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Oh, excuse me.
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Is there a toilet nearby quickly? Do you mind?
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I've got to go for a pee. Is it nearby?
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There is, right to the green room, right to the green room.
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Hey, what's going on everybody?
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From First We Feast, I'm Sean Evans and you're watching Hot Ones.
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It's the show with hot questions and even hotter wings.
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And it's a banner day in internet history as we open up season 8 with Gordon Ramsay.
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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.
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Gordon Ramsay, welcome to the show. Great to see you.
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So, we started Hot Ones about 4 years ago and shortly after we put up our first episode, we were bombarded with requests to get Gordon Ramsay on the show.
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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.
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So, this one is very much for the fans.
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I'm nervous in a good way, but at the same time I feel like a weight has been lifted off my shoulders.
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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, Gordon. Season 8, amazing. I have four kids.
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They pay me to come on this.
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That's I want to see how good your palate is or how strong your palate is. You got a big mouth.
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You shout and scream all day long, but can you take a hot wing?
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So, finally, under immense pressure from the family and a lot of supporters out there, I'm here.
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The world has pressured us into this room, Gordon. That is it.
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If it all goes tits up after this, it doesn't matter.
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We made the Hot Ones, okay? Okay.
2:00
So, how long were these wings cooked for?
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Uh-oh, I knew that this was going to happen. Dom. Yeah.
2:08
Yeah, cuz they're a bit [ __ ] overcooked.
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It's like eating a mouthful of [ __ ] sand. A good wing. Look at your arms.
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That's a good wing right there.
2:20
Yeah, yeah, but so it needs a bit meat on there.
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This [ __ ] thing's like a quail.
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So, Gordon, as we mentioned in your intro, MasterChef Junior comes back next month, one of your many shows that become a global phenomenon.
2:29
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?
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Um I think of some of the uh early kids now and you know, back in season 1.
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You know, they're into the 18, 19-year-old um Alexander from season 1.
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Um you know, this guy is a prolific chef.
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He's barely 19 years of age.
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And for the last 5 years, he's spent weekends and holidays in some of the most amazing restaurants across the world.
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So, I say to them, "No mom, no dad, no school teacher.
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You can love me, you can hate me.
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It's going to 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.
3:04
What's been the most disturbing thing that you've ever seen unnoticed or uncared for at a restaurant on Kitchen Nightmares?
3:11
Uh that's a really good question.
3:11
So, um I went into a refrigeration unit once and saw a tartar sauce 3 and 1/2 years out of date.
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How [ __ ] dumb must you be to use this tartar sauce that stank to use the sauce that's festering, bubbling like something out of [ __ ] Harry Potter that was off 3 years ago.
3:30
Um several shrew little spotted in the corner of the kitchen. Oof.
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Yeah, big [ __ ] They're like cats.
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I didn't know they only had cats.
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They didn't They were It was a [ __ ] rats. Yeah, pretty shocking.
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From rats to mold uh to recently um coming across the restaurant with plastic cheese over nachos covered in mold.
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Do you have any idea how long cheese needs to sit in a fridge, that's plastic cheese, to get mold? [ __ ] years. Years. Hippy dippy green.
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What are they smoking when they come up with these names? Probably opium. Opium. Mhm. Okay.
4:10
So, the restaurant business is notoriously difficult with these thin margins, and then of course, infinite space for human error.
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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 commenter that's like, "This place is a total rip-off.
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I could have made it for $3."
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Can you explain in layman's terms the basic math behind how a $25 cheeseburger might end up on a menu? Mhm.
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I've seen chefs with freaking gold leaf on the burger. Right.
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To get to the $100 mark, which is a bit stupid really, cuz you don't go near a [ __ ] burger with gold leaf.
4:44
Uh and why taint that flavor?
4:47
So, uh $25 burger, it's all about the patty, the thickness, the blend.
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It depends on the whether it's a chuck or a short rib, a great brioche bun, and how you layer that up with, you know, all the trappings of a luxurious burger.
