Swiss people said their STEAKS are better than mine, Here's why!

[@rudolphfaurie8288]

Aromat is a staple in South African households. But with steak you have to try the chilli beef flavor. Stunning on Chuck steaks

[@karabokoenaite]

I thought is was a south african product I was shocked to know it was swiss

[@adropofsky6576]

​@@karabokoenaitesame here

[@teamphashash]

Same here 😂

[@shanege]

A​fter leanring Black Label isn't South African, but Canadian nothing shocks me anymore 😂

[@nicvlogs6341]

Same 🤣🤣🤣

[@BloodCairn]

I'm from switzerland, and I could say that cheese fondue is usually only made with specific cheeses and not just any meltable cheese you can find. But after seeing them eating stringy cheese, having fun around the tables. I think they nailed the spirit of the fondue.

[@rasmilling1885]

Yeah it should be more smooth 👍🏻

[@StingBear]

Is fondue something people eat often in Switzerland, or is it kind of a "gimmick"?

[@R41ch3rV1x3r]

@@StingBear We eat it often in winter(maybe once a month? not everyone likes it), and during some celebrations, like city festivals and stuff

[@benoit8381]

@@StingBear Definitely eaten often honestly. The best is (IMO) the "moitié moitié fondue", a mix of Fribourgeois Vacherin and Gruyere cheese.

[@oubien73]

I am also from Switzerland and I am quite a specialist of fondue, you need at least one gummy cheese and a hard cheese (Gruyère + Vacherin) or (Conté + beaufort + emmental, for the French version) or Raclette cheese, but on ALL cases you need to cook it in al lot more white wine (100ml per person) ! anyway, I would join Guga for any dish he prepares, even that fondue (as long as there are steaks !) ;) anyway, it's the first time that I see somebody eating cheese fondue as a side dish ! :P

[@KimvonDaniken]

As a Swiss person, that's something I always wondered. Glad you're doing this experiment!

[@gonfreecss2130]

Yea in Kuwait we do use Fondue with chocolate and strawberries or any fruit you like. Its soooo yummy🩵😍 Ee are so lucky that you created such an amazing food 😍🩵 much love

[@linus3806]

Als Deutscher kann ich dem nur Zustimmen!

[@seniix1272]

Irgendwie aver au komisch das zsgeh

[@actually_zer]

@@seniix1272 stimmt, vou unerwartet irgendwiä

[@jonasmaitland3446]

aromat isch ummee

[@SoloGamingZA]

As a South African I can truly say that Aromat is the best spice ever... I am 45 years old and grew up on the stuff lol. You can almost sprinkle it on anything, But I love it on eggs, corn on the cob sometimes just as a spice on rice or even on a tomato sandwich or just on the tomato alone lol.

[@Racingisgood]

Oh yes! I also use it on cucumber slices. Used to be salt on tomatoes and cucumbers but now Aromat brings a new dimension to it! Lekker lekker!

[@uniqueflowsnake]

I love teh fact that I'm a 38 year old finnish dude that still also uses it on eggs. lmao. My mom used to eat rye bread with just tomato and aromat on it. Peace.

[@twainrocks4771]

This a sad story but here it is. My dad I a very abusive person and used to beat my mom and older sister constantly.. He had basically no manners and always walked with his crack popping out of his pants. Every time we would serve him food he would shout "AROMAT!!!" and one of us would rush to give him the aromat so he could sprinkle on his food. Aromat is still something I sprinkle on every single food I eat but every time I read or here the word I am reminded of the days of slaving for that dude. My parents separated and I have not spoke to him since the 13years old

[@NickKingThe1st]

Funnily enough it's the same in England 😂

[@mass-1128]

On tomato and avocado it's incredible!

[@killy99ln]

as a swiss person, this video just made my day 10 times better!

[@actually_zer]

Same, but i have to say the fundue looked a bit weird as if there were small bits in it

[@RuddODragonFear]

@@actually_zer Chonkee fondue. So weird. They also served it without the heat below, so it congealed.

[@AriesSupertramp]

You be like: ohhh jaaaa sooo ischs guuad

[@p5z91]

You are so lucky my friend. You live in the real paradise.

