You guys rock. As a novice cook with no aspiring dreams to become a professional but still be able to prepare "good food", this video was inspiring. I'll be subscribing and following from now on.
I've done a lot of traveling, but it's videos like this that make me want to visit specific locations in the days I have left. New London is looking high on my list!! Yum!
As an ex New London resident, I can assure you, THERE IS NOTHING IN NEW LONDON worth seeing. ZERO!!! if you don't make it, YOU MISSED ABSOLUTELY NOTHING!!
Love to watch your presentations and must say you are quite the "teacher" when it comes to teaching great techniques.. God bless and keep putting out the great recipes..
Watching you cook reminds me of when I was a child and my dad would take me to Bob Evans Steak House in Gallipolis,Ohio in the early seventies. Man they cooked steaks on a grill right out their where you could see it cooking and the food was so good. Bob Evans Restaurant now is nothing like Bobs Steak House.
I like to have shredded and fried potatoes with a medium soft egg on top.. then get to chopping. YUM. I've never had it amped up with a lean meat and mushroom sauce. It looks like you had fun giving us the demo. Much appreciated. ❤👍
It looks good but the cross contamination is frightening. Wash your hands after handling raw chicken before touching the knobs of the cooktop and sticking your hands in the butter. Best yet would be to not ever stick your hands in the butter. And let's not say that every kitchen has cross contamination like this one - because they don't.
@J Bac, I've worked in food service on and off since I was a kid, in scouts, at a summer camp, friends pizza shops, catering, etc., mostly volunteering and as a hobby. Also worked with a neighbor and his brothers at their fathers poultry processing facility. Some of the things I've seen in restaurant kitchens, retail and wholesale shops (we also delivered the poultry) would make you question eating anything from anywhere ----- Always kept a mental list of where to NEVER take the family or purchase from.
Looks like cube up the raw chicken Flour it up Melt butter in pan Add chicken to start rue Throw in some chopped shrooms Splash white wine & brandy Add cream More butter Season Pour over potatoes
Why he doesn't get the burners fixed on the stove, you shouldn't get yellow/orange flame leaping up the sides of the skillet - inefficient. And why doesn't he get a new chopping board for gawd's sake. Slovenly inefficiency.
Just discoved this guy and already breaks my heart hes gone. Gotta say tho, I dont get putting ANYTHING wet on top of anything crispy (and he cooks his butter too long for my taste) Id go there in a heartbeat tho if he was there Love to all who lost him.
ruclips.net/video/yBwi2oES4pM/видео.html, here is the video of how to make it. We don't ship to Canada at the moment, too expensive Vega.Hope this works, Jack
No sour cream. :( And isn't called (raw-sti) ? DUDE i love your cooking, first video i watched and subbed. I been making this for a couple of days and i had it to thick, i like your thickness. And i had this years ago with a chicken with a orange red sauce with sour cream from Marche's, and you just did the chicken with sauce. Now i just need to find out what sauce the red orange one from Marche's was using... Great video, thank you... :D
I don't know if he ever said. He's worked a lot of kitchens; San Fran, places in Texas. Get a line cook job at least and start there, pad a resume and move up in the ranks. Practice at home; many techniques and dishes are easy to find right here on RUclips. Good luck.
The way he handled that raw piece of chicken is alarming. He set the towel right on the cutting board where he diced the raw chicken meat and used it all the way while cooking. At the end the old man wipes his finger with the fork on his hand on the same towel... Semolina knocking on the door at this restaurant. Thanks, I will pass.
In response to the person that wanted the camera man to focus more on the food than the chef I would disagree. I think as much if not more can be learned from Daddy Jack himself. His interactions with his family, friends and co-workers are just as important as his cooking techniques! I wish there were more wonderful, caring people in the world (and great cooks) as him!!! Love ya, Daddy!
Reminds me of the 1st chef i worked for BIG Italian guy from the neighborhood wasn’t worried about petty shit he was only concerned with feeding the working class members of our community & giving them a taste of things they might not encounter in their everyday lives. I have never had the flu or even a cold & I chalk that up to eating @ places like this cause “I AINT NO PUNK BITCH”!
Again, a deftly executed display of decades of experience and skills that makes and marks a REAL chef! Thanks, Daddy Jack!
Glad you enjoyed it chase, all The Best, Jack
Daddy, I'm 70 and I love it when you cook "Old-School!" Brings back wonderful memories and Gaspar is always a welcome addition!
I just love watching this guy cooking, always makes it look so easy.
Jack cooks food that anyone can cook. So its realistic cooking, Love this guy.
Thumbs-up, you've rekindled my love of cooking. I like your show.
I do too !
That pan flip was just master-level!!! If I did that, there would be potato everywhere
Third Herd, a chef friend of mine showed me the trick, you practice by flipping a slice of bread in a frying pan.
Jack, you can cook real good, it's awesome to watch you! keep on keeping on, I love it! Thank for the videos!
