A curry dish that’s bursting with flavour. Tender diced pork served with a spicy Mango Salsa. Easy to make and absolutely delicious.

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If you liked this clip check out the rest of Gordon’s channels:

http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword

To commemorate red hot nickel ball in water/ice one year later, here is a red hot iron cannonball in water and on ice. I thought I would have been the first to heat up a cannon ball until red hot. As it turns out, war ships centuries ago would fire heated cannon balls at their enemy causing fire on their wooden vessel.

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We don’t know what’s more impressive: That Erik Anderson and his three-person kitchen staff managed to cook, plate, and serve a fourteen-course tasting menu to about 40 people every night, or the amount of Fernet that Erik and his team drank on his night out with us. We ended up hanging out of his last nights as the chef at The Catbird Seat in Nashville, Erik took us out to Rolf and Daughters, Husk, and 308 Bar before heading back to his own restaurant for a late-night snack of smoked bologna sandwiches, steak tartare, ribs, scrambled eggs with caviar, and even more Fernet. This is some of the best (and some of the most) food and drink we’ve had in a while. Enjoy.

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We all love the popular chinese spring roll but not many of you would make it at home. Unless of course you use the SORTED method. An easier, healthier version which is just as crispy and tasty.

Get the full recipe at: http://sortedfood.com/chickenspringroll

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