Yep, use everything! I’m killing off my corned beef making fresh real hash tonight! An old railroad chef told me how to do it, he was an amazing guy, truly loved being in the kitchen! You remind me of the man a bit, Jack. He catered the beautiful fruit boats and “Birds of paradise” in the ice table.
I want to make this ASAP! I just made noodles from scratch the other day being as we are locked down in Pa. me an my family are making a lot of stuff. I love you videos they bring me some relaxation an sparks my creativity.
Way to put the time to good use Brian, teaching your family some good skills and creating nice memories in adverse times! Bravo! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true
greetings from the UK!, great content as always. gonna try this one - love the cheaper recipes. Best of luck in these tough times! I'm sure you have already gave this some thought (and it might not be possible) but have you considered a local delivery service?
Oliver, things are getting too dicey, we're doing take out but will end it probably this week. Best To You and All In the UK, I know you have issues of your own! Jack
Watched loads of your videos and wonder what's in " Blackened Seasoning " you use quite a lot. Sorry if this is the millionth time you've been asked. Cheers Jack, all the best to you & yours. 👊👍
Check it out on my other channel, chaplinsrestaurant page. Best To You, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true
The food Network has turned in to a joke unfortunately. So your 100% right👍😷👍 What was a Channel I watched heavily many years ago, turned in to a Channel I never watch😂🤣😂
Wow now all of a sudden after a few of us made comments about pounding raw chicken around the cold station the chef now uses plastic wrap...Nice job chef...sorry to have called you out earlier but safety first...
Same here. From my first Italian gig all the way through culinary school I've salted water. It makes the flavor of semolina come out more. I'm not kidding its actual science
John Sheehan i used to have an ignorant assed roommate that would put a pot of cold water on the stove & dump the pasta in. Gd that mf made me mad. No more roommates never works out.
The way Jack does the flick of the wrist to toss ingredients with no spills is tremendous. I've been trying for a few weeks. I'm much better now but I'm still pretty bad at it, lol.
Cooking with quality, great instruction, caring for others and words of wisdom. Your doing all a man can do. Thanks for all you do, it is a joy to watch your content and learn from you about cooking and life.
Hi Jack that dish looks so delish I hope this virus stuff goes away soon I live in Stratford Ct and I want to come up your way for dinner PS where do you get your pans from they look very light stay safe God Bless
Thanks Bocco, Look forward to your visit. The skillets are aluminum wear eve, any restaurant supply has them. webstaurant.com I think it is has them, you can order them online. Be well, Jack
I'm watching you from Trois-Rivières Québec, love your cooking, tried many recipes , just love them. I'm a musician, pro bass player . you are a good man sharing all of this with us. i really enjoy your videos. And i think you're a good man period. Thanks. Hope all is fine with you through those funky days. Peace my friend.
Hi Alain, Hard times for sure but that's the time to turn to good music, food, and all the arts and nature for comfort to get our minds right. Check out Patreon, could make you some money! Best To You and all in Canada! Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true
You can expect my full Attention anytime I get the daddy jacks notifications! Man!your joy is so contagious! just know there’s thousand of people that you are touching man. You really brighten people’s days and you have such a gift.Thanks for all you do. Best Wishes and Concerns, Ben
Thanks for the kind words Ben, It is great for me to connect with so many nice people here in times of social distancing. I look forward to good times ahead, Jack
@@steviegee2011 tell me I'm lying Stevie 😂😂. I know a little something something about cooking, and go on a diet is never gonna happen. I know to much about good cooking!!!
@@steviegee2011 same here brotha👍😷👍 I laugh at those that would rather eat fast food than cook😂🤣😂 Just give me the ingredients, and some time and I'll come up with stuff. It's just easy for those that like good food and know how to make it!!! Stay Safe in these messed up times!!!
keep up the great work your doing..Ive been watching you for years and appreciate all your ideas and good work youve done for everyone.. from a newfie in Newfoundland.
What got me was his rinsing his hand in the bin he keeps his cooking utensils in, transferring all those chicken "cooties" to all the utensils he's going to use for cooking everything!
