It is amazing how much more we appreciate a loved one when leaves us..! We need now his appearance more than ever! At least the miracle of tech gave us the videos for us to here his voice and sweet face.❤️
yeah i really want to just thank you,for the videos because i am the chef at a okay italian restaurant ,in sacramento ca,and i was struggling with the menu,butr just searching for ideas i subscribed to you site and it changed my outlook on my menu problem thanx ,so much robert mapp of sacramento ca,.
hey Rob, I found myself in a failing greek restaurant and I love this guys old school recipes for some specials... at 3-4 covers a night I can focus my efforts on maintain food safety and quality while putting on a good show with stuff like this!
I am so glad i found you! I come from the other side of the big pond and have not had the pleasure of traveling to the USA and try out it's cuisine which is a dream of mine. But by finding Daddy Jack's i can now recreate the dishes he so passionately cooks. Of Course it won't be anything like the real deal but until i can fulfill my dream and actually have some of that wonderful food it will have to do. So many thanks from Holland to Bob who makes this possible for us to enjoy these video's and ofcourse to Daddy Jack for opening his recipes and wonderful personality for us. It's a great joy :)
Daddy Jack. Been watching your RUclips videos with great delight. Have made a number of your dishes and my sister says they are great. Thanks for the tip about Sorrento's Rest on Smith St. Gong there next week to try their Chicken Sorrento. I have watched many many video recipes, and yours is the most entertaining and short...so easy to follow. Keep up the good work...I know it's not easy doing those videos everyday but you make a lot of people happy. The Lord helps you every step of the way...He will not forsake you. My sister and will come visit you soon and have dinner. "Cookin with Blues" is my new saying. Warm Regards, Joe Gagliardi Providence, RI
I rarely eat at chain places. I would love to try your cooking sometime, it always looks great and I have learned a lot from watching you cook. Thanks to you all for your hard work.
Wonder why Jack moved on from Bob at the camera duties? The two had beef toward each other? Because the newer camera guy was much more skilled than Bob. No offense to Bob.
They made this at a NJ restaurant I worked at in the 90's and they called it Sorrentino. (Plain ricotta though) This is one of my favorites dishes without the sauce. Weird, my friend and I both liked it like that and would share it. I've yet seen this on the menu of any restaurant since then. Crazy, because it's so good. I do my eggplant different: Flour, egg, flour. It's good.
I figured out how. I never get one with seeds with this method. Pick out ones that are not bulbous, or big, but even on both ends. Also, heavier means more seeds usually.
The quest for flavors changed humanity. From Ancient Egypt through the Dutch East India Company - Spices - were the currency of royalty. Imagine food is the 1300’s in Europe... Omg.. The sky- Grey The Skin tone- Grey The food - Grey I think they invented the bubonic plague to avoid eating. Some sautéed mushrooms would be just fine with that as a change from the eggplant- A giant portobello mushroom steak or two , perhaps? Or even - since that region of the country loves their tomatoes, maybe a seasonal version with those big beefsteak tomatoes slices instead-or in addition to the eggplant 🍆 ? 👌🏻👍🏻
Daddy Jack that looked great. I would like you to show us how to make Hungarian Beef Goulash. Somehow i think you and Gaspar could really do a good job with it.
The Rollotini, from here, looks like it may need to be a appetizer on the menu perhaps The GLARING problem with that Rollotini, Chef, .. no Martini.. Bad Chef! 😂👍🏻
@@natbarron Chaplin was a chef for like 40 years and had 20 restaurants- no one ever got sick. But Matthew Mckenzie is there for every video screeching
Been watching lots lately daddy is a great chef .. what's the restaurants address 165 or 181 bank st. not that there is much difference but just wondering.......THANX...GREAT JOB BOB......./.......
You could substitute a phone book for that chicken and this guy could still make it taste good .
It is amazing how much more we appreciate a loved one when leaves us..! We need now his appearance more than ever! At least the miracle of tech gave us the videos for us to here his voice and sweet face.❤️
yeah i really want to just thank you,for the videos because i am the chef at a okay italian restaurant ,in sacramento ca,and i was struggling with the menu,butr just searching for ideas i subscribed to you site and it changed my outlook on my menu problem thanx ,so much robert mapp of sacramento ca,.
hey Rob, I found myself in a failing greek restaurant and I love this guys old school recipes for some specials... at 3-4 covers a night I can focus my efforts on maintain food safety and quality while putting on a good show with stuff like this!
Robert Mapp That’s such a solid comment - Nice to see people supporting each other.
