Sandwich Battle: Old-School Porchetta vs 2024 Steakchetta!
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- Опубликовано: 11 окт 2024
- Italians have been making Porchetta for a long time! After my trip to Italy I was so disappointment on trying some of them in Rome. However even though Italy redeem itself with me I always wonder if you made it out of steak would it be any better? Today we find out.
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#sandwich #cooking #streetfood 
Развлечения
Guga is finally dry aging angel.
😅😅😅😅😅
Haha. Day 1 of requesting Dry Age Angel. 😂
Long-Porchetta
4:40 Umm, where's Angel? Is he finally getting dry aged?
Seriously Guga, to 100 years of pork dishes!
Guga inspired me to start experimenting different cooking styles. Now I have acquired a 2 acre piece of land whereby I'll setup a Kitchen in the garden for Content creation. Thanks Guga for the inspiration❤🇰🇪🇰🇪
To quote king of the hill, “how many cows do you guys eat in a year?”
Wait ..we figured this out once ...
Avocado oil for an italian dish? Go xtra virgin olive oil bro
@@lagartopunkarra Guga can afford it
6:40 "Okay" LMAO that was the best response I have seen on your channel so far
You can talk about not toasting the bread al you want, but you'll still be wrong every time. The Mallard reaction adds flavor and texture. Browned bread (even lightly!) is arguably better.
If you use some home made ghee to do it or a little butter, it's always better than untoasted bread.
If you toast that bread over a wood fire or in a wood burning oven and get a bit of that smokiness, you've reached peak bread.
Yup. Would you rather eat a slice of bread or a slice of toast. We all know the answer is toast 99 times out of 100.
Leo is such a natural in front of the camera. I always get the feeling that he's meant for bigger and better things. Don't get me wrong, as far as food channels go Guga is awesome. He's one of the channels that no matter how long I've been subscribed I still watch all his videos. I'm just saying that if Leo branched out and did his own thing I think he'd be super successful.
SANDWISH!!!
Brazilian Portuguese effect right there😂😂
I could've told you those herbs would work with a picanha; I often use those herbs when I cook my steaks, and they are DELICIOUS!
Picanhetta rules the day! That looked amaaaazing everybody. What a sandwish.
I know you kept those drippings on those racks!!!!
"This is one of those cases where the tighter it is, the better" wdym Guga🤨
the last sequence of him saying "there is nothing better than steak" lmao, the effort makes it look dramatic
If you want to eat the best porchetta you have to visit umbria, its traditional here and also umbria is the best for almost all types of cured meats like salame sausages etc…
Maybe for sous vide-ing the pork belly it might be more efficient to tie it on top of a weight so that the weight is on the bottom? That giant whatever was probably moving a fair amount of thermal energy out of the water and wasting electricity.
Please write a side dishes only cookbook Guga! ❤
Guga will travel to the most touristy places on earth and complain about not getting an authentic experience
If something is advertised as authentic but isn't, you can complain about being lied too. Its false advertising whether it's a tourist trap or not.
He already has, several times.
he is overrated schill. always so disrespectfull to othen countries.
Thats crazy amounts of garlic!
And way too much sauce
Americans like to overdo it a bit after all..
I'VE WATCHED ALL YOUR VIDEOS AND YOU'RE AN ABSOLUTE INSPIRATION! Thank you for the awesome content and I have to get one of your burger smashers!!!
The herbs in the porchetta are supposed to be fennel flowers, I think.
The bread ruined the sandwich! There is a big difference between a sandwich and a bocadillo (in Europe depending on the bread we use we call the thing differently).
Americans don't understand it.
That's exactly what I thought. Plain american white bread... hurts my soul
i bet this would taste 100 times better on ciabatta!
glad i ater befor watching this.... who am i kidding im hangery aging
So sad Guga always has to mention that he prefers beef. Yes, we know already. Furthermore, cutting up the ``beef" porchetta creates a completely different mouthfeel, the thing would have been inferior to the porc one if left as whole slices.
no chance. picanha always wins over pork.
Have you had picanha
@@markp5651That's just what the majority prefers but there are outliers like me who likes pork over beef.
we're steak guys! Of course we make a steak side dish for our steaks!
Please dry age steak in Asian fish sauce, the ultimate umami
rekon that green sauce was to much much for Angel ...
I summon Max the Meat Guy with his beefchetta sandwich :D
Always laugh at Guga's pronunciation of "sandwish"
Yay, sand wish battle 🎉
Dry age with mushroom duxelle
Day 75 of asking to try bedouins MSG Jameed.
Would the salt have been better to put on before the herb mix? Or does it not matter in this case?
In this case, i don't think it matters a lot..
Dry age meats in yellow mustard
"Porketta is Sh@$ compared to this" *Drools*
Guga please exact amounts in the description
hm what i always wonder is why they use twine instead of a "rullepølsepresser" when making it.
i do know that rullepølse is far from porchetta. but the idea is the same its made from the same cut of meat. and prepared the same way it just the spices that is difrenent. (and the lack of skin)
Spotted a fellow Dane
Would be interesting to have a Guga sandwich olympics someday where he pits his best sandwiches he made against one another.
