Gordon Ramsay Savagely Critiques Spicy Wings | Hot Ones

a cook who is doing a quality check on the serving lines by tasting sauces and sides must _______.
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ah scuse me is there a toilet nearby quickly do you mine Ive got it is it nearby theres right into the green room right into the green room hey whats going on everybody for first we feast Im Sean Evans and youre watching hot ones its the show with hack questions and even hotter wings and its a banner day in internet history as we open up season eight with Gordon Ramsay hes one of the worlds 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 MasterChef junior which returns to Fox this February Gordon Ramsay welcome to the show great to see you so we started hot ones about four years ago and shortly after we put up our first episode were bombarded with requests to get Gordon Ramsay on the show and as the show has grown so too has that albatross around our necks which has followed me from the Internet to the airport to my family get-togethers so this one is very much for the fans Im nervous in a good way but at the same time I feel like a weight has been lifted off my shoulder so I just want to say thank you for coming in today youre welcome good to see you Congrats by the way thank you very season eight amazing and I have four kids there pay me to come on this dad I want to see how good your palate is or how strong your palate is youve got a big mouth you shout and scream all day long but can you take a hot wing so finally under immense pressure from the family and a lot of supporters out there Im here the world has pressured us into this room Gordon that is it if it all goes tits up after this it doesnt matter we may be hot ones okay okay so how long were these wings cook for oh I knew that this was gonna happen damn yeah yeah cuz a bit fucking overcooked fly eating a mouthful of fucking sand a good wing look at your arms thats a good wing right there yeah yeah but so it needs a bit meat on them things like a quail so Gordon as we mentioned in your intro MasterChef junior comes back next month one of your many shows that become a global phenomenon when you think back and all the times youve been wowed by the raw talent of a child on that show is there a story that stands out I think of some of the earlier kids now youre back on season one the other into the 18 19 year old Alexander from season 1 and yeah this guy is a prolific chef hes barely 19 years of age and for the last five years he spent weekends and holidays in some of the most amazing restaurants across the world so I say them no mom no dad no school teacher you love me gonna hate me its gonna be the best football coach you ever met in your life but youll come out of this a much better cook and they do whats been the most disturbing thing that youve ever seen unnoticed or uncared-for at a restaurant and Kitchen Nightmares thats a really good question so I went into a refrigeration unit once and saw a tartar sauce three and a half years out of date how fucking dumb must you be to use this tartar sauce thats stank to use a source thats festering bubbling like something out of fucking Harry Potter that was off three years ago several Stuart littles spotted in the corner the kitchen yeah big motherfuckers not like cats I didnt know they only have cats they didnt resemble hey it was a fucking rats yeah pretty shocking from rats to mold to recently come across the restaurant with plastic cheese over nachos covered in mold you have any idea how long cheese needs to sit in a fridge thats plastic cheese to get mold fucking years yes hippie-dippie green while they smoke you might come up with these names probably opium okay hmm okay so the restaurant business is notoriously difficult with these thin margins and then of course infinite space for human error and then when youre a chef whos famous and has this large empire that goes across several continents you end up being a target for the type of Yelper or TripAdvisor comment or theres like this place is a total ripoff I could have made it for three dollars can you explain in laymans terms the basic math behind how a twenty five dollar cheeseburger might end up on a menu mmm Ive seen chefs with freaking gold leaf on a burger ready to get to a hundred dollar mark which is a bit stupid really because you dont go near a fucking burger with gold leaf and white aint that flavor so twenty five dollar burger its all about the patty the thickness the blend it depends on whether its a Chuck for the short rib a great brioche bun and how you lay that up with here all the trappings of a luxurious burger is there a hidden cost and running a restaurant that most diners are unaware of yeah its called rent and labor costs two big key factors in running a successful business landlords they win either way so the more successful you are the more rent they ask for the less