They said BEST Lunch Ever, so I made them ALL!

[@Kommunist_Kittens]

Guga, I would love too see you try the traditional Italian way of dry aging, you make a shaggy doh and wrap it around your steak, bake it until the bread just barely gets formed (usually 20 minutes) then take it out and let it dry age for 35 - 40 days. 🤟🏽

[@Phillipwnn]

Seen this comment before on other videos and I agree!

[@Pointless-of8dh]

I’ve seen this comment too on other videos, would love to see it!

[@JohnSuave]

Yessssss 🙏

[@andrewmolino5995]

I bet he’s already doing it!!!

[@bassinwithq8009]

I'm with this

[@acjitta05]

Hey Guga, love the vids! I'm from Hawaii. Here's a few things that I typically do differently that you might wanna try next time. 1) No need to make sushi rice. I (and most places here) typically just use plain white rice. 2) Fry the spam in just soy sauce and a little sugar/honey. You can adjust the sweetness to your liking. 3) Add some furikake to the rice. Furikake makes everything with rice better! Also, if you ever come to Hawaii, try a spam musubi from a 7-11 for a benchmark. They're awesome :) Keep making awesome stuff!

[@lobu_zet_zet7481]

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

[@gamerrowedy6614]

Maumau is dead guga dry aged him

[@toddhadfield]

I've said this too. I'm not liking the changes.

[@AngrySmasher]

@@toddhadfield Agreed, the channel is starting to feel a little too "KZbiny". Everything is too overhyped and the scenes are starting to feel acted and less genuine. Been watching the channel for years and have loved it since early on because it felt pretty authentic (and I'm not stupid I know there was always a degree of hype added in) but now it just feels like it's turning into every other KZbin channel and it's bumming me out

[@FORMERLYAKDA]

@@AngrySmasher honestly the reason I liked this channel because the vibe of him maumau and n1nj@ was extremely laid back and just felt so authentic. Guga has lost his way trying to commercialize.

[@jesschezem8]

yeah i was wondering what happened to the two dudes he used to do the taste tests with.

[@TheFrumpyDad]

In Hawaii, we typically don’t use sushi rice to make spam musubi. We just use plain rice. The side sauces you made were interesting. For your “red” sauce, I would suggest a couple additions. Put a little sesame oil and Korean gochujang in addition to your mayo, honey, and sriracha. You might also consider having some unagi sauce for dipping, especially for the spam katsu musubi. You could also drizzle the unagi sauce with the red sauce on the katsu musubi. In addition to spam katsu, we also do pork tonkatsu musubi. You could use your pork belly and make a pork tonkatsu with it after you sous vide it. The typical katsu sauce is some soy, ketchup, and Worcestershire sauce. I like your take on taziki sauce. Will have to try that soon.

[@arocketfamily3539]

Guga, I think you are such a great chef! I have to say though that musubi from Hawaii is less like sushi and more like a traditional riceball. While there are hundreds of variations, heres what I do: 1) white sushi grade rice cooked and super hot as soon as finished cooking in the ricecooker (no add ins) 2) cut spam can in half, then halves, halves (8 pieces) for the right thickness. 3) simmer in teriyaki sauce until sauce thickens (sugar, soy sauce, green onion) 4) use a whole sheet of nori (seaweed paper), put two pieces, add rice (compress), cut in half or quarters. To make it prettier, you can buy a rice presser and it makes nice rectangles that are easy to wrap. You should only see the rice from the ends. I've also seen this with chicken katsu, teri beef, teri hot dogs, etc. More modern style might add avocado or scrambled egg etc. Happy to cook my version for you anytime you are in LA.

[@Big_AC_Pro]

I lived in Hawaii for 5 years and I can remember the first time I ever eaten a musubi and it literally changed my life lol. I always ended up cooking musubi’s every couple of months or whenever I be missing Hawaii.

