Looks amazing. I wish this guy was still around. I found this channel TODAY and found out he passed. For what it's worth, he's cooking and showing me great ideas for Sunday cooking for my family.
He reminds me of Dave Lancto, owner of Pollock Street Deli, New Bern, NC. He taught me just like this guy. I started off washing dishes and ended up running the kitchen. Some of my best culinary memories back in the 90's
Rest In Piece Jack, never got the chance to try your resturants food while you were still on this earth. Wish I had. These videos though will show me how it all tasted. Thank you for bringing comfort and joy to your videos while cooking.
4:37 you sir are a true patriot! Spoken the way it is. Anyways this recipe (yes, I’ve tried it) has become a party favorite at my place. Thanks for sharing!!
I cooked his chicken fried ribeye recipe the other day for my wife and kids. Followed his video down to the T. Safe to say all parties were licked clean. These videos are great
I am not a chef. But I cook everyday. I can tell without any fear of being incorrect that this guy can cook. The boxed pasta and the thing about the portioning out the tray would surely make Ramsay cry, but I don't care. The point is that the guy showed us how to make a really good sauce.
Miss this man only wish I could have travelled from Canada to sit in his restaurant enjoy a great meal and just sit in his presence watch the magic work !
You can travel every day via youtube. The internet has so many bad things, but here that's a good thing. Soak it up, and then do it for your people. Make his recipes. I feel your sentiment.
Randomly stumbled across this channel and have been watching all these vids since they are infectiously fun. But this one stood out as being particularly mouth watering.
@@jimlahey5354 rn now im on the liquor talkin and i think people like you are so disgusting for some reason u might be those type of guys that shouldn’t be at a party
Hey Jack, I am a souther boy from South Carolina. I watch a lot of you cooking. I am a chef of my own choosing. I love cooking and damn good at it. One of my favorite soups or stews is Salmon stew. How about show me what you can do with a Salmon Stew. Have to have Premium Oyster crackers to go in it. I will be waiting for your Salmon Stew.
Crackers are essential Jerry. Maybe a smoked Alaskan salmon corn chowder, i have the salmon. Thanks for the idea! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Recently found you on RU-vid, made lobster bisque last night, wow! Thank you for your hard work, I'll be following you on RU-vid and making many more of your dishes in my kitchen, delicious..
I'm posting this 9 years later so I don't know who will read this, but this man knows lobster mac and cheese. I don't know much about Connecticut or New England, but they do know how to cook this dish.
Sorry Layron, I can't cook by numbers, may be my dyslexia! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I love the old school real cooking. It is very helpfull to see the roots. It really helps in understainding each of his dishes. Hope I can find the time to go try a few. Great old city
I watched the entire vid and still have no idea how to make that. That chef has forgotten more about cooking than I will ever know. So sad I missed him...
I'm watching this almost 6 years into the future, and Jack mentioning the Broncos/Seahawks SB was an unpleasant surprise for me. I did the best I could to erase that day from my memory by getting plastered that day, but I still remember.
You are absolutely right, you can always learn something. While I don't always like what you cook, I always enjoy watching you cook and always learn some little tricks and hints to make things that I make better. Thanks for doing the videos!!!
Some good tips. I have watched a few of your vids now. Good stuff for a wide audience. I like your connection with your crew. Good luck with that museum.
Jack is the dude I would happily Relax, Have a few beers, eat good food and talk about the ill's of the world with. And then have more beers. But he had me at *Al dente!* ;)
I think one of the best parts of this video is @8:58 when he just casually uses his spoon to pick up the lid and place it on the pot. That's the kind of thing you only learn from practicing your trade and cooking in the same kitchen for years
I know, right? I just dont think onions belong in mac and cheese. Maybe im missing out, and onions are great, but they dont have to be in every dish. Its a simple, American classic, but its Macaroni, a bechamel, and A CRAP LOAD of cheese. Very simple. Bake it till its golden brown on top, and boom, awesomeness on a plate.
What’s wrong with Barilla pasta? I enjoy it and I sometimes - when feeling energetic - even make pasta from scratch 😋. Is there such a thing as pasta snobs🥴k
@@nancymiller349 maybe you need to change your name to Karen ffs at least he is using a high quality name brand pasta and not best choice or always save
Glad you enjoyed this one Cristian. Merry Christmas and Happy New Year to you as well. 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 how you cook you have a nonchalant way of doing things and it's because you're confident I'm from Tennessee so I cook a lot of the mountain Foods I appreciate your videos big time brother and this goes for all I've watched two thumbs up👍👍
I need to try this dish by adding marinara in the sauce. The key is to not overcook your pasta or lobster. Nice winter dish. Thanks for sharing, Daddy Jack.
Chef, I’d gladly eat anything you prepare. Your recipes are the perfect blend of comfort food and the experienced skills of a classically trained culinary chef.
Happy 2021, socallawarence! 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
