I LOVE this series - the length of the episodes, the abundance of delicious food, and a little bit of snack history. I also love Leo's energy lately, so fun to watch.
As a French Canadian, my heart is sad that Leo's first experience with poutine is not with real cheese curds! BTW Guga, the best poutine gravy is made with beef broth.
I'm an Ontario Canadian, I could care a less what cheese is used (within reason), havarti is pretty good since it quite soft already, then again gouda is also good. Turkey gravy is actually very good variant!
Hang on Guga, fried pickles are super popular where I live in Texas and also most of the South. Also, Bubba Gump hush puppies aren't standard hush puppies. Normal hush puppies don't have shrimp or fish in them. Just balls of seasoned dough, fried.
Hey Guga! I'm from Poland and this meat in gelatine will taste better when you put some vinegar on top of it, alternativly you can use a few drops of lemon juice, here in my country this is a very popular dish served during xmas, but the one you show it's very, very basic, we have variants with pork and fish!
Agreed, a few more spices would have helped a lot. Also I think there a a few things wrong with the recipe used here. As far as I know, the gelatin should be dry and not slimy and the dish should be eaten with a spoon or fork from a cup, so no real finger food. The amount of water that came out of Gugas dish also tells me that there wasn't enough resting time and/or gelatin. We usually make chicken soup and take some of that meat to make chicken gelatin. Pretty tasty if you ask me ☺
@@dieulme1059 True. I would like to add that a good, tasty broth as a base for jello makes a big difference + I would recommend to put hardboiled egg chunks inside. This is great food, and it's sad to see it wasted like that by Guga here. As a bonus - it pairs awesomely with vodka.
1:30 how we do it in poland, is the water you cook chicken is also filled with other parts of the chicken, most importantly the feets. They have a lot of pectins in them, so after cooking it for like an hour, you just pour it into the container and it will solidify in hours. The gelato is also much more tasty this way as it include all the stuff from chicken parts pinch of vinegar and its great
Yeah... its called huspenina in Slovakia, but Guga did a cheap knock off. It should be chicken/pork meat, joints and bones stock cooked for 8-12 hours, slowly evaporating the water and breaking down all the enzymes in meat and especially joints (namely colagen), which makes the gelato consistency. Then, when it cools down, it turns into the goo its supposed to be. We would traditionaly serve it with some raw onion and vinegar, but you could make carrot and peas version as well. The point is in the stock - what guga did is like pouring water over some noodles and meat and calling it pho :D
When I was a kid my grandma used to cut an apple like a bloomin onion but instead of fried in batter she would cover it with cinnamon sugar and strussel , bake it then place a scoop of vanilla ice cream in the middle.
So 1:50 We use chicken broth for this where I live. Shred the chicken from the broth, add half an egg, your veggies, pour in the broth mixed with gelatine, let it settle. When ready you can add like, a drop or two of vinegar and some black pepper. I also wouldn't call it finger food, as we usually eat it with a fork.
Exactly, the whole idea of that dish is to reduct delicious stock to jelly. He just wasted all the taste from the chicken by boiling it. When you know how to make it, you do not have to add any hydrolyzed gelatine, good broth made on bones should thicken on it's own. We call that dish Auszpik or the "legs in jelly". We do not it we the fingers either, but it is traditionally consumed with strong alcohol in bars, so in that sense it is kind of finger food in our place.
@Mike_The_Allosaurus U mnie mówią Auszpik albo po prostu "nóżki w galarecie", ale nigdy nie dodaje się żelatyny, bo dobry rosołek sam gęstnieje. Pozdrawiam
I've been eating "Hush Puppies" since the 70's. The original ones don't have any kind of proteins in them, i.e. no shrimp etc. They are just a simple delicious side dish or appetizer served at just about all seafood restaurants.
Yea hush puppies have been around for much longer than that too.. runaway slaves used to feed them to dogs to get them to stop barking hence the name "Hush puppies"
@@eblj383 The backstory I heard was that they were given to dogs to keep them quiet during a fish fry. They'd just give them the pieces of fish batter left in the oil
@KaitouKaiju I don't have to prove anything to you I come from a long line of slaves and slave owners. This is what i was told and I'll choose to believe it.
This is off topic but want to thank you for that smart thermometer you were promoting I bought one, and it has just save turkey dinner today. The oven quit working in the middle of Easter dinner. . The temp alarm went off and we scrambled to put turkey on grill to finish cooking. . That thermometer saved our dinner glad I watch your channel. Thanks GUGA
My favorite is Osaka's modern-yaki, where yakisoba is pancaked between the okonomiyaki and a layer of omelet. Not to be confused with Hiroshima-yaki, which also uses yakisoba but in a different way and tons more cabbage.
