As an italian cook, I would like to suggest you using those anchovies by warming up some of the oil they're in and then slowly melting the anchovies in it. Yes, they will actually melt and leave you with an extremely aromatic oil, in which you can sizzle some garlic i. That is what you can use to make sure the steak (or anything else) will be properly seasoned. Those anchovies truly work properly upon going through a sort of heating process. Also, try adding seasoned capers to it if you want to make a compound butter
@@davidakshay2024 no need to boil anything, if you put the anchovies and some oil on even a slight flame it will just start melting in it until pretty soon it will be completely gone, as a result you get this oil that tastes like sea and is salty, it’s pretty good in naples poor people used to put this oil in the pasta as an alternative to clams because it really doesn’t taste like anchovies it tastes like sea
I thought the same thing. Never understood the reason for MSG...poor Uncle Roger ( whom I really like a lot ) the last steak is my favourite though. Just ❤️ anchovies
In Roman times Garum was used as condiment, the direct descendant of Garum is "Colatura di alici" which translate to "anchovy drippings". Colatura de Alici is more complex and less fishy than Asian-style fish sauce, yet, both of them start from 2 common ingredients (anchovies and salt). Guga, you may want to give Colatura di alici a try.
I wasn't aware that there was a successor to Garum. I've been wanting to try something like it ever since I first found out about it. Is it still made in a similar way?
I just wanna reiterate again how glad I am that Leo aka "the description guy" is now a main stay and in almost every video. He just adds so much to it! Plus he makes a real good combo with Angel, the two of them balance eachother out nicely 🙂
@King Grape I personally prefer him spicing up the description of the flavors over him just saying something as plain as "it tastes juicy" without any elaboration. A five year old can make simple comments like that which don't add any value to the video. He serves as a perfect contrast to Angel's commentary, which is on the more straightforward side.
One of the best pastas I ever learned to make is just anchovies, butter, and pasta water, tossed with the pasta and served. The key is you just barely melt the butter and swirl the anchovy fillet in it until the fillet completely breaks apart and dissolves into the butter. My thanks to Bobby Flay, Giada DeLaurentis, and Food Network for bringing that trip to Italy to the screen.
A typical italian (piemontese) condiment for, well, anything, but especially meat, is bagnetto verde. It's made with a nice amount of parsley, garlic, fresh breadcrumb (not dry/crispy), vinegar, and a good amount of desalted anchovies (the ones in olive oil work well too), all ground together with olive oil. It's somewhat similar to chimichurri, but different, and just a little sour. I always make it when I grill and I never saw it as a leftover, which is a good sign.
Pro tip: a good quality Thai or Vietnamese fish sauce works as a great substitute for anchovies in many dishes. If I don’t want to open a fresh can of anchovies just to get 2 or 3 anchovies to put into a sauce, I’ll use a teaspoon or two of fish sauce instead.
@@DextersLab99 Not every store sells them in jars unfortunately. But trust me, fish sauce works _really_ well as a substitute. After all, Italy has its own native fish sauce, too, so it’s not in any way an abomination.
If you put a good amount of parsley instead of thyme in the marinade, you can actually make “bagnet verd” which in Piemonte (a northern region of Italy) is a sauce that is served with meat, particularly “bollito” which is various cuts of beef (like the tongue and such) that are boiled until tender (bollito translates to “boiled”), and it’s super good, it’s actually one of the two most famous dishes from that particular region. Great video Guga 🔥
I loved this video so much! Not only did it highlight anchovies, but the editing was also so fun. Guga you're such a gentleman. I respect you even more for taking the more cooked yolk and offering the runny ones to angel and Leo.
Anchovy is under rated especially in america and are quite versatile as most dishes that involve them have them mashed up and added for their strong flavors.
Caesar dressing is also made with anchovies. I tried anchovies for the first time last year. I LOVE them. They're so salty, 🤤 and that's why I love them. 🤣 And Steven was right on time with the, "EMOTIONAL DAMAGE!"
