Gordon Ramsay and Sean Evan's Heat Things Up for Make-A-Wish #CookingUpWishes!

right last time i saw this man i was making scrambled eggs whilst crying my bloody eyes out it has to be one of the spiciest days of my life and honestly i wake up some morning still sweating with over 76 million views it's become legendary but tonight it's time for the hottest challenge yet and in order to do this trust me i need my man back the incredible the feisty the tenacious the man with the plastic palette please welcome back the incredible sean evans sean gordon gordon it is so good to see you my man thank you so much for that intro i am so happy to have you back for another round here uh mate when you sat me in that chair uh first of all i'd like to apologize because the chair looked like a bloody swimming pool underneath my ass within like 60 minutes everywhere i go i'm asked about bloody sean evans and is he eating the same hot sauce that you're eating so just confirm for the 76 million that saw that you are eating the same sauce you're not lying are you every single time and you know i'm more than happy to switch the paddle with our guests right before we go you know anything that i can just stake my integrity on it is that every time a guest has gone through the hot ones gauntlet i've gone through it right along with them yes but you said to me gordon i feel like the albatross has been lifted and i've got this weight off my neck and now i can get on with my show and congrats on the seasons and the syndicated show but guess what i did that studio i lost nearly 15 pounds in weight so i just understood that if you want to go on a crash course and you want to lose weight eat sean evans hot wings because within 60 minutes the pounds are gonna drop man for days after tana kept on looking at my trousers and said what are you doing you're spending more time in the loo than you are with me it's that source it burns and burns and burns and you know what and you know what today it's kind of a crazy ride you know like last time you did the show we do 10 wings 10 saucers and it ends up in a crazy place here the good news is we're only doing five wings today so it might seem like we're taking our foot off the gas a little bit but we are not because the ramp up here is extreme over here in the middle we have the brain burner we have the eye of the scorpion we have hot ones apollo these are three extreme super hots the eye of the scorpion with trinidad scorpions apollo is just from the mad scientist brain of smoking ed curry and we fed him off in kind of a easy zone on the first two but after that it is crazy so we are putting on a show for the people today uh i had like lumps and bumps on my pallets for like days on end my chefs are saying gordon if you ever go on the hot ones again and we lose our third missionary star i honestly i'm gonna kick you up the ass so i know there's only five sources but just go easy on the old man please i will i will try i will try and if you guys were to lose the michelin star i wouldn't be able to sleep i would take that personally i would feel like it were my fault so not today gordon i'm going to take good care of you and we'll start with the classic which is this important the other one the classic with the red lady yes that one there so this is our first one it's it's just the first sauce that we use in the in the show as you remember nice and easy not too bad here to start us off yes okay um did you check out those wings your bugger they don't look like my granddad's toes these are a proper wing well you know what gordon ever since you're on the show and dogged the wings a lot of people have been complimenting us we've stepped up our game since uh since you were on the show so we're doing much better right um if you don't mind me i've got a quick tip you line your tongue with cheddar cheese cheddar cheese stops the actual tongue from burning this is amazing okay did it work it does work but this is quite fruity so not spicy but it's actually quite fruity it sort of tastes um of a lot of tomatoes a little bit of um almost like a sort of a nail but it's not super hot by the way nope just like your everyday sort of table sauce to start us off here so with the holiday season in full swing you know gatherings will probably not be as big this year but the feasts we need to keep them in mind as a brit who spent a lot of time in the states what do you see is the biggest difference between holiday priests in the uk versus the holiday feasts in the u.s i've just taken shots of um the most amazing pepto-bismol smoothies so i put some protein powder after ginger and they're like a sort of traffic light in front of me so all nice and cool and all jokes apart having been you know in the u.s over the last well just under 20 years now thanksgiving and christmas is pretty much similar i get so frustrated when that bird gets deep-fried um and the vats of oil and this thing gets wound down like medieval days and they deep fry this thing there's a reason why we only eat turkey once the year okay and come on you know there's nothing worse than the dry bird at christmas so i'm a big fan of deep frying that turkey but i like to put the butter under the breast um fragrant with some thyme lemon citrus um and then once it's cooked i like to let it rest for as long as i cook it but the garnishes the sprouts the parsnips um the only thing we don't do uh over here is that sort of pecan pie the sweet elements it's very similar all the garnishes and the roast potatoes and duck fat but honestly i always treat thanksgiving as a warm up for christmas but then i'm thinking no please do not deep fry that turkey and then what do you see is the secret to a great good roast potato when i have the when i have the sunday roast whenever i visit london that stands out to me it's a unique item yeah good question so the secret between a great roast potato is like partly sort of boiling them and then take them taking them out to sort of steam once you steam them they get fluff on the outside and then from there they literally get