Lost at Sea METHOD of Dry-Ageing Beef, It's INSANE!

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3 жыл бұрын

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Today I dry age steaks in Dashi Kombu aka seaweed and the results are mesmerizing.
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#Seaweed #DryAge #Experiment

Пікірлер: 1 500

@raesa2784 3 жыл бұрын

i like how guga says "regular refrigerator" as if he doesn't have 100 wagyu beefs being dry aged in it

@LaSombraa 3 жыл бұрын

😂😂😂😂

@Poolio_10 3 жыл бұрын

Only 100? Lol

@SillyNolan 3 жыл бұрын

Do you think that affects the flavor?

@twodot4342 3 жыл бұрын

because that’s what makes it “regular” 🧐

@shadowenju273 3 жыл бұрын

What can you expect from a man with a meat dealer

@user-bk5qj3yh4v 3 жыл бұрын

Very very interesting video, thank you Guga! I am a Japanese house wife and just used konbu for last night meal, but never even thought of using it for dry aging beef. We, Japanese, often use konbu to marinate sashimi (raw fish), wrap the fish with softened dry konbu and let it stay maybe over a night or so. But your experiment is very new for me. Fantastic!

@GHOSTWORKER19 Жыл бұрын

Guga is an inventor.

@alexanderchen1049 Жыл бұрын

>sees dragon quest slime pfp Seems legit

@gelato5624 3 жыл бұрын

Kombu is better translated as kelp instead of seaweed because they are really different and it might be a bit confusing. There is a method called kombujime where salmon is aged using kombu. Instead of immersing the kombu in water, lightly mist it or wipe it with a wet paper towel. This helps remove the white powder and rehydrate without excess water. The kombu should be pliable enough to wrap after a few wipes. The main objective is to use the sticky substance produced by the kombu to infuse the salmon/meat with umami. Leave the wrapped meat for 1-2days in the fridge. When you unwrap the kombu from the meat, there should be residue. Don't wash it off but lightly dab it before eating or cooking.

@michaelbowles6893 3 жыл бұрын

Guga: Angel, could you wrap yourself in all this seaweed for me please? Angel: Ummmmmm, why???????

@Anthropomorphic 2 жыл бұрын

Make him a kombu raincoat.

@bensong486 Жыл бұрын

@@Anthropomorphic *Ummmmmm, why???????*

@ManzoM 3 жыл бұрын

Guga's acting at 8:09 deserves an oscar.

@lani6647 3 жыл бұрын

Hahahahaha Loosheeoos Kafi

@zarfo2667 3 жыл бұрын

Lmaoo ikr

@robbiedaniels2164 3 жыл бұрын

90% of these videos is Guga acting. Over the top and unnatural reactions.

@joaopedroaguiarfmatos1473 3 жыл бұрын

@@robbiedaniels2164 To be fair ive met a handful of overexcited people in my life time that act like this to mundane things, it could be very true if he loves steak and is a overexcited person

@kurama485 3 жыл бұрын

@@robbiedaniels2164 you know how he acts in real life?

@justeat4369 3 жыл бұрын

I don’t think guga will ever stop trying to dry age without dry aging. We appreciate the dedication!

@harizmohyiddin 3 жыл бұрын

dry age without dry aging?

@rallywagon261 3 жыл бұрын

🤔 how do you dry age... without dry aging?

@TheOnlyRizzy 3 жыл бұрын

I'm confused

@Ricardo8388 3 жыл бұрын

@@rallywagon261 Well dry age is steak in cold temp with high circulation of air. Guga is trying everything arround that concept.

@harizmohyiddin 3 жыл бұрын

@@Ricardo8388 ohh I get it now 🤣

@KevyWhit 3 жыл бұрын

I took a girl home one night. Her: “Is that as big as it gets?” Me (a grower): “I know it doesn’t look that good right now, but watch this.”

@andrewbrown1936 3 жыл бұрын

Funniest comment 😂😂😂

@donricardo9322 3 жыл бұрын

Bro!!!!! Lol

@Esubalol 3 жыл бұрын

i hope you played the music and everything

@blakeok952 3 жыл бұрын

Do normal dongs not grow that much lmao mine gets from 1.5 in to 6in smh

@jayjayjayjay2995 3 жыл бұрын

*pulls out flamethrower*

@nihilistbagel831 3 жыл бұрын

“it may not look that good right now, but watch this!” **flamethrowers my dead body*

@Izrun 3 жыл бұрын

Have you ever tried putting a little bit of the pellicle in the Sous Vide bag of an unaged steak and see if it will permeate the meat and make it taste as if it were dry aged? Then throw away the cooked pellicle? Sounds like it might work.

