They all said THIS is why SUPER FOOD is good, so we tried!

There are many super foods out there one of the most nutrient dense is a special berry called Goji. My audience said it goes amazing with steaks, today we try it and let you know now it really is.
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#recipe #cooking #food

[@aloysiusoh197]

Dry age steak in oyster SAUCE

[@amaljay8158]

Wrong channel?

[@birdelpollo]

do it 🗣️🤙🫡

[@snottytoe6957]

@@amaljay8158same guy?

[@blankblank4366]

Dry age steak in OYSTER sauce

[@ethan5.56]

Oyster sauce and a good eel sauce are sooo delicious

[@Eaglesman3620]

Guga should do a series where he challenges himself to use everyday items and meats that are at a normal grocery store and tries to see how much he can fool Angel and Leo

[@matttwigg9475]

FR FR. "Here's a SUPER easy side dish everybody. You just need meat that costs two months of your minimum wage paycheck!" As much as I love what he does, show us some stuff we can ACTUALLY make with bargain bin prices. On ANY of his channels.

[@tripackonetooth4910]

Guga is brazilian... He should treat friends with queijo asado and pasteis, de carne, catupiry, chicken or fish 😎 and definitely some caipirinha on the side he he he

[@k9foru2]

@@matttwigg9475 he said it was easy not cheap. and some of them are SUPER good and pretty cheap, the coke batter fried chicken side ive made a few times and it is always popular

[@KelvinsKitchen]

Wow, what an incredible culinary adventure! Your creativity and willingness to explore new flavors and ingredients are truly inspiring. I loved how you took us through the process step by step, from the introduction of the goji berry as a superfood to the mouthwatering taste tests of the steaks. Your enthusiasm and passion for cooking shine through in every moment of this video. And that side dish with the empanadas? Absolutely genius! Thank you for sharing this unique and delicious experiment with us. Can't wait to see what culinary delights you bring us next! Keep up the amazing work!

[@Raaandy]

Steak-filled empanada as a SIDE dish is insane enough as it is... but as a side dish for STEAKS? hahahaha man I love Guga.

[@godfazr]

It's pimp my steak. Yo dawg we've heard you like steaks so we've put steak into your side dish so you can have steak while taking a break from steak

[@nemilyk]

with extra steak on top for good measure 😛

[@creatormanualdarytendotmve4748]

WHO ASK + NO ONE CARES ABOUT GUGA + I HAVE BETTER CONTENT THAN HIM

[@GeorgeVenturi]

That is no empanada, that is called empanadillas

[@gfer66]

@@GeorgeVenturi Only in Spain people call that empanadillas.

[@4RILDIGITAL]

Super interesting experiment with the goji berry on the steaks! I love how you always mix health and good taste. The side dish looked incredible as well.

[@shawnwhitter5968]

You should try sous vide with durian, Guga

[@dannyfrog]

Hell no! Ruin a good steak with that nasty so-called fruit.

[@willamsvicente1659]

Finalmente Guga fez minha comida favorita, PASTEL !

[@brunorodrigues7757]

E de filé mignon! Pastel gourmet nível 1009

[@yuukishin242]

Imagina encontrar um desses numa feira kkkkkkk

[@creatormanualdarytendotmve4748]

WHO ASK + NO ONE CARES ABOUT GUGA + I HAVE BETTER CONTENT THAN HIM

[@Vitoreba]

Tava procurando um comentário BR sobre os pastéis 😂

[@siriuspira]

mas chamou de empanada! vergonha! kkkkkkkkkkkkkkk abraço pros hermanos

[@teblack2]

Pro tip for empanadas seal, slightly water down the border of half of the dough and then fold and press with the fork. Pro tip 2, learn to do the "repulgue" technique to seal the empanada, it has better results and don't need anything else than your fingers.

[@justafloridamanfromthe75thRR]

These are not pro tips, the way guga did it is just fine

[@teblack2]

@@justafloridamanfromthe75thRR ​ Sometimes if you don't seal it well, their burst and the filling spreads out. The tips are helping for a more durable seal. And I said “pro tip” just for the laughs, I'm not a professional cook

[@LyleVertigo]

I have a goji berry bush. Dried they taste like raisins, but fresh the taste is much different, like sweet cherry tomato.