Too much negativity-
I hope your restaurant career is blessed.
The only thing I would do to that great dish is that add a nice thin slice of prosciutto
Turn that joint around, shrink the menu and put out top notch food at a good price Robert. They will start coming in droves! Merry Christmas. Jack
Robert Mapp what restaurant do you work at?
I love ya Jack your a great human being, and a master chef.
RIP daddy jack thanks for all the delicious food everyone in the world watched you create !🙏
What happened?
I am so glad i found you! I come from the other side of the big pond and have not had the pleasure of traveling to the USA and try out it's cuisine which is a dream of mine. But by finding Daddy Jack's i can now recreate the dishes he so passionately cooks. Of Course it won't be anything like the real deal but until i can fulfill my dream and actually have some of that wonderful food it will have to do. So many thanks from Holland to Bob who makes this possible for us to enjoy these video's and ofcourse to Daddy Jack for opening his recipes and wonderful personality for us. It's a great joy :)
Great videos . And great the way you always show the love for your family . Thanks .
Daddy Jack. Been watching your RUclips videos with great delight. Have made a number of your dishes and my sister says they are great. Thanks for the tip about Sorrento's Rest on Smith St. Gong there next week to try their Chicken Sorrento. I have watched many many video recipes, and yours is the most entertaining and short...so easy to follow. Keep up the good work...I know it's not easy doing those videos everyday but you make a lot of people happy. The Lord helps you every step of the way...He will not forsake you. My sister and will come visit you soon and have dinner. "Cookin with Blues" is my new saying.
Warm Regards,
Joe Gagliardi
Providence, RI
All I can say is 'WOW', can't wait to try this myself. Thanks for sharing.
This is great. Thank you the Marchigiani family. Yonkers New York.
R.I.P. Daddy Jack,,, 👍👍✌✌👍👍
Very awesome! Love your channel and how you cook! I cook my sauces with wine now thanks to you! Asiago cheese, mushrooms and wine on chicken!
mouth and belly happiness. always a pleasure watching and learning daddy jack's mad skills.
I rarely eat at chain places. I would love to try your cooking sometime, it always looks great and I have learned a lot from watching you cook. Thanks to you all for your hard work.
I've learned so much from watching your videos both in the kitchen and interactions with people! Love you and Bob! Thanks
Miss you! RIP
YUMMY JACK.. YOU'RE THE MAN..YOU PUT YOUR THUMB IN THE POT AND MAKE THE WHOLE WORLD GO AROUND..EXCELLENT COOK YOU'RE..
Never cease to amaze Me , that looked awesome I love this channel
I have to get to this restaurant one of these days. This dish looks wonderful.
Poor Bob watching he's dinner getting disappeared through the Camera Lmao
that looks great!! another of your dishes I will be cooking sure wish I was closer so I could come eat there. love your videos.
Glad to see ya back that really looked great Thanks for the show
Love the recipe. Excellent :)
Looks delicious !!! OMG! They way they're sampling the dish, poor Bob won't have any left for his dinner! Hahaha.
Great video! Thanks
I love this recipe. Always over the top. Thanks Jack!
Looks delicious! Thank you Jack, for sharing with us!
Great looking dish Jack. Poor Bob, got to watch his dinner get eaten again. Bob needs a tripod so he can get in on the eating action.
War Monger yeah bob needs some recognition. He's a good bugger.
Bob's a good guy but it is still kind of funny.
Wonder why Jack moved on from Bob at the camera duties? The two had beef toward each other? Because the newer camera guy was much more skilled than Bob. No offense to Bob.
Another great great video. You never fail. Thanks!
Walnut pesto ? Wonderful.
Jack
Was trained well and is an awesome chef.
great job
Great work Chef!!
yaaa you back jack,..nice one
That was quite a trick using the tongs as a trivet for hot pans. Jack is a master culinist....
This man was the salt of the earth. I miss him.
What cracks me up is he aways tells Bob it's gonna be his dinner than everyone eats and Bob is sol
this man is a magician of cooking
Nice Mr. Chaplin is back.
2015; you are timeless.
Un beau savoir faire ... ça donne envie de manger aussi 🤩👍bravo et merci Chef jack.. amitié de France 🇫🇷
Dude you’re so good at that pan flippy move @4:22. You know what I’m talking about right? To get that food on the other side. A damn pro you are.
Miss you Jack! 😥 Wish I could have met you. ❤
They made this at a NJ restaurant I worked at in the 90's and they called it Sorrentino. (Plain ricotta though) This is one of my favorites dishes without the sauce. Weird, my friend and I both liked it like that and would share it. I've yet seen this on the menu of any restaurant since then. Crazy, because it's so good. I do my eggplant different: Flour, egg, flour. It's good.