This looks good. But I never see amounts. So beat thin chicken breast. Oil and butter jerk seasoning.. Onion mushroom roasted peppers artichoke hearts SPINICH. Cream. Pasta shells...greated parm .... Dud I miss ANYTHING
Daddy Jack ..... What a gem! A real chef. Thanks for the constant information and entertainment you provide us. I’m a relatively young man (37) but I can always sense when someone is true blue and that’s you Daddy Jack!! Thanks again! Let’s hit this mans patreon hard!!! He’s the best chef out there!!
Wow, thanks Perry, Too kind! Glad you like the videos, I enjoy doing them. Good Gravy.Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true
Av only jus watched this..........i'm a scouser from Liverpool in England..... I watch all ur vids.... An I promise u tha I will save a few pennies an come an eat at ur restaurant.. I truly feel the honesty in ur cooking style........ There's no sugar coating.... You see it as it is.... Keep it up kidda ❤❤❤
I like Jack's method of handling pasta if finishing it in batches for people. Cook 75% of the way in plain water, let cool on a sheet tray, save the starchy pasta water for re-boiling later or keep it rolling if it won't be too long, finish cooking pasta for 1-2 minutes, then toss into sauce to get all the salt and oil/butter it needs, plus it gains that starchy pasta water to help tighten and smooth out the sauce. RIP Jack.
Thanks for winging it..you Texans are tough...hope take out keeps you going..send some samples to navy base and Electric boat Co...Gov workers love to eat
I salt if the pasta is for ettoufee with spaghetti squash. But if I'm blending and cooking last 2 minutes , I won't salt. Some, when blending durham and semolina, ( 10 to 14 oz of eggs, or (yolks) to 1 quart flour (s), depending if you add olive oil and salt to the pasta base.. . Or canned rotel, or beans and fresh herbs minus an egg or added flour and folded down in the pasta roller. Nice to have black eyed peas and herb pasta mixed with sun dried or tomato paste herb pasta. These pastas dry quick so they cook in 3 to 4 minutes.😋😋
Not more than two seconds after I started wondering if he was going to hit it with cream, he reaches for the heavy cream! When in doubt, just throw a little cream in the pan, and never forget that parmesan!
Mise en place. lol. I appreciate that you did this without flour. Late in life I became gluten intolerant. It really sucks. Just think of all the wonderful things with flour in them. Poor me.
Keep on, keeping on. Any line cook will tell you that. Great flavors from you as always. This will pass. Over the summer get some people trained well for holiday season. People are pent-up. By holiday season this stuff is gonna be past and people are gonna be out. Check history, 1918 I believe was the last pandemic. Run it well, run it clean. January and February 21' won't be so bleak.
RIP Daddy Jack. I still view your vids occasionally for a refresher.
Yep, use everything! I’m killing off my corned beef making fresh real hash tonight! An old railroad chef told me how to do it, he was an amazing guy, truly loved being in the kitchen! You remind me of the man a bit, Jack. He catered the beautiful fruit boats and “Birds of paradise” in the ice table.
The belch at 1:54 made me burst into laughter 🤣🤣🤣. You're incredible Jacks!
and he made a yummy sound right at the last second of the video with that last fork full lol
I want to make this ASAP! I just made noodles from scratch the other day being as we are locked down in Pa. me an my family are making a lot of stuff. I love you videos they bring me some relaxation an sparks my creativity.
Way to put the time to good use Brian, teaching your family some good skills and creating nice memories in adverse times! Bravo!
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
my dad works for that pasta company, good stuff
That shit looks ridiculous fire . I want some damn pasta now.
Thank you Jack!!!!
"...a liitle bit of parmisan" .....:)
greetings from the UK!, great content as always. gonna try this one - love the cheaper recipes. Best of luck in these tough times! I'm sure you have already gave this some thought (and it might not be possible) but have you considered a local delivery service?
