They all said THIS is why Middle East food is so good, so we tried!

[@cucujone8448]

Guga, when you do experiments you should have the "special ingredient" in a small plate covered with something on the table too and reveal it at the end. That way you and the co hosts can try the ingredient by itself and compare it to the steak directly. I think it would be interesting! Cheers

[@michaeldschutte]

Good idea. And try it directly on the control

[@H0A0B123]

👍

[@kimrobingraham]

That’s a really good idea.

[@KanielD]

I like this idea

[@risennation1239]

100% agree

[@SKPetel]

As a Middle Eastern chef, I recommend you try marinading lamb or beef in a mix of sumac, Labne (dried hanged yogurt), salt, black pepper, and fresh garlic. best to use for skewers over a charcoal fire. eat with a squeeze of lemon, parsley, and flatbread.

[@ahmadalmasarani523]

Yes that is my favorite food.

[@24811428]

as an arab and a middle eastern, we use sumac as a garnish usually to give the protein a sour taste. It is also used as a garnish in side dishes like hummus, moutabel, and batata harra. Cooking with sumac is mostly done in North African Countries (Moroccan Tajin). All the best Guga

[@tmjzh]

as an arab did you also enjoy that in this middle eastern themed video, he made a side dish made with pork bacon? lol

[@naafedan8933]

@@tmjzh im misdle eastern and i love bacon, whats your point ?

[@alexchene4064]

​@@naafedan8933his point is that most of the middle east is Muslim.

[@naafedan8933]

@@alexchene4064 yeah and my point is that i find it very disrespectful to those who arent.

[@alexchene4064]

@@naafedan8933 how is it disrespectful? All they are saying is that the majority of the people cannot eat the dish he made...

[@ADB1981]

As a middle eastern, growing up we ate sumac with a lot of different foods. The best is when you mix sumac with sliced onions and a little bit of parsley. This mix pairs amazingly well with beef kabobs. You take your pita put a piece of kabob and top it with the mix, fold that pita and enjoy.

[@irmasantos3146]

So it's like the middle eastern tajin

[@WalidKhlid-s1y]

As another middle eastern I have to tell you u r 100% right

[@parham8279]

Aa an iranian, sumac (somagh) is very popular to be eaten with Kubideh Kebab. We put somac on the kebab after it's cooked (not as a seasoning before)

[@MrDanmjack]

Sumac is awesome. Comes from rhus tree. Is amazing on salads with lots of onion, mint and coriander (cilantro to my American friends and botanists.) Libya, Morocco Algeria, all these cuisines use it. It’s delicious. It’s always in my cupboard.

[@AidanS99]

Same. Just sprinkle a little on some Tabbouleh. *Chef’s Kiss*

[@RequiemPoete]

Is this the same sumac that's poisonous?

[@MrDanmjack]

@@RequiemPoete it’s made from crushed up seed pods from a rhus tree. Google rhus tree.

[@keithburritt561]

coriander is the seed. cilantro is the leaves. same plant though

[@zerilis]

​@@RequiemPoete White sumac is the poisonous one, and super rare.

[@Tyiriel]

6:52 Angel: "There's a little something something extra" Leo: "Delicious right there Guga" Guga: *Cow noises*

[@eduardorodriguez4899]

Dude i can't stop laughing lmao!

[@lelouch111]

Guga please try Fermented Shrimp Paste!! Dry age or just sous vide! It is the MSG of South East Asia!!!

[@mikedunn3545]

Like a sambal so much good stuff you can do with it and nice spice too

[@jakec3787]

​@@Alex-mc4fh such a shit opinion ngl

[@LandynG137]

Please no that gives me ptsd from when I was a kid. My mom would take apples and scoop some shrimp paste up and it was awful.

[@earthknight60]

@@mikedunn3545 Guga would wind up using *way* too much of it. He's not good with subtle use of strong condiments.

[@zeenonzikuel1917]

is it belacan? dont make compound butter out of that.. not recommended.. hahahha

[@__-pl3jg]

Interesting. Where Im from (East Texas, USA) We call this tree "Smooth Sumac" and sometimes make a drink from the berries. You soak the berries in cold water which creates a kind of tart lemonade. I had no idea you could dry the berries and add them as a seasoning to stuff. Awesome!

