Hands down, best food channel on UA-cam (Including Guga food). Just great positive guys having fun but also extremely professional. I can't stop watching. Well done!
In Brazil, at least in the southern state, the green one is "Limão" or "Limão Taiti", and the yellow one is "Limão Siciliano". Lima is rarely seen around. Your channel is amazing!
It's interesting that in (at least parts of) the Hispanic world they are treated like varieties of the same fruit. They are different enough that it's better to think of them a separate foods with different culinary uses, IMO.
I know in Mexico, they have a different lime that is favored there. They use the little limes we call Key limes and they call them lemõns(lee'mon, with a long o) and the limeade they make is called lemõnada(lee-mon-ada) and they call lemons lemons. It confused the crap out of me. In the Mercados in Northern Mexico around Cuidad Victoria you cannot find a Persian lime. Both the Key and the Persian limes will turn yellow when ripe but both are different from a ripe lemon. Limes are more tart or sour than lemons.
Lol! Lemon lime, I am Dominican and it took me a while to learn the difference too. We only really see limes where am from as well, and there we call them “limón” which translates to lemon. Seeing ninja trip up is so funny, and relatable. Great video!
In contrast to the yellow lemon fruit, the lime fruit is clearly smaller and green. Apart from these visual characteristics, the fruits also differ in taste and ingredients. The difference in taste is that the green limes taste more intense and aromatic. Therefore the lime is also frequently used for cocktails, e. g. Caipirinha, Mojito or Daiquiri. The lemon, on the other hand, is more sour than the lime. Both fruits are rich in vitamin C. Other dominant ingredients of lemons include citric acid, phosphorus, magnesium and pectin. The flesh of the lime also contains potassium, calcium and phosphorus. Since the lime is very sensitive to cold, it still grows only in tropical and subtropical areas. In contrast, lemons can also grow and thrive in temperate zones. Lemons and limes also differ significantly in their juice content. The juice content of the lime is about twice that of a lemon.
Thank you guys for all of your videos and good naturedness! Look forward to it, every week. I've cooked quite a few of the recipes now as well and all of them have been a hit!
I love my Shun Knives, I had a set of Wusthof knives for a long time but they would never stay sharp. Cut one tomato and they were done (ok maybe two...but still they would not hold an edge at all). These Shun's I've had for about a year and a half and I've not sharpened them yet...haven't needed to. Well worth it!
Correct me if I'm wrong, but doesn't canning pineapple juice destroy the enzyme that makes the meat more tender? Try a fresh pineapple juice vs canned and see if there is a difference.
I believe it has to do with the acidity of the pineapple in combination with the enzyme so long as a neutralizer isnt presented the acid should keep the enzymes vigorous through out the shelf life since they are usually vacumm sealed i will deff be doing some research on this though.
You are correct. Heat kills the enzyme. I think a good example is using it in Jello. If fresh pineapple is used it won't set, but it is OK to use canned pineapple.
I like to use pomegranate juice on my toppings sauce with whiskey, brown sugar , cinnamon, nutmeg, allspice. And sometimes a bit of candie ginger. Use it on my ham , pork loin, and chicken.
Hey guys, could you please test the 2 ways to cut Picanha - with and against the grain. This seems to be 50/50, in any thread I have read. It would be good to settle this one time for all.
Aqui no brasil os dois são limões Um é o limão, o tradicional comprado no mercado, e o outro é o que aqui a gente chama de limão Siciliano, vlw galera excelente video como sempre
Jorge Aulestia when I was in culinary school I was taught that fresh citrus is wasted on long cooking and the premise bottled stuff holds it flavor better. But fresh at finish is always best.
@Chris Walker Its like you said. Here in Brazil we call de green ones "Limão", and the yellow ones "Lime". So thats the cunfusion. And it's very commom to use Limão (Lime) in every Churrasco we make. So thats why they have sliced limes every time. They said that they always eat the food after the video, so maybe there is something else as side dish too that they don't show us.
Man you have changed my life I have heard of wagyu and didn't really think it could be that great, but after seeing your video I decided to get some from Grand Western Steaks for the fourth of July. I cooked them on a smoker at 475 with just salt and pepper (I patted them dry before throwing them on) and I must say that no steak or any l other piece of meat will taste the same. I plated it with plain rice and a shrimp and lime salad. It by far was the best meal I have had in my life. Thank you again for giving me that extra nudge I needed to get some.