[@coryray8436]

The dried ones have a savory bitterness that reminds me of fig or cayenne.

[@josephhunt1297]

how do you grow them?

[@knightmare6]

Happy Lunar New Year! Guess I have to try this, since I do have a few pounds of goji berries in the apartment!

[@vyacheslavkozin7163]

Guga making chebureki. Now I've seen everything :)

[@No_nAmE731]

Guga was so offended when he thought Description guy said Ew to his food 💀💀💀 dude triggered the crap out of him

[@aadityagupta6045]

Guga I have been watching you since 2 years and I have watched all of your videos atleast 3 times and the reactions just never get old and the best thing about you and your crew give me that homey vibe every time and that just brings a smile on my face. Thanks for entertaining us sir❤❤

[@samylemzaoui2298]

you gotta try experimenting with smen. it's fermented salted butter from north africa that gives an incredible flavor to meat or chicken. it's very hard to find but it's easy to make just takes a bit of time.

[@fhertlein]

Empanadas are amazing when made properly and these looked awesome.

[@ceefusjenkins2281]

This is one of the best channels on youtube!

[@supaburger]

Que linda que quedaron las empanadas 🇦🇷 Lovely looking empanadas guga!

[@howdyhoo7721]

Love how angel kept eating at the end while they were wrapping things up lol

[@marscall]

Ahí vengo me voy a pedir una docena de empanadas fritas

[@capitansanguchito1530]

Grande GUGA! Me tuve que pedir una docena de empanadas despues de ver esa delicia! Obrigado irmão!

[@MrBaumgratz]

Pastel is amazing specially if u do like that. Good job Guga

[@SquiffleNoses]

Goji berries are readily available in SE Uk - ate them before (meh!) but never tried cooking with them - thanks for the info!

[@najibahmohdsalleh7954]

Dry age with belacan (shrimp paste) and let uncle roger taste it

[@naamadossantossilva4736]

Nah,get someone who isn't used to asian flavors.

[@luisarrix]

I really liked more the knife chopped empanadas that the goji berry shenanigans, and of course that the empanadas are a cultural dish in so many countries around the world, but for you to mention Argentina made me smile. Felicidades Guga você é o melhor dos melhores!

[@Fen7744]

Guga is cooking one of the most versatile dishes. It has different names around the world. In India it's called Samosa. In Middle east its called Sambosa. What is it called in your country? The puff pastry side dish Guga made?

[@TheeSonOfElohim1]

This is one of the few times I love the side dish experiment was fire too I wish he would dry age some steaks in Bojangles seasoning salt, they sell it in all stores and it’s wonderful on fries!

[@Jiiu27]

Great video 😊

[@audrniasn]

In Brazil, we call that side dish Pastel de Carne (Meat pastel). It's universally common at street markets served along with delicious fresh sugar kane juice. Saudações Guga!

[@burqut]

If you used butter instead of goat cheese and made compound butter with goji berries, the result would have been different. Goat cheese has a strong flavor and aroma.

[@convincedquaker]

Exactly. I thought he would have gone with butter.

[@numatic1485]

@4:05 "I know what you're thinking" me- I can guarantee you that you don't.... lol

[@georgecostan3248]

Butterfly pea powder steaks, Guga! Dryaged, sous vide and/or blue compound butter. Please!

[@redeye1016]

Great idea, this would look wild

[@justafloridamanfromthe75thRR]

no

[@georgecostan3248]

@@justafloridamanfromthe75thRR yes.

[@flora5090]

"you chopped up a filet mignon? how dare you?" THANK YOU LEO😂

[@clickmynameifyouloveANIME]

Alright, this video has made me decide on steak for this weekend

[@EminemLovesGrapes]

AYAYA

[@creatormanualdarytendotmve4748]

WHO ASK + NO ONE CARES ABOUT GUGA + I HAVE BETTER CONTENT THAN HIM

[@nopeyepp]

me every weekend when guga uploads

[@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 5x 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!