Like others here, hush puppies have been around for quite awhile, ask anyone from Chincoteague Island or anywhere Eastern shore Maryland and Virginia. I don’t think they had protein in them either (others have said). But not trying to criticize sir, great stuff here !!!
Guga, first dish is popular in Poland, but we do it differently. So the meat and veggies are boiled, true, but not just in water. We boil the stock (either chicken or pork) and then take the meat and veggies. Also, we add gelatine to the stock, not just the water, this way it has more flavor. And finally, we eat it with a drop of vinegar on top, and a piece of bread.
@@get.sassyxdin germany we also have something like it its called “Sülze”. We put hard boiled egg, meat and pickles in it and the jello is not made with “artificial” gelatine but its made from a stock cooked with bones so that from itself there is so much gelatine that it becomes solid. So the jello part has a lot of flavour. But its not for everybody and good on hot summer days when you want to eat something cold
9:00 the funny thing is that I take those OG nachos whenever I order nachos, crush it a bit, and then put that in a tortilla with more cheese. It’s a nice thing to have when you’re wanting nachos but also want clean hands.
This gelatinous thing is still popular in Poland. However we cook chicken broth to make the jello (and also use the meat from it). Hard boiled egg is pretty common addition too. And we serve the whole thing with white vinegar or lemon wedge.
20:18 As a southerner, I've never seen hush puppies with any sort of meat in them. Just fried cornbread with onion. The shrimp and white fish sounds interesting and pretty good, but that's like American takoyaki at that point. I'll have to give it a try because it sounds great!
None of these dishes looks traditional, but most of them look amazing... I just want to let you you guys know my wife passed away a few years back, and watching your guys channel has been a healing to me... Keep up the good work... Thank you for the posts... Peace, love, and light brothers...
@deathstinger13 I live in eastern ontario canada there is no shortage of cheese curds where I am so if I don't have cheese curds I just don't have poutine
Your first finger food from 1910 is still a traditional dish here in Poland, we call it "cold feets" it's usually paired with vinegar and shot of Vodka. The name is not accidental, the dish is traditionally prepared with jelly-like meat from pigs' feets but nowadays in more modern version we also use chicken or/and pork parts like shoulder, neck. You should try to do it!
At 2:31 theres a clip about taquitos and then it jumps to okonomiyaki for some reason. Its like they forgot to take that scene out or they didn't finish it.
went to look for an old Guga video I never seen and see a new video posted. Such a good video too. Not a good idea to watch at nearly midnight because dang I'm hungry. The poutine and the corn dogs got my mouth watering...
Guga, just want to say that I had been watching for a long time, I think it was when you had like 100k sub I thinked ? And for a while your content was good and fresh but after that you just went into the deep end with the experience and you tanked my intertrest but right now, you're gaining second wind, keep at it bro!
Guga, as a Canadian, we like to experiment with poutines. If you want to try a recipe, here's one for you: Crispy fries - like the ones you made in this video Canadian cheese curds (a generous amount) Gravy sauce with blond beer in the mix Duck meat Sour cream Chives on top Feel free to experiment with the ingredients you have at your studio, but I can guarantee it is one of the best poutines you'll eat.
That first one with the gelatin and veggies reminds me of chicken pot pie but cold. Looks good, actually. 😋 It would probably taste better with the chicken broth you cooked the chicken in. Add a little thyme, salt & pepper.
Hi!!! I like when you do videos like this. I think most of the foods you made today look super delicious!!! YUMS!!! I like to see what you guys think of everything...Great Video!!!...🦋
I'm glad you gave wonton wraper a chance. at where I from Wonton wraper can do a lot of things and one of them is deep frying due to the thiner skin and crispy texture after fried.
Yeah, the hushpuppies bit got me. Hushpuppies have been around for ages and are largely just fried balls of cornbread dough. I've actually never heard of a version with fish/shrimp addins.
Hey Guga, love the vids btw, you're always coming up with off the wall things to try and experiment with, and an idea hit me that I don't believe I've seen you try before/yet... marinate, and dry age, experiment with... liquid smoke. Sounds excessive, and like it may not turn out so well (being an artificial chemical/flavoring), but from what I've seen, it sounds like it's right up your alley, you never know until you try, and it does have a distant possibility of the smoke flavor penetrating deep and actually tasting good.
