The steak that PARALYZED my mouth, WHAT!?

I never thought a steak would do this to my mouth. this is an insane experiment which I am supper happy to experience. Some things are just amazing and this one is something you have to try in order to understand how cool it is.
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#Steak #Experiment #Grilling

[@prestonmcmahan7116]

Hey guga! You should try to dry age steaks in garlic paste! I think it would be a very interesting experiment that might yield some delicious garlicky steaks!

[@wadehatle5121]

And add some peppers or hot sauce for a touch of heat too possibly

[@Erik-bs3hh]

he already done that

[@prestonmcmahan7116]

@@Erik-bs3hh really? I guess I’ll go check that vid out!

[@prestonmcmahan7116]

@@Erik-bs3hh I just checked and he dry aged steaks in black garlic, not garlic paste

[@JAG214]

A lot of people don't go back and look at his back catalog because then they would not put a dumb comment in and the fact that this comment got a lot of likes shows that a lot of people have not done that also because you would know he done that already like one of the other comment said

[@BallisticBBQ]

Thanks for shooting this video Guga. All of those steaks looked fantastic! I have done many experiments with Szechuan peppers, but never bread! This was fun watching you guys doing the taste test! Thanks again brother!

[@Ealsante]

I once tricked a friend into eating a whole teaspoon of this. He couldn't talk for an hour. Still feel bad about it. That said, Sichuan pepper is almost never used alone because that sensation is so one-note - you either put it with star anise and cassia and take the 'five-spice' route (the other two spices are cloves and nutmeg), or you put it with dried chillies for the 'mala' route.

[@newyorkcity9966]

being asian myself and eating a lot of chinese infused foods it feels really odd knowing there are so little people that know about these peppercorns. they’re my favourite and i use them wherever i can in any dish because the tingling is amazing. you usually find it in lots of different asian stir fry’s (particularly chinese)

[@totallypump]

same, im also asian

[@mikeq6197]

Yeah it’s common in so many Chinese dishes

[@zeriel9148]

I'm kind of baffled seeing them talk about mala like it's some weird obscure thing

[@McYeroc]

@@totallypump half the world is Asian calm down man

[@Patrick67394]

@@McYeroc stfu lmao did you really just tell him to calm down because he said he's asian tf?

[@battlebeard2041]

I really appreciate that Guga has been working with a lot of choice grade steaks lately. I like watching the master give a $300 wagyu the treatment but it’s even better seeing him use cuts of meat that are attainable to anyone. I can go down to the supermarket at get something that looks nearly as good as what Guga’s working with to try it myself. It definitely makes me more engaged in the content than seeing one recipe after another that I might only be able to afford if I sold off a couple children.

[@getonthecrossanddontlookba5004]

Repent to Jesus Christ “I will refresh the weary and satisfy the faint.”” ‭‭Jeremiah‬ ‭31:25‬ ‭NIV‬‬ L

[@paulmcdowell9222]

You can get the same cuts of you order it

[@dalemusic1901]

True that

[@hiesama3680]

the last part got me good.

[@lobu_zet_zet7481]

Guga, PLEASE have more episodes with Maumau. We miss him!

[@pakawaka]

We don’t miss him at all

[@Hovis_Enjoyer]

@@pakawaka Yes we do

[@meirin5316]

i miss him too :(

[@luismakeup08]

@@Hovis_Enjoyer no, we dont miss him

[@damarvelousone]

Yall be nice to Maumau...

[@cienzen3077]

Sichuan peppercorn is such an important and yet underappreciated ingredient in our Chinese cuisine and cultures. thanks Guga for giving it the daylight it deserves 👍👍

[@danwilliams1920]

I cook stir fry all the time, and I've found that Sichuan peppercorn really compliments any sauce that has sweetness. The best way to use it is to toss it in a dry pan and heat it up, then crush it up in a mortar and pestle. Add to your stir fry VERY SPARINGLY. A little of this stuff goes a long way, and too much can ruin any dish.

[@user-hi9yx2ns1l]

In China, the Szechuan pepper is usually ate with something spicy, like Chili. Seldom on it's own. You might want to try adding it to some of your spicy foods.

