Guga - I really loved the “graphic” which showed the temperature in F and C and the timing. So I haven’t had to convert it and I could directly remember it. Please bring it back!
i would love to see all the successfull experiments turning a 1$ steak into a 100$ steak compared in one video. So we all know what the BEST way is! Keep up the great work! Greetings from Germany :)
Guga, thank you - out of all your experimental presentations, this was a clever, clever idea and it opens the door to so many possible variants that could be spun off this. I can't wait to acquire some good pastry sheets and try this out..
I’ve cooked short ribs. I’ve cooked pies. I still said “what the heck is that!?” when I saw the thumbnail. I always love when Guga’s experiments are more about presenting meat in a unique and delicious way rather than just “we did xxx … let’s see if Leo and Angel survive!!!” 😅
@@jeroenkuppens7626 it is pretty funny that in this case his side dish was basically exactly the same thing as the main, just with a little added cheese
Guga: "Salt Bae can slide that bone out because it is overcooked. Anybody can do that." Guga in the next video: "Look how easily that bone slides out! Amazing!" 🤣🤣
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Guga, thank you for another amazing video! Could you please tell me where I can purchase the tear drop shaped ramekins you used in the video? Maybe I missed it, but I was not able to locate these in the links. Thank you!!
Don’t know if anyone from the channel will see this. Guga made some sauces that are very similar to the sauces that he usually makes. But I think a horse radish sauce would’ve killed with the short ribs. My recipe, all ingredients are approximations. 1cupmayo + 1/4C sour cream 2Tbsp horse radish 2tsp crushed garlic 2Tbsp chives Salt&pepper You can use horse radish sauce in place of the fresh stuff. Adjust the horse radish based on your tolerance.
Ok while this looks delicious, this is not what I thought you were making. A local restaurant here in Eastern Arizona is making and selling pork short rib “lilipops” that are made more like the lollipop drumsticks that Jacque Pipen demonstrated on his show decades ago (think it is also on his RUclips now) which requires cutting the meat free from the bone partway and flipping it over to make the pop and then it is slow braised/grilled/smoked and coated with BBQ sauce for serving. VERY very delicious and delectable. You should try that one next…
I think cocktail sauce with a little mayo would make a perfect sauce for the short dogs. Ketchup and horseradish go so well with beef for me, add in the creamy mayo and I think that would be perfection.
If you really like cheese Guga, when are you coming to France (and Switzerland)? Dish looks great, but I doubt the bone add something to it. Just the pastry would be great. And talking about pastry… will you be brave enough to do a pâté en croute? :)
thank you so much i purchased a DALSTRONG 8 inch Valhalla celestial resin and wood handle she has never had a personal chef's knife she loves it and i thank you
Guga! I watched your ‘gray steak’ video with Nate. I like my gray steak so as soon as i am able to make it down there i want to challenge you that i can make a gray steak you like! You man enough?
a video where you make meal prep stuff that can all be made through a sous vide machine in one massive go? Asparagus, potatoes, steak and chicken all in one bucket cycle?
Remember when the prospect of wagyu was a treat for Guga and Co.? Now it's an afterthought to mention the $500+ chunk of meat at the end of the video. "Oh yeah, this was a wagyu shortrib."
Last night I am searching for Gugas's content as if it is not legit to take a rest before watching one. And my prospective employer ever asked me whether or not I have to had meat in my daily menu (maybe the AI told him that I watch this alot) 🤣🤣🤣
Guga, I love your videos, but I have a question, I don’t quite understand the words, “pieces of brisket I had left,” how do you have brisket left? A suggestion, you should dry age a steak in garlic and rosemary with a butter binder.
With all the exceptional meats he uses, sometimes I feel like Guga is just wagyuing his finger in my face. And it doesn't even make me mad (a little bit jealous maybe, but not mad).
Me being English would have this with an onion gravy made with bisto with a spoon of marmite for that umami goodness and a splash of English real ale. We mght get laughed at for food but when it comes to pies and pastries, we know what we're doing.