[@drewcliff82]

Yea I was stationed on Schofield and used to get the spam egg and rice one at the shoppette. I also miss McDonald's having spam eggs n rice lol.

[@thefightingfedora2976]

Yeah I used to live on the big island and I make musubis several times a year. Usually right after I tell someone how good they are (or see them in a video). I also miss McDonald's in Hawaii. They should make McTeriyaki burgers everywhere.

[@adventruebone2263]

@@drewcliff82 the one by D quad every weekend id eat like 4 regular ones walking back to the quad drunk AF

[@meanon6604]

Fan of both your channels. From a Hawaii perspective: 1) traditionally we save the sushi vinegar for sushi and make it with plain rice, 2) the shops try to save on costs by putting only a strip of nori, we typically when making it for ourselves have the nori extend the entire length of the musubi 3) dip it in sugar and shoyu (soy sauce) and fry and 4) though it is personal preference, typically put the spam sandwiched between rice so any of the sauce isn't lost to the wrapping. 5) like your variations though, and would try it.

[@latoyathomas6544]

Again, please forgive my ignorance. Leaving this comment/query on the most recent videos in hopes you see it.☺️ Found you recently, saw the Smoked Salt on a couple of videos now. Have you or Could you smoke any of the other seasonings you use? Have you smoke Freshly-Ground Black or White Pepper? Smoked Garlic or Onion Powders? Smoked Butter(I saw the Smoked Cream Cheese)? Red Pepper Flakes? Also, do you ever use Mesquite, Apple-, Cherry-, or Orange Woods when you smoke your Meats? Or Hickory only? Love you guys! Hope everyone is having a wonderful day & that you and your Loved Ones are healthy, happy, safe, & well! Love from Arkansas!

[@Kommunist_Kittens]

Omg, I never thought about smoking other seasonings, I'd love smoked white pepper, scotch bonnet, and garlic smoked and ground up together 😋🤤🤤🤤

[@SuperMontsta]

You could get a cold smoker, and smoke it that way. They also sell machines that pump out smoke only through a tube...put the seasoning on a plate or bowl, cover it with a lid, have the tube go under the lid and fill that dome with smoke, smoking the seasoning

[@Freek314]

smoked paprika is a very common ingredient

[@danielle-yd5dp]

I like when the seaweed covers the whole thing not just a strip in the middle. It the best part to me.

[@jalbers3150]

Angel getting special ones not wrapped in seaweed cracks me up.

[@jnorth3341]

Ya, first I though he just took it off but noticed when he opened the second one it didn't have any.

[@ribeye_01]

Guga only put sauce on Leo's food and Angel was like "Alright, I'll dip :(" LOL

[@scorpion_gamer8320]

nice bro

[@xxminecraftpvpproxx2408]

nice bro

[@jb2257]

Angel don’t like sauce so he would rather dip so he can choose how much if you look at his dip he got like no sauce just like his had no seaweed

[@Waterpassion]

Angel also didn't have a seaweed strip. I'm like it barely adds flavor, why so much hate on the green stuff? Lol

[@dessertstorm7476]

Angel is family, but Leo is a guest so he gets the guest treatment

[@heywardhollis1160]

Guga, I just watched a video by Mad Scientist BBQ where he revealed a supposed BBQ secret. He put fat trimmings in the firebox of his smoker. It's supposed to add a dimension to the bark of your BBQ a grilled burger flavor. I'd love to see you do some experiments with that.

[@stuarcl]

Which video was this? Tried to find it, but skimming the titles didn't reveal anything?

[@heywardhollis1160]

@@stuarcl The Brisket Secret That Nobody Talks About. Posted about 3 months ago.

[@johnsantiago4810]

Guga, try dry aging with banana ketchup. It tastes a lot better and it's not too acidic compared to a traditional tomato ketchup. You can buy it at any Filipino grocery store.