nice and crispy but they need to be steamed and then roasted christmas pudding overrated or underrated oh no no it's underrated honestly i mean the sad news about the christmas pudding is that you feel like taking a two-week holiday after you've taken a bite but sometimes there's a lot of rum in that thing and between you and i it's a great way to get the kids to sleep on christmas day a couple of mouthfuls um they think it's a creme anglaise with custard but i've laced it with baileys and then two minutes later they're faster sleek that's the pro tip are you ready to move on we have some very special guests joining us for this next wing yes please so this is los calientes moho and then joining us here we have shelby and jim shelby of course you remember in 2013 granted a wish where she got to meet you on the set of hell's kitchen she has since then beaten cancer gone on to culinary school and now is a trained pastry chef and then jim also showcasing his cooking skills on the bearded home cook channel let's bring in shelby and jim oh my goodness um first of all happy holidays to you both uh shelby you know seven years ago when i first met you um and understand the diagnosis what you're faced with i said to my three daughters i've just met a girl that has strength beyond belief but more importantly um has the remarkable sort of power to overcome this when i'm looking at your feed on instagram and watching the way you post and then obviously watching what you've done through culinary school and now progressing brilliantly um let me tell you something when you want to come and work for me my door is open because not only do you become a dear friend but the talents of what you're producing is incredible and you know dad as a as a father of three daughters how proud are you she's amazing absolutely amazing every day in treatment and after this kid never stops smiling she's inspired so many people uh i wake up every day blessed to be her dad it's amazing yeah shelby gorgeous how are you doing i'm doing very well thank you how are you yeah all good indeed thank you it's about 7 7 30 here oscar's gone to bed and i'm just going to go through these wings with my man and then crack on for dinner so it's been a crazy day but um shelby what's been the what was what was the the most important thing that you focused on because i knew food was important for you but what did you what did you hold on to getting through that treatment what was the the light at the end of the tunnel that kept you going um honestly just kind of doing what i love doing which is putting art into food um like everything i do on paper i just like how i made you that scratch board honestly i just put that into like baking cakes and decorating cakes and cookies as well so i just kind of put my art onto something edible yeah amazing and i love that edible art but since we last met as you know we've opened the hell's kitchen restaurant in vegas uh sean's been a few times he has his own table now he's that famous in vegas with his name on it they bring his napkin out with his initials on the table class got his initials on the hot table for the hot host um i'd like to invite you uh and a group of your girlfriends to come uh as guests uh for dinner whenever you like whenever you're ready uh yeah i promise you my darling across 2021 you you you just tell me and we'll sort it out okay okay that's amazing that is amazing thank you take them up on that they treat you very well right i'm so excited are you ready are you ready to get sweaty yeah so sean sent us some sauces but he didn't send me any wings so uh in the in the pre-show we threw it out there that if we could raise a thousand dollar increments five times i would put them in on cookies because we have lots of cookies so we're gonna do hot sauce cookies uh and right at the end as i was about to get away with two hot sauces taylor and meredith who have been huge supporters of make-a-wish here in north carolina dropped 10 grand so guess what i'm doing all five sauces on cookies so if i don't talk while you guys are doing your thing you're just going to be sweating back here according that's amazing bought a cocktail i mean [Laughter] okay our next sauce is los calientes rojo if you watch the show it's it's the halfway mark it's it's halfway down the lineup so a little bit of a kick but not too crazy not too wild i have to know how it tastes on a cookie though that might be a first it is really weird yeah but what's hot yeah oh i'm okay thank you though wow i think there's lemon in it i also brought my own i don't know if i'm supposed to wipe my backside with them or not gordon taking down the flight of antidote um so now you've just kicked up a notch that is a raw spice super hot and uh it's very uh it's rough right it's sort of um it wakes you up okay because right now in between my big toe and my pinky i've started to sweat which is never a good sign because it starts to move up shall we i'm going to stop there but not decent so gordon last time you're on the show besides all the sweating we talked about some of these more bizarre food trends like spaghetti doughnuts or black burger buns and since then tick tock has really taken over the world and you've kind of turned to discovering these bizarre food creations on that platform and uh you know shelby i'd be curious your thoughts on this as well gordon shelby jim what do you think of social media and how it affects or changes or influences how people cook at home yeah that's a good question um tick tock originally was set up to sort of bring that level of fun in dancing i got size 15 feet matilda uh our youngest daughter she's always dancing on there so she said dad you got to do this tick tock thing i said really tilly she then made me switch the light off and jump into her clothes she jumped in mine was slightly weird because it didn't go down well with the dear wife because she said what are you doing a man of your age dressing your daughter's clothes however the whole excitement around tick tock now is about having fun i think tick tock's