Pro Chef Reacts.. To Guga Eating 100 Dishes in 48hrs!

[@ChefJamesMakinson]

Be sure to check out my Spanish Tapas and Recipes! The BEST PATATAS BRAVAS: kzbin.info/www/bejne/p3TcdoeCaryfgNk

[@khichuri9553]

thanks Man

[@brahmpayton334]

They are the best, I use a little less sauce but they are the way you make someone who "doesn't like potatoes" like potatoes.

[@thatguy088]

As I know you're fluent in spanish, you'd probably enjoy this (cuz he said chuletas I got reminded of it), my gf is colombian and one night we were making pork chops, her aunt asked me what we were making, instead of saying "haremos chuletas" I accidentally said "culitos"... that did not go well...

[@ChefJamesMakinson]

hahahah 😂you have to be careful sometimes! I'm not 100% I still have to learn a lot!

[@zatoichiMiyamoto]

Yeah, everybody Loves culombian culitos

[@Echoes_act_3378]

Wait what does it mean???

[@thatguy088]

@@Echoes_act_3378 Haremos means "we are doing / making," chuletas means chops (in this context, it always means pork chops), culitos means "little asses." It was just me tripping over similar sounding words, try not to use the latter in friendly company lol

[@Echoes_act_3378]

@@thatguy088 lmaooooo thx for sharing :D

[@NoxiousRob]

I love going to Spain and enjoying great authentic Spanish food. This is a really good video as Chef James does a great job of explaining how the dishes are made.

[@ChefJamesMakinson]

you should visit! :)

[@DeusExCanis]

Dorado means Mahi Mahi (also called Dolphin or Dolphin Fish) in many Spanish speaking countries, but in Argentina and Chile it refers to a freshwater fish often called Golden Dorado (a tautology) by anglers.

[@ChefJamesMakinson]

Very interesting! It's funny to see how many words over here mean completely different things in other South American countries.

[@placebo141]

I'm really surprised there was mahi mahi, never seen that sort of fish sold in Euskadi. There may have been been some confusión with "dorado" and "dorada" which is sea bream and is extremely common off the coast of San sebastian. Last time I was there I saw a fisherman catching them from a cliff right beside the city center

[@taha2010ification]

guga is one of my favorite channels he's light-hearted, very pleasant watch

[@ChefJamesMakinson]

Agreed!

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinsonAnd so is your channel¡! 😉😉😉

[@CreatorInTrng]

Many of us know Guga from his videos and enjoy his big personality. As a 'guy in the know' you gave us the insight behind many of the dishes that he enjoyed - and didn't. I think it would be great if you could say, "Guga, thanks for coming to my corner of Spain. Now, let me introduce you to some of the specialties of this region and then we can cook something together in my kitchen." That would be awesome.

[@extrakrispy81]

Your channel has shown me just how great Spanish food can be. A few years ago I wouldn't have thought much about spanish food, but lately youve got me wanting to try and cook everything.

[@dennisboulais7905]

Great episode! Gugu sure loves good food and he's not shy about trying something new.

[@ChefJamesMakinson]

Indeed!

[@DrFrankLondon]

We spent a week in San Sebastian, travelling by car from La Coruña, we lived on high quality tapas and pinchos the whole week. It was fantastic and we're planning on repeating it next summer. Great video, James and yes you're right, Guga should at least visit Barcelona and La Coruña.. 😁😁 Have a wonderful rest of your day, mate!

[@ChefJamesMakinson]

Hey Frank! I would love to visit there again I haven't been since I was 8 years old. Have a great rest of the week too! :)

[@Philipk65]

I remember seeing this video. Guga looked like he really enjoyed himself. Great reaction video James.

[@ChefJamesMakinson]

He did look happy! haha

[@k-entertainment]

I enjoy your content, Chef James. Every time I check back with this channel, I notice you have more and more subscribers too! I seriously hope you get to 500k+ soon, I want to see you make egg fried rice!

[@ChefJamesMakinson]

so do I!! :)

[@Nacho2002b]

There is that version about the bread to cover the wine from flies, but there is another version: that inns were forbidden to sell only wine. They were commanded (by the King) to give some food, to prevent people to get drunk for drinking on an empty stomach. So, the innkeepers started with some bread, then somebody put some cheese on top of the bread to make sure people would stop at THEIR inn, then cured ham, and then.... TAPASSSSSS!