[@DevilDocPlays]

They're all over here in East Texas. You can dry the berries and do the same thing in the video. Just make sure it's not white sumac.

[@uhoh7541]

Sounds like something that'd go good with vodka

[@__-pl3jg]

@@DevilDocPlays - For sure. DONT eat the white ones (Poison Sumac). Of all the wild foraging books I've read and all the websites I've surfed, not one ever mentioned that this "wild edible" is a commercially grown crop in other parts of the world. How many other "wild edibles" are common ingredients of other cultures?! I'm constantly amazed at the amount of useful tools (plants) around us at all times yet no one realizes they are there. I recently discovered Wild Lettuce (latuca serriola). There's drugs in them there leaves! I made an alcohol extraction which results in a black resin. The resin is dissolved in warm water and the effect is extremely similar to a Sativa Cannabis high but without the euphoria. Absolutely incredible and no one realizes it's in their backyard right now.

[@RipVanAllan1983]

@__-pl3jg In the Middle East they use this with a lot of their meat dishes, they also sprinkle it on the kababs they make just like we do salt here in America. Also, if you can find it, try Za'atar, a middle eastern spice that also includes sumac.

[@coleweede1953]

Not the same as staghorn sumac that gives you sumac-ade. I read it was from an entirely different plant. Many parts of our American sumac plants are very poisonous. Please be careful with whatever you end up trying

[@georgecostan3248]

One of the most special seasoning used for meat was the butterfly pea powder. Please dry age with it or make a compound butter with it! Also, since you like crazy experiments, try also with Romanian zacusca or cocoa powder.

[@ivotenotocensorship5247]

​@Add-SousVideEverythingscammer

[@jochemloeve7604]

as a little tip for the side dish, I like to toast my orzo in some butter before adding liquids to it to develop that nice toasted nutty flavour, might not be everyone's preference but just an idea!

[@rudysmith6293]

Filipino adobo is usually a low and slow stovetop stew, and not related to Latin American adobo. It's a Filipino classic based on pork shoulder, which is my favorite, but other popular meats include pork belly and chicken. Use white vinegar, that's important.

[@ramzikawa734]

Sumac + butter is the best way to cook any meat. I use it to cook chicken heart and liver, it makes them taste like rich flavorful meat. Also orzo is great to use to make a lovely, buttery rice that you can also douse in sumac.

[@blackdesign8197]

Shirmp Paste (Belacan) MSG of Malaysia & Indonesia Most sambal sauce consist of belacan, thats why it is popular. In my opinion, the best belacan you can find is called "Bintulu Belacan" (from east MY)

[@fokia1]

Hi Guga, here in Portugal this pasta is used in a soup called "Canja de Galinha". It's chicken soup. Super easy to make and delicious.

[@Papaflesas2]

@sousvideeverything What do you mean the side dish came out of your head? Its traditional GREEK "Manestra". Yes it is delicious and yes it is super traditional. The type of pasta is also called Kritharaki and we cook it as "Manestra" and also as "Kritharotto" (Kritharaki-Risotto)

[@DIIMITRA]

Γιουβέτσι με wagyu

[@rudysmith6293]

I'm shocked! I use sumac all the time because I cook Turkish cuisine a lot, but I've never tried it on any kind of steak. You learn something every day! In Morocco, preserved lemons are a staple flavoring for chicken dishes like chicken with olives and preserved lemons cooked in a tagine pot low and slow. In Germany, they know how to use vinegar to good effect, and sauerbraten is their classic low and slow beef roast with a long marinade. Juniper berries are an important part of the flavor.

[@TeguBuzz]

Great video guys! My family is Armenian-Lebanese and we use Sumac on our dolma’s, on our yogurt, on our salad, the list goes on. I could put it on anything!

[@willtruitt905]

Bro put more effort into the side dish than I do into any meal ever

[@danm8004]

Try harder, then

[@deathbyhippies]

its pasta bacon and cheese with a little more effort bro, you need 20 minutes of cooking time and some shopping to do. it's about as high effort as making bacon and eggs.

