The steak that PARALYZED my mouth, WHAT!?

I never thought a steak would do this to my mouth. this is an insane experiment which I am supper happy to experience. Some things are just amazing and this one is something you have to try in order to understand how cool it is.
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#Steak #Experiment #Grilling

[@prestonmcmahan7116]

Hey guga! You should try to dry age steaks in garlic paste! I think it would be a very interesting experiment that might yield some delicious garlicky steaks!

[@wadehatle5121]

And add some peppers or hot sauce for a touch of heat too possibly

[@Erik-bs3hh]

he already done that

[@prestonmcmahan7116]

@@Erik-bs3hh really? I guess I’ll go check that vid out!

[@prestonmcmahan7116]

@@Erik-bs3hh I just checked and he dry aged steaks in black garlic, not garlic paste

[@JAG214]

A lot of people don't go back and look at his back catalog because then they would not put a dumb comment in and the fact that this comment got a lot of likes shows that a lot of people have not done that also because you would know he done that already like one of the other comment said

[@BallisticBBQ]

Thanks for shooting this video Guga. All of those steaks looked fantastic! I have done many experiments with Szechuan peppers, but never bread! This was fun watching you guys doing the taste test! Thanks again brother!

[@Battle_Beard]

I really appreciate that Guga has been working with a lot of choice grade steaks lately. I like watching the master give a $300 wagyu the treatment but it’s even better seeing him use cuts of meat that are attainable to anyone. I can go down to the supermarket at get something that looks nearly as good as what Guga’s working with to try it myself. It definitely makes me more engaged in the content than seeing one recipe after another that I might only be able to afford if I sold off a couple children.

[@paulmcdowell9222]

You can get the same cuts of you order it

[@dalemusic1901]

True that

[@hiesama3680]

the last part got me good.

[@Ealsante]

I once tricked a friend into eating a whole teaspoon of this. He couldn't talk for an hour. Still feel bad about it. That said, Sichuan pepper is almost never used alone because that sensation is so one-note - you either put it with star anise and cassia and take the 'five-spice' route (the other two spices are cloves and nutmeg), or you put it with dried chillies for the 'mala' route.

[@louisakehr]

Probs to Leo! Not only is his grateful attitude something to admire, his descriptions of the food are so eloquent and i personally can imagine the flavors better than when the others are explaining it

[@Jonesy3737]

Dude kind of annoys me. He seems better. But before it seemed like he kept interrupting and trying to steal the show

[@feelcollins4358]

@@Jonesy3737 he's the description guy, you feel annoyed because he says a lot of words but don't feel the sincerity in them because of that, doesn't mean he's not being genuine though.

[@Jonesy3737]

@@feelcollins4358 I always thought between angel, guga and mau- mau I think is his name. They were pretty descriptive.

[@Patrick67394]

@@Jonesy3737 maumau the goat

[@Dealy12]

i was just thinking the same thing. Leo describing the flavours makes it feel like im there

[@danwilliams1920]

I cook stir fry all the time, and I've found that Sichuan peppercorn really compliments any sauce that has sweetness. The best way to use it is to toss it in a dry pan and heat it up, then crush it up in a mortar and pestle. Add to your stir fry VERY SPARINGLY. A little of this stuff goes a long way, and too much can ruin any dish.

[@ChudsBbq]

I’m a big fan of Sichuan peppercorns! The best application I’ve had was at mission Chinese in NYC, you should look up chongqing spice chicken wings! Best flavor out there!

[@saundz8791]

Sichuan beef stir fry yum!!! One of my favorites

[@blaizegottman4139]

Is it spicy

[@kleetus92]

@@blaizegottman4139 It can be, the peppercorns are really the heat, it's the Thai chillies that do the work there!

[@blaizegottman4139]

@@kleetus92 AW OK

[@kleetus92]

@@blaizegottman4139 Yeah so you can make it as hot, or not as you want. And when you cook the dry chilies, the heat from cooking makes them a lot less hot, it's more of a mellow heat.... but if you put a half pound in, yeah, it's gonna be warm!