been a breath of fresh air across the pandemic and more importantly it gives a lot of hope to having some fun especially through dark times and you know watching what make a wish have done in terms of sending videos and sort of little anecdotes there's now a brigade sean of t tick tock chefs out there they're sort of obsessed they can't cook for crap but they edit their videos down where they make themselves look good but to be honest that's the editor so it's very funny and last week a girl uh i think she was in boston took a rib right there on your eyes gordon oh yes she was in boston and she stuck two rib eye steaks inside a toaster to cook the rib eyes in a toaster i saw that come on shall we you must have seen some crazy nuts on tick tock i've actually seen that rib eye one but honestly tic toc has also shown people how to make that like whipped coffee which a lot of my friends have made that was kind of in the beginning of like the whole stay-at-home order and everything everyone was making it i was not one of those people unfortunately but i should have um no i am enjoying tick tock yet because i feel like i'm the old guy that when i like facebook everybody goes to instagram when i go to instagram everybody goes to tick tock or snap or whatever else so if you think i need to put food on tick tock just know we're going to scare away millions of youth well i haven't really been cooking on tick tock but i have recently into a new apartment and done a lot more home cooking than i used to do i used to be just straight a diet of crap service but now i'm actually in the kitchen doing my thing i i have some samples uh some pictures of some recently cooked dishes and i'm just curious what you guys think of each so this first one that's up it's kind of it's seasonal very autumn like so this is a apple butter pork tenderloin and then you have some roasted carrots beets that's little uh goat cheese milk with there with that the sauce is like applesauce cinnamon cream sort of thing that i made i have thick thick skin dude i mean there's a great color on the pork portion slightly tiny but it looks like the cat's puked on the side of the plate what is that is that a sauce it's a sauce yeah it's a little little apple apple sauce little cinnamon uh little cream sort of situation that i put together now you sort of stuck a uh a dessert on the side of the pork um promise me you won't bottle that sauce i i i promise you i promise you on shelby jim do you guys have any uh thumbs up thumbs down what do you think so apple butter is super famous here in north carolina we absolutely love it would you agree um but when you put it on a plate that light of a color it reminds me of something that comes out the wrong way um thank you it looks great yeah pretty tasty all right let's move on to the next one up next this was actually my first one like my first home-cooked meal in years it's a sherry glazed chicken with zucchini and then i think those are some uh asiago stuffed tomatoes alongside i mean what a donut first of all you don't put cherry on a freaking chicken now you keep that for your trifle your muppet secondly the zucchini looks shocking at least turn the pan on to get some color i mean of all the food chats we've had over the years you present that to me honestly it looks like the sort of leftovers from a frat party not for me all right one more hopefully i can win you over with this last one so this is actually this is actually this next one this is my first attempt at a home style fried chicken then you have some corn and then some green onion mashed potatoes alongside that okay so listen you got a great color on the chicken there so i like that um that corn looks like a leftover succotash from last thanksgiving so again come on some chili some shallots and garlic give it some love and and the mash that looks like it's just been whipped out of some bears backside [Laughter] oh goodness gracious i'm humble i'm humbled i'm humbled before having you guys we need to spend more time in the kitchen mr evans a hundred percent you know uh i'm i'm there anytime anytime but i'm i'm working my way i'm working my way you got to start somewhere i'm working on it has been a lot of fun it has been a lot of fun it's all the people out there who are who fear it or who are worried about it or like oh it's so much easier to order this sort of uh i've kind of fallen in love with the ritual of it all with sort of music and chopping stuff up and preparing the ingredients like the whole part of the experience for me is something that i've really fallen in love with good all right i haven't done enough stalling as we move on down the line up so yes brain burner is that right it gets pretty crazy here oh excuse me please man why am i burping already that is that the brain burner this is the brain burner this next one and it is pretty crazy hot it's a wild one look at what's in there jesus so so this one it's a mix of scotch bonnet peppers carolina reaper a six-figure scoville rating it is like a prank gordon i can see it in your face jimbo i can see it in your face yeah yeah yeah no that's uh that's uh that's rancid yeah that's uh that's rough man that's uh man that's like eating a mouthful of bobby flays cuisine that's gross you can still burn you still got that you still got that dragon fire gordon ramsay burn there's no flavor in the chicken wing you've just decimated any taste of chicken you don't know flamethrower but through the pain through the burn through the fire gordon ramsay i'm very curious you know um this year uh you know we have people outside the workforce but i know that the second we can get back out in the streets the thing that i'm looking forward to mostly is returning to a buzzing dining room i think yes on your world travels if you close your eyes and think of your most memorable food experience what first memory that comes to mind two secs yep um i would have to say um something like um cambodia we were there recently filming and you know vietnamese cambodian cuisine you know very little dairy you know the