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They closed 5 yrs ago and Joe is still chewing the elk
@CountryfiedLinux why are linux users so fucking stupid
To be fair $35 is a decent price for something that you'll be eating all week
You mean chewing all week
@a sentient 86 I think we can all guess the age of this person just by what he said
While everyone is talking about how he went to another restaurant, I am just thinking about how the reaction of the other restaurant was, I mean just a normal day and then suddenly gordon ramsay walks in!
For some reason I imagine bossfight music popping in the moment he walked through the door...
Epitaxy Customer: wtf?
Every episode of kitchen nightmare Owner : foods are too goodGordon : NoOwner : `Yes is it’Gordon : NOOwner : FineGordon : FixOwner : Fine Ok2 Years later ... restaurant has been closed
I like looking up current status of the restaurants featured on the show. I am surprised at how many took Ramsay's advice and are doing well. I haven't seen anyone do a percentage of the ones that are still open. There are a lot that follow the path you laid out. Usually the ower would not listen to Ramsay or it was already to late.
@Zamerus I remember that episode, was it located in Louisiana? I tried her meatloaf recipe, holyshit, it was good.
"I guess we could cook 'em until they are totally piping hot" HOLY SMOKES JOE WHAT A GROUNDBREAKING IDEA YOU ARE REALLY PUSHING THE BOUNDRIES OF WHAT MODERN CUISINE IS CAPABLE OF YOU ABSOLUTE MADMAN
@obsidianorchids Yep, I know how to read That's why I know you can't cook anything until the center is literally the temperature of steam and have it properly cooked.
@Robert Pruitt You clearly know how to read as well. I'm not going out of my way to entertain little punks that think they know it all. It shows that your mother is the chef in the family and that you can't think for yourself, or educate yourself either for that matter.I did my years, and many of them at that. You CLEARLY have not. I'm not doing the research for you, I know what I know and graduated with a degree in culinary arts. That's proof enough.
I love how polite and kind he is to the waiters. He never just blows up at anyone for no reason.
He knows the status of the food (presentation, overall cooking matters) have nothing to do with them. He respects the wait staff and always takes it out on those that are responsible (owners, cooks). He's awesome like that!
I was just talking about this.
repeatedly chews for 11 minutes* “that is a tender piece of elk”EDIT: thanks for the likes
The older the animal the tougher the meat
It has a bite to it.
"as flakey as you're gunna get"chef: "well looks a little doughy to me"
Props to the chef for admitting it sucked😛
Jinnin Socheat Lmfaooooooooooooooo
*Michelin star chef with decades of culinary experience says that the elk is tough and not edible*The owner: " hE iS wRoNg , iT's AgEd ElK* "
@Mukesh Mandal Aging doesn't tenderize meat so much as relax it by letting the dead animal's muscles fully release. You only need to age something a little while.
Maybe it was iqf.
1:48 That ravioli looked like he popped a zit.🤢🤮
I think I just vomited in my mouth
Well... that’s something I can’t unsee