Gordon Ramsay Savagely Critiques Spicy Wings | Hot Ones
Gordon Ramsay is one of the world's most decorated and successful chefs, with an empire that includes more than a dozen restaurants, countless best-selling cookbooks, and seven hit TV shows, including Master Chef Jr., which returns to Fox this February. But how is he with spicy food? Find out as the MOST-REQUESTED GUEST in Hot Ones history finally sits face-to-face with Sean Evans. Despite his misgivings about the culinary quality of the wings of death, Gordon throws himself into the challenge full force. Along the way, he discusses his chef influences, explains how to make the perfect scrambled eggs, and tries to find an antidote to spicy food.
#hotones #gordonramsay #vlog #vlogs #blogs #food #spicywings #artist #hollywood #celebrity #cooking #USA #English
Gordon Ramsay is one of the world's most decorated and successful chefs, with an empire that includes more than a dozen restaurants, countless best-selling cookbooks, and seven hit TV shows, including Master Chef Jr., which returns to Fox this February. But how is he with spicy food? Find out as the MOST-REQUESTED GUEST in Hot Ones history finally sits face-to-face with Sean Evans. Despite his misgivings about the culinary quality of the wings of death, Gordon throws himself into the challenge full force. Along the way, he discusses his chef influences, explains how to make the perfect scrambled eggs, and tries to find an antidote to spicy food.
#hotones #gordonramsay #vlog #vlogs #blogs #food #spicywings #artist #hollywood #celebrity #cooking #USA #English
Categoría
😹
DiversiónTranscripción
00:00Oh, excuse me.
00:02¿Es una toila nearby?
00:04¿Puedo mind?
00:04¿Puedo ir para la pinta?
00:05¿Es una deuda?
00:06Sí, es.
00:06¿Puedo ir a la green room?
00:07¿Puedo ir a la green room?
00:09¡Oh!
00:20¿Qué es?
00:20¿Qué es?
00:21Para First We Feast, yo soy Sean Evans y tú estás viendo Hot Ones.
00:24Es el show con más preguntas y más más más más más de las preguntas.
00:26Y es un día de la semana en Internet de la historia
00:28as we open up Season 8 with Gordon Ramsay.
00:31He's one of the world's most decorated and successful chefs
00:33with an empire that includes more than a dozen restaurants,
00:35countless best-selling cookbooks, and seven hit TV shows,
00:38including MasterChef Junior, which returns to Fox this February.
00:41Gordon Ramsay, welcome to the show.
00:43Great to see you.
00:44So we started Hot Ones about four years ago,
00:47and shortly after we put up our first episode,
00:49we were bombarded with requests to get Gordon Ramsay on the show.
00:53And as the show has grown, so too has that albatross around our necks,
00:57which has followed me from the Internet to the airport
01:00to my family get-togethers.
01:02So this one is very much for the fans.
01:05I'm nervous in a good way, but at the same time,
01:07I feel like a weight has been lifted off my shoulders,
01:09so I just want to say thank you for coming in today.
01:11You're welcome. Good to see you. Congrats, by the way.
01:13Thank you, Gordon.
01:13Season 8. Amazing.
01:14I have four kids.
01:17They're paying me to come on this.
01:19Dad, I want to see how good your palate is
01:21or how strong your palate is.
01:22You've got a big mouth.
01:23You shout and scream all day long, but can you take a hot wing?
01:26So finally, under immense pressure from the family
01:29and a lot of supporters out there, I'm here.
01:31The world has pressured us into this room, Gordon.
01:34That is it.
01:34If it all goes tits up after this, it doesn't matter.
01:36We made the hot ones, okay?
01:38Okay, so how long were these wings cooked for?
02:04Uh-oh. I knew that this was going to happen.
02:07Dom.
02:07Yeah, because it's a bit fucking overcooked.
02:10It's like eating a mouthful of fucking sand.
02:17A good wing. Look at your arms.
02:19That's a good wing right there.
02:20Yeah, but so it needs a bit of meat on there.
02:22It's fucking things like a quail.
02:24So, Gordon, as we mentioned in your intro,
02:26MasterChef Junior comes back next month,
02:29one of your many shows that become a global phenomenon.
02:31When you think back on all the times you've been wowed
02:33by the raw talent of a child on that show,
02:35is there a story that stands out?