Oliver, things are getting too dicey, we're doing take out but will end it probably this week. Best To You and All In the UK, I know you have issues of your own! Jack
DADDY-JACK ROCK STEADY
😎😎😎
Watched loads of your videos and wonder what's in " Blackened Seasoning " you use quite a lot. Sorry if this is the millionth time you've been asked.
Cheers Jack, all the best to you & yours. 👊👍
Check it out on my other channel, chaplinsrestaurant page. Best To You, Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
should go mushrooms just after the chicken imo
DADDY JACKS
I'd rather watch you cook than anything that is on television.
Reg B 👍👍👍👍👍👍❤️❤️❤️❤️
cookstyles36 👍👍👍👍❤️❤️❤️❤️❤️
The food Network has turned in to a joke unfortunately. So your 100% right👍😷👍
What was a Channel I watched heavily many years ago, turned in to a Channel I never watch😂🤣😂
GA PYRODAWG I’m likin the AllRecipes app on my phone 🤫🤫🤫 don’t tell Daddy J 🤪
@@steviegee2011 RUclips has been good too me so far!!! But I didn't hear that from you😉
Quarantine Schedule: Eat. Work. Sleep. Cooking With the Blues.
Missing One Important Item Andrew! Good Gravy!
Become a Member Of "Cooking With The Blues"
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Are u still open
Daddy Jack was a gentleman and an optimist to the very end! Miss you Jack
showing people how to cook real food is a gift Jack God bless Stay safe LOVE from England
The man's addiction to green onions should be addressed 😆 🤣.. Rest in Paradise King
Great to see you still doing your thing in these difficult times wishing you and everyone stays safe.
Agree. It will be over someday. Hang in there.
I’ve learned so much about cooking from watching his videos…and re- watching them. He’s sorely missed, RIP.
No days off for the big boss!
God bless you too Jack, and thanks for sharing all of the wonderful recipes and techniques, especially in this difficult time. Stay safe!
Wow now all of a sudden after a few of us made comments about pounding raw chicken around the cold station the chef now uses plastic wrap...Nice job chef...sorry to have called you out earlier but safety first...
I was pasta chef at riera's Italian Specialties for 6 years if I didn't salt my pasta water. I would get fired!!!
John Sheehan 👍👍👍👍👍👍👍👍
Same here. From my first Italian gig all the way through culinary school I've salted water. It makes the flavor of semolina come out more. I'm not kidding its actual science
John Sheehan i used to have an ignorant assed roommate that would put a pot of cold water on the stove & dump the pasta in. Gd that mf made me mad. No more roommates never works out.
Never trust a skinny cook. You have taught me a lot about cooking, keep up the great videos!
The way Jack does the flick of the wrist to toss ingredients with no spills is tremendous. I've been trying for a few weeks. I'm much better now but I'm still pretty bad at it, lol.
When everything clears up you have to make a jerk sauce!
“Asked a Rasta for some pasta,....he just stared at me bomboclatidly”
Thanks for Your videos. All the best wishes from a fan in Denmark.
can you make a country fried steak dinner? or a country fried steak sandwich
This is value driven cooking? I grew up on ramen, rice, or mac n cheese! Lmao
BOB marley?😁🤣
Can u reuse your pasta water allday, or just keep making new water ??
Does anyone know the kind of frying pan he's using ?
Stay safe Jack. I'm definitely going to make Rasta Pasta. Cheers!
Well spoken! And now he´s gone.. Do all the good ones go first?
awesome and looks darn tasty! with a little Robin Trower
Cooking with quality, great instruction, caring for others and words of wisdom. Your doing all a man can do. Thanks for all you do, it is a joy to watch your content and learn from you about cooking and life.
Your show was recommended by Cowboy Kent Rollins
I enjoy watching you cook.
He is the Man, The Real Deal! Also check out Bruno, Real Deal Cooking, another favorite! Good Gravy!
dont tell me to simmer down chef! this stuff is epic!
ONCE THIS DANG VIRUS IS OVER, IM DRIVING UP FROM LONG ISLAND FOR A WEEKEND OF YOUR FOOD. LUNCH AND DINNER, TWO DAYS.
sNap I’m going to come from Texas one day. I gotta meet this man. On my bucket list.