[@ChefJamesMakinson]

interesting!

[@PanSatyros2]

Yo WHAT? I have watched a lot of content and that's the first time about you brewing your own beer. That's awesome - I would love to see a video about the process. Since you are pro at explaining and going into the little details I think it would be fascinating!

[@ChefJamesMakinson]

haha yeah I have to get all the equipment again but it is fun!

[@hannahgazey3302]

I think this is a sign that I need to try more diverse food! they all looked so good!!!

[@ChefJamesMakinson]

Definitely!!

[@theblackhand6485]

The Cheesecake shown was pretty similar like the German/French/Austrian style Cheesecakes. They whip the egg yolk with fresh cheese and sugar. They really whip the egg white. Then putting these two masses together and at the end they add starch. But flour will probable do too. Instead I would whip the egg white with more sugar. May be even cook the sugar first and then pour it in. This gives a great texture and flavor. Now you combine all together. And of course add the starch at the end. Normally they pour this mass straight on top of cookie dough. But I do prefer you bake a cake without butter which after baking you slice in two and add a raspberry or abricot jam. And now, now you add the cheese mass on top and bake it for around 45 to 1 hour. Baking time all depends how wet your mass is. Be aware that baking a Cheesecake to long it will dry out and feels like a dusty sandstorm when eating. ...the jam snide will mostly help you countering that!

[@lordsaviorswarmthatwalks3385]

I live in the french side of the basque country. I love basque region with all my heart. such strong identity. ^^

[@su0tin731]

I enjoyed the video, with Guga you can always tell he loves the food, and watching him enjoying so many dishes here in Spain was nice. I live in León, and here tapas are free with your drink. I always have fun watching tourist come and visiting the classic neighbourhoods where most the tapas action is (Barrio Húmedo and Romántico), because they always get drunk AND stuffed from the tapas.

[@brini2439]

😮 Unlimited tapas or 2-3 pieces? If it was unlimited, my husband would eat until the restaurant is bankrupt 😂

[@ChefJamesMakinson]

Yeah they used to be more around here too but not anymore. I love free tapas! :)

[@ChefJamesMakinson]

normally they are small

[@su0tin731]

@@brini2439 You can order a "Corto", basically a short glass of beer, for cheap, and you'll get a free tapa. The tapa's size depends on the bar, but it's, at the very least, a croqueta. Quantity is usually very good, some places serve you half a regular dish as a tapa. Quality, well, it depends on the place, there's a few that serve really nice food, although most of them serve at least something palatable. That's usually the routine, you go out with friends, order a round of cortos, and by the time everyone ordered theirs, you're all stuffed and probably drunk, if you all ordered the beers : ).

[@hollish196]

Toledo has some fine food, too! I learned to love anchovies in Madrid. And the calamari on the south coast---to die for! Spanish food is marvelous, and the salads are wonderful! Oranges and onions!! Frankly, I would love to see Guga cook in your kitchen. He needs the challenge of "no grill!"

[@ChefJamesMakinson]

Yes Toledo does have some very good food! and so does Castilla y Leon

[@emperornortoni2871]

Man, I wish I loved anything as much as Guga loves food.

[@ChefJamesMakinson]

😂

[@sharendonnelly7770]

I live in Texas and am very familiar with Mexican cuisine, also love and make many authentic Italian dishes, Vincenzo is my yardstick. Spanish cuisine, except for paella, is a bit of a mystery. From what Guga tried, it looked absolutely delicious, except for a couple questionable dishes. Will begin my Spanish cuisine education with you, Chef James, and endeavor to create authentic dishes. Pulling up your videos as I type.

[@Enthusiastic-Trainspotter-BNE]

I really enjoyed watching this, it was a real pleasure & thank you for entertaining me with such nice food, plus a great video, on a ridiculously hot day.

[@ChefJamesMakinson]

Thank you so much!! :) it was fun to make!

[@Enthusiastic-Trainspotter-BNE]

@@ChefJamesMakinson no problemo 😉😉😉

[@IgnorantBoot]

I decided to wait until I was eating before watching this in the hopes that it would help. It didn't, my mouth hasn't stopped watering yet 🤤

[@kareymccann]

Gosh, dish 100 looks so tasty. I think I'll have to make it! Thanks for the video Chef.

