I boiled STEAKS in 5lbs of BUTTER ate it and this happened!

[@Dan016]

Leo being Canadian suddenly makes so much sense now 😂😂😂

[@ChuckNorris-rr3zk]

?

[@MedalionDS9]

What does this even mean?

[@zilla3745]

It means it explains why he is so articulate.

[@nathanielmyers721]

Canadians have been known to cut long pasta noodles.@@MedalionDS9

[@MedalionDS9]

He really does @@FreddyMuldoonRides

[@unsinkable-sam]

Damn, we need a side dish-only cookbook in different languages! Every time, I think to myself, how am I supposed to save this in my playlists so that I can find it again later?

[@JokerInk-CustomBuilds]

I got a recepies book handed down from my grandmother... She wrote and collected all of them herself... It was the best gift ever. Now the food I love won't dissapear with her!

[@dhrenzen]

We definitely need a "Guga Eats... EVERYTHING!" book for his non-meat recipes he's put together over the years. I'd buy that.

[@donovankelley4802]

Literally just click save to watch later… and then its saved to that playlist and you can… watch it later…

[@stoneone1479]

Wait so Guga hasn't made a side dish cook book yet? WTH? This needs to happen. I would want that more than a steak cookbook.

[@modernblue24]

Lmao I’m looking up butter in Napoli before I head there next week GUGA!

[@mkcstealth7624]

Can confirm, Kerrygold butter has been my go to for any beef basting and compound butter needs. I do a pot roast recipe that calls for whole stick of Kerrygold Garlic & Herb butter and that stuff is like the secret ingredient. I've tried others but it can't be beat. And if you live by one, you can get it at Costco

[@ITSmE-tn2ug]

Kerrygold the only butter to use nothing is better

[@BronzedBeast]

I never had it. Cook for me pls 🥺

[@bigtexuntex7825]

Kerrygold is also good for you. It's from grass fed animals, so the fat is a healthy mix of beneficial molecules that won't give you arterial sclerosis. Eat grass fed beef cooked in grass fed butter for a long life.

[@harrymetsally86]

This comment makes my Irish heart swell with pride. Kerrygold is the nicest butter I've tasted and I'm always happy to see other countries appreciate it too!

[@johnsudeog6525]

​@@harrymetsally86You're not Irish you're American and Kerry gold is not a high tier butter in Europe.

[@mperry0913]

Angel actually liking seafood!?! It's a Christmas miracle!! Next year, it will be vegetables. 😂

[@adamolsen5109]

I want to see Guga make hawaiian food. Things like ka’lua pork and loco moco

[@hanj31]

He’s already made loco moco before.

[@31knots50]

Hawaiian food is mid tho

[@BasicPsychology101]

I want to see him make Tonkotsu Ramen with smoked pork.

[@politerudeboi6898]

@@31knots50 kalua pig is exceptional lau lau too

[@31knots50]

@politerudeboi6898 not saying those things are disgusting just not that good compared to other cultures even inferior to what you can find in the mainland by far. Hawaii has good pineapples and dragonfruit that's about as far as my love for their cuisine goes tbh.

[@hachimauro2450]

as an Italian i can say that you made a beautiful shrimp pasta, it looks delicious!

[@videostash413]

as a non-Italian, I can say the same exact thing

[@ciorby81]

Magari avrei evitato il parmigiano con i gamberi..

[@divinrei]

you are Italian, so are you okay with cheese on seafood pasta? Also parsley for garnish is kind of flavourless , better use basil , finish with olive oil or thyme oil

[@ericmendenhall2867]

​@@divinreiget over it

[@jeremy4375]

Did they even eat the shrimp? 🤔

[@rallywagon261]

Kerrygold is my go to butter. I cook pretty much only with that and lard.

[@JamesJohnson-ig6of]

@rallywagon261. Just wondering, is the fat profile the same as most domestic butters here in the U.S.? Usually I'll choose "Land O Lakes" butter, a Minnesota treasure!

[@deeemm979]

​@@JamesJohnson-ig6ofKerrygold has a higher fat content, it's richer and great for cooking.

[@rallywagon261]

Not the same at all. You can tell it has more fat when it hits a hot pan. The flavor profile is much nicer too. That of course is subjective though.

[@johnsudeog6525]

American diary isn't grass fed and its crap just like chocolate... You should switch out your lard for grass feed tallow.

[@rallywagon261]

@johnsudeog6525 not a fan of tallow honestly. Grass fed or otherwise. Carries to much of its own flavor. The only thing I use it for is to fry steaks, which I would never do.....