incredible broths the paste the make out of shrimp you know indonesia again just incredible so yeah i'd go for a vietnamese um because that level of you know humble cooking was just exceptional especially when they do it properly there so um breathtaking and then the big surprise this summer was when we went to visit um croatia croatia has sort of always played second fiddle to italy but the croatian cuisine and the truffles that we discovered in croatia and the shellfish was just exceptional so yeah croatia and vietnam jim how you feeling after that last sauce i can't feel my lips my nose is running and i'm sweating like a pig inside yeah all of us all of us that same exact way i've had that sauce many times before you never fully get used to it after that sauce we'll try to move a little bit quicker towards the finish line this next one is the eye of the scorpion as the name would imply it has a combination of trinidad scorpion peppers very very spicy brutal hot sauce it looks like the smell honestly it's so strong man chocolate chips and hot sauce there's just something wrong about this brutal absolutely brutal no no no no no no no that was disgusting capital d not good people discussing the difficult here to close it out but we're almost there we're approaching the finish line here and you're on the topic of spicy foods you know obviously as you can tell we push it to the extreme here on hot ones but it does seem like the palette for spicy foods does seem to be growing whether it's these spicy chicken sandwiches that you see on fast food spicy cocktails spicy gum but one place i don't really see it is in fine dining gordon do you have any insight as to why you don't see that same sort of spice bubble and fine dining i've had the opportunity to take on some tasting menu since the show's blown up but you don't really see spice in the same way that you see other food categories yeah the idea across the fine dining menu you donut is to entice you across the 15 courses so if we obliterate your palette with spice on course number three how the hell are you going to spend all that money on wine enjoy an amazing dinner when you can't taste anything for the next 15 courses you bloody idiot so we have a blend of spice that we build ourselves up and we make things a little bit more sort of uh you know enticing but without being too spicy right oh excuse me why do we put it in dessert yeah yeah just putting on a dessert the the cookie spicy food situation man we are on now the last chicken wing level one this is the last dab of apollo and uh full disclosure i i accidentally on the first wing did take a bite out of this one just just going from the wrong side of my paddle here so here i am bringing it all full circle excuse me i got blisters on my lips oh my god it smells like a sweet disinfectant [Laughter] good way to put it disinfectant jim going down the hatch i'm actually really happy i'm not trying these i'm leaving at all to him i'm good thanks actually the guy being dummies out here all right jim and gordon i'd be curious on your answer for this one because gordon last time you were on the show i could tell that there are certain sauces certain wings that you weren't really impressed with so here we've swapped some of the old out and put in some of the new take in your chef's palette test can you tell me which sauce here did you like the most and then what are some qualities that go into the ones that you like the least which one did you like the most first two are pretty good i'm bleeding again down below are you serious out of those five no that's not hitting my menu man is insane the last one i had to dip inside my pepto bloody smoothie in order to down and taste something um no the first one was slightly fruity i'd take that one again in a heartbeat but those last four no no no no i told you last time my nose was running faster than mo farah this time i've got a usain bolt 9.967 of each nostril no chance not for me every time he do it to me jim if i could talk i really kind of like the second one i thought that there's a lot of flavors and it just kept building and building i mean it's it's the most chunky one of them too which i think is kind of neat because you get those flavors in every bite if you will um yeah yeah that's what i got for you uh sean seriously i mean honestly uh i'm i'm sweating so bad that i'm actually wearing waterproof pants well you know when we put on a show like that for the people watching i just want to say thank you for watching please we are so close please don't please donate if you're watching to make sure that we all didn't just burn our insides yes over here i've burned more than the insides i said to you last time shame on you then you made me made scrambled egg so i'm not making any more bloody scrambled egg but um donations are rolling in michael's just put two and a half grand in very kind uh oh reaper's just putting a hundred dollars and then mark from the kick club has just donated 70 grand and we're into a hundred and ten thousand to what jim and i sweat while you sit there laughing you head off i swear to god uh i'm gonna i'm gonna wrap you in plym film and stick you on the top of caesar's palace next time i see you in vegas all right all right as long as i can as long as you can give me a table at hell's kitchen i'll take you up on that absolutely um listen sean thank you so much and i i'm i'm i'm i'm touched because seven years ago shelly when we first shelby we first met and i saw just your situation and then i think about the incredible work that make-a-wish do and now that you've become this beacon of hope and joy um you spend many many christmases uh just promise me this time next year we won't be spending it eating bloody hot wings again with the man okay take care jim thank you sir shelby a beacon of light um stay focused and uh lots of love sure i'm gonna get you back buddy i'm gonna keep i'm keeping my hair on the level i'm keeping my i'm looking out for you gordon i'm looking out for you really nice to meet you it was a lot of fun thank you mate

