@@wonderingwanderer3605 Andy Cooks did a short which showed it was okay to heat up Olive Oil, it only does the bad smoking/burning if you repeatedly heat and cool it (i.e. use it multiple times)
@shoddyknight ah, did he now? I hadn't seen that. I was concerned with the free radicals. I imagine the oil he did it with was also likely organic and cold pressed, yes? Interesting tho. Good to know!
this does not have enough likes LMFAO no way in hell we would use anything other the premium olive oil for piri piri sauce , using avocado oil also makes it taste sweeter
@@Itsukazutrap Muricans ........Ruining culinary culture one dish at a time ..... When you can't beat competition you take a dump on it , you put your "mark" on it , like a dog claiming bushes ...
As a portuguese, I can tell you the original recipes DO NOT have ginger or avocado oil. You will find piri pirI EVERYWHERE in portugal, it's the sole thing you will find everywhere and I assure you this, ginger and avocado oil are NOT popular in Portugal, they would never commonly use it, most people won't even haver heard about it.
@@tygrizthe first thing I found on google brings the same recipe for that sandwich sauce, and it says this is the legit way in Porto. so I guess there are more versions? I have zero knowledge about this. what is your version? I love variations.
@@nemlas85 It's one of those "every family has their own secret twist" kind of thing, you could spend a week in Porto eating francesinha every day(RIP gut) and not come across the exact same recipe twice.
As for the cheese in the «Francesinha», don't use mozarella. In Portugal we mostly use what we call Flamengo (Flemish) cheese, and that is a local version of the dutch Edam cheese. But if you want to find about portugueses tradicional cheeses, forget Flamengo. That is mostly used for making quick simple sandwiches. For real cheese, we have other stuff.
Flamengo, chease was made in Azorean isles from the 16`s century, until today, by catolic flamengish imigrants, that became portuguese, as my ouwn family. Later this flamish-portuguese from azores went to Brasil, and introduced it there, were is called, colonial cheese.
fr, I was kinda surprised to hear him say mozzarella. As an Italian, I know well the pain of people throwing in random ingredients from other European countries.
@@doublereel-real As an Englishman I have to defend the throwing in of random ingredients. It is my birth right to do as I please, and feel no shame in the process.
@@MoHammed-rr1bk some are, others dont. Red wine in Portugal has two types. "Maduro" and "Verde". In some cases, people may use "Verde" red wine, but its not too common. The "red wine" we use is Porto. Its more like a liquor, not table wine. Whiskey or Brandy, are usual. Avocado oil isn't right, we don't use that.
Thanks for coming to visit us here in Portugal! I'm so glad you enjoyed the food. I'd love to see your take on a dish from the Portuguese island of Madeira: Espetatas.
bro you dont know how tasty good thia Piri Piri stuff ist i was in portugal myself and ate chicken piri piri every day and if not i ate other portuguese dishes they have so much nice stuff
It finally came the time for the best, yet not that famous, cuisine in the world. These guys just tasted an inch of what Portuguese cuisine is. It's a real pleasure to see them brake their back while tasting the food I grew up with, and that's only the start. I hope Guga had the chance to taste our most traditional dishes too, otherwise I am happy to be invited and cook for them. Feijoada, Bacalhau à Brás (and the other ~50 variations possible), Cozido, Bitoque, Febras de Porco Preto... and I don't even mention fish and seafood. Portugal is so rich when it comes to food that it will blow your mind.
Correct, as a chef i truly enjoyed my trip to Portugal. There are very few things I havent eaten when it comes to Portuguese food, a family even invited us for dinner made by the grandma. Very educational and the francesina is just superb.🎉
Well, actually, the piri piri sauce/piri piri chicken as shown here (No avocado oil!), is a traditional Mozambican 🇲🇿 dish of Indian influence. For context, the Portuguese cuisine adopts this attribute from there! Same goes for the achár, shrimp samosas & rissoles. However, there is no doubt that the one you just cooked still slaps!!
whatever the order was, this was a great combo of explorers bringing the goods + locals doing their thing with it + explorers bringing it back around + now it’s our turn to do something with it + We take that and bring it again somewhere else. Whoever one may want to credit for it, it came about due to a perfect storm of awesome good decisions
Piri-piri sauce has its origins in a combination of African and Portuguese influences. Piri-piri pepper was brought from America to Africa by Portuguese colonizers in the 15th century, during the Age of Discoveries. Africans began to cultivate and use this pepper in their cuisine, and over time, the Portuguese adopted the use of this pepper and created piri-piri sauce, especially in Mozambique and Angola, former Portuguese colonies.
