I used the OLDEST Cheese in the WORLD on steaks and this happened!

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#food #cooking #experiment

[@GugaFoods]

Head to keeps.com/gugafoods to get a special offer for hair loss treatment.

[@chadzilla155]

You need to do a "Steak playoff bracket" To answer what is the best tasting steak.

[@Philadiego]

Most expensive cheese in the world is Pules cheese made from endangered donkeys from a Serbian nature reserve

[@Issle1234]

Make steak with taki powder

[@meagan.868]

Idk if you tried it but maybe dry age steaks in hot sauce?

[@67Zaphod]

Not sure how much I'm going to put into a bald guy recommending a hair loss treatment. 😂

[@Minddx3]

I can't decide whether Guga is the best or worst person to be sponsored by Keeps lol

[@codyhand3469]

Best is harry macks keeps ads xD 🔥

[@Fox_The_Ruffian]

He lost his, and chooses to defend yours.

[@cjcoleman7372]

I agree.. it's basically a coin toss at this point lol.

[@B.Whittaker]

@@Fox_The_Ruffian you make him sound like he’s on the battlefield fighting for receding hairlines across the globe 😭

[@B.Whittaker]

Guga the great balding battler

[@RefinedRandy]

Am I the only one? I always LOVE hearing the production members laugh or respond behind camera in ANY KZbin video. It just makes it seem so much more real. People that contribute massively to the channel, who's faces we don't even know, who get little to no credit, yet we know they're there...... But then hearing their laughs or voices? It just makes them and the channel seek so much more real and genuine and not so Hollywood-esque.

[@DoubleA73]

I've seen guga put them on camera a couple of times

[@OfficialHavocOsiris]

2K for sure has been on camera a few times in some of the ones where Angel or Leo were not. Sure hope Maumau is well wherever he is

[@NatashaEh]

@@OfficialHavocOsiriswhat happened to maumau I haven’t seen him in forever!

[@OfficialHavocOsiris]

@@NatashaEh he came back for a video but as far as what exactly happened, I actually don’t remember if anything had happened specifically

[@tshiamophoko3049]

"he doesn't even like vegetables" was a low-blow, Guga 🤣🤣🤣

[@Lonehawk2k4]

EMOTIONAL DAMAGE!

[@michaelkevinmirasol8256]

Angel figuratively got grilled by Guga without getting dry-aged lol

[@RazaTheMaza]

​@@Lonehawk2k4 That sounds a lot like FAILURE!

[@bonnieparkertheoutlaw7353]

I’ll take angels word for it cause blue cheese is nasty anyways 🤮

[@maverick33guy95]

@@bonnieparkertheoutlaw7353 Nah it's fantastic...it just has to be paired correctly... Steak is perfect with it

[@empire1927]

I literally love this guy because he tries things I can't afford to do

[@andreitian3279]

Side dishes are ALWAYS affordable tho!

[@paranoidyt9518]

@@andreitian3279 this one isn't reallly affordable I mean its like £4 just for about 12 babybels

[@thechad4485]

Not only that, but he helps you understand if it’d even be worth the investment in the first place. Some of the experiments are crazy expensive, and turn out to be a bunch of pretentious hogwash that fancy restaurants use to charge people a ton of money for mediocre steaks. And some turn out to be things that people, if they’re capable of the investment, should at least try once in their life.

[@paranoidyt9518]

@@thechad4485 for sure man I understand that yh

[@helixgaming3358]

@@paranoidyt9518 tf you mean that side dish is incredibly affordable

[@dandeegan3913]

I just cooked the deep-fried babybels, sauce and all. They were fantastic! I had to use white vinegar because we didn't have sushi or rice vinegar on-hand, but the sauce still worked out great.

[@LunaVespertine]

Awesome idea to use the Babybel cheese to deepfry! Just a fun fact from a Dutchie: the red Babybels are actually Edam cheese, not Gouda! If you want to say it fully correct in Dutch it would be “Edammer kaas” and “Goudse kaas”, Edam and Gouda are the respective cities that these cheeses come from and not the names of the actual cheese. 😊🇳🇱

[@CC-dx6bc]

Species better than that she go away

[@fastjobe10]

Guga always makes cooking a cinematic masterpiece

[@ihaterosa129]

But we all know that Rosa is a terrible cook

[@sleepless_160]

And always sponsored too! He must be making mad money with both his channels... and good on him, the quality is top notch

[@paradoxactivity2821]

sure, thats basically his job tho ^^

[@EnlightendBeast999]

So far, the best visuals on a cooking channel I've ever seen personally

[@PepperCat.]

