EVERY recipe I make from you Jack is always a HUGE winner with my family and friends. They think I'm a cooking God but in fact, it's YOU my friend who's the cooking God... 👍🙏
Love to hear that 714. No one better to cook for, I bet they really appreciate your hard work, make sure to have them do the dishes! Jack. 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 just love Axel - he is the best. I know Daddy Jack knows that. This is eastern European/ Polish cooking. If you have never tried it, you don't know what you're missing.
Originally I was going to call it Polish Ham and Cabbage Chowder for my Polish friends who lost a good friend in an accident, I will change it now Thomas, thank you! Jack.
@@CookingWithTheBlues I didn't mean for you to go to that trouble. I grew up in Worcester where there was a large Polish/Jewish/Lithuanian population back 75 years ago (not that I'm that old). A lot of local restaurants featured those cuisines well into the seventies. It was stick-to-your-ribs eating and a lot of us loved it.
@@thomasmillott8061 I was lucky enough to visit and stay in Poland for a few months way back in 2003...what a wonderful country. Great food, great people!
Back in the 60's my Mother never wasted anything!!! We couldn't afford it!!! We loved everything she made, some more that others,but just the same!!! We loved her Bread pudding and Rice Pudding!!! There was never anything left!!! LOL
Momma knew how to cook on a budget back in the day Peter, so good also! My Mom made an Indian Pudding from cornmeal, raisins and maple syrup! Thanks for the memory Peter! Jack
That's how I grew up, that's how I learned, that's how I live, F&F. Thank you for watching the channel. - Subscribe and Share - Become a Member of "Cooking with the Blues" www.patreon.com/cookingwiththeblues For Aprons, Blackened Seasoning and More Visit www.daddyjacksnewlondon.com
Jack I’ve just put you in my list of surrogate dads!! Your cooking style is what being a true chef of the people is all about. Unpretentious ingredients unpretentious prepping of your ingredients and what do we end up with? Nothing but unadulterated culinary magic that most anyone can make at home. Much love from the motor city keep up the amazing work and I’m making this polish ham and cabbage chowder day after thanksgiving(I do a ham and a turkey lol) but I’m polish so the pig always has a seat or should I say a platter at my table. Again much love and keep up the amazing work and thanks for sharing some of that culinary magic that only a few true have!! :)
Daddy J you are such an inspiration! You are so much better than all those tv celeb "chefs" You are the real deal! You have re-trained me on how to chop veggies. Thank you. Will you please tell me the size of chef knife that you use? Mine are 8 inch and I think they might be to long for good control.
mine is a 6in Wusthoff, perfect for most kitchen work Toots. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Making this later today. I love this man and I have never met him. He has made an impa t on my life. I want to make every recipie he has on here and any others he has else where. I have made 5 or 6 already. I also plan on ordering a daddy jack apron soon that will be my everyday kitchen wear. I still wanna try and visit the restaurant if it's still up and going when the time is right.
So many classic flavors coming together in this. I've always appreciated your practical cooking applications, turning ordinary leftovers into something special. Never would have guessed tarragon here but now I can understand why it would work in this recipe. Nice consistency, nice flavors. Spring is here in the Bay Area. Enjoy in the Northeast.
@@CookingWithTheBlues Yep, my biggest tarragon surprise was your stuffed chicken breast with tarragon amidst the sun dried tomatoes, goat cheese, spinach and garlic. The ultimate perfect call. Just made it. Such a versatile flavor. not to be reserved just for Sauce Bearnaise....lol. Always good to hear from you Jack.
@@guitarman4242 A big seller back in the Dallas days.cooked it on a wood grill then finished in the oven w/ white wine and a piece of butter. I had fish paragon in a lobster salad that was the best. Glad the weather is getting nice, here also.
