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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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File: 404 KB, 2410x2410, guga.jpg [View same] [iqdb] [saucenao] [google]
17209437 No.17209437 [Reply] [Original]

>be cow
>live cow life
>one day, get shipped off to some building
>get bolted in the head
>wake up in cow heaven
>get to watch what happens to my body
>getting chopped up into different pieces
>parts are getting eaten by families of humans
>parts are made into dog food
>glad that my body is being used for something helpful
>see this gigantic fat guy with a hunk of meat from my back
>lOl GuYz, ToDaY wE'rE dRy AgInG tHiS sTeAk In PeAnUt BuTtEr AnD cUm
>mfw

>> No.17209463

>>17209437
I hate this ugly fat incel

>> No.17209840

Do people actually watch this guy for cooking knowledge? I just thought he was a meme after the one video where he feeds his friend a rotten steak after 'dry aging' it in Nutella.

>> No.17209850

>>17209437
>be cow
>live cow life
man if only

>> No.17210386

>>17209437
>be fat-faced brazilian
>make the same exact video with the same exact b-roll 1000 times
>make millions on youtube
If I could wipe one country off the face of the earth it would be brazil

>> No.17210417

>>17209437
I love this guy

>> No.17210501

>>17209437
That man looks like aged Nikado

>> No.17210529

>>17209840
>feeds his friend a rotten steak after 'dry aging' it in Nutella.

My sides

>> No.17210534

This guy is too ugly, fat, sloppy and gross looking for me to watch. He also looks like an incel.

>>17209840
>I just thought he was a meme after the one video where he feeds his friend a rotten steak after 'dry aging' it in Nutella
Kek

>> No.17210539

I MARINATED WAGYU BRISKET IN MY OWN PISS AND THIS HAPPENED

>> No.17210615

Angel, stop posting here

>> No.17210797

I was wondering the other day, if scientists figure out how to do head or brain transplants and then your body is still there after surgery.

Does your body get a funeral and do you go to it?

>> No.17210934

>>17210797
Did you have a funeral for your foreskin?

>> No.17210940

>>17209840
Nah he's for entertainment purposes only. Every video he's done is the same video too.

>> No.17211000

>>17210386
but they make such great fart porn

>> No.17211254

>>17210797
You ever see the show Red Dwarf? They have the hologram of the deceased at the funeral to thank everybody for coming, and to give a speech after.

>> No.17211270

>>17209437
he had a vid with some pork that included a couple sauce recipes. i tried making the two sauces according to his recipe since they seemed to go along well enough with my upcoming fajita meal. despite following the recipe, each sauce turned out shitty. i had to mess with the ingredient and seasoning proportions myself to unfuck his own recipe. definitely don't fucking listen to him when you're expecting any level of precision in what he's showing in the videos.

>> No.17211499
File: 14 KB, 480x360, fugg.jpg [View same] [iqdb] [saucenao] [google]
17211499

>>17211000
dubs and trips of double and triple truth.

>> No.17212241

>>17209437
It's the macaco Jack Scalfani!

>> No.17212325
File: 26 KB, 598x574, 677.jpg [View same] [iqdb] [saucenao] [google]
17212325

>>17209437
GUGA

>> No.17212344

>>17211254
based dwarf poster

>> No.17212350

>>17209437
I did some production work for this guy.

>> No.17212604

>>17212350
You suck at your job then

>> No.17212638

>>17209437
It boggles my mind why this guy has as big of an audience as he does. Most youtube chefs at least pretend to be knowing what they're doing or at least have decent personalities. This guy just feeds his friends weird sous vide bullshit.

>> No.17212644

>>17209437
this guy disgusts me

>> No.17212696

>>17212604
unnecessarily rude

>> No.17212739

This guy is living the
>this UGLY BASTARD makes $1 MIL a year online and basically YOU'RE RETARDED
life

>> No.17212748

>>17212604
Rude. I had 0 control over the content itself.

>> No.17213899

>>17210386
the guy lives in Florida,nuking brazil won't get rid of him.

>> No.17213995

Still waiting for the dry age with waygu cum.

>> No.17214040

AND ZEES IS WAT IT LUUKS LYKE

>> No.17214062
File: 4 KB, 220x229, giwtwm.jpg [View same] [iqdb] [saucenao] [google]
17214062

>>17209850

>> No.17214290

>>17213899
But he will watch his home die. Maybe he will stop, or not idk.

Imagine.
>You see the news- Brasil is no more
>Guga foods chanel is inactive for couple of weeks
>Finaly.jpg
>Then you see YT notification
>You check it
>It is from Guga foods

"Hello. Today we compare normal steak from wagyu tenderloin with steak with special treatment. We will dry age wagyu beef in radioactive brasilian dust. Everything is ready so lets do it"

>> No.17214299

this fucking stupid subhuman baboon is easily the worst popular food youtuber out there

>> No.17214428

>guga
yeah im thinking based

>> No.17215091

>>17210934
No need, mine is still attached to me instead of made into skin cream :)

>> No.17216009

>>17209437
>cooks meat in a bag because Brazilians don't have ovens.

>> No.17216084

>>17210386
>>make the same exact video with the same exact b-roll 1000 times
He makes new b-roll each time.

>> No.17216119

>>17216084
The trugh is somewherez in da middlez.

>> No.17217086

>>17216009
He sous vide stuff, which is a technique unheard of in Brazil, except of course in restaurants. Our bbq slaps though, no bathing the cow in corn syrup like the mutts.

>> No.17217233

>>17213899
Still worth it, Joao.

>> No.17218045

>>17210501
>That man looks like dry-aged Nikado

fixed

>> No.17218110

Seething. Guga is absolutely based.

>> No.17219346

>>17209840
he's a legit good cook but the videos are mostly meme experiments, some end up really well

>> No.17219352

>>17210386
his audience is majority americans tho, who enjoy that kind of over complicated bbq

>> No.17219600

>>17219352
If you don't like low and slow you can put sour cream in you ghoulash.

>> No.17219642

>>17209840
I marinade some meats in egg whites, it works pretty well

I learned that from him

>> No.17219654

>>17219642
What's that supposed to do? Smell like rotten eggs?

>> No.17219664

>>17219642
tenderizes the meat, and it works. 8-24 hours

I usually make a brine of chicken stock, salt (to break down the egg whites and tenderize further), and egg whites.

>> No.17219670

>>17219664
meant for
>>17219654

>> No.17219738

>>17219670
>>17219664
Doesn't the salt just cook the egg or am I thinking of rice?

>> No.17220425

>>17219738
I have no clue what youre txalking about

>> No.17220460

>>17209437
I like him desu

>> No.17220473
File: 198 KB, 550x535, 1641252187512.png [View same] [iqdb] [saucenao] [google]
17220473

>>17209437
>only YouTube cook who doesn't spend the whole video jacking off his cooking skills
>treats his fans and friends kindly
raguesa get out of this thread quit your complaining you stupid bitch you could learn from chadga

>> No.17220587

>>17209437
he burnt the wagyu cow for the subscription count... that is why he didn't show it