One thing that I learned working as a Bellman in a hotel that you could never learn in any College, Take care of your people and your people will take care of you. And Daddy Jack definitely took care of his people. I'd love to know what Jack is cooking for God tonight. R.I.P. Big Guy.
It’s 3AM, and unusually cold outside. I woke up with my stomach growling at me. That’s when I remembered Saint Daddy Jack, and his 5-minute chili. It would have liked to have known you, to spend just one hour sitting on a stool in the corner of your kitchen and talked to you while you worked your magic, but the kindness of your spirit lives on here.
Yea I was watching this the whole time thinking why tf does he have his flame so high? That and the delicious metal scrapings he was adding to this five star chili.....
Thank you Jacks family. No reason to tell you what a great person he was. You always knew that, but we loved him too and he has brought so much joy and educated so many of us. To all of us who lost our dad’s, let’s always be grateful that they were part of our lives.
This man's kitchen would be an amazing place to work. Not only is it real cooking, he seems like he's interesting in teaching his secrets to people who appreciate learning them.
@@joshlynn4006 I'm very saddened to hear that. A few years ago on a driving trip, I stopped in New London to try to eat there and meet him but it was closed.
@@googelywoogely2173 no real cook is this fucking obese, no one who actively works in a kitchen can be this unhealty fat slob, this guy is pure garbage
Love this guy. His videos helped me make it through the lockdowns and totally changed my kitchen. I am now all about stainless steel saute and sauce pans, blackened seasoning and 6" chefs knives to say the least. RIP
I like how he stands up for his own taste of tomatoes. If a person doesn't like a certain brand/type of tomatoes he should use what he thinks tastes best for him.
Just when I was convinced there was no simmer setting on Jack's stove, he proves me wrong lol. Usually there's an inferno going on yet nothing burns. :o)
I miss you, Chef Chaplin. Seriously this is the man who inspired me to cook and now it’s my favorite hobby. It’s a great skill to have and I wish I could’ve told Jack in person how much I appreciate him.
to be fair, he's probably just going to cook up the rest of the can shortly after this. as long as it's cooked the same day I see no problem with this as far as being sanitary.
That really isn't cross contamination because it is all going to cook together. Him preparing the chili with cheese and onion without washing his hands is cross contamination!
@GrubGang It does when he takes that same hand and sprinkles onion and cheese on top of the chili....after it cooks. I have seen his videos before and he is one un-sanitatry cook.
That's a great recipe for a quick dinner. Im always in a rush trying to get things done and this recipe, I love it!! Cornbread and chili, so good. Thanks man!
@toilet paper chili powder in the US isn't hot at all. You're probably thinking of Cayenne pepper which is hot as fuck and generally has a more orange hue to it
@toilet paper yeah in the US "chili" powder is not made *of* chilis, it's made *for* chili lol. Confusing, I know. It is a mix of different spices that are traditionally used in chili.
Just discovered this channel and its amazing. I love cooking but sometimes when i look at a recipe its intimidating. His ingredients are always very simple and prepares it in a way that anyone can make it. Always makes it look effortless and im much more inclined to try and do it myself. Very cool.
RIP TO THE ORIGINAL SOCIAL MEDIA (AKA) RU-vid GODFATHER DADDY JACK! When I started out as a guppie I learned most of my talent from you. Never met you, but I know that you and my father are dancing and singing, eating in heaven to the blue's. My father's favorite was BB- KING!!!! 😎Thank God for the many videos you made. I can keep watching new videos to this day. God rest in peace sir. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️👑👑👑👑👑👑👑👑👑👑👑🍝
I have to agree about the tomatoes. I peeked inside the kitchen of a local Italian restaurant in Newburgh NY and I cook with them all the time now. They really are the best and they freeze very well.
...red, white, brown , yellow, black and blues with you daddy...you put any jackkniffer TO SHAME...GREAT recipe, thanks... ...javier knows his nose...todo bueno!!! ...you totally rock Daddy Jack... your knifework and your passion are above all living humans,...we all are blessed by You!!!
Wow that's my kind of chili I just eye ball my ingredients turns out good every time sometimes my daughter says it's to hot and I remind her that I did not make the chili for her lol thanks Jack for all the great recipes
I think my favorite part of this is how he never at any point in time specifies how much of any given ingredient he's using. makes for a great time cooking
thats whats hard of covering cooking . we all use different methods .. some claim Cumin gives it a taco flavor over chili .. but I also use cumin I love the taste
Rilly Jo Nope. Just remember that there are a number of ingredients that start with moisture. And simmering is on a low temperature. And the simmering will let the flavors come out much better. 👍
@@overtheedge9298 im aware...i just know simmering causes reduction esp that long. but i do imagine it tasted good with all the flavors fully coming out
He is the best chef , he love cooking very simple and naturally I'm sure the food is very testy , he knows what to do . I hope to visit his restaurant one day
Looks good whatever it is cause it is not chili if it has beans. Really like Mr. Chaplin's videos makes things look easy. Have made several of his recipes and my gf and her family loved them all.
I really enjoy your videos, Jack. And I'm learning a lot from you. Your chilli looks so good! If I lived out there, I'd be one of your regular customers!
I love the no frills cooking style! He doesn’t cut his produce with laser precision, he just throws things into his flame thrower stovetop and makes something simple and delicious. I love how this guy cooks
Thank you for watching the channel, Zach! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
I worked as a line cook for years in low end to high end restaurants and if you think anyone is washing their hands every 5 mins lol keep dreaming and besides don't you American's eat med rare burgers 🤣
Same here, 6 years as a line cook and this is pretty standard in most restaurants. So funny to read ppl’s comments about safety food handling... better they eat at home all the time.
@@why3011 Bro he's talking about how the man straight up manhandled raw beef with his hands, and didn't wash afterwards, AND THEN continued to touch literally everything in his kitchen lol.... would still eat da chili
pans that you cam beat and love how DaddyJ uses his hands for everything. Learned easy, simple tasty meals from from him. Without all the BS others do.
that stove must be licensed with NASA.. i do prefer my chili to cook all day, using tomatoes and tomato sauce,, then set all night then reheat and enjoy. jalapeños and hot pepper flakes don’t mix for me, red flakes only..