successful you are the more demanding of the rent so the great way of identifying a classy restaurant is being full on a Monday night Friday Saturday well look thatll take care of itself naturally if you can fill it Monday Tuesday Wednesday youll not depend of the way there fucking grapefruit in hot sauce few series I know that you spent your early years studying classic French technique youre bouncing around restaurants and London and Paris working alongside some of the most influential chefs in the world so at that in mind I want to bounce some of the people some of the mentors that helped shape Gordon Ramsay into this battle-hardened perfectionist that we see today and just curious what you learned about cooking what you learned about business maybe even what you learned about life from each okay well start with Marco Pierre White mhm fucking phenomenon a nut buster a ballbreaker super talented chef if you thought my performance sometimes was shocking in the kitchen that was a fucking Hollywood blockbuster right there Oscar nominated Marc appear wine that guy had finesse he could close his eyes and dress a play beautifully and he could come out looking like a Gucci handbag I mean stunning how about geese of what he said what was amazing it was like this perfect Frenchman that was your hardest fuck on the outside and then you look at him its the kind of guy that your grandma would take the fucking bingo we had one and a half days off a week that half a day if you took that half day youre fucked so he had to be in there no pay and shown willingness you have to learn and as an English cook enough education I had to bust my ass off twice as hard now yeah one of the best chefs living today and still a prominent figure nada cuisine how about Joel Robuchon Robert Sean was a taskmaster combined Marco Tony Bourdain geesa wah Alvaro all together and youve got durable shop because you know and the outside world it was this incredible successful genius but behind the scenes oh my god you know from raviolis flying over your head to fucking copper pans to I used to see ducks flying from one end of the case of the other thinking that just reborn the fucking wings the only thing was missing with the feathers I remember me telling me that the best thing ever happened to was a shit that ran down my mothers leg when she gave birth to me how did you get up in the morning concentrate and work the next day on that one then so for all those beautiful Millennials and snowflakes out there trust me the more you get pushed the thicker your skin theyre picking your skin trust me the higher you go cheaver goal from where out of New Jersey rights to a gold and you mind if I sponsor the wings getting forwarded is like pay for some fucking decent meat on those that would be a dream come true for us theres a trade emails well trade emails South nippy at the beginning is like nip nip nip immediately so its not a its fine no mm-hmm its not super hot so with your many best-selling cookbooks than your how-to tutorials online youve inspired a generation maybe several how to up their food game but today we want to give a lesson to the spice Lords can you break down the perfect Gordon Ramsay at home burger and describe how to make it as much detail as possible yeah so for me its about that blend I would go sixty ground beef ten percent fat blend that with Tim sent Chuck and then I would do almost like a luxurious for it in there and then the last parts somewhat lean so a bit of a tri-tip in there in a way that it sort of holds that thing together so its tight the cedar of great burgers in the seasoning and so to many people make the burger but they dont season it properly so season this thing chili flakes garlic powder salt pepper severe seared strong Karas Asian on top and then its the basting and so once youve caramelized that burger on top dont worry about it still being raw inside you baste because as you base that the butter it seeps through and become so much more richer the fat camera Lizas on top of the burgers the flavor layers beautiful brioche bun beauty toasted and then bait so not is it toasted but it holds substantially all those juices the most important thing about a burger let that thing rest before you bite into it and thats what happens sometimes they cook the burger they buying a meal its our man its all pissing out yeah let it rest let it sit inside there and then stack of usually so you made this one and its out fucking day 2017 cant you afford fucking sourcing dates oh no I just stage battles oh is that good yeah bullshit here we go so wheres my nice I like that you do yeah thats quite zesty thats thats fruity I like that smug Serrano some more engine there yeah I mean Im not too sure about apricot but big big thats good image now its getting hotter you know yeah little bit is sort of starting to move on the armpits Im sweating thats how we do it here Gordon Gordon we have a