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Meme of the Day: A Day in 'Hell’s Kitchen'

Meme of the Day: A Day in 'Hell’s Kitchen'


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Check out the memes that make us laugh

Funny food memes to get you through your day!

Normally, The Daily Meal takes food pretty seriously. We offer amazing recipes, thoughtful critiques, and great entertaining advice. But every now and then, you have to laugh at yourself and your craft. Where do you go when you need a chuckle? To the Internet of course! The web has practically exploded with time-wasting ways to do just that. This is why we are presenting you with our favorite "meme of the day" in hopes of making you smile (and maybe making you a little bit hungry).

Oh Gordon Ramsay, does your wit ever cease? Ramsay’s sharp knife skills are almost as lethal as his sharp tongue. After all, you don't get accused of "possessing" a contestant for being the nice guy on the block. What’s even better is that Ramsay’s antics are forever immortalized in these amazing memes. You may not be able to hack it in Hell’s Kitchen, but it is great watching others try.

Do you think you can come up with something better? Give it a try and email our Entertain Editor your quippy pics at [email protected]. Make sure your submissions are all about food (and try to keep it clean, OK?).


Chicken Under a Brick with Herb Gremolata

This Brick Chicken is now my favorite way to grill chicken. By just adding weight (brick or another heavy skillet) to press the chicken down from the top results in the most super juicy chicken you will ever eat. It also comes with a bonus, extra crispy skin on the outside. You will need to plan this recipe a day ahead so that you can marinate the chicken overnight. I would recommend this recipe to anyone who likes a grilled whole chicken.


Hell’s Kitchen (Las Vegas) – Beef Wellington, Lobster Risotto, and Sticky Toffee Pudding

I don’t know about you, but I’d say watching the fiery battle between the red and blue team as well as the swearing by Chef Ramsay on Hell’s Kitchen was a big part of my childhood. I used to watch Hell’s Kitchen every season and was mesmerized by the entire process of cooking at a fine dining restaurant. The stress, the fire, the precision…. what a combination.

I FINALLY decided to open up my wallet and try Gordon Ramsay’s Hell’s Kitchen in Las Vegas recently and I gotta say, it did NOT disappoint. From the big HK and pitchfork sign at the front to the blue/red decor inside to separate the teams, everything looked exactly like what I saw in the show.

We chose the lunch service thinking we wanted to go for their lunch prix fixe three-course menu ($62 USD) but in the end we decided to go a la carte. Neither the caesar salad nor spring onion soup sounded interesting and we really wanted to try their other well known appetizers.

Pro Tip: The Beef Wellington in the three-course lunch menu is half the size of the regular Beef Wellington entree. You will literally get half of the regular entree. They don’t specify that on the menu but it’s super important! If you come to HK just to try the Wellington, order a la carte.

We got the Lobster Risotto ($25.95 USD) and not joking this was the best risotto I’ve ever had in my life.

The butter poached lobster tail was buttery yet buoyant, the hint of truffle fit perfectly with the rich risotto, and the crispy onions gave it a bit of crunchy texture. The photo makes this dish look big but in reality, you can finish it in 8 bites.

You must savour those 8 bites though, and every bite to me… was worth it.

The famous Chef Ramsay Beef Wellington ($59.95 USD) can be ordered a la carte during lunch (even though it’s not on the menu) and it was as perfect as I expected. Tasting this Beef Wellington, I finally know what it SHOULD taste like (not like some other Beef Wellingtons I’ve had in Vancouver). The crust was as flaky as I expected, the mushroom was as earthy and wholesome as I wanted, and the filet mignon just melted in my mouth. Now, this was an extremely expensive dish and while it was amazing, I probably wouldn’t and can’t afford to eat this more than once or twice in my life.

Meta Knight and I shared the Beef Wellington as well as the Braised Short Rib ($39.95 USD). The waitress raved about this so we decided to give it a try. It sat on top of a fried yukon potato cake which soaked up the juices nicely. All in all, this was pretty good but a tad salty for us. I wouldn’t highly recommend this.

THIS though… the Sticky Toffee Pudding ($13.95 USD)…. is a MUST GET ITEM. Even if you’re not a fan of toffee or bread pudding, I think this will change your mind. I’ll be the first to say that I don’t have a sweet tooth, nor do I like really sweet desserts (which this totally looks like it is). However, this was one of the best desserts I’ve ever had. Unreal. Just get it.

