Sad that the world lost this man and his restaurant had to be closed but I'm sure no one could replace him in the kitchen. One of the last old school trained chefs
Wow......it's 10:20 pm.....been watching my man Jack for the last 5 hours!!!!! LOL!!!!! I love it, thank you for teaching me "your way" and giving me thee best ideas for when I'm at the helm! God bless you, Jack, and may He hold you close!!!♡♡♡
spoiler alert.. you've been eating food cooked this way your entire life.. no chef is in a kitchen constantly washing their hands.. neither were your parents :D
Today's country style dish. Some background. In the past the potatoplant proved to be a real life saver in my country (see famous paintings from Van Gogh potatoe eaters).Needed: potatoes (any), slices of salted bacon about a small inch thick, a fat spoon of fresh butter, a cup of plain fresh buttermilk without NO sugar, salt, pepper, nutmeg. The dish then : potatoe buttermilk mash with some slices of pan fried salted bacon. Off we go! Pot with salted water on the stove until boiling. throw in the sliced pealed potatoes and boil till soft. Prepare a pottee to melt and get that butter real hot. Prepare a pan to fry that meat. When potatoes are ready, do off the moist and let them dry for a minute on hot fire. Then squeeze them to a mash while adding generously salt, pepper and nutmeg. Let the butter get dark dark brown on the stove while you do the cup of buttermilk in the potatoes. Turn gently with a spoon so that the mixture gets a very soft porrage. Set up your pan on high to fry the bacon. Meanwhile do that crazy hot butter on the potatoe mixture so that it makes a cracking sound. Let that rest for a minute while turning that bacon. Then start stirring gently that butter under the potatoes on a medium fire and make shure it does not bubble. Serve some spoons of mash together with a slice or two of bacon. As a garniture use some leaves of mice ears (lambs lettuce) lettuce. Any drink. You'll need it some day when you'll go country. Taste is very good. Yihaah!
I’m a Owner Operator Truck driver as well as a retired restaurant consultant, I love having the ability to travel all over the country trying out new restaurants & Chaplins is next!
Thanks for the tip jack you put me on as program you said you watched when you were a young kid sky king l Love this old program with my mc and cheese cheers from australia
I worked in a kitchen. Started as a dishwasher then moved up to salads and sandwiches. It was a four star place. The way the chef checked the steaks for done and flavor was poke with finger, lick finger, poke next steak, lick, etc, etc right down the line. I have seen prime rib slide off of a plate and hit the floor. Rinse, sear, serve. I would not eat the French onion because I could not tell the difference between the stock pot and trash can. But yet they freaked when I put an ash tray through the dishwasher with the glasses lol! I would never eat there but I'm sure I wouldn't eat at any restaurant if I worked there.
@@triplecranks9540 heat kills germs. If it didn't we would all die. The sear on the steak must be hotter than the dishwasher temp gets I guess. The nervous Nellie's on here seem to think it's a tragedy to chop chicken on the same cutting board as veggies , even when they're going into the same pot. It's comical.
I'm pretty sure he's not in fear of the Food Police. I love his videos but I do see him "breaking some rules" on occasion. His recipes are good though, you have to try them.
Rinsing the pasta in the handwash sink @ 1:17. Wiping his mouth with his kitchen towel @ 1:45. Seriously. I just found this channel and watched a few of the videos. It's astonishing this place hasn't been closed down by now. Licking the spoon and then putting the Ritz crackers on top without washing his hands.... Gross.
Wow... Sure wish I was closer to your area. I would for sure be stopping by. Missouri is a bit of a drive for dinner though..lol It is wasy cool that you give your nearby businesses a shout out. Great looking foor my friend...
I worked in a kitchen. Started as a dishwasher then moved up to salads and sandwiches. It was a four star place. The way the chef checked the steaks for done and flavor was poke with finger, lick finger, poke next steak, lick, etc, etc right down the line. I have seen prime rib slide off of a plate and hit the floor. Rinse, sear, serve. I would not eat the French onion because I could not tell the difference between the stock pot and trash can. But yet they freaked when I put an ash tray through the dishwasher with the glasses lol! I would never eat there but I'm sure I wouldn't eat at any restaurant if I worked there.
white sauce w/ cheese Jamie, both the same except Alfredo doesn't have cream and you could in an egg yolk to make it richer. All Good, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
@@TheRockstarFarmer butter and flour to make a roux, then add the milk or cream slowly and heated so it doesn't clump when you whisk it. Basic mother sauce
Jack how did you make the cheese sauce prior to adding the cheddar? The lobster Mac&cheese is great but if you can't afford lobster, I added ground beef, onion and mushrooms to the bottom, a little cheese then the pasta. People love it!
Wow Daddy Jack is talking about Sky King - 1950s tv show he watched as a kid. I never heard of it since I was born in 1972, so I just looked it up on RU-vid and the intro says ‘brought to you by Nabisco’. They make Ritz Crackers. Synchronicity.
I make mac and cheese very similar but I loved what you did with the Ritz. Been watching a few of your videos, and enjoying them. One video, you used the Red Pack Tomatoes. My Italian mother always said those were her favorite. When we moved south from NY, no more to be found. I can get Cento San Marzano, so much better than Hunts or Progresso. Cheers!
Chef big D. It doesnt matter if the cameramen didnt show the last part.. i think he is licking mac & cheese 🤣 thanks for sharing the New England receipe. I know it already ..thanks chef👍
You got that right, Eberado. Thank you for watching the channel. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I'm gonna GUESS that starting sauce was butter and heavy cream/half-n-half, or something like that. Heck, you can use butter, milk, a little flour. Just would have been nice to know.
Sheri Jolly, its probably best to keep comments like that to yourself. Follow the rules, I use that very loosely, and then cook your heart out like he does. Your Mom and Dad probably, and everyone else I know that can cook, cook like this. I have been to his restaurant a couple years ago and the food was amazing. He was going to cook me lunch on his day off, because I told him I was going to fly out the day he was closed. I chose to stay an extra day just to eat there. BTW, his restaurant gets very busy.
jimscdot so what you're saying is just sugar coat everything to you so you don't get your feelings hurt? Dude if you enjoy eating his spit fine by me.....unfortunately most people don't enjoy some random guy's nasty finger in their food. you know he could've washed his hands or even wore some latex gloves. don't get all butthurt because someone calls this guy out for not being very hygienic.
Jack . . . you take me back in time when you mention certain things . . . like "SKY KING". LOL...I remember watching him when I was a kid. We're somewhere around the same age, buddy! Love your Mac & Cheese. I'm assuming the Sauce you used was Béchamel Sauce. Correct me if I am wrong. Take care and God Bless! .......Rob.......
That is correct Rob, just add cheese. Good memories, things seemed more pure back then! allThe Best, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
@DaddyJackChaplin very cool!! Yeah isnt youtube great you can find old tv shows :) I love all your recipes by the way! Your channel is one of my favorites
Sky King Who looked at him I waited for Penny to show up, just like you did jack. You do a great job of showing us how to cook. Thank You. I have watched all your videos and I think your the best. Jake.
Many Moons Fulton, I started in kitchens when I was 15 and I'm 62 now. My whole working life, been quite a journey! Peace, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Ok Bill, Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I like daddy Jack, never mind his habits but focus on what he is cooking. Please show what is going on down onto the plates and not keep the screen on daddy Jack. show what is going on in the show as a whole.