[@flashhammer5141]

Good Idea 👍🏼💡

[@Aurecarft]

Banana what ? :O

[@dd_at]

@@Aurecarft LOL

[@RoninDosho]

@@Aurecarft banana ketchup! yes it's actually a thing..But I've only seen it at Filipino markets as @john Santiago mentioned! Actually I'd like to see Guga make banana ketchup!

[@Sleepyhead54]

banana ketchup has a lot more sugar than regular ketchup. I think we can predict what will happen

[@ranirees6594]

Traditional Musubi is plain rice some salt no vinegar or meat. But the great thing about cooking is you can change things up and make it better just like you did!

[@Mayonnaisetdy]

I tried flavoring my rice but plain rice does it for me. Pan browned the spam and finish with teriyaki sauce. Always taste better made by someone else though.

[@blakebradlay2108]

Your videos are just absolute fun to watch, love ya guys!

[@braddahjerry]

Both breaded (Katsu) and regular version, and more are found in your local 7-11 and grocery stores in Hawaii. Also, Pronunciation almost on point Guga. Just less Moo in the Musubi. 😁👍🏼

[@udon3374]

For Hawaiian pronunciation maybe that, but in Japanese, accent is actually on MU fun fact.

[@carlosgamez327]

Love the content so much, love everybody, you guys are so funny, but we ALL miss Maumau sooooooo much:(

[@cimiv]

@8:27 sword sound effect with the crossover serve = LOL A++++++

[@exverze-noobz8457]

I do construction and we don't have a microwave on site I spend easily 30 to 40$ a day for food, thank you so much for this looks delicious, feeling and cheap to make!

[@troyhanohano]

We have many variations here in Hawaii. I’ve made it with smoked brisket and a Ka’u coffee rubbed beef short ribs. I can only imagine what Guga will come up with. I’m going to make some fried gator musubi today. 🤙🏽

[@plutoniumcore]

Gotta try Sushi Maruyama restaurant. They get Wagyu musubi. Ono cuz

[@troyhanohano]

@@plutoniumcore where is this at?

[@AriJordan]

That's what I was thinking using a brisket because I don't eat pork

[@lorrinkim2274]

Aloha. Hawaii-born and raised and typing this with the island of Oahu beneath my feet. It's musuBEE...emphasis on the last syllable; not muSOObee.. Great vid! Hoisin is an interesting choice and probably one local folks wouldn't make due to being overly sweet, as you found out. The usual sauce would be shoyu and mirin. Keep up the great work!

[@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. ;)

[@undergroundfro9653]

I love you guys! Such a good time tuning in for amazing food and the laughs! 😎👏🏽

[@rye-chew1691]

Hey Guga, pro tip. If you don't bread them it's actually more crunchy. Try just spam. Also tartar sauce, that sounds weird but it's great

[@AnasHart]

The first one was just spam

[@henrylaveran4691]

@@AnasHart he means deep fried

[@rye-chew1691]

@@henrylaveran4691 yes

[@msc25]

spam katsu musubi is super good tho

[@trapezius77]

This video takes the cake for the healthiest food Guga has ever made!

[@shammaabdulla4617]

Please please bring MauMau back!!! We miss him. This change feels weird. This is like the 10th video I comment on wanting the angel and maumau duo back 🥺❤️‍🩹 WE WANT MAUMAU!! Legend has it that you dry aged him 👀 prove the legend wrong!

[@ALWhiteAuthor]

Guga, there is a sauce you have to try. It's called Okonomi Sauce and you can get it on Amazon if you can't find it locally. It's intended for the Japanese cabbage pancakes, okonomiyaki but it is DELICIOUS on musubi. Especially with the plain or breaded spam versions.

[@finalfant111]

Our family Loves spam. My wife grew up in a Filipino/Latino household so she grew up with a huge combination of Asian, Mexican, and Island Pacific foods. Spam was huge with her. I just love spam. A common breakfast item we have is spam, eggs, and rice. Nothing better than a bed of white rice, several over easy eggs, and some salty delicious spam. Mix it all together with some siracha on top and BOOM excellent filling breakfast with delicious egg yolks. What I love about spam is how much it tastes like Bacon when when you sear it.

