Turning $1 Steak into FILET MIGNON using Sous Vide

[@madisonfosterDiscGolf]

You know Angel is spoiled when he's out here giving Sous Vide Filet Mignon 4 out of 5!

[@seefore1]

to be fair, he only said that because he gave number 2 a 5.

[@dereksummers4867]

He's so spoiled with tender steaks he's starting to want something you have to chew more 😏

[@kernostwinsisters6281]

Its 1 usd

[@PathtoYahawah]

After wagyu steaks I can see why he says it’s that low

[@madisonfosterDiscGolf]

@@kernostwinsisters6281 Not the actual filet that he gave a 4

[@ersdavicci2509]

*Wife in a face surgery Surgeon: I know it doesn't look that good right now but watch this

[@blakfloyd]

Wife: Why is the surgeon playing blues rock on that guitar?

[@manuelpe78]

Grabs flame thrower

[@Light311]

*insert guga’s riff*

[@mariolozano8253]

😝

[@aqimjulayhi8798]

'Look at that wonderful crust!'

[@czern6330]

Guga: the longer you cook the more tender and better it gets 72h steak: *I'm about to end this man's whole career*

[@oximofo9]

Harry Potter toothpaste is tender.

[@rthebaby2949]

We literally like the 2 same things Harry Potter and steak

[@Nyxthewarlock1]

Well heat can cause muscle fibers to tense up

[@liebe1099]

If guga ever opened his own restaurant it would be very successful with normal people and his fans like us.

[@lancetheking7524]

@@liebe1099 it would be reserving months before hand for simply put, dry aging

[@N8sLaxLife]

I wonder how Angel feels after watching this seeing he rated an eye round higher than a filet mignon XD

[@amirabudubai2279]

Not everybody loves filet mignon. Guga even pointed out early in the video that filet mignon has too weak of a flavor for some people.

[@Ass_Burgers_Syndrome]

@Amir Abudubai Exactly. Now if it was Picanha or Wagyu A5 on the other hand ......

[@whyvegan79]

@@Ass_Burgers_Syndrome Your name says what you eat go vegan guys.

[@Ass_Burgers_Syndrome]

@@whyvegan79 Haha yes, don't be jealous.

[@Hema115]

@@robertdevito5001 oh damn

[@KillSwitchNY]

Guga has quickly become one of my favorite people to watch. Can't help but be happy when he's doing his thing on display. The chemistry between everyone is great too.

[@adamhey185]

I have literally watched every video on this channel

[@SousVideEverything]

Thanks Adam I hope you enjoyed all of them!

[@glock25onyofacebrrrr11]

Me too

[@adamhey185]

Sous Vide Everything i have bought a sous vide cooker for my 15th birthday because of your channel and I’m so chuffed you replied haha

[@HmFernando-nz1ru]

I also bought a sous vide cooker for my 15th birthday! lol

[@trckygamer5966]

congratulations you had been gugahypnotize, you're not alone 😉👌

[@themarkfunction]

Haha, my man Angel is like a professional food critic now. That young man has a future ahead of him!

[@aqimjulayhi8798]

Well, more to a steak critic, until he learn to eat some greens! 😄

[@DeathBYDesign666]

Surprised he doesn't have his own KZbin channel yet honestly.

[@stillatin]

@@DeathBYDesign666 his girl definitely don't want any angel groupies

[@DeathBYDesign666]

stillatin What does she have to worry about? Angel is a good looking guy, but she is a full dime piece (imo) and she seems pretty cool too. Thats not exactly easy to find, besides I'm sure they already exist.

[@michaelhess1843]

The format of this video was one of the top five videos you’ve ever done on the channel. Nice job

[@plasmac9]

I am so impressed that your videos just keep getting even better. Your channels are some of the best cooking channels on KZbin. No one takes the time to taste the food and give feedback.

[@jmunoz2982]

You know this is going to be trending. Does every time you mention something worth a dollar lol

[@Capoiera07]

Great Video! Ever since I got my kit, I've been Sous Vide EVERYTHING! You are the man Guga!

[@SousVideEverything]

Glad you got your kit Kenny! Keep cooking man!

[@kevlar5150]

LOVE this format. Maybe not for every video, but it was very cool to see the guys responses to the various steaks. Keep it up Guga!!!!!!!!!!! EDIT: And great music!

