Unless I am missing something MSG is primarily sourced from seaweed, thus being.... vegan. Sooo MSG is vegan MSG.... just saying.

@travv88

7 ай бұрын

☝🤓

@idrisbadani

7 ай бұрын

Just let Guga call everything MSG. We love it 😂

@elliotb1795

7 ай бұрын

He does it for the Algorithm.

@dutchdykefinger

7 ай бұрын

aren't tomatoes pretty heavy on it too? (at least some breeds) the argument on whether a tomato is a fruit or a vegetable, is irrelevant to it being vegan, right? and yes it is techincally a fruit, in a sense that flowers of any plant are called "fruits", and tomatoes have a flowering stage in which the fruits grow, cured nugs of weed are technically dried fruits all the same whether it is a "fruit" in the colloqual sense, is a different matter, that has different understandings, but they are 100% fruits as a result of flowering, so logically they would have to be under the category of fruit then? :D but this is probably how old language evolved the word "deer" in English, derives from the Dutch "dier" or Danish "dyr" which derives from German "tier" (meaning "animal", any and all animals) once upon a time, in English the world "deer" meant ANY animal as well (the old english word for the mordern "deer" is "haert"/"heorot" , in Dutch it is still "hert", very close to "heart" which in Dutch is "hart" by the by, there must have been some bigger thing that connects hearts and deer in some way in the old days) a similar thing probably is the reason how fruit and fruit became to have 2 understandings too the Dutch word for "fruit" by the way is: "fruit" (lol yeah the lanaguages are riduclously close at times), however we call the "fruits" of flowering "vruchten" so it's less ambiguous in understanding :D also, we call a spider a "spin"

@WineOnTheDime

7 ай бұрын

Coconut Aminos are typically used as a substitute for soy sauce for people sensitive to gluten or soy products. It's also very popular in African cuisine.

Maybe you can try seasoning a steak with samardala. It's a Bulgarian spice that is used heavily in some regions. It has a quite unique garlicky and oniony taste. Also if it isn't green it isn't good.

@legion4723

7 ай бұрын

I just tried making that. I don't know what to try it with. What is it good with?

@user-ic1jd7qs3p

7 ай бұрын

@@legion4723 I know people who use it for everything but its great on simple things like eggs and salads and all kinds of meats. My favorite is really fresh bread with a bit of butter and a slice of ripe tomato.

@legion4723

7 ай бұрын

@@user-ic1jd7qs3p I'll try that then.

@compagnomarco

7 ай бұрын

I am an Italian living in Bulgaria and I love Samardala. I also use it on steaks, and it's a perfect combo.

@hadmatter9240

7 ай бұрын

Was that common in Czechoslovakia pre WWI? I ask because there are two types of smoked sausage served in S. TX BBQ joints, one being of German origin, the other Czech. The later uses garlic.

Glutamate is an amino acid, so it's no surprise liquid aminos work It's biochemistry baby

You should invite Max Miller to do a collab and marinate a steak in his homemade garum.

@ChibiPanda8888

6 ай бұрын

That would be interesting

The side dish is very similar to a "Texas Twinkie". Scooped out jalapeños stuffed with cream cheese and brisket. Then wrapped in bacon! 🤤

@DisgruntledDoc

7 ай бұрын

Armadillo eggs also originated in Texas

@crazycatlady4391

7 ай бұрын

​@DisgruntledDoc I just commented this lol. I hate when someone pretends like they came up with something clever.

@WoeWoeWoe

7 ай бұрын

It’s the same thing I thought

Very cool. Been using liquid animo's since I was a kid. They are tasty and healthy. Never thought about marinading a steak in it. Great idea.

@keldor8302

7 ай бұрын

Do not, and I cannot emphasize this enough. Do not marinade it for any longer than an hour. Liquid Amino will actually cure the meat into something like beef jerky if you let it sit too long. I used this as a soy sauce replacement in a mixed marinade and had a change in dinner plans. I went to cook the steak the next day... it was steak jerky. It was awful!

