- 21/5/2025
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.
#gordonramsay #hotones #celebrity #hollywood #spicyfood #spicy #cooking #food
#gordonramsay #hotones #celebrity #hollywood #spicyfood #spicy #cooking #food
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CelebridadesTranscripción
00:00Oh, excuse me.
00:02Is there a toilet nearby quickly?
00:04Do you mind?
00:04I've got to go for a piss.
00:05Is it nearby?
00:06It is.
00:07Right into the green room.
00:08Right into the green room.
00:08Ugh.
00:09Oh.
00:20Hey, what's going on, everybody?
00:21For First We Feast, I'm Sean Evans,
00:22and you're watching Hot Ones.
00:24It's the show with hot questions and even hotter wings.
00:26And it's a banner day in internet history
00:28as we open up season eight 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 bestselling cookbooks,
00:36and seven hit TV shows, including MasterChef Junior,
00:39which 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
00:51to get Gordon Ramsay on the show.
00:53And as the show has grown,
00:54so too has that albatross around our necks,
00:57which has followed me from the internet,
00:59to the airport, to 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.
01:12Congrats, by the way.
01:13Thank you, Gordon.
01:14Season eight, amazing.
01:15I 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,
01:24but can you take a hot wing?
01:25So 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.
01:35If it all goes tits up after this, it doesn't matter.
01:36We made the hot ones, okay?
01:56Okay.
01:57So how long were these wings cooked for?
02:00Uh-oh.
02:00I knew that this was going to happen.
02:03Duh.
02:04Yeah.
02:04Yeah, because they're a bit fucking overcooked.
02:06It's like eating a mouthful of fucking sand.
02:14A good wing.
02:15Look at your arms.
02:16That's a good wing right there.
02:17Yeah, but so it needs a bit of meat on there.
02:19It's fucking things like a quail.
02:21So Gordon, as we mentioned,
02:22MasterChef Junior comes back next month.
02:24One of your many shows that become a global phenomenon.
02:27When you think back on all the times
02:29you've been wowed by the raw talent of a child on that show,
02:31is there a story that stands out?
02:33I think of some of the earlier kids now,
02:37back on season one.
02:38They're into the 18, 19-year-old.
02:40Alexander from season one.
02:42This guy is a prolific chef.
02:44He's barely 19 years of age.
02:46And for the last five years, he's spent weekends
02:48and weekends in the kitchen,
02:50and for the last five years,
02:51he's spent weekends and holidays
02:53in some of the most amazing restaurants across the world.
02:55So I say to him, no mom, no dad, no school teacher.
02:58You're gonna love me, you're gonna hate me.
02:59It's gonna be the best football coach
03:00you'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
03:06that you've ever seen, unnoticed or uncared for
03:09at a restaurant on Kitchen Nightmares?
03:11That's a really good question.
03:12So I went into a refrigeration unit once
03:16and saw a tartar sauce three and a half years out of date.
03:20How fucking dumb must you be
03:22to use this tartar sauce that stank
03:24to use a sauce that's festering, bubbling,
03:26like 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.
03:38They didn't.
03:39It was a fucking rat.
03:41Yeah, pretty shocking.
03:42From rats to mold to recently,
03:47coming across a restaurant with plastic cheese
03:49over nachos covered in mold.
03:52Do you have any idea how long
03:53cheese 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.
04:09Okay.
04:10So the restaurant business is notoriously difficult
04:12with these thin margins
04:14and then of course infinite space for human error.
04:17And then when you're a chef who's famous
04:19and has this large empire
04:20that goes across several continents,
04:22you end up being a target for the type of Yelper
04:25or TripAdvisor commenter that's like,
04:27this place is a total ripoff.
04:29I could have made it for $3.
04:30Can you explain in layman's terms
04:32the basic math behind how a $25 cheeseburger
04:35might end up on a menu?
04:37I've seen chefs with fricking gold leaf on a burger
04:41to get to the $100 mark,
04:42which is a bit stupid really
04:43because you don't go and eat a fucking burger
04:45with gold leaf.
