god in my apprenticeship i made thousands of litres of this stuff-all the classic french way. used to stink so bad the flies would follow me home. good times.
I've learned so much, as if a student of this Art in several videos now. If I were to attempt this bowl, I might add 3 or 4 jumbo (16-20, hopefully 16) butterflied shrimp, tails on and up into the bowl at service, in a triangle or square keeping the shrimp warm in it. Thank you Chef for these videos. If I were to ever open a Restaurant, I would credit your style in making great foods..
Restaurant cooking at it's best! Most honest wholesome way of making this. Not too many chefs are confident enough to film their actual cooking openly like this. I really hope I can taste his food one day, God bless
You can use better than bouillon lobster base also as a shortcut you don’t have to add the bodies necessarily. Or use lobster tails and the shells from the tails and I add a little bit of the better than bouillon lobster base and it came out great
I’ve watched jacks videos over and over a hundred times. I keep coming back because he cooks in real time. He’s a real chef who has spent years and years in kitchens. He’s frugal and related to down to earth people!
I wish everybody would just watch this amazing genius at work and stop making silly comments about what he's doing wrong. He's never said he's perfect, but we can sure learn a lot about cooking from watching his videos. He's terrific!
After watching this video two years ago, me and my husband have made Lobster Bisque every New Year's Eve! It is literally the best bisque I have ever eaten! Jack, you're incredible!
This was the first video I found of Jack's, I went on to become a big fan of his and watched all of his videos. Thank you for all the knowledge and entertainment over the years! RIP Daddy Jack.
Crushing the heads and small legs goes back to at least Auguste Escoffier's book 'Le Guide Culinaire' first edition in 1903. Lobster heads and legs sauted with a mirepoix, some white consume, a little cayenne for heat, brandy, a third of a pint of white wine. The Bisque recipe was virtually identical to crayfish bisque and in fact Escoffier simply refers to Bisque D'eCrevisses (crayfish) when talking about Bisque de Homard (lobster). So if you can get ahold of some crayfish, you can go to town with that as well!
Interesting the addition of the shrimp shells - will try that. However, not including fresh sautéed fennel is a mistake. I consider it a key flavor ingredient to the perfect lobster bisque.
Jack, I LOVE the way that you cook!!! No frills. No gimmicks. Just great skills. After years of catering, culinary school, externships,working in restaurants etc etc ... there is NOTHING better than watching and TASTING the food of a skilled chef who truly ENJOYS cooking. Your channel is so refreshing. Keep making that food sing Baby!!! And next time I'm near New London, I'm coming in.
Jack Chaplin's lobster bisque is the finest ever made. When he had his "Daddy Jack's" restaurant here in Dallas we ate there all of the time. That is where & when I fell in love with his bisque. Sadly he moved back to the East Coast a few years ago but fortunately the guys who used to work with him own "Lefty's" here & Jack passed all of his recipes down to them. Had this same delicious bisque a couple of nights ago on Christmas Eve. FYI...Jack never put this much cream in his bisque and neither do they at Lefty's. It is always that beautiful pimento color as here in this video before the large amount of cream is added.
This looks delicious! To all the food police commenting on his technique...You have an immune system....USE IT! I would eat at Daddy Jacks any day before I’d eat at your house!
I agree, and with all the boiling, most of the germs should be dead, especially anything coming from the tap water!! The tap water is probably deadlier than the seafood.
I have eaten in many places and this is above the normal hygienic standard. Like Marijane said use your immune system. However in this case you're not even close to needing it.
Very good..i like you ,we on the same wave lenghts with our cooking work flow...i get stunned at younger ppl come in and tell me whats trendy and not ,there not clued up on commonsense on how to us there utensils or have a work flow. ...thats when they relise oh i better listen so i dont get court out anymore lol . Love this recipe you did it wonderfully 😁👍🇦🇺💖
I love watching chefs like u do your thing. I learn so much and modify the technique to work at home and make good food for my wife and I. I love going out but nothings more rewarding that making it yourself and sometimes if I want to eat those high dollar meals more often I have to do it myself.
