They said TRUFFLES can Improve steaks, So we tried!

[@TheJamesboink]

Japan and Italy together? Sounds like JoJo refference.

[@LuciniaTheWolf]

Za?

[@YukiOtonashiCh]

seems like guga actually owns a stand like he owns a lot of dealer 🤣

[@carstenmohler629]

Just don't invite Germany like last time, plz

[@Gaba_Ghoul]

Didn’t know that World War 2 was a Jojo reference

[@AlenTudja]

Croatia truffle is better

[@CarloRossiey]

Why didn't the truffle invite people to his house? There wasn't mushroom.

[@01gtbdaily30]

I was at that party and have to admit he’s a fungi .

[@richardbuffolino9384]

I hate you both❤️

[@SaltyRad]

@@01gtbdaily30 I heard he was nervous at first, but then he realized he was among spore-ting friends.

[@joeterra.t]

Ugh.

[@Soarfloh]

Good one 😂

[@Uryendel]

"I only use 2 truffles for this steack" yeah, "only" 2 truffles

[@EpaGrom]

How to make 1500 dollars steak to cost 2500? It is ridiculously simple! I'll show you right now!

[@asdfdsf-s4u]

thank you, EpaGroom

[@Akash-uq8wg]

By using a prize horse sperm as the saus. Fresh😅

[@Hyakkishin]

From the looks of it, the variety of truffle Guga used seems to be Tuber Aestivum. It's actually one of the cheaper varieties with its price varying from 70€ up to 150€ per kilogram.

[@chuckz2934]

Hey Guga. Love the channel but with so many different and unique steak preparations, have you and the team evert done a taste off, like a bracketed NCAA style best steak prep tournament. I think that would be great TV!!

[@Marlie1123]

I second this!

[@arthena2130]

I third it!

[@priyanshagrawal164]

Damn, now that's my second most favourite idea.. second to dry aging angel ofcourse

[@walterlorca5213]

5:15 ...and to keep it healthy I add a tiny amount of chives 😂

[@RRSCIENTIST]

Me always at lunch for work watching another guga vid

[@jerseys89finest]

I love being able to cook steaks. Been following all your channels for years. Learned a few tips. Your side dishes are unmatched

[@sseddc_fg666]

Nice video guga, you make the craziest steak experiments😂

[@tubing101]

agree🎉

[@ZaryanUrRehman]

i thought there was going to be a compound butter variant too

[@docarii]

I think that would be a great idea to preserve the truffle powder longer, and always have that flavor handy.

[@bobirving6052]

Thanks for keeping us healthy with those chives Guga! 😅 Was this video more expensive than your Italian vacation video?

[@benellias87]

truffle compound butter is the best for this

[@traviscassaday7666]

I drizzle a bit of black truffle oil on my steaks before I let them dry brine in the fridge. Adds an excellent funky earthy taste without having to dry age

[@TSEEMOD_618]

You made pasta alla gricia +toasted bread crumbs, so a variant of a very common dish in Italy Guga 😅

[@sintoxic]

That side-dish looks amazing!!!! Any chance we can get the exact recipe??

[@CLFS]

Can't believe my comment got picked for a video that's incredible thanks for doing g the truffle video

[@christophermenz4942]

I did the same lol. I've tried to get this video done for over a year. I'm a truffle fanatic.

[@CLFS]

@christophermenz4942 must be a chris thing gaga yeah i have commented it from time to time for such a long time so happy it got done definitely going to do it myself one day but probably with an Australian wagu steak with a little more meat then fat I feel like truffle flavour on the meat is where it's gonna shine the most I think the richness of the fat and rich flavour of the truffles would clash too much

[@billie6399]

@@christophermenz4942I am too poor to eat truffle

[@jacobabraham7825]

Yall want to lick my truffle?

[@RobLaama]

"Steak of heavens" - I have no doubt, but at least thousand dollars was spent on those, perhaps a lot more 🤑 Great vid again, thank you.

[@AM97511]

ALMOST 5 MIL YOY DESERVE IT BRO ❤

[@dennisboulais7905]

Holy cow Guga, thia was a very expensive experiment!

[@MathewSan_]

Great video 👍

[@frankie137137]

i've never wanted to eat a guga steak more

[@JAYDOG1337A]

Dry Age in powderized egg shells... I have no idea what the end result would be, but it sounds interesting.

[@docarii]

maybe in pulverized cow bone?

[@asdfdsf-s4u]

Dry age in pulverized gaming chair skin. PLEASE!

[@JSun3000]

Dry age in powdered peppercorns!