I love all of your cooking but am enjoying these 'use up what you have' videos as well ! : ) Yes, I grew up in a Family that did ''not'' waste anything - I agree w/ you ! Sooo nice to hear Lakeshia's voice, esp. calling you Honey - such Sweet Music to my ears !! Congrats on your weight loss, you look Great - I don't care if people are Big OR Small, I just want them to live 'long' : ) Please tell Lakeshia that I reallly appreciate her excellent Filming & all of the ''close up'' shots - they really help me to see what is happening (ie) technique etc therefore, I can learn 'better' / see what it is supposed to look like : ) Thank-you 2 both of You !!! & a BIG HUG to Axel !!! : )
Glad you liked it Kim! Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com J & M Slabs Cutting Boards, www.jandmslabs.com
Another fantastic Creation Jack ! I've made chowders just like this many times and every time I tweek it a little different ... hope you all are doing well and my buddy Axel too ❤️❤️ Stay safe too, Tom
Tom, No two chowders are ever the same Tom. Thank You so much for the nice card, hats, stickers and the amazing jerky, some of the best I've ever had! You could market it! So thin yet has the good chew! I was thinking I could use some in a video, S.O.S., hydrate it in a cream sauce over toast? That's how the Chuck wagon cooks use to do it. Thanks again and talk soon. p.s. Really like the machinery, Big Boy Toys! Jack
i remember the old days the old cooks would have 2in ash on cigarette at all times . i went into bakery same thing ash in the dough we lived through 60s 70s amazing
I love these something out of nothing episodes!! It’s nice of you to think of your friends. I hope things are getting better for them. I want to make this chowder now 😋 I learned something watching. I did not know I could cook the green part of the leek with the other part. Oh man. I always put green part in freezer and cook with a stock when making a stock. I am going to use it in my next chowder like you have done here.
Growing up we had cabbage and ham hock stew a lot and I mean a lot. I don't think so much because we were poor (we were) but because it was one of our favorites. Still we have Cabbage stir fried in bacon grease at least a couple times a month. I like it best with a bit of char on it and we always eat the heart raw with a bit of salt. I even had cabbage pie at a little diner once and it was actually very good. a little strange at first but good. I remember thinking it was kind of like rhubarb pie.
"Making something out of nothing." (mak'in som'in out a nut'in) You sure you're not southern??? Lakisha, you need to sit there at the end and taste it with him? God Bless, stay safe- from Central Kentucky.
Lots of nutrition in that chowder. Love the "shake well" wording on the milk container ! Love the cast iron that is perfect for this kind of recipe. When we had a housemaid, she always complained if I didn't roll up my sleeves when doing thing with my hands because the end of the sleeves always made her have to work harder to clean them. I didn't understand it until we didn't have the maid around years later, I noticed a combination of everything I did that day on the end of my sleeves !
I really enjoy your video's Daddy Jack!! What are you shooting with? your video quality is awesome and are you miced?? or is that sound from the camera mic. Thank you for sharing
I just want to find Lakeesha, she was so good for and to our beloved chef. She made it beautiful, and was a sweet bouncing board for chatter. She understands her craft and brought all the marbles and you can see how much he appreciates it and her; He defers to her, at all times. You understand what's happening and why. perfection.
Practice makes perfect when practicing practicality. Say that 7 times fast. - Subscribe and Share - Become a Member of "Cooking with the Blues" www.patreon.com/cookingwiththeblues For Aprons, Blackened Seasoning and More Visit www.daddyjacksnewlondon.com
Making me hungry, again, Chris. Love cabbage soup. - Subscribe and Share - Become a Member of "Cooking with the Blues" www.patreon.com/cookingwiththeblues For Aprons, Blackened Seasoning and More Visit www.daddyjacksnewlondon.com
i like your cooking very much but we dont do like this in Poland :) i gues its kind of variation with polish products , then its nice. Smoked things give a lot of flavour to everything :) kepp going chef.
Requesting a broiled whitefish video. I need some ideas for weekday meals Also, can you link where you can order that knife you use? It always seems ready for work
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I love this man !!! He said if you were really hungry you would quit wasting food !! Make everything count! Great video
RIP You Lovely Man.
EVERY recipe I make from you Jack is always a HUGE winner with my family and friends. They think I'm a cooking God but in fact, it's YOU my friend who's the cooking God... 👍🙏
Love to hear that 714. No one better to cook for, I bet they really appreciate your hard work, make sure to have them do the dishes! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Love & miss you Daddy Jack !
Theres nothing better than eating a homecooked meal and watching Jacks videos! Jack you are the man wish you all the best stay healthy🙏🏼
Thanks Leonardo, Hope you stay well and prosperous! Jack
🙏 this man, he was one of the best. Watching all the old videos makes me appreciate comfort food!🙂
Miss You Daddy Jack, I'm polish, watched all your videos. You were and still are the best!
Love it when Axel appears. 🐶😘
My AmStaff always stays in the kitchen while I'm cooking.
Greetings from Austria!
I just love Axel - he is the best. I know Daddy Jack knows that.
