Gordon Ramsay Savagely Critiques Spicy Wings | Hot Ones
oh excuse me is there a toilet nearby quickly do you mind i'll go for a pig is it nearby there's right into the green room right into the green room hey what's going on everybody for first week feast i'm shawn evans and you're watching hot
onesit's the show with hot questions and even hotter
wingsand it's a banner day in internet history as we open up season eight with
ramsayhe's 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 masterchef junior which returns to fox this february
ramsaywelcome to the show great to see you so we started hot
onesabout four years ago and shortly after we put up our first episode we were bombarded with requests to get
ramsayon 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 i'm 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 you're welcome good to see you congrats by the way thank you very much nate amazing um i have four kids they're paying me to come on this dad i want to see how good your palate is or how strong your palate is you 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 i'm here the world has pressured us into this room
gordonthat is it if it all goes tits up after this it doesn't matter we made the hot
onesokay okay so how long would these
wingscook for uh oh i knew that this was gonna happen yeah yeah because a bit overcooked it's like eating a mouthful of sand a good wing look at your arms that's a good wing right there yeah but so it needs a bit meat on there it's things like a quail so
gordonas 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 in all the times you've been wowed by the raw talent of a child on that show is there a story that stands out um i think of some of the uh earlier kids now um you know back on season one yeah they're into the 18 19 year old um alexander from season one and you know this guy is a prolific chef he's 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 to them no mom no dad no school teacher you love me you're gonna hate me it's gonna be the best football coach you've ever met in your life but you'll come out of this a much better cook and they do what's been the most disturbing thing that you've ever seen unnoticed or uncared for at a restaurant on kitchen...
nightmares that's a really good question so um i went into a refrigeration unit once and saw a tatar sauce three and a half years out of date how dumb must you be to use this tatar sauce that stank to use a sauce that's festering bubbling like something out harry potter that was off three years ago um several stuart littles spotted in the corner of the kitchen yeah big not like cats i didn't know they only had cats they didn't it wasn't it was a rats yeah pretty shocking uh from rats to mold uh to recently um coming across the restaurant with plastic cheese over nachos covered in mold do you have any idea how long cheese needs to sit in a fridge that's plastic cheese to get mold years yes hippie dippy green what are they smoking when they come up with these names probably opium okay so the restaurant business is notoriously difficult with these thin margins and then of course infinite space for human error and then when you're a chef who's famous and has this large empire that goes across several continents you end up being a target for the type of yelper or trip advisor commenter that's like this place is a total ripoff i could have made it for three dollars can you explain in layman's terms the basic math behind how a 25 cheeseburger might end up on a menu i've seen chefs with freaking gold leaf on a burger right to get to 100 mark which is a bit stupid really because you don't go need a burger with gold leaf and why taint...
that flavor so uh 25 burger it's all about the patty the thickness the blend it depends on whether it's the chuck the short rib a great brioche bun and how you lay that up with you know all the trappings of a luxurious burger is there a hidden cost in running a restaurant that most diners are unaware of yeah it's called rent and labor cost two big key factors in running a successful business um landlords uh they win either way so the more successful you are the more rent they ask for uh the less successful you are uh the more demanding they are for the rent so the great way of identifying a classy restaurant is being full on a monday night friday saturday will look that will take care of itself naturally if you can fill it monday tuesday wednesday you're 90 of the way there grapefruit in a hot sauce are you serious i know that you spent your early years studying classic french technique and bouncing around restaurants and london and paris working alongside some of the most influential chefs in the world so with that in mind i want to bounce some of the people some of the mentors that helped shape
ramsayinto this battle-hardened perfectionist that we see today i'm just curious what you learned about cooking what you learned about business maybe even what you learned about life from each okay we'll start with marco pierre white a phenomenon a nut buster uh ball breaker super talented chef if you thought my performance sometimes was shocking in...
