Gordon Ramsay Savagely Critiques Spicy Wings | Hot Ones

ah scuse me is there a toilet nearby quickly do you mine I've got it is it nearby there's right into the green room right into the green room [Music] hey what's going on everybody for first we feast I'm Sean Evans and you're watching hot ones it's the show with hack questions and even hotter wings and it's a banner day in internet history as we open up season eight with Gordon Ramsay he'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 Gordon Ramsay welcome to the show great to see you so we started hot ones about four years ago and shortly after we put up our first episode we're bombarded with requests to get Gordon Ramsay on 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 season eight amazing and I have four kids there pay me to come on this dad I want to see how good your palate is or how strong your palate is you've 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 Gordon that is it if it all goes tits up after this it doesn't matter we may be hot ones okay [Music] okay so how long were these wings cook for oh I knew that this was gonna happen damn yeah yeah cuz a bit [ __ ] overcooked fly eating a mouthful of [ __ ] sand [Music] a good wing look at your arms that's a good wing right there yeah yeah but so it needs a bit meat on them things like a quail so Gordon as 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 and all the times you've been wowed by the raw talent of a child on that show is there a story that stands out I think of some of the earlier kids now you're back on season one the other into the 18 19 year old Alexander from season 1 and yeah 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 them no mom no dad no school teacher you love me gonna hate me it's gonna be the best football coach you 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 and Kitchen Nightmares that's a really good question so I went into a refrigeration unit once and saw a tartar sauce three and a half years out of date how [ __ ] dumb must you be to use this tartar sauce that's stank to use a source that's festering bubbling like something out of [ __ ] Harry Potter that was off three years ago several Stuart littles spotted in the corner the kitchen yeah big [ __ ] not like cats I didn't know they only have cats they didn't resemble hey it was a [ __ ] rats yeah pretty shocking from rats to mold to recently come across the restaurant with plastic cheese over nachos covered in mold you have any idea how long cheese needs to sit in a fridge that's plastic cheese to get mold [ __ ] years yes hippie-dippie green while they smoke you might come up with these names probably opium okay hmm 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 TripAdvisor comment or there'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 twenty five dollar cheeseburger might end up on a menu mmm I've seen chefs with freaking gold leaf on a burger ready to get to a hundred dollar mark which is a bit stupid really because you don't go near a [ __ ] burger with gold leaf and white ain't that flavor so twenty five dollar burger it's all about the patty the thickness the blend it depends on whether it's a Chuck for the short rib a great brioche bun and how you lay that up with here all the trappings of a luxurious burger is there a hidden cost and running a restaurant that most diners are unaware of yeah it's called rent and labor costs two big key factors in running a successful business landlords they win either way so the more successful you are the more rent they ask for the less successful you are the more demanding of the rent so the great way of identifying a classy restaurant is being full on a Monday night Friday Saturday we'll look that'll take care of itself naturally if you can fill it Monday Tuesday Wednesday you'll not depend of the way there [Music] [ __ ] grapefruit in hot sauce few series I know that you spent your early years studying classic French technique you're bouncing around restaurants and London and Paris working alongside some of the most influential chefs in the world so at that in mind I want to bounce some of the people some of the mentors that helped shape Gordon Ramsay into this battle-hardened perfectionist that we see today and 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 mhm [ __ ] phenomenon a nut buster a ballbreaker super talented chef if you thought my performance sometimes was shocking in the kitchen that was a [ __ ] Hollywood blockbuster right there Oscar nominated Marc appear wine that guy had finesse he could close his eyes and dress a play beautifully and he could come out looking like a Gucci handbag I mean stunning how about geese of what he said what was amazing it was like this perfect Frenchman that was your hardest [ __ ] on the outside and then you look at him it's the kind of guy that your grandma would take 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 he had to be in there no pay and shown willingness you have to learn and as an English cook enough education I had to bust my ass off twice as hard now yeah one of the best chefs living today and still a prominent figure nada cuisine how about Joel Robuchon Robert Sean was a taskmaster combined Marco Tony Bourdain geesa wah Alvaro all together and you've got durable shop because you know and the outside world it was 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 from one end of the case of the other thinking that just reborn the [ __ ] wings the only thing was missing with the feathers I remember me telling me that the best thing ever happened to was a [ __ ] that ran down my mother's leg when she gave birth to me how did you get up in the morning concentrate and 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 they're picking your skin trust me the higher you go [Music] cheaver goal from where out of New Jersey rights to a gold and you mind if I sponsor the wings getting forwarded is like pay for some [ __ ] decent meat on those that would be a dream come true for us there's a trade emails we'll trade emails South nippy at the beginning is like nip nip nip immediately so it's not a it's fine no mm-hmm it's not super hot so with your many best-selling cookbooks than 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 Gordon Ramsay at home burger and describe how to make it as much detail as possible yeah so for me it's about that blend I would go sixty ground beef ten percent fat blend that with Tim sent Chuck and then I would do almost like a luxurious for it in there and then the last parts somewhat lean so a bit of a tri-tip in there in a way that it sort of holds that thing together so it's tight the cedar of great burgers in the seasoning and so to many people make the burger but they don't season it properly so season this thing chili flakes garlic powder salt pepper severe seared strong Kara's Asian 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 the butter it seeps through and become so much more richer the