Stopping by for a refresher course. I sorely miss new videos. A master of his craft and all around decent human being. Rest in peace big guy. God Bless
I like that you don't only toot your own horn... you tell folks about everything else they can enjoy in the immediate area.. that's what a great business venue does...love your tutorials !
I'm almost a full time u tuber, and Daddy Jacks Cooking with the Blues is absolutely my favorite......I've tried at least 18 or twenty of the recipes and all are fantastic. Thanks again.......
That is awesome Philip, glad you enjoy the videos brother! Good Holidays, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com!
Nice to see an experienced Chef with regular easy process cooking...I did 2 years in a cooking school and never had a chance to work under someone that explained the simple basics like your videos... TY again guys
Just started watching the posts and I think they are fantastic. What a great chef...! and really appreciate how he shows the world his recipes as well as hints and tips. 👌. Jack.. you are a great teacher.. Many thanks from the North East of the Uk.👍👍👍
I love your channel. Great meals that anyone can make with readily available ingredients. Also love the way you treat your staff like family and complimenting their work/talents.
Awesome Jack, I laughed like hell when you said "say when...really?" Looks delish, as always. My wife and I plan on stopping in for dinner when we hit the east coast, and we can't wait. Kudos, sir.
another great video Jack ive been watching for a couple of years now, introduced my Dad to your channel tonight he is 76 from Malta and is loving your vids keep up the great work.
@@kyledodge496 this man is a legend don't get it twisted when you see techniques you may not be used to seeing him grab stuff with his hands after touching something but all of that is done at one time it's all fresh and then it's all cleaned up at the end of things. He's washing hands and using sterilizer to wash off prepping areas it's just not shown on when he's making the meal. Look at New Orleans Chef Paul perdome he comes from the ghetto basically and was one of the top world famous chefs and he cooks jambalaya and most of that comes from the back of the fridge turns out it's masterpiece. But give Jack some slack and keep cooking with the Blues
@@Alexjones_wasright it looks delicious but the cross contamination is at an insane level and a few extra steps would completely eliminate it. You don't place the food you're plating on a surface that just had raw meat nor do you grab from the ingredients prep station without washing your hands first after touching raw mean and eggs the lids should of been closed before beating raw meat or used a separate area everything in the prep station is now contaminated the worse part was the food being plated without washing his hands the customer now touches the plate and the ln his mouth table chairs that is contaminated. The guy can cook but he is lazy in food safety.
Just the way this Masters hands handle the food...priceless. My German Grossmutter did it the same way. Touching the salt or sugar, it was the same way. Spreading flour when making noodles or bread...those were the days. I cherish this heritage. Thank You Daddy Jack...
Nice memories of your loved ones Ron. Blessings, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Love veal parmigiana we only have two restaurants that serve it. Hard to even find it in our stores. Keep up the good work Jack and Bob luv your videos.
These are the kind of home cooked style meals you want to make at home. Even though he's making them in a restaurant setting, you CAN do this on your stove at home.
Daddy Jack - Thank you for teaching me how to cook. My kids and I have a much more delicious and wonderful life because of it. Butter into skillet, olive oil, garlic, .... hammer the meat, flour, egg, bread crumbs, .... for sauce - brandy, cream, butter at the end for gloss, ... Delicious! Thank you.
Cannot wait to travel over to your part of the country. Huge fan!! love learning from your videos man, keep doin what youre doin. The 'poor mans' chicken fried steak meal was so damn good. Def my fav
Since i Cook the recipes from you my children said thats Taste so wunderfull her Favorit is chicken with Broccoli carbonara i,m from germany so exuse when my english is Not so well when we can one time come to Amerika the first way will be to your Restaurant stay cool with the blues Peace 🤘🤘
Hi Ralf, That makes me smile to hear your cooking my recipe for your children and they like it. Your English is way better than my German, not to worry! Hope you can visit one day and I can show you around, Jack Become a Member Of “Cooking Of Cooking With The Blues” patreon.com/cookingwiththeblues
You put that on TV, you's need a) a very wide angle lens, and b) a good lawyer, because they would shut this kitchen down faster than this wanna-be has regular heart attacks and foreclosures.
We always went thin one min per side and we rolled it with a rolling pin never breaking the meat 🍖 flour then,egg,then parm, parsley,salt, pepper, panko,garlic powder mix into the oil one min per side .
No bread crumb? I like the rolling pin idea, I'll have to try it out. Thanks, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues?fan_landing=true For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com SUBSCRIBE and never miss another video!
Stopping by for a refresher course. I sorely miss new videos. A master of his craft and all around decent human being. Rest in peace big guy. God Bless
I like that you don't only toot your own horn... you tell folks about everything else they can enjoy in the immediate area.. that's what a great business venue does...love your tutorials !
I'm almost a full time u tuber, and Daddy Jacks Cooking with the Blues is absolutely my favorite......I've tried at least 18 or twenty of the recipes and all are fantastic. Thanks again.......
That is awesome Philip, glad you enjoy the videos brother! Good Holidays, 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 watched the tribute yesterday...7/11/21..very nice.. and RIP Daddy Jack 🙏
The Chef is great. So down to earth!
