Torture Gordon Ramsay!

This was painful. It’s a good interview, but the gimmick is to have the subject eat hot wings with increasingly hotter sauces.

I like hot sauces on my food. I don’t get the urge to nuke people’s palates with 2 million Scoville units — that just overwhelms the flavor with pain.


  1. rgmani says

    Check the one out with Alton Brown. Granted, the hottest sauce at that time was “only” a million Scoville. Still it is impressive how Brown barely bats an eyelid through the whole thing.


  2. says

    I thought it was a good conversation, too — Ramsay expressed a lot of passion and appreciation for the people he worked with. The whole hot sauce thing was just an annoying gimmick.

  3. =8)-DX says

    Almost 8 minutes in… praising overwork and abusive celebrity bosses… “millenial snowflakes” needing to toughen up and grow a thicker skin. Hard work really pays… Urgh…
    So far about as spicey as the first overdone chicken wing he chomped on.

  4. mudpuddles says

    @ =8)-DX, #5:

    Yes, and he misses the irony that a guy who moans about snowflakes and needing to toughen up can’t handle it when his cooking or restaurants get criticised. “You’re just jealous because you want to be meeeeee!” And the bizarre need to use “fuck” in every other sentence and spit insults at his host, like it somehow makes him seem more tough or cool. Ramsay may be a great chef, but he is also a complete asshole.

  5. Porivil Sorrens says

    Meh, guy made a career on normalizing asshole bosses and the whole bullshit “Toughen up you snowflake, your job has to suck or else you haven’t earned your paycheck” idea.

  6. a_ray_in_dilbert_space says

    The problem when you get above about 500000 to 1 million scoville units is that you can actually taste the capsaicin, which is quite bitter. So, even if you can stand the heat, why bother?

  7. Holms says

    The ultra-hot challenges have never been about flavour, they are all about pain and the veneration of resisting pain. Very silly stuff.

  8. Alt-X says

    I was disappointed when he made that “snowflake generation” comment. It’s like, oh, he’s one of them :(

  9. Akira MacKenzie says

    While I enjoy a little spice in my food, I never got the weirdos who pulverize their taste buds with ultra-spicy flavors. I want to taste my food along with any spice or seasoning should that went with it. Burning your tongue off with spice isn’t fun.

  10. a_ray_in_dilbert_space says

    I actually think habaneros have a very nice flavor, and I like the heat as well as the endorphin rush after it passes. Carolina Reaper of Moruga Scorpion taste like crap and it really is about pain.

  11. hemidactylus says

    I enjoy lower yield tactical sauces not the Tsar Bomba varieties. I have gotten burned by stuff on wings that ruined the enjoyment of well cooked effort. Insanity sauce lived up to the name.

    After a Rush concert in the hotel room a “friend” offered me money to eat a raw habanero. I refused but another guy took the challenge. Not long before he was burning snot and saliva explosively into the hotel sink. I did eventually challenge myself with a habanero. Regret. Pain you can track like NORAD on Santa’s sleigh down your digestive tract. The exit is worse than the entrance, right? Yeah that’s true. Pretty much blowtorching a toilet bowl. There’s no sense of urgency that comes close. Ok I never felt labor pains butt they can’t get that bad can they? No ghosts, scorpions or reapers for me.

    I do like sane sauce.

  12. says

    Gordon Ramsay has his faults but he apparently does have some redeeming features, the main one being that a sure-fire way of getting barred from his restaurants is to be rude to his staff. This goes for critics as well as regular punters. The late, and similarly flawed, Anthony Bourdain pointed out in one of his books that if you watched Ramsay’s shows over the course of several sessions you saw the same faces in his kitchen, not something you’d expect if he was the round-the-clock martinet the TV programmes portray him as. He definitely commands some personal loyalty but, yeah, the macho posturing gets tiresome. A hangover from his footballing days, perhaps.

  13. Azkyroth, B*Cos[F(u)]==Y says

    The ultra-hot challenges have never been about flavour, they are all about pain and the veneration of resisting pain. Very silly stuff.

    Don’t agree with me. It makes me very uncomfortable.

  14. Azkyroth, B*Cos[F(u)]==Y says

    I actually think habaneros have a very nice flavor, and I like the heat as well as the endorphin rush after it passes.

    What do you mean, “after it passes?” It passes?

    ….are you telling me that when other people eat significantly hot peppers the miserable burning doesn’t last for 30-45 minutes?

  15. hemidactylus says

    @20- Azkyroth, B*Cos[F(u)]==Y

    Making a not so funny pun on your question I already covered with some over the top toilet humor, it passes. This situation is, similar to a very bad hangover, a conflict between present self and future self, where you want to go back in time and threaten your now past self with a baseball bat to not order those wings or that soup. But some people never learn.

    I put some chain supermarket approved sauces on my breakfast eggs or in some soup without major consequence. I do have some Scoville tolerance, but Thai green curry can put me in a overwhelmed state. And I try to be prudent with wings in unfamiliar restaurants.

    The same “friend” who challenged me to eat a habanero upthread had mocked me for dipping really hot wings in ranch or blue cheese (which helps). He also in our younger years thought rounds of shots after drinking beer would be a good thing. That’s present self versus future self too. There’s the hangover or hurling the next morning. There’s also the potential for long term health problems in the distant future. Not sure what health consequence continual Scoville overload could bring. If something really hurts on the way out that can’t be good in the long term.

  16. John Morales says

    Azkyroth, tolerance is pretty easy to acquire, for most of us, and lasts for a while.

  17. Azkyroth, B*Cos[F(u)]==Y says

    Azkyroth, tolerance is pretty easy to acquire, for most of us, and lasts for a while.

    Yeah, no.

    I’ve been dealing with this smug fucking attitude for years and no, it never, ever gets any better no matter what I do. Now then: answer the fucking question about how long the sensation lasts for everyone else.

    Because the only possible explanation I’m seeing for my experience and the fact that anyone else eats anything stronger than about an ancho existing in the same universe is that there an actual neurological difference in how my receptors process it. Even if that’s not nearly as satisfying as “lol ur just a little bitch” or the virtual equivalent quoted above.

  18. anbheal says

    My daughter Brett is 14 and pretty and popular and a gifted athlete (don’t you hate her already???), and has reached that age where 6-foot-2 handsome jocks come ’round the house on weekends bird-doggin’ her and her pretty friends. Naturally the boys talk big sometimes, that gorilla chest-thumping tone in their voices (before the squeaks break in). So I will offer them the “Brett Challenge”. Take the bottle of Mad Dog 357 (357K scovilles, the hottest I can take, even after 10 years in Mexico), invert it with your finger on top of the small mouth, then lick the wee dab of sauce off your finger. Hilarity ensues. And they don’t look like such big tough guys all of a sudden, as they stagger and moan, with girls pointing and laughing at them. The girls and I make book on whether the first thing out of their mouths will be “Jesus”, “Omigod”, “oh shit”, or “fuuuuuuuuuck”.

    You might also look for the vid of Shaq eating a Dorito spiced with Carolina reaper powder. He tries to maintain composure, smiling “no prob, I got this”, but it doesn’t last.