Chef Hiro always delivers! Amazing sushi, incredible steak and most important the best of friends! Can’t wait to see you soon.
@DiariesofaMasterSushiChef
Жыл бұрын
Guga! Thank you my brother…always the best of times spent with you. Yes brother see you soon. ❤️
@secretbassrigs
Жыл бұрын
@@DiariesofaMasterSushiChef unsubscribing now! don't associate with genocidal criminals!
@secretbassrigs
Жыл бұрын
If Brazilians are sent to concentration camps I shouldn't care either, right? POS
@illican
Жыл бұрын
@@secretbassrigs🤨
@deafinki
Жыл бұрын
@@secretbassrigs what are you talking about? 0_o
@TTyger
Жыл бұрын
Guga’s content is so simple, yet so compelling. Really glad he not only brings people on his platform to give them a bump, but also lends his presence to their platform as well. That’s what KZitem should be all about.
@DiariesofaMasterSushiChef
Жыл бұрын
Oh yes…we have been filming together for many years. He is truly a good friend of ours.
@ricotoffen822
Жыл бұрын
Guga does bumps?
@potatomatop9326
Жыл бұрын
Gugafternoon.
@DiariesofaMasterSushiChef
Жыл бұрын
That’s is the best…!
@vtecondeck3065
Жыл бұрын
Guga is awesome! Glade to see this collab!
@majoroldladyakamom6948
Жыл бұрын
@@DiariesofaMasterSushiChef That is the best, more properly written... 🤣 That you wrote is that's (a contraction of the two words "that" and "is") is the best. That is is the best...
@stacietagomori634
Жыл бұрын
@@majoroldladyakamom6948 AGAIN!!!!!! ALWAYS nothing positive to say!!!!! Who cares about grammar at this point..! The point is that he answered and had something nice to say! Gotta remember people from around the world that speak many languages are viewing and commenting. This helps the channel become even better than it already is.
@flybyairplane3528
Жыл бұрын
HIRO,Hello,gee what an experiment. Looks like it worked,out, GUYA, is something else, , 🇯🇵🇯🇵🇺🇸🇺🇸
@BatesLDG
Жыл бұрын
I love Hiro. I've known for a long time that like myself, he is a Nissan enthusiast and fanboy. Knowing that he is a Z31 guy too (again like myself, I have a 87 Turbo) just is the cherry on top. The most under appreciated Z model in my opinion.
@aberf0yle
Жыл бұрын
The pic of young Hiro with his Nissan was awesome
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much…! It seems like just yesterday 😊
@Nitrix77
Жыл бұрын
Whether its Outdoor Chef life or Guga, every Hiro collab is awesome!
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much…! We love to work with our chef friends. Always an amazing time ❤️
@samkessels1398
Жыл бұрын
cheap meat is not always bad, you just have to have a keen eye for selecting the better ones
@DiariesofaMasterSushiChef
Жыл бұрын
So true…sometimes hard to know since frozen for so long.
@stacietagomori634
Жыл бұрын
@@DiariesofaMasterSushiChef With all your knowledge and magic hands... it will always be awesome.
@Grizzlox
Жыл бұрын
The problem with cheap meat is that people try to cook it the same as high quality meat. If it's a cheap, tough, steak... it's for dicing, slow cooking, and tacos
@joehooper89
Жыл бұрын
That tomahawk looks better than the choice grade ones they have at Walmart lol. The Mexican ribeye they have at my local grocery store doesn't have nearly as big of a spinalis on it or any marbling, but for $6.99/lb all it takes is a little smoke action then 2 hrs in the sous vide and a little butter of the gods after hitting it with the flame thrower and its deeeeelicious
@DiariesofaMasterSushiChef
Жыл бұрын
Wow that sounds amazing. I must try like that next time…! But really the steak was chewy.
