I love going back and watching these older videos. My family likes it too because I actually work at doing these dishes for them. Thank you for the work you guys do to bring these into my home.
That is awesome that you are cooking some of my recipes for your family, makes doing them all worth whiile Jeff. Blessings and stay Well, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true
Your comments here about this man being a legend just goes to show us that you three must’ve been out behind the lunch room wackin the shit out of Skippy playing Stump Poker on the day the teacher explained what a legend was.
Just started watching the Legend he is amazing love him I miss cooking my kids allways say cook this or that I am limited to what I can do are fa love uv homemade chilli wild meat
Hey Jack, I rarely comment, but I do watch all of your videos. You Rock bro!!! Thank you for showing us how it's done in a true working environment. It is much appreciated!! Keep up the great videos and I wish you much success!!!
I'm enjoying this mans work. He has done this for so long its 2nd nature. Moves around that stove like a ballerina. Would love to eat at his restaurant. I hope he gets a cooking show on cable or regular TV it would be a hit!
Ron Richo isn’t it, right off the cuff many times and that makes him inspiring. Most people can follow a recipe (if they really tried) but capturing real flavoring is the art that real chefs possess. He’s never status quo, he does what is going to taste. From his fanfare both online here and at the restaurant,, he’s definitely found his niche in life. Look forward to eating there.
I just can't get enough of watching you cook Mr.Chaplen you have motivated me to heat up my skillets, I now have new recipes to try thanks to you and because of that I told my wife to sit back and kick her shoes off cause dinner's on me!!!!!! Thanks for the new ideas.
His show was by far my favorite cooking show. Because he did this for a living. There's no fancy competition, no crazy ingredients you can only get in the Himalayan foot hills of India. Just good quality cooking. I'm going to miss him.
I really appreciate good people.This man is good people. Good heart .Funny at times too. Just might make it up there to meet him someday on my way to Maine.
I look at is videos, and its just amazing how much of a great cook he is, going to have to make a trip to his restaurant after the holidays, Merry Christmas and have a great holiday
my wife and i swap off Sunday nights. She cooks one and I cook one. I’ve been stealing Jacks recipes and they are amazing! She’s always loving them! We are competitive so she’s like wtf you just all up and start killing it in the kitchen? Lol she had no clue until I showed her his channel. Thanks jack!
Hey, Daddy Jack, once again you out did yourself with your Stuff Pork chops...you are a cook's cook...you inspire all of us to cook super great food.. you are our mentor...thank you..and God Bless...
I have been watching his videos for a long time. It is almost like being back home with my family, listening to all his recipes. Would be great to pay a visit to his restaurant if the family is keeping it running.
I just made shake and baked pork chops for the family...then I watch this ...that looked absolutely amazing!!! Thanks for the new recipe ...merry Christmas from Canada !!!!
I remember when I first saw this guy On youtube, my kinda cooking, and never take cooking lessons from a skinny chef, Daddy Jack is still it, thanx bud....RIP
eh im an aspiring home chef and your the first person ive seen on here that shows real cooking, like your cooking for your family instead of cooking for the camera if that makes sense definitely got a subscriber, good work!
Philip Sandercock I get offering advice but why insult? Many many people love watching this videos, do NOT have the complaints you have, were here to see him cook end enjoy the video. You promoting people you like well that’s great but not carried on the back of an insult, it’s s waste of time and comments.
Daniel Clark as someone who grew up on he grounds of the CIA, who’s eaten the food of master chef Ferdinand Metz(and many times, former long time president of the CIA) the more exquisite the food, the more I detested it. Even today I wouldn’t pay to eat at Escoffier restaurant (now called The Bocuse) at the cia if the meal was free. They can take their foams and gizzard confit and sell it to those with such exquisite palates, I want food with substance and flavor.
Jdub jsjs my wife and i swap off Sunday nights. She cooks one and I cook one. I’ve been stealing Jacks recipes and they are amazing! She’s always loving them! We are competitive so she’s like wtf you just all up and start killing it in the kitchen? Lol she had no clue until I showed her his channel. Thanks jack!
Wowwww ! Im speechless .... newly subscribed to the channel and brother this is seriously a cooking channel . Thanks for taking the time to make the videos im gonna make these chops for my family this weekend 😎 perfect for fathersday
Welcome aboard Keith, we set sail at 1100 hours! Glad you like the videos, Best, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
So true,I'm Cajun born and raised, near Lafayette,Louisiana, it is "gratin or cracklings ". Also I love watching you and your videos, I would love to cook with you some real Cajun food,not Creole- that's New Orleans. You are teaching me other cultures' recipes,I would love to cook Gumbo, ettoufee and sauce piquant. Please keep your videos coming. I enjoy them so very much. Thanks!!
