What really makes me appreciate Jack is that he knows how to avoid waste as so many take for granted, so please continue to post videos and whenever I find my way to Connecticut my plans is first stop by Jack for his fabulous food.
I one day hope to handle myself as well as you do in the kitchen jack. Your cutting skills and the way you work with the pots and pans over the stove- you can tell it’s ingrained in you now; second nature! Love it
Yeah cut raw chicken in the same spot as your veggies on your line board, not wash produce , not wash your hands after cooking raw chicken , or at least properly . Jacks a legend and a good cook but I know his old school type of chefs as my dad is one . They are sloppy
Just might be my favorite channel of all time. You’re so patient with things on the stove letting it cook. Will definitely be a bucket list item to come and visit!!
Yummy looking Franken rice! At first I thought you were going to crisp up the rice in the other pan before adding it to the dish. My father is from Canton China, he had a Chinese restaurant for 18 years in Cocoa Beach Florida called Ling Ling Chinese Gourmet, when we made fried rice we always use day old rice and sometimes put a fan on it to help dry it out, we would also break up and separate the rice. I enjoy watching your videos, I called my friend Captain Joe Saku of the MiJoy 747 up in Waterford CT and told him about this RUclips channel i've been watching called Cooking with the Blues and asked him if he's ever heard of Chef Daddy Jack Chaplin he said sure have, he's been fishing aboard the Mijoy before and he's also been to Daddy Jacks restaurant. Keep up the great videos!
Nice memories Captain! I've been on the MiJoy a few times, fun day out and even caught some fish. They are just a few miles away, good fishing right off shore! All The Best, Jack
Mom and dad taught me to cook like this . This ones a money saver when times were tough , any type of leftover rice will do and the sesame oil is the magic ingredient to the dish. Great video Mac Daddy Jack ! Dad did a dish with leftover potatoes and breakfast sausages . Any meat will do . Cubed potatoes and the sausage , onions , peppers, carrots, celery , anything in the fridge ... all fried up in in a cast iron skillet . My mom was white and made the fried rice for dad, dad was Chinese and made his potato and sausage dish for mom. We would wrap his mixture in lettuce leaves . Man it's been 25 years since I had that dish....
I cook just like you do, Daddy Jack! Waste not, want not! I swear you are the best! Down home, simple food, loaded with flavor....and good for you! Always find ways to eat your leftovers! Thanxz
Great idea! You make everything look so delicious and always so simple. The negative comments are about complicating either the ingredients or preparation. They don't live real lives🥰💋
Landed on your videos a few days ago and I love em. You have great energy and attitude as well. I wish you the best of luck with everything. Could you prepare Pemmican one day? Great for keto!
Damn I want fried rice right now! Here in The Netherlands we call it nasi goreng (Indonesian) en in Dutch 'gebakken rijst'. I love it, my favorite dish! :)
So cool to see you do the same thing I do to left over Chinese.. We chop up more veggies, just like this.. add scrambled eggs, .. I use a dark mushroom soy, as its a more full body flavor than plain soy.. In minutes, another full meal, far better than just leftovers re-heated.
I alway find sesame oil burns off quick and can add a strange taste if cooked to hot. I always add it closer to the end or even after off the heat just for the flavor.
We do the same with left over Chinese...use it for a base to make a fresh load the next day. The egg needs to be cooked at a lower temperature and avoid browning it at all costs. The egg, any version of it, flavors turn for the worst when it's browned. Low and slow with eggs yield the best flavor and lightness ever. Thanks for the review.
ur blessing people at this time (2020 quarantine struggles)when jobs are scarce. i add noodles to my beef n broccoli 2nd n 3rd nights, freeze n heat later!!!!
You the man Daddy Jack; I been hooked on your videos for the past week your all I’ve watched; one great cook You are a mentor to me,, I live in Rustburg Virginia and hope to come visit you one day maybe sooner than later my friend,,,, keep it up my friend
If ever I make it back to this part of the good ol US&A I am definitely stopping in at this place. Even if it's out of the way. My best to you, Sir Daddy Jack
today i made grilled octopus with grilled avocado and roasted cherry tomatoes,, topped with a lemon, extra virgin olive oil and a touch of garlic dressing.