[@T3HL393nd]

8:53 Nobody: Guga: "MUSUBI EXPERIMENT ACTIVATE!!"

[@LowFast23]

Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David

[@Jaujau326]

“Rice has a little bit of vinegar so it is sweet “ 😫🙆🏾‍♂️

[@IkesterONABikester]

Loved the video! I like to fry my spam then cook it in a mixture of 2parts soy sauce, 1part sake, 1part mirin. Bring the sake/mirin mixture to a boil before adding the soy sauce. It cooks off the alcohol w/o removing the fermented flavor of the soy sauce. Try it out everybody!

[@GregBurcham]

Guga, you hit the nail on so many pieces here. Yes, you were saying MUSUBE properly (Moo-Sue-Bee). My kids grew up on these and were sooo absolutely disappointed when they came to the mainland, that these where not to be found at 7-11 or other gas stations. My kids learned even at a young age, if you have a yard sale, make 100 or more of these, sell them with a can of juice and PROFIT LARGE!

[@Evski-if4gn]

The breaded ones look like the rectangle hash browns you can get at the holiday gad station! 😋😋😋

[@ErikPoloa]

Aloha from Hawai'i! This is such a great video. Mahalo for the representation! I love your videos!!

[@marymeola2810]

You are such a joy to watch!

[@nadinekad]

this is legitimately the best channel on youtube

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak?

[@stephens1256]

This is something that I might want to try one day. But before that, a couple of questions. 1) As someone who's never had sushi before, what flavor does the Sushi Seasoning that's used in the rice bring? 2) What kind of bread crumbs and/or seasonings for the fried version?

[@zachyg]

im pretty sure sushi seasoning is jus basically like rice vinegar and sugar, so a little tang and a little sweetness but not a ton. just gives the rice a little more flavor

[@chriskeller3705]

This guy’s channel is so entertaining.

[@nathanballou7022]

Love all the videos! You, Leo and Angel are great but where’s Mau Mau?!?!

[@tenenbaummark]

Please Guga. Try pork roll. It's a way better spam, and its mainly used with breakfast sandwiches here in NJ. It's a way better bacon egg n cheese.

[@semfehoko7273]

My boy Angel removing the seaweed was golden. I live in Hawai'i and that gets done to every musibi i eat. No green for me. Aloha! 🤙🏽

[@Nocare89]

Spam musubi is one of the greatest little comfort foods. Many ways to do it and really hard to mess up. I don't think pork belly and spam is a fair comparison xD It's like wagyu vs a $1 porkchop. Also slap angel for being bored of geometry. Like the easiest math to apply to real world things. Make him calculate volume of steaks before and after dry aging now ;p

[@Punnothebro]

Day I forgor 28 of telling Guga to dryage a steak by Demi-glaze

[@felfazeebo]

I was thinking about making musubi as I was cooking myself some spam this morning. Guga can read the minds of his viewers

[@dezertkingz714]

I bet the deep fried spam would of been even better if the spam was toasted first before being coated and fried.

[@syndrognito8579]

Hello Guga. That looks amazing. I have something for you to try next time you make spam. Cut it super thin, like a cheese grater cheese slice thin. Cook it till it is a little crispy. Some kimchee and rice also works well this crispy spam. I even got non spam eaters to actually like and try it. Thanks for all the awesome videos and keep em up.

[@mingjieng1426]

Angel is the only one true food connoisseur here putting the musubi in his mouth meat side down.

[@Syzygy77]

He removed the nori wrap… I know connoisseurs know what they like but he has the palette of a child…

[@smilysht238]

after removing the seaweed

[@TheCausticbeat]

I know it's a preference but I've never understood using such a small amount of nori. I always cover mine entirely in nori, that way that flavor is present in every bite.

