I remember watching resturant impossible and chef Ervin yelled at the cooks for making the mac and cheese wrong. Then right after was an episode of Diners, drive ins and dives that was all about mac and cheese and every single place made it exactly the same way as the frick up chef in restaurant impossible.
he doesn't even pretend it's not french food you stupid Black person
9 months ago
Anonymous
He let's everyone on his shows go on about "Gordon Ramsay's special eggs" all the time. Even "demonstrates" how to make then like it's somehow his recipe and hasn't been around for hundreds of years.
You're paying for the experience and the story, really. This should be a one time thing you can say you did and tell your friends about. It's like a vacation. It's more than just the meal. I know you may not "get it" so to say. But that's what they're paying for.
That isn't even the right way to make that type of scrambled eggs for frick's sake, that's straight up partially cooked egg soup. It should at least be solid enough to stay on the fricking toast, obviously
I spread the butter around as it melts so it's even. I questioned the oil as well. No one is eating that. Gross. Gordon's i'd eat. That looks pretty good.
people now are so fat cause they eat so many cheap carbs that we'd inevitably come to need to subsist on with no alternative that Gaia knew we would and took a massive bribe to ignore cause she also liked mcdonalds the odd time
Olive oil in pasta water does nothing. Salting the pasta water does nothing. (These last two are for Americans mostly.) Cold water does not boil faster than hot water. Hot water is not dirtier than cold water.
Sea water has 35g of salt per liter according to google. Normally you need 6-7 liters of water for one package of spaghetti. You're telling me you add 245g of salt to your pasta water? Are you moronic?
You're fricking moronic. And not putting enough salt in your pasta water. Enjoy your flavourless shit pasta homosexual and have a nice day. Dumb frick.
Sea water has 35g of salt per liter according to google. Normally you need 6-7 liters of water for one package of spaghetti. You're telling me you add 245g of salt to your pasta water? Are you moronic?
Sea water has 35g of salt per liter according to google. Normally you need 6-7 liters of water for one package of spaghetti. You're telling me you add 245g of salt to your pasta water? Are you moronic?
You have literally never cooked pasta in your life.
>Hot water is not dirtier than cold water.
Actually most hot water coming from a water heater tank could be 'dirty' by simply having mineral build up in it. The normal cold/regular water doesn't pass through the water heater
That must've been one awkward set: > okay Scarlet, for this scene I need you to look at my fatass self cooking some basic b***h aglio e olio and act like it turns you on.
Why would I oversalt my water and then dump most of the salt therefore wasting it when you drain the water instead of just salting the pasta after cooking them
salt actually increases the boiling temperature of the water so it makes the pasta cook slower. it doesn't add anything to the taste.
oiling the water does nothing as oil is hydrophobic.
put a small amount of butter and pepper in your noodles and stir them up after your done if you want kino pasta
The thing about working as a chef is that if you are gonna do it and make good money you need to start young like 16-19.
The opportunities to work in the best restuarants, get noticed/promoted, receive investments and work your way up to executive chef are primarily for 20-29 year olds. You need to turn the kitchen into a playground and rise up the ranks.
Most of the people making money in the restuarant industry are restuaranteurs - not chefs, managers or service staff. They run and profit of the restuarant as a business irrespective of their own culinary skills.
A chef leaving salaried job to start his own spot just doesnt happen too often. Cooking great food has no real link to opening a business that can survive.
Gordons culinary career is a freak accident. He isnt really levels above people as a chef. He was in the right moment to have a extraordinary media career elevating a top tier career as a chef. Most michelin chefs are nobody workaholics on 40-60k.
You only do salt in the water because grannies did it so the water boils faster, in reality you would not notice the difference. You can however use a bunch of salt to season it but its a waste as you can add salt after cooking. You add the oil after cooking and draining to stop it from getting sticky this is mainly for when you are using the pasta at a later point otherwise you would just mix it with the sauce anyways.
'Za?
Ja
turn on the heat and LITERALLY boil the water
>wanting sticky pasta
ngmi
does not happen unless you leave it in the colander for entire minutes.
Yes it does.
It happens if your pasta is cheap and shitty
How do you figuratively boil the water?
>boils water
>ah, beautiful. right.
Why does this homosexual insert “literally” into literally all of his sentences
>anon never cooked
>step one, Hot Pan
It's FOOKIN RAW
Dishonest filmmaking.
