@@allisonmorrissey2078 In a final act of generosity and greatness he cooked himself perfectly and prepared an amazing sauce to go with the dish, and served it to us for eternity. That is what I choose to believe.
I have 4 peelers that don't peel. Now I know how to fix them. Thanks chef. I have some eggplant just starting to grow in my garden. I'm going to try this as soon as they ripen.
RIP Daddy Jack. Since getting hooked on your videos a couple of years ago, I have now started buying and using green onion again. I wish I could have eaten at your restaurant.
Superb I grow my own eggplant and love the riccota in the egg mix idea - on the menu tomorrow night. Don't accept people being angry because you like ice in your red wine Jack - their anger is their problem not yours! Enjoy your wine however you like it! Cheers
I am addicted to your videos, Jack! This looks awesome! I am going out tomorrow to buy eggplant and make this for dinner. The suggestion of a chicken cutlet on top is what I am planning as well. Keep up the great work with the videos!!
Jack -------> I LOVE YOU, DUDE! I want to cook EXACTLY like you! You're a FANTASTIC TEACHER! Keep talkin. Keep teachin'. Keep doin'. Keep on keepin' on. YOU ROCK!!!!! GOD BLESS YOU FOR SHARING YOUR GOODNESS!!! ♡♡♡
00:09:30 Love hearing that rain horn...really enjoying Jack Chaplin's videos...wow...every video is an inspiration...THANK YOU...sincerely...THANK YOU!!
Jack, just viewed this easy to prep recipe and can't wait to try it. By the way, I am Tom from Chicago who met you last week in Ft Meyers, FL. I hope you had a great time as we did. Keep up the great work!
Good stuff ,my parents made this from time to time. When I married, my wife was tricked into eating this without being told. She had a bad previous serving from her stepmother. Of course she loved it, once told what it was. She hadn't had it cooked properly my parents told her, another convert 🍆.video makes my mouth water for this. Saving & gonna make this myself for the first time thanks
Roasted eggplant with its cheese variatons, so very tasty! And thankyou America for sending us more and more fire fighters to help us, Australia and America shoulder to shoulder for over one hundred years, big and small, war or wildfire, when it get tough there are only two that consistently put their hands up.
I don't subscribe to anything but I subscribed to you after trying to make one of your dishes and actually succeeding. Thanks you for been descriptive.
Male ones are oblong, not bulbus, and have way less seeds. So that's what I buy, and I never have to let liquid drain, or worry about bitter seeds.Try peeling up, not down.
Thank you for all that you gave us my friend you were a rock in such hard times we will never forget you Jack Chaplin we will never forget you Daddy Jack we will never forget you best chef anywhere in Jesus name we pray amen
Great stuff. I can remember a time when successful people were looked up to. We had neighborhood successes and we would always say how did you do it or we would like to be like that person
I used to watch my Nonna when I was a little brat, slave over the stove and burner with admiration. Fascinated how she pored her love into her cooking. Amazing.
Looks great. I haven't tried the ricotta, or rigot as they say in upstate NY. I am going to try the ricotta/egg/parm mix without the bread crumbs to see if it will absorb less oil. I sometimes leave the skin on, take it off or half off. I've heard about the salt/rinse/dry but only from non Italian cooks. My mother never salted. The procedure is long and messy enough to make without adding 3 extra steps.
My beautiful friend ~ this one is fantastic! I love the individual servings of eggplant parm! (I'm not a fan but im making for the ladies at work {they're actually men} LOL! 'cause they eat like birds! Anyway, today I'll do this - I love how you mixed the ricotta with the eggs !WOW! Fan-freaking-tastic idea! Doing it! AND, I love the dollop of ricotta on the top of the slice of eggplant!!! My Sweet Daddy-O, you da Man! ALSO, before I forget -----> THANK YOU for showing me how to place my fingers around the egg when cracking them with one hand! Your camera guy did a close-up and I really appreciated that. I loved it when you said "then you pull it apart" and you showed your thumb pulling the cracked shell up......Classic shot! Thank you CameraGuy! DaddyJack, I would love to work with you....when Tommy retires, I'm your girl ♡ I have the utmost respect for you because you have taught me so much. Thank you for being so generous and gracious with your style. I love you to pieces ♡~♡~♡ Be well, stay safe and may God bless your dear heart ♡~♡~♡
Yeah, I'm with @dannyrumbles. New London has to go on my bucket list. Need to visit Chaplin's. Old girl and I will enjoy this visit. Imma bring my chef hat, scrub up, and hopefully get invited to the back...help cook our own meal. Yaas!
