This vid got me thinking about what my first breakfast memories are. I have several: 1) my mom cooking awful, thin, burnt pancakes (she couldn't cook to save her life); 2) my dad dipping buttered toast and bananas into his morning coffee (he was Cuban and Cubans are weird like that; they'll dip anything in coffee; once he dipped a hamburger in coffee at McDonald's right in front of me and laughed when I nearly puked); 3) me fishing all the charms out of the box of Lucky Charms and my parents being furious that they were left with nothing but the oat cereal; 4) my mom putting cafe con leche in a baby bottle and sticking it in my mouth in the mornings because I could never get up for school on time, and yes I drank it down; 5) me eating all the squishy insides out of a loaf of Cuban bread (which my parents liked for breakfast) and my dad going into the loaf in the mornings and finding only a hollowed-out tube of crust in the bag LOLOLOLOL #MiamiLife
@@juice999owitz17._. John Taffer and his experts and his crew is gonna watch Gordon Ramsey cook big breakfast 🥞 and meals and showing good work habits and Gordon Ramsey gets credits!.
@@sourpotpie2000 it's probably the most diverse? I mean. You have Japanese, Chinese, Korean, Vietnamese, Thai, Filipino, Indian, Lebanese, etc., and they're all different. Unlike what is believed by Joe "Asia is all the same" Bastianich.
@@sourpotpie2000 it's probably the most diverse? I mean. You have Japanese, Chinese, Korean, Vietnamese, Thai, Filipino, Indian, Lebanese, etc., and they're all different. Unlike what is believed by Joe "Asia is all the same" Bastianich.
I grew up in a household with a mother who graduated from culinary school & moved to France to become a classic trained French chef. However, when my parents adopted my sisters & I, she became a stay at home mother. She inspire me to start cooking & we both love watching Gordon Ramsey. When my husband & I adopted our son, I had to leave school, but I never stopped learning. I saved every penny & have had the privilege of taking two of Gordons Masterclasses online. Our son is constantly telling me, “ Mom, until you can cook like Mr. Ramsey, stop screaming like Mr. Ramsey!” lol I can't stress enough how amazing his Masterclasses are. Download the app, & often they give you a free week or month. Then they let you pay by the month. It may not be live, but it's still so worth it!!!!
Gordon, I just wanna say I love what you do and everything about you. You inspired me and now I'm the family cook and I cook dinners for them everyday. Everyone loves my dishes even my culinary chef. I have served professional chefs as well they love my food. It would be a dream come true if I could cook a dish of your choice (since I can cook anything and everything) and you rate it
@6:06 @GordonRamsey - don't get your pan 'nice and hot' - you'll burn the toast. If you need lessons then get in touch. Medium to high heat is all you need. Golden brown is what you're looking for
I've been sick with covid twice now, and I was more sick the first time, but this time, I've lost my ability to smell and taste things. I've always had a very good and well trained palate, and now when I'm drinking an energy drink, it tastes like water, and the only thing I can use to tell the difference between foods, is the feeling of the foods texture. It's HORRIBLE, I'd rather have my extremely sore throat and headache inducing cough back than not be able to taste wonderful, wonderful food.. which this man has helped me appreciate so much more than I ever did before.
Pancetta must be cheaper in England than here. No matter- I can use smoky bacon and a little more seasoning. This looks like a VERY tasty recipe! Thank you!
The hash brown video always bothered me a little bit because when Gordon Puts the shredded potato and onion in the colander, he adds the seasoning and olive oil BEFORE SQUEEZING out the water. Resulting in losing a lot of that seasoning and olive oil As evident by the contents of the bowl.
He has a great relationship with his family. Not sure where your getting this from? If you where a multi Michelin star chef I'm sure you would be in the kitchen quite alot.
I love your show!!!!!! You are my favorite to watch!!!!! Your journey through life..inspires me to embrace life. I also struggled with. Food for a long time..watching ur shows help me see food is a way to give love.
Is Worcester sauce and Worcestershire sauce the same? Worcestershire Sauce is often called, incorrectly, Worcester Sauce. Lea and Perrins relies on the molasses in its formula to give the sauce its naturally dark colour. … The Bloody Mary cocktail, which uses Worcestershire Sauce, was invented in Paris in 1921.
Thats the gourmet version of beans on toast. For me, whip open a can of Heinz, flip of a few slices of Warburtons toast, a dazzle of worchester sauce, grated cheese & black pepper, Sorted.
Hey Mr. Ramsay. Stephen Swanson here from Portland Oregon. What is a vibrant, yet delicious dish that can be made using beautiful tomatoes, some nice spinach, some lovely carrots, a nice fatty fish like salmon or herring, and just some hot and vibrant peppers?
Gotta admit, Gordon's breakfast recipes are top tier. It's like what my brain would come up with in some gourmet fever dream. Gordon also said 'Worchestershire' effortlessly, I'm a decent cook but I'll never be able to pronounce that word effortlessly.
I thought it was weird how American the eggs and hash browns breakfast seemed from a British chef, but I guess by the ending that it was intended to be that haha.
I am so, so, turned on right now just watching Mr. Ramsay work. Wow. This…I never knew in my 29 years of being a woman that I needed to see so much a man who completely knows what he’s doing in the kitchen. Holy crap. This is amazing.
Such a great video, but beans for breakfast. Well come to think of it there is that old song! Especially liked your hash brown tips. You rock! Thanks!!! Learn little tips to use in the kitchen.
According to the subtitles this is a recipe for spicy fake beans, haha. Was curious how to make fake beans and am now slightly disappointed whilst salivating.
sounds good right up to the last dish... dog food!! Try bear or elk fat with a light dressing of blueberry and or strawberry puree over back bacon topped off with a light amount of maple syrup cinnamon and whipped cream . That is how we mountain men in Canada eat better!
To the Bits that have tried, (if there any of you out there), homemade Boston baked beans, what did you think and how do they compare with your standard "baked beans on toast" beans? As an aside I can remember the disappointment I felt upon realizing that I did not invent leftover beans on toast for breakfast as a child. It's typically a bbq/dinner side dish over here. I thought I had revolutionized breakfast.
Seems like you accidentally reversed the squeezing of the water out of the potatoes. Why would you season them FIRST and THEN squeeze a lot of the seasonings out with the water? Wouldn't you squeeze FIRST THEN season them?