[@christianvazquez9533]

you can clearly see just how refined Angel’s palette has become, especially amongst his friends when everyone is asked to speak on the food. i remember how he used to describe food way back when 😂

[@a.r.9600]

Do a battle: Traditional brisket vs Sous vide brisket!

[@SousVideEverything]

interesting!

[@vizigr0u]

hell yeah, I've done quite a few sous vide briskets but living in an appartment I can't smoke or bbq so I would really like to see people rating them!

[@chiyun2b2b2t9]

Arturo Rea love this idea

[@DR-kk8xl]

@@vizigr0u i live in an apartment too, but have a balcony. when you have a balcony, look a for a traeger ranger...

[@vizigr0u]

@@DR-kk8xl thanks but I don't even have a balcony, it's a choice I made for this apartment but sometimes I wish I did just for BBQ :p

[@sonofagungourmet8276]

I did a whole eye of round for 32 hours at 130, my family legit thought it was tenderloin, and I have to say, it was so tasty, and so tender, I was a little mad that I never tried it before lol

[@stepankunevich4597]

*Buys one dollar steak* *Makes it into a filet mignon* STONKS

[@mahirahmed2805]

not funny, didnt laugh

[@gtabraham3454]

@@mahirahmed2805 ....

[@albertorojas472]

Hahan't

[@sekooo9384]

normie

[@stepankunevich4597]

@@sekooo9384 bro imagine calling ppl normies like you’re someone special

[@Stephen-cr3sc]

Actually, it seems like 24 hrs has best flavor but not nominal tenderness. 48 hrs has better tenderness but loses some flavor. To me, 36 hrs seems about right.

[@raydar258]

Guga, I was given a eye round and did the sous vide thingie. After seasoning and vacuum sealing, it was put into the bath for 24 hours at your recommended temp of 131F. Two other attempts of cooking this meat turned into unmitigated disasters! My dog even turned his nose up after the second try. Even my spouse rolled her eyes when I told her about this one. What a great feeling I got when she tasted it and her eyes lit up. I initially thought she was just being kind but when I tasted it, I couldn't shovel the meat into my face fast enough! I wasn't filet mignon tender, but it was somewhat MORE than adequate. I'll do this again in a few months and hopefully get the same results. Great videos, by the way...keep 'em coming. Cheers from the Great (soon to be) White North!

[@calebcaleb4983]

Love that you got bunch of guests to try the food as well, good addition!

[@rickbooher8224]

I found 29 hours was the sweet spot for tenderness and flavor on an eye round. My wife likes tenderloin or filet migon whatever you choose to call it. But she likes the eye round when I sous vide it for 29 hours her first though was tenderloin she like the flavor and the chew or shall I the lack of having to chew it. It was very much the constantly of a filet mignon and a good taste almost fork tender. Cooked it at 131° F seasoned with salt pepper garlic and onion powder, let it set for a 1 hour then vacuum sealed it twice, in case of a leak in the first bag. I had that happen before and it leaked as I only used one bag but apparently the juices messed up the orinal first seal. I won't let that happen again. Soon as I saw it, I rebagged it but the flavor was already compromised. It was edible but not as enjoyable. It also wasn't as moist as when I double bag them. I believe too much water got sucked into the bag and when I drain it of to rebag it the juice and the flavor also to wash away with the juice. So this is my tip better safe than sorry double bag especially for a 29 hour cook. If I see any juices being pulled toward the seal when I vacuum anything I double bag vacuum it. I think it the type of vaccum sealer I have. I understand vaccum chamber system seal is best. It on my wish list as you can vacuum seal every water in them. Great for soups, chilies and stew for freezing and reheating at another time. Vacuum sealers like Food Savers type vaccum sealers you have to freeze the liquids and partial freeze meat before you can seal them to keep the juices from messing up the seal. Also chamber system vacs are high in the beginning cost but you save on the bag cost which is about 5 cents a bag vs 25 to 35 cents a bag for the vacuum sealer system like Food Saver. Over time the chamber system is cheaper and it will last long than the other types. Three or four lessons in one post.

[@fedism]

I bought an eyeround to sousvide soon. 2 questions, -is it safe to eat st 131° or do you sear it after? -have you tried pineapple rub before sousvide? Thanks!