At the end of the day, Hell’s Kitchen is definitely not to be missed if you’re a fan of Chef Gordon Ramsay or the show Hell’s Kitchen. We came here to celebrate my birthday so the almost $200 CAD bill was easier to swallow. But otherwise, it’s truly really expensive to dine here so don’t come unless you’re prepared.


Hell's Kitchen: Season 20

Premiere chef Gordon Ramsay spices up Hell's Kitchen with 18 competitors. These aspiring restaurateurs will brave Ramsay and his fiery command of the kitchen as he puts the competitors through an intense culinary academy to prove they possess the right combination of ingredients to win the life-changing grand prize As the competition progresses, the teams will be reduced until only two chefs are left to compete for the ultimate prize and fulfill their dreams of working in the culinary industry

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How to Make Gordon Ramsay Crispy Duck Breast

The below Guide goes through the steps of how to cook crispy skin duck breast. Now go gather your equipment and let’s start cooking.

Equipment Needed for Crispy Duck with Confit Potatoes Recipe:

1. Preparing The Duck Breast

Using a small sharp knife, score the duck skin in a crosshatch pattern (do not pierce meat). Season the duck breasts with salt and pepper and place them skin side down in a large sauté pan over medium-high heat.

Turn up the heat under the duck breasts and fry for about 5 minutes until the skin is crisp. Turn them over and fry on the other side for 1–2 minutes until cooked through. Place the tray in the hot oven for 8–10 minutes until the duck is slightly springy when pressed.

2. Make Confit Potatoes

Place the potatoes, garlic, shallot, and thyme in a medium saucepan. Cover the potatoes with olive oil (or duck fat if using) and bring to a slow simmer over medium heat. Cook the potatoes until just tender, 30–35 minutes.

Allow the potatoes to cool in the oil, then drain and place in a bowl. Slice each in half, lengthwise.

3. Prepare Sauce

Meanwhile, make the sauce. Place the red wine in a pan with the garlic and thyme and boil for 7–8 minutes until reduced by half. Pour in the stock and reduce again by half. Stir the blackcurrant jam into the sauce and add a few knobs of butter to give it a shine. Taste and adjust the seasoning, then strain through a fine sieve and discard the solids.

4. Make Cream Leeks

In a large pan, sauté leeks in butter and salt with a lid on. Once soft add cream JUST to cover. Simmer until thick inconsistency. Season to taste.


Recipes that Rocked the Internet

The web’s most popular recipes, including kale chips, engagement chicken, whole wheat chocolate chip cookies, no-knead bread, butter tomato sauce, and more.

Butter Tomato Sauce

This irresistible four-ingredient recipe that requires about as much effort opening a can of Spaghetti-Os — but delivers much more impressive results. What happens beneath the lid of this medium-sized stock pot is nothing short of alchemy: a generous amount of butter smoothes the acidic edges of the tomato, resulting in a delicate, opulent sauce that calls for a simple vehicle of pasta and absolutely nothing else. The Amateur Gourmet sang this recipe’s praises in the early days of food blogging — he threw in a few cloves of garlic for extra flavor. Steamy Kitchen suggests using salted butter and well-salted water for boiling pasta Smitten Kitchen liked it best without any parmesan added. Food 52‘s Genius Recipes column called it “the most famous tomato sauce on the internet” and offers a version made with milled fresh tomatoes. Back to 8 Great Recipes that Rocked the Internet » Photos, top to bottom: Smitten Kitchen, William Brinson for Food52

Whole Wheat Chocolate Chip Cookies

Kim Boyce’s James Beard Award-winning book Good to the Grain hit a nerve with its collection of pastry and savory recipes, ideal for health-conscious cooks who choose whole grains not just for their nutritious qualities, but also for the depth of flavor they add. Whole wheat flour adds nutty flavor to the classic chocolate-chip cookie, while cold butter helps the dough go straight from the bowl to the oven without a refrigeration period. Sweet Amandine says “these cookies can do no wrong,” Orangette described them as a cross between a chocolate chip cookie and a digestive biscuit, Kiss My Spatula doctored them slightly with a touch of orange zest and dark chocolate, and 101 Cookbooks baked her dough in a skillet for days when she feels “extra lazy.” Back to 8 Great Recipes that Rocked the Internet » Photos, top to bottom: Kiss My Spatula, Sweet Amandine