@joehooper89
Жыл бұрын
@@DiariesofaMasterSushiChef thank you so much for the response! It's very humbling. I actually made that steak this weekend, and it was tender enough for everyone, from my 92 year old gpa down to my 5 and 8 year old kiddos. It was the first time we tested out gugas butter of the gods, my kids are addicted to watching and then forcing me to recreate guga's experiments. And in my humble amateur opinion, the reason your steak turned out chewy is because you cooked it hot and fast like a traditional grain fed ribeye that has a lot more intramuscular fat. From a physiological perspective the marbling process itself is actually the biggest reason why the actual muscle fibers in higher quality beef is more tender. When the intramuscular fat deposits are forming between the muscle fibers it's actively forcing the fibers to separate and then as the cow gets bigger the intramuscular fat is passively tenderizing the muscles as they bulk up because the fat is making the fibers grow further apart from eachother. If the high nutrient diet is introduced only towards the later stages of the animals development the marbling will have a drastical smaller impact on the tenderness of the meat for that reason. That's why injecting it with wagyu fat didn't make it as tender as a real wagyu or even a prime steak, because the fat couldnt force itself inbetween the tight knit fibers. During the cooking process the intramuscular fat doubles down on creating tenderness because it conducts heat more efficiently and breaks down faster than the other connective tissues and muscle fibers, creating open space between the fibers as it renders. This prevents the muscles from coming together into a constricted mass as the heat causes the fibers to contract. So the standard high temp sear + indirect heat is magic on a higher quality cut because the sear only causes a rapid constriction of a thin layer of the muscle while the indirect heat slowly warms the meat to the core giving the internal fat time to break down faster than the muscle fibers can withstrict. But this method only works because the fibers weren't allowed to grow in an cohesive way due to the fat always being there and weakening the bonds of the other connective tissues. As for the tougher cuts the reason low and slow is effective is because it focuses on the connective tissues between the densely bound muscle fibers instead of targeting the fat. Fat is still essential because it insulates and helps keep the broken down collagen from escaping while also making it way inside as space opens up. I only recently have access to sous vide, maybe a month, but prior to that I would dry brine the 2-5inch thick Mexican ribeye steaks/mini roast for 12-18 hrs and then season it and tie in shape with some butchers twine and toss it in the smoker at 225-250. As soon as it starts forming the slightest bark I put in my wireless probe and quickly baste it with a mix of roughly 4 parts butter and 1 part of your favorite water based liquid, I like Vietnamese style soy sauce or a little better than bouillon in water the most so far. And Ive also been adding umami mushroom powder to the baste lately, it's addicting. Then every 10 minutes or so I'll reapply the baste to keep the exterior from drying out. Once it reaches 133-134 I take it off and let it rest and cool down on the counter. I'll start up some bacon while its resting and as soon as the bacon is perfectly done I toss the ribeye in and use the bacon grease to get a quick brown crust on all sides. I keep it at the same temp that I cooked the bacon, I learned the hard way that turning the heat up isn't a good idea lol. Then rest 10-15min and slice.
@benjaminbouyant2675
Жыл бұрын
damn chef Hiro got good taste in cars bro
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much 😊
@kekaharaider
Жыл бұрын
Love that you guys love Zs too!! I have a 350z, love her
@nilsholgersson7316
Жыл бұрын
How do you know if the fat made it better? The steak looked awesome for sucha cheap price, would have been great to have a control one without the fat.
@11fasteddie
Жыл бұрын
as you know, fat makes it better, as butter would...
@Qtipz123
Жыл бұрын
Two of my most favorite KZitem chefs together in one video. When worlds collide 🥰
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much 😊 ❤️🙏
@smartflexer
Жыл бұрын
Nice video, Guga is such a positive person! Keep up the good work guys :) Btw, the song at 9:48 gave me "Command & Conquer Red Alert" vibes! (It is a old computer game)
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much…! Guga is a great friend and I enjoy to be with him…! He is so talented.
@jouletube5605
Жыл бұрын
Always love to see the 2 of you together!
@DiariesofaMasterSushiChef
Жыл бұрын
It’s the best time with Guga always!
@stacietagomori634
Жыл бұрын
@@DiariesofaMasterSushiChef I really enjoy all the laughing and joking that goes on with the whole team.
@mariuszwojtarowicz8107
Жыл бұрын
Hiro is sucha humble man, love seeing this colab. Hope to see more of you two fine gentleman doing vids together :)
@321PCX
Жыл бұрын
actually injecting length wise creates longer cavities and as you ease the syringe out it back fills with the fat. several passes this way and a counter pattern would have yielded far better result throughout the muscle structure of this rougher quality steak. ;)
@pdk213
Жыл бұрын
Guga looks like he's been... partaking.
