Imagine his gas bill. I know of 3 pizza shops in the Philly suburbs that shut down because they couldn't afford the PECO bill. Gas and electric in the Northeast is out of control. Skyrocketing prices and there is a Atlantic oceans worth of NGL's in western Pennsylvania. Wierd right?
But in hindsight thats probably 4 dollars worth of chicken and 25 cents worth of pasta and maybe a dollar for basil and cream. All in probably 5 or 6 bucks worth of ingredients and they'll charge 18 to 20 bucks for pasta dishes. Blows my mind how much restaurants charge for cheap cheap pasta. Hense why I never order chicken or pasta when I eat out. Most chefs won't either
You can't help falling in love with this man; so very honest, down-to-earth, and genuinely caring! ❤ ( What a beautiful human being! ) Thank you Daddy Jack and beautiful Bea, and Corey, daughters Rachel Gabriela and lovely Lisa, nephew Josh, Lakiesha and so very many more wonderful workers/ friends ❤️ 😂😊!
I love the way you cook. A bunch of hot water splashes you in the face.. don't miss a beat. I've been cooking in a commercial kitchen for about 12 years and oil, water can splash me in the face and I react the same way. In fact, it is an in going joke that it doesn't matter how hot food or a pan is i can grab it and do what i need to do.
That's pretty much any veteran cook/chef haha. Can grab nearly anything out of the oven with a barehand, not react when getting hit with oil or hot water. Cooking Bacon is my favorite cause the smell is amazing, but also the "Bacon Kisses... Aka the bacon grease shooting up and destroying your arm haha
I’ve been in food for 47 years. Health issues pushed me out. Jack kept me sane when I was closed to checking out. I had planned on visiting New London but ran out of time. I’m grateful for these videos. RIP
While our boi is maybe not the best chef in the world, that man has perfect timing and time management when he cooks. Its pretty impressive. I sometimes think that I might be better when it comes to some mechanical skills, but that man has flawless timing when he cooks.
The connection between musicians and chefs is easy. Good food and good music is pleasure! They both make you feel good. They are art. They are part of living large. When I come to your town I hope to see you and have you cook for me! Thankz
Growing up in a restaurant is a blessing! When i was younger i hatted it but once i got my own joint I find myself running into work not to make money (cause there is none) but to feed the people.
I am connected with you, as a cook myself, on the early days didn't enjoy it at all but there more you cook it becomes second nature in you. It's all gonna work by the time you focus on the customer and not yourself.
Big fan PAISAN I like your style , good and nice Italian food, I been cooking my self in Miami since I was 18 and I'm 50 ,no more kitchen for me, but I always end up cooking, for the wife but I miss that kitchen little bit,one day I will go up there whit the wife and taste some of that pastas dishes , half Siciliano and Cuban I love food ,and the best thing about it is the cooking it..funny guy this great chef..👌
While he was certainly was a Chef, in the the most respectful way possible, he was a COOK first. Only another line cook would get the difference and see all the little things he is doing. We used to get Chefs straight out of school show up to work the line with us and they got chewed up. It's a hard, stressful job that I still have nightmares about. My first clue is this: If its a Chef making the dish, they start by prepping the ingredients . A Cook starts by heating up pans.
The food is amazing Jack one thing I marvel is your control in the kitchen i just get a sense like everything is under control... You move so fast and alot of moving parts but u dont make a mess and u barely ever spill anything u never get burned even tho those burners are rockin lol
I got to travel to visit jacks restaurant when things get back to normal, coming from Washington DC but it’ll be well worth it, just for the family style ambiance and great food👍
@Mike Lyons You are an idiot. You fail to recognize Irony which is a fundamental aspect of reading comprehension. You jumped off with a comment and made an ass of yourself because this was a joke. Maybe next time you will not be so quick to make an ass of yourself...one can only hope.
Jack is it true what Tony Bourdain said about chefs when they eat out? He said they never order Chicken,Pasta and never anything with Hollendaise sauce. Hollandaise only if they are in a very reputable joint.
To each his own, hard to screw up a chicken or pasta dish, Hollandaise yes for sure. I use to just order a steak. Teat out a chef first and order a cup of soup. If no good ask for the check! soups and sauces is the true test. Jack
I wonder how that huge flame on high doesn’t burn the garlic I have trouble at home with a regular at home oven with its high setting and my garlic burns and I don’t understand
He got the olive oil and butter in with it and his gas burner seems to be all flames but lots of the heat is being pushed away from the fan he has on the trash can. Also, much heat is moved away with the overhead exhaust fan which reduces the "ambient" heat around the skillet.
