RIP Daddy Jack, you will be sorely missed for your addictive cooking talents and style! Man, you will always be my favorite cooking guy with your showmanship and humor. You will always be a joy to watch again and again! ❤️
@@toastrecon yes, David, Daddy Jack passed away after complications with heart surgery. I was extremely distraught upon hearing of his struggles and wished the same like you that I planned to visit his New London, CT restaurant earlier. We had corresponded together and we planned to meet each other in early July. Such was not the case. Daddy Jack was an icon and will be remembered for so much! Thx!
Omg, just heard that he passed. Swear to God I was getting ready to send him some silicone pan handles because his towel was driving me nuts. Lol. He will be missed. Dammit.
@@FORZANAPOL__10 Yeah i only found out a few days ago, came across the channel less than a month ago and was hoping to catch some new videos or even perhaps a live stream. He shined in this life.
Such a kind and gentle soul. When he mentioned the "novice cooks" he's not out to upset or insult anybody and clearly cares about their feelings. This man taught me some excellent cooking, but more importantly he taught me how to be kind. RIP Daddy Jack.
Took the ferry to new London when he was alive, my family and I were going t Newport, I wanted to stop by and eat there and meet him but we didn’t have time. I could kick myself now. I used to comment on his videos and he would always write back! Made me feel important. What a sweetheart of a man!!
This Man was a legend. I discovered him during COVID and I was saddened to hear he passed in 2021. I was planning on traveling to his restaurant after it was all over.
My wife and I love your cooking vids. Just made your riggies" tonight with minor adjustments based on what we had on hand, it was fabulous! Thanks for the inspiration and high flames!
This man is one of my favorite people. It makes me happy when he cooks and shares his dishes with his friends his face lights up when he sees them eat it.
You are loved and missed by many Jack. I still watch your older videos and think how lucky we all were to know you thru your channel. Peace my Brother.
I live in Syracuse NY and have had chicken riggies from pretty much every Italian restaurant in Utica and Syracuse. I went with this recipe to make some tonight and they are hands down, head and shoulders above anything I have ever had. Absolutely amazing!!!
RIP Jack. Your a legend. My girl is from New York and I’m from Chicago but we both share recipes from each others area and she told me about Chicken Rigis so I had to find a recipe to make it for her. I thought to myself if anyone knows this recipe it would be Daddy Jack.
Just landed on Jack’s channel in late 2023. Watched a number of his videos. Then I started reading some comments and saw where he had passed away at age 62 - way too soon. But eating Mac and cheese with velvetta AFTER a bypass operation? I almost got mad at him. RIP Jack. You were a great soul.
@@JCrook1028 Yeah I know, I just thought it was funny that he was gonna call them fresh and then switched it up halfway through the sentence lol. I only use the San Marzanos in my marinara. If they're out of Marzanos then I'll go with the whole plums. Sometimes the farmer's market by where I live will have fresh San Marzanos though, so I'll go for those. But they're hard to find.
Ya know - if anyone ever asks that question "well what really IS American food?"...I will simply send them to see Daddy Jack. Its not just the recipes he does, which perfectly reflect the great diversity and myriad influences of American food, but also him and his style which are quintessentially American. Not too mention his clear LOVE of America which shines through in this video. God bless and RIP Daddy Jack!
Jack was the real deal. He moved around the stove like a seasoned professional, always had his prep work done and able to improvise on the fly when needed. He demonstrated how an actual commercial kitchen operates, unlike the phony versions on other channels. God bless a true hard working man. Rest easy , Jack.
Kinda not a fan of using same spoon for raw chicken then literally seconds later dumping it in the pasta water. But sure the food is great but playing Russian Roulette with food born illnesses there.
@EricK-no5np Ehhhh, he dipped it for like a millisecond and has raw chicken all over it. And now you just dumped it in that water with everything else. I know how these old guys work. They are incredible chiefs and worked with tons of them when I was a kid but they cleanliness was cringe in a lot of places. This guy isn't that bad but It's amazing more people didn't get sick from other places. Rule of thumb. Have a sanitizer tub somewhere for tongs or different set for raw product. Always try and use different cut boards for raw meats, veg, etc.... But miss that Mom and Pop feel.
AWSOME. I cooked the Utica Chicken Riggies. What a great meal. love the warm blending in with the garlic such a smooth dinner. The chicken almost melted in the sauce.....PERFECT Daddy J...just Perfect
I live in the Utica area. Your Riggies look awesome chef! I only wish I were there to taste them. Love your videos. Some day I’ll have to stop by your restaurant.👍
Just made this for my family! Absolutely incredible!!! I miss Jack so much. So glad we have his videos here to preserves his memory and these delicious dishes
@@harkriz415 now thats just hating flat out , let me ask you something , do you know how many cooks, or chefs in a rush hour handle raw chicken and made a dish since 2000 ? how many cases of deaths from it have happened ? or better yet how many since mankind from back in the B.C. before christ days have died . You do some research and get back to me , now your just being a little tik tok sissy piss ant that just wants to hate grow tf up . When you can cook like jack and I mean no chart in front of you or paper recipe come talk to me . have a seat KID
Jack, I just jumped in on this recipe! Had to repay my brother in law for some car work. It’s getting cold and dark early so we only got through part of the project before we needed to stop. We all needed some SERIOUS warming up so, I’d prepped most of it earlier, it comes together pretty quickly. You are so clear in your technique, I’m envisioning several ways to change it up! YOU ARE THE REAL DEAL! Thanks Daddy Jack!
I think his favorite part is watching someone else's reaction eating what he made, he loved what he did. So glad i get to see videos i haven't seen suggested by yt because he made so many
Upstate NY has a WEALTH of regional specialties. Cornell Chicken (developed at Cornell U in the ‘50s,) from Ithaca, salt potatoes from Syracuse, dirty-water franks from Plattsburgh, of course the world famous Buffalo wings, and my favorite: spiedies from Binghamton. Actually, chef: I think you’ll appreciate the spiedie. Look into it. But there are many others, like grape pie, garbage plates (a Rochester favorite), and another Buffalo favorite, beef on weck. Who says NYC has it all? (BROOKLYN does!)
I grew up in endicott and make spiedies all the time, chicken , pork and traditional lamb, I order a case of marinade from lupos at a time shipping to colorado, of course i make homemade spiedie marinade too..
I live in Las Vegas and it is my dream to come to your restaurant. I've been watching your videos for a reallllllllyyyyyy long time. Your food looks so damn delicious! Keep it up. Love the videos!! 👌💥
this is what you call "inspired' cooking....you can hear the wheels turning when he is walking around looking for more ingredients.....he can already taste it and knows what he wants to be joined with what.......that's an artist.
Made this tonight during the first cold snap here in the great frozen north of Minnesota. It was Delicious!. Been watching you for years and thank you for your recipes and knowledge, you've made me a better amateur cook. From my wife and I, thank you! Keep up the great work!
I just made this. It’s soooooooooooooooo good. The only thing I didn’t add to it was the cherry peppers (I don’t care for really spicy food but I did use pepper flakes) and I didn’t have green onions. (I forgot to buy them🤷🏻) I love it. I will make it again for sure. Anyone trying to make this, you probably have a regular kitchen stove and not a professional blast furnace like this so it will take a little longer to cook. Otherwise, super easy to make and now one of my favorite dishes!
Made this today while listening to the Blues on Spotify. My wife asked me what I was doing and why I was listening to the Blues while cooking. I told her "I'm Daddy Jack" to you missy. The meal turned out great!