This video REEEEEAAALLLLY made me hungry, so after 10 pm at night I just cooked some locally-made (i.e. in Vancouver, Canada) sliced Bavarian sausages along with butter, ginger, rosemary, oregano and seasoning salt in a cast iron pan till it was golden brown and put it all on toasted whole wheat buns that have some Tartinade spread which is basically relish in egg whip on the sliced-in-half buns. I made sure I had some local red wine to finish it all off with some local artisan cheese! Mama Mia! Tasteeeeeeeee! It is UTTERLY DELICIOUS while I watch this video and savour the on-screen culinary artwork that I will try to replicate in the next week. That Piri Piri sauce looks WONDERFUL to make and try! EVERY VIDEO you make has me salivating at making what you show to see how close I can get your creations! Good Job on your food presentation videos! They look soooooo tasty and I am trying VERY HARD to replicate them! V
The kids: "WHY CHICKEN?" The kids after tasting it: "That's great" EVERY SINGLE TIME... Guga, next time serve them boiled unseasoned breast so they can really complain... 😈
@@AnasHart Not a chance. Just because one is better than the other doesn't mean you can't like the other or that it's not any good. The boys are just childish. Perhaps spoilt.
@@TugaYondaime We know how it was made, We do not have exact proportions, but It was very similar process to Asian fish sauce. Very nasty, but delicious.
OH MY GOD THIS!! This is the best suggestion Guga's ever had, it could even be an amazing collab series with Tasting History! Time to start asking for it everyday.
German here, in Munich or Hamburg you pay 1000€ rent just to exist in the outskirt with literally 800-1000 possible new people to rent for a single apartment, and buying "just" an apartment in a central area (of munich) means 9000€ per square meter🤣🤣🤣 its Manhatten Central but i get u guys. the world and its economy is fucked, but u guys get more pension in % compared to ur last real wage
It's awesome to see you showing some love to Portugal, your take on the recipes deviated a lot from the "traditional" but that's what cooking is all about you taste something good that you enjoy and give your own twist to it, great video!
you mean wet aging ? or dry aging a steak covered in hoisin sauce ? if you try to do both at once you will end with neither so make a better choice of words :)
Guga, come to Central and Eastern Europe. I recommend Poland, the Czechia, Hungary, and the Balkan region. You would be surprised and find new inspiration
I think that Silesian dumplings and beef roulade as a side or even main course would be an interesting topic. Especially since many viewers are of Polish origin.
Been to Guia tons of times , ill be purely honest , its not that big of a gap between a good Churrascaria in Lisbon and one in Guia , doing bbq chicken is not rocket science 🤣
12:25 I have a very nice local butcher where I can occasionally find Flat Iron and Hanger steaks. At the Pick and Save Kroger, I troll the "last chance" meats. I usually get a USDA Prime NY Strip steak, or USDA Prime Ribeye steaks at about $10/lb. Because they have some wet age, I do the Alton Brown quick dry age. Upon getting home, I take out of package, wrap in paper towels, put on a rack, and put in the fridge. Repeat next two-3 days, then cook and enjoy.👍
IKR? "Chicken has no flavor" This guy. Chicken has a very distinct chickeny flavor. If it didn't, nobody would say "Tastes like chicken" about a thousand other things.
"This tastes... Like home. From a land beyond your dreams. From the land the elves came from and longed back forever since. It tastes like what you left behind and have been striving towards ever since, but can only recreate a dull copy that doesn't hit the tastebuds as the cuisine of old." "guga, that's just portugese food" "I MEANT WHAT I SAID!"
In Portugal we rub the sauce on the chicken as it cooks on the grill, not before cooking. It also gives the chicken a nice color and prevents it from charring too much
Guga, I'm loving watching your food tastes evolve. You used to be the steak guy, but now you're just focusing on making things delicious and I am here for it.
In Europe, UK has the largest market of Nando’s. The Total amount of Nando’s Restaurants is 465 Before you say it, I know it’s in Portuguese and African traditions
Yeah Nando's failed in Portugal. The Portuguese don't tend to like foreign cuisine so for their market chains have to have a Portuguese version of the menu. Nando's offers a lower bastardised version of what every Portuguese restaurants already offer so it just instantly failed.
Nandos is a South African company. Their chicken used to be absolutely amazing a few years back in South Africa. Peri Peri Chicken also originates from Mozambique due to Portuguese influence back in the 1500s. You can find Peri Peri shops Scattered around South Africa aswell.
Amazing to see you loved portuguese chicken! You're always eating amazing things that I never knew what they tasted like, but this one I eat a lot!! Good work Guga
@@ernestogastelum9123 Well... Bleached chicken is an American thing... And yes, American chicken, the MEAT lacks taste. Americans have to add tons of seasoning on chicken. There is a real question to why it tastes that way. American chicken is overgrown and lacks taste.
piri piri modern day is far different and has more ingredients than it's original counterpart following the late Iberian era and the early days of Portugal's international trading routes and expansion into the new world - peri peri is a bit closer in simplicity if you want to turn back the clock a bit and make the preparation more accessible to those who don't want to go through elaborate preparation with tons of ingredients you might not find at the local supermarket - Peri Peri recipes from areas that had a heavy Portuguese influence from those eras (Mozambique, Angola, etc) are a bit more basic and easier to replicate. Beginners can start there, but yes very flavorful. The trick is NOT to make it to spicy, the perfect balance of flavor and burn.
I am as a Portuguese very proud that you visit our wonderful country and I hope you enjoyed our beautiful cities and nature as well as our delicious food😋 (And of course grilled fish!!!!!!!) What was the reason for you to visit Portugal? And I would be very happy if you will upload more food reviews from there.