[@rickbooher8224]

@@fedism time is what makes it safe believe me if you sous vide as I said, you won't have a problem. The long cook time pasteurized any bacteria. It is so tender you be wishing you had done this a long time ago. It us my favorite way and 131° make it a perfect med rare. If you have access to a meat slicer slice it thin make great roast beef for sandwiches. I invested in a electric meat slicer so i could slice it nice and thin. If you save the juice from the sous vide it is great to heat up, season to taste and serve along side the sandwich to do a French dip. I use a French baguettes for the French dip. It also works great with beef bottom round roast too. We have this almost two to three times a month. We alway cook a whole one so we can make sandwiches with the leftover meat. Think I will do one for the fourth of July, I'll make all the tyipcal sides the day before, the rest all day on the fourth except to sear after sous vide( make sure you pat it dry after sous vide before searing to get great browning) the meat just before serving.

[@fedism]

@@rickbooher8224 Ok because i originally wanted to roast the entire cut without slicing for presentation. I will try that out. God bless!

[@rickbooher8224]

@@fedism let me know how you liked it. I would be very surprised if you dont just love it. The tenderness is unbelievable. Also be generous with the salt put on what you would normally the add little more that is a large piece of meat. I use almostfull 1 tablespoon. also I add some about 1½ teaspoons each of granulated garlic and onion, 1 teaspoon black pepper putting ii all over the roast and rub it in real good before sealing it and putting it in the sous vide water bath.

[@rickbooher8224]

@@fedism leave it for present tation slice off what you want for the meal then if you want slice it thin for sandwich it is good good or warm the next day that why I save the juice you can also make a great gravy out of the juice or use the juice to moisten the meat the next day. It is so tender.

[@TheKleb]

I want to sous-vide my face until it reaches an internal temperature of 169 degrees farenheit. As always you would pat it dry and then, watch this!

[@icegar5559]

..

[@bosskingcobra1526]

..

[@agustinostiglia2842]

..

[@okden1110]

..

[@quake8750]

..

[@Chrissers2010]

I've found that those super long cooks (like 72 hours) you need a cut with connective tissue (like short ribs) where the connective tissue converts to collagen.

[@iruhamu9773]

next vid: Turning Picanha into $1 Steak using Sous Vide

[@SousVideEverything]

no... 😂😂😂

[@balderdash14]

@@SousVideEverything good! Don't ruin amazing steak!

[@N8sLaxLife]

Today on, how to get bitchslapped by Guga 😂

[@anarres1400]

Easy just remove all fat and cut in wrong way as did my sister-in-law one time. I call her picanha after her name from that day 🤣😂🤙

[@leelduttis4086]

Sous Vide Everything you should make a video dedicated to making a wagyu Picanha MS9 as disgusting as you possibly can

[@Andr3wTime]

My secret technique has been putting cheap steaks in ziploc bags and massaging them from the outside for 10 minutes on each side with an electric back massager. The meat becomes very tender, and afterwards you can cook it like a regular steak or anyway you want. I've never done it with steaks cut from eye round though, only chuck.

[@GrandWesternSteaks]

Angel taste is so spoiled because of the continuous ingestion of Wagyu Steaks. Guess someone has to sacrifice for the team. #iwanttobelikeangel

[@johncalebsnyder]

Grand Western Steaks had my first Wagyu tonight from a local place. Life changing. You and I should become better acquainted, my friend.

[@thisisthebeginning4425]

@@johncalebsnyder . Look , its a Jew. Anglo? Friend indeed. You need to be tenderized like Otto Wambier.

[@amorfendi]

Hook me up Emilio

[@johncalebsnyder]

This is the Beginning excuse me?...

[@lioraselby5328]

This is the Beginning what in the goddamn?

[@darrenk7393]

Love the new format!!! You guys have become such pros at diagnosing meats and recipes it was nice to see the double blind test with the guys vs your opinions. The payoff was seeing the variation in opinions, great change!!

[@add9319]

I love the scoring format. Having more ppl giving their opinion is gives more variety. I like it!

[@fishsockss]

Chicken Brine Experiment: Brine in one of each - Pickle Juice - Jarred Olive Brine - Pickled Jalepeno Juice - Classic Brine (control) Plus chickens cheaper ha

[@ThatManAnt]

I second this.

[@enzoTHEferrari]

They really don't like chicken sous vide. Maybe on the other channel?