@@sleepless_160 3 all with over 1M

[@Spartan3457]

Honestly though, I love Angel's reaction to the funky steak. Not everyone will love creative approaches. The man likes steak, and isn't swayed by the funky stuff. I appreciate that.

[@Aklack15]

No problem on that, but still... child palate

[@hayhay455]

@@Aklack15 he probably has taster genes. calling his palette "childish" is about as immature as a child

[@Aklack15]

@@hayhay455 you for sure is one of those that doesn't like "greens"

[@hayhay455]

@@Aklack15 I enjoy "greens", but as a taster, I don't blame those who don't. It takes time to get used to them

[@bayu901]

@@Aklack15 bros talking like he tasted some

[@lobes51]

Putting Angel on blast for not liking veggies, is on point lol. It makes sense how Guga said it’s a “mature taste”. Angel has a simple palate lol

[@emmanuellacourse]

Don't forget that, for people allergic to penicilin, blue cheese have Penicilium Roqueforti in it. I'm allergic to it but for the 3-4 times I've ate it, it tasted really good!

[@thenetgamer2]

Curious, I'm incredibly allergic as well, but have always been able to eat Blue Cheese. Edit: Azithromycin, Amoxicillin, etc I'm all allergic to, yet not Requeforti? How very strange, further reading only makes me more confused tbh.

[@leoaubie9096]

Can we have the reaction of the guys when they learn what was on the steak ?? Great video guga ♥️

[@IloveHildasfeet]

Charlie said that my content is better Oh wait, this isn’t Charlie

[@itsnotmedj]

I was thinking the exact same thing. I feel like this has happened in video the other day too.

[@specter8660]

I feel like the reaction would have been great, especially since they sarcastically guessed that the stakes were dry aged in mold, which wasn't too far off.

[@travisdale6535]

Watching Angel make sure Guga was eating it before he tried it, had me dead

[@SammyNail]

Guga hitting Angel with the "dont listen to him he doesnt even like vegetables" FINALLY! WE NEED T KEEP DIGGIN ON ANGEL FOR THIS

[@Y0G0FU]

That was a harsh blow but angel deserved it :P

[@Nodnarb59]

I'm with Angel on this one blue cheese is disgusting

[@justinfoster7699]

Thankful for Angel being actually honest most of the time

[@RagnarokOroboros]

the way angel makes sure that guga eats it too is so funny

[@adtheehee]

I've been putting blue cheese on my burgers for a long time now... brioche bun, chuck n marrow burger with Danish Blue Cheese!.. oh my days, tastes amazing! 🤤 Never tried it on my steak yet, but that clock is ticking fast!

[@siralpha6020]

Blue cheese on burgers are one of my favorite for sure

[@leonrose5898]

Angel you crack me up 😂 I feel bad for you somtimes but the show cannot go on without your honesty

[@rocketman1701]

Years ago I went to a steakhouse and had "Steak by George" a 20 day house dry aged bacon wrapped filet with layer of chunky garlic butter, then blue cheese and lump crab meat broiled on top. A mom and pop steakhouse. Un believably good. This video brought me back

[@mtl-ss1538]

Same - at Tonys Steak House. !!!

[@Charuchii]

Deepfried pieces of Gouda is a staple barfood/quick snack here in the Netherlands, but I never considered making them myself! What a cool idea to use babybells for them!

[@davewilliams3654]

he is actually using edam in the video - edam baby bells are red in all countries the gouda ones are brown in the USA or yellow in UK...possibly the same for Netherlands but the red ones are always edam

[@Charuchii]

@@davewilliams3654 He himself said he was using gouda cheese babybells. Also that doesn't change the fact that deepfrying cheese is popular here. No one here would really care if it was gouda or edam tbh

[@davewilliams3654]

@@Charuchii oh i agree.... Any cheese deep fried is the best, gouda, edam, cheddar, mozzarella, haloumi the list goes on 🤤🤤🤤

[@kwagz3314]

Exquisite cheese on a steak. Sounds like a crazy idea but Guga is the master of crazy ideas. Most of the time they end up pretty good. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

[@bluepajamagamers5704]

blue cheese and steak have been a combo for decades. It's not a crazy Guga idea.