[@webofhair]

I made popcorn with Szechuan oil! Made really awesome popcorn!

[@captainkaleb]

So is Szechuan pepper not spicy on it's own?

[@subzarbi9684]

@@captainkaleb its more like numbing that spicy, on its own I would its not really "spicy"

[@kajerlou]

That is all I could think of when I opened this video up. How weird it'd be to just have it straight on a steak with just like salt, parsley, black pepper and fats.

[@deitschebanana4128]

@@captainkaleb no, as they said its a little citrusy and tingly, it numbs the hot sensation. Its like injecting somebody with a sedative before breaking his leg.

[@ChudsBbq]

I’m a big fan of Sichuan peppercorns! The best application I’ve had was at mission Chinese in NYC, you should look up chongqing spice chicken wings! Best flavor out there!

[@saundz8791]

Sichuan beef stir fry yum!!! One of my favorites

[@blaizegottman4139]

Is it spicy

[@kleetus92]

@@blaizegottman4139 It can be, the peppercorns are really the heat, it's the Thai chillies that do the work there!

[@blaizegottman4139]

@@kleetus92 AW OK

[@kleetus92]

@@blaizegottman4139 Yeah so you can make it as hot, or not as you want. And when you cook the dry chilies, the heat from cooking makes them a lot less hot, it's more of a mellow heat.... but if you put a half pound in, yeah, it's gonna be warm!

[@christranbarger7250]

Hey Guga, new subscriber, big fan! I just wanted to tel you I suffer with sever anxiety and depression, and your videos seem to always get me out of my head and help me relax. Thanks for sharing!!

[@ronin_guerreiro1383]

I would love to see a garlic experiment. Maybe try dry aging steaks in freshly minced garlic vs. Garlic paste versus the minced garlic that comes in the jar. Never a bad idea to incorporate more garlic! Keep up the great work my friend!

[@hawkhunter3256]

What I've realised is that the quality makes such a big difference! Never thought it would, but when I bought Szechuan peppercorn, I was like... yeah tastes a bit soapy, citrusy. I bought some high quality pepper 2 months ago and it is so different. The smell is already like citrus-minty. You should definitely try more ideas with fresh herbs!

[@louisakehr]

Probs to Leo! Not only is his grateful attitude something to admire, his descriptions of the food are so eloquent and i personally can imagine the flavors better than when the others are explaining it

[@Jonesy3737]

Dude kind of annoys me. He seems better. But before it seemed like he kept interrupting and trying to steal the show

[@feelcollins4358]

@@Jonesy3737 he's the description guy, you feel annoyed because he says a lot of words but don't feel the sincerity in them because of that, doesn't mean he's not being genuine though.

[@Jonesy3737]

@@feelcollins4358 I always thought between angel, guga and mau- mau I think is his name. They were pretty descriptive.

[@Patrick67394]

@@Jonesy3737 maumau the goat

[@Dealy12]

i was just thinking the same thing. Leo describing the flavours makes it feel like im there

[@SaberWulfGold]

Thank you for the content Guga! Love your videos and you guy's reactions to the experiments. Have you made a video on the type of grill and set up you have? I'm interested in trying it.

[@robdewberry2587]

Everytime Guga laughs it cracks me up😂 Angel is always hilarious😂

[@KYRonDonTongLongSchlong]

Guga could you try dry aging a steak the traditional Italian method? Wrap your steaks in a shaggy dough and bake it for 20 minutes too just set the crust, then let it sit for 35 - 40 days? I'm really curious

[@boredmememe]

I'm italian and i never heard about that 😅

[@GojosBackHand]

Its a dope recipe. There use to be a back in the day a restaurant I use to live by made this but it wasn't popular but man was it delicious

[@truth14ful]

@@GojosBackHand Some of the best restaurants aren't popular unfortunately

[@pandorakplays5782]

Bro WTF

[@ACSP_1188]

You should try dry ageing a steak in Beef Bovril, it's like Vegemite but thinner, stickier and much easier to spread. It has a strong, beefy flavour and is slightly sweeter. I think it'll really compliments the flavour of a steak.