Good to see u in the kitchen making videos. Stay safe
uiii awesome - thats a recipe i have to try 👍👍🤔
Hi Jack that dish looks so delish I hope this virus stuff goes away soon I live in Stratford Ct and I want to come up your way for dinner PS where do you get your pans from they look very light stay safe God Bless
Thanks Bocco, Look forward to your visit. The skillets are aluminum wear eve, any restaurant supply has them. webstaurant.com I think it is has them, you can order them online. Be well, Jack
Scotch bonnets that’s the thing with jerk
You put in everything but the kitchen sink.
Made this today, it was awesome 👍🏼👊🏼
“little red pepper flakes” 😘
God I miss this guy and new videos/recipes. RIP Jack
Jack - "I don't put salt in the pasta water"
Me - *shifty eyes*...where's the april fools punchline
Yeah he always puts SALT in the pasta lol He doesnt like adding oil
7:20 WTF ?.LMAO
@@archiemegel1013 As a professional cook, I keep my utensils in water and use it to rinse my hands all the time
@@chris_gibson_superstar So for you is ok to rinse your dirty hand in the water where you keep things you need to cook? Come on man !!!!!!
That looks awesome!!! Maestro!!!!
I love u pal but u gotta season the water!
Máster.. Chef. From. Chile
i feel like u taking quite a few for the team ha
Nice dish Daddy Jack !!! YUM
All the very best for ya Jack!!
I'm watching you from Trois-Rivières Québec, love your cooking, tried many recipes , just love them. I'm a musician, pro bass player . you are a good man sharing all of this with us. i really enjoy your videos. And i think you're a good man period. Thanks. Hope all is fine with you through those funky days. Peace my friend.
Hi Alain, Hard times for sure but that's the time to turn to good music, food, and all the arts and nature for comfort to get our minds right. Check out Patreon, could make you some money! Best To You and all in Canada! Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
Hey jack I made your dirty rice the other day. It came out great 👍
looks good man..keep it up and stay safe
Thank you for making these videos. They are great. Real cooking for the real world.
You can expect my full Attention anytime I get the daddy jacks notifications! Man!your joy is so contagious! just know there’s thousand of people that you are touching man. You really brighten people’s days and you have such a gift.Thanks for all you do. Best Wishes and Concerns,
Ben
Thanks for the kind words Ben, It is great for me to connect with so many nice people here in times of social distancing. I look forward to good times ahead, Jack
He dont care! Cooks for the mob
no garlic? or did I miss that?
Thanks Jack. Just returned from walking my beagle. Give Axel a belly rub for me. Stay safe, keep the faith.
I love that big ole pup!❤
Your a legend bro, Greetings from Australia!
Never trust a skinny chef😉. They apparently don't eat they're own cooking!!!
GA PYRODAWG hahahahaha 😅😂🤣
@@steviegee2011 tell me I'm lying Stevie 😂😂. I know a little something something about cooking, and go on a diet is never gonna happen. I know to much about good cooking!!!
GA PYRODAWG you some good people glad to meet you on here for some food some laughs some good times I’m a total fatass I’m cooking all the time 😅😂🤣😂😅
@@steviegee2011 same here brotha👍😷👍 I laugh at those that would rather eat fast food than cook😂🤣😂
Just give me the ingredients, and some time and I'll come up with stuff. It's just easy for those that like good food and know how to make it!!! Stay Safe in these messed up times!!!
GA PYRODAWG he’s gotta have some kind of national party to celebrate whenever whenever
God rest your soul
Shrimp would be awesome in that recipe also....
Rest In Peace Jack.
keep up the great work your doing..Ive been watching you for years and appreciate all your ideas and good work youve done for everyone..
from a newfie in Newfoundland.
Fantastic dish.
great job love your cooking greetings from Germany
Is no one going to mention how he touched raw chicken and then stuck his hand in the seasoning multiple times at 4:45?