02:38I think of some of the earlier kids now.
02:41Back on season one, they're into the 18, 19-year-old.
02:45Alexander from season one.
02:46This guy is a prolific chef.
02:48He's barely 19 years of age.
02:50And for the last five years, he's spent weekends and holidays
02:53in some of the most amazing restaurants across the world.
02:55So I say to them, no mom, no dad, no school teacher.
02:58You're going to love me.
02:59You're going to hate me.
02:59It's going to be the best football coach you've ever met in your life.
03:01But you'll come out of this a much better cook.
03:04And they do.
03:05What's been the most disturbing thing that you've ever seen
03:07unnoticed or uncared for at a restaurant on Kitchen Nightmares?
03:11That's a really good question.
03:12So I went into a refrigeration unit once and saw a tartar sauce three and a half years out of date.
03:20How fucking dumb must you be to use this tartar sauce that stank,
03:24to use a sauce that's festering, bubbling, like something out of fucking Harry Potter
03:28that was off three years ago?
03:32Several Stuart Littles spotted in the corner of the kitchen.
03:35Yeah, big motherfuckers.
03:36They're like cats.
03:37I didn't know they only had cats.
03:39They didn't.
03:39It was a fucking rat.
03:41Yeah, pretty shocking.
03:41From rats to mold to recently coming across a restaurant with plastic cheese
03:49over nachos covered in mold.
03:52Do you have any idea how long cheese needs to sit in a fridge?
03:55That's plastic cheese to get mold.
03:57Fucking years.
03:59Years.
04:03Hippie Dippie Green.
04:04What are they smoking when they come up with these names?
04:06Probably Opium.
04:07Opium.
04:08Hmm.
04:09Okay.
04:10So the restaurant business is notoriously difficult with these thin margins
04:14and then, of course, infinite space for human error.
04:16And then when you're a chef who's famous and has this large empire that goes across several continents,
04:21you end up being a target for the type of Yelper or TripAdvisor commenter that's like,
04:27this place is a total ripoff.
04:28I could have made it for $3.
04:30Can you explain in layman's terms the basic math behind how a $25 cheeseburger might end up on a menu?
04:36I've seen chefs with freaking gold leaf on a burger to get to the $100 mark,
04:42which is a bit stupid, really, because you don't go and eat a fucking burger with gold leaf.
04:47And why taint that flavor?
04:49So a $25 burger, it's all about the patty, the thickness, the blend.
04:53It depends on whether it's the chuck, the short rib, a great brioche bun,
04:56and how you layer that up with all the trappings of a luxurious burger.
05:01Is there a hidden cost in running a restaurant that most diners are unaware of?
05:05Yeah, it's called rent and labor cost.
05:08Two big key factors in running a successful business.
05:11Landlords, they win either way.
05:14So the more successful you are, the more rent they ask for.
05:17The less successful you are, the more demanding they are for the rent.
05:21So the great way of identifying a classy restaurant is being full on a Monday night.
05:26Friday, Saturday, that will take care of itself naturally.
05:29If you can fill it Monday, Tuesday, Wednesday, you're 90% of the way there.
05:34Fucking grapefruit in a hot sauce?
05:36Are you serious?
05:38I know that you spent your early years studying classic French technique,
05:41and you're bouncing around restaurants in London and Paris,
05:43working alongside some of the most influential chefs in the world.
05:46So with that in mind, I want to bounce some of the people,
05:49some of the mentors that helped shape Gordon Ramsay
05:51into this battle-hardened perfectionist that we see today.
05:54I'm just curious what you learned about cooking,
05:56what you learned about business,
05:57maybe even what you learned about life from each, okay?
05:59We'll start with Marco Pierre White.
06:02Fucking phenomenal.
06:03A nut buster, a ball breaker, super talented chef.
06:07If you thought my performance sometimes was shocking in the kitchen,
06:10that was a fucking Hollywood blockbuster right there.
06:13Oscar-nominated Marco Pierre White.
06:15That guy had finesse.
06:17He could close his eyes and dress a play beautifully,
06:19and he could come out looking like a Gucci handbag.
06:22I mean, stunning.
06:23How about Guy Savoie?
06:24Guy Savoie was amazing.
