I cooked 100 years of Finger Food!

Finger Food is such a big staple in many peoples lives and today I wanted to go back 100 years and see what finger food was like, from 1900's to 2000's I cooked them all. We also rated them to see which were the best!
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#food #cooking #funny

[@danlrl]

0:27 Angel walking around as a caveman is the greatest thing i have ever seen.

[@AJSalem93]

Therapist: Caveman Angel doesn't exist. He can't hurt you Caveman Angel:

[@michaelwesten4624]

man, you haven't seen much, that's sad

[@anthonythomas305]

Lol

[@prxtryhard9683]

I will give u backshot

[@flam3guin114]

twaa beautiful

[@radicalsaturday9857]

Day 2 of asking for 100 years of military rations

[@Kytseo]

If that happens, hopefully it's a crossover with Steve1998MREInfo

[@madpalermo]

Hey Guga! I'm from Poland and this meat in gelatine will taste better when you put some vinegar on top of it, alternativly you can use a few drops of lemon juice, here in my country this is a very popular dish served during xmas, but the one you show it's very, very basic, we have variants with pork and fish!

[@dieulme1059]

Agreed, a few more spices would have helped a lot. Also I think there a a few things wrong with the recipe used here. As far as I know, the gelatin should be dry and not slimy and the dish should be eaten with a spoon or fork from a cup, so no real finger food. The amount of water that came out of Gugas dish also tells me that there wasn't enough resting time and/or gelatin. We usually make chicken soup and take some of that meat to make chicken gelatin. Pretty tasty if you ask me ☺

[@newralgicznylistonosz9684]

W punkt.

[@TheRobuzz]

@@dieulme1059 True. I would like to add that a good, tasty broth as a base for jello makes a big difference + I would recommend to put hardboiled egg chunks inside. This is great food, and it's sad to see it wasted like that by Guga here. As a bonus - it pairs awesomely with vodka.

[@Fabian-mr4zr]

But u generally make it out of rosul and the gelatins somehow forms naturally lots more flavor

[@DarkHound9999]

There should be no gelatin, ffs :D Its colagen released from meat, bones joint and paws after 12 hrs boil.

[@SatieSatie]

I LOVE this series - the length of the episodes, the abundance of delicious food, and a little bit of snack history. I also love Leo's energy lately, so fun to watch.

[@teetbeezoon]

As a French Canadian, my heart is sad that Leo's first experience with poutine is not with real cheese curds! BTW Guga, the best poutine gravy is made with beef broth.

[@bingusworshipper]

I'm pretty sure he used cheese curds. He was just saying mozzarella is a decent substitute.

[@user-tw7mv5hu9t]

@@bingusworshipper Get high moisture mozzarella as a substitute.

[@Lere]

​@@bingusworshipper Those didn't look like proper squeaky cheese curds...

[@dustincoates12]

I'm with ya 100% that didn't look like good fresh curd and beef gravy is the only way to have poutine

[@DarkGodSeti]

I'm an Ontario Canadian, I could care a less what cheese is used (within reason), havarti is pretty good since it quite soft already, then again gouda is also good. Turkey gravy is actually very good variant!

[@JohnBainbridge0]

Poutine isn't usually finger food... Unless you're so hammered and forget how forks work.

[@MrAqr2598]

Neither is _okonomi-yaki_ , unless you're "dumb" enough to forget how chopsticks work.

[@raydallaire6850]

Poutine is made with beef gravy mostly

[@joelsmith552]

I've been there a time or two. Had the burnt, gravy-stained digits to prove it

[@truec]

@@MrAqr2598 Who the hell eats okonomiyaki with chopsticks? That's what the hera is for.

[@MrAqr2598]

@@truec That's _monja_ you're talking about.

[@petervip2]

Guga, first dish is popular in Poland, but we do it differently. So the meat and veggies are boiled, true, but not just in water. We boil the stock (either chicken or pork) and then take the meat and veggies. Also, we add gelatine to the stock, not just the water, this way it has more flavor. And finally, we eat it with a drop of vinegar on top, and a piece of bread.

[@TheRobuzz]

It's also popular to add hard boiled egg chunks into the jello. Also - nobody in their right mind would eat it with their hands!