5:01
Is there a hidden cost in running a restaurant that most diners are unaware of?
5:05
Yeah, it's called rent and labor cost.
5:07
Um two big key factors in running a successful business.
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Landlords, uh they win either way.
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So, the more successful you are, the more rent they ask for.
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Uh the less successful you are, uh the more demanding they are for the rent.
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So, the great way of identifying a a classy restaurant is being full on a Monday night.
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Friday, Saturday, well, look, that'll take care of itself uh naturally.
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If you can fill it Monday, Tuesday, Wednesday, you're 90% of the way there.
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[ __ ] grapefruit and hot sauce. Are you serious?
5:38
I know that you spent your early years studying classic French technique, advancing around restaurants in London and Paris, working alongside some of the most influential chefs in the world.
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So, with 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.
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I'm just curious what you learned about cooking, what you learned about business, maybe even what you learned about life from each, okay?
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We'll start with Marco Pierre White. Mhm. A [ __ ] phenomenon.
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Uh a nut buster, uh ball breaker, super talented chef.
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If you thought my performance sometimes was shocking in a kitchen, that was a [ __ ] Hollywood blockbuster right there.
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Oscar-nominated Marco Pierre White. Um that guy had finesse.
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He could close his eyes and dress a plate beautifully, uh and it could come out looking like a a Gucci handbag. I mean, stunning. How about Guy Savoy? Guy Savoy was amazing.
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It was like this perfect Frenchman that was, you know, hard as [ __ ] on the outside.
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And then you look at him, it's the kind of guy that your grandma would take to the [ __ ] bingo.
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We had 1 and 1/2 days off a week.
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That half a day, if you took that half day, you're [ __ ] So, you had to be in there no pay, uh and showing willingness, you know, to learn.
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And as a as as English cook in a French kitchen, I had to bust my ass off twice as hard.
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Now, you know, one of the best chefs living today, uh and still a prominent figure in haute cuisine. How about Joël Robuchon?
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Robuchon was a taskmaster, combined uh Marco, Tony Bourdain, uh Guy Savoy, Albert Roux all together and you've got Joël Robuchon.
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Because, you know, in the outside world there 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 uh from one end of the kitchen to the other thinking they'd just regrown their [ __ ] wings.
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The only thing that was missing were the feathers.
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I remember him telling me that the best thing that ever happened to you was the [ __ ] that ran down my mother's leg when she gave birth to me.
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How do you get up in the morning and concentrate at work the next day on that one then?
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So, for all those beautiful millennials and snowflakes out there, trust me, the more you get pushed, the thicker your skin.
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The thicker your skin, trust me, the higher you go.
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Chef of the world from here? Out of New Jersey. Right. Cheever goal.
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Um do you mind if I sponsor the wings going forward?
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Just like pay for some [ __ ] decent meat on the bones.
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That would be a dream come true for us. Um let's trade emails. We'll trade emails.
7:56
So that's nippy at the beginning.
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It's like nip nip nip nip immediately.
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So it's not a Yeah, it's fine, though. Mhm.
8:02
It's not It's not super hot.
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So with your many best-selling cookbooks and then your how-to tutorials online, you've inspired a generation, maybe several, how to up their food game.
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But today, we want to give a lesson to the spice lords.
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Can you break down the perfect Gordon Ramsay at-home burger and describe how to make it in as much detail as possible? Yeah.
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Um So for me, it's about that blend.
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I would go uh 60 ground beef, 10% fat.
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Blend that with 10% chuck.
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And then I would do almost like a a luxurious four rib in there.
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And then the last part, somewhat lean.
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So a bit of a tri-tip in there in a way that it sort of holds that thing together. So it it's tight.
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The secret of great burgers is the seasoning.
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And so too many people make the burger, but they don't season it properly. So season this thing.
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Chili flakes, garlic powder, salt, pepper.
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Severe sear, strong caramelization on top, and then it's the basting.
