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Episode: Ramsaaaaaaaaaay!

Hugh
2008-11-26 12:45:00 UTC

Yep, it’s Normal Person vs time again, and this week, we’ve got Gordon Ramsay in the hotseat. Or, as it presumably is in this case, the “hot f—-ing seat”.

This week’s recipe is a bit unusual in that if you think we’ve screwed it up, you can try it yourself! We aquired the recipe from The Times – Gordon Ramsay’s Brussel Sprout and Goat’s Cheese Souffle. I must admit, I’m not sure that I could manage to get it to work myself – I’ll be interested to see what your success levels are if you try it.

Comments

Hakuo0000 | 2008-11-26 20:07:40 UTC

Oh bother. Funny episode and well performed, but holy shat. While looking everything over and what you guys did I don’t see how the shat one’s supposed to get that to work. o.o Maybe a ‘splash’ of milk to the sprouts is a shat load or something? That’s the only thing I can think of that would make the thing smooth-like. (Then again, I’m not an expert on making smooth things in a processor.) The, er, flour and butter thing . . . Yeaaah. That was totally dough. XD; A small thing of rock-hard dough. Great lulz while watching him try to get it in there, though.

It did look a bit crappy, to be honest, but it did have a nice fluffiness to it. I won’t be trying out the recipe any time soon, because I don’t care for Brussels sprouts and I don’t have three hours to waste, but I think I might fail worse than you guys did.

“This recipe is for a twice-baked soufflé, which is a good place to start if you haven’t made many soufflés before.”

Oh, people at the times, when is a fifty-stared chef’s recipe EVER a good place to start?

matthijs | 2008-11-26 22:17:27 UTC

I guess the only solution is to look through the recipe briefly, learn that he wants you to make souffle with brussel sprouts and flavored milk, then look up in the Bible (aka Harold McGee) as to how to go about doing that.

Not something a “normal person” would come up with, I guess, but for followers of the religion of food is just simple chemistry it should be doable.

I’d try it myself if I didn’t think sprouts were only good to use as pigs fodder.

Hugh | 2008-12-01 11:52:24 UTC

One of the reasons I decided to use this recipe as a test is that I love Brussels Sprouts. They’re one of my favourite vegetables.

@Matt – I agree. I’m pretty sure I could produce something decent given those bases. Then again, that’s why I wasn’t cooking – because, like you say, that kinda puts you out of “average person” territory.

@Hakuo – Actually, some multi-starred chef recipes are excellent places to start. I highly recommend “Essence”, for example, as a great introduction to haute cuisine cooking with actually usable and easy to follow recipes. And if you’ve got the time, Heston Blumenthal’s “Perfect” series are awesome.

David Driscoll | 2009-01-06 17:52:57 UTC

Where did you guys get the recipe from – would have looked better if you had a Gordon Ramsay Cookbook!

HUgh | 2009-01-06 18:04:22 UTC

We were being cheap – you can actually read the recipe at the top left on this page, because it’s from The Times website.

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