Jack was just the type of person that from the first time you watched his channel you felt like you knew him your entire life, as if he was your next door neighbor or something. The recipes and show were great, but he was obviously a genuinely good person too, and that makes it even better to watch.
I just found this channel and I'm so sad to learn he passed. I did subscribe to see more from him. May he rest in peace. Definitely seems like a good man. ✝️🙏
Just discovered this program today. Beng diabetic one has to choose carefully what is eaten because of carbs. Wonderful eggplant cooked Asian,Middle Eastern, Italian style is filling,tastes wonderful in the mouth and depending on the sauce is practically carb free. I love the way the chef put this recipe together. I'm very sorry to hear he has passed away but as long as we have him on video and people cook his recipes he and his spirit live on. RIP.
generally with a smaller menu prep wise it is stream lined so productivity is more efficient, you can prep multiple things at the one time, lunch and dinner. i wrote all my menu's this way. wastage "should" be minimal this way, no 80 choices all with individual prep items , massive amounts of staff time, prep time and wastage.
Love your cooking Jack. You remind me of how my Dad (chef) would cook. Everything looks so easy and comes out so delicious. Stay well & keep the videos coming!!!
His obvious love of food is pretty well matched with his enthusiasm to share his food with others. That's a damn fine cook. And another thing that makes him a great cook is how easy he makes the whole process look. He didn't measure out a single damn ingredient, he just shows what he used and how he did it. May Jack forever have a well-ventilated kitchen to work in for his afterlife.
Fried eggplants is what I ate when growing up and my grandmother cooked them regularly, and I still eat them now and love them so much. I would be in heaven if there and ate some of the eggplant dish you made.
Great job King...absolutely loved this video...as always you have a outstanding show and you always compliment your friends, fans and colleagues...you are above talented...the King of cooking is the best show....
Jack, New to your Channel! Another Fan from San Diego! Enjoy your enthusiasm for your Trade and Your Employees and Family!! Keep your knives Sharpe and KEEPING ON!! Thanks for Sharing!
@@CookingWithTheBlues I am about 100 miles south of Dallas in the Waco area. I have made this home for me and my family since Dec 1982 with no regrets. If you come to Texas let me know were you will be. I would love to meet you in person. It was good to fear from you, thanks.
I just want to say thank you for doing your show I'm handicapped so I don't get to do anything I like to but I look forward to watching your show God bless you brother.
Worked in a small restaurant... around 4pm before the dinner rush they served a “family”...one big course for the wait and bus staff to eat a little something before dinner rush. Mostly a little meat and vegetables mixed with a pasta (penne, ziti, spaghetti, etc)...lots of olive oil and garlic as the sauces ... but the cooks made it for staff and it was their chance to watch people eat what they made, see the faces, ask how they liked it...I like to think it was important. For about $25 of ingredients the owner fed the staff, the cooks connected with the front of the house, and vice verse respect to the back of the house
I worked in a few places where we did a staff meal, one kitchen we set a table in the kitchen and the head waiter , manager and kitchen crew sat down for a nice meal, we had to take turns cooking. It did bring some unity to the restaurant. Great memories, thank you Mike. Jack Become a Member Of "Cooking with The Blues" patreon.com/cookingwiththeblues
Thank you Daddy Jack. I think of you every time I make eggplant. You touched a lot of people. See you on the other side.. I learned so much from you and never met you.
Hey Jack so you decided to bust out the All Clad fry pan! ... now I go to restaurant depot to get my Alta Cucina tomatoes. You got me cooking like crazy lately. Howdy from Houston TX
This is how my grandmother fried it. No breadcrumbs. She did rounds though. We would eat it at room temp part of an antipasto platter. Sooo good. RIP Jack. Just discovered you unfortunately 😞
About 60 hours worth Ben, Hope we're still in business, call first before you set off, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Apron's, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Хобби
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I am a Sicilian and have been eating eggplant parmigiana for 60 years, never thought of cutting it long. RIP Jack, you were a bright candle.
Jack was just the type of person that from the first time you watched his channel you felt like you knew him your entire life, as if he was your next door neighbor or something. The recipes and show were great, but he was obviously a genuinely good person too, and that makes it even better to watch.
Rest In Peace Jack.You’ll be missed, but never forgotten. ❤️
🙏🏾🙏🏾🙏🏾
I just found this channel and I'm so sad to learn he passed. I did subscribe to see more from him.