I remember watching resturant impossible and chef Ervin yelled at the cooks for making the mac and cheese wrong. Then right after was an episode of Diners, drive ins and dives that was all about mac and cheese and every single place made it exactly the same way as the frick up chef in restaurant impossible.
Gordon Ramsay is not welcome in Flavor Town.
rustic.
It really pisses me off when people cut burgers in half. Frick off with that, don't ruin my burger by making even less stable you stupid fricks.
based I bite them and keep rotating them like a circle
slicing it in half preemptively bleeds the juices out of the second half you eat
imagine paying 80 dollars for a michelin star scrambled eggs
>imagine paying 80 dollars for eggs ripped off from the French
Ftfy
braindead moron
Gordon loving homosexual
he doesn't even pretend it's not french food you stupid Black person
He let's everyone on his shows go on about "Gordon Ramsay's special eggs" all the time. Even "demonstrates" how to make then like it's somehow his recipe and hasn't been around for hundreds of years.
You're paying for the experience and the story, really. This should be a one time thing you can say you did and tell your friends about. It's like a vacation. It's more than just the meal. I know you may not "get it" so to say. But that's what they're paying for.
Was it dynamite?
mm soup
The reactions to the chives are both funny and annoying in equal measure
>mush
Even shitty little diners with a 14 year old chief working the kitchen will cook the scrambled eggs so they're not complete liquidy goo
There's multiple types of scrambled eggs. Gordon is making French style, although incorrectly.
>me when I see shitty as scrambled eggs
They are great and contrarians are mentally ill
Why are the tomatoes cooked? Gross
Usual British breakfast.
Usually is better when you slice a bigger tommato and fry both sides of the fricker.
Amateur.
I would've knocked his lights out half way through. Cheeky frick
I can save her bros
he's on his way to giving her a beating, how can she walk away!
>those poor people having to pretend that's good and fascinating out of fear
That isn't even the right way to make that type of scrambled eggs for frick's sake, that's straight up partially cooked egg soup. It should at least be solid enough to stay on the fricking toast, obviously
Yeah this is British style scrambled eggs. Though I'm not sure why he added creme fraiche
Toast?
Burnt
Cheese?
Unmelted
Lovely. Simple. Rustic. Perfection.
Never got this. I just plop the butter right in the pan. Why bother putting it on the sandwich itself. Does the job and it's quicker.
i do the same but spreading it will get you better coverage if that matters
the real question is why is he using oil if hes already buttered the bread
I spread the butter around as it melts so it's even. I questioned the oil as well. No one is eating that. Gross. Gordon's i'd eat. That looks pretty good.
Why the frick is he cooking it on open fire?
HE *CLAP* WAS *CLAP* IN *CLAP* FRICKING *CLAP* MADAGASCAR *CLAP* YOU *CLAP* THICK *CLAP* c**t
Ramsay's looks much tastier.
It's all too thick
Neither of these are correct
>put bread in toaster
>put cheese between toast
>microwave for 15 seconds
Tastes every bit as good with way less fake reddit cooking pretentiousness
You're missing one important thing, butter. And don't even think about putting buttered bread in your toaster unless you want to burn your house down.
people now are so fat cause they eat so many cheap carbs that we'd inevitably come to need to subsist on with no alternative that Gaia knew we would and took a massive bribe to ignore cause she also liked mcdonalds the odd time
Wrong board
Food can be kino
Indeed
i love women
You think the weird dude running this truck beats off to this shit?
Why are girls so pretty bros?
god i hate women
>TFW ameriburgers will never experienced the beauty of a Döner
I feel sorry for you anons
>cheap cut "mystery" meat slop
yikes
>yikes
Cope
Also
imagine living in yurop, might as well kys.
that looks like such a shit life lmao, makes me feel bad about the way making this sleek edit
seed oil is bad for you
>seed oil is bad for you
that's why you use olive oil, it is not oil magically created from a seed and then stuffed into obese goyim mouths
Olive oil in pasta water does nothing. Salting the pasta water does nothing. (These last two are for Americans mostly.) Cold water does not boil faster than hot water. Hot water is not dirtier than cold water.
>Salting the pasta water does nothing.
It salts the pasta you fricking moron
No, it doesn't. There's just so much water compared to the salt that it's basically nothing.
Sorry, but you're just dumb. Go drink sea water
Sea water has 35g of salt per liter according to google. Normally you need 6-7 liters of water for one package of spaghetti. You're telling me you add 245g of salt to your pasta water? Are you moronic?
