The steak that PARALYZED my mouth, WHAT!?
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- Опубликовано: 27 сен 2024
- I never thought a steak would do this to my mouth. this is an insane experiment which I am supper happy to experience. Some things are just amazing and this one is something you have to try in order to understand how cool it is.
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#Steak #Experiment #Grilling
I really appreciate that Guga has been working with a lot of choice grade steaks lately. I like watching the master give a $300 wagyu the treatment but it’s even better seeing him use cuts of meat that are attainable to anyone. I can go down to the supermarket at get something that looks nearly as good as what Guga’s working with to try it myself. It definitely makes me more engaged in the content than seeing one recipe after another that I might only be able to afford if I sold off a couple children.
You can get the same cuts of you order it
True that
the last part got me good.
Thanks for shooting this video Guga. All of those steaks looked fantastic! I have done many experiments with Szechuan peppers, but never bread! This was fun watching you guys doing the taste test! Thanks again brother!
I cook stir fry all the time, and I've found that Sichuan peppercorn really compliments any sauce that has sweetness. The best way to use it is to toss it in a dry pan and heat it up, then crush it up in a mortar and pestle. Add to your stir fry VERY SPARINGLY. A little of this stuff goes a long way, and too much can ruin any dish.
Guga, PLEASE have more episodes with Maumau. We miss him!
We don’t miss him at all
@@pakawaka Yes we do
i miss him too :(
@@Hovis_Enjoyer no, we dont miss him
Yall be nice to Maumau...
Hey Guga, new subscriber, big fan! I just wanted to tel you I suffer with sever anxiety and depression, and your videos seem to always get me out of my head and help me relax. Thanks for sharing!!
In China, the Szechuan pepper is usually ate with something spicy, like Chili. Seldom on it's own. You might want to try adding it to some of your spicy foods.
I made popcorn with Szechuan oil! Made really awesome popcorn!
So is Szechuan pepper not spicy on it's own?
@@captainkaleb its more like numbing that spicy, on its own I would its not really "spicy"
@@captainkaleb no, as they said its a little citrusy and tingly, it numbs the hot sensation. Its like injecting somebody with a sedative before breaking his leg.
I was about to say, chili flakes, probably garlic, maybe ginger...
Probs to Leo! Not only is his grateful attitude something to admire, his descriptions of the food are so eloquent and i personally can imagine the flavors better than when the others are explaining it
Dude kind of annoys me. He seems better. But before it seemed like he kept interrupting and trying to steal the show
@@Jonesy3737 he's the description guy, you feel annoyed because he says a lot of words but don't feel the sincerity in them because of that, doesn't mean he's not being genuine though.
@@feelcollins4358 I always thought between angel, guga and mau- mau I think is his name. They were pretty descriptive.
@@Jonesy3737 maumau the goat
i was just thinking the same thing. Leo describing the flavours makes it feel like im there
Sichuan peppercorn is such an important and yet underappreciated ingredient in our Chinese cuisine and cultures. thanks Guga for giving it the daylight it deserves 👍👍
What I've realised is that the quality makes such a big difference! Never thought it would, but when I bought Szechuan peppercorn, I was like... yeah tastes a bit soapy, citrusy. I bought some high quality pepper 2 months ago and it is so different. The smell is already like citrus-minty.
You should definitely try more ideas with fresh herbs!
I would love to see a garlic experiment. Maybe try dry aging steaks in freshly minced garlic vs. Garlic paste versus the minced garlic that comes in the jar. Never a bad idea to incorporate more garlic! Keep up the great work my friend!
Guga could you try dry aging a steak the traditional Italian method? Wrap your steaks in a shaggy dough and bake it for 20 minutes too just set the crust, then let it sit for 35 - 40 days? I'm really curious
I'm italian and i never heard about that 😅
Its a dope recipe. There use to be a back in the day a restaurant I use to live by made this but it wasn't popular but man was it delicious
@@GojosBackHand Some of the best restaurants aren't popular unfortunately
Bro WTF
5:26 The look on Angel's face, wanting to dig into those steaks despite the unknowns at play, is gold!
I love the personalities of the people you bring on your show. you can learn a lot about a person by how they react to food.
No you can't.
@@Slurpy2k8 You can lol that's what a reaction is, you can directly tell what a person is like based on their reactions to experiences or situations, shut your ass up lol
You should try dry ageing a steak in Beef Bovril, it's like Vegemite but thinner, stickier and much easier to spread. It has a strong, beefy flavour and is slightly sweeter. I think it'll really compliments the flavour of a steak.