This is eastern European/ Polish cooking. If you have never tried it, you don't know what you're missing.
Originally I was going to call it Polish Ham and Cabbage Chowder for my Polish friends who lost a good friend in an accident, I will change it now Thomas, thank you! Jack.
@@CookingWithTheBlues I didn't mean for you to go to that trouble. I grew up in Worcester where there was a large Polish/Jewish/Lithuanian population back 75 years ago (not that I'm that old). A lot of local restaurants featured those cuisines well into the seventies. It was stick-to-your-ribs eating and a lot of us loved it.
@@thomasmillott8061 I was lucky enough to visit and stay in Poland for a few months way back in 2003...what a wonderful country. Great food, great people!
Love and appreciation to you always, Daddy Jack
Back in the 60's my Mother never wasted anything!!! We couldn't afford it!!! We loved everything she made, some more that others,but just the same!!! We loved her Bread pudding and Rice Pudding!!! There was never anything left!!! LOL
Momma knew how to cook on a budget back in the day Peter, so good also! My Mom made an Indian Pudding from cornmeal, raisins and maple syrup! Thanks for the memory Peter! Jack
Rip Jack!!👏🏾
"We don't have enough fat!" . . . . I love this man!!!!
ahhhh, I lost my account so lost all my saved videos of you brother and then found you again, respect from the UK.
Greatest chef on the internet, thank you daddy jack
Have to agree. Daddy Jack rules!
Who me? I cook like 35 chowder a day brutha
The best, Yes!
@@redsox2722 that got nuthin to do with me pal
@@beetlejews beetle swear at daddy Jack in Spanish. AAAAAAGEEEEEYOOYOOOEEEEAY
As always looks delish!! I always appreciate your instructions of never wasting food.
That's how I grew up, that's how I learned, that's how I live, F&F. Thank you for watching the channel.
- Subscribe and Share -
Become a Member of "Cooking with the Blues" www.patreon.com/cookingwiththeblues
For Aprons, Blackened Seasoning and More Visit www.daddyjacksnewlondon.com
Great video! Lighting was perfect. Really made the food look good.
Many thanks Jack! See you on the other side, I'll be hungry!
i just finished the chowder great idea jack . our ham was salty perfect way to use it
Looks good Chef. Must try for sure this Easter.
Jack I’ve just put you in my list of surrogate dads!! Your cooking style is what being a true chef of the people is all about. Unpretentious ingredients unpretentious prepping of your ingredients and what do we end up with? Nothing but unadulterated culinary magic that most anyone can make at home. Much love from the motor city keep up the amazing work and I’m making this polish ham and cabbage chowder day after thanksgiving(I do a ham and a turkey lol) but I’m polish so the pig always has a seat or should I say a platter at my table. Again much love and keep up the amazing work and thanks for sharing some of that culinary magic that only a few true have!! :)
he died , niestety
this looks so good. Nice job. I will try this in my house
Unfortunately we don't have any pork here in Iran, but I will make this beautiful dish with smoked meat. Stay safe and healthy Daddy Jack 🤗🌹👍
Nice name you have! I bet this dish taste very good with your smoked meat! Stay safe too! :)
@@JoshuaShaneSmith tnx 🌹
I better wash my hands, as he flicks the water from his hands into the pot. LMAO. People need to relax.
He's trolling
heat will kill any bacteria from there! cause there really was nothing else in the pan!
I’m so glad you said that about cabbage. I’m constantly screaming at tik tok videos..”noooo don’t throw away the core, that’s the flavor”!
Respect from Poland Pal !!!
Daddy J you are such an inspiration! You are so much better than all those tv celeb "chefs" You are the real deal! You have re-trained me on how to chop veggies. Thank you. Will you please tell me the size of chef knife that you use? Mine are 8 inch and I think they might be to long for good control.
mine is a 6in Wusthoff, perfect for most kitchen work Toots. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Making this later today. I love this man and I have never met him. He has made an impa t on my life. I want to make every recipie he has on here and any others he has else where. I have made 5 or 6 already. I also plan on ordering a daddy jack apron soon that will be my everyday kitchen wear. I still wanna try and visit the restaurant if it's still up and going when the time is right.
He’s cooking for the angels in Heaven! RIP Jack!
The chowder looks great I do a thicker stuffed cabbage soup . keep it up
looks amazing thank you
Looks great !
looks delicious daddy jack! thank you so much guys
Axel is so cool 😎!!!