I made eggplant parmesan with your recipe and it tasted great, currently attempting to make veal madurvasion this is an eggplant and veal parmerion. From Alaska
Sounds great Robert, let me know how it came out, 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!
a lot of what I see is Wear-Ever, just a professional grade. My Grandfather was a salesman for Alcoa/WearEver for over 30 years. His kitchen had all kinds of neat gadgets
we have to take a road trip to your restaurant. We love the way you cook. Tucson to New London. See you in August. I will be using veal breast for demi from now on too (from another vid)
Thanks dad. Shawn in Ohio. Always loved watching you (the man), I wanted to ask you if you had been tested for diabetes ? Skin tags are a big sign ! There are others. 🙏🏻🙋♂️🤠👍👋 God bless us all !
Хобби
![Gunna - back in the a [Official Video]](http://i.ytimg.com/vi/oBrbejOHjLw/mqdefault.jpg)
RIP Jack. These videos are my tether to your amazing example of a life well lived. Blessings to your family and friends amigo.
When and how did he die?
@@allisonmorrissey2078 In a final act of generosity and greatness he cooked himself perfectly and prepared an amazing sauce to go with the dish, and served it to us for eternity. That is what I choose to believe.
@@SteveCarrDrivesAPrius I love that.
Dang. RIP Daddy Jack. We miss you.
When and how did he pass?
@@allisonmorrissey2078 He died a couple of years ago. He had heart problems. I watched his videos for years. He exuded kindness. May he RIP.
@@wixom01 so sad! I just discovered him, I will be watching all of his videos. RIP
This guy is ALWAYS worth your time.
I love this "It's 'chu life" approach to cooking. Jack was and still is an inspiration to me.
Man I wish Jack was still alive this is the best cooking videos I've ever seen. Rip Jack we miss you.
well rounded chef. words can't describe your love for us. Your work is a blessing for all of us. Master Chef Big Daddy J..B
Absolutely delicious by a real "non-media" working chef! Somebody who actually cooks and experiments for a living! Cheers!
You are a God! Never trust a skinny Chef. Absolutely Delicious!
I have 4 peelers that don't peel. Now I know how to fix them. Thanks chef. I have some eggplant just starting to grow in my garden. I'm going to try this as soon as they ripen.
RIP Daddy Jack. Since getting hooked on your videos a couple of years ago, I have now started buying and using green onion again. I wish I could have eaten at your restaurant.
These videos feel like if you are a chef apprentice learning how to cook for the restaurant
Superb I grow my own eggplant and love the riccota in the egg mix idea - on the menu tomorrow night. Don't accept people being angry because you like ice in your red wine Jack - their anger is their problem not yours! Enjoy your wine however you like it! Cheers
Jack, you are the best chef! I would pay to work for you. Thank you.
Some great fun vids he left us. RIP Jack.
I am addicted to your videos, Jack! This looks awesome! I am going out tomorrow to buy eggplant and make this for dinner. The suggestion of a chicken cutlet on top is what I am planning as well.
Keep up the great work with the videos!!
He didn't even rinse the peeler after sharpening it. Metal shavings right in the food.
Disgusting.
Wow! I just learned how to sharpen a vegetable peeler. You rock, Daddy Jack!!!
All you got to do is run some water over it keep it clean it wouldn't go dull that quick on an eggplant much less a carrot
Awesome! Just watching this again is killing me! I am so sorry I never got to your restaurant and met you and the guys! Emmmm!
my mom used to make me sandwiches out of egg parm. WOW.
YOU are SUCH a COOL chef!!!! I LOVE these videos!
Do your thing partna! I love the way you get down in the kitchen. No fuss. No play'n around. Just plan old good cook'n and eat'n.
Miss this man. Such a good cook.
Great techniques as always, love to watch these videos, thank u!! 💛♥️💛♥️🙌✨
I like that little side look he gives to the people while they are tasting his food. Makes me happy this guy exists in the world!
It was a pleasure meeting you at the Food Stroll. We talk briefly about Brechlin, Willimantic and of Gumbo.
R.I.P. Daddy Jack,,, God Bless You,,, 👍✌👍
Miss you Daddy Jack!! RIP
Very spontaneous, lovely cooking made very simple and easy to stimulate your appetite!
I really enjoy your podcasts, thank you Joe.