[@CreedK]

I was gonna say, I was surprised to see it show up as the first item seeing as how familiar of an item it is in our household lol

[@skuadak2]

2bh it's not a banger as it is, but Guga's version is even more sad 😅

[@get.sassyxd]

I think no matter what, I think I would have a textural issue with it. I'm not a fan of jello-ey things in the first place 😅

[@felixm8945]

@@get.sassyxdin germany we also have something like it its called “Sülze”. We put hard boiled egg, meat and pickles in it and the jello is not made with “artificial” gelatine but its made from a stock cooked with bones so that from itself there is so much gelatine that it becomes solid. So the jello part has a lot of flavour. But its not for everybody and good on hot summer days when you want to eat something cold

[@DaimeneX]

So 1:50 We use chicken broth for this where I live. Shred the chicken from the broth, add half an egg, your veggies, pour in the broth mixed with gelatine, let it settle. When ready you can add like, a drop or two of vinegar and some black pepper. I also wouldn't call it finger food, as we usually eat it with a fork.

[@Shaosprojects]

The next one Guga makes should be “I made 100 years of salads” and forces Angel to eat all of them. Even better if it’s posted on April Fools!

[@SP4RR0W96]

😅😅😅😂😂😂

[@joelsmith552]

I'd want Cave Angel to assess those salads

[@ferdinandgunawan8611]

Or Fish! I'm sure Angel gonna love that

[@melissahealy1950]

do it guga

[@AMZCH_]

No joke, this is a great idea

[@internetuser7661]

ahahaha, the caveman was quite realistic at 0:26 )))

[@mightymorphingmemory6178]

Angel went in hiding. God forbid vegetables get close to him lol

[@Tombstone-ri2ts]

I'm inside your home.

[@kritikasujith1132]

@@Tombstone-ri2ts great I am alone do u wanna get some food 🥘

[@Dillfaro]

Excellent production value and high quality content. Keep up the amazing work and returning to being a little more genuine.

[@aliceosako792]

YES! Guga finally covered okonomiyaki! I've been waiting for this. It's just a wonderful dish and so adaptable, too.

[@aohige]

My favorite is Osaka's modern-yaki, where yakisoba is pancaked between the okonomiyaki and a layer of omelet. Not to be confused with Hiroshima-yaki, which also uses yakisoba but in a different way and tons more cabbage.

[@breannathompson9094]

will it be good if shrimp replaced the octopus? idk where to get fresh kalamari or anything.

[@aliceosako792]

@@breannathompson9094 Oh, yes, absolutely. Shrimp goes quite well in okonomiyaki.

[@01gtbdaily30]

When I was a kid my grandma used to cut an apple like a bloomin onion but instead of fried in batter she would cover it with cinnamon sugar and strussel , bake it then place a scoop of vanilla ice cream in the middle.

[@Un1234l]

Dayum. That sounds super delicious

[@RyTrapp0]

Onion and ice cream... I just...

[@Un1234l]

@@RyTrapp0 Re-read again, properly this time

[@leaode_cafe]

this is legendary

[@190mohammedyasin6]

@@RyTrapp0it’s apple bro

[@BuddySweyzer]

21:27 "Lahf is lahk a boax of chow-culets" Spot on accent there

[@wisniamw]

1:30 how we do it in poland, is the water you cook chicken is also filled with other parts of the chicken, most importantly the feets. They have a lot of pectins in them, so after cooking it for like an hour, you just pour it into the container and it will solidify in hours. The gelato is also much more tasty this way as it include all the stuff from chicken parts pinch of vinegar and its great

[@DarkHound9999]

Yeah... its called huspenina in Slovakia, but Guga did a cheap knock off. It should be chicken/pork meat, joints and bones stock cooked for 8-12 hours, slowly evaporating the water and breaking down all the enzymes in meat and especially joints (namely colagen), which makes the gelato consistency. Then, when it cools down, it turns into the goo its supposed to be. We would traditionaly serve it with some raw onion and vinegar, but you could make carrot and peas version as well. The point is in the stock - what guga did is like pouring water over some noodles and meat and calling it pho :D

[@wisniamw]

@@DarkHound9999 yep, agreed especially on the last part :D

[@jacquibradley1598]

Love you & the team Guga, thank you, greetings from Cyprus. ❤❤🙏🙏

[@DarthMeteos]

6:20 i ain't never heard guga talk like that "what are you _doing?"_

[@Delta_Quagsire]

He disabled the accent for a second

[@ifoundameme]

Angel looks different 😂

[@lore.keeper]

lol that's exactly what I thought when I started the video 😂

[@CraigWilliamss-of9ic]

He did something different with his hair 😂

[@ifoundameme]

@@CraigWilliamss-of9ic 😂😂. Probably

[@CC-dx6bc]

He went to heaven Leo turned into lion

[@Chlrintruc]

Vegtarian angel

[@damnok4180]

I absolutely love these long videos! Such a pleasant change from shorter videos. My attention span thanks you.