He doesn't even know the meaning. A traditional model to be inspired by is a classic, but his pesto, his carbonara, his bolognese are just a big mess, nothing to do with "classic" recipes
Man o man, go thru all that to create flavor just to wash it all down with stupid pasta water.. someone told him the starch water is the perfect thing to add, we'll not true all the time.. don't just put water in things just to do it..
Well he's not in Italy, he's cooking food for American palettes. FYI, it was Italians who brought their food over to America and adapted it to the different palette by adding heavy cream. Just the same way Chinese adapted their food to cater to a different palette. If it tastes good, its good food.
@@iMMor74L OK! chill out a bit...I was kinda angry last night, I get your point...I once had a late night munch at a local spot, fried chicken & breaded mushrooms, probably got salmonella from that was sick 2 days. Peace
RIP Daddy Jack, your videos have always brought joy and inspiration to me. Thank you Chef 🙏🏼
Does anybody know how he died! Love his content!
@@buttercuppy269034 Complications from heart surgery, I believe,,, 😞😞😞
I like how he always has the heat on full blast.
You have to move fast, for that to work 😃
Imagine his gas bill. I know of 3 pizza shops in the Philly suburbs that shut down because they couldn't afford the PECO bill. Gas and electric in the Northeast is out of control. Skyrocketing prices and there is a Atlantic oceans worth of NGL's in western Pennsylvania. Wierd right?
But in hindsight thats probably 4 dollars worth of chicken and 25 cents worth of pasta and maybe a dollar for basil and cream. All in probably 5 or 6 bucks worth of ingredients and they'll charge 18 to 20 bucks for pasta dishes. Blows my mind how much restaurants charge for cheap cheap pasta. Hense why I never order chicken or pasta when I eat out. Most chefs won't either
@@dhooter he said his gas bill is about $400 and he said its not a problem at all, i domt remember what video it was
@@dhooter that cheese cost alot also. And its not always about the price of the ingredients, its about the taste.
I've spent hours watching this guy. Somehow I got to get time off to travel just to eat here.
You operate your kitchen like a master conductor. It's an unparalleled symphony!
Rest in Peace to a Legend!
Watch Jack has many efficient movements; no wasted energy or time here.
What a champion bloke!
ğùd.. Lo
@@Mr12purple fuck you Dave you're a dick and you know it I'm sure you've been told before.
Mike Lyons
You must be obese too
@@lamBETTERthanY0U I could lose a few pounds 6 foot 225 but I'm perfect size for kicking your fuckin ass asshole👊
@@Mr12purple so you are skinny little prick, that probably gets his ass kicked a lot.
One of the best ,great tips, great teacher...Legendary
RIP Master Chef ...the good news is that we can watch Daddy Jack and learn to cook for many years
Wish you could see this buddy. Thank you for teaching me so much over the last couple of years.
He literally puts heavy cream with everything
And wastes everything. Heavy cream literally overwhem the flavour of pesto. This fat guy is nice, but he is definitely not a good chef.
You can't help falling in love with this man; so very honest, down-to-earth, and genuinely caring! ❤ ( What a beautiful human being! ) Thank you Daddy Jack and beautiful Bea, and Corey, daughters Rachel Gabriela and lovely Lisa, nephew Josh, Lakiesha and so very many more wonderful workers/ friends ❤️ 😂😊!
He's absolutely correct, there is a connection between musicians and cooking. They're both art forms. Stevescooking is one that comes to mind.
I love the way you cook. A bunch of hot water splashes you in the face.. don't miss a beat. I've been cooking in a commercial kitchen for about 12 years and oil, water can splash me in the face and I react the same way. In fact, it is an in going joke that it doesn't matter how hot food or a pan is i can grab it and do what i need to do.
That's pretty much any veteran cook/chef haha. Can grab nearly anything out of the oven with a barehand, not react when getting hit with oil or hot water. Cooking Bacon is my favorite cause the smell is amazing, but also the "Bacon Kisses... Aka the bacon grease shooting up and destroying your arm haha
I’ve been in food for 47 years. Health issues pushed me out. Jack kept me sane when I was closed to checking out. I had planned on visiting New London but ran out of time. I’m grateful for these videos. RIP
One day I'm going to the states to meet this great cook! greetings from Alberta, Canada.
