I still don't understand these thumbnails and titles. It's clickbaity and misleading. Why don't we call it "guga reacts" ???

@impianotespaul

2 ай бұрын

Schools gives the claim that gordon actually interacted with guga. Giving the impression that gordon was in the video of guga. But yeah i agree guga might need to stop these types of title. Guga is a huge name himself no need the continue this tricky clickbait style at all.

@SalveASMR

2 ай бұрын

Definitely got my attention. It's not as bad as other youtubers. Its an excellent title and thumbnail for me.

@ehsanmon

2 ай бұрын

Yeah totally agree. Guga if you read this, you don't need click baits!

@WatchKek

2 ай бұрын

Agree. Guga, we like this content anyway, enough with the clickbait! Also, can you react to Marco-Pierre White please?

@Panama_Red

2 ай бұрын

If you don't understand clickbait titles you should probably stay off the internet, avoid all news and never see another advertisement in your life.

This isn't Gordon schooling guga on steaks. It's guga watching a steak sandwich video by Gordon

@zootsuiter

2 ай бұрын

Yeah, Guga gets a little click baity sometimes 🫤 . But I like his videos a lot, so I let it slide.

@ditoo2002

2 ай бұрын

​@@zootsuiter yeah same, but it's starting to get annoying

@ghettopit9197

2 ай бұрын

womp womp

@GolDVYT

2 ай бұрын

Bro just get gud at life bruh

@wrinklywizardpouch

2 ай бұрын

And giving critique to a guy with 17 Michelin stars

I would love to see Gordon and Guga do a video together where they cook a dish for each other. It would get millions of views

@DarthCiliatus

2 ай бұрын

I need to see this

@BB69820

2 ай бұрын

I swear they have

@jessecumba

2 ай бұрын

@@BB69820 they haven't yet. Just reactions videos. Guga did say he would love to meet him one day. I would like to see Gordon try one of Guga's steaks

@Birchwood1976

2 ай бұрын

Guga did meet Gordon when he made the world's largest beef wellington, Gordon loved it. But yes, A cook off between the two would be awesome.

@jessecumba

2 ай бұрын

@@Birchwood1976 I didn't know that

You notice when it comes to other chefs reacting to Gordon, they mainly pick on just the small differences (not looking at that grilled cheese video) but when it comes to Jamie Oliver, there is so much that people can make a movie reacting to those videos.

@PippetWhippet

2 ай бұрын

It’s important to remember Oliver became famous for cooking for ordinary people, not wealthy people. A lot of his compromises are financial - don’t go and buy specialty ingredients for a meal you will eat once, use what you have and get 75% of the way there. He’s a low hanging fruit, but even uncle Rodger ate his words on the chilli jam saga.

@Mezmorizorz

2 ай бұрын

Jamie Oliver is a deeply problematic mess in general, but this video isn't really small things. That sear was pathetic (and the olive oil contributes to that), the amount of butter is pathetic (though Guga's full stick is definitely overkill), and that two bulbs of garlic unpeeled is going to put less flavor into that butter/steak than a single smashed clove will. He said some stuff that is nitpicky/preference (looking at you pepper size), sure, but that's a lot of screw ups for a dish that is mostly cooking a steak.

A Grain Finish means that cow could've been Grass Fed it's whole life (1.5-2y) but for those final 6 months before slaughter, the animal is kept in a pen and fed grains. But they can still say "grass-fed" which is a big seller.

@CowboysFoodStuff

2 ай бұрын

They mark it grass fed grain finished.. a law thing

@emosam07

2 ай бұрын

@CowboysFoodStuff yeah and if you know anything about it, all grass fed produces yellow fat

@supersquat

2 ай бұрын

Grain finished tastes better. Guga did an experiment about that.

@patricialavery8270

2 ай бұрын

I have had real grass fed beef down in Texas and it really tastes "cleaner"something about the grain changes the flavor of the meat.Grass fed beef tastes alot like bison meat.

@abyzzwarrior3305

2 ай бұрын

@@supersquat Yeh. Pure grass gonna be healthier though instead of with grains since grains are not the natural diet of a cow.