[@gpdu57]

I find it funny when Guga promotes different brand of thermometers. Anyway, it would be interesting to compare it with home made butter, which is surprisingly easy to make, and has generally a better favour, depending on the quality of the cream.

[@2Truth4Liberty]

Raw cream, preferably 82%+ milk fat and a pinch of salt :-0)

[@Icemario87]

really? it's easy??? i need to learn...

[@2Truth4Liberty]

@@Icemario87 Put heavy cream in a bowl and start stirring it. Keep stirring and it will eventually become whipped cream - and keep stirring the whipped cream and it will eventually separate into butter and buttermilk. Rinse the butter in ice water to try to get as much remaining buttermilk out of it (makes the butter last longer). END You could use an old time butter churn instead of stirring by hand. :-0)

[@Icemario87]

@@2Truth4Liberty epicccc 🤯

[@briankillian5248]

Guga... I've been watching you for a couple of years now. Your name alone spells entertainment. Your skillset is excellent. Thank you for yet another awesome vid.

[@timothywhite8485]

Bro said “easy to make side dish” and pulled out a behemoth shrimp.

[@scottywalker4312]

That shrimp dish looks delicious! 😋

[@lonelyalaskan7208]

The fact that we get free videos from Guga Foods on KZbin is priceless; keeping the knowledge and entertainment alive! ✌✌✌

[@thishandle_isnotavailable]

Guga you can't even talk about butter without trying Irish Butter. You won't regret it!

[@sarchlalaith8836]

He has kerrygold there

[@dgh25]

He should do a comparison between french, danish and irish butter. The 3 butter kings of Europe.

[@retrorainbow5861]

German butter above the Kings = Godlike KEKW K@@dgh25

[@CharloBagis]

​@@dgh25second that 👍

[@jono6379]

​@@dgh25definitely. And the butter he used wasn't even European it was "European style" whatever that means😂

[@TheLizzerazu]

If you want to use european butter, get it from Europe. Not the copy stuff in the US. I have tried a couple of types, but i find Danish butter best for baking and french for cooking.

[@OllihuAkbar]

If you're looking for the best butter from Europe you should check out the Valio butter, winner of the World Championship Cheese Contest's butter competition. Second place was Fonterra from NZ and the third place went to Isigny Sainte Mere from France

[@TheTimberstone]

That side dish ! Omg . Looks beautiful! Like guga says you do with your food whatever you want .

[@mrpoppz838]

My Sunday morning was going well so far, chores all done, beautiful day, then I sat down to watch Guga’s new video. Now let me tell u when I saw the thumbnail and then those 4 steaks come out I was ecstatic, and then a pasta side dish was made with that beautiful prawn and I was in love…but then it happened, something that struck my heart like a ballista, so heinous that I could cry…Leo cut the pasta😔 my day will never be the same

[@SomeGuyFromOttawa]

Leo! Fellow Canadian!! lol You've been a great addition to the channel!

[@josephclark7684]

It'd be cool to see guga do some videos on "lengua" or a beef tongue. It'd be super interesting to see the difference between one you could get at a super market vs a wagyu tongue.

[@justinabaya6622]

I’m a Kerrygold guy 100%. It may be more expensive but it’s not breaking the bank by any means. Unrelated comment/dry-aging suggestion. I love Gochujang and really enjoyed the video when you used it to dry age. How about combining Gochujang and butter for an experiment? Dry age with 3-4 different compound buttter…would be pretty epic IMO. Are you coming to Nashville anytime soon? Would love to get my book signed

[@Shaz8389]

You need to try isigny st mere. You'll never bother with kerrygold again.

[@MajorGloryMan]

Sitting here in Austria with my alpine butter, knowing every region in every country has it's own style of butter over here, watching Guga use "european" butter and laughing my a$$ off...

[@joel6513]

I would love to see a European blind taste test a bunch of different “high end” European Butters and see if they can tell a difference on purely taste..

[@ferencmolnar6086]

@@joel6513 taste, texture, saltiness, all there in different products. you should try some butter, you'll love it.

[@ladyfelwinter6776]

Fellow Austrian here! We got so many different kind of butter ourselves haha. But I absolutely love Gugas recipes, I even tried a few myself and they were perfect in every way.

[@Lukeywoodsey]

Same in the UK, we have so many different types of butter. Living in America people forget Europe isn't a country.

[@mhicaoidh1]

@@joel6513 go get a stick of Highland and a stick of Kerry Gold and try it. The difference is obvious.

