World-renowned chef Gordon Ramsay takes on the ultimate spicy wings challenge on Hot Ones 🌶️🔥
Known for his sharp tongue and high standards, Ramsay delivers brutally honest reactions—and the heat pushes him to the limit.
Fast, fiery, and unforgettable. Watch till the end for the wildest moments!
👉 Follow for more celebrity food challenges & viral moments.
#GordonRamsay
#HotOnes
#SpicyWings
#CelebrityShorts
#FoodChallenge
#ViralVideo
#Reaction
#Entertainment
#Trending
#GlobalX
gordon ramsay hot ones, gordon ramsay spicy wings, hot ones gordon ramsay reaction, celebrity food challenge, spicy wings challenge, viral celebrity clips, dailymotion shorts, entertainment video
Known for his sharp tongue and high standards, Ramsay delivers brutally honest reactions—and the heat pushes him to the limit.
Fast, fiery, and unforgettable. Watch till the end for the wildest moments!
👉 Follow for more celebrity food challenges & viral moments.
#GordonRamsay
#HotOnes
#SpicyWings
#CelebrityShorts
#FoodChallenge
#ViralVideo
#Reaction
#Entertainment
#Trending
#GlobalX
gordon ramsay hot ones, gordon ramsay spicy wings, hot ones gordon ramsay reaction, celebrity food challenge, spicy wings challenge, viral celebrity clips, dailymotion shorts, entertainment video
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FunTranscript
00:00Oh, excuse me.
00:02Is there a toilet nearby quickly?
00:04Do you mind?
00:04I'll go for a piss.
00:05Is it nearby?
00:06It is.
00:06Right into the green room.
00:08Right into the green room.
00:11Hey, what's going on, everybody?
00:21For First We Feast, I'm Sean Evans, and 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 as we open up Season 8
00:29with 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.
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. 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,
01:24but 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?
02:00Okay.
02:01So how long were these wings cooked for?
02:04Uh-oh.
02:04I knew that this was going to happen.
02:07Dom.
02:08Yeah, 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.
02:41You know, back on season one,
02:42you know, they're into the 18, 19-year-old.
02:45Alexander from season one.
02:46You know, this guy is a prolific chef.
02:48He's barely 19 years of age.
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 them,
02:56no 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
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
03:45coming 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.
04:07Okay.
04:10So the restaurant business is notoriously difficult
04:12with these thin margins
04:14and then, of course, infinite space for human error.
04:16And then when you're a chef who's famous
04:18and has this large empire that goes across several continents,
04:21you end up being a target for the type of yelper
04:25or trip advisor 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
04:32the basic math behind how a $25 cheeseburger
04:35might end up on a menu?
04:37I've seen chefs with freaking 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 with gold leaf.
04:47And why taint that flavor?
04:48So 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,
04:56a great brioche bun,
04:57and how you line 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
05:24is 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,
05:31you're 90% of the way there.
05:32Fucking grapefruit in a hot sauce?
05:36Are you serious?
05:38I know that you spent your early years studying classic French technique,
05:41bouncing 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.
06:02I'm fucking phenomenal.
06:03A nutbuster, 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 Savoy?
06:24Guy Savoy 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.
06:39So you had to be in there, no pay,
06:41and 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 Odd Cuisine.
06:54How about Joël Rubachon?
06:55Rubachon was a taskmaster.
06:57Combined Marco, Tony Bourdain, Guy Savoy, Albert Roux,
07:03all together, and you've got Joël Rubachon.
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 from one end of the kitchen to the other,
07:18thinking they'd just reborn their fucking wings.
07:20The only thing that was missing was 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
07:28the next day on that one then?
07:30So, for all those beautiful millennials and snowflakes out there,
07:33trust me, the 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?
07:47You'd like 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 a...
08:00It's fine, right?
08:01Mm-hmm.
08:02It's not super hot.
08:03So with your many best-selling cookbooks,
08:05then 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 ground beef, 10% fat.
08:28Blend 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 in a way
08:40that 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,
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.