[@SimuLord]

Powderized egg shell is basically chalk (calcium carbonate) so it might end up like licking a blackboard.

[@tubing101]

watching from Papua New Guinea🎉❤

[@tubing101]

@guga you are the best steak flavour inventor

[@nicholasvanbrunt6631]

David looks excited to be in an A-5 Waygu video!!

[@doodeedoo4426]

Guga is just so creative with his side dishes.

[@jackson_craft_gamingscates9324]

Guga, sir, YOU are a mad man

[@ramisalio]

You just get what makes good content!

[@persophone4554]

All those chives! Poor Angel couldn't handle it. But at least its completely healthy!

[@MatthiaGryffine]

I still want to know the name of the other guy that keeps appearing in these videos. We talk about Angel all the time but we have no clue what the other guy's name is.

[@DamOneMan]

You should have a meat dealers competition with Max the Meat Guy, to see who have the best meat dealer

[@qae3gh3qyyyy4ww]

love this video

[@JimJimmington-e8i]

Guga... GUGA... GUUUUUGGGGAAAA! You need to print up some t-shirts that say "It smells like charcoal and happiness to me." That is a perfect statement.

[@youngkingyoungking1481]

Day 21 of asking guga to dry age steaks in rendang paste

[@TheSauceYouGetLostin]

out here doing the Truffle Shuffle

[@sigmablock]

The Macaroni is actually Alla Gricia, since Guanciale is included.

[@lemuelhampton73]

I love all your videos. I just wish I had cool as friends like you guys. Have fun, & eat great!

[@MrVovansim]

Guga really out here sending a shout out to his mushroom dealer out in the open 😂

[@307livin9]

Have you tried dry aging a steak in beef bouillon? Either the powder or the "Better than Bouillon" paste. maybe you can try all the flavors for an experiment.

[@gfer66]

Black truffles are native to France and Spain. The white ones are Italian.

[@Okami3216]

the side dish was like a gricia pasta but baked. sounds good to me.

[@adamjanowicz6394]

Dry age a steak in the Lebanese garlic sauce Toum. It’s DELICIOUS

[@arafatnabil2765]

Side dish Chubs to make things healthy 0.001% healthy

[@sarchlalaith8836]

Like the use of lofives gojiberries

[@tofytheboi2361]

Nice video!

[@derscalisancocuk]

it feels like everytime someone eats wagyu, his/her English gets better because you need words to define the flavor ^^

[@MuttonTheDragon]

Sometimes Guga tries to make steaks that are as amazing as possible for a price as low as possible. Today, Guga does the opposiye

[@iwonderwhy9001]

Guga should make his own restaurant

[@LinaOcs]

Your videos always stand out for their quality and originality. Thank you for your contribution!🤙👡👽

[@ZanonGabriele]

Hi Guga, as Italian I think that the pasta Should be very very good!!

[@Jules_73]

Man that “healthy” side dish with the healthy chives is what I need in my diet!

[@MatthiaGryffine]

This is definitely the video that is perfectly suited for those 2000s Mastercard ads

[@annihilation4850]

I have read somewhere that most of Guga's sentences sound like questions. Now, I cannot unhear it.

[@DruuzilTechGames]

In today's episode, Guga does the truffle shuffle.

[@n0m4nic]

How is truffle dust cheaper when you bought the truffle's whole?

[@Beldums]

Use less

[@ГеоргиПетров-п7э]

That's not my idea. 😮 My idea is for the 5 million subscribers special (Fresh Japanese Wagyu A5 vs Dry aged vs Water aged)

[@remibenoit763]

you should try dry age pork chop experiment

[@snakers83]

to be precise you, Guga, can call that pasta "Gricia" (no green allowed), it'a a recipe that lives between the Carbonara and the Cacio e Pepe.

[@TabirAlMahmudTanim]

wagyu is not expensive for guga as he got free supply for life😂😂. only they know who saw the video i am talking about🤫

[@gordanbabic8028]

Truffles are way to precious to be discarded like this

[@n9ne]

you outdid yourself this episode

[@taslimaamin7905]

Day 89 of asking to try bedouins MSG Jameed on steak and make Mansaf as side dish.

[@nat4sail]

Missed opportunity for some truffle butter jokes lol

[@aidinexmachina4232]

Not-Angel is a better edition to the channel than I thought

[@naamadossantossilva4736]

"It smells 10 times better than it looks" That must be cap,it looks too good.

[@blodyholy_]

I'm curious if you used summer, Burgundy or Norcia black truffle, and where you purchased them from? (You mention your 'mushroom dealer', and that you'll have them linked in the description, but it's not there.)