From an italian: anchovies and butter is a super classic combo in italian cuisine, me and my family usually do butter and anchovies crostini as appetizers. So good move with the anchovies compound butter, that was super smart!
also super easy and super quick satisfying starter are mozzarella and anchovies crostini, just throw in a preheated oven a slice a of good bread with a slice of quality mozzarella and top it with an anchovy and in 5 minutes you have mouth watering starter. there's not much need for adding salt, those anchovies are marinated in olive oil and salt for ages.
totally blown away by this video! Guga and the whole crew have done an incredible job with the editing, the cooking, the flavors, and the personalities. I've learned so much from this video, and I'm so excited to try out the anchovy compound butter. I'm so impressed with the production and can't wait to see what Guga does next!
Amazing video Guga! You should try dehydrating the anchovies and grind them to a powder and compare it side by side to msg. I feel that would be the most accurate test to compare the two.
I love anchovies, but dehydrated? You wouldn't be able to taste the steak! You can go overboard on MSG and it tastes fine but gives a unpleasant feeling; anchovy powder you would be tasting for weeks!
Even Parmigiano is an Italian msg though. I think you should have marinated it with just anchovies, for an hour and seasoned it with lesser salt (cause anchovies are already salty), to reach a better result
Hey Guga, I am so happy, that i subscribed to your UA-cam chanel. You inspired me to do also experiments with Steaks. Now, because of you, eating Steaks is my favorite meal. Thank you for everything. Keep doing what you do. You are a wonderful Human being.
This video was gold. From Angel being rude, to him laughing with a deep voice edit, to Leo getting destroyed by a mosquito and seeing the damage overtime. Thank you.
Good idea. Also would be interesting if they tasted like the color of something else (example: green dyed steak had a red cherry marinade or something lol)
LMFAO This channel gets funnier with each vid! The editing is phenomenal! The hit markers on the mosquito, dry aging Angel 😂 shout out to the editor man!!!
I’m noticing a huge improvement in the editing and effects you use for these videos. It makes them even more enjoyable. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. ;)
Love this channel Guga, it has improved my cooking immensely. My suggestion is to make multiple compound butter dipping sauces for the regular Guga style steak. Thanks guys.
I'm Italian, from Piemonte, and our signature dish is called bagna caoda, a sauce made cooking garlic, anchovies, walnuts and olive oil. We eat it with vegetables, as it's a traditional "poor dish" (for normal, poor people back in the days). I'd love to prepare it for you and marinate a steak in it. I'm going to try it myself though.
Respect to that stoic dude. I can only imagine how did it itch while the mosquito was biting him, and afterwards. And he showed no sign of enduring that itch. Definitely respect
In my and my friends' experiences, Hanwoo is just synonymous to premium beef that you'd get elsewhere (e.g. USDA prime, Australian Wagyu, etc.). It's great steak but it doesn't hold a candle to Japanese Wagyu. We've agreed that it seems to be a marketing campaign that takes advantage of nationalism, somewhat similar to how Brazil favors picanha, Argentina favors skirt steak, Japan favors sirloin, USA favors guns, etc. This isn't to say that the beef itself is bad, but it explains a lot of the egregious claims that people throw around (though that's the topic of another discussion/debate). It's not better than A4/A5 wagyu. It also wasn't worth the price (but beef in general is more expensive in South Korea). A study of Hanwoo cattle DNA showed that it was basically a hybrid between a Dutch breed of dairy cattle and Japanese kuroge wagyu, which means it's basically the same as any other hybrid wagyu (Australian Wagyu, American Wagyu) that grades at around BMS 6/7 or 8/9. Thus, "Korean Wagyu" could be a more appropriate name for those less familiar with "Hanwoo". Though, I would be interested to see what Guga and his crew think.
i love you guys, the overall attitude and jovial nature of your videos is so warming and comforting. i've never been interested in cooking but now I think I need to give it a shot. i look forward to each new video :D
GUGA! Can you please demonstrate how to cook a "Blue Rare" steak and taste test it with you and your fellow taste testers and review it. There is one caveat though, that is that your fellow taste testers have to be blind folded before they eat the steak so that way they don't see it coming, then they talk about how it tastes. That would be super entertaining and interesting to see what you and your fellow taste testers think. HEY EVERYONE, LIKE THIS COMMENT SO GUGA CAN SEE IT!
