love to watch your videos having said that I don't eat beef or pork but still I love watch every single videoe of yours. You and Angel (not sure about the name 😊) are really awesome.!!
"now we need to get the plastic"
I am surprised that he did not make the plastic
buut this is not your usual, run-of-the-mill, plastic
guess what, it's wagyuu
Y'all are having steak while I'm eating sour cream and chives chips.
He made the most expensive wellington and didnt even attempt his own puff pastry?!?
this is a joke. (i hope) any good chef in the world will tell you not to bother with your own puff pastry.
@@thatdudebro this is a joke. (i hope) any good chef will tell you that the flavor of a homemade french puff pastry rolled out and chilled 6 times and layered with french butter is much better than industrially mixed preservative-filled puff pastry.
@@charlesenglander1392 Why does it have to be French?
@@feiryfella Because they make the best pastries....
@@charlesenglander1392 yes you must have a french person come to make your puff pastry homemade, go on. this is so riveting.
Guga i have been watching you for a while and after much looking i found not only dry aged prime ribeye but also Japanese A5 waygu and because of you i knew how to cook it right. And words cant even explain how good both of these steaks where even though the waygu was only a .17 ounce cube
Guga you deserve a michelin star you make food look good man !!! keep it up!!
Imagine Gordon Ramsay hates it
👁👄👁
He'd snap, for sure.
My dream is to see guga's pastel de queijo
queso*
@@RickyMunozMart I am brazilian, here is queijo
@@RickyMunozMart also Pastel is a Brazilian food. It would be queso if he was talking about empanadas
@@pabrodi pastel is a cake bro wtf...
I don't know about you guys but I'm getting a bit tired of this "most-$$$-expensive" -trend on youtube..
I could care less about a $1k steak or a $2k brisket or whatever overpriced stuff. Show me a recipe using
a normal priced piece of meat that I can make at home and eat, not something that I only can look at. 👍
Damn straight. Who can afford this kind of stuff? Do something with a simple cut of beef.
The title is pretty straight forward, and you’re the one who chose to click on it. I’m sure there are many videos on UA-cam with instructions on a simple and classic beef Wellington. That’s what the search bar is for.
There's dozens of videos on youtube on how to make a normal beef wellington. Why you would even click the video and leave a comment saying you don't care is pretty ridiculous, especially when if your lazy ass even had the ability to click on his user profile, you'd see there's videos of him using normal cuts of meats as well.
"I kept the seasoning simple with garlic ground black pepper and garlic powder"
Litterally the 3 seasonings I use on all of my meat from chicken to beef to fish and shrimp. I've tried all sorts of fancy seasonings and rubs but those 3 seasonings combined always taste the best. Especially when you add butter