• Kitchen Nightmares | Fake Caviar in Fridge for 8 Years
    33 replies, posted
[video]https://youtu.be/pxEP-qWEH40[/video]
A good advice I was given recently, is "if you want to see how clean a restaurant's kitchen is, check out their restrooms first". If they can't keep a restroom clean, then they sure as shit can't keep a kitchen clean either.
Eight fucking years. Jesus christ. And it's not even real caviar holy fuck aaaaaaaa I've got a fever and this just made it about ten times worse.
Gordons the most entertaining dude out there really same place [video=youtube;qRPwqyTwxMA]http://www.youtube.com/watch?v=qRPwqyTwxMA[/video] these people are delusional :v:
How are the places he visits still open? If a health inspector saw all of this shit, they'd shut the place down immediately.
Every health & safety guy should show up with a camera crew and their best Gordon Ramsay impression. Does the US have a big problem with inspectors being bribed and such?
[QUOTE=MightyLOLZOR;51279589]How are the places he visits still open? If a health inspector saw all of this shit, they'd shut the place down immediately.[/QUOTE] Even the ones that supposedly flourish at the end of the episodes end up getting shut down eventually :v: For a fun little game, after you finish an episode look up the restaurant that Ramsey was at and see if it's still open.
[QUOTE=ThatSwordGuy;51279676]Even the ones that supposedly flourish at the end of the episodes end up getting shut down eventually :v: For a fun little game, after you finish an episode look up the restaurant that Ramsey was at and see if it's still open.[/QUOTE] We won't need to do that with Amy and Sammy's restaurant though.
Forget the caviar the hole in the wall with the random lady heating half the resturants food in the microwave is just amazing. She just sits down there all day until she gets a call that she needs to put some week old chicken in the microwave before sending it up. Made even better by the deadpan explanation by the kitchen worker, as if this is normal.
Oh my god that secret reheating operation sent up by elevator is priceless
[QUOTE=Lolkork;51279922]Why is it called fake fake caviar? Shouldn't it just be called roe[/QUOTE] gotta market it as caviar to make it seem fancy and expensive even though its mass produced shit
[QUOTE=Mattk50;51279725]Forget the caviar the hole in the wall with the random lady heating half the resturants food in the microwave is just amazing. She just sits down there all day until she gets a call that she needs to put some week old chicken in the microwave before sending it up. Made even better by the deadpan explanation by the kitchen worker, as if this is normal.[/QUOTE] Reminded me of that Simpsons episode where they "explain" how the internet works, and they show a smelly Cisco hub in a wood shed. What I mean is... You get these meals looking like they are at the very least ok at the end, and they're most likely garbage that was microwaved a few minutes ago.
Someone please link some UK kitchen nightmares to balance this shit out.
[QUOTE=Lolkork;51279922]Why is it called fake fake caviar? Shouldn't it just be called roe[/QUOTE] you can make a reasonable imitation caviar with fish stock and food coloring with a spherification kit but I'm pretty sure this is just smelt roe. if it were claiming to be caviar it would probably be black
I just wanted to say how incredibly out of place the very end was. [URL="https://www.youtube.com/watch?v=m0kk3nHCSUk"]"Hello, my name is NINO"[/URL] in slow motion :v:
[QUOTE=butre;51280036]you can make a reasonable imitation caviar with fish stock and food coloring with a spherification kit but I'm pretty sure this is just smelt roe. if it were claiming to be caviar it would probably be black[/QUOTE] nah imitation caviar is usually red [media]https://www.youtube.com/watch?v=P7JIwxWthik[/media] normal caviar can also be red or even orange
[QUOTE=latin_geek;51279655]Every health & safety guy should show up with a camera crew and their best Gordon Ramsay impression. Does the US have a big problem with inspectors being bribed and such?[/QUOTE] I doubt it's corruption so much as it is inspection agencies not having the budget to hire enough people to inspect every place thoroughly. When I worked at a Dairy Queen, we were more worried about inspections by corporate higher-ups than by the county health inspector. (Our food was safe, we took that seriously, but we had a major problem in the bathrooms. No matter how much we cleaned them, they always reeked. Eventually it turned out that a repair job was botched years ago, after the last earthquake did some damage, and some of the toilets had been draining [I]straight into the crawlspace[/I] for three years. I'm surprised the building wasn't condemned after that, let alone the food kept being served until the business side imploded (pro-tip: when 90% of your revenue comes through the drive-thru, don't close the drive-thru and install a car wash instead))
[QUOTE=latin_geek;51279655]Every health & safety guy should show up with a camera crew and their best Gordon Ramsay impression. Does the US have a big problem with inspectors being bribed and such?[/QUOTE] Dunno if this is normally the case, but I used to work at a food store, and we'd hear a week ahead of a health inspection. No big deal for us though, just meant extra clean than normal, and a lot more bleach.
