ah man reminds me of making bisque at Pepins in St. Pete, FL..we took puff pastry sheets and cut nickel sized circles of it and baked off , topped our bisque with 2-3 of em..they would just float on top...man oh man that little crisp bite of a puff pastry with any good bisque...HEAVEN!
Crabs are one of the most versatile seafoods around. There are so many dishes that can be made from them, and this wonderful bisque masterpiece is just one example. I wish you good health Jack, and keep on cooking!
I have a le crusette pan that I inherited when my Grandfather passed. Its a pot i use regularly, I guess more so in the autumn/winter time ( mine is a kinda orange/terracotta colour).That sound it makes when you tap the spoon on the side.....just reminding of happy times cooking and making food. Gets me in my feelings.
OOMG, INDEED, PAT ON THE BACKJack. I tried to join PAtreon, too rich for my unemployed butt, but this bisque looked EXCEPTIONAL. Can’t thank you both enough. Kiss to the skies.
Hey very glad your doing well,, Axel knows you're the best.. he is glad you are home and I'm sure he missed your cooking,, you will make it up for the lonely Holidays..
Sure miss you Jack!! Lakesha you were special to him I am sure and I'm really sorry for your loss. I hope his grand baby is all well and you are all ok.
One more bite, story of my life. That bisque was beautiful and I imagine it was tasty, my mouth was watering. Thanks for sharing this, see you next time.
I sure am missing that big kitchen and the sound of the fan lol. B in the background as well lol. Not that I'm hating on his little home kitchen, just been a while lol.
Deal! Company credit card and a nice pool house apt. and it's on! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
@@CookingWithTheBlues company card? You ARE the company. The difference between you and what's viewed on television is that your cooking is 100% authentic. I "feels" real and unscripted. That being said I'd make a video to go along with the finished results of your art. I series I call, "I eat, you watch." At the end of every video I say, "go ahead, soak it all in" while wearing some jim morrison sunglasses.
@@iamyournytemare4253 All the videos are unrehearsed and unscripted, one take and very little editing! "The Perfection Is In The Imperfection As I Like To Say! Become a Member of "Cooking with the Blues"
I just say "them ain't lumps, them's dumplins". I had Dungeness Crab Linguine Alfredo in Port Angeles Wa. a couple of times. Once with bacon bits in it. Both were absolutely fantastic but the one with just crab was the best. So Good
Man I would catch a few and just try them plain boiled, so good you don't even need butter. There was a time when you could just take a hook on a piece of line and you pull them up right at any dock. But those days are long gone, they never come back,
@@conradkenneth5216 I can still go to the Hoods Canal in western Washington (by my house) and we dive for them near the mouth of a stream or river and catch them easily (males). I know where there's a sunken door-less fridge laying on it's back that is always loaded with them (Dungenes Crab).
T each his own CuT, I am in the high rise category so I'll keep it cool Brother! Good Holidays, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Try it and make it your own, Conrad. *Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Aprons, Blackened Seasoning, and other Memorabilia visit: www.daddyjacksnewlondon.com
You use more butter in one dish than I do in a whole year. I really liked your friend who used a cube of butter in the pasta. I live in Oregon where we cook a little different. Love the vids for the cooking.
With the first snows in Michigan this weekend ,soup season has officially begun. I cannot dream of a better soup to inspire ! Off to get the lobsters. No fresh Blues here.☹️ Tipping the Lidl nugget, Huge! Thanks Spoon away!
I love Tarragon, it is a great seasoning herb. Now that's a bisque! Glad you are making good use of your new Le Creuset Dutch Oven. The only thing I have left of my set is one dutch oven lid. lol Believe me Axle knows the routine. My dog knows every move I make ;))) Take care! GiGi
Looks delicious Jack. And it takes a long time. Like they say... "no wine before it's time" And enjoy the tastes tests...You have the Pit Master privilege.
Lots better with the camera Lakisha. Just remember, when DJ is doing things with his hands, regardless of him talking, shoot what he is doing with his hands, not on his face as we will miss the magic going on down below. We'll still be able to hear him talking etc. There's plenty of other time to focus on DJ's face when he is at the tasting table etc. Love this idea...that small amount of heavy cream made it perfect ! Stay healthy DJ
CD available Gilbert, I produced it and recorded it 20 yers ago. Glad you like it, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
I just ordered some daddy jack black seasoning can’t wait to use that my friend. I’m down in Florida we got the thing called Everglades down here but I’m a try yours daddy!!
wait till you see my Blackened Blackfish video coming up soon! Maybe the best meal I've eaten in years! Rub a steak with some L&P Sauce then put a good dose of the seasoning on a rib eye and cook over some charcoal! Put some on some Alligator or some Grouper, knock your socks off 400. Thank You for ordering, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Off the charts, Greg. *Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
Yes Knock, getting back in shape and feeling pretty good, better each day! Thank You , Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Just a dang minute here! You're grinding salt into your bisque and shaking in *pre-ground* black pepper?!?! Isn't that backwards? Salt is salt, but "fressssshhlyyy ground" black pepper is the usual demand. Looks delish! (also, I have one of those blue "Le Crueset" dutch ovens. Wonderful vessel to cook in!