Been a fan for a long time. I LOVE your recipes and incredible knowledge and confidence you cook with. So refreshing to find a cooking channel where it's all about the food instead of a cook who tries to be entertaining and make it all about themselves...
Omg I can't believe it lol. He should've just gave him the fuckin bowl after that. I think fat daddy Jack was a little pissed actually lol that was a fast closing of the vid
Im sure you suck as a person.. I feel sorry for anyone that is in your life.. Im guessing you live in your mothers basement. No, Im not a big fat guy, just compassionate.. Look it up, Dickhead.
I followed him to a T I also love that he don't measure so I went with te flow and my lobster bisque came out sooo good I also reduced my base over night I ate 6 bowls threw out the day yesterday I had to freeze the rest to keep from eating it thanks a million jack ill never eat red lobsters bisque again
+Consquilla Pugh Thank you for your great comment. Happy that you enjoyed this recipe, it was a good one. We liked your comment so much that we posted it to the Daddy Jack's New London Facebook page. Please like us on Facebook Consquilla we would love to have you in our Facebook family.
One of the most amazing recipes I've ever seen! You lost me when you pulled out 5 pounds of shrimp skins but it was a treat to watch the rest of the process!!
I genuinely like this man. And I like his videos. I see a lot of comments on cross contamination in the chat... and to my utter dismay, he demonstrates it wonderfully at 3:07.... stirs his shell fish and mirepoix with his spoon, then dunks aforementioned spoon into what I can only guess is a container of premixed and portioned salt and pepper....a bit of a “yikes” scenario in a restaurant setting. My guess is that he’s old school. Been doing this for years and I reckon I’m the 80s and so forth this was how it was done. It still is fascinating to watch him cook a protein and a wonderful sauce in 1 pan in under 10 mins, don’t get me wrong. This guy is legit. Just curious if his demonstrations recorded for RUclips mirror his methods working dinner service on a Friday night..or if it’s two separate things altogether. Not hating though, I still enjoy watching!
I'm 100% sure that's how he cooks on the line. The product of old school frame of mind. His plating says it all. There's no way he's got 2 Michelin stars under his belt.
Bill H it’s not the salt that presents a problem. It’s simply introducing shell fish into the salt. Shell fish is a major allergy. And if he uses that same salt again ( which I’d reckon he would, it’s clearly not just portioned for the video) it could be dangerous to folks with allergies, some whom have life threatening allergies.
Subscribed! Love a big chef who knows what he's doing. Probably because I am one! Lol much love from New Zealand and please keep the cool videos coming.
Love this guy's style of cooking. Relaxed and comfortable.....you can tell he has many years of experience. Can't wait to try his food. Someday soon my friend
Long time subscriber, and have been to your restaurant.......but please be careful with using shrimp in lobster bisque. I’ve had to be rushed to L&M for that very same reason at another local spot. Thanks.
Fun vid...great recipe! I like to top my bisque with a piece of puff pastry, pop it in the oven and add a splash of sherry at the table. Some recipes say sherry, some brandy, some Madeira....where do i get 5lbs of shrimps shells!
Susy?susy Cream Cheese? Oh that tweeked my Zappa recall. "What's the ugliest_ part of your body?/some say your nose/ some say your toes/ but I think it's your mind" thanks
If you had made the roux correctly you would not have to have tricks like using a whisk inside the sieve. I was cringing the whole way through this video at the sloppy way of working. Lots of things wrong with this tutorial.
@Nick Traeger hey douchebag, it's misinformation and incorrect period. I feel bad for whoever is mislead to making a real and half decent LOBSTER bisque. Wallow in your own ignorance prick face
Hi from New Zealand. I saved this video some years ago. Have made it many times, each time I watch the video again to get in the groove. Love it. My 70th birthday tomorrow and I’m making the stock the day before, this recipe is my special treat..
I don't know why, but he seems to me like an old friend, you know, the one who's always doing the cooking when there's a get together, and always makes the best tasting dishes.