[@fabiangiroudbriseno6807]

Il a mis je sais pas quel type de fromages mais ça à l aire fun à goûter mine de rien hahaha

[@jfrankey2960]

My family is Swiss and I have to say this reminded me of being a kid again , Aromat was Grammas secret ingredient in a lot of her dishes and Fondu was always around at family events ! good job Guga !

[@StormbreakerYT]

We all like to see an experiment were guga makes 3 controls and tell them it’s an experiment to see the confusion on their faces

[@phaylnx]

seems like this would be a great April Fools video to me.

[@meryemjabry5721]

Yes

[@Assen87]

They not that easy to fool. If it was a random viewer sure, but these guys have eaten way too many great steaks.

[@mrbluezors4783]

The placebo effect

[@rdr6269]

@@Assen87 You might be right, you might be wrong. The way to find out is to do it.

[@hardrout17]

As a french guy, i really appreciated you making a nice Fondue coupled with real bread ! Good job Guga ! 😘

[@mihlayonke]

Aromat is our household must-have seasoning in South Africa

[@Hnkka]

same in finland

[@oswaldocampoverde4492]

Here in Switzerland we make our Cheese Fondue quite different! We also have Meat Fondue and actually that pan that You used, is made for Meat Fondue. (called Fondue Chinoise if You cook the meat in Soup/Broth or Fondue Bourguignonne if you cook the meat in oil) And also there is a lot of people (and constantly becoming more) that really don't like MSG and Aromat. 😉

[@todayipaint4667]

Some really nasty ingredients in the Aromat, that's why...

[@1337BlueBird]

I'm not Swiss but this fondue look's wrong. I eated fondue a couple of times and the texture was way more fluid than this.

[@runetide]

Imagine not liking MSG. Couldn't be me.

[@bazikxgamer5119]

That's actually true

[@m.a.6478]

@@1337BlueBird The consistency is mainly like this because they took it off the stove and let it cool down.

[@Vlammenzee]

Aromat and Maggi, are both very common in the Netherlands as well, for well over 40+ years i can remember it being used in our household.

[@meneerICT]

yes, indeed. I also wanted to mention that. My mother used Aromat a lot, on eggs for example. We use a Lidl-kind of Aromat, that contains more salt in it. Also very nice.

[@baegopakorea]

As a South African.... Aromat is honestly one of the best all-purpose seasonings! Aromat on eggs is simply the best!

[@stefantheron7444]

As a South African, I am so happy to see this!

[@SolidDragonUK]

As a South African, this makes me happy. 🇨🇭 🇿🇦

[@vuyanintshingila4476]

Damn seeing Aromat on this channel as a South African… this is what I’ve been waiting for😣🔥🔥

[@Nitewolf-xd6bw]

Bruh I'm so happy 😭😭

[@omphileserumula8769]

A complete must in a South African kitchen 😭😭😭

[@TheBoose]

What a surprise 😅

[@ann-mariewilliams7392]

We get aroma in different favours tooo ...

[@tebohompholo]

😂😂😂

[@apiwemarafane5616]

To all my South African friends who thought Aromat was South African, lets gather around here and console each other😂

[@OldRhino]

Let's drink a Castle whilst we're doing that. It, at least, is 100% South African. 😂

[@makdlamini]

It's 100% South African Aromat originates from Mzansi❤

[@RawMediaAus]

Manufacturers is South Africa

[@BIG.BRAAI-EVENTS]

I'm still in shock here

[@leemalgas4511]

I blame Trevor Noah he’s Swiss side has stolen our aromat

[@Asdasty]

Aromat is extremely popular here in South Africa. It goes really really really well with an egg.

[@karabokoenaite]

I can't eat eggs without it

[@tookitogo]

Here in Switzerland, where aromat is originally from, the grocery stores sell hard-boiled eggs packaged together with little tiny shakers of aromat! :)

[@francois162]

Se jou

[@christobothma368]

if it's not sweet i put Aromat over it

[@5uhrmorgensinBerlin]

​@@tookitogo es ist zur Hälfte ein deutsches Produkt

[@clintcullis]

Aromat is such an overlooked seasoning in South Africa. It was a staple in my household growing up, and it's the perfect salt substitute . I use it in my braai (BBQ) rubs and on eggs. Love your content Guga.