Love your channel man! May I suggest the ultimate natural Italian umamibomb? Parmesan, tomato paste (Mutti if available), anchovies all blended together. Cheers from pizzapastaland
So the new animation for the mosquitos completely distracted me. Lol btw, please bring Jordan back. I love seeing his reactions to your food, Guga. ❤️❤️❤️
Funny... when I was growing up and we were skint (back in the old country), pork fat and fish paste (anchovies a.k.a bagoong) was a common flavour profile that you drizzle on your rice (or fry with) for a meal along with steamed sweet potato shoots. I read somewhere(watched) that a Michelin star steak restaurant uses similar flavour profile for their steak. 😂🤣
I'm 100% not surprised by this at all. Italians aren't the only ones who use fermented or cured fish products to add umami... notably many Asian countries use products like fish sauce or fermented shrimp pastes. It's magical how something like that transforms and fills out the flavor of a dish. My last batch of kimchi I forgot the fermented shrimp. Sad day.
Me as well. Especially anchovies!!! I also would take the control with just the salt and pepper. I love garlic, but a well charbroiled steak with just s&p is great.
Minnesotan here. We had a polar vortex two years ago for four weeks where it was -20 degrees Fahrenheit and below. That's right. It only got colder. Once temperatures warmed back up to 31 degrees Fahrenheit people were driving around in tee shirts
That anchovy marinade is called "bagnet" in north west Italy, but instead of thyme you put parley and some winegar for some acidity. Use it as a salsa verde and put it on everything. In piedmont we say that anchovies are not fish, they are a seasoning.
I would love to see a 35 days dry-aging experiment of various steaks covered with different flavoured protein powders. Love your videos guga, continue like this every day. Your're a legend @GugaFoods
You mentioned Worcestershire sauce, so now I have to ask: Have you ever tried dry aging a steak in it? The more I think about it, the more curious I am.
I always use Anchovies when i roast chicken, I dice some of it and mix it with sea salt black pepper a bit of olive oil and some lemon juice and stuff the mixture under the chicken skin. It always tastes amazing.
you should try the south east asian msg fermented shrimp paste. Smelly but sooo good. You should also try all those dips that consist of fish sauce, fermented shrimp that pairs well with steak. Nam Jim Jaew dipping sauce, spicy shrimp dip ( nam prik goong sod, nam prik gapi, tuk prahok sauce.
Try Red Boat fish sauce from Vietnam. It is made from fresh caught anchovies packed in sea salt. It ferments for about 18 months and is bottled on first press. The odor is horrible at first, but it cooks away. The oomami it adds, out of this world.
We have a pretty warm winter right now. It's 32°F outside right now. Usually it's closer to 0°. Still waiting for snow to stay instead of melting away.
You would think that fish couldn't go well on meat but speaking of italian anchovy recipes, they're one of the main ingredients in the italian green sauce which Is spectacular on meat. Another popular fish on meat dish that's popular in Italy Is veal with tuna sauce but that's a different thing as it's not anchovies
Ooooh!! He should do an umami dry-aged shootout (all dry aged for 28 days) Controlled: Regular Dry age steak Umami 1: MSG/Ajinomoto Umami 2: Seaweed/Kombu Umami 3: Anchovies Umami 4: Toum Let's Do it!
MSG is just a chemical component (I think its an amino acid) that makes foods taste savoury. It naturally occurs in many foods particularly when they are fermented, but anchovies are particularly high in naturally occuring MSG. So it makes sense if you want flavours besides just the "savoury" that the anchovies would provide that and more!
Definitely going to try this now. Always thought about it, same recipe and everything! Just never been brave enough to pull the trigger. Thanks for being the Internet guinea pig, Guga!! Much love
The fantasy scene of Angel being dry aged was perfectly comedically timed.
I was laughing out loud at this! Too funny!
ON record for if he EVER disappears...
😂
would that make him….angel dust?
@@Jack-cq9pv PCP!
The editing team is doing really great job with this, love it :D
It's just the perfect amount. Not too much, the edits are actually funny, adding to the video and not distracting too much from the main content.
The *NO SOUND FX WERE ADDED* had me dead xD
The editing team is just themselves🤣
highlighting the mosquito was free content and editor took it. what a G
The editor deserves a raise 🤣 I’m dying over here with Leo gettin eaten by mosquitos to angel getting dry aged !