Amazing buddy I don't think there is anything you can't cook. Me being from Texas and you saying you cooked here in Texas for a while I would love to see you make a Mexican food dish. Maybe something like Chili Rellenos or something. Keep up the great work love you videos
I do have a relents on my hit list. I did a seafood tamale years ago that was a huge hit.Here is the link from my other channel Mike, ruclips.net/video/jYnOz7Qh0Ck/видео.html. Hope you like it, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
I've an announcement to make. Cooking with the blues will be filmed at a new location, my kitchen. It'll be the same format, with one small addition... Me eating the masterpiece he prepares, and gloating how none of the viewers will never have a chance to taste the cuisine of the gods. Sorry bro, it has to be this way. PS.... I got your indoor jacuzzi installed with a 13" black and white TV beside it. My funding kinda ran out.
DADDY JACK YOU KNOW WHAT WE DO IN SOUTH LOUISIANA WITH THOSE BEAUTIFUL BLUE POINTE CRABS, PUT THEM IN A BIG BOILING POT AND ADDING SO NICE LITTLE IRISH POTATOES AND SOME FRESH CORN ON THE COB, SEASON EVERYTHING GOOD WITH ZATARAIN'S CRAB BOIL AND OF COURSE WASHING IT DOWN WITH SOME ICE COLD SCHLITZ BEER!
Now your talking Oak, I've had a few boils just like that maybe w/ some andouille, boudin, onions and garlic. I like your style, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
The call me "The Scallion Stallion" around these parts Vincent! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Speaking of a cookbook, do you have one Jack???? Bet you would make a small mint if you sat down and put on paper what you can put on a plate or bowl! I know I would buy one, hands down. Just an idea!!!!! Thanks, this bisque looked out of this world....
Working on it Pete, I have to get focused! It will be a memoir, I consider my videos my cookbook. Best, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues for as little as a dollar a month! For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Cooking With The Blues I will admit, I just found your “site” last year when the pandemic started, and have been watching ever since. You know a master and a great chef when you see one, and I’ve been wanting to visit CT ever since, lol! All your dishes look superb, but I wonder how many actually make it out of the kitchen?!?! Great stuff Daddy Jack, even those from the house. Some of them I can actually taste, and they are soooo good even here in Houston!!! :)
@@petertrout8140 None make it out of my home kitchen Peter. Glad you like the videos and hope you get to visit one day soon. All Good On This End, Hope all Is Good On Yours, Jack
i love this and i watch you all the time just dont comment but this time i will! let your buddy johnny know the taking of female blue crabs is against the law!! i saw a female crab in your pot.
That is BS Will, they are so plentiful here there is no restrictions. You're thinking of Dungenous maybe not Blues! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Love mine, hope to get a few more skillets from my Sister Holly, I need to put the heat on her! Who knows, maybe Santa will bring you one? Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Probably not Thomas, pretty much retired at this point, business is next to impossible! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Cream is optional for those that don’t want dairy. Also, you’re a pathetic, sad human going after a loved chef/father/human that passed 2+ years ago. What is your purpose in going after him?? Did he personally berate you?
I am a touch confused, never tasting anything like this before.... With over 10 crabs used for this soup, You still added tinned crab.... What happened to the meat from the 10 crabs....?
Got cooked into the soup, lighten up Yellow, it was just a garnish. Make it your way and clean a few crabs for the garnish! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Развлечения
![NOSFERATU - Official Teaser Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/b59rxDB_JRg/mqdefault.jpg)
Sitting here sipping on a cup of coffee wishing it was the bisque...
A good quality Dutch Oven is a must in any kitchen. RIP Daddy Jack and continued prayers for the family!
Give me a loaf of toasted French bread and a quart of that stock and I’ll eat for a day....