2:45 When Guga says "it's not that hard to make" instead of "it's super easy to make," you know you are in for one of the most complex recipes in human history.
I'm from Quebec and I must say that gravy looks great 👌 !! The poutine could use a little bit more cheese but overall that looks like a pretty nice poutine! Probably the best I've seen cooked from a foreigner 👌 11:08
A request.... Biscuits. I was 10yrs old in 1970, moved. Through the 70s my grandmother's biscuits were and still are, the only thing that I compare all biscuits to. They are the only biscuits I will ever remember. They were fluffy, small (she used the old can of a condensed milk.) Leftover biscuits? Well, she would split, batter in egg and fry up for breakfast like french toast but savory, served with honey. These biscuits were lightly golden on top, always done at around one inch tall. My sisters and I could never get enough. So, my request is a recipe from the 60s for a small biscuit that is fluffy, can be split and do whatever.
New video idea! Could you test how seasoning different ways, then searing a steak works best? I just started searing the steak first, then adding seasoning onto it while it's still in the pan, and the last two flips cook the seasoning into the steak without losing a lot of it in the searing process and I think it tastes better than the traditional method. My ideas would be 1: seasoning 1 hour before 2: seasoning immediately prior to cooking 3: getting a sear, then seasoning in the pan and flipping the steak 1 time per side to cook in the seasoning. All would have to be cooked in a pan I'd love to see the professional results because my personal results are definitely biased 😆
Those Forrest Gump hushpuppies would probably not be made with the shrimp and fish - they'd accompany those as side dishes. Probably wouldn't have boil seasoning in it either, but if it did, it'd most likely be Zatarain's rather than Old Bay. I'd eat 'em regardless!
@1:00 A really good aspic ( galart in polish) is made by making a super thick broth, boiling it with the broth portion, bones, skins, so that you get the maximum amount of collagen in the broth. You cook it very slowly, for many hours - so that the peptide chains do not disintegrate. Then you have aspic with the flavor of your broth. Use the ingredients of your choice: poultry, beef or pork (or any mix of them). You can add gelatin flakes or agar to be sure that it will set nicely after cooling. In Poland we serve it with a drop of vinegar or a generous sprinkle of lemon juice. If you make it properly - you'll love it!
@@coolmojito ah, well pasta is probably still an option? EDIT: also, the first modern day pizzeria opened in the 1800's in Naples, so there was probably pizza 100 years ago
I'm only finding out now that they're unpopular. How is that even possible? I love fried pickles, and so does my whole family! I guess we're just weirdos.
I have no idea why so many people have a problem with the texture. If it tastes good I'm fine with just about any texture, gelatine is definitely not a big deal
Finger Food Definition: "food served in such a form and style that it can conveniently be eaten with the fingers." The first dish from 1910s is already not even finger food??!!
I feel like Guga recently discovered wonton wrappers, he's been using them a lot! Also, was that "ground" chicken chopped by hand or something? It looked a little rough XD
one of my favorite snacks to make on the smoker is pizza rolls, homemade or just a bag of frozen. put the pizza rolls into a foil pan spray down with cooking spray, i used avocado oil spray, dust with favorite bbq rub and smoke at 300f til desired smokiness. can cook higher or lower temp depending on desired results, lower temp more smoke, higher temp more crisp.
Guga, você bem que poderia fazer um episódio com comidas locais brasileiras.. Tipo feijoada, strogonoff, umas comidas do pará/amazonas, umas comidas locais mineiras.. pra ver a reação da galera ai que trabalha contigo! Grande abraço!
Guga's gravy is a good option for the poutine. Really as long as the gravy is savory and has that type of thicker consistency, you're golden. The gravy is a huge part of the flavor and consistency, you want it to be savory/beefy, not like turkey gravy or something like that.
meat jelly... it's still quite popular in various European cuisines under various names and using various recipes. Putting a bit of lemon juice, garlic and salt on it makes it better.
The dish from 1910s is actually very popular and traditional in Slavic countries. In Poland we usually make it with turkey and way less vegetables and don't treat it as finger food, but rather eat it with a slice of fresh bread and a dash of vinegar. Absolutely delicious
I think these are American finger foods. and they probably couldn't find many finger foods from way back when, so they just added the others (just a theory though)
I LOVE this series - the length of the episodes, the abundance of delicious food, and a little bit of snack history. I also love Leo's energy lately, so fun to watch.
I agree so much dude this series is amazing!
