Even though Chef Chaplin has gone to that great 5 star restaurant in the sky as executive chef I still enjoy his videos. He had the rare gift of making you feel like you were there helping him create all those wonderful dishes. RIP
@@smallsmalls3889 If you think so that is your right having your own opinion. But saying such a sentence about a great chef, a sympathic person which just passed away is really cringe. Think about it, show some respect to your fellows and keep the negative shit out! Peace!
Watch when he invites others in to taste the dish, he's always smiling before they even take a bite. He's genuinely excited for the person for what they are about to eat, to see how the food brings that person happiness, in the moment, that he made it, and is super excited to join in on the tasting. He bonds with people through food, something I can relate to. That's all I need to know about how kind of a man he is, and what another loss with his passing within my lifetime. I imagine him, in another life, working a field kitchen for 10,000 soldiers, turning military rations into the best meal of a person's life, and genuinely cares about each person's happiness, through food, and a smile. I mimic this man every time I step into a kitchen, big smiles, a big voice, and a bellicose roar of happiness, served up with a side of deliciousness.
I like your spin on Shepherds (Cottage) Pie. I've always made mine with beef, and got corrected that this is cottage pie. Real shepherds pie has to be made with lamb. I also stand corrected on this detail. The addition of the cream cheese and Parmesan cheese looks great, and I am going to try it for sure. The only thing that I was taught different is to drain the grease from the meat, and always start the onion first to allow it to caramelize before adding the meat. It really will help the flavor. The other main difference is that I form peaks on the mashed potatoes with a fork before baking. It gives to more browning (flavor) on the crust.
So disappointed in myself for not making the 1 hr drive to visit his restaurant. Since the beginning, I watched his videos, and I’d tell my wife we gotta take a ride up there sometime. Seemed like such a great person. I continue to use his content for inspiration. Rip sir, and thank you!
Madz Furious ! You got that Right Man !! He is a true Master Chef for the Masses of us ignorant People !!! I am picking up some tips just watching his great videos !!! I would buy Cookbook for real !!!
Daddy Jack, my father in law, God rest his soul, loved a nice shepherd pie. It brought a tear to my eye cause he'd love that one buddy. We're gonna soldier on though and remember the joy we had during the times we spent eating & joking around. Peace.
Third day I'm watching these videos. Learning a lot, pure genius. Seems so simple, same methods and ingredients revisited, mostly cooked in a skillet and with some nice simple sauces.
Gotta love the tough guy, who no doubt is an overweight loser living with mommy n daddy, fighting over the name of a dish. Wow. Gotta love the interweb. I still have yet to meet a mike Lyons i liked.
well that there is one strange looking shepherds pie, but that is one awesome looking cottage pie. Love your cooking style it reminds me of all the old school chef i grew up learning ffrom when i was a cook.
The key to a great shepards pie is making sure you sweat the veg and meat down. It takes patience and love but you have to render the fats to the point where you hear the meet crackling.
Bro I freaking love ur stuff my guy... this is the one I’ve been waiting for. I can’t cook but I’m def gonna try this for my daughter lol!!!! Bazinga!!! Here we go ppl!
Awesome Joseph, Your daughter will love you even more! Make extra because they are great reheated also. I did a chicken Shepherd's pie also, turkey works great too.Here it is. Best In 2021 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2hWF9zddsJA.html
I truley think that Big Daddy Jack is the best cook on you tube, hands down!!!!! Love your channel Jack!!!!!!!!!!!!!!! Thanks for sharing!!! from a lady that lives in Michigan!!! xoxoxooxxxxxxxxx
I just recently saw the daughters video thanking everybody for their condolences I was wondering what did Jack pass away from again I'm sorry to find out that you did pass away I love his videos I've used a lot of his recipes at home and everybody says where did you get that and I don't tell them rest in peace Jack
Cookin with the blues “ I really enjoy your vids Jack. Your food looks good. My wife and I are Italian and love food. Don’t know if you know but us Italians eat big. Specially Sunday dinners!!! Funny we call it “ Sunday dinner “ cause we always ate around 1:00...
Lots of less than supportive comments about how this man manages his kitchen. Not the most appetizing hygiene, but at least this chef allows you into his kitchen. His antics are no different than what goes on in 9/10's of the restaurants around the globe. There are no exceptions.
I'd eat it. But I'd never call it shepherd's pie. It's just a savoury mince mixture with a dollop of mash on the top (which doesn't even reach the edges!)
I hate to be THAT Guy but shepherds pie is made with lamb or better yet for a pie mutton. If it’s made with Beef it’s a Cottage Pie. That been said, that’s one damn fine looking pie.
@David Wilson lamb in Shepard’s pie is a modern day addition, coming about 250 years after the dish originated. So the name has nothing to do with sheep/lamb/mutton. Make sure you’re educated on a subject before you speak about it. Nice try though
We always spread the mashed potatoes across the whole dish before we bake it, but now I see that we really don't have to do that for it to turn out great. We make actually the Cottage Pie but we call it Shepard's Pie.
"technically this is cottage pie since it doesn't have lamb..." my Irish great grandmother who came off the boat lol she would literally shame any cottage pie that tried to masquerade it self as shepherd's pie like it was her job.
Another great classic in the comfort food line! And tomarrow is pay day!, I may have to add this to my weeks supply of dinner for when I get home. Corona be damned! I can still cook! By the way Jack, I did make a batch of the Ritz cracker stuffing last week! Couldn’t get the crab though... but!, with a bag of 10-20’s I was able to have 4 baked stuffed shrimp dinners and I have more shrimp for scampi and cocktails 😁😁😁. Stay safe! Might get down your way someday for a visit....