Guga was not impressed with the colour of the fillet mignon and the amount of butter Gordon used 😂

@mandyhiman436

2 ай бұрын

he thinks everyone should waste 4 pounds of butter for every steak. thats why gordon is built like that and guga is built like this

@oceanwaves83

2 ай бұрын

​@mandyhiman436 Nah, Guga is built the way he is due to the AMOUNT of steak and other good food he eats (much of which is for content), as well as genetics. Fat doesn't necessarily make you fat either, it's just higher in calories. So if you eat fattier foods AND don't limit the other things you eat, yes you will gain weight. But fattier cuts are more filling, and you should be eating less when you eat fatty cuts. I'd take a Guga steak over a Gordon steak any day.

@kurt5079

2 ай бұрын

@@mandyhiman436 Yeah was going to say similar. Guga - More butter, explains the difference in chin count between them 🙃

@creatormanualdarytendotmve4748

2 ай бұрын

If Angel turns vegan I will delete my channel.

@BeersAndBeatsPDX

2 ай бұрын

His video about not basting because it wastes butter was absurd. Of course you waste a lot of butter when you use an entire stick per steak then throw it all away.

The man spent $200 or more for the meat, the budget it all used up, nothing left to buy a whole stick of butter with!

@Sam-yd6

2 ай бұрын

$200 for that no way cost about £40-£60 in the uk

@polkhigh_33

2 ай бұрын

@@Sam-yd6A prime quality mid portion filet mignon at that size for 40-60 pounds? Youre insane, you'll get a single steak for that price, if youre lucky.

@Sam-yd6

2 ай бұрын

Well seen as though I’ve literally just bought one for £55 a few days ago from the butchers you’re wrong. Literally the centre cut of the tenderloin

@teke367

2 ай бұрын

@@Sam-yd6 I just googled waygu beef tenderloin, figuring Gordon uses the fancy stuff. The cheap stuff by me is like $8 a pound, but I doubt Ramsay is using that

@Chucktender69

2 ай бұрын

@@polkhigh_33I bought an entire organic fillet 3 years ago for £72. He’s not lying

I love the style of videos! Guga if you ever start teaching people how to cook, I will gladly take a class. I know how to cook already but I wouldn’t mind learning some new skills, I’ve actually learned quite a bit from your videos. Thank you so much for for sharing this!

@ryanpowell4041

Ай бұрын

Just observe, take notes and practice... that's all you have to do my friend. Just like I did. I learned to cook the perfect medium rare steaks because of watching his videos and always remember the little tips he'll drop in..

I enjoy larger pepper grains myself. I like sometimes finding a hard bit of pepper and biting it for a pop of heat.

@Loan--Wolf

2 ай бұрын

there is a small place where i live back in the 80s had the best pepper burger in the world or so they said lol it was a good burger tho

@h3llo0cto

2 ай бұрын

Samesys; I've always loved peppercorns. Recently, due to GI stuff I can't do real heat, but fresh rough ground rainbow pepper treats my tongue without torturing my intestines.

@allenblum6257

2 ай бұрын

I like the coarser grind, too. When I was in grade school, my mom would sometimes make salami sandwiches. Just as you say, biting into that peppercorn was a pop of flavor.

@wvXvxvXvw

2 ай бұрын

That's how I am with garlic. That's why I used dried, minced garlic instead of garlic powder on my steaks. A tiny flavor bomb that surprises you in a good way.

@larshowen3319

2 ай бұрын

AMEN, @Threadbareinc, AMEN!

man I love your videos I just binge watched the dry aged ones great content.

Love the video Guga. Always informative

I read "Guga" and kept wandering "Brazilian? Brazilian?" Hearing Guga say "Picanha" confirmed it. Good stuff.

Gordon understand and knows how to make a good crust, it's cooking this way by choice.

@eidodk

2 ай бұрын

It's a brunch sandwich, not a dinner sandwich. For brunch you need "soft" and mellow taste, hard crust isn't mellow at all.

@ihateyoutube7566

Ай бұрын

Hoyty-toyty!!