[@leviathanx0815]

Man that takes me back. I once tried to make tea out of dried Goji berries, and then I ate the berries (a very good hand full) which I used as a base. Boy, I don't know what happened, but the world around me started to slow down and when I turned around it really felt as if the motion came after me.. I totally had to sit down for a while until everything returned back to normal... 😅

[@TheCourtWizard]

Hi Guga, I've been addicted to your videos lately and feeling inspired to take up sous vide myself. I'm wondering if you have tried dry brining a steak overnight before sous vide or if it's better to only do the salt with the pepper before sous vide. I work hard for my money and don't want to waste it on a worse steak 😅 I love your videos man, super informative, entertaining, and truly inspirational. Keep up the great work!

[@convincedquaker]

Dry Brine

[@weirdshit]

Can just treat it like tea. Drop a spoonful in hot water and let it soak up a little, brings up light sweet tasting drink.

[@sandythamtono2081]

Guga. Make a tierlist of your experiment steak taste please. Compare which experiment tastes better 😂

[@johnyliltoe]

Should do a round robin competition between the steaks that have been improvements over the basic Guga.

[@BrunoThomaz1982]

Pastelão de Mignon! Adoro o Guga!! Big Mignon's Empanada! I Love Guga!

[@blakehitchcock]

I’ve been cooking steaks sous vide lately then without searing slicing thin on a meat slicer like sandwich meat and eating over rice and it’s actually pretty bomb, sauce as desired

[@cobrasys]

That side dish is the most roundabout, fancy way of making pastel (without using the word pastel, even) that I've ever seen.

[@ChaosEater39]

I literally ate over 100 goji berries today its shocking that this is the exact day that you upload this video

[@Platinumshadow_153]

One of my favorite Soup ingredients. that make thing taste better

[@albertbarrantes3026]

I was waiting for the chlli oíl on top of the empanadas 🤤🤤🇨🇷

[@user-pn7vb3rf2s]

You had me at "Empanada." 🤩😍🥰😋

[@xxtysenxx]

watching this whiling eating a sues vide striploin that i finished off with some of gugas seasoning compound butter. life is good :)

[@muhammadhardiyansyah3729]

0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊

[@Qu4resma]

Guga chamando massa de pastel de massa de empanada pra ver se os gringos entendem é bom demais 😂

[@SakuraYusuke91]

I love Goji berries... Best match with soups...

[@mistyesslinger2394]

Request for experiment on how much, what type of your go to salt, pepper and garlic. Example...garlic powder vs garlic salt, table salt vs pink Himalayan.

[@matthewzahnzinger]

Always enjoy these videos, but I think Guga may need a new hook phrase. "The MSG of (fill in the blank)" I think has stretched about as far as it can with this one. 😂

[@FelipeTorrejon-qz1yp]

Guga, you are mistaken. The chopped beef empanada is the Chilean one. Argentinean empanadas has ground beef except for some regions bordering Chile. In fact chopped beef is what makes Chilean empanadas different from the Argentinean ones. This type of empanada is called empanada de pino and it can be both fried or baked in the oven

[@darth_ohma]

5:09 for The Description Gut chopping Filet Mignon is like cutting the pasta to us

[@Keithlynd_]

I love it in herbal beef soup I had during childhood.

[@nathansweeney5048]

Nutrient dense for sure, but red meat (particularly venison) is much more dense with bioavailable nutrients!

[@KageNoTenshi1]

the side dish is one of my favorite hispanic foods ever, for us puerto ricans they are called pastelillos

[@SamsonsLeader]

Guga you have to try a sous vide experiment with Bovril from the UK 🇬🇧 (and also a dry age experiment too!

[@alexandresobreiramartins9461]

So, you made a very fancy pastel. Very good.

[@commieprohibition5429]

Guga, you gotta try Chilean empanadas, maybe a empanadas from different South American countries. Cheers from Chile!!!

[@frankyjoefry5151]

Dry age in icing sugar 😂 love your videos guys

[@docinhouse2010]

I'm kinda surprised you didn't do a glaze with the goji berries...feel like a demiglaze enhanced with goji berries would be 🔥🔥🔥

[@reddkgaming8672]

Dry age beef in a turkish paste called Çemen. Its pronounced chemen. Its a paste made of peppers and other spices. Its generally used for preserving meat infusing meat. It should give a massive umami kick

[@CBOGGER]

I'm sure you showed it before but can you show how you put the SPG on the steaks it looks perfect on the close up shot but I would be interested to know what you use to get an even coat

[@johnyoung2702]

Take your top 5 steak experiments and make them for a panel of steak lovers to see which one wins

[@CarlosGonzalez-zh5iq]

“Good for your belly and soul”, that’s tshirt worthy Guga

[@angelariojas7875]

Caramel-Apple empanadas are my favorite dessert.