the kitchen that was a hollywood blockbuster right there oscar-nominated marketplace um that guy had finesse he could close his eyes and dress a plate beautifully uh and he could come out looking like a gucci handbag i mean stunning how about gizaboi kisawa was amazing it's like this perfect frenchman that was you know hard as on the outside and then you look at him it's the kind of guy that your grandma would take to the bingo we had one and a half days off a week that half a day if you took that half day you're so you had to be in there no pay and showing willingness you know to learn and as an english cook in a french kitchen i had to bust my ass off twice as hard now you know one of the best chefs living today and still a prominent figure in odd cuisine how about joelle rubicon robert shawn was a task master combined marco tony bourdain all together and you've got joe robichon because you know on the outside world there's this incredible successful genius but behind the scenes oh my god you know from raviolis flying over your head to copper pans to i used to see ducks flying uh from one of the kits to the other thinking that just reborn their
wingsthe only thing was missing were the feathers i remember telling me that the best thing ever happened to me was the that ran down my mother's leg when she gave birth to me how did you get up in the morning and concentrate at 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 the thicker your skin trust me the higher you go cheaper gold from where yeah the new jersey right chiva gold um do you mind if i sponsor the
wingsgoing forward and like pay for some decent meat on the b
onesthat would be a dream come true for us trade emails we'll trade emails so that's nippy at the beginning it's like nip immediately so it's not um yeah it's fine though mm-hmm it's not it's not super hot so with your many best-selling cookbooks then your how-to tutorials online you've 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
ramsayat home burger and describe how to make it in as much detail as possible yeah um so for me it's about that blend i would go uh 60 grand beef 10 fat blend that with 10 chuck and then i would do almost like a luxurious four rib in there and then the last part somewhat lean so a bit of a try tri-tip in there in a way that it sort of holds that thing together so it's tight the cigarette are a great burger is in the seasoning and so too many people make the burger but they don't season it properly so season this thing chili flakes garlic powder salt pepper severe sear strong caramelization on top and then it's the basting and so once you've caramelized that burger on top don't worry about it still being raw...
inside you baste because as you base that butter it seeps through and becomes so much more richer the fat caramelizes on top of the burger so the flavor layer is beautiful brioche bun beautifully toasted and then baked 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 that's what happens sometimes they cook the burger they bite in the meal it's oh man it's all pissing out yeah let it rest let it sit inside there and then stack it usually so you made this one and uh is that a day 2017. can you afford sauce in dates uh-oh you know what these are just stage battles oh they're still good yeah here we go so um oh it's quite nice i like that you do yeah it's quite zesty that's that's fruity i like that smoked serranos some orange in there yeah i mean i'm not too sure about apricot but that's nice big big that's good thank you so much now it's getting hotter yep yeah a little bit is sort of um yeah it's starting to move on the armpits i'm sweating that's how we do it here
gordonwe have a recurring segment on our show called explain that graham we're doing deep dive and i guess instagram pulled interesting pictures that need more context yes i'll bust out the laptop i'll show you the picture sure you just tell me the bigger story does that sound good yes sir how are you doing so far...
brilliantly dive on people's instagram what's wrong with you girlfriend okay
gordonfirst things first do you remember this meeting of the minds courtside at the lakers game you david beckham and kobe bryant i got absolutely there really yeah because five minutes prior to that i threw the first ball out of the dodger stadium the game was so boring db takes me so fancy basketball so i went to the basketball i got into such trouble because you can't go from throwing the first pitch out then going watching the basketball ten minutes later can you well you can apparently no not good um so um yeah sat ringside there it was the first time in my life at six foot two i felt like a short ass everyone's seven foot tall it's no longer down there it's like so uh loved the game um and uh yeah kobe one athlete jesus uh incredible do you remember this lunch service at downing street with tony blair and vladimir putin yeah i mean quite h
onestly probably the first time as a chef i stood between two guys customers actually shot myself thinking this could go off any minute entering down the street uh getting pelted by see there was supporters outside there antique putin and anti-vlan ever since that day i've never got involved in politics right based on that lunch can you imagine turning one of those leaders ill based on a bad oyster or a chicken wing we didn't serve chicken
wingsthere by the way i did the most i did the most amazing pan roasted sea bass with a...