You guys rock. As a novice cook with no aspiring dreams to become a professional but still be able to prepare "good food", this video was inspiring. I'll be subscribing and following from now on.
I've done a lot of traveling, but it's videos like this that make me want to visit specific locations in the days I have left. New London is looking high on my list!! Yum!
As an ex New London resident, I can assure you, THERE IS NOTHING IN NEW LONDON worth seeing. ZERO!!! if you don't make it, YOU MISSED ABSOLUTELY NOTHING!!
Love to watch your presentations and must say you are quite the "teacher" when it comes to teaching great techniques.. God bless and keep putting out the great recipes..
Camera man pls focus more on the food! Jack cool but we wanna make his food 👍🏻love the videos guys!
"Reibekuchen" in Germany
Looks delicious. greetings from Germany
From West Oakland California USA...
Schmecht gut!
Watching you cook reminds me of when I was a child and my dad would take me to Bob Evans Steak House in Gallipolis,Ohio in the early seventies. Man they cooked steaks on a grill right out their where you could see it cooking and the food was so good. Bob Evans Restaurant now is nothing like Bobs Steak House.
thanks; i love the way you're so down to earth and not trying to win any popularity contests. this dish looks great; will give it a try; thanks!
I can tell that man is a natural chef, he's gifted with food.
His hands blend in so well with the potato that it was like he was grating his own hands
3:25 THAT FLIP 👍 👍 👍
Old School I love it!
I like to have shredded and fried potatoes with a medium soft egg on top.. then get to chopping. YUM. I've never had it amped up with a lean meat and mushroom sauce. It looks like you had fun giving us the demo. Much appreciated. ❤👍
I love how you just throw things together.
Axil Billot, He uses Everglades seasoning. A local (Florida) favorite. Check out there web site
Down here in Georgia we call that hash browns.
The man had a passion for his craft
Jack: So what do you think?
Caspar: My sweater has Salmonella.
nice dish chef. 30+ years in the industry, you make it look easy
It looks good but the cross contamination is frightening. Wash your hands after handling raw chicken before touching the knobs of the cooktop and sticking your hands in the butter. Best yet would be to not ever stick your hands in the butter. And let's not say that every kitchen has cross contamination like this one - because they don't.
What was the old man doing sneaking around putting stuff in the pan? What was that he put in there???
butter
I like the way he improvises like a top Jazz Musician.
Hoping to stop by in July!! Love your recipes and channel.
Let's hope you survive it🙏. He's got 3 Michelin Shits . 💩💩💩 For his food handling.😂
WOW! This is amazing. HAve to make this.
If I ever make it to New London CT (My Ancestors lived right there in 1664 ) I am EATING there.
Old School looks Cool! Im using this recipe !
Retro today, Old School......wonderful recipe!
Looks Soooooooooooooo Delicious!!!!!! Another great creation Chef!!!! Cheers!
A really fresh potato , par boiled is the secret !
BIG JAAAACK! RIP, MY FRIEND!
World war 2 stuff, my mom makes the best Rosti, i still cant duplicate it, maybe its a Swiss thing.
How fast and easy! Another great recipe.
No nonsense cooking like these shows today....the 80's had some great cooking shows too....
Looks great
I simply wish he was a little cleaner. Otherwise this channel is AMAZING!!! Cooking with the Blues!!!!!
@J Bac, I've worked in food service on and off since I was a kid, in scouts, at a summer camp, friends pizza shops, catering, etc., mostly volunteering and as a hobby. Also worked with a neighbor and his brothers at their fathers poultry processing facility.
Some of the things I've seen in restaurant kitchens, retail and wholesale shops (we also delivered the poultry) would make you question eating anything from anywhere -----
Always kept a mental list of where to NEVER take the family or purchase from.
@@bobpaulino4714 Hell Yeah!! Gotta keep track
Looks like cube up the raw chicken
Flour it up
Melt butter in pan
Add chicken to start rue
Throw in some chopped shrooms
Splash white wine & brandy
Add cream
More butter
Season
Pour over potatoes
Love the videos....keep them coming....
Can you imagine the pressure of an everday cook to try and flip that on camera? And hope you don't screw it up?
Wow, if I tried to flip those potatoes like that, they'd go flying onto the stove. Everything looks delicious.
Why do I keep watching these videos
Gaspar must be standing there thinking what the fuck is he doing to the Rosti.
I love your recipes !!
Same...
Groovy flippin Jack! ❤️❤️❤️❤️
Funto watch & fun to cook !
Thanks for sharing, shared.
Gaspar: You got mushrooms?
ME: Yayyyyy!
Why he doesn't get the burners fixed on the stove, you shouldn't get yellow/orange flame leaping up the sides of the skillet - inefficient. And why doesn't he get a new chopping board for gawd's sake. Slovenly inefficiency.
jack what kind of oil do you use? just a blend si?