@TheGrace020
Жыл бұрын
amazing stuff loved the old pictures aswell :DD Hiro looking sharp
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much! Those photos are very vintage. ❤️
@TheGrace020
Жыл бұрын
@@DiariesofaMasterSushiChef Sure are! Love the vibe of them they really are a product of their time in a good way! Something to have framed in on a wall :P
@omarrosario5676
Жыл бұрын
Just love both of you but together are amazing!! Congrats and God blessed you all
@user-tu1ee6dc5f
Жыл бұрын
This GUY.. What a chef! Love the car. Next level thinking. I was told as a kid always trust a Big Chef.
@johnmartinez7204
Жыл бұрын
@GuGa I have tried and also bbq on a mesquite grill . Those tomahawks steaks from SuKarne . I got to say it was delicious. I am not saying I am a expert . But I got to thank guga for alot of his videos . They have helped me alot
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you for the question....I hope Guga will see it and answer to it too! Guga is the master of grilling though..
@henotic.essence
Жыл бұрын
So glad i found your channel through Guga's! You're phenomenal!
@Weigazod
Жыл бұрын
I always appreciate these wonderful collaborations. :D
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much…I enjoy them too…!
@stacietagomori634
Жыл бұрын
Me tooooo! Da Besses ever!
@blandrooker6541
Жыл бұрын
A much simpler and easier method is using an old school larding needle, something that has been relegated to the backwaters of classical French cooking technique, but something we old retired cooks remember.
@AsttroKnot
Жыл бұрын
I love how hiro is a nissan guy just like me. A while back he a red Nismo R35 and i absolutely loved it! now he has that beautiful Z
@11fasteddie
Жыл бұрын
had 280Z-78 with side blck stripe bottom door w/spoiler frnt/bck... awesome. did 2x 130mph,,, to scared to go anymore.
@absolutepower7968
Жыл бұрын
These two together isn't cooking, that's edible artistry!!!!
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much…! It’s always a great time with him. He is a master
@unfilterednations
Жыл бұрын
Two of my favorite personalities plus sonny from best ever food 😊 both of you should made a restaurant and beat salt bae
@alk3myst
Жыл бұрын
Man, that was a great presentation on that chopping board.
@BentleyVB
Жыл бұрын
Legend meet my hometown hero steak master Guga. Awesome
@DiariesofaMasterSushiChef
Жыл бұрын
Good afternoon 😃
@myavo
Жыл бұрын
I've rinsed bone saw fragments off of meat many times.. occasionally, rinsing IS necessary.
@chrisrager5675
Жыл бұрын
I love the young saying “let’s go” being used so much
@peace4myheart
Жыл бұрын
I'm salivating just watching this. I'm glad I'm not a friend of Hiro or my body will hate me. Thank you for feeding my eyes only. JAJAJA
@Limitlessquad
Жыл бұрын
Manuka is a native word to the Maori People of New Zealand. It is a type of flower the bees get the pollen from. Manuka Honey is like Parmesan cheese. You can only get the real stuff from where it was created.
@Boomin_vqs
Жыл бұрын
Started watching hiro when I was around 14 crazy to think I’m graduating in a month watching him now and they never said he was into cars. Woulda loved to get some content of that but I understand that’s not at all his channel.
@ColombianLNP
Жыл бұрын
I really wish you guys had a control steak to compare too. But great video!
@stevenrogers5617
Жыл бұрын
Just a crazy thought - what if you just pierced the steak with a lot of small holes then dunked/soaked/marinated it in wagyu fat for a little before putting it on the grill?
@DiariesofaMasterSushiChef
Жыл бұрын
Oh wow…I love that idea even more. I will try that next time. Thank you!
@Anoon
Жыл бұрын
If guga and hiro go half in a restaurant forget about it. Game over
@miraeja
Жыл бұрын
angel shows up at the end with a fork but still wearing the nitriles. need to see the a5 trimmings + mayo 😋
@michaeleber4752
Жыл бұрын
I wonder if that can help beef here in Colombia. We have Brahman and Brangus meats that are only grass fed without any corn finish. Even the best cut is like eating leather.
@Brismo7
Жыл бұрын
8:25 This is how Huckleberry fin got the other kids to white wash his fence.