06:25It was like this perfect Frenchman that was hard as fuck on the outside,
06:29and then you look at him,
06:30it's the kind of guy that your grandma would take to the fucking bingo.
06:33We had one and a half days off a week.
06:35That half a day, if you took that half day, you're fucked.
06:38So you had to be in there, no pay, and showing willingness to learn.
06:45And as an English cook in a French kitchen, I had to bust my ass off twice as hard.
06:48Now, one of the best chefs living today, and still a prominent figure in odd cuisine.
06:54How about Joël Rubachon?
06:55Rubachon was a taskmaster.
06:57Combined, Marco, Tony Bourdain, Guy Savoie, Albert Roux, all together,
07:03and you've got Joël Rubachon.
07:05Because, you know, on the outside world, there was this incredible, successful genius.
07:10But behind the scenes, oh my God.
07:12You know, from raviolis flying over your head to fucking copper pans to...
07:16I used to see ducks flying from one end of the kitchen to the other,
07:18thinking they'd just reborn their fucking wings.
07:21The only thing that was missing were the feathers.
07:22I remember telling me that the best thing that ever happened to me
07:24was the shit that ran down my mother's leg when she gave birth to me.
07:27How do you get up in the morning and concentrate at work the next day on that one then?
07:30So, for all those beautiful millennials and snowflakes out there, trust me,
07:33the more you get pushed, the thicker your skin.
07:36The thicker your skin, trust me, the higher you go.
07:42Chiva Gold from where?
07:43Out of New Jersey.
07:44Right, Chiva Gold.
07:46Do you mind if I sponsor the wings going forward?
07:48It's like, pay for some fucking decent meat on the bones.
07:49That would be a dream come true for us.
07:53We'll trade emails.
07:54We'll trade emails.
07:56So that's nippy at the beginning.
07:57It's like nip, nip, nip, nip immediately.
07:59So it's not a...
08:00It's fine, right?
08:01Mm-hmm.
08:02It's not super hot.
08:03So with your many best-selling cookbooks and then your how-to tutorials online,
08:07you've inspired a generation, maybe several, how to up their food game.
08:11But today, we want to give a lesson to the spice lords.
08:14Can you break down the perfect Gordon Ramsay at-home burger
08:18and describe how to make it in as much detail as possible?
08:20Yeah.
08:21So for me, it's about that blend.
08:24I would go 60 ground beef, 10% fat, blend that with 10% chuck,
08:31and then I would do almost like a luxurious fore rib in there.
08:36And then the last part, somewhat lean.
08:38So a bit of a tri-tip in there in a way that it sort of holds that thing together.
08:41So it's tight.
08:43The cigar are great burgers in the seasoning.
08:46And so too many people make the burger, but they don't season it properly.
08:50So season this thing.
08:52Chili flakes, garlic powder, salt, pepper.
08:57Severe sear, strong caramelization on top.
09:00And then it's the basting.
09:01And so once you've caramelized that burger on top,
09:03don't worry about it still being raw inside.
09:05You baste, because as you baste that with butter,
09:08it seeps through and becomes so much more richer.
09:11The fat caramelizes on top of the burger,
09:12so the flavor layer is beautiful.
09:14Brioche bun, beautifully toasted, and then baked.
09:16So not only is it toasted, but it holds substantially all those juices.
09:20The most important thing about a burger,
09:22let that thing rest before you bite into it.
09:25And that's what happens sometimes.
09:26They cook the burger, they bite it immediately.
09:27It's, oh man, it's all pissing out.
09:29Yeah, let it rest.
09:30Let it sit inside there.
09:32And then stack it beautifully.
09:35So you made this one, and it's out of fucking date.
09:432017, can't you afford fucking sourcing dates.
09:45Uh-oh.
09:45You know what, these are just stage battles.
09:47Oh, they're good.
09:48Bullshit.
09:53Here we go.
09:55So, oh, that's quite nice.
09:59I like that.
10:00You do?
10:00Yeah, that's quite zesty.
10:01That's fruity.
10:02I like that.
10:03Smoked Serrano, some orange in there.
10:06It's apricot.
10:07Yeah.
10:08I mean, I'm not too sure about apricot, but...
10:10Mm.
10:11Mm.
10:12That's nice.