@maddinw6232 3 жыл бұрын

yeah guga! Try That!

@maddinw6232 3 жыл бұрын

@Sous Vide Everything

@SajMahz 3 жыл бұрын

seconded

@wadehatle5121 3 жыл бұрын

Dooo eeet!

@gray_gogy 3 жыл бұрын

Get this to the top, if this works then one dry age could lead to many non dry aged, dry aged steaks

@xodarap37 3 жыл бұрын

Next time you do this, after the dry ageing period, try spraying a water mist onto the kombu to re-hydrate it... it might make it easier to remove... or, you could just trim off the kombu like you would the pellicle... that is basically what this pellicle is, a fusion of kombu and meat...

@FlexibleToast 3 жыл бұрын

I was definitely thinking the same thing. Just trim it with the pellicle. I will have to give this a try.

@ivanleung4710 3 жыл бұрын

@@FlexibleToast i think guga removed the kombu first to show us the meat

@oliveoiI 3 жыл бұрын

someone take this man’s ellipses away

@kenreynolds1000 3 жыл бұрын

@@oliveoiI I’m not sure it would help... period.

@abdulrahmanalrajeh2939 3 жыл бұрын

He could trim it and it will be faster for sure .. but he removed to show us in camera how it looked under the seaweed

@blink555 3 жыл бұрын

I learned a few things today that I want to share: 1) grinding the dry age pellicle and adding some of it to ground beef makes a great burger 2) basting a regular steak in rendered dry age pellicle fat makes the steak better. I wonder if adding the rendered pellicle fat into the bag before a steak is cooked sous vide would make it better? I think so. I hope you do these experiments.

@KvltKommando Жыл бұрын

I thought you werent supposed to eat it

@maxcactus7 3 жыл бұрын

It is SO fun and enjoyable to see how authentic Guga and Maumau's reactions are to tasting a new beef experience.

@lechatbotte. 3 жыл бұрын

Voyage to the bottom of the sea, what there’s a dry aged steak down here. I’m drooling

@OHOE1 3 жыл бұрын

“Aha”

@Moistye 3 жыл бұрын

WASABI 45 DAY DRY AGED!

@mohamedhussein2780 3 жыл бұрын

@@Moistye lmao

@tazeywazey3624 3 жыл бұрын

I cant with guga, he literally makes it sound and look mouthwatering BEFORE he even cooks it

@salottin 3 жыл бұрын

"salt does not penetrate fat" I DID NOT KNOW THAT

@laszlobandi6456 3 жыл бұрын

false, i shot my ex gf with salt gun

@DandelionGroto 2 жыл бұрын

@@laszlobandi6456 WTF HAHAHAHA

@trapezius77 3 жыл бұрын

I got two identical A3 Wagyu steaks yesterday. I froze one, and covered the other in seaweed and it is in the fridge. Will update here in about 3 weeks. Oh, and I also bought MSG thanks to Mr. Roger, and also your putting MSG on everything video!!!

@pixiedust6630 2 жыл бұрын

It's been a year. How did it go

@polarisation 2 жыл бұрын

been a year

@user-xq4st9ie7r 2 жыл бұрын

Lol

@louiscouperin3731 2 жыл бұрын

how did it go

@SkergeRS Жыл бұрын

We need answers!

@tylerzulewski2424 3 жыл бұрын

This is awesome. Looks like there wasn’t as much loss as normal dry aging as well. Well done!

@-EchoesIntoEternity- 3 жыл бұрын

0:25 japanese been using it for decades?.... more like centuries

@graywolf2600 3 жыл бұрын

I think it's closer to a millennia now.

@Florida_man420 3 жыл бұрын

@@graywolf2600 however long people have lived on that island

@KefkaTheDemiGod 3 жыл бұрын

I mean, a hundred decades is still "decades"

@MuzikisLyfe93 3 жыл бұрын

do centuries do not include decades orrrrr??

@stevenlarratt3638 3 жыл бұрын

He meant vac sealed dried seaweed...

@michajuszczak5261 3 жыл бұрын

Did Guga just find an eco-friendly alternative to the Umai-Dry bags? Also I'm imagining making ramen stock with that kombu-pellicle combo, omg...