[@guts1859]

Your videos are always so mouthwatering!

[@DJCloudy_]

Watched this video, and the other day I saw these for sale and picked some up. Really unique experience. It smells like a citrusy perfume, and you get an almost floral flavour when you bite into it. I actually prefer the 'burning' sensation of these to spicy foods, as it isn't actually painful. However, try to avoid getting these on your lips or on the back of your throat: on your lips it'll make them really numb and at the back of your throat it feels like you have something back there. However I can understand that these can make food taste better as it makes you salivate more. It goes nicely with chocolate/ice cream, in my experience

[@aby1982]

Guga, I am SO EXCITED that you did this video. I am a huge fan of Sichuan peppercorn and I'm always looking for new ways to use it. My husband is the steak whisperer so I will make your compound butter and ask him to use it! Also happy that you have become a huge fan of this very unique ingredient. Thank you for making our mouths water all the time!!!!!

[@FlashAndClearOnZulu]

Thank you for making the Szechuan peppercorn steak! A second request from my son is a steak dry-aged in shaved 100% cacao bakers chocolate. It should avoid the Nutella problem because of the lack of sugar. You could try an 80% and 60% to get some variation for an episode.

[@GingaNinjaGriddler]

I just came across you guys. Looks like a great channel and I look forward to learning lots. Looks great 👍

[@eZwa306]

5:26 The look on Angel's face, wanting to dig into those steaks despite the unknowns at play, is gold!

[@couththememer]

It’s rare to see Guga to actually love an experiment’s ingredient 😂

[@rosco6412]

Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.

[@chitownRB33]

And then after dry age with actual “cemen” 😂

[@voronOsphere]

@@chitownRB33....you couldn't resist.... lol

[@chitownRB33]

@@voronOsphere lol no sorry

[@crapcase3985]

I already have plenty of çemen in my meat

[@spicydiarrhea5662]

it actually is pronounced "sémen" stop making fun of English users...

[@bierbrauer11]

Love it! Szechuan pepper is fantastic, glad to learn it is related to citrus as I also thought it had citrus notes. Great episode!

[@DerDritteSpieler]

Hi Guga, always love your crazy experiments. I cooked with sichuan pepper for a while and while trying out some blends of spices, I want to share with you something I learned from using this amazing spice. Try heating up a credible amount of sichuan pepper in a dry pan without oil, so the fragrant oils will be more intense and pleasant. No roasting, just a heating, till you hear a faint sizzling and you can notice a warm, pleasant citrus-y smell emanating from the pan. Take the pan off the heat, let it cool a bit, then sort out the hard black kernels. They have a sand-like texture when chewed and their taste is not very pleasant, so you will want to sort them out. Then grind using a blender or (more time consuming, but in the end better for taste) pestle and mortar. Using a bit of coarse salt during the grinding will make things easier. Use a fine meshed strainer to filter out some harder parts and the membranes in the end. The powder you get from that is the real deal, fill it in a glass container (I always fill up a good amount in a little glass bottle and close it with a cork stopper on top) and use for whatever shenanigans you come up with next. Dose carefully, because too much can ruin your dish. Now, if you combine that sichuan pepper with the right amount of heat (chili peppers), you get that burning-numbing sensation famous in the sichuan cuisine, which makes your mouth water as you are eating.

[@idiotburns]

I cant believe all the great ideas we witness on this channel!

[@theunknown4054]

To see you using a Chinese traditional pepper that I grew up eating was a great experience for me! I still have the faintest memories of slowly picking them off of my pork rinds because I hated their numbing sensation... To see them used on steak was incredible! Thank you Guga!

[@bumhollow]

Guga, that was a great cooking presentation. I have never wanted a steak more.

[@davideggleton5566]

Really enjoy your videos -- no exception here -- this was both interesting and entertaining (thanks guys)

[@MNyneGaming]

I‘m always amazed by the editing in these videos. Whoever is in charge of editing keep it up

[@smoothjulio]

Guga is a mad scientist. I love when he makes the side dishes and how he shares his creations with others.