Gordon isn’t using extra virgin olive oil. He is using a later press olive oil with a higher smoke point. It has less olive flavor and is a more neutral cooking oil

There's extra virgin olive oil, which is nice for salads and stuff, and there's also refined olive oil, for cooking. It has a higher smoke point, less flavor, etc. Ofc I don't know what Ramsay is using, but I'd assume it's the correct one? Hopefully?

@aaronhumphrey3514

2 ай бұрын

I was thinking the same thing. I can't imagine him using extra virgin olive oil to sear a steak.

@CowboysFoodStuff

2 ай бұрын

He is probably using EVOO. Most TV chefs do. It's for TV the color looks better on camera and it has a better flavor.

@AIIu_

2 ай бұрын

It's an age old myth that you can't use regular olive oil for high heat. It has a stronger taste than some other oils but other than that, it's perfectly fine.

@aaronhumphrey3514

2 ай бұрын

@@AIIu_ You can use it, but you really shouldn't.

@AIIu_

2 ай бұрын

@@aaronhumphrey3514 Why not? I prefer the taste. It's very common to even deep fry in olive oil in many Mediterranean countries

Would’ve been cool to see guga do his own version with the same ingredients 🔥

Two of my favorite amazing Chefs!!!

Love to see guga at the end of these watch alongs to recreate the meal from these chefs. And see what twists he would do to enhance them.

So, I love this video because I get to see my 2 favorite Steak experts in one video! I have learned from Gordon’s techniques and recipes he is a minimalist and lets the main product shine. While Guga in my eyes is the master Steak expert! I have loved every single recipe and technique he employs! God bless and it’s “GOOD TO BE THE KING”. (Gordon and Guga)!

large pepper grind for salads. everything else, fine all the way.

@elmamo2000

2 ай бұрын

Using large pepper grinder makes me think it'll be harder to get a good crust, too. It "lifts" the steak from the surface of the pan more than a finer grind.

guga the steak king❌ the butter king✅

@ZosaFN

2 ай бұрын

Steak

Tbh lighter crust on a lean cut like beef fillet might actually be a good thing if you're not particularly confident in searing meat. Too harsh of a sear, especially for a home cook without access to a grill or cast iron cookware AND considering he's using the traditional pan sear into oven method, would easily dry out the exterior and risk a larger gray band when you cut into it where something like a ribeye or NY strip would be more forgiving because they contain a lot more marbling in comparison.

@PMMcIntyre

2 ай бұрын

You can minimize the gray band by constantly moving the steak and gradually building up the sear. I know people will say you can't touch it for x amount of minutes, but I've found it cooks more evenly by constantly turning it.

@machinegunpiss774

2 ай бұрын

@@PMMcIntyre Yeah and for a whole slab of beef like that maybe a lower oven temp for slightly longer to reach the proper internal temperature. For single steaks, I usually do 1 minute on both sides before turning the heat down from high to medium and flipping every 30-45 seconds. It's easier to control both the crust and cooking speed that way.

@PMMcIntyre

2 ай бұрын

@@machinegunpiss774 yeah, if you are going to do that, also wrap the cut in foil so it doesn't dry out. Awesome.

Guga I’ve been watching your video for year now and you are obsessed with the word “Everybody”😂 I like it bro

Guga i just want to let you know, you are my great. I am a chef from south africa and Gordon has always been my hero but since i discovered you and your channel you became the best in my eye the way you cook is the best i agree with you on everything.

Guga in a video 1 month ago: save your butter, don't use that much butter. Guga now: I use all the butter, not enough butter here. 😂

@rundown132

2 ай бұрын

he definitely looks like he uses all the butter

@FleetinDream

2 ай бұрын

@@rundown132Pretty lame take, dude

@pacisking

2 ай бұрын

@@rundown132 he looks like he enjoys life which is perfect

@thebosicothe

2 ай бұрын

@@rundown132i think he used to look bigger, he looks pretty good rn

@joshuacromley7439

2 ай бұрын

​@@pacisking some enjoy life through unhealthy and even sadistic means...something to consider

The yellow colour is not just from the feed, the type and age of the cow makes a big difference. Jersey cows for example have a rich yellow fat even if only grass fed.