@vitorpavani7609 3 жыл бұрын

That's one of the best videos yet! Very well made and an interesting experiment Good job Guga I wish I were Maumauzin

@coopdawg3503 3 жыл бұрын

Do a dedicated dry brine experiment. Compare no brine, dry brine 1, 3, 24 hours, and try seasoning with salt pepper garlic and let that sit for a few hours. Maybe test washing off the salt after a dry brine and adding more salt at the end.

@RaySession17 3 жыл бұрын

He actually did something similar on a older video

@coopdawg3503 3 жыл бұрын

It would also be interesting if dry brine is worth doing with sous vide since the vacuum seal helps the spices penetrate in less time anyways.

@fuibancontafake3057 3 жыл бұрын

Hey Guga, how about for these "harder"/"failed" dry-aged experiments, you retry them all using "two layers" of protection, the one that failed, and an Umai Dry Age bag on top of that. It would guarantee at least a regular dry-age result, but perhaps the flavor seeps in and we got a two-layered dry aged goodness!

@vinimano8213 3 жыл бұрын

Guga should film him using the FlameThrower like Dicaprio in that movie

@James-vl2hh 3 жыл бұрын

I love how you try different ingredients to dry ageing the beef 👍

@pog7245 3 жыл бұрын

That's what happened when you put olive oil on the steaks you cooked on the salt blocks.. The salt did not penetrate the steaks due to the fat.. Try it again without the olive oil!

@heitorantonini1641 3 жыл бұрын

He doesnt use it olive oil due to low smoke point. On that pan and level of heat, it would give a bitter taste to the steak. He made a video about it.

@YASxYT 3 жыл бұрын

@@heitorantonini1641 He's talking about the time when Guga tried cooking steaks on a salt block, but he covered the steaks in oil so the salt didn't penetrate into the meat.

@heitorantonini1641 3 жыл бұрын

@@YASxYT oh... i get it now. Thanks. Sry.

@mhancock17 3 жыл бұрын

@@heitorantonini1641 since when does Olive oil have a low smoke point lol? Maybe not high like avocado or grapeseed but definitely not low

@heitorantonini1641 3 жыл бұрын

@@mhancock17 it depends how ur cooking the meat. Guga used a industrial stove at a high temperature just to sear it. If he used olive oil the way he was cooking, it would burn and give a bitter tase to the meat. I think PitMaster made a video about it. Ill comment here for u to see. If u use it like me at a regular stove, theres no problem. But at a high heat.... it would be no good.

@lonniegarcia5370 3 жыл бұрын

Gugas channels are literally the best food channels on KZfaq. I hope he never runs out of these experiments

@POOFAYMANN 3 жыл бұрын

I wish him and Gordon Ramsay would link up or something thatd be cool

@thatonecommie8351 Жыл бұрын

@@POOFAYMANN Steak off

@enthusiasticpaunch 3 жыл бұрын

Guga! You're the maestro! Thanks for great content, and great prep options!

@carlylekhan7007 3 жыл бұрын

Hi Guga. Much Thanks for Sharing. Will Definitely be Trying This One Out. Stay Safe. Love To All At Home. Cheers From Trinidad 🇹🇹

@cactus3051 3 жыл бұрын

8:08 i love the fact that the cup was empty lol

@ryanolsen8011 3 жыл бұрын

Love everything you do, would love to see you explore other meats such as elk bear or deer, if these are things your not interested in, iwouldn't mind a response, as I will most likely suggest this a few time on the pretense you might have not seen it this time. Love your energy, it's more about you then what you do!

@Lockyda 3 жыл бұрын

Awesome video guys answered a lot of questions for me an my wife's anniversary!

@helios2379 2 жыл бұрын

I love the "i know it doesn't look that good right now, but watch this!" It's just so amazing❤❤❤

@robboss1839 3 жыл бұрын

I’ve wanted to try a dry age with an umami bag but this seems more my style. I love seaweed so I have to try that for extra umami flavor. I planned on starting with 20 days and Guga recommended exactly that at the end of the video. 😊

@joelmork4118 3 жыл бұрын

Wow, that looks incredible! Speaking of dry brine, would you ever recommend dry brined picanha?

@hitmang666 2 жыл бұрын

Nice video. Watching the results on the ribs makes me wonder how the dry-age flavour would translate if you used them to make beef stock. Maybe fun to see in a future experiment where the ribs turn out similar to this one.