[@lukej7834]

I’m diggin the more chill style in these videos!! Feels more relatable

[@nonsuch]

I've been eating "Hush Puppies" since the 70's. The original ones don't have any kind of proteins in them, i.e. no shrimp etc. They are just a simple delicious side dish or appetizer served at just about all seafood restaurants.

[@aj383]

Was looking for this.

[@eblj383]

Yea hush puppies have been around for much longer than that too.. runaway slaves used to feed them to dogs to get them to stop barking hence the name "Hush puppies"

[@KaitouKaiju]

​@@eblj383That's a myth with no evidence to back it up

[@loran2156]

​@@eblj383 The backstory I heard was that they were given to dogs to keep them quiet during a fish fry. They'd just give them the pieces of fish batter left in the oil

[@eblj383]

@KaitouKaiju I don't have to prove anything to you I come from a long line of slaves and slave owners. This is what i was told and I'll choose to believe it.

[@johnlord8337]

100 years of pork items, 100 years of chicken items, 100 years of turkey items, 100 years of goat/sheep items

[@bilveytoman8125]

Guga already did 100 years of Chicken dishes. But has not done Pork, Turkey or Mutton yet.

[@dn7838]

This is off topic but want to thank you for that smart thermometer you were promoting I bought one, and it has just save turkey dinner today. The oven quit working in the middle of Easter dinner. . The temp alarm went off and we scrambled to put turkey on grill to finish cooking. . That thermometer saved our dinner glad I watch your channel. Thanks GUGA

[@kinche7259]

I love the shots of Joshua Weissman’s recipes, it’s almost like a lowkey surprise crossover between you guys! Im stoked❤

[@fhertlein]

Fried pickles are great. Very interesting compilation of food.

[@lplafrance2000]

As a French Canadian, poutine has to have curds. No other option. Great job!!

[@swanofnutella4734]

Resistence is futile. What is inevitable is the REMIX!!! - I'm going in with FETA!!! YOU CAN"T STOP THIS!!

[@thegameplayer6698]

cheddar curds not mozzarella tho

[@dustincoates12]

And beef gravy not chicken

[@deathstinger13]

what if you can't find curds anywhere?

[@dustincoates12]

@deathstinger13 I live in eastern ontario canada there is no shortage of cheese curds where I am so if I don't have cheese curds I just don't have poutine

[@KamiNoBaka1]

Hang on Guga, fried pickles are super popular where I live in Texas and also most of the South. Also, Bubba Gump hush puppies aren't standard hush puppies. Normal hush puppies don't have shrimp or fish in them. Just balls of seasoned dough, fried.

[@turkeyman631]

went to look for an old Guga video I never seen and see a new video posted. Such a good video too. Not a good idea to watch at nearly midnight because dang I'm hungry. The poutine and the corn dogs got my mouth watering...

[@ElMajstero]

This gelatinous thing is still popular in Poland. However we cook chicken broth to make the jello (and also use the meat from it). Hard boiled egg is pretty common addition too. And we serve the whole thing with white vinegar or lemon wedge.

[@mahzubhasan4486]

Guga, I love your food history videos, absolutely amazing ❤👍👏

[@anthonythomas305]

Excellent video Guga. You really have done this one perfectly

[@lellyt2372]

I am loving this "100 years of" series ! Keep them coming, I'll watch every single one

[@FatAlbertFanClub]

I'm loving this series, the longer videos are a huge plus as well.

[@chadharpicenjoyer8591]

Really love this series guga

[@orampage1_462]

I LOVE these “100 Years Of” videos! Keep it up!

[@drewdrabik3620]

I liked this idea and how you moved it along. A suggestion for a future video is top 5 snacks/street foods/treats from a country or even a region.

