He’s a big enough dude to call everything small when it’s all big for the rest of us. Watch his KFC experiment, where he crashes his “car” (if you haven’t already). 😂
I'm really curious to hear this interpretation. :D In all seriousness, please enlighten me as I'm actually curious what you mean in this case. Because I've always seen the two as fairly synonymous. @@feralguyver
@SS4Xanatos Fancy is like a Mansion, nice suit and dress, it's a style. Expensive is pretty much anything that has a huge price. Fancy and Everything can mix (Most of the time, they do) but they can also be separate. If that makes sense.
@@ansiedade678 It all depends on how you define "fancy". If something that you wouldn't find at your average dining table is "fancy" to you, then wagyu A5 definitely fits the definition, no matter how plainly it's prepared.
Guga may not rap for a living, but he wrote a great one for his Hello Fresh promotion. It accentuates his personality and specialized cooking skills so well!
I'm just going to put this here hoping it will actually reach people: Crunchy and crispy are two different things. A cookie that has that crunch all the way through is crunchy where as a thin fried vermicelli noodle is crispy. The defining difference between crispy and crunchy is in thickness. A thin layer is crispy while a thick item is crunchy. Crispy things break easily to your front teeth and are like brittle glass (I.E. chips, the exterior of a good biscuit, crackers) and crunchy things require the use of your back teeth (I.E. nuts, many vegetables, hard candies if you bite through them).
I think T-Pain should win for the Hellofresh spokes person no offense to Guga but out of the three of y'all T-Pain is the only one who's most likely who can't cook but with Hellofresh pre-proportion pre-prepared meals it makes cooking even easier for someone with T-Pain's busy schedule
As much as Guga uses his little demi-glace packets, I'd love to see him try to make some from scratch. As a side benefit, when the broth is defatted, mixing the fat with butter makes and awesome compound butter.
This is actually the first time in all my years watching youtube chefs that I'm going to say this- " I will MAKE THIS!" Finally something within my reach that not only looks awesome but must taste Amazing! Thanks Guga and to your minions for this great instructional video!
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you
Could be many reasons. Perhaps he doesn't like the steak to actually taste like garlic, the garlic powder just adds a bit of umami to the steak. Also it could be that garlic powder doesn't burn as easily as garlic paste or fresh garlic, though don't quote me on that.
In my country we use this kind of noodle/pasta in soups. I never knew what it was called because everyone just refers to them with the local word for "noodles" and they're branded as soup noodles, now I know they're called vermichelli. Thanks Guga.
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, a tip if I may be so bold, thin slice potatoes (for improved cook time/consistency and flavor infusion) and cook them in chicken broth... takes potatoes recipes that require a mash to a new level.
Don’t let Vincenzo hear you call that first sauce a soffrito. I know you probably have each other on speed dial. And I’m still waiting for you two to do a collab.
He needs to make an omakase style Resturant in Miami area. Limited 50 seats, rotating menu of side dishes and meats. 3 hour dining event, couple days a week. Once staff is trained he just goes around for a meet and greet 😂
Guga is a billionaire. A literal billionaire. Does he use his vast, generational wealth to influence elections, bribe politicians and control the world? Nah. He just pokes noodles into beef balls. We love you, bro. When man/anime waifu marriages become legal, can I hold the ceremony at your place?
"I know what you're thinking: it doesn't look so good right now, but watch this!" -- deep fries it, comes out almost exactly the same but a little oranger.
No uncle Guga I can be better then you as a spokes person mantain being the great experimental chef. You have no idea, I'm a cook by calling my gf thinks I'm a drama king in the kitchen...thank you for being you 🇿🇼🇺🇲
Can you try turning sirloin steak into filet mignon by cooking it longer? I know if you cook chuck for a long time it comes out like ribeye. I bet sirloin could get tender like a filet. But how long is too long?
3:09 Guga: i know what you're thinking... Me: those look like some hairy balls!! Guga: ...it doesn't look that good right now... Me: o..... Oh..... Ummmm..... Yeah.... Yeah.... That... That's too... That was exactly what i was thinking...
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
I love it every time Guga says "Add a little butter" because that just means one entire stick of butter minimum 😂.
He’s a big enough dude to call everything small when it’s all big for the rest of us. Watch his KFC experiment, where he crashes his “car” (if you haven’t already). 😂
@@krayzeejojo its Chick fil a
An obscene amount of butter is a key ingredient in almost all of the best dishes
@@RiseOTG I stand corrected.
i love that leo pushes the book more than guga does. Guga constantly forgets to mention it and Leo just sticks it in his face lmao.
Guga: "We're not fancy, everyone."
Also Guga: *often eating things like wagyu et al*
There is a difference between expensive and fancy.
