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Cooking Challenge vs Gordon Ramsay (Ft. @NickDiGiovanni)
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Today we're challenging the one and only
Gordon Ramsay. Fish and chips is his
most popular dish. And today we're going
to see if we can make it better than
him.
And at the end, we'll find a random
stranger on the street to see whose is
better, Gordon's or ours. Let's go.
So, we just ordered the fish and chips.
I'm not going to lie, Nick. I'm very
excited for this. I've never had his
fish and chips.
Never.
Never. I know this is like a friendly
challenge.
Gordon Ramsey is the G. I'm sure it's
going to be delicious.
I've had his fish and chips twice now. I
do remember that the batter was
perfectly perfectly crispy. The look of
it is beautifully golden. Will it be
hard to beat him? Think about it. He's
from a part of the world where they've
sort of perfected fish and chips. Thank
you so much. That looks amazing. I have
to be honest. Like that.
That's really good.
We're going to lose.
No, we're not, dude. First of all, off
rip, it's an entire fillet.
We're going to lose.
And the potatoes are in big old wedges
on the bottom.
We're cooked.
You have to have hope. We're going to
beat him.
He even charred the lemon.
First, let's try the chip. It looks like
a big old potato wedge.
Me personally, I'm gonna be fully honest
and not because we're battling him. Not
my favorite.
I think their goal with these chips
isn't to get them super crispy. I think
it's more to just be like classic basic,
more simple fried potato. But it does
lack that like super crispy crunch that
you want when you think of a fry. But
there's no way the fish doesn't have
that at this point. So,
I think we should dive in. We got some
lemon on top of there.
Lemon juice and tartar sauce.
All right. Give me the bismillah.
Bismillah.
That's pretty good. That's really good.
Really nice light crisp. It's going to
be a battle, but I think we could defeat
him. Let the games begin. So, we're back
in the kitchen and we are going to be
attempting to take down the one and only
Gordon Ramsay and his most popular dish,
the fish and chips. Beautiful codfish.
So, very simply, we're just going to
slice each one in half. As you know,
fish and chips always has that sort of
classic look where it's about that
shape. So, we're going for something
sort of similar. What we're going to do
is we're going to hit the fish with a
little bit of salt. We're going to put
it in the fridge for a couple minutes.
And what that's going to do is help
extract that moisture from the fish and
it's going to help season the fish
internally. So, real gently, we're going
to sprinkle a fish with a salt. And I'm
just going to give each one a flip. Just
hit every little crevice with a little
bit of salt. The other really important
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