During the C19 lockdowns I watched a heap of Jack's videos and made lots of his dishes. I still do, and I still enjoy watching his videos. RIP Big Fella.
Everyone who is bitching about his work habits I gotta a news flash for you Jack is super sanitary compared to 95% of the mom n pops out there. He is showing you the tricks of the trade. I was 15 years into the industry before I got out but Jacks cooking style and recipes are almost identical to my own. He’s honest and isn’t hiding anything
I don't know how I've missed some of the episodes I'm getting recommended lately but it's really nice to see Jack any time I can. Thank you to Lakisha, Rachel and Lucy if this is your doing!
Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; literally "spaghetti in the style of a whore" in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. Ingredients vary a bit among chefs and cooks according to individual tastes. However, the version from Lazio always includes anchovies while the Neapolitan version never does. An Italian-American version of this dish has emerged that omits butter and oregano but includes onions, anchovies and chili peppers.[5] Also, Americans tend to call the Italian-American version pasta puttanesca rather than spaghetti alla puttanesca.
Another nice dish. I love your cooking. Just cooked the Francaise last night and it was great. Long trip from Alabama but I'll make it there withing the year to eat your food and thank you for the cooking lessons.
at 7:14 he said "let us know how you like the recipe" so when we get there we should tell him add some anchovies to my puttanesca. Otherwise I like his style.
Hello, greetings from Greece 🇬🇷! I am just a simple cook. With few years experience! I love the way you cooking man! Is just so fucking simple and tasty! I thing you find the meaning of cooking. The simplicity of the food. Keep going with this fantastic videos. I hope to work with the same way at the same age with you! Thanks a lot 🙏🏻😊
Hello Dimitris and Greetings to All of The Great People in Greece! Thank You for watching the channel and Thank You for your kind words. Greek food is one of my favorite cuisines. Never stop learning. I hope to make Avgolemono soon - this will be my first time making it using a different technique. Stay well, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Fake news. The hookers would combine their money to buy food AFTER the Johns left. The women would take off on Sundays and feed each other and the other poor. Anchovies did not make it the dish.A nice salty choice, but not what made the dish.
I always use linguini or even fettuccine. More flavor and bite than spaghetti. I checked Google Earth and found this restaurant is closed. Correction: moved down the block to 181 Bank St., New London, CT and re-named Daddy Jack's
you cant have a putanesca without anchovies, the whole point of a putanesca is that you use the ingredients that are left over after the nights orders to feed the local ladies of the night eg capers, olives, and anchovies
Hey Jackie Baby A retired New Yorker now living in the Florida Keys. I love your style of cooking. Had your Chicken Marsala last night and my Father In Law said it was the best he's had ! Looking forward to trying some of your other dishes. I told my wife last night, "He's my new favorite cook ! "
TAKE NOTE: 500 g Vermicelli(instead of linguine) 100 g Gaeta Olives 50 g Salted Capers 4/5 Salted Anchovies 500 g Peeled Tomatos Garlic, Olive Oil, Salt, Peppers, Red Chilli, Oregano and Parsley....
Jack, I notice you always use Parmesan cheese. I will use Locatelli Romano any day over Parmesan because it has a bolder flavor. Do you use Parmesan because it's milder?
You forgot the anchovies. Also, Puttanesca doesn’t contain onions, and linguine is not used, but vermicelli or spaghetti pasta is. Feel free to add a little crushed red pepper flakes. Just a little. The wine is ok.
Its entertaining and informative and most importantly motivating, even if you do your homework and think hey what bout the chovies, chilli, italian small black olives and parsley with an al dente spaghetti. oh not forgetting the extra olive oil. Heck just give it a go 😀
And totally uncalled for except to add a ton of calories. The Puttanesca sauce has a very strong taste, you will not be able to taste the butter at all and, besides, the butter will coat the pasta so that the sauce can't grip to it. I'd say you'd ruin it. I'm not a purist when it comes to food but this dish is way off from the classical one. Fair enough, I like going off myself, but don't call it 'classical'. It's barely puttanesca without the anchovies anyway.
Cooking was his career. You have to be good to run a successful restaurant you have to cook good and fast your staff have to run the food out to the customers even faster. You can't be some slow, silly, untrained hobby cook.
