...i appreciate the fact that Owen eats everything he makes...i cannot stand the idea of food youtubers who make or buy food to make content , take a few on camera nibbles and then chuck it in the trash after. Great collab Guga on an epic sandwich.
Fried capers are great. Often very salty though. Capers make a fantastic addition to omelets and scrambled eggs as well. Add them directly into the egg and you get a nice mix of some of them a little crispy and others not.
That dude's a guy after my own heart. Good bread, good balance and good sauce make for a good sandwich, exactly what I think. Sauce especially feels really overlooked sometimes when it makes up for so much of the flavor on your sandwich.
@@alexhurt5974I think they misunderstood something but no idea what.. guga is calm af and respectful. We have plenty of eye witnesses to this. Unless everything is lying about what goes on behind the scenes but how likely is that ?? going into conspiracy theories at that point xD
@@convincedquaker ? I am one btw so not like I don't get your point, but I don't think there is a malicious reason for it plus there really aren't any in the team ?? Genuine question
Those 2 key requirements for a good sandwich seem basic enough that everyone should know it, but Ive been to so many places that surprisingly get it wrong. Hes really right about the bread because there are a lot of shops Ive been too, doesnt matter if they were sandwich shops, sub places, etc. A lot of the times the menu is mostly all the same ingredients, but they switch up the bread and sometimes that makes all the difference in flavor. Texture alsp helps too. Also, I really hate how some places dont put ANY sauce on their food. Like, I can understand that some people might be allergic or not like some sauces, but how do you server a sandwich or burger or whatever with absolutely NO sauce on it. That, or there isnt enough to actually even taste anything.
i hev a suggestion , "serbuk asam" we use in south east asia , we typically use it to season our fruit especially any sour fruit as the seasoning it self taste sweet, a bit salty and idk very savory 😂 , so i thought i wanna suggest you this seasoning to use in future episode
Sandwich recipes are good content (easy to make at home), and I would prefer to see sandwiches with inexpensive ingredients -- let's see some top tier sandwiches that can be made for $5, even if that requires baking the bread!
That was absolutely one of the best looking steak sandwiches I’ve ever seen! Obviously I can’t comment on how it tasted, but damnit man, if it tasted half as good as it looked then it had to be phenomenal! I bet that sauce was so good.
Guga, come to Pittsburgh PA, the home of fries on a sandwich and salads. The OG Primanti Bros. in the Strip District is the place you want to hit up and then I would love to see you put your twist on it in a video, like an A5 pastrami sammie with a cured egg or some other magic combination you think of on your channels. Just a thought. Cheers!!!
Guga, I love your videos and now use Sous Vide almost all the time. Here is something I do now that I have not seen elsewhere. After removing a steak from the water bath and patting it dry I often find that there is quite a bit of water hiding in the steak. I now wipe the inside of the vacuum bag dry and put the steak back in it, then fold a paper towel and place it inside the bag near the opening to prevent the water from being vacuumed into sealer. I run the vacuum sealer again and find that quite a bit of water comes out of my steaks. When I sear my steaks I find that they are still very juicy. I don't think vacuuming out the water is removing the juice to any quantifiable degree. Anyway, thanks for the great videos!
GUGGGGAAAAA!!!! Good day, do me a favour please. Next time throw thermometer inside steak before vacuum sealing. Be bloody interesting to see the rate internal temperature increase. Cheers
Love the fried caper idea. Only one of those two T-bones looks like it's a legit Porterhouse. USDA requires that the Filet be at least 1-1/4" wide as measured from the bone.
Something told me that the green sauce was something similar to guacamole and I was right. I was thinking that before the sauce ingredients were put in the food processor.
Owen would get along well with Chef Brian Tsao, given their mutual appreciation for food, especially excellent sandwiches. Perhaps they will collab someday...