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And so once you've caramelized that burger on top, don't worry about it still being raw inside, you baste cuz as you baste that butter, it seeps through and becomes almost more richer.
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The fat caramelizes on top of the burger, so the flavor layers beautiful.
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Brioche bun, beauty toasted, and then baked.
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So not only is it toasted, but it holds substantially all those juices.
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The most important thing about a burger, let that thing rest before you bite into it.
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And that's what happens sometimes.
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They cook the burger, they bite into it immediately, "Oh man, it's all pissing out." Yeah, let it rest. Let it sit inside there.
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Um and then stack it beautifully.
9:40
So you made this one and is that a [ __ ] date?
9:42
2017, can't you afford [ __ ] sourcing date? Uh-oh. You know what?
9:45
These are just stage battles. Oh, this is good. Yeah. [ __ ] Here we go. So Mhm. Well, that's quite nice. I like that. You do? Yeah, it's quite zesty. That's That's fruity. I like that.
10:03
Smoked serrano, some orange in there. That's nice. Apricot.
10:07
Yeah, I mean I'm not too sure about apricot, but Mhm. Mhm. That's nice. Big. Mhm. Big. That's good. Now it's good. Now it's getting hotter. Yep.
10:17
Yeah, a little bit of sort of um is is is starting to move on the armpits. I'm sweating.
10:22
That's how we do it here, Gordon.
10:22
All right, Gordon, we have a recurring segment on our show called Explain That, Graham, where we do a deep dive in our guest's Instagram pull interesting pictures that need more context.
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So I'll bust out the laptop, I'll show you the picture, you just tell me the bigger story. Does that sound good? Yes, sir. How you doing so far?
10:38
Uh brother, do you really dive in people's [ __ ] Instagram? What's wrong with you?
10:40
Do your girlfriend know that?
10:44
Okay, Gordon, first things first, do you remember this meeting of the minds courtside at the Lakers game?
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You, David Beckham, and Kobe Bryant.
10:55
I got absolutely [ __ ] there. Really?
10:57
Yeah, because 5 minutes prior to that I threw the first ball out of the Dodger Stadium.
11:01
The game was so [ __ ] boring.
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DB texts me saying fancy some basketball?
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So I went to the basketball, I got into such trouble.
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Cuz you can't go from throwing the first pitch out, then go and watch the [ __ ] basketball 10 minutes later, can you?
11:13
Well, you can, apparently. not good.
11:15
Um so um yeah, sat ringside there.
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It was the first time in my life at 6'2" I felt like a short ass.
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Everyone's [ __ ] 7 ft tall.
11:22
It's no longer down there, it's like [ __ ] So uh loved the game um and uh yeah, Kobe, what an athlete, Jesus. Incredible.
11:32
Do you remember this lunch service at Downing Street with Tony Blair and Vladimir Putin?
11:38
Yeah, I mean, quite honestly, probably the first time as a chef I stood between two guys, customers, actually shat myself thinking this could go off any minute.
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Entering Downing Street, getting pelted by There was There was supporters outside that were anti-Putin and anti-Blair.
11:55
Ever since that day I've never got involved in politics. Right. Based on that lunch.
11:59
Imagine turning one of those leaders ill based on a [ __ ] bad oyster or a [ __ ] chicken wing.
12:05
We didn't serve chicken wings there, by the way.
12:07
I did the most I did the most amazing pan-roasted sea bass with a confit tomato and a beautiful shellfish vinaigrette.
12:11
And we finished with a Bakewell tart.
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So, I remember the menu, you know, as if it was last week.
12:16
Powerful lunch, but couldn't wait to get the [ __ ] out of there. Yeah, okay. That's hot now. Tingling everywhere. Yeah. Mhm. In the back half here. Mhm. Yeah. Mhm. Yeah. Mhm. Okay.
12:43
So, we've talked a lot about your tangible accomplishments, Michelin stars, TV ratings.
12:46
But I'm curious about some of the more unusual highlights and lowlights from your life. Okay.
12:52
Of the following daredevil moments, which was more intense?