recurring segment on our show called explain that Graham where we do a deep dive and I guess Instagram pull interesting pictures that need more context yes Ill bust out the laptop Ill show you the picture so you just tell me the bigger story does that sound good yes sir I do brilliant Judys diving people talking Instagram whats wrong with you do you go for another okay Gordon first things first do you remember this meeting of the minds courtside at the lakers game you David Beckham and Kobe Bryant yeah I got absolutely fucked there really yeah because five minutes prior to that I threw the first ball out of the Dodger Stadium the game was so fucking boring DB takes place a cleansing basketball so I went to the basket way I got into such trouble because you cant go from throwing the first pitch out then go and watching the fucking basketball ten minutes later can you well you again yeah no not good and so yes at ringside there it was the first time in my life for six for two I felt like a short us it was fucking 7-foot tall its no longer down there its like shit so loved the game and yeah Kobe one athlete Jesus incredible do you remember this lunch service at Downing Street with Tony Blair and Vladimir Putin yeah I mean quite honestly probably the first time as a chef I still between two guys customers actually shat myself thinking this could go off any minute entering down these streets getting pelted by see if their supporters outside theyre anti-putin and anti flan ever since that day Ive never got involved in politics right based on that lunch you mentioned turning one of those leaders ill based on a funky and bad oyster or a shit chicken wing we didnt serve tickling his there by the way I did the most amazing paramos to sea bass with a computer martyr and a beautiful shellfish vinaigrette and we finished with a Bakewell tart so I remember the menu you know as if its last week powerful lunch but couldnt wait to get the fuck out there yeah okay thats hot now tingling them again yeah in the back half here mm-hmm yeah yeah hmm okay so weve talked a lot about your tangible accomplishment yes Michelin stars TV ratings yeah Im curious about some of the more unusual highlights and lowlights from your life of the following daredevil moments which was more intense hunting down a Burmese python butchering a wild boar are tracking down puffins in Iceland yeah I have to say tracking down puffins in Iceland let me know via this is how this country lived yeah four four four four decades that level of protein across those winter months is brutal so sort of hanging off a 600 meter high cliff with a rope and a fucking net catching this furry bird to

eat and I made this amazing dish puck thats hot that thing by the way shit it started to come true now what youre laughing at yeah its a big deep breath so and I made this amazing puffin salad made this bread yeah and improved it in this active volcano in Iceland dug the hole stuck it in amongst these rocks came back the next day and fucking bed was nicked someone stole it so Im still looking for that Viking that stole that fucking amazing loaf of bread bastards oh yeah yeah okay yeah nice moving yeah yeah also its just a little bit its not time not good that one is it its a tough one yeah sort of one also its us mm-hmm so when people have reached their peak in a profession whether its Kobe Bryant I think thats uh I feel like that burning a new ring on my fucking ass you and I both Gordon III on this one now I know this song means Ring of Fire was that Johnny Cash I won in this fuckin seat theres nothing coming through so were okay all right but everybody in production be ready okay yeah ring a fire holy fuck yeah asshole is somebody with a foot in both worlds whos more insufferable TV critics or restaurant critics the both come from the same cloth to the both standing staring I wish they could be you so fuck you take on the chin chin please you in the same pot well you know it seems like on paper at least that you would enjoy the linguistic flair of a good take down so Im curious I want to hit you with a few infamously savage restaurant reviews and Im just curious how about your ear from an insult level before you go there I remember once the unique standard years ago when I first opened and this amazing food critic described one of my dish yeah I scored it you know shit yeah looking like toxic scum on a stagnant pool Im like fucking really thats how you describe my fucking dish toxic skull in a stagnant pool shit did I really hurt you that much let me bounce this one off of lace from Jay Rayner writing for The Guardian in 2013 he said of the muscles at Leon de Brussels in London the meat inside the shells is small and shriveled and dry each shell contains what looks like the retracted scrotum of a hairless cat Wow so thats savage right yeah so we cant talk about quittings like that but they can talk about us like that Im a