[@antcommander1367]

Next time could be buzz buttons/tooth ache plant.

[@larsvbundli1740]

Guga is my kinda guy! Experimenting with food every week :D :D :D

[@Funkotronimus]

Love the content!

[@jonevo9]

I remember my dad bought a couple of bags of those peppercorns. At first I was thrown off by it but then I found myself popping small handfuls into my mouth with my meals🤣 Great video Guga!

[@user-ky1qz9qs5t]

Hey Guga, congratulations for discovering the extraordinary sensation of Sichuan Pepper Corns. It is an amazing idea that you put them into butter, which is never done in Asia. By the way, you should try Green Sichuan Pepper Corns, it is completely different from the red one you have, with a more stingy feeling, more intense citrusy flavor and some distinct flavor with it. Hope that you can find the green ones, and have another special experiment : )

[@forprogress999]

Watching those steaks sizzle on the grill is my fav part! They’re shimmering in the light!

[@silvia393]

The editing of Angel touching his tongue with his teeth on repeat had me LOLing

[@STdoubleDs]

Mixing all the types of “pepper” together would be a tasty experiment. Black, white, green, pink and Szechuan to get all their effects.

[@webofhair]

And Sansho Pepper

[@luisramirez-or5vg]

I think that was already done

[@espenschjelderup426]

Black, white and green is from the same plant. I would use only the black of the three, but also use longpepper and paradise pepper 😀

[@gechuzhao2178]

Adding Scechuan peppercorn to your bbq rub, trust me

[@katilkoala5037]

Green pepper?

[@adambrickley9088]

This is awesome lol! First time I've seen Sichuan Peppercorns without chiles. Great analysis but you gotta try it in some traditional Sichuan food because it's all about using the numbing sensation to mess with your pallette and enhance the chilli spice and other flavors. I prefer Sichuan style boiled fish fillet but also great in Mapo Tofu or Kung Pao Chicken (My favorite local Sichuan restaurant offers both "American" and "Chinese-style" Kubg Pao and if you order Chinese style it has peppercorns :-) )

[@rinosanchez2150]

Mapo tofu is sooo good, one of my favorite dishes ever. It came very handy to know when I was in China at a restaurant struggling to find any dishes in the chinese language menu (with really bad english translations) that I even recognize, until I saw "Mapo Tofu"!

[@SlumberBear2k]

I love the personalities of the people you bring on your show. you can learn a lot about a person by how they react to food.

[@Slurpy2k8]

No you can't.

[@0ihatetrolls01]

@@Slurpy2k8 You can lol that's what a reaction is, you can directly tell what a person is like based on their reactions to experiences or situations, shut your ass up lol

[@Gundumb_guy]

Lol angel looking worried about his health was actually hilarious

[@fretless05]

I love Szechuan food, but in that cuisine, the peppercorns are almost always blended with spicy red pepper, onion, and garlic. It's a fuller more complex flavor. One important thing you learn with any new spice is how much to use, and this experiment gave a good lesson on that! Now that you know not to go overboard with it and it's flavor profile, you can add it to your spice palette when you cook other foods.

[@tamma369]

Ah man, I'm very careful with Sichuan pepper(especially the red one). The flavour is amazing but the numbing sensation should never overpower your tongue!

[@kanjakan]

@Brent Smith Same. It used to numb my mouth back when I was a kid but because my family has used it in almost every dish, I can't feel any numbing effect either.

[@tamma369]

@Brent Smith The better quality ones like Guga showed(vibrant red color, stronger aroma) have more punch. But it also depends on the person eating it. Because it feels like an allergic reaction some people will have a stronger numbing effect. I personally love the flavor but hate the sensation, especially if I use it in very spicy food where I have the burn of the chili and the numbing of the peppers that get stronger with every bite.

[@l0ll0l0lisnolongerowner5]

Guga: "I combined all of the cheese I had left in my refrigerator" Also Guga literally 5 seconds later: "and of course, more cheese"

[@diceymaan]

That close-up camera is crazy good!