Regarding the lost juices on the plate or cutting board, I like to pour them into the skillet while I'm making my pan sauce, put that flavor to use.

Its not a steak, its a sandwich, crust isnt needed

I like the little surprise of crunchy bits of pepper

No Guga, you use too much butter 😂

@couchylovesaihoshino

2 ай бұрын

we all know his motto; “mo butter mo flavour”

@thagingerninjer5391

2 ай бұрын

You shut your dirty mouth! 😂

@user-hr6gf4gn4e

2 ай бұрын

Yea it's ridiculous and costly of him

Where I’m from a very common product is salted pork fat. Very commonly used to sear steaks, cut it into small chunks and render the fat. Adds such an amazing taste to the steak. It sounds crazy until you try it, especially with cheaper cuts. It’s a game changer. Basically everything I cook is fried in salted pork fat.

One thing to note here, is that the meat cuts do differ somewhat between UK and USA. Like, in the UK, the rump is further forward than the “round” cut.

Guga really needs to be a special guest judge for a steak challenge on Masterchef Jr!

@Aymenadhami

2 ай бұрын

He doesn't qualify. He's not a chef. He just cooked a lot of steak and now he thinks he's great

@kamotetops1572

2 ай бұрын

@@Aymenadhami "and now he thinks he's great" - Well, that steak Chef Gordon cooked LACKS crust. (You don't need to be a chef to know that) That basting technique is a waste of time; the flavor do NOT pass on to the steak. (only on the surface) All the flavor remains on the butter sauce, might as well cook that sauce, AFTER cooking the steak, as the steak rest. The best fat for searing steak is tallow. You don't need to be a chef to know all this, you just need to love steak. The difference between a chef and a home cook is the pressure the chef faces in his line of work. But to cook just one dish, a home cook can be better than a chef that does NOT specialize on that dish.

@savagedude9727

2 ай бұрын

@@Aymenadhami I love Gordon and everything about him but this Guga dude knows his steaks better than Gordon does.

@jarjarbinks4243

2 ай бұрын

@@Aymenadhamiso the concensus is Gordon> Guga as an all around chef But Guga>Gordon for steak dishes only

@Aymenadhami

2 ай бұрын

@@jarjarbinks4243 he's not better in anything. If cooking a million steaks makes you the better Steak chef, the chef at your local Chili's will be the best steak maker ever.

Dude, give Gordon some slack, he is not cooking a steak. He’s cooking a sandwich lol)))

Papi Guga come cook steaks for the shop!!! so many years watching you and it just gets better!!!

my steak grilling improved a million percent after finding Gugas channel. crazy I never knew the basic concept of searing then cooking on indirect heat, it makes such a difference. I was always told only flip once as well, I know better than that now, actually way better to flip as many times as needed to get that nice sear without overcooking the thing.

Always, when searing a steak, only 3 options: Tallow Ghee Tallow

@KingOfKings369-

2 ай бұрын

Yeah, tallow and ghee is best

@alakazamle

2 ай бұрын

Tallow is much better than ghee. Ghee is actually bad for finishing the steak because it removes all the milk solides from the butter. You want those milk solids to caramelize in the minute of basting for added flavor. Ghee isn't even an option for steak, tallow all the way since ghee doesn't even have the one use butter has for the finish.

@polkhigh_33

2 ай бұрын

I'd like to add lard to that. And ofc grease remains from previous cooking sessions.

@veridico84

2 ай бұрын

@polkhigh_33 I love lard to cook with, but I just prefer the flavour I get when I render my own Tallow, I add mah, a pinch of smoked paprika, a sprig of thyme and a touch of refined avocado oil purely to up the smoke point even more

@veridico84

2 ай бұрын

@polkhigh_33 I love lard to cook with, but I just prefer the flavour I get when I render my own Tallow, I add msg, a pinch of smoked paprika, a sprig of thyme and a touch of refined avocado oil purely to up the smoke point even more

A good description between American and British. Portion size and everything else

@thelocust619

2 ай бұрын

Fair point

@mikebutler4189

2 ай бұрын

Everything else = nonexistant sear, lacking in flavor

@thelocust619

2 ай бұрын

@mikebutler4189 Fillet has no fat but also the acidity helps balance the fattiness of the fillet.