Sandwich making is an art, but bottom line it could be a mess, but if delicious all is good 👍, even sandwich king at home late night doesn't care lol Garlic butter good, but toast bun then rub with garlic then add garlic butter and heat when ready👍. Shoot me but I like soft bread for me.
Been experimenting with making small amounts blended butters and bacon grease butter with a little garlic oil makes a great basting butter after use the seasoning you like on your grilled steaks 😁
GUGAA please add °C aswell. I dont care if you let if flash on the screen or if you actually say it aswell. I just want to know how hot you Grill / Fry / Sous Vide / Smoke / Bake without always opening another Tab to look it up. Please think of your European Subscribers.
mcd's originally made their fries in lard. they were better then. turkey also tasted better before they were all genetically modified. i'm now a wild turkey fan, and have the shotgun to prove it.
The moment he mentioned a balanced sandwich with an acidic component, I already knew Angel was unlikely to be one of the taste testers.
Angel "noped" as soon as he saw a green sauce.
@@brianadams9150 You mean guacamole?
@@cardiac19I don’t know what guacamole you’re making but it does not have mint or Greek yoghurt in it - ever
@@redeye1016 mint is different but I’ve seen ppl use sour cream in Guac. Greek yogurt is close to sour cream so that checks.
So much exposition to different flavours on this cooking show and angel managed to never have evolved his infant palate.
it's so nice seeing you collabing with others creator, Guga! greetings from Brazil
I've been wanting to make a big meal for my loved ones consisting of sandwiches. I'm definitely making this. Keep the ideas coming Guga.
...i appreciate the fact that Owen eats everything he makes...i cannot stand the idea of food youtubers who make or buy food to make content , take a few on camera nibbles and then chuck it in the trash after. Great collab Guga on an epic sandwich.
Fried capers are great. Often very salty though.
Capers make a fantastic addition to omelets and scrambled eggs as well. Add them directly into the egg and you get a nice mix of some of them a little crispy and others not.
That dude's a guy after my own heart.
Good bread, good balance and good sauce make for a good sandwich, exactly what I think. Sauce especially feels really overlooked sometimes when it makes up for so much of the flavor on your sandwich.
the creativity through osmosis is top notch from this channel. constantly keep thinking of weird ways to make things taste good and they usually work.
My favorite food is a sandwich.. my favorite Chef is Guga… I woke up in heaven 🥹🔥🥪🍩
same here, letsgoo
@@knadolinskiwhat do you mean please elaborate on examples,
@@alexhurt5974I think they misunderstood something but no idea what.. guga is calm af and respectful. We have plenty of eye witnesses to this. Unless everything is lying about what goes on behind the scenes but how likely is that ?? going into conspiracy theories at that point xD
@@beckicookiWhere are the women???
@@convincedquaker ? I am one btw so not like I don't get your point, but I don't think there is a malicious reason for it plus there really aren't any in the team ?? Genuine question
Who else would want to see Guga host a sandwich competition between him and Chef Brian Tsao?
I would
I'd prefer Guga vs Jared Subway
That would be most exciting!!
Absolute killer sandwich. I had to make a couple substitutions but all in all, I would highly recommend this
I appreciate the great tips in this video. I'll be checking out more of Owen's videos as well.
I really like the idea of fried capers! My bf loves capers so I absolutely have to try them out!
Those 2 key requirements for a good sandwich seem basic enough that everyone should know it, but Ive been to so many places that surprisingly get it wrong.
Hes really right about the bread because there are a lot of shops Ive been too, doesnt matter if they were sandwich shops, sub places, etc. A lot of the times the menu is mostly all the same ingredients, but they switch up the bread and sometimes that makes all the difference in flavor. Texture alsp helps too.
Also, I really hate how some places dont put ANY sauce on their food. Like, I can understand that some people might be allergic or not like some sauces, but how do you server a sandwich or burger or whatever with absolutely NO sauce on it. That, or there isnt enough to actually even taste anything.
That green sauce looks incredible!
I’m going to make that green salsa now!! Everything in it looks awesome!!