@DiariesofaMasterSushiChef
Жыл бұрын
Lol. I never see that but I will watch now 🤔
@Brismo7
Жыл бұрын
@@DiariesofaMasterSushiChef - The story goes, Huckleberry fin was told to paint a fence. He convinced the other kids he was having so much fun, he convinced them to paint the fence for him. lol. And Guga kinda did the same thing to you! hahaha.
@ar-sithf.austin3744
Жыл бұрын
Tallow is gold. It is a flavor enhancer for all kinds of stuff from soups to French fries... I fry my fries in pure tallow I make myself. It's what McDonalds use to use it years decades ago and was the secret to their awesome fries. They are nothing good like they use to be and tallow is very healthy. They came up with these lies that it and stuff like coconut oil was bad but it's great for you. I think they even outlawed coconut oil in stuff or selling it a whole lot of years ago then they brought it back.
@davem45
Жыл бұрын
to bad you didn't have a control steak to compare too. that looks so good
@DiariesofaMasterSushiChef
Жыл бұрын
That is true. We must try it again ❤️
@tommymai3062
Жыл бұрын
Both chef are incredibly skilled, masters in their own right.
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much. Always a great time with my good friend Guga.
@timgoodwintv
Жыл бұрын
Where do you get a tomahawk for $10 a pound?? That’s crazy! It actually looks really good too!
@dannggg
Жыл бұрын
i have the same fricking question lmao
@DiariesofaMasterSushiChef
Жыл бұрын
Here in Davie Florida! Asian market called Foodtown.
@daveanandram1855
Жыл бұрын
Presidente supermarkets - in the freezer meats section
@SirGuido
Жыл бұрын
Oh wow that spinalis looks incredible.
@Brianfilms
Жыл бұрын
it's weird seeing guga eating the end without the funny edits lol.. still great content
@GlobalTossPot
Жыл бұрын
Hiro the stud with that old Nissan
@DiariesofaMasterSushiChef
Жыл бұрын
I loved that model…it was amazing 😻
@stacietagomori634
Жыл бұрын
@@DiariesofaMasterSushiChef Nothing but the best!🤩
@Tetrahedr0l
Жыл бұрын
Daaaamn Hiro you got the new 400Z? Japanese represent!
@jimgottberg1975
Жыл бұрын
It's nice to see them do a cheaper steak and not always Wagyu A5,000,000,000 - Great video
@-RJ-hw6qq
Жыл бұрын
You guys are amazing!
@WhyYouAllHabut
Жыл бұрын
Amazing men teaming up for great content!
@glenpiro313
Жыл бұрын
Friggin awesome!! Like collaborating with a Bond villain!!!!!
@nicstroud
Жыл бұрын
All that is missing is a control steak. It tastes good but does it taste better than one without wagyu fat?
@mack23503
Жыл бұрын
Epic crossover!
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much…!
@vn.ninefive
Жыл бұрын
Wow! That picture of Hiro with his first gen 300ZX! Sweet car!
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you! Yes those were the days when I was a little younger.
@shays7815
Жыл бұрын
Teriyaki shrimp on steak. Yum! 😋
@andreaamplified
Жыл бұрын
My favourite honey is Miguel's from Pahrump NV. It's like brown sugar. He has a converted food truck style establishment you pull off the freeway to get there. He doesn't sell on line but you can call to buy. I have been buying since 2014.
@DiariesofaMasterSushiChef
Жыл бұрын
Sounds yummy 🤤
@titot2370
Жыл бұрын
As a kid, I’d do thought experiments… I reckon a tomahawk with bacon fat could be a valid control if you were heading down the experiment path. Only coz eggs and whatever after bacon on the pan tastes good… but maybe coz I’m hungry
@DiariesofaMasterSushiChef
Жыл бұрын
i think you are hungry now...but bacon and steak is always a good combo...! Will try something next time to make this a better experiment..!
@stacietagomori634
Жыл бұрын
❣❣🥩Good Afternoon at 4:30 am. Word of the day is "abura"! These Guga collabs are always a great way to start the day.. Great editing Charles!
@DiariesofaMasterSushiChef
Жыл бұрын
Oh Stacie!! You should be sleeping now!!! Thank you so much always 😍
@stacietagomori634
Жыл бұрын
@@DiariesofaMasterSushiChef ❤❤ There is no way I could sleep knowing there is a new Diaries video!!! Knowing it's a Guga Collab...even more! Again, awesome video as always!
