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(Hello! Magazine)   Gordon Ramsay's new cookbook goes for a walk on the Fieri side, offers easy weekend recipe "cornflake chicken sliders with gochujang mayonnaise" because donkey sauce is for donkeys   (hellomagazine.com) divider line
    More: Spiffy, Frying, Gordon Ramsay, Peanut, Towel, Hell's Kitchen star Gordon Ramsay, Maize, Frying pan, Salad  
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361 clicks; posted to Food » on 16 Oct 2021 at 9:35 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



16 Comments     (+0 »)
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2021-10-16 9:52:27 AM  
Did he make it using the Hexclad pans he's been hawking on FB?
 
2021-10-16 9:56:32 AM  
Ramsey overcomplicates his cooking. He takes 30 minutes to make scrambled eggs.
 
2021-10-16 10:11:40 AM  
He wants that Fieri payday?
 
2021-10-16 10:14:09 AM  
interesting about fish sauce in the cucumber salad - almost but not quite like a do chua va nuoc mam? just add sugar, vinegar, raw garlic, hot pepper and you're there.
 
2021-10-16 10:17:55 AM  
also, apropos of nothing: I recently saw his daughter Matilda on Celebrity MasterChefAU. she seemed down to earth -ish, and clever in the kitchen and generally lovely. and she made sure to get in some mostly-gentle digs against Dear Old Dad, lol.
 
2021-10-16 10:49:41 AM  

tintar: also, apropos of nothing: I recently saw his daughter Matilda on Celebrity MasterChefAU. she seemed down to earth -ish, and clever in the kitchen and generally lovely. and she made sure to get in some mostly-gentle digs against Dear Old Dad, lol.


Interesting. I can only tolerate Ramsey in small doses though. Still much prefer anything Jacques. Or Morimoto. Or Vistad (Nordstrom/Meyer/La Fountain). Also a HUGE bummer Jose Andres has only done one show. Eric Ripert had some excellent stuff too.
 
2021-10-16 12:15:51 PM  

NINEv2: Eric Ripert had some excellent stuff too.


I read that as Eric Roberts and wondered what a cooking show with him might be like. That would be a trip!
 
2021-10-16 2:44:37 PM  
I skimmed his book unattentively & screamed obscenities at the sandwich I made.
Now I have a sore throat & skid-marks in my underpants from all those sharts of rage.
 
2021-10-16 5:43:22 PM  
"Chicken coating hack" - lol.

Kellogg's literally markets a product that is exactly this.

Fark user imageView Full Size
 
2021-10-16 6:02:49 PM  
I know it's in danger of reaching sriracha levels of fadism...but gochujang really is good shiat.

Some gochujang in a bowl, adda little water so it's kinda soupy, marinate some chicken breasts it then toss them on the grill, or under the broiler.  That's it, that's the recipe.
 
2021-10-16 6:20:36 PM  

NINEv2: tintar: also, apropos of nothing: I recently saw his daughter Matilda on Celebrity MasterChefAU. she seemed down to earth -ish, and clever in the kitchen and generally lovely. and she made sure to get in some mostly-gentle digs against Dear Old Dad, lol.

Interesting. I can only tolerate Ramsey in small doses though. Still much prefer anything Jacques. Or Morimoto. Or Vistad (Nordstrom/Meyer/La Fountain). Also a HUGE bummer Jose Andres has only done one show. Eric Ripert had some excellent stuff too.


Eric Ripert has a nice show on PBS, Avec Eric. For a guy who is the head chef of one of the best restaurants in NYC, he's very relaxed and mellow. He's intense, yet there's a certain calm about him.
 
2021-10-16 9:43:39 PM  

DontMakeMeComeBackThere: I know it's in danger of reaching sriracha levels of fadism...but gochujang really is good shiat.

Some gochujang in a bowl, adda little water so it's kinda soupy, marinate some chicken breasts it then toss them on the grill, or under the broiler.  That's it, that's the recipe.


Gochujang is a big flavor that belongs in every kitchen.
 
2021-10-16 10:46:46 PM  

DontMakeMeComeBackThere: I know it's in danger of reaching sriracha levels of fadism...but gochujang really is good shiat.

Some gochujang in a bowl, adda little water so it's kinda soupy, marinate some chicken breasts it then toss them on the grill, or under the broiler.  That's it, that's the recipe.


Yup. It's essential in Korean cooking and the level of spiciness it has, along with the other flavors it brings, makes it versatile.

I make a dipping sauce of gochujang and it goes with nearly everything. Lettuce wraps, noodles, bibimbap, pretty much every protien, a base for spicy soups...
 
2021-10-17 5:40:48 PM  
ZZZZZZZZZZZZZZZZZZZ
 
2021-10-17 5:54:55 PM  

DontMakeMeComeBackThere: I know it's in danger of reaching sriracha levels of fadism...but gochujang really is good shiat.

Some gochujang in a bowl, adda little water so it's kinda soupy, marinate some chicken breasts it then toss them on the grill, or under the broiler.  That's it, that's the recipe.


I made a bbq sauce last year for one of the restauranteurs I work for that was honestly one of the best sauces I've ever made.  It's like most fermented things, as a base it has amazing reach.
 
2021-10-17 6:03:43 PM  

MagneticRepulsion: DontMakeMeComeBackThere: I know it's in danger of reaching sriracha levels of fadism...but gochujang really is good shiat.

Some gochujang in a bowl, adda little water so it's kinda soupy, marinate some chicken breasts it then toss them on the grill, or under the broiler.  That's it, that's the recipe.

I made a bbq sauce last year for one of the restauranteurs I work for that was honestly one of the best sauces I've ever made.  It's like most fermented things, as a base it has amazing reach.


Um...Gochujang based bbq sauce that is.
 
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