I love how hard the narrator tried to sell us that chicken, carrot, peas, jello mold 😂
😂
Aspic is not as bad as you think
aspic is decent
As a French Canadian, my heart is sad that Leo's first experience with poutine is not with real cheese curds!
BTW Guga, the best poutine gravy is made with beef broth.
I'm pretty sure he used cheese curds. He was just saying mozzarella is a decent substitute.
@@bingusworshipper Get high moisture mozzarella as a substitute.
@@bingusworshipper Those didn't look like proper squeaky cheese curds...
I'm with ya 100% that didn't look like good fresh curd and beef gravy is the only way to have poutine
I'm an Ontario Canadian, I could care a less what cheese is used (within reason), havarti is pretty good since it quite soft already, then again gouda is also good. Turkey gravy is actually very good variant!
Hang on Guga, fried pickles are super popular where I live in Texas and also most of the South.
Also, Bubba Gump hush puppies aren't standard hush puppies. Normal hush puppies don't have shrimp or fish in them. Just balls of seasoned dough, fried.
Amen
Amen amen. I was eating hush puppies as a kid in the 80s.
0:27 Angel walking around as a caveman is the greatest thing i have ever seen.
Therapist: Caveman Angel doesn't exist. He can't hurt you
Caveman Angel:
man, you haven't seen much, that's sad
Lol
I will give u backshot
twaa beautiful
I absolutely love these long videos! Such a pleasant change from shorter videos. My attention span thanks you.
The next one Guga makes should be “I made 100 years of salads” and forces Angel to eat all of them.
Even better if it’s posted on April Fools!
😅😅😅😂😂😂
I'd want Cave Angel to assess those salads
Or Fish!
I'm sure Angel gonna love that
do it guga
No joke, this is a great idea
Day 2 of asking for 100 years of military rations
If that happens, hopefully it's a crossover with Steve1998MREInfo
Great idea
Cue _Steve1989_ punching the air 😬
Every decade gonna be the same
No, prison food
Hey Guga! I'm from Poland and this meat in gelatine will taste better when you put some vinegar on top of it, alternativly you can use a few drops of lemon juice, here in my country this is a very popular dish served during xmas, but the one you show it's very, very basic, we have variants with pork and fish!
Agreed, a few more spices would have helped a lot. Also I think there a a few things wrong with the recipe used here. As far as I know, the gelatin should be dry and not slimy and the dish should be eaten with a spoon or fork from a cup, so no real finger food. The amount of water that came out of Gugas dish also tells me that there wasn't enough resting time and/or gelatin. We usually make chicken soup and take some of that meat to make chicken gelatin. Pretty tasty if you ask me ☺
W punkt.
@@dieulme1059 True. I would like to add that a good, tasty broth as a base for jello makes a big difference + I would recommend to put hardboiled egg chunks inside. This is great food, and it's sad to see it wasted like that by Guga here. As a bonus - it pairs awesomely with vodka.
But u generally make it out of rosul and the gelatins somehow forms naturally lots more flavor
There should be no gelatin, ffs :D Its colagen released from meat, bones joint and paws after 12 hrs boil.
1:30 how we do it in poland, is the water you cook chicken is also filled with other parts of the chicken, most importantly the feets. They have a lot of pectins in them, so after cooking it for like an hour, you just pour it into the container and it will solidify in hours. The gelato is also much more tasty this way as it include all the stuff from chicken parts
pinch of vinegar and its great
Yeah... its called huspenina in Slovakia, but Guga did a cheap knock off. It should be chicken/pork meat, joints and bones stock cooked for 8-12 hours, slowly evaporating the water and breaking down all the enzymes in meat and especially joints (namely colagen), which makes the gelato consistency. Then, when it cools down, it turns into the goo its supposed to be. We would traditionaly serve it with some raw onion and vinegar, but you could make carrot and peas version as well. The point is in the stock - what guga did is like pouring water over some noodles and meat and calling it pho :D
@@DarkHound9999 yep, agreed especially on the last part :D
holodets
When I was a kid my grandma used to cut an apple like a bloomin onion but instead of fried in batter she would cover it with cinnamon sugar and strussel , bake it then place a scoop of vanilla ice cream in the middle.
Dayum. That sounds super delicious
Onion and ice cream... I just...