Lol angel looking worried about his health was actually hilarious
Thank you for making the Szechuan peppercorn steak!
A second request from my son is a steak dry-aged in shaved 100% cacao bakers chocolate. It should avoid the Nutella problem because of the lack of sugar. You could try an 80% and 60% to get some variation for an episode.
for a note, "Spicy" works a few different ways depending on what you actually mean. Foods with capsaicin, like peppers, bind to and effect your temperature sensors in your mouth causing a sensation of heat. Horseradish binds to the receptors for noxious smells in your nose. Sichuan peppercorns work by binding to the sensors for touch and motion in your mouth, triggering a mechanical tingling sensation.
PLEASE dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 36 of asking)
Dirt? Wtf
@@christianosanjo Dirt’s actually edible, despite tasting like crap. The reason you don’t eat dirt is because of all of the stuff that crawls around in there, but the dirt itself is fine to eat minus the parasites and dog turds.
@@christianosanjo yeah, it would be so cool. It’s a real thing and free of bacteria etc. I just feel like it could bring “earthy” undertones 😂
It would be quite interesting, and I’m thinking it would have this underground cooked beef flavour or some sort
@@couththememer perhaps, but I feel like the actual flavour might come through a bit differently, as it would still be cooked like a normal steak… that’s why I’d love to see it.
Watched this video, and the other day I saw these for sale and picked some up. Really unique experience. It smells like a citrusy perfume, and you get an almost floral flavour when you bite into it. I actually prefer the 'burning' sensation of these to spicy foods, as it isn't actually painful. However, try to avoid getting these on your lips or on the back of your throat: on your lips it'll make them really numb and at the back of your throat it feels like you have something back there. However I can understand that these can make food taste better as it makes you salivate more.
It goes nicely with chocolate/ice cream, in my experience
To see you using a Chinese traditional pepper that I grew up eating was a great experience for me! I still have the faintest memories of slowly picking them off of my pork rinds because I hated their numbing sensation... To see them used on steak was incredible! Thank you Guga!
8:32 did Angel just go rogue? He didn't take a bite! It's clear as day! He must be cooked to pay for his sins!
i replayed it a bunch of times and the "bite mark" is hidden 🤣 good catch!
@@narumi5326 Thank you thank you!😅
Hey Guga, congratulations for discovering the extraordinary sensation of Sichuan Pepper Corns. It is an amazing idea that you put them into butter, which is never done in Asia. By the way, you should try Green Sichuan Pepper Corns, it is completely different from the red one you have, with a more stingy feeling, more intense citrusy flavor and some distinct flavor with it. Hope that you can find the green ones, and have another special experiment : )
Mixing all the types of “pepper” together would be a tasty experiment. Black, white, green, pink and Szechuan to get all their effects.
And Sansho Pepper
I think that was already done
Black, white and green is from the same plant.
I would use only the black of the three, but also use longpepper and paradise pepper 😀
Adding Scechuan peppercorn to your bbq rub, trust me
Green pepper?
Whenever I'm sick I make Sichuan peppercorn, lemon, sugar, and ginger tea, it numbs the throat and is a beautiful flavor.
Ah man, I'm very careful with Sichuan pepper(especially the red one). The flavour is amazing but the numbing sensation should never overpower your tongue!
@Brent Smith Same. It used to numb my mouth back when I was a kid but because my family has used it in almost every dish, I can't feel any numbing effect either.
@Brent Smith The better quality ones like Guga showed(vibrant red color, stronger aroma) have more punch.
But it also depends on the person eating it. Because it feels like an allergic reaction some people will have a stronger numbing effect.
I personally love the flavor but hate the sensation, especially if I use it in very spicy food where I have the burn of the chili and the numbing of the peppers that get stronger with every bite.
Hi Guga, always love your crazy experiments. I cooked with sichuan pepper for a while and while trying out some blends of spices, I want to share with you something I learned from using this amazing spice.
Try heating up a credible amount of sichuan pepper in a dry pan without oil, so the fragrant oils will be more intense and pleasant. No roasting, just a heating, till you hear a faint sizzling and you can notice a warm, pleasant citrus-y smell emanating from the pan. Take the pan off the heat, let it cool a bit, then sort out the hard black kernels. They have a sand-like texture when chewed and their taste is not very pleasant, so you will want to sort them out. Then grind using a blender or (more time consuming, but in the end better for taste) pestle and mortar. Using a bit of coarse salt during the grinding will make things easier. Use a fine meshed strainer to filter out some harder parts and the membranes in the end. The powder you get from that is the real deal, fill it in a glass container (I always fill up a good amount in a little glass bottle and close it with a cork stopper on top) and use for whatever shenanigans you come up with next. Dose carefully, because too much can ruin your dish.