@ironqqq
Жыл бұрын
13:03 Guga doesn't know what he is selling. Manuka is a tree shrub in New Zealand and honey is from the bees on those trees.
@chrisnott7686
Жыл бұрын
HIRO LOOKS SO BADASS IN THOSE OLD CAR PICTURES OMG
@ErickSanterrier
Жыл бұрын
O único canal que eu paro o que estou fazendo para assistir. Fez parte da minha infância ! BR ♥
@97tillinfinity4
Жыл бұрын
No wayyy this crossover is insane!!
@lolblehXD
Жыл бұрын
chef is about that life, nice z
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much. The car is amazing really. So balanced and very powerful.
@BoxOfChocs
Жыл бұрын
Manuka honey is available from New Zealand! "Manuka" is a Māori word.
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you for that information ☺️
@Ishlacorrin
Жыл бұрын
It's actually available in a lot of countries... or at least they claim as much. Only Australian and New Zealand Manuka can really be trusted to be legitimate however.
@didierdesdunes265
Жыл бұрын
now the question is where in miami was the cheap tomahawk was purchase so we could try it
@Masterfighterx
Жыл бұрын
Great taste in cars Hiro san!
@eZwa306
Жыл бұрын
Those Wagyu beef bits would go great with a ginger glaze!
@DiariesofaMasterSushiChef
Жыл бұрын
Yummy…! That sounds amazing too…!
@cll3375
Жыл бұрын
Where do you get the $10/pd tomahawks?
@DiariesofaMasterSushiChef
Жыл бұрын
Foodtown in Davie Florida. Frozen department.
@11fasteddie
Жыл бұрын
Amazingly looking good,,, wish we can all taste it, lol.
@thefluff1
Жыл бұрын
You should have done half injected and other half not to do taste comparison to understand what the improvement was
@CajunDoofus
Жыл бұрын
I think they had some bud light before filming began
@qasemal-aqrabi632
Жыл бұрын
Amazing tomahawk and such a nice surprise to see young Hiro
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much…those were the days I think…
@tcpiha
Жыл бұрын
Please understand that manuka honey comes from New Zealand and has a special measure based on its quality
@DiariesofaMasterSushiChef
Жыл бұрын
Oh yes…has many amazing health benefits for people. It was delicious!
@stevechen4444
Жыл бұрын
hiro-san lookin like he been EATIN! Do yo thang boa!
@DiariesofaMasterSushiChef
Жыл бұрын
Would you trust a skinny chef? 🤔
@Iroxinping
Жыл бұрын
you ever think of going on the "Try Guys" on "Phoning it in" as a Judge or "Without a Recipe" as a judge?
@ezrider1967
Жыл бұрын
Guga is the BEST!
@DiariesofaMasterSushiChef
Жыл бұрын
Guga is the man!
@stacietagomori634
Жыл бұрын
@@DiariesofaMasterSushiChef The collabs you two make are very amazing. Guga and his new studio is specular.
@jduncanandroid
Жыл бұрын
I mean... just looking at the marbling pattern, it looked every bit of a USDA Choice Cut imho... it's not like it was dog food grade or something
@reefreaperfishingnz
Жыл бұрын
Manuka is a tree only found here in New Zealand. We put our bees near the trees and they bring the goodness back to their hive and turn it into the famous manuka honey. Crazy good benefits for yah :D
@DiariesofaMasterSushiChef
Жыл бұрын
that's amazing...! Thank you for sharing this info with me...i so appreciate it.
@Ishlacorrin
Жыл бұрын
That is not true at all, the LARGEST source of Manuka (the tree) is in Australia where it originated, New Zealand only has a few of the tree varieties that create this honey. Manuka honey was actually discovered in both countries at around the same time and has been produced in both since then. There are a LOT of knock off brands around the world however, so only Australian and New Zealand Manuka Honey should be trusted to be legitimate.
@reefreaperfishingnz
Жыл бұрын
@@Ishlacorrin Mānuka honey (Māori pronunciation: [maːnʉka]) is a monofloral honey produced from the nectar of the mānuka tree, Leptospermum scoparium. The mānuka tree is indigenous to New Zealand and some parts of coastal Australia, but is today produced globally.... A tree found in New Zealand and given the name by our Maori people.