firm believer in keeping it professional but not personal so I had a run-in once with a critic and unfortunately asked him to leave but fuck my hearts beating as well like fucking the drum what is going on with these fucking wings did you make this sauce this next one is from Pete Welles in the New York Times Guy Fieris restaurant in Times Square why is one of the few things on your menu that can be eaten without fear regret called a roasted pork Bonnie when it resembles that item about as much as you resemble Emily Dickinson jesus christ almighty a good morning glad youve had a fucking great day I know guy but any chef that turns around puts a donkey sauce on his fucking menu gonna get a kick in okay cuz if my wife was sat there thinking sweetheart have the ribs with the donkey sauce it doesnt quite ring well does it you know shit happens take it okay and shut the fuck up and then one more at the risk of being a bit cheeky yes Owen is from the late Sunday Times writer a a go about your own restaurant aubergine in the 90s the chef is a failed sportsman who acts like an 11 year old fuck him fuck him yeah I didnt realize coming the hot ones Ill leave you fucking free ourselves yeah I mean Jesus Christ nice I have a fucking you can now put a label on that fucking thing Jimmy huh it haunts my dreams yeah I mean the wings are getting fucking smaller and smaller now they look like my fucking granddads no fucking these fucking big toe howd you get a chicken wheel it looks like my granddad picked oh wait till you buy into it it tastes like your grandfathers big toe shit yeah thats like fucking sticking your tongue in a fucking plate of acid mm-hmm Jesus Christ yes whats the fucks gonna happen tomorrow were back behind the line tasting and perfecting right the fuck you gonna be tomorrow I mean not to coinage shit Ill be in town Ill be in town Gordon and youre never one to mince words when it comes to items that dont reach your culinary standards whether its your hub food thats laced in truffle oil our tasting menus overrun with foams but how does Gordon Ramsay feel about some of the 2018 food trends that have been bubbling up across social media well find out today Steven laptop please Gordon how are you doing my man now feel like I just swallowed a fucking mouthful of bandages do you have any thoughts on this black foods trend known as goth foods everything from jet black ice cream to all black burger buns made with activated charcoal Oh fucking out really shit Im now fucking crying over fucking wing and man thats fucking hot yeah so charcoal foods shit thats hot uh-huh how am I gonna go to the toilet later you know its an adventure for everyone here for on the ice so do I really want to take my daughters for an ice cream and eat fucking charcoal with vinegar not really no so these guys developing this shit got too much fucking time on the hands do you have any thoughts and this which is the spaghetti doughnut how fucking stupid really a spaghetti dont get fucking real with you well if you think thats stupid do you have any thoughts on this which is a sushi croissant and then we also have sushi doughnuts you know so I love Japanese food and to have a fucking sushi doughnut the fuck Lees guys smoking did that come out of Portland do you think that chefs have any obligation to respect the origins of food or else fair game culturally yeah they need to go on this is amazing the lime does that work shit and then one more for you but have you heard of a vole a tease malate search inside of an avocado is that the snowflake generation again a latte in an avocado thats fucking stupid I mean really what is wrong with these people shit shit are you out of things in the back now Ive got more coming trust me do we really have two more to go just two more to go fucking out there almost there thank you like I havent cried this much since fucking IAS gills funeral fucking how so if I you know literally take something sweet I love that you came to this prepared thank you very much grow very sweet of you dont that sweetness from fucking donut I fucking hate doughnuts well because Ill ever look like a fat fuck so I am counting out the heat with some sweetness but were sweating off the calories too at the same time you know that donut does help a little it does are small yes please fuck shit shit thats not normal know about this fucking programs not normal you know that killed anybody we havent heard from Coolio in a long time fucking hell seriously for us summer knows house kitchen and master chef but for my money some of your most interesting programming happens outside of the restaurant setting like when you went to Brixton prison teach inmates how to cook of course your ITV documentary about drug abuse in the restaurant industry what was your most harrowing experience while investigating illicit shark-fin trades in Costa Rica fuck mate shit our experience fighters it take your time oh