Id love to see Gugas take on Ayam Rempah (a Malaysian chicken dish usually had with Coconut rice), but with a twist, where the spices are then used for steak
You have to try the chicken called "poulet bicyclette" from West Africa : tough but so much tastier than our meaty chicken ! With a good spicy sauce, that's sooo good !
We have a restaurant called nandos and a few other chains down here in illinois that serve it with chicken , good stuff but expensive in comparison to other restaurants.
Is peri peri actually not a known thing in America? It’s extremely common here (England) and it’s absolutely amazing, and assume it’s even better in other European countries considering how terrible Britain is with food usually
Guga is Only 1 "American", just because he's Personally late to the game, doesn't mean alL of us Americans don't know what it is! 😉There's even restaurants that serve it on their chicken (we even have a few Nando's) but like most things in life some people will always be ahead of discovering things over other ones.
@@nikkirockznikkirockz8551 makes sense, was genuinely just wondering if it’s a really unknown thing in America or not considering how common it is in Europe, Nando’s, one of probably the most widespread chicken places here is pretty much entirely based around peri peri
@@iron_patriotmcoc6981 It's not as prominent in the 'States as it is in the U.K. buT it's known by foodies and those who travel a lot And mingle with the various cultures of our country that make/serve it in their community-in other words, If folks hung out with different people and got out of their houses more they'd be aware of it like I am! 😄
I'm amazed that you came to portugal, our kitchen is AMAZING (trust me im in france) and my friend, piri-piri from its roots is OLIVE OIL, in a jar with the pepers cutted open and some spices. close the jar and wait a month... then the more you wait the better it gets
Bro, as a portuguese guy im proud that u tried frango churrasco and piripiri, the avocado oil or whatever u used to remake it i mean, regular oil will do, u gave ur touch i see, regular oil will do 😂 went i was out of Portugal i missed a lot the chicken and the sauce, plus the chorizo u call to the sausage its actually just fresh sausage, salcicha fresca 😂 Ps, the francesinha sauce was to thick broo 😅
@@OnyHipHopMusicI'm just surprised he has never heard of peri-peri before, not if he has had good peri-peri food. Its more like asking an Italian "oh, you've never heard of fish&chips?", not really asking about the quality of the food, more like the lack of knowledge the type of food even exists.😅
@@deathdrone6988 right right , my analogy was a bit off indeed 😂 but the gist is really that it seems without Portuguese cuisine , Piri Piri and Peri-Peri ( yes it seems like both are different in terms of taste from what i searched , in Portugal we only use Piri Piri , Peri Peri is softer and not as spicy as Piri Piri but has the same base of ingridients almost) would have not travelled the world , Nando's made history without knowing it 🤣
It’s a sauce originally from Mozambique which was a Portuguese colony. Then a South African chicken chain (NANDOs ) took it all over the world. We use it in South Africa all the time
Portuguese flame-grilled spicy chicken is one of our favourite dining out foods here in Zim. There are so many great Portuguese chicken establishments around the country
I fell in love with peri-peri peppers in Malawi. My host had a bush growing right outside of his hut. Years later I screamed in delight when Nando's brought peri-peri to America and started selling their sauce in stores.
Dear Guga, I have a request for you. Make a Beef curry with Piper chaba, commonly known as piper chilli, or even a steak with it. I think you will love it.
Gugaaaaaa!!! Portugese, as Spanish or Italian or even Greek, will never ever ever ever cook with avocado oil. Olive oil FTW!
you mean "olivooo"
Ya, but you shouldn't heat up olive oil tho! 😭
@@wonderingwanderer3605 Andy Cooks did a short which showed it was okay to heat up Olive Oil, it only does the bad smoking/burning if you repeatedly heat and cool it (i.e. use it multiple times)
@shoddyknight ah, did he now? I hadn't seen that. I was concerned with the free radicals. I imagine the oil he did it with was also likely organic and cold pressed, yes? Interesting tho. Good to know!
Facts
Dry aged piri piri incoming
+1
hopefully for only 3-5 days. Cause a month of piri piri would destroy it
That and likely a sue vide
WET!
@@TheMichaellathrop Sous.
Avocado oil in Portugal!? NO!! Use olive oil like a true portuguese 👍
this does not have enough likes LMFAO no way in hell we would use anything other the premium olive oil for piri piri sauce , using avocado oil also makes it taste sweeter
Same in France, same in Italy, Spain,...
Who tf uses avocado oil
Olive oil goes bad after little time. It’s best to use some other kind of stable oil
@@Itsukazutrap Muricans ........Ruining culinary culture one dish at a time ..... When you can't beat competition you take a dump on it , you put your "mark" on it , like a dog claiming bushes ...
@@Itsukazutrap yeah most of the time its butter vs olive oil, ive never heard of people using avocado oil.
As a portuguese, I can tell you the original recipes DO NOT have ginger or avocado oil. You will find piri pirI EVERYWHERE in portugal, it's the sole thing you will find everywhere and I assure you this, ginger and avocado oil are NOT popular in Portugal, they would never commonly use it, most people won't even haver heard about it.
Same with tomato.