[@fishsockss]

Either channel would be cool to see

[@coleweede1953]

I made some homemade naturally fermented gardenera with veggies and hot peppers from the garden and tons of seasonings and herbs, marinated a chicken in it for 24 hours, fried it up and it tasted no different. Not even tangy, kinda a bust

[@enzoTHEferrari]

Cole Weede wow what a disappointment.

[@Night-Jester]

I like Angel's attitude he always seems positive and appreciative of things. Well my guys on Eater (Ben and Brent) tried to save an eye of round cut but I guess sous vide is the way to go.

[@BigBossAlphA]

I really liked you included a handful of other people making a quick review I really enjoyed that part and hope to see it again in the future

[@s_i_m_o_ns_a_y_s5064]

“It’s a smooth tenderness” - Angel 2019

[@SousVideEverything]

He is making it a song 😂

[@Lincolnzz]

I really liked the taste/review segment with all the fellas you brought in for this one!

[@firestrike_6361]

Lincoln yeah me too!

[@Timgarza13]

Hi guga I'm big fan I have a question why are the videos not in the office anymore....wheres the ninja??

[@SousVideEverything]

You might have notice lots of new SVE episode are currently being filmed at home. Reason is, we as business partners (Me and Ninja) decided we could run our entire business operations remotely from home. So for that reason episodes are currently being filmed in my location which happens to be over an hour away from him. This has not been previously addressed by me because we have been adapting and adjusting to changes and the channel is about cooking, I don’t want to fuel any kind of drama where it simply doesn’t exist. No, I did not fire Ninja! No, I did not have a fight with Ninja. We actually still work together but remotely! No, I never said I won’t invite him again! Much love to you all and see you on the next video.

[@yes5623]

Nice to hear it from you Guga! I support you 100%

[@stuarcl]

@@SousVideEverything Thanks for addressing this. I love watching your channel and the info it provides, but one of my favorite aspects is when you do your "blind" taste test experiments to figure out which is best. The three of you guys interactions during this segment is really enjoyable. You all have good chemistry together which gives the video a little something extra. Will still watch and enjoy your videos but I will also miss that little something extra too. Keep up the good work!

[@George_Washington_]

@@SousVideEverything i learned so much about meat from south americans i never expected that

[@januzairamli4426]

I used to think that you and Ninja are in conflict when I started watching Guga Foods

[@XChromEmo666X]

Thank you so much for not giving up and trying everything to make a cheap cut amazing!!!

[@shankbucker]

Guga: The 48 hour steak is the 2nd best one... Everyone else: the 48 hour one is definitely the third best. Conclusion: Screw everyone else, the 48 hour steak is now definitively the 2nd best steak 🤔

[@XxRCMJxX]

Shane Buck i have a weird feeling he mixed them up for the first round of people, how can the third one be tougher than the second one

[@fedism]

Xx RCMJ xX good point. It confused me! Not sure now..

[@fedism]

I dont know doesnt make sense.

[@reigntheempire7890]

Im addicted to Guga!! This is the only thing about quarantine i look forward to. Watching you is my sanctuary.

[@Y203killer]

This man said negative 55k 😂😂😂 All their reactions to the 72hrs steak had me dying😂😂

[@luvuyogantsho4829]

This format of commentary is much better! Keep up the good work, many thanks from South Africa 🇿🇦

[@albertvillanueva4796]

That feedback session before yours was awesome and super funny! You should definitely bring them in again!

[@yossilaviad1085]

Guga, big fan, lot a love for your work all the way from here in Israel!! U got many fans around here watching and talking about your videos, keep it up the Steak whisperer!!

[@kylemaples6461]

Guga just wont give up on turning the eye of round into a good steak lol

[@mattcavoto]

Well, eye round can be great with the right preparation. Part of me wishes Guga had included a few more factors like the use of a pineapple marinade and brining.

[@megadethrocks1239]

Eye round is amazing, i prefer in wet dishes or roasting though

[@Giskeoutdoors]

Really like this format Guga!

[@josetamez5679]

"it's almost like a filet mignon" - Chris while eating an actual filet mignon

[@ericbrodd4556]

I actually really enjoy this grading method. Seems to take any bias out of the equation. More graded like this please. Oh, and keep up the good work Guga!

[@TheBz221]

That montage music gets me everytime.