I ate LOBSTER Bisque and Shrimp Bisque in restaurants in Germany, Italy, and Venice while in the Army and as a young man was amazed at the flavors. There is something about soups and chowders that warm the body and make a meal something to remember. I know this is an old video but thank you for showing the deep flavor process.
@Jesus Hong The traditional thickening agent is the shells themselves, ground into a paste. Rice puree is more modern. You might want to ask for your culinary degree tuition back, or maybe you just missed that day.
@Jesus Hong The technique is French. France is part of Europe. I'm self taught/studied and was tutored by a Johnson & Wales graduate chef when I worked for her part time for eight years, in New England, a Mecca of seafood.
@Jesus Hong No I wouldn't recommend murder. Wow I didn't realize Europeans were so violent and dark. Good thing you aren't allowed to own guns like in the USA!! We've seen what happens when Europeans get carried away with guns, the kill each other and colonize the world. You might just try attempting the traditional method that you weren't taught in school, we're clearly they took the easy and less expensive route. That's a trend across education nowadays. Cut corners and save cost! You might also seek out somebody who is older and remembers the authentic and traditional methodologies and ask for them to provide you with some mentorship. Far better than murder in my opinion.
@Jesus Hong that's great. You'll definitely learn more though studying those who came before, experimentation with those today, and the daily grind. Best of luck in your journey but remember to stop and smell the bisque!
Man, I miss Jack.... thank God we have his videos
I love watching this guy cook my great grandfather was the chef at the lake harmony lodge in Pennsylvania and Jack reminds me so much of him
god in my apprenticeship i made thousands of litres of this stuff-all the classic french way. used to stink so bad the flies would follow me home. good times.
I've learned so much, as if a student of this Art in several videos now. If I were to attempt this bowl, I might add 3 or 4 jumbo (16-20, hopefully 16) butterflied shrimp, tails on and up into the bowl at service, in a triangle or square keeping the shrimp warm in it. Thank you Chef for these videos. If I were to ever open a Restaurant, I would credit your style in making great foods..
Awsome just Awsome ........loved the way you smashed the shell's
i was sooooo pleased when we made this ...we used gulf shrimp shells came out great!
Damn, that is so many shells I can smell it here in Georgia!!! You rock!!!
I second that!!
DJ, I've got frozen lobster shells .Can I use them or does it need to be fresh?
you can use them for sure!
For all the shrimsps i've eaten, for all the skin & tails & heads, omg i'm really sorry I could've made you a lobster bisque oh men
Wow!!! Jack is the real deal. I'm hungry.
I’d visit New London just to eat here.
Restaurant cooking at it's best! Most honest wholesome way of making this. Not too many chefs are confident enough to film their actual cooking openly like this. I really hope I can taste his food one day, God bless
I'm chef Gordon Ramsay and I have to disrespectfully disagree with you. Fuck off.
@@dennisatwell2210 I respectfully agree with you...
I should have enough scraps to make this in about seven years.
right!! no wonder its expensive and probably only once a week after all the weeks shells are collected
You can use better than bouillon lobster base also as a shortcut you don’t have to add the bodies necessarily. Or use lobster tails and the shells from the tails and I add a little bit of the better than bouillon lobster base and it came out great
@@DogsRGr8 I do this, buy lobster tails w/ meat (about 20 bucks) and use left over shrimp shells to make a sea food stock.
my fingers are bleeding from peeling 2,000,000 shrimp. Goddamn lmao
@@mobboj7338 HAAAAAAAAAAAAA
I’ve watched jacks videos over and over a hundred times. I keep coming back because he cooks in real time. He’s a real chef who has spent years and years in kitchens. He’s frugal and related to down to earth people!
"I bet you all thought I added too much flour there"
Yes, yes I did Daddy Jack.. And I apologize profusely.
Just found out he passed away. So sad…. I wanted to go to his restaurant so bad
It’s like lobster bisque mafia!
“Got some fresh herbs buried in the garden - right next to the guy that didn’t like my bisque!”
Go Gators!
Buwahahahahahah!