@mfaria11

6 ай бұрын

Is this stuff anything like Maggie sauce?@@keldor8302

That hug that Leo gave Guga @ 6:36 was so cute and made me wanna taste that jalepeno popper only the few best bites in the world make you instantly wanna hug the chef lol

Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it

Since you mentioned MSG, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

@BakersTuts

7 ай бұрын

And by “recently learned”, I mean I’ve been requesting this for over two years lol

@motivatedpotato6604

7 ай бұрын

@@BakersTuts xD, yeah i remember when you commented this on every video some time ago , wish you luck in guga seeing it this time

I use aminos for brining pork chops or loin. Diluted with half water, add spices like rosemary garlic and chopped jalapenos. Always a winner.

GUGA! Loved the video! Could you possibly shoot a video on DALES steak seasoning?? It’s made in Birmingham AL, and it is soooooo good!!!

Dried mushrooms are often used in infuse flavors, have you tried dried Asian scallops or dried abalone. It’s funky and concentrated savory flavor.

watching these vids while eating is top tier

Didn't you use to put the recipes in the video description for the side dishes? I miss that a lot. It's really helpful

We use this as a marinade on skirt steak to make fajitas. It breaks down connective tissue and gives it a salty flavor as well.

Guga, please dryage/ sousvide with butterfly pea powder! Also, make a compound butter with it, because it's so awesome!

I've made many a potluck dinner joyful by bringing a big batch of Armadillo Eggs, almost exactly the same as Guga's. Super simple and delicious, even if you don't have a smoker... but a smoker will always take them over the top! (Will say this: Spicy sausage meat is even better than ground beef)

@chronosorion6911

7 ай бұрын

But do you think that little time at such a low temp is enough? The pepper looks crunchy, and you can see when he cut it that the mozz didn't melt...

Guga: "With my vegan MSG, how about a vegetable wrapped in meats." I love you Guga lol

I've been using E.D Mint jelly for a while on top of the steak after it's done. Highly recommend

that side dish is amazing i love myself some rudamentary bacon bombs with jsut ground beef and bacon wrapped around, but this is an expansion to that universe i'll have to try :D

There is a sauce called "Mushroom ketchup" which is really good with stake. You can make your own or buy it but is delicious.

@ChibiPanda8888

6 ай бұрын

I love mushroom catchup!! It's so good with steaks!! I make my own, and the extra mushrooms I dehydrate and make into a spice. So good. I've also seen it for sale online as well, and the powder I found at Walmart. Much better to make yourself tho.

Crazy but good! - I love that sidedish - so many flavors. - Cheers!

as a portuguese im actually very sad our dishes dont quite fit into this channel but boy i would love to see gugas take on a DUCK RICE or Brás-Style Cod as a side dish prehaps but their flavors are so strong bc they have alot of fish/duck

@bibbyboxx2219

7 ай бұрын

I’d love to see that on the channel!

@franciscodias8700

7 ай бұрын

Guga a fazer bacalhau à brás ia aquecer-me o coração 😂

@fb1767

7 ай бұрын

Tu podes pedir em português, Guga entende perfeitamente nosso idioma.

@Vietcongster

7 ай бұрын

Guga é brasileiro, ele entende português :) E definitivamente são pratos que poderiam estar no outro canal, @GugaFoods

@hadmatter9240

7 ай бұрын

You eat lamb, right? You can sous vide lamb chops, then sear them over an open fire, or in a searing hot skillet with some butter, garlic, and rosemary.

I've been asking for a while @gugafoods please dry age steak in Tapatio, idk what the hell it'll do but I would surely love to see you do it lol

I love coconut Aminos and coconut vinegar! Makes a killer marinade

That side dish looked extremely delicious 😋❤

Man it’s cray how Guga has Multiple 1 million + subscriber channels.

I’m allergic to soy. Using coconut aminos as a substitute helped me so much with different recipes

@Lost_Hwasal

7 ай бұрын

@@Black_Void_ Sounds like weak white people talk.

@-Devy-

7 ай бұрын

@@Black_Void_ I'll take "Medical facts that you pulled out of your a$$" for 400, Alex.

@cam6202

7 ай бұрын

​@@-Devy- I have also read those articles and studies on what soy does to the human body. Its good for women going through menopause but not for men before or after puberty.

@hxsm8090

7 ай бұрын

@@Black_Void_ dumb medical fact; let me guess, you're american?

That's a great seasoning. I use it on sushi all the time instead of regular soy sauce. Has a really nice flavour.

Waiting for your take on Francesinha!

Please try dry aging a steak in a1 steak sauce! It sucks on steaks after they are cooked. But it has everything that would make it good if it were infused in the meat before cooking.