This very good video with an even better idea. No way I could eat that, but if you don't care about health that much this is awesome. Really regret I'm not young anymore.
When the meat was mixed in the bowl how about adding a little, just a little bit of melted unsalted butter like 2tbs and the right amount of msg to add the moisture and umami?
![Chino Pacas - Smith (ft. Junior H & Fuerza Regida) [Video Visualizador Oficial]](http://i.ytimg.com/vi/BVK6k56X30Y/mqdefault.jpg)
Thanks for making my creation Guga!!
This is so amazing to have other food creators love the dish enough to try it! 🔥🙏
@@noone42200 Thank you!!
Youre going places kid. Awesome to see you getting recognition! Youre one of the most unique food creators in the game rn!
@@alfredorodriguezdc I seriously appreciate that!
Question: Did you use wagyu for yours or was that a Guga twist?
I see a way to make it better...peppers...onions...garlic...yw
Everything's perfect in this video but it was extremely funny to see Guga's reflection in the pan when he's was shedding the meat. 😂
Hes the Steak Shrek 😂
Guga - I really loved the “graphic” which showed the temperature in F and C and the timing. So I haven’t had to convert it and I could directly remember it. Please bring it back!
i would love to see all the successfull experiments turning a 1$ steak into a 100$ steak compared in one video. So we all know what the BEST way is! Keep up the great work! Greetings from Germany :)
Guga, you monster of steak, created a masterpiece of a dish. It's the most beautiful thumbnail ever.
ultimate clickbait title
@@MonkeyBars1 is it not wrong? It's basically a rip Lolipop, it's hard to be clickbait if it's the truth🤣🤣
@@GhostNinja0007 gotta love it
He didn’t create this.
@@HUNTENMASTA1337 yes we know .. some people lack reading comprehension
Guga, thank you - out of all your experimental presentations, this was a clever, clever idea and it opens the door to so many possible variants that could be spun off this. I can't wait to acquire some good pastry sheets and try this out..
I’ve cooked short ribs. I’ve cooked pies. I still said “what the heck is that!?” when I saw the thumbnail. I always love when Guga’s experiments are more about presenting meat in a unique and delicious way rather than just “we did xxx … let’s see if Leo and Angel survive!!!” 😅
Your videos are always making me hungry!
Anyone else get SUPER EXCITED about the Side Dishes almost as much as the Entrée??🍽😃😋💖
not saying they wont taste good. i'm only saying i don't think a "corn dog" is a side dish.
@Jeroen Kuppens I'd be HAPPY to have that "Corn Dog" (or whatever it really is) on the side!😃🥰❤️
@@jeroenkuppens7626 it is pretty funny that in this case his side dish was basically exactly the same thing as the main, just with a little added cheese
1:25 now the preparation looks far less lonely...
Guga is behind
To help.. shredd
Some meat...
Looks so good! Do this as beef wellington PLEASE with a cowboy ribeye! I thought that was what the thumbnail was but I’m sure that was crazy good!
"Guga can't live without cheese"
Understatement of the year
Still waiting on the video called "I dry aged the wagyu of the cheese" 🤣
but what cheese would you call " the wagyu of cheese " since cheese doesnt have marbling..? maybe a high fat content cheese like cheddar or colby..?
Blue cheese
@@dumbfukx The 'wagyu' of x tends to mean 'the best of the best'.
@@dumbfukx Can be, or it can be one of those clickbaits where he calls something "the wagyu of the X" and it ends up being a disaster
@@shadowtheimpure yes, but he uses it as clickbait a lot of times.
Me: binges all the videos on this channel
Also me: doesn't have a souvide machine
Wish I had a uncle like guga 😂
Damn right
i feel like the food is getting better and better
Hey Guga. How about a series where you show how to break down a whole cow and then your favorite recipe for each cut?