[@newyorkcity9966]

being asian myself and eating a lot of chinese infused foods it feels really odd knowing there are so little people that know about these peppercorns. they’re my favourite and i use them wherever i can in any dish because the tingling is amazing. you usually find it in lots of different asian stir fry’s (particularly chinese)

[@totallypump]

same, im also asian

[@mikeq6197]

Yeah it’s common in so many Chinese dishes

[@zeriel9148]

I'm kind of baffled seeing them talk about mala like it's some weird obscure thing

[@McYeroc]

@@totallypump half the world is Asian calm down man

[@Patrick67394]

@@McYeroc stfu lmao did you really just tell him to calm down because he said he's asian tf?

[@hawkhunter3256]

What I've realised is that the quality makes such a big difference! Never thought it would, but when I bought Szechuan peppercorn, I was like... yeah tastes a bit soapy, citrusy. I bought some high quality pepper 2 months ago and it is so different. The smell is already like citrus-minty. You should definitely try more ideas with fresh herbs!

[@cienzen3077]

Sichuan peppercorn is such an important and yet underappreciated ingredient in our Chinese cuisine and cultures. thanks Guga for giving it the daylight it deserves 👍👍

[@童緯強]

In China, the Szechuan pepper is usually ate with something spicy, like Chili. Seldom on it's own. You might want to try adding it to some of your spicy foods.

[@webofhair]

I made popcorn with Szechuan oil! Made really awesome popcorn!

[@captainkaleb]

So is Szechuan pepper not spicy on it's own?

[@subzarbi9684]

@@captainkaleb its more like numbing that spicy, on its own I would its not really "spicy"

[@deitschebanana4128]

@@captainkaleb no, as they said its a little citrusy and tingly, it numbs the hot sensation. Its like injecting somebody with a sedative before breaking his leg.

[@bernardevans1536]

I was about to say, chili flakes, probably garlic, maybe ginger...

[@SlumberBear2k]

I love the personalities of the people you bring on your show. you can learn a lot about a person by how they react to food.

[@Slurpy2k8]

No you can't.

[@0ihatetrolls01]

@@Slurpy2k8 You can lol that's what a reaction is, you can directly tell what a person is like based on their reactions to experiences or situations, shut your ass up lol

[@lobu_zet_zet7481]

Guga, PLEASE have more episodes with Maumau. We miss him!

[@pakawaka]

We don’t miss him at all

[@Hovis_Enjoyer]

@@pakawaka Yes we do

[@meirin5316]

i miss him too :(

[@luismakeup08]

@@Hovis_Enjoyer no, we dont miss him

[@damarvelousone]

Yall be nice to Maumau...

[@ronin_guerreiro1383]

I would love to see a garlic experiment. Maybe try dry aging steaks in freshly minced garlic vs. Garlic paste versus the minced garlic that comes in the jar. Never a bad idea to incorporate more garlic! Keep up the great work my friend!

[@Kommunist_Kittens]

Guga could you try dry aging a steak the traditional Italian method? Wrap your steaks in a shaggy dough and bake it for 20 minutes too just set the crust, then let it sit for 35 - 40 days? I'm really curious

[@boredmememe]

I'm italian and i never heard about that 😅

[@GojosBackHand]

Its a dope recipe. There use to be a back in the day a restaurant I use to live by made this but it wasn't popular but man was it delicious

[@truth14ful]

@@GojosBackHand Some of the best restaurants aren't popular unfortunately

[@pandorakplays5782]

Bro WTF

[@eZwa306]

5:26 The look on Angel's face, wanting to dig into those steaks despite the unknowns at play, is gold!

[@CSSP_1188]

You should try dry ageing a steak in Beef Bovril, it's like Vegemite but thinner, stickier and much easier to spread. It has a strong, beefy flavour and is slightly sweeter. I think it'll really compliments the flavour of a steak.

[@silvia393]

The editing of Angel touching his tongue with his teeth on repeat had me LOLing

[@FlashAndClearOnZulu]

Thank you for making the Szechuan peppercorn steak! A second request from my son is a steak dry-aged in shaved 100% cacao bakers chocolate. It should avoid the Nutella problem because of the lack of sugar. You could try an 80% and 60% to get some variation for an episode.

[@Gundumb_guy]

Lol angel looking worried about his health was actually hilarious

[@theunknown4054]

To see you using a Chinese traditional pepper that I grew up eating was a great experience for me! I still have the faintest memories of slowly picking them off of my pork rinds because I hated their numbing sensation... To see them used on steak was incredible! Thank you Guga!