@PippetWhippet

2 ай бұрын

@@mikebutler4189lacking in _flavours you like_ but packed full of _flavours you don’t particularly prize_

Another GUGGER classic. I love it

I agree with you Guga, I love more crust & definitely gotta go bigger with the sandwich, not to much, but at least enough to fill me up!

Perhaps, one day, Ramsay can earn as many Michelin Stars as Guga ⭐

@CowboysFoodStuff

2 ай бұрын

Ha his mom maybe she can actually cook

@alexk3358

2 ай бұрын

A Michelin star is literally an award given by a tire company.

@_BangDroid_

2 ай бұрын

@@alexk3358 Who can make their meat as rubbery as possible

@BozesanVlad

2 ай бұрын

@@alexk3358 Nobel Peace Prize is literally funded by dynamite that killed millions. Your point?

I trust Guga over Ramsay when it comes to steak

@godfather9248

2 ай бұрын

💯%

@pedromolina9558

2 ай бұрын

Facts

@widchaponjearaphunt5452

Ай бұрын

but he made a sandwich not steak😂

Guga, you should do your version for this video! love to see it a good crust, wagyu fillet sandwich!

My steak skill points went up so fast when I started watching Guga. I think I've leveled up twice in this year (no grill, no gas stove... need upgrades). Thanks Guga!!! 😍 NEVER TOO MUCH BUTTER!

We got gordan to finally do Hot Ones now we need him to come to gugas place and learn what a true steak tastes like❤

@AdornationMusic

2 ай бұрын

There's lack of respect for each other from both sides 😂 Gordon can smell BS from miles away and he's not wrong tbh And guga 🤡 well the Audacity to sit there and judge A highly skilled professional who's trained with the best in the toughest environment in the world and putting such thumbnails to get views is just petty and disgusting and disrespectful behavior at its peak

@thelocust619

2 ай бұрын

We need Guga to do Hot Ones 😂

@hadeslair666

2 ай бұрын

@@AdornationMusic who crapped in your cheerios

@hadeslair666

2 ай бұрын

@@thelocust619 yes that too haha

@nocoffeenofun

2 ай бұрын

@@hadeslair666 Your dead mom.

Honestly, Gordon didnt do anything wrong here, I have done the same. You dont need a crust for a sammich, only if you want to eat the steak as a steak.

@alejandrofranco04

2 күн бұрын

What’s a “sammich”? 😅

@veridico84

2 күн бұрын

@@alejandrofranco04 sandwich

Thank you Guga for showing us the difference between TV cooks and reality. Your recipes are epic.

Gordon's sandwich, looks good as always, Guga, I appreciate your knowledge!

Make it happen already we need to see Gordon on Guga.

Love you dude but my god I hate these clickbaity titles.

I love to do both honestly, nice big chunks when cooking and then a nice fine grind for finish. I really love a mix of 20 green 20 red and 60 black for steaks then just black pepper.

San-wish. I will never let this down lmao. I also love it when Guga is happy watching another's chef's video. There's just something wholesome about it.

So when will Gordon Ramsay actually be on your channel rather than you reacting to him?

Guga the best stake cook

@awarepenguin3376

2 ай бұрын

Delicious stakes yum yum

@danebeee1

2 ай бұрын

Guga cooks with wood, he doesn’t cook wood lol. (You spelled it stake).

@RubberDuckyTheOne

2 ай бұрын

If my stakes aren't medium rare with a perfect crust before I plunge them into the ground to hold up my tent, I ain't camping.

@palaceofwisdom9448

2 ай бұрын

@@RubberDuckyTheOne I secure my tent with steak skewers. 🤣

I would bet in a blind taste test, I would prefer Guga's. It would be close, but Guga really seems to know what he's doing with a steak.