[@TheOriginalFaxon]

Guga please try Aleppo Peppers as well if you're doing middle eastern flavors. It's not an MSG substitute per se, but it's a delicious chili pepper that's mild in terms of heat and big in terms of flavor, and I think they go great on steaks! If you want a little flavor of the Levant in your cooking, this is one great way to do it, and it's easy to get online

[@kameeelo]

I love sumac on kebab and we call it sumagh. now that you are wondernig around middle eastern spices, how about testing zafron? we usually use zafron on chicken and some of our stews that have meat in them like khoresht gheyme and we make tah chin and tahdig with it. 😋

[@stevemalek2970]

I have seen rice pudding with saffron in it sold in middle eastern stores as well. Very interesting spice.

[@adamlowe1072]

Every episode. EVERY episode, I sit here in the UK watching and get so jealous of your taste testers :p i love using sumac, especially with lamb

[@letmehavemyhandle]

guga, in iran we use sumac next to kebab. it pairs perfectly with meat. also, traditional iranian medicine advices using sumac next to meat.

[@belalabusultan5911]

Leo made a good comment, it does tate a bit like citrus, like... if you need just a little bit more lemon on a dish, and don't want to waste a whole lemon for a squeeze, you can just add a little bit of Sumac... don't go overboard with it tho, it is not lemon, just something a bit close. it is good for salads and Tahini sauce, and there is 1 dish from my city (Gaza) where it is the main ingredient, but even other cities in my own country don't know it, we call that dish (sumagiyya) and we usually eat it in wedding parties.... but trust me when I tell you: it is not famous AT ALL, even neighboring cities don't know of it lol.

[@RequiemPoete]

Guga, your next MSG experiment should use the mushroom ketchup from James Townsend's 18th century cooking channel. You have your control, one steak marinated in the mushroom ketchup, and the other rubbed with a season powder made from the mushrooms strained out at the end.

[@dacabe1]

Sumac is a very very versatile seasoning, is amazing on fried eggs and bacon with cheesy chips

[@sorethumbsgaming3466]

South African MSG called AROMAT!!!! it’s the best thing ever on Eggs! And goes well on steak too

[@NerdySatyr]

For your next MSG experiment, I highly recommend "Wadakan Concentrated Soup Base "Katsuo Tsuyu" 300ml" (Orange label). It's sort of a soy sauce/ramen soup base, absolutely packed with umami, I use it all the time with chicken, either as a marinade, or add it in the last half of cooking/reduce it down a little so it coats the meat, absolutely incredible

[@MarJin727]

try with allspice and bay leaf, but both together, they go hand in hand,they complement each other,these two herbs are on every shelf in Poland and in every dish,as well as marjoram, lovage, black pepper and salt✌️👊

[@mahadali619]

Now you HAVE to do the South Asian MSG called “Chaat Masala”! 🇵🇰🇧🇩🇲🇻🇮🇳🇱🇰🇧🇹🇳🇵

[@bmeclipse]

I came across sumac about 10 years ago with someone who taught me how to make kufta. I have been hooked since. I live in Qatar now, so it’s a little easier to come by now.

[@busa_rider_cy4012]

that pasta in my country cyprus a Mediterranean island is called kritharaki(κριθαρακι), its traditional pasta dish, you can google search it for "κριθαρακι γιαχνι", made with fried onions, some garlic then add celery, carrot or what ever you like, cook with tomato paste and add water and chicken broth, and season at the end with αναρι or cheece.... you will love it

[@mohammedkhaled4418]

this pasta in Egypt called lesan asfoor ( brid toung ) we made it in chicken soup and sumac/sumaq is a beef and chicken meat king speasilly with suasuges

[@חיהשווץ]

Sorry to disappoint. but the side dish "Orzo" is not Guga's original. It's an Israeli product named "Ptitim" and it's common to make it risotto style

[@charbelyoussef604]

I have sumac plants in Lebanon and yearly collect and grind them. Great taste that goes with salads.