It just calls for the second round of juice experiment. With apple juice (ideally, two ones - red and green apple), grape juice, orange juice, grapefruit juice and two controls: lemon juice and no juice.
pork can be cooked to as little as 135 for a pink center or 145 for a very light blush most foods are pasturized by 135 but considered uncooked. For SouVide i would assume the Temp needs to be higher for the experiments but if at the standard temp will prob take a bit longer since you have heat trying to get through layers to the center otherwise youll have a cooked but coldish center ive had it happen when i sear and bake certain cuts like picahna and terrus major convection ovens and waterbaths will be the way of the future though better more consistent heat these old flame area ovens just dont heat evenly or well enough tbh lol
knife guga lol, as far as sharpening i have been watching a guy "ricky tran" i believe, he showed up when i first started watching SousVide Videos and he does a great job of explaining and showing his methodology about knife sharpening and the materials needed.
This information is 100% correct. Ricky has a lot of great videos where he explains everything about knife sharpening and basically everything related to knives. I love that guy. Def worth a try to check out his videos.
And here's a thought, I've been using the flame thrower because of the searing series... I don't go full blast like it seems you did on this video... it chars the meat real quick... I do it "gently" (for the lack of a better word) ...and I like it better... Keep up the good work!
even if you let the lime become over ripe and yellow, you can still tell it apart - lemon has a thick rind (skin) with lots of thick pith (the white fluff) and lime has a thin skin with very little pith and the flavor is so different, lima has spice and zest while limon is bright and tart
I'm brazilian, and, at least for me, Ninja was right: both are "limão" - the yellow one it's harder to find, but we call it "limão siciliano" and the green one we call "limão-taiti". Since I live in Brasília, I call it that way, maybe another regions call it by other names, but I can't tell for sure... Keep the great job! It's always fun to watch you guys! 😂😂
@@ArturhMars also in mexico, lime(mexican lime) is a very diferent fruit, well, not that much, is an hybrid between lime(USA lime, the green stuff) and orange(the orange like stuff that we didnt saw at the viedo)
Ninja hates losing and his reaction was priceless. But why you gotta do my man ninja like that maumau “ this one is lemon and this one is lime” lmfaoo. Love the bloopers!!
I understand brotherly banter but sometimes it toes the line juuuuuuuuuuuust a little bit. Perhaps its because we dont see the brotherly moments on camera thats why we have that impression.
Hahahaha! I love your channel and think you guys are awesome. I just started foodsaving and bought a sous vide device. So, I'm truly enjoying your imagination and ideas. Thank you!
Juice not freshly squeezed? DISLIKE! :) Seriously though, you have to use freshly squeezed lemon or lime juice, and add the zest too. Then it will be truly amazing.
Oh no you did it in the wrong order. You are supposed to soak it, then season it! If the you season it first the juice sucks the seasoning from the meat. The trick is to put no extra moisture in the bag.
I love pork tenderloin. I use it all the time for my meal prep since it's pretty cheap and sooo delicious. I marinate mine for around 24 hours with a bunch of stuff.
Ok..the small citrussy fruit is a lemon. In Bolivia a Lime is the size of an orange, light green and taste beautiful.. USA lime is bitter and small..therefore i agree with ninja as I only knew Lemon 🍋 as well..but you guys have to try the real "Lima".....love the channel.
Ninja: *breathes*
Guga: *clap* enough talking, let's eat!
lmao
lmao
XD
how about an experiment on garlic powder. use a cheap 1$ Walmart garlic powder vs a high end expensive garlic powder and see if theres a difference!!!
mike montalvo I actually really like this idea
Really cool idea, HIT LIKE on this comment and if you guys want to see it I WILL MAKE IT HAPPEN.
Sous Vide Everything ive been watching since you guys had less than 1k subs. You guys blew up fast.
Sous Vide Everything
Instead of garlic powders, do fresh vs minced vs powder vs garlic salt.
i would guess there is no discernable difference
Mamao deserves more respect. The man Is getting it done.
Keep up the good work, you three amigos.
“There is no number 1 here” , “Number A”. Cracks me up every time 😂
I've been binge watching your channel since I found it. Ninja leave MauMau alone! Great Job guys.
Oh its maumau, i thought its mama, it means uncle
sriram sankar u really thought they were callin another grown man “mama”?
@@elevation1985 mama in hindi is uncle, and i thought its just a name.