Unless I'm wrong, they're heavy duty aluminum made for professional Kitchens, cost a fortune and a half each, and worth every cent. Google professional cookwear and buy the best you can find. you'll have it forever.
Wee have a chineese restaurant here in Ottawa Ontario they make the best eggrolls you ever tasted the rich ppl order them on line and get them on flowend in on pvt jets they are pricy at 30$ per dozen but worth it i would like to see you make eggrolls from scratch if possible , from a watering mouth viewer at each dish you make you you son of a chef mom son thnx for all the yummy's
Everyone could do with a restaurant and Chef like Jack, pop in anytime for a great welcome and be a taster. Chilled and laidback atmosphere. Meanwhile a thousand miles away..........watching a Jack vlog with a cup of coffee wishing.
Cooking with the Blues thanks for the kind reply Jack, I notice that throughout your recipes you seem to have a classical trained French theme. Were you trained in French Cuisine? Also one subscriber mentioned he couldn’t find a garlic soup recipe and asked to make one. I replied to his post and told him I have one from an Irish cookbook I have. It’s potatoes and tons of garlic easy really. He asked me to send it to you and ask you to make it. Is it something you would be interested in? Kind regards Bernadette
Here we go. You've been trying to satisfy the haters by rushing, Took your time on this and created an amazing random dish, which shows how amazing of a cook you are
Jack got a great Mention on Cowboy Kent Rollings show the other day! Thinking the way things are going round the world Jacks leftover cooking will be a great advantage..My 40 year old sons wont touch leftovers!!!! Things is needing to change..
@@clcbeats Yup it is this one! bullsnutsoz 1 week ago Yeah I like daddy jacks cooking; what that man can do with chicken is gold! Cowboy Kent Rollins Cowboy Kent Rollins 6 days ago Seems like good people he does bullsnutsoz bullsnutsoz 6 days ago @Cowboy Kent Rollins Yeah mate he is the ridgy didge rolled gold bloke.
Reality is, potatoes and rice cooked in large quantities feeds literally billions around the world who have families of six for relatively cheap, the dark side is it's the main part of their diet.
I fry my rice separate from the veggies. It gives the rice room to actually fry in the pan. Butter is the key for me. I'm not knocking this. It looks good, and there's more than one way to do something, this looks more like a stir-fry though.
It's like that Eddie Murphy bit where his Mom makes him a home-made McDonalds. "I want Chinese fried rice", "We have fried rice at home, better than the Chinese restaurant", "Better than Chinese restaurant?", "Yeah, now go and get Momma the celery.", "There's no celery in Chinese fried rice?" "This is better than Chinese fried rice..."
Hey Daddy Jack 🔪 always impressed with your knife skills, your as good if not better than most cutters I’ve worked with the last 47 yrs. ya need to have your own cooking show brother , raw to the point unedited cooking👍
Just a quick question Jack, wouldn't have been better to cook up the chicken first then add the vegetables? I'm always concerned about adding "raw" chicken into cooked anything. Just asking
Хобби
What really makes me appreciate Jack is that he knows how to avoid waste as so many take for granted, so please continue to post videos and whenever I find my way to Connecticut my plans is first stop by Jack for his fabulous food.
Absolutely. I don't like to see food going to waste. I have seen many kids starving in many not so privileged countries all over the word.
I'm drunk watching this. Wish I could jump thru this screen.
😆😆
Same plus baked.
@@ichaukan i get so high for these
Don’t do it
Same as, 1 year on! ✌️
Jack you don't cook like other people. You cook you. Even though its not typical cooking with rigid rules, I appreciate your versions :)
Using leftovers is such an under rated skill! Daddy Jacks is the peoples champ.
I hate the word "leftovers"...it's "pre cooked food"...always tastes better next day
I one day hope to handle myself as well as you do in the kitchen jack.