Channel: Gordon Ramsay

Views: 1,088,522

Rating: 4.9573278 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery

Id: 2Gh_8zwJfxw

Length: 30min 27sec (1827 seconds)

Published: Tue Dec 08 2020

Reddit Comments

[u/scarfacesaints]

Really surprised Gordon doesn't try and make it through without all his remedies. Guests seem to understand the show is for their reaction. Unless he's just THAT bad with hot food

[u/[deleted]]

Lmao I fuckin lost it when he took a row of sips out of those glasses 😂

[u/Crakkerz79]

I felt that Sean seemed more jittery and impacted by sauces than normal. Makes sense he was rolling Apollo the whole time.

I went back to see what happened with the first wing. The paddle or the sauces must’ve been laid down backwards.

Sean played it like a champ though. Didn’t even back an eye. Laid down the wing and grabbed the right one and kept going.

That brief death stare to off camera though...

[u/20sinnh]

Wife and I donated $20 to the charity. Worthy cause!

[u/CrashTextDummie]

I get the impression that Ramsay genuinely likes Sean, genuinely enjoyed his experience on the show and is genuinely proud that his episode resonated so well with both his own fans and the fans of Hot Ones.

I thought he was a good sport back on Hot Ones and this video just confirms it.

[u/CordraviousCrumb]

Sean Evan's what?

[u/Boo_bear92]

That was great to watch!!

[u/NatrixHasYou]

Maybe it was just from accidentally hitting the last wing first, but I feel like Sean got a little misty-eyed when Ramsay was talking about meeting the girl through Make A Wish and he'd been seeing her progress and offered her a job with him anytime.

Or maybe that was just me getting that way.

[u/sreejd]

Gordon Ramsay was an absolute muppet. I thought the dude having the sauces on COOKIES did better lol