[@jeand207]

Yessss.. softboiled egg with aromat is an umami match made in heaven

[@diemervdberg7661]

There is also an Aromat version with herbs. My grandmother always served it at birthdays with cucumber. I have good childhood memories from it :) It is a good combo though, the fresh cucumber with the savory aromat!

[@xReeHaaBx]

As a swiss person Fondue is not a side dish here ;) it‘s the main course! Hope you liked it though. Next time use a Kirsch Schnaps, its not sweetend and more traditional, but not meant as criticism:) Keep up the good videos!

[@kgomotsodithebe]

Aromat is popular in South Africa and it has been a household choice since the 19s. I never thought it could go in Steak, it’s time to try it.

[@KonradvonHotzendorf]

Can confirm it works 🇿🇦🥩

[@kgomotsodithebe]

@@KonradvonHotzendorf with all types of steak ??

[@janzizka9963]

In former Czechoslovakia behind the Iron Curtain we used simmilar product called Vegeta. Easiest way to get MSG in shops of that time. I actually prefered Vegeta (still exists) to Aromat as Vegeta is more about dried vegetables (carrot, parsley, onion, parsnip, celery, lovage and garlic) and is more coarse while Aromat is too salty. (Heh, never mind, just found out you made a Vegeta steak already 😂)

[@TheGogeta222]

Oh the greatest rival of kakarot

[@mohammedameenhassan3826]

I always thought Aromat was a South African product, it is a staple in South African households, very tasty when sprinkled on ultra thin crispy lamb chops on the braai(bbq).

[@mciejgda88]

I thought it was polish as I remember Knorr being in shops in the early 90s (back then we didn't have many imported products, it was just few years after socialist-communist rule ended here) and I never bother to actually look it up

[@limul97]

@@greggb557 no it's from knorr which is a a german company, it came with the colonisation and became popular because it was very cheap and tasty, so after the independence of african countries and stayed as a staple ingredient in african cuisines, and is now produced locally, the one guga has is more likely imported from south africa because it's not available in the us and is more common in africa, but we do still have it in europe it's just less popular than in africa, i get the confusion because it's has big part african culture, and i not trying to insult your culture or anything just that it wansn't invented in africa, but it sure became heavily synonymous with africa of course

[@SoloGamingZA]

@@limul97 Even though KNORR is a German company not all their seasoning and spices are European based... They have a whole range of seasoning and spices related to the countries that they have manufacturing plants in so you might even get seasoning and spices of KNORR only in some specific regions of the world and not in other places. But to answer the debate of the origin of AROMAT specifically it is of SWISS heritage and here is Quote from KNORR "Aromat is a food seasoning, invented in Switzerland by Walter Obrist for Knorr Thayngen, the swiss branch of the German food company Knorr, in 1952. Aromat was originally called "Pflanzenextrakt", which means plant extract in German."

[@SoloGamingZA]

@@greggb557 En daar slaan jy ZA met plank in die gesig en is self skuldig aan geen RESEARCH nie dude Dit is die eerste search result op google dat dit SWISS is lol

[@henning33sud58]

Switzerland 🇨🇭 and South Africa 🇿🇦 are the only countries in the world were it is officially available. And I could read at 00:12 minute the label saying it is from Unilever South Africa.

[@strikermc1692]

Great to see you guys enjoy our Fondue that much! Love from Switzerland

[@Iam_Sbu]

Aromat is very popular in South Africa everything taste better with Aromat

[@riedz786]

You got their slogan 💯

[@moeboe6293]

Tip from a Swiss: Try Aromat (preferably the version with herbs if you can get it) on raw red bell peppers. Loved it as a kid and still love it today.

[@Steambull1]

I used to add this to pretty much every food in my late teens, sometimes even sandwiches. I had actually completely forgotten about it, despite it being very common in Finland. Must be a good 10 years since I've used it.

[@JoakimFigge]

Same! I used to make an amazing pasta dish I came up with that used it. I've not done that dish in a decade.. that's gonna change 😂

[@norandomnumbers]

There's a reason it's only used by teens and late teens. No serious cook uses it.

[@AD-nq2nz]

@@norandomnumbers Aromat is just salt, flavouring and MSG. MSG is an ingredient which is widely used by professional chefs. 'Serious cooks' use it all the time.

