Pasticcio is my favourite Greek dish which I discovered while on holiday in Rhodes. I always loved Moussaka, but when I first ate Pasticcio it blew my mind. This looks delicious.
So glad to see the vids back.. When I cook after taking pointers of Jack I just don't mess about and everyone that tries the food seems to really like it. Making meals a lot faster now with good results. Cheers
Agreed, learn something new all the time. Great job chef, in time you should do videos on all the mother sauces. For those of us not formally educated in culinary, it would be awesome to watch.
You amaze me in every video!! I haven't seen you use a measuring cup yet!!!! I love your videos. Your personality is infectious, would like to meet you someday!!
@@CookingWithTheBlues I seen the duct tape but wasnt sure? Must be a favorite to hang on to it. Love your videos and you Rock with all the recipes. Keep up with the diet my friend. Cheers, Love and Laughter. Peace.
Made this today chef. It was bomb. I made the sauce first, separated it in to two portions. Added parm 🧀 to one half and left one half to use later on another dish. ✌
It's My Way, make it your own. JackBecome a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Wow!!! Daddy jack u are amazing!! I have always made this is large glass trays, but this is bettr actually!!! I dont have 2 make a huge batch anymore....u taught now me now this protioned size is so easy 2 do...
Thanks for watching the channel Craig. I hope you get to try some of the recipes and make them your own. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Daddy Jack. Thank You for the videos, the cooking ideas and the great escape from this crazy world. Cant wait to visit your restaurant in person. God Bless.
Thanks for watching Chris, KeepYour Chin Up, spring is almost here! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Not to insult you but chefs gotta be able to cook just about anything. If a chef doesn't know how, they practice at the dish(es) until they get it down. A cook is what I would expect to not know how to cook multi-cultural.
Cinnamon in a bech? New one on me!! Been a chef 20 years never seen that! Might try it. Not use a studded onion in milk for bech? Good vids big man. From a Chef from Manchester UK 🇺🇸🇬🇧👍
Tbh, actual pastitsio bechamel is milk, flour, butter, salt, pepper, nutmeg, one or two eggs or just their yolks and grated cheese, usually kefalotiri. Perhaps that lady substituted nutmeg with cinnamon. Also, it's thickened further than that and the dish is allowed to set after baking, so it can be cut and served similar to lasagna, not messy like mac n cheese.
Duct tape, the all American fix it up tool! (Reminds me of the movie ‘Analyze This’ with billy crystal and Bobby Deniro. Crystal rear ends a car and they duct tape the whole bumper back on- great movie) Sorry a little off topic for sure but where would we be without duct tape?
Anytime I try to put some cinnamon in a dish that doesn't normally use it, it seems to come out to cinnaminny. I don't know how Jack pulls it off, but it does it over and over again. Not sure what I'm doing wrong.
I'll tell you what... RUclips needs to install a great big old LOVE BUTTON... just for Daddy Jack's Cooking with the Blues! P.S.: Never apologize for loving American Cheese... I love it!
Хобби
Well, this is not Greek Pasticcio, but Jack is a genius cook…
OMG, He ate that molten hot pasta like nothing..Old school AF....
Pops that blazing hot pasta in his mouth like a BOSS!! He is the man!!
Glad to see that the videos are back on. R.I.P.
I really appreciate your videos, my wife and I have learned so much from watching them. Keep up the great work.
Love you Jack. As a man inspired by the arts of the culinary. you are a treat to learn from.
Pasticcio is my favourite Greek dish which I discovered while on holiday in Rhodes. I always loved Moussaka, but when I first ate Pasticcio it blew my mind. This looks delicious.
WOW! Every time I watch I get hungry! Good looking dish!
My dad shipped out of the submarine station back in 44. He loved dishes like you cook them.
This looks really delicious, thanks for sharing your skills and experience..
I love pastitsio. We eat it every summer when we stay in Greece 5-6 weeks. Thank you. Nice.
You are still the man! Thanks for keeping this channel alive!