[@wyrmbuster]

There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.

[@thehalalreviewer]

“Hundreds of thousands of childrens!” Guga please make kangaroo burgers!!! I’ve been asking on each of your videos for over two years.

[@dznuts8087]

I'm from Hawaii and I could eat Spam Musubi for breakfast, lunch and dinner hahaha 🤙 love the videos been a long time fan. We used to make these and sell them in school haha. Stay safe Aloha.

[@leewardstyle]

Great video. Protip: Equal parts water for all teri/shoyu style sauces, let SPAM "hot marinade" then brown, this to not burn the sugar.

[@nieniski462]

0:11 guga went Eminem mode and subconsciously started to rap lmao

[@jazzy_taste]

This is even better than watching National Geographic 😉

[@minimax1392]

You recently did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?

[@SaNdMaNCuSleep]

"Musubi experiment activate" , I had Wonder Twin flashbacks flashbacks when you said that Gaga.

[@rgconductor4120]

Hey Guga, If you want do have the very best Hawaiian plate lunch, you need to do your version of Loco Moco. I think you could make it AMAZING!

[@lancew1168]

Thanks for the memories of Hawaii. I miss musubi. Those Hawaiians know how to cook SPAM.

[@canadianlumberjack4477]

Id love to see a video where angel and Leo go head to head making dishes and guga has to judge them

[@michaszypua1596]

Hello Guga :) List of requests : Try to make an experiment with pomegranate molasses "narsharab" on steak. Also please try to make Hanwoo Beef experiment thanx!

[@blumacho23]

5:04 the song transition never gets old!!!!!!!!!

[@BeefaloBart]

Want to try something different since this is budget amazing. Canned ham Jerky. Take the canned ham, slice it in strips, make a simple sauce to let it soak in with worchestershire sauce and throw it in the dehydrator. Simple yet amazing.

[@ihavebrains_ytmage8040]

Dry aged wagyu picanha with the butter of the gods compound butter

[@eloerch7]

Aloha Guga, Mahalo for making these Ono musubi grindz🤙

[@Gorfo978]

Try dry aging with avocado puree, it would definitely be an experiment to see if it works! It has oils inside that would probably fuse with the meat 1000x over

[@ballestarenders]

From Hawaii and yea, at 5:44, you said it correctly that time! I love musubis but I don't eat much spam anymore though, trying to watch my sodium intake. 😅

[@Lukeywoodsey]

What is the appeal? Spam is an English thing and we basically hate it 😂

[@ballestarenders]

@@Lukeywoodsey spam is like comfort food here. There was a abundance of it because of WWII rations and it made its way to local dishes with Spam Musubi being one of the main dishes that was created from it. For me, eating spam alone isn’t really that appealing but the saltiness is balanced with rice and nori or furikake. It’s a cheap, tasty and filling meal.

[@Berkana]

Guga, the way to do a deep-fried musubi is to use the broad nori strip to make sure the entire musubi is wrapped in nori (rather than the narrow ribbon you used), then batter and deep fry that. That, I would argue, is a better version of the deep-fried musubi.

[@Krisco38]

As a kid we used to pan fry spam in a skillet and kept glazing each side w bbq sauce, im about to try this with it

[@Zhijinglim]

Angel is quiet but natural, however leo tries too hard

[@TheInfinitesource18]

Yeah i agree, not a fan

[@Lukeywoodsey]

What is it with other country's obsession with Spam? In the UK it's a last resort food. It's cheap. Maybe if we need to start rationing again it'll get eaten

[@robintitanstudios6455]

Angel: You ever been in Geometry? Guga: *OK!* (Claps Hands Aggressively)

[@skipsch]

That sushi vinegar is the best because of that msg 👌🏻

[@anotherbluenova6358]

Guga needs to do an all Veggie test for Angel.