[@vayacondios8888]

Next you gotta try shiso furikake. It’s Japanese msg! It’s actually a cousin of mint and they often use it as a garnish at nice sushi restaurants. But the furikake is a dried version used to flavor rice. It’s SO delicious. It’s fairly similar to sumac in color and flavor but also is very different. If you liked sumac you must try shiso! I bet it would be amazing with steaks.

[@vayacondios8888]

I’d love to claim my prize! How do I DM you on KZbin? 🤔

[@-o-The-Duke-o-]

@@vayacondios8888 It's a Scam

[@TheGodfatherjohn]

Onion fry or Bay-race-ta , that's when you fry lots of onion in very low heat for several hours, without stirring until it's almost done.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@brainstorm466]

Summac is an essential in spice in our Mediterranean Cuisine. In Iraq we add it to the green salads and to Ground Beef Kababs. Also we add generous amount of it to thin and finely sliced sweet onions, mix, and add it to beef sandwiches.

[@lmprzemekpraca476]

I'm from europ and I use sumak everyday. It's amazing

[@matthewbussler760]

I love Guga foods - I have watched about everything he's put up. BUT I am always sad to see the torch used to sear the steaks (to be honest sous vide is a bit strange to me too 🤣). I just love watching Guga throw down on the charcoal grill - it is his calling. Keep knockin' it out of the park, GUGA!

[@Ilethsamael]

I've just come back from Turkey and had so much sumac!! It is insane you are doing this video now 😮😮

[@jonvonmatlock9672]

I really enjoy watching you guys trying different things!!!! 👍🏽👍🏽👍🏽 ( that’s me!!!! ) I love trying different foods & seasonings!!!! My have almost everything from this show!!! All I need is the pasta recipe!!!

[@coffeecuparcade]

GUGA - Thank you so much for not only figuring out the perfect formula for cooking meat, but thank you as well for teaching all of us how to do it as well! I can make better steaks than chefs that charge me SO MUCH MORE now all by myself, for the cost of ingredients only. 10/10 for all of your videos and one more time.. thank you. Thank you to the entire team

[@seropserop]

This is not saffron, we don’t put it on top of rice and ruin the gentle flavors of the butter rice and saffron, this is usually given in little foil packets and in salt shakers to be sprinkled on meat as you put it in lavash or pita bread with onions and parsley/cilantro

[@im4broke643]

I know this name Sumac from growing up, but.... I did look up the difference. Below is the best quote I could find: "The difference between poison and harmless sumac is most noticeable in the berries on the two plants. Poison sumac has clusters of white or light-green berries that sag downward on its branches, while the red berries of harmless sumac sit upright." Just thought you should know, some southerners might get the wrong ideas....lol

[@theeroman90]

Guga huge fan of all 3 of your channels. What if you did 3 of your best sid dishes as a experiment with a steak as palette cleanser.? All side dishes beef based too? Just seemed like a cool idea

[@75novaguy73]

I just made my first ever sous vide steaks yesterday and while I think i over salted (lol) they turned out great. The only downside was that they where a low grade of steak but it was all my local store had. However, since they where not over cooked they where still really good. thinking im needing some sumac now lol

[@sinocte]

Take some of that sumac butter and spread it on some fresh, warm flatbread. A little yogurt to dip it in and it's an amazing snack.

[@evilgirl34]

So we have a dish in Lebanon, where we boil chicken and then fry it. Use the stock for a cold soup which is sooo simple smach a garlic and add sumac with black pepper and squeeze of lemon then that's it simple soup. Also, from the stock cook rice with vermicelli noodles or borgul instead of rice (for the traditional recipe) have a salad like fattouch or tabbouleh or literally any salad you like. You can of course omitt frying the chicken, you can bake it to get a crust or use grilled chicken. Sahten. Glad you loved sumac. I literally season it with everything meat or vegetable even on watermelon tastes great and cheese.

[@6thhistory]

I recently spotted this in my local spice shop, gave it a sniff and got that citrussy hit which I'm a big fan of so gave it a try, can't cook chicken without it now! Didn't try it with steak yet, but now I will!

[@NONE10278]

Guja Thats Lebanon's MSG, try it on bread with triangle cheese, on salads, cook any meat with thyme and SUMAC! there is much much much more also don't forget our 7 spice.