coffee tomato and a beautiful shellfish vinaigrette and we finished with a bakewa tart so i remember the menu you know as if it was last week powerful lunch but couldn't wait to get the out of there yeah okay that's hot now i'm tingling everywhere yeah in the back half here okay so we've talked a lot about your tangible accomplishments yes michelin stars tv ratings but i'm curious about some of the more unusual highlights and low lights from your life okay of the following daredevil moments which was more intense hunting down a burmese python butchering a wild boar or tracking down puffins in iceland um yeah i'd have to say tracking down puffins in iceland i mean don't forget this is how this country lived you know for for for for decades that level of protein across those winter months is brutal so um sort of hanging off a 600 meter high cliff uh with a rope and a net catching this furry bird to eat um i made this amazing uh dish that's hot that thing by the way it's starting to come through now what are you laughing at yeah you'll take a big deep breath so um i made this amazing uh puffin salad made this bread um and and proved it in this uh active volcano in iceland dug the hole stuck it in amongst these rocks came back the next day and bread was nicked someone stole it so i'm still looking for that viking that stole that amazing loaf of bread bastards yeah that's moving yeah yeah also it's just a little bit it's...
not um not good that one is it it's a tough one yes what's the one also it's us so when people have reached their peak in a profession whether it's kobe bryant i think that's uh i feel like that's burning a new ring on my ass you and i both
gordoni die on this one now i know what that listening song means ring of fire was that johnny cash i was one of this seat there's nothing coming through so we're okay all right but everybody in production be ready okay yeah ring of fire holy yeah that's hot is somebody with a foot in both worlds who's more insufferable tv critics or restaurant critics they're both cut from the same cloth because they're both standing staring they wish they could be you so it take on the chin two pieces in the same pod well you know it seems like on paper at least that you would enjoy the linguistic flair of a good takedown so i'm curious i want to hit you with a few infamously savage restaurant reviews and i'm just curious how about you hit your ear from an insult level before you go there i remember once uh the evening standard years ago when i first opened and this amazing food critic described one of my dishes yeah yeah looking like toxic scum on a stagnant pool i'm like really that's how you describe my dish toxic skull on a stagnant pool did i really hurt you that much let me bounce this one off of you it's from jay raynor writing for the guardian in 2013 he said of the muscles at...
lyonde 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 that's savage right yeah so we can't talk about critics like that but they can talk about us like that i'm a firm believer in keeping it professional but not personal so i had to run in once with a critic and unfortunately i asked him to leave uh but my heart's beating as well like the drum what's going on with these
wingsdid you make this sauce this next one is from pete wells in the new york times guy fieri's 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 bon me when it resembles that item about as much as you resemble emily dickinson jesus christ almighty good morning glad you've had a great day uh i know guy um but any chef that turns around puts donkey sauce on his menu you're gonna get a kick in okay because if my wife was sat there thinking sweetheart i'm gonna have the ribs with the donkey sauce it doesn't quite ring well does it you know happens take it okay and shut the up and then one more at the risk of being a bit cheeky this one is from the late sunday times writer a.a gil about your own restaurant aubergine in the 90s the chef is a failed sportsman who acts like an 11 year old him him yeah i didn't realize coming to the hot
onesi'd leave with three yeah i mean jesus...
christ it's nice to have a nuclear lap look at the label on that thing jeremy huh that haunts my dreams yeah i mean the
wingsare getting small and smaller now they look like my granddad's no these big toe how do you get a chicken wing that looks like my granddad's big toe wait till you bite into it tastes like your grandfather's big toe oh yeah holy yeah that's like sticking your tongue in a plate of acid jesus christ yes what's the gonna happen tomorrow when i'm back behind the line tasting and perfecting where the are you gonna be tomorrow because i mean not to call you i'll be in town i'll be in town
gordonand you're never one to mince words when it comes to items that don't reach your culinary standards whether it's your pub food that's laced in truffle oil or tasting menus overrun with foams but how does
ramsayfeel about some of the 2018 food trends that have been bubbling up across social media we'll find out today steven laptop please
gordonhow you doing my man now i feel like i've just swallowed a mouth full 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 out really i'm now crying over a wing and man that's hot yeah so charcoal foods that's hot uh-huh how am i gonna go to the toilet later you know it's an adventure for everyone careful on the eyes so do...