[@thentil]

I regret missing Spain every time I've been to Europe, i dipped into the very NE corner just to say I'd been there once but obviously missed everything beyond the passport stamp 😢

[@peterschutzek325]

12:20 Or as we say in german: Alsterswasser (Northern Germany) Or Radler (Southern Germany)

[@ChefJamesMakinson]

interesting!

[@brianpuckett157]

@@ChefJamesMakinson First - great video - I LOVE all your videos!! Keep up the awesome work ;) Another interesting fact - I was in Bavaria many many years ago playing soccer and a Bavarian told me that "Radler" came from German word for "bicyclist" or "cyclist" because they didn't want to get drunk riding their bicycle but wanted a nice beer on a hot Summer's day. They mix the beer with a fizzy lemonade which we don't have here in America - or at least don't have one that is as good as the Germans. So, as others have said, I guess Sprite could be used! LOL

[@MarkKatz2772-jg3tc]

Here in Austria (and Germany as well), mixing beer with lemonade is a common thing as well; it's then called a "Radler" (literally meaning "cyclist" or well, "person who is riding a bicycle" specifically I guess, not a motorbike), it's usually made most of the time by mixing the beer with lemon lemonade, but it's also very very common to mix it with Almdudler, which... I'll just copy the Wikipedia description of that one; is "a sweetened carbonated beverage made of herbal extracts." so it's a soda that tastes of mountain herbs, basically. I personally love beer, but was never too fond of mixing it like that; I personally would much rather have either just the beer by itself, or a different drink altogether.

[@Sharon46T]

Beer with lemonade is just a shandy (UK) 😂 Very nice in hot weather at lunchtime 👍

[@ChefJamesMakinson]

😂

[@Skenjin]

Guga needs to visit South Korea to see how they good Hanwoo is. I probably will never get to go there myself, but seeing peoples reactions to it in videos is priceless.

[@Stormvogel262]

I ate a lot of percebes in Portugal many years ago, absolutely fantastic.

[@ChefJamesMakinson]

yes they are!

[@lmsmith015]

Guga's videos are sometimes tough for my vegan eyes to watch, but your educational bits made it worth the ride :)

[@zsuzsannamezey8361]

This was such a nice video, I really liked your comments about the foods Guga tried and the little tips. Also, your smile at 18:00 was precious, really like your passion. ^^ And Patatas Bravas are on my to do list. :)

[@ChefJamesMakinson]

Thank you so much!

[@malaladddd]

Guga is IMO the best food guy on KZbin, along with you obviously

[@ChefJamesMakinson]

he is great! :)

[@yuenmaeni2001]

I'm from Germany and my little sister loves cream cheese, so my parents usually have 2 packets of Philadelphia in their fridge. Also I immediately knew what kind of beer Guga was having. We call it Radler (which would translated direktly to smth like, biker) Many like it in the summers as well but since it's so light and usually with less alcohol procentage, many Germans don't refer to it as beer XD

[@AzraelJCE]

Can't wait for this recipe. Those croquetas look amazing

[@denis_catroun6167]

That was very interesting James. Thanks. I have sporadically followed Guga mainly for his sous-vide cooking. I love sous-vide. I have enjoyed your comments on the various tapas. I have been in Spain for 3 years now and everything is a discovery. The food culture is amazing here except it is hard to find a great Japanese restaurant. I loved 14 years in Japan and adore sushi. I find it strange that a country that has so much sea food has Japanese restaurants with a small nigiri selection. Thanks again.

[@ChefJamesMakinson]

Glad you enjoyed it! I love sushi too and there are a lot of sushi places here in Barcelona but they are not Japanese and the quality is not the best. When I used to live in Hawaii I used to eat sushi 3 times a week and you can could tell the difference in the quality!

[@elenarendezvous]

Hey James! Northern Spaniard here! Regarding the "clara de cerveza" I think that only in Catalunya is served with lemon, as far as I know everywhere else when you order a clara you get a Cerveza con casera (gaseosa). If you want it with lemon you have to ask for it. Also I think that the beer tasted sweet because he had it right after the alcachofa, and every drink tastes funny after them. The black pudding puree looks like morcilla "de año", stronger and made without rice (we use it in the Cocido montañés for flavour). Love your videos, greetings from Cantabria 😊

[@ChefJamesMakinson]

True you are probably right a lot of Catalan is mixed here. Same thing with a Bikini sandwich, I forget what it is called in Madrid or una jarra de cerveza. also true alcachofas change your taste :)

[@MrDouglasran]

In 4 weeks im travelling to madrid and will be going to barcelona for a bit. would like to try some of your dishes at your restaurant.