fat camera Liza's on top of the burgers the flavor layers beautiful brioche bun beauty toasted and then bait 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 buying a meal it's our man it's all pissing out yeah let it rest let it sit inside there and then stack of usually [Music] so you made this one and it's out [ __ ] day 2017 can't you afford [ __ ] sourcing dates oh no I just stage battles oh is that good yeah [ __ ] here we go so where's my nice I like that you do yeah that's quite zesty that's that's fruity I like that smug Serrano some more engine there yeah I mean I'm not too sure about apricot but big big that's good image now it's getting hotter you know yeah little bit is sort of starting to move on the armpits I'm sweating that's how we do it here Gordon Gordon we have a recurring segment on our show called explain that Graham where we do a deep dive and I guess Instagram pull interesting pictures that need more context yes I'll bust out the laptop I'll show you the picture so you just tell me the bigger story does that sound good yes sir I do brilliant Judy's diving people talking Instagram what's wrong with you do you go for another okay Gordon first things first do you remember this meeting of the minds courtside at the lakers game you David Beckham and Kobe Bryant yeah 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 place a cleansing basketball so I went to the basket way I got into such trouble because you can't go from throwing the first pitch out then go and watching the [ __ ] basketball ten minutes later can you well you again yeah no not good and so yes at ringside there it was the first time in my life for six for two I felt like a short us it was [ __ ] 7-foot tall it's no longer down there it's like [ __ ] so loved the game and yeah Kobe one athlete Jesus incredible do you remember this lunch service at Downing Street with Tony Blair and Vladimir Putin yeah I mean quite honestly probably the first time as a chef I still between two guys customers actually shat myself thinking this could go off any minute entering down these streets getting pelted by see if their supporters outside they're anti-putin and anti flan ever since that day I've never got involved in politics right based on that lunch you mentioned turning one of those leaders ill based on a funky and bad oyster or a [ __ ] chicken wing we didn't serve tickling his there by the way I did the most amazing paramos to sea bass with a computer martyr and a beautiful shellfish vinaigrette and we finished with a Bakewell tart so I remember the menu you know as if it's last week powerful lunch but couldn't wait to get the [ __ ] out there [Music] yeah okay that's hot now tingling them again yeah in the back half here mm-hmm yeah yeah hmm okay so we've talked a lot about your tangible accomplishment yes Michelin stars TV ratings yeah I'm curious about some of the more unusual highlights and lowlights from your life of the following daredevil moments which was more intense hunting down a Burmese python butchering a wild boar are tracking down puffins in Iceland yeah I have to say tracking down puffins in Iceland let me know via this is how this country lived yeah four four four four decades that level of protein across those winter months is brutal so sort of hanging off a 600 meter high cliff with a rope and a [ __ ] net catching this furry bird to eat and I made this amazing dish puck that's hot that thing by the way [ __ ] it started to come true now what you're laughing at yeah it's a big deep breath so and I made this amazing puffin salad made this bread yeah and improved it in this active volcano in Iceland dug the hole stuck it in amongst these rocks came back the next day and [ __ ] bed was nicked someone stole it so I'm still looking for that Viking that stole that [ __ ] amazing loaf of bread bastards [Music] oh yeah yeah okay yeah nice moving yeah yeah also it's just a little bit it's not time not good that one is it it's a tough one yeah sort of one also it's us mm-hmm so when people have reached their peak in a profession whether it's Kobe Bryant I think that's uh I feel like that burning a new ring on my [ __ ] ass you and I both Gordon III on this one now I know this song means Ring of Fire was that Johnny Cash I won in this [ __ ] seat there's nothing coming through so we're okay all right but everybody in production be ready okay yeah ring a fire holy [ __ ] yeah [ __ ] is somebody with a foot in both worlds who's more insufferable TV critics or restaurant critics the both come from the same cloth to the both standing staring I wish they could be you so [ __ ] you take on the chin chin please you in the same pot well you know it seems like on paper at least that you would enjoy the linguistic flair of a good take down so I'm curious I want to hit you with a few infamously savage restaurant reviews and I'm just curious how about your ear from an insult level before you go there I remember once the unique standard years ago when I first opened and this amazing food critic described one of my dish yeah I scored it you know [ __ ] yeah looking like toxic scum on a stagnant pool I'm like [ __ ] really that's how you describe my [ __ ] dish toxic skull in a stagnant pool [ __ ] did I really hurt you that much let me bounce this one off of lace from Jay Rayner writing for The Guardian in 2013 he said of the muscles at Leon de 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 quitting's 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 a run-in once with a critic and unfortunately asked him to leave but [ __ ] my heart's beating as well like [ __ ] the drum what is going on with these [ __ ] wings did you make this sauce this next one is from Pete Welles 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 Bonnie when it resembles that item about as much as you resemble Emily Dickinson jesus christ almighty a good morning glad you've had a [ __ ] great day I know guy but any chef that turns around puts a donkey sauce on his [ __ ] menu gonna get a kick in ok cuz if my wife was sat there thinking sweetheart have the ribs with the donkey sauce it doesn't quite ring well does it you know [ __ ] happens take it ok and shut the [ __ ] up and then one more at the risk of being a bit cheeky yes Owen is from the late Sunday Times writer a a go 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 the hot ones I'll leave you [ __ ] free ourselves yeah I mean Jesus Christ nice I have a [ __ ] you can now put a label on that [ __ ] thing Jimmy huh it haunts my dreams yeah I mean the wings are getting [ __ ] smaller and smaller now they look like my [ __ ] granddad's no [ __ ] these [ __ ] big toe how'd you get a chicken wheel it looks like my granddad picked oh wait till you buy into it it tastes like your grandfather's big toe [ __ ] yeah that's like [ __ ] sticking your tongue in a [ __ ] plate of acid mm-hmm Jesus Christ yes what's the [ __ ] gonna happen tomorrow we're back behind the line tasting and perfecting