The fantasy scene of Angel being dry aged was perfectly comedically timed.

@LikeWatchingPaintDry

Жыл бұрын

I was laughing out loud at this! Too funny!

@DMSProduktions

Жыл бұрын

ON record for if he EVER disappears...

@lorenzoalistaire3257

Жыл бұрын

😂

@Jack-cq9pv

Жыл бұрын

would that make him….angel dust?

@DMSProduktions

Жыл бұрын

@@Jack-cq9pv PCP!

The editing team is doing really great job with this, love it :D

@dwerg1

Жыл бұрын

It's just the perfect amount. Not too much, the edits are actually funny, adding to the video and not distracting too much from the main content.

@Timbalo0

Жыл бұрын

The *NO SOUND FX WERE ADDED* had me dead xD

@KarlenBell

Жыл бұрын

The editing team is just themselves🤣

@PrivilegeYT

Жыл бұрын

highlighting the mosquito was free content and editor took it. what a G

As an italian cook, I would like to suggest you using those anchovies by warming up some of the oil they're in and then slowly melting the anchovies in it. Yes, they will actually melt and leave you with an extremely aromatic oil, in which you can sizzle some garlic i. That is what you can use to make sure the steak (or anything else) will be properly seasoned. Those anchovies truly work properly upon going through a sort of heating process. Also, try adding seasoned capers to it if you want to make a compound butter

@davidakshay2024

6 ай бұрын

So Do U Suggest Boiling The Anchovy Oil On Low Heat And Slow Boil Until Anchovies Melt?

@ar3k417

6 ай бұрын

⁠​⁠@@davidakshay2024 no need to boil anything, if you put the anchovies and some oil on even a slight flame it will just start melting in it until pretty soon it will be completely gone, as a result you get this oil that tastes like sea and is salty, it’s pretty good in naples poor people used to put this oil in the pasta as an alternative to clams because it really doesn’t taste like anchovies it tastes like sea

In Roman times Garum was used as condiment, the direct descendant of Garum is "Colatura di alici" which translate to "anchovy drippings". Colatura de Alici is more complex and less fishy than Asian-style fish sauce, yet, both of them start from 2 common ingredients (anchovies and salt). Guga, you may want to give Colatura di alici a try.

@uberlisk

Жыл бұрын

He can call Max Miller for the good stuff

@CircePenfield

8 ай бұрын

You had me at "Garum"

@LordRaine

8 ай бұрын

I wasn't aware that there was a successor to Garum. I've been wanting to try something like it ever since I first found out about it. Is it still made in a similar way?

The editor deserves a raise 🤣 I’m dying over here with Leo gettin eaten by mosquitos to angel getting dry aged !

@riouris2603

Жыл бұрын

Came to the comments to say the exact samething!!😅

@curtisbaker4325

Жыл бұрын

Same haha

@shlokshinde4787

Жыл бұрын

@@curtisbaker4325

@DreamApostle128

Жыл бұрын

TRUE

@vincenzomusella5363

Жыл бұрын

Arent leo and angel the editors?

Omg!! "Dry aged my nephew angel" 🤣🤣🤣

I am sure Uncle Roger is not going to be happy. He will always say MSG is better🤣

@jcers

Жыл бұрын

Vincenzo! Good to see you here :D

@ahmadmazlan3496

Жыл бұрын

im sure he's ok with it. we asian uses anchovies on a daily basis. not just the italians

@coucoubrandy1079

Жыл бұрын

I thought the same thing. Never understood the reason for MSG...poor Uncle Roger ( whom I really like a lot ) the last steak is my favourite though. Just ❤️ anchovies

@captainopvious7498

Жыл бұрын

@@ahmadmazlan3496 r/woosh

@gadeaiglesiassordo716

Жыл бұрын

@@coucoubrandy1079 it doesn't taste as any other think and it's probably friendly for people with allergies to food.

