Gordon Ramsay Savagely Critiques Spicy Wings | Hot Ones

peak in a profession, whether it's kobe bryant, I think it's uh, I feel like a new ring is burning in my ass, you and me,

gordon

, I die on this one, now I know what that song you hear means, ring of fire was that johnny cash, i was one of these seat, it's okay so we're good but everyone in production be ready yeah ring of fire holy yeah that's cool that's someone with a foot in both In all the worlds, which is more insufferable, TV critics or restaurant critics, they're both excluded from The Same Cloth because they're both standing there looking, they wish they could be you, so take the chin with two pieces in the same sheath, well, You know, at least on paper it sounds like you'd enjoy the linguistic flair of a good takedown, so I.

I'm curious, I want to hit you with some infamously savage restaurant reviews and I'm just curious to know how about you hitting your ear with an insult level before going there, I remember one time, the standard of the night years ago, when I opened for first time and this amazing food critic described one of my dishes, yeah, yeah, looking like toxic scum in a stagnant pool, I'm like Really that's how he describes my dish toxic skull in a stagnant pool Did I really hurt you that much let me bounce this back to you? It's from Jay Raynor writing for The Guardian in 2013, he said about the muscles in Lyonde Brussels in London, the meat. the inside of the shells is small, wrinkled and dry, each shell contains what looks like the retracted scrotum of a hairless cat, wow, that's wild, yeah, so we can't talk about critics like that, but they can talk about us So.

I'm a big believer in keeping it professional but not personal, so I had to meet a reviewer once and unfortunately I asked him to leave, but my heart beats like a drum. What's going on with these

wings

? Did you make this sauce for next time? is from Pete Wells in the New York Times, Guy Fieri's restaurant in Times Square, why is one of the few things on its menu that you can eat without fear of regret called roast pork? Bon Me when you look like that article as much as you look like Emily. Dickinson Jesus Christ almighty, good morning, I'm glad you had a great day.

I know, kid, but any chef who turns around puts donkey sauce on her menu, you'll have fun, because if my wife was sitting there thinking, honey. I'm going to eat the ribs with donkey sauce. It doesn't sound very good. You know, it happens. Take it well and shut up and then one more at the risk of being a little cheeky. This is from the Sunday Times writer. a.a gil about your own restaurant eggplant in the 90s the chef is a failed athlete who acts like an 11 year old he he yeah, I didn't realize that coming to the hot

ones

I would leave with three yeahs, I mean, Jesus Christ, it's good do a nuclear spin look at the label on that thing jeremy huh that haunts my dreams yeah i mean the

wings

are getting smaller and smaller now they look like my grandpa's no these big toes are they?

How do you get a chicken wing that looks like my grandpa's great one? toe wait until you bite it tastes like your grandpa's big toe oh yeah holy yeah that's like sticking your tongue in a plate of acid Jesus Christ yeah what's going to happen tomorrow when I'm back Behind the line testing and perfecting where are you? I'll be in tomorrow because I don't want to call you I'll be in town I'll be in town Gordon and you're never one to mince words when it comes to items that don't meet your culinary standards, whether it's your pub food. that's mixed with truffle oil or foam-laden tasting menus, but how does Gordon Ramsay feel about some of the 2018 food trends that have been popping up on social media?

We will find out today. Steven Laptop please Gordon how are you man I'm sitting now. like i just swallowed a mouth full of bandages, do you have any thoughts on this black food trend known as goth foods? Everything from jet black ice cream to black burger buns made with activated charcoal. Oh really, now I'm crying for a wing and man, that's hot, yeah, so charcoal foods, that's hot, huh, how am I going to go to the bathroom later? You know it's an adventure for everyone, watch your eyes, so do I really want to take my daughters out for ice cream and charcoal? with vinegar, not really, no, so these guys who developed this had too much time on their hands, do you have any idea about this thing that is a spaghetti donut?

How stupid actually a spaghetti donut gets real with you, well if you think it's stupid do you have any ideas? In this, which is a sushi croissant and then we also have sushi donuts, you know? I love Japanese food and eating a sushi donut, what did these smoking guys from Portland do? Do you think chefs have any obligation to respect the origins of food or is it all fair play not culturally yes they need to continue this is amazing the lime does that job and then one more for you have you heard of avo lattes lattes inside an avocado is that snowflake generation again a latte? on an avocado, that's stupid, I mean really, what's wrong with these people?