[@ChefJamesMakinson]

I don't own a restaurant yet! but here are some places Restaurants in Barcelona El Nacional Barcelona - 1920's style area with multiple restaurants Antigua - good food but better with the 50% discount with the Fork app Mirablau - good views, not the best food. 7 Portes - local Catalian food and good paellas Botafumeiro - is famous for its seafood The Michelin Guide also has many other restaurants that they rate, not just Michelin-star places. it is a very good guide to look at when visiting a new city. guide.michelin.com/en/es/catalunya/barcelona/restaurants

[@ibairementeria]

Omg I didn’t knew about the trip he did to my region! This is awesome 🙌🏻💯

[@crackerjack4833]

I knew imitation crab was fish, but it tastes soooooo good. My steaks, I love them cooked to the point they're still moo'ing lol!!!! But I also like deep fried steaks, especially in Popcorn Butter oil topping. But after watching Guga eat all these foods, I'm so sad that in my life, I wont get to experience all those amazing flavors 😭 Yall are eating so much better than I could ever hope to. But, I love seeing your alls experiences and how much you enjoy them, the good ones lol, so it's ok!

[@danhill6333]

I have friends that are renovating a summer home in Spain and told me to visit next year. Well as if what they showed me wasn't already enough, this sealed the deal.

[@ChefJamesMakinson]

🤣 haha time to pack! :)

[@snapwilson316]

I think I'd find it interesting for you to take us on a tapas adventure. Maybe not 100 in one video, though.

[@Mowgi]

Forgive me for commenting mid-video, but I'm itching to know. How common is lamb in Spain? I've only seen one lamb dish so far at 11 minutes. I've never had seafood that I've enjoyed, but I fear that it's because I've never had good seafood by someone that can cook it well. We call the Clara a Shandy in Australia, I'm assuming that's not limited to here though. Have you ever had Lemon, Lime & Bitters? We don't have the best culinary history here, but LLB is ours and we're quite proud of it. It's lovely.

[@ChefJamesMakinson]

you can get it but Pork and Beef are more common.

[@Oscar-gq4ro]

I don’t know why people act like you shouldn’t fry in olive oil. A good extra virgin has a roughly 400f smoke point, if it’s from the Mediterranean it probably should be. Neutral oils for most every other regional fried food but not Mediterranean

[@ChefJamesMakinson]

It could be because of the price as it is not cheap and also the flavor

[@CoolJay77]

I appreciate your explanations James. I like wine braised meats. I will make Carrilleras following your pointers. I'm all for seeing you make croquetas de rabo de toro. A butcher from Spain convinced to get some matambre de cerdo/pork rose meat. Is that a popular cut in Spain? I have not decided how to treat it yet.

[@ChefJamesMakinson]

yes it's one of many!

[@Eztoez]

OMG I now have a craving for tapas !

[@ChefJamesMakinson]

🤣

[@thebaron222]

That was a special video and your commentary really made it come to life. Shame he didn't have the chance to catch up with you showing him around would of made it even better.

[@ChefJamesMakinson]

Thank you!

[@christophermcavoy5777]

Chef amazing content I've cooked for 24 years in kitchens. I wasn't a sous chef or executive chef. I enjoyed my work. I love cooking but after doing it so long it just got repetitive. I apologize for saying that but I needed a better job with a little more money. But I'll tell you what I will never regret cooking. I love doing it at home and I just the atmosphere at restaurants I just was getting bored with but keep up the great content man. I love you videos!

[@ChefJamesMakinson]

Thank you so much! Yeah most places you don't make a lot!

[@TheRealCHIMShady]

Your comment about the rizzoto hits close to home. I absolutely can't order anything with mashed potatoes because home made coarse mash with skin on just hits different. Truly the most oppressed culinary race.