@manekhemandas 3 жыл бұрын

Hi Guga. This is great timing for this video.... I am planning to cook a 2inch thick steak for an outside picnic. Gonna Sous Vide cook it and then sear it before I serve.

@xkhaibax 3 жыл бұрын

I believe that in Japanese cuisine this aging process is usually done for fish for sushi and is known as the kobujime technique.

@mateuscedro7319 3 жыл бұрын

"this one hit me on the right spot" "hmmm, uhhhh, ahhhhh" "i dont wanna swallow" *okay guga*

@greenplums5104 3 жыл бұрын

@mikeobrien3529 3 жыл бұрын

That's what she said?

@diRecTorUNBEKNOWNST 2 жыл бұрын

@@mikeobrien3529 dang you beat me to it

@kpnitrl38 3 жыл бұрын

Alot of work. Appreciate the effort.

@aaronlozano6199 3 жыл бұрын

I just recently saw the coffee butter video and when I saw this one I wondered what if you did this dry age and then when your cooking in the pan you put the coffee butter I bet that would be amazing!!

@stevenprichard1925 3 жыл бұрын

Guga: “now the only thing left to do is...” ...Proceeds through 20 more steps in the cooking process 😂

@luisarevalo4645 3 жыл бұрын

My hairstylist makes a mistake cutting my hair: -"I know it doesn't look that good tright now... but watch this"

@Ealsante 3 жыл бұрын

*Pulls out flamethrower*

@Ezerox1 3 жыл бұрын

Great video! I hope to see more uses of the seaweed in the channel

@CptGroucho 3 жыл бұрын

I just love your content my friend, I now have blessed our kitchen table with meat cooked soy vide style. My family thanks you very much!

@snackssteaks8068 3 жыл бұрын

Good job,I am a college student who studies abroad in Athens I just wanna say you have inspired me to start this KZfaq channel and I put my own touch, ideas and heart in it

@thegiantpumpkin5903 3 жыл бұрын

Video suggestion: Dry ageing a steak with dry aged steak.

@davidroman2627 3 жыл бұрын

I tried this method but put a layer of Bonito flakes, completely covered it then waited for 2 weeks (this was my first try) and came out amazing! Please give this a try if you make another video. Enjoy!

@justelisan1766 2 жыл бұрын

Thank you for the coffee code! I just used it!

@mhancock17 3 жыл бұрын

I’ve always wanted to see someone try a sous vide steak fresh out the bag, NO SEAR!

@wokeil 3 жыл бұрын

why

@mhancock17 3 жыл бұрын

@@wokeil why not?

@majorheadache2263 3 жыл бұрын

I like how Momo is just eating away the while time! 😂 Can't blame him, the sous vide steak looks amazing!

@nuneselso 3 жыл бұрын

That's nice. because we do not have umai bags in Brazil, But Kombu you can find at some markets around.

@johnh1353 2 жыл бұрын

Watching the pan seared / oven finished steaks getting cut brought a tear to my eye .... beautiful

@davekelder6959 3 жыл бұрын

Theres not allot of hard pelico conpared to normal dryage i noticed

@NotAnAlchemist_Ed 3 жыл бұрын

I agree. This might be really interesting to smaller beef cuts.

@shafinibrahimhossain6123 3 жыл бұрын

"Smoke the steak with weed Everyday". - Snoop Dogg to Guga, 2021.

@florianvelling6427 3 жыл бұрын

Dry age it in weed leaves first then smoke it in weed.

@toddlynch7740 3 жыл бұрын

@jakemoresea7415 3 жыл бұрын

@@toddlynch7740 Yes

@yersinja 3 жыл бұрын

2Chainz and Guga collab!

@denistremblay4713 2 жыл бұрын

Thanks Guga for all them great videos, i've been viewing and "liking" lots of them in the past 2 weeks. I have a question about this one, it looked like you cut off less of the surface or was it just the viewing angles? Thanks again and stay hungry :-)

@certainlynotmaindenless2315 2 жыл бұрын

most of the time when we use kombu if we need to rehydrate it, we use sake(japanese wine), just rub some sake onto the kombu

@dedrianneal3692 3 жыл бұрын

No disrespect but Guga: *amazed* Asians everywhere: “You just found out?”

@jamesdivinagracia1713 3 жыл бұрын

As an Asian, i almost thought before that MSG comes from the bones of animals...