@@sriramsankar8958 you think they speak hindi?
@@natpeterson5689 lol
i love the interaction here during taste test - these 3 friends are so fun to watch!
ABCDEFG
Ninja: "That's a lot of numbers"
MicahFoReel 😂😂😂
In Math any variable represents a number, so he’s not wrong.
@@LinaGirl In this case he is wrong, they aren't numbers.
Noah 890 but what if he’s thinking in maths? Also, it’s just a running joke in their channel :p they do it all the time
@@francisdimaano2350 I know, its actually pretty funny how ninja says it. I have nothing against it
Pork and Apples?! How did no one choose Apple Juice
I had the same thought 🤷🏼♂️
Agreed. And pork and fresh orange juice.
This was what I was going to post..
we put apple juice on the poll, but it did not get a lot of votes.
@SVE MauMau, guessing everyone knew apple juice would be the best. They just wanted "Weirder" juices.
6:06 when the wife is ready for Round 2 right after Round 1
Lmfao! You are spot on!
HAHAH LMFAO
maumau always insightful, every episode.
These videos are so funny. The competitive atmosphere in that room is unbelievable!
Great cooking as well.
Ninja: This is a lemon and this is a lemon. LMAO
Hands down, best food channel on UA-cam (Including Guga food). Just great positive guys having fun but also extremely professional. I can't stop watching. Well done!
They are the same persons in the channel
A,B,C,D,E,F,G, That's a lot of *numbers* 😂😂😂😂 At 3:12
If you have closed captions on, the beginning of the video says “welcome back to stupid everything.” Hahah
Anthony Van Lingen same here budd🤣
Anthony Van Lingen damn this is gold lol
Wow so funny, top tier comedy.
Came for the video, stayed for the comments.
When Ninja being a stubbor oldman😂😂
I laugh because of him hahahaha he is a good balance. 😅
I declare thus comment cringe
I'm subscribing just so I can see more of ninja and maomao. Those two crack me up!
The Ninja's a legend
It's like a comedy act
In Brazil, at least in the southern state, the green one is "Limão" or "Limão Taiti", and the yellow one is "Limão Siciliano". Lima is rarely seen around. Your channel is amazing!
15:40 is _the_ best part of the video!
Hi! I'm from Spain. I've seen a lot of web pages for sous-vide but...THIS IS THE BEST ONE! Congratulation!
lemon- yellow, sour
lime- green, bitter
I'm always confused when my native Spanish-speaking husband orders lemonade and expects limeade lol
It's interesting that in (at least parts of) the Hispanic world they are treated like varieties of the same fruit. They are different enough that it's better to think of them a separate foods with different culinary uses, IMO.
Here in Brazil we call the green one a Lemon, and the yellow one a Sicilian Lemon. It's weird haha
I know in Mexico, they have a different lime that is favored there. They use the little limes we call Key limes and they call them lemõns(lee'mon, with a long o) and the limeade they make is called lemõnada(lee-mon-ada) and they call lemons lemons. It confused the crap out of me. In the Mercados in Northern Mexico around Cuidad Victoria you cannot find a Persian lime. Both the Key and the Persian limes will turn yellow when ripe but both are different from a ripe lemon.
Limes are more tart or sour than lemons.
Lol! Lemon lime, I am Dominican and it took me a while to learn the difference too. We only really see limes where am from as well, and there we call them “limón” which translates to lemon. Seeing ninja trip up is so funny, and relatable. Great video!
In contrast to the yellow lemon fruit, the lime fruit is clearly smaller and green. Apart from these visual characteristics, the fruits also differ in taste and ingredients.
The difference in taste is that the green limes taste more intense and aromatic. Therefore the lime is also frequently used for cocktails, e. g. Caipirinha, Mojito or Daiquiri. The lemon, on the other hand, is more sour than the lime.
Both fruits are rich in vitamin C. Other dominant ingredients of lemons include citric acid, phosphorus, magnesium and pectin. The flesh of the lime also contains potassium, calcium and phosphorus.
Since the lime is very sensitive to cold, it still grows only in tropical and subtropical areas. In contrast, lemons can also grow and thrive in temperate zones.
Lemons and limes also differ significantly in their juice content. The juice content of the lime is about twice that of a lemon.