[@Chick3nluvver]

I love sumac, such a great flavour. Goes pretty good with fish instead of or as well as lemon juice

[@steveshoemaker6881]

Hon Dashi. It’s Japanese bonito soup base. Looks like yeast but has an msg type effect when used sparingly.

[@tatersalad76]

Big tip for orzo: make sure you get at the bottom of the pot! It loves to stick to the bottom! Looks amazing Guga!

[@UnfiItered]

You can also make tea out of it and it taste delicious. You can find them growing in America as well but be careful as there's another plant that looks just like it. When processing it, make sure to "de-bug" it before you use it. There's a ton of bugs that lives in it.

[@danielvalencia6582]

Hello guga, long time viewer here and i know how much you love the charcoal flavor but also love the precision of sous vide, maybe you could give sure shot sids gun powder seasoning it advertises a smokey charcoal flavor and may be very good on some sous vide steaks!

[@Hejducisiwucsbjs88]

Sumac is awesome! Im surprised its not used more frequently here in America especially with its versatility… its great on a salad, some chicken, beef or bread with olive oil.

[@thearabicdp]

You live in America with you name? Do you get picked on for that? I want to come to the States for a holiday but I'm worried I'll get picked on a lot at airports and such

[@AlpcanAras]

I don’t know Guga or other guys would read this but, in eastern Turkish cuisine we blend sumac powder with chopped white onions and it is put in wraps, or as a side with meats and kebabs. I recommend sumac & chopped onions

[@hunterjoe9031]

Hey Guga! Try Cambodian MSG, Shrimp paste! It adds that extra savoriness to anything you put it on. Just don't overdo it!

[@therealromeoadi]

While watching this video I am eating Shawarma with an onion and sumac salad inside because it's the best like this you should give it a try Guga!

[@elmars16]

Guga please try europe Santa Maria spices. There's so many spices to try. And I would loved to see you trying on steaks.

[@ForceRecon112]

Smoking Trails BBQ used this in an experiment for bbq. nice to see more folks using this

[@barisbayram6443]

We User sumac for example side dishes. Cut onions add sumac and if you wish parsley

[@vancevehrs5601]

A tasty condiment to try: a thinly sliced whole white onion, add salt with Sumac, mix. Let it sit in a bowl till the onion wilts and mix again. Add to bites of meat, especially lamb. Very good.

[@awesome7seven7]

Guga! If you are starting to cook with tomatoes, you ABSOLUTELY NEED SAN MARZANO CANNED WHOLE PEELED TOMATOES. They are the most delicious and authentic Italian quality tomatoes for cooking pasta sauces like your orzo dish. You have to hand squeeze the tomatoes but it is very fun! Put angel to work.

[@ar-sithf.austin3744]

Sumac is awesome. It goes great on Fajitas you're citrus marinading. Off course great on shawarma/kebab sides, veg, the meat too because it's mild but awesomely flavored citrus goodness... Plus a lil real msg didn't hurt either it just makes all the flavors pop out

[@moo422]

The butter sumac makes sense -- all spices taste better after they've been bloomed -- which is basically what's happening when torching the sumac butter.

[@astranautes]

Similar pasta mamas make it in Greece when they are lazy. We called them kritharaki or manestra. Yayas (grandmas) make it in the oven with lamp or goat. Next level :)

[@JSaltyfabricator]

Sumac with some mint on fruit salad is my favourite. It's always a huge hit. I've even added in a touch of Shawarma seasoning along with the Sumac and fresh mint. So good!

[@jasonsparks4509]

hay Guga, I was just watching a sous video of yours involving the bread crumbed pork lone and was wandering if you think it would add to the flavor profile any if you did one using bread crumbs and a compound butter instead of just the bread alone. love your vids man. hollor back if you can lol.

[@pandakingpin9521]

Guga, idk if you heard about it or not but (at least at my walmart) walmart has "waygu" beef, main mainly just carry the steaks and their only 18 dollars a steak!!! so i personally would love to see you do a reaction or a comparison video

[@Nabonidus-m7x]

Sumac is a must sprinkling on kababs in many middle eastern countries if not all

[@rue1533]

As an iraqi we use this in so many different things Nothing is like kebab with a bunch sumac in it

[@vuvaman]

FISH SAUCE! That’s the MSG we use in the Philippines!