[@ggarzagarcia]

Before I forget: Do a *Save this meat!* experiment. One thing you could do is that some meats left in the freezer for over weeks or months will taste bad after defrosting. As you tried to save fresh eye rounds by using pineapple juice , do a similar experiment with long-time frozen meats.

[@tommylizotte6697]

That is a superb idea!

[@aynon8353]

I don't think you can save freezer burn meat 🤷🏻‍♂️, if it bad enough it really ruins it

[@chairofthebored]

That won't do anything, the bad taste is from oxidation of fat (which is why vacuum sealing keeps meat fresh for much longer), and that is a chemical process not a mechanical one. The rancid flavor will not go away no matter how tender you make the steak The steaks will still be safe to eat, they just won't taste very good.

[@sidneygzus6215]

You should recreate a "kapsalon" its a popular dish here in the Netherlands. You can get it from a turkish restaurant. It has fries, döner meat, cheese and some greens. Top it with garlic sauce and hot sauce and you got yourself a meal!

[@JG-fy1qt]

Heerlijk!

[@isabellethedragy8248]

this man is a master of procrastination to cooking the steaks but somehow makes it awesome

[@gunna2cool]

Oh man, that idea for the bread balls is fantastic! So simple... But so much can be done with it... I'm salivating just thinking about all the ideas 😜

[@ytnewhandlesystem42]

Now that Guga has done it with the peppercorn itself, it's time to do the actual spicy mala edition.

[@Kirigamiiii]

i know this spice!! its a Chinese spice and its one of my favourite, its like ginger and it has a unique effect on your tongue, it's not spicy like pepper, its something else, something new you never experienced

[@adamjellis5174]

Hi guga! I know you don’t really do deserts, but I would like to see a guga style pancake recipe🥞love the videos🥩

[@Paul_I_S]

It's typically being used in combination with (a lot of) chillies. The numbing effect tones down the spicyness of the chillies. It's also a one of the 5 ingredients in chinese 5 spice.

[@boarbot7829]

PLEASE dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 36 of asking)

[@christianosanjo]

Dirt? Wtf

[@IntrepidFC]

@@christianosanjo Dirt’s actually edible, despite tasting like crap. The reason you don’t eat dirt is because of all of the stuff that crawls around in there, but the dirt itself is fine to eat minus the parasites and dog turds.

[@boarbot7829]

@@christianosanjo yeah, it would be so cool. It’s a real thing and free of bacteria etc. I just feel like it could bring “earthy” undertones 😂

[@couththememer]

It would be quite interesting, and I’m thinking it would have this underground cooked beef flavour or some sort

[@boarbot7829]

@@couththememer perhaps, but I feel like the actual flavour might come through a bit differently, as it would still be cooked like a normal steak… that’s why I’d love to see it.

[@aturku]

Hi Guga, I am Evan from North Sumatra, Indonesia. In my batak tribe, we call that andaliman. You could do search with andaliman phrase on Google. We have a green andaliman which was the distant relatives of Szechuan Peppercorn. In our batak traditional food, we use andaliman alot in our cooking. As a sauce, as a base paste, for marination, etc. We mostly use it for pork and fishes (usually carp for food called as naniarsik or could be naniura as well; and Nile tilapia fish or Clarias nieuhofii catfish for food called naitombur). I hope you could make experiment with fishes and pork as well with Szechuan Peppercorn

[@grenzland397]

Did order some Sichuan pepper online, and after seeing this video I'm really curious about them 😄 can't wait till they arrive

[@derekspace]

The Mad Steak Scientist strikes again! Love your crazy experiments.

[@NotPsycho]

8:32 did Angel just go rogue? He didn't take a bite! It's clear as day! He must be cooked to pay for his sins!

[@narumi5326]

i replayed it a bunch of times and the "bite mark" is hidden 🤣 good catch!

[@NotPsycho]

@@narumi5326 Thank you thank you!😅

[@ankokuraven]

for a note, "Spicy" works a few different ways depending on what you actually mean. Foods with capsaicin, like peppers, bind to and effect your temperature sensors in your mouth causing a sensation of heat. Horseradish binds to the receptors for noxious smells in your nose. Sichuan peppercorns work by binding to the sensors for touch and motion in your mouth, triggering a mechanical tingling sensation.