Think he did that on his Guga Food’s Subscriber Special. 400 pounds Wagyu carcass and he cooked the different cuts of that. ;)
You almost have a short rib empanada on your "basic" model. Looks awesome.
a momentous occasion, where the side dish is just the main dish with cheese.
Guga: "Salt Bae can slide that bone out because it is overcooked. Anybody can do that."
Guga in the next video: "Look how easily that bone slides out! Amazing!"
🤣🤣
And Leo even said the lollipop was better with the sauce, because otherwise it's too dry. Oof.
Medium rare and relatively dry..
@@haros2868 That wasn't medium rare. It was done at 180 for 24 hours. You don't cook short rib to temperature, you cook it to tenderness.
Rib meat is almost always cooked to tenderness so in all fairness, he's still correct. XD
@@Kyosumari shut up, just like the Fanta soda. You don’t know what you’re talking about.
Guga bruv. Damn. That is beautiful. Really outdid yourself this time.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Guga, thank you for another amazing video! Could you please tell me where I can purchase the tear drop shaped ramekins you used in the video? Maybe I missed it, but I was not able to locate these in the links. Thank you!!
Don’t know if anyone from the channel will see this.
Guga made some sauces that are very similar to the sauces that he usually makes.
But I think a horse radish sauce would’ve killed with the short ribs.
My recipe, all ingredients are approximations.
1cupmayo + 1/4C sour cream
2Tbsp horse radish
2tsp crushed garlic
2Tbsp chives
Salt&pepper
You can use horse radish sauce in place of the fresh stuff. Adjust the horse radish based on your tolerance.
Classy backdrop there. Like that you kept many of the knives, but it looks modern and clean.
1:25 the reflection of Guga is what my girl sees when I'm on top
"the sauce just brings that extra saucy-ness," xD had me dying
Ok while this looks delicious, this is not what I thought you were making. A local restaurant here in Eastern Arizona is making and selling pork short rib “lilipops” that are made more like the lollipop drumsticks that Jacque Pipen demonstrated on his show decades ago (think it is also on his RUclips now) which requires cutting the meat free from the bone partway and flipping it over to make the pop and then it is slow braised/grilled/smoked and coated with BBQ sauce for serving. VERY very delicious and delectable. You should try that one next…
so, basically....a short ribs pie...
Looks Delicious 😋
1:25 guga jumpscare
I think guga got the best cooking commentery
I think I've learned a lot from it
I think cocktail sauce with a little mayo would make a perfect sauce for the short dogs. Ketchup and horseradish go so well with beef for me, add in the creamy mayo and I think that would be perfection.
Lmao Leo's face when Guga said "its a meat lolly pop"
"Fahrenheeeeit" is how I communicate that I want to watch Guga now.
Great video, now I'm hungry sgain!
Here another idea:
*Dry rub* vs *water-based marinade/wet-rub* vs *oil-based marinade/wet-rub*
OH YEEEEAAAAH, You're an f-ing genius Gouga, great vid man. thank you so much for the inspiration.
It’s like a fancy gourmet Jamaican beef patty
gread video guga as always!
Guga, ive always wondered how you keep your food warm between takes?
He has high end food warmers he has mentioned before.
When Guga said "as we all know, guga can't leave without cheese", it made me realize I haven't seen Mamao in a while, Leo basically replaced him
Guga, I would love to see you do a blue cheese dry aged steak.
I love how the side dish is literally the exact same as the main dish but smaller
Whoever does the editing is hilarious 😂
Very easy side dish- come on Guga, the side is the same as the main! Hahaha, but if you have something good, more of it is a perfect side!
If you really like cheese Guga, when are you coming to France (and Switzerland)?
Dish looks great, but I doubt the bone add something to it. Just the pastry would be great.
And talking about pastry… will you be brave enough to do a pâté en croute? :)
The Angel way looks like the correct way! I would definitly go with the bone in :D
Sitting over here salivating....