[@ankokuraven]

for a note, "Spicy" works a few different ways depending on what you actually mean. Foods with capsaicin, like peppers, bind to and effect your temperature sensors in your mouth causing a sensation of heat. Horseradish binds to the receptors for noxious smells in your nose. Sichuan peppercorns work by binding to the sensors for touch and motion in your mouth, triggering a mechanical tingling sensation.

[@rosco6412]

Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.

[@chitownRB33]

And then after dry age with actual “cemen” 😂

[@voronOsphere]

@@chitownRB33....you couldn't resist.... lol

[@chitownRB33]

@@voronOsphere lol no sorry

[@crapcase3985]

I already have plenty of çemen in my meat

[@spicydiarrhea5662]

it actually is pronounced "sémen" stop making fun of English users...

[@DJCloudy_]

Watched this video, and the other day I saw these for sale and picked some up. Really unique experience. It smells like a citrusy perfume, and you get an almost floral flavour when you bite into it. I actually prefer the 'burning' sensation of these to spicy foods, as it isn't actually painful. However, try to avoid getting these on your lips or on the back of your throat: on your lips it'll make them really numb and at the back of your throat it feels like you have something back there. However I can understand that these can make food taste better as it makes you salivate more. It goes nicely with chocolate/ice cream, in my experience

[@StevenLuo-s3o]

Hey Guga, congratulations for discovering the extraordinary sensation of Sichuan Pepper Corns. It is an amazing idea that you put them into butter, which is never done in Asia. By the way, you should try Green Sichuan Pepper Corns, it is completely different from the red one you have, with a more stingy feeling, more intense citrusy flavor and some distinct flavor with it. Hope that you can find the green ones, and have another special experiment : )

[@SaberWulfGold]

Thank you for the content Guga! Love your videos and you guy's reactions to the experiments. Have you made a video on the type of grill and set up you have? I'm interested in trying it.

[@boarbot7829]

PLEASE dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 36 of asking)

[@christianosanjo]

Dirt? Wtf

[@IntrepidFC]

@@christianosanjo Dirt’s actually edible, despite tasting like crap. The reason you don’t eat dirt is because of all of the stuff that crawls around in there, but the dirt itself is fine to eat minus the parasites and dog turds.

[@boarbot7829]

@@christianosanjo yeah, it would be so cool. It’s a real thing and free of bacteria etc. I just feel like it could bring “earthy” undertones 😂

[@couththememer]

It would be quite interesting, and I’m thinking it would have this underground cooked beef flavour or some sort

[@boarbot7829]

@@couththememer perhaps, but I feel like the actual flavour might come through a bit differently, as it would still be cooked like a normal steak… that’s why I’d love to see it.

[@l0ll0l0lisnolongerowner5]

Guga: "I combined all of the cheese I had left in my refrigerator" Also Guga literally 5 seconds later: "and of course, more cheese"

[@aby1982]

Guga, I am SO EXCITED that you did this video. I am a huge fan of Sichuan peppercorn and I'm always looking for new ways to use it. My husband is the steak whisperer so I will make your compound butter and ask him to use it! Also happy that you have become a huge fan of this very unique ingredient. Thank you for making our mouths water all the time!!!!!

[@DerDritteSpieler]

Hi Guga, always love your crazy experiments. I cooked with sichuan pepper for a while and while trying out some blends of spices, I want to share with you something I learned from using this amazing spice. Try heating up a credible amount of sichuan pepper in a dry pan without oil, so the fragrant oils will be more intense and pleasant. No roasting, just a heating, till you hear a faint sizzling and you can notice a warm, pleasant citrus-y smell emanating from the pan. Take the pan off the heat, let it cool a bit, then sort out the hard black kernels. They have a sand-like texture when chewed and their taste is not very pleasant, so you will want to sort them out. Then grind using a blender or (more time consuming, but in the end better for taste) pestle and mortar. Using a bit of coarse salt during the grinding will make things easier. Use a fine meshed strainer to filter out some harder parts and the membranes in the end. The powder you get from that is the real deal, fill it in a glass container (I always fill up a good amount in a little glass bottle and close it with a cork stopper on top) and use for whatever shenanigans you come up with next. Dose carefully, because too much can ruin your dish. Now, if you combine that sichuan pepper with the right amount of heat (chili peppers), you get that burning-numbing sensation famous in the sichuan cuisine, which makes your mouth water as you are eating.