[QUOTE=Oicani Gonzales;51282465]i miss when they uploaded full episodes on youtube[/QUOTE] all the episodes are still available on youtube.
Well What episode is this then
[QUOTE=MenteR;51282621]all the episodes are still available on youtube.[/QUOTE] Where? I've never found an entire season.
[QUOTE=-Rusty-;51282808]Well What episode is this then[/QUOTE] [video=youtube;fiZL4vCJTx8]https://www.youtube.com/watch?v=fiZL4vCJTx8[/video]
[QUOTE=cr2142;51282841]video[/QUOTE] Thanks babe
[QUOTE=Pretiacruento;51279354]A good advice I was given recently, is "if you want to see how clean a restaurant's kitchen is, check out their restrooms first". If they can't keep a restroom clean, then they sure as shit can't keep a kitchen clean either.[/QUOTE] Not neccaserily, in alot of kitchens (atleast over in the UK) it's the chef/kitchen staffs job to keep an eye on the kitchen and keep it clean, since the chef needs to know what they have/what's thrown away/what needs to be sold first. A good chef will always keep a clean kitchen, it's just as high on their priority as the actual cooking.
[QUOTE=Jelman;51280019]Someone please link some UK kitchen nightmares to balance this shit out.[/QUOTE] [video]https://youtu.be/OQsJRlPiEVw[/video]
[QUOTE=Femedic;51284029][video]https://youtu.be/OQsJRlPiEVw[/video][/QUOTE] God, this is so much more calming compared to the chaotic US version
[QUOTE=Femedic;51284029][video]https://youtu.be/OQsJRlPiEVw[/video][/QUOTE] I like how the moment it ends it cuts to the US version with people screaming. Also, man that food looked good.
Wow, Does that UK episode end on a happy note? I really hope so.
[QUOTE=AnonymaPizza;51286141]Wow, Does that UK episode end on a happy note? I really hope so.[/QUOTE] Supposedly, The soul food shack moved into a larger place but not long after, [url=https://www.theguardian.com/lifeandstyle/2009/sep/03/cherri-kitchen-nightmare-gordon-ramsay]shut down during the recession[/url]. Good news however, She opened a [url=http://www.brightonandhovenews.org/2015/03/06/momma-cherri-helps-open-soul-food-fusion-restaurant-in-croydon/]new place only last year.[/url] The full episode, blocked in the UK, couldn't tell you what other countries: [url]https://www.youtube.com/watch?v=VuYLjxmaNBE[/url] In the UK, you can watch the series with Channel 4 on demand, but they don't like adblockers: [url]http://www.channel4.com/programmes/ramsays-kitchen-nightmares/episode-guide[/url] One episode I like is Series 2, Episode 6, The Sandgate Hotel "A real life Fawlty Towers"
[QUOTE=ThatSwordGuy;51279676]Even the ones that supposedly flourish at the end of the episodes end up getting shut down eventually :v: For a fun little game, after you finish an episode look up the restaurant that Ramsey was at and see if it's still open.[/QUOTE] I think the one that leaves me the happiest is the one with the fat twins. Apparently it's still open and has gotten pretty decent reviews.
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