I cooked 100 years of Finger Food!

Guga Foods
Guga Foods
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Published 2024-03-24
Finger Food is such a big staple in many peoples lives and today I wanted to go back 100 years and see what finger food was like, from 1900's to 2000's I cooked them all. We also rated them to see which were the best!

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#food #cooking #funny
All Comments (21)
  • @danlrl
    0:27 Angel walking around as a caveman is the greatest thing i have ever seen.
  • @teetbeezoon
    As a French Canadian, my heart is sad that Leo's first experience with poutine is not with real cheese curds! BTW Guga, the best poutine gravy is made with beef broth.
  • @madpalermo
    Hey Guga! I'm from Poland and this meat in gelatine will taste better when you put some vinegar on top of it, alternativly you can use a few drops of lemon juice, here in my country this is a very popular dish served during xmas, but the one you show it's very, very basic, we have variants with pork and fish!
  • @Shaosprojects
    The next one Guga makes should be “I made 100 years of salads” and forces Angel to eat all of them. Even better if it’s posted on April Fools!
  • @JohnBainbridge0
    Poutine isn't usually finger food... Unless you're so hammered and forget how forks work.
  • @SatieSatie
    I LOVE this series - the length of the episodes, the abundance of delicious food, and a little bit of snack history. I also love Leo's energy lately, so fun to watch.
  • @petervip2
    Guga, first dish is popular in Poland, but we do it differently. So the meat and veggies are boiled, true, but not just in water. We boil the stock (either chicken or pork) and then take the meat and veggies. Also, we add gelatine to the stock, not just the water, this way it has more flavor. And finally, we eat it with a drop of vinegar on top, and a piece of bread.
  • @01gtbdaily30
    When I was a kid my grandma used to cut an apple like a bloomin onion but instead of fried in batter she would cover it with cinnamon sugar and strussel , bake it then place a scoop of vanilla ice cream in the middle.
  • @nikodemgrzelak7120
    OH NO I SCREWED UP WITH THE BLOOMING ONION I PUT IT IN 350 DEGREES CELCIUS INSTEAD OF FARENHEIT NOW MY BLOOMING ONION TURNED INTO COAL
  • @Dillfaro
    Excellent production value and high quality content. Keep up the amazing work and returning to being a little more genuine.
  • @nonsuch
    I've been eating "Hush Puppies" since the 70's. The original ones don't have any kind of proteins in them, i.e. no shrimp etc. They are just a simple delicious side dish or appetizer served at just about all seafood restaurants.
  • @dhanu2810
    I absolutely love these long videos! Such a pleasant change from shorter videos. My attention span thanks you.
  • @DaimeneX
    So 1:50 We use chicken broth for this where I live. Shred the chicken from the broth, add half an egg, your veggies, pour in the broth mixed with gelatine, let it settle. When ready you can add like, a drop or two of vinegar and some black pepper. I also wouldn't call it finger food, as we usually eat it with a fork.
  • @DarthMeteos
    6:20 i ain't never heard guga talk like that "what are you doing?"
  • @wisniamw
    1:30 how we do it in poland, is the water you cook chicken is also filled with other parts of the chicken, most importantly the feets. They have a lot of pectins in them, so after cooking it for like an hour, you just pour it into the container and it will solidify in hours. The gelato is also much more tasty this way as it include all the stuff from chicken parts pinch of vinegar and its great
  • @dn7838
    This is off topic but want to thank you for that smart thermometer you were promoting I bought one, and it has just save turkey dinner today. The oven quit working in the middle of Easter dinner. . The temp alarm went off and we scrambled to put turkey on grill to finish cooking. . That thermometer saved our dinner glad I watch your channel. Thanks GUGA