[@aresistar8285]

The first one we still eat/make in Norway, it is called kabaret, usually with prawns, eggs, fish pudding, carrot and peas.

[@allmovin]

Hushpuppies came out long before the 90's and never had fish. There was even a restaurant chain called Hushpuppie's that was popular in the early 80's

[@TekGadgt]

Yeah, the hushpuppies bit got me. Hushpuppies have been around for ages and are largely just fried balls of cornbread dough. I've actually never heard of a version with fish/shrimp addins.

[@TekGadgt]

I'm seeing that hushpuppies by name were around as early as the 1920s. Love Guga's videos, but the hushpuppies on this one were a miss.

[@SurlyDeath]

Long John Silver's has served them for decades as well.

[@ericconrad8854]

cool maybe pay attention to the video he's specially talking about hush puppies from bubba gump shrimp.

[@yoongisrose6968]

​@@ericconrad8854 is it the fish chain featured in forest gump?

[@machwicce]

These hundred years of videos are amazing, thanks.

[@allanphillips3749]

6am in Australia. I wake up and check the offerings from Guga. this is almost a 30 minute video best watch with that morning coffee. hey guga love this channel bro

[@Bj0rn1]

I'm from Quebec and I must say that gravy looks great 👌 !! The poutine could use a little bit more cheese but overall that looks like a pretty nice poutine! Probably the best I've seen cooked from a foreigner 👌 11:08

[@Exkins]

U aren’t from Quebec if u think that was poutine

[@trumpetwizard7250]

For the poutine it should be beef gravy! I also would have added cornstarch and black pepper, and real cheese curds!

[@DianeC.]

Hi!!! I like when you do videos like this. I think most of the foods you made today look super delicious!!! YUMS!!! I like to see what you guys think of everything...Great Video!!!...🦋

[@im4broke643]

A request.... Biscuits. I was 10yrs old in 1970, moved. Through the 70s my grandmother's biscuits were and still are, the only thing that I compare all biscuits to. They are the only biscuits I will ever remember. They were fluffy, small (she used the old can of a condensed milk.) Leftover biscuits? Well, she would split, batter in egg and fry up for breakfast like french toast but savory, served with honey. These biscuits were lightly golden on top, always done at around one inch tall. My sisters and I could never get enough. So, my request is a recipe from the 60s for a small biscuit that is fluffy, can be split and do whatever.

[@SP4RR0W96]

11:30 guga all pumped up 😂😂😂 never seen guga so happy

[@J0krswy1d]

Congrats to Guga for getting a pair of cherries! Although.. beef gravy, not chicken. And that second one.. that looked good!

[@mbellaire9971]

Hey Guga, love the vids btw, you're always coming up with off the wall things to try and experiment with, and an idea hit me that I don't believe I've seen you try before/yet... marinate, and dry age, experiment with... liquid smoke. Sounds excessive, and like it may not turn out so well (being an artificial chemical/flavoring), but from what I've seen, it sounds like it's right up your alley, you never know until you try, and it does have a distant possibility of the smoke flavor penetrating deep and actually tasting good.

[@cykakrolik]

The joke about virgins was by far funniest in a such a long time, I freaking love that :D Keep it up

[@DustyG5050]

Hush puppies came out long before the 90s!

[@Moe1002]

100 years of pizza/pasta when??????

[@coolmojito]

there was no pizza 100 years ago....

[@Moe1002]

@@coolmojito ah, well pasta is probably still an option? EDIT: also, the first modern day pizzeria opened in the 1800's in Naples, so there was probably pizza 100 years ago

[@redditfacts4783]

Guga, just want to say that I had been watching for a long time, I think it was when you had like 100k sub I thinked ? And for a while your content was good and fresh but after that you just went into the deep end with the experience and you tanked my intertrest but right now, you're gaining second wind, keep at it bro!

[@webbergj]

Always fun to see the decade videos. Thought my tinnitus was kicking in at 13:54 though 😂

[@mijelly2262]

i eat gelatine meat in vinegar often in poland

[@mijelly2262]

we eat it with a fork tho

[@denalihedgehog]

​@@mijelly2262how is meat jelly even finger food 😂

[@logic.and.reasoning]

Sorry to hear that 😅

[@maxschmidt9461]

I have no idea why so many people have a problem with the texture. If it tastes good I'm fine with just about any texture, gelatine is definitely not a big deal

[@paulblichmann2791]

don't you also have pickled sausages in a jar at bars, sitting out at room temp?