12:54
Hunting down a Burmese python, butchering a wild boar, or tracking down puffins in Iceland?
13:01
Um yeah, I'd have to say tracking down puffins in Iceland.
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I mean, don't forget this is how this country lived, you know, for for for for for decades.
13:06
That level of protein across those winter months is brutal.
13:10
So, um sort of hanging off a a 600-m high cliff with a rope and a a [ __ ] net catching this furry bird to eat.
13:19
Um I made this amazing dish.
13:22
[ __ ] that's hot, that thing, by the way.
13:24
[ __ ] It's starting to come through now.
13:26
What are you laughing at? Mhm.
13:30
[ __ ] Yeah, you take a big deep breath.
13:32
So, um I made this amazing uh puffin salad.
13:37
Made this bread um and and and proved it in this uh active volcano in Iceland.
13:44
Dug the hole, stuck it in amongst these rocks.
13:47
Came back the next day and [ __ ] bread was nicked. Someone stole it.
13:51
So, I'm still looking for that Viking that stole that [ __ ] amazing loaf of bread. Bastards. Oh, yeah. Mhm. Yeah. Mhm. Okay. Yeah. That's moving. Yeah. Yeah.
14:11
Also, it's just a little bit It's not um Not good, that one, is it? It's a tough one. Yeah, it's a tough one. Also, it's just Mhm.
14:22
So, when people have reached their peak in a profession, whether it's Kobe Bryant I think that's a I feel like that's burning a new ring on my [ __ ] ass. You and I both, Gordon. I'd die on this one.
14:35
Now I know what that [ __ ] song means, Ring of Fire. Was that Johnny Cash? What song is that? these [ __ ] seats.
14:39
There's nothing coming through, so we're okay.
14:43
All right, but everybody in production, be ready, okay? Yeah, Ring of Fire. Holy [ __ ] That's hot.
14:49
As somebody with a foot in both worlds, who's more insufferable, TV critics or restaurant critics?
14:54
They're both cut from the same cloth.
14:56
Cuz they're both standing staring at you wishing they could be you. So, [ __ ] it. Take it on the chin.
15:00
Two peas in the same pod.
15:01
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.
15:09
I want to hit you with a few infamously savage restaurant reviews, and I'm just curious how they hit your ear from an insult level.
15:17
Before you go there, I remember once uh the Evening Standard, years ago when I first opened, and this food critic described one of my dishes like oh [ __ ] yeah, looking like toxic scum on a stagnant pool. I'm like, [ __ ] really?
15:29
That's how you describe my [ __ ] dish?
15:31
Toxic scum on a stagnant pool.
15:34
[ __ ] Did I really hurt you that much?
15:37
Let me bounce this one off of you from Jay Rayner writing for the Guardian in 2013.
15:41
He said of the muscles at Le Gavroche in London, the meat inside the shells is small and shriveled and dry.
15:47
Each shell contains what looks like the retracted scrotum of a hairless cat. Wow. So that's savage, right? Yeah.
15:54
So we can't talk about critics like that, but they can talk about us like that.
15:56
I'm a firm believer in keeping it professional but not personal.
15:58
So I had a running once with a critic and unfortunately asked him to leave.
16:01
Uh but [ __ ] my heart's beating as well like [ __ ] the drum.
16:06
What is going on with these [ __ ] wings? Did you make this sauce?
16:09
This next one is from Pete Wells in the New York Times that Guy Fieri's restaurant in Times Square.
16:13
Why is one of the few things on your menu that can be eaten without fear or regret called a roasted pork bahn mi when it resembles that item about as much as you resemble Emily Dickinson? Jesus Christ almighty. Good morning.
16:25
Glad you've had a [ __ ] great day.
16:27
Uh I know Guy, um but any chef that turns around and puts donkey sauce on his [ __ ] menu, you're going to get a kicking. Okay?
16:34
Cuz if my wife was sat there thinking, sweetheart, I'm going to have ribs with the donkey sauce.