Regardless of its etymology, that’s what puttanesca sauce is: a bunch of shit from the cupboard, thrown into a pan. And it’s really good. That’s because the ingredients it relies on for flavor-garlic, capers, olives, anchovies, and crushed red pepper, primarily-are assertive, pungent, and invigorating. Unlike traditional tomato sauce, which is tomatoey through and through, puttanesca sauce is a study in opposites: Anchovies and olives are salty where tomatoes are sweet, oily where tomatoes are watery, dark in color where tomatoes are vivid. The combination of these contradictory ingredients is-to borrow a term from the label on my jar of capers-nonpareil. There are two main errors people commit when making puttanesca sauce. The first is not using enough garlic, capers, olives, anchovies, and crushed red pepper. I have seen recipes that call for a mere tablespoon of capers, only three or four anchovies, and a pinch of red pepper flakes, per large can of tomatoes. This is not enough! Throw your seasonings into the pot with abandon, and don’t hesitate to add an entire tin of anchovies: They melt into the sauce, adding a nearly unidentifiable undertone of umami. If you’re still scared, keep in mind that this is a sauce, not a soup: It’s supposed to be intensely flavored, so as to keep your pasta interesting. (It doesn’t have to be pasta, though: I’m hard-pressed to think of a bean, vegetable, fish, or meat that wouldn’t be improved by puttanesca sauce.)
Like the channel but your hands are on the food waay to much dude. pulling up your pants then crushing the tomatoes. wouldnt fly in most restaurants. sorry dude. keep the hands off the actual food and dont wipe your forehead with the clothe you clean the plate with.
Rest In Peace. You and your simple way to prepare good food will always continue to inspire
Very well said
Even after passing Jack continues to inspire and bring joy to this old retired cook. Great simple recipe prepared like a boss!!!
He absolutely had a heart of gold !!
During the C19 lockdowns I watched a heap of Jack's videos and made lots of his dishes.
I still do, and I still enjoy watching his videos.
RIP Big Fella.
Everyone who is bitching about his work habits I gotta a news flash for you Jack is super sanitary compared to 95% of the mom n pops out there. He is showing you the tricks of the trade. I was 15 years into the industry before I got out but Jacks cooking style and recipes are almost identical to my own. He’s honest and isn’t hiding anything
Really miss you, Jack...Always my favorite cooking channel, and always will be. You taught me so much.
I bet he’s fast as hell during the rush on that sauté line. If you ever saw him in action you wouldn’t believe how fast that big man probably moves
I don't know how I've missed some of the episodes I'm getting recommended lately but it's really nice to see Jack any time I can. Thank you to Lakisha, Rachel and Lucy if this is your doing!
I sure miss Daddy Jack! May he Rest In Peace
God bless you and rest in peace, beautiful soul
Jack sempre nei nostri cuori ❤❤❤ i grandi uomini non muoiono mai 🙏❤🙏
Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; literally "spaghetti in the style of a whore" in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic.
Ingredients vary a bit among chefs and cooks according to individual tastes. However, the version from Lazio always includes anchovies while the Neapolitan version never does.
An Italian-American version of this dish has emerged that omits butter and oregano but includes onions, anchovies and chili peppers.[5] Also, Americans tend to call the Italian-American version pasta puttanesca rather than spaghetti alla puttanesca.
Daddy Jack cooks like a BOSS! Looks delicious!
Love your videos and podcasts.... been thru new London on ferry from Long Island.... miss the area as I now live in ILLINOIS
Priceless, he kept it real. Love it. I'm still watching this in 2024.
Thanks! Love your recipes and stories!
Every time he says "throw a little garlic" it's like a baseball sized... My man :)
...millions served. Well done Daddy Jack. RIP
Your explanation at the very beginning is haliarious! Thanks for all your vids!
It is because of the olives and anchovies giving off a ...feminine "perfume".
Another nice dish. I love your cooking. Just cooked the Francaise last night and it was great. Long trip from Alabama but I'll make it there withing the year to eat your food and thank you for the cooking lessons.
We love and miss you big Daddy Jack
I love watching you cook !
"Puttanesca waddya say Josh?"
"Sauce of the harlots "
"Harlows? Ok."
You’re my fav chef to watch looks so good
no anchovies?
I was thinking the same thing.
at 7:14 he said "let us know how you like the recipe" so when we get there we should tell him add some anchovies to my puttanesca. Otherwise I like his style.