[@nathangamble125]

It's really not that crazy. Philly Cheesesteak and Steak & Stilton pie are classics.

[@hellohej1307]

In European countries this is a classic dish, steak with gorgonzola/blue cheese

[@murasaki9]

It IS good on steak. That kind of bleu cheese, the ones I call stinky feet bleu, are soooo good on steak. They're wonderful on a dark grain bread too. Better than crackers. If you like it, you know it's amazing. Kimchi stinks too but it's wonderful!

[@stayclassy5475]

not really that crazy, i been to an italian restaurant that has a rib eye with slices of cheese on top of the steak and it was one of the best steaks i've had in a restaurant for sure.

[@louisebrucato]

Steak with a blue cheese sauce is pretty famous here in Europe, at least in Belgium and France, and it works sooo well together! But yeah, we are use to the taste of blue cheese, and there is a lot different one. And you're right, it's not usually gonna work on kids palate :D

[@Yobott]

I think kids just have a more intense perception of flavor so it can be overwhelming, it's quite strong. Didn't really like it when I was young, or most bitter things because of the intensity but man does that change later in life!

[@hao9508]

​@@Yobott loved it as a kid. Charcuterie platter with strong cheese were a thing in my family lol it's an acquired taste

[@videostash413]

if "adult" means eats crap, then long live kids palette

[@alexvisuals1756]

I love that you have brought in more family it looks like! Makes the show more entertaining and enjoyable

[@HeisenbergFam]

If the boys believe this smells horrible then imagine Gordon Ramsay's reaction to the smell

[@rios5944]

The smell of this cheese would vaporize my nostrils

[@micahmiller3062]

Dam

[@Chzydawg]

I would imagine that a classically trained chef that has worked for people like Guy Savoy and Ramond Blanc would probably have a better palate for cheeses than some random Americans. Not hating, just appreciating. The only cheese I've ever seen consumed on this channel is American cheese. I would wager Ramsay would have a better understanding than these guys on what good cheese smells and tastes of.

[@RealBigLou]

@@Chzydawg smell is not synonymous with taste. as they said if something smells bad it can still taste good

[@DanskerneFraDanmark]

I saw you on a robbaz video

[@geoffmckenzie2608]

Cabrales (aged in grape leaves) is probably my favorite Bleu. (Of those I've had.) Definitely serve warm! So creamy and pungent. Great with steak!

[@alexandreceresa5730]

Created by the french Cheese Maker "Mons", originating from Burgundy :) Not really that expensive, but only them do it. Also, the one displayed here is definetely aged a lot !

[@Sam-hc3zb]

thats what i thought when i saw it too! that cheese is going to be stinky as. Mons imports it, but did not make it. they didnt have their own creamery until recently.

[@alexandreceresa5730]

@@Sam-hc3zb They invented it :)

[@Sam-hc3zb]

@@alexandreceresa5730 did they invent it? or did they use the old recipie? they may be the only importers, but the fromagerie de laqueuille makes it.

[@slsamg_5thscale]

Thank you! I was waiting for this comment! It is actually a pretty tasty cheese blending the best of both worlds (Bleu D'Auvergne and Roquefort)! It has cow and sheep's milk. Excellent cheese!

[@akbar41]

Guga--as someone who spends too much time on KZbin, I've come to realize that you're my favorite creator on YT, as in if you've got a new video, that's my first choice. I hope that your book tour will bring you to my area--I'll be there to thank you. DC or Baltimore! Or, even better yet, Browseabout Books in my home town of Rehoboth Beach, DE. We will welcome you!

[@btarg1]

I can't wait for Guga to combine all of the weird things he puts on steaks into one god-tier steak

[@lectricfence1]

Yes! A restaurant I used to frequent would make me a dish he called "steak a la mama". A nice sirloin topped with butter, blue cheese , and a good amount of garlic. To die for.

[@ixekun]

If you want to make compound butter the right way with that cheese, you have to make sure to mash up the cheese first, then adding the butter in steps (at least 5 times), the first dollop should be mixed into it so it becomes gradually easier to mix the butter in; at the end you have a completely different flavor than the way Guga did it, due to having "tempered" the cheese into the butter rather than it being a straight up mix.