[@benvasilinda9729]

Leo can never be brought when pasta is being served. We stop cutting up our children’s pasta once they hit 5 years old.

[@FireDemon11]

Now I need Ethan Chlebowski to make an in-depth butter video

[@Nathan_Coley]

Leo cutting your pasta is BLASPHEMOUS!

[@aapex1]

Sounds good but I prefer MILK STEAK.

[@thealmightyquatch]

With a side of their finest jelly beans.

[@FLIrishmann]

So that Straus butter is probably the best butter I've ever had. Its actually a higher fat ratio than even most European butters. I use it for compound butters and things where I want to taste the richness of the butter, but for normal cooking recipes that call for butter, I'll use american butter

[@sum1564]

Hey Guga, you have a wealth of knowledge about steak through many experiments on your channel. However, it seems unlikely that we'll see that knowledge put into practice again. It would be really cool if we could see you combine all that knowledge into creating the ultimate steak. For example, choosing a good steak, water aging, adding something to the seal bag, putting dry-aged fat on it, and so on. You would be better at figuring out what combinations work best compared to me, but you get the point.

[@BackForwardPunch]

unlikely? That’s the entire channel 🤔

[@israisrasena6897]

I agree!

[@webofhair]

Now you need to try Water Buffalo Butter Vs Goat Butter Vs Sheep Butter!!!

[@jerrykco]

I love that the most memorable part of the video is Leo cutting his pasta!

[@nervousbabbs2769]

Leo coming in with the real hot takes lol "I don't like looking at the faces of the things I'm gonna eat." To be far everyone should be aware and be appreciative of where our food comes from and respect be given to those animals.

[@christopher5855]

Makes sense to be that the more simple the dish, better quality ingredients will make a larger difference. The moment you start adding complexity the more you take away from the individual ingredients. I would have liked to see a clarified butter and ghee experiment too. You’re removing the water content and milk solids so it would come down to the quality of the fat overall.

[@eduardocesarmendesneves3460]

O defumado da manteiga de requeijão cozido por horas no fogão a lenha é insuperável 😊

[@RRr-yl8zr]

Say what? 😲🤔🙂

[@onLy.ESCAPE]

First bite: Oh that's good! Second bite: Oh that's god!

[@DangerOctoYT]

8:00 “NOT APPROVED!! 😠🤌” (Two Italian brothers) I swear if someone says Mario and Luigi.

[@toddwynia7491]

Awesome video. I've never tried European butter. Nor have I basted a steak in butter. Some stuff to try - American butter-basted steak and European butter on my toast. Mmmmm!

[@Sassyglbeauty]

I usually use European butter when cooking something like shrimp - but normal butter for whipping mashed potatoes, etc.

[@SteveThePerv]

“This side dish is extremely easy to make. The first thing you need is a pricey, hard to find shrimp”. 😂

[@dontz_05]

He says every side dish is easy 🤣

[@booshmcfadden7638]

"Super easy, barely an inconvenience." Oh really?

[@LikeTheBirb]

Angel rips him for it on the show sometimes, calling all his side dishes easy, its funny af to watch

[@dontz_05]

@@booshmcfadden7638 💀

[@lefterisatheras5918]

@@booshmcfadden7638 Guga must make a sandwich with a pretty big pickle in it, i decided. Let's see if this is going to be super easy, barely an incovenience

[@TheMrBigJeff]

I’m enjoying the reviews of the steaks - “MMM yeah! It’s steak!” 🤣

[@Aponiwe]

Guga I have been following your channel for a while now and as an italian I must say that that shrimp pasta dish ( finally!) looked fantastic!

[@SandiByrd]

"I'm Canadian bro!" 😂😂😂 I understood the hesitation brother!

[@krislong9338]

Whenever I hear this steak grilling music, I feel like I need to buy a new pickup truck.

[@cnp326]

you should do a "top 10 of 20XX" of your favorite steaks

[@TheWhistleMan]

Guga you have to make poutine as a side dish form Quebec, with real curd cheese from quebec and a nice brown sauce from beef bones

[@mattrhoton9219]

I am not a pasta fan but that pasta with the shrimp looks heavenly

[@igormalusevic]

Real confit is make in porcelan or clay pot, meat or garlic is covered entirely with some greasse Best is Olive oil, duck fat and butter with spices covered with aluminium foil and baked in stove on low heat aka slow cook for hours, something like sous vide but instead of water you use greasse and you dont put in plastic bag. BTW original sous vide was not used plastic bag because they dont have sous vide machine neither special bags to cook but they use one porcelain dish for caserole and put for example goose liver which is force feeded , vein removed from liver then pour over duck fat and spices and cover with porcelain lid and put in water bath and all this in oven and slowly cook on low heat and voila, you got foie gras. Also, In a very traditional form of terrine, au torchon ("in a towel"), a whole lobe of foie is molded, wrapped in a towel and slow-cooked in a bain-marie (also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.).