Came to the comments to say the exact samething!!😅
Same haha
@@curtisbaker4325
TRUE
Arent leo and angel the editors?
As an italian cook, I would like to suggest you using those anchovies by warming up some of the oil they're in and then slowly melting the anchovies in it. Yes, they will actually melt and leave you with an extremely aromatic oil, in which you can sizzle some garlic i. That is what you can use to make sure the steak (or anything else) will be properly seasoned. Those anchovies truly work properly upon going through a sort of heating process. Also, try adding seasoned capers to it if you want to make a compound butter
So Do U Suggest Boiling The Anchovy Oil On Low Heat And Slow Boil Until Anchovies Melt?
@@davidakshay2024 no need to boil anything, if you put the anchovies and some oil on even a slight flame it will just start melting in it until pretty soon it will be completely gone, as a result you get this oil that tastes like sea and is salty, it’s pretty good in naples poor people used to put this oil in the pasta as an alternative to clams because it really doesn’t taste like anchovies it tastes like sea
I am sure Uncle Roger is not going to be happy. He will always say MSG is better🤣
Vincenzo! Good to see you here :D
im sure he's ok with it. we asian uses anchovies on a daily basis. not just the italians
I thought the same thing. Never understood the reason for MSG...poor Uncle Roger ( whom I really like a lot ) the last steak is my favourite though. Just ❤️ anchovies
@@ahmadmazlan3496 r/woosh
@@coucoubrandy1079 it doesn't taste as any other think and it's probably friendly for people with allergies to food.
the editing is SO well timed, appropriate, and funny without being overbearing. love this video 👏🏾👏🏾
It was dangerously reaching the overbearing level on certain parts
Right!!!!
I agree, shout-out to the editor
Best cooking channel on YT. Enjoyable personalities, straightforward grilling and prep. And Guga spends the money experimenting, so we don't have to!
For sure! And even better, he makes millions of dollars by experimenting doing what he loves.
Unless you actually wanna learn about cooking cause in that case is this channel is just 1000 dumb ways to grill steaks
@Vectpoli the sous vide channel is not his main. The name and subscriber count are dead giveaways
Used to be the best... now he just wants viewers
@@geekmac9349 💯💯💯
Omg!! "Dry aged my nephew angel" 🤣🤣🤣
In Roman times Garum was used as condiment, the direct descendant of Garum is "Colatura di alici" which translate to "anchovy drippings". Colatura de Alici is more complex and less fishy than Asian-style fish sauce, yet, both of them start from 2 common ingredients (anchovies and salt). Guga, you may want to give Colatura di alici a try.
He can call Max Miller for the good stuff
You had me at "Garum"
I wasn't aware that there was a successor to Garum. I've been wanting to try something like it ever since I first found out about it. Is it still made in a similar way?
ALWAYS add anchovies and tapenade (black olive paste) to any beef mince dish (lasagne or bolognaise) for sooo much added flavour!
I just wanna reiterate again how glad I am that Leo aka "the description guy" is now a main stay and in almost every video. He just adds so much to it! Plus he makes a real good combo with Angel, the two of them balance eachother out nicely 🙂
me personally, I think he just takes the obvious and makes it sound fancy
@King Grape I personally prefer him spicing up the description of the flavors over him just saying something as plain as "it tastes juicy" without any elaboration. A five year old can make simple comments like that which don't add any value to the video. He serves as a perfect contrast to Angel's commentary, which is on the more straightforward side.
I like Leo as well
@@arcadiusgamingofficial It's not obvious to us. We can't taste to feel the food.
One of the best pastas I ever learned to make is just anchovies, butter, and pasta water, tossed with the pasta and served. The key is you just barely melt the butter and swirl the anchovy fillet in it until the fillet completely breaks apart and dissolves into the butter.
My thanks to Bobby Flay, Giada DeLaurentis, and Food Network for bringing that trip to Italy to the screen.
This was a Friday night staple during Lent. Plus fresh garlic.
Toasted bread with spreaded butter and anchovies (entire) are a typical snack in some part of Italy.
@@damianolanzoni9583 While that doesn't sound bad, I prefer butter and roasted garlic. Snack fit for a king.
thanks, i'll try it
Does it have a name?