[@fretless05]

I love Szechuan food, but in that cuisine, the peppercorns are almost always blended with spicy red pepper, onion, and garlic. It's a fuller more complex flavor. One important thing you learn with any new spice is how much to use, and this experiment gave a good lesson on that! Now that you know not to go overboard with it and it's flavor profile, you can add it to your spice palette when you cook other foods.

[@robdewberry2587]

Everytime Guga laughs it cracks me up😂 Angel is always hilarious😂

[@STdoubleDs]

Mixing all the types of “pepper” together would be a tasty experiment. Black, white, green, pink and Szechuan to get all their effects.

[@webofhair]

And Sansho Pepper

[@luisramirez-or5vg]

I think that was already done

[@espenschjelderup426]

Black, white and green is from the same plant. I would use only the black of the three, but also use longpepper and paradise pepper 😀

[@gechuzhao2178]

Adding Scechuan peppercorn to your bbq rub, trust me

[@katilkoala5037]

Green pepper?

[@NotPsycho]

8:32 did Angel just go rogue? He didn't take a bite! It's clear as day! He must be cooked to pay for his sins!

[@narumi5326]

i replayed it a bunch of times and the "bite mark" is hidden 🤣 good catch!

[@NotPsycho]

@@narumi5326 Thank you thank you!😅

[@tamma369]

Ah man, I'm very careful with Sichuan pepper(especially the red one). The flavour is amazing but the numbing sensation should never overpower your tongue!

[@kanjakan]

@Brent Smith Same. It used to numb my mouth back when I was a kid but because my family has used it in almost every dish, I can't feel any numbing effect either.

[@tamma369]

@Brent Smith The better quality ones like Guga showed(vibrant red color, stronger aroma) have more punch. But it also depends on the person eating it. Because it feels like an allergic reaction some people will have a stronger numbing effect. I personally love the flavor but hate the sensation, especially if I use it in very spicy food where I have the burn of the chili and the numbing of the peppers that get stronger with every bite.

[@bfopie]

Guga, if you want to try Sichuan peppercorns the way they are meant to be used try ordering a bag or two from Mala Market here in the US. Mega fresh and super fragrant (kind of like pot, but in a great way) and very potent from a numbing standpoint. They also contain no seeds, which is a big benefit and eliminates any grittyness from your cook. I've been incorporating these flavors into Mexican cooking for a while now and its a true cross-cultural match made in heaven.

[@adambrickley9088]

This is awesome lol! First time I've seen Sichuan Peppercorns without chiles. Great analysis but you gotta try it in some traditional Sichuan food because it's all about using the numbing sensation to mess with your pallette and enhance the chilli spice and other flavors. I prefer Sichuan style boiled fish fillet but also great in Mapo Tofu or Kung Pao Chicken (My favorite local Sichuan restaurant offers both "American" and "Chinese-style" Kubg Pao and if you order Chinese style it has peppercorns :-) )

[@rinosanchez2150]

Mapo tofu is sooo good, one of my favorite dishes ever. It came very handy to know when I was in China at a restaurant struggling to find any dishes in the chinese language menu (with really bad english translations) that I even recognize, until I saw "Mapo Tofu"!

[@idiotburns]

I cant believe all the great ideas we witness on this channel!

[@christranbarger7250]

Hey Guga, new subscriber, big fan! I just wanted to tel you I suffer with sever anxiety and depression, and your videos seem to always get me out of my head and help me relax. Thanks for sharing!!

[@couththememer]

It’s rare to see Guga to actually love an experiment’s ingredient 😂

[@guts1859]

Your videos are always so mouthwatering!

[@aturku]

Hi Guga, I am Evan from North Sumatra, Indonesia. In my batak tribe, we call that andaliman. You could do search with andaliman phrase on Google. We have a green andaliman which was the distant relatives of Szechuan Peppercorn. In our batak traditional food, we use andaliman alot in our cooking. As a sauce, as a base paste, for marination, etc. We mostly use it for pork and fishes (usually carp for food called as naniarsik or could be naniura as well; and Nile tilapia fish or Clarias nieuhofii catfish for food called naitombur). I hope you could make experiment with fishes and pork as well with Szechuan Peppercorn

[@bierbrauer11]

Love it! Szechuan pepper is fantastic, glad to learn it is related to citrus as I also thought it had citrus notes. Great episode!