[@murasaki9]

Sumac is so freaking good. I am so glad you did this!

[@kenshi4296]

That orzo is basically greek pasta used with cucumber and fetta and some oil maybe with lemon juice and tomato

[@ignaciorodriguezruckert1100]

9:58 I highly recommend the "Chilean MSG": Merken. Smokey and a little bit spicy. I dried aged beef with some of it, and it was amazing.

[@thumper347]

Maybe I'm just blind, but where can I find the recipe for the side dish? I want to make it for dinner tomorrow. As always, everything looks so darn good.

[@mickeyscott7479]

Nothing like foraging for red sumac and steeping it in hot water. It makes a drink similar to lemonade.

[@TimeflowBratan]

The best way to put together meat and sumac are wraps imo. Just go with any type of steak or kebap or whatever, put it in a wrap and add sliced onions with sumac to it. I guess it would also work great with tacos.

[@Aussibob1]

If you haven't tried the sichuan msg called Doubanjiang I highly recommend. It's a kind of fermented chilli and broad bean paste. Highly recommend

[@familyabroad962]

Have you guys tried aliño. It is a marinade for meat in Ecuador and Northern Peru. It is made from young garlic with the greens and flowers and other spices. I have seen many put msg in it as well.

[@bnjmo]

You gotta try cook sous-vide in Harissa. It's the national chili paste from Tunisia. Not only hot but delicious. A true delight that we put on everything we cook. Must try! (Traditional homemade over industrial)

[@melihozdemir5529]

In Turkey we use sumac to season finely sliced onions and eat it with kebabs. Maybe that's the way we get our msg. Never used it directly on the steak though, thanks for the idea guga!

[@kami_180p3]

Sumac on Onions and with Rice and Chicken tastes so good

[@azraelsblade]

Guga, you should try toasting the orzo in a dry pan before adding it as it lend a rounded toasty flavor to the dish.

[@kittananj]

I think you should try cooking it with Japanese rice seasoning next. I think it would be interesting to say the least.

[@ImyoCello]

Angel forgot about carbonara with wagyu and black truffle, that reaction was by far the most real of the entire set of Gugas channels

[@BakersTuts]

Since you mentioned MSG, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

[@andrewpeck3660]

*Hopefully he does your idea soon!*

[@RaspK]

Sumak is really amazing; it's lovely how much zing it has!

[@anonyorb4197]

You need to do a steak with three msg's onit, like this sumec with French onion soup and anchovy powder

[@djgamingclub4708]

Try maggi cukup rasa . It's is actually msg from Malaysia and that's where I'm from. The one you use the indomie seasoning is not from Malaysia but from Indonesia,@guga.

[@djgamingclub4708]

@ Guga

[@noahdavis1343]

A person I worked for that was from Lebanon would sprinkle some of the top of a fried egg. One of my favorite way to eat a fried egg

[@hojjatazizi9075]

We use it on the kebab. Its perfect.

[@DavidMatine]

sumac goes well with beef I use it in kababs and rice.

[@TheHanshans29]

For fairness sake I feel like if one of the experiments has compound butter, then the others should be basted in regular butter, else it's always going to be better, not because of the ingredient, but because of the butter that the two others are lacking.

[@bobbydigital3407]

I've been asking you to do this video for YEARS!!!!!!!! SUMAC IS THE BEST! Persians have been using it on kabobs for centuries! It helps cut the fat from the meat, it's very healthy and good for you! Cheers! Or as we say in Farsi, Salamati!

[@Joseph-xp3hh]

Looks yummy ! Another blend I really love is ZA'ATAR so good!

[@thend4427]

Zaatar on meat? Not even middle easterners do that lol

[@kargandarr]

Guga, what about using the Sumac in a second version of your Guga seasoning mix that is for sale? Also, those of us in Appalachia have something that we call spice wood. It can be used on any meat and is known to remove any gamey flavor from any wild meat or will improve the flavor of any other meat.