[@annek7262]

I love goat cheese as well. It's so, so tasty! I use it as often as I possibly can. When I make hamburger patties, I will often stuff them with a disk of goat cheese before cooking. I add goat cheese to a pasta and veggie dish that I make. I crumble it on top of Ratatouille, spread it on crackers with apples, so many things! I love to use it in quiche too. Yum.

[@Enthusiastic-Trainspotter-BNE]

It sounds like your type of drug. 🤣🤣 I can imagine you being asked if you do drugs, & you saying "yep, goat cheese" & their expression just falls.🤣

[@ChefJamesMakinson]

quiche is tasty!

[@annek7262]

@@Enthusiastic-Trainspotter-BNE Fair assessment! 🤣🤣

[@Enthusiastic-Trainspotter-BNE]

@@annek7262 🤣🤣🤣

[@HoshikoStarz]

Just curious. If food is under cooked by using confit method, does the chef start a fresh or cook for a little longer?

[@ChefJamesMakinson]

normally you can cook it perfectly but if it is under done, you can easily finish like a piece of fish in the oven for a min.

[@busymama1981]

In Canada, I'm not sure if it is part of the cuisine.but the pigs ears are smoked until they are hard and they are used as dog treats!! My crew loves them!! Don't EVER give your dog rawhide!! It is bleached!! And it swells in the dogs stomach and can plug intestines requiring surgery!! Can even cause death... Thanks for the vid...

[@Mark-nh2hs]

Love Black Pudding and Goats Cheese. Damn it's making me hungry now 😂

[@ChefJamesMakinson]

😂 haha me too!

[@rezesion1381]

That's really hard watching Guga eat all this great things.🤣🤣. What's your favourite spanish dish James?

[@ChefJamesMakinson]

Hard to say there are too many that I like! ;)

[@Enthusiastic-Trainspotter-BNE]

​​@@ChefJamesMakinson😅that always is the very thing that I say when I get asked the same thing 😂

[@macakucizmama831]

Gugais such a nice guy and a good person

[@ChefJamesMakinson]

😉

[@slinkyshade9558]

In austria we also have that beer/limo mix and call it "Radler"

[@Wookash11111]

We in Poland do croquettes and we call it Krokiety. And it mostly main dish. Or side dish for this red soup made from beet root. I forgot the name lmao. We do it for christmas

[@ChefJamesMakinson]

interesting!

[@Hitsugix]

oh god, when you mentioned all the parts and cuts of meat that are used in europe i was reminded of my "brain incident"... a few years ago i bought some fresh pig's brains from a local butcher. (you have to specifically ask for it and they don't have it in stock, but will get it for you in 2 days time. it's also very cheap; i payed 1,50€ for a kilogram.) it's somehow frowned upon to eat brain in germany (at least in my area). so me being weird had to try it! the consistency is really odd to begin with. the butcher told me to fry the brains in a pan like eggs, but on lower heat, so i did that and seasoned everything with salt and pepper. the smell was interesting, not bad but also not really good. the taste is not bad. what put me off was the consistency again. it's like a mix of soft boiled eggs (which i don't like) and gelatine, but creamy and kinda textured. i don't think i'll try this again in the future. it was an experience tho! i also took many photos of the whole process and whenever one of my friends teases me, i threaten to send my brain pics. :D

[@christinaandre6286]

There is a place here in Albuquerque that makes Basque style cheesecake. I tried it, and loved it. So I made it. OMG, best way of making cheesecake. I will never go back to new york style again.

[@ChefJamesMakinson]

really?? I miss Albuquerque!

[@supernoobsmith5718]

It looked like every dish was an appetizer. Very fancy appetizers though.

[@deborahwhitney9427]

I love blackpudding i like the Blackpudding from Bury in Manchester.

[@similis1134]

I'm watching you watching Guga eating food. Sometimes, youtube gets weird. But at least it's interesting.

[@ChefJamesMakinson]

yep!

[@dulcinealee3933]

Besides being Uncle Roger's friend Guga really loves his food - he's making me so hungry!

[@overelemental]

Really interesting to hear your insights on the tapas. How do you make the Mermelada de Tomate? Just tomatoes, sugar, lemon juice, and salt? Is it mostly paired with cheeses?

[@ChefJamesMakinson]

depends on the recipe you cook it for a long time, some add cinnamon and other spices as well

[@aaronarbuthnott9846]

Always love a good James reaction vid! 👍🏽

[@ChefJamesMakinson]

I appreciate that!