I’m like you Guga, I prefer a finely ground black pepper for seasoning the steak but also like to finish with a coarse grind on the plate. Can’t remember if it was you or Sunny that explained how large pepper grinds hurt the sear because it actually lifts the steak off the pan.

I personally think Guga should be schooling Gordon. I mean after all, Gordon can't even make a grilled cheese sandwich correctly

A KZreadr critiquing a Michelin star chef.

@AdornationMusic

2 ай бұрын

The Audacity of a 🤡

@xessi.

2 ай бұрын

a person commenting critiquing a youtuber critiquing a michelin star chef

@anthonymcnatt3799

2 ай бұрын

I would never cook a tire.😂

@kaleabkiros1297

2 ай бұрын

it doesnt matter whether he is a youtuber or not, if you put 10000 hours into sth then you become a master at that craft, both these men have done that in their respective fields, Gordon is a world class chef as you can tell by his accolades, but also guga has put in the work and mastered steaks, in my opinion guga has one of the most valid opinions in the world when it comes to steaks

@ShadowaOsu

2 ай бұрын

​@@xessi.a person replying critiquing to a person commenting critiquing a KZreadr critiquing a Michelin star chef

My favourite steak sandwitch is one called "Pepito", and it's really simple, you just need a steak (traditionally a thin one is used, but you can use a thick one if you slice it after its cooked) and bread toasted with butter. Simple, easy to make and delicious, you can taste the steak perfectly and the butter toasted bread is just an treat. Also, a lot of spanish people cook with olive oil, so we're used to having that extra bit of flavour in our dishes.

Gordon's steak sandwich video brings back memories of eating shin ramen in summer break way back before I knew about guga xd

I agree with you on this.

I would love to see Guga making his version of this sandwich to compare. Hopefully future videos and include a follow up of the Guga version.

Love to see your version of a steak sanga mate 😊

When I was working in a feed store, some customers showed us the difference between the grass and grain finished beef from their own cows. They used a high fiber, texturized, grain mix meant for show animals. It really seemed to improve the marbling.

Completely agree with you Guga 👌

I love watching these kinds of video from you Guga. I propose another kind of oil for cooking steaks: Coconut oil. I've been using it a lot to season my cast iron skillet and to cook the steak and I think it's pretty good ❤

@Dazzwidd

2 ай бұрын

Oh yeah... I LOVE steak sandwiches too 😂

I love that Guga is poking the bear here and pushing on Ramsey, think it's hilarious

elite tier reaction content, completely transformative

I normally like coarser grinds of pepper, to the point I'll semi-regularly use completely unground peppercorns in cooking, but for steaks I'll err on the side of finer grains.

I actually liked the large grains of salt and pepper precisely because they create the crunch. As for crust or no crust, I think both have their strong points just like crunchy salt/pepper particles.

Olive oil comes in two varieties: standard and virgin/extra virgin. The latter is used at the end of a dish and for dressings, etc. The former is good to cook with, though the smoke point isn't as hhigh as the ones Guga mentioned.

you know, id so love to see Guga and Gordon get together and try out each others food. im curious how Gordon would view Guga's steaks.

I'd love to see you remake this recipe and add a guga twist

My favorite oil to cook steak with is clarified butter with some drops of liquid smoke ( I don't have a grill but I do have lots of cast iron and a gas stove ). I make it myself so for me it's cheap, flavor rich and it beats any seed based neutral oil there is. I've also used bacon fat and it's super yummy! 🤤

i like the peper big to. the crunch is nice

I agree with the way Guga does it.

Great video!

As a person who was hoping for more information regarding the differences between the cuts. I appreciate the title.

When it's for sandwiches - it's getting sliced up - No crust is needed. The star is the juicy center.