Your video editor has been on point lately.
I'll have to get my friends to test this one with me!
A typical italian (piemontese) condiment for, well, anything, but especially meat, is bagnetto verde. It's made with a nice amount of parsley, garlic, fresh breadcrumb (not dry/crispy), vinegar, and a good amount of desalted anchovies (the ones in olive oil work well too), all ground together with olive oil. It's somewhat similar to chimichurri, but different, and just a little sour. I always make it when I grill and I never saw it as a leftover, which is a good sign.
Pro tip: a good quality Thai or Vietnamese fish sauce works as a great substitute for anchovies in many dishes. If I don’t want to open a fresh can of anchovies just to get 2 or 3 anchovies to put into a sauce, I’ll use a teaspoon or two of fish sauce instead.
or get a little jar of anchovies and take as many as you need and dont put fish sauce in pasta sauces
@@DextersLab99 Not every store sells them in jars unfortunately. But trust me, fish sauce works _really_ well as a substitute. After all, Italy has its own native fish sauce, too, so it’s not in any way an abomination.
The two nephews have no idea how lucky they are to have Guga cooking for them; as well as introducing them, to new flavors and foods.
I think Leo is not blood related to them. But who cares
Only Angel is his nephew but either way I'm sure they're both extremely grateful and know exactly how lucky they are
The mosquito damage bar😂😂🙌
Also, our house is set to 68F, if he’s freezing at 71 he’d be a solid block of ice here😆
And here I am all excited when ice and snow start melting. Just imagine Leo in a FL cold snap (sub 32F)!
He wouldn't survive a winter night in Canada, even in the pacific northwest
@@dailydose1729 No doubt. I'm roughly 4 hrs or so from the border, and I think he'd succumb to hypothermia here, let alone in Canada.
I’d be sweating heavily at 71. Here in Wisconsin being 34 degrees I’m in shorts and short sleeve.
@@psykoklown874 that being said, I'd probably get heat stroke in Florida
"I dry aged my nephew angel" had me dying 🤣🤣🤣
If you put a good amount of parsley instead of thyme in the marinade, you can actually make “bagnet verd” which in Piemonte (a northern region of Italy) is a sauce that is served with meat, particularly “bollito” which is various cuts of beef (like the tongue and such) that are boiled until tender (bollito translates to “boiled”), and it’s super good, it’s actually one of the two most famous dishes from that particular region. Great video Guga 🔥
I loved this video so much!
Not only did it highlight anchovies, but the editing was also so fun.
Guga you're such a gentleman. I respect you even more for taking the more cooked yolk and offering the runny ones to angel and Leo.
Anchovy compound butter? Now that's a trio of words I'd never imagine combining... but let's see what the results are! Let's go, Guga experiment time!
Oh Yeah I would try it
Anchovy is under rated especially in america and are quite versatile as most dishes that involve them have them mashed up and added for their strong flavors.
Gordon ramsay uses it a lot. You can check out his video on making Lamp chops and croutons with the anchovy butter
@@MionMikan Nice
@@PCgamer923 I didn't know that
Caesar dressing is also made with anchovies. I tried anchovies for the first time last year. I LOVE them. They're so salty, 🤤 and that's why I love them. 🤣 And Steven was right on time with the, "EMOTIONAL DAMAGE!"
I found the John west anchovies in the little tin are far better than all the Italians ones and not overly salty to the point of tongue curl
Anchovies are one of the most disgusting things I've ever tried.
I love anchovies with softened cream cheese on Ritz crackers.
I so enjoy these Guga videos. The work done in post is hilarious. I cracked up when the guy came on with "Emotional damage! " 😂
"the guy"
@@hylianro - 😄 I'm no expert in cultural references. Heck, I'm not even a tourist 😄
@@GizmoFromPizmo his name is steven he and he speaks english
Perfect wasn’t it haha
@@whopperwhopperjuniordouble I will send you to Jesus
I almost cried from the amount of salt you added to the steak with the anchovy marinade. Anchovies are already very salty.
8:43 angel pronouncing Worcestershire sauce made my day!