09:05You 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.
09:16And then baked.
09:16So not only is it toasted,
09:17but 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,
09:41and it's out of fucking date.
09:432017.
09:43Can't you afford fucking sourcing dates?
09:45Uh-oh.
09:45You know what?
09:46These are just stage battles.
09:47Oh, this time?
09:48We're good.
09:48Bullshit.
09:53Here we go.
09:55So,
09:56oh, 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,
10:04some orange in there.
10:06Is that apricot?
10:07Yeah.
10:08I mean,
10:08I'm not too sure about apricot,
10:09but,
10:10hmm,
10:11hmm,
10:11that'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,
10:18a little bit of sort of,
10:20yeah,
10:20it's starting to move from the armpits.
10:22I'm sweating.
10:22That's how we do it here, Gordon.
10:24All right, Gordon,
10:24we have a recurring segment on our show
10:26called Explain That, Graham,
10:27where we do a deep dive
10:27on our guest's Instagram,
10:28pull interesting pictures
10:29that need more context.
10:30Yes.
10:30I'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 your girlfriend know that?
10:44Okay, Gordon,
10:45first things first.
10:47Do you remember
10:47this meeting of the minds
10:49courtside at the Lakers game?
10:51You,
10:51David Beckham,
10:52and Kobe Bryant.
10:53Yeah.
10:53I got absolutely fucked there.
10:57Really?
10:57Yeah,
10:57because five minutes prior to that,
10:59I threw the first ball out
11:00of the Dodger Stadium.
11:01The game was so fucking boring.
11:03DB text me,
11:04say,
11:04fancy basketball?
11:05So I went to the basketball court.
11:06I got into such trouble
11:07because you can't go
11:09from throwing the first pitch out
11:10then going watching
11:10the fucking basketball
11:1210 minutes later.
11:12Can you?
11:13Well,
11:14you can,
11:14apparently.
11:15No,
11:15not good.
11:16And so,
11:17yeah,
11:17sat ringside there.
11:19It was the first time
11:20in my life
11:20at six foot two.
11:21I felt like a short ass.
11:22Everyone's fucking seven foot tall.
11:24It's no longer down there.
11:25It's like,
11:26shit.
11:27So,
11:27loved the game.
11:29And,
11:29yeah,
11:30Kobe,
11:30one athlete.
11:31Jesus.
11:32Incredible.
11:33Do you remember
11:33this lunch service
11:34at Downing Street
11:35with Tony Blair
11:36and Vladimir Putin?
11:38Yeah.
11:38I mean,
11:38quite honestly,
11:39probably the first time
11:40as a chef,
11:41I stood between two guys,
11:42customers,
11:43actually shat myself,
11:45thinking,
11:45this could go off
11:46any minute.
11:48Entering Downing Street,
11:49getting pelted by,
11:51there's supporters outside
11:53that are anti-Putin
11:54and anti-Blan.
11:55Ever since that day,
11:56I've never got involved
11:57in politics.
11:58Right.
11:58Based on that lunch.
11:59Can you imagine
12:00turning one of those leaders
12:02ill based on a fucking
12:04bad oyster
12:04or a shit chicken wing?
12:06We didn't serve chicken wings
12:07there, by the way.
12:08I did the most amazing
12:09pan-roasted sea bass
12:10with a confee tomato
12:11and a beautiful shellfish
12:12vinaigrette.
12:13And we finished
12:13with a bakeable tart.
12:14So,
12:14I remember the menu,
12:15as if it was last week.
12:17Powerful lunch,
12:18but couldn't wait
12:19to get the fuck
12:20out of there.
12:31Yeah.
12:31Okay.
12:32That's hot now.
12:33Tingling everywhere.
12:34Yeah.
12:35In the back half here.
12:36Mm-hmm.
12:37Yeah.
12:38Mm-hmm.
12:39Yeah.
12:40Mm.
12:40Okay.
12:43So, we've talked a lot
12:44about your tangible
12:44accomplishments.
12:45Yes.