As for Francesinha sauce...it doesn't take half of those ingredients but is missing others. Anyhow thay look delicious also! 😊
@@tygrizthe first thing I found on google brings the same recipe for that sandwich sauce, and it says this is the legit way in Porto. so I guess there are more versions? I have zero knowledge about this.
what is your version? I love variations.
Or ham from round pigs.
@@nemlas85 It's one of those "every family has their own secret twist" kind of thing, you could spend a week in Porto eating francesinha every day(RIP gut) and not come across the exact same recipe twice.
i visited portugal only once in my life, but hearing "avocado oil" made me stop the video and have a look at the comments.
Thanks for the inside info
As for the cheese in the «Francesinha», don't use mozarella. In Portugal we mostly use what we call Flamengo (Flemish) cheese, and that is a local version of the dutch Edam cheese.
But if you want to find about portugueses tradicional cheeses, forget Flamengo. That is mostly used for making quick simple sandwiches. For real cheese, we have other stuff.
Man if you're going to fake one of our Dutch cheeses, why edam? We've so many better cheeses!
Flamengo, chease was made in Azorean isles from the 16`s century, until today, by catolic flamengish imigrants, that became portuguese, as my ouwn family.
Later this flamish-portuguese from azores went to Brasil, and introduced it there, were is called, colonial cheese.
fr, I was kinda surprised to hear him say mozzarella. As an Italian, I know well the pain of people throwing in random ingredients from other European countries.
@@doublereel-real As an Englishman I have to defend the throwing in of random ingredients.
It is my birth right to do as I please, and feel no shame in the process.
@gooderish that's fine, just don't call it traditional and we don't have beef.
"This sauce is a little bit of work."
Hearing that from Guga, Mr. "Making this is super simple", is terrifying.
It actually more simple than most of his super simple side dish 😂
Fr he is trolling us hard@@victortran2962
OMFG Guga has found Portugal. Game over.
Best steak I ever had was in the algarve.. That was about 30years ago.. Never had anything like it since.. I need to go back.. Albufeira 👌🏻👍🏻
@@johnheckles8239 you should go to Brazil or Argentina for the best steaks. Or Portugal, it's full of Brazilians there already.
O gajo é brasileiro, tava a ver que nunca mais
Francesinha e Frango de churrasco
It’s about time
Hi, Guga. Not the most traditional francesinha sauce, but nice attempt. Happy to see you brought Portugal to your channel. Keep up the excelent work.
White wine, whiskey, red wine, beer...
Is that traditional?
@@MoHammed-rr1bk some are, others dont. Red wine in Portugal has two types. "Maduro" and "Verde". In some cases, people may use "Verde" red wine, but its not too common. The "red wine" we use is Porto. Its more like a liquor, not table wine. Whiskey or Brandy, are usual. Avocado oil isn't right, we don't use that.
butter or olive oil?
@@andrevieirasilva6902 and the beer too?
Olive oil. Beer is a MUST if it doesn't have beer it isn't the most traditional sauce
Thanks for coming to visit us here in Portugal! I'm so glad you enjoyed the food. I'd love to see your take on a dish from the Portuguese island of Madeira: Espetatas.
Espetadas.
Europe quality of meat especially in Spain or Portugal is crazy good they kept it natural and it taste so much better than the meat in USA or Asia
The US definitely has good meat, but a lot of the meat they consume is of inferior quality.
Guga: *finds a new condiment or sauce*
Also Guga: "THIS CHANGED MY LIFE!!"
guga + asmongold would change so many lives
@@Reidang it already has
bro you dont know how tasty good thia Piri Piri stuff ist i was in portugal myself and ate chicken piri piri every day and if not i ate other portuguese dishes they have so much nice stuff
This is sambal just European. I hope guga goes to Indonesia once and tries the truly spicy sambals (not Malaysian water downed ones)
@@aliashfaque1746 Sambal? Sounds like piri piri but asian.
Fico feliz que tenham gostado de uma pequena amostra do meu país 😁 VAI GUGA!!❤
It finally came the time for the best, yet not that famous, cuisine in the world. These guys just tasted an inch of what Portuguese cuisine is. It's a real pleasure to see them brake their back while tasting the food I grew up with, and that's only the start. I hope Guga had the chance to taste our most traditional dishes too, otherwise I am happy to be invited and cook for them. Feijoada, Bacalhau à Brás (and the other ~50 variations possible), Cozido, Bitoque, Febras de Porco Preto... and I don't even mention fish and seafood. Portugal is so rich when it comes to food that it will blow your mind.
Yup , Portuguese cuisine = Pantagruel
Foda-se bacalhau à brás é pra putos. Bacalhau com broa ou à Zé do Pipo!
Correct, as a chef i truly enjoyed my trip to Portugal. There are very few things I havent eaten when it comes to Portuguese food, a family even invited us for dinner made by the grandma. Very educational and the francesina is just superb.🎉
Ah yes, Europe. My favorite country.
Um, actually, Europe is a continent
This is from Portugal which is the capital of Paris
@@hundvd_7 lol
@@hundvd_7 the comment was sarcastic. most people are aware that europe is indeed not a country but a continent.