[@gravity00x]

ok capt know it all. despite him using the wrong way he somehow ended up with the right thing. nobody needs u overcomplicating stuff for them, just because u wanna look smart for internet points. 🤓🤓🤓🤓🤓🤓🤓🤡

[@Muggz]

​@@gravity00x Dang I think the OP hurt someone's feelings! I think ixekun is just pointing out how to get the most out of a very expensive, complex cheese. Idk anything about that and maybe Guga doesn't either, after all his specialty isn't cheese... it's steaks! Also, gravity, dude chill -- what does 'ended up with the right thing' even mean? Nobody chose the compound butter cheese steak as their favorite, so maybe this post has actually got a point? Also, doesn't Giga himself go very into detail at times about complex methods of cooking steaks? I don't see you telling him to stop 'overcomplicating' things when it comes to steaks. Plus I suspect you're not even old enough to meet YT TOS bc who else is more likely to post that many emojis to a comment like this than someone under 13 years of age? lol

[@jamesofallthings3684]

​@@gravity00xEnded up with the right thing based on what?

[@chainsawmanfan3002]

From now on I want " keeps " to be the go to sponsorship for this channel

[@feiryfella]

I use blue cheese with steak all the time! Great to melt it in cream and garlic, then add mushrooms to the sauce, its amazing!

[@DamienTrog]

Kinda like Roquefort sauce

[@cateyetv875]

Angel is a real one for not liking vegetables he stayed a kid in his mind and i like it :D ITS ALL ABOUT MEAT IN HERE

[@eldibs]

Leo has a point. Once you learn how to cook a steak, it does kinda make you realize a steakhouse steak isn't all it's cracked up to be.

[@IQTech61]

OMG - FRIED BABY BELS! I wish I could reach through the screen and grab one!

[@jasonkorky7548]

Guga’s reactions are hilarious 😂

[@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. ;)

[@Chris-8330]

Day 11 of asking for you to sous vide a cow in a hot tub

[@rvss3026]

8:13 Leo: “This is the only thing on this table that doesnt smell weird” *Guga took it personally* 💀😭💀

[@bdavis7801]

I had no idea a blue cheese could last that long. 😳 I loved everyone's reactions. 🤣

[@feiryfella]

*Laughs in European* lol.

[@arno-4709]

This cheese doesn't have 100 years, guga is wrong. It's just the name of the cheese.... I live there in France

[@christopherwray4788]

ITS NOT 100 YEARS OLD. THAT IS JUST THE NAME OF THE CHEESE

[@mrgalaxy396]

When you age cheese it loses its moisture. If the mold doesn't consume it by then, it would have turned into dust a long time before you hit 100 years.

[@starwarsfan1986]

Guga, the red Babybel which you used is Edam cheese the orange one is Gouda, purple is Cheddar and yellow is Emmental

[@star2buk]

The red Babybels are Edam, not Gouda

[@recdisease]

Guga just discovered what the steaks we dry age for more than 300 days here in Spain taste like. Congrats. Of course, we do this with ox beef, really old animals and very specific breeds such as Galician Blonde. And in very controlled conditions, of course. But you get hints of blue cheese, foie gras, etc.

[@BabyYoda5555]

This man has become drunk with power. He gets his hands on the most expensive cheese and his first thought is “let’s put it on a steak”. Literally the definition of a Mad Scientist.

[@nikosmitrou8815]

These Guga videos are getting better and better

[@johnNJ4024]

Sorry to say this, but I believe your chunk of Herve Mons 1924 bleu cheese is way past its peak. For $32 to $35 a pound you should have received cheese that's at its peak of ripeness and not weeks past it. It shouldn't have all that yellowed coloring. It should be a creamy white with a tan/grey surface and of course those beautiful blue/green spore veins!

[@VGreggUndercover]

Guga just made moldy cheese look good. I’m convinced he can make anything edible 😂

[@connorstonier4609]

Guga never be ashamed of your luscious locks

[@kneeofjustice9619]

I love how Angel looks at them before eating the steak

[@frakspikes2619]

that's the power of kokumi foods the stinky foods when well used can make savoury (umami) foods, taste BEYOND amazing

[@VcentChips]

Leo should make his own food review channel, his description of the food is comparable to high end food critics

[@EbraheemMa]

Yeah I agree

[@spawnboi0]

Finally a side dish that is literally ridiculously easy!