You're fricking moronic. And not putting enough salt in your pasta water. Enjoy your flavourless shit pasta homosexual and have a nice day. Dumb frick.
You seem upset.
You're upset because you know I'm right. Now take a fricking header off the roof.
keximus maximus
it's only pasta bro, why so mad
stupid italian
Dude shut the frick up already.
why are you so insecure about pasta bro
then you need to put more salt you fricking dummy
No, you don't. The salt is not to make the pasta saltier.
then enlighten me, what is it for then?
Do your own research.
LMAO, you don't even know
Ah, the typical amerifat response.
Ok you're genuinely moronic.
You have literally never cooked pasta in your life.
I see a heart attack in your near future, bro.
Salting the water increases the boiling point of the water, allowing you too boil them at higher temps.
>Hot water is not dirtier than cold water.
Actually most hot water coming from a water heater tank could be 'dirty' by simply having mineral build up in it. The normal cold/regular water doesn't pass through the water heater
imagine breathing in scarjo's putrid garlic farts in the morning
that oil needs more pasta
I don't get it? Why didn't the garlic melt in the oil?
didnt slice them thin enough, or they would liquify instantly
That must've been one awkward set:
> okay Scarlet, for this scene I need you to look at my fatass self cooking some basic b***h aglio e olio and act like it turns you on.
I only ever cook pasta in an oven with store bought sauce and cheese on top
ITT: NEETS that can barely order a pizza criticize a top 3 chef in the entire world
I saw him pick apart and refuse a perfectly good pizza once. This guy is a homosexual.
*keeps drinking daily cider/lager amounts in every BBC 'health show' personally haha*
I'm not a fat c**t like them on the telly.
Why would I oversalt my water and then dump most of the salt therefore wasting it when you drain the water instead of just salting the pasta after cooking them
People will argue that salting the water is super important while also saying that oiling the water does nothing
I mean these are the people we're talking about here.
salt actually increases the boiling temperature of the water so it makes the pasta cook slower. it doesn't add anything to the taste.
oiling the water does nothing as oil is hydrophobic.
put a small amount of butter and pepper in your noodles and stir them up after your done if you want kino pasta
The thing about working as a chef is that if you are gonna do it and make good money you need to start young like 16-19.
The opportunities to work in the best restuarants, get noticed/promoted, receive investments and work your way up to executive chef are primarily for 20-29 year olds. You need to turn the kitchen into a playground and rise up the ranks.
Most of the people making money in the restuarant industry are restuaranteurs - not chefs, managers or service staff. They run and profit of the restuarant as a business irrespective of their own culinary skills.
A chef leaving salaried job to start his own spot just doesnt happen too often. Cooking great food has no real link to opening a business that can survive.
Gordons culinary career is a freak accident. He isnt really levels above people as a chef. He was in the right moment to have a extraordinary media career elevating a top tier career as a chef. Most michelin chefs are nobody workaholics on 40-60k.
>Everything gets cooked in 1 litre of Olive Oil and half a pound of salt and pepper
va
women chef...
I'd still fricker I guess.
You only do salt in the water because grannies did it so the water boils faster, in reality you would not notice the difference. You can however use a bunch of salt to season it but its a waste as you can add salt after cooking. You add the oil after cooking and draining to stop it from getting sticky this is mainly for when you are using the pasta at a later point otherwise you would just mix it with the sauce anyways.
You add oil to the water so it doesn’t foam over. You should kys because you clearly have no clue what you’re talking about.
I could outcook Ramsay and I'm not even that good at cooking. What a hack.
Good luck sorting out and scoring what's really extra virgin. If he were worth a shit, he'd have unbiased recommendations at least that explicit.
The average Cinemaphile poster has experience with being extra virgin, so just ask them to point you in the right direction.
Perish the thought. I like to think that at least half of them have relished magnificent spreads on the odd holiday.
minus the pasta its not bad
I too love my steak gery and boiled on the outside and raw on the inside.
I too enjoy my meat boiled in salty cream
Proper smashburgah innit
however the frick started the egg on burger meme should be brought to justice
Why is it leaking as he squeezes it?
because it's 50% melted butter
>SIMPLE
>RUSTIC
I still put olive oil in my spaghetti water and no-one can stop me.
good thread anon. very original. very cool. very organic.
look at that. delicious pasta.
SALT
PAN
NICE AND HOT