I'm a fan already and only started watching today, but when Jack dropped a plug for Joshs' new place..., cool, big man with a big heart. That's the kind of attitude that makes us great. Keep up the great work and thanks mate, awesome food.
I guess Im randomly asking but does anyone know of a tool to get back into an Instagram account..? I somehow forgot my account password. I appreciate any help you can give me.
@Mitchell Maverick Thanks for your reply. I found the site through google and I'm in the hacking process now. I see it takes a while so I will reply here later with my results.
Kenpachi is my fiction spirit animal. My ACTUAL brother from a world in chaos is, ISOROKU YAMAMOTO...........but, If I need to get historical. Sakamoto Ryoma is my true soul. Even if he did hate white people. Get you some history kid.
I’m saying extra prayers for you Josh! Opening a new restaurant is a pivotal point in a person’s life. I guarantee that at some point in everyone’s life that worked in a restaurant, they wanted to open their own joint. But only the gutsy ones ever do. God Bless the whole staff at Chaplin’s.
Jack is an inspiration, and a breath of fresh air to the youtube cooking channel community!!!! What I love about your style is that......you get straight to it, and get it quickly done, you don't over season, you cook with passion, you have a wide variety of cuisine recipes, you're not afraid to get your hands dirty, and you cook with old style techniques, which calls for flavoring the food to perfection!!!! Glad I found your channel, cause I've learned a lot more!!!! I just turn it to your channel and let all of your videos just play one after another..............that's how great of a cook you are sir!!!!
@KesselRunHero it's what happens when you're brought up saturated in too much hand sanitizer. The neural networks in the brain never develop properly. Sigh. Tragic.
Jack you might be the GREATEST, just want you to know how much I enjoy your stuff...keep it up, you deserve the cooking channel, if you could use it , thanks again...
@Eddie Gooden Care to explain why he might be “fucking hating this”? He’s a hard worker and is focused on what he does. He obviously likes working in a kitchen since he’s opening his own. He’s a great worker and working under a great head chef that always shares his food with him.
It's honestly not, I'd choose a person with an opinion and a factual standpoint than a yea man or brown nose. My best employee were the ones who stood up for themselves and against me. Especially If said that their ideas exceeded mine
Man, I'm with you. I just discovered this guy today and I can not stop watching him. He is just a breath of fresh air to watch. No fluff no B.S. just straight forward in your face cooking. And he not a polished edit and fix every video till it looks perfect kind of Chief. This guy is great! Thank you letting us into your kitchen, Chief.
I've been a chef for over 50 years and I love the way that you cook and present everything I love the way you handle your knives and your pants and everything is just awesome you remind me of me but a little larger and I'm not little but thank you for everything you're showing everybody it's awesome
Jack, I've been looking for a new potato dish for my family, so this video is right on time. I know they will love this! BTW, it was super nice of you to promote Josh's new place. Good man.
Jack is so great. These are simple but well explained recipes that look delicious. I can see why this channel does well. Good work! I will keep watching.
Daddy Jack, you're awesome. I'm addicted to your videos, I've become what family and friends say a darn good cook by watching and following your recipes.. Thanks and keep em coming,
Yep. Nothing down there between the burners. It's like comparing yourself to a professional painter. I can paint fairly well but I look a mess afterwards.
Hey....I'm not sure if I commented before, but I had to after this one. Been watching your vid's for years and I've learned so much, but this recipe made me a big star around my place and I owe it all to you man...Outstanding!! great food, great recipes and thanks so much! Can't wait to try one of your restaurants.
your the best, down to earth straight talking, a mans man type of cooking with the east coast touch. I'm a little prejudice, raised in Massachusetts, keep up the great work.
Not many Delmonic Potatoe recipes on RU-vid, but I have to say this one is the Best so far, I really like the onion & pepper in it, instead of just cheese and potatoes. Great Job..Thank you Jack!!
You must have a problem with him or with people who don't fit your standards it's just hate speech and it looks like your a hater but I'm here to say that beauty is in the eye of the beholder but I can see by the way you express yourself that your ugly come threw load and clear even without a photo or video and that's sad and truly shows your inner struggle with YOURSELF. Very insecure people usually hate people who ain't..
Thanks jack i just love the way you just put it all together, all fired up and ready to go thats how i love to cook no muckin around...quick dig in amen
I like that you are supporting other people to achieve their dreams and don't take it personal when someone is starting their own thing. Thats respect, both ways.
Hi, I watched a dozen or so of your videos this morning and subscribed. I had checked youtube for tips on cooking some flatiron steak I bought and found your video on that and followed it to several others. I use american cheese in my homemade mac and cheese (along with jack and cheddar), and when I talk to people about it, they say "why make homemade and use processed cheese?" Besides the cheesy flavor, something in it helps keep the sauce from breaking. People also tend to think of kraft singles when they think of american cheese. Obviously, you are using something cut by a deli, as do I, which is probably better quality than kraft singles.
Steve Pisonero i thought the same thing but i watched it again showing my wife and he did say you can put ham or whatever in it i plan on making with some cut up bacon and making it a man course. American cheese
i love every one of these videos. helped me thru that year or so of covid. regret i couldnt get back east to check out the restaurant and meet the man in person
American cheese, why?? It is tasteless, awful processed shite. In fact we British are accused by yanks, especially by those that have never been here, of havong awful food....Alas, that is te state of play with yank food.
With all due respect. American cheese? Maybe, maybe not. Just bc it has American in the name. Dont mean shit. Prossessed cheese product is really disgusting. So is prossessed American cheese blend. Sorry
I Love my Cheese --- My Domain is Lancashire England and we have fine Cheders and very tasty Lancashire & Yorkshire Cheeses My Favorite on a Regular Basis is a Cheese called "Davistow" from Cornwall ………….. But I will take a serious look out for American Cheese ……….. starting with Google Great Video --- No fiffle faffle just Great Commentary and Cooking ………………………. xxx
@First Last No, "pasteurized *process* American cheese" is a processed cheese. And it's more than "51% real cheese." You're thinking of "pasteurized process American cheese *food* product" -- they're not the same thing.
It's so nice of you to plug Joshes new place. More than a competitor, but a friend. I wish that more people would treat each other like that. There is more than enough to go around. This is an astonishing economy. Good luck, Josh.
Northern Cali loves your channel! That dish is way better than "high end scalloped potatoes" Daddy Jack! Slayin that cream sauce on 400 degrees..gifted man. Gifted!