Now, if you combine that sichuan pepper with the right amount of heat (chili peppers), you get that burning-numbing sensation famous in the sichuan cuisine, which makes your mouth water as you are eating.
I love Szechuan food, but in that cuisine, the peppercorns are almost always blended with spicy red pepper, onion, and garlic. It's a fuller more complex flavor. One important thing you learn with any new spice is how much to use, and this experiment gave a good lesson on that! Now that you know not to go overboard with it and it's flavor profile, you can add it to your spice palette when you cook other foods.
Oh I've done this multiple times. Not peppercorn oil, not compound butter, just freshly ground peppercorn on steaks. Glad to see Guga try it. And yes, I'm Asian
Before I forget:
Do a *Save this meat!* experiment.
One thing you could do is that some meats left in the freezer for over weeks or months will taste bad after defrosting.
As you tried to save fresh eye rounds by using pineapple juice , do a similar experiment with long-time frozen meats.
That is a superb idea!
I don't think you can save freezer burn meat 🤷🏻♂️, if it bad enough it really ruins it
That won't do anything, the bad taste is from oxidation of fat (which is why vacuum sealing keeps meat fresh for much longer), and that is a chemical process not a mechanical one. The rancid flavor will not go away no matter how tender you make the steak
The steaks will still be safe to eat, they just won't taste very good.
Everytime Guga laughs it cracks me up😂 Angel is always hilarious😂
Guga, I am SO EXCITED that you did this video. I am a huge fan of Sichuan peppercorn and I'm always looking for new ways to use it. My husband is the steak whisperer so I will make your compound butter and ask him to use it! Also happy that you have become a huge fan of this very unique ingredient. Thank you for making our mouths water all the time!!!!!
This is awesome lol! First time I've seen Sichuan Peppercorns without chiles. Great analysis but you gotta try it in some traditional Sichuan food because it's all about using the numbing sensation to mess with your pallette and enhance the chilli spice and other flavors. I prefer Sichuan style boiled fish fillet but also great in Mapo Tofu or Kung Pao Chicken (My favorite local Sichuan restaurant offers both "American" and "Chinese-style" Kubg Pao and if you order Chinese style it has peppercorns :-) )
Mapo tofu is sooo good, one of my favorite dishes ever. It came very handy to know when I was in China at a restaurant struggling to find any dishes in the chinese language menu (with really bad english translations) that I even recognize, until I saw "Mapo Tofu"!
There is a delicious paste often used in asia called sambal belecan, and trust me it is delicious. Plz dry age steak in it so i can see how it will turn out.
You should recreate a "kapsalon" its a popular dish here in the Netherlands. You can get it from a turkish restaurant. It has fries, döner meat, cheese and some greens. Top it with garlic sauce and hot sauce and you got yourself a meal!
Heerlijk!
"I threw in all the cheese I had left in my refrigerator.." "..followed by more cheese"
🤔 I don't understand it. But I support it.
Guga is a mad scientist.
I love when he makes the side dishes and how he shares his creations with others.
Next time could be buzz buttons/tooth ache plant.
You should make a video about the Ultimate steak using the information learned from all your experiments so far.
Best way to tenderize
Best way to dry age
Best way to season (MSG)
Best cooking method
Best searing method
Put it all into one steak.
Also, best compound butter
I remember my dad bought a couple of bags of those peppercorns. At first I was thrown off by it but then I found myself popping small handfuls into my mouth with my meals🤣 Great video Guga!
Guga, if you want to try Sichuan peppercorns the way they are meant to be used try ordering a bag or two from Mala Market here in the US. Mega fresh and super fragrant (kind of like pot, but in a great way) and very potent from a numbing standpoint. They also contain no seeds, which is a big benefit and eliminates any grittyness from your cook. I've been incorporating these flavors into Mexican cooking for a while now and its a true cross-cultural match made in heaven.
Thank you for the content Guga! Love your videos and you guy's reactions to the experiments. Have you made a video on the type of grill and set up you have? I'm interested in trying it.
Hey Guga! Try dry aging some steaks in horseradish. Here in Poland, where I come from, we add horseradish to a lot of things and I'm really curious to know if dry aging steaks in it is gonna end up good, bad or ugly 😅
I vote ugly… but would definitley watch the video😂
I have done this. I liked just smearing ground horseradish on a nicely cooked gaga steak!