Your cutting skills and the way you work with the pots and pans over the stove- you can tell it’s ingrained in you now; second nature! Love it
Yeah cut raw chicken in the same spot as your veggies on your line board, not wash produce , not wash your hands after cooking raw chicken , or at least properly . Jacks a legend and a good cook but I know his old school type of chefs as my dad is one . They are sloppy
Just might be my favorite channel of all time. You’re so patient with things on the stove letting it cook. Will definitely be a bucket list item to come and visit!!
Your knife prepwork tips really have helped me out.
Yummy looking Franken rice! At first I thought you were going to crisp up the rice in the other pan before adding it to the dish. My father is from Canton China, he had a Chinese restaurant for 18 years in Cocoa Beach Florida called Ling Ling Chinese Gourmet, when we made fried rice we always use day old rice and sometimes put a fan on it to help dry it out, we would also break up and separate the rice. I enjoy watching your videos, I called my friend Captain Joe Saku of the MiJoy 747 up in Waterford CT and told him about this RUclips channel i've been watching called Cooking with the Blues and asked him if he's ever heard of Chef Daddy Jack Chaplin he said sure have, he's been fishing aboard the Mijoy before and he's also been to Daddy Jacks restaurant. Keep up the great videos!
Nice memories Captain! I've been on the MiJoy a few times, fun day out and even caught some fish. They are just a few miles away, good fishing right off shore! All The Best, Jack
A good tutorial on ad hoc use of ingredients. Thank you.
I would be excited to see what you can do with bologna -
Mom and dad taught me to cook like this . This ones a money saver when times were tough , any type of leftover rice will do and the sesame oil is the magic ingredient to the dish. Great video Mac Daddy Jack ! Dad did a dish with leftover potatoes and breakfast sausages . Any meat will do .
Cubed potatoes and the sausage , onions , peppers, carrots, celery , anything in the fridge ... all fried up in in a cast iron skillet . My mom was white and made the fried rice for dad, dad was Chinese and made his potato and sausage dish for mom. We would wrap his mixture in lettuce leaves . Man it's been 25 years since I had that dish....
I just heard that Jack has passed…. I’ve enjoyed his work in the kitchen….
Thanks Jack for your commitment👍
I cook just like you do, Daddy Jack! Waste not, want not! I swear you are the best! Down home, simple food, loaded with flavor....and good for you! Always find ways to eat your leftovers! Thanxz
Great idea! You make everything look so delicious and always so simple. The negative comments are about complicating either the ingredients or preparation. They don't live real lives🥰💋
A big meal for small money.
Tnx for the inspiration.
Love from Denmark
i love that there is a giant pot of tomato sauce simmering on the side while he is cooking leftover Chinese food !!!!
He usually has pots of homemade stock going too!
Looks like something a stoner would whip up!!!
Nah, it's missing the potato chips, Reeses cups, Captain Crunch, and sliced pepperonis
try grape jelly and cocktail sauce together on meatballs...yeah, 420 inspired is best
thanks, DJ. good ideas. I'm your #1 fan!
Looks great. Thank you, Jack for sharing.
That one's a real beauty, Jack. Simple, yet majestic.
Old school can tell he come from hard knocks and learned something and giving his knowledge out....
He went to college
Always good to see food not go to waste. Good vid.
No doubt. My trick to resurrecting Chinese leftovers is to put a wet paper towel over the rice in the microwave. Well done daddy.
Landed on your videos a few days ago and I love em. You have great energy and attitude as well. I wish you the best of luck with everything.
Could you prepare Pemmican one day? Great for keto!
Damn I want fried rice right now! Here in The Netherlands we call it nasi goreng (Indonesian) en in Dutch 'gebakken rijst'. I love it, my favorite dish! :)
There should be a love button on here because I love this!
So cool to see you do the same thing I do to left over Chinese.. We chop up more veggies, just like this.. add scrambled eggs, .. I use a dark mushroom soy, as its a more full body flavor than plain soy.. In minutes, another full meal, far better than just leftovers re-heated.
FABULOUS! Thanks, Jack!
I alway find sesame oil burns off quick and can add a strange taste if cooked to hot. I always add it closer to the end or even after off the heat just for the flavor.
sounds like a mild move to me
Thanks for sharing another awesome meal.