[@darrellcoy]

SO much money, thought, and practice put into one video. Amazing on how you make a living doing this.

[@the8thark]

I had an idea for a video, Let Angel and Leo both cook a steak, and do whatever they want with it and Guga has to guess which is the better steak and guess who cooked it.

[@jcwoods2311]

Guga may have difficulties pronouncing "JelloMan", but the way he pronounces Parmigiana Reggiano is just plain sexy. Even to this here HeteroGrandpa in the MidWest!! Cheers Everybody!!

[@AngelosRitter]

as EUpean, i never had usa butter, but im glad its not a difference in basking the steak

[@someguyfromarcticfreezer6854]

In north we eat lots of meat, I tell you yellow butter is made in heaven. I can tell difference between white butter seasoned and yellow european butter seasoned without knowing which butter is used.

[@yuanfurbax]

As a European European butter is cheaper here, i don't even know where to find usa butter here lol

[@majintv24]

Side dish looks phenominal and surprisingly easy. I want brian and frenchie to react to this video and see frenchies reaction to the side dish he loves gugas side dishes

[@trp]

Guga proceeds to cut his pasta after judging him for asking 😂😂

[@arcadialive4265]

I think everyone should be aware that grilling steaks after you butter them can easily take the butter past the smoking point (350 degrees) and makes it carcinogenic 🏥🩺. This is probably the case in this video considering the flame was hitting the meat. The solution? Butter basting should only be done as a finish after charring. However, if you do an oven sear at home and set the temp to 450 degrees you can use clarified butter which has a smoke point of 482 degrees. Guga does a great job and this message is in no way to point anything out. We can all make mistakes. I don’t want anyone hurting themselves by ingesting charred butter.

[@davidsassine4873]

Guga you should try using ghee (pure milk fat) it’s a popular butter choice in middle eastern cooking

[@ShowTheReal]

I bet people would pay aaaa llllooootttt of money to have Guga personally cook them a steak, lol🤤

[@andrewjones2117]

Take a steak and dunk it in melted chocolate/fudge and (wet?) age it for a week to a month. Take a second steak and cook it sous vide style in a chocolate bath. Third steak is naturally a control steak. Bet this is the one that’ll make your family run to the bathroom lol. But who doesn’t love chocolate? Maybe it’ll make the steak amazing. I imagine the sous vide one would be crazy. For the side dish, do a chocolate balsamic glaze on roasted potatoes or veggies to keep the trend up. That I know would actually be delicious, had that concept a couple times before at a few restaurants.

[@keenancamokid4340]

Guga can you please try making a dry age charcoal butter steak might be a fun experiment

[@simonwoll]

Europe ❤️ And also here in Europe we learn that Canada is included in America together with USA and Caribbean and all countries in South America

[@dylc5604]

Blows my mind that kerrygold exports so much. Kerry is the most unremarkable place ive ever been

[@jeremyapplegate4868]

Holy ^$&# Guga elevated his game with this one. That side dish is legit high end restaurant quality.

[@phaylnx]

Leo, the Italian in me is screaming "DON'T CUT YOUR PASTA!!!" but the Libertarian in me is saying "you do you, bro"

[@Muffin1280]

Whats european butter? Germany has three standards of butter alone. The italian add differenet amounts of oils, beside the milkfat. Sometimes even joghurt. Spain has different variaties as well that are so very different from german or italian butter. Yes in the end its just fat for the most part, but pure milkfat is quite a different taste than milk+olive oil butter.

[@r35tmanbash]

I am adding this to my Friday night dinner list. I got a few ideas from Guga. Thank and keep up the good work. 🔥 🤘🤘🤘🤘 LOL@ cutting pasta. 😅😅😅😅

[@Romanticoutlaw]

oh man... I wasn't even hungry until I watched this, now I'm ravenous

[@sleepytimeshecomes]

I cooked my sirloins in butter and other seasoning. They come out really great, with a side salad, spinach instead of nasty lettuce

[@stevenbalekic5683]

Don't know if there is a difference but Australian butter is also a darker yellow like the European butter...when I first seen US butter I thought my tv colour settings were broken...but no, US butter really is that pale. I also had the same thought about that orange cheese that seems prevalent in the US...here it is opposite where US cheese is so yellow it looks orange...but cheese elsewhere is usually pale yellow.