@@kerolokerokerolo No not everybody knows.
@@anderssoderlind6183 Everyone outside of the USA knows.
Guga, not everyone finds their true passion. From what I can tell you have a true love of cooking. You seem truly happy and I am happy for you.
FRANCESINHA ❤️❤️❤️ My best portuguese discovery in Porto
It looks like “let’s make a sandwich American style” but like how foreigners think Americans eat lol
Except this sandwich was created before america
You never had Piri Piri before?
Well I'm glad for you that you have now.
Well, actually, the piri piri sauce/piri piri chicken as shown here (No avocado oil!), is a traditional Mozambican 🇲🇿 dish of Indian influence. For context, the Portuguese cuisine adopts this attribute from there! Same goes for the achár, shrimp samosas & rissoles. However, there is no doubt that the one you just cooked still slaps!!
whatever the order was, this was a great combo of explorers bringing the goods + locals doing their thing with it + explorers bringing it back around + now it’s our turn to do something with it +
We take that and bring it again somewhere else. Whoever one may want to credit for it, it came about due to a perfect storm of awesome good decisions
Piri-piri sauce has its origins in a combination of African and Portuguese influences. Piri-piri pepper was brought from America to Africa by Portuguese colonizers in the 15th century, during the Age of Discoveries. Africans began to cultivate and use this pepper in their cuisine, and over time, the Portuguese adopted the use of this pepper and created piri-piri sauce, especially in Mozambique and Angola, former Portuguese colonies.
This video REEEEEAAALLLLY made me hungry, so after 10 pm at night I just cooked some locally-made (i.e. in Vancouver, Canada) sliced Bavarian sausages along with butter, ginger, rosemary, oregano and seasoning salt in a cast iron pan till it was golden brown and put it all on toasted whole wheat buns that have some Tartinade spread which is basically relish in egg whip on the sliced-in-half buns. I made sure I had some local red wine to finish it all off with some local artisan cheese! Mama Mia! Tasteeeeeeeee!
It is UTTERLY DELICIOUS while I watch this video and savour the on-screen culinary artwork that I will try to replicate in the next week. That Piri Piri sauce looks WONDERFUL to make and try! EVERY VIDEO you make has me salivating at making what you show to see how close I can get your creations!
Good Job on your food presentation videos! They look soooooo tasty and I am trying VERY HARD to replicate them!
V
5:39 somehow I'm convinced this kills you if you eat it whole
I should be dead 500 times over or more then. And we eat them with fries also.
What kind of mozzarella is that!? No doubt an American version, but show that to an Italian, and he/she will cry.
we dont use mozzarela in francesinha im portuguese
I'm Portuguese and we can't finish it by ourselves, usually we order one for two people (it also comes with fries on the side) 😅
@@babyeolsoo fraquinho/a
The kids: "WHY CHICKEN?"
The kids after tasting it: "That's great"
EVERY SINGLE TIME...
Guga, next time serve them boiled unseasoned breast so they can really complain... 😈
Ikr, I wont stand for this chicken slander! Then again, Ive never had a Guga steak so... if I did, maybe it will change my life XD
@@AnasHart Not a chance. Just because one is better than the other doesn't mean you can't like the other or that it's not any good. The boys are just childish. Perhaps spoilt.
why not do boiled unseasoned steak? as your suggestion isn't a level playing field.
@@RockSolitude Or you know... they just don't like chicken.
@@malomkarom clearly they liked this one lol...
Petition to marinade or dry age with an ancient sauce like Garum, Passum, or Murri!!!! Let’s get Guga to take his taste buds back in time
Are those sauces even available now? I do not know about others, but garum is ancient Roman Sauce...
@@TugaYondaime We know how it was made, We do not have exact proportions, but It was very similar process to Asian fish sauce. Very nasty, but delicious.
OH MY GOD THIS!!
This is the best suggestion Guga's ever had, it could even be an amazing collab series with Tasting History!
Time to start asking for it everyday.
@@cavulocappoccio7690 I mean, Max would be cool yes. I feel the stab in my heart though....my poor little channel hahaha
@@TugaYondaime They can be made, I have made Murri, (not on my channel) but will eventually make Garum. Garum however can be purchased.
PORTUGAL MENTIONED 🔥🔥🔥🔥🔥🔥
WHAT IS A STABLE HOUSE PRICE???? 🔥🔥🔥🔥🔥🔥🔥🔥🔥
🔥🔥🔥🔥🔥🔥🔥🔥🔥
"WHAT IS A STABLE HOUSE PRICE???"
*cries in Canadian*
@@Dexaan Do not worry, we cry about that in portuguese too...
We cry about house prices everywhere on this planet.
German here, in Munich or Hamburg you pay 1000€ rent just to exist in the outskirt with literally 800-1000 possible new people to rent for a single apartment, and buying "just" an apartment in a central area (of munich) means 9000€ per square meter🤣🤣🤣 its Manhatten Central but i get u guys. the world and its economy is fucked, but u guys get more pension in % compared to ur last real wage
It's awesome to see you showing some love to Portugal, your take on the recipes deviated a lot from the "traditional" but that's what cooking is all about you taste something good that you enjoy and give your own twist to it, great video!