04:47And why taint that flavor?
04:48So a $25 burger, it's all about the patty,
04:52the thickness, the blend.
04:53It depends on whether it's the chuck or the short rib,
04:56a great brioche bun,
04:57and how you line that up with all the trappings
05:00of a luxurious burger.
05:01Is there a hidden cost in running a restaurant
05:04that 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,
05:15the more rent they ask for.
05:18The less successful you are,
05:20the more demanding they are for the rent.
05:21So the great way of identifying a classy restaurant
05:24is being full on a Monday night.
05:26Friday, Saturday, that'll take care of itself naturally.
05:29If you can fill it Monday, Tuesday, Wednesday,
05:31you'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
05:39studying classic French technique
05:41and you're bouncing around restaurants
05:42in London and Paris,
05:43working alongside some of the most influential chefs
05:46in the world.
05:46So with that in mind,
05:47I want to bounce some of the people,
05:49some of the mentors that helped shape Gordon Ramsay
05:51into this battle-hardened perfectionist
05:53that 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.
06:04A nut buster, a ball breaker, super talented chef.
06:07If you thought my performance sometimes
06:09was shocking in the kitchen,
06:10that was a fucking Hollywood blockbuster right there.
06:13Oscar-nominated Marco Pierre White.
06:16That guy had finesse.
06:17He could close his eyes and dress a plate beautifully
06:19and he could come out looking like a Gucci handbag.
06:22I mean, stunning.
06:23How about Guy Savoir?
06:24Guy Savoir was amazing.
06:25It was like this perfect Frenchman
06:27that was hard as fuck on the outside.
06:29And then you look at him,
06:30it's the kind of guy that your grandma
06:32would 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.
06:39So you had to be in there, no pay,
06:42and showing willingness to learn.
06:45And as an English cook in a French kitchen,
06:46I had to bust my ass off twice as hard.
06:48Now, one of the best chefs living today
06:51and still a prominent figure in haute cuisine.
06:54How about Joël Robuchon?
06:55Robuchon was a taskmaster.
06:57Combined Marco, Tony Bourdain, Guy Savoir,
07:02Albert Roux all together and you've got Joël Robuchon.
07:05Because, you know, on the outside world,
07:07there was this incredible, successful genius,
07:10but behind the scenes, oh my God,
07:12you know, from raviolis flying over your head
07:14to fucking copper pans to,
07:16I used to see ducks flying
07:18from 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 him telling me
07:23that the best thing that ever happened to him
07:24was the shit that ran down my mother's leg
07:25when she gave birth to me.
07:27How do you get up in the morning
07:28and concentrate or work the next day on that one then?
07:30So for all those beautiful millennials
07:32and snowflakes out there, trust me,
07:34the 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?
07:47We'd like to pay for some fucking decent meat on the bones.
07:50That 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, it's fine, right?
08:01Mm-hmm.
08:02It's not super hot.
08:04So with your many best-selling cookbooks
08:05and then your how-to tutorials online,
08:07you've inspired a generation, maybe several,
08:10how 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 grams of beef, 10% fat,
08:29blend that with 10% chuck,
08:31and then I would do almost like a luxurious four-rib in there.
08:36And then the last part, somewhat lean.
08:38So a bit of a tri-tip in there
08:39in a way that it sort of holds that thing together.
08:42So it's tight.
08:44The secret of a great burger is in the seasoning.
08:46And so too many people make the burger,
08:48but 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.
09:06You 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.
09:17So not only is it toasted,
09:17but it holds substantially all those juices.
09:21The 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,
09:27and immediately it's, oh man, it's all pissing out.
09:30Let it rest.
09:30Let it sit inside there.
09:32And then stack it beautifully.
09:40So you made this one, and it's out of fucking date.
09:432017, can't you afford fucking sourcing dates?
09:45Uh-oh.
09:46You know what?
09:47These are just stage battles.
09:47We're good.
09:49Bullshit.
09:54Here we go.
09:55So.