Why? Because he's fat?
Yeah,I like him too.So glad I found this channel & content.Thanks Bob!
@@dainland432 hey there! Hows it goin, ya fuckin troll pos?!
@@thermaldetinatorsonly8857 ya lowlife pos
Nice to see an experienced Chef with regular easy process cooking...I did 2 years in a cooking school and never had a chance to work under someone that explained the simple basics like your videos... TY again guys
Johnny Rotten lollllllllll
Just started watching the posts and I think they are fantastic. What a great chef...! and really appreciate how he shows the world his recipes as well as hints and tips. 👌. Jack.. you are a great teacher.. Many thanks from the North East of the Uk.👍👍👍
I like how open he is about sharing his cooking! Makes me want to go there to have a meal!
Scubapro A700 Nice Reg !
@@markstengel7680 you are recommending me a reg?
I don't think i ever had Veal before, but this looks unbelievably good! Daddy Jack really knew what he was doing! That, I can tell you! RIP Jack!
I love your channel. Great meals that anyone can make with readily available ingredients. Also love the way you treat your staff like family and complimenting their work/talents.
Awesome Jack, I laughed like hell when you said "say when...really?" Looks delish, as always. My wife and I plan on stopping in for dinner when we hit the east coast, and we can't wait. Kudos, sir.
another great video Jack ive been watching for a couple of years now, introduced my Dad to your channel tonight he is 76 from Malta and is loving your vids keep up the great work.
I have a new favorite chef, thanks Jack for all your recipes. The mushrooms Rockefeller continues to be a great hit at parties.
Jack was the cross-contamination king.
Great looking meal! Jack, Bob you guy's always make me so hungry! Keep up the great work teaching us to cook.
Love this!!! WTG Chef!!! As a wanna-b-chef I Have already learned a TON!!! Thanks Sir and you too Bob!
Another masterpiece by the Master of the flames. Bob deserved that plate!
Veal Parm done right has always been my favorite Italian dish. If I go to a restaurant and the Veal is not done right I will never go back.
We love you Daddy Jack................keep up the great work mate. We are watching in the Sultanate of Oman...
Thanks for the videos!!! We love them. I've learned so much from you guys.
I've been cooking like daddy Jack and have dinner ready fast. Love it!
Me too! I tried red wine yesterday in my linguini but I will try white wine instead. Tried also the cream. I want to practice more.
So.... you buy a lot of extra t.p. ? Fast lazy and unhygienic.
Just be safe with those burners up that high!
@@kyledodge496 this man is a legend don't get it twisted when you see techniques you may not be used to seeing him grab stuff with his hands after touching something but all of that is done at one time it's all fresh and then it's all cleaned up at the end of things.
He's washing hands and using sterilizer to wash off prepping areas it's just not shown on when he's making the meal.
Look at New Orleans Chef Paul perdome he comes from the ghetto basically and was one of the top world famous chefs and he cooks jambalaya and most of that comes from the back of the fridge turns out it's masterpiece. But give Jack some slack and keep cooking with the Blues
@@Alexjones_wasright it looks delicious but the cross contamination is at an insane level and a few extra steps would completely eliminate it. You don't place the food you're plating on a surface that just had raw meat nor do you grab from the ingredients prep station without washing your hands first after touching raw mean and eggs the lids should of been closed before beating raw meat or used a separate area everything in the prep station is now contaminated the worse part was the food being plated without washing his hands the customer now touches the plate and the ln his mouth table chairs that is contaminated. The guy can cook but he is lazy in food safety.
Most amazing chef I’ve ever seen. I miss this amazing man. Thank you and god bless Jacks family
Just the way this Masters hands handle the food...priceless. My German Grossmutter did it the same way. Touching the salt or sugar, it was the same way. Spreading flour when making noodles or bread...those were the days. I cherish this heritage. Thank You Daddy Jack...
Nice memories of your loved ones Ron. Blessings, 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 didn't think you were gonna stop adding things too it hahah so delicious looking
awesome as always. Thanks for sharing your recipes!
Love watching you! Michael from Palm beach Florida.
Love these vids! Lil’ bit of butter lol gets me every time:)
Huge fan Jack I have watched all of your videos some multiple times. I may be making the pilgrimage this summer!
this man's cooking style is top notch
Jamie Watkinson lol
Wow, thank you Bob and Jack for making my Veal Parm Dinner and kicked it up several notches. Well Done. Now if you can only Fed Ex That to me lol.
DJ is the real deal. Much love from Boston.
Wow...that looks super delicious! Thanks for sharing with us.
Thanks for sharing your cooking tips
Seemed like a humble and genuine man. RIP.
A true soldier and servant of goodwill, Mark. Thank you for watching the channel.
- DaddyJack’s ‘Cooking with the Blues’ (CWTB) Family 🤍
Love veal parmigiana we only have two restaurants that serve it. Hard to even find it in our stores. Keep up the good work Jack and Bob luv your videos.
I love allllllll your recipes....Thanks Jack!!!