[@ggarzagarcia]

Before I forget: Do a *Save this meat!* experiment. One thing you could do is that some meats left in the freezer for over weeks or months will taste bad after defrosting. As you tried to save fresh eye rounds by using pineapple juice , do a similar experiment with long-time frozen meats.

[@tommylizotte6697]

That is a superb idea!

[@aynon8353]

I don't think you can save freezer burn meat 🤷🏻‍♂️, if it bad enough it really ruins it

[@chairofthebored]

That won't do anything, the bad taste is from oxidation of fat (which is why vacuum sealing keeps meat fresh for much longer), and that is a chemical process not a mechanical one. The rancid flavor will not go away no matter how tender you make the steak The steaks will still be safe to eat, they just won't taste very good.

[@Magikarp_king]

Love the video. I don't know if you've used ginger in an experiment yet but you should try ginger and galangal they have such different tastes. Although I don't know how well ginger pairs with steak.

[@sidneygzus6215]

You should recreate a "kapsalon" its a popular dish here in the Netherlands. You can get it from a turkish restaurant. It has fries, döner meat, cheese and some greens. Top it with garlic sauce and hot sauce and you got yourself a meal!

[@JG-fy1qt]

Heerlijk!

[@PhantomSavage]

Got some of these once from an Asian market for a recipe for Hungarian goulash. VERY weird, interesting pepper that has no real ingredient substitute, like trying to replace turmeric... you can't, there's nothing quite like it. It tastes like pepper, but lighter like a white pepper as opposed to a black pepper with some fruity, cherry, almost orange notes. The best I can describe the numbing sensation is how your mouth feels after eating something REALLY spicy, but without the pain of the capsaicin actually giving you the burning sensation... or if you don't eat spicy food, its kinda like when you eat a bunch of pop rocks or drink a super carbonated beverage on a dry mouth, but again, without the biting bubbly feeling the CO2 normally gives to your mouth.

[@smoothjulio]

Guga is a mad scientist. I love when he makes the side dishes and how he shares his creations with others.

[@antcommander1367]

Next time could be buzz buttons/tooth ache plant.

[@fameismine2]

@0:26 I can't stop laughing 😆 🤣 😂 😭 💀 😅 😆

[@jonevo9]

I remember my dad bought a couple of bags of those peppercorns. At first I was thrown off by it but then I found myself popping small handfuls into my mouth with my meals🤣 Great video Guga!

[@GreatSighForward]

"I threw in all the cheese I had left in my refrigerator.." "..followed by more cheese" 🤔 I don't understand it. But I support it.

[@jakubzajdel7235]

Hey Guga! Try dry aging some steaks in horseradish. Here in Poland, where I come from, we add horseradish to a lot of things and I'm really curious to know if dry aging steaks in it is gonna end up good, bad or ugly 😅

[@samuelyoung2671]

I vote ugly… but would definitley watch the video😂

[@danwilson7581]

I have done this. I liked just smearing ground horseradish on a nicely cooked gaga steak!

[@PenguinRainbow]

Whenever I'm sick I make Sichuan peppercorn, lemon, sugar, and ginger tea, it numbs the throat and is a beautiful flavor.

[@ytnewhandlesystem42]

Now that Guga has done it with the peppercorn itself, it's time to do the actual spicy mala edition.

[@forprogress999]

Watching those steaks sizzle on the grill is my fav part! They’re shimmering in the light!

[@jadeelite1363]

I got so excited when you first showed the product; I knew I recognized it but also doubted it could really be what I've been dreaming of for so long and held my breath until you said what it was. I had a dish with this peppercorn on in it when I went to China in highschool, 10 years later I've still been desperately searching for it, it's so good and such a unique flavor and people always look at me like I"m crazy when I tell them it has a different flavor than regular pepper (most of the people in my life are white so....) It's named after the province of China Szhchuan (or Sichuan, apparently different parts of America spell it different) Each province is known for having their own unique style of food, that one and Hunan are known for being spicy. I've tried the Szhchuan style food at so many restaurants hoping to taste that peppercorn again but I guess I just need to buy it and make it for myself thank you so much though for making a video on it and highlighting how different it is.

[@omfgfdp]

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 ?

[@AFAndersen]

Guga! Please make a "side dish"-channel for your side dishes as seperate videos! They are so difficult to find when I want to make them!