Your videos are always so mouthwatering!
I’m part Chinese so I enjoy the Numbing sensation of the peppercorns, it’s perfect with some Taiwanese popcorn chicken
What if you season steaks with the seasoning packets from instant ramen to see which flavor tastes the best? They usually always contain MSG.
MSG ❤️ Makes Everything Better PitMaster Harry Soo makes All Natural MSG w/ Seaweed Mushrooms & Fish Bonito Flake’s. Absolutely Amazing 😻
Genius idea!
Guga is my kinda guy! Experimenting with food every week :D :D :D
I love Sichuan peppercorns so much I’m like addicted to it.
Best way to enjoy them is fresh grind and not let it die to heat, I feel like it’s a waste sometimes if you don’t treat it with respect.
Just chewing on a peppercorn alone is a great way to enjoy its full flavour.
2:40 i thought for a brief moment he was going to use black pepper for the base seasoning and only the different fats for cooking. Glad he fully replaced the black pepper for the 2 experiment cuts.
It's typically being used in combination with (a lot of) chillies. The numbing effect tones down the spicyness of the chillies. It's also a one of the 5 ingredients in chinese 5 spice.
Dry aged in garlic, ginger, thyme blend and rosemary blend. 5 steaks with a control of course.
2:06
“one tablespoon of Szechuan peppercorn”
*proceeds to dump whole bowl*
Guga and everyone else, if you are at all a fan of the sichuan peppercorns you should really lean into the flavors: typically I do a rub with 2 tablespoons salt, brown sugar, whole sichuan pppercorns, whole cumin seed, red pepper flakes, 1 tablespoon fennel seed and 2 star anise pods. Toast everything except the salt and sugar over medium heat in a pan or wok then grind it up in a mortal and pestle, then stir in the salt and sugar. Goes great on lamb and beef but I honestly use it on everything when I'm in the mood for mouth numbing spice. The sweetness really offsets the spice/numbing sensation nicely.
what about a Szechuan sauce for the steaks? fish sauce, stir-fried green bean and bamboo, green onion, soy sauce, some rice vinegar or lime, lots of chili oil, and the paralyzing pepper. Bean sprouts are also sometimes used, and they give a nice texture that goes well with meat. And don't forget MSG of course because it's chinese food :p. There's Szechuan restaurant near where i live and my chinese other has gotten food there since i was a child. I can remember most of the ingredients for my favorite dishes and the ones i listed are common between them.
Hi guga! I know you don’t really do deserts, but I would like to see a
guga style pancake recipe🥞love the videos🥩
One minute into the video I was already thinking these guys are gonna OD on Sichuan pepercorn. They don't consume this thing at such volumes even back home in Sichuan. Nice ideas though, I'd try cooking some steaks this way. lol
Watching those steaks sizzle on the grill is my fav part! They’re shimmering in the light!
That close-up camera is crazy good!
Did order some Sichuan pepper online, and after seeing this video I'm really curious about them 😄 can't wait till they arrive
For some reason I read as "The steak that PARALYZED me for a month" and I was like oh no what has Guga dry aged this time.. Then I realized it didn't make any sense 🙃
I never thought I would be watching steak sizzeling on a grill with epic music..
Chef. Wow. I didn't know you were friends with Trevor.
His passing hit me hard too. I've been the TBDM's work since Unhallowed when I was a small boy in high school. 35 now. Still with them.
Trevor was a gem of a human being.
We come. From an Asian country called Australia and we have a huge Asian influence with our food. And one of the most popular asian(Chinese). Dishes is shechuan pepper stir-fry
Just so yummy...
And not hot
It's a very interesting ingriedient
Thanks Guga for letting the rest of the world know. Cheers everybody
I am Chinese and Sichuan peppercorns are usually use to really give flavor to something like broth or the wagyu tallow like what you did. It's not usually directly.
Guga, maybe you can have a playlist compilation of all your yummy side dishes? Pretty please
Hey Guga, you should try and dry age a steak in the seasoning. Fully cover it with Salt, freshly ground pepper, and garlic powder.
Hey Guga, you should try marinating steaks and pork chops using "Better than Bouillon" Beef Paste that's thinned out into a very concentrated liquid to give the meat a very beefy flavor
I love to add sichuan in my tomato pickles. It's spicy too when gou dry it. Gives a different taste to foods. And is called Timur in Nepali.
Sichuan pepper is deadly combo'd with very hot chilli. It's painful at first but after a few minutes your mouth becomes numb to the spiciness and you can actually taste what chilli is like without the burn. It tastes almost like berries. Would recommend everyone to try it.