Hahahaha 😭😂
I wish everybody would just watch this amazing genius at work and stop making silly comments about what he's doing wrong. He's never said he's perfect, but we can sure learn a lot about cooking from watching his videos. He's terrific!
sure is a lot of work for a bowl of soup
no soup for you
@@ARCSTREAMS 😂😂😂
how is he genius? he dropped a plastic bag in the pot and left it there for like 10 seconds
There you go 1000 island dressing.
This is the man who I'd like to prepare my Christmas dinner. Wonderful.
This is the man I'd like to cook dinner with! I'd be his sous chef ANY DAY OF THE WEEK! :)
After watching this video two years ago, me and my husband have made Lobster Bisque every New Year's Eve! It is literally the best bisque I have ever eaten! Jack, you're incredible!
5 year later and I STILL use this recipe to make amazing Lobster/seafood bisque. Jack you were an outstanding chef! Thank you!
Indeed he was and is.
Love it! Visited Daddy Jack in person, in the kitchen. What a gentleman! Honest and pure personality. Can't wait to go back.
This was the first video I found of Jack's, I went on to become a big fan of his and watched all of his videos. Thank you for all the knowledge and entertainment over the years! RIP Daddy Jack.
Oh hell yeah I know to save shells from shrimp and make a shrimp stock out of them. The flavor is fantastic.
Haters if you can’t appreciate him please don’t watch his videos and don’t comments , he is a good man and god bless him
Bless you sir for a very nice comment. All the best to you.
Pakistan Meri jaan I agree! He just made me laugh when he said he was going to melt the flour:)! I’m glad he didn’t edit that!
He sure makes me hungry with the videos!
He added the lobster meat at the end
@@MrJustliketht you're wrong 15:20
I grew up in and around kitchens and I can tell you from experience that this guy is a true seasoned vet. He could cook for me anytime.
Yes he's actually cooking unlike a lot of "Chef"
Crushing the heads and small legs goes back to at least Auguste Escoffier's book 'Le Guide Culinaire' first edition in 1903. Lobster heads and legs sauted with a mirepoix, some white consume, a little cayenne for heat, brandy, a third of a pint of white wine. The Bisque recipe was virtually identical to crayfish bisque and in fact Escoffier simply refers to Bisque D'eCrevisses (crayfish) when talking about Bisque de Homard (lobster). So if you can get ahold of some crayfish, you can go to town with that as well!
dom de luise would be proud non?
he wasnt claiming he came up with the idea....
Bon Appetite' :)
Rick Fountain, Jr. I think they were just pointing out the fact that Jack is actually cooking by the book on a high level
Interesting the addition of the shrimp shells - will try that. However, not including fresh sautéed fennel is a mistake. I consider it a key flavor ingredient to the perfect lobster bisque.
"We don't have all day", then smashes lobster with giant sledge. I LOVE this guy!!
Starting a gofundme to get Bob that smell-o-vision
Jack, I LOVE the way that you cook!!! No frills. No gimmicks. Just great skills. After years of catering, culinary school, externships,working in restaurants etc etc ... there is NOTHING better than watching and TASTING the food of a skilled chef who truly ENJOYS cooking. Your channel is so refreshing. Keep making that food sing Baby!!! And next time I'm near New London, I'm coming in.
I did almost exactly how he said and everyone went crazy and enjoyed my lobster bisque. He cooks like we cook in New Orleans at home.
Jack Chaplin's lobster bisque is the finest ever made. When he had his "Daddy Jack's" restaurant here in Dallas we ate there all of the time. That is where & when I fell in love with his bisque. Sadly he moved back to the East Coast a few years ago but fortunately the guys who used to work with him own "Lefty's" here & Jack passed all of his recipes down to them. Had this same delicious bisque a couple of nights ago on Christmas Eve. FYI...Jack never put this much cream in his bisque and neither do they at Lefty's. It is always that beautiful pimento color as here in this video before the large amount of cream is added.
That's awesome never been to his food but would love to try
This guy started cooking when he was 7 years old.