These are basically short-rib pasties, and I am all for it 🙌
🦆🦆🦆 Such an awesome idea!!! Let’s transform some duck next!!!🦆🦆🦆
thank you so much i purchased a DALSTRONG 8 inch Valhalla celestial resin and wood handle she has never had a personal chef's knife she loves it and i thank you
I want more Angel commentary. Dude knows where it's at
3:50
"Apperience"
Okay guga hahaha
Wow that looked insanely good
Every day we get closer and closer to eating cartoon food
Holy Maverick!!! 😲Steak lollipop? Delicious! I would like to try one day. 😋❤
This is crazy-looking good !
Guga! I watched your ‘gray steak’ video with Nate. I like my gray steak so as soon as i am able to make it down there i want to challenge you that i can make a gray steak you like! You man enough?
Omg I want this at 9am
DELICIOUS ! Great video! Keep them comin!
That's 18th century cooking Townsend would be proud
a video where you make meal prep stuff that can all be made through a sous vide machine in one massive go? Asparagus, potatoes, steak and chicken all in one bucket cycle?
Guga, you’re a mad man!!!
Looks good as always.
It looks AMAZING!
Def will try. I’ll probably put cheese in my main dish though 😊
Remember when the prospect of wagyu was a treat for Guga and Co.? Now it's an afterthought to mention the $500+ chunk of meat at the end of the video. "Oh yeah, this was a wagyu shortrib."
Beautiful job. Simple way to make short ribs. 👍👍
I'll be making this one for sure.
I think putting cheese inside the pastry (at least in the closed one) would have been even more amazing:)
Good Lord those sound good!
Last night I am searching for Gugas's content as if it is not legit to take a rest before watching one. And my prospective employer ever asked me whether or not I have to had meat in my daily menu (maybe the AI told him that I watch this alot) 🤣🤣🤣
Guga, I love your videos, but I have a question, I don’t quite understand the words, “pieces of brisket I had left,” how do you have brisket left? A suggestion, you should dry age a steak in garlic and rosemary with a butter binder.
And now we know where one of the missing "Blue" wizards from the LotR went - moved to Brazil and took up "meat Wizardry".
1:25 the reflection of guga
This is like one step before ausie mince and cheese/ steak and cheese pies!
With all the exceptional meats he uses, sometimes I feel like Guga is just wagyuing his finger in my face. And it doesn't even make me mad (a little bit jealous maybe, but not mad).
1:26 the reflection on Guga💀💀
I havent seen it but this shit look good
Like really
I'm also happy to see people from the US putting meat in pie
Instead of Angel and Leo getting all the glory... If I were Guga, I'd be charging for those seats. 😄
Both technically do work for him anyways 😅
Guga saving that dipping sauce on his cheek for later apparently lol
1:25 i can see guga in the reflection
Guga you should sous vide an a5 wagu steak and then sous vide a NY strip in the a5 juices
Now I have yet another reason to get another brisket someday soon! ^_^
Looks great 👍👍
7:12 edit cracked me
Gonna make those corn briskets and add a chili 🌶️
2:06 Guga, calm down lol!
Guga's utensils are so shiny that they reflect his face.
That's a tasty looking work of art!
"which is already in my belly" haahaha
I bet Guga was looking for his pastry lattice cutter and couldn't find it 😄
Me being English would have this with an onion gravy made with bisto with a spoon of marmite for that umami goodness and a splash of English real ale. We mght get laughed at for food but when it comes to pies and pastries, we know what we're doing.
Oh no, you crazy G.I. That dish love you long time.
Minced meats wrapped in pastry who would have ever thought about doing that, the internet is sooo original.
this is the average dessert in Guga's house
This very good video with an even better idea. No way I could eat that, but if you don't care about health that much this is awesome. Really regret I'm not young anymore.
When the meat was mixed in the bowl how about adding a little, just a little bit of melted unsalted butter like 2tbs and the right amount of msg to add the moisture and umami?
Leo just turned his lollipop into a burger🤯
😋 and beautiful presentation
Guga can you do a birria style of those