I love the last minute or so and Guga saying what we were all thinking..."This isnt going to end, cya next time"
I'd recommend eating a piece of ginger between the steaks like in sushi to freshen up and clean the palette. Keep up the amazing videos!
Good point, but we HUNGRY!
Your video shots are so eye pleasing Guga! Great crew
lol ninja you were off on this one. Good job mau mau!
I love it when Ninja and Mamau (sp.) duke it out. Makes it lively. Good episode.
"a,b,c,d,e,f,g"
"woah, there's a lot of numbers today"
classic " 😂😂
Thank you guys for all of your videos and good naturedness! Look forward to it, every week. I've cooked quite a few of the recipes now as well and all of them have been a hit!
Limão e Lima.
Lemon and Lime
There is a difference in taste lol.
I love my Shun Knives, I had a set of Wusthof knives for a long time but they would never stay sharp. Cut one tomato and they were done (ok maybe two...but still they would not hold an edge at all). These Shun's I've had for about a year and a half and I've not sharpened them yet...haven't needed to. Well worth it!
Ninja's eye twitching when Maomao beat him 😂😂
Tru Alpha808 omg he actually looks really angry for a second 😂
Making good use of that sale on pork tenderloins. Great video as usual. Love it when I get the notification from you guys!
Ninja is a bad loser... :) just kidding!
No idea why you're just kidding, you nailed it
DAZZLER DAZ nailed it. Unlike Ninja
Fire & Water Cooking
True dat!
Sour, as a lemon :p
He scares me all the time , I always think he has a heart attack or a seizure every time he eats something . Please go get a medical checkup
😆🤣🤣The ending cracked me up!!! 😆😂🤣
Correct me if I'm wrong, but doesn't canning pineapple juice destroy the enzyme that makes the meat more tender? Try a fresh pineapple juice vs canned and see if there is a difference.
I believe it has to do with the acidity of the pineapple in combination with the enzyme so long as a neutralizer isnt presented the acid should keep the enzymes vigorous through out the shelf life since they are usually vacumm sealed i will deff be doing some research on this though.
You are correct. Heat kills the enzyme. I think a good example is using it in Jello. If fresh pineapple is used it won't set, but it is OK to use canned pineapple.
if he used fresh pineapple he would probably have mush at the end.
It was canned pineapple juice.
I like to use pomegranate juice on my toppings sauce with whiskey, brown sugar , cinnamon, nutmeg, allspice. And sometimes a bit of candie ginger. Use it on my ham , pork loin, and chicken.
1:30 I thought it had switched to a Jujimufu video.
So awesome. Thank you for these experiments. Love you guys. This channel has made me such a better cook!
Ninja needs to go last on one
i’ve been binge watching all your videos, love the content :))
Hey guys, could you please test the 2 ways to cut Picanha - with and against the grain. This seems to be 50/50, in any thread I have read. It would be good to settle this one time for all.
The best trio on UA-cam. The bickering never gets old - just a bunch of dudes passionate about food
Cada dia melhor e melhor, parabénssssssssssssssssssssssssssssssssssssssss
They're so wonderful when they argue... so real!
Aqui no brasil os dois são limões Um é o limão, o tradicional comprado no mercado, e o outro é o que aqui a gente chama de limão Siciliano, vlw galera excelente video como sempre
you guys are awkward to the point where I would call adorable, I love u guys keep doing what u do.
Loved the video Guga :) but i wish you used fresh squeezed lemon and lime juce 🤔😅
Jorge Aulestia when I was in culinary school I was taught that fresh citrus is wasted on long cooking and the premise bottled stuff holds it flavor better. But fresh at finish is always best.
lol that lemon vs lime cracked me up 😂😂
What do you guys do with all those sliced limes in every video
Probably make a bunch of Caipirinha.
@Chris Walker Its like you said. Here in Brazil we call de green ones "Limão", and the yellow ones "Lime". So thats the cunfusion. And it's very commom to use Limão (Lime) in every Churrasco we make. So thats why they have sliced limes every time. They said that they always eat the food after the video, so maybe there is something else as side dish too that they don't show us.
You should do freshly squeezed juice vs processed juice
the ending is mad funny😂😭
Their banter is amazing 😂😂
Theres no changing here! - The Ninja
Thank you for doing a control! Definitely good to know there was flavor mixing that was throwing them off a little.
Dang, when I saw the suggestion on the soda video I was really looking forward to Orange.