10:13Big.
10:14Big.
10:15That's good.
10:15Thank you very much.
10:16Now it's getting hotter.
10:17Yep.
10:18Yeah, a little bit of sort of...
10:20Yeah, it's starting to move from the armpits.
10:22I'm sweating.
10:22That's how we do it here, Gordon.
10:24All right, Gordon, we have a recurring segment on our show called Explain That, Graham.
10:26We're going to do a deep dive, and our guests' Instagram pull interesting pictures that need
10:29more context.
10:30Yes.
10:30So I'll bust out the laptop.
10:31I'll show you the picture.
10:32Sure.
10:33You just tell me the bigger story.
10:34Does that sound good?
10:35Yes, sir.
10:37How are you doing so far?
10:38Brilliant.
10:39Do you really dive on people's fucking Instagram?
10:40What's wrong with you?
10:41Do you girlfriend know that?
10:44Okay, Gordon, first things first.
10:47Do you remember this meeting of the minds, courtside at the Lakers game?
10:51You, David Beckham, and Kobe Bryant.
10:53Yeah.
10:53I got absolutely fucked there.
10:57Really?
10:57Yeah, because five minutes prior to that, I threw the first ball out of the Dodger Stadium.
11:01The game was so fucking boring.
11:03DB texted me and said, fancy you basketball?
11:05So I went to the basketball court.
11:06I got into such trouble.
11:08Because you can't go from throwing the first pitch out, then going and watching the fucking
11:11basketball 10 minutes later, can you?
11:13Well, you can, apparently.
11:15No, not good.
11:16And so, yeah, sat ringside there.
11:19It was the first time in my life at six foot two, I felt like a short ass.
11:22Everyone's fucking seven foot tall.
11:24It's no longer down there.
11:25It's like, shit.
11:27So, love the game.
11:29And, yeah, Kobe, one athlete.
11:31Jesus.
11:32Incredible.
11:33Do you remember this lunch service at Downing Street with Tony Blair and Vladimir Putin?
11:37Yeah, I mean, quite honestly, probably the first time as a chef, I stood between two guys,
11:42customers, actually shat myself, thinking this could go off any minute.
11:48Entering Downing Street, getting pelted by, there's supporters outside that are anti-Putin
11:54and anti-Putin, ever since that day, I've never got involved in politics.
11:58Right.
11:58Based on that lunch.
11:59Can you imagine turning one of those leaders ill based on a fucking bad oyster or a shit
12:05chicken wing?
12:06We didn't serve chicken wings there, by the way.
12:08I did the most amazing pan-roasted sea bass with a confus-tomato and a beautiful shellfish
12:12vinaigrette.
12:13And we finished with a bakeable tart.
12:14So, I remember the menu, you know, as if it was last week.
12:17Powerful lunch, but couldn't wait to get the fuck out of there.
12:20Yeah, okay.
12:32That's hot now.
12:33Tingling everywhere.
12:34Yeah.
12:35In the back half here.
12:37Yeah.
12:39Yeah.
12:41Okay.
12:42So, we've talked a lot about your tangible accomplishments.
12:45Yes.
12:46Michelin stars, TV ratings.
12:48Yeah.
12:48But I'm curious about some of the more unusual highlights and lowlights from your life.
12:52Go.
12:52Of the following daredevil moments, which was more intense?
12:56Hunting down a Burmese python, butchering a wild boar, or tracking down puffins in Iceland?
13:02Yeah.
13:02I'd have to say tracking down puffins in Iceland.
13:04I mean, don't forget, this is how this country lived, you know, for decades.
13:08That level of protein across those winter months is brutal.
13:11So, sort of hanging off a 600-meter high cliff with a rope and a fucking net, catching this
13:19furry bird to eat.
13:22I made this amazing dish.
13:24Fuck, that's hot, that thing, by the way.
13:26Shit.
13:26It's starting to come through now.
13:27What are you laughing at?
13:29Mm.
13:30Fuck.
13:31Yeah, he takes a big, deep breath.
13:33So, I made this amazing puffin salad.
13:37Made this bread and proved it in this active volcano in Iceland.
13:44Dugged the hole, stuck it in amongst these rocks.
13:47Came back the next day, and fucking bread was nicked.
13:50Someone stole it.
