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When we had the first sign of summer this year all the patties flew off the shelves. Had to make do with lean beef. Fixed it with this style of beef stock and tallow I had previously made and kept in the freezer. Stuffed the inside of the patty and smoked it.

I would be excited to try this except for a few things. I hate mayonnaise so just give me barbecue sauce or ketchup or mustard.. and I don’t know why everybody loves American cheese so much. It’s kind of crap if I’m gonna use something that’s barely cheese give me pepper jack. Pepper Jack all day superior to American in every way.

8:58 it's not called *'Emzyne'* ...its *'Enzyme'* ...whyd you called it *Emzyne* 🤦🏻‍♂️🤦🏻‍♂️

02:05 some soy sAÄs

microphone for the video is too ampt up please fix it sounds dogshit

P

Please make butter chicken burger

Dry age in ouster saus??!?!?

As an Italian born in a town near Bari ("pasta all'assassina" was invented in Bari in the 60s) I'm very glad Guga cooked one of our tytpical dishes that had been almost forgotten in the last decades. Thanks Guga <3 P.S.: For everyone, although nowadays people use guanciale for carbonara, the tradition is not so strict: pancetta can be used. Similarly, you can substitute pecorino romano if you don't like it (or don't find it) with parmigiano or grana, or even mix pecorino with one of them. And for people who cannot find pancetta in their land, there are many alternatives. For example, here in Italy, turkey bacon is used for kosher cuisine.

Okay but would it be possible to water age THEN dry age?

Guga you are an artist brother.

Yuck!…I’d rather starve than eat that 💩

Doubt you have to use 5g of baking soda, you’d probably get the same results with half or just over.

Why these potatoes looks like they are made from oil? Which one of the both ways for potatoes detain more oil after cook?

A dish that you I believe it's in French cooking that you basically use a dough and you wrap it around the meat and then you slow cook it but I believe you cook it in you probably deep fry it and finish it in the oven so kind of the opposite of what you did kind of like a meat pie

I wish Guga hadn't told them what the burger was before they tried it. Let it be a surprise sometime Guga. It makes a better video I think :)

Where is the Thor's Hammer cooking from Guga?

Even though I'm a vegetarian now, I love watching uncle Guga! Especially for "let's do it" and "cheers everybody"! 😂 You have such a warm, kind voice! 🩷

No wonder Gardon called u doughnut

Angel's looked the best

Now there new farm, you should try again.

Baking *POWDER* not soda.

does anyone else also count how many times he says, everybody 😂

i keep returning to this recipe it really is the best one i can personally find.

ITS NOT PASTA ITS SPAGHETTI

5 Guys Burger, double bacon cheese burger, but with a handful of their fantastic NON PICKLED JALAPENOS, have them get a sear on the handful of jalapenos along side the burgers, put that together with the cheese and their utterly ridiculously delicious fries .... I might have to take an hour and a half trip tomorrow to go get one or two.... I haven't had one in at least 2yrs I think 🤤🥺

bro is making bakwan

If it's not the Wendy's Meat Cube™️, I'm not interested 😑😤 That burger (still available, special order, unfortunately, good luck if the person taking your order even knows about it) is a 4 stack of square meat (hence the "cube") equaling a full pound of meat, I personally get it just "meat, cheese, and ketchup", nothing else except for a large fry, a large soda, and MOST IMPORTANTLY, an entire HANDFUL of Wendy's Chili Sauce.... don't forget that!!!.... it's typically the stuff in the gold packets, it's a clearish yellow tinged liquid oily substance of perfect tang and heat.... I then open the burger, and generously apply the Chili Sauce in between each burger and restack it as nicely as possible and enjoy.... the remaining sauces are good for the fries or, later experiments 👌😉

The amount of raw dough in that burger-dumping cross-section turns me off a bit😳

Does Leo talk and swallow?

Mr. Guga, for the next steak experiment, I would like to advice you. dry-age with durian coating on steak

I need this in my life, pronto!

White Castle NEVER puts liquid condiments on their burgers/sliders, no mustard, definitely not, and no ketchup, it's literally just the sauteed onions and a pickle to maintain it's flavor integrity..... stop putting gross mustard on everything 🤢 yellow mustard only belongs on one thing, a Philly Soft Pretzel 🥨

I have never seen your videos before and I really enjoyed this one!

You completely misused the Meater in your video by using it for a thin burger patty AND using it over an open flame.

If you haven't had a cheeseburger on straight wonder white bread with all the greases and melted cheese saturating the bread, you're missing out.... still one of my favorite ways to eat a burger, or of course, on lightly toasted marble rye, buttered 👌

Add mayo & cured eggs & onion powder + a hint of star anise into your compound butter that would be new no 1

i have allwayxs put it directlyx into the burger an everyxbodyx loved it

thats an expierence to try. such a good idea.

doesnt baking soda makes the food taste weird

Wow! That was a crazy experiment!

Guga, you shold make your dishes made to go... Would so much like to try this

guga: there are two key things to make a burger. me: YEP, bun and patty. guga: crust and juiciness. me: oh, well 😕

Thank you this, is so amazing ❤❤❤❤❤definitely I will try.❤

Have you ever taken Chorizo (Cacique) and wrapped it around a steak to marinate? I am trying that now. I used their beef Chorizo, but I will use the pork next time. Different fat. :)

In both the water aging and regular "air aged" aging he started with a steak vacuum sealed. Since water is a MUCH better conductor of heat then air is, it would have brought down the temp of the steak down faster and resulted in the entire steak aging at the same temp for much, much longer periods of time compared to the regular "air aged" steak.

Does the food look delicious? Yes. Should the person who dared call this pizza be forcibly admitted to a mental ward? Also yes.

guga you're a steak god

I made this... its meh... like 6/10. A normal grilled steak is way better

This mans got a meat dealer while my neighborhood is full of completely different type of dealers.