i don't know if Jack's fam is still reading comments, but I want to say that I still keep coming back to his cooking for new methods and ideas for my own kitchen. he left a legacy
Greetings from Poland. I am new around but i have already tested out few recipes and they were delicious. I am glad that i have discovered this channel.
Greetings to you 5moritr and all of the great people in Poland! Glad you are enjoying the recipes. Thank you for watching the channel! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
I love the spontaneity of his videos, especially when guests drop in and he chats with them on camera while cooking. Also, his banter with the staff and Bob the cameraman.
The franchises are squashing the mom and pops. I despise the franchises almost palatable food. Always misses the mark because chefs don't cook it. We need more men and women chefs serving their art. Not another burger joint with crap food. Jack is wonderful.
@@RenegadeTimes right on brother. Chains suck microwaved the reheated proportion food. Got to love a chef that's not afraid to try something different or making his own way.
I've always been tentative in the kitchen using All-Clad and fancy tools. Watching Daddy Jack stir metal those ingredients using metal tongs makes me want to go crazy on my stuff and scratch it into submission. I love the look off all his pans, everything has been used and seasoned. Brilliant.
I have many All Clad pans and in my opinion they are over rated. I don't care for the handles which cause them to be off balance. I love the way this chef cooked and what a gem of a guy he was. RIP chef Jack 👏
Those are not All Clad pans they are restaurant industry pans made most likely by Vollrath. They’re used in nearly every restaurant in the USA for sure. They are 100 percent aluminum, not stainless
Ok. Made this today Slurp of white wine. Good Russian vodka. 3 whole bulbs of my home grown garlic What a flavour bom The misses went back for seconds. Only happens when it’s good. And even for me. An Australian Sicilian. It was good Thanks for the tips chef. Well done. Much appreciated
I came to your videos late (probably a year ago) but I average watching about 5 a day! I watch some multiple times, and learn something new each time! Thank you so much Captain, my Captain! You have taught me so much..
i just made this recipe for my wife and 18 month old son (for him, we served the sauce without vodka or wine, just to be safe). needless to say, all three of us were licking our plates! The sauce is the perfect balance of sweet, savory, creamy and delicious! The green onion adds a touch of crunchy freshness, and the red pepper flakes and parm melt perfectly together into a mouthwatering symphony of delight. Thank you Jack for inspiring others to cook. Even those born after you passing are feeling the love and passion that you put into your cooking. God bless and keep cookin with the blues!!!
I cooked this tonight but added chicken and my wife loved it. Said it was better than any restaurant she ever had. Thanks Jack, you have made me a better cook watching you cook.
Beautiful !!!! Jack you are so right, when you put out a good dish everyone is HAPPY ! I have never cooked before, UNTIL I watched your video's. Thanks to you with the videos and easily followed instructions on cooking I am able to make some nice dishes for my Family . THANK YOU !
Just found your channel and I'm hooked! Wow you guys have been putting out quality recipes for a long time now! Great job, I'll pay your restaurant a visit if I'm ever on the east coast! keep it up!
I just binged a bunch of these last night and came right back today after work. Love this stuff man, love the channel, love the beautiful simplicity of each dish, love the family vibe. I can't wake to start making this stuff. Definitely made me want to start cooking again! Thanks!
I've made this recipe so many times now, it's fantastic. Because of daddy Jack I can eyeball ingredients when I cook, where I never would have thought to before.
If I don't who will Eugene, have to give yourself credit if deserved! Best, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues?fan_landing=true For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com SUBSCRIBE and never miss another video!
I would love to hear how that one saute pan became crooked on one side. This is the first of his videos that they added the ingredients onto the screen. EXCELLENT.
He didn’t burnt the garlic, he roasted it. And that’s right. You stop the heat when you smell it. His cooking reminds me very much of professional wok chefs in Asia.
That looks amazing. God bless ya chef. Love ur videos, i ran into ur vids by accident and i absolutely love them. Bunch of newbies here talkin bout the heat, the caramelized garlic n onions... LOL!!!!!! That's the foundation of awesome cooking. Same way Mario Batali does it. UR AWESOME and an inspiration as a chef.
Great man, because of him I can cook. I always go back to his videos for recipes but more often when I’m in a bad mood I feel better after watching his videos. Rest In Peace, and I hope his family is doing ok.
I have made THIS dish twice. First time was ok didn’t impress me but it was good. The second time I made this dish it was unbelievable. It was so good I called my mother to come over to try it! I was so proud of how good it tasted! It’s funny how me being a RU-vid cook I realized how without measurements and trying to cook like you is not always as easy as you make it look! This is a Great Channel you have created! Love your at home cooking too. 👍👍
Yeah imagine him in a fight. "Hold on bro'", he whips out his steel, and big chef knife; quickly he "razor sharpens" the blade,... "Ok, I'm ready bro'"!..... the guy runs off!! ;D lol
This is a very loving man (the community loves him one can see that - a people's person) who likes to share his cooking secrets - a good genuine man who loves his food!
We love you sir and thanks as always for sharing Hope you got the chance to hear my wife & myself doing our rendition of our original blues. Not often you hear a punk band play a blues track. Cheers & thanks again.
You deserve the subscribers you have. A humble kitchen cooking everyday things people love. Keep on truckin'!! Far more appealing than Gordon Ramsey.... Risotto?? Never had that at my parents house... LOL
This is the place I want to go to eat. Cooked in front of me...a heavy dude that knows how to cook. I've watched about 15 of your videos. Great chef! I'd love to eat there.
Love this man the passion that he has for cooking reminds me of myself being 25 years in the busines I'm starting to watch a lot of his videos cuz he brings back a lot of memories God bless and stay safe.
I remember the phrase that says "never trust a skinny chef". I trust this guy, Also know that New London. CT is not a glamorous city to host a cooking video. More of gritty, blue collar city. More reason to trust this guy.
J Mac.. How are we to obtain our recommended daily allowance of iron? If you hate on Jack for that that, Get a clue, Ebola will be on your door step in 48 hours.. We have bigger problems to deal with than your elementary comment on a true human.. Good luck fighting those germs.. .LoL
Got to be ambidextrous in the restaurant business, Elton. Thank you for watching the channel. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
@@ThurstonHowell3rd ikr?!...he def could also use a slap across his face.... loser troll he is! Got nothin better to do than bash this guy, who I may add has millions of views... not worth my time but I keep seein him insulting this guys cookin...pos
I started watching your videos a couple of years ago and have watched some over and over! I finally subscribed to your channel but don't know if you are still making them. I hope so. By the way, the first video I watched was your recipe for Rancheros sauce and I've made it many times since. I still watch the video each time I make the recipe! Thank you for the cooking inspiration you give your followers!
@@Jasonhb07 jesus h. christ man, are you as boring as you sound? do you like know him or something? or do you just take delight in being the defender of others' offense?
If you're just using the honing blade its not a big deal unless you're hardcore straightening with it. wetstone absolutely but you probably eat just as much metal and plastic in a big sushi lunch from ocean contamination being in the firsh
Super important to clean that knife off after you sharpen it's blade! Don't want metal fragments getting in the food...other than that, clean cooking Jack