[@genesanford9412]

you have the best cutlery collection behind you.I watch this show because i love beef,and love watching people cook it.Salivation !

[@Fudgedunker]

I'm so jealous of your searing technique

[@NedTheDread]

There is something about his voice that just makes me feel reassured, it's fantastic.

[@proz_xieon5639]

I have eaten so many steaks since I started watching you😂

[@ado933]

Great video Guga. I enjoy your videos and thank you for addressing the Ninja situation. Keep on pumping out the great recipes!!!!

[@hussainattai4638]

Leo really lost weight! I almost didn’t recognize him!

[@crecland]

I inject eye of round with rendered beef fat, SPG and black garlic. Vacuum seal for 24 hours in fridge first. Then 16 hours @134. Great flavour and very tender.

[@carlduy6]

I like how that Sam dude reviewed it. He should be in more of your vlogs.

[@rahkeemladson788]

Thanks for addressing the current questions that most of us had Guga. Keep making wonderful food.

[@full_metal2452]

My new Anova Is showing up today!! Also love to see you do a video on Sous Vide Venison

[@topchicksofly]

Loved having the panel with the guys before, fun and different!

[@stonedcoldmadgaming4414]

Remember sou vide works with “temperature and thyme”

[@Grillmaister-1459]

This episode is awesome, really fun to see the tasting and judgement from Angel et al. Keep up the good work.

[@robo9466]

The filet mignon is a cut from a specific part of the cow. No matter what you do, an eye round is an eye round, and a filet mignon is a filet mignon.

[@_urahara_]

Thank you for the yummy and informative video :) 2 things I learned: 1. You can get close to a filet mignon with the right technique and cooking method without breaking your wallet 2. Some restaurants might be able to get away with charging premium price for a cheap cut of meat.

[@StuPV]

They still can't sell you a piece of rump cap and call it fillet mignon, even if it's cooked well and very tender

[@Lincolnzz]

Guga has me eating way more steak than I used to haha

[@FlaccidPlatypus]

Lincoln same haha

[@EdwinVeenboer]

I love this new format! I hope you'll keep it!

[@merengreg]

This new "review" format is really good, Guga! Cheers from Brazil, nós adoramos seu conteúdo :)

[@bradygiacopelli9003]

Crippling Depression 2K lol idk why but i think it’s crazy that i’m from america, but i’ve taken 2 years of spanish and i know exactly what your portuguese says. “we adore your content” lol

[@merengreg]

@@bradygiacopelli9003 hahaha that's correct! Spanish and Brazillian Portuguese have a lot of grammatical similarities :)

[@OndrejPrymek]

Perfect test. I really liked more people sharing their opinion on the meal. Thanks

[@Friduas]

Guga, you should do a top 10 of your own recipes for 2019 for both your channels!

[@alanp9319]

Simple Ribeye steak experiment (4 steaks) 2 marinades of each Pan sear 1 each in butter (2 steaks) flamethrower sear 1 each (2 steaks) -Salt, pepper, -Fish sauce, asian chili sauce, garlic You'll be surprised with the flavor.

[@samisufi2307]

I have never eaten pork or steak But i still love watching your videos I havr Watched your videos so many times Keep doing what you do

[@bigo505nm]

😱😱😱 where you live

[@iqbalafiqrao102]

Ur a Buddhist or Hindu

[@samisufi2307]

@@iqbalafiqrao102 i am a muslim

[@xxshippudenxx3371]

@@samisufi2307 isn't steak halal? depends on the meat? I'm Muslim myself

[@samisufi2307]

Yes steak is halal but my mom doesn't let me eat steak ,she says its not cooked fully its little bit raw

[@pr0_tr0ll]

I kinda like the new format with several people trying it out, but we all know angel knows his stuff

[@jacob1931]

Can you make the ultimate steak? - Kobe beef ribeye or NY strip - Dry aged - Marinated in pineapple - Most high seasonings and the best combination of them - umami powder - Sous vide and finished on grill Also sorry for being expensive. Just a cool idea.

[@aboodnajar]

It would be great but without the pineapple part

[@fedism]

Abood Najjar why not? You just simply rinse the pineapple after an hour.

[@SlainteFromFlorida]

Eye round, dry brined, 48 hours confit with smoked beef tallow in the bag. Season with pepper after the sear.