Hot Roux,
Cold liquid,
No lumps
-Chef John.... I think
Or.... cold roux with hot liquids
@@stevemill8959 go sing a song....
You mean shimp bisque
😂
This looks delicious! To all the food police commenting on his technique...You have an immune system....USE IT! I would eat at Daddy Jacks any day before I’d eat at your house!
Amen
I agree, and with all the boiling, most of the germs should be dead, especially anything coming from the tap water!! The tap water is probably deadlier than the seafood.
I have eaten in many places and this is above the normal hygienic standard. Like Marijane said use your immune system. However in this case you're not even close to needing it.
@wullie gotfingered twat, you dont know anything about real food. can you even boil water?
I got triggered by the shrimp shells... jesus..
Lobster bisque or shrimp bisque?!?!
If I can slowly drown in that, I'll die a happy man. Give it to me!!!
Very good..i like you ,we on the same wave lenghts with our cooking work flow...i get stunned at younger ppl come in and tell me whats trendy and not ,there not clued up on commonsense on how to us there utensils or have a work flow. ...thats when they relise oh i better listen so i dont get court out anymore lol .
Love this recipe you did it wonderfully 😁👍🇦🇺💖
I love watching chefs like u do your thing. I learn so much and modify the technique to work at home and make good food for my wife and I. I love going out but nothings more rewarding that making it yourself and sometimes if I want to eat those high dollar meals more often I have to do it myself.
Been a fan for a long time. I LOVE your recipes and incredible knowledge and confidence you cook with. So refreshing to find a cooking channel where it's all about the food instead of a cook who tries to be entertaining and make it all about themselves...
I can trust a person that cooks like him.. Good Job Big Man!!
RIP big dog. Came back to this vid cuz i’m making lobster bisque with a friend this weekend
I don’t know why I torture myself by watching him cook all this good food knowing damn well I’m not gonna get to try it.
Did you know that the lobster is a cousin to the cockroach?
@Neva'eh's Natas Great to know this ! The next Lobster pot will feature both for a yum family reunion.
While he is a walking heart attack... The man can cook
Never trust a skinny cook!
Bob, that food is all worth getting the lens dirty :)
Ole Kenny takes a sip then drops his spoon back into the bowl for Bob. Lol
Michael Vines lol
Maybe Kenny has to do dishes that day.
He wiped the spoon on his hand rag.
The old "double dip".
Omg I can't believe it lol. He should've just gave him the fuckin bowl after that. I think fat daddy Jack was a little pissed actually lol that was a fast closing of the vid
Thank you, I really enjoy you instructions, your method is inspiring, and your food tastes great....
I was so sad to hear about Jack. How did he pass?
Somebody finally told the truth This is the best recipe for lobster bisque Bravo's Jack
You remind me of my brother and I miss him. I'm coming to see you for some of the bisque.
was your brother a big fat guy?
@@smug8567 😂 dick!
@@smug8567 of course not, he just used to sweat a Lot........!
Im sure you suck as a person.. I feel sorry for anyone that is in your life.. Im guessing you live in your mothers basement. No, Im not a big fat guy, just compassionate.. Look it up, Dickhead.
I followed him to a T I also love that he don't measure so I went with te flow and my lobster bisque came out sooo good I also reduced my base over night I ate 6 bowls threw out the day yesterday I had to freeze the rest to keep from eating it thanks a million jack ill never eat red lobsters bisque again
+Consquilla Pugh Thank you for your great comment. Happy that you enjoyed this recipe, it was a good one.
We liked your comment so much that we posted it to the Daddy Jack's New London Facebook page.
Please like us on Facebook Consquilla we would love to have you in our Facebook family.
Ŷ
C , v V. V. V. B. C. C cc ccbcc bcc bcccbccbćhvhffhfhffhhghhhhhhhhhhhhhhuhg
Syahilah Sadikin 😂😁😀😉😊😋☺😇😃😄😐😅😆😑😏😔😞😟😖😕😓😫😥😣😴😪😌😝😜😛😒😒 ME EMOTIONAL LIKE US PEOPLE!!!!?