ALWAYS add anchovies and tapenade (black olive paste) to any beef mince dish (lasagne or bolognaise) for sooo much added flavour!

the editing is SO well timed, appropriate, and funny without being overbearing. love this video 👏🏾👏🏾

@hylianro

Жыл бұрын

It was dangerously reaching the overbearing level on certain parts

@nicokojima4214

Жыл бұрын

Right!!!!

@Adam-yt8uz

Жыл бұрын

I agree, shout-out to the editor

I just wanna reiterate again how glad I am that Leo aka "the description guy" is now a main stay and in almost every video. He just adds so much to it! Plus he makes a real good combo with Angel, the two of them balance eachother out nicely 🙂

@arcadius853

Жыл бұрын

me personally, I think he just takes the obvious and makes it sound fancy

@rdlcrz09

Жыл бұрын

@King Grape I personally prefer him spicing up the description of the flavors over him just saying something as plain as "it tastes juicy" without any elaboration. A five year old can make simple comments like that which don't add any value to the video. He serves as a perfect contrast to Angel's commentary, which is on the more straightforward side.

@Wetsloppytomatoes

Жыл бұрын

I like Leo as well

@youcantbeatk7006

Жыл бұрын

​@@arcadius853 It's not obvious to us. We can't taste to feel the food.

Pro tip: a good quality Thai or Vietnamese fish sauce works as a great substitute for anchovies in many dishes. If I don’t want to open a fresh can of anchovies just to get 2 or 3 anchovies to put into a sauce, I’ll use a teaspoon or two of fish sauce instead.

@DextersLab99

Жыл бұрын

or get a little jar of anchovies and take as many as you need and dont put fish sauce in pasta sauces

@tookitogo

Жыл бұрын

@@DextersLab99 Not every store sells them in jars unfortunately. But trust me, fish sauce works _really_ well as a substitute. After all, Italy has its own native fish sauce, too, so it’s not in any way an abomination.

A typical italian (piemontese) condiment for, well, anything, but especially meat, is bagnetto verde. It's made with a nice amount of parsley, garlic, fresh breadcrumb (not dry/crispy), vinegar, and a good amount of desalted anchovies (the ones in olive oil work well too), all ground together with olive oil. It's somewhat similar to chimichurri, but different, and just a little sour. I always make it when I grill and I never saw it as a leftover, which is a good sign.

Best cooking channel on YT. Enjoyable personalities, straightforward grilling and prep. And Guga spends the money experimenting, so we don't have to!

@NamChin846

Жыл бұрын

For sure! And even better, he makes millions of dollars by experimenting doing what he loves.

@skyymega64

Жыл бұрын

I’m sure you know if you watch guga, but in case you don’t.. this is actually his second channel! You probably know, but his main is sous vide everything. I thought I would help if you love guga’s content. If you didn’t know, but you probably did.. enjoy!

@geekmac9349

Жыл бұрын

Unless you actually wanna learn about cooking cause in that case is this channel is just 1000 dumb ways to grill steaks

@Jo-zz3be

Жыл бұрын

@@skyymega64 the sous vide channel is not his main. The name and subscriber count are dead giveaways

@skyymega64

Жыл бұрын

@@Jo-zz3be Maybe not anymore, but it was at one point.

The two nephews have no idea how lucky they are to have Guga cooking for them; as well as introducing them, to new flavors and foods.

@chuklesty

Жыл бұрын

I think Leo is not blood related to them. But who cares

@EricAustinYun

Жыл бұрын

Only Angel is his nephew but either way I'm sure they're both extremely grateful and know exactly how lucky they are

If you put a good amount of parsley instead of thyme in the marinade, you can actually make “bagnet verd” which in Piemonte (a northern region of Italy) is a sauce that is served with meat, particularly “bollito” which is various cuts of beef (like the tongue and such) that are boiled until tender (bollito translates to “boiled”), and it’s super good, it’s actually one of the two most famous dishes from that particular region. Great video Guga 🔥

I loved this video so much! Not only did it highlight anchovies, but the editing was also so fun. Guga you're such a gentleman. I respect you even more for taking the more cooked yolk and offering the runny ones to angel and Leo.