May he rest in peace. Definitely seems like a good man. ✝️🙏
Miss you Daddy Jack. Thank God you made these videos. You’re voice is comforting. Rest in sweet peace♥️♥️🙏🏼
What a good soul man. I love the fact that you let your team put their own specials on the menu. Class act.
I LOVE how he made things look so DAMN simple and turn out so GOOD!! Thank goodness we have his videos to keep us hungry and smiling! :) :)
Miss Daddy Jack and his receipes. RIP Daddy Jack. Your brothers the Brooklyn Brothers are carrying on your legacy.
RIP Jack. You were a great inspiration and I will reference your videos forever.
Just discovered this program today. Beng diabetic one has to choose carefully what is eaten because of carbs. Wonderful eggplant cooked Asian,Middle Eastern, Italian style is filling,tastes wonderful in the mouth and depending on the sauce is practically carb free. I love the way the chef put this recipe together. I'm very sorry to hear he has passed away but as long as we have him on video and people cook his recipes he and his spirit live on. RIP.
My favourite cooking channel on RUclips. Always impressive.
THE BEST RESTAURANTS HAVE SMALL MENUS FOR A REASON
generally with a smaller menu prep wise it is stream lined so productivity is more efficient, you can
prep multiple things at the one time, lunch and dinner. i wrote all my menu's this way.
wastage "should" be minimal this way,
no 80 choices all with individual prep items , massive amounts of staff time, prep time and wastage.
My kind of chef, in my kind of kitchen. Majic with that eggplant .
To cut down on waste, and increase productivity. Plus people have favorites on certain days.
I'm trying this tomorrow. Thanks for your inspirational videos.
I love eggplant . Its always the simple recipes that are the best.
"where did that come from? " Lovely.....so natural. So good.
Most helpful real-time cooking ever. Recipes are great and I have learned so much! Keep em coming
That’s the best looking Eggplant Parmesan I’ve ever seen! Love this channel!👍
tons of chefs in this video
Love your cooking Jack. You remind me of how my Dad (chef) would cook. Everything looks so easy and comes out so delicious. Stay well & keep the videos coming!!!
I don’t know what it is about these videos? I can’t stop watching them! I’ll be making this- Love ya Jack, keep it up!!
I have worked in many dinner houses and never seen this version of eggplant parm.
Wonderful....Cheers Jeff
this man is my spirit animal
A beautiful thing to watch the chef cook.
His obvious love of food is pretty well matched with his enthusiasm to share his food with others. That's a damn fine cook.
And another thing that makes him a great cook is how easy he makes the whole process look. He didn't measure out a single damn ingredient, he just shows what he used and how he did it.
May Jack forever have a well-ventilated kitchen to work in for his afterlife.
Fried eggplants is what I ate when growing up and my grandmother cooked them regularly, and I still eat them now and love them so much. I would be in heaven if there and ate some of the eggplant dish you made.
Great job King...absolutely loved this video...as always you have a outstanding show and you always compliment your friends, fans and colleagues...you are above talented...the King of cooking is the best show....
I enjoy watching you cook and trying some of your recipes
Shout out to Glenn for rockin the camera! We appreciate ya!!
Edited to say: Let's give some love to Glenn too!
Daddy Jack's a absolute legend. Keep up the good work coming all the way from the UK
Great channel very entertaining I've watch almost every video and love the personalitys keep it up.
Jack, New to your Channel! Another Fan from San Diego! Enjoy your enthusiasm for your Trade and Your Employees and Family!! Keep your knives Sharpe and KEEPING ON!! Thanks for Sharing!
I made these and they were delicious. We had the leftovers for breakfast
with a poached egg on top.
Awesome presentation and a quick dish to make
merci beaucoup
I've been bing watching. Can't wait to start trying these dishes
Another killer recipe from the Master. Thank you for sharing. Paul from Texas
@@CookingWithTheBlues I am about 100 miles south of Dallas in the Waco area. I have made this home for me and my family since Dec 1982 with no regrets. If you come to Texas let me know were you will be. I would love to meet you in person. It was good to fear from you, thanks.
This looks fabulous. Im going to make it tonight👍👍👍
The heart of a true chef this man had! He will be an inspiration to all who very is mastery.
Love this video. So natural down to earth. 🙂👍❣
Oh wow! That looks delicious. I tagged this one to make. Thanks ✌️
Absolutely great as always!
Looks phenomenal! I've just added a trip to New London on my Bucket List! ♥
beautiful work chef
I love your videos Jack. I see there’s a new skillet. Appreciate if you do a segment on how to season a skillet. God bless !