@Ishlacorrin
Жыл бұрын
@@reefreaperfishingnz Yes, which originated in Australia and has more sources and varieties in Australia. Also the Manuka used in Australia is not from the Maori word, it was first created in Tassie from an aboriginal source from memory but ended up sounding the same as that word. I'm guessing the cultures had some contact way before western settlement and the term became used in both languages.
@guesswho399
Жыл бұрын
@@Ishlacorrin Manuka honey is specific to only one genus of the leptosperum, specifically the leptosperum scoparium, which oringated a VERY long time ago in Australiam but in modern times is more common in NZ than in Australia. That said honey made from all forms of leptosperum have very similar health benefits and the term Manuka Honey is mostly considered to be the NZ brand of the specific genus.
@JeffreyPia
Жыл бұрын
What's crazy is they didn't use any butter. Where can we buy bottled Wagyu fat?
@amsterdam8486
Жыл бұрын
It's a bit funny because guga took some salt bay abits when cutting.Very nice video, I wish i could eat with you guys. I keep wondering stil, i know the shrimp onion garlic preparation was for umami, but dont the shrimp shells crunch too much when eating?
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much! The shrimp add some texture and umami too. It was good but steak still too tough…
@mycosporum
Жыл бұрын
SuKarne representing Sinaloa, México.
@Tysurgemeh
Жыл бұрын
Love them both!
@DiariesofaMasterSushiChef
Жыл бұрын
Thank you so much. Good afternoon…!
@nathanielwalls2162
Жыл бұрын
Just looking at that steak I can tell its graded Choice. It has marbling much more than Select grade steak and we know its definitely not Prime grade nor Waygu. So process of elimination we have Choice grade left.
@DiariesofaMasterSushiChef
Жыл бұрын
That is a good guess. Just was frozen for so long. Maybe a year!
@eyetok_alot
Жыл бұрын
are you realy cooking on a portable little gas stove in your superduper outdoor kitchen ???
@toohip
Жыл бұрын
Guga: splooge all teh thangs Hiro: systematic professionalism This is why I like Hiro.
@mikkac
Жыл бұрын
Guga and Hiro legends
@itzjay4462
Жыл бұрын
I don’t know if anyone noticed but it took them like 2 minutes to finish their first bite
@DiariesofaMasterSushiChef
Жыл бұрын
The meat was still chewy in the end. Not a good cut. The Wagyu made it taste much better but could not tenderize it 😢
@mikeng9024
Жыл бұрын
There should be a control steak to compare if it really works
@DiariesofaMasterSushiChef
Жыл бұрын
Yes I was not thinking about that…next time I will do that.
@viktor-rayleigh6164
Жыл бұрын
new Nissan amazing
@atheistdingo6273
Жыл бұрын
Guga is awesome
@aaroncoveny4317
Жыл бұрын
Hi @guga where did you get the Manuka Honey from ? is it from New Zealand ?
@Ishlacorrin
Жыл бұрын
Guga got his from New Zealand, you can also get the real deal from Australia where the tree it comes from originated. The biggest question is what MGO rating it has, there is a BIG difference between 50+ and 200+ MGO in both price and taste.
@MFHOOD56
Жыл бұрын
I have a question if you do not mind me asking, what happened to Nove kitchen and bar?
@ratthawks
Жыл бұрын
Manuka honey, proud kiwi here😊
@Ishlacorrin
Жыл бұрын
As an Aussie I'm there with ya.
@DruuzilTechGames
Жыл бұрын
Man I wanted a Nissan Z but couldn't find one anywhere.
@jorgemontoya3587
Жыл бұрын
With that feast, they don't need a side dish....
@victoryogo6023
Жыл бұрын
Guga see you 😊
@goltzhar
Жыл бұрын
Really nice that a $50 worth of fat could make a $23 tomahawk taste good!!! hahahah :)
@scooby45247
Жыл бұрын
i was wondering why a Z instead of GTR and then the pictures told the story for me.. dud has an eye for Nissan, does he have an eye for steak?
@Salkinmusic
Жыл бұрын
Love how you called him Dr Guga but I’d rather call him Professor Guga 😉
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