JohnnyRebel grape oil with a touch of calendula. grabs your taste buds and spreads your cheeks.
Worth the price of admission watching the old pro flip those taters.
I knew the food police would be out...but, I didn't know the camera patrol would be out too!
I love this guy!!!
Food hygiene at its best 🤣
Nasty
Just discoved this guy and already breaks my heart hes gone. Gotta say tho, I dont get putting ANYTHING wet on top of anything crispy (and he cooks his butter too long for my taste) Id go there in a heartbeat tho if he was there Love to all who lost him.
Please make classic Greek gyros. I'm dying to learn a good recipe.
Love to watch this man cook! How many years you been doing that?
Looks great! Thanks for sharing, chef!
John lol chef
I spent 20 years in Switzerland I have never seen or heard of anybody using chicken for this recipe. (I'm sure it tastes good though)
No daddy Jack's today...lurking for a friend.
I meant "looking".
Damn that looks good!👍👍
This guy was the head chef in Rockys restaurant
looks great!!!! cross contamination though.... not so great.
Good day
I live in Quebec montreal and i was wondering .. blakin seasonning is what type of seasonning please?
Thank you chef
ruclips.net/video/yBwi2oES4pM/видео.html, here is the video of how to make it. We don't ship to Canada at the moment, too expensive Vega.Hope this works, Jack
@@chaplinsrestaurant Thank You Chef 🙌🏽
No sour cream. :(
And isn't called (raw-sti) ?
DUDE i love your cooking, first video i watched and subbed.
I been making this for a couple of days and i had it to thick, i like your thickness.
And i had this years ago with a chicken with a orange red sauce with sour cream from Marche's, and you just did the chicken with sauce.
Now i just need to find out what sauce the red orange one from Marche's was using...
Great video, thank you... :D
Its's, röti potatoes delicious, thank you , ....
Does anyone know what culinary school he attended? I'm considering the culinary arts school in Baltimore.
I don't know if he ever said. He's worked a lot of kitchens; San Fran, places in Texas. Get a line cook job at least and start there, pad a resume and move up in the ranks. Practice at home; many techniques and dishes are easy to find right here on RUclips. Good luck.
That grater is pretty damn effective.
Ol school is the cool school
And when they're done you can put pumpkin seed oil on top!
man got skills
Watch his knife hand. Wild skills...
What is blackened seasoning.
May be mix of spices ?!
Have of it isn't as crispy as the other. This must be better done in a flat-bottom pan.
PURE MAGIC 😈
skills
SEE?
Learned something today though..... Always thought Rosti was an Irish dish
Latkes . . . . with apple puree, it's Yiddish!
so basically, Roasty potatoes
Wrong Jake, get the name right or go make mashed potatoes instead!
Keeps asking Gaspar should i add this and this. Gaspar's thinking you fucked it up nothing to do with me.
Get the pan smoking hot, then put your hand in it😂
"You can never trust a skinny chef"
Super.
Cross contamination anyone? Holy shit
Yessir.... raw chicken on a green cutting board. .he's old school
The way he handled that raw piece of chicken is alarming. He set the towel right on the cutting board where he diced the raw chicken meat and used it all the way while cooking. At the end the old man wipes his finger with the fork on his hand on the same towel... Semolina knocking on the door at this restaurant. Thanks, I will pass.
Maybe Salmonella ...
yup
In response to the person that wanted the camera man to focus more on the food than the chef I would disagree. I think as much if not more can be learned from Daddy Jack himself. His interactions with his family, friends and co-workers are just as important as his cooking techniques! I wish there were more wonderful, caring people in the world (and great cooks) as him!!! Love ya, Daddy!
its old school but blues ?
Well he obviously enjoys his nosh.
....Right Gaspar?
Everything is better with butter. 🤣🤣
Bravo!!😃😃👏👏👏🇭🇷🇭🇷🇭🇷
Love this Chef !!!!!!
Reminds me of the 1st chef i worked for BIG Italian guy from the neighborhood wasn’t worried about petty shit he was only concerned with feeding the working class members of our community & giving them a taste of things they might not encounter in their everyday lives. I have never had the flu or even a cold & I chalk that up to eating @ places like this cause
“I AINT NO PUNK BITCH”!
Handles and chops raw chicken, doesn't rinse hands then cross contaminates everything he touches.
I wouldn't eat there
I wouldn't eat there .kitchen looks dirty
And uses a green(raw veggies only) cutting board to chop it.
He placed the silverware they are eating with on the same cutting board he cut up raw chicken on WITHOUT washing it off! I Would never eat there.
@@troutfitter547 The silverware was on top of a plate.
The camera-guy needs to focus on the food in the pan, not on Jack's face!
Why are you people so critical???? Can you say something nicely???? Astonishing how rude n mean some of you are!!!!!
This is rich piana
Big Boss.
Excellent recipe sir need any helper????? 😁
old school