No this is correct just lots of capers and olives
not at all. He doesnt do it that way. He does it traditional
Rip Josh
Hello, greetings from Greece 🇬🇷! I am just a simple cook. With few years experience! I love the way you cooking man! Is just so fucking simple and tasty! I thing you find the meaning of cooking. The simplicity of the food. Keep going with this fantastic videos. I hope to work with the same way at the same age with you! Thanks a lot 🙏🏻😊
Hello Dimitris and Greetings to All of The Great People in Greece! Thank You for watching the channel and Thank You for your kind words. Greek food is one of my favorite cuisines. Never stop learning. I hope to make Avgolemono soon - this will be my first time making it using a different technique. Stay well, Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Jack has the perfect personality to own/run a restaurant, doesn't he? Very talented too.
No, not at all.
Yes he do
TOO KOO "Yes he do" ...those are your words!!! It is indicative of yours and the COOKS intelligence!!!
Guy Parris
Genius alert
What about the anchovies?
This is pretty much how I make it too, although i like it pretty spicy. Nice inexpensive pasta dish.
Is Billy Joel and Rocky Balboa’ s long lost brother a chef?
what type of pans do you use....
Generic
@@horseplop9 I think he got them from General Grant.
Bob. Hell yeah!
You forgot the anchovies that's what makes it puttanesca
for some reason, he put red bell peppers in it
Capers take the place of the salt aspect rsther then the anchovies.
Fake news. The hookers would combine their money to buy food AFTER the Johns left. The women would take off on Sundays and feed each other and the other poor. Anchovies did not make it the dish.A nice salty choice, but not what made the dish.
Grossssss
I always use linguini or even fettuccine. More flavor and bite than spaghetti.
I checked Google Earth and found this restaurant is closed. Correction: moved down the block to 181 Bank St., New London, CT and re-named Daddy Jack's
More bite to it than spaghetti,I agree.
Angel Hair only,for me
Isn't there a rule of thumb, where the chunkier the sauce, the better it's to use flat pasta or just pasta with more surface like farfalle?
Fire set on after burn!!! Daddy Jack cooking like a Boss
Timeless joy.
I'd eat anything this man cooks!
you cant have a putanesca without anchovies, the whole point of a putanesca is that you use the ingredients that are left over after the nights orders to feed the local ladies of the night eg capers, olives, and anchovies
Hey Jackie Baby
A retired New Yorker now living in the Florida Keys. I love your style of cooking. Had your Chicken Marsala last night and my Father In Law said it was the best he's had ! Looking forward to trying some of your other dishes. I told my wife last night, "He's my new favorite cook ! "
I knew that accent! I wich he were in Manhattan, NY to go and visit.
one of my favorite sauces, made it for supper tonite as a matter of choice. Kalamta olives, anchovies and capers with fresh tomatoes
TAKE NOTE:
500 g Vermicelli(instead of linguine)
100 g Gaeta Olives
50 g Salted Capers
4/5 Salted Anchovies
500 g Peeled Tomatos
Garlic, Olive Oil, Salt, Peppers, Red Chilli, Oregano and Parsley....
Anchovies ???
nope not him
Awesome videos I'm going to visit your restaurant one day hopefully
Wiped his face and hands with the towel he wipes the plate with
was just about to type this
what happened to the red pack brand of tomatoes that you in one of your videos said that you prefer
Im watching your chanel
Im from Poland Warsaw
Wery good :)
Jack any chance you could build a pièce montée mariage then we can all enjoy a full two hours of Jack’s back story whilst layering those sweet buns
still a great recipe. simple and tasty❤️✌️️
:) love this! Thanks chef jack
advice on the flavour weighting , capers / etc would be helpful
They are great tomatoes
Great choice with Stanislaus tomato products! And remember you can’t have puttanesca without the puttan!
Awesome chef
I like to add chopped anchovies to this dish. Probably not authentic, but very good.
No anchovies. did not realize he passed. My condolences to the family.
Jack's signature inferno mode on the stove will take care of any pesky bacteria...don't worry about it.
No it wont this guy is a disgrace
Jack, I notice you always use Parmesan cheese. I will use Locatelli Romano any day over Parmesan because it has a bolder flavor. Do you use Parmesan because it's milder?
He uses romano also depending on the recipe
When it was their turn? I swear to God he blushed when he said that. Love you Jack.