I enjoy watching you work. My only experience in cooking is flipping hamburgers when I was 17 years old. Burgers, fries, deep fried chicken, shrimp. The most interesting part was when the fryer guy would stuff the CRISCO into the fryer and watch it heat up. One thing I do recall is how greasy the floor was. We didn't walk behind the griddle, we scooted on the floor grease. It was fun. KEEP ON KEEPING ON
Thank you, Bobby. It’s been tough, but through it all, we are blessed to have these cherished memories. Thank you for watching the channel. With appreciation, - The Cooking with the Blues Family
I'd trust Jack's hygienic practices any day over some flunky in a McDonald's. His stove top is at flame thrower level...bacteria doesn't stand a chance
After handling any meat should wash hands cuz it gets on everything you touch pan handles veggie cutting board, all the things cross contaminate and it's not a clean look at all !!
Pork Fat rules David. Think I licked the plate! Can't beat the natural flavor! Good Gravy, Jack Become A Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
I am a Professional Chef and I must say I enjoy watching your shows here on RUclips. You explain the dishes very well and show real Passion for your Craft. Keep up the good work and give Bob a pay rise !!
9:43 Amen😇 I love all your hard work you show us my man. God bless you and the passion you have and for putting it on RUclips to show us what good cooking is all about. Much love my friend. 👍
sittin watching daddy jack cook stuffed pork chop listening to doug sahms great texas sound.life could be one hell of alot worse here and heres a ...................great job sir, well done and im certain it tastesoutasite. hope alls well with you and yours,thanks for letting me enjoy your skills
Thanks so much for the vids! You're an inspiration to me. Tonight I am making chicken scarpariello with some pesto and linguine. Hope to get back up to the East sometime when all this weirdness starts to pass. It will. Stay safe and brave. Ciao for now!
That is awesome, the addition of pesto is awesome. Make sure not to over cook the chicken. Brown it off real good first then take it out and add it back in later. I may have to knock that one off 57, Thank You, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Daddy Jack Rulin' the Kitchen!!! Watch you every morning before going to cook at the Monastery! The nuns love everything my man Jack does 'cause I'm writing it all down then going to cook it for the Sisters! Lighting that candle for you in the Chapel before I leave, saying a prayer for you, my inspiration, Jack, for giving me the motivation, the new ideas and the know-how to be the best that I can
......that I can be. You amaze me at every turn to see how good food and good flavor are pulled together. You have a BIG HEART, Jack, and I thank you from the bottom of my heart for showing how it's done and sharing your life-long secrets for cooking wonderful dishes. God Bless You, My Friend and THANK YOU!!! ♡♡♡♡♡
Glad I'm not traveling anymore ! Anytime I'd be in Jack's area I'd be in a food coma ! Jack's the kind of place where you don't order; you just go with a friend and spend the evening and ask the chef what he wants to cook for you !
Хобби
This being Christmas time, it's nice to see a man who is like an old friend. He is sorely missed even by those who never met him.
Sorry about the cut and taste shot, I did the cut and taste this time. This was my dinner and I can assure everyone it was great! Bob
chaplinsrestaurant looks bomb!!! Good job my brotha from anotha motha! Love your videos and your recipes I’ve copied several things from you!
You're lying!
This guy is soooo gross, who the are the nuts that eat the
That shit that, convicts?
Jack asked how's that look? It looks like shit Jack. If fed that shit to my dog I'd be afraid he may try to bite me.
@@andrekarteron6376 look how black the rendered fat oil is lol. I'm appalled
I love going back and watching these older videos. My family likes it too because I actually work at doing these dishes for them. Thank you for the work you guys do to bring these into my home.
That is awesome that you are cooking some of my recipes for your family, makes doing them all worth whiile Jeff. Blessings and stay Well, Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
Thank you for your time on this planet Maestro! R.I.P
I have just discovered the big fella...what a legend!
He’s awesome. Knows everything!!! Can’t wait to visit. Where is New London?
@@easylistening1377 Super late response, but New London is in Connecticut.
Your comments here about this man being a legend just goes to show us that you three must’ve been out behind the lunch room wackin the shit out of Skippy playing Stump Poker on the day the teacher explained what a legend was.
Just started watching the Legend he is amazing love him I miss cooking my kids allways say cook this or that I am limited to what I can do are fa love uv homemade chilli wild meat
R.I.P. Jack, you were truly unique and so much fun to watch and learn from. 🙏
You lost me at "closely trim the fat off," but quickly regained me with "we're gonna use this fat in the stuffing." You're doing God's work.