13:51So, I'm still looking for that viking that stole that fucking amazing loaf of bread.
13:55Bastards.
13:55Oh, yeah.
14:05Mm-hmm.
14:06Yeah.
14:07Mm.
14:08Okay.
14:09Yeah.
14:10That's moving.
14:11Yeah.
14:11Yeah.
14:11Also, it's just a little bit...
14:13It's not...
14:14Not good, that one.
14:17Is it?
14:18It's a tough one.
14:19Yeah, it's a tough one.
14:19Also, it's just...
14:20Mm-hmm.
14:22So, when people have reached their peak in a profession, whether it's a tough one,
14:25or whether it's Kobe Bryant.
14:26I think that's...
14:27I feel like that's burning a new ring on my fucking ass.
14:33You and I both, Gordon.
14:34Shit.
14:34Eye to eye on this one.
14:35Now I know what that fucking song means, Ring of Fire.
14:38Was that Johnny Cash?
14:39It was Johnny Cash.
14:39I've got one on this fucking seat.
14:41There's nothing coming through, so we're okay.
14:43All right, but everybody in production, be ready, okay?
14:46Yeah, Ring of Fire.
14:47Holy fuck.
14:48Yeah.
14:48That's hot.
14:49Is somebody with a foot in both worlds?
14:51Who's more insufferable, TV critics or restaurant critics?
14:54They're both cut from the same cloth, because they're both standing and staring at you.
14:57Wish they could be you.
14:58So, fuck it.
14:59Take it on the chin.
15:00Two peas in the same pod.
15:02Well, you know, it seems like, on paper at least, that you would enjoy the linguistic
15:06flair of a good takedown.
15:09So, I'm curious.
15:09I want to hit you with a few infamously savage restaurant reviews.
15:13And I'm just curious how they hit your ear from an insult level.
15:17Before you go there, I remember once, The Evening Standard, years ago, when I first opened,
15:21and this amazing food critic described one of my dishes.
15:24Around your eyes, corded.
15:25Oh, shit, yeah.
15:26Looking like toxic scum on a stagnant pool.
15:29I'm like, fucking really?
15:30That's how you describe my fucking dish?
15:32Toxic scum on a stagnant pool.
15:34Shit.
15:35Did I really hurt you that much?
15:37Let me bounce this one off of you from Jay Rayner.
15:40Writing for The Guardian in 2013, he said of The Muscles at Leanday Brussels in London,
15:45the meat inside the shells is small and shriveled and dry.
15:47Each shell contains what looks like the retracted scrotum of a hairless cat.
15:51Wow.
15:52So, that's savage, right?
15:53Yeah.
15:54So, we can't talk about critics like that, but they can talk about us like that.
15:57I'm a firm believer in keeping it professional, but not personal.
15:59So, I had a run-in once with a critic, and unfortunately, I asked him to leave.
16:04But, fuck, my heart's beating as well.
16:06I like fucking the drum.
16:07What is going on with these fucking wings?
16:08Did you make this sauce?
16:10This next one is from Pete Wells in the New York Times.
16:12Right.
16:12Guy Fieri's restaurant in Times Square.
16:14Why is one of the few things on your menu that can be eaten without fear a regret called
16:18a roasted pork banh mi when it resembles that item about as much as you resemble Emily Dickinson?
16:23Jesus Christ Almighty.
16:25Good morning.
16:25Glad you've had a fucking great day.
16:28I know Guy, but any chef that turns around and puts donkey sauce on his fucking menu,
16:32you're going to get a kick in.
16:33Okay?
16:34Because if my wife was sat there thinking, sweetheart, I'm going to have the ribs with
16:38the donkey sauce, it doesn't quite ring well, does it?
16:42You know, shit happens.
16:43Take it, okay?
16:45And shut the fuck up.
16:46And then one more, at the risk of being a bit cheeky.
16:50This one is from the late Sunday Times writer A.A. Gill about your own restaurant, Aubergine,
16:54in the 90s.
16:55The chef is a failed sportsman who acts like an 11-year-old.
16:58Fuck him.
17:02Fuck him.
17:02Yeah, I didn't realize coming to the Hot Ones, I'd leave with fucking three arseholes.
17:11Yeah, I mean, Jesus Christ.