One of the best pastas I ever learned to make is just anchovies, butter, and pasta water, tossed with the pasta and served. The key is you just barely melt the butter and swirl the anchovy fillet in it until the fillet completely breaks apart and dissolves into the butter. My thanks to Bobby Flay, Giada DeLaurentis, and Food Network for bringing that trip to Italy to the screen.

@jimbattista1120

Жыл бұрын

This was a Friday night staple during Lent. Plus fresh garlic.

@damianolanzoni9583

Жыл бұрын

Toasted bread with spreaded butter and anchovies (entire) are a typical snack in some part of Italy.

@CarlGorn

Жыл бұрын

@@damianolanzoni9583 While that doesn't sound bad, I prefer butter and roasted garlic. Snack fit for a king.

@namesurname624

Жыл бұрын

thanks, i'll try it

@musicianist555

Жыл бұрын

Does it have a name?

Your video editor has been on point lately. I'll have to get my friends to test this one with me!

I almost cried from the amount of salt you added to the steak with the anchovy marinade. Anchovies are already very salty.

Great idea! Thank you!!! ❤️❤️❤️

The mosquito damage bar😂😂🙌 Also, our house is set to 68F, if he’s freezing at 71 he’d be a solid block of ice here😆

@psykoklown874

Жыл бұрын

And here I am all excited when ice and snow start melting. Just imagine Leo in a FL cold snap (sub 32F)!

@dailydose1729

Жыл бұрын

He wouldn't survive a winter night in Canada, even in the pacific northwest

@psykoklown874

Жыл бұрын

@@dailydose1729 No doubt. I'm roughly 4 hrs or so from the border, and I think he'd succumb to hypothermia here, let alone in Canada.

@KrieserTheGerman

Жыл бұрын

I’d be sweating heavily at 71. Here in Wisconsin being 34 degrees I’m in shorts and short sleeve.

@dailydose1729

Жыл бұрын

@@psykoklown874 that being said, I'd probably get heat stroke in Florida

"I dry aged my nephew angel" had me dying 🤣🤣🤣

You guys are nailing the video editing and cuts. Very entertaining to watch!

Best video edit so far, this was very funny. Loved the experiment, keep them coming guys!

Anchovy compound butter? Now that's a trio of words I'd never imagine combining... but let's see what the results are! Let's go, Guga experiment time!

@blaizegottman4139

Жыл бұрын

Oh Yeah I would try it

@PCgamer923

Жыл бұрын

Anchovy is under rated especially in america and are quite versatile as most dishes that involve them have them mashed up and added for their strong flavors.

@MionMikan

Жыл бұрын

Gordon ramsay uses it a lot. You can check out his video on making Lamp chops and croutons with the anchovy butter

@blaizegottman4139

Жыл бұрын

@@MionMikan Nice

@blaizegottman4139

Жыл бұрын

@@PCgamer923 I didn't know that

Caesar dressing is also made with anchovies. I tried anchovies for the first time last year. I LOVE them. They're so salty, 🤤 and that's why I love them. 🤣 And Steven was right on time with the, "EMOTIONAL DAMAGE!"

@oftin_wong

Жыл бұрын

I found the John west anchovies in the little tin are far better than all the Italians ones and not overly salty to the point of tongue curl

@Andrew-it7fb

Жыл бұрын

Anchovies are one of the most disgusting things I've ever tried.

@sarahgilliss3503

Жыл бұрын

I love anchovies with softened cream cheese on Ritz crackers.

Love this channel Guga, it has improved my cooking immensely. My suggestion is to make multiple compound butter dipping sauces for the regular Guga style steak. Thanks guys.

Hey Guga, I am so happy, that i subscribed to your KZread chanel. You inspired me to do also experiments with Steaks. Now, because of you, eating Steaks is my favorite meal. Thank you for everything. Keep doing what you do. You are a wonderful Human being.