I was waiting for the tongs that touched the raw chicken to make their way back to the butter and I wasn't disappointed.
7:55 "Who does that fresh, freh...meat" anxiety in a sentance
Hahahaha
While our boi is maybe not the best chef in the world, that man has perfect timing and time management when he cooks. Its pretty impressive. I sometimes think that I might be better when it comes to some mechanical skills, but that man has flawless timing when he cooks.
Perfect timing? He burns everything!
@@alessandrosalvatore2038 He also throws MINCED garlic right at the start of his dishes into oil or butter, and the garlic burns within seconds.
Daddy Jack...Bob...Thanks for sharing another great dish...☆☆☆☆☆
The connection between musicians and chefs is easy. Good food and good music is pleasure! They both make you feel good. They are art. They are part of living large. When I come to your town I hope to see you and have you cook for me! Thankz
Growing up in a restaurant is a blessing! When i was younger i hatted it but once i got my own joint I find myself running into work not to make money (cause there is none) but to feed the people.
I am connected with you, as a cook myself, on the early days didn't enjoy it at all but there more you cook it becomes second nature in you. It's all gonna work by the time you focus on the customer and not yourself.
Oh man as always looks great! A great guy gone too soon RIP Big Daddy Lest We Forget
It was AMAZING!!!! Daddy Jack's ROCKS!
A classic episode! Another of my many favorite dishes.
9.07: Best handshake/high five I've ever seen.
hahaha that sound of them just barely making contact hahahahaha
not goin lie, you make me miss this, its been a long time since I worked on the line
Just made this, it came out terrific.
Big fan PAISAN I like your style , good and nice Italian food, I been cooking my self in Miami since I was 18 and I'm 50 ,no more kitchen for me, but I always end up cooking, for the wife but I miss that kitchen little bit,one day I will go up there whit the wife and taste some of that pastas dishes , half Siciliano and Cuban I love food ,and the best thing about it is the cooking it..funny guy this great chef..👌
I mis him so much😥 great man RIP
I love your videos!!! Hello from PUERTO RICO 🇵🇷
Hi Joshua, hope things are good in Puerto Rico! Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
love your recipes chef! will definitely see u soon! all the way from columbia SC
It's fun to hear and see you cook chef, keep them videos coming!
I'm new to Jack, what a master cook and great human being, Semper Fi!!!
Yes it he's a very nice happy man that loves his work isn't he
Making it for dinner tonight! 4th time! delish
one day one day i am going to get to your restaurant and meet you and have some of that good food you make big fan
ya ever do it
#3 I think on my list to eat there. Love pesto, add to chicken and pasta can’t beat it. Awesome Jack
While he was certainly was a Chef, in the the most respectful way possible, he was a COOK first. Only another line cook would get the difference and see all the little things he is doing. We used to get Chefs straight out of school show up to work the line with us and they got chewed up. It's a hard, stressful job that I still have nightmares about. My first clue is this: If its a Chef making the dish, they start by prepping the ingredients . A Cook starts by heating up pans.
Just made this! Came out awesome. Got to come up and see you
The food is amazing Jack one thing I marvel is your control in the kitchen i just get a sense like everything is under control... You move so fast and alot of moving parts but u dont make a mess and u barely ever spill anything u never get burned even tho those burners are rockin lol
My wife and I are definitely making a road trip this spring....Jack, you are the best..what an inspiration!!
Did you make the trip before he passed?
@@dawsonje unfortunately not. I still can’t believe he’s gone. Good hearted man.
Always dropping gems chef. Rip daddy jack
Awesome video thanks have a great night be safe.
I got to travel to visit jacks restaurant when things get back to normal, coming from Washington DC but it’ll be well worth it, just for the family style ambiance and great food👍
Not sure at this point if we will reopen Danny, distancing and all! Blessings, Jack
always perfect
Very nice.
Gotta' make it up that way someday. This man knows how to cook!
This guy is awesome.
What, no haters' comments so far in 2 years on this wonderful video?
cross contamination arrrrgh mateys!!!!
@Mike Lyons
You are an idiot. You fail to recognize Irony which is a fundamental aspect of reading comprehension. You jumped off with a comment and made an ass of yourself because this was a joke. Maybe next time you will not be so quick to make an ass of yourself...one can only hope.
Hi Latisha ! 👋 Hope things are going good with you and yours ! Shawn in Ohio
Daddy J. Love your work.
Someday hopefully soon 🔥 🙏
Another gem
I wud love some of those pots and pans
Classic (American) dish
That stove got a real workout.