[@Grandmaster-Kush]

Same here as a swede I completely forgot Aromat was a thing

[@mojointhedojo938]

I would honestly say this is the MSG of the like... swiss, germans, belgians and dutch. its also popular in south africa i think.

[@MonaSørensen]

I’m from Denmark and i love the aromat. Try a dark piece of bread (ryebread) put on some butter, Young boild, cold potatos, mayo, aromat and top with chives. Best dish ever!!!

[@henning33sud58]

Switzerland 🇨🇭 and South Africa 🇿🇦 are the only countries in the world were it is officially available. And I could read at 00:12 minute the label saying it is from Unilever South Africa.

[@Carnationdoll]

@@henning33sud58 it's literally a stable in every convivence store here, and have been for as long as I can (remember 30+ years)

[@bluecatdk]

@@henning33sud58thats just not true, aromat from knorr is everywhere in europe

[@christianstucki6148]

I'm Swiss/Canadian. My mom just brought me back a pint of Aromat from Switzerland! So trying this on the next steaks I make! Pro tip: Substitute salt and pepper for Aromat on fried eggs!!

[@callmejones8624]

As a Swiss Fan of your Channel i have to say a few things: Aromat on Steaks is a NO NO and that Pot isn't a Cheese Fondoe Pot but a Meat Fondue Pot... And that Pot should always being heated from below then its much easier to eat the Cheese... Keep up the good Work guga!

[@todayipaint4667]

Tell them, brother!

[@flummi6966]

From my fondue experiences the cheese has to be at 40-50° Celsius at the top

[@sidneyvandykeii3169]

We had a fondue pot when I was a kid in the 70s. You need to keep the cheese heated so that its not so stringy though. Add a small amount of heavy cream when making it will also help keep it creamier.

[@AttemptedHumility]

A tournament or side by side of your favorite MSG comparatives would be awesome when you run out of new ones or have a long time before finding another.

[@davidmurphy7951]

Man you nailed it ! Thanks for the idea. Love the three of ya testing. Thanks for the hard work put into the video.

[@lamilasi1463]

Guga! What did you do to the cheese?! This is so far away from what we eat in Switzerland! 😅 Please, if you ever visit Switzerland, let me know and i will cook a propper fondue for you 😉

[@krftkrft4495]

Guga, lots of love from switzerland. Thanks for bein so respectful. Happy to invite you for a Fondue whenever you are in Zurich.

[@Klingenschmied]

It contains monosodium glutamate and yeast, so its basically msg.

[@SuperGummibeer]

As a Swiss personI feel honored, even though I am a vegetarian for more than 10 years, I enjoy your channel because of your positive vibe!

[@eichof01]

Aromat + Tomatoes! BOOOM!

[@matthewbarure]

Aromat is so easy to find in South Africa 😂😂

[@ebsta7046]

I was so heartbroken when I found out its not a south African product.

[@Personalmatt]

Gotta try chicken salt from Australia that normally goes on French fries! It’s soooo good, I wonder what it will taste like on a stake

[@bastahous]

Swiss Fondue can not be made with just any cheese ! We swiss take pride in the quality of our cheeses which give really unique flavors and texture to this dish. The classic « moitié - moitié » fondue is half Gruyere (swiss AOP Gruyère has nothing to do with french gruyere, and it’s a hard cheese) and half Vacherin (from the Fribourg canton). I do mine with one garlic clove, a fruity white wine from valais called « Fendant » and a little extra Kirsch (a cherry spirit)

[@wollyrosekaufe4363]

problem ist in amerika ist „Schnaps“ ein likör, guga hat süssen kirschlikör da rein getan 🤮 glaube das war eim grosses problem. In amerika nennt man Kirschwasser eher „cherry brandy“

[@otaku_village]

We use this on a daily for everything here in South Africa. Can't live without it

[@DarkSitesChannel]

Cool I suggested aromat a while back, discovered it worked when I got aromat and garlic powder mixed up seasoning some steaks!