So glad to see the vids back.. When I cook after taking pointers of Jack I just don't mess about and everyone that tries the food seems to really like it. Making meals a lot faster now with good results. Cheers
I know that's a hard working business you and your staff are in. your good effort is appreciated.
Hello from Indiana! Love to watch and learn from you Jack! 👈👏
Another awesome, yet simple to prepare, meal.
We miss you Big Guy. Always some of my favorite recipes
Agreed, learn something new all the time. Great job chef, in time you should do videos on all the mother sauces. For those of us not formally educated in culinary, it would be awesome to watch.
You amaze me in every video!! I haven't seen you use a measuring cup yet!!!! I love your videos. Your personality is infectious, would like to meet you someday!!
Humble, friendly, and awesome... thank you for sharing your recipes and knowledge with us. Wish one day will come down and meet you in person.
Thanks for your vids they make my day better.
I’ve been watching your channel for years but the duck tape on the whisk really crack me up
Dang jack your a funny guy I just busted a rib with laughter.Take care my friend best of health to you and your family.
@@CookingWithTheBlues I seen the duct tape but wasnt sure? Must be a favorite to hang on to it. Love your videos and you Rock with all the recipes. Keep up with the diet my friend. Cheers, Love and Laughter.
Peace.
i'm with you . never noticed that . way to go jack ... waste not , want not
Thank you, Sir!
Thanks for bringing us into your kitchen.
Awesome, looks so good.
Keep it rockin jack 🎸🎸
Made this today chef. It was bomb. I made the sauce first, separated it in to two portions. Added parm 🧀 to one half and left one half to use later on another dish. ✌
Oooh Lord, wonderful that looks, Chef! Love and peace from South-West Germany :)
That dish looks delicious! 🤠👍
Great job Chef!!
It looks so tasty, thanks Jack
Always impressed with the Cleanliness of the kitchen!
I really like that 'little bit'
Awesome stuff Jack.
You can’t go wrong with American cheese,thank you Chef 😊
I love watching your vids Jack. You are great!
😂😂😂 don't kid yourself
Impressed that he made pasticcio even though its not really pasticcio!
It's My Way, make it your own. JackBecome a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Wow!!! Daddy jack u are amazing!! I have always made this is large glass trays, but this is bettr actually!!! I dont have 2 make a huge batch anymore....u taught now me now this protioned size is so easy 2 do...
That's Great Andreas. Hope you are staying well on the West Coast my friend.
I love the duck tape on the wisp
Keep on rockin in the free world, jack
I need to get to ya, sir!! All the way from Ohio...
I'm gonna make that trip! 😊
Just passed by to say that i love you and i miss you.. rip
Another amazing video
Miss you buddy! RIP!
I'm hungry as a mofo right now
Looks amazing, I'll be doing that tonight, RIP big man you're the boss.
Where do you get those pots and pans and how easy are they to maintain?
Jack is the peoples champ
Hey kids: I imagined many plans to drive to New London. Now it’s too late. Seize the day!
Love u man your the best wish u the best in these times
Thanks for watching the channel Craig. I hope you get to try some of the recipes and make them your own.
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Bravo👏
Love your vids brother ✌
That roux ended up being a cross between a Veloute and a bechamel, using stock and cream together.
I need to try that in my kitchen
Little bit of cinnamon, because we're going Greek today .. as much as I know about food I know nothing about food .. RIP Jack 🍻
Daddy Jack: "I'm gonna use chicken stock, little less dairy." Also Daddy Jack: Adds 1.5 quarts of heavy cream
HAHAHAH All his videos are like that. That's why I love this guy. I fucking love heavy cream in sauces. He put a ton of cheese on that too.
Jack, you did everything right.
I always thought you had to cook the flour longer before adding liquid. Thanks for info
Watching this guy butcher the classics is the kinda content that conjures up wonderful nostalgia
Thank you
sup brother top man as always
You losing weight Jack? Looking good buddy. Love the vids. Easily my favorite food related on the tube.
