Why does everyone go into an Autistic rage over this video?

B U R G A H
R U S T I C
C H A R M I N G

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>Trusting a kiltnigger with the holy grail of American cuisine.

Not even once

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lol you really think you know more than a world class chef?

NOW THATS A BURGAH

yes.

FLAME
ON

he did toast the buns and add mayo, toppings under the burger as opposed to ontop is objectively better because the bottom bun will get soggy even if you toast it if you put the meat directly on the bread

BUTTER
GARLIC
IN

This right here. Stick to potatoes and fish

Pat-tay

it won't get soggy if it's done right

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kim and kanye next door? brilliant

>holy grail of American cuisine
the hamburger is German, retard.

H O T P A N

Because he's being a hypocrite. The guy has cried about food being "raw" because it's red in the middle, and hamburgers being "too big," yet his "perfect burgers" are guilty of both. And, honestly, those are shit burgers. The buns are needlessly thick, the cheese is a gooey mess, there's mayo (and way too much) like he's some fat fuck, says the onions are "caramelized" when they're fucking not (not even fucking close, they're just burnt to a char on one fucking side), he salts FUCKING EVERYTHING, he's grilling outside ON A GODDAMN PROPANE GRILL LIKE A FUCKING RETARD, and the burgers he makes are falling apart on him because they're a fucking mess. If this were just some dude fucking around in his background, people would laugh at him for being a retard but shrug it off. But this dumbass is supposed to be a professional chef, and goes on TV yelling at people for cooking poorly, and then he's going to cook poorly and stroke his dick over shitburgers? Fuck Ramsay.

doing it right IS putting a buffer under it
if you put meat directly on bread and it doesn't get soggy you massively overcooked your burger

O L I V E O I L
L
I
V
E

O
I
L

I put mayo and onions on bottom because they're light, and put acidic stuff up top.
If the bun is quality it won't fall apart regardless.

I know this is an unpopular opinion, but ground beef isn't supposed to be cooked rare. The reason steaks are safe to eat rare is because bacteria are concentrated on the surface of the muscle and not the center. mix all that up into ground beef and you spread bacteria all over the meat, which requires more thorough cooking. Of course it doesn't taste as good, but I don't think a rare burger is worth the risk of disease.

>The guy has cried about food being "raw" because it's red in the middle
huh? don't people eat raw meat? I thought it was always the opposite problem

Things being either raw or undercooked is the number one complaint Ramsay makes.

>season burger before cooking it
>season it after it's cooked anyways

WAKE ME UP

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He shits on burgers all the time on his show, for being not classic enough, too big, whatever. Then his "perfect burger" is just meatloaf on a bun that's objectively too big to eat comfortably. I don't get upset about it because I know he's just hamming it up for the show and is a completely different person irl, but that's why these autists get mad I would presume.

When it's a britbong talking about burgers?

Yes.

The part where he seasons the grill always gets me

>Lardass Americans actually think a fucking burger is fine dining cuisine or on par with respected dishes like a filet mignon, sushi, or Halibut

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Remember when he put grilled lettuce on the menu at one of his restaurants?

>hamming it up for the show
someone hasn't seen the leno/sofia viagra interview

this, and the excessive amount of salt and butter used. i mean, the burger looks great, but its just not practical. its like an impressionist tried making a hamburger, got it right the first try, then went way overboard in order to make it not dull

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I'm a slav actually.
Burgers are pretty good.

YOU FORGOT THE PICKLES

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>sushi

Kek that's literally pleb food you retard.

>talk show where you're trying to attract potential new viewers to you existing show

Not seeing your point here.

I'm on a 2 month 1600 calorie cut while still lifting to get my abs back and shit like this is breaking my heart

>Not seeing your point here.
hes lucky he didn't get slapped with a metoo

Oh THAT interview. In all seriousness him and Vergara came to an agreement backstage that may or may not have involved metooing eachother.

>Sea salt on burger
I have tried this. You will constantly be biting into hard salt grains.
Not pleasant.

you need better quality sea salt, listen to Gordon you shit.