Man I can smell it Daddy Jack
ah man reminds me of making bisque at Pepins in St. Pete, FL..we took puff pastry sheets and cut nickel sized circles of it and baked off , topped our bisque with 2-3 of em..they would just float on top...man oh man that little crisp bite of a puff pastry with any good bisque...HEAVEN!
That sounds great Jake!
Mmmm so delicious! You are missed dearly, Daddy Jack.
Crabs are one of the most versatile seafoods around. There are so many dishes that can be made from them, and this wonderful bisque masterpiece is just one example. I wish you good health Jack, and keep on cooking!
I have a le crusette pan that I inherited when my Grandfather passed. Its a pot i use regularly, I guess more so in the autumn/winter time ( mine is a kinda orange/terracotta colour).That sound it makes when you tap the spoon on the side.....just reminding of happy times cooking and making food. Gets me in my feelings.
OOMG, INDEED, PAT ON THE BACKJack. I tried to join PAtreon, too rich for my unemployed butt, but this bisque looked EXCEPTIONAL. Can’t thank you both enough. Kiss to the skies.
Hey very glad your doing well,, Axel knows you're the best.. he is glad you are home and I'm sure he missed your cooking,, you will make it up for the lonely Holidays..
Hard to beat any dish with blue crab. The bisque looks delicious
Sure miss you Jack!! Lakesha you were special to him I am sure and I'm really sorry for your loss. I hope his grand baby is all well and you are all ok.
One more bite, story of my life. That bisque was beautiful and I imagine it was tasty, my mouth was watering. Thanks for sharing this, see you next time.
It doesn't get any better, right from my backyard. I look out the at the cove from where the crab was caught Bobby!
Going to have to try this with Dungeness or King crab.
Oh yeah that’ll be even better man with the king wow
What a wonderful gift. The LeCreuset is a $250 pot new.
look on Ebay for deals
Love the ladle tip. Looks great!!
that residential kitchen is cramping your style Jack are you missing daddy jacks??
I sure am missing that big kitchen and the sound of the fan lol. B in the background as well lol. Not that I'm hating on his little home kitchen, just been a while lol.
Dear lord look at that heavenly crab stock. I could chug a mug of that! 😲🤯
Snug as a bug in a rug with hugs 5 wheel lug!
Terrific video, Jack! Watching and listening to you cook is like hanging out with your best friend. So satisfying!
This is great, Jack!
As soon as I saw the thumbnail and the caption my stomach did a twinge and I got hungrier this morning. I should never watch these before breakfast!!!
Get the eggs and bacon on Bruce!
@@CookingWithTheBlues That and a sausage patty too! Thanks again for inspiring me to cook a bit more.
That's some serious patina on that ladle. :-)
if i win Powerball, I'm hiring him as my personal chef.
Deal! Company credit card and a nice pool house apt. and it's on! Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
@@CookingWithTheBlues You are too funny!
@@CookingWithTheBlues company card? You ARE the company. The difference between you and what's viewed on television is that your cooking is 100% authentic. I "feels" real and unscripted. That being said I'd make a video to go along with the finished results of your art. I series I call, "I eat, you watch." At the end of every video I say, "go ahead, soak it all in" while wearing some jim morrison sunglasses.
@@iamyournytemare4253 All the videos are unrehearsed and unscripted, one take and very little editing! "The Perfection Is In The Imperfection As I Like To Say! Become a Member of "Cooking with the Blues"
Hello from Romania, Transilvania !
Looks soooo good!
Looks amazing Jack! Stay safe!
Blue claws are that piece! Nice 1
daddy jack baby, CWTB!
Jack you make me and my daughter hungery every time you cook! Simlpy Amazing!
I will be buying blackening seasoning for Christmas gifts (and for myself)! Good to see you!
Oh and keep up the great camerawork sweetheart !
RIP my good man
I just say "them ain't lumps, them's dumplins".
I had Dungeness Crab Linguine Alfredo in Port Angeles Wa. a couple of times. Once with bacon bits in it. Both were absolutely fantastic but the one with just crab was the best. So Good
Man I would catch a few and just try them plain boiled, so good you don't even need butter. There was a time when you could just take a hook on a piece of line and you pull them up right at any dock. But those days are long gone, they never come back,
@@conradkenneth5216 I can still go to the Hoods Canal in western Washington (by my house) and we dive for them near the mouth of a stream or river and catch them easily (males). I know where there's a sunken door-less fridge laying on it's back that is always loaded with them (Dungenes Crab).
Love a good bisque , looks great DJ as always, hello from Rockport Tx.
Were the crabs cleaned of their meat before simmering the stock? I would think so, but you didn't say. Looks splendid, DJ!