[@theo35510]

this cheese seems gorgeous, i would love some ! could you pleace try out galicean beef guga ? i beg you xD !! it is said to be among the best beef in the world with a unique nutty notch

[@JohnS-cs5uz]

Please don't change the title. I need to read it in your voice and that's why we love you.

[@aeKai73]

Angel is a child. He hates veggies, he loves cola.

[@arthurbrandonnielsen]

Guga, with all the stuff you've experimented with and learned, I'm curious as to how many of them you might be able to combine into making a single "ultimate" steak.

[@DarthSanguine]

2:26 Babybel in red wax (like in the video) is edam, not gouda. The gouda ones are in either brown, orange, or yellow wax depending on what country they're sold in.

[@Fenderbenne]

For anyone watching/ reading; The cheese is not 100yrs old. Its the name of the cheese. Its aged for about 2 weeks before mold, and then another 2-3 months. Its price per lb is "only" around $30. Once again, i'm really dissapointed in you Guga for blantant misinformation for clicks.

[@cup_and_cone]

For those that don't know, it's not actually 95 years old (obviously), it's just prepared in the same way as 1924.

[@sateachingonline8421]

if you like the funk Guga, you should try aging a steak in a container with 1cm of salt and rice at the bottom. have the steak up on a rack and loosely cover. 2 days and the steak will taste like that funky sock and you don't have to trim it! plus it's dry so the crust rocks!

[@drunkengamemonkeys]

I have 3 cheeses I really love. 1st Cantal is amazing by its self, or in mac n cheese, and cheesy risotto. 2nd 7 year aged cheddar. Its sharp, has crystals and crumbles apart. 3rd The only Blue cheese I have tasted that I love if I remember right is a Cashel Blue. Soft creamy and though blue not over powering

[@jamestaylor3805]

Again, mushroom and blue cheese slow cooked in a foil packet over charcoal until mushrooms are fully cooked. Remove from heat, cool, mash and use as a topping for burgers or spread on sandwiches.

[@petersarubbi]

Deep fried cheese dipped in mayo with pungent Bleu cheese and prime beef? Oh... hell yeah Guga! 😋😋😋👏👏👏

[@RolandSchlosser]

I love the editor of your videos! So funny xd

[@Moetastic]

Angel is not a child but he does have a childs pallette, and thats not necessarily a bad things, he knows what he likes and what he doesn't and is not wishy-washy about it.

[@ExplainNation24]

Blue cheese is really good on steak. It s very underrated.

[@theh4mm3r93]

it's amazing on burgers too imo

[@vilijanac]

Guga try: Souse Vide steak under 40C, for 30 minutes, in hot marinade of spirit drink of choice, mixed with pineapple juice. Out and dry it, then only salt and put over charcoals.

[@TorManiak]

I don't know if you will see this, but I know for sure you haven't tried using this kind of cheese on a burger. Replace any american cheese by an european cheese with this kind of mold(they melt better since they've got more age) including but not limited to french cheeses(Roquefort or Blue cheese for the more famous ones), and you get a very different kind of burger, but still the good kind(some restaurants and fast foods serve this kind of burger too). You could test that idea to see how it holds up?

[@LinusSWE]

I would recommend giving some kind of meat a crust and finishing it in cream with blue cheese in the oven. I usually do it with pork tenderloin but I know friends that has done it with chicken. The blue cheese and cream makes a sauce at the same time you finish the meat.

[@james.randorff]

That side dish was quite a brilliant spinoff of the classic fast casual restaurant appetizer, Deep Fried Mozzarella Sticks

[@MrBaffo81]

Conciato Romano is the oldest cheese in the world. Mentioned by Pliny as well as Martial, it has been made in the Caserta region since the days of the Samnites, before they were subjugated by the Romans. But these days it's not a cheese for everyone, as we are no longer accustomed to such powerful odors and flavors.

[@potatomatop9326]

Guga would even add the Mona Lisa painting to his hamburger for the sake of the video.

