I started watching Daddy Jack’s cooking with the blues when I had a bout of bad depression a couple years ago and lost all enthusiasm for cooking. Even though he’s no longer with us, I still revisit the videos and it always inspires me to go cook something. I’m thankful that there are so many videos left in his legacy and that I can go back to them.
Well that is a fairly dismall omage. Try Joy. Or just saying nothing. Jack is and will remain awesome. I revere his vidios and zest for life. He remains. Adi R - stop talking. Do us ALL a major favor.
If he "just knows" why does he have 3 times as much as intended by the end? Because he doesn't... he added too much bread, then had to add liquid 3 times to balance it
Also, no professional wipes or touches their face in the kitchen with their hands or side towel. It's not a thing. It happens, but you probably shouldn't eat at those places.
@@juttacard8751 Apparently he did die 05/2021 of heart disease. I was appalled at how much salt he used in his cooking, and thought to myself, is this man still alive? Looked him up and sure enough he was gone, but it didn't surprise me.
What a great video! No hipster music and the camera work is straight forward not gimmicky. It’s great to see a video from an experienced professional. I’m not in the food industry but I can appreciate a chef who keeps his knife sharp. Anyone using a dull knife on a video is a dead giveaway as a poser. Thank you chef!
@@fanzareli88 May God grant this man paradise for all the good that he did for people. Sooner or later, we will all leave, but we will remember with benevolence those who have left good deeds after themselves.
As a chef that's the only way we cook anything in our kitchens because times always an issue! Always! And that recipe looked really good until he fuked it up with a whole fukn fresh nutmeg!
Your so funny! I cut onions a little different than him, but way faster and better than the "professional' way they always show you. Love watching him cut too!
reminds me of the Godfather.... where Clemenza is showing Mike how to cut the garlic for the sauce.... as he explains how a mob war is necessary every ten years to clean out the bad blood.....
None of is will be here forever, but Jack left a great and lasting legacy to be remembered by. We can all share great food with our loved ones because Jack helped to show us how to make great food. Thanks Jack. I hope to meet you on the other side.
Everything in this is my catharsis. I wish I was there to smell this. The relaxed atmosphere, the beautiful outside blue light beaming into the kitchen. All that is missing is someone to enjoy it with.
OMG!!!! What a recipe!!! I went crazy. I stuffed my mushrooms and then did my pork chops. They turned out so good. Yum. Thanks for sharing your art at work.
Anybody else feeling the sound of that knife chop chop chop chopping veggies is the most relaxing thing on Earth? I could go to sleep every night listening to that
@@dave474c He added salt more than once, I skipped around a bit but saw two times. Reviews of his restaurant usual point out things are overly salted (though some people like that.)
Love watching him cook!! Iv'e used many of his recipes, Only Daddy Jack can cook with a flame that looks like it's coming out of an F-18!!!! Love it!!!!
Coming from a restaurant worker. This mans worked in a kitchen for a long time. He’s got the on the job experience you can’t teach. Even before he finished the recipe I know to trust it because I see in the way he works the pan he knows what he’s doing.
@@chaplinsrestaurant I'm classical French trained, from Providence RI, not to far from CT. Love all the dishes you make and finish in the pan. Anyway, have a great retirement!
I love cooking so much more after watching Jack. No measuring just tossing and tasting. Drives my wife nuts but she never complains about meals. God bless ya Jack. RIP!!
Jack, you ROCK! I watched this video twice and wrote it down...made these new years eve and they were beautiful! I'm just imagining how good they are at your place! Thanks for sharing!
this is now a staple to any holiday menu, did not change anything. Every party I take this to people fight over the mushrooms and the requests for the recipe just keep coming.
I am so going to share this recipe with my daughter, she makes the best stuffed mushrooms, family and friends ask her to bring stuffed mushrooms EVERY TIME there is a gathering, celebration or party.
He is not snobbish at all about cuisine. I like that about the channel. He makes me feel like cooking again.im feeling some spark of passion growing within! Love it
The cool thing about this guy is he creates on the fly somewhat, and helps you understand what he is trying to do. I feel like you can tweak it in several ways, to your own taste and this guy would be stoked about it. I like how he keeps the recipes simple and explains, the "browning is the cheese, gives it flavor". Fantastic teacher, thanks.
I totally agree. I NEVER throw out the stems. An example is when I sauté mushroom caps/zucchini/onion in garlic butter over a steak... I chop up the stems that then go into the gravy.
Yea man ...shout out from Indiana...you are a real chef ..i'v cooked for over 30 years ..i know one when i see one. Look forward to getting up your way . Keep going my man.
I really, really enjoy your videos. I love how you cook by taste, feel and look of the dish. Only comes with years and years of experience. Bravo. One of these days we will visit your restaurant.
Daddy Jack you are GREAT- I have enjoyed so many of your recipes and you have taught me so much- I cannot wait to go to New London and visit with you and your exciting restaurant!
I made a batch of these this past Sunday. Incredible!! We had a good amount of leftover stuffing so we took various crackers and used it as dip. Not a speck of any of it was left at the end of the night.
My friend, truly a pleasure to watch you create such a nice dish, I subscribed and looking forward to seeing more videos. Please Stay Safe Everybody! And Thanks For Sharing!
3/4 cook questions - my guess is these stuffed mushrooms are on the ap menu that day. When the mushroom's center flesh are about 3/4 way cooked (still quite firm) they are pulled from of the oven (as chef did in the vid) and set aside in warm/cool area of the kitchen to slow the cooking. Depending on timing of the prep and service, sometimes they'll go into a the frig or chiller. When ordered they'll transfer them (probably 4 per serving) to a scampi dish or the like then baked at 450 (?), or broiled (or salamander) to bring to temp for serving. Nothing worse than overcooked, soggy, limp mushrooms after all that great work on the filling.
dosster1 you’re 100% right. He mostly likely makes a decent amount during prep then throws them into the broiler when someone orders it. This is a standard and the best way to keep up with high order demands.
I love Daddy Jack!!! This was the first video I found of his, and I've been watching ever since. Made this a few months ago and it was AMAZING. Making again today... :)
Thanks very much Chef for this app. No crab in this one, but if for Thanksgiving, and everyone knows turkey is basting, it wouldn't go against the rules for hors d'oeuvres to include some turkey bacon in the filling just as a prelude as to what is to come. And, just to echo what everybody else writes, we love what you do and how you do it.
@Jay Caldwell oh ! Hay uncle Jay !! what are you cooking us this time ? When I was growing up my dad used say " horse balls and gravy " so I would stop asking.
@@judichristopher4604 A man like that , with his everyday man swagger and full comfort in his skin, no doubt knows who he is and can enjoy a little depreciating humour. I suspect he would love that joke and probably follow up with a request for Christie Brinkley! No one is trying to be mean here, just a little funny.. No harm no foul !!
We all loves you Jack!!! ❤ You are always a father figure to us and I honor you! Your two beautiful daughter are proud of you even though you are not here with us but in spiritual.
Oh Jack! How I miss the hub-bub, pan slammin’, water sloshin’, back ground laughterin’, fun and warmth of a neighborhood, homey hearth of a family eatery😁
I ALWAYS LEARN SOMETHING AND THE DISHES I HAVE TRIED ARE ALOT MORE CHALLENGING THAN HOW YOU MAKE THEM LOOK I LOVE YOU MAN THIS STUFF IS PRICLESS THANKYOU
