When times get tough, a lot of people look for things to watch to keep their mind off things. I just found your channel. I look forward to going through and seeing what I've been missing. I hope you stay healthy and keep making this awesome content. Thanks. :)
Man I'm trying this. I don't have any brandy but I bet it's good anyway. I get no complaints from all your recipes. Everybody loves them especially me.
great stuff chef!....keep'em coming......always entertaining and informative!....one thing, maybe grind that heel on your working knife down just a little....lol....retired from food business, so i watch all your posts!....
Mr. Jack, the recipes are fantastic but the stories are even better. So entertaining and educational! That said, I bought some fried chicken from the grocery just to try your Popeyes smothered recipe and the smells from my kitchen had the neighbors curious. Keep 'me comin' big chef!
Jack, you are a beast with that knife. It looks delicious. As the resident Germ-a-phoebe in the house, I would love to see that on 3 or 4 sampler plates. You guys stay safe up there.
Bucket list is for Angi and I to get up there one night for dinner! I love your channel Jack and have made many of your dishes at home for the family. Hopefully this summer we'll get up your way. Love the show you guys.
@@CookingWithTheBlues No hard feelings. I've got friends in new haven that I plan to visit and make the trek to stay in new London for a few days. You've been an inspiration to me in cooking and I'm honored to have a drink at your bar with you if you'd have me. I'll be there around April 9th-13th. Coronavirus willing from San Diego.
I would love to visit this restaurant which I suppose has live blues music too. The only problem is that I live in North London... England, not Connecticut.
Check out some music videos here that we did a while back, hold you over till you make trip over to the states Maz. Bet To You All, Jack "Become A Member Of Cooking With The Blues" patreon.com/cookingwiththeblues
Nice plates and bowls Gillian, my Mom's favorites and we ate off of them only for special occasions. Funny the plate I used in the video Gaspar dropped putting it into the car. Sturdy and broke clean in half, I'm going to glue it back together, it's part of history now.
im german sitting here tryna figure out what you mean with egg noodles first time hearing that word OH SHIT I GOOGLED IT HAHAHA its spätzle how could i not figure it out , crazy to me to consider it a noodle but of course it makes sense
Cooking with the Blues it’s how I serve it here at home. The noodles hold the sauce well and the mouthfeel is great. The cayenne gives it the slightest kick, bringing it alive but not too hot. Love your cooking. Real and great flavors. Thank you for sharing and inspiring new ideas.
Cooking with the Blues do try to get the German egg noodles. Way better texture and flavor than American Dutch egg noodles. We also like the wide, flat German ones, around 1” squares with a slightly ruffled edge. The spatzle is good, especially the real, thick and rough ones. Those hold onto flavors and sauces like no other noodle out three due to their texture.
Thanks Stefano, Hope things are getting under control, Thoughts and Prayers To You and all Of Italy. State just closed all the restaurants here, gave us 8 hours notice to close. Got us all scrambling!
Used to work in downtown Dallas at Adam's Mark hotel 20 years back (now is Sheraton), was lucky to have known some of the best chefs around, (Uve Rudnick, Javier Martinez, David Smith, Michael Smith). Fairmont and The Adolphus hotels were excellent places to work.
Those were the good old days Bledi, i was at the Fairmont in 83-85 as the Banquet Chef. Crazy Place, one Banquet room sat 2200, the other sat 1500 plus many smaller rooms. Glad I made it out alive! Did You cook at the adam's Mark, Great Hotel! I left dallas 20 years ago but still had Daddy Jack's in the area until last year. All The Best, Jack
Jack, your stuff is the shit. Thank you for sharing on youtube. If i am ever in reach of your spot i promise to try to stop by. Currently living in San Francisco, but moving back to Michigan by August.
I love this guys no nonsense approach to cooking. Producing amazing dishes, well presented but with no messing about, he just gets the job done and done well..
@@CookingWithTheBlues Love it. You make great food. Be well Jack during this difficult time. Despite the Virus we need good, wholesome food like what you make to keep our strength and our spirits up..
What year did he graduate Keith and what is his name? Washington is right down the road from my house where I grew up.Small world! Good Gravy, Jack.Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
I live in Metro Manila , Philippines. I have access to good white wine , but don’t know what kind of brandy to use in this dish. Can the Chef Jack community give me some recommendations ? Thank you in advance. “ Happy Cooking “ as Jacque Pepin says :)
Развлечения
When times get tough, a lot of people look for things to watch to keep their mind off things. I just found your channel. I look forward to going through and seeing what I've been missing. I hope you stay healthy and keep making this awesome content. Thanks. :)
You make it look so easy. I’ll come done to visit soon. Good luck
Nice gloss in the final sauce, cooked to just the right consistency. 👍👍
Man I'm trying this. I don't have any brandy but I bet it's good anyway. I get no complaints from all your recipes. Everybody loves them especially me.