12:46Michelin stars,
12:47TV ratings.
12:48Yeah.
12:48But I'm curious
12:48about some of the more
12:49unusual highlights
12:51and lowlights
12:51from your life.
12:52Okay.
12:52Of the following
12:53daredevil moments,
12:54which was more intense?
12:56Hunting down a Burmese python,
12:57butchering a wild boar,
12:59or tracking down puffins
13:00in Iceland.
13:02Yeah,
13:02I'd have to say,
13:03tracking down puffins
13:03in Iceland.
13:04I mean,
13:04don't forget,
13:04this is how this country
13:05lived, you know,
13:06for decades.
13:08That level of protein
13:09across those winter months
13:10is brutal.
13:11So,
13:12sort of,
13:14hanging off
13:14a 600-meter
13:15high cliff
13:16with a rope
13:17and a fucking net,
13:18catching this furry bird
13:20to eat,
13:21I made this amazing dish.
13:24Fuck,
13:24that's hot,
13:25that thing,
13:25by the way.
13:26Shit.
13:26It's starting to come
13:27through now.
13:27What are you laughing at?
13:30Fuck.
13:32Yeah,
13:32it takes a big deep breath.
13:33So,
13:33I made this amazing
13:35puffin salad,
13:37made this bread
13:38and proved it
13:41in this active volcano
13:43in Iceland.
13:44Dugged the hole,
13:45stuck it in amongst
13:46these rocks,
13:47came back the next day
13:48and fucking bread
13:49was nicked.
13:50Someone stole it.
13:51So,
13:51I'm still looking
13:52for that Viking
13:52that stole that fucking
13:53amazing loaf of bread.
13:55Bastards.
13:56Oh yeah.
14:05Mm-hmm.
14:06Yeah.
14:07Mm-hmm.
14:08Okay.
14:09Yeah.
14:10That's moving.
14:11Yeah.
14:11Yeah.
14:11Also,
14:12it's just a little bit,
14:13it's not,
14:14um,
14:15not good that one,
14:17is it?
14:18It's a tough one.
14:19Yeah,
14:19it's a tough one.
14:19Also,
14:19it's just,
14:20mm-hmm.
14:22So,
14:23when people have reached
14:24their peak
14:24in a profession,
14:25whether it's Kobe Bryant.
14:26I think that's,
14:27I feel like that's
14:29burning a new ring
14:29on my fucking ass.
14:33You and I both,
14:34Gordon,
14:34eye to eye on this one.
14:35Now I know
14:36what that fucking song
14:37means,
14:37Ring of Fire.
14:38Was that Johnny Cash?
14:39It was Johnny Cash.
14:39I've got one
14:40on this fucking seat.
14:41There's nothing coming
14:42through,
14:42so we're okay.
14:43All right,
14:43but everybody in production,
14:44be ready,
14:45okay?
14:46Yeah,
14:46Ring of Fire.
14:47Holy fuck.
14:48Yeah.
14:48That's hot.
14:49Is somebody with a foot
14:50in both worlds,
14:51who's more insufferable,
14:52TV critics
14:53or restaurant critics?
14:54They're both cut
14:55from the same cloth
14:56because they're both
14:57standing 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,
15:02you know,
15:02it seems like,
15:03on paper at least,
15:04that you would enjoy
15:05the linguistic flair
15:07of a good takedown,
15:09so I'm curious,
15:09I want to hit you
15:10with a few infamously
15:11savage restaurant reviews,
15:13and I'm just curious
15:14how they hit your ear
15:15from an insult level.
15:17Before you go there,
15:18I remember once,
15:19the Evening Standard,
15:20years ago,
15:20when I first opened,
15:21and this amazing food critic
15:23described one of my dishes.
15:24Around your eyes,
15:24corded.
15:25Oh, shit, yeah.
15:26Looking like toxic scum
15:28on a stagnant pool.
15:29I'm like,
15:29fucking really?
15:30That's how you describe
15:31my fucking dish?
15:32Toxic scum
15:33on a stagnant pool.