Hey Jack, I rarely comment, but I do watch all of your videos. You Rock bro!!! Thank you for showing us how it's done in a true working environment. It is much appreciated!! Keep up the great videos and I wish you much success!!!
We lost Daddy Jack Chaplin earlier this month. Great guy spectacular cook.
@Anthony Galloni His official Facebook page revealed it, along with his Obituary.
@@johncoleman4689 A very sad day.
Yoo I watch all your videos T-Roy love your content
X
Stil watching all his videos, thank you to his daughters for allowing us all to keep learning his recipes,
I'm enjoying this mans work. He has done this for so long its 2nd nature. Moves around that stove like a ballerina. Would love to eat at his restaurant. I hope he gets a cooking show on cable or regular TV it would be a hit!
I love how he throws a skillet like 15% on the flame and somehow it still cooks evenly.
You're a country boy at heart. We can tell you love comfort food. Thank you for sharing these great recipes. You make them look easy and delicious.
Ohhh shit! I'm making this tonight! Thanks for the recipe boss! 22 people have no tastebuds.
This guy is MY kind of cook. Great recipe. Thanks.
Ron Richo isn’t it, right off the cuff many times and that makes him inspiring. Most people can follow a recipe (if they really tried) but capturing real flavoring is the art that real chefs possess. He’s never status quo, he does what is going to taste. From his fanfare both online here and at the restaurant,, he’s definitely found his niche in life. Look forward to eating there.
I just can't get enough of watching you cook Mr.Chaplen you have motivated me to heat up my skillets, I now have new recipes to try thanks to you and because of that I told my wife to sit back and kick her shoes off cause dinner's on me!!!!!! Thanks for the new ideas.
How could Daddy Jack be afraid of horses when he's been riding the range for all these years? Our whole family loves your dishes. Thank you.
His other/new channel Cooking with the blues
His show was by far my favorite cooking show. Because he did this for a living. There's no fancy competition, no crazy ingredients you can only get in the Himalayan foot hills of India. Just good quality cooking. I'm going to miss him.
I really appreciate good people.This man is good people. Good heart .Funny at times too.
Just might make it up there to meet him someday on my way to Maine.
Awesome videos and thanks for your taking the time in showing us these great recipes .. Much appreciated my friend. !!!!
Now that's a stuffed pork chop! Thumbs up my friend. Please keep the videos coming!
That looks wonderful. Thank you for sharing!
I look at is videos, and its just amazing how much of a great cook he is, going to have to make a trip to his restaurant after the holidays, Merry Christmas and have a great holiday
I keep coming back,,,, Jack was such an influence and we all miss his unique charm and way of cooking! This looks like a meal fit for a KING!
I miss daddy jack alot ! What a great human being he was !!🙏🙏RIP buddy !!!
love papa jack`s cooking.........wonderful
Love the real cooking!
That's a great stuffed pork chop recipe! Thank you Jack!
Miss ya Daddy Jack,, God broke the mold with you Brother!!❤️
i made a recipe for stuffed pork chops today, but did not know how to work with the chops. so i came here and am glad i did. thanks, man.
Thank You Jack and Bob! My Wife loves my cooking, Now that I have gotten AWESOME Training from You!
Still watching your vids for inspiration! RIP!
my wife and i swap off Sunday nights. She cooks one and I cook one. I’ve been stealing Jacks recipes and they are amazing! She’s always loving them! We are competitive so she’s like wtf you just all up and start killing it in the kitchen? Lol she had no clue until I showed her his channel. Thanks jack!
Hey, Daddy Jack, once again you out did yourself with your Stuff Pork chops...you are a cook's cook...you inspire all of us to cook super great food..
you are our mentor...thank you..and God Bless...
I have been watching his videos for a long time. It is almost like being back home with my family, listening to all his recipes. Would be great to pay a visit to his restaurant if the family is keeping it running.
love the way you cook and the food looks really good :) need to try some of your recipes
Made this tonight. So good! Thanks Mr.Chaplin for the continued culinary inspiration!
You, chef, are a master! So refreshing to watch such a natural in the kitchen. Thoroughly enjoying watching your demonstrations!
R U kidding me? WOW!!! Damn. That is just amazing. Thanks for making this. Thumbs up
Jack got the nicest burners in the business, RIP
love the passion for your cooking!
StuFFed Pork Chops one of my favorite and my Family's, their eyes say wow when they take that first cut.. Great Job CheF!!