I'm really curious to hear this interpretation. :D In all seriousness, please enlighten me as I'm actually curious what you mean in this case. Because I've always seen the two as fairly synonymous. @@feralguyver
@SS4Xanatos Fancy is like a Mansion, nice suit and dress, it's a style. Expensive is pretty much anything that has a huge price. Fancy and Everything can mix (Most of the time, they do) but they can also be separate. If that makes sense.
@@ansiedade678 Well played. But to me wagyu is fancy. As well as expensive.
@@ansiedade678 It all depends on how you define "fancy". If something that you wouldn't find at your average dining table is "fancy" to you, then wagyu A5 definitely fits the definition, no matter how plainly it's prepared.
Guga may not rap for a living, but he wrote a great one for his Hello Fresh promotion. It accentuates his personality and specialized cooking skills so well!
This is not cooking anymore.
It's an Art!
Lol "we don't like fancy" (has a freezer stocked with A5 Wagu) 😂
Guga showing he can cook more then steak is always awesome!
Wasnt a secret tbh lolll
lol when Leo said "is this grass?" got me chuckling. I've seen fried vermicelli dishes before but this was wild.
That ad is priceless 🤣🤣🤣🤣🤣🤣
I'm just going to put this here hoping it will actually reach people: Crunchy and crispy are two different things. A cookie that has that crunch all the way through is crunchy where as a thin fried vermicelli noodle is crispy. The defining difference between crispy and crunchy is in thickness. A thin layer is crispy while a thick item is crunchy. Crispy things break easily to your front teeth and are like brittle glass (I.E. chips, the exterior of a good biscuit, crackers) and crunchy things require the use of your back teeth (I.E. nuts, many vegetables, hard candies if you bite through them).
Guga is very original and uploads very often I love this channel
Where is maumau
@@sk-nv1xb he's being dry aged
LOL @@ssnjr1299
what a great way to start my morning! Love you guga ❤
Morning 🌄!!
EYYO DO THE THUG SHAKER FO ME
Quite a showstopper! Very creative and all the flavors are fitting.
I think T-Pain should win for the Hellofresh spokes person no offense to Guga but out of the three of y'all T-Pain is the only one who's most likely who can't cook but with Hellofresh pre-proportion pre-prepared meals it makes cooking even easier for someone with T-Pain's busy schedule
Whoever guy hired to edit videos has been killing it for a while
Your food has always looked so yummy but, after cooking several recipes from the book, the whole family says it tastes even better.
As much as Guga uses his little demi-glace packets, I'd love to see him try to make some from scratch.
As a side benefit, when the broth is defatted, mixing the fat with butter makes and awesome compound butter.
Would probably be on one of the other channels
Why I love Guga! So damn creative! And every single ingredient is stuff I LOVE!
And @2:43 was I the only one thinking of Wilson from Cast Away? lol
Guga finally saying something isn't easy to cook!
4:10 that rap beat is dope though, seriously "My flow's so saucy it can't be beaten" ❤
THIS … may be … the BEST, most unique & kickass dish he’s made here. Definitely in my top 3. 👏👏🤩🤘🤘
That looks Amazingly Delicious! I bet it would also be Good with cheesy mashed potatoes!
This is actually the first time in all my years watching youtube chefs that I'm going to say this- " I will MAKE THIS!" Finally something within my reach that not only looks awesome but must taste Amazing! Thanks Guga and to your minions for this great instructional video!
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be
better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic
compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best
way to use garlic with steak ?
Love you
Could be many reasons. Perhaps he doesn't like the steak to actually taste like garlic, the garlic powder just adds a bit of umami to the steak. Also it could be that garlic powder doesn't burn as easily as garlic paste or fresh garlic, though don't quote me on that.
Garlic powder and fresh or cooked garlic have different flavors. Different uses. One isn't better or worse.
Stop posting this! People have explained to you so many times why he uses powder over the others, you’re just not listening.
In my country we use this kind of noodle/pasta in soups. I never knew what it was called because everyone just refers to them with the local word for "noodles" and they're branded as soup noodles, now I know they're called vermichelli. Thanks Guga.
6:42 is gold. Raise the editor's salary 😂🤣
Loved the editing this video 👍🏽
They look like Tribbles! 🤣
yeah
I greatly apreciate the use of white wine in a demi glaze
Very underated yet the taste so much more satisfying
Guga how do you come out with these ideas is beyond my mind.
I love watching Guga.
3:13 Home Depot music
Seriously, it looks awesome, Guga
The Anovo sous vide seams to be the one I see you use the most in videos. What is it you prefer over Joule?
At minute 0:12 I could swear that is the 1st meat urchin I have ever seen in my life and only Guga knows where to find them. 😜🤔
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. ;)
0:14 It might not be the easiest to make. But if you follow every step right any person can make it.