17:12It's nice to have a fucking nuclear nap.
17:13Look at the label on that fucking thing.
17:15Do you know what I mean?
17:15Huh?
17:16That haunts my dreams.
17:17Yeah.
17:17I mean, the wings are getting fucking smaller and smaller.
17:19Now they look like my fucking granddad's no fucking, he's fucking big toe.
17:23How'd you get a chicken wing that looks like my granddad's big toe?
17:25Wait till you bite into it.
17:26All right.
17:27It tastes like a grandfather's big toe.
17:28Oh, yeah.
17:35Holy fuck.
17:36Yeah.
17:40Shit.
17:40Yeah.
17:42That's like fucking sticking your tongue in a fucking plate of acid.
17:46Mm-hmm.
17:46Jesus Christ.
17:47Yes.
17:48What the fuck's going to happen tomorrow when I'm back behind the line, tasting and perfecting?
17:52Where the fuck are you going to be tomorrow?
17:53Because I don't even have to call you.
17:56Shit.
17:57I'll be in town.
17:57I'll be in town, Gordon.
17:59And you're never one to mince words when it comes to items that don't reach your culinary
18:04standards, whether it's your pub food that's laced in truffle oil or tasting menus overrun
18:10with foams, but how does Gordon Ramsay feel about some of the 2018 food trends that have
18:15been bubbling up across social media?
18:18We'll find out today.
18:20Stephen, laptop, please.
18:24Gordon, how are you doing, my man?
18:27Now I feel like I've just swallowed a fucking mouthful of bandages.
18:30Do you have any thoughts on this black foods trend, known as goth foods, everything from
18:37jet black ice cream to all black burger buns made with activated charcoal?
18:46Oh, fucking hell.
18:47Really?
18:49Shit.
18:50I'm now fucking crying over a fucking wing.
18:55And man, that's fucking hot.
18:57Yeah.
18:58So, charcoal foods.
19:00Fucking shit.
19:03That's hot.
19:04Uh-huh.
19:07How am I going to go to the toilet later?
19:10You know, it's an adventure for everyone.
19:12Careful on the eyes.
19:16Mmm.
19:16Mmm.
19:17Mmm.
19:17Mmm.
19:17Mmm.
19:17Mmm.
19:17Mmm.
19:17Mmm.
19:19So, do I really want to take my daughters for an ice cream and eat fucking charcoal with
19:23vanilla?
19:24Not really, no.
19:25So, these guys developing this shit have got too much fucking time on their hands.
19:28Do you have any thoughts on this, which is a spaghetti donut?
19:33How fucking stupid.
19:37Really?
19:38A spaghetti donut?
19:39Get fucking real, will you?
19:40Well, if you think that's stupid, do you have any thoughts on this?
19:44Which is a sushi croissant.
19:46And then we also have sushi donuts.
19:49You know, so I love Japanese food.
19:54And to have a fucking sushi donut.
19:59What the fuck are these guys smoking?
20:00Did that come out of Portland?
20:01Do you think that chefs have any obligation to respect the origins of food, or is all fair
20:08game?
20:09No, culturally, yeah.
20:12They need to.
20:13Go on.
20:14This is amazing.
20:15The lime.
20:16Does that work?
20:23Shit.
20:24And then one more for you.
20:26Have you heard of avo lattes?
20:28I mean, that's fucking stupid.
20:30Latte is served inside of an avocado.
20:31Is that the snowflake generation again?
20:34A latte in an avocado?
20:36That's fucking stupid.
20:38I mean, really.
20:39What is wrong with these people?
20:41Shit.
20:43Shit.
20:44Are you out of things in the bag?
20:46No, I've got more coming.
20:47Trust me.
20:49Do we really have two more to go?
20:51Just two more to go.
20:53Fucking hell.
20:54Damn.
20:54We're almost there.
20:56Thank you, Nathan.
20:56I haven't cried this much since fucking A.A. Gill's funeral.
21:01Fucking hell.
21:03Shit.
21:06Fucking hell.
21:12Fuck.
21:15Fuck.
21:19Shit.
21:19So, if I, you know, literally take something sweet.
21:25I love that you came this prepared.
21:27Thank you very much, Gordon.
21:28Very sweet of you.
21:32So, that's sweetness from a fucking donut.