16:39
It doesn't quite ring well, does it?
16:41
You know, [ __ ] happens.
16:41
Take it, okay, and shut the [ __ ] up.
16:46
And then one more at the risk of being a bit cheeky. Yeah.
16:50
This one is from the late Sunday Times writer A. A.
16:51
Gill about your own restaurant Aubergine in the '90s.
16:53
The chef is a failed sportsman who acts like an 11-year-old. [ __ ] him. [ __ ] him.
17:07
Yeah, I didn't realize coming on the hot ones I'd leave with [ __ ] three [ __ ] Yeah, I mean, Jesus Christ.
17:11
Did I say have a [ __ ] nuclear lab?
17:12
Look at the label on that [ __ ] thing. Do you know what I mean? Huh? It haunts my dreams. Yeah.
17:17
I mean, the wings are getting [ __ ] smaller and smaller.
17:18
Now they look like my [ __ ] granddad's no [ __ ] these [ __ ] big toe.
17:20
How'd you get a chicken with it looks like my granddad's big toe?
17:25
Wait till you bite into it. All right.
17:27
Tastes like your grandfather's big toe. Oh. Oh, yeah. Holy [ __ ] Yeah. Mhm. [ __ ] Yeah.
17:42
That's like [ __ ] sticking your tongue in a [ __ ] plate of acid. Mhm. Jesus Christ. Yes.
17:48
What's the [ __ ] going to happen tomorrow when I'm back behind the line tasting and perfecting?
17:50
Where the [ __ ] you going to be tomorrow?
17:52
Cuz I mean I have to call you. [ __ ] I'll be in town. I'll be in town, Gordon.
17:59
And you're never one to mince words when it comes to items that don't reach your culinary standards, whether it's going hog food that's laced in truffle oil or tasting menus overrun with foams.
18:08
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. Stephen, laptop, please. Gordon. How you doing, my man?
18:28
Now I feel like I've just swallowed a [ __ ] mouthful of bandages.
18:32
Do you have any thoughts on this black foods trend known as goth foods?
18:36
Everything from jet black ice cream to all black burger buns made with activated charcoal. Oh, [ __ ] hell. Really?
18:49
[ __ ] I'm now [ __ ] crying over [ __ ] wing.
18:55
And man, that's [ __ ] hot. Yeah. So, charcoal foods.
19:02
[ __ ] [ __ ] That's hot. Uh-huh.
19:07
How am I going to go to the toilet later?
19:10
You know, it's a it's an adventure for everyone. Careful on the ice.
19:19
So, do I really want to take my daughters for an ice cream and eat [ __ ] charcoal with vanilla? Not really, no.
19:25
So, these guys developing this [ __ ] got too much [ __ ] time on their hands.
19:29
Do you have any thoughts on this, which is a spaghetti donut? How [ __ ] stupid? Really? A spaghetti donut?
19:38
Get [ __ ] real with you.
19:40
Well, if you think that's stupid, do you have any thoughts on this, which is a sushi croissant?
19:46
And then we also have sushi donuts.
19:51
You know, so I love Japanese food.
19:54
And to have a [ __ ] sushi donut.
19:59
What the [ __ ] are these guys smoking?
20:00
Did that come out of Portland?
20:02
Do you think that chefs have any obligation to respect the origins of food or is it all fair game? Culturally, yeah. They need to. Go on. This is amazing.
20:15
The lime, does that work?
20:22
[ __ ] And then one more for you.
20:26
Have you heard of avolattes?
20:29
Lattes served inside of an avocado.
20:31
the snowflake generation again? A latte in an avocado? That's [ __ ] stupid. I mean, really.
20:37
What is wrong with these people?
20:41
[ __ ] [ __ ] Are you out of things in the back?
20:46
No, I've got more coming. Trust me.
20:49
Do we really have two more to go? Just two more to go. [ __ ] hell. Damn. We're almost there. Thank you, Nayan.
20:55
I haven't cried this much since [ __ ] AA's Gil's funeral. [ __ ] hell. [ __ ] [ __ ] hell.