[@CozinhaDoDaniel]

Saddens me that Guga, a brazilian, would not call this what it is: a PASTEL DE CARNE, PORRA!

[@juanrocky8147]

É triste, seria ótimo se ele falasse o nome brasileiro dos pratos q ele faz

[@cassiolins1203]

Indeed

[@pedrobertonhasodre5564]

Real, mas gringo não sabe oq é pastel daí vai com a versão mexicana msm

[@frozi1541]

This is just like Gorbino's Quest. This is the Gorbino's Quest of Guga!

[@rodrigoccmiranda]

Guga is making PASTEL into fancy food :-)

[@santiagonalbantian9767]

Argentina! Argentina! Now i need an Empanada!

[@Alex_YS]

Hey Guga! Can you make a fried filet mignon???

[@navinali3648]

Hey 👋 Guga when you gonna do a video using an offset smoker...

[@thomascockerham8081]

Hey Guga my grandfather has a flat top grill that has no grade on it and I am curious what happened if you cook a brisket on a flat stove grill try to get the Smoky flavor on it but also I'm also curious what would a sous vide brisket taste like so maybe that might be a good idea to see which brisket might taste good one that's on a flat top grill or a sous vide brisket.

[@bungamerah7854]

Guga please try dry age steaks in Durian Powder

[@ziggybender9125]

Lol I'd love for a prank video where you use Java Plum and see peoples reaction to the purple coloring and the mouth numbing effect.

[@johnfarrow5873]

2:26 You had me at bacon

[@TheMaazTube]

Should have tried goji berry compound butter.

[@Der_Stein]

Das sieht so geil aus und ich möchte es selber essen 😍🫣

[@brianscott3021]

Best use of fillet minion yet

[@pb5109]

UFFF Empanadas Argentinas de carne cortada a cuchillo 😍

[@terjevagen2205]

Dry age steaks in Gastromat pls (its a norwegian seasoning

[@ghostnappa2012]

I thought you were going to do a compound butter with the goji berries, not a compound cheese. Can you try doing this again with the goji berries in butter next time, Guga?

[@zethpetersen3251]

What method produces a better steak searing with a sous vide torch after cooking sous vide or searing with a charcoal grill after cooking sous vide and if you use the charcoal grill method, do you let the steak rest for a little bit before you sear ?

[@mickeyBtsv]

I checked the description where you list all your equipment however I can't find what spice grinder you used at 0:53 to grind the goji berries.

[@l-r1622]

It's about time

[@jboogie8819]

Now you'll have to do a dry-age experiment with Goji berry powder.

[@haros2868]

I cant believe he shredded 3 file mignon for a side dish

[@eugenewu4314]

Dry age or make a compound butter with fermented shrimp sauce

[@anthonyha7492]

If you want umami do a fenegriek dry age. If you want fun try miracle berryies.

[@FrazzledNiya]

That is pretty much what we call pasties that we have in Australia, just pasties are oven cooked/baked not deep fried.

[@jeremytucker9239]

I want a tournament of all the best experiments against one another. How does a pineapple treated steak compare to a goji berry? I want to know which are best without trying all myself?

[@MisterProducts]

Do a Petite Tender (Teres Major) vs tenderloin blind test

[@Lolvs3Ponto0]

3:34 famoso pastel rsrsrsrsr

[@czochrajbobra2012]

nice pierogi you got there for the steaks

[@BlackAirforcesgaming]

For the empanada: before you pinch it with the fork, remove the plastic. Ps: add a bit of water to improve the seal.

[@hiroyopoetker]

awesome

[@justjimmyy820]

Guga if i can ever afford the flights please let me do your dishes for a week and in return i want one choice steak..... PLEASEEEEE

[@Daviandj]

Guga you need to try Six Gun Grill spice from South Africa

[@ungoliantte]

Um pastei de carne como acompanhamento. Bom demais !