Guga.... I don't know what you pay your editors, but they deserve a raise. I laughed so hard... I think I peed a little. 😄 🤣 😂
He pays them in steak. (Angel and Leo edit the videos, among a couple of others).
the production only ever gets better great work Guga and the whole team
From an italian: anchovies and butter is a super classic combo in italian cuisine, me and my family usually do butter and anchovies crostini as appetizers. So good move with the anchovies compound butter, that was super smart!
also super easy and super quick satisfying starter are mozzarella and anchovies crostini, just throw in a preheated oven a slice a of good bread with a slice of quality mozzarella and top it with an anchovy and in 5 minutes you have mouth watering starter.
there's not much need for adding salt, those anchovies are marinated in olive oil and salt for ages.
You’re my favorite food channel Guga. You literally improved my steak game so much!
its really nice that something always leaves guga enough time to make a side dish :D
totally blown away by this video! Guga and the whole crew have done an incredible job with the editing, the cooking, the flavors, and the personalities. I've learned so much from this video, and I'm so excited to try out the anchovy compound butter. I'm so impressed with the production and can't wait to see what Guga does next!
Amazing video Guga! You should try dehydrating the anchovies and grind them to a powder and compare it side by side to msg. I feel that would be the most accurate test to compare the two.
I was about to say the same 😊
I love anchovies, but dehydrated? You wouldn't be able to taste the steak! You can go overboard on MSG and it tastes fine but gives a unpleasant feeling; anchovy powder you would be tasting for weeks!
Even Parmigiano is an Italian msg though. I think you should have marinated it with just anchovies, for an hour and seasoned it with lesser salt (cause anchovies are already salty), to reach a better result
Parmigiano, anchovies or tomato paste are SOURCES of actual MSG. Msg is the purest form, without any other flavour.
Hey Guga, I am so happy, that i subscribed to your UA-cam chanel. You inspired me to do also experiments with Steaks. Now, because of you, eating Steaks is my favorite meal. Thank you for everything. Keep doing what you do. You are a wonderful Human being.
This video was gold. From Angel being rude, to him laughing with a deep voice edit, to Leo getting destroyed by a mosquito and seeing the damage overtime. Thank you.
Video Idea: Use different colors of food coloring on identical steaks, then see if the color tricks Angel and Leo into thinking they are different
Interesting
Good idea. Also would be interesting if they tasted like the color of something else (example: green dyed steak had a red cherry marinade or something lol)
LMFAO This channel gets funnier with each vid! The editing is phenomenal! The hit markers on the mosquito, dry aging Angel 😂 shout out to the editor man!!!
I’m noticing a huge improvement in the editing and effects you use for these videos. It makes them even more enjoyable. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. ;)
Love this channel Guga, it has improved my cooking immensely. My suggestion is to make multiple compound butter dipping sauces for the regular Guga style steak. Thanks guys.
Best video edit so far, this was very funny. Loved the experiment, keep them coming guys!
I'm Italian, from Piemonte, and our signature dish is called bagna caoda, a sauce made cooking garlic, anchovies, walnuts and olive oil. We eat it with vegetables, as it's a traditional "poor dish" (for normal, poor people back in the days). I'd love to prepare it for you and marinate a steak in it. I'm going to try it myself though.
The control should've been MSG steak to really compare with the anchovy ones.
Editors are doing an excellent job! 😂 Super well done and hilarious
Respect to that stoic dude. I can only imagine how did it itch while the mosquito was biting him, and afterwards. And he showed no sign of enduring that itch. Definitely respect
0:48
*Chandler voice*
Is that room…the sun?
7:05 RIP
now the side dish🙂
Hopefully, when Korea are allowed to export it, I am looking forward to some Hanwoo steak videos. Looks like a potential competitor to Wagyu! 🤔
Nice
In my and my friends' experiences, Hanwoo is just synonymous to premium beef that you'd get elsewhere (e.g. USDA prime, Australian Wagyu, etc.). It's great steak but it doesn't hold a candle to Japanese Wagyu. We've agreed that it seems to be a marketing campaign that takes advantage of nationalism, somewhat similar to how Brazil favors picanha, Argentina favors skirt steak, Japan favors sirloin, USA favors guns, etc. This isn't to say that the beef itself is bad, but it explains a lot of the egregious claims that people throw around (though that's the topic of another discussion/debate). It's not better than A4/A5 wagyu. It also wasn't worth the price (but beef in general is more expensive in South Korea).
