I COOKED a steak for a WEEK and this happened!
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- Опубліковано 23 лип 2019
- After so many comments asking me to cook a steak for a whole week to see what would happen I decided to make this awesome video. I never expected this top happen as I thought the complete opposite of what it did happen. This video is for you guys!
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#Steak #SousVide #SlowCook - Розваги
Question!!!! Should I try a one month cooked steak? What will happen to it? Love to hear your thoughts!
no
Sous Vide Everything Try one week brisket would be spectacular
Try it with steak and also other meats. See if you can get a perfect pulled pork!
Sous Vide Everything do it bro! all your contents great 💯
duh, of course yes
saw the thumbnail and thought he was pan cooking the steak for a week lol
Shiro Kage m2😂😂😂
Same
Sme😂😂
Oh hi my felllow vainer
Me too
cook a whole cow for 75 years and you will have replicated my mother in law
Sounds like my step ma
I wonder if he would actually try to sous vide a whole cow
“I know this cow doesn’t look good now...” *finishes it with a WWII flamethrower*
Lmfao 😆
“Just making sure it was cooked through”
2 hrs steak: melts in your mouth
1 week steak: *melts in your fork*
1 month steak: melts your fork
1 year steak: melts your steak
rex! 10 year steak: splits the atom
100 year steak: 🌎 💥
1000 year steak:melts the universe
168 hours???? No, thank you. After 72 hours, the possibility of botulism developing in the bag is very real. I'm glad you didn't get ill!
Yeah I know. This kind of stuff is actually really dangerous.
For additional information: FDA recommendation is to keep food above 57°C.
if it develop botulism isn't it smell funny?
@@lipefim I've not come across it, but my understanding is that botulism does not have a smell to warn you.
so 2h at 129°F is ok tho?
the steak is not "well done", its cooked to "congratulations"
faris isa Underrated comment 😂
faris isa Hahaha brilliant! 😃
The ultimate dad joke😂
lmao
"Worked so hard, forgot how to vacation"
Next:cooking steak until my dad comes back from the store
Specc_s sorry I don’t they they will live that long
Oh... He also went to buy cigarettes?
I hope you like your steak well done
Man... it’s been 25 yrs lol
@@amadeusfaiglevicari1372 mine went to get milk
Its hard not to love guga, he seems so humble and wholehearted
Plus he's CHONKY
And sounds a bit like Peter Griffin
When will dinner be ready?
Guga: a week
Gordon Ramsay: How longs it been cooking?
Sous: One Week.
Ramsay: *IT'S FUCKUN RRRAW!!*
No
@tree don’t worry I’m gonna save you
Sir do you know what raw is?
@@Dripthos woooosh
Its just a joke
When I watch guga, I close my eyes and imagine my ramen noodles are whatever he makes that day..... it just makes my noodles taste shittier
😂😂😂😂
Gabriel waters 😂😂😂😭
Jesus Christ man
Gabriel waters :(
Ah a fellow college student
How he cook it for a week if the video is 14 mins smh literally unwatchable.
Very funny.
R/wooosh? Um yeh you can’t have one without the other
@Michael S. damn thats crazy but I don't remember asking.
Michael S. damn that’s crazy but I don’t remember asking
Oh the wooooshes
10:36 : when you eat dinner with your girlfriends parents for the first time
I CAN'T 🔚😂
💀😭😂😂
-Honey, im making steak for dinner!
-Cool when is it due?
-Next week
Vermouth I'm Anokata. Let's meet.
@@coolguy298 well honey consult my assistant to schedule a time
WhEn Is It DuE?
honey's reaction: ur profile picture
500th like 😎
Normal guy : rosemary
Ninja, an intellectual : uuhhhh, little pine tree thingy
I asked my store clerk for little pine tree thingies and he showed me christmas trees. They dont go well with steak
First time I had rosemary, I was also like “Are these pine needles?”
Made my day with this comment. Thanks
ColdIndustry glad to hear that! Have a nice day!
Dead meme
Guga: what do you guys say should we do 1 month sous vide cook
Electricity company: go ahead fool.
@Originz Fishing where? Tell me ur secret
@Originz Fishing my fellow poor people would like to know your information and secrets
@Originz Fishing depends on how much you use electricity
we have yet to learn his secrets
It doesn't take that much energy to keep it hot once its heated
guga at the last supper: “okay, enough talking let’s eat, lessss due itt”
Gods giving his fuckin speech "I know it doesn't look that goood riigghhtt nawwww. But wash this!"