Chef, I might be making the 4.5hr drive from Binghamton NY for one of those. Love it, even the green onions haha!
Keep it up,
Anthony G
Bing checking in as well.
now that's a meal
Now thAts a veal...trolol
Thats my portion, or almost
Love your videos! We are watching you on You Tube in Dayton, Ohio
love the way he cooks.
You Da Man Jack! Great videos and recipes!
These are the kind of home cooked style meals you want to make at home. Even though he's making them in a restaurant setting, you CAN do this on your stove at home.
Looks Delicious My Italian Favorite. Thank you Chef 👍
Sorry but in Italy w e don't eat this recipe, thanks God!
now u got someone from fulton ny upstate ny area watching thank u,
that's a John Kruk Special
Daddy Jack - Thank you for teaching me how to cook. My kids and I have a much more delicious and wonderful life because of it. Butter into skillet, olive oil, garlic, .... hammer the meat, flour, egg, bread crumbs, .... for sauce - brandy, cream, butter at the end for gloss, ... Delicious! Thank you.
You should do a video on tools, how to use them. Also a tutorial on the cooking and use of pastas.
love watching him cook. one day i will go there to eat ! watching you guys from florida
Great looking food!! Awesome job chef.
Great job guys ;) thanks for all the great videos ;) Jack and Bob you are an Amazing Team ;)
Making veal parm tonight and going to use this video as a helper. Makes me very sad that you're gone Jack!
Love you Bob!
"Try the veal...it's the best in town"
~Virgil "The Turk" Sollozzo
very good job on this dinner looks very very good
Bob didn't sound too excited. I would be damn thrilled to eat that.
I wasn’t expecting the veal Parmesan to be garnished with a meatball and sausage...😍
Lov watchin😄 made your chicken parmesan. It was great. Thanks
Love your recipes! just a quick quick question; what is " blackened seasoning " ? thanks!
Some of the best cooking out here. You da man
Delicious...Great job chef!!!♡♡♡
Jack's vodka sauce is now on my bucket list.
TY for doing a GREAT Video I learned a little something .. I will watch more..
this and a hour nap and good to go...................thanks chef jack. love all your videos.
Love you ! Daddy Jack , From : NJ
the vodka sauce was cut short on the vid?? how did u make it Big Daddy Jack?..looks awesome
Best chef ever
Cannot wait to travel over to your part of the country. Huge fan!! love learning from your videos man, keep doin what youre doin. The 'poor mans' chicken fried steak meal was so damn good. Def my fav
Absolutely amazing dish!! Geez!
you just got yourself a new subscriber. We cook a lot a like!
Keith Doran really shitty?
I’m in!
“Say when” why even ask Boss? Use it up, I agree!!
Definitely my favorite dish so far LOL
great, im going to try this one!
Chef Throwin’ Down HARD!
♨️
Wow, that looks delicious.
nice job, your a natural jack
It's amazing to me how many chefs have been influenced by Justin Wilson
Rip Jack. You will be missed.
Jack has taught me so much ____ thank you my man
You really need a show on food network
Veal Parm with a meatball and piece of Italian sausage? Yes please count me in.
put between two big slices of bread and bring to work for lunch!! :D
I would totally order that.
I love the closed captioning “daddy gangsta”
That looks awesome
Looks great chief!
What is in the black seasoning?
Love watching one day I'm going to make it out that way
Keep it coming!!
Thank you jack
Thanks Bob!!!! & Thanks Daddy Jack!
WOW! - Love your awesome pasta sauce Chef Jack! :-)
Since i Cook the recipes from you my children said thats Taste so wunderfull her Favorit is chicken with Broccoli carbonara i,m from germany so exuse when my english is Not so well when we can one time come to Amerika the first way will be to your Restaurant stay cool with the blues Peace 🤘🤘
Hi Ralf, That makes me smile to hear your cooking my recipe for your children and they like it. Your English is way better than my German, not to worry! Hope you can visit one day and I can show you around, Jack Become a Member Of “Cooking Of Cooking With The Blues”
patreon.com/cookingwiththeblues
No wonder why a wonder why this poor man passed away he enjoys eating and food and I enjoy his cooking
He built this city on rock and roll
Outstanding
Would love to stop by your restaurant I have made a lot of your recipes you should be on tv!!!!
You put that on TV, you's need a) a very wide angle lens, and b) a good lawyer, because they would shut this kitchen down faster than this wanna-be has regular heart attacks and foreclosures.
We would love to come out sometime this summer,ENJOY SOME OF YOUR GREAT MEALS. JOE,BRENDA RICCI
We always went thin one min per side and we rolled it with a rolling pin never breaking the meat 🍖 flour then,egg,then parm, parsley,salt, pepper, panko,garlic powder mix into the oil one min per side .
No bread crumb? I like the rolling pin idea, I'll have to try it out. Thanks, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues?fan_landing=true
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
SUBSCRIBE and never miss another video!
you're the man, bob!
Good man looks out for his friends .
I'm comin bruh, keep that recipe on the backburner cuz I want that ish.