Comments for ZEITGASM

Comment on Kitchen Nightmares’ Failure Rate by TheCubeKaaba

TheCubeKaaba — Tue, 15 May 2012 22:42:12 +0000

ALL PRAISE BE TO ALLAH. GR needs to convert failing restaurants to serving halah food in strict compliance to Sharia law. Only them will they be successful.

Comment on Kitchen Nightmares’ Failure Rate by steve

steve — Tue, 15 May 2012 19:54:35 +0000

actually Ahu, our dentists are not only free but they are the best…..doesn’t change anything about GR though…he could afford the best wherever he was…

Comment on Kitchen Nightmares’ Failure Rate by Gareth

Gareth — Mon, 14 May 2012 15:51:30 +0000

There is a very big difference between the original UK version of this show and the US version. In the UK one it is a food show first and foremost, yes there are arguments between chefs and managers and yes there is a formula that the show follows, but it’s still a cooking show. It’s also acceptable for the restaurant being helped to be excellent at one aspect – service or the food for example and not just a total car crash. There’s rarely any major refurbishment work in the UK version.

The US version is far more drama-focused with “you won’t believe what happens” and “Chef Ramsay’s biggest challenge yet”. The emphasis is nearly always on family squabbles, like Jerry Springer does food. The amount of hype and over-the-top dramatics have become a little too much recently – he very rarely takes you through his rescue recipes and the menu is barely mentioned beyond the mandatory “it’s too big”.

I’ve eaten at the Curry Lounge in Nottingham twice around 18 months to 2yrs after the show. It is without doubt the best Indian food I’ve ever had and I know of people stopping overnight in Nottingham just to go there. Several years on it’s going strong.

Momma Cherri’s was a sad case – the food was outstanding but the kitchen organisation was chaotic. After GR it became massively successful, so much so she tried to expand too quickly and got caught up in the mountain of paperwork the UK government rewards successful businesses with: http://www.guardian.co.uk/lifeandstyle/2009/sep/03/cherri-kitchen-nightmare-gordon-ramsay.

Comment on Kitchen Nightmares’ Failure Rate by ARNOLFZIFFEL

ARNOLFZIFFEL — Sat, 05 May 2012 15:42:34 +0000

I’m sure the economy has alot to do with these places closing. 2009 the #### hit the fan. that’s about when these shows took place. real hard to get an idea of a success rate when the economy was and is so bad. i mean, even chain restaurants they were packed are going out of business.

Comment on Kitchen Nightmares’ Failure Rate by Skip Jordan

Skip Jordan — Fri, 04 May 2012 19:12:43 +0000

KITCHEN NIGHTMARES: THE MUSICAL
I’ve just now watched a rerun of Piccolo Teatro, my all-time favorite in the series. It’s the one about the vegan restaurant in Paris run by a clueless Scottish babe, where Ramsay puts the eccentric Brazilian chef over his shoulder and dumps him in the street. American tourists described it as “bad food, but highly entertaining dinner theater.” There are unspoken undertones of drug use here, if you watch it.

I think that episode could be the centerpiece of a musical show, where a celebrity TV chef, who has assumed a TV-friendly blustering bravado come up against something he can’t fix. He’s arrogant, abusive and knows what he’s doing, but has innate decency. Couple that with Ramsay’s penchant for showing animal slaughter on “The F-Word,” and it’s a foodie’s Sweeney Todd. Aftermath: As mentioned above, the owner of Piccolo Teatro shut the place down and became a $200-a-trick prostitute (as reported in The Sun), and the darling replacement chef went to work for Ramsay in London.

Comment on Kitchen Nightmares’ Failure Rate by Ahu

Ahu — Wed, 02 May 2012 18:12:54 +0000

Hey Steve ever heard of a dentist?
Yay! I can make broad sweeping stereotypical ignorant comments too!

All based on Observation.

Stupid git.

Comment on Kitchen Nightmares’ Failure Rate by Skip Jordan

Skip Jordan — Tue, 01 May 2012 21:48:06 +0000

For what it’s worth (not much, really), I just now finished watching a BBC America rerun of the show on Dillon’s (which they renamed Purnima). They did a beautiful job on changing the decor, but…
On all the exterior signage, including a major entrance canopy, the sign read: PURNIMA Dillion’s Restaurant. Of course, they should have spelled it “Dillon’s.”

Comment on Kitchen Nightmares’ Failure Rate by Skip Jordan

Skip Jordan — Tue, 01 May 2012 18:55:56 +0000

For what it’s worth (not much, really), I just now finished watching a BBC America rerun of the show on Dillon’s (which they renamed Purnima). They did a beautiful job on changing the decor, but…
On all the exterior signage, including a major entrance canopy, the sign read: PURNIMA Dillion’s Resaturant. Of course, they should have spelled it “Dillon’s.”

Comment on Kitchen Nightmares’ Failure Rate by Skip Jordan

Skip Jordan — Tue, 01 May 2012 17:58:56 +0000

I’d love to see what Gordon Ramsay would make of a class of restaurants that are frequently shabby, often use pre-made ingredients, serve up copycat menus and recipes – yet are packed all the time by diners who love the food.

This would describe just about any restaurant visited by Guy Fiere on “Diners, Drive-Ins and Dives.”

Comment on Kitchen Nightmares’ Failure Rate by gambles

gambles — Sat, 28 Apr 2012 15:06:14 +0000

Fleming in Miami was my FAVORITE restaurant before Gordon came and mucked it up! I didn’t like the new menu. They also made it seem as if it was much worse than it was – though obviously not enough people liked it as much as I did.

Major thing I learned: (and I’m not surprised) they bus in “guests” and prompt them on what to say – Positive after the changes/As negative as possible before. That seems to me to lead to negative press that is NOT GOOD PRESS!

I’ve never seen the show and wanted to try the restaurant in question where as on Diners, Drive-ins, and Dives, I find myself wanting to try out every single one if only they were closer!

Just my thoughts.