Cook a steak for a year
OMG can you imagine LOL
Mashed Potatoes & Mashed Steak
@@SousVideEverything do it!
@@SousVideEverything or make it 10 years
Just dew iiih
I left a pizza under my bed for 2 weeks, and this happened...
I’m smoking a little pine tree right now
BRUH why you make me laugh
Man cooked steak for a whole week, this is what happened to his prostate gland
Chuubyemu reference huh? 😏
CHUBBS!!!!!!!!!!!!!!!!!!
it's funny how sheep's still believe that fairy tale
SV is a 40 year old man
☝️Presenting to the emergency room with abdominal pains
CHUBBSTER!!! That’s a hardcore UA-cam reference man... hats off.
2019: cooked a steak for a week
2020: cooked a steak for a month
2021: cooked a steak for a year
2022: cooked a steak for a century
2023: steak cooked a human for a millennium
2032: cooked a steak fo a decade
2133: cooked a steak for a century
2134: R.I.P. maomao
3134: cooked a steak for a millenium
13135: cooked a steak for 10 millenia
13136: R.I.P. guga
99999999: DEEEEEEEEEEEELIIIIIJJOOOOUUUUS
There’s a soup that’s been cooking since the 70’s... it’s here on youtube somewhere
Mike CorLeoné that’s what I was thinking when I read this
U skipped a decade
Haha, that volume change kills!! I love the editing on these videos, simple but super fun and easy to watch.
Those tempertures are not safe to cook meats for more than a day.... That will allow putrification of fats and muscle. In other words its like leaving out a piece of meat in the middle of the desert inside a sealed tight seasoned bag. Always set temperture at or over 150° degrees F for beef if its going to be cooked for a few days.
This guy likes to ride that sousvide peen 😂 sousvide is dumb, and eating practicaly rotten cooked meat is worse
@@saintsocramnymaia5511 Exactly lol
It's safe. A week is pushing it but it's still safe. People do the same to brisket and short rib all the time
@@33s60 It depends on the cooking process. Smoking meats and applying meats to direct or indirect heat is okay to do so at low tempertures. Yet, placing the meat inside a vacume sealed plastic and applying such a low temperture through water is no different than forgetting your meat in the car for a few days on a very hot summer.
@@jorgevalencia8850 no, they sous vide briskets or short ribs in restaurants for over a day and sometimes 3
When people storm Area 51 all they will find will be steaks being cooked for years
LT Young W
Heart attack city BRO Uncle Will
You are crazy
area 51 event is just an excuse of massive gathering for sex , drugs and alcohol...
Ionut Nicusor Dragomir I don’t know if you’re joking or not
How about a comparison between a cheap, normally tough steak cooked longer and a high quality steak cooked normally.
Mike Elliott not on sve
Yeah, do the 1 month cook on a real tough piece of meat like a brisket.
In my experience cooking a tough piece of meat sous vide only makes a uniformly cooked piece of shoe leather. You cannot tenderize a cut like London broil with sous vide. Likewise a sirloin tip roast will not tenderize. You cannot make a silk purse from a sows ear. Cooking potatoes like that will certainly work but is no different from boiling them from the get go. As you may have noticed, his strip steaks were finely marbled anyway.
What I meant. Was some people can’t buy the expensive cuts all the time. Let’s see some beef comparisons that might be able to compete with the high-dollar cuts.
@@mikeelliott3388 You can't really make the cheaper cuts have similar texture to the more expensive ones, that is why they are more expensive.
10:39 the way he says ”that is nice ”
Watching this a year later, the quality difference is amazing. You keep getting better
I feel cheated because I thought he is going to do it in a pan
So you are new to the channel? Don’t know what sous vide is?
@@mikekappel4220 no man. that was my first video.
@@auroncloud5667 clearly. Do you know any other than this??
The channel name is literally sous vide everything😂
Same
A month sous vide cook…
“Guys, we have wet aged beef, dry aged beef, and now… sous vide aged beef!”
Dead meme
As long as the temperature was at least 129F I'd be up for that!