[@peterdoe2617]

I found Greg through his channel ballistic burgers. Nice guy. Interesting topic. I instantly subscribed. Greetings from the far north of Germany!

[@Stoned1990]

guga i cant feel my face anymore after a taste of this peppercorn🤪

[@jadeelite1363]

I got so excited when you first showed the product; I knew I recognized it but also doubted it could really be what I've been dreaming of for so long and held my breath until you said what it was. I had a dish with this peppercorn on in it when I went to China in highschool, 10 years later I've still been desperately searching for it, it's so good and such a unique flavor and people always look at me like I"m crazy when I tell them it has a different flavor than regular pepper (most of the people in my life are white so....) It's named after the province of China Szhchuan (or Sichuan, apparently different parts of America spell it different) Each province is known for having their own unique style of food, that one and Hunan are known for being spicy. I've tried the Szhchuan style food at so many restaurants hoping to taste that peppercorn again but I guess I just need to buy it and make it for myself thank you so much though for making a video on it and highlighting how different it is.

[@jakubzajdel7235]

Hey Guga! Try dry aging some steaks in horseradish. Here in Poland, where I come from, we add horseradish to a lot of things and I'm really curious to know if dry aging steaks in it is gonna end up good, bad or ugly 😅

[@samuelyoung2671]

I vote ugly… but would definitley watch the video😂

[@danwilson7581]

I have done this. I liked just smearing ground horseradish on a nicely cooked gaga steak!

[@bfopie]

Guga, if you want to try Sichuan peppercorns the way they are meant to be used try ordering a bag or two from Mala Market here in the US. Mega fresh and super fragrant (kind of like pot, but in a great way) and very potent from a numbing standpoint. They also contain no seeds, which is a big benefit and eliminates any grittyness from your cook. I've been incorporating these flavors into Mexican cooking for a while now and its a true cross-cultural match made in heaven.

[@bryansanchez5276]

Great quality and experiments

[@AFAndersen]

Guga! Please make a "side dish"-channel for your side dishes as seperate videos! They are so difficult to find when I want to make them!

[@thetimeiscoming]

Or at least do a side dish video

[@cocodojo]

Guga's main channels : for this experiment I made these amazing side dishes Guga's side channel : for these amazing side dishes I made this main dish

[@AFAndersen]

@@cocodojo Sounds like a great way to drive more traffic.. "and if you need inspiration in what you can eat with this side dish, we made these amazing hamburgers and you can check the link in the description!"

[@gazgazclan4454]

there is another channel called sous vide everything

[@AFAndersen]

@@gazgazclan4454 Which only means double the amount of side-dishes available to be put up on a 3rd channel :)

[@TheJeracuda]

come on Guga you need to do a steak dry-aged in Garlic Paste I think that would be absolutely amazing

[@prestonmcmahan7116]

Bro you stole my idea

[@prestonmcmahan7116]

I posted my comment 25 seconds after the vid posted

[@prestonmcmahan7116]

Don’t steal other peoples idea please

[@prestonmcmahan7116]

And please take this comment down

[@bossu5648]

@@prestonmcmahan7116 mans rlly mad at a comment 💀💀

[@LordSmyrnian]

I'm with guga on this one. I love just chewing on the peppercorns

[@gamercousin1]

Never had a steak in my life and I love watching guga make ‘em👍😃

[@BurittoSandwich]

What if you season steaks with the seasoning packets from instant ramen to see which flavor tastes the best? They usually always contain MSG.

[@Mickcotton]

MSG ❤️ Makes Everything Better PitMaster Harry Soo makes All Natural MSG w/ Seaweed Mushrooms & Fish Bonito Flake’s. Absolutely Amazing 😻

[@Supersnillet93]

Genius idea!

[@TheMillennialGardener]

Just another friendly reminder to dry age a steak for 28-35 days in miso paste. A real dry age - not a marinade or brine 😊 🥩

[@AustinT247]

Anyone else addicted to this channel? I just subscribed like a month ago but I've literally binge watched all the videos up to this

[@bloodysabbath1984]

This guy

[@toddstropicals]

I always keep it on hand, it comes in a green form also, it's the berries of a prickly ash tree.... Good stuff!