[@TheEternaut]

He missed the Criadillas... If he had the stomach to taste the Morcilla knowing what it is made of (and here in Argentina we love it!!) I don't think he would quit on them.

[@Kamoenani]

@ him/his channel in the title of your video, might catch his attention. Agreed he should come visit us in Catalonia :)

[@ChefJamesMakinson]

I will!

[@Restartkun]

Interesting vid. I really don't know much about Spanish food except paella and empanadas which my country adapted.

[@ChefJamesMakinson]

😉

[@ArdaMuti]

It was both an informative and delicious video, love your reaction videos. Greetings from Turkiye, you should definitely try Turkish food :)

[@ChefJamesMakinson]

Thank you! Will do! :)

[@HaradaCh]

Beer mixed with Sprite is just my favorite things to do, it is very fun to drink 7:3 beer/sprite

[@Foxandxss]

I think that the "origin" of the tapas are like many other histories out there. No one knows but everyone heard one version. The version I heard was a king in a place with sand. The wind would put the sand inside his beer so the waitress put some Jamón (not ramón 🤣) on top of the beer glass to cover it. Then the king said: Waitress, give me another beer with its tapa (note for english people, tapa can be translated as a "cover" so he really wanted a cover for the beer). About the oxtail croquetas, they are really delicious but you know how the bars works sometime, they put some meat that is "fatty" and they call it oxtail. It is like when you hear about "hamburguesas de buey" they are really beef with some pork fat.

[@ChefJamesMakinson]

Yeah you are right there are many different versions of why they became tapas. but it is interesting!

[@mavadelo]

Who was Guga trying to convice/fool with his "I am not trying to eat the bread" ? Himself I guess? lmao I love black pudding. Fun fact, in the Netherlands we call it what it is, Bloedworst (Blood sausage). No hiding the main ingredient in the name like in some other countries

[@brini2439]

Same goes for Germany 😅 Blutwurst (blood sausage), Leberwurst (liver sausage) etc.

[@catherinedavidson7145]

If you ever get the chance, try Bingham's Vanilla Stout. One of the most delicious beers I have ever tasted. Not a fan of goat's cheese but love black pudding. And foie gras...

[@ChefJamesMakinson]

a Vanilla Stout sounds interesting!

[@DefectivePieceofChalk]

Do it in the Netherlands. We'll feed you raw herring, salty licorice and very special brownies.

[@alfabeth4236]

in Leon you'll find a quasi liquid type of morcilla often sold in jars.

[@ChefJamesMakinson]

really?

[@jimsowter]

We should grab the cameras and hit the town, and show everyone some great tapas!

[@ChefJamesMakinson]

yes!!! :)

[@pazuzuste2064]

hm.... blood sousage. Very interesting, in Ukraine we call it "кров'янка" and we made it from blood, garlic, onion and buckwheat. Maybe after our win I will try Spain version.

[@theblackhand6485]

Foie gras with or styled like Creme Brûlée: 'It's better not to name it 'Creme Brulee' in local Catalan bars'. ...no! because the Catalans will correct you straight away: 'it's Crema Catalan'. Actually they say it even in a pissed off way. ...hahaha.

[@sebastianrodas5469]

Hi chef great video, do you have a video making croquetas? Big fan from Bolivia

[@ChefJamesMakinson]

Yes I do

[@brini2439]

8:05 stoooop. Philadelphia is on the basis of cream cheese but there are other ingredients in there so that it must not be declared as cream cheese.

[@CallanElliott]

"Croquetas de rabo de toro are my favourite and I really should make them sometime, I really should. Maybe I'll share the recipe with you guys..." James, you absolute tease.

[@ChefJamesMakinson]

🤣

[@sbl3742]

I'm not opposed to eating different cuts of pork but I'm not a fan of the hard piece of cartilage in between the ear skins. Also, fish eggs are great.

[@cyberpegasus1311]

De momento el sitio donde mejor he comido ha sido en la calle del Laurel en Logroño, eso sí que es un paraíso de tapas

[@ChefJamesMakinson]

😉

[@SCNour]

James, please, we need the Rabo de Toro recipe/video now!!

[@ChefJamesMakinson]

🤣 Don't encourage me! haha

[@fool2play915]

2:45 woah!!!