09:58Oh, that's quite nice.
10:00I like that.
10:00You do?
10:01Yeah, that's quite zesty.
10:02That's fruity.
10:03I like that.
10:04Smoked serrano, some orange in there.
10:06It's apricot.
10:07Yeah, I mean, I'm not too sure about apricot, but.
10:12That's nice.
10:13Big, big, big.
10:15That's good.
10:16Thank you so much.
10:16Now it's getting hotter.
10:17Yep.
10:18Yeah, a little bit of sort of,
10:20it's starting to move on the armpits.
10:22I'm sweating.
10:23That's how we do it here, Gordon.
10:24All right, Gordon, we have a recurring segment
10:25on our show called Explain That Graham
10:26where we do a deep dive on our guest's Instagram,
10:28and pull interesting pictures that need more context.
10:30Yes.
10:31So I'll bust out the laptop.
10:32I'll show you the picture.
10:32Sure.
10:33You just tell me the bigger story.
10:34Does that sound good?
10:35Yes, so.
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 your girlfriend know that?
10:44Okay, Gordon, first things first.
10:47Do you remember this meeting of the minds
10:49courtside at the Lakers game?
10:51You, David Beckham, and Kobe Bryant.
10:55I got absolutely fucked there.
10:57Really?
10:58The first five minutes prior to that,
10:59I threw the first ball out at the Dodger Stadium.
11:02The game was so fucking boring.
11:03DB texted me saying, fancy some 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,
11:10then going watching the fucking basketball
11:1210 minutes later, can you?
11:14Well, you can, apparently.
11:15No, not good.
11:16So, yeah, sat ringside there.
11:19It was the first time in my life,
11:20at 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, loved the game.
11:29And, yeah, Kobe, one athlete, Jesus.
11:32Incredible.
11:33Do you remember this lunch service
11:34at Downing Street with Tony Blair and Vladimir Putin?
11:38Yeah, I mean, quite honestly,
11:39probably the first time as a chef,
11:41I stood between two guys, customers,
11:43actually shat myself,
11:45thinking this could go off any minute.
11:48Entering Downing Street, getting pelted by,
11:51there was supporters outside there,
11:53anti-Putin and anti-Blair.
11:55Ever since that day,
11:56I've never got involved in politics.
11:58Right.
11:59Based on that lunch.
12:00Can you imagine turning one of those leaders ill
12:02based on a fucking bad oyster or a shit chicken wing?
12:06We didn't serve chicken wings there, by the way.
12:08I did the most amazing pan-roasted sea bass
12:10with a compote tomato and a beautiful shellfish vinaigrette.
12:13And we finished with a bagel tart.
12:14So, I remember the menu as if it was last week.
12:17Powerful lunch, but couldn't wait
12:19to get the fuck out of there.
12:27Yeah, okay, that's hot now.
12:29Tingling everywhere.
12:30Yeah, in the back half here.
12:32Mm-hmm, yeah, mm-hmm, yeah, mm, okay.
12:38So, we've talked a lot about your tangible accomplishments.
12:41Yes.
12:42Michelin stars, TV ratings.
12:43Yeah.
12:44But I'm curious about some of the more unusual highlights
12:47and lowlights from your life.
12:48Okay.
12:49Of the following Daredevil moments,
12:50which was more intense,
12:52hunting down a group of people,
12:53of the following Daredevil moments,
12:54which was more intense,
12:56hunting down a Burmese python,
12:57butchering a wild boar,
12:59or tracking down puffins in Iceland?
13:02Yeah, I'd have to say tracking down puffins in Iceland.
13:04I mean, don't forget,
13:05this is how this country lived for decades.
13:08That level of protein across those winter months is brutal.
13:11So, sort of hanging off a 600-meter high cliff
13:17with a rope and a fucking net,
13:19catching this furry bird to eat,
13:22I made this amazing dish.
13:24Fuck, that's hot, that thing, by the way.
13:25Shit, it's starting to come through now.
13:27What are you laughing at?
13:29Mm, fuck.