Your video is helping me through this scary time. Thanks jack. Praying for you and your people. Stay safe.
It does help. It’s a complete distraction.
I made it and it was outstanding... Chicken Imperial was SOOOOO good. Thanks, guys for your gift to us!
Glad It came out right 0606, Good Gravy, Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
i miss this man!!!!! he kept it real even when people had no idea wtf they were saying
great stuff chef!....keep'em coming......always entertaining and informative!....one thing, maybe grind that heel on your working knife down just a little....lol....retired from food business, so i watch all your posts!....
get a better mic!! still 3/3 or 5/5 10/10 stars
Lol "daddy Jack's goo wid a blue"
Mr. Jack, the recipes are fantastic but the stories are even better. So entertaining and educational! That said, I bought some fried chicken from the grocery just to try your Popeyes smothered recipe and the smells from my kitchen had the neighbors curious. Keep 'me comin' big chef!
I've been watching you for a minute you have taught me a few tricks my friend. Keep up the good work.
Glad You're sharpening your skills Lee, Practice makes perfect as they say! Jack
Ur the best keep it up!
This is a great way to make dinner for a family on a low budget. Thanks Jack , RIP.
Jack, you are a beast with that knife. It looks delicious. As the
resident Germ-a-phoebe in the house, I would love to see that on 3 or 4
sampler plates. You guys stay safe up there.
No we grew up playing in the mud Goat, made us tough!
Love this chanel...
Great recipes ... and I love the history & stories
Love the knife skills 👍🏼 Next level
Another Daddy Jack's Classic
Bucket list is for Angi and I to get up there one night for dinner! I love your channel Jack and have made many of your dishes at home for the family. Hopefully this summer we'll get up your way. Love the show you guys.
How do you manage to not burn or curdle anything with that huge flame? 🔥 Looks amazing.
Great looking food...man I wish they had smellivsion
The sticker on the pepper means no one washed the vegetables prior to cooking it
~*~
Do you wash your produce? I was wondering, since the sticker was still on one of your veggies.
Shutup
@@BallJuiceOfZeus What a clever comeback!
Your original comment wasn't directed at me therefore it isn't a comeback. Perkol8 on that, bitch.
What in tarnation is going to survive D'Jacks 'legendary 'Fire of Hades' ? It would be just a waste of good water washing them ingredients....
I said the same
I've been watching you since your classics. I'm so pumped to book a trip to come eat and visit you even though you're a Pat's fan. Go Chiefs!
Glad you like the videos Richard but everyone hates a sore winner! Look forward to your visit. Jack
@@CookingWithTheBlues No hard feelings. I've got friends in new haven that I plan to visit and make the trek to stay in new London for a few days. You've been an inspiration to me in cooking and I'm honored to have a drink at your bar with you if you'd have me. I'll be there around April 9th-13th. Coronavirus willing from San Diego.
HugeRichard mmm, San Diego! Home of my favorite taco shop, La Playa, on Mission Blvd.
Thanks Jack, it is always nice to just watch you do your thing
Looks awesome! Keep up the great work Jack
my god of kitchen,,,
Looks great !!
I would love to visit this restaurant which I suppose has live blues music too. The only problem is that I live in North London... England, not Connecticut.
Check out some music videos here that we did a while back, hold you over till you make trip over to the states Maz. Bet To You All, Jack "Become A Member Of Cooking With The Blues"
patreon.com/cookingwiththeblues
First comment!
Scary right hand knife skill, yet flips the pan like a boss left handed! Yup, he's our daddy!
Legend!
He likes salt
Daddy Jack I can be having a bad day at work...then watch what u doin....😅😅💪💯
I just researched the Hadley Pottery so pretty i love the colours , Oh and as ever Jack knocked it out of the park again
Nice plates and bowls Gillian, my Mom's favorites and we ate off of them only for special occasions. Funny the plate I used in the video Gaspar dropped putting it into the car. Sturdy and broke clean in half, I'm going to glue it back together, it's part of history now.
Cooking with the Blues OMG. But it’s “ just a plate “ and true friends like Gaspar are priceless
any thoughts about publishing some of your recipes?
That looked great!! Where's Glenn been? Is he busy with the sausage factory?
thank you for sharing! thumps up for you... . bring your friend in front of video...
This is good! It be great if you'd cook an authentic Tex-Mex dish from your days working in Dallas.
i really want to know what you were gonna do with an egg yolk. is adding a yolk towards the end gonna aid thickening up the gravy?
That on a bed of German egg noodlen and cooked with a dash of cayenne right before plating. Mmm. Enjoy, chef!
im german sitting here tryna figure out what you mean with egg noodles first time hearing that word
OH SHIT I GOOGLED IT HAHAHA its spätzle how could i not figure it out , crazy to me to consider it a noodle but of course it makes sense
You're On To Something Cooks, maybe even the real fine noodles!