[@jedishilow6470]

None of these dishes looks traditional, but most of them look amazing... I just want to let you you guys know my wife passed away a few years back, and watching your guys channel has been a healing to me... Keep up the good work... Thank you for the posts... Peace, love, and light brothers...

[@yoshileyva1039]

I love this kind of videos guga make more like this man thanks for the time u take to do all the research and we learn so much from it thanks a lot. Like this comment if u want more videos like this in the future 🎉

[@rokillor]

this videos hit when your eating🔥

[@cainednd]

Guga, as a Canadian, we like to experiment with poutines. If you want to try a recipe, here's one for you: Crispy fries - like the ones you made in this video Canadian cheese curds (a generous amount) Gravy sauce with blond beer in the mix Duck meat Sour cream Chives on top Feel free to experiment with the ingredients you have at your studio, but I can guarantee it is one of the best poutines you'll eat.

[@beecried]

2:49 _"We gon' be runnin' from guga's dish like this... I'LL STOP."_ -Dashiegames, probably

[@CYB3R14]

Lmfaooo, love Dashie

[@desu38]

Eyy, Artbreeder in the wild!

[@cynthiamcneil2390]

Giga I really ❤❤❤❤ watching your channel.

[@kotchapakmaneechote2062]

With Poutine, fries and gravy sounds like my cup of tea! I love potatoes and gravy mixed together, it looks so tasty!

[@hello...guys...956]

Day 9 of wanting you to dry age steaks in barbecue pringles

[@joebenzz]

The editing 👌🤣

[@bradg1440]

I like the history you're sharing with us!

[@ImogenFaraday]

This is the best recipe, I've tried several others, but now I only make it according to your recipe.

[@workaholica]

Side dishes never fail.

[@mrdaxinbr]

Guga, você bem que poderia fazer um episódio com comidas locais brasileiras.. Tipo feijoada, strogonoff, umas comidas do pará/amazonas, umas comidas locais mineiras.. pra ver a reação da galera ai que trabalha contigo! Grande abraço!

[@timgunn3670]

Guga and the crew make cooking hilarious

[@kellychicky7500]

That first one with the gelatin and veggies reminds me of chicken pot pie but cold. Looks good, actually. 😋 It would probably taste better with the chicken broth you cooked the chicken in. Add a little thyme, salt & pepper.

[@yangbob8413]

100 years of Pork or 100 years of Seafood

[@boibolo2473]

Guga you should dry age steak with my grandmother's ashes

[@somerandomkid-lr1dd]

what

[@boibolo2473]

@@somerandomkid-lr1dd I miss her 😢

[@PositronWeaponD]

This could potentially go better than Caitlin Doughty’s chocolate cake with (fake) cremated remains, but probably not by much…

[@ThePrimeDalton]

😨

[@Ienjoyblastingtrenintomysystem]

That’s crazy 💀💀

[@Hermanos22]

This is great guga content.

[@AngleseyDarter]

Can’t wait for the next 100 years of videos! They’re amazing! Maybe do Pizza next?

[@mix-n-match834]

meat jelly... it's still quite popular in various European cuisines under various names and using various recipes. Putting a bit of lemon juice, garlic and salt on it makes it better.

[@RF_N]

Холодец in mother russia 🇷🇺

[@yourfreakreation1790]

Я не самая огромная фанатка холодцов, если честно. Фу…

[@chrispaterson21]

Most of these aren't "finger foods" just appetizers

[@user-kp7dg8ze2q]

We do not care, it's fun to watch.

[@G-Unit1111]

Hey Guga, I'd like to see 100 years of breakfast foods next! I think that would be interesting!

[@Aisaaax]

For the first one you need to make gelly from chicken or other type of stock. It's still eaten and popular in Russia, Ukraine and other slavic countries. Often cooked with beef or pork instead and a heavy stock. We had pork variant of it on every major celebration when I was a kid.

[@DavidJacksonphunman1]

Jesus has a special plan for your life, He is just waiting for you to accept Him. Thank you YESHUA for being the ultimate spiritual food!

[@moo422]

Very disappointed with Leo's close-mindedness. He used to be so adventurous with trying new foods -- now he's Angel-level picky. Boooo!