Fantastic recipe! Love how you cook
I just made shake and baked pork chops for the family...then I watch this ...that looked absolutely amazing!!! Thanks for the new recipe ...merry Christmas from Canada !!!!
Shake n Bake go... Real proper like...
''Rewatch'' ......
.will always be an absolute legend‼️®™️
daddy jack the ultimate protégé❗️🙏🙏
Jack, YOU are the Mozart of the kitchen, I swear every time I follow your recipes I have phenomenal success.
More like the Mozart of Cross contamination
I came back to this one, this meal has to be at the top
Or the I WANT list. amazing
I just found your channel and I love it.We will be down to see you soon!Keep it up.
I remember when I first saw this guy On youtube, my kinda cooking, and never take cooking lessons from a skinny chef, Daddy Jack is still it, thanx bud....RIP
when you plated that up with the mashed potatoes i got goosebumps, thats one tasty looking man sized pork chop
Real chef right here. Love our vids brother.
Binge watching after your passing my good man. RIP...
eh im an aspiring home chef and your the first person ive seen on here that shows real cooking, like your cooking for your family instead of cooking for the camera if that makes sense definitely got a subscriber, good work!
Philip Sandercock I get offering advice but why insult? Many many people love watching this videos, do NOT have the complaints you have, were here to see him cook end enjoy the video. You promoting people you like well that’s great but not carried on the back of an insult, it’s s waste of time and comments.
Daniel Clark as someone who grew up on he grounds of the CIA, who’s eaten the food of master chef Ferdinand Metz(and many times, former long time president of the CIA) the more exquisite the food, the more I detested it. Even today I wouldn’t pay to eat at Escoffier restaurant (now called The Bocuse) at the cia if the meal was free. They can take their foams and gizzard confit and sell it to those with such exquisite palates, I want food with substance and flavor.
@@kaidosbuddyagaindoberman9119
Would you address the issue of cross contamination? Ive seen this man's vids and never heard a peep about it!
@@samsquanchoverland You learn em Won Hung learn em good!! I tole him in another vid with a last name like cock, I would not throw cooking stones!!!
dsimon33871 you’ve never heard a peep about it? That’s all these pussies talk about
Looks a amazing...Ive been looking for a pork chop stuffing
.
This guy has some bomb recipes, cant wait to try my hand at some of these
Jdub jsjs my wife and i swap off Sunday nights. She cooks one and I cook one. I’ve been stealing Jacks recipes and they are amazing! She’s always loving them! We are competitive so she’s like wtf you just all up and start killing it in the kitchen? Lol she had no clue until I showed her his channel. Thanks jack!
This guy is the best Chef on the net, bravo Daddy Jack! This is my kind of Chef right here. God bless you sir, these videos are excellent.
I cooked this tonight and it was amazing, I will be saving this one. Thanks
One of my favorites Brad!
Wowwww ! Im speechless .... newly subscribed to the channel and brother this is seriously a cooking channel . Thanks for taking the time to make the videos im gonna make these chops for my family this weekend 😎 perfect for fathersday
Welcome aboard Keith, we set sail at 1100 hours! Glad you like the videos, Best, Jack Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
So true,I'm Cajun born and raised, near Lafayette,Louisiana, it is "gratin or cracklings ". Also I love watching you and your videos, I would love to cook with you some real Cajun food,not Creole- that's New Orleans. You are teaching me other cultures' recipes,I would love to cook Gumbo, ettoufee and sauce piquant. Please keep your videos coming. I enjoy them so very much. Thanks!!
Lisa, I've never hand much Cajun food, but I live on a street that's called Lafayette St. in Aberdeen WA. LOL
you are the best Jack and you have personality to boot
I enjoy watching you work. My only experience in cooking is flipping hamburgers when I was 17 years old. Burgers, fries, deep fried chicken, shrimp. The most interesting part was when the fryer guy would stuff the CRISCO into the fryer and watch it heat up. One thing I do recall is how greasy the floor was. We didn't walk behind the griddle, we scooted on the floor grease. It was fun. KEEP ON KEEPING ON
making mine right now it's in the oven
thanks Jack for the inspiration
The dish came out delectable.
One of the best I've ever cooked.
A shout out to Johnson & Wales Culinary Division '90
Thanks again Jack
freaking amazing you made my family hungryyyy
I'm just sad he went to the great kitchen in heaven. We'll miss him so much. Condolences to his wonderful family.
Aloha Peace
Thank you, Bobby. It’s been tough, but through it all, we are blessed to have these cherished memories. Thank you for watching the channel.
With appreciation,
- The Cooking with the Blues Family
That's the real deal right there, Jack. RIP my friend.