15:34Shit.
15:35Did I really hurt you
15:36that much?
15:37Let me bounce this one
15:38off of you
15:39from Jay Rayner.
15:40Writing for The Guardian
15:41in 2013,
15:42he said of The Muscles
15:43at Leande Brussels
15:44in London,
15:44The meat inside the shells
15:46is small and shriveled
15:47and dry.
15:47Each shell contains
15:48what looks like
15:49the retracted scrotum
15:50of a hairless cat.
15:51Wow.
15:52So that's savage, right?
15:53Yeah.
15:54So we can't talk
15:55about critics like that,
15:55but they can talk
15:56about us like that.
15:57I'm a firm believer
15:57in keeping it professional,
15:58but not personal.
15:59So I had a run-in once
16:01with a critic,
16:01and unfortunately,
16:02I asked him to leave.
16:04But my heart's beating
16:05as well,
16:06like fucking the drum.
16:07What is going on
16:07with these fucking wings?
16:08Did you make this sauce?
16:09This next one
16:10is from Pete Wells
16:11in the New York Times,
16:12Guy Fieri's restaurant
16:13on Times Square.
16:14Why is one of the few
16:15things on your menu
16:16that can be eaten
16:17without fear a regret
16:17called a roasted pork banh mi
16:19when it resembles that item
16:20about as much as you
16:21resemble Emily Dickinson?
16:23Jesus Christ almighty.
16:25Good morning.
16:25Glad you've had
16:26a fucking great day.
16:28I know, Guy,
16:29but any chef that turns around
16:31and puts donkey sauce
16:32on his fucking menu,
16:32you're going to get a kick in.
16:33Okay?
16:34Because if my wife
16:35was sat there thinking,
16:36sweetheart,
16:37I'm going to have the ribs
16:37with the donkey sauce,
16:39it doesn't quite ring well,
16:40does it?
16:42You know,
16:42shit happens.
16:43Take it.
16:44Okay?
16:45And shut the fuck up.
16:46And then one more,
16:48at the risk of being
16:49a bit cheeky,
16:50this one is from
16:50the late Sunday Times writer
16:52A.A. Gill
16:52about your own restaurant
16:54aubergine 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
17:08coming to the Hot Ones
17:09I'd leave with fucking
17:09three arseholes.
17:11Yeah, I mean,
17:11Jesus Christ,
17:12it likes to have a fucking
17:13nuclear nap.
17:13Look at the label
17:14on that fucking thing.
17:15Do you know what I mean?
17:16That haunts my dreams.
17:17Yeah, I mean,
17:17the wings are getting
17:18fucking smaller and smaller.
17:19Now they look like
17:20my fucking granddad's
17:20no fucking,
17:21no, he's fucking big toe.
17:23How'd you get a chicken
17:24that looks like
17:24my granddad's big toe?
17:25Wait till you bite into it.
17:27Tastes like
17:28a grandfather's big toe.
17:30Oh.
17:31Oh yeah.
17:35Holy fuck.
17:36Yeah.
17:40Shit.
17:40Yeah.
17:42That's like fucking
17:43sticking your tongue
17:43in a fucking
17:44plate of acid.
17:46Mm-hmm.
17:46Jesus Christ.
17:47Yes.
17:48What the fuck's
17:49going to happen tomorrow
17:49when I'm back
17:50behind the line
17:50tasting and perfecting?
17:52Where the fuck
17:52are you going to be tomorrow?
17:53Because I don't mean
17:53I have to call you.
17:56Shit.
17:57I'll be in town.
17:57I'll be in town,
17:58Gordon.
17:59And you're never one
18:00to mince words
18:02when it comes to items
18:03that don't reach
18:04your culinary standards,
18:05whether it's your pub food
18:06that's laced in truffle oil,
18:08our tasting menus
18:09overrun with foams.
18:11But how does
18:12Gordon Ramsay feel
18:12about some of the
18:132018 food trends
18:15that have been bubbling up
18:16across social media?
18:18We'll find out
18:19today.
