I came across Daddy Jack's online several years ago, found this recipe, and saved the video on my hard drive. Tonight was the first time I actually attempted it in my own kitchen - and of course it didn't end up looking like it was supposed to. This caused me to go looking online for the video - and I discovered that Daddy Jack's was NOT a restaurant down in New Orleans, but a place less than a hundred miles from my home in MA! I also discovered that I'd missed my opportunity to come down and watch the man in person... Thanks for these videos; *lots* of flavor and personality. It's a little sad how people often discover good things too late, but in another sense, it's awesome that we can be too late but still discover them. Thanks Mr. Chaplin...
Daddy Jack... I must say you are so real! You eat what you cook. You share with everyone and..you are not afraid to use your bare hands. I don't cook in restaurants anymore, just at home and you cook like I do. You make dishes with what you have on hand and create these incredible foods. Thank you so much for these "gems" of videos. I always watch your channel first every day so I can try your dishes later. Thankz
This could be the worst one I’ve seen so far Idiot. It just blows my mind. A culinary school graduate and “self proclaimed” owner of over 20 restaurants, yet still refuses to turn down the damn flame on his stove. Burnt garlic and burnt sausage.. has to have a bitter “ off putting” taste. Send this one back.
@@MonsterMetalManiac And yet everyone there in the video was raving in the taste test, with the one guy asking why it's not on the menu. Maybe the man knows what he's doing?
@@ricardocarrera9837 that‘s what you butthurt italians always say about a pasta/pizza dish that‘s not made in italy 🤦🏻♂️ good thing nobody cares cause IT‘S FOOD
*I'm writing from Italy. In my opinion, such an amount of garlic covers everything. Garlic has a VERY strong aroma. Daddy Jack, you are so good at cooking. Faithful to the millennials of food Culture of our loved Country.*
My mother Always said,...."it is not a crime to like your own cooking or applaud yourself for the foods you make!" Thank you for your great recipes. Our accomplishments in the kitchen are so important and endearing. Your show is all of that! Happy Easter!
I *finally* had a chance to make this dish. I wasn't able to get Orsini's since I live in Central PA, but I used the best hot sausage near me. BUT...! This dish is no joke! Eating it as I write this. Absolutely delicious! Thanks, Jack!
This is how I grew up in the north woods of a Pa. hunting camp back in the 60's. The camp was actually built in the 40's and to this day has no electric or running water. Its does have propane gas service and I remember my uncle cooking just like Daddy Jack with a six burner stove and the exact same pots, pans and utensils. Oh what memories.
I don’t know what it is, but Jack can take old shoe leather and make it both look and taste delicious. What a gift and talent. So sad he went home so early. God must have been extra hungry 😊❤
Jack, I have to say....you are a Master of Disaster And a genius chef! When I grow up, (never), I want to be as flamboyant and reckless as you! I enjoy your tutorials very much! Keep on keepin" on! One day soon, I'm coming to Chaplin's TII
I love daddy jack 👍🏻lmao when he dropped them drippings you know that hot sausage fumes tore his ass up 😂keep on cooking jack love the videos! (Ideas and tips ) thankyou sir
my wife hates that i can flip food in the skillet and she can't...I have been a viewer for about 3 years now....i want that skillet! Shawn Mack Blues Band!
1:16 SACRILEGE!!🤨 Daddy Jack not using his Wüstoff knife! 😆 I would’ve gladly paid the shipping to get a Daddy Jacks original kitchen used skillet! Autographed!
I was wondering that same thing. Do you notice he keeps pots on the stove with that flame blazing. yet the water doesn't seem to be boiling over. How is it possible?
I have to agree, and I hate to seeing as my cooking ass isn't on the line everyday in a commercial kitchen like his, but I think that garlic got away from him. Otherwise, though, I'm gonna have to try that blanching tomato thing!
Amen, John. Thank you for your words and sending positive thoughts our way. And Thank you for watching the channel. With L🤍ve, The Cooking with the Blues Family
First time i saw this man i said to myself he would not live too long. A human heart cannot take the over work for such a size person. Plane and simple he just eats too much. Too bad, he was a nice guy.
Core it and drop it boiling water for 15 seconds then is ice, should come right off Molly. 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 learn so much from Jack...Miss him a lot. Rachel and Lucy....Keep these video's forever please.
I came across Daddy Jack's online several years ago, found this recipe, and saved the video on my hard drive. Tonight was the first time I actually attempted it in my own kitchen - and of course it didn't end up looking like it was supposed to. This caused me to go looking online for the video - and I discovered that Daddy Jack's was NOT a restaurant down in New Orleans, but a place less than a hundred miles from my home in MA! I also discovered that I'd missed my opportunity to come down and watch the man in person...
Thanks for these videos; *lots* of flavor and personality. It's a little sad how people often discover good things too late, but in another sense, it's awesome that we can be too late but still discover them.
Thanks Mr. Chaplin...