Masterpiece
Awesome plate Chef!!
No excuses. You just don't mix pesto with chicken. Greetings from Italy
Daddy Jack Rules!!!!
Wow that looks delicious!
Does he always use butter and never oil?
i got all my pasta game from DADDY JACK!! and my aunties
RIP to a legend
thanks Big Daddy Jack.....
That cream pesto really is looking tasty.
A master at beige. Sorry he's gone.
Rip🎉 legend ❤
I like to see Penne Pasta with Gorgonzola cheese sauce and dice up some Parma ham in it.
Gorgonzola Pasta is absolute winner
Sounds tasty Captain, Maybe I can whip that one uo!.
Yummy
Daddy Jack loves Squeeze My Lemon from Led Zeppelin..Yes Sir Daddy Jack Rocks !!!
same stove. same sauce pan.... but allllllllllllllllllll the finesse
F yeah,cooked to order al dente rigatoni....
1000th like you're welcome i wanna come try your food sometime
RIP
Jack is it true what Tony Bourdain said about chefs when they eat out? He said they never order Chicken,Pasta and never anything with Hollendaise sauce. Hollandaise only if they are in a very reputable joint.
To each his own, hard to screw up a chicken or pasta dish, Hollandaise yes for sure. I use to just order a steak. Teat out a chef first and order a cup of soup. If no good ask for the check! soups and sauces is the true test. Jack
Who da man DADDY jacks da man H TOWN TX
Ha only wondering why @ 1:20 he chucks the water pan into the back
where did this chef lear how to cook please
Do you chop all that garlic ahead of time from fresh or do you buy jars of chopped garlic?
chop it fresh and pack in oil Mark.
👍
Che obbrobrio.
No green onion Jack???
questo non ha idea di quello che sta facendo per l 80% del tempo
I wonder how that huge flame on high doesn’t burn the garlic I have trouble at home with a regular at home oven with its high setting and my garlic burns and I don’t understand
He got the olive oil and butter in with it and his gas burner seems to be all flames but lots of the heat is being pushed away from the fan he has on the trash can. Also, much heat is moved away with the overhead exhaust fan which reduces the "ambient" heat around the skillet.
Flames are not the hottest part of a fire/heat source.
@@SchlagerFreund Blue flames at their tips are the hottest while any other color are cooler.
He burns his gsrlic pretty often tho
Questo "piatto" non sta ne in cielo ne in terra
@Mike Lyons hahah
i'm italian and probably eat much better than you. Pasta, pesto and chicken sacrilege
@Mike Lyons of course.....mangiati i tuoi mappazzoni che alla cucina seria ci pensa l'Italia
why is everything classic
He doesn't even know the meaning. A traditional model to be inspired by is a classic, but his pesto, his carbonara, his bolognese are just a big mess, nothing to do with "classic" recipes
I'm making this
😀
Nooo the Pesto never cooking
Rule number one don’t trust a skinny chef 👨🍳 lol
"we pre-cook everything to order" lol wtf?
His gas bill must be huge.
Didn't need any cream, but anyway.
Man o man, go thru all that to create flavor just to wash it all down with stupid pasta water.. someone told him the starch water is the perfect thing to add, we'll not true all the time.. don't just put water in things just to do it..
Get a look at this.. no reaction 😂😂
🤔
Cooking the pesto is not pesto.
Every pasta dish he makes has cream in it. in Italy thats a big no no .
Well he's not in Italy, he's cooking food for American palettes. FYI, it was Italians who brought their food over to America and adapted it to the different palette by adding heavy cream. Just the same way Chinese adapted their food to cater to a different palette. If it tastes good, its good food.
@@87mjung Yes, you're right, with your good food, you Americans are the most unhealthy population in the world. Stay well.
My only issue is cross-contam with the tongs.
What is up with all this crybaby stuff about shared forks or plates etc. That's how it works if you're in the real business
@@jmason61 Because it's fucking disgusting for one, and a health hazard. Hasn't the pandemic taught you a single thing, smooth brain?
@@iMMor74L OK! chill out a bit...I was kinda angry last night, I get your point...I once had a late night munch at a local spot, fried chicken & breaded mushrooms, probably got salmonella from that was sick 2 days. Peace
@@jmason61 Fair enough.
It's the simple shit people don't get that has the most risk.
Gordon Ramsey would come into this restaurant and rip it a new one
Nothing classic about chicken in pasta.