>that's literally pleb food you retard

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>sushi is a delicacy

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Wow it's almost as if any dish could be considered a delicacy if it's one chefs specialty for his entire career, even pleb food that poor people of each respective culture eat all the fucking time like sushi or hamburgers.
Throwing the term "sushi" in there with something like a filet mignon when talking about examples of fine dining just goes to show you don't know shit about fine dining, sushi, food culture, or anything at all for that matter. Kind of funny how last time I saw that picture of the laughing fatass in glasses it was also attached to a post from some idiot pretending to know what he was talking about. I bet if I went back and checked the filename of the image it would match up.

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SALT
AND
PEPPER
ON EVERYTHING

>Literally the most meme sushi makers
Only stupid westerners think Jiro is worth spending money for.

i feel this an insult to life itself

Nah it's just weebs. I'm a westerner with a iq of 13 (low for my region, I am "stupid") and even I know Jiro is a sham. "Oh desu sama he practice with nippon folded steel for 10,000 years" such bullshit. Sushi technique has all but stagnated and the quality of the cuisine is almost entirely dependent on ingredients.

Gas stations, vending machines, it's literally everywhere in Japan and the west. Calling it fine fine dining is laughable.

you can sell raw meat in a vending machine?

>thinks raw fish and rice is fine dining
>"but old Asian mine took 20 years to learn how to make rice"

Of course, as long as it's properly stored and refrigerated. Is this really a question? There's vending machines for everything in Japan.

because you could easily unplug the vending machine and now you have a health crisis

Not that the plugs are even easily accessible to the general public, but there's all sorts of alarms/sensors/backup generators for that sort of thing, also the vending machines are maintained and checked on far more often than one you would find in the west. I mean I understand the concern but the power could go out anywhere that sells pre-made sushi.

Why would you

well obviously a grocery store is going to know if their sushi gets fucked somehow. No one gives a shit about a vending machine.

Why? They have gas station sushi in Japan, too. Who cares? It is just food, dude.

Even an unplugged machine would be able to hold the fish at proper cold holding temperature until the maintenance personnel arrived. If it ever reached room temp they would throw everything out sure, but we're talking about a couple dollars worth of product here.

>No one gives a shit about a vending machine

People in Japan literally live out of vending machines, they are a huge part of the daily economy. The most popular ones are maintained hourly even if no alerts are set off like someone tampering with a plug or mechanism. Obviously you won't see sushi in a machine in the west where they are left alone for days or weeks.

Fun fact: There's a moderately successful racehorse named Gas Station Sushi.

forgot pic

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>starving yuropeen doesn’t realize that literally anything prepared properly by a great chef can be fine dining cuisine
Also
>halibut
Of all the fish in the sea? Why tho?
>sushi
Just expensive Jap finger food

Sushi isn’t that expensive depending on where you get it.

Use a finer grain of salt. Big fat chunky salt can ruin a dish but fine grain sea salt adds no texture unless you add a literal fuckton of it. Also why did you need Gordon to tell you to salt your meat? That should be common sense right?

>halibut
>sushi
>fine dining
kek
KEK
K E K
found the britcuck

Gordon tells you to salt everything. Salt the tomato, salt the onions, salt the buns, salt the lettuce, salt the mayo, salt the grill, salt the pick, salt the plate, salt the salt

True. But I’m assuming that’s why user classified it as “fine dining” most dedicated sushi are fairly pricey and upscale

>raw fish with seaweed and rice
>'''''''''''fine cuisine'''''''''''

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Okay see I haven’t actually watched the video. Gordon Ramsay annoys the shit out of me, so I see your point. But salting the meat should be a no brainer. salt pepper onion powder garlic powder and maybe some herbs depending on the other ingredients should always go in the patty

I just made some burgers today, I chop onion and garlic and then cook them before adding it to the meat, how fucked am I?
my gf said it was one of the best burgers she'd ever eaten