And butter aged
Great vid! Can you do seven steaks, one for one day, one for two days, etc? I wonder if there is a happy medium where a longer cook can give tenderness to lower grades or less expensive cuts
He is so adorable omg I can’t when he ate the mashed potatoes, his face was so precious 😂
I'm here from your future! Don't cook the steak for a month!
You're 20 hours too late, already started a liquid steak water park
Lol ya that was crazy
R pain's my name this is a great comment
Or brisket
Lolll
"I cooked a steak for a century and this happened!"
Friggin steak juice, man.
Talk about going all out.
"So tender I can cut into it just by looking at it"
Your a monster
Melt in your mouth
I just love the enthusiasm of the whole crew! 🤗
I feel the hunger
Ray Mak u r here also 😂 😂
Bitch
Stfu
Shut the fark up dude
Shut up
I really enjoyed my Doritos while watching this
HapticOG eating doritos aswell😂
Wich flavor?
salt and vinegar lays
HapticOG top ramen for me you peasants.
depresso Yeah? Well im enjoying my frosted flakes you Faker.
Create a legal entity trust that can "Sous Vide" a steak for a CENTURY, and let our great-grandchildren analyze the results...
just start from 1 year, and then like 5 years +/-
Jason Rodgers I know it’s a joke, but that isn’t even safe. I don’t think this experiment was even safe.
WalnutTime Actually, there are a couple high end restaurants that cook their steaks over several days. It’s usually done with a very thick cut that they then cut into standard portions after the process is done and it’s time to add a nice crust to the steak itself. The process is completely safe,and the meat is safe for consumption. It’s just done to add flavour to the meat, as well as some smokiness as well.
Try vegan meats
"its ok"
Absolutely love this one ❤️ !!! Awesome job as always
Literally the best steak cooker on yt pls keep the good work up😋😋😋😎😊
My moms a vegetarian and I got my first taste of steak at 15. Goddam it was good. Edit: damn this blew up. Thanks guys for the similar experiences. It makes me not feel wierd.
This is how cannibals are made, deprived of wonderful meaty goodness. 5 more years and who knows what could of happened.
I'm glad you turned out normal. :D.
Sam Hammond being a vegan is better tbh I haven’t been my whole life but the health benefits are superb compared to how your health ends up eating a bunch of meat everyday mixed with carbs and sugars
@@damiensimmons2504 Well there you go mixed with carbs and sugars, eat meat properly so you get the protein you need and try to cut down on sugars especially as well as a bit of carbs
Hyzerik you could eat 5-30 grams of carbs and it still kicks in AGE effect and it’s hard not to eat protein mixed with anything when it’s so available they know what they’re doing to kill us early
Damien S. ketegenic diets are way more healthy that vegan diets, unless you have shitty low quality sources of fats and oils such as palm oil and other mass produced cheap produce. For examples vegans are also deprived of fats as most vegan, doesn’t mean you, tend to not eat enough fat and protein and just eat carbs and really unhealthy mass produced animal free products such as tofu
1:14 AAAHH THERE WAS A POTATO PIECE LEFT CMOOON
why
That hurts
NooOooooOooo this is a hate crime.
Same thought, that’s so sad especially when you know the feeling of being the only one left out in a group.
Hi 👋 I would off injjns h. D fxwxvfrather uju hhf five is a great day to be happy with you haha is my day to fall break my and day
I love the little thing he does with his fingers before he speaks 😂😂
guga looking at his electricity bill be like
._.
Electric guy: stonks
@@raditiyavalendeto4112 📈📈📈📈
Looking at his advertising revenue like: 🤑
Nobody:
Guga: Sous Vide steak for a month!
NASA: Guys we got an idea for liquefying steaks for our astronauts!
Please just let the nobody meme die already.
T B I think they are actually pretty good
@@kennynguyen6649 The "nobody" part is entirely unnecessary. Adds nothing but useless space.
Paul Mann IV It’d be fine if it weren’t so horribly misused and overused, like all memes, really. *”Back in my day” intensifies.*
@@kennynguyen6649 no they're annoying
I’m surprised this wasn’t your last video, after you ate meat that’s been sitting in luke warm water for a week
reminds me of that american dad episode where they slow cooked a pork for like a week or 2
Gives me anxiety...
This is like that episode from American Dad when Steve gets a crock pot and cooks the steak forever and everyone gets really sick.