13:32Yeah, it takes a big deep breath.
13:33So, I made this amazing puffin salad.
13:37Made this bread and proved it
13:41in this active volcano in Iceland.
13:44Dug the hole, stuck it in amongst these rocks,
13:47came back the next day,
13:48and fucking bread was nicked.
13:49Someone stole it.
13:51So, I'm still looking for that viking
13:53that stole that fucking amazing loaf of bread.
13:55Bastards.
14:04Oh, yeah.
14:06Yeah.
14:08Okay, yeah, that's moving.
14:11Yeah.
14:11Yeah, also, it's just a little bit,
14:13it's not,
14:17not good, that one, is it?
14:18It's a tough one.
14:19Yeah, it's a tough one.
14:20Also, it's just,
14:22so, when people have reached their peak in a profession,
14:25whether it's Kobe Bryant.
14:26I think that's,
14:28I feel like that's burning a new ring on my fucking ass.
14:33You and I both, Gordon, eye to eye on this one.
14:35Now I know what that fucking song means, Ring of Fire.
14:38Was that Johnny Cash?
14:39I was Johnny Cash.
14:40I'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.
14:49That's hot.
14:50Ready with a foot in both worlds.
14:51Who's more insufferable, TV critics or restaurant critics?
14:55They're both cut from the same cloth,
14:56because they're both standing staring at you.
14:57Wish they could be you, so fuck it, take on the chin.
15:00Too busy in the same pod.
15:02Well, you know, it seems like, on paper at least,
15:04that you would enjoy the linguistic flair
15:07of a good takedown.
15:09So I'm curious, I want to hit you
15:10with a few infamously savage restaurant reviews,
15:13and I'm just curious how they hit your ear
15:15from an insult level.
15:17Before you go there,
15:18I remember once, the Evening Standard,
15:20years ago when I first opened,
15:21and this amazing food critic described one of my dishes.
15:24Just around your eyes, Gordon.
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, did 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,
15:42he said of the mussels at Leande Brussels in London,
15:45the meat inside the shells is small and shriveled and dry.
15:47Each shell contains what looks like
15:49the retracted scrotum of a hairless cat.
15:51Wow, so that's savage, right?
15:53Yeah.
15:54So we can't talk about critics like that,
15:56but they can talk about us like that.
15:57I'm a firm believer in keeping it professional,
15:58but not personal.
15:59So I had to run in once with a critic,
16:01and unfortunately I asked him to leave.
16:04But fuck, my heart's beating as well,
16:06like 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.
16:13Guy Fieri's restaurant in Times Square.
16:14Why is one of the few things on your menu
16:16that can be eaten without fear or regret
16:18called a roasted pork banh mi
16:19when it resembles that item
16:20about as much as you resemble Emily Dickinson?
16:23Jesus Christ almighty, good morning.
16:25Glad you've had a fucking great day.
16:28I know Guy, but any chef that turns around
16:31and puts donkey sauce on his fucking menu,
16:32you're gonna get a kick in, okay?
16:35Because if my wife was sat there thinking,
16:36sweetheart, I'm gonna have the ribs with the donkey sauce,
16:39it doesn't quite ring well, does it?
16:42You know, shit happens.
16:43Take it, okay, and 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
16:52about your own restaurant, Aubergine in the 90s.
16:55The chef is a failed sportsman
16:56who acts like an 11-year-old.
16:58Fuck him.
17:02Fuck him.
17:07Yeah, I didn't realize coming to the Hot Ones
17:09I'd leave with fucking three assholes.
17:11Yeah, I mean, Jesus Christ,
17:12I'm gonna have a fucking nuclear nap.
17:13Look at the label on that fucking thing, tell me, huh?
17:16It haunts my dreams.
17:17Yeah, I mean, the wings are getting
17:18fucking smaller and smaller.
17:19Now they look like my fucking granddad's
17:20no-fucking-these-fucking-big-toe.
17:23How do you get a chicken wing
17:24that looks like my granddad's big toe?
17:25Wait till you bite into it.