21:12
[ __ ] [ __ ] [ __ ] So, if I, you know, literally take something sweet I love that you came this prepared.
21:27
Thank you very much, Gordon. Very sweet of you.
21:32
Don't let sweetness from a [ __ ] donut I [ __ ] hate donuts. What?
21:33
Cuz I don't want to look like a fat [ __ ] So, I I'm I'm countering out the heat with some sweetness.
21:42
But we're sweating off the calories to it the same time.
21:43
You know that donut does help a little bit. It does.
21:46
Would you like some more? Yes, please. [ __ ] hell. [ __ ] [ __ ] hell.
21:54
[ __ ] [ __ ] That's not normal.
21:57
In fact, this [ __ ] program's not normal.
21:59
Have you ever killed anybody?
22:02
We haven't heard from Coolio in a long time. [ __ ] hell. Seriously. [ __ ] Waiting for us. Oh, excuse me.
22:13
[ __ ] [ __ ] So, everyone knows Hell's Kitchen and Master Chef, but for my money, some of your most interesting programming happens outside of the restaurant setting.
22:32
Like when you went to Brixton prison to teach inmates how to cook.
22:34
Of course, your ITV documentary about drug abuse in the restaurant industry.
22:41
What was your most harrowing experience while investigating illicit shark fin trade in Costa Rica?
22:49
Uh I don't [ __ ] [ __ ] me.
23:10
[ __ ] Um My worst experience um [ __ ] [ __ ] two seconds. Take your time. [ __ ] hell. [ __ ] Two seconds. [ __ ] hell.
23:40
[ __ ] May I have some tissues, please?
23:44
My [ __ ] nose is running like [ __ ] Mo Farah. Yep. Tissues on deck. [ __ ] hell.
23:51
Damn go Damn coming through. Thank you, sir. [ __ ] hell. Oh, man.
24:01
Even my [ __ ] nostrils are hot.
24:04
Every hole in my body is [ __ ] stinking right now.
24:06
It is bringing like [ __ ] Most harrowing experience for me would be um sat underneath these 2 and 1/2 meter [ __ ] bull sharks in Costa Rica thinking [ __ ] if I get eaten now, I'll never be able to drive my Ferrari again.
24:25
Shark finning deplorable.
24:25
The decimation across the ocean is extremely We need that for the ecosystem, so [ __ ] hell, I can't even talk.
24:33
What have you What the [ __ ] have you done to me?
24:37
[ __ ] he said come and taste some [ __ ] wings. Yeah, my [ __ ] Really? [ __ ] me.
24:44
[ __ ] All right, Gordon.
24:52
Here we are at the finish line. This is the last dab.
24:54
We call it the last dab because it's tradition around here to put a little extra on the last wing.
25:00
You don't have to if you don't want to.
25:04
You don't have to if you don't want to.
25:11
Well, here you are, proving the kids wrong. [ __ ] hell.
25:14
They didn't just They didn't think you could do it, but here you are.
25:18
[ __ ] At the Iron Man finish line of chicken wings. [ __ ] [ __ ] Ready? I'm ready.
25:32
Hit me with a Hit me with one. Okay. [ __ ] He's going down. [ __ ] hell. Hi Gordon Ramsay. Here we are. Episode 8.
25:51
Season 8, episode 1 almost in the books, and this one more challenge to go.
25:58
And this one is going to be on me.
26:00
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.
26:11
I just need you to coach me on through it.
26:16
Somebody roll out the mise en place. Here it comes. Here it comes.
26:30
Ah, [ __ ] Holy [ __ ] Oh, excuse me.
26:39
Is there a toilet nearby quickly? Do you mind?
26:41
I've got to go for a pee. Is it nearby?
26:43
There is, right into the green room, right into the green room. Let's go. Pan on the stove. Pan on the stove. Eggs, tap. In. Let's go. Follow me. Tap. Yeah, and in. In. Yeah. Both in the same again. Good. Tap. And in. In.