Why did you throw out the day?
One of the most amazing recipes I've ever seen! You lost me when you pulled out 5 pounds of shrimp skins but it was a treat to watch the rest of the process!!
if you slow down with flouring the Ru you dont have to declump, should be a cream.... great vid looks delish
My mother told me to never trust a skinny chef. This guy must be good.
The guy Kenny at the end was killed by in a hit and run. The town knew hum as a friendly guy that would walk to all the stores and talk with everyone.
www.theday.com/article/20170518/NWS04/170519294
Right now I'm just like you can't eat the shells... What's gonna happen next
I genuinely like this man. And I like his videos. I see a lot of comments on cross contamination in the chat... and to my utter dismay, he demonstrates it wonderfully at 3:07.... stirs his shell fish and mirepoix with his spoon, then dunks aforementioned spoon into what I can only guess is a container of premixed and portioned salt and pepper....a bit of a “yikes” scenario in a restaurant setting. My guess is that he’s old school. Been doing this for years and I reckon I’m the 80s and so forth this was how it was done. It still is fascinating to watch him cook a protein and a wonderful sauce in 1 pan in under 10 mins, don’t get me wrong. This guy is legit. Just curious if his demonstrations recorded for RUclips mirror his methods working dinner service on a Friday night..or if it’s two separate things altogether. Not hating though, I still enjoy watching!
I'm 100% sure that's how he cooks on the line. The product of old school frame of mind. His plating says it all. There's no way he's got 2 Michelin stars under his belt.
I
I believe with these dishes he is only feeding he a n d his. Get my point. The cooks cook for the paying guests... I think...
Bill H it’s not the salt that presents a problem. It’s simply introducing shell fish into the salt. Shell fish is a major allergy. And if he uses that same salt again ( which I’d reckon he would, it’s clearly not just portioned for the video) it could be dangerous to folks with allergies, some whom have life threatening allergies.
Although I practice and agree with your premise,
the heat from cooking kills the pathogens. Or not, I would eat his lumpy bisque every day if I could.
Subscribed! Love a big chef who knows what he's doing. Probably because I am one! Lol much love from New Zealand and please keep the cool videos coming.
I really love the way you reuse things Jack.when I was a kid we didn't throw anything away especially food.
Let's get this out onto a tray
nice reference
Shout out to the mre king
Love this guy's style of cooking. Relaxed and comfortable.....you can tell he has many years of experience. Can't wait to try his food. Someday soon my friend
i like how he used a fucking pan to scoop out the bisque LOL
Long time subscriber, and have been to your restaurant.......but please be careful with using shrimp in lobster bisque. I’ve had to be rushed to L&M for that very same reason at another local spot. Thanks.
What happens when you mix them together?
@@jpaxonreyes Good point!
I like this guy!!! A lil bit of white wine.. ;) "I guarontee!!!!"
I've watched way too many of these videos in the last week. Thank you for your work, and for making it available to all of us!
The lobster antennae have a nutmeg-y flavor.
Most authentic cooking experience on RUclips. No frills or gimmicks necessary.
Same thing with Florida Lobster?
Absolutely delightful tutorial, thank you! I will be trying out everything I've learned in a couple days and can't wait to try it. You rock!
Fun vid...great recipe! I like to top my bisque with a piece of puff pastry, pop it in the oven and add a splash of sherry at the table. Some recipes say sherry, some brandy, some Madeira....where do i get 5lbs of shrimps shells!
Oh my gosh that’s got to be fantastic!!! Yum! I’d go every week for my “Daddy Jacks lobster bisque fix” !!!
The reason you got lumps is, you added hot liquid to the roux. If you started with cold water, milk, or stock = no lumps
garnish with green onions and man I would pay whatever you asked for that!
$50
THUMBS up for the strainer trick
he fries the hell out of those foods no damn way your getting sick eating his foods way to go chef...…….
what do you mean?
@@ARCSTREAMS He means that he is gross, and he cross contaminates everything.