Daddy Jack... I must say you are so real! You eat what you cook. You share with everyone and..you are not afraid to use your bare hands. I don't cook in restaurants anymore, just at home and you cook like I do. You make dishes with what you have on hand and create these incredible foods. Thank you so much for these "gems" of videos. I always watch your channel first every day so I can try your dishes later. Thankz
@@TheIdiotChallenege Not burnt; just over caramelized.
This could be the worst one I’ve seen so far Idiot. It just blows my mind. A culinary school graduate and “self proclaimed” owner of over 20 restaurants, yet still refuses to turn down the damn flame on his stove. Burnt garlic and burnt sausage.. has to have a bitter “ off putting” taste. Send this one back.
@@MonsterMetalManiac You don't know what you are talking about.
@@MonsterMetalManiac your a fucking idiot
@@MonsterMetalManiac And yet everyone there in the video was raving in the taste test, with the one guy asking why it's not on the menu.
Maybe the man knows what he's doing?
Watching Jack is like comfort food for your eyes and ears.
RIP Daddy Jack and thnx for all those nice recepies!
Love and miss you, Jack. I love your videos. I've learned so much from you. I wish I would have known you. RIP, jack.
I love the way he cooks...He's one of the best...I also like how he invites other workers to taste his cooking...
This is the most bastardized Italian cooking !!!
That's how he knows it's good.
@@ricardocarrera9837 that‘s what you butthurt italians always say about a pasta/pizza dish that‘s not made in italy 🤦🏻♂️ good thing nobody cares cause IT‘S FOOD
@@Dragonoyyd im italian and i never seen something like that….even in the worst italian reataurant…
*I'm writing from Italy. In my opinion, such an amount of garlic covers everything. Garlic has a VERY strong aroma. Daddy Jack, you are so good at cooking. Faithful to the millennials of food Culture of our loved Country.*
My mother Always said,...."it is not a crime to like your own cooking or applaud yourself for the foods you make!" Thank you for your great recipes. Our accomplishments in the kitchen are so important and endearing. Your show is all of that! Happy Easter!
I *finally* had a chance to make this dish. I wasn't able to get Orsini's since I live in Central PA, but I used the best hot sausage near me. BUT...!
This dish is no joke! Eating it as I write this. Absolutely delicious! Thanks, Jack!
My new favorite. RIP CHEF C.
I thought Daddy Jack was going to have that plate empty before the other fellows got a bite. He was loving that food.
Haha he said he didn’t have lunch in the video that’s why
Everything I have attempted to make that he cooks has been amazing so far I wish I could have met him and went to his restaurant in person
This is how I grew up in the north woods of a Pa. hunting camp back in the 60's. The camp was actually built in the 40's and to this day has no electric or running water. Its does have propane gas service and I remember my uncle cooking just like Daddy Jack with a six burner stove and the exact same pots, pans and utensils. Oh what memories.
I don’t know what it is, but Jack can take old shoe leather and make it both look and taste delicious. What a gift and talent. So sad he went home so early. God must have been extra hungry 😊❤
That's nice 👌 Simple and easy. Orsini sausage is the best.
You will be missed my friend,,,, Rest In Peace Daddy Jack,,,, ✌👍✌
“A little bit of onion,” whole onion goes in
Everything you make looks delicious. And you make it look so easy. I want to hug you big guy.
I miss you so much Daddy Jack!
Not just from the USA, from all over the world! Greetings from Germany!! ;-)
6:35: draining the fat, adding water to get the last juices and pouring it on top of the pasta. That was gangster.
Deglaze = Flavour
@@JohnnyBlisters 🤣🤣🤣
Jack,
I have to say....you are a Master of Disaster And a genius chef!
When I grow up, (never), I want to be as flamboyant and reckless as you!
I enjoy your tutorials very much!
Keep on keepin" on!
One day soon, I'm coming to Chaplin's
TII
Hehe....never the same knife twice (or the "right" one). Love it. Real cooking...
Favorite chef on youtube by far!
Dude I love the way you cook if I can move out there and you can teach me how to cook I would be your apprentice
Another great video,,,Love Daddy Jack...RIP.
He said let me take a little flavor out the bottom, The burnt flavor which he was choking on lmaoo I love u daddy jack!
that red pepper flake will do that
"It's light"
Edward's Sisters'Hands "lighter" lol
sooooo good
It's shit
I love burnt garlic. 3:08
Yeah.. that garlic is burnt to shit...
That garlic went from raw, to burnt, morphed back to raw and went straight to super burnt. Holy fuck!!
I know, right?
youre a genius in the kitchen Jack, dish looked absolutely amazing
Im very delicate when it comes to garlic so i cant imagine that taste after burning it for 3 minutes
Nothing more disgusting then burned garlic
I would have loved to share this plate with Jack. Maybe on the other side when I get there. Shouldn’t be too long.
"Automatic flip" hahaha!
i made the sicilian pasta now ill have to try this one😊
That plate looks world class and I bet it taste the same! Awesome!
Jack, Have watched all your videos and love what you do. I WANT THAT SKILLET !! It is seasoned and well used. I will pay for shipping.