21:34I fucking hate donuts.
21:35Right.
21:35Because I never want to look like a fat fuck.
21:37So, I, um, I'm countering out the heat with some sweetness.
21:42But we're sweating off the calories, too, at the same time.
21:44You know that donut does help a little bit.
21:46It does.
21:46Would you like some more?
21:47Yes, please.
21:48Fucking hell.
21:50Shit.
21:52Fucking hell.
21:54Shit.
21:56Shit.
21:57That's not normal.
21:58No.
21:58In fact, this fucking program's not normal.
22:00No.
22:00Have you ever killed anybody?
22:02We haven't heard from Coolio in a long time.
22:06Fucking hell.
22:07Seriously.
22:08Shit.
22:08Waiting for us.
22:09Oh, excuse me.
22:14Shit.
22:15Shit.
22:15Shit.
22:18Fuck.
22:22Right?
22:22I know.
22:23So, everyone knows Hell's Kitchen and MasterChef.
22:26But for my money, some of your most interesting programming happens outside of the restaurant
22:31setting.
22:32Shit.
22:32Like when you went to Brixton Prison to teach inmates how to cook.
22:36Of course, your ITV documentary about drug abuse in the restaurant industry.
22:40What was your most harrowing experience while investigating illicit shark fin trades in Costa
22:47in Costa Rica?
22:47Uh, fuck, yeah.
22:51Fuck, yeah.
22:59Fuck.
22:59Fuck.
22:59Fuck, mate.
23:10Shit.
23:11um
23:13harry experience
23:15um
23:16shit
23:18fuck it, two secs
23:22take it down
23:25fuck it now
23:31shit
23:33two secs
23:34fuck it now
23:37shit
23:40may I have some tissues please
23:45my fucking nose is running like fucking Mo Farah
23:47yep
23:47tissues on deck
23:50fucking hell
23:51Dom coming through
23:53thank you sir
23:55fucking hell
23:58oh man
24:02even my fucking nostrils are hot
24:03every hole in my body
24:06is fucking stinking right now
24:07it is ringing like fuck
24:09most harrying experience
24:12for me would be
24:13um
24:14sat underneath those
24:16two and a half metre
24:17fucking bull sharks
24:18in Costa Rica
24:19thinking fuck
24:20if I get eaten now
24:21I'll never be able to drive my Ferrari again
24:24sharp thing
24:26deplorable
24:27the decimation across the ocean
24:29is extraordinary
24:30we need that for the ecosystem
24:31so
24:32fucking hell
24:34I can't even talk
24:34what you
24:35what the fuck have you done to me
24:36shit
24:38he said come and take some fucking wings
24:39yeah my arsehole
24:40really
24:41fuck
24:44me
24:45shit
24:46all right Gordon
24:53here we are at the finish line
24:55this is the last dab
24:56we call it the last dab
24:58because it's tradition around here
24:59to put a little extra
25:00fuck
25:00on the last wing
25:01you don't have to
25:02if you don't want to
25:03you don't have to
25:04if you don't want to
25:05well here you are
25:12proving the kids wrong
25:13fucking hell
25:14they didn't think you could do it
25:16but here you are
25:17shit
25:19at the Iron Man finish line
25:20of chicken wings
25:21shit
25:22shit
25:25ready
25:26I'm ready
25:27hit me with it
25:33hit me with one
25:34okay
25:35fuck
25:37shit
25:38it's going down
25:39fuck now
25:41hi Gordon Ramsey
25:47here we are
25:48episode 8
25:50season 8
25:51episode 1
25:53almost in the books
25:54and just one more challenge
25:56to go
25:57and this one
25:59is gonna be on me
26:01you know
26:02you're such a great teacher
26:03such a drill sergeant
26:04in the kitchen
26:05and you just sit back
26:07and relax
26:07because on this
26:08on this wing
26:09what I want to do
26:10is make you
26:11perfect scrambled eggs
26:12I just need you
26:14to coach me on through it
26:15somebody roll out
26:17the mise en place
26:18here it comes
26:25here it comes
26:27here it comes
26:28here it comes
26:28holy fuck
26:33oh excuse me
26:38is there a toilet nearby quickly
26:41do you mind
26:41is it nearby
26:43there it is
26:43right into the green room
26:44right into the green room
26:45let's go
26:52pan on the stove
26:53pan on the stove
26:54eggs