[@1592Whitecloud]

"Only used two truffles" way to flex a 4th of my paycheck in my face guga 😂😂

[@jacktringoli3299]

What if you lightly coated the steak in truffle dust? Instead of caking it in the dust try a light coating so it can have the same effect but be less overpowering?

[@georgecostan3248]

Should try dry aging with butterfly pea powder.

[@allanalvinmanguiran2525]

I wish you could have tried to mix the truffle poweder with butter

[@luxoliss]

"Shoutout to my mushroom dealer" is crazy 💀

[@TSEEMOD_618]

The last time I combined Japan and Italy together we got Super Mario, mamma mia

[@kellyk8630]

Guga, you should have some of us viewers come cook steaks for you and show you what you taught us. Ill sign up first!

[@comeata]

“To keep it healthy a tiny bit of chives” Guga, chives are not gonna do much we need less fat 😂😂

[@DamOneMan]

Here's a quick suggestion, never ever rub the tongs across the meat again

[@ryanstewart4444]

This is the definition of 'Gilding the Lily".

[@W1NT3R_5P1R3]

The truffle powder might've actually been better on something other than Wagyu. The high fat content allows for more absorption, which led to it almost being overpowering. More expensive isn't always better, depends on your goal with the dish. If you need a leaner cut, you should use a leaner cut. Also, that wasn't Cacio e Pepe, that was an abomination of cheese and pork lol Love the Brazilian enthusiasm, but simplicity is sometimes best.

[@BlaqAdam]

Should probably adjust the mic settings during the tasting parts, the audio keeps peaking

[@Dommels1010]

Knife in the right and fork in left hand Guga.

[@binyaminramati3010]

Hi guga what about dry aging in lemon zest

[@benleon]

"And to keep it healthy, a tiny pinch of chives" 🤣🤣

[@Hyakkishin]

Truffles are flavor bombs and completely overpower any other flavor present. The fact that Guga used "only" 2 baffles me. That's an absurd amount for any type of dish. If you ever get your hands on fresh truffles (any variety) put in a bowl/tupperware together with a few eggs. If you like the taste of truffles, you can thank me later! If not, ignore what I just said).

[@SimuLord]

Miyazaki wagyu...spirited away directly to you!

[@em0_tion]

You know the price tag is up there when a steak comes with its own diploma! 🤣😂

[@johnc.392]

Truffle oil is actually supposed to mimic White Truffles... It tastes nothing like most Black Truffle varieties

[@jeffureet9288]

Don’t forget to add the link to your mushroom dealer. Please and thank you!

[@shawnwaters2154]

Bring back mau mau

[@HellOnFourLegs]

What if you used only truffle and some form of neutral liquid like oil or water to make some form of pure truffle goop... and then dry age Anjo on that for the cast iron pan catastrophe and see how the experiment goes!

[@KimberlyCarter-fe9vh]

This vibe is everything!

[@ZikkityZakOTA]

To say, it's the most expensive video you've ever made is an understatement. Lmao

[@paligga]

I too have a mushroom dealer.

[@fhertlein]

Guga stroking his meat with the tongs.

[@Kamamura2]

If you mix the most expensive ingredients in a bowl, you will get the "Übertopf", a snack served in Valhalla.

[@pistolen87]

The bubble action on those staekaros are ridonculous!

[@cavindent6973]

Dry brine a steak in beer lime salt

[@CornelChillGaming]

Great this time we got the video without the add embedding

[@cwbeaman]

Where was the "mushroom guy" link? Would love to see what truffle options they have.

[@AbdulWahab-on8om]

Guga please do a camping survival video with Luke from outdoor boys in Alaska.

[@Brando56894]

I wanna try Wagyu since I LOVE steak...but I'm not a fan of fat on my steak (I prefer Filet Mignon) so I feel like it would be a huge waste of money. If the fat is mixed in with other things though I don't mind it. For example I just had Conchapas con Picaña for the first time and OMFG it was one of the best things I've ever eaten, even though I could see the massive amount of fat on the Picaña (Argentine Picaña, not Brazilian Picanha as those familiar could probably tell 🙂, not sure if there is any difference in preparation though).

[@SpiritProf]

I would have liked to see a non-dry aged vacuum sealed version as well…maybe on the sous vide channel?

[@midnightscookingcorner9514]

I have a challenge for you guga... How about you make bira but only with Asian,,, Latin,,, and Italian inspiration... To see which one is the best

[@mitchellpflipsen5583]

Dry age with mushroom duxelle