This is an experiment I already wanted to do! I'm so amazed to see that!!!
The electricity bill after this video: *Mr Guga, I don't feel so good*
This dude can drop hundreds on steak for UA-cam, he’s probably fine.
It really doesn't take much to keep the water at 120
Have you seen his garage and backyard? That is nothing.
FYI the hot water tank in your house is likely at 120°F if not slightly warmer. He cooked that steak super low. In fact, I'm a little concerned it wasn't quite high enough to kill all the bacteria. Clostridium perfringens can survive up to 126°F, and would have had a week to proliferate.
It's not that much. I figured out that in Australia it costs about 8c per hour if you put a lid on the sous vide. That's just under US 6c per hour.
1 month later:
'Guys the sous vide water container exploded mid cook and now my house smells like steak.'
Comedy king
THE ENDLESS BLADE isnt that good?
I'm pretty sure that house has always smelled like steak
@@manu.z. but after cooking for a month would it still be a good steak smell?
This is a man with *A LOT* of patience
I watch a ton of cooking and food review shows, everyone from Gordon Ramsay to Daym Drops. But NOBODY gets the same sheer joy from their food than Guga, and we all share that joy. :)
Instructions unclear.. Steak turned back into Cow
Joke makes no sense at all lmao
@@aidanclover8751 what came first, the steak or the cow?
@@Bittzen I know what he was trying to say, but the joke still makes no sense to the video "Instructions unclear"
@@aidanclover8751 it's a type of meme where ppl say "instructions unclear..."
@@Bittzen i know the joke, but it's just a dumb joke because a whole steak can't turn into a cow i get the joke too
It’s 3 in the morning, and im watching a video on cooking steak for a week.
Same
Same... and now I’m hungry
Spanish Inquisition leaves the chat
Literally 3:04am as I read that.
3:05
so good to see the trio back! 🤩
Great video my dude...SUBSCRIBED!!!
“no doubt about it that steak is one of the best things in the world”
Amen brother
Nice
Elk is better.
@@devilhunterradio8395 "one of"
rijosama quang tran😂
Bacon
Guga's iconic words
-I know it doesn't look that good right now but watch this.
Ricardo dance for me
Ricardo DAT you
Man can't wait for the Ricardo Milos update on Minecraft 😢
8:21 sounds like the beginning of the Curb your meme. Steaks look amazing like always❤️
Every time i hear this guy talk i feel im being caressed and taught like a child but it soothes me
If you're going to cook for a long time try it with Texas Style brisket. half n' half pepper and salt. 4-6 hours of smoke then sou vide it.
Great idea
half and half is no good for sous vide
to the top
Sous vide for 4 days s n p after and smoke at 155 for 3 hours
Sous vide THEN smoke. The sous vide would kill any bark.
Start cooking a steak now in 2019,
finish it when the sun turns into a white dwarf.
It will be passed down generations
Nate Tuber he’s be dead by that time so what would be the point
@@LividAF exactly :)))))
@@SuperNovaHeights_ r/woosh
And review it right before we all die.. Worth
10:35 just go to this spot and watch Guga's face.......... looks like a grandma happy to see her grandkids 😂😂😂
That guy testing has the same reaction always, every video 😂
My husband absolutely loves your channels! It's inspired him to get into cooking, and try all kinds of new things in a way he's never tried before. But on top of this I know he would love to see your take on something he thought of a couple years ago which is his steaks marinated in pickle juice! They are actually so amazing and tender they are my favorite. And again he looks up to you so much, it's the whole reason he even got Into sous vide and different cooking techniques in general. We love you man.
That’s cool
@@corndogsauceman5495 Sounds delicious.
w h o l e s o m e
Never even thought of marinating a steak in pickle juice! I gotta give that a try some time!
1 month of cooking is insane. I guess everyone's thinking the same thing - it will disintegrate. But I guess that's what we expected for the week long cooked steak. So the only way to find out is to make it happen my man.. 😁🤘
“Tranquilo with the garlic bro” LOL
SousVideEverything- ‘cooks steak for 1 week’ and it’s well done
Me- ‘cooks something for 10 second’ BURNED
You should dry age it then cook it for a month with butter!!!!