[@happyyandere5257]

i love your energy

[@drewcliff82]

I lived on Oahu for 5 years. I used to get these at the gas station all the time for breakfast. Spam egg n rice kind.

[@dark96744]

Hey Guga that deep fried spam looks good but you should probably try it with japanese style bread crumbs (panko) and Katsu sauce it really kicks the flavor up into high gear

[@trixsterll2370]

Hey GUGA!!!! You should do a shake and bake steak experiment!!!!

[@jeorji9775]

Hey Guga, can you make a video of making traditional food from different countries? For exemple roumanian smoked pork fat.

[@pcz7801]

Guga looks mad at 😇 for this video too, doesnt even acknowledge or look him like he norm does

[@ryana8174]

I just finished cutting up a dry aged boneless rib roast into steaks! Thanks for the inspiration guga!

[@MorrisMalakoff]

I've watched so many of your amazing videos- your experiments and rare ingredients are extremely interesting. I've learned so much about cook times, temperatures, and techniques! I have *one* suggestion.. can you please use a different guitar/rock/country song when you're using the flame thrower? It's great, but is a bit played out (and get's stuck in my head, but not in the good way anymore) Please please please! (:

[@808lublabs4]

As someone born, raised and still lives in Hawaii I love this video. Seems like spam musubi has been catching on much more outside of Hawaii. Like it was mentioned in the video, a lot of kids took this to school for lunch because it’s portable and easy. Straight up or with a sweet soy sauce is the traditional way to go. Add a scrambled egg on that for a handheld breakfast.

[@idgamingfederation202]

My dad served in the navy and spent a lot of time there, he used to make us spam masubi and Loco moco, now I make it for my wife and daughter and they love it. for the masubi I use SPAM with hormel bacon and nori fume furikake, and for the loco moco we've been using the impossible patties instead of hamburger. you could make it full vegan if you replace the fried egg with scrambled JUST Egg.

[@SuperCosmicMutantSquid]

I finally got to try this when the Japanese grocery in my city sold them and..... And..... I had to call in and reserve two because they sold out by the time I got off work. That's how good they were.

[@vikingmandingo9405]

Of course Angel pulls the seaweed off 😂😂😂

[@maliksherrodofficial2985]

My cheeks are burning because I cant stop laughing! 🤣🤣🤣 Musubi experiment activate activate!!!

[@Dapperdan772]

What time and temperature do you recommend for sous vide placenta?

[@meat_loves_wasabi]

sodium spam is so versatile.. chop it up fry it and add to your egg fried rice

[@Jcdoyel]

What if you sprinkle some MSG in the flower or any of the mixtures before you deep fry it?

[@dodge10111]

Hey Guga we still need wagyu bone marrow tests is it butter of the gods or Titans!

[@windbreaker246]

Definitely feeling the nostalgia used to eat this all the time after a basketball game

[@mikeyg8568]

"A nice little snack" - Guga Eats it in 2 bites, almost one bite sometimes - Also Guga

[@coolblack1]

This looks so delicious I’m looking forward to the Duck video

[@siggy28]

Who else is missing Guga saying "...and nothing else" when he's seasoning the food? 😞

[@danepedersen3029]

Doesn't the rice need to stay on the bottom?? Angel flip that over! Love it

[@azureshiva5655]

That Angel's laughter at 8:55 cracks me up. MUSUBI EXPERIMENT, ACTIVATED! ACTIVATED! ACTIVATED! ACTIVATED! :')

[@yamichu2]

Do you get the reference? I didn't.

[@deleted72636]

@@yamichu2 Tik Tok lol

[@dd_at]

Try dry aging with mango 🥭 (if u haven’t done it) ye I think das gonna be good

[@Hetriani]

Activate Activate Activate...lol classic!

[@chaoticpoo96]

Hey Guga! Could you please see if there’s a difference between regular and Wagyu beef liver? I think a good way to do this is the “Kushiyaki” skewer style