17:27Tastes like your grandfather's big toe.
17:31Oh, yeah.
17:35Holy fuck.
17:40Shit.
17:40Yeah.
17:42That's like fucking sticking your tongue
17:43in a fucking plate of acid.
17:46Jesus Christ.
17:47Yes.
17:48What the fuck's gonna happen tomorrow
17:49when I'm back behind the line,
17:50tasting and perfecting?
17:52Where the fuck are you gonna be tomorrow?
17:53Because I may even have to call you.
17:56Shit.
17:57I'll be in town, I'll be in town, Gordon.
18:00And you're never one to mince words
18:02when it comes to items
18:03that don't reach your culinary standards,
18:05whether it's your pub food that's laced in truffle oil,
18:08or tasting menus overrun with foams.
18:11But how does Gordon Ramsay feel
18:12about some of the 2018 food trends
18:15that have been bubbling up across social media?
18:18We'll find out today.
18:20Stephen, laptop, please.
18:24Gordon, how you doing, my man?
18:28Now I feel like I've just swallowed
18:29a fucking mouthful of bandages.
18:32Do you have any thoughts on this black foods trend,
18:35known as goth foods,
18:37everything from jet black ice cream
18:39to all-black burger buns
18:40made with activated charcoal?
18:46Oh, fucking hell, really?
18:49Shit.
18:50I'm now fucking crying over fucking wing.
18:55And man, that's fucking hot.
18:57Yeah.
18:58So, charcoal foods.
19:02Fucking shit.
19:03That's hot.
19:04Uh-huh.
19:08How am I gonna go to the toilet later?
19:10It's an adventure for everyone.
19:12Careful around the eyes.
19:19So, do I really want to take my daughters
19:22for an ice cream and eat fucking charcoal with vinegar?
19:24Not really, no.
19:25So these guys developing this shit
19:27have got too much fucking time on their hands.
19:29Do you have any thoughts on this,
19:32which is a spaghetti donut?
19:35How fucking stupid.
19:37Really?
19:38A spaghetti donut?
19:39Get fucking real, will you?
19:40Well, if you think that's stupid,
19:42do you have any thoughts on this,
19:44which is a sushi croissant,
19:46and then we also have sushi donuts?
19:52You 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?
20:02Do you think that chefs have any obligation
20:05to respect the origins of food
20:08or is it all fair game?
20:09Culturally, yeah.
20:12They need to, go on.
20:14This is amazing.
20:15The lime, does that work?
20:23Shit.
20:24And then one more for you.
20:26Have you heard of avo lattes?
20:29Lattes 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, what 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, trust me.
20:49Do we really have two more to go?
20:51Just two more to go.
20:53Fucking hell.
20:54Damn.
20:55We're almost there.
20:56Thank you, Nathan.
20:56I haven't cried this much
20:57since fucking A.A. Gill's funeral.
21:01Fucking hell.
21:03Shit.
21:04Fucking hell.
21:13Shit.
21:16So, if I, you know, literally take something sweet.
21:20I love that you came this prepared.
21:22Thank you very much, Gordon.
21:23Very sweet of you.
21:27So, that sweetness from the fucking donut,
21:29I thought it was going to be a little bit more sweet.
21:31I'm going to take a little bit more of that.
21:32That sweetness from the fucking donut.
21:34I fucking hate donuts.
21:35What?
21:36Because I never want to look like a fat fuck.
21:37So, I'm countering out the heat with some sweetness.
21:42But we're sweating off the calories, too,
21:43at the same time.
21:44You know, that donut does help a little bit.
21:46It does.
21:47Would you like some more?
21:48Yes, please.
21:48Fucking hell.
21:50Shit.
21:52Fucking hell.
21:54Shit.
21:55Shit.
21:57That's not normal.
21:58No.
21:59In fact, this fucking program's not normal.
22:00No.
22:01Have you ever killed anybody?
22:03We haven't heard from Coolio in a long time.
22:04Shit.
22:06Fucking hell.
22:06Seriously.