[@RG-gd5tc]

I ordered from Amazon. Prepared yesterday. Cooked today. FANTASTIC

[@Belnick6666]

Knorr is from Germany, but I always thought they were Swedish as Aromat is pretty much what EVERYONE use on meat here, that and "kött och grillkrydda" from Knorr no idea Switzerland had anything to do with it, but they are close to Germany as well so I guess it is common there too

[@actually_zer]

Im telling you everyone uses it here, even if you go on a hike or on vacation i swear my grandparents will take some aromat with them

[@lr-zf1ow]

A swiss guy invented it for knorr in 1952

[@JamieSandoval-n1g]

I really enjoyed watching this one. You guys really had some fun and some good food. Nice!

[@TheBoose]

Here I am thinking Aromat is a South African product 🙈…. It’s best used on eggs and corn 👌🏾

[@syne123456]

As a Swiss, i appreciate you tried making a Cheese Fondue, BUT… A) the pan you are using is a Meat fondue pan, called Chinoise. There is a different one for cheese fondue. B) Fondue is a main dish C) You need to pick the right cheese. You don‘t want you fondue to be stringy as yours. So either Grueyer and Vacherin (half/half) or Appenzeller Cheese D) Add white wine or a small amount of clear high volume Cherry Spirit called Kirsch. Please no cherry schnaps or licquor E) always keep the fondue cooking (if cheese or meat fondue) the pan stays on top a small stove like thing F) Lactos-intolerant people can actually eat Cheese fondue because it‘s lactose free as all semi to hard Cheese are except soft cheeses as mozzarella, ricotta etc. So, please challenge yourself to cook a proper cheese fondue or next time even a meat fondue!😉

[@scarletcroc3821]

There is also a meat fondue (very popular in Germany) where you basically deep fry your meat. It’s the same concept as swiss cheese fondue, but instead of cheese it’s oil (or broth) and instead of bread it’s raw meat

[@dirtyfiendswithneedles3111]

That just sounds like a hot pot. Lol

[@espneindanke9172]

Warum sollte man das mit Brühe machen? Das dauert doch (gefühlt) Jahre, bis das Fleisch durch ist. Und das Resultat ist quasi Suppenfleisch :P

[@scarletcroc3821]

@@dirtyfiendswithneedles3111 they’re pretty similar I suppose, though the broth option is less pooular (I think) than just oil

[@scarletcroc3821]

@@espneindanke9172 finde ich auch, aber ich weiss, dass es auch mit Brühe gemacht werden kann. Ich benutze aber weiterhin Öl

[@espneindanke9172]

@@scarletcroc3821 Soweit ich weiß, stammt das mit der Brühe aus China. Hat also gar nichts mehr mit Fondue zu tun.

[@sidlives2672]

Veggies including cauliflower and broccoli is great with fondue. Also, a nice tart apple is also nice. Fondue is so yummy. And cheese and steak is heavenly!

[@wornoutpages7896]

As a Swiss, I'm glad that you explored our small Swiss culinary dimension! Legends!

[@lr-zf1ow]

​@@greggb557it is very popular and is produced in different regions of the world but it originates from switzerland. Dont spread misinformation!

[@BenoMare]

The favourite seasoning in South Africa as well. Goes well with anything, especially on corn on a cob and fried eggs

[@marcus2753]

I am from Switzerland. And you made a typical mistake many people do:: you do not take the liqueur, but hard and clear spirit made from cherries with at least 43% alcohol (i prefer the 68% in small doses). The cherry schnapps, even the sour ones are too sweet. Try it out, you will be immediately convinced 🙂

[@theovanrooyen6226]

We use Aromat a lot in South Africa. We also have a Chilli Beef flavor and a Cheese flavor and a lemon and herb flavor. We love to BBQ (aka Braai) corn and put Aromat and butter on it.

[@derpizzadieb]

Thats Swiss Cheese Fondue, the regular Fondue has Broth in it and you dip Meat into it, thats why your pot has the lid so you can rest the skewers. Swizz Cheese Fondue doesnt need the lid since you just dunk it in an pull it out again. The Cheese isnt usually that stringy when its in there, it coats the bread easily, but doesnt form strings. Swizz Cheese Fondue has 2 rewards: 1. the crusty cheese on the bottom, if not burned 2. the garlic cloves you might find

[@ThorsShadow]

I mean, Guga just rubbed a single garlic glove on the surface of the inside of the pot. He basically just told the pot, that garlic exists and left it at that.