shit – sex shit management issues please my fucking nose is running like fucking Mo Farah yep Zuzus Im deck fucking hell Im good damn coming through thank you sir ah man my fucking nostrils are hot every hole in my body is fucking stinking right now it is ringing like fuck most Heron experience for me would be sat underneath phase 2 and a half meter fucking bull sharks in Costa Rica thinking fuck while youre eating now Ill never be able to drive my Ferrari again chuffing deplorable the decimation across the ocean is extraordinary we need that for the ecosystem so fucking I cant even talk what what the fuck have you done to me shit you said come and taste some fucking wings yeah my asshole really fuck man shit all right Gordon here we are at the finish line this is the last dab we call it the last AB because its tradition around here to put a little extra on the last wing you dont have to if you dont want to have to if you know what though well here you are proven the kids wrong now they didnt think you could do it but here you are at the iron man finish line of chicken wings really Im ready hit me with it hit me with one okay hi Gordon Ramsay here we are episode 8 season 8 episode 1 almost in the books and just one more challenge to go beyond me you know youre such a great teacher such a drill sergeant in the kitchen and you just sit back and relax because Im this on this wing what I want to do is make you perfect scrambled eggs I just need you to coach me on through it somebody roll out the meson floss here it comes here it comes holy fuck ah scuse me its returned it nearby quickly Jomon oh god is it nearby this right into the green room right into the green room lets go pan on the stove yeah eggs tap-in lets go follow me tap yeah and then in yeah no shut again good tap and then in so no ceases at Bing and we never season the beginning right spatula spatula start stirring okay yeah put some energy into it like stones you dont stand there fucking stare at it stir stir stir okay in break it up make sure you clean the bottom of the pan white round all the way around we gotta put some energy into it yeah cetera cetera one more yeah there we go we never salted fur we solved it now itll actually break down the egg and turn it watery okay try keeping the pan as broke hes pissin all down the side as well yes have a little nervous Ill stop it come on Jesus Christ from now slice up the butter okay we dont put the seasoning into the very end no seasoning yet we put in a key now a small knob at a time now we come off the heat back on there now see you got to get down around all those therefore its better yeah I know its not only that Ive just gone for a piss and now I just touch my finger oh why my legs are bending over like that now why do you tell me just with some gloves just give me some marigolds damn thats on you is that the chives what the fuck its not the shit you smoked here in California you sure their choice maybe oh my lord okay oh shit oh Jesus Christ okay from there back off the heat again good look at this chunking together kip now its coming together now thats the texture we won right yes okay back on and now we start seasoning okay fucking in does this thing come out of whered you get these things from there we go go yes back off the heat what good now to slow it down and stop the cooking process a touch of creme fraiche in there mix that in yep soak up the spoons please my groins fucking piping hot now as well jesus christ almighty and then from there finally in all that in now dont beat them thing with a taste first were going to take it out until youre happy with it what does that need some hot sauce no fucking soul okay now we dont the wolf fucking hot sauce in there Jesus Christ Id be fucking pissing it in a minute okay there text your booty done all right dont you dare pour hot sauce on that it is too perfect the way it is and thank you very much Gordon Ramsay all the way through the hot ones gauntlet and looking like a million bucks fuck you and now theres nothing left to do but roll out the red carpet for you my friend this camera this camera this camera let the people know what you have going on in your life Ill fuck off right now I need to see a fucking doctor fuck yourself Ive eaten some shit in my time fucking breast milk macaroni and cheese this has to be the worst Ive ever fucking eaten shame on you big boy hey whats going on spice Lawrence this is Sean Evans checking in to say thank you for watching todays episode I pledge that I will put up a new hot ones next Thursday at 11 a.m. and all I ask in return is that you smash that subscribe button its been a childhood dream of mine long before YouTube was invented to one day have a five million subscriber channel and were pushing it were getting close help make this fully grown adult mans dream come true who appreciates you spice Lords I do

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