22:08Shit.
22:09Waiting for us.
22:13Oh, excuse me.
22:14Shit.
22:19Oh, shit.
22:21Fuck.
22:24So, everyone knows Hell's Kitchen and MasterChef,
22:26but for my money, some of your most interesting programming
22:28happens outside of the restaurant setting.
22:33Shit.
22:34Like when you went to Brixton Prison
22:34to teach inmates how to cook,
22:36and of course, your ITV documentary
22:38about drug abuse in the restaurant industry.
22:41What was your most harrowing experience
22:43while investigating illicit shark fin trades in Costa Rica?
22:51Fuck, no.
22:59Fuck.
23:02Fuck.
23:08Fucking mate.
23:10Shit.
23:14Harrowing experience.
23:18Shit.
23:21Fucking too sexy.
23:24Take your time.
23:30Fucking hell.
23:32Shit.
23:33Too sexy.
23:36Fucking hell.
23:40Shit.
23:44Can I have some tissues, please?
23:45My fucking nose is running like fucking Mo Farrow.
23:47Yep.
23:49Tissues on deck.
23:51Fucking hell.
23:52Time coming through.
23:55Thank you, sir.
23:58Fucking hell.
24:00Fuck.
24:01Oh, man.
24:02Even my fucking nostrils are hot.
24:04Every hole in my body is fucking stinking right now.
24:07It is ringing like fuck.
24:11Most harrowing experience for me would be
24:15sat underneath those two and a half meter
24:17fucking bull sharks in Costa Rica,
24:19thinking, fuck, if I get eaten now,
24:22I'll never be able to drive my Ferrari again.
24:25Shark fin, deplorable.
24:28The decimation across the ocean is extraordinary.
24:30We need that for the ecosystem, so.
24:33Fucking hell, I can't even talk.
24:34What the fuck have you done to me?
24:37Shit, he said, come and take some fucking wings.
24:39Yeah, my asshole.
24:40Really?
24:44Fuck me.
24:45Shit.
24:52All right, Gordon.
24:54Here we are at the finish line.
24:55This is the last dab.
24:57We call it the last dab
24:58because it's tradition around here
24:59to put a little extra on the last wing.
25:02You don't have to if you don't want to.
25:04You don't have to if you don't want to.
25:05What are you talking about?
25:11Well, here you are, proven the kids wrong.
25:14Fucking hell.
25:15They didn't think you could do it,
25:16but here you are.
25:18Shit.
25:19At the Iron Man finish line of chicken wings.
25:21Shit.
25:24Shit.
25:26Ready?
25:27I'm ready.
25:32Hit me with it.
25:33Hit me with one.
25:35Okay.
25:37Fuck.
25:38Shit.
25:39It's going down.
25:41Fuck now.
25:46All right, Gordon Ramsay.
25:47Here we are.
25:49Episode eight.
25:51Season eight.
25:52Episode one.
25:53Almost in the books.
25:54And just one more challenge to go.
25:58And this one is going to be on me.
26:01You know, you're such a great teacher,
26:03such a drill sergeant in the kitchen,
26:06and you just sit back and relax
26:08because on this wing,
26:09what I want to do is make you perfect scrambled eggs.
26:13I just need you to coach me on through it.
26:16Somebody roll out the mise en place.
26:24Here it comes.
26:27Here it comes.
26:31Ah, shit.
26:33Holy fuck.
26:37Oh, excuse me.
26:39Is there a toilet nearby quickly?
26:41Do you mind?
26:42I've got to go for a piss.
26:43Is it nearby?
26:43It is.
26:44Right into the green room.
26:45Right into the green room.
26:52Let's go.
26:53Pan on the stove.
26:55Eggs, tap, in.
26:56Let's go.
26:57Follow me.
26:58Tap.
26:59Yeah, and in.
27:00And in.
27:01Yeah, so no shouting again.
27:01Good.
27:02Tap.
27:03And in.
27:04So no seasoning at the beginning.
27:05We never season at the beginning.
27:06Right, spatula.