[@thetimeiscoming]

Or at least do a side dish video

[@cocodojo]

Guga's main channels : for this experiment I made these amazing side dishes Guga's side channel : for these amazing side dishes I made this main dish

[@AFAndersen]

@@cocodojo Sounds like a great way to drive more traffic.. "and if you need inspiration in what you can eat with this side dish, we made these amazing hamburgers and you can check the link in the description!"

[@gazgazclan4454]

there is another channel called sous vide everything

[@AFAndersen]

@@gazgazclan4454 Which only means double the amount of side-dishes available to be put up on a 3rd channel :)

[@GingaNinjaGriddler]

I just came across you guys. Looks like a great channel and I look forward to learning lots. Looks great 👍

[@TheJeracuda]

come on Guga you need to do a steak dry-aged in Garlic Paste I think that would be absolutely amazing

[@prestonmcmahan7116]

Bro you stole my idea

[@prestonmcmahan7116]

I posted my comment 25 seconds after the vid posted

[@prestonmcmahan7116]

Don’t steal other peoples idea please

[@prestonmcmahan7116]

And please take this comment down

[@bossu5648]

@@prestonmcmahan7116 mans rlly mad at a comment 💀💀

[@joshpence-jones1231]

We seriously need to see Angels crazy food experiments

[@BurittoSandwich]

What if you season steaks with the seasoning packets from instant ramen to see which flavor tastes the best? They usually always contain MSG.

[@Mickcotton]

MSG ❤️ Makes Everything Better PitMaster Harry Soo makes All Natural MSG w/ Seaweed Mushrooms & Fish Bonito Flake’s. Absolutely Amazing 😻

[@Supersnillet93]

Genius idea!

[@Paul_I_S]

It's typically being used in combination with (a lot of) chillies. The numbing effect tones down the spicyness of the chillies. It's also a one of the 5 ingredients in chinese 5 spice.

[@peterdoe2617]

I found Greg through his channel ballistic burgers. Nice guy. Interesting topic. I instantly subscribed. Greetings from the far north of Germany!

[@Ilovrdonuts]

There is a delicious paste often used in asia called sambal belecan, and trust me it is delicious. Plz dry age steak in it so i can see how it will turn out.

[@Amplifymagic]

I love Sichuan peppercorns so much I’m like addicted to it. Best way to enjoy them is fresh grind and not let it die to heat, I feel like it’s a waste sometimes if you don’t treat it with respect. Just chewing on a peppercorn alone is a great way to enjoy its full flavour.

[@larsvbundli1740]

Guga is my kinda guy! Experimenting with food every week :D :D :D

[@AustinT247]

Anyone else addicted to this channel? I just subscribed like a month ago but I've literally binge watched all the videos up to this

[@bloodysabbath1984]

This guy

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@derengoozoo3]

Bro, love your videos. In Szechuan cuisine they use the peppercorn as a whole, they don’t ground it or chop it all up !! so as you said, it’s used to flavor it, but they don’t eat it with the food !! Hints, they use chopsticks to pick the veggies and meat 😉😉 you guys are awesome. Keep up the good work!

[@fronttowardenemy6356]

Hey Guga use the compound butter as a base for jerked Chicken Szechwan pepper style

[@MrTwisted003]

I like how he adds "all the cheese I had... then a little bit more" lol Love ya Guga! It's like the cocaine of peppercorns, lol

[@ChrisKinster]

Oh I've done this multiple times. Not peppercorn oil, not compound butter, just freshly ground peppercorn on steaks. Glad to see Guga try it. And yes, I'm Asian

[@LordSmyrnian]

I'm with guga on this one. I love just chewing on the peppercorns

[@firex_12]

guga after seeing the seshuan pepper corn butter i was thinking about what the result might be if you tried dry aging steaks in apple cinnamon butter or other butter combinations this could yield some amazing ..... or not so amazing steaks

[@calveryscave]

2:06 “one tablespoon of Szechuan peppercorn” *proceeds to dump whole bowl*

[@Squisky]

Chef. Wow. I didn't know you were friends with Trevor. His passing hit me hard too. I've been the TBDM's work since Unhallowed when I was a small boy in high school. 35 now. Still with them. Trevor was a gem of a human being.

[@Druid_Plow]

2:40 i thought for a brief moment he was going to use black pepper for the base seasoning and only the different fats for cooking. Glad he fully replaced the black pepper for the 2 experiment cuts.

[@mixofgamez1724]

Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!