right the [ __ ] you gonna be tomorrow I mean not to coinage [ __ ] 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 reach your culinary standards whether it's your hub food that's laced in truffle oil our tasting menus overrun with foams but how does Gordon Ramsay feel about some of the 2018 food trends that have been bubbling up across social media we'll find out today Steven laptop please Gordon how are you doing my man now feel like I just swallowed a [ __ ] mouthful 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 [ __ ] 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 here for on the ice so do I really want to take my daughter's for an ice cream and eat [ __ ] charcoal with vinegar not really no so these guys developing this [ __ ] got too much [ __ ] time on the hands do you have any thoughts and this which is the spaghetti doughnut how [ __ ] stupid really a spaghetti don't 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 doughnuts you know so I love Japanese food and to have a [ __ ] sushi doughnut the [ __ ] Lee's guys smoking did that come out of Portland do you think that chefs have any obligation to respect the origins of food or else fair game culturally yeah they need to go on this is amazing the lime does that work [Music] [ __ ] and then one more for you but have you heard of a vole a tease malate search 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 [ __ ] out there almost there thank you like I haven't cried this much since [ __ ] IAS gills funeral [ __ ] how [Music] so if I you know literally take something sweet I love that you came to this prepared thank you very much grow very sweet of you don't that sweetness from [ __ ] donut I [ __ ] hate doughnuts well because I'll ever look like a fat [ __ ] so I am 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 it does are small yes please [ __ ] [ __ ] [ __ ] that's not normal know about this [ __ ] programs not normal you know that killed anybody we haven't heard from Coolio in a long time [ __ ] hell seriously for us [Music] summer knows house 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 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 [Music] [ __ ] mate [ __ ] our experience fighters it take your time oh [ __ ] - sex [ __ ] management issues please my [ __ ] nose is running like [ __ ] Mo Farah yep Zuzu's I'm deck [ __ ] hell I'm good damn coming through thank you sir ah man my [ __ ] nostrils are hot every hole in my body is [ __ ] stinking right now it is ringing like [ __ ] most Heron experience for me would be sat underneath phase 2 and a half meter [ __ ] bull sharks in Costa Rica thinking [ __ ] while you're eating now I'll never be able to drive my Ferrari again chuffing deplorable the decimation across the ocean is extraordinary we need that for the ecosystem so [ __ ] I can't even talk what what the [ __ ] have you done to me [ __ ] you said come and taste some [ __ ] wings yeah my [ __ ] really [ __ ] man [ __ ] all right Gordon here we are at the finish line this is the last dab we call it the last AB 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 have to if you know what though well here you are proven the kids wrong now they didn't think you could do it but here you are at the iron man finish line of chicken wings really I'm ready hit me with it hit me with one okay [Music] hi Gordon Ramsay here we are episode 8 season 8 episode 1 almost in the books and just one more challenge to go beyond me you know you're such a great teacher such a drill sergeant in the kitchen and you just sit back and relax because I'm 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 meson floss here it comes here it comes [Music] holy [ __ ] [Music] ah scuse me it's returned it nearby quickly Jomon oh god is it nearby this right into the green room right into the green room let's go pan on the stove yeah eggs tap-in let's go follow me tap yeah and then in yeah no shut again good tap and then in so no ceases at Bing and we never season the beginning right spatula spatula start stirring okay yeah put some energy into it like stones you don't stand there [ __ ] stare at it stir stir stir okay in break it up make sure you clean the bottom of the pan white round all the way around we gotta put some energy into it yeah cetera cetera one more yeah there we go we never salted fur we solved it now it'll actually break down the egg and turn it watery okay try keeping the pan as broke he's pissin all down the side as well yes have a little nervous I'll stop it come on Jesus Christ from now slice up the butter okay we don't put the seasoning into the very end no seasoning yet we put in a key now a small knob at a time now we come off the heat back on there now see you got to get down around all those therefore it's better yeah I know it's not only that I've just gone for a piss and now I just touch my finger oh why my legs are bending over like that now why do you tell me just with some gloves just give me some marigolds damn that's on you is that the chives what the [ __ ] it's not the [ __ ] you smoked here in California you sure their choice maybe oh my lord okay oh [ __ ] oh Jesus Christ okay from there back off the heat again good look at this chunking together kip now it's coming together now that's the texture we won right yes okay back on and now we start seasoning okay [ __ ] in does this thing come out of where'd you get these things from there we go go yes back off the heat what good now to slow it down and stop the cooking process a touch of creme fraiche in there mix that in yep soak up the spoons please my groins [ __ ] piping hot now as well jesus christ almighty and then from there finally in all that in now don't beat them thing with a taste first we're going to take it out until you're happy with it what does that need some hot sauce no [ __ ] soul okay now we don't the wolf [ __ ] hot sauce in there Jesus Christ I'd be [ __ ] pissing it in a minute okay there text your booty done all right don't you dare pour hot sauce on that it is too perfect the way it is and thank you very much Gordon Ramsay all the way through the hot ones gauntlet and looking like a million bucks [ __ ] 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 the people know what you have going on in your life I'll [ __ ] off right now I need to see a [ __ ] doctor [ __ ] yourself I've eaten some [ __ ] in my time [ __ ] breast milk macaroni and cheese this has to be the worst I've ever [ __ ] eaten shame on you big boy hey what's going on spice Lawrence this is Sean Evans checking in to say thank you for watching today's episode I pledge that I will put up a new hot ones next Thursday at 11 a.m. and all I ask in return is that you smash that subscribe button it's been a childhood dream of mine long before YouTube was invented to one day have a five million subscriber channel and we're pushing it we're getting close help make this fully grown adult man's dream come true who appreciates you spice Lords I do