27:07Spatula.
27:07Yeah, so start stirring.
27:08Okay.
27:09Yeah, put some energy into it.
27:10Don't stand there and fucking stare at it.
27:12Stir, stir, stir.
27:13Okay, in.
27:14Break it up.
27:15Make sure you clean the bottom of the pan
27:16and wipe around all the way around.
27:17We've got to put some energy into it, Sean.
27:18Okay.
27:19Stir, stir, stir.
27:20One more.
27:21Yeah, there we go.
27:21We never salt it first.
27:22Now, it'll actually break down the egg
27:24and turn it watery.
27:25Okay.
27:26Try keeping the pan as well,
27:27because you're pissing all down the side as well.
27:28Yes.
27:29I'm a little nervous.
27:30Oh, stop it.
27:31Come on, Jesus Christ.
27:32From there, I'll slice up the butter.
27:33Okay.
27:34We don't put the seasoning in to the very end.
27:37No seasoning yet.
27:38We put in a small knob at a time.
27:45Now we come off the heat.
27:47Off the heat.
27:48Back on there now.
27:49See, you've got to get down around all those.
27:53Careful, it's pissing.
27:54Yeah, I know.
27:55It's not only that.
27:55I've just gone for piss,
27:56and now I've just touched my thing,
27:57and now I'm wondering why my legs are bending over like that.
27:59Now, why don't you tell me just with some gloves.
28:01You should give me some marigolds.
28:02Tom, that's on you.
28:04Is that the chives?
28:04Uh-huh.
28:05What the fuck?
28:07Isn't that the shit you smoke here in California?
28:09You sure they're chives?
28:10Maybe.
28:11Oh, my Lord.
28:11Okay.
28:12Oh, shit.
28:14Oh, Jesus Christ.
28:16Okay.
28:17From there.
28:19Back off the heat again.
28:20Good.
28:21Look at this chunking together.
28:26Good.
28:26Now it's coming together.
28:28Now, that's the texture we want, right?
28:29Yes.
28:30Okay.
28:31Back on, and now we start seasoning, okay?
28:34What fucking end does this thing come out of?
28:36Where'd you get these things from?
28:37There we go.
28:38All right.
28:39Go.
28:41Yeah, back off the heat.
28:43What the fuck?
28:45What?
28:47Good.
28:48Now, to slow it down and stop the cooking process,
28:50a touch of creme fraiche in there.
28:52Mix that in.
28:54Yep.
28:56So, a couple of spoons, please.
28:57Shit.
28:58My groin's fucking piping hot now as well.
29:01Jesus Christ almighty.
29:03And then from there, finally, in.
29:06Fold that in.
29:06Now, don't beat them.
29:08Thank you, my darling.
29:10Taste first, because we won't take it out
29:11until you're happy with it.
29:15What does that need?
29:17Come on.
29:18Some hot sauce?
29:19No, fucking salt.
29:19Donut.
29:20Fuck it now.
29:21We don't put more fucking hot sauce in there.
29:23Jesus Christ, I'll be fucking pissing it in a minute.
29:26Okay?
29:27There.
29:27Textured, beautifully done.
29:30All right.
29:31Fuck it.
29:33Don't you dare put hot sauce on that.
29:36It is too perfect the way it is,
29:38and thank you very much, Gordon Ramsay.
29:41All the way through the hot ones gauntlet,
29:44and looking like a million bucks.
29:46Fuck you.
29:48And now there's nothing left to do
29:50but roll out the red carpet for you, my friend.
29:52This camera, this camera, this camera.
29:54Let the people know what you have going on in your life.
29:56Oh, fuck off.
29:57Right now, I need to see a fucking doctor.
29:59Fuck yourself.
30:06I've eaten some shit in my time.
30:08Fucking breast milk macaroni and cheese.
30:11This has to be the worst I've ever fucking eaten.
30:14Shame on you, big boy.
30:17Fuck you.
30:47Dream come true.
30:49Who appreciates you, Spice Lords?
30:52I do.
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