[@-EchoesIntoEternity-]

12:08 sounds similar to like a summer shandy

[@busymama1981]

Also happy spouse,happy house!!

[@tom3829]

@GugaFoods and you need to Collab!! and with @ChefBrianTsao

[@ChefJamesMakinson]

I would love too!! Hopefully in 2024! :)

[@hailongnguyen7356]

It would be a bit of problem for him to go all the way to Miami to get the collab though, i'd like to see it regardless

[@ChefJamesMakinson]

@hailongnguyen7356 If Guga and Brian would want to do one I'd be willing to fly out there :)

[@hailongnguyen7356]

@@ChefJamesMakinson can't wait until then now!

[@kimberlyjacobsen4148]

Checking your subs everyday. I want your fried rice recipe 🤓 hope you get a uncle title for your skills while you make it😉

[@ChefJamesMakinson]

So am I! haha 😂 lets start DM-ing Uncle Roger on KZbin and Instagram!

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinsonplease do

[@lofthestars2088]

12:09 So basically Guga ordered an "Radler" as we call them in Germany.

[@khalborg]

I worked with someone from Spain. 3-hour lunch breaks are normal for them.

[@ChefJamesMakinson]

and coffee breaks

[@jonservo]

I know you watch and react to modern chefs but I would be curious to see what you think about Townsends channel. They are a historical channel that specializes in 18th century American cooking and living. Often they have to wing it because of how nonspecific the recipes are written in their 200 year old cookbooks. It would be interesting to see a modern chef's take on them and how they could be improved or if they still hold up. Their videos arent as funny or flashy as Uncle Roger, I actually watch them to relax because they are very chill, but i find them an interesting look into food history.

[@ChefJamesMakinson]

ahh Townsends! he does a really good job! it is interesting to see how we used to cook!

[@brahmpayton334]

I was hoping you'd react to this, chef. Tapas are amazing and I NEED to go back to Barcelona. Edit: "I used to brew my own beers in the US" MY MAN!

[@ChefJamesMakinson]

yes they are! :)

[@DarkGrackle]

If Guga just hit you up, you probably could have shown him a wide variety of dishes and places to visit.

[@Enthusiastic-Trainspotter-BNE]

I was thinking the same thing!

[@ChefJamesMakinson]

yep!

[@MeganSin]

I nominated James as guga’s guide through Barcelona! That would be amazing even if his pronouncing of jamon is questionable

[@ChefJamesMakinson]

it would be fun! :)

[@ShadowOfStrikes]

12:14 Beer mixed with Sprite is called a Radler or Alster in Germany. Beer with Coca Cola is called a Drecksack (dirtbag) xD Regional there could be some more names for these

[@brini2439]

😅 Never heard of Drecksack. It's simply Colawoazn bei uns. Don't forget "Russ" (beer + orange lemonade), which seems to be more popular in some tourist regions.

[@ShadowOfStrikes]

@@brini2439 but isn´t "Woazn" nicht "Weizen" in bavarian? Im talking about Cola-Pils, not Cola-Weizen 😆

[@Fatamorgana420]

I love foie gras, might hate myself for admitting it, but it's awesome.

[@ChefJamesMakinson]

🤣 yes it is!

[@cyberpegasus1311]

20:00 It's kinda weird to find a cheesecake without berries on it

[@thedrunkencookmostly714]

The video was real and obviously your knowledge of Spanish cuisine makes it. Just as a side note at the start there was mention of chefs undercooking steak slightly instead of making it as requested. I have found this everywhere in my travels. Chefs err on the side of caution I think so they never make over cooked steak.

[@ChefJamesMakinson]

ahhh Thank you!! I really wanted to make this one and I enjoyed it!

[@pacer79]

Chef M! Are you saving on utilities hence the thick sweater indoors?

[@ChefJamesMakinson]

yes, I had a gas bill of 900€ from February to April and I didn't even use the heating that much. some people were having gas bills of 2500€ last winter

[@pratyushsrivastava9867]

Hey chef,i would request you to please recreate new dishes of Indian Chef - SANJYOT KEER (Just search YFL or Your Food Lab you have made previous videos too for this creator) 🙏❤️🇮🇳 His aesthetics of the video and the simplicity in making are to die for 🔥🙌

[@ChefJamesMakinson]

I can take a look! I have reviewed a few videos of his already!