i really want to take my daughters for an ice cream and eat charcoal with vinegar not really no so these guys developing this got too much time on their hands do you have any thoughts on this which is a spaghetti donut how stupid really a spaghetti donut get real with you well if you think that's stupid do you have any thoughts on this which is a sushi croissant and then we also have sushi donuts you know so i love japanese food and to have a sushi donut what the are these guys smoking did that come out of portland do you think that chefs have any obligation to respect the origins of food or is it all fair game no culturally yeah they need to go on this is amazing the lime does that work and then one more for you have you heard of avo lattes lattes inside of an avocado is that the snowflake generation again a latte in an avocado that's stupid i mean really what is wrong with these people are you out of things in the back now i've got more coming trust me do we really have two more to go just two more to go how they're almost there thank you i haven't tried this much since ia's gail's funeral how so if i you know literally take something sweet i love that you came this prepared thank you very much
gordonvery sweet of you so that's sweetness from the donut i hate donuts but because i don't want to look like a fat so i um i'm counting out the heat with some sweetness but we're sweating off the calories too at the same time you...
know that donut does help a little bit it does we like small yes please it out it that's not normal no in fact this program is not normal have you ever killed anybody we haven't heard from coolio in a long time hell seriously waiting for us excuse me someone knows hell's 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 to 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 so oh me um howard experience um two sex have some tissues please my nose is running like mo farah yup stitches on deck you know damn coming through thank you sir james it out oh man even my nozzles are hot every hole in my body is stinking right now it is ringing like most heroin experience for me would be um sat underneath those two and a half meter bull sharks in costa rica thinking if i get eaten now i'll never be able to drive my ferrari again sharpening deplorable the decimation across the ocean is extraordinary we need that for the ecosystem so i can't even talk what you've what the have you done to me he said come and take some
wingsyeah my really me all right
gordonhere we are at the finish line this is the last dab we call it the last app because it's tradition around here to put a little extra on...
the last wing you don't have to if you don't want to you don't have to if you don't want to well here you are proving the kids wrong they didn't they didn't think you could do it but here you are at the iron man finish line of chicken
wingsready i'm ready hit me with a hit me with one okay it's going down all right
ramsayhere we are episode eight season eight episode one almost in the books and just one more challenge to go and this one is gonna be on me you 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 i just need you to coach me on through it somebody roll out the mise applause here it comes here it comes holy oh excuse me is there a toilet nearby quickly do you mind i've gotta go for a pit is it nearby it is right into the green room right into the green room let's go pan on the stove let's go eggs tap in let's go follow me tap yeah and then in yeah again good tap and then in so no season at the end we never see the beginning right spatula spatula yes let's start stirring okay yeah put some energy into it let's throw this don't stand there and stare at it stir stir stir okay in break it up make sure you clean the bottom of the pan wipe around all the way around we've got to put some energy into it sure stir one more yeah there we go we never salt it first...
we salt it now it will actually break down the egg and turn it watery okay try keeping the pan as well he's pistol down the side as well yes have a little nervous oh stop it come on jesus christ from there i'll slice up the butter okay we don't put the uh seasoning in to the very end no seasoning yet we put in a small lucky now a small knob at a time now we come off the heat back around back on there now see you've got to get down around all those therefore it's pissing yeah i know it's not only that i've just gone for a piss and now i just touched my thing and now i'm playing oh why my legs are bending over like that now why don't you tell me just with some gloves you should give me some marigolds damn that's on you is that the chives what the is that the you smoke here in california are you sure they're chives maybe oh my lord okay oh oh jesus christ okay from there back off the heat again good look at this chunking together good now it's coming together now that's the texture we won right yes okay back on and now we start seasoning okay what end does this thing come out where'd you get these things from there we go all right go yeah back off the heat good now to slow it down and stop the cooking process i touch your creme fresh in there mix that in yep so a couple of spoons please my groin's piping hot now as well jesus christ the mighty and then from there finally in pull that in now don't beat them thing...
where they taste first because we don't take it out until you're happy with it what does that need come on some hot sauce no salt donut it now we don't put more hot sauce in there jesus christ i'll be pissing it in a minute okay there textured beautifully done all right don't you dare put hot sauce on that it is too perfect the way it is and thank you very much