Oh this man can COOK. Love it. Subbed!
Jack I love your cooking. Don’t listen to the news about the holidays. Be with your family and friends. Cheers!
T each his own CuT, I am in the high rise category so I'll keep it cool Brother! Good Holidays, Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Oh man, oh man that looks good!!! Definitely gunna have to try that.
Try it and make it your own, Conrad.
*Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Aprons, Blackened Seasoning, and other Memorabilia visit: www.daddyjacksnewlondon.com
Просто шедевры..
Спасибо. Пожалуйста, подпишитесь на канал.
Looks so good!
Man that looks amazing!
This looks amazing 😍
Just hoping you start to feel better have been watching you for awhile God bless
God that looks indescribably delicious
Looks amazing
I can smell this video!
Looks delicious!
You use more butter in one dish than I do in a whole year. I really liked your friend who used a cube of butter in the pasta. I live in Oregon where we cook a little different. Love the vids for the cooking.
You're out there doin it man
Another hit
APPRECIATE IT. I'VE MADE LOTS OF BISQUE BUT NEVER CRAB BISQUE. I WILL BE TRYING IT.
With the first snows in Michigan this weekend ,soup season has officially begun. I cannot dream of a better soup to inspire ! Off to get the lobsters. No fresh Blues here.☹️
Tipping the Lidl nugget, Huge! Thanks
Spoon away!
Man! I'm on a daddyjack series catch-up, eating a small snack on some homemade french onion soup that I made yesterday!
Go On Now Seth, Bring It Home!
I love Tarragon, it is a great seasoning herb. Now that's a bisque! Glad you are making good use of your new Le Creuset Dutch Oven. The only thing I have left of my set is one dutch oven lid. lol Believe me Axle knows the routine. My dog knows every move I make ;))) Take care! GiGi
mmm, looks delicious
Looks delicious Jack. And it takes a long time. Like they say... "no wine before it's time" And enjoy the tastes tests...You have the Pit Master privilege.
that looks good my friend
they ade cognac to it...so fine...for soup or as topping on any fish dish
Looks delicious 😋
Guy took a vacation
Lots better with the camera Lakisha. Just remember, when DJ is doing things with his hands, regardless of him talking, shoot what he is doing with his hands, not on his face as we will miss the magic going on down below. We'll still be able to hear him talking etc. There's plenty of other time to focus on DJ's face when he is at the tasting table etc.
Love this idea...that small amount of heavy cream made it perfect ! Stay healthy DJ
Well because he knows you're the best cook.. let's hear it for one of the Smartest dog on the Channel..
Nice background music 👍🏼
CD available Gilbert, I produced it and recorded it 20 yers ago. Glad you like it, Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
I use Tarragon in my cordon bleu. Fantastic taste.
Be nice to have smell-o-vision
How some day a stuffed quahog, no chorizo.
Old school Little Compton ,RI.
Clear chowder, cakes no chorizo. Chowder no chorizo.
Man 0 Man 🦀 Looks Awsum...
👍🏻🤠🇺🇸
I just ordered some daddy jack black seasoning can’t wait to use that my friend. I’m down in Florida we got the thing called Everglades down here but I’m a try yours daddy!!
wait till you see my Blackened Blackfish video coming up soon! Maybe the best meal I've eaten in years! Rub a steak with some L&P Sauce then put a good dose of the seasoning on a rib eye and cook over some charcoal! Put some on some Alligator or some Grouper, knock your socks off 400. Thank You for ordering, Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Sorry, no crabs in Kansas :-(
Killer decadent stuff. You don't need to be snooty to make top gear food. Thanks for sharing.
Heaven.
Off the charts, Greg.
*Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
@@CookingWithTheBlues Will do.
I want some so bad!! 😅😂🤣😌😙😜
Is this video after your bypass surgery?? If so it's good to see you soldiering on! LOL
Yes Knock, getting back in shape and feeling pretty good, better each day! Thank You , Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Just a dang minute here! You're grinding salt into your bisque and shaking in *pre-ground* black pepper?!?!
Isn't that backwards? Salt is salt, but "fressssshhlyyy ground" black pepper is the usual demand.
Looks delish! (also, I have one of those blue "Le Crueset" dutch ovens. Wonderful vessel to cook in!
Amazing buddy I don't think there is anything you can't cook. Me being from Texas and you saying you cooked here in Texas for a while I would love to see you make a Mexican food dish. Maybe something like Chili Rellenos or something. Keep up the great work love you videos
I do have a relents on my hit list. I did a seafood tamale years ago that was a huge hit.Here is the link from my other channel Mike,
ruclips.net/video/jYnOz7Qh0Ck/видео.html. Hope you like it, Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
I've an announcement to make. Cooking with the blues will be filmed at a new location, my kitchen. It'll be the same format, with one small addition...