I don't. I just post the following:
BURGAH YAH
TO DIE FO
OY
YAH
SEASON
YEH
BURGAH ON
GRILLED ONION
YAH
TOAST BUN
SEASON
YEH
ROIGHT
NAO
ASSEMBLE
THIS
WILL
BE
OUR
TALLEST
BURGAH
EVAH
AND IT STARTS
ROIGHT
...
...
NAOW

>tfw I bought two mozzarella sticks out of a refrigerated vending machine in Florida and they came out at ambient temperature which was over 90 degrees but I ate them anyway

stewed beef

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I'm sure they were heavily processed and you ended up fine, but you're brave either way.

>anything in florida remaining refrigerated
As a Canadian I'm finding this hard to believe, I literally almost melted the minute I stepped off the plane.

actually we don't. that's the problem with the video, Mohammed

>stewed beef
not really I just add them to the beef before I cook it, its still a burger it just has bits of onion and garlic in there which adds to the flavor a lot

I do cook a mean beef stew , national speciality and all that except waffles

Do you mix it with the patty or do you just mean adding it on top?

I mix it

Is this a prime example of what brits refer to as "taking the piss"? It got me laughing pretty hard.

this t. dislocated my jaw when yawing and now i'm careful about not opening my jaw too much

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I would slightly sautee the garlic before mixing but whatever I also eat raw garlic cloves almost every day so I'd find the burger fine.

>sautee the garlic
I forgot I'm talking to americans, thats what I do, I meant "cook" as in bake them in a pan for several minutes I'd highly recommend it

>I forgot I'm talking to americans

Settle down now, I'm nothing of the sort. I totally missed the cook part, I just saw the word chop twice for some reason. Probably the severe concussion I'm recovering from, and not my close [proximity to Americans rubbing off on me.

sorry lad, hope you get better and eat a burger

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RIGHT! AH, WELCOME HOME!
THE MOST AMAZING BURGAH: THE SECRET OF BURGAH
FIRST OFF, SEASON IT!
>seasons 3 patties
GRIW, PIPING HOT!
>seasons 3 patties a little more
GRIW, PIPING HOT!
>seasons 3 patties again, just to make sure
ONCE YOU PUT BURGAH...
>puts patties in grill
PUT THAT LID DOWN!
>seasons 1 bun for his 3 patties
SOGGY BUNS
>opens lid
>puts bun in grill
>closes lid
GRIWED ONIONS!
>seasons 2 onions for his 3 patties
>opens lid
ONIONS ON, LID BACK DOWN!
>leaves lid open
>drops oil bottle and a pan
>cut
>there are now 4 extra buns for his 3 patties
WOW
WAIT TILL THAT GOES
>closes lid
>there are now 5 buns in the table
PIPING HOT!
>opens lid
MMMM!
>there are now 6 patties in the grill and 4 onions
CARAMELIZE THAT BUTTER!
>butters 3 patties
A BURGAH TO DIE FOR
>butters the same 3 patties
NOW, LIGHTLY SEASON THAT GRIW
>seasons patties FROM A DISTANCE
>seasons grill
SEASON, SEASON, SEASON
>closes lid
THE BUN, 3 BUNS, 3 BASES
>opens lid
>closes lid
NICE, BEAUTIFUL, RICH CHEDDAR CHEESE
>opens lid
>puts cheese in 3 patties
ON, ON, ON
>closes lid
MAYONNAISE OOZING AT THE SIDE
>assembles 3 burgers
GIVE ME AN S
>S
GIVE ME AN A
>A
GIVE ME AN L
>L
GIVE ME A T
>T
SALT AND PEPPER ON THAT TOMAHTO
>seasons tomato
A TOUCH MORE MAYONNAISE
>opens lid
BEAUTIFUL, ON SHE GOES
>closes lid
ON, DOWN AND IN
ON, DOWN AND IN
ON, DOWN AND IN
>lets all extra ingredients burn to a crisp
>Stevie Wonder and Kanye come over
THAT IS A BURGAH TO DIE FOR