From an italian: anchovies and butter is a super classic combo in italian cuisine, me and my family usually do butter and anchovies crostini as appetizers. So good move with the anchovies compound butter, that was super smart!

@LorenzoGiannetti

Жыл бұрын

also super easy and super quick satisfying starter are mozzarella and anchovies crostini, just throw in a preheated oven a slice a of good bread with a slice of quality mozzarella and top it with an anchovy and in 5 minutes you have mouth watering starter. there's not much need for adding salt, those anchovies are marinated in olive oil and salt for ages.

I so enjoy these Guga videos. The work done in post is hilarious. I cracked up when the guy came on with "Emotional damage! " 😂

@hylianro

Жыл бұрын

"the guy"

@GizmoFromPizmo

Жыл бұрын

@@hylianro - 😄 I'm no expert in cultural references. Heck, I'm not even a tourist 😄

@whopperwhopperjuniordouble

Жыл бұрын

@@GizmoFromPizmo his name is steven he and he speaks english

@dominicwaghorn6459

Жыл бұрын

Perfect wasn’t it haha

@german2507

Жыл бұрын

@@whopperwhopperjuniordouble I will send you to Jesus

You’re my favorite food channel Guga. You literally improved my steak game so much!

The editing is on point! Keep up the great work.

Guga.... I don't know what you pay your editors, but they deserve a raise. I laughed so hard... I think I peed a little. 😄 🤣 😂

@afroteddybear

Жыл бұрын

He pays them in steak. (Angel and Leo edit the videos, among a couple of others).

Even Parmigiano is an Italian msg though. I think you should have marinated it with just anchovies, for an hour and seasoned it with lesser salt (cause anchovies are already salty), to reach a better result

@gadeaiglesiassordo716

Жыл бұрын

Parmigiano, anchovies or tomato paste are SOURCES of actual MSG. Msg is the purest form, without any other flavour.

Interesting outcome! - Awesome side dish - Thanks - Cheers!

Very interesting! Can’t wait to try this out 💯💯💯

Amazing video Guga! You should try dehydrating the anchovies and grind them to a powder and compare it side by side to msg. I feel that would be the most accurate test to compare the two.

@sirsavientraliard6781

Жыл бұрын

I was about to say the same 😊

@Zissou42

Жыл бұрын

I love anchovies, but dehydrated? You wouldn't be able to taste the steak! You can go overboard on MSG and it tastes fine but gives a unpleasant feeling; anchovy powder you would be tasting for weeks!

the production only ever gets better great work Guga and the whole team

Really nice experiment and side dish, keep up Guga!

This marinade seems like a genius idea! I'm really excited to give it a try!

totally blown away by this video! Guga and the whole crew have done an incredible job with the editing, the cooking, the flavors, and the personalities. I've learned so much from this video, and I'm so excited to try out the anchovy compound butter. I'm so impressed with the production and can't wait to see what Guga does next!

i love you guys, the overall attitude and jovial nature of your videos is so warming and comforting. i've never been interested in cooking but now I think I need to give it a shot. i look forward to each new video :D

There's a Cambodian dip that uses anchovies and other Asian herbs called sach ko thuk prohok...anchovies and steak pair up so nicely 👌

Another great video Guga. I'm going to try the anchovy butter on my steaks.

LMFAO This channel gets funnier with each vid! The editing is phenomenal! The hit markers on the mosquito, dry aging Angel 😂 shout out to the editor man!!!

I'm Italian, from Piemonte, and our signature dish is called bagna caoda, a sauce made cooking garlic, anchovies, walnuts and olive oil. We eat it with vegetables, as it's a traditional "poor dish" (for normal, poor people back in the days). I'd love to prepare it for you and marinate a steak in it. I'm going to try it myself though.