@joatanpereira4272 3 жыл бұрын

@@jamesdivinagracia1713 that's collagen

@adambrickley9088 3 жыл бұрын

Still plugging asoefetida powder experiment with Tasting History's Parthian Chicken - Roman Empire Version vs. Sous Vide Version! Got over 200 likes on last video so want to see if it happens again lol!

@spudthegreaterusa8386 3 жыл бұрын

Guga, how about a thick fresh steak wrapped in wet seaweed, vacuum packed, left in fridge overnight, then souxvide the next day. One with no seasoning the other with salt and pepper. I might try it myself.

@toddwynia7491 8 ай бұрын

Fascinating. Sounds wonderful

@Marshimized 3 жыл бұрын

oh geez just made it through the video thinking this looks like a really polished episode, then i scroll up to the date: "23 seconds ago"

@chriscook509 3 жыл бұрын

Ive heard of using the pelicous in burgers. Have you ever tried it?

@greencuber8294 3 жыл бұрын

He does that already I think I think he said that in his other channel

@GregPolkinghorne 3 жыл бұрын

I use kombu in all sorts of cooking. I make a stock, and use it in anything that needs a meaty boost, like my bolognese and lasagne. Have never tried with steak though. You can get the whole leaves like this if you want to make stock, or just buy powdered stock from an Asian grocery.

@tianjohan4633 3 жыл бұрын

This I got to try. You sir, you are a true explorer. Umami naturelle. What a great idea.

@nicolasperez7465 3 жыл бұрын

Yea it looks like a big tamal, a oaxaqueño tamal, Viva México!!!!

@mitchbankss 3 жыл бұрын

They've been eating seaweed for more than "decades" more like millennia.

@DJ-cm8xj 3 жыл бұрын

Saying decade probably felt safer to say haha

@onceacarnowaking539 3 жыл бұрын

Been using seaweed for like 400 years

@michaelfrederic7343 3 жыл бұрын

I was thinking he meant specifically prepackaged kombu products.

@CDXX-id1qg 3 жыл бұрын

what a great birthday video thanks!!!

@ismaelvelez5097 2 жыл бұрын

First I love your show and the many different ways to make a steaks. You guys are amazing

@TheSlavChef 3 жыл бұрын

Step 1, get lost at sea wit Angel and Meow Meow. Step 2, dry age Angel. Step 3, eat him with Meow Meow. Lets duet!

@nizamahmed5073 3 жыл бұрын

Meow meow seems so weird in writing 😂😂

@TheSlavChef 3 жыл бұрын

@@nizamahmed5073 I am not sure how it is in written form, but I love his name, especially written that way.

@arthursilveriodeoliveira4510 3 жыл бұрын

It's probably "Mau Mau"

@RX-500 3 жыл бұрын

@@TheSlavChef it’s maumau

@peerally2986 3 жыл бұрын

MEOW MEOW LMAOOOO it's Maumau i think

@etniklekaj8869 3 жыл бұрын

Do a marshmellow fluff dry-age experiment next

@evthemage97 3 жыл бұрын

This is phenomenal

@stevosteph1000 3 жыл бұрын

Guga, I’ve been inspired by your channel and have purchased the equipment to get started. I also bought a camp chef pellet smoker. Without any doubt, souse vide does an excellent job tenderizing foods. I often see you use sauces. In my opinion this far, the souse vide food seems rather bland even though I use proper amounts of seasonings. I can see why sauces would be a benefit. I’ve smoked some items for the recommended times then souse vide. I can’t seem to achieve the level of smoke flavor I would prefer. I know I’m a noob so hopefully the best is yet to follow but right now, I’m only mildly impressed for the amount of $ spent. Just my opinion. I do like your channel very much. Thank you!

@rayjesse9985 3 жыл бұрын

U should try and dry age with Miso paste

@goldyrjdel2809 3 жыл бұрын

MSG power from seaweed? Uncle Roger: *showed-up*

@daganattias274 3 жыл бұрын

I watch all your vids on both channels just for fun.. But im actually gonna try this one😂 You are a genius

@swordbro2676 3 жыл бұрын

I hope one day you do a video on all of the practical purposes of different liquid from the Sous Vide bag, like a compilation of sauces and other things it can be turned into. If there already is one, I'm sorry I missed it.