Damn. Been cutting my onions the hard way for years. Thanks Chef. YOU DA MAN JACK!
Ohh yeah now I know I like this man! I do this all the time with my leftover Chinese food!!!
Love ur videos. Great chef!
We do the same with left over Chinese...use it for a base to make a fresh load the next day. The egg needs to be cooked at a lower temperature and avoid browning it at all costs. The egg, any version of it, flavors turn for the worst when it's browned. Low and slow with eggs yield the best flavor and lightness ever. Thanks for the review.
That may be true but Asians Do like their eggs crispy even if it's the bottom of runny yolk
@@QueenGoddessYume This is true, but not in fried rice.
That dudes the best taste tester he always takes the whole plate! Hahaha
Bro, Your comment is killing me 😂. Grabbing the whole plate😂🤣😂🤣
Your the only chef who can make "Chinese" food better!! Thank you.
ur blessing people at this time (2020 quarantine struggles)when jobs are scarce. i add noodles to my beef n broccoli 2nd n 3rd nights, freeze n heat later!!!!
Daddy Jack was the man! My kinda cooking style, nothing fancy, just whatever you got at home and you can still make a decent meal.
Oh, the munchies!!!! Looks so good. That’s it right there! :)
You the man Daddy Jack; I been hooked on your videos for the past week your all I’ve watched; one great cook You are a mentor to me,, I live in Rustburg Virginia and hope to come visit you one day maybe sooner than later my friend,,,, keep it up my friend
If ever I make it back to this part of the good ol US&A I am definitely stopping in at this place. Even if it's out of the way. My best to you, Sir Daddy Jack
Leftover Chinese... Daddy Jack's style! The best.
*Cries in Ramsey*
Do you do breakfast? I bet you make some killer breakfast.. Love the Fried Rice!
Daddy Jack, you are the Man!!! Love this dish
Everything's kinda..... you wanted to say slanted but realized what that would've sounded like hahaha love this guy
I love your videos and receipes
today i made grilled octopus with grilled avocado and roasted cherry tomatoes,, topped with a lemon, extra virgin olive oil and a touch of garlic dressing.
... and blackened seasoning
Damn that sounds great! Post a video please and become the next RUclips cooking star. There’s always room for someone new and fresh.
Great as always
This Man was such an awesome Chef and an even better Man.
Wow, that looks good!
Brilliant idea
Daddy Jack can make out of chinese food , good family food🤣🤣😋😉
Nice! Hey what type of frying pans do you use? I want to find one that is the same.
Unless I'm wrong, they're heavy duty aluminum made for professional Kitchens, cost a fortune and a half each, and worth every cent. Google professional cookwear and buy the best you can find. you'll have it forever.
@@jamesfan2 after further review, i think he's using Crestware. Nice pan. 60 bucks for the aluminum version.. Thanks for your feedback.
Wee have a chineese restaurant here in Ottawa Ontario they make the best eggrolls you ever tasted the rich ppl order them on line and get them on flowend in on pvt jets they are pricy at 30$ per dozen but worth it i would like to see you make eggrolls from scratch if possible , from a watering mouth viewer at each dish you make you you son of a chef mom son thnx for all the yummy's
Everyone could do with a restaurant and Chef like Jack, pop in anytime for a great welcome and be a taster. Chilled and laidback atmosphere. Meanwhile a thousand miles away..........watching a Jack vlog with a cup of coffee wishing.
Glad You Dig The Videos Bernadette, Kicking Back! All The Best, Jack
Cooking with the Blues thanks for the kind reply Jack, I notice that throughout your recipes you seem to have a classical trained French theme. Were you trained in French Cuisine? Also one subscriber mentioned he couldn’t find a garlic soup recipe and asked to make one. I replied to his post and told him I have one from an Irish cookbook I have. It’s potatoes and tons of garlic easy really. He asked me to send it to you and ask you to make it. Is it something you would be interested in? Kind regards Bernadette
Here we go. You've been trying to satisfy the haters by rushing, Took your time on this and created an amazing random dish, which shows how amazing of a cook you are
At 6:54 you recommend letting the rice container cool down before putting it in the fridge. Why is that?