Yes!
He's the star of these videos!!!!
I love him!🥰
In his own write ( right) Axel Chaplin is one cool, calculating, cat ( no) pun intended) of a customer.We like him!
Great chowder daddy!
So many classic flavors coming together in this. I've always appreciated your practical cooking applications, turning ordinary leftovers into something special. Never would have guessed tarragon here but now I can understand why it would work in this recipe. Nice consistency, nice flavors. Spring is here in the Bay Area. Enjoy in the Northeast.
Tarragon steps it up, gman. Hope you are well on the west coast, my friend.
@@CookingWithTheBlues Yep, my biggest tarragon surprise was your stuffed chicken breast with tarragon amidst the sun dried tomatoes, goat cheese, spinach and garlic. The ultimate perfect call. Just made it. Such a versatile flavor. not to be reserved just for Sauce Bearnaise....lol. Always good to hear from you Jack.
@@guitarman4242 A big seller back in the Dallas days.cooked it on a wood grill then finished in the oven w/ white wine and a piece of butter. I had fish paragon in a lobster salad that was the best. Glad the weather is getting nice, here also.
@@CookingWithTheBlues Wonderful stuff. thanks for sharing.
Hail to the King- Thankyou ... again
I love all of your cooking but am enjoying these 'use up what you have' videos as well ! : )
Yes, I grew up in a Family that did ''not'' waste anything - I agree w/ you !
Sooo nice to hear Lakeshia's voice, esp. calling you Honey - such Sweet Music to my ears !!
Congrats on your weight loss, you look Great - I don't care if people are Big OR Small, I just want them to live 'long' : )
Please tell Lakeshia that I reallly appreciate her excellent Filming & all of the ''close up'' shots - they really help me to see what is happening (ie) technique etc therefore, I can learn 'better' / see what it is supposed to look like : )
Thank-you 2 both of You !!! & a BIG HUG to Axel !!! : )
Making this one tonight for sure! Love it Daddy Jack! Cheers from Toronto
Cheers Brian, Enjoy.
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Watching again Daddy Jack, Love you
Excellent camera work!
Glad you liked it Kim! Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
J & M Slabs Cutting Boards, www.jandmslabs.com
It's 11pm I'm watching this totally satisfied
My mum used to make an Irish version of this dish - nothing wasted because she had to feed 8 of us ❤🙏🇮🇪
Daddy Jack king of the blues.
My mother raised our family of eight on this kind of cooking. She was Italian.
Missed you man, after the restaurant closed.
Glad to find you again.
Ah Thanks! I have a Polish buddy, he'll love this. :)
Love this cooking channel! Well done Chef!
Another fantastic Creation Jack ! I've made chowders just like this many times and every time I tweek it a little different ... hope you all are doing well and my buddy Axel too ❤️❤️
Stay safe too,
Tom
Tom, No two chowders are ever the same Tom. Thank You so much for the nice card, hats, stickers and the amazing jerky, some of the best I've ever had! You could market it! So thin yet has the good chew! I was thinking I could use some in a video, S.O.S., hydrate it in a cream sauce over toast? That's how the Chuck wagon cooks use to do it. Thanks again and talk soon. p.s. Really like the machinery, Big Boy Toys! Jack
Great looking chowder. Going to have to try it out soon.
Looks great you two!! Food and video Quality! I wish I didn't live so far in New Mexico, I would love to come out their and make a visit
Me too! I'm further west than you! Chef Jack is the real deal!
What I love most about his cooking style can surmised by the quote "If you were hungry you wouldn't be throwing half this stuff in the garbage"
I love it Big Dady!
Watching you cook, now I got to go cook something. I'll never lose weight.
i remember the old days the old cooks would have 2in ash on cigarette at all times . i went into bakery same thing ash in the dough we lived through 60s 70s amazing
I love these something out of nothing episodes!! It’s nice of you to think of your friends. I hope things are getting better for them. I want to make this chowder now 😋 I learned something watching. I did not know I could cook the green part of the leek with the other part. Oh man. I always put green part in freezer and cook with a stock when making a stock. I am going to use it in my next chowder like you have done here.
A legend has been lost...RIP big man
Love you bro been a fan I think going on 7 years!
Yes! To our hero " Daddy " Jack Chaplin & everybody, goodwill all
Growing up we had cabbage and ham hock stew a lot and I mean a lot. I don't think so much because we were poor (we were) but because it was one of our favorites. Still we have Cabbage stir fried in bacon grease at least a couple times a month. I like it best with a bit of char on it and we always eat the heart raw with a bit of salt.