@toasttoyou58

7 ай бұрын

Should do a comparison of a1 and Heinz 57

dry age regular steak with anchovies. then make an anchovy compound butter for the other one. paired with a guga control steak.

Love Guga, his videos and his family. Great recipes! I make most of his recipes. But there is no way those armadillo eggs will be done in 35 minutes at 250 on a smoker. Guga forgot to show him using his sous vide torch on the bacon at the end. That is the real secret! I was looking over his fence when he was cooking these. 😂

Guga where are the eye of round buttermilk tenderizing and wey age videos? Another question: may I use ground lamb or pork in the stuffed AND wrapped jalepños?

GUGA! PLEASE make a video with your 4 favorite experiment steaks from different videos and compare so we know what is the BEST

Amount of love in your voice when you said "bacon" was over 9000 ❤

You should try sous vide a ribeye in Thai crying Tiger sauce. We grew up dipping steaks in this sauce.

0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊

I would love to see you dry age a steak in a chipotle pepper paste. I want to see what the natural smokiness of the pepper would add to a steak.

I think doing Guga's rub dry age would be interesting given how good it is.

Bragg's is pretty fire, it's not soy sauce but it's a close cousin that's good if you want to avoid adding too much Asian flare to your dish, if that's ever a problem

Hi Guga, just give an idea, how about trying with "kecap manis" or "terasi". Thats common ingredients in indonesia for great flavour.

I saw you've done sous vide ribs but have you tried sous vide ribs with all the flavor profiles? A big task, lots to taste test, but I'm sure it will be amazing everybody!!! Also maybe not all flavor profiles but most? And finish the ribs off with the same sauce or rub? Can bitter and sour work? Those are the two I'm thinking should be excluded but really if you go for all the rest why not go all the way? Might find something amazing?

Guga! I once used chex mix seasoning powder and I want to know your thoughts

Guga: "I'm gonna make a side dish that is soooo easy to make!" Guga: "I'm gonna place this side dish into this never seen in the world $1000 smoker..."

Oh man I think this is the first time I more jealous about the side dish than I am the steak! That looks unreal

Seeing Leo on the left o screen, and Angel on the right is causing a ripple effect throughout the space-time continuum. 😱

If you want to try Hungarian steaks then I recommend some Édes Anna, Erős Pista and Haragos Pista. They are all Hungarian spicy-sweet paprika mixtures. Very good taste and all Hungarians have some at home.

The side dish was out of this world . Winner by a mile . 😊

@chronosorion6911

7 ай бұрын

Look at when he cut it, the Mozz didn't even melt, and that pepper looks outright crunchy...

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you

@vitzveer

7 ай бұрын

He already did that experiment 6 years ago. You can search for "What's the best way to use GARLIC with your steak"

Gonna recommend you use Webers Flavor Bomb Burger seasoning. Put it on the steaks and then use it to make a compound butter

Not sure if it's been done yet, either Sous vide or Dry aged, but what about Hummus? Or Baba Ghanouj(smoked eggplant dip)? I'm thinking the different ingredients would have a interesting result on the steaks.

Guga:(watches people stuffing peppers with meat) Also guga: (begins stuffing meat with peppers)

New video just in time for my food. Lets gooo

Guga, I’ve got some 1” A5 ribeyes and strips. How would you cook these in a cast iron? Thanks brother

We need adobong steak, we have adobong "manok" (manok meaning chicken) and a steak version would work, I'd really like you to try

I wonder which of the two Guga would tell you to get if you could only get one, a smoker or a machine for sous vide

Recteq is legit leading the pellet grill game for sure

Something I would like you to try is same cut but from different breeds of cattle.

At the end of the year you should make every experiment steak that won and put them against each other and against a control steal

You could give Henderson's Relish a try. Very similar to Worcestershire Sauce.

a scotch egg...but with a jalapeno-cream cheese core instead of an egg...might have to try that

Nutritional yeast is my vegan umami, but I love Braggs. My family notices if it’s not added. And your armadillos are very easy to make vegetarian or vegan.

Guga please try dry aging a steak in Chinese Glaze Red tub 01 ❤

Salsa Lizano from COSTA RICA!! try it to see how it goes!! Ask Emilio for it... it's very popular in my country and Katy Perry and the Kardashians love it!!