Channel: First We Feast

Views: 73,630,598

Rating: 4.9585028 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, hot ones, hot ones gordon ramsay full episode, hot ones gordon ramsay, gordon ramsay, gordon ramsay hot ones, hot ones season 8, sean evans, sean evans hot sauce, spicy wings, gordon ramsay interview, gordon ramsay spicy wings, hot sauce, hot sauce challenge, gordon ramsay hot wings

Id: U9DyHthJ6LA

Length: 31min 1sec (1861 seconds)

Published: Thu Jan 24 2019

Reddit Comments

[u/mubbcsoc]

Sean: "Looking like a million bucks!"

Gordon: "FUCK. YOU."

[u/DynestiGTI]

Gordon Ramsay swear counter:

Shit - 43 times

Fuck - 116 times

Looks like Fuck beat Shit today, by almost 3 fold.

Side notes: Gordon said "fuck" 14 times before the first "shit" was said. 26:32 100th "fuck".

[u/CreepyOrlando]

When he was filling an entire cup with Pepto I never expected him to chug the whole thing.

[u/Roskal]

Each time gordon took out a new method to help against the spice I laughed harder.

[u/Rook_Stache]

"have you ever killed anybody [from the wings]?"

"We haven't heard from Coolio in a long time.."

[u/MaySecretlyBeALlama]

Him giving the Los Calientes sauce his seal of approval must have felt good for Sean and the Hot Ones crew

[u/dumbledowge]

First minute of the episde

Gordon: "So how long were these cooked for"

Sean: "Well that didn't take too long"

[u/MAXAMOUS]

• Gordon: "It's out of fucking date... 2017? Can't you afford fucking sauce in-date?"
• Sean: "You know what? These are just stage-bottles"
• Gordon: "BULLSHITTT"

[u/Shredtildead]

tldw:

"Shit" "Fuckin' Hell"