Thanks, I haven't tried this much since Gail's funeral. How is that? If you know, literally, have something sweet. I love that you came this prepared. Thank you very much, Gordon, very sweet of you, so that's the sweetness of the donut. I hate donuts, but because I don't want to look fat, so I'm counting the heat with a little sweetness, but we're also sweating to burn off the calories at the same time. You know, that donut helps a little. Do we like it small? yes please tell me that's not normal no in fact this show is not normal have you ever killed someone we haven't heard from Coolio in a long time?

Seriously, waiting on us, sorry, someone knows Hell's Kitchen and Master Chef, but for my money some of his most interesting programming happens outside of the restaurant environment, like when he 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 the illicit shark fin trade in Costa Rica so oh I um experience Howard um two sexes grab some tissues please my nose is dripping like mo farah yeah stitches on deck you know damn thank you sir james oh man even my nozzles are hot every hole in my body is Sucks right now sounds like most heroin experiences for me They were sitting under those eight-foot bull sharks in Costa Rica thinking that if they eat me now I'll never be able to drive my Ferrari again, worsening the destruction deplorably.

The ocean is extraordinary, we need it for the ecosystem, so I can't even talk about what you've done to me, he said, come and get some wings, yeah, really me, okay Gordon, here we are, at the finish line . it's the last touch, we call it the last application because it's tradition around here to put a little more on the last wing it's not necessary if you don't want it it's not necessary if you don't want well, here you are proving the kids wrong, they didn't do it , they didn't think you could do it, but here you are at the Iron Man finish line of chicken wings ready, I'm ready, hit me with a hit me with one, okay, that's it. down well

gordon

ramsay

here we are episode eight season eight episode one almost in the books and there's just one more challenge left and this one's going to be for me you know you're a great teacher, a drill sergeant in the kitchen and Just sit back and relax because in This wing, what I want to do is prepare you some perfect scrambled eggs.

I just need you to guide me so that someone rolls out the applause mass here it comes here it comes holy oh excuse me is there is a bathroom nearby quickly do you mind? I have to go to a hole, is it close? It's right in the green room right in the green room let's go to the frying pan on the stove let's touch the eggs let's follow me, touch yes and then yes again good touch and then on so there's no season at the end we never see the right start spatula spatula yeah, let's start stirring okay, yeah, put some energy into it, let's throw this in don't just stand there looking at it stir stir stir okay break it up, make sure you clean the bottom of the pan, wipe it all over, we have to put some energy into it, sure, stir one more time, yeah, here we go, we never put salt in it first, we put salt in it now, it will actually break down. the egg and make it runny, okay, try to keep the frying pan too, he's got a gun on his side too, yeah, you're a little nervous, oh, stop it, come on, Jesus Christ, I'll cut the butter from there, okay, We don't add the seasoning. all the way, no seasoning yet, we put a little bit of luck in it, now one little button at a time, now we get off the heat, we come back, we look, you have to turn all those down, so it's annoying, yes, I know.

It's not just that I just went to pee and now I just touched my thing and now I'm playing oh why are my legs bending like that now why don't you tell me just with some gloves you should give me some marigolds damn that's it in you is that chives what do you smoke here in California are you sure they are chives maybe oh my lord it's okay oh oh Jesus Christ it's okay from there, get away from the fire again well, look at this pieces together? okay, now it's coming together, that's the texture we gained, yeah, okay, again and now we start seasoning, okay, what ending does this come from?

Where did you get these things? to slow it down and stop the cooking process, I touch your fresh cream in there, I mix it in, yes, so a couple of spoonfuls please, my groin is nice and warm now too, Jesus Christ the Mighty, and then from there, finally, Pull that now, don't do it. Beat them where they taste first because we don't take it out until you're happy with it. What do you need? It comes with some hot sauce. Without salt. Donut. Now we don't add any more hot sauce. Jesus Christ. I'll be pissing on it in a minute, it's okay, it's a beautifully made texture, it's okay, don't you dare put hot sauce on it, it's too perfect as it is and thank you very much, gordon

ramsay

, throughout the

spicy

gauntlet and it looks like A million dollars for you and now there's nothing left to do but roll out the red carpet for you, my friend, this camera, this camera, this camera, let people know what you're going through in your life, oh, right now , I need to see a doctor.

OMG, I've had macaroni and cheese with breast milk in my time. This has to be the worst thing I've ever eaten. It's your fault, big guy. Hey, what's going on, spice lords? I'm Shawn Evans checking in to say thanks for watching. In today's episode, I promise I'll post a new one next Thursday at 11am. and all I ask in return is that you hit the subscribe button. It has been a dream of mine since childhood, long before YouTube was invented, to one day have 5 million. subscriber channel and we are driving it, we are getting closer to helping make the dream of this grown man who appreciates you, spice lords, come true, I do.