@@RyTrapp0
Re-read again, properly this time
this is legendary
@@RyTrapp0it’s apple bro
So 1:50
We use chicken broth for this where I live. Shred the chicken from the broth, add half an egg, your veggies, pour in the broth mixed with gelatine, let it settle. When ready you can add like, a drop or two of vinegar and some black pepper. I also wouldn't call it finger food, as we usually eat it with a fork.
yeah same here, its called Galat in Poland
Холодец)
Also in poland we dont torch it to get it out, it melts the gelatin and ruins the texture. No wonder it was slimy for them
Exactly, the whole idea of that dish is to reduct delicious stock to jelly. He just wasted all the taste from the chicken by boiling it. When you know how to make it, you do not have to add any hydrolyzed gelatine, good broth made on bones should thicken on it's own. We call that dish Auszpik or the "legs in jelly". We do not it we the fingers either, but it is traditionally consumed with strong alcohol in bars, so in that sense it is kind of finger food in our place.
@Mike_The_Allosaurus U mnie mówią Auszpik albo po prostu "nóżki w galarecie", ale nigdy nie dodaje się żelatyny, bo dobry rosołek sam gęstnieje. Pozdrawiam
Poutine isn't usually finger food... Unless you're so hammered and forget how forks work.
Neither is _okonomi-yaki_ , unless you're "dumb" enough to forget how chopsticks work.
Poutine is made with beef gravy mostly
I've been there a time or two. Had the burnt, gravy-stained digits to prove it
@@MrAqr2598 Who the hell eats okonomiyaki with chopsticks? That's what the hera is for.
@@truec That's _monja_ you're talking about.
The cut from taquitos to that Japanese pancake really blue balled me.. I love Taquitos
yeah why did he even mention them lmao
I've been eating "Hush Puppies" since the 70's. The original ones don't have any kind of proteins in them, i.e. no shrimp etc. They are just a simple delicious side dish or appetizer served at just about all seafood restaurants.
Was looking for this.
Yea hush puppies have been around for much longer than that too.. runaway slaves used to feed them to dogs to get them to stop barking hence the name "Hush puppies"
@@eblj383That's a myth with no evidence to back it up
@@eblj383 The backstory I heard was that they were given to dogs to keep them quiet during a fish fry. They'd just give them the pieces of fish batter left in the oil
@KaitouKaiju I don't have to prove anything to you I come from a long line of slaves and slave owners. This is what i was told and I'll choose to believe it.
This is off topic but want to thank you for that smart thermometer you were promoting I bought one, and it has just save turkey dinner today. The oven quit working in the middle of Easter dinner. . The temp alarm went off and we scrambled to put turkey on grill to finish cooking. . That thermometer saved our dinner glad I watch your channel. Thanks GUGA
YES! Guga finally covered okonomiyaki! I've been waiting for this. It's just a wonderful dish and so adaptable, too.
My favorite is Osaka's modern-yaki, where yakisoba is pancaked between the okonomiyaki and a layer of omelet.
Not to be confused with Hiroshima-yaki, which also uses yakisoba but in a different way and tons more cabbage.
will it be good if shrimp replaced the octopus? idk where to get fresh kalamari or anything.
@@breannathompson9094 Oh, yes, absolutely. Shrimp goes quite well in okonomiyaki.
Guga: "Two poutine virgins!! Let's go!!" 😂🤣🤣🤣
21:27 "Lahf is lahk a boax of chow-culets"
Spot on accent there
OH NO I SCREWED UP WITH THE BLOOMING ONION I PUT IT IN 350 DEGREES CELCIUS INSTEAD OF FARENHEIT NOW MY BLOOMING ONION TURNED INTO COAL
Rip
WAMP wamp
@@ComedicYeast womp womp* dumbo
350 Celsius? How'd you not end up setting your kitchen on fire?
Bro turned his kitchen into the lunar sun
6:20 i ain't never heard guga talk like that
"what are you _doing?"_
He disabled the accent for a second
The joke about virgins was by far funniest in a such a long time, I freaking love that :D Keep it up
ahahaha, the caveman was quite realistic at 0:26 )))
Angel went in hiding. God forbid vegetables get close to him lol
I'm inside your home.
@@Harrisonmego great I am alone do u wanna get some food 🥘
Like others here, hush puppies have been around for quite awhile, ask anyone from Chincoteague Island or anywhere Eastern shore Maryland and Virginia. I don’t think they had protein in them either (others have said). But not trying to criticize sir, great stuff here !!!
Guga, first dish is popular in Poland, but we do it differently. So the meat and veggies are boiled, true, but not just in water. We boil the stock (either chicken or pork) and then take the meat and veggies. Also, we add gelatine to the stock, not just the water, this way it has more flavor. And finally, we eat it with a drop of vinegar on top, and a piece of bread.
It's also popular to add hard boiled egg chunks into the jello. Also - nobody in their right mind would eat it with their hands!