[@PutYoRhymeOn]

Bro really cooked some gourmet a$$ scarlet shrimp pasta as a SIDE DISH

[@shyataroo]

You should do a test of basting steaks with Butter, Bacon Fat, Duck Fat, and Wagyu Tallow and then a compound butter version of each of the non-butter fats.

[@allamericancooking]

I agree, on bread or toast or if I’m injecting a compound butter into chicken or turkey, I find the European butter to be better. But when making eggs or just basting a steak, I’ve also found there is very little difference. Not sure what the science is behind that, but if anyone knows why this is true, I’d love to understand!

[@samh7194]

“At this stage, I was confused.” 😂

[@Althexia]

"You want ketchup? I'll go get it." Meanwhile me here in Italy watching actual italians put Ketchup and anything else on pasta, lol.

[@ChiliPepperMadness]

Sounds like it would be good!

[@annedemarie7480]

Guga could you maybe make a playlist that has just the side dishes all cut up in their own little video of how to make them i think it would get loads of views and it would be a lot easier for people who love to try out your side dishes like me to find the side dish they wanna make

[@SPG685]

You should do a comparison between the Chef IQ and the Meater thermometers to see which one is better.

[@RRr-yl8zr]

If they're both good and they each last as long... then the cheaper one is better! 😅😉

[@SmokedReb]

That's a winner in my book!

[@ReggieRichardson]

Gotta throw Amish butter in the mix. Amish butter freshly off the wagon is the best butter I've ever had.

[@JudgeYuri]

THAT SIDEDISH LOOKS AMAZING!!

[@justina.6769]

Leo, I'm Irish bro, so Kerry Gold all the way! I will admit though, I do like some Land O lakes Butter because that is what I grew up on living in the Tampa Bay area🤣

[@jla3880]

Try Normandy live culture butter, it's the best, no idea how expensive it is in the US though

[@GoMathewVideo]

Gugas got the best B roll on KZbin!

[@shintsu01]

whats the reason Amarican butter is cheaper? is it having some additional ingrediant to dilute the butter? or has it the exact same ingredients?

[@daijutsi]

speaks about european butter, doesn't use the best butter on the european market (Lurpak) they offer a red packeged version which is unsalted (meant for baking, but it also means you can control 100% the amount of salt)

[@Shadewe]

I pretty much use Kerrigold butter for all my cooking.

[@thomascoleman594]

Hey Guga, been cooking 25 years, and touch touch touch touch to the steak works. I work in a restaurant and serve out perfect steak every time, but i guess you say whatever to sell your products

[@Taiyōken-Dai]

I just saw the title and wanted to respond to the question with "what? Your heart exploded?"

[@MichaelHall1989]

I'm a big fan of good butter. If you want the best butter on the planet, find some aged butter from Hokkaido, Japan. It's nuts how much better it tastes.

[@twintek1099]

Question for the Americans. Is your butter like... less rich? Because I could never imagine eating a whole stick of Kerrigold or something (and im a greedy bastard).

[@HellsCowBoy666]

When i do steaks on stovetop i always baste with kerrygold and crushed garlic.

[@beliyiannis]

Next time try to use instead of wine Greek ouzo..... Here in Greece we call this tomato sauce without the spaghetti saganaki.... We put also Greek feta cheese... Hope to cu in Greece for the summer

[@doug.saints]

Leo is Canadian and guga Brazilian 🍞

[@57thorns]

So I suppose I could keep buying the local grocery store butter here in Sweden 🙂 Of course, we do have some "specialty butter" as well with free range grass fed etc that are quite a lot more expensive.

[@aaron5847]

"I ate it, and this happened" *cuts to Guga in the bathroom for the next 5 hours shitting out butter

[@tomz6594]

I generally prefer European butter, but I do have a favorite American butter which is Vermont Creamery (made European style).

[@therealad4342]

Glad to see some seafood on the channel!

[@Lhorez]

Now we need to sous-vide with butter. (Minus the bag.) I wonder if an anova could do something like this.

[@MrBrianSalinas]

we need a Canadian vs USA butter, my son is Canadian and we always go back and forth about ingredients

[@joseencarnacion9256]

Leo cuts his pasta no wonder he’s Canadian 😂

[@neilsmall6518]

I am from the Caribbean so yeah we do the European butter I think we may have it at agood price to

[@WarriorofChrist87]

New Zealand butter is AMAZING