So, what you are asking is to make a petri dish out of meat and grow every microorganism culture in it for one month in perfect conditions?
yall niggas know this much about cooking but do nothing with it imagine... if anything Ryan still wins even if he is wrong... he got 100 likes right or wrong?
Khalil Green 💀💀
I thaught he was cooking steak everyday for a week so 7 steaks
Daniel Rahimpour 🤦♂️🤦♂️🤦♂️
Thought
That was a misteak
How did u get that idea?
I wonder why your country's people being this clueless way too often 🤔
Guga is eating like a king while I am here eating a pop tart for lunch
Pop tart box is just as expensive as a steak
I appreciate these 'silly' videos. They explore things you won't find elsewhere. Of course cooking a steak for this long is excessive. But it shows you what long sous vide times do.
this was covered 4 years ago on serious eats.. “steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time it hits four hours, that chew has been reduced a bit. Connective tissue has broken down, and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent.
Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It's a strange mouthfeel: The steak is still plenty juicy (a steak cooked 24 hours loses barely any more moisture than a steak cooked for one hour), but the meat shreds instead of offering resistance or chew.”
Okay
Top comment, deserves pin
3:58
Each time the knife went through the first I found myself saying "oh...OH....OOOHHH"
"But watch this". That's the moment I know I'll be getting hungry desperate through the whole video
Did he get sick, wasn’t it at the temp danger zone for a weeeek ?!
That's listed in the danger zone for food safety reasons. But looking at some graphs 122F (50C) isn't a great environment for most food borne bacteria.
I would *never do this unless you're ready for trouble* but it's totally reasonable that nothing happened because it's too hot for like ecoli.
Also I'm not a microbiologist so don't take this as advice
@@toast_recon 100% it's in the danger zone. This temperature is lower than what he did for the 1 month brisket that came out infested and rotten. However he mentioned that he took suggestions this time (he didn't disclose what exactly in the video). One of which was to heat it up to a sterilizing temperature and then drop it down to cook it. It's likely he did this, but it's still a major risk. All it takes is 1 bacteria to survive and after it doubles 450+ times in a week he'll be in the ER. For reference: 19 doubles will reach a count of 1 million bacteria.
@@JoseRodriguez-ht3zv right but that bacteria has to be a thermophillic bacteria, because most bacteria won't tolerate this temperature. I tried very carefully to not say this is safe, **because this is not safe**, but any bacteria that survive and get you here are going to be the oddballs because this is such a weird situation.
@@toast_recon Yes and since it happened to him on his first try, this makes it likely that some part of his distribution line is coming into contact with thermophiles.
“Are you hungry?”
“Of course I am mate. I’ve been sat here for a week waiting for you.”
😂😂😂
Eventually, you will end up with a Sous Vide bag of Beef stock. lol. Just all melted meat. :-p
....now i want to see this
that'd make the best beef noodle soup ever I'd bet.
Keep in mind how dangerous this experiment was. The danger zone for food temperature is between 41°-145° while between this temperature bacteria will grow. And after 4 hours the bacteria growth is at critical levels. And that is why suvi is cooking for a couple hours and not longer.
I wonder how their stomach
and Exit felt the next day??
Eventually you’d end up with a raw smelly old ass piece of meat lol..
Nice
Hey man! Love your style 😎 I have an idea for you. Could you possibly trial the use of beer, ale, bitter and stout as ingredients and tell us which of the four is your favourite one to rub a steak in? Cheers 🥂 🥩 ☺
Of all the "gimmick" channels I've seen (Hydraulic Press, Will It Blend?, etc.), I never in my life thought one would satisfy my epicurean cravings. Subscribed!!!
If MauMau is capable of taking a bite without covering his mouth like he’s about to do a freestyle, I’ll donate an entire cow to you guys 🌮
lmao
That steak was drop the mike good!!
SVE MauMau Mom’s spaghetti 😂
Michael MauMau’s spaghetti.
Maybe deep fry the entire thing too
I heard you shouldn't cook a steak longer than 2.5 hours if you have the temp less than 130 degrees. Something about bacteria growth.
I heard the same thing and jumped to comment section right after I heard the temp.
Many bacteria like warm or even hot environments, though some do not, which is why you cook chicken through but you can keep beef rare.
I'll assume the vacuum packing kept a lot of bacteria out in the first place.