Guga, you should try dry aging high quality pork in honey or maple syrup. Pork loves sugar!
i hev a suggestion , "serbuk asam" we use in south east asia , we typically use it to season our fruit especially any sour fruit as the seasoning it self taste sweet, a bit salty and idk very savory 😂 , so i thought i wanna suggest you this seasoning to use in future episode
Sandwich recipes are good content (easy to make at home), and I would prefer to see sandwiches with inexpensive ingredients -- let's see some top tier sandwiches that can be made for $5, even if that requires baking the bread!
Yeah really. I don't want to spend 30-40 bucks on fillings lmao
You are on my bucket list
imo capers are better fried plain. Drain well, fry in enough oil to cover until they open and are crisp. Then drain really well and enjoy
That looks fabulous
I love capers but on a steak sandwich I just dont know. Im definitely going to try the combination though👍
That was absolutely one of the best looking steak sandwiches I’ve ever seen! Obviously I can’t comment on how it tasted, but damnit man, if it tasted half as good as it looked then it had to be phenomenal! I bet that sauce was so good.
Wow. I love capers. I gotta try that!
That garlic butter looks super simple but super tasty.
Yup, gonna try to make that sauce 😅
I finally got to sousvide some prime and choice ribeyes and oh my lordy was they good. Needed a better sear but holy tenderness...
Now this is the kind of sandwich I would eat!!! 😮🤤
Guga needs to colab with Kent Rollins. That would be epic.
Come on....! 🫡 Guga put the torch on & the char was magnificent!!! Well done!
Leo becoming the eating guy was the best lol.
oh?
Lol all those nicknames, table top terror, the salt savant, the description guy, the eating guy 😂.
Guga, come to Pittsburgh PA, the home of fries on a sandwich and salads. The OG Primanti Bros. in the Strip District is the place you want to hit up and then I would love to see you put your twist on it in a video, like an A5 pastrami sammie with a cured egg or some other magic combination you think of on your channels. Just a thought. Cheers!!!
Fried cappers are good for many things, even salad
I would love to see a smoked pork belly and deep fried onion sandwich.
I would also like to see that, on the plate in front of me
OMG it looks so good! Thank you for sharing im gonna copy some of your techniques!
A sandwich series would be awesome
Guga, I love your videos and now use Sous Vide almost all the time. Here is something I do now that I have not seen elsewhere. After removing a steak from the water bath and patting it dry I often find that there is quite a bit of water hiding in the steak. I now wipe the inside of the vacuum bag dry and put the steak back in it, then fold a paper towel and place it inside the bag near the opening to prevent the water from being vacuumed into sealer. I run the vacuum sealer again and find that quite a bit of water comes out of my steaks. When I sear my steaks I find that they are still very juicy. I don't think vacuuming out the water is removing the juice to any quantifiable degree. Anyway, thanks for the great videos!
You only want to get rid of any *surface* moisture in order to prevent the meat from steaming-thereby overcooking-during the fast sear.
@@convincedquaker Agreed, but I recommend giving it a try. It's not a game changer by any means, but it's an improvement for me.
As a french I am HAPPY to see this baguette
That garlic bread is sick 😂😂
GUGGGGAAAAA!!!! Good day, do me a favour please. Next time throw thermometer inside steak before vacuum sealing. Be bloody interesting to see the rate internal temperature increase. Cheers
You should try doing something with honey. I heard it's just as good as pineapple
Love a good bread, which does make a huge difference.
A treatise on sandwich dynamics by Leonidas
“Sandwish” 😂😂😂😂
always used pickled cappers. guess it's time to kick things up a notch.
i wonder, could the avocado sauce benefit from a pickled jalapeno instead for that sour flavor or what you call tangy flavor i think?
Those fried Capers looked like Pisstiocos?! That would be interesting?! 🤔
Love the fried caper idea. Only one of those two T-bones looks like it's a legit Porterhouse. USDA requires that the Filet be at least 1-1/4" wide as measured from the bone.