I was gonna say, I was surprised to see it show up as the first item seeing as how familiar of an item it is in our household lol
2bh it's not a banger as it is, but Guga's version is even more sad 😅
I think no matter what, I think I would have a textural issue with it. I'm not a fan of jello-ey things in the first place 😅
@@get.sassyxdin germany we also have something like it its called “Sülze”. We put hard boiled egg, meat and pickles in it and the jello is not made with “artificial” gelatine but its made from a stock cooked with bones so that from itself there is so much gelatine that it becomes solid. So the jello part has a lot of flavour. But its not for everybody and good on hot summer days when you want to eat something cold
9:00 the funny thing is that I take those OG nachos whenever I order nachos, crush it a bit, and then put that in a tortilla with more cheese. It’s a nice thing to have when you’re wanting nachos but also want clean hands.
This gelatinous thing is still popular in Poland. However we cook chicken broth to make the jello (and also use the meat from it). Hard boiled egg is pretty common addition too. And we serve the whole thing with white vinegar or lemon wedge.
20:18 As a southerner, I've never seen hush puppies with any sort of meat in them. Just fried cornbread with onion. The shrimp and white fish sounds interesting and pretty good, but that's like American takoyaki at that point. I'll have to give it a try because it sounds great!
American takoyaki........ Finely diced potatoes as well
.... I have to make them now
I love the shots of Joshua Weissman’s recipes, it’s almost like a lowkey surprise crossover between you guys! Im stoked❤
Hey Guga, I'd like to see 100 years of breakfast foods next! I think that would be interesting!
Fried pickles are great. Very interesting compilation of food.
None of these dishes looks traditional, but most of them look amazing... I just want to let you you guys know my wife passed away a few years back, and watching your guys channel has been a healing to me... Keep up the good work... Thank you for the posts... Peace, love, and light brothers...
Angel looks different 😂
lol that's exactly what I thought when I started the video 😂
He did something different with his hair 😂
@@CraigWilliamss-of9ic 😂😂. Probably
He went to heaven
Leo turned into lion
Vegtarian angel
Day 9 of wanting you to dry age steaks in barbecue pringles
As a French Canadian, poutine has to have curds. No other option. Great job!!
Resistence is futile. What is inevitable is the REMIX!!! - I'm going in with FETA!!! YOU CAN"T STOP THIS!!
cheddar curds not mozzarella tho
And beef gravy not chicken
what if you can't find curds anywhere?
@deathstinger13 I live in eastern ontario canada there is no shortage of cheese curds where I am so if I don't have cheese curds I just don't have poutine
Your first finger food from 1910 is still a traditional dish here in Poland, we call it "cold feets" it's usually paired with vinegar and shot of Vodka. The name is not accidental, the dish is traditionally prepared with jelly-like meat from pigs' feets but nowadays in more modern version we also use chicken or/and pork parts like shoulder, neck. You should try to do it!
Excellent production value and high quality content. Keep up the amazing work and returning to being a little more genuine.
6:30 I love that he just ignores Leo’s comment. Priceless.
100 years of pork items, 100 years of chicken items, 100 years of turkey items, 100 years of goat/sheep items
Guga already did 100 years of Chicken dishes. But has not done Pork, Turkey or Mutton yet.
At 2:31 theres a clip about taquitos and then it jumps to okonomiyaki for some reason. Its like they forgot to take that scene out or they didn't finish it.
went to look for an old Guga video I never seen and see a new video posted. Such a good video too. Not a good idea to watch at nearly midnight because dang I'm hungry. The poutine and the corn dogs got my mouth watering...
4:34 when you’re asking how something you made tastes, and their eyes roll back in their head like that, you know it’s really good.
I'm loving this series, the longer videos are a huge plus as well.
Excellent video Guga. You really have done this one perfectly
The first one we still eat/make in Norway, it is called kabaret, usually with prawns, eggs, fish pudding, carrot and peas.
1:18 looks like the weirdest pregnancy craving!
11:30 guga all pumped up 😂😂😂 never seen guga so happy
Guga, just want to say that I had been watching for a long time, I think it was when you had like 100k sub I thinked ? And for a while your content was good and fresh but after that you just went into the deep end with the experience and you tanked my intertrest but right now, you're gaining second wind, keep at it bro!
Really love this series guga
I like this new guy Sebastian; he seems kool! And he's already roasting Leo lmao! You love to see it!