But in the end there definitely is a great danger for contaminations growing into toxic amounts, since he's basically doing what all labs do with bacteria cultures
@@BewegteBilderrahmen I wonder if putting it in much hottter water for a few minutes before putting it in the sous vide bath would do the trick of killing any possible contaminates.
@@valvenator like pasteuridation? I think that won't work with meat, since you need to heat it up to like 90°C thoroughly and keep it for a few seconds, which would cook the meat. But if you really get a clean cut that only possibly has been contaminated outside then it would possibly work if you throw it into boiling water for a short while thus only cooking it on the outside. Still suboptimal
@@valvenator Problem here is the bacteria called clostridium botulinum that likes environments without oxygen, for example vacuum packs. It produces very potent neurotoxin when it grows. It doesn't like acid (lower than pH 4.6), so food preserved in vinegar is usually okay. It is dormant in freezing temperatures, active bacteria dies at around 53°C (127°F), denaturation (making the toxin not kill you) of the toxin needs around 80°C (176°F) and you need around 120°C (248°F) to kill the spores. It is found in soil and water, so it might be in anything you eat, although mostly in fish. Also it is the reason honey is not recommended for infants. That said I couldn't find anything with a quick googling if the 53°C (127°F) is a temperature that is really a threshold where bacteria either lives or dies. As we know pasteurization is a function of temperature and time, but it does have a limit, at some point bacteria can live regardless of the time. In case of clostridium botulinum the bacteria itself is not the problem but the toxins. So even if you would be killing all the active bacteria (pasteurizing) during the long cook, the bacteria would still have produced their toxins while they were alive. All this said it is very rare that people get sick from this, maybe because of all the industry standards on the food safety, but is still a potentially deadly thing so you should be aware about it. PS. Botulinum toxin does not smell or taste of anything. (And yes Botox is the same stuff)
It would be great if you could try this one experiment. Get a non-waygu steak, put a mix of every powder seasoning you have on it, then cook it like this: dry age, sous vide, pan sear, baste, grill, smoke, then torch it :)
You guys are so funny, great video!
Guga: "As you can see there is not a lot of difference between them. They are exactly the same.
Me: What???
It was sarcasm brother
So his friend doesn't know
@@Monk-E Lol he can see they're clearly look different.
@@aarond9563 no he didn't know it was cooked for a week
Classic misdirection
Guga in 2030: "Okay guys, we're finally here with the DECADE long cooked sous vide steak! Ninja is ready with the taste test!"
I love this guys hand movements
Fascinating. I'd like to see the 1 month version but please, minimum 140°F / 60°C just to make sure you don't poison yourself. :-)
Guga u inspired me to get into cooking i got my sous vide machine yesterday and cooked my first steak! Thank you for changing my life much love!
I love Nijas take on “spirit fingers”
i love when he does the spirit fingers!! I do that too
Ive made a goal, to make a locksmith video as passionate this guy is making a cooking video. Awesome!
I love when your friends try the steak, every time. You guys have infectious energy.
You should do a comparison of pan cooking oils. Avocado oil is great for searing
Thanks this was very interesting, thanks. Also thanks for the potato recipe
When he mentioned vampires for the garlic lol... I’m liking for that😂
Breh I legit thought this dude was grilling steaks everyday to see what he could learn/master
Jared Martin Me too! Kind of disappointed that it wasn’t what we thought.
Feel like he's already a master lol.
Read mate... it says "I cooked A steak for a week" not I cooked steak for a week... sigh
Nice
That’s what I thought as well! I came here hoping he’d say he got better at it giving me hope that I’d get better... So I was definitely confused when he was cooking the same steak for a week straight 🤣
I wouldn’t want you to waste a beautiful piece of meat to do the one month experiment. If you decide to do it, make sure it is an cheaper steak.
Should you really incubate every micro organism in the steak for a week at perfect conditions?
Yeup. Can you say “food poisoning”
Been there, done that...no thanks b
Even at that low temperature it’s pasteurized in about 6 hours and the bag is vacuum sealed so I’m sure it’s fine
Lol you're right it's too low according to the USDA
I have to tell you your game is on point. I follow a ton of cooks, hobbyists and professional chefs on UA-cam. You are among a seldom few that sticks to your shit. Your posts are always on point, entertaining and super informative. Please keep doing what you’re doing!
Also I usually go vegan.