Happy guga finally discovered francesinha. Was waiting for this day for a long time 🥺.
Day 7 of asking dry age steak in hoisin sauce
yeah keep goin
Remoulade sauce would be sooo gooodd
you mean wet aging ? or dry aging a steak covered in hoisin sauce ? if you try to do both at once you will end with neither so make a better choice of words :)
He's back. 😂❤
This comment is dry-aging, patience my friend. 🙃
Guga, come to Central and Eastern Europe. I recommend Poland, the Czechia, Hungary, and the Balkan region. You would be surprised and find new inspiration
@СтеванЗечевић Yebo ti! ;oP
yall eat jail food over there
Aint no way you recommend the european countries with the worst food lmao
@@ShinyyVAL rated by who?
Make sarmale
4:43 ok u earned our respect in Porto since u made the OLD style with beer ... not the newer version that is too sweet
I love this one, Guga! Thanks for showing off some of my favorite meals here in 🇵🇹
TY Guga! I was waiting for this episode...
I think that Silesian dumplings and beef roulade as a side or even main course would be an interesting topic. Especially since many viewers are of Polish origin.
Agreed
The best piri piri chichen is in ALGARVE, Portugal.. in GUIA (south).
Francesinha is like the tradicional dish of Porto city. (north)
Been to Guia tons of times , ill be purely honest , its not that big of a gap between a good Churrascaria in Lisbon and one in Guia , doing bbq chicken is not rocket science 🤣
Tripas pá
To all my fellow brazilians: Piri piri = pimenta malagueta.
Misericórdia. Era o q eu temia. Mano. Kkk eu gosto de pimenta. Mas essa aí é o capeta
thx mano, mais facil de achar agora.
Incorrect
Not accurate
piri piri é um molho feito com azeite, alho, louro, whisky, etc
12:25 I have a very nice local butcher where I can occasionally find Flat Iron and Hanger steaks. At the Pick and Save Kroger, I troll the "last chance" meats. I usually get a USDA Prime NY Strip steak, or USDA Prime Ribeye steaks at about $10/lb. Because they have some wet age, I do the Alton Brown quick dry age. Upon getting home, I take out of package, wrap in paper towels, put on a rack, and put in the fridge. Repeat next two-3 days, then cook and enjoy.👍
Guga! I’ve been aaay from the channel for a while. You’re looking great! Keep up whatever you’re doing! 💯
10:33 Angel what is you doinnnn lmao
Guga's chicken is always fire and these dudes are spoiled enough to boob about it
IKR? "Chicken has no flavor" This guy. Chicken has a very distinct chickeny flavor. If it didn't, nobody would say "Tastes like chicken" about a thousand other things.
Ikr chicken soup tastes so distinct idk how they can say that@@swanofnutella4734
@@swanofnutella4734 or give a taste to soup
It’s just a running gag that nobody thinks is funny
@@AndrewDembouski yeah it's a running gag, but based on something they actually believe.
makes sense for a Brazilian to love a Portuguese sauce
Guga é brasuca?
"This tastes... Like home. From a land beyond your dreams. From the land the elves came from and longed back forever since. It tastes like what you left behind and have been striving towards ever since, but can only recreate a dull copy that doesn't hit the tastebuds as the cuisine of old."
"guga, that's just portugese food"
"I MEANT WHAT I SAID!"
In Portugal we rub the sauce on the chicken as it cooks on the grill, not before cooking. It also gives the chicken a nice color and prevents it from charring too much
Guga, I'm loving watching your food tastes evolve. You used to be the steak guy, but now you're just focusing on making things delicious and I am here for it.
Portugal mentioned! PORTUGAL CARALHO
Piri Piri ( Viagra Português ) eheheheh
HERÓIS DO MAR NOBRE POVO
VIVA O PIRI-PIRI CARALHOOOOO
Oy gostosa!
Tamos aíiii❤
5:38 "a sandwich that is basically a meal" bro a sandwich SHOULD BE a meal hahahaha
In Europe, UK has the largest market of Nando’s. The Total amount of Nando’s Restaurants is 465
Before you say it, I know it’s in Portuguese and African traditions
didnt even know Nando´s existed 🤣but im glad our Portuguese cousinie is so well represented worldwide
Yeah Nando's failed in Portugal. The Portuguese don't tend to like foreign cuisine so for their market chains have to have a Portuguese version of the menu. Nando's offers a lower bastardised version of what every Portuguese restaurants already offer so it just instantly failed.
Nandos is a South African company. Their chicken used to be absolutely amazing a few years back in South Africa. Peri Peri Chicken also originates from Mozambique due to Portuguese influence back in the 1500s.
You can find Peri Peri shops Scattered around South Africa aswell.
Amazing to see you loved portuguese chicken! You're always eating amazing things that I never knew what they tasted like, but this one I eat a lot!! Good work Guga
Amazing Guga! Not exactly how it's cooked in Portugal but I'm sure your take on these recipes is amazing as well. Hope you had a good time here :)
People sleep in Portuguese food but that churrasco chicken is my absolute favorite chicken dish of all time
'all the protein you need in one bite' and all the protein your family needs in the second bite 😆
Angel: 'Chicken has no flavour!'