[@Chinito116]

That's not the regularfondue that's just hotpot or what we tend to call fondue chinese. But swiss cheese fondue is the regular original thing

[@espneindanke9172]

@@Chinito116 You'r right. In Germany, we usually distinguish between "cheese fondue" and "meat fondue" (hot oil). When only fondue is mentioned, most people assume *cheese fondue.* Because *that's the traditional one.* The version with the meat is relatively new.

[@RuddODragonFear]

Nono, the pot Guga used is for frying meat in hot oil (French fondue). You are talking about Chinoise fondue, aka hot pot, this uses a different, wider pot that has no grooves, and you fish out the boiled meat using pincers or strainers.

[@kmoecub]

You are conflating Hotpot with Fondue. Fondue is Swiss, and has always been cheese. Hotpot is Chinese, and has been a thing for around 1,000 years. The pot Guga has can be used for both, but it's not a traditional pot for either cusine.

[@lucawyss3151]

i've been waiting for this one :D cheers from switzerland

[@HarithBK]

i am Swedish and aromat is a staple here as well. it is overall considered just a basic flavor uplift. it is mostly just salt and MSG along with some basic spices like onion powder and garlic powder etc. Knorr also makes a spice here in Sweden called Knorr meat and barbecue spice that is equally fantastic. i don't normally use it for steaks but on hamburgers it is hard to beat.

[@eichof01]

We have the Knorli here in Switzerland. google it.

[@williamdurston4848]

My wife is South African, and she opened my eyes to this beautiful seasoning, and as i do all of the cooking in our house i make sure to always have some in the pantry, crazy to learn it is Swiss!

[@Klingenschmied]

Cheese fondue as a sidedish 😂

[@rodgersihlobo8670]

We use the brown chillie beef one in south africa 🇿🇦 yellow one is very nice with eggs both boiled and Gordon Ramsey eggs

[@Checkerj001]

Bro the way you americans pronounce "Knorr", like NoRR killed me LMAO In German/Swiss the K is very strongly pronounced, so you just leaving the K out was sooooooo funny to me :D

[@bus6292]

I'm a Yank and before reading your post I had no idea that we pronounce "Knorr" differently than the manufacturer intended. I think it's a misunderstanding due to the K in KN always being silent in American English as opposed to an overt marketing blunder like the one that's the reason why we pronounce "Adidas" wrong. And yes other Americans who read this, we do pronounce the brand Adidas wrong and it's not our fault. The U.S. marketing company Adidas first hired to promote their brand over here pronounced it the way it looks to an American - _'uh-DEE-duss'_ - in the ads they produced instead of the correct way - _'ah-dee-dass'_ - and by the time anyone noticed it was too late to fix it. 🤣🤣 In the other direction a lot of Europeans say Nike like it rhymes with the name Mike instead of its proper pronounciation _'nye-kee'_ for some reason.

[@wollyrosekaufe4363]

guga, this is the first time i have to say you forked up 😢 american „cherry schnaps“ is really different from european schnaps, in germany (swiss and austria) your „schnaps“ is what we call likör in europe (sweetend and araound 20% alc). European schnaps is normaly non sweetend hard brandy with about 40 % alc. search for „kirschwasser“ and you should find the right stuff

[@strumpnissarna]

We have this insanly good all purpose spice called ”Piffis Allkrydda” in sweden. We also have aromat in sweden and ive tried them both but the piffis allkrydda is just soo much better! The second ingredient is MSG so you know😅 Would be fun to see it in action!

[@cobusvanderwalt3952]

We're addicted to Aromat in South Africa as well, aromat really is best on eggs as well as potatoes, but it really is very versatile.

[@queeffairy]

Fondue pops up in life twice this week😂. Was talking with my friend about why people don't do Fondue anymore even though it's delicious.

[@lbdjthethird1240]

Not a coincidence. Strange forces at play these days! Also, never had fondue but have always thought about trying it.

[@naamadossantossilva4736]

People are lazy and cheese is becoming expensive.

[@queeffairy]

@naamadossantossilva4736 I can agree to that. But it's fun to do with friends and family. Yeah cheese just like most things are becoming expensive, but I just haven't had it since I was a young teenager it just vanished. Was so common then gone.