Guga, you gotta have Stalekracker on!
Hey guga my daughter and i watch all your videos. She is asking if you can make a video of a drink with a meal next time.
Bro i have great video idea , try souvi normal cook but with coumoound butter inside the bag😮
Something told me that the green sauce was something similar to guacamole and I was right. I was thinking that before the sauce ingredients were put in the food processor.
Idk why i watch these videos- They just make me hungry for things i cant get 😭😭
Dry age steak in mustard and a pork loin in mustard
I was expecting chef Brian tsao lmao
I wonder...could you do a steak version of a Monte Cristo, with an onion-chili-mustard-beer sauce for dipping? Just throwing it out there.
With bacon?
I'm definitely going to make this sandwich for my family
That T-bone is almost a Porterhouse.
u should make a lobster melt, or a steak melt. sandwiches r awesome.
should make crispy pork sandwich Guga 😋
Спасибо за отличное видео!
sandwich king ive never heard of him.
The Angle sandwich
Love me a good sandwich!!🤘
@Guga, I want to see Mark Weins try your steak.
No one is ever an "expert" at something. People are always learning new things and new techniques even in their field of expertise.
Owen would get along well with Chef Brian Tsao, given their mutual appreciation for food, especially excellent sandwiches. Perhaps they will collab someday...
What type of oil do you fry the capers in?
I would put more sauce honestly but still looked good
Yes! A good, juicy, messy sandwich is the best!
GUGA what's the best sous Vide machine in your opinion?
Balance the rich component like steak with something acidic..and let's add garlic butter, fries, and corn fried capers. !
Where is Angel?!?! LOL!!!! 😂😂😂😂
I wasn't sure about the fries but then you said wagyu tallow 😄
What kind of cheese was added to the sandwich?
Guga did you say porterhouse?
Looks like Tbone to me.
Sandwich making is an art, but bottom line it could be a mess, but if delicious all is good 👍, even sandwich king at home late night doesn't care lol
Garlic butter good, but toast bun then rub with garlic then add garlic butter and heat when ready👍. Shoot me but I like soft bread for me.
We call them T bone steaks in Australia.
WOW!
Been experimenting with making small amounts blended butters and bacon grease butter with a little garlic oil makes a great basting butter after use the seasoning you like on your grilled steaks 😁
I AM SO GLAD YOU NEVER SEASONED THOSE CAPERS !!! PHEWWWW
Dry age with mushroom duxelle and dry age with wagyu fat
Dru age absteak in horseradish 😊
Yum.
That roll looks like one of the type that is ready to cut the roof of your mouth to shreads. Also... where is the cheesewiz?!
I like how Guga says sandwiSH
Maybe add some balsamic glaze!
Yes yes yes 💯%
Looks great but i take the time to sear over a real, fiery charcoal fire and not a flamethrower, which makes the crust look like exhaust.
Guga... you're a badass
Pretty sure Jeff Mauro on Food Network is the Sandwich King.
Chef Brian Tsao needs to see this too.
1st thought when I heard sandwich king! 👏😂 These two dudes make a mean sammich!
GUGAA please add °C aswell.
I dont care if you let if flash on the screen or if you actually say it aswell. I just want to know how hot you Grill / Fry / Sous Vide / Smoke / Bake without always opening another Tab to look it up.
Please think of your European Subscribers.
U THE BEST
Wow, fries in a sandwich, what a cook.
Next sandwich has to be the BLT, it's the king of all sandwiches.
1:13 “…the filet mignon is quite large…” ~that’s an oxymoron, ‘mignon’ means small/dainty
"They call me the sandwich king, and here's why"
**Shows video of him making bruschetta and a burritto**
I'm like Joey from Friends. I love a good sandwich.
mcd's originally made their fries in lard. they were better then. turkey also tasted better before they were all genetically modified. i'm now a wild turkey fan, and have the shotgun to prove it.