Great recipie! Can you do a version of their Milanese dish with a butter and wine sauce? They do the dish with either veal or chicken.
Great video as always Jack!
PS
We call eggplants Aubergines here in Ireland.
I love eggplant but this takes it to a new level! Can’t wait to try it...
sorry man, can't do eggplant but i love everything else that you do. thank you from oklahoma
That looks so good!
Thank you.
Looks amazing!
great video
Daddy Jack, that is a great recipe
I hope you come back to Dallas and open a restaurant. I would be there day one of opening.
This dish can't go wrong
Wow looks awesome
Your abloody Cook Master !!!
Fly High Into The Sky Bob O Jack
I say it again Why am I torturing myself watching this in the middle of the Night 😊
I like the way how to cook Mr.Chaplin!!frm. Philippines
great looking meal. How do you pick a good eggplant at the market I've never had eggplant. Thank you.
I figured out how. I never get one with seeds with this method. Pick out ones that are not bulbous, or big, but even on both ends. Also, heavier means more seeds usually.
very hearthy full filling dish too right when you think its a brick in the stomache eggplant melts it all down good stuff
The quest for flavors changed humanity.
From Ancient Egypt through the Dutch East India Company -
Spices - were the currency of royalty.
Imagine food is the 1300’s in Europe...
Omg..
The sky- Grey
The Skin tone- Grey
The food - Grey
I think they invented the bubonic plague to avoid eating.
Some sautéed mushrooms would be just fine with that as a change from the eggplant-
A giant portobello mushroom steak or two , perhaps?
Or even - since that region of the country loves their tomatoes, maybe a seasonal version with those big beefsteak tomatoes slices instead-or in addition to the eggplant 🍆 ?
👌🏻👍🏻
Do you salt the eggplant after you cut it or is it just cut from the eggplant and cooked? This looks really good. Thanks, John.
that's it , you win . liked and subscribed 🙂
I love this can you add prosciutto to this
Your awesome!
Looks great! (But I thought you told Bob this was going to be HIS dinner, and he said he was hungry.)
Jack could have shouldered the M60 with ease...
Bob never had a chance.
Providence has a lot of very good restaurants.
I’m gonna make this!
My motto is " NEVER TRUST A SKINNY CHEF ". Gordon Ramsey has nothing on this guy. Love the videos.
RIP BIG DADDY JACK
That poor chicken that’s pounded has seen better days 🤣
Holy fuck Jack! That looks bomb! I will definitely be making this soon. I love your cooking style and recipes.
CONGRATULATIONS! As ever! Please, what is "blackened seasoning"?
RIP big papa
Daddy Jack that looked great. I would like you to show us how to make Hungarian Beef Goulash. Somehow i think you and Gaspar could really do a good job with it.
Gaspar could be Coach John Wooden’s doppelgänger!
Here he goes again eating your supper and giving it away... get some Bob before it’s gone.
Yup big daddy back
After the flower dip what is the other dip? Bread crumbs?
Jack you're my niga for life. #Legend
Fasteddie I love. Your. Show.
The Rollotini, from here, looks like it may need to be a appetizer on the menu perhaps
The GLARING problem with that Rollotini, Chef, ..
no Martini..
Bad Chef!
😂👍🏻
What the fuck are you trying to say?
Looks delish... I bet it would be good using veal too.
Holy shit...pro flip at 4:20
I tried growing some eggplants but nothing happened. How deep do you plant your eggs?
Great question, Can't plant them hard boiled first off Mark. Dig down 10 feet, Start from there! Jack
Welcome to Daddy jacks cross contamination and you get the blues.
Everything gets cooked no?
@@natbarron Chaplin was a chef for like 40 years and had 20 restaurants- no one ever got sick. But Matthew Mckenzie is there for every video screeching
God that looks good
Scorcheesy! Har har hardee har har.
man so nice
Jack Chaplin is the best! What more can we say????
As always, when I'm tired of pootube cooking videos I come back to Daddy Jack.
Hope you girls are doing okay.
If you keep the eggplants completely submerge in to water at the fridge you avoid to be discoloration
…R.I.P😢
How about a nice Chateaubriand
Been watching lots lately daddy is a great chef .. what's the restaurants address 165 or 181 bank st. not that there is much difference but just wondering.......THANX...GREAT JOB BOB......./.......
Looks great...okay
Excuse me?? What did you say in the beginning lolololol