I need to head to Connecticut!
Elaine mentioned the bisque!
Susy?susy Cream Cheese? Oh that tweeked my Zappa recall. "What's the ugliest_ part of your body?/some say your nose/ some say your toes/ but I think it's your mind" thanks
@@richiejohnson mahalo and aloha!!
Wow, you really do not what you are doing, this is someone who has spent their lives cooking and learning. I was throwing my seafood shells away!
I get a weird sensation after watching Jack do one of his dishes. I swear I can smell the cooking thru my monitor.
been smoking some good stuff eh? ;D
i would like a big old bowl please
If you had made the roux correctly you would not have to have tricks like using a whisk inside the sieve. I was cringing the whole way through this video at the sloppy way of working. Lots of things wrong with this tutorial.
@Nick Traeger hey douchebag, it's misinformation and incorrect period. I feel bad for whoever is mislead to making a real and half decent LOBSTER bisque. Wallow in your own ignorance prick face
Hi from New Zealand. I saved this video some years ago. Have made it many times, each time I watch the video again to get in the groove. Love it. My 70th birthday tomorrow and I’m making the stock the day before, this recipe is my special treat..
This man doesn't cook for you. He beats the hell out of your taste buds because he can. XD
Haha - awesome comment.
what a gem of a video
I don't know why, but he seems to me like an old friend, you know, the one who's always doing the cooking when there's a get together, and always makes the best tasting dishes.
Real bisque doesn’t have a roux thickener. You purée with rice then sift it through a fine mesh
How much brandy should I add ?
Chef: Yes.
beautiful cooking, also where can I buy that fire proof towel?
Kenny put the tasting spoon back in the bowl before Bob could taste it . What's up with that ?
they're kissin' cousins
I ate LOBSTER Bisque and Shrimp Bisque in restaurants in Germany, Italy, and Venice while in the Army and as a young man was amazed at the flavors. There is something about soups and chowders that warm the body and make a meal something to remember. I know this is an old video but thank you for showing the deep flavor process.
This goes to something I have been saying for a long time - Safe handling is over rated.
Safe food handling is like speed limits. They're generally a good idea, but no one drives the speed limit all the time.
Y did kenny put the spoon back in, well he didn't want a lot but now you have the bowl.👌🤣😂🤣but good Job daddy Jack
Never trust a skinny chef! Excellent video Saving for future reference.
yum scrap garbage bisque
Two words: Bad ass!
MR KRABS NOOOOOOOOOOOOoooooooooooooo
It pained me to watch him trying to get the lumps out when there shouldn't be any lumps in the first place. There WILL be lumps in the soup bowl.
@Jesus Hong that's ideal at home where you have time. I'm sure you make an amazing bisque 10x no 20x better.
@Jesus Hong The traditional thickening agent is the shells themselves, ground into a paste.
Rice puree is more modern.
You might want to ask for your culinary degree tuition back, or maybe you just missed that day.
@Jesus Hong The technique is French. France is part of Europe. I'm self taught/studied and was tutored by a Johnson & Wales graduate chef when I worked for her part time for eight years, in New England, a Mecca of seafood.
@Jesus Hong No I wouldn't recommend murder. Wow I didn't realize Europeans were so violent and dark. Good thing you aren't allowed to own guns like in the USA!! We've seen what happens when Europeans get carried away with guns, the kill each other and colonize the world.
You might just try attempting the traditional method that you weren't taught in school, we're clearly they took the easy and less expensive route. That's a trend across education nowadays. Cut corners and save cost! You might also seek out somebody who is older and remembers the authentic and traditional methodologies and ask for them to provide you with some mentorship. Far better than murder in my opinion.
@Jesus Hong that's great. You'll definitely learn more though studying those who came before, experimentation with those today, and the daily grind. Best of luck in your journey but remember to stop and smell the bisque!
I made this by following your directions.
It was EPIC.
Thanks! !!!!!!!!!!😆😆😆😆😆
always trust a fat guy's cooking.... he defiantly know what's hes do'n