Engagement Chicken

It seems like it could have come out of a pre-feminist fairy tale: Make this recipe for your man and he’ll be so enraptured that he’ll ask for your hand in marriage. That’s the myth behind engagement chicken, a recipe passed from Glamour editor Kim Bonnell to her assistant. This Glamour video claims it has been responsible for inducing at least 70 engagements, even high-profile ones — Beth Ostrosky reportedly made it for Howard Stern. But even single girls not waiting to put a ring on it, like Clare Cooks, sang the dish’s lemony praises. Back to 8 Great Recipes that Rocked the Internet » Photos, left to right: Glamour.com, Clare Cooks Steven Pyles’s recipe for this cake never even ran in the print version of SAVEUR, but it remains Saveur.com’s most popular dessert search term. The “heaven” comes from the angel food cake, the “hell” devil’s food cake, and they alternate in seven layers with a creamy peanut butter mousse, all enrobed by a shiny milk chocolate ganache. It’s not for baking novices, but judging from the number of photos of the cake online, that’s not stopping anybody. Food o’ del Mundo increased the amount of devil’s food cake and decreased the amount of mousse, Baking Quinn got the best-looking slice by using a long thread to quickly and cleanly split the cake without messing up the gorgeous layers, and Whisk Kid serves the rich concoction with a glass of milk. Back to 8 Great Recipes that Rocked the Internet » Photos, clockwise from top left: Andre Baranowski, Whisk Kid, Quinn’s Baking Diary, Food o’ Del Mundo

Kale Chips

Crisp, feather-light, and nutty, these chips defied every notion most of us had ever had about healthy-to-a-fault kale. Anyone who tries them can understand why this recipe is so popular: They’re everything we love in a homemade potato chip, without the mandolin mess or the splatter of the fryer vat. A Dan Barber recipe seems to be the source of the trend Kalyn’s Kitchen added a splash of sherry vinegar, and White on Rice Couple makes a spicy version with a healthy tablespoon of crushed chiles. Back to 8 Great Recipes that Rocked the Internet » Photos, left to right: White on Rice Couple, Kalyn’s Kitchen

No-Knead Bread

Mark Bittman and Jim Lahey’s recipe for no-knead bread ran in the New York Times in 2006, and immediately sparked a baking renaissance. It seemed as though the entire food blogging world took to their kitchens with Dutch ovens and some instant yeast to try their hand at making it. It was almost too easy to be believeable — a great bread with a crackly crust and elastic, airy texture without the work? But the rave reviews rolled in almost immediately, from trusted sources like The Wednesday Chef and Smitten Kitchen. Those initial write-ups were soon followed by riffs on the recipe, such as FoodWishes‘s No-Knead Ciabatta, Cooks Illustrated‘s Almost No-Knead bread (registration required), and the Minimalist‘s own whole-wheat version. _Back to 8 Great Recipes that Rocked the Internet » _ Photos, top to bottom: Evan Sung for the New York Times, Smitten Kitchen

36-Hour Chocolate Chip Cookies

The chocolate chip cookie itself could be classified as an early recipe meme, as it came from a happy baking accident in the kitchen of Ruth Graves Wakefield of the Tollhouse Inn in the 1930s. But a New York Times recipe from 2008 revolutionized the classic by adding a 36-hour resting period (which allows for dehydration of the dough) as well as a sprinkling of sea salt. Orangette contributed the genius suggestion to scoop the dough before chilling it, Ezra Pound Cake called this recipe for chocolate chip cookies “The One,” and confirmed that both the size of the cookies and the sea salt-dusting at the end matter significantly for the cookie¿s success. My Baking Addiction suggests making them exactly as written because “it’s honest to goodness perfection.” Back to 8 Great Recipes that Rocked the Internet » Photos, top to bottom: Francesco Tonelli for the_ New York Times_, Ezra Pound Cake

World Peace Cookies

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Behind the Scenes: Life on Hell's Kitchen

First of all, how do you get on the show in the first place? According to Hell's Kitchen executive producers Arthur Smith and Kent Weed, showing a competitive streak can't hurt. But what's critical is serious passion.

"The one thing we look for is a passion for cooking, a passion to be in the restaurant business," says Smith. Unlike other reality television shows, Hell's Kitchen doesn't seek out camera-ready contestants. In fact, Smith and Weed explained they specifically don't want anyone who wants to be a TV star. "You don't have to be a model or a personal trainer," explains Smith. "Our cast members are line cooks and garde-mangers. They're in the trenches."