Eight things I would have changed: 1 • Use a ribeye. It's so close to the tenderness of the fillet as to make no real difference and it's much more flavorful. 2 • Use a spoonful of tallow to start the sear, working the fat cap first to render even more fat. 3 • Use more butter in the basting. 4 • Put a crust on the steak. 5 • Use balsamic vinegar in the tomato relish. Not the premium stuff reserved for shallots and desserts, but the mid-range stuff used for cooking. The balsamic's natural sweetness just brings a complex sweetness all its own that goes with tomatoes, goes with steak, and just makes everything better. 6 • Add a little ground rosemary to the tomato relish. It blends with basil and tomatoes so well. 7 • Use a flat pan to grill the bread. 8 • Before grilling the bread, butter it and sprinkle a little smoked paprika on the butter, then grill it low & slow. This adds a beautiful hint of smokiness to the bread that's amazing in almost any sandwich. But all that's to my taste, I'm sure chef Ramsey would be saying, "Oh, dear, oh dear," if not calling me a donkey outright. 🤣

The yellowing of that steak is more likely a sign that it was an old dairy cow, which goes for a serious premium. Cattle are culled younger in the UK than the US and the fat's almost always white despite being fully grass fed. Also if any Americans are confused, we have a different system of butchering beef in other English speaking countries. Our rump is what you call sirloin, our sirloin is what you call NY strip.

Guga, the bread you have chosen is ace. But you Have to egg wash it & fry it on one side quickly in a Cast Iron Frying Pan !!! Trust me the flavor profile you will get is phenomenal... 😋

You tricked me Guga...I thought this is a Gordon Collab...but well I can't wait.for that video 😅

the crunch from the coarse grounds may be a desired texture, like one would have with a pastrami.

Guga, you should make a restaurant and put guga foods on the title of it

4:15 @Guga, my go to for an oil is Ghee. It has a high smoke point as well but a much richer flavor than regular oils.

I'm incredibly curious as to why an actual collaboration hasn't happened yet? Guga is bigger than Ramsey in our camp. Ramsey needs to step up.

I agreed with you on all your points of concern other than the fine black pepper I like it both ways. I think us Floridians can make steak!!

I seasoned my bread when making toasted sandwiches and I've never looked back. It's such a simple step, but it makes a MUCH better sandwich.

That tomato relish is one of the best things I've ever had. When tomatoes are in season, the whole house smells like a fresh baked pizza. I will cook that in bulk and use it as a side fore everything during the week.

Beside what Guga said about the strong flavor of the olive oil it can get the same high temperature as the others, actually it gets the lowest and is not good for frying, that's why is added at the end or for other kind of preparation.

Gordon literally said he was going to char the bread, in which case the grill pan is nice because you get some char without having the surface completely covered in char. Charred good is delicious when it’s balanced overall

I actually make this sandwich (modified so I don’t go broke) fairly often. I definitely like having the crust there, but it can be hard to notice, for me personally, between everything else. Either way, I always enjoy making this and the relish can be used for a number of things.

I agree with your assessment

Gordon sells his method with charisma and strength of character. Guga tests his methods and knows his stuff

Guga, please make a video of your the best 10 dishes you can make with ground beef

Ok Guga, I have an idea that I just came up with that is a variation on your Chicken Parm burger. A Chicken Cordon Bleu burger. The idea goes as follows, You start with the two chicken patties as before but in addition to that you make a patty thats ground ham with some porkbelly for the fat content. Then you use a few slices of provolone and use a rich garlic mayo as the sauce. To bring it all together you have a good Brioche bun. For the side dish? I'm actually gonna suggest a crazy thing I have been eating for years Chicken Curry Eggs, The concept on this is similar to a deviled egg except you take the yolks and mix them with shredded grilled chicken, curry powder, mayo, WHITE pepper and garlic salt with diced onions. My suggestion on preparing the onions that you fry them up in some Irish butter before you put it in your mix. Then you put the mixed ingredients back into the eggs like deviled eggs and top with a little paprika and seared slivered chilis.

A point of clarification on olive oil. Extra Virgin olive oil indeed has a strong flavor and lower smoke point. Not good for searing a steak. But refined olive oil has a reasonably high smoke point: 450+F

We need a Guga upgraded version of this sandwich!

Definitely prefer my pepper finally ground also. I use the electric pepper though. I know you’d like to use garlic powder, but I do something that I think is much better. I cut my garlic into small pieces then dehydrated. Then I loaded into an electric Peppermill, it taste and smells so much better than garlic powder.