[@stupidmango4036]

If this is about the first one, trust me. It tastes like ass.

[@uliseschavira3315]

That's what happens when you eat with Guga for many years. They've influenced him poorly 😢

[@Badhans2007]

Leo is awesome, so is Angel

[@misho1869]

It was literal boiled chicken in gelatin. What do you wa t him to do

[@Steaz-hq3cs]

Ok bud

[@Doobson]

one of my favorite snacks to make on the smoker is pizza rolls, homemade or just a bag of frozen. put the pizza rolls into a foil pan spray down with cooking spray, i used avocado oil spray, dust with favorite bbq rub and smoke at 300f til desired smokiness. can cook higher or lower temp depending on desired results, lower temp more smoke, higher temp more crisp.

[@giraffesinc.2193]

That was a super fun episode! Please, more historic recipes??

[@terrioncoleman6146]

The cut from taquitos to that Japanese pancake really blue balled me.. I love Taquitos

[@macrodriguez8834]

I like this new guy Sebastian; he seems kool! And he's already roasting Leo lmao! You love to see it!

[@JindrichSpivak-sz6ei]

1910 recipe, we still do it in CZECH 🇨🇿 , but GUGA, you need to put some flavour to it... and if serving the best thing is to drizzle with a little bit of vinegar, raw onion on top salt and pepper. And also you need to put some flavour to gelatine part..

[@catmeme4life220]

I'm glad you gave wonton wraper a chance. at where I from Wonton wraper can do a lot of things and one of them is deep frying due to the thiner skin and crispy texture after fried.

[@juliebiggerbear7300]

4:34 when you’re asking how something you made tastes, and their eyes roll back in their head like that, you know it’s really good.

[@swordvaporcat]

This is great. Throroughly enjoyable. As Guga says, "10 out of 10, would highly recommend!" It's just a shame you guys don't have any fun during your shoots LOL

[@Cotil_the_Beast]

I approve as a Canadian that poutine looks AMAZING😊

[@nervousbabbs2769]

Leo getting ate up in this episode lmao Yall leave the description guy alone hahaha 🤣🤣🤣

[@dumbfukx]

i do something similar with the onion but i dice it, coat it in seasoned flour with extra salt then fry it until crispy, use it as bacon substitution on mashed potats when we are before paycheck

[@crisritter6481]

Wherever you make the eye of round buttermilk tenderizing and wet age videos you can also make one of this side dishes?

[@joelb8920]

New video idea! Could you test how seasoning different ways, then searing a steak works best? I just started searing the steak first, then adding seasoning onto it while it's still in the pan, and the last two flips cook the seasoning into the steak without losing a lot of it in the searing process and I think it tastes better than the traditional method. My ideas would be 1: seasoning 1 hour before 2: seasoning immediately prior to cooking 3: getting a sear, then seasoning in the pan and flipping the steak 1 time per side to cook in the seasoning. All would have to be cooked in a pan I'd love to see the professional results because my personal results are definitely biased 😆

[@vicemajor]

Guga you have to try TRUFFLE hot sauce dry age or just a steak covered in it. It's something about the truffle and the hot sauce that combines into insane flavour on steak

[@fhaust986]

For a good poutine the gravy should be piping hot so that it melts the curds. the way curds melt into the fries with a hot gravy changes the experience. let cool after combining to prevent burning your mouth.

[@JONATHANP1619]

Yeah, if you give me a poutine and it's not squeeky cheese curds, it's not a poutine. I know many people will complain that any cheese can be use, but keep in mind, the texture is a big part of the meal. But in general, good job.

[@sinni800]

The first one is actually how we in Germany still have stuff. You can buy chicken in aspic (gelatin) in stores still, it's almost the same even. I do like it lol

[@adamsteinhardt6393]

Guga- you should do the Korean version of a seafood pancake as a side dish- look up “haemul pajun”!

[@vikkiroxx]

Haha 1:18 Guga making galart from 1910, which is basically still a staple finger food on every Polish holiday table :D

[@HashiNuke]

1910s would be just like Frenchy frothing in anger

[@jonathonwessling541]

You should try a gravy like that but simmered with peppercorns and poured over a steak! And to spice it up! Drizzle tobasco sauce over it 🤤🤤🤤

[@gulcifci4523]

This man is cooking and giving us a lesson at the same time he is a legend