Guga, as a Canadian, we like to experiment with poutines. If you want to try a recipe, here's one for you:
Crispy fries - like the ones you made in this video
Canadian cheese curds (a generous amount)
Gravy sauce with blond beer in the mix
Duck meat
Sour cream
Chives on top
Feel free to experiment with the ingredients you have at your studio, but I can guarantee it is one of the best poutines you'll eat.
That first one with the gelatin and veggies reminds me of chicken pot pie but cold. Looks good, actually. 😋 It would probably taste better with the chicken broth you cooked the chicken in. Add a little thyme, salt & pepper.
Hi!!! I like when you do videos like this. I think most of the foods you made today look super delicious!!! YUMS!!! I like to see what you guys think of everything...Great Video!!!...🦋
I'm glad you gave wonton wraper a chance. at where I from Wonton wraper can do a lot of things and one of them is deep frying due to the thiner skin and crispy texture after fried.
Hushpuppies came out long before the 90's and never had fish. There was even a restaurant chain called Hushpuppie's that was popular in the early 80's
Yeah, the hushpuppies bit got me. Hushpuppies have been around for ages and are largely just fried balls of cornbread dough. I've actually never heard of a version with fish/shrimp addins.
I'm seeing that hushpuppies by name were around as early as the 1920s. Love Guga's videos, but the hushpuppies on this one were a miss.
Long John Silver's has served them for decades as well.
cool maybe pay attention to the video he's specially talking about hush puppies from bubba gump shrimp.
@@ericconrad8854 is it the fish chain featured in forest gump?
Hey Guga, love the vids btw, you're always coming up with off the wall things to try and experiment with, and an idea hit me that I don't believe I've seen you try before/yet... marinate, and dry age, experiment with... liquid smoke. Sounds excessive, and like it may not turn out so well (being an artificial chemical/flavoring), but from what I've seen, it sounds like it's right up your alley, you never know until you try, and it does have a distant possibility of the smoke flavor penetrating deep and actually tasting good.
For the poutine it should be beef gravy! I also would have added cornstarch and black pepper, and real cheese curds!
2:45 When Guga says "it's not that hard to make" instead of "it's super easy to make," you know you are in for one of the most complex recipes in human history.
Guga and the crew make cooking hilarious
I'm from Quebec and I must say that gravy looks great 👌 !! The poutine could use a little bit more cheese but overall that looks like a pretty nice poutine! Probably the best I've seen cooked from a foreigner 👌 11:08
U aren’t from Quebec if u think that was poutine
Can’t wait for the next 100 years of videos! They’re amazing! Maybe do Pizza next?
A request.... Biscuits. I was 10yrs old in 1970, moved. Through the 70s my grandmother's biscuits were and still are, the only thing that I compare all biscuits to. They are the only biscuits I will ever remember. They were fluffy, small (she used the old can of a condensed milk.) Leftover biscuits? Well, she would split, batter in egg and fry up for breakfast like french toast but savory, served with honey. These biscuits were lightly golden on top, always done at around one inch tall. My sisters and I could never get enough. So, my request is a recipe from the 60s for a small biscuit that is fluffy, can be split and do whatever.
gotta love the bois for not being ecstatic about a dish yet still taking huge bites
this videos hit when your eating🔥
New video idea!
Could you test how seasoning different ways, then searing a steak works best?
I just started searing the steak first, then adding seasoning onto it while it's still in the pan, and the last two flips cook the seasoning into the steak without losing a lot of it in the searing process and I think it tastes better than the traditional method.
My ideas would be
1: seasoning 1 hour before
2: seasoning immediately prior to cooking
3: getting a sear, then seasoning in the pan and flipping the steak 1 time per side to cook in the seasoning.
All would have to be cooked in a pan
I'd love to see the professional results because my personal results are definitely biased 😆
Hush puppies came out long before the 90s!
Those Forrest Gump hushpuppies would probably not be made with the shrimp and fish - they'd accompany those as side dishes. Probably wouldn't have boil seasoning in it either, but if it did, it'd most likely be Zatarain's rather than Old Bay. I'd eat 'em regardless!
Love you & the team Guga, thank you, greetings from Cyprus. ❤❤🙏🙏
@1:00 A really good aspic ( galart in polish) is made by making a super thick broth, boiling it with the broth portion, bones, skins, so that you get the maximum amount of collagen in the broth. You cook it very slowly, for many hours - so that the peptide chains do not disintegrate. Then you have aspic with the flavor of your broth. Use the ingredients of your choice: poultry, beef or pork (or any mix of them). You can add gelatin flakes or agar to be sure that it will set nicely after cooling. In Poland we serve it with a drop of vinegar or a generous sprinkle of lemon juice.