27:03
So, no seasoning at the beginning.
27:03
We never season at the beginning. Right, spatula. Spatula. Yes, so start stirring. Okay. Yeah? Put some energy into it. Let's stir at a speed.
27:09
Don't stand there [ __ ] stare at it. Stir, stir, stir. Okay, in. Break it up.
27:13
Make sure you clean the bottom of the pan.
27:15
Wipe around all the way around.
27:16
You got to put some energy into it, Sean. Okay. Stir, stir, stir. One more. There you go. There we go. We never salt it first.
27:21
We salt it now, it'll actually break down the egg and turn it watery. Okay?
27:26
Try keeping the pan as well.
27:26
He's pissing all down the side as well. Yes?
27:28
Yeah, I'm a little nervous. Oh, stop it. Come on, Jesus Christ.
27:30
From there, I'll slice up the butter. Okay?
27:34
We don't put the seasoning in till the very end. Mhm. No seasoning yet.
27:38
We put in a small [ __ ] hell. A small knob at a time.
27:45
Now, we come off the heat. Back on the heat. Back on there now. See?
27:48
You got to get down, around all those. Careful, it's pissing. Yeah, I know.
27:53
It's Not only that, I've just gone for a piss and now I just touched my thing and now I'm wondering why my legs are bending over like that.
27:59
Now, why don't you tell me just to put some gloves?
28:00
You should give me some marigolds. Damn, that's on you. Is that the chives? Uh-huh.
28:05
What the [ __ ] Isn't that the [ __ ] you smoke here in California? You sure they're chives? Maybe. Oh my lord. Okay.
28:12
Oh, [ __ ] Oh, Jesus Christ. Okay. From there. Back off the heat again. Good.
28:21
Look at this chunking together. Good.
28:25
Now, it's coming together.
28:25
Now, that's the texture we want, right? Yes. Okay.
28:31
Back on and now we start seasoning, okay?
28:34
What [ __ ] end does this thing come out of?
28:35
Where did you get these things from? There we go. All right. Go. Yeah, back off the heat. What the [ __ ] What? Good.
28:47
Now, to slow it down and stop the cooking process, I touch of creme fraiche in there. Mix that in. Yep.
28:55
So, a couple of spoons, please.
28:57
[ __ ] My groin's [ __ ] piping hot now as well. Jesus Christ almighty.
29:00
And then from there, finally, in. Pour that in. Now, don't beat them. There you go, mate. Taste first.
29:09
We don't take it out until you're happy with it. What does that need? Come on. Some hot sauce.
29:18
No, [ __ ] salt, [ __ ] donut.
29:18
[ __ ] hell, you don't put more [ __ ] hot sauce in there.
29:22
Jesus Christ, I'll be [ __ ] pissing it in a minute. Okay? There.
29:26
Texture is beautifully done. All right. [ __ ] hell.
29:33
Don't you dare put hot sauce on that.
29:35
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.
29:48
And now there's nothing left to do but roll out the red carpet for you, my friend.
29:51
This camera, this camera, this camera.
29:53
Let the people know what you have going on in your life. Oh, [ __ ] off.
29:56
Right now, I need to see a [ __ ] doctor. [ __ ] yourself. Oh my lord.
30:05
I've eaten some [ __ ] in my time.
30:07
[ __ ] breast milk macaroni and cheese.
30:11
This has to be the worst I've ever [ __ ] eaten. Shame on you, big boy.
30:21
Hey, what's going on, Spice Lords?
30:21
This is Sean Evans checking in to say thank you for watching today's episode.
30:24
I pledge that I will put up a new Hot Ones next Thursday at 11:00 a. m.
30:29
, and all I ask in return is that you smash that subscribe button.
30:34
It's been a childhood dream of mine, long before YouTube was invented, to one day have a 5 million subscriber channel and we're pushing it. We're getting close.
30:44
Help make this fully grown adult man's dream come true.
30:49
Who appreciates it, spice lords? I do.