[@taylormcswain2041]

You should make a video about the Ultimate steak using the information learned from all your experiments so far. Best way to tenderize Best way to dry age Best way to season (MSG) Best cooking method Best searing method Put it all into one steak.

[@taylormcswain2041]

Also, best compound butter

[@forestxander]

I LOVE this peppercorn, so unique! Discovered it when I learned to make Mapo Tofu. My favorite for everyday cooking is a blend of black, white and red peppercorn with a couple random whole cloves tossed into the grinder.

[@Alexa-Raine]

😂 Sichuan is called "peppercorn" but is actually a citrus berry, not a pepper or peppercorn.

[@MarqueeMarc]

Hey Guga, you should try and dry age a steak in the seasoning. Fully cover it with Salt, freshly ground pepper, and garlic powder.

[@davideggleton5566]

Really enjoy your videos -- no exception here -- this was both interesting and entertaining (thanks guys)

[@adamjellis5174]

Hi guga! I know you don’t really do deserts, but I would like to see a guga style pancake recipe🥞love the videos🥩

[@hughshax5903]

I’m part Chinese so I enjoy the Numbing sensation of the peppercorns, it’s perfect with some Taiwanese popcorn chicken

[@toddstropicals]

I always keep it on hand, it comes in a green form also, it's the berries of a prickly ash tree.... Good stuff!

[@tarultoyarto]

I love Szechuan peppercorns. So good on noodles or tofu.

[@NathanOrlick]

Sichuan pepper is deadly combo'd with very hot chilli. It's painful at first but after a few minutes your mouth becomes numb to the spiciness and you can actually taste what chilli is like without the burn. It tastes almost like berries. Would recommend everyone to try it.

[@squigly80]

dude i was cracking up this was a great video with the Angel highlights

[@ofox716]

Shicuan was described as "hot mint" when I used to work with it. It's the addicting component in most really hot Chinese stuff.

[@EUROPAMusicOfficialChannel]

My favorite cooking style for steak is medium rare with fresh sliced jalapenos (not pickled jalapenos) cooked in the same pan at the same time. The spice enhances the profile of the steak, and the jalapenos soften and absorb flavors from the steak. It's spicy, delicious, and very satisfying!

[@coco805]

Guga! I love szechuan peppercorns. In Chinese cooking it's always paired with a TON of garlic and chili peppers. Somehow it magically enhances that combination, the numbing effect dials back the taste of chili, while the garlic interacts with the extra salivation you get.

[@poppedcann]

Hey guga i just wanna let you know i had dry aged steak from this place and it totally turned me off they deff didn’t dry age it correctly and didn’t cut the hard shell around the steak after dry aging it (got me sick) but I’m still not turned away from trying more! Just need the right one!

[@Will-sq3ip]

You Guga are a genius. By genius, you have an unconventional mind for cooking. I can’t imagine how that Sichuan Compound Butter Steak taste like; I literally can’t, I wish. In my household, we don’t taste strong-flavored food, and the Sichuanese food we ever ate in restaurants aren’t as powerful compare to real authentic Sichuanese food from what I heard.

[@cajohnson1992]

Hey Guga, you should try marinating steaks and pork chops using "Better than Bouillon" Beef Paste that's thinned out into a very concentrated liquid to give the meat a very beefy flavor

[@Helmutlozzi]

Guga, with great power comes great responsibility. You put your friend and nephew in danger with that massive amount of compound butter 😂😂

[@diceymaan]

That close-up camera is crazy good!

[@gunna2cool]

Oh man, that idea for the bread balls is fantastic! So simple... But so much can be done with it... I'm salivating just thinking about all the ideas 😜

[@alexyoung6418]

One minute into the video I was already thinking these guys are gonna OD on Sichuan pepercorn. They don't consume this thing at such volumes even back home in Sichuan. Nice ideas though, I'd try cooking some steaks this way. lol

[@William_Asston]

what about a Szechuan sauce for the steaks? fish sauce, stir-fried green bean and bamboo, green onion, soy sauce, some rice vinegar or lime, lots of chili oil, and the paralyzing pepper. Bean sprouts are also sometimes used, and they give a nice texture that goes well with meat. And don't forget MSG of course because it's chinese food :p. There's Szechuan restaurant near where i live and my chinese other has gotten food there since i was a child. I can remember most of the ingredients for my favorite dishes and the ones i listed are common between them.