Oh my god your editors!!!! This video was hilarious and informative as hell keep it up my brothahhh I love watching your vids

i love the edit and the chemistry of the people

Video Idea: Use different colors of food coloring on identical steaks, then see if the color tricks Angel and Leo into thinking they are different

@matthewhairell1456

Жыл бұрын

Interesting

@br3fl3

Жыл бұрын

Good idea. Also would be interesting if they tasted like the color of something else (example: green dyed steak had a red cherry marinade or something lol)

I’m noticing a huge improvement in the editing and effects you use for these videos. It makes them even more enjoyable. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. ;)

I have been using anchovies as a salt substation for maranaids and as ingredients for a long time it's actually fantastic on lamb

We have a pretty warm winter right now. It's 32°F outside right now. Usually it's closer to 0°. Still waiting for snow to stay instead of melting away.

The control should've been MSG steak to really compare with the anchovy ones.

The editing on this one though! Props to the editor(s), best editing so far, absolutely hilarious

I am from Palermo and always use anchovies in certain pasta sauces. But for steak? Brilliant! Can't wait to try it, Guga.

its really nice that something always leaves guga enough time to make a side dish :D

Hopefully, when Korea are allowed to export it, I am looking forward to some Hanwoo steak videos. Looks like a potential competitor to Wagyu! 🤔

@blaizegottman4139

Жыл бұрын

Nice

@TheTitaniumXx

Жыл бұрын

In my and my friends' experiences, Hanwoo is just synonymous to premium beef that you'd get elsewhere (e.g. USDA prime, Australian Wagyu, etc.). It's great steak but it doesn't hold a candle to Japanese Wagyu. We've agreed that it seems to be a marketing campaign that takes advantage of nationalism, somewhat similar to how Brazil favors picanha, Argentina favors skirt steak, Japan favors sirloin, USA favors guns, etc. This isn't to say that the beef itself is bad, but it explains a lot of the egregious claims that people throw around (though that's the topic of another discussion/debate). It's not better than A4/A5 wagyu. It also wasn't worth the price (but beef in general is more expensive in South Korea). A study of Hanwoo cattle DNA showed that it was basically a hybrid between a Dutch breed of dairy cattle and Japanese kuroge wagyu, which means it's basically the same as any other hybrid wagyu (Australian Wagyu, American Wagyu) that grades at around BMS 6/7 or 8/9. Thus, "Korean Wagyu" could be a more appropriate name for those less familiar with "Hanwoo". Though, I would be interested to see what Guga and his crew think.

That Dry Aged Angel cracked me up!

Bro I’ve been watching you videos for a long time and I think this was the funniest on yet😂 awesome content 👍🏾

I tried the anchovy compound butter. Easy to do and worked incredibly. I even did a mini experiment and put it up against a simple herb compound butter, still great but not even close to the anchovy butter. 10/10 recommend

Video mais bem editado do canal até hoje, Meu Deus! Muito bom, Guga! Parabéns, cada dia melhor!

Would be cool if you guys did a video/compilation about all the different side dishes you’ve made.

I used to cook a rib in salted fish coating a lot (not anchovies though, it's typically mackerel.) Don't even need to marinate it, just put everything in the oven for 2 hr then grill it up to finish. It was so good.

Brilliant job 👌🏻 food looks fantastic 👍🏻

Love your channel man! May I suggest the ultimate natural Italian umamibomb? Parmesan, tomato paste (Mutti if available), anchovies all blended together. Cheers from pizzapastaland

Editors are doing an excellent job! 😂 Super well done and hilarious

you should try the south east asian msg fermented shrimp paste. Smelly but sooo good. You should also try all those dips that consist of fish sauce, fermented shrimp that pairs well with steak. Nam Jim Jaew dipping sauce, spicy shrimp dip ( nam prik goong sod, nam prik gapi, tuk prahok sauce.

So recently i made shrimp paste compund butter, its crazy how good this was, would love to see you do that.

7:05 RIP

@GL0WSTONE

Жыл бұрын

now the side dish🙂

This was a hilarious video, the mosquito edits were hilarious, the angel dry age was hilarious. 2 thumbs up

When I was in culinary school, I was taught to put a mashed up anchovy into Tomato sauce. You don’t taste the anchovy at all and it boosts the umami already in the tomatoes. I’ve added in other things as well to achieve the same effect.