He has obvious only ever eaten AMERICAN 'chicken'!
Facts. Hell, even southern fried or smothered chicken, is FIRE!
@@ScoobySnacks7 Heheh!
Thank DOG I've never eaten American 'chicken'!
@@DMSProduktionsbitch your chicken is smothered in spices cause its all rotten
@@DMSProduktions lmao just because Angel said the chicken has no flavour, you automatically think thats how chicken is everywhere in the US?
@@ernestogastelum9123 Well... Bleached chicken is an American thing... And yes, American chicken, the MEAT lacks taste. Americans have to add tons of seasoning on chicken. There is a real question to why it tastes that way. American chicken is overgrown and lacks taste.
I hope you have enjoyed the stay in my country Portugal. Greetings.
Looks soooo good on the thumbnail. I’ve got to make that or buy that. Guga knows his stuff!!
Super glad the pic wasn’t clickbait! 😄
Brazilian guy likes Portuguese sauce? I'm shocked. Shocked, I tell you.
Note to editor - 9:56 It should read 'TOO BIG'
cant believe he had never tried peri peri before
Piri Piri 😅
@@ricardonunes5840 Piri-piri, peri-peri or peli-peli. all the same sauce
yea i was thinking the same
It one of those old flavor that can almost be called a classic even in place it aint native from
@@ricardonunes5840 it has many names Piri-piri, peri-peri or peli-peli
Right? I use to eat it all the time until I discovered chili crisp in it’s many forms.
As a Portuguese this video makes me smile so much. true happiness is shared though food.
Viva a nossa culinaria tugas
✌
Oh boy. This looks amaaazing, everybody!
Next channel idea: Piri-Piri on Everything. 😂😂😂
piri piri modern day is far different and has more ingredients than it's original counterpart following the late Iberian era and the early days of Portugal's international trading routes and expansion into the new world - peri peri is a bit closer in simplicity if you want to turn back the clock a bit and make the preparation more accessible to those who don't want to go through elaborate preparation with tons of ingredients you might not find at the local supermarket - Peri Peri recipes from areas that had a heavy Portuguese influence from those eras (Mozambique, Angola, etc) are a bit more basic and easier to replicate. Beginners can start there, but yes very flavorful. The trick is NOT to make it to spicy, the perfect balance of flavor and burn.
Dry sage steak in guaraná!
YES!!!
I love francesinha! Great to see you enjoyed it in Portugal!
I am as a Portuguese very proud that you visit our wonderful country and I hope you enjoyed our beautiful cities and nature as well as our delicious food😋 (And of course grilled fish!!!!!!!)
What was the reason for you to visit Portugal? And I would be very happy if you will upload more food reviews from there.
Id love to see Gugas take on Ayam Rempah (a Malaysian chicken dish usually had with Coconut rice), but with a twist, where the spices are then used for steak
PORTUGAL CARALHO! SIGURAAAAAA! Thank you for the review
CARALHOOOOOOOOOOO :D
Este gajo nem fez isto bem, onde em Portugal já comeram um piri-piri com tomate? Wtf
@@itzmatos Ele fez a versão dele, o que ele devia ter feito era comprado o piri-piri no restaurante onde comeu. O que interessa é o reconhecimento :D
@@itzmatos ele usa oleo de abacate maninho , a partir dai já desistimos que seja algo proximo ao original 🤣
Mais um que ouve falar de Portugal e fica logo com o caralho na boca. Vocês só invergonham o resto da população.
Good chicken has a ton of flavor.... Almost impossible to find in the States though.
In South Africa we have Peri-peri sauce and we have different kinds. You should pay us a visit and experience the greatness of its food.
You have to try the chicken called "poulet bicyclette" from West Africa : tough but so much tastier than our meaty chicken ! With a good spicy sauce, that's sooo good !
Their prejudice against chicken will never not be irrationally childish
"a sandwich that is basically a meal..."
Guga... What is a sandwich supposed to be???
A snack
meals are usually served on a plate and eaten with cultery or sticks if you are asian 😁
What?? Americans dont have piri piri?
My mind is also blown.
we have it, but like guga said, its usually store bought and not quite the same thing
Because majority have never travelled outside the us😂😂
We have a restaurant called nandos and a few other chains down here in illinois that serve it with chicken , good stuff but expensive in comparison to other restaurants.
@@Craigox001the majority don’t need or want to
Guga, Thank you from the bottom of my heart.
Cant believe you came to Portugal!! Welcome to the best food ever 🫶🔥
0:07 Portugal eh caralho, a minha casa. Let's go.
Is peri peri actually not a known thing in America? It’s extremely common here (England) and it’s absolutely amazing, and assume it’s even better in other European countries considering how terrible Britain is with food usually
Guga is Only 1 "American", just because he's Personally late to the game, doesn't mean alL of us Americans don't know what it is! 😉There's even restaurants that serve it on their chicken (we even have a few Nando's) but like most things in life some people will always be ahead of discovering things over other ones.