@@sontiyo7113 Here they are called Dutch egg Noodles but spatial would work perfectly!
Cooking with the Blues it’s how I serve it here at home. The noodles hold the sauce well and the mouthfeel is great. The cayenne gives it the slightest kick, bringing it alive but not too hot.
Love your cooking. Real and great flavors. Thank you for sharing and inspiring new ideas.
Cooking with the Blues do try to get the German egg noodles. Way better texture and flavor than American Dutch egg noodles. We also like the wide, flat German ones, around 1” squares with a slightly ruffled edge. The spatzle is good, especially the real, thick and rough ones. Those hold onto flavors and sauces like no other noodle out three due to their texture.
What kind of pan material do you have? Stainless steel or aluminum?
lot of love from italy! keep it up with the good quality food!
Thanks Stefano, Hope things are getting under control, Thoughts and Prayers To You and all Of Italy. State just closed all the restaurants here, gave us 8 hours notice to close. Got us all scrambling!
Keep up the good work, Jack!
imho should be served over rice or noodles...look delicious
Greetings from the international space station!
Did you temper the egg into the mixture
Making me hungry. Good video.
No intro?? I feel incomplete haha
Gaspar is a legend hope he sees these comments
Used to work in downtown Dallas at Adam's Mark hotel 20 years back (now is Sheraton), was lucky to have known some of the best chefs around, (Uve Rudnick, Javier Martinez, David Smith, Michael Smith). Fairmont and The Adolphus hotels were excellent places to work.
Those were the good old days Bledi, i was at the Fairmont in 83-85 as the Banquet Chef. Crazy Place, one Banquet room sat 2200, the other sat 1500 plus many smaller rooms. Glad I made it out alive! Did You cook at the adam's Mark, Great Hotel! I left dallas 20 years ago but still had Daddy Jack's in the area until last year. All The Best, Jack
Love you man. Good food good people
Hell yes, daddy jacks cooking with da blues and watching da bears and snorting coronavirus lines
You are one crazy guy Michael, Blowing Wind, Must Be FromThe Windy City! Great Town, Best To You and Chicago! Jack
DADDY JACK IS # 1 😎😎😎
SCREW THOSE STICKERS
Looks tasty! Yum!
Jack, your stuff is the shit. Thank you for sharing on youtube. If i am ever in reach of your spot i promise to try to stop by. Currently living in San Francisco, but moving back to Michigan by August.
All Right Ken, San Fran is a great spot, I never should have left, I lived in Burlingame for 2 years. Love the climate there! Good Gravy, Jack
I love this guys no nonsense approach to cooking. Producing amazing dishes, well presented but with no messing about, he just gets the job done and done well..
Glad You Like The videos Daran, Good Gravy, Jack
@@CookingWithTheBlues Love it. You make great food. Be well Jack during this difficult time. Despite the Virus we need good, wholesome food like what you make to keep our strength and our spirits up..
Big Daddy Jack!!
Mah, e chi sacciu!!
My dad went to Rockville high too ... he was born on Washington street in Vernon .
What year did he graduate Keith and what is his name? Washington is right down the road from my house where I grew up.Small world! Good Gravy, Jack.Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Robert Falconer ... my dad is 67 so 1970 or 1971 ... small world indeed
@@keithfalconer7529 He probably went to school with my older sisters.
What were their names ? I’ll ask ... if he remembers .
@@keithfalconer7529 Star, Pam, Holly, and Heidi
2:17PM
I live in Metro Manila , Philippines. I have access to good white wine , but don’t know what kind of brandy to use in this dish. Can the Chef Jack community give me some recommendations ? Thank you in advance. “ Happy Cooking “ as Jacque Pepin says :)
Any kind of decent Brandy Mike, E&J, Christian Brothers, etc.
Cooking with the Blues thank you
ciao Daddy Jack from Bologna Italy!
Hi Lyle, Hope things are getting under control there, Blessings, Jack
💖
hey blue why don't you answer me? I'm one of you old subscriber
What's the question Ash? Thanks for hanging in, Jack p.s. Old Subscriber? Are You Ready For The Test?
@@CookingWithTheBlues we love you bro
damn !!!!!!!!!! just lost me by adding mushrooms. : ( still looks good though.
Is that a cutco knife?
Blood Creek Blades, good question.
A Wusthoff Blood, 6 in.
hes just put cooked chicken back onto the same plate that had raw chicken on,im mean wtf are you doing. thats so bad
he put half cooked chicken that he finished cooking after, its fine
He cooked the chicken after so it doesn't matter. Not bad at all.
Shouloff washed the pepper first n u would of peeled it ez then
Looks really good Jack, thank you, having wind and rain in Sac.
RIP my sweet guy
I'm a Maryland boy and Crab Imperial with a cold Natty Boe. ❤