@WorthyEffects 3 жыл бұрын

Can we all collectively thank Guga for doing the things that we wouldn’t even DARE to do? 😂

@gottfriedmaurer2654 3 жыл бұрын

I would love to see you using the "Not a flamethrower" flamethrower from Elon musk. That would be cool to watch

@avrahamhatzvi9715 Жыл бұрын

Gotta love the sous vide crust making blues

@kristopherrodriguez2315 3 жыл бұрын

I like the new crust method! The fire is visually stunning, even if it flares up. I'm just saying, you go outside to crust your steaks with a torch sometimes. Also really cool, but the tiny pan on fire is awesome in all aspects. Hope you keep it, Guga! Tiny pan gang!

@seanwells5257 3 жыл бұрын

I wonder what the limit is. Like the best steak ever. I have a feeling it would be like a Kobe picanha dry aged in Kombu, cooked sou vide then butter basted and sprinkled with MSG. It's gotta be something like that. Maybe with grated cured egg yolk on top. I kinda want to see Guga just go and try to make the best steak he can think of, just way overboard and extra in every sense.

@malcolmballistictool 10 ай бұрын

Excellence is found in the soft touch and the restrained effect. You can never swing the teeter totter all the way one way without yeeting an important component of the ride. 😂😂😂

@TechHug 3 жыл бұрын

"I'm lost a sea and starving! Oh, a steak! Finally, I can eat! Well after dry aging it with seaweed for 35 days of course."

@Username-qu1jt 2 жыл бұрын

Imagine finding a Wagyu steak at sea

@StephenHutchison 3 жыл бұрын

Trade sounds like a great company. I noticed that you showed us the cook in approximately reverse order of when you really did it because otherwise you'd be eating old cold food.

@dinospd 3 жыл бұрын

Damn... I’m definitely giving this one a try!!!

@samundraxhrestha4675 3 жыл бұрын

How about dryage with cheese

@h0pi267 3 жыл бұрын

Guga could be a voice actor ngl

@mkxstudio9609 3 жыл бұрын

Please try smoked butter! I've tried smoking the butter and it is perfect, you can then just spread it on top of meat or fish and it will have a smokey taste. You need to spread the butter on a big plate(I've put it into microwave before), and then put it into smoker, and let the smoke lay down on butter, then mix it and it is ready to be used. I've also added garlic powder and thyme to it.

@michaelvarney. 3 жыл бұрын

Process the dry seaweed by powdering it... then add water until a paste/jelly, then cover steak.

@Moistye 3 жыл бұрын

WASABI DRY AGED 45 DAYS TRUST ME THIS IS THE BEST DRY AGED I EVER HAD WAYGU PICANHA!

@daffa_odon 3 жыл бұрын

Next Episode: I tried to dry aged my sous vide machine then sous vide it with another machine

@georgeamesfort3408 3 жыл бұрын

Then sous vide the sous vide machine you used to sous vide the sous vide machine

@georgeamesfort3408 3 жыл бұрын

@GreenJordan 30 MYSTERY MEAT

@utkirkhusanov816 3 жыл бұрын

Hi Guga, Please try Uzbek BBQ called shashlik. It has amazing taste and I'm sure you're gonna love it You can use any meat, beef, lamb, pork, chicken or even fish

@kuruptzZz 3 жыл бұрын

Finally an ad I didn't skip...that coffee looks good!

@glock25onyofacebrrrr11 3 жыл бұрын

When can we expect 3 year dry aged cow?

@ferdgerbeler8494 3 жыл бұрын

Need to figure out how to dry age one while it's still alive...

@BYOTools 3 жыл бұрын

Hey @mrnigelng Uncle Roger will love this one :)

@AbhayPeshin 3 жыл бұрын

Uncle Roger love RMB more😄! Free Hong Kong, taiwan and Tibet.

@theinvisiblebrick636 3 жыл бұрын

Guga should do a collaboration with Ordinary Sausage (preferably in his Guga Foods channel). Spread the word.

@tanchunyong3418 3 жыл бұрын

Haha uncle roger funny not overused 😆😆😆

@suchgood5820 3 жыл бұрын

the egg fried rice dry age

@matthewgreene2419 3 жыл бұрын

@BYOT Uncle Roger would also like to see 10 to 14 yo kids getting beat by police to just bc they wanna go get food not to starve

@ItsHughMungus 3 жыл бұрын

Guga, I got your next experiment! I think you should season steaks with ramen seasoning packets. You have the 3 classic ramen flavors (chicken, beef and shrimp), but maybe you can find some more flavors at your supermarket or wherever you can buy ramen. Love the videos, hope to see many more!