18:20Stephen,
18:21laptop please.
18:24Gordon,
18:25how you doing,
18:26my man?
18:27Now I feel like
18:28I've just swallowed
18:29a fucking mouthful
18:30of bandages.
18:32Do you have
18:32any thoughts
18:33on this black foods
18:35trend,
18:35known as goth foods?
18:37Everything from
18:37black ice cream
18:38to all black burger buns
18:40made with activated charcoal.
18:42Oh,
18:46fucking hell.
18:47Really?
18:49Shit.
18:50I'm now fucking crying
18:51over a fucking wing.
18:55And,
18:55man,
18:56that's fucking hot.
18:57Yeah.
18:58So,
18:58charcoal foods.
19:02Fucking shit.
19:03That's hot.
19:04Uh-huh.
19:07How am I going to
19:08go to the toilet later?
19:10You know,
19:10it's an adventure
19:11for everyone.
19:12Careful around the eyes.
19:19So,
19:20do I really want
19:21to take my daughters
19:22for an ice cream
19:22and eat fucking charcoal
19:23with vanilla?
19:24Not really,
19:24no.
19:25So,
19:26these guys developing
19:26this shit
19:27have got too much
19:27fucking time on their hands.
19:29Do you have
19:29any thoughts
19:30on this,
19:32which is a spaghetti donut?
19:35How fucking stupid.
19:37Really?
19:38A spaghetti donut?
19:39Get fucking real,
19:40will you?
19:40Well,
19:41if you think
19:41that's stupid,
19:42do you have
19:42any thoughts
19:43on this,
19:44which is a sushi
19:45croissant,
19:46and then we also
19:47have sushi donuts.
19:49You know,
19:52so I love Japanese food,
19:54and to have
19:56a fucking
19:57sushi donut,
19:59what the fuck
20:00are these guys smoking?
20:00Did that come out of Portland?
20:02Do you think
20:03that chefs have
20:04any obligation
20:05to respect
20:06the origins of food,
20:08or is all fair game?
20:09Culturally, yeah.
20:12They need to.
20:13Go on.
20:13This is amazing.
20:15The lime,
20:16does that work?
20:22Shit.
20:24And then one more
20:25for you.
20:26Have you heard of
20:27avo lattes?
20:29Lattes served
20:30inside of an avocado.
20:31Is that the snowflake
20:32generation again?
20:34A latte
20:34in an avocado?
20:36That's fucking stupid.
20:38I mean, really.
20:39What is wrong
20:39with these people?
20:41Shit.
20:43Shit.
20:44Are you out of
20:45things in the bag?
20:46No, I've got more coming,
20:47trust me.
20:49Do we really have
20:50two more to go?
20:51Just two more to go.
20:53Fucking hell.
20:54Damn.
20:54We're almost there.
20:56Thank you, Lattie.
20:56I haven't cried this much
20:57since fucking
20:58AA's
20:58girl's funeral.
21:01Fucking hell.
21:03Shit.
21:05Fuckin' hell.
21:12Fuck.
21:15Fuck.
21:19Shit.
21:21So,
21:21if I,
21:22you know,
21:23literally take
21:23something sweet...
21:25I love that you
21:26came this prepared.
21:27Thank you very much,
21:28very sweet of you.
21:32So,
21:32that's sweetness
21:33from a fucking donut.
21:34I fucking hate donuts.
21:34What?
21:35Because I never want
21:36to look like a fat fuck.
21:37So,
21:38I,
21:38I'm,
21:39I'm countering out
21:40the heat
21:40with some sweetness.
21:42But we're sweating
21:43off the calories
21:43too at the same time.
21:44You know,
21:44that donut does
21:45help a little bit.
21:46It does.
21:46Would you like some more?
21:47Yes, please.
21:49Fucking hell.
21:50Shit.
21:52Fucking hell.
21:54Shit.
21:56Shit.
21:57That's not normal.
21:58No.
21:58In fact,
21:58this fucking program
21:59is not normal.
22:00No.
22:00Have you ever killed anybody?