[@YourLocalHeroFIN]

It tastes great on plain cucumber slices :D!

[@TaraIvie]

I would love to see comparing all the different MSGs against each other

[@JW_dmr]

Heyo guga, love your channel and this video especially! 🇨🇭 to have a better cheese pull, you need to have a hot fondue stove under the pan (not a metal pan btw..) so the cheese is always almost bubbling and there should be no klumps. Steaks look fire as always, keep it up!! Greetings from Basel, Switzerland ❤ Edit: Aromat is the better msg if you use it right, and I think you showed how to use it quite well ❤️

[@dhjdsdsjkdsyhsyuhy]

Hi Guga. This is South Africa's spice. This spice legit goes with everything. Try it on 🌽 and 🍿

[@blackbelt072783]

I can't recall y'all ever smashing the side dish first. I freaking love the videos!

[@Meghannnnnnnnn]

Omg!!!! I was thinking of sending aromat to your PO box from the UK for you to try! It's the BEST! I'm so glad you're trying it. I have it on EVERYTHING! Also, aromat, butter and lemon juice is delectable 🤤

[@lechefmusic]

@sous vide everything @guga Swiss pro-tipp from a swiss guy if you want an original fondue: - garlic - 400g gruyere cheese - 400g vacherin cheese - 3dl white wine - 3 teaspoon of cornstark - 3 teaspoon of „kirsch“ or another fruit-based liquer Rub the pan (originally we have special pottered „caquelons“ but any pan will do it) with garlic. Grate the cheese directly into the cold pan. Mix the wine with cornstarch, pour it in, and bring to a gentle boil while stirring continuously over low heat. Add the kirsch, season with pepper and additional garlic to taste. We love to eat that with bread (originally) or cooked potatoes manly in wintertime.

[@coube4]

I prefer using natural spices instead of artificial flavor enhancers. Is it common in the us to use stuff with glutamate?

[@Perry_dAccard]

Momou, super episode. As a Swiss person, I cannot do without a small complaint 😂 The fondue should be eaten under constant heat so it doesn't congeal. Also, if you use Gruyère and Vacherin cheese, it won't make strings like seen in the video. It stays super creamy that way. Personally I prefer it without the schnaps but with a metric shitton of garlic. Chli stinke muess es!

[@romaingapany5249]

Guga, in Switzerland we also have something very special on top of MSG : Fondue Bourguignone. It is like fondue but you put meat pieces (like rib eye or chicken) in hot oil. And then you dip it in sauces and eat it with french fries. Like deep frying but on the table

[@benjaminthetzar6206]

Finally Aromat, i am from Denmark, and we greatly enjoy this amazing Swiss creation here as well,

[@ShervaanBaros]

I'm from South Africa and we love Aromat here! It makes eggs and every dish better

[@ThatDuuuuuude]

The Aromat shown in the video is NOT the Swiss version but the South African one. They taste super different!

[@igormalusevic]

here in Serbia we have Kulinat and also Croatian Vegeta, BioZačin etc... all of them are dryed vegetables (carrot, parsley, celery, etc... salt all grinded into powder) BTW Knoor Aromat have this Ingredients. Salt, flavour enhancer (monosodium glutamate), lactose (MILK), onion powder (3.2%), yeast extract, palm fat, sunflower oil, spices (turmeric, garlic), onion extract, mushroom extracts, spice extracts (turmeric, CELERY, clove), bay leaf extract. May contain gluten, egg and mustard.

[@Nox-jx9rz]

fondue is an old school thing i used to eat a lot as a kid in new orleans and i miss it so much. the cherry stuff looks weird imo but there sare different methods according to regional locations. you ought to look into the different regional locales and see how each area does fondue.

[@animal9633]

You can see at 00:10 that his Aromat came from South Africa, manufactured by Unilever (for Knorr).

[@marcojaggi5169]

😂 guga has the best ideas. I never try aromat on steaks as a swiss person but sprinkel it on cooked eggs or tomatos and then you have a tast explosion. 😅 i love this secret spice

[@eduardgrenz4979]

Knorr the creator of Aromat is a German Company (that was bought up by British Unilever later). Aromat just happens to be especially popular in Switzerland and South Africa.