I'd trust Jack's hygienic practices any day over some flunky in a McDonald's. His stove top is at flame thrower level...bacteria doesn't stand a chance
You're condoning cross contamination?? And burnt fatty oil yea ok lol
Really? You see that floor pick up, "NO hand wash"just keep on trucking? I be worked with lots of chefs and most are NASTY..
Yeah....he still touches food after the cook!
g berry what’s wrong with using the fat as oil?
After handling any meat should wash hands cuz it gets on everything you touch pan handles veggie cutting board, all the things cross contaminate and it's not a clean look at all !!
Dinner tonight. "Get in there Bob" Great group
Thanks for all the videos! Wish you were in South Jersey ! ha
Looks excellent !!! Great job
Very nice looking meal Jack.
I enjoy all your videos so please keep it up.
Omg. can't wait to make this. you are my cooking Obi Wan Kenobi.
nice clean kitchen you got there
I like watching this guy cook.
He lives on in our kitchens. RIP
Rest In Peace Jack, you were an awesome chef
Good riddance to Fatty.
That is a mouthwatering dish. A LOT of flavor and, as always, easy to prepare.
Thanks Jack & Bob for another fine video.
How's the weather there??
Found out the big man passed cooking with the blues good man RIP
Wow! Jack this one looks so delicious at the end. This must taste so heavenly. Thanks!
Pork Fat rules David. Think I licked the plate! Can't beat the natural flavor! Good Gravy, Jack
Become A Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
I am a Professional Chef and I must say I enjoy watching your shows here on RUclips. You explain the dishes very well and show real Passion for your Craft. Keep up the good work and give Bob a pay rise !!
Your not gonna complain about hygiene??? Cool.
I am interested in what hes cooking rather than looking at the hygiene side.
@@johndavis9163 same here sir. The recipes are delicious. imo. Peace...
@@johndavis9163 than you're definitely not a professional cook. And if you are its at McDonalds
9:43 Amen😇 I love all your hard work you show us my man. God bless you and the passion you have and for putting it on RUclips to show us what good cooking is all about. Much love my friend. 👍
Looks so delicious thanks so much for sharing
Oh yeah....I will definitely try this...can't wait!!
It’s because of you I started eating pork chops again! 😋 Questioning why I stopped 🤔
Looks awesome. I am a little surprised you didn't put a sprinkle of green onion on to garnish. :)
sittin watching daddy jack cook stuffed pork chop listening to doug sahms great texas sound.life could be one hell of alot worse here and heres a ...................great job sir, well done and im certain it tastesoutasite. hope alls well with you and yours,thanks for letting me enjoy your skills
great recipe... I hope to try it someday... Peace..
Thanks so much for the vids! You're an inspiration to me. Tonight I am making chicken scarpariello with some pesto and linguine. Hope to get back up to the East sometime when all this weirdness starts to pass. It will. Stay safe and brave. Ciao for now!
That is awesome, the addition of pesto is awesome. Make sure not to over cook the chicken. Brown it off real good first then take it out and add it back in later. I may have to knock that one off 57, Thank You, Jack
Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Daddy Jack Rulin' the Kitchen!!! Watch you every morning before going to cook at the Monastery! The nuns love everything my man Jack does 'cause I'm writing it all down then going to cook it for the Sisters! Lighting that candle for you in the Chapel before I leave, saying a prayer for you, my inspiration, Jack, for giving me the motivation, the new ideas and the know-how to be the best that I can
......that I can be. You amaze me at every turn to see how good food and good flavor are pulled together. You have a BIG HEART, Jack, and I thank you from the bottom of my heart for showing how it's done and sharing your life-long secrets for cooking wonderful dishes. God Bless You, My Friend and THANK YOU!!! ♡♡♡♡♡
my type of cooking keep it going big boi, you doing god's work out here.
Glad I'm not traveling anymore ! Anytime I'd be in Jack's area I'd be in a food coma ! Jack's the kind of place where you don't order; you just go with a friend and spend the evening and ask the chef what he wants to cook for you !
Nothing better then old childhood friends popping-in. Guy's are like rocking-chairs which go way back.
For sure John or an Old Pair Of
slippers!
Great recipe Chef!
Looks so good, Daddy Jack! I’m taking notes...
This looks so tasty, cheers Jack!
Best cooking show ever. It really is.
your whole kitchen has roar pork everywhere
no need to apologize and as always thanx for todays dinner.
Miss you Jack!
Ole Jack should have had his own show like Emeril Lagase-"BAMM" & like Emeril says "pork fat rules with lots of gaaarlickkk"!!!!!
This guy is a national treasure
Miss you Daddy Jack!!