If you make it properly - you'll love it!
100 years of pizza/pasta when??????
there was no pizza 100 years ago....
@@coolmojito ah, well pasta is probably still an option?
EDIT: also, the first modern day pizzeria opened in the 1800's in Naples, so there was probably pizza 100 years ago
@@coolmojito …that we KNOW of!
@@chrismayer3919yeah they have the Italian modran one though
With Poutine, fries and gravy sounds like my cup of tea! I love potatoes and gravy mixed together, it looks so tasty!
Don’t diss fried pickles, they are perfect
I'm only finding out now that they're unpopular. How is that even possible? I love fried pickles, and so does my whole family! I guess we're just weirdos.
The way Guga says ‘gelemen’ has to be my favourite iconic Guga catch phrase
23:01 guga be getting aggressive with the seasoning 😅
i eat gelatine meat in vinegar often in poland
we eat it with a fork tho
@@MiSAM.voodoohow is meat jelly even finger food 😂
Sorry to hear that 😅
I have no idea why so many people have a problem with the texture. If it tastes good I'm fine with just about any texture, gelatine is definitely not a big deal
don't you also have pickled sausages in a jar at bars, sitting out at room temp?
the fact that guga couldnt stop himself from eating half of the blooming onion is incredibly hilarious
Hush puppies were around way before the 1990's.
That was a super fun episode! Please, more historic recipes??
Finger Food Definition: "food served in such a form and style that it can conveniently be eaten with the fingers." The first dish from 1910s is already not even finger food??!!
I feel like Guga recently discovered wonton wrappers, he's been using them a lot!
Also, was that "ground" chicken chopped by hand or something? It looked a little rough XD
Hmh, very very rough indeed
The editing 👌🤣
one of my favorite snacks to make on the smoker is pizza rolls, homemade or just a bag of frozen. put the pizza rolls into a foil pan spray down with cooking spray, i used avocado oil spray, dust with favorite bbq rub and smoke at 300f til desired smokiness. can cook higher or lower temp depending on desired results, lower temp more smoke, higher temp more crisp.
Make military rations
No joke, Sebastian looks like Administrative Result's brother.
Guga, você bem que poderia fazer um episódio com comidas locais brasileiras.. Tipo feijoada, strogonoff, umas comidas do pará/amazonas, umas comidas locais mineiras.. pra ver a reação da galera ai que trabalha contigo! Grande abraço!
Guga's gravy is a good option for the poutine. Really as long as the gravy is savory and has that type of thicker consistency, you're golden. The gravy is a huge part of the flavor and consistency, you want it to be savory/beefy, not like turkey gravy or something like that.
meat jelly... it's still quite popular in various European cuisines under various names and using various recipes.
Putting a bit of lemon juice, garlic and salt on it makes it better.
Холодец in mother russia 🇷🇺
Я не самая огромная фанатка холодцов, если честно. Фу…
Will thee be more of this series? I love it!
100 years of Pork or 100 years of Seafood
The dish from 1910s is actually very popular and traditional in Slavic countries. In Poland we usually make it with turkey and way less vegetables and don't treat it as finger food, but rather eat it with a slice of fresh bread and a dash of vinegar. Absolutely delicious
A bunch of these dishes aren't finger foods. What about sushi or takoyaki? There are so many other finger foods that would be more applicable.
don’t complain and just watch the video😊
I think these are American finger foods. and they probably couldn't find many finger foods from way back when, so they just added the others (just a theory though)
I’m a man of culture when it comes to nachos as I gain happiness from 7-11 nachos.
Most of y’all don’t like fried pickles????
I love fried pickles
it would be cool if the next video would be 100years of fries
Very disappointed with Leo's close-mindedness. He used to be so adventurous with trying new foods -- now he's Angel-level picky. Boooo!
If this is about the first one, trust me. It tastes like ass.
That's what happens when you eat with Guga for many years. They've influenced him poorly 😢
Leo is awesome, so is Angel
It was literal boiled chicken in gelatin. What do you wa t him to do
Ok bud
Leo getting ate up in this episode lmao Yall leave the description guy alone hahaha 🤣🤣🤣
Jesus has a special plan for your life, He is just waiting for you to accept Him. Thank you YESHUA for being the ultimate spiritual food!
13:55 brooo i was like, am i getting spidey sense or smth. what happened to my ear? Nice one editor! 😂
1:18 That is incredibly disgusting
I love Sebastian 's laugh so much 😂