[@bibermen]

oh man... with a real Swiss Fondue you Guys would go crazy🙂

[@ChrisTitor]

it is also widely used in denmark! I remember as a kid, i would take a piece of bread and butter it, sprinkling aromat on it... Its a great seasoning

[@tinovanderzwanphonocave544]

the comic book Asterix in Helvetia (Switzerland) has a gag in it involving cheese fondue a little Roman at this Swiss orgy loses his bread in the cauldron his punishment is to be beaten with a stick! he loses the bread again the others shout THE WHIP! yup! afterward, he loses his bread again! The others shout THROW HIM IN THE LAKE!! pretty grim I know but he comes out all clean while the others are basically walking, talking cheese blobs by now cause of the stringy cheese he then accuses the others of not playing fair! your stringy cheese fondue brought that childhood memory back thanks guga!

[@nicholastison4734]

As a South African I can tell you to PLEASE put it on your corn on the cob with some butter. Life changing! :D

[@satler3943]

Thanks Boys, great Video, regards from Switzerland 😂😂😂😂

[@bryantroehm6731]

This is the one youtube channel i wish i could be a part of...that looked sooooo good

[@thinkinginsideout4053]

Is it a coincidence that Guga released a video about Swiss at the same time the best food review show released its Switzerland episode... amazing

[@muhammeduzairdhoodhat8730]

Im from south africa and we use aromat on everything. We do alot of grilling. Generally by us we call it braai each family has their own braai traditions and recipes. For us with steak and chops we only spice with aromat and salt and peper. What we acctually do is season with salt and pepper and cook on a hot fire towards the end of the cook as it comes off we spice with aromat on both sides and pull the meat off. This method works best with lamb chops especially the fatty ones. The other thing is sirloin, ribeye and fillet its incredible and you should definitely try it.

[@TheRememdium]

Nice! Been using Aromat over here in Norway since I was a little kid in the 80's. I think all of Norway has had Aromat in their kitchen since the early 60's, so it's a very common salty spice over here. It's really good on potatoes and other foods as well, but sparingly. Just like the other cousin that is very similar which I think is even better, and that is something called "Gastromat" which was developed by two ladies from France and again Switzerland, they started making it here in Norway in 66. I find it to have a bit more onion taste and perhaps a slightl cellery taste, which goes really well with so many things, it also contains the magic of all food powders... MSG. I think if you mix herbs with MSG, and again... sparingly, shouldn't eat too much of it, you can get some really nice variations that you can put your personal touch to and just test it out and see the ratios and mix your own spice combos to save for later which you can perfect over time. I make my own beef jerky here at home, so spice and marinades have been experimented with success many times, I highly recommend it! And I like my jerky hot and spicy, I've tried carolina reapers which was a bit of an overkill, but I'd do it again cuz they ended up very tasty, but I tend to rather steal some thai bird chili's from my Laotian wife when she's not looking, it's got the perfect heat for my tastebuds. Mortar and pestle is still king, I use that over my electric stuff, much more control... and way more tedious!

[@DanishTroll87]

Should have tried a 4th one, which is seasoned like the 3rd steak, but plain butter added at the end. So the arromat has time to penetrate the meat.

[@Larissas_random_videos]

As a South African I got super excited to see Aromat lol

[@Fourside__]

as a swiss dude addicted to Aromat i would've never put it on a steak, gotta try the butter now though! Raclette, another cheese dish with potatoes, is godlike with aromat on top aswell

[@jpalien1]

true hero for all the swiss people ❤ much love from Switzerland

[@martinwinter615]

Hi from Switzerland and greetings to the people from South Africa didn't know that Aromat is also that big there.

[@1anonymousb]

I don't know why I never considered making compound butter with aromat, because I do it all the time with Greek seasoning. I'll definitely have to try that out next time I make a steak! I actually just got back from Switzerland where I had incredible fondue in the town of Gruyere, so it's funny seeing this. My buddy there actually brought you up.

[@Zaran812]

As a South Africam, I thought Aromat is only sold here. Not only was I entertained, I learned a lot. Thabk Guga!

[@uniqueflowsnake]

Finns use it too. It's the secret ingredient why some of my childhood foods my mom made were so delicious. Still put it on fried eggs as an adult. It's great.