What about all those hard-core smokers and cursers? Do you have to be a badass to get on Hell's Kitchen? Not exactly. "We started with four smokers in season two. Then we ended up with 10!" says Smith. "They just end up smoking once they're here &mdash it's the weirdest thing."

It may not be all that weird since the stress on the set is enough to drive anyone to smoke. Smith and Weed explain, as part of the Hell's Kitchen boot camp, contestants work long hours in hot and dangerous conditions. On top of that, they must put their lives on hold for five weeks. Says Weed, "[Contestants] live in Hell's Kitchen, and their world is Hell's Kitchen." In other words: no calling home, no television, no outside world. This show is no joke.

As a contestant you live in the "dorm" and share a bedroom with three or four other contestants. The cameras are on around the clock, except, of course, when contestants are using the facilities. But there are still cameras in the bathroom. So if you land on this show, get ready to be seen with your bedhead.

And sleep? You can expect anywhere from zero to five hours (or six if it isn't a dinner service) per night. Days start at 7 a.m. and bedtime is usually around 2 a.m., after dinner service &mdash which means after the kitchen has been thoroughly washed and cleaned. When the contestants aren't cooking in Hell's Kitchen, they are cooking for themselves in the dormitory kitchen. "If they want to eat, they have to cook," says Smith. The fridge is fully stocked, but after 19 hours on your feet, you probably won't be up for creating a square meal. Instead, most contestants have been known to reach for quick and easy junk food.

Think of it as school, only the Gordon Ramsay version. "Everything is regimented, everything is part of the program," explains Smith. "[Contestants] are always learning something, prepping something, or meeting with the sous chefs, who are with them a lot." Sous chefs Gloria Felix and Scott Liebfried act as the school counselors, guiding the contestants, rooting for them, and making them the best they can be.

What if you can't stand the heat? Can you quit? "People reach a breaking point and want to leave," explains Weed. "Gordon always offers them that out." As a natural part of the process, Smith and Weed explain that every contestant goes through self-doubt and breakdowns.

There is a lot to consider before going on the show. Besides all of the emotional ups and downs, there is no official salary. Though, according to Smith and Weed, contestants do receive a modest stipend.

And what about the culinary expertise? What kind of skills are needed?

"We do put [the final casting group] through a cooking test with our sous chef to get an idea of their basic skills," explains Weed. Though you needn't have cooked in a five-star kitchen, you will need to know basic knife skills. "One of the things we know from working with Gordon is," says Smith, "it isn't always the most experienced who are the best."

That much is true. In season one, Elsie Ramos, an executive assistant and mother of six, had no formal training, but made it to the final four. And this past season, culinary student Christina Machamer won the top prize. "Gordon was so impressed with Christina," says Smith. "She didn't have a lot of experience, but she had an ability to learn. She had speed, and she had passion."

There's that word again: passion.

Think you have some? Are you ready for sleep deprivation? The 19-hour days? Gordon's tough love? Then start working on your application and apply. If you're lucky your drive, talent, and, of course, passion will get you noticed. In fact, it might even lead you straight to Hell &mdash Hell's Kitchen, that is.


The clip inspired several YouTube Poop and remix videos in the coming years, becoming one of the more widely referenced clips of the show.


On December 18th, iFunny [9] user CaillouV6 (formerly RawJimmiesV3) posted an image that edited Ramsay's to be glowing and purple, captioned "lamb sauce located" (shown below). The clip found renewed interest following a Reddit post on /r/dankmemes posted by Harryy301 [1] on December 23rd, 2016. The image has gained 728 points as of January 4th, 2017.


The following day, Reddit user lordtriad [2] posted an image to the same subreddit that made the front page of /r/all comparing memes he used to like, using an image of Business Cat, to memes he likes now, using Harryy301's post. The image, shown below, gained over 16,000 points.


After lordtriad's post, posters edited Gordon Ramsay searching for lamb sauce into other meme templates. A thread on /r/memeeconomy [3] posted on December 30th, 2016, claimed the memes were on the rise and should be a definite "buy." The same day, user Sakoori-kun [4] posted a thread to /r/OutOfTheLoop asking about the origins of the Lamb Sauce resurgence.