A study of Hanwoo cattle DNA showed that it was basically a hybrid between a Dutch breed of dairy cattle and Japanese kuroge wagyu, which means it's basically the same as any other hybrid wagyu (Australian Wagyu, American Wagyu) that grades at around BMS 6/7 or 8/9. Thus, "Korean Wagyu" could be a more appropriate name for those less familiar with "Hanwoo". Though, I would be interested to see what Guga and his crew think.
When I see Guga and MSG, I immediately know this will be great!
Sounds like a great seasoning
You guys are nailing the video editing and cuts. Very entertaining to watch!
As a Floridian who just moved to Paris I would’ve said 71 was cold but now after being in temperatures that are like 25 to 32 71° is definitely warm
i love you guys, the overall attitude and jovial nature of your videos is so warming and comforting. i've never been interested in cooking but now I think I need to give it a shot. i look forward to each new video :D
Would be cool if you guys did a video/compilation about all the different side dishes you’ve made.
I think I'm about to go make me a 10 hour video of Angel trying to say "Worcestershire" ! 🤣
It's not that hard. Woos-ter-shear.
GUGA! Can you please demonstrate how to cook a "Blue Rare" steak and taste test it with you and your fellow taste testers and review it. There is one caveat though, that is that your fellow taste testers have to be blind folded before they eat the steak so that way they don't see it coming, then they talk about how it tastes. That would be super entertaining and interesting to see what you and your fellow taste testers think. HEY EVERYONE, LIKE THIS COMMENT SO GUGA CAN SEE IT!
There's nothing funnier on TV than you guys!! LOVE FROM ROMA, ITALY (and from our "alici"!)
Love your channel man! May I suggest the ultimate natural Italian umamibomb? Parmesan, tomato paste (Mutti if available), anchovies all blended together.
Cheers from pizzapastaland
Awesome video Uncle Guga! Please do another mystery meat! Love the side dish! Looks delish!
Video mais bem editado do canal até hoje, Meu Deus! Muito bom, Guga! Parabéns, cada dia melhor!
The best anchovies in the world are from the north of Spain, in the Cantábrico sea. I can send you a can. It’s pure butter.
So the new animation for the mosquitos completely distracted me. Lol btw, please bring Jordan back. I love seeing his reactions to your food, Guga. ❤️❤️❤️
I once made the mistake of eating a whole anchovy by itself and I swear sea water would taste like fresh water after that
Funny... when I was growing up and we were skint (back in the old country), pork fat and fish paste (anchovies a.k.a bagoong) was a common flavour profile that you drizzle on your rice (or fry with) for a meal along with steamed sweet potato shoots. I read somewhere(watched) that a Michelin star steak restaurant uses similar flavour profile for their steak. 😂🤣
When it came to the side dish, Angel didn't have to do Guga dirty like that lmao 😂 then the cutaway to I dried aged my nephew took me out! 😂💀
I'm 100% not surprised by this at all. Italians aren't the only ones who use fermented or cured fish products to add umami... notably many Asian countries use products like fish sauce or fermented shrimp pastes. It's magical how something like that transforms and fills out the flavor of a dish. My last batch of kimchi I forgot the fermented shrimp. Sad day.
I love this trio! The mosquito and Leo had me dying 😂😂😂 and Guga flicking it off 😆
I’m not much on trying new things so I’ll take Guga’s control steak EVERY TIME 🤣
Me as well. Especially anchovies!!! I also would take the control with just the salt and pepper. I love garlic, but a well charbroiled steak with just s&p is great.
Your editors were having a field day with this video! 😂😂😂😂
The editor definitely earned a raise 🔥😂
Minnesotan here. We had a polar vortex two years ago for four weeks where it was -20 degrees Fahrenheit and below. That's right. It only got colder.
Once temperatures warmed back up to 31 degrees Fahrenheit people were driving around in tee shirts
That anchovy marinade is called "bagnet" in north west Italy, but instead of thyme you put parley and some winegar for some acidity. Use it as a salsa verde and put it on everything.
In piedmont we say that anchovies are not fish, they are a seasoning.