What got me was his rinsing his hand in the bin he keeps his cooking utensils in, transferring all those chicken "cooties" to all the utensils he's going to use for cooking everything!
@William Mcphee you meant to say "salmonella"
@William Mcphee damn with a name like William McPhee I expect you to get angry in the comments of a cooking video
@William Mcphee I didnt know that basic hygiene made me a soyboy snowflake, thanks for teaching me things about myself
Thors hammer, haha
Great job dude
That looks good
This looks good. But I never see amounts. So beat thin chicken breast. Oil and butter jerk seasoning.. Onion mushroom roasted peppers artichoke hearts SPINICH. Cream. Pasta shells...greated parm .... Dud I miss ANYTHING
Looks good Jack
Looks immense
forgot a certain "herb" for the _rasta_ part... ;;)
Daddy Jack ..... What a gem! A real chef. Thanks for the constant information and entertainment you provide us. I’m a relatively young man (37) but I can always sense when someone is true blue and that’s you Daddy Jack!! Thanks again! Let’s hit this mans patreon hard!!! He’s the best chef out there!!
Wow, thanks Perry, Too kind! Glad you like the videos, I enjoy doing them. Good Gravy.Jack
Become a Member Of "Cooking With The Blues"
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beautiful.👍
Man please tell me you don’t do that thing we’re you “wash” ur hands in the Bain Marie......
Another great video from a class act . Stay safe
I think orichiette is my fav pasta… When I first had it I wondered where it had been all my life!
Mine to but I do like thin spaghetti and angel hail too!
Yes! Spaghetti is the classic. Since the lockdown over here I have been unable to get any orichiette, but spaghetti is always in good supply :D
Av only jus watched this..........i'm a scouser from Liverpool in England..... I watch all ur vids.... An I promise u tha I will save a few pennies an come an eat at ur restaurant.. I truly feel the honesty in ur cooking style........ There's no sugar coating.... You see it as it is.... Keep it up kidda ❤❤❤
another great recipe as aways !
Great food!!!!!!
Merci beaucoup !
I like Jack's method of handling pasta if finishing it in batches for people. Cook 75% of the way in plain water, let cool on a sheet tray, save the starchy pasta water for re-boiling later or keep it rolling if it won't be too long, finish cooking pasta for 1-2 minutes, then toss into sauce to get all the salt and oil/butter it needs, plus it gains that starchy pasta water to help tighten and smooth out the sauce. RIP Jack.
Vert good ending to this video Sir!
Thanks for winging it..you Texans are tough...hope take out keeps you going..send some samples to navy base and Electric boat Co...Gov workers love to eat
I also love the mega doses of garlic and butter he hits his dishes with 😬 right Glen?
I salt if the pasta is for ettoufee with spaghetti squash. But if I'm blending and cooking last 2 minutes , I won't salt.
Some, when blending durham and semolina, ( 10 to 14 oz of eggs, or (yolks) to 1 quart flour (s), depending if you add olive oil and salt to the pasta base.. . Or canned rotel, or beans and fresh herbs minus an egg or added flour and folded down in the pasta roller. Nice to have black eyed peas and herb pasta mixed with sun dried or tomato paste herb pasta.
These pastas dry quick so they cook in 3 to 4 minutes.😋😋
Dud your the best. Thank you. Cowboy john norco California horse Town USA 🇺🇸.
im pastafarian
great videos.....very inspiring and educational.....thanks and god bless
Not more than two seconds after I started wondering if he was going to hit it with cream, he reaches for the heavy cream! When in doubt, just throw a little cream in the pan, and
never forget that parmesan!
Mise en place. lol. I appreciate that you did this without flour. Late in life I became gluten intolerant. It really sucks. Just think of all the wonderful things with flour in them. Poor me.
Keep on, keeping on. Any line cook will tell you that.
Great flavors from you as always.
This will pass. Over the summer get some people trained well for holiday season. People are pent-up. By holiday season this stuff is gonna be past and people are gonna be out.
Check history, 1918 I believe was the last pandemic.
Run it well, run it clean. January and February 21' won't be so bleak.