On January 4th, 2017, The Daily Dot [5] and Eater [6] also covered the surge of Gordon Ramsay Lamb Sauce memes. On the same day, Twitter user Weirdo_alert_57 [7] asked Gordon Ramsay that has he located the lamb sauce, and Gordon Ramsay acknowledged the meme publicly for the first time by replying the question. On January 9th, 2017, Gordon Ramsay shared a lamb sauce post [8] , shown below, on his official Instagram account. The post has gained over 30.000 likes, as of January 11th, 2017.


Damn Good Food : 157 Recipes from Hell's Kitchen

"Mitch Omer's life makes Anthony Bourdain's look like he was an altar boy. Mitch's individualistic, personal, and idiosyncratic cooking is that of a man who is larger than life, big-hearted, generous, and wild. It's evident that he genuinely loves life and nature." --Jacques Pépin

In Damn Good Food, Mitch Omer reveals the recipes that have made his restaurant a pleasure seeker's destination, including inventions like his tart, ethereal Lemon-Ricotta Hotcakes dark, wild Bison Sausage Bread and sweet, creamy Mahnomin Porridge. These dishes have the hungry and eager queued up out the doors of Hell's Kitchen, often for hours, and now you can make them at home.

Food writer Ann Bauer also gives us a glimpse behind the scenes, revealing Omer's darker side, the side responsible for the decor of Hell's Kitchen, described as the "nightmare side of Sesame Street." Bipolar, obsessive-compulsive, and a former addict, Omer's roller-coaster ride of a life has taken him through many towns and love affairs, numerous jobs, and even more controlled substances. But through it all, there has been food--recipes inspired by places and people, including Omer's own close-knit family, reworked and made his own. He beats back his demons every day with his dad's caramel rolls and coleslaw, locally raised bison burgers smeared with his mom's mustard, and his own famous homemade peanut butter, and he invites you in to share it all.

Praise for Mitch Omer and Damn Good Food

"If you have time for only one meal in Minneapolis or Duluth, we strongly urge you not to go to Hell's Kitchen. Coming for just one meal will be insanely frustrating. There are too many outstanding things to eat. You will walk out yearning for the likes of hand-pulled corned beef hash, char-broiled pit ham, baked huevos rancheros, and a dozen other items for which there was no space on the table."--Jane and Michael Stern, Gourmet, December 2008

"I started out wanting this book for Mitch Omer's Sausage Bread recipe, that would be worth the price. Then I dug into his story as told by Ann Bauer. Expecting same old, same old warm fuzzy little chef's memoir, instead I got the story of a man living life full blast, wrestling with reality, compulsively open hearted, and cooking for all he is worth. Nothing about this book is what you'd expect--from recipes that defy fashion and taste great, to writing that literally keeps you flipping the pages. This one's a keeper of the first order."--Lynne Rossetto Kasper, host of The Splendid Table(R), public radio's national food show from American Public Media.

"If the 'same old' food is haunting you, turn up the heat and put the sizzle back into your cooking! You won't have to sell your soul to the devil to get your hands on these damn good recipes. Award winning chef/owner Mitch Omer of Minneapolis' own Hell's Kitchen has assembled his most requested concoctions and potions in his new cookbook. 'Heaven's Just A Sin Away!' I love the food in this cookbook--it is so sinfully tasty you'd swear it's almost heavenly. Buy this cookbook now or you'll go straight to hell!" --"Famous Dave" Anderson, Founder of Famous Dave's of America Legendary Real Pit Barbeque!


How to get tickets to Hell’s Cooking area

Send out an e-mail: We found an e-mail online that was connected to casting calls straight associated with Hell’s Kitchen broadcasts, [email protected] You can utilize this e-mail to request tickets, but you should know that your request should include your complete name, the number of tickets required, and any contact details beyond your e-mail address such as a contact number and your mailing address.

Send out a mail: If you’re old-fashioned, then you might think about sending out a letter to increase your chances as the e-mail address pointed out before most likely does get numerous queries. Much like the e-mail address, if you were to demand tickets by means of the mail, then you will need to add the same details in addition to a self-addressed return envelope for the business to send you the tickets in case they do choose you. The mailing address, according to the business, is as follows:

ATTN: Hell’s Cooking area Appointment Tickets
FOX BROADCASTING Promotion Dept.
P.O. Box 900
Beverly Hills, CA 90213-0900

Check out the main site: On the show’s main site, find the “bookings” tab near the bottom of the screen where you might have the possibility to schedule your spot on a future program. As Wikihow.com states, the producers did eliminate the tab due to the overwhelming success of the program, but like with most things, they might include the tab in the near future.