26:55tap
26:56in
26:56let's go
26:57follow me
26:57tap
26:58yeah
26:59and in
26:59in
26:59no shouting
27:00again
27:00good
27:02tap
27:02and in
27:03so no season at the beginning
27:04we never season at the beginning
27:05right spatula
27:06spatula
27:06yeah let's start stirring
27:07okay
27:08yeah
27:08put some energy into it
27:09stir
27:10don't stand there
27:11and fucking stare at it
27:11stir stir stir
27:13okay in
27:14break it up
27:14make sure you clean the bottom of the pan
27:16wipe around all the way around
27:17we've got to put some energy into it
27:18okay
27:18stir stir stir
27:19one more
27:20yeah there we go
27:21we never salt it first
27:22we salt it now
27:22it'll absolutely break down the egg
27:24and turn it watery
27:24okay
27:25try keeping the pan as well
27:27because it's pissing all down the side as well
27:28yes
27:28I'm a little nervous
27:29oh stop it
27:30come on
27:31Jesus Christ
27:31from there I'll slice up the butter
27:33okay
27:34we don't put the seasoning in
27:36to the very end
27:37no seasoning yet
27:38we put in
27:39a small
27:42fucking hell
27:43a small knob at a time
27:45now we come off the heat
27:46back on there
27:47back on there now
27:48see you've got to get down
27:50around all those
27:51careful it's pissing
27:53yeah I know it's not only that
27:54I've just gone for piss
27:55and now I've just touched my thing
27:56and now I'm wondering
27:57why my legs are bending over like that
27:59now
27:59why don't you tell me
28:00just with some gloves
28:01you should give me some marigolds
28:02Tom that's on you
28:03is that the chives
28:04what the fuck
28:06isn't that the shit you smoke
28:07here in California
28:08you sure they're chives
28:09maybe
28:10oh my lord
28:11okay
28:11oh shit
28:13oh Jesus Christ
28:15okay
28:16from there
28:18back off the heat again
28:19good
28:20look at this chunking together
28:22good
28:26now it's coming together
28:27now that's the texture we want right
28:29yes
28:29yes
28:29okay
28:30back on
28:32and now we start seasoning
28:33okay
28:33what fucking end does this thing come out of
28:36where'd you get these things from
28:36there we go
28:37all right
28:38go
28:39yeah back off the heat
28:42what the fuck
28:44what
28:45good
28:47now to slow it down
28:49and stop the cooking process
28:50a touch of creme fraiche in there
28:51mix that in
28:52yep
28:54so a couple of spoons please
28:57shit
28:58my groin's fucking piping hot now as well
29:01Jesus Christ the mighty
29:02and then from there
29:03finally
29:04in
29:05pull that in
29:06now don't beat them
29:07thank you my darling
29:09taste first
29:11because we won't take it out until you're happy with it
29:12what does that need
29:15come on
29:17some hot sauce
29:18no
29:18fucking salt
29:19fucking donut
29:20fucking hell
29:20we don't have to put more fucking hot sauce in there
29:22Jesus Christ
29:24I'll be fucking pissing it in a minute
29:25okay
29:26there
29:27textured beautifully done
29:28all right
29:31fucking hell
29:32don't you dare put hot sauce on that
29:35it is too perfect the way it is
29:38and thank you very much Gordon Ramsey
29:40all the way through the hot ones gauntlet
29:43and looking like a million bucks
29:46fuck you
29:47and now there's nothing left to do but roll out the red carpet for you my friend
29:52this camera
29:52this camera
29:53this camera
29:54let the people know what you have going on in your life
29:56oh fuck off
29:56right now I need to see a fucking doctor
29:59fuck yourself
30:00oh my lord
30:06I've eaten some shit in my time
30:08fucking breast milk macaroni and cheese
30:10this has to be the worst I've ever fucking eaten
30:14shame on you big boy
30:15I've eaten some shit in my life
30:21you
30:21you
30:22you
30:22you
30:23you
30:23you
30:23you
30:24you
30:24you
30:25you
30:25you
30:25you
30:25you
30:26you
30:26you
30:27you
30:27you
30:27you
30:28you