Man you have changed my life I have heard of wagyu and didn't really think it could be that great, but after seeing your video I decided to get some from Grand Western Steaks for the fourth of July. I cooked them on a smoker at 475 with just salt and pepper (I patted them dry before throwing them on) and I must say that no steak or any l other piece of meat will taste the same. I plated it with plain rice and a shrimp and lime salad. It by far was the best meal I have had in my life. Thank you again for giving me that extra nudge I needed to get some.
buddy why no apple juice? Pork is rly nice with apple juice.
Because it did not WIN. Check the pole on the community tab.
If you like pork with apple i would suggest you try Veal scallops with pan browned apples and a apple pan sauce reduction it taste absolutely divine
It just calls for the second round of juice experiment. With apple juice (ideally, two ones - red and green apple), grape juice, orange juice, grapefruit juice and two controls: lemon juice and no juice.
Is there a reason you went so hot with the water? 138 is where I cook my tenderloin and I make at least one a week.
It's pork.
Andrew Gabriel it's sous vide.... You only need to cook to 145 if you are using traditional methods. 145 is actually pretty well done in sous vide
Yea it looks overcooked
This is too hot for pork I agree 100% but to be consistent with the soda experiment I choose to stay the same temp.
pork can be cooked to as little as 135 for a pink center or 145 for a very light blush most foods are pasturized by 135 but considered uncooked. For SouVide i would assume the Temp needs to be higher for the experiments but if at the standard temp will prob take a bit longer since you have heat trying to get through layers to the center otherwise youll have a cooked but coldish center ive had it happen when i sear and bake certain cuts like picahna and terrus major convection ovens and waterbaths will be the way of the future though better more consistent heat these old flame area ovens just dont heat evenly or well enough tbh lol
Apple, blueberry, and cherry. These should be next.
Guga! Do you have a knife sharpening video or somewhere you can direct me for that?
Keep up the great videos!
I dont have one, but I really want to make one. I am a KNIVE FREAK! I love every knives even the $0.99
knife guga lol, as far as sharpening i have been watching a guy "ricky tran" i believe, he showed up when i first started watching SousVide Videos and he does a great job of explaining and showing his methodology about knife sharpening and the materials needed.
This information is 100% correct. Ricky has a lot of great videos where he explains everything about knife sharpening and basically everything related to knives. I love that guy. Def worth a try to check out his videos.
Watch the Sharpens Best channel...he Sharpens every type of knife.... even pizza cutter.
Sous Vide Everything please do a video about you're collection and also what blades were those in this video?
And here's a thought, I've been using the flame thrower because of the searing series... I don't go full blast like it seems you did on this video... it chars the meat real quick... I do it "gently" (for the lack of a better word) ...and I like it better...
Keep up the good work!
Normalmente a gente não encontra muito o "lemon" (limão siciliano) por aqui, apenas o verde, que chamamos de "limão" mesmo! hahahaha
tem limão siciliano em tudo que é lugar em Brasília pelo menos
Acho que por conta do nome ser um pouco diferente e o preço muito maior , as pessoas acham que não existe. Aqui no interior de minas tem tb!
Aqui no Brasil chamamos o verde de limão Taiti, o amarelo chamamos de limão Siciliano. Ambos são encontrados, mas o segundo é muito mais caro
There is a BIG difference between lemon and lime HUGE DIFFERENCE.
Right, Lime is zesty and lemon is clean and more acidic, at least to me.
even if you let the lime become over ripe and yellow, you can still tell it apart - lemon has a thick rind (skin) with lots of thick pith (the white fluff) and lime has a thin skin with very little pith
and the flavor is so different, lima has spice and zest while limon is bright and tart
In Spanish, both lime and lemon are called limon
I'm brazilian, and, at least for me, Ninja was right: both are "limão" - the yellow one it's harder to find, but we call it "limão siciliano" and the green one we call "limão-taiti".
Since I live in Brasília, I call it that way, maybe another regions call it by other names, but I can't tell for sure...
Keep the great job! It's always fun to watch you guys! 😂😂
The Ceres "Passionfruit juice" is mostly pear juice btw. Definitely not true pure passion fruit juice.
A,B,C,D,E,F,G ..." theres a lot of numbers" haha love you guys
You haven't been using the heat gun lately? Any reason?
I like to use it alot no real reason.
This new t hings seems to hot and burns the food... The searsall was alot better
hey guga, in europe the same heatgun has a lot more power because of the higher voltage. would you recommend using the highest setting regardless?
