Cheers to You and all across the big pond Roy, many great friends there, plan on visiting when they let our crazy asses back in. Glad you enjoy the videos. Hope You get to visit here too, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Your videos prove home cooks don’t need fancy cookware and expensive stoves to make great food. It reminded me of something I witnessed years ago. I was following the legendary golfer Lee Travino around at a Proam tournament. He hit an awesome tee shot and someone said,” Hey Lee, what balls do you use”? Travino said,”It ain’t the arrow it’s the Indian”.
No okra. No bay leaf. But I jumped right in anyways. I had some leeks left over from the tetrazzini. Take what ingredients you use here every day and create something out of left field like this gumbo. Incredible
Thanks for all that you do D -Jack ...I was thinking back ...if I remember the very first video I seen of yours was the “Lobster Bisque” ..later I found out you had Texas roots , and me being from Houston Texas , you know how important we see food around these parts . Been watching you since the bisque lol ... like I said , thanks for what you do , and I ALWAYS mention who I got a recipe from ....people really enjoy your Delmonico Potatoes recipe , ...that’s a most requested side for when I make the family steaks .Awesome my brother ...hope you had a great 4th
Nice words Aaron. Stay well down in Houston, and all the rest of Texas. My heart is still down there for ya'll! That bisque goes way back. Have you checked out my other channel, cookingwiththeblues? many more videos. Stay well, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Same to you R, must be raining spending so much time binging on the videos! Glad you like them, I chilled out this morning but ready to hit thread on my bike. Hope you had a great 4th, Thank You, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
As a Texan who is not far from big D, I sure wish I had eaten at Jacks restaurant when he was in Dallas on Lower Greenville. Still a cool place to go but not like it was in the 90's
End of July William. Maybe just forsake out to start, we'll have to see. Thank for asking, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
I do. celery bottoms, cabbage cores, carrot leftovers, onions/skins, broccoli stems, asparagus stalks, etc. makes GREAT stock. waste nothing. that is the daddy jack credo.
@@smallsmalls3889 yep, must be. dont know how many tons of food is thrown away every day or if trying to use it would be cost effective. I do try to be thrifty myself and use stock or broth made by me. personal choice.