I would love to see a 35 days dry-aging experiment of various steaks covered with different flavoured protein powders. Love your videos guga, continue like this every day. Your're a legend @GugaFoods
You mentioned Worcestershire sauce, so now I have to ask: Have you ever tried dry aging a steak in it? The more I think about it, the more curious I am.
I have used Worcestershire sauce and soy sause to marinade a London Broil. It's quite good.
7:06 I died laughing at this! That is actuating really funny whoever came up with this! 😂
I used to watch a bunch of these videos a while ago but they kind of got old but i have to say, the edits have got me back
There's a Cambodian dip that uses anchovies and other Asian herbs called sach ko thuk prohok...anchovies and steak pair up so nicely 👌
I always use Anchovies when i roast chicken, I dice some of it and mix it with sea salt black pepper a bit of olive oil and some lemon juice and stuff the mixture under the chicken skin. It always tastes amazing.
Guga's Side Dish Difficulty Scale:
Hard - This one takes some time.
Medium - This one is easy to make.
Easy - This one is incredibly easy to make.
I am curious to see what would happen if you dehydrate the anchovies and make a powder from it to season the steak. Would be nice to see you try that!
you should try the south east asian msg fermented shrimp paste. Smelly but sooo good. You should also try all those dips that consist of fish sauce, fermented shrimp that pairs well with steak. Nam Jim Jaew dipping sauce, spicy shrimp dip ( nam prik goong sod, nam prik gapi, tuk prahok sauce.
Oh my god your editors!!!! This video was hilarious and informative as hell keep it up my brothahhh I love watching your vids
Try Red Boat fish sauce from Vietnam. It is made from fresh caught anchovies packed in sea salt. It ferments for about 18 months and is bottled on first press. The odor is horrible at first, but it cooks away. The oomami it adds, out of this world.
We have a pretty warm winter right now. It's 32°F outside right now. Usually it's closer to 0°.
Still waiting for snow to stay instead of melting away.
You would think that fish couldn't go well on meat but speaking of italian anchovy recipes, they're one of the main ingredients in the italian green sauce which Is spectacular on meat.
Another popular fish on meat dish that's popular in Italy Is veal with tuna sauce but that's a different thing as it's not anchovies
Ooooh!! He should do an umami dry-aged shootout (all dry aged for 28 days)
Controlled: Regular Dry age steak
Umami 1: MSG/Ajinomoto
Umami 2: Seaweed/Kombu
Umami 3: Anchovies
Umami 4: Toum
Let's Do it!
Some improvement on the editing which makes it more interesting to watch, love it boys
I just got dentures unfortunately and I can't eat a good steak for quite some time, still can't stop tuning into Guga 🙏
Nah the editor had tooooo much fun with this one, I laughed out loud several times. The mosquito damage edit got me good
MSG is just a chemical component (I think its an amino acid) that makes foods taste savoury. It naturally occurs in many foods particularly when they are fermented, but anchovies are particularly high in naturally occuring MSG. So it makes sense if you want flavours besides just the "savoury" that the anchovies would provide that and more!
Man... those video editors..
Had me dying over here. lmao
Awesome video. Made my day
I just wanna say, looking forward to your 4 million subscriber special, nearly there.
I’ve done nothing but watch guga videos all of January at this point 🤣
there is an enzyme in anchovy that breaks down the protein in beef, enhancing the beef flavor, that's why I use Asian anchovy sauce in my chili.
I am from Palermo and always use anchovies in certain pasta sauces. But for steak? Brilliant! Can't wait to try it, Guga.
I can't stop laughing at him freezing at 71°f. - sincerely, a Texan.😂😂😂 Steaks look incredible though!
I have been using anchovies as a salt substation for maranaids and as ingredients for a long time it's actually fantastic on lamb
7:04.... 'I dry aged my nephew, Angel'🤣🤣🤣🤣🤣🤣🤣🤣🏆🏆
Definitely going to try this now. Always thought about it, same recipe and everything! Just never been brave enough to pull the trigger. Thanks for being the Internet guinea pig, Guga!! Much love
Guga should provide some Guga sweater for the winter so the guys don't freeze
Angel the #1 reviewer and HONEST critic👌
Yo when you cut it to the Dry aged Angel I literally Laughed out loud. I was not expecting that lol