I am curious to see what would happen if you dehydrate the anchovies and make a powder from it to season the steak. Would be nice to see you try that!

Awesome video Uncle Guga! Please do another mystery meat! Love the side dish! Looks delish!

When I see Guga and MSG, I immediately know this will be great!

@blaizegottman4139

Жыл бұрын

Sounds like a great seasoning

I always use Anchovies when i roast chicken, I dice some of it and mix it with sea salt black pepper a bit of olive oil and some lemon juice and stuff the mixture under the chicken skin. It always tastes amazing.

Awesome to know! Thanks!

Great editing, guga is definitely giving the editor a raise after this.

I can feel the heartburn from that marinaded steak. Anchovy is already so salty and then you added more salt to the marinade, THEN added even more salt to the steak itself

@diannt9583

Жыл бұрын

I agree. My blood pressure just blew my heart out. As well as my taste buds.

Very nice. Thank you.

An anchovy compound butter is interesting, glad they turned out well!

This video was gold. From Angel being rude, to him laughing with a deep voice edit, to Leo getting destroyed by a mosquito and seeing the damage overtime. Thank you.

I think I'm about to go make me a 10 hour video of Angel trying to say "Worcestershire" ! 🤣

@Smokabis

Жыл бұрын

It's not that hard. Woos-ter-shear.

I love prik nam pla as a great table condiment, but have never tried cooking with it. It's basically lime juice, fish sauce, and Thai chilis, but there are many family recipes. It doesn't have to be spicy hot, you choose how much Thai chili to use. The chilis are the little red ones sold at Thai markets. I like mine with finely minced shallot and enough palm sugar for a faintly sweet effect.

Definitely going to try this now. Always thought about it, same recipe and everything! Just never been brave enough to pull the trigger. Thanks for being the Internet guinea pig, Guga!! Much love

I once made the mistake of eating a whole anchovy by itself and I swear sea water would taste like fresh water after that

Hey Guga, would be cool if you do a top ten of the best experiments you ever done. Maybe also combine some. Love your content.

Seafood based additive is also what Asian cuisine uses for savory veggies like kimchi and stir fry broccoli. Sardines and anchovies are excellent choices.

0:48 *Chandler voice* Is that room…the sun?

GUGA! Can you please demonstrate how to cook a "Blue Rare" steak and taste test it with you and your fellow taste testers and review it. There is one caveat though, that is that your fellow taste testers have to be blind folded before they eat the steak so that way they don't see it coming, then they talk about how it tastes. That would be super entertaining and interesting to see what you and your fellow taste testers think. HEY EVERYONE, LIKE THIS COMMENT SO GUGA CAN SEE IT!

Cadê os BR ai que não sabiam que o GUGA é mineiro? Tem um sotaque dos bão

@agakath

Жыл бұрын

eu queria ver ele lutando taekwondo mas não acho em nenhum lugar mano ;-;

That marinade looks awesome

Great comedy in this one had some big laughs. Thanks.

The editor definitely earned a raise 🔥😂

Can we just shout out the editors for being hilarious 😂

I used to watch a bunch of these videos a while ago but they kind of got old but i have to say, the edits have got me back

Great editing on this one

I’m not much on trying new things so I’ll take Guga’s control steak EVERY TIME 🤣

@joeshmoe7967

Жыл бұрын

Me as well. Especially anchovies!!! I also would take the control with just the salt and pepper. I love garlic, but a well charbroiled steak with just s&p is great.

When it came to the side dish, Angel didn't have to do Guga dirty like that lmao 😂 then the cutaway to I dried aged my nephew took me out! 😂💀

This edit is amazing

That anchovy marinade is called "bagnet" in north west Italy, but instead of thyme you put parley and some winegar for some acidity. Use it as a salsa verde and put it on everything. In piedmont we say that anchovies are not fish, they are a seasoning.