Bag of frozen peas ... every home cook's friend.
As Long As You Love Peas Paul!
This guy is so missed! RIP Daddy Jack!
Thanx Jack!
love this!!!
everybody loves Jack
I use Chinese sausage or pork belly and use less soy sauce, the high fat content makes it delicious.
right on
Jack got a great Mention on Cowboy Kent Rollings show the other day! Thinking the way things are going round the world Jacks leftover cooking will be a great advantage..My 40 year old sons wont touch leftovers!!!!
Things is needing to change..
What video of kent?
@@clcbeats This is the last one I had on History.think its the right one ruclips.net/video/XZj2VhOYS8E/видео.html
@@clcbeats
Yup it is this one!
bullsnutsoz
1 week ago
Yeah I like daddy jacks cooking; what that man can do with chicken is gold!
Cowboy Kent Rollins
Cowboy Kent Rollins
6 days ago
Seems like good people he does
bullsnutsoz
bullsnutsoz
6 days ago
@Cowboy Kent Rollins Yeah mate he is the ridgy didge rolled gold bloke.
that egg got merked...lmao...good shit jack..
Needs to add some soy sauce then You're good ! I love your shows. I was wondering if you can cook some fried lasagna with some sides..
Dagwood would tear it up.
Daddy Jack can even cook Chinese style
9:35 where he finally mixes in that group of frozen pies on the bottom left side of the pan. Man that took way too long and made me anxious
daddy khumup funny what causes us anxiety isn’t it? Mine is his fire on high all the time. Just a thing, like a chicken wing from Burger King!!
Was stoned watching this thinking the same thing, instant relief when it got turned into the middle. LOL
That rice container, if unfolded, becomes a plate.
Sesame oil is a garnish not for high heat!
Daddy s' gonna Jack up the flavor.
That's called what the fuck is in the pantry.
Reality is, potatoes and rice cooked in large quantities feeds literally billions around the world who have families of six for relatively cheap, the dark side is it's the main part of their diet.
I fry my rice separate from the veggies. It gives the rice room to actually fry in the pan. Butter is the key for me. I'm not knocking this. It looks good, and there's more than one way to do something, this looks more like a stir-fry though.
rice is the perfect foil for musgo's .!!
I put hot peppers on my French toast
DADDY JACK...PURE MAGIC 😈
What a reduced pineapple juice sauce for sweet kick ?
It's like that Eddie Murphy bit where his Mom makes him a home-made McDonalds. "I want Chinese fried rice", "We have fried rice at home, better than the Chinese restaurant", "Better than Chinese restaurant?", "Yeah, now go and get Momma the celery.", "There's no celery in Chinese fried rice?" "This is better than Chinese fried rice..."
Hey Daddy Jack 🔪 always impressed with your knife skills, your as good if not better than most cutters I’ve worked with the last 47 yrs. ya need to have your own cooking show brother , raw to the point unedited cooking👍
You are funny!!
Pretty sure you’re watching “his own cooking show”. Am I missing something?
but that egg though
"I love the smell of sesame oil in the morning." -- Robert Duvall
This is uni dorm room food
Waste not want not we miss you Daddy J
Holy geez, frying eggs in sesame seed oil. That's next level shit. What an amazing idea. I know how I'm making fried rice next time.
Nice!!!!!!!!!!!
Pretty sure at this man's house leftovers do not make their way to the trash can
badda ding badda boom
Yo!
Great meal. Your pans are as hot as woks .
Miss you Jack. Went too soon.
cube it, put in freezer. fine meal !
Just a quick question Jack, wouldn't have been better to cook up the chicken first then add the vegetables? I'm always concerned about adding "raw" chicken into cooked anything. Just asking
@@CookingWithTheBlues Thanks Jack, always better to ask the Pro first!!
This SOB can cook👌✌️
Keto Klassics with Daddy Jack ,,,there's N o t h I n g. better than cauliflower rice with a dash of sesame oil, soy sauce and fresh ginger ....😍😍😍😍
do you know why you need to cook with left over rice? because when left over rice cooking in the pan, they are separated, wont make a jam.
Classic Chop Suey.