I even had cabbage pie at a little diner once and it was actually very good. a little strange at first but good. I remember thinking it was kind of like rhubarb pie.
I bet a cabbage and pork pie would be great too. All those dishes sound awesome Todd! Great Memories, Jack
"Making something out of nothing." (mak'in som'in out a nut'in) You sure you're not southern??? Lakisha, you need to sit there at the end and taste it with him? God Bless, stay safe- from Central Kentucky.
Is it because of covid you don't cook from your restaurant?
Chowder looks amazing. Love chowder. Especially seafood chowder.
I’m not sure but I think he sold his restaurant but can go back to help if he wants.
I wish there were written recipes linked. I know that wasn’t really Jack’s style but even rough text.
another great dish from the Main Man
Blessings from Detroit . Both sets of my grandparents grew up through the depression, then W.W.II... There was no food wasted .....
I like your cooking.
Love milk chowders!!
Did you get a new camera? Video looks terrific 👍
No slack here for loving on the best buddy man!! 😀👍
Miss you Jack,,, R.I.P. 😎😎😎
Lots of nutrition in that chowder. Love the "shake well" wording on the milk container ! Love the cast iron that is perfect for this kind of recipe.
When we had a housemaid, she always complained if I didn't roll up my sleeves when doing thing with my hands because the end of the sleeves always made her have to work harder to clean them. I didn't understand it until we didn't have the maid around years later, I noticed a combination of everything I did that day on the end of my sleeves !
Sounds like you live the life of luxury Garth w/ a maid and all! Hope life is still going well except having to do your own laundry! Good Gravy, Jack
@@CookingWithTheBlues It was a very brief time but she had plenty of remarks.
Always enjoy you
Similar to New England fish chowder.
HEY DADDY, HERE IN SOUTH LOUISIANA WE CALL THAT TYPE OF COOKING "CAMP FOOD". AND IT'S ALWAYS THE VERY BEST!
Soup looking great. Im making some
More Polish recipe please, Jack!!!
That's not Polish dish
This dish is not Polish... no chowders in Central Europe...(i am Born and raised Pole)
Watching again!
I wish I could work with this man
I really enjoy your video's Daddy Jack!! What are you shooting with? your video quality is awesome and are you miced?? or is that sound from the camera mic. Thank you for sharing
Good morning Chef, Happy Easter to you and your Family ❤❤👍
Thank you CMan BBQ, Happy Spring, Happy Easter.
RIP BIG DADDY JACK
The king of the chowders! 🙌
Yes!
I just made an order from your web store! 👍 I can't wait 😎
Hope you like it 0714! Let me know, Thank You, Jack
Could it be prepared with a little tomato sauce and no milk?
Конечно можно, готовьте так, как требует ваша душа ))
Z
Absolutely, 26, Make it How You Like it
I just want to find Lakeesha, she was so good for and to our beloved chef. She made it beautiful, and was a sweet bouncing board for chatter. She understands her craft and brought all the marbles and you can see how much he appreciates it and her; He defers to her, at all times. You understand what's happening and why. perfection.
Keep em coming!
Dude love your content
I love Axel! The food looks deeply delicious. All you need with that chowder is a piece of crusty bread for sopping.
Every video is another example of stick to your ribs good. I will be making this one.
Love these thrifty, practical recipes. Well done. (More Axel, please.)
Practice makes perfect when practicing practicality. Say that 7 times fast.
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For Aprons, Blackened Seasoning and More Visit www.daddyjacksnewlondon.com
Daddy 'No Duds" Jack
Looks delicious👊👊👊
Looks good
Another good meal Jack!! I think I'll make some cabbage soup this afternoon.
Making me hungry, again, Chris. Love cabbage soup.
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Super dzięki za video !thank you
Yummylicious!! 😋😋😋
Legend....
Gosh that's looks so good. I may have to buy a ham just so we can make this soup.
nice mate
i like your cooking very much but we dont do like this in Poland :) i gues its kind of variation with polish products , then its nice. Smoked things give a lot of flavour to everything :) kepp going chef.
Requesting a broiled whitefish video. I need some ideas for weekday meals
Also, can you link where you can order that knife you use? It always seems ready for work
Amazon has the 6in Wusthoff Gary
@@CookingWithTheBlues thank you