-Guga 2023
Can’t believe I let a Guga video go I watched for 24 hours lol, busy day yesterday
Give Guga's photographer a raise
At intro I thought it was an exotic creature 😅😅😅 that's the Guga science experiment ❤❤❤
Ayooo that editor needs a raise lol i laughed too hard at the angel dog lol 😂
Might have to give that a shot. Thanks Guga!
Gigs is a Chef of the people. King Guga
I love how Leo just starts trying to advertise the book at the end
Guga droppin bars haha
When gugas saying it might not be easy to make you KNOW its gonna be involved lmao
I was waiting for the sea urchin comment. That’s all I could think about. Looks so good.
Wow! that looks AWESOME
Guga, a tip if I may be so bold, thin slice potatoes (for improved cook time/consistency and flavor infusion) and cook them in chicken broth... takes potatoes recipes that require a mash to a new level.
This is not cooking anymore.
This is Art!
Is this recipe in your book? If not where can I find it? Looks awesome.
Knocked that outta the park! Nice job
You have created a very good, interesting dish. I hope it becomes fanous!
Guga got bars.
Guga Guga Guga Guga all the way as Guga ain't no Gouda on Gorilla like the other fools.
2:43 inb4 a hairy ball joke 😂🤣😂
Definitely worth doing if you wanna wow your dinner guests.
when the short rib potato ball has more hair then the host of the show
Guga, you need to open your own restaurant with everything you can do with the meat as a main course and side dishes
What a creation! Wow... By the way, I got your book, not long ago. Looking forward to try some of the recipes... 😋
Over the TOP Excellent!
Don’t let Vincenzo hear you call that first sauce a soffrito. I know you probably have each other on speed dial. And I’m still waiting for you two to do a collab.
FINALLY Guga admitted something was not ridiculously easy to make. 😂
GUGA FOR HELLO FRESH SPOKESPERSON 2023 🎉🎉😎👀👀
He needs to make an omakase style Resturant in Miami area. Limited 50 seats, rotating menu of side dishes and meats. 3 hour dining event, couple days a week.
Once staff is trained he just goes around for a meet and greet 😂
I have to say that was a really good 'too crunchy' sound by Angel lmao.
Guga where is the buttermilk eye of round video?
Make it happen!!! 🍖💪🍴
guga : we dont like fancy ... also guga cooks a5 wagyu like thrice a week hahaha
You have done it again Guga
looks like a patch of wild grass in the summertime.
Flashback to the each no idea.
Guga! Video idea for you
Have you ever taken a whole lamb roast and cut it into steaks? I’d be very interested how they turn out
Keep up the incredible work
As a hardcore Star Trek guy, I would call this a deep-fried tribble.
I see Guga got Some BARS yos
guga's mad scientist phase
Spider Short Rib is a great name for this
Guga recipe in Hello Fresh will be epic
I like how his hot plate is smiling at us :)
Guga is a billionaire. A literal billionaire. Does he use his vast, generational wealth to influence elections, bribe politicians and control the world? Nah. He just pokes noodles into beef balls. We love you, bro. When man/anime waifu marriages become legal, can I hold the ceremony at your place?
That is an awesome creation
Worms Under a Haystack! 🪱
Looking good as always!🎉🎉🎉🎉❤❤❤❤
I always wondered what it would be like to cook a tribble.
"I know what you're thinking: it doesn't look so good right now, but watch this!" -- deep fries it, comes out almost exactly the same but a little oranger.
Does searing before sous vide makes a difference at all? Did you test this?
It reminds me of the troll doll toy from decades ago. 😂
Guga is giga cook
In this video:
GUGA FRIES AND EATS FUNKY HEADGEOG!
Is no one gonna mention gugas rap, that was fire 🔥
So many 10 out of 10 from Guga, we are about to need to start loosing weight!
This reminds me a lot of Aloo Paneer Bird Nest
No uncle Guga I can be better then you as a spokes person mantain being the great experimental chef. You have no idea, I'm a cook by calling my gf thinks I'm a drama king in the kitchen...thank you for being you 🇿🇼🇺🇲
Guile from Street Fighter called, he wants his hair back.
In all fairness, that looks so good, I might have to try making something similar.
They look amazing
Good job man looks great
Can you try turning sirloin steak into filet mignon by cooking it longer? I know if you cook chuck for a long time it comes out like ribeye. I bet sirloin could get tender like a filet. But how long is too long?
It's nice to see everyone is alive after that 3 year old leather funk steak from the last video.
I can safely say I will never endorse hellofresh unless they make the main man Guga spokesman 😂
It looks like you just need to frost the tips on that dish for it to really take me to Flavor town.
3:09
Guga: i know what you're thinking...
Me: those look like some hairy balls!!
Guga: ...it doesn't look that good right now...
Me: o..... Oh..... Ummmm..... Yeah.... Yeah.... That... That's too... That was exactly what i was thinking...