22:02We haven't heard
22:03from Coolio
22:03in a long time.
22:05Fucking hell.
22:07Seriously.
22:08Shit.
22:08Waiting for us.
22:13Oh,
22:13excuse me.
22:14Shit.
22:19Shit.
22:21Fuck.
22:22Man.
22:24Someone knows
22:24Hell's Kitchen
22:25and MasterChef,
22:26but for my money,
22:27some of your most
22:27interesting programming
22:28happens outside
22:29of the restaurant setting.
22:33Shit.
22:33Like when you went
22:33to Brixton Prison
22:34to teach inmates
22:35how to cook
22:36or, of course,
22:36your ITV documentary
22:37about drug abuse
22:39in the restaurant industry.
22:40What was your most
22:41harrowing experience
22:43while investigating
22:44illicit shark fin trades
22:46in Costa Rica?
22:49Uh...
22:50Fuck, no.
22:52Fuck.
22:52Fuck.
22:52Fuck.
22:53Fuck.
22:53Fuck.
22:53Fuck.
22:54Fuck.
22:54Fuck.
22:55Fuck.
22:55Fuck.
22:56Fuck.
22:56Fuck.
22:57Fuck.
22:58Fuck.
22:59Fuck.
23:08Fuck.
23:09Fuck.
23:09Fuck.
23:10Fuck.
23:10Shit.
23:13Um...
23:14harrowing experience.
23:15Um...
23:18Shit.
23:20It's...
23:21Fuck.
23:22Too sexy.
23:24Take your time.
23:27Fuck.
23:28Fuck.
23:29Fuck.
23:30Fuck it out.
23:31Shit.
23:32Two secs.
23:36Fuck now.
23:40Shit.
23:44Massive tissues, please
23:45my fucking nose is
23:45running like fucking
23:46Mo Farrow.
23:47Yep.
23:48shit.
23:49Fuck.
23:50Fucking hell Tom come down coming through
23:55Thank you sir
23:59Oh
24:01Man eat my fucking nostrils are hot
24:04Every hole in my body is fucking stinking right now. It is ringing like fuck
24:11Most herring experience for me would be
24:13um
24:15Saturday phase two-and-a-half meter fucking bull sharks in Costa Rica thinking fuck if I get eaten now
24:22I'll never be able to drive my Ferrari again
24:25Sharp thing
24:27Deplorable the decimation across the ocean is extraordinary. We need that for the ecosystem, so
24:33Fucking I can't even talk what you what the fuck have you done to me?
24:37Shit he said come and take some fucking wings. Yeah, my asshole really
24:43Fuck me shit
24:52All right Gordon here. We are at the finish line
24:55This is the last dab we call it the last dab because it's tradition around here to put a little extra on the last wing
25:01You don't have to if you don't want to
25:03You don't have to if you don't want to
25:05I don't know
25:10Well here you are proving the kids wrong
25:13Fucking hell
25:14They didn't just they didn't think you could do it, but here you are
25:18Shit
25:19At the Iron Man finish line of chicken wings
25:21Shit
25:23Shit
25:25Ready?
25:26Ready?
25:27I'm ready
25:32Hit me with it. Hit me with one
25:35Okay
25:37Fuck
25:37Shit
25:38Shit
25:38It's going down
25:41Fuck no
25:41All right Gordon Ramsay here. We are episode eight
25:50Season eight episode one almost in the books and just one more challenge to go
25:57And this one
26:00Is going to be on me
26:01You know you're such a great teacher such a drill sergeant in the kitchen and you just sit back and relax because on this on this wing what I want to do is make you perfect scrambled eggs
26:12I just need you to coach me on through it
26:16Somebody roll out the mise en place
26:18Here it comes
26:25Here it comes
26:27Here it comes
26:31Shit
26:33Holy fuck
26:37Oh excuse me
26:40Is there a toilet nearby quickly? Do you mind? I'll go for piss. Is it nearby?