Looks delicious 😋.
Everything looks great jack. U ever do a sweet n sour chicken dish?
Yea Daddy Jack keeping it tru, keeping it real.
God bless
You made me hungry
Daddy Jack. Thank You for the videos, the cooking ideas and the great escape from this crazy world. Cant wait to visit your restaurant in person. God Bless.
Thanks for watching Chris, KeepYour Chin Up, spring is almost here! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I never knew you could make Greek food.
Not to insult you but chefs gotta be able to cook just about anything. If a chef doesn't know how, they practice at the dish(es) until they get it down. A cook is what I would expect to not know how to cook multi-cultural.
What brand of pots are these?
I love the content
RIP Daddy Jack 🙏
Cinnamon in a bech? New one on me!! Been a chef 20 years never seen that! Might try it. Not use a studded onion in milk for bech? Good vids big man. From a Chef from Manchester UK 🇺🇸🇬🇧👍
@@CookingWithTheBlues ok Cheers big fella. Respect as always 👍👍
Tbh, actual pastitsio bechamel is milk, flour, butter, salt, pepper, nutmeg, one or two eggs or just their yolks and grated cheese, usually kefalotiri. Perhaps that lady substituted nutmeg with cinnamon. Also, it's thickened further than that and the dish is allowed to set after baking, so it can be cut and served similar to lasagna, not messy like mac n cheese.
Yasu Daddy Jack!! Great Job!! OPA!!! Great Stuff!!
Bravoo chef
Yall ever do taco night or something similar? Would love to see your take on Mexican food
What a superstar hope all is well Mr Jack Chaplin God Bless
Omg this is the farest thing from normal cucine
Daddy Jack hello from East Texas -Nacogdoches Texas
Those meatballs look very promising!
RIP Daddy Jack
Thought you were going to put that dish into the salamander to brown it some
You forgot the green onions.
Could go into the beef the last minute then the oven. Yum
There is no green onions in the authentic pastitsio...but it's a personal taste i guess.
that looks like duct tape on the whisk. come on jack. say it aint so
@@CookingWithTheBlues hell yea, ole Red Green lives for duct tape, keep up the great work Jack!!
Duct tape, the all American fix it up tool! (Reminds me of the movie ‘Analyze This’ with billy crystal and Bobby Deniro. Crystal rear ends a car and they duct tape the whole bumper back on- great movie)
Sorry a little off topic for sure but where would we be without duct tape?
@@CookingWithTheBlues Keeps the handle warm vs. hot too !
The whisk,,,,, waste not want not? I guess
Daddy Jack, what is your salt to pepper ratio on that throw in seasoning mix at about 6;55 mins.
I believe in other videos he said that 2/3 salt to 1/3 pepper.
Woah!
Hoffman Cheese is a step up Jack...similar to American but sharper and more flavorful.
Greek Lasagna and mousaka! Damn!
The master
Bravo Daddy Jack
We miss you jack
did i just watch jack make a meal without putting green onions on top..... 😳
you can use nutmeg instead of cinnamon to spice in the bechamel. Kind regards Master Jack!
I used to buy all other kind of cheese now all I buy is American cheese
Anytime I try to put some cinnamon in a dish that doesn't normally use it, it seems to come out to cinnaminny. I don't know how Jack pulls it off, but it does it over and over again. Not sure what I'm doing wrong.
Now lets make the Chicken Pie with the Filo its awesome with the cheese and butter oh my its divine Jack, I know your Fans will LOVE IT!! .
@@CookingWithTheBlues YAY!!!! GREEK COOKING AT ITS BEST!!! DADDY JACKS!!
The best of greek food
the bechamel omg
I love American cheese.
You can tell he was having serious health problems in this video. RIP.
Another culinary masterpiece by Daddy Jack. Looks delicious 😋
I'll tell you what... RUclips needs to install a great big old LOVE BUTTON... just for Daddy Jack's Cooking with the Blues! P.S.: Never apologize for loving American Cheese... I love it!