I love daddy jack 👍🏻lmao when he dropped them drippings you know that hot sausage fumes tore his ass up 😂keep on cooking jack love the videos! (Ideas and tips ) thankyou sir
I think this dish might be my favorite! Pappardelle pasta is the best!
my wife hates that i can flip food in the skillet and she can't...I have been a viewer for about 3 years now....i want that skillet!
Shawn Mack Blues Band!
in case she wants to learn:
ruclips.net/video/wRtGM3f-UBc/видео.html
1:16 SACRILEGE!!🤨
Daddy Jack not using his Wüstoff knife! 😆
I would’ve gladly paid the shipping to get a Daddy Jacks original kitchen used skillet! Autographed!
How do you cook with the flame so high?
Robert Masucci if you notice almost everything was burned.
Easy you burn the butter then you burn the garlic...great platform to start off with
I was wondering that same thing. Do you notice he keeps pots on the stove with that flame blazing. yet the water doesn't seem to be boiling over. How is it possible?
Use some olive oil in the beginning, I would say
ya that was some burnt ass garlic
I have to agree, and I hate to seeing as my cooking ass isn't on the line everyday in a commercial kitchen like his, but I think that garlic got away from him. Otherwise, though, I'm gonna have to try that blanching tomato thing!
Oil burns the garlic. needs to put more butter in
Right, tends to burn garlic a lot.
Love you style Chef. Hats off to ya 😀
Big love from England
I would love to have that skillet
This would rock my world
Just cover everything burnt with cheese
I love how he “poached” the tomatoes for “about 15 seconds” . I only watch to see what he will burn and fuck up next
Love your videos daddy jack, if that pan is still available I would love to have it
WOW IM BINGIN ON THIS CHANNEL
You are a master with those tongs.
Anytime I see gray, overcooked food, I think of this guy.
Pappardelli my favorite pasta
What a wonderful man.
God Rest his soul and God be with his lovely family and his beautiful dog I hope the love of the Lord covers you all in Jesus name I pray amen
Amen, John. Thank you for your words and sending positive thoughts our way. And Thank you for watching the channel. With L🤍ve,
The Cooking with the Blues Family
Chef...I love your vids!!! I want that skillet!!!!!
That range top is like Vulcan's forge!! Turn the flame down just a bit. You're giving me heart palpitations.
Whats the name of the pasta he is using again?
First time i saw this man i said to myself he would not live too long. A human heart cannot take the over work for such a size person. Plane and simple he just eats too much. Too bad, he was a nice guy.
Love me some daddy. Another winner.
No medium heat available? 06:44 who would that
Big fan from WI would love to have your skillet to become a better cook for my family !!!!!
Nice and light.
RIP Big Daddy Jack
YES I WANT THAT SKILLET
Ce que j’aime en cuisine c’est d’utiliser le feu 🔥 ! Toujours fascinant
ah yes, it's my favorite pasta. the burnt garlic and sausage pasta
Love to have that pan!!!!!!
man I'd love that skillet...
Can’t stop watching!!!
Hey Jack when i come down thats what i want...that looks amazimg....you got me hungry now...😎😂
I know that skillet had some Excellent cooking in that!
I always heard cook the onion first - then add the garlic. Daddy Jack knows what he's doing, so have to try it out and see if the flavor change.
Don't believe all that bunk Michael!
@@chaplinsrestaurant My Man - Keep Going Strong
Ah, burnt sausage with a side of burnt garlic.
and extra dish towel flavor!! mmm .. 7:07
Burnt
Another beauty Jack looks awesome man
People who don’t know much about cooking always seem to put aluminum pans down. I think they work great and are safe for cooking.
I wish I liked hot spicy dishes. I’d have to use sweet sausage. If yellow tomatoes unavailable, would red be ok?
Dumb question: can I use ripe red tomatoes for this as a substitute?
good videos hi from Canada
I love your style of cooking I'd love to see what Gordon Ramsey thinks of you
That looks sooooo good!!!
put it on the menu please???? it looks delicious, awesome job
I’ll take the burnt piece of sausage🤷🏻♂️
With a side order of burnt garlic.
What are those pans made of?
Aluminum
Now there's a dish!!!!! Like the sausage deglaze with pasta water!!!
Clever to peel tomato skins with tongs
Love how beat up his pans are, that scraping sound, and how lit his burners are.....how many times has this guy burned himself?
Rip chef
one viewer had a very good question who makes that pan and where can i get one ?????
bobo smith more than likely a commercial restaurant equipment company
It’s so cool, how you peel off the tomato skin😀
Core it and drop it boiling water for 15 seconds then is ice, should come right off Molly. 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
Funny, first comet from just about everyone is, “oh, yeah!” You know it’s dy-no-mite!!!!
this guy ALWAYS burns the grlic
Shut The Front Door!
That looks soooooo good
Im amazed how many fond covered pans I washed without that last strp of deglazing
Looks awesome
After seeing that skillet and the dented freezer at the last place, I am guessing Jack has a temper.
Just great recipe
Love the show
Ask Jack to get smell thing on video
Wheres the chef knife at?