Jack -------> I LOVE YOU, DUDE! I want to cook EXACTLY like you! You're a FANTASTIC TEACHER! Keep talkin. Keep teachin'. Keep doin'. Keep on keepin' on. YOU ROCK!!!!! GOD BLESS YOU FOR SHARING YOUR GOODNESS!!! ♡♡♡
00:09:30 Love hearing that rain horn...really enjoying Jack Chaplin's videos...wow...every video is an inspiration...THANK YOU...sincerely...THANK YOU!!
As a native of coastal Connecticut, that brings me back to my childhood !
I watch sooooo much of your content sir . Love it !
I love egg plant Parmesan. Haven't had it in years. Thumbs up. Keep teaching me Daddy Jack. Love ur videos!
Jack your the best cook I've ever seen, your good because you make it look easy, yrs of experince
This is a pretty neat way to make it. I will have to try this.
Jack, just viewed this easy to prep recipe and can't wait to try it. By the way, I am Tom from Chicago who met you last week in Ft Meyers, FL. I hope you had a great time as we did. Keep up the great work!
Good stuff ,my parents made this from time to time. When I married, my wife was tricked into eating this without being told. She had a bad
previous serving from her stepmother. Of course she loved it, once told what it was. She hadn't had it cooked properly my parents told her, another convert 🍆.video makes my mouth water for this.
Saving & gonna make this myself for the first time thanks
Great man....I can listen to him for hours👌👌👌💚
The BEST I ever saw. Gonna make some your way. Thanks.
I love eggplant! Yes....a recipe is a guide to cooking nothing is written in stone. Thank-you for that helpful tip.
Roasted eggplant with its cheese variatons, so very tasty!
And thankyou America for sending us more and more fire fighters to help us, Australia and America shoulder to shoulder for over one hundred years, big and small, war or wildfire, when it get tough there are only two that consistently put their hands up.
I love egg plant Parmesan. Haven't had it in years. Thumbs up. Keep teaching me Daddy Jack.
"I used to know a guy that could crack four eggs at a time." lololololol what a character
Thanks for sharing your tricks of the trade! Very evident you've plated many delicious meals!
Glad you like them deep! I've eaten a few along the way too. Some plates looked too good to send out the door I use to joke! all Good, Jack
@@chaplinsrestaurant Haha, true words man. Stay safe brotha!
I love it. Drink what you want. I always tell people you can have a nitro stout with gazpacho.
love this guy.have to make my way there.
You are the best brother. We love you here in Toronto.
Daddy Jack, I have learned so much from you, next year I'll be close to being a great cook. Thanks for your fantastic videos!
Made My Morning Natalia! Glad the videos helped you hone your kitchen skills, Blessings, Jack.
I don't subscribe to anything but I subscribed to you after trying to make one of your dishes and actually succeeding. Thanks you for been descriptive.
Male ones are oblong, not bulbus, and have way less seeds. So that's what I buy, and I never have to let liquid drain, or worry about bitter seeds.Try peeling up, not down.
Thanks, Daddy Jack! I have been curious about the eggplant. Now I know I am going to give it a shot! THANKS!
Very Tasty Chas!
Love this channel
Mixing ingredients and enjoying the finale is my passion..
Thank you for all that you gave us my friend you were a rock in such hard times we will never forget you Jack Chaplin we will never forget you Daddy Jack we will never forget you best chef anywhere in Jesus name we pray amen
Amen, John. Thank you for that.
Peace!
Daddy Jack’s ‘Cooking with the Blues’ (CWTB) Family 🤍
Great stuff. I can remember a time when successful people were looked up to. We had neighborhood successes and we would always say how did you do it or we would like to be like that person
Looks fantastic!
Maybe he has it that way for a reason.
Not even close to a eggplant parmigiana,it supposed to melt in your mouth!
Another great meal you put together
Yea, looks good!
Good stuff right there...I love eggplant...
Awesome recipe! A must try. :)
nice to see an all clad skillet be used professionally.
I used to watch my Nonna when I was a little brat, slave over the stove and burner with admiration. Fascinated how she pored her love into her cooking. Amazing.
loooks goood! nice job there, Jack! Gonna give it a go tonight.
I like how it’s unscripted, just a crew of folks hanging in a kitchen, making awesome food!
I really laughed out loud when you said "I know you cook better than me" hahaha
Daddy Jack's is the best.... Straight up 🔥 MY BOY!!!!
Looks great. I haven't tried the ricotta, or rigot as they say in upstate NY.