[@mojotex357]

This man got me into steaks. Watching how cows are cut after this ine

[@cartereckhardt5340]

The editing has been amazing recently

[@l4truelaw859]

this channel gets continually better every week

[@herothehedgefox]

Here's an idea: Two identical steaks, sous vide and seared. But the difference is that one is "precut" into slices before getting cooked and seared on all sides (Is extra crust BETTER?)

[@FireWaterCooking]

36 hours is also a good option on these tough cuts...

[@danielfarquharson661]

Hey! surprised to see you here! Your channel was the second sou vide channel I discovered, and I think it's great too, personally I always make my sou vide a sou vide que, the taste is much better, and i love the experience of using charcoal and a proper flame.

[@Benni-rp9or]

I think 36 hours is definitely the sweet spot for a cut like this. 48 hours seems to change the flavor a little too much.

[@princesaniel7552]

just because Angel rated the Fillet Mignon a 4, doesnt mean hes spoiled. hes just a better and more critical judge.

[@Thejigholeman]

here's a thought. what would happen if you used EVERY tenderizing method on a cheap cut? like, if you kept taking it one extra step. pineapple, sous vide, that pokey thing that puts a bunch of holes in meat, etc.

[@RSClassicAngel]

Too much of a good thing

[@flamingdog9207]

That is really interesting how the 24hr performed the best out of the round eyes, especially on tenderness. Like I get that overcooking can make a food chewier, just didn't quite expect that in this case. But that's why I've loved these experiment videos, seeing what happens and how reality will blow away my expectations

[@psibiza]

this video screams for a follow up: eye round at 12, 24, 36 and 48 hours. Then again, the taste test results seem to depend on the age of the testers ;)

[@danielfregoso4716]

This new format was cool! Keep it up! Proud of you :D

[@hdf7516]

8:31 do not give them ideas hahaha

[@JoseRodriguez-tb1js]

Love the new format! Good job Guga!

[@domildes]

You gotta tell us what happened to n1nja. We all liked him as if he was our Friend. Would be nice and right to give us some explanation. Thank you

[@stevenpham9117]

Idk how accurate this is, but word on the streets say they still work together and everything is good, but guga’s home is over an hour away from their work place and it’s just more efficient for him to film at home. Other words on the streets say there was a fight and they aren’t friends anymore.

[@carlitoabangan5848]

They broke up.

[@dragosd8992]

I really love the new concept! Keep up the good work,Guga !

[@abigailnamstudent8532]

“hey mom, can i have a flamethrower for christmas?”

[@willdwyer6782]

I use Adolph's meat tenderizer on tough cuts of meat. It's a mixture of salt, sugar, and bromelain with a little bit of cornstarch to keep it from caking.

[@RedStoneMatt]

what we learnt today: -72h sous vide eye round is -55k dogfood shit

[@kevinrhodes9082]

I'm watching videos in preparation for my first attempt at sous vide. Your videos are great. Thanks!

[@kitkatvantass3104]

you should totally try combining this with the wagyu fat injection

[@truckerspike]

Great video! I loved the scoring system on the left side of the screen. Very entertaining and informative.

[@Yamesy]

LET’S DO IT!

[@johnparrish9215]

I've been enjoying a lot of Eye of Chuck lately, very tasty. I'll bet it would be wonderful cooked this way.

[@nxinyourface]

Being early here huh, Great video Guga! :)

[@SousVideEverything]

Thanks so much!

[@pico0o0o_]

Upload more CS:GO videos pls

[@ChristianJeremyOcaya]

You know Angel knows his stuff when he doesn't just rate it on texture and he can actually taste the nuance of the more hard working muscle of number b

[@brentparsons2661]

Rifle season opens on Saturday here in Missouri. A Sous Vide venison experiment would be quite interesting

[@SouthernCoastalCookingTM]

thank yall so much for this

[@swedish3758]

Please ”swedish jacuzzi”. Dry age a meat for at least 30days. Then dip in butter/ beef tallow and dry age for 20more days. Make it happen

[@perrydegouveia5403]

I like the new format, keep it. More options the better 💪💪💪

[@Nabichi]

like the new haircut guga!

[@SousVideEverything]

what hair 😂

[@Nabichi]

Sous Vide Everything 😂 🤣

[@playerkingofnewyorkcity2581]

Love the new editing. Great job Guga!