[@Ty-ie6rd]

The lactose guy should be a regular on the channel, dude cracked me up so good 😂

[@a.a.ron_]

Angel admits to not being an adult... off the corner with his dino chicken nuggies, while the adults enjoy their stinky gym sock steak. 🤣

[@murasaki9]

Stinky feet bleu cheese is amazing on a dark brown multigrain bread. Just a nice spread. It's gross smelling but tastes so good! But, I can't eat limburger. I tried but that was a nope. On the steak-ABSOLUTELY! I'm so jealous. That looks so good. Nicely done Guga. Thank you.

[@marklinton4175]

Locally I can get Saint Agur blue cheese. It is awesome with steak. The cheese is also awesome with baby pickled beets & smoked salt. Wash it down with scotch and it can't be beat.

[@RepomanFPV]

Dude! Leo with the amazing Archer reference!!! You guys kick so much ass!

[@leodesniou4887]

As a french homecook, it's kinda usual cheese that i eat everyday, maybe not the 100y bluecheese that u can't buy everywhere. And to add we have the usual blue cheese sauce with steak at almost everytime you order steak. I thank u for tryin this one cause it's kinda hard cheese to eat for beginners even for french people.

[@NeonXXP]

My wife just walked in, looked over my shoulder at your video and said "do you want one pack of Babybel or two?" XD

[@CatfishShotgun]

"Hold up. HOLD UP." hahaha man I love Leo

[@AndersonsSmokeShow]

Do you have any book tour dates coming closer to Ohio?

[@sergiogoncalves616]

Love the deep fried cheese, is it possible to get the recipe for the dipping sauce please. Just ordered your cook book, your video’s changed the way I cook.

[@williamsham0]

A chain of Guga steakhouses please. The masses will come.

[@chrisdixon7377]

Guga being sponsored by keeps is peak comedy. 10 outta 10. If I ever need the product I'm buying it 😂😂

[@LittleZakie]

The Guga Steak as a Unit of Measure is the way to go.

[@gregbrooks7233]

I love blue cheese and can only imagine how funky this super-aged blue cheese must smell and taste like... Sounds like it made for a creamy, fermented, tangy taste-- right up my alley...... Have you experimented with nutritional yeast as a steak flavoring? I finally gave it a try several months ago as a topping for popcorn.... added it to spice mix on vegetables and chicken.... It is supposed to add a buttery flavor, which I think it does, although it is not a 100% substitute. I think of it more as an enhancement. What do you think?

[@nanakired1338]

that's a french speciality you just made here guga ! great job ! happy you enjoyed it. try mixing blu cheese with fresh cream, then reduce it. ;)

[@Thaddeus_Howe]

Please try another eye round experiment where you cut steaks lengthwise from the roast and then slice them against the grain like a skirt steak. Very interested to see how this would pair with other techniques (dry age, pineapple, etc.) to make good $1 steaks!

[@TrainMayhem]

3:41 "once its fully cooked, i will be cooking them in indirect heat" -Guga 2023

[@LAMBERTOGABRIELI]

Guga you should make a turnament of all the diffrent winning experiments and declare the ultimate way to cook a steak

[@MyBlackandRedCZ]

I hope you’re taking you’re taking your book tour into May as well! Please come to Short Pump, Virginia!

[@whytwhale]

Guga is definitely the best person to sell hair growth product…I once bought contact lenses from a blind man so yeah.. 🤣🤣

[@fabib2031]

Could you make a video on seasoning your steaks before freezing? Cause this way you don't have to open up the bag again before you sous vide it. Would be interesting to see

[@garryhammond3117]

Thanks! - I just got my delivery date for my cookbook. - Cheers!

[@randalgallicchio10]

Guga.... all of you are enjoyable to watch. Angel and Leo are great to watch with you, don't change a thing. I just need something to eat while watching you, because you guys make me hungry 😅.

[@therock5422]

Get yourself some Rogue River Blue-at least twice the price of the 1924 which is typically available for less than $30/lb around here

[@omnidrums]

You gotta give the mustache guy more screen time. His reactions are f'n hilarious. I'm dying over here

[@traviswalker8933]

Made me remember an episode from SpongeBob SquarePants named "Sundae." The smell would have the same effects as that episode.

[@SpongeBob030293]

That new grilling music is spot on

[@pgaloom]

...As Leo goes cross-eyed at the beginning...LMAO