The fact that Guga riffed on a scotch egg like he did says all you need to know: this guy knows his stuff!

can you try Maggi Magic Sarap or Knorr all purpose seasoning next 😊

I've been eating liquid aminos for years! So good!

Guga! For the love of jalapeños, cut the *top* off the pepper, then use a grapefruit spoon to get the seeds and veins out, so that you have the whole edible part of the peppers. Also, getting a smoker won't make a person's food taste more delicious if they don't know how to use one. Smoking meat has a learning curve.

Try Coconut Aminos. They are sweeter and less salty.

You should try Goya Adobo. It's what most families in the Caribbean instead of salt.

I'd mix the jalapeños seeds into the cheese and hope for the fats to become one with the capsaicin (BUT I've been eating with spicy since before 5yo so food wont satisfy me without tasting a little bit of pain... :/ )

Guga can you try and use radish, its water and butter to see if that make things any better

Have you ever tried dales seasoning sauce?

Adobo!! I haven’t seen you use it yet

hey, Guga.. cook one sous vide with garlic chips (don't think you did that)... think it will turn out great

I use this a lot in keto recipes.

Dukes Mayo aged or even bone marrow aged steaks would be cool

Can you please tell me how long to sous vide a 13-16 pound New York strip steak roast from Costco. I cannot find any information on how long for something that large thank you.

Guga should do a truffle experiment. Imagine steaks coated with black truffled compound butter. Maybe it even ressembles dry aged steaks

We all know the lady Guga never afraid of Miss Steak

Hope one day Guga invites Mark Wiens to his home and cook some steaks for him, that's the duo i want

Sous vide a whole turkey for Thanksgiving please.

O almoço é sempre mais gostoso com um vídeo novo do Guga!

@charlesrovira5707

7 ай бұрын

É de fato 😋

when you try attacking guga and he yeets a grenade at you, but you end up eating it

Please try Dry aged tempoyak.

I do love you three! Description guy, Neanderthal guy, and Gugito. Guga isn't so "ito", but the name works.

I still want to see a holiday prime rib dry aged in horseradish!

Oyster mushrooms are another good one to use if you're cooking vegetarian food. They have the same kind of funk as fish sauce but due to the obvious texture differences between the two you might have to get a bit creative. I mostly use them in stuff like pasta sauce when I have vegetarian family members visiting since I usually have meat in my sauces, I'll set aside a smaller pot before I add the meat and anchovy paste and just add chopped oyster mushrooms instead. It's good enough that the non-vegetarian family members will still go for it. Kinda gives me an idea for making something you may have seen on Townsend's youtube channel about 18th century food. Mushroom ketchup is something with a fish sauce like consistency, but kind of tastes like the sharp part of A1 steak sauce, I think making it out of oyster mushrooms might be a good veggie fish sauce substitute

@peterdoe2617

7 ай бұрын

Oyster mushrooms are also named veal mushrooms. I like to fry or grill them until they turn slightly brown. Both texture and aroma benefit from it. I somewhere found a polish recipe called kotlety grzybowe. (I'm german. I can't even pronounce it correctly, LOL) No meat at all. Just shrooms. If I'd put a link, this post will be blocked. But here is, what you need to type in. It's in german, but I think you can navigate through it. Pilzfrikadellen - Kotlety Grzybowe | Polnisch Kochen

Guga! you should trey and experiement with your own homemade mayo! its just oil and egg yokes, is it not? what if you render different kinds of animal fats and substitute it for oil? would that be something interesting to work with?

Guga you have to try an experiment using Bovril from the UK 🇬🇧

Try a vegimite or marmite dry aged or compound butter !

first message also hi from greece if you want to make alternative version of soublaki with wagyu will be great

"guga I'm HANGRY" *keeps getting extra*

How about experiment where you use different kind of fats to sear a steak on the pan after it was cooked sous vide? We already know that butter is awesome but what about duck fat, lard, wagyu tallow or even other more crazy stuff?

Next time you make armadillo eggs, use Italian sausage instead of ground beef. That’s what we do at the bbq restaurant I work at

We use that instead of soy sauce all the time. Soy causes my rheumatoid arthritis to flare, so my wife uses liquid amino as a substitute

Been asking for a royco steak for so long 😭

Since you have done peanut butter dry age. Why not use jelly dry age or pb&j to dry age a steak?

I kinda want to see Guga try a Tafelspitz and see his reaction to It. A different kind of picanha for sure ;D