That was the biggest tablespoon I’ve ever seen 😂
In Szechuan cuisine, the peppercorn is a central ingredient. There is a dish that's predominantly Szechuan Peppercorn and either the beef or fish fillets are almost the condiment, instead. It does take a really trained spicy loving palate to enjoy. And a certain mood. Perhaps using steak wasn't the best of delivery vehicle for this spice.
Love these peppercorns. There is an authentic Chinese restaurant near me. They have a szechuan fish stew that is delicious and it definitely does numb your mouth. One of the best Asian dishes I've had
Szechuan Pepper, or Sansho in Japanese, actually has been found to electrically activate the nerve endings in the tongue causing an electrical vibration in the low hertz range. This causes the tingly "paralysis" sensation provided by the pepper.
I made a Sichuan peppercorn granita once to put with a pomegranate poached pear with a blue cheese cream. It was pretty awesome. 3rd most proud culinary moment for me.
Guga, If you REALLY want the effect, use the GREEN peppercorns... i just got a bag of them and they are 10x stronger than the red! You open the bag and you can almost taste the effect! But they are sooooo good!
I want to get invited for one of those videos. These guys are really halving fun 🥺
To be honest, in regular Chinese cooking, unless the receipt especially calls for certain amount of these peppercorns. We only use a few pieces in dishes to enhance the flavor. Seasoning steaks with this like regular black pepper is a little too much.
No one's talking about the clip of Angel biting his tongue everytime guga mentioned numbing during the tasting
@0:26 I can't stop laughing 😆 🤣 😂 😭 💀 😅 😆
Maumau is getting dry aged. I'm calling it. Angel probably setting it up.
They’re Da Hong Pao peppercorns and are used in Sichuan and Szechuan Chinese cuisines.
All pepper corns are citrus like if you do not peel the flesh off the outside, they are tiny berries after all & all of them numb but some are stronger than others. Im surprised you did not toast them in a pan with just a little bit of oil, toasted peppercorns are a great snack on their own.
We use these pepper corns in all of our veggie dishes, they infuse great in oils.
My favorite cooking style for steak is medium rare with fresh sliced jalapenos (not pickled jalapenos) cooked in the same pan at the same time. The spice enhances the profile of the steak, and the jalapenos soften and absorb flavors from the steak. It's spicy, delicious, and very satisfying!
I love how he didn’t edit out smacking the bread lol 😂
Drinking game: take a shot everytime Guga says "because"
Mix sichuan pepper and Chinese chilli oil and a little bit of sesame oil into scrambled eggs for an amazing Breakfast
Please try dry aging in pineapple jam. Would love to see how or if the jam would break down the tenderness of the meat with jam.
Sichuan peppercorn is a favorite ingredient of mine.
Though I typically drink it as a tea sometime
30 vs 60 vs 90 vs 180 day dry aged experiment
I have a suggestion - make it a full málà seasoning - mix some Sìchuān peppercorns with chili flakes, chili powder, dòubàn jiàng, clove, garlic powder, star anise, black cardamom, fennel, ginger powder, cinnamon, salt and sugar, all toasted in beef tallow. Trust me, you'll LOVE it! (that is, if you love spicy food!)
Surely I’m not the first to ask, but we need to see steaks dry ages in Sriracha!!!!
"all the chees I had left in my refrigerator"
Also Guga: "then of course more cheese"
Guga, with great power comes great responsibility. You put your friend and nephew in danger with that massive amount of compound butter 😂😂
I wish I would come to Guga's house to take part in an experiment and to the taste the perfect godly Guga steak. I like Angel he is a funny guy and Leo is great too. All of his tasters are great but these two I love the most.
You could try to deep fry the meat together with the peppercorn in the oil. It taste great
Hey Guga, you should dry age a steak in orange peels/ orange zest, it could make some very nice citrus steaks
Hey Guga, you should try dry ageing a steak in Toum - it's a middle eastern garlic aioli type thing
guga i cant feel my face anymore after a taste of this peppercorn🤪
Yo Guga , your vocie is beautifull man i mean your intro is always like a relaxing voice from an starting movie your voice should be in the Cinema because you have an beautifull voice and i love your cooking bro
Guga you should try dry aging steak in sriracha! Since it's fermented, it might give cool results!
the correct term is numbing rather than paralyzing paralysis is when a part of your body or your whole body can't move but in this video the sichuan cornpeppers are numbing your mouths like an anesthetic a dentist uses