@@nikkirockznikkirockz8551 makes sense, was genuinely just wondering if it’s a really unknown thing in America or not considering how common it is in Europe, Nando’s, one of probably the most widespread chicken places here is pretty much entirely based around peri peri
@@iron_patriotmcoc6981 It's not as prominent in the 'States as it is in the U.K. buT it's known by foodies and those who travel a lot And mingle with the various cultures of our country that make/serve it in their community-in other words, If folks hung out with different people and got out of their houses more they'd be aware of it like I am! 😄
@@nikkirockznikkirockz8551 makes sense, it’s amazing, more people should know about it tbh
@@iron_patriotmcoc6981 Indeed!
NANDO'S
@@Theon435 traditional in Portuguese
My dumbass clicking translate, wondering what it'll be 🫠
Love Nando’s, glad they’re in the UK
Nandos is peri peri which is african
Peri Peri for African, and Piri Piri for Portuguese
I like these two when they are reviewing!
Pure work of art!!
Cheeky Nando’s!
😂😂 clearly not tried chicken in Portugal... So.. no, nowhere near a Nandos
@@ricardonunes5840 No…it was just a jovial reference to Piri-Piri chicken
@@jameshunter6635 haha I know
I live in London so know Nandos well ;)
What a Fernando can acomplish overseas , amazing 🤣
Portugal is where Brazilians originated. Also, "Europe" is not a country, that's like saying "this sauce i found in Asia"
Brazilian did not originate from Portugal they just were colonized by them and besides Europe not being a country it's still a place.
Guga just had a cheeky Nando’s boys
I'm amazed that you came to portugal, our kitchen is AMAZING (trust me im in france)
and my friend, piri-piri from its roots is OLIVE OIL, in a jar with the pepers cutted open and some spices. close the jar and wait a month... then the more you wait the better it gets
Bro, as a portuguese guy im proud that u tried frango churrasco and piripiri, the avocado oil or whatever u used to remake it i mean, regular oil will do, u gave ur touch i see, regular oil will do 😂 went i was out of Portugal i missed a lot the chicken and the sauce, plus the chorizo u call to the sausage its actually just fresh sausage, salcicha fresca 😂
Ps, the francesinha sauce was to thick broo 😅
Francesinha mentioned, Portugal caralho
Onions much to dark
Nah that's good crispy style carmelized right there
Onions are the devil.
You’re much too dork.
@Tonyhouse1168 why are you watching a cooking channel with no taste buds?
@@dorianthegrey2685 caramelized onion is brown not black, he burned it
Is Nandos just not a thing in the US?
thats like watching a video of the most famous pizza in italy and ask if they dont have Dominoes in the US lmfao
@@OnyHipHopMusicI'm just surprised he has never heard of peri-peri before, not if he has had good peri-peri food. Its more like asking an Italian "oh, you've never heard of fish&chips?", not really asking about the quality of the food, more like the lack of knowledge the type of food even exists.😅
@@deathdrone6988 right right , my analogy was a bit off indeed 😂 but the gist is really that it seems without Portuguese cuisine , Piri Piri and Peri-Peri ( yes it seems like both are different in terms of taste from what i searched , in Portugal we only use Piri Piri , Peri Peri is softer and not as spicy as Piri Piri but has the same base of ingridients almost) would have not travelled the world , Nando's made history without knowing it 🤣
The only thing I know of nando's slash Peri Peri, is a jar of sauce I got at a discount outlet once...
Espero que tenhas aproveitado as tuas férias em Portugal Guga! Forte abraço!
It’s a sauce originally from Mozambique which was a Portuguese colony. Then a South African chicken chain (NANDOs ) took it all over the world. We use it in South Africa all the time
GUGA finally heading down the chili town adventure. Watch his spice tolerance go up! I can't wait for GUGA 2.0
Love that they finally added the ingredients in the video
guga discovered good and healthy ingredients and good food... His cooking skill just got a level up
Portuguese flame-grilled spicy chicken is one of our favourite dining out foods here in Zim. There are so many great Portuguese chicken establishments around the country
You should try TRUFF Hot Sauce! It's insanely good. It's made with chili peppers, agave nectar, and black truffle. It's SOOOOO good!
I'm with Angel on this one. Would love to try that Francesinha sandwich.
I fell in love with peri-peri peppers in Malawi. My host had a bush growing right outside of his hut. Years later I screamed in delight when Nando's brought peri-peri to America and started selling their sauce in stores.
Traveling really is the best way to expand your palette knowledge.
It comes from Mozambique - PERi-PERi chicken eventually made its way across the border to South Africa, but it all started in Mozambique
Thanks for getting some world recipes. Yuuummm
Piri-Peri/Peri-Peri is hugely popular throughout Africa as well. I eat it pretty much every day.
Dear Guga, I have a request for you. Make a Beef curry with Piper chaba, commonly known as piper chilli, or even a steak with it. I think you will love it.
Guga your whole channel is a masterpiece, true art.
I always get so hungry watching these videos. Even when I've eaten fairly recently I get peckish due to how delicious it looks.
Peri peri is an African sauce. People will think it is Portuguese because of Nandos. But Nandos itself is from South Africa