[@gsdbp7893]

Make a normal cooking video ❌ Make a steak that scares your employees ✅

[@Giru]

The way Leo describes things... Jesus, I'm happy he's become more regular on the show, his use of words and expressions describes things amazingly well. Good job!

[@adamcummings20]

I don't understand the hate he gets, it's always good to hear his opinions

[@forestxander]

I LOVE this peppercorn, so unique! Discovered it when I learned to make Mapo Tofu. My favorite for everyday cooking is a blend of black, white and red peppercorn with a couple random whole cloves tossed into the grinder.

[@Alexa-Raine]

😂 Sichuan is called "peppercorn" but is actually a citrus berry, not a pepper or peppercorn.

[@coco805]

Guga! I love szechuan peppercorns. In Chinese cooking it's always paired with a TON of garlic and chili peppers. Somehow it magically enhances that combination, the numbing effect dials back the taste of chili, while the garlic interacts with the extra salivation you get.

[@squigly80]

dude i was cracking up this was a great video with the Angel highlights

[@egg_runner8379]

There's a dumpling bar in my hometown that has a make your own dipping sauce thing and one of the things they use is Sichuan pepper. I absolutely love the stuff even though it does numb your tongue quite a bit its still a really nice flavour

[@joshpence-jones1231]

We seriously need to see Angels crazy food experiments

[@ofox716]

Shicuan was described as "hot mint" when I used to work with it. It's the addicting component in most really hot Chinese stuff.

[@Slumkat]

Guga I want to know how do I go to your house when your doing these steaks lol. They look freaking awesome man.

[@derengoozoo3]

Bro, love your videos. In Szechuan cuisine they use the peppercorn as a whole, they don’t ground it or chop it all up !! so as you said, it’s used to flavor it, but they don’t eat it with the food !! Hints, they use chopsticks to pick the veggies and meat 😉😉 you guys are awesome. Keep up the good work!

[@Amplifymagic]

I love Sichuan peppercorns so much I’m like addicted to it. Best way to enjoy them is fresh grind and not let it die to heat, I feel like it’s a waste sometimes if you don’t treat it with respect. Just chewing on a peppercorn alone is a great way to enjoy its full flavour.

[@landonsmith2154]

Sichuan peppercorn is a favorite ingredient of mine. Though I typically drink it as a tea sometime

[@leonardoribeiro899]

I want to get invited for one of those videos. These guys are really halving fun 🥺

[@EUROPAMusicOfficialChannel]

My favorite cooking style for steak is medium rare with fresh sliced jalapenos (not pickled jalapenos) cooked in the same pan at the same time. The spice enhances the profile of the steak, and the jalapenos soften and absorb flavors from the steak. It's spicy, delicious, and very satisfying!

[@polrty]

I never thought I would be watching steak sizzeling on a grill with epic music..

[@aiendail]

Guga, maybe you can have a playlist compilation of all your yummy side dishes? Pretty please

[@fameismine2]

@0:26 I can't stop laughing 😆 🤣 😂 😭 💀 😅 😆

[@PenguinRainbow]

Whenever I'm sick I make Sichuan peppercorn, lemon, sugar, and ginger tea, it numbs the throat and is a beautiful flavor.

[@anthonysmith778]

Love these peppercorns. There is an authentic Chinese restaurant near me. They have a szechuan fish stew that is delicious and it definitely does numb your mouth. One of the best Asian dishes I've had

[@vaniapaulahernandezfabela8029]

Guga, please a best side dishes video !!!!!!!

[@BILSON220]

Guga, the numb tongue effect reminded me of anther experiment to try. Dry aging in magic berries would be very interesting... Lol

[@Michael-Ray]

Every time I watch your videos I get a sudden craving for steak.

[@jontwitch3057]

I've got to make the side dish you made. It looks so simple yet a great as a party snack.

[@tarultoyarto]

I love Szechuan peppercorns. So good on noodles or tofu.