26:43It is. Right into the green room. Right into the green room
26:46Oh
26:52Let's go pan on the stove
26:53Pan on the stove
26:54Let's go
26:55Eggs tap
26:56In. Let's go. Follow me
26:58Tap
26:59Yeah, and in
27:00Yeah, no shouting again
27:01Good
27:02Tap
27:03And in
27:04So no seasoning at the beginning. We never season at the beginning. Right spatula
27:06Spatula
27:07Yeah, so start stirring
27:08Okay
27:09Put some energy into it. Don't stand there and fucking stare at it
27:12Stir, stir, stir
27:13Okay, in
27:14Break it up. Make sure you clean the bottom of the pan and wipe around all the way around
27:17We've got to put some energy into it sure
27:18Okay, stir, stir, stir
27:19One more
27:20Yeah, there we go
27:21We never salt it first
27:22We salt it now. It'll actually break down the egg and turn it watery
27:25Okay?
27:26Try keeping the pan as well because it's pissing all down the side as well
27:28Yes?
27:29I'm a little nervous
27:30Oh stop it. Come on. Jesus Christ
27:32From there I'll slice up the butter, okay? We don't put the seasoning in to 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 the heat
27:47Back on the heat
27:48Back on there now
27:49See? You've got to get down around all those
27:51There you go
27:52Careful, it's pissing
27:53Yeah, I know it's not only that I've just gone for piss and now I've just touched my thing
27:56And now I'm wondering why my legs are bending over like that now
27:59Why don't you tell me just with some gloves? Just give me some marigolds
28:02Tom, that's on you
28:03Is that the chives?
28:04Uh huh
28:05What the fuck?
28:06Isn't that the shit you smoke here in California?
28:08You sure they're chives?
28:09Maybe
28:10Oh my lord, okay
28:12Oh shit
28:13Oh Jesus Christ
28:15Okay
28:16From there
28:18Back off the heat again
28:20Good
28:21Look at this chunking together
28:22Good
28:26Now it's coming together
28:27Now that's the texture we want, right?
28:28Yes
28:29Okay
28:30Back on
28:31And now we start seasoning, okay?
28:33What fucking end does this thing come out of?
28:35Where'd you get these things from?
28:36There we go
28:37Alright
28:38Go
28:39Yeah
28:40Back off the heat
28:42What the fuck?
28:44What?
28:45Good
28:47Now to slow it down and stop the cooking process
28:49A touch of creme fraiche in there
28:51Mix that in
28:52Yep
28:53So a couple of spoons, please
28:57Shit
28:58My groin's fucking piping hot now as well
29:00Jesus Christ almighty
29:02And then from there, finally
29:04In
29:05Pull that in
29:06Now don't beat them
29:07Thank you, honey
29:08Taste first
29:09We're gonna take it out until you're happy with it
29:12What does that need?
29:16Come on
29:17Some hot sauce
29:18No, fucking salt
29:19Fucking donut
29:20Fucking hell
29:21We don't put more fucking hot sauce in there
29:22Jesus Christ
29:23I'll be fucking pissing it in a minute
29:25Okay?
29:26There
29:27Texture beautifully done
29:28All right
29:30Fuck it hell
29:31Don't you dare put hot sauce on that
29:34It is too perfect the way it is
29:37And thank you very much, Gordon Ramsay
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
29:51This camera
29:52This camera
29:53This camera
29:54Let the people know what you have going on in your life
29:56Oh fuck off
29:57Right now
29:58I need to see a fucking doctor
29:59Fuck yourself
30:05Oh my lord
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
30:21Hey what's going on Spice Lords
30:22This is Sean Evans checking in to say thank you for watching today's episode
30:26I pledge that I will put up a new Hot Ones next Thursday at 11am
30:31And all I ask in return is that you smash that subscribe button
30:35It's been a childhood dream of mine
30:37Long before YouTube was invented
30:39To one day have a five million subscriber channel
30:43And we're pushing it
30:44We're getting close
30:45Help make this fully grown adult man's dream come true
30:49Who appreciates you Spice Lords?
30:52I do
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