I am going to try the ricotta/egg/parm mix without the bread crumbs to see if it will absorb less oil.
I sometimes leave the skin on, take it off or half off. I've heard about the salt/rinse/dry but only from non Italian cooks. My mother never salted. The procedure is long and messy enough to make without adding 3 extra steps.
They say rigot in most ofNY and most Italian spots. Never heard an Italian American say ricotta like that. Seemed very Midwest haha
17:35 you could see Tommy's breath from the steam.
Love those bloopers!! Where's Daddy Jack been?
love this guy.wish he was here in ozarks.i need to have my wife watch him
Real cook. He makes real food.
My favorite Italian dish 👍🏻
Don’t know which country this is from,but not Italian!
If I was blind, I would believe this is chef Sylvester Stallone's show.
Hahaahahhaha yes i noticed that after u said it.
Man, I need to drive to New London for a meal at Chaplin's! I'd love to meet you Jack!
Wish you would move to St . Louis
@Anthony lol is it not good?
I'm from San Diego California and I think that every time I watch these videos he's an amazing chef and such a nice man
My beautiful friend ~ this one is fantastic! I love the individual servings of eggplant parm! (I'm not a fan but im making for the ladies at work {they're actually men} LOL! 'cause they eat like birds! Anyway, today I'll do this - I love how you mixed the ricotta with the eggs !WOW! Fan-freaking-tastic idea! Doing it! AND, I love the dollop of ricotta on the top of the slice of eggplant!!! My Sweet Daddy-O, you da Man! ALSO, before I forget -----> THANK YOU for showing me how to place my fingers around the egg when cracking them with one hand! Your camera guy did a close-up and I really appreciated that. I loved it when you said "then you pull it apart" and you showed your thumb pulling the cracked shell up......Classic shot! Thank you CameraGuy! DaddyJack, I would love to work with you....when Tommy retires, I'm your girl ♡ I have the utmost respect for you because you have taught me so much. Thank you for being so generous and gracious with your style. I love you to pieces ♡~♡~♡ Be well, stay safe and may God bless your dear heart ♡~♡~♡
Yeah, I'm with @dannyrumbles. New London has to go on my bucket list. Need to visit Chaplin's. Old girl and I will enjoy this visit. Imma bring my chef hat, scrub up, and hopefully get invited to the back...help cook our own meal. Yaas!
Tommy, you the Man!
My favorite 😋😋
luv it great food tips
I made eggplant parmesan with your recipe and it tasted great, currently attempting to make veal madurvasion this is an eggplant and veal parmerion. From Alaska
Sounds great Robert, let me know how it came out, 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!
Chef, what brand of pots and pans do you use? Thanks for the videos, watching your videos is therapy for me. Great stuff!
a lot of what I see is Wear-Ever, just a professional grade. My Grandfather was a salesman for Alcoa/WearEver for over 30 years. His kitchen had all kinds of neat gadgets
Lodge and Vollrath. Only made in USA.
awesome vids bud
i LOVE EGGPLANT PREPARED JUST LIKE THAT..
Makes me so hungry!
I am going to make this recipe
Daddy Jack is all heart! ❤️
And muscle too, Turandot29. Thank you for watching the channel.
❤ you Chef 👨🍳
A different twist on eggplant parm...gotta have some!
This is more like breaded eggplant!
@@tonyd1185 Yes, and it looks delicious! He's such a great cook.
Way different then I would do, but looks good! FYI - if the provolone you’re getting doesn’t have flavor you need to find a different provolone!!
Chief looks good 👍🇺🇸
Brother, that is a great looking dish with ideas ,, folks just don't cook enough EggPlant like we should,, sheesh,,
I love thicker too. Love to bite down and get a sponge crunch texture.
love from italy 🇮🇹🍺
you are the MAN
we have to take a road trip to your restaurant. We love the way you cook. Tucson to New London. See you in August. I will be using veal breast for demi from now on too (from another vid)
Basil would be nice in the eggs
Thanks dad. Shawn in Ohio. Always loved watching you (the man), I wanted to ask you if you had been tested for diabetes ? Skin tags are a big sign ! There are others. 🙏🏻🙋♂️🤠👍👋 God bless us all !
He died last year 😭
i never use bread crumbs, flour to egg right into the oil.
Lucky Bob and Tommy!!.
I can crack two eggs at the time in 5 seconds. I do spend 5 minutes picking the bit of shell out after though