You forgot the anchovies. Also, Puttanesca doesn’t contain onions, and linguine is not used, but vermicelli or spaghetti pasta is. Feel free to add a little crushed red pepper flakes. Just a little. The wine is ok.
That looks awesome
Its entertaining and informative and most importantly motivating, even if you do your homework and think hey what bout the chovies, chilli, italian small black olives and parsley with an al dente spaghetti. oh not forgetting the extra olive oil. Heck just give it a go 😀
Freakin awesome chef!
No anchovies?
Thank you!!!
awesome ..................
thanks have a good night be safe.
Puttanesca? What's the secret ingredient? Fresh prostitutes? It looks delicious though.
I’ll have one
oooooh yes pasta puttanesca just fabulosa
This is the fried rice of pasta. Just throw whatever ya got in there... awesome
your the real thing buddy. time for a road trip from Arkansas just to eat you Art Work for a week and maybe do a little fishing.
Killer sauce with anchovies
Wow, to put the pasta on butte and garlic first sounds fantastic!
And totally uncalled for except to add a ton of calories. The Puttanesca sauce has a very strong taste, you will not be able to taste the butter at all and, besides, the butter will coat the pasta so that the sauce can't grip to it. I'd say you'd ruin it. I'm not a purist when it comes to food but this dish is way off from the classical one. Fair enough, I like going off myself, but don't call it 'classical'. It's barely puttanesca without the anchovies anyway.
Love his cooking all his dishes he makes it look easy but it ain’t lol
Cooking was his career. You have to be good to run a successful restaurant you have to cook good and fast your staff have to run the food out to the customers even faster. You can't be some slow, silly, untrained hobby cook.
puttanesca without anchovis????
Pasta alla puttanesca and alla arrabiatta are my favorite.
Much different than MasterChef! Grin
No black n seasoning or Flour
Onion and green onion. Can this guy cook without onions?
Don't like onions? Don't cook with them. Simple.
Houses of ill repute lol
No anchovies????
damn, now i want me some puttanesca!
No anchoies????
Where's the Anchovies?
He doesn’t want to rat on the prohibition gangsters lol
Chef Jack, the best!!!!! I lover your recipe!!!
I made this today and all I can is WOWWW!!!
did you add the anchovies?
Wtf ?? No anchovies?
Anchovies?
The capers and olives make this dish. Don’t skimp on them!
Yikes.
Man up u fucking pussy. Adds flavour ya sanitised mophead
Yes anchovies..?
Regardless of its etymology, that’s what puttanesca sauce is: a bunch of shit from the cupboard, thrown into a pan. And it’s really good. That’s because the ingredients it relies on for flavor-garlic, capers, olives, anchovies, and crushed red pepper, primarily-are assertive, pungent, and invigorating. Unlike traditional tomato sauce, which is tomatoey through and through, puttanesca sauce is a study in opposites: Anchovies and olives are salty where tomatoes are sweet, oily where tomatoes are watery, dark in color where tomatoes are vivid. The combination of these contradictory ingredients is-to borrow a term from the label on my jar of capers-nonpareil.
There are two main errors people commit when making puttanesca sauce. The first is not using enough garlic, capers, olives, anchovies, and crushed red pepper. I have seen recipes that call for a mere tablespoon of capers, only three or four anchovies, and a pinch of red pepper flakes, per large can of tomatoes. This is not enough! Throw your seasonings into the pot with abandon, and don’t hesitate to add an entire tin of anchovies: They melt into the sauce, adding a nearly unidentifiable undertone of umami. If you’re still scared, keep in mind that this is a sauce, not a soup: It’s supposed to be intensely flavored, so as to keep your pasta interesting. (It doesn’t have to be pasta, though: I’m hard-pressed to think of a bean, vegetable, fish, or meat that wouldn’t be improved by puttanesca sauce.)
Ok mr blues
mmm that last lone noodle being dragged across the filthy stove onto plate , I hope he ate that one .
Looks delish. Thanks but it’s not putenesca without anchovies.
No onions. East coast always making and adding to an established recipe
👍👍👍👍👍👍👍👍👍
WOW
Like the channel but your hands are on the food waay to much dude. pulling up your pants then crushing the tomatoes. wouldnt fly in most restaurants. sorry dude. keep the hands off the actual food and dont wipe your forehead with the clothe you clean the plate with.
Mushrooms would be nice too
Is there spicy strippers upstairs ?