Me eating the masterpiece he prepares, and gloating how none of the viewers will never have a chance to taste the cuisine of the gods.
Sorry bro, it has to be this way.
PS.... I got your indoor jacuzzi installed with a 13" black and white TV beside it. My funding kinda ran out.
I’m starving!!
Yummy!!
still waiting 4 them ribeyes dj
I hope that you are feeling better Jack. Please reply.
У меня не осталось слов..
DADDY JACK YOU KNOW WHAT WE DO IN SOUTH LOUISIANA WITH THOSE BEAUTIFUL BLUE POINTE CRABS, PUT THEM IN A BIG BOILING POT AND ADDING SO NICE LITTLE IRISH POTATOES AND SOME FRESH CORN ON THE COB, SEASON EVERYTHING GOOD WITH ZATARAIN'S CRAB BOIL AND OF COURSE WASHING IT DOWN WITH SOME ICE COLD SCHLITZ BEER!
Now your talking Oak, I've had a few boils just like that maybe w/ some andouille, boudin, onions and garlic. I like your style, Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Jack, in my book you are the Green Onion King. The soup looked delicious.
The call me "The Scallion Stallion" around these parts Vincent! Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
I would've patted you on the back, so you didn't have to do it yourself...that looked amazing!
Omg! I could eat the whole pot!!
le creseut is the best of the best
Speaking of a cookbook, do you have one Jack???? Bet you would make a small mint if you sat down and put on paper what you can put on a plate or bowl! I know I would buy one, hands down. Just an idea!!!!! Thanks, this bisque looked out of this world....
Working on it Pete, I have to get focused! It will be a memoir, I consider my videos my cookbook. Best, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues for as little as a dollar a month!
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Cooking With The Blues I will admit, I just found your “site” last year when the pandemic started, and have been watching ever since. You know a master and a great chef when you see one, and I’ve been wanting to visit CT ever since, lol! All your dishes look superb, but I wonder how many actually make it out of the kitchen?!?! Great stuff Daddy Jack, even those from the house. Some of them I can actually taste, and they are soooo good even here in Houston!!! :)
Cooking With The Blues besides Jack, a “memoir” sounds like a “final thing”, and hope that you have years and years ahead of you!!!!!
@@petertrout8140 None make it out of my home kitchen Peter. Glad you like the videos and hope you get to visit one day soon. All Good On This End, Hope all Is Good On Yours, Jack
Cooking With The Blues lol, that none make it out of your home kitchen. Except for what Axel gets, lol.
i love this and i watch you all the time just dont comment but this time i will! let your buddy johnny know the taking of female blue crabs is against the law!! i saw a female crab in your pot.
That is BS Will, they are so plentiful here there is no restrictions. You're thinking of Dungenous maybe not Blues! Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
oh my goodness bro does that sound fantastic except the tamatoe part.... yummy
👍
LeCreuset. That's a very expensive pot. I would love to be able to afford one or 2 of those pots.
Love mine, hope to get a few more skillets from my Sister Holly, I need to put the heat on her! Who knows, maybe Santa will bring you one? Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Are you going back to the restaurant? I miss seeing you and axel in there ?
Probably not Thomas, pretty much retired at this point, business is next to impossible! Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Not enough thumbs.
The bread is missing to complement it, otherwise looks delish!
This came out today how is that comment from last week?
I do an early release on Patreon.com/cookingwiththeblues for my members Andrew
Mmmm mmmmmmmmmmmm
How is Cream optional
Cream is optional for those that don’t want dairy.
Also, you’re a pathetic, sad human going after a loved chef/father/human that passed 2+ years ago. What is your purpose in going after him?? Did he personally berate you?
I am a touch confused, never tasting anything like this before....
With over 10 crabs used for this soup,
You still added tinned crab....
What happened to the meat from the 10 crabs....?
Got cooked into the soup, lighten up Yellow, it was just a garnish. Make it your way and clean a few crabs for the garnish! Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Daddy Jack grinds salt but still uses already ground pepper?! Need to use a pepper grinder my friend!
@Pamela Barax I doubt that he then puts it in a McCormick tin.
Can't even pronounce Bisque
How do you pronounce bisque?
@@natbarron Why don't you know Numb Nuts
Canned crab , meh,
Use what you can get Bigg