*Sous Vide Everything ----> Stay Deliciously Mad*
Mmm, looks delicious
For Beef steak
5$ pork belly versus 50$ picanha?
Herpdiderp, what will be better?
sorry Guga but as a professional Italian eater, I have to tell you, you CAN NOT sous vide the porchetta and furthermore without the skin to get an original porchetta, you need to leave the skin on and roast the entire piece!!! I still love you though, I forgive you.
if the animal .... dont scream MOOOOOO ... its basicly not food !
beef has more flavor, I knew what was going to win
I don't think that was chicharrones. I'm pretty sure that was pork rinds.
Those are the same thing
@@bernarddeocampo1776 No, they're not. Pork rinds are fried pig skin. Chicharrones use the meat and fat.
The tighter, the better: Guga 2024
Day 12 of asking guga to dry age steaks in rendang paste
Please don't. They will ruined the authenticity of the rendang (kalio) and/or kapau (the darker one)
NOBODY GIVES A FORKCKCKCKCKCKCK ABOUT THE AUTHENITICITY
@@panjimoulana The whole point is that it's an experiment to see if it's good or not ya bloody toad.
@@panjimoulana okay i'll be honest with you i don't think this channel has ever been about authentic foods
How long to sous vide the pork?
This one made me very jealous of Leo :P
Now try with a good quality Lamb!
With steak, it’s a braciole… almost
7:21 should be blurred out because porn isn't allowed on yt
You should do a beef belly porketta!!!
Moxie experiment please Guga
Feels a bit unfair to the porchetta, you removed the skin from it and also made two steak-sauces to put on the sandwich.
bro, the skin was made into chicharones and placed on top and both have sauces. did we watched the same video?
@@cjramos1158 its unfair. Porchetta is better then overrated picanha. they are very disrespecrtfull to italians
Well, that's not a porchetta so it's not being unfair, he's just stating that the gugachetta is inferior to a picanha with erbs. No wild fennel, a ton of unrendered fat, random erbs just for the sake of it.
@@cjramos1158 That will create a different flavor than when its roasted while still attached to it.
@@cjramos1158 Exactly, it made the porchetta worse and the steak sandwich better.
Just a humble request to dry age steak in Bovril Guga 🙇
Guga, I agree with you that MSG is amazing and use it in all of my cooking, but why then do you not use it in your recipes? You seem fine with using salt so why not exchange that f or a 50/50 mixture of salt/MSG instead like most people who use MSG??
Because MSG isnt good for you
@@annother3350 wrong, MSG occurs naturally in many foods such as tomatoes, soy sauce, and glutamate itself is an essential amino acid present in every cell of your body
@@notforwantoftrying1 Wrong. Glutamates occur naturally - not refined Monosodium Glutatamate which is a proven excito toxin
@@notforwantoftrying1 There are peer reviewed scientific studies showing its harms
@@annother3350 wrong again
No onion zest in that?
Using that garbage bread is a sacrilege
è più un girello di carne così più che una porchetta (dato che gli hai levato la pelle di fuori anche)
la porchetta va cotta tipicamente su un girarrosto
però scommetto che comunque ti è ucita benissimo
Sir, Im going to need you to mail me one of those sandwiches.
Hey why do Italians salt all their foods especially the pastas but not their steaks
OK waygu brisket steakchetta
sandwish
SANWICHZZ
What temperature in the dryer?
Angel is finally getting dry aged
Next time do your own ciabatta, then it is next level❤
Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce pls
Is there such a thing as Iberico Porchetta?
Why isn't a 3rd person today?
Picanetta!
Sandwishes
Where's angel?!
Open a restaurant Guga ❤
Aka BEEFchetta
Sandwich not Sandwishhhhhhhhhhhhh.......
Angel on vacation as well?
Where's Angel ???
beef is good, lamb is better
"The tighter is, the better."
That's true for a lot of things
Day 12 asking Guga and Sous Vide Everything to try the Heath Riles Authentic Pecan Rub on steaks/chicken. =)
We love leo but we want Mamaozi back in the videos!
Sandwish...how long have you lived in America now....
DO NASI LEMAK MALAYSIA NATIONAL DISH!!!!
Picañetta
Pork should be better because of all the fat.
❤❤❤❤
❤
If you want to make it Italian style.....next time use oregano and/or basil instead of rosemary. Leo there's no acidic value to this as nothing acidic was added. Season the Chicharron with at least salt.
Missing some Parmesan in your pesto...
Wheres the fennel seed ser?
Nastyyyy
hi
3rd!
Guga, for a love of god, please learn how to correctly pronounce sandwich, its not sandwish !!!
Yeah, no.
Here, have this:
/watch?v=Ee_uujKuJMI
*.....,Sous Vide Everything REAL FANS ARE YOU HERE ?! 💖✨*
Your account is 3 hours old. How are you a "real fan" of a channel that's been around way longer
@@SuperMontsta it's a porn bot just ignore it.
@@SuperMontsta why are you responding to bot accounts? Lol
@@InTheWoodsToday why are you responding to a dude responding to bot accounts? lol
Why are you responding to a dude responding to a dude responding to bot accounts?@@OmegasLetsPlays