It's a flamethrower, burning is what it does.
Incariol don't bother it takes to long.
Use a good torch instead
I use a pineapple habanero jelly with mine. The flavors are more concentrated and it doesnt dry it out nearly as much as straight juice.
What happened with 145º!!!
This video was recorder before that one. Stay tune.
It felt like these videos were on the opposite channels. :D
Ninja's reactions to the pork on the Guga channel was the best!
In Brazil:
Lime: Limão
Lemon: Limão Siciliano (from Sicili)
Sim.
THEY DON'T HAVE LEMONS IN BRAZIL YOU LIE MAUMAU :D
Limão Lima is the yellow one (Lemon), and Limão is the green one (Lime).
Limão Siciliano = lemon; Limão Tahiti = lime.
In México both are Lemon's.
@@ArturhMars also in mexico, lime(mexican lime) is a very diferent fruit, well, not that much, is an hybrid between lime(USA lime, the green stuff) and orange(the orange like stuff that we didnt saw at the viedo)
Hi Guga! I'm on vacation in Brazil for the first time right now! Today I tried Pao de Queijo and thought of you.
Is this all Ninja's stuff? I don't see why they'd put up with him otherwise
eloh-a na fo dnik seh eurT
Ninja hates losing and his reaction was priceless. But why you gotta do my man ninja like that maumau “ this one is lemon and this one is lime” lmfaoo. Love the bloopers!!
Ninja deserve to be the last he is corrupting the show
You have links to everything but what about that torch, what torch do you use for searing.
Never mind I see it now.
I come just to hear what maumau says about the food😂
that feeling you get when you find your new favorite channel
I get a vibe that Ninja dislikes Maumau for some reason, does anyone else think so?
Dylan L I don’t think so...
I hope not! I always see him making fun of Maumau, telling him to hurry up, criticizing him. I'm sure it's just friendly razzing
They are like brothers. Too much LOVE!
I understand brotherly banter but sometimes it toes the line juuuuuuuuuuuust a little bit. Perhaps its because we dont see the brotherly moments on camera thats why we have that impression.
It gets a little uncomfortable sometimes, yeah lol
This will forever be remembered as the episode Ninja lost his mind.
Guda you got to do a video doing turkey hamburgers.
Supposedly, apple goes well with pork. Should have tried that. Also, maybe a blend of lemon, lime, grapefruit and orange!
Notification Squad!! Guga can i get a heart? :D
Hahahaha! I love your channel and think you guys are awesome. I just started foodsaving and bought a sous vide device. So, I'm truly enjoying your imagination and ideas. Thank you!
Juice not freshly squeezed? DISLIKE! :)
Seriously though, you have to use freshly squeezed lemon or lime juice, and add the zest too. Then it will be truly amazing.
I agree.
I think you should look at adding some palette cleansers, like some ginger slices, between tastings.
God please stop calling ABCD numbers, this is the 3:rd time I've heard it and it triggers me so hard I cant enjo almost haha god damn
its an inside joke bro
@@MikeyCasasola I know but it still kinda triggeres me hahah
They keep doing it precisely because it annoys people like you.
cooking pork with any kind of citrus is the way to go... especially blood orange or grapefruit orange mix
Oh no you did it in the wrong order. You are supposed to soak it, then season it! If the you season it first the juice sucks the seasoning from the meat. The trick is to put no extra moisture in the bag.
That's true for a marinade, but I don't think that's what he's going for here.
I love pork tenderloin. I use it all the time for my meal prep since it's pretty cheap and sooo delicious. I marinate mine for around 24 hours with a bunch of stuff.
Ninja was right! In brazil, the green one is a "tahiti" type lemon, and the yellow one is a sicilian lemon. So, both are called lemons for us here
Ninja snapped.... "You guys are haters!" LMFAOOOO!!!
Ok..the small citrussy fruit is a lemon. In Bolivia a Lime is the size of an orange, light green and taste beautiful.. USA lime is bitter and small..therefore i agree with ninja as I only knew Lemon 🍋 as well..but you guys have to try the real "Lima".....love the channel.
I think u should use natural juice is totally different also papayas enzima called papaine it’s used in tenderizing powders
I have a new found respect for steaks and other meat now, your the truth with the grill man!
Ninjas reaction when he was told he lost... Lol. Love this channel.