I just want to say thank you for doing your show I'm handicapped so I don't get to do anything I like to but I look forward to watching your show God bless you brother.
👍You inspire me, .. love what you cook
Jack was type of person felt like your next door neighbor
R.i.p.❤ miss you much ❤
I'm going to do that parm and garlic in the egg.... brilliant👍. Jack you inspire me, .. love what you do!
Worked in a small restaurant... around 4pm before the dinner rush they served a “family”...one big course for the wait and bus staff to eat a little something before dinner rush. Mostly a little meat and vegetables mixed with a pasta (penne, ziti, spaghetti, etc)...lots of olive oil and garlic as the sauces ... but the cooks made it for staff and it was their chance to watch people eat what they made, see the faces, ask how they liked it...I like to think it was important. For about $25 of ingredients the owner fed the staff, the cooks connected with the front of the house, and vice verse respect to the back of the house
I worked in a few places where we did a staff meal, one kitchen we set a table in the kitchen and the head waiter , manager and kitchen crew sat down for a nice meal, we had to take turns cooking. It did bring some unity to the restaurant. Great memories, thank you Mike. Jack Become a Member Of "Cooking with The Blues"
patreon.com/cookingwiththeblues
Wow! That looks great! I'm drooling on my keyboard.
Hardworking people there...God bless!
Excellent video!!!!
Jack! You are my man! One of these days I'm driving my new Caddy from Rochester, NY up to New London and stopping in!
I think this is being creative with leftover eggplant. Jack makes it look easy.
Thank you Daddy Jack. I think of you every time I make eggplant. You touched a lot of people. See you on the other side.. I learned so much from you and never met you.
Now this is something I need to try this week.
We need more shops like these
Perfectly broiled. It's like eating pizza without the guilt!
miss you DJ - good memories
That look frikking absolutely awesome.
Gonna try it tomorrow night
WOW man........ Looks POWER
Amazing!… Miss ya Chef!
RIP muh friend. Miss you man.
Great looking dish 😊
Making the marinara sauce right now. Looks so good.
Only Daddy can hold his hand inside a broiler for 20 seconds and not flinch... man made of steel!
The other chef seems like really cool and likes working with u and at restaurant!!! Ur lucky to have great staff god bless 👍👍👍
ye love. watchin. these from start to finish making i have no interuptions
Miss your videos and kind heart. RIP JACK!!!
Only jack can cook with a plastic pail over flames. The fire department would be involved if I tried that 😨
I was wondering what the heck is in that bucket!
@@CookingWithTheBlues OK, for the BBQ sauce?
And he survived the hand in the broiler for what seems like a long time!!
Looks like it's in a waterbath (i.e. a double boiler), can't get over 100C so plastic is fine. Unless you accidentally boil the pot dry...
man, if I lived closer to this place...I'd be in trouble!
Great cooking. I will take two.
Hey Jack so you decided to bust out the All Clad fry pan! ... now I go to restaurant depot to get my Alta Cucina tomatoes. You got me cooking like crazy lately. Howdy from Houston TX
I noticed the new skillet also.
Beautiful!
I love your cooking style. You move quickly and would probably knock me out of the way. Lol.
I got a pre-Ad for Noom so I know this video is gonna be good...
Looks great!
Jack, may you rest in peace - I have always loved your videos.
That is amazing. Have to try that. What you might call a Vegetarian Schnitzel.
That dish is rippin JACK . Damn Ft. Worth TX. misses you
I am making a trip to New England next summer and I am looking forward to meeting you.
Madonna Mia
“It’s healthy too”
Love you Jack
This is how my grandmother fried it. No breadcrumbs. She did rounds though. We would eat it at room temp part of an antipasto platter. Sooo good. RIP Jack. Just discovered you unfortunately 😞
Whenever i was in New London thats my stop! Did he ever do a cook book?
Looks delicious
Your a good soul Brother . Told my wife that we are driving to your restaurant one of these days . We live in California.
About 60 hours worth Ben, Hope we're still in business, call first before you set off, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Apron's, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Ahh I missed you guys. Welcome back...
I miss this man rip daddy jack
YOU HAVE A "FUN" PLACE THERE MY MAN, (if I may call you that). God Bless and continued GREAT SUCCESS!!!
A wow, that looks delicious
Think you.
Your vid's will live forever RIP DJ
Keep the Italian food coming jack
I’m sorry. I didn’t even know he passed. I loved the backyard BBQ vids. I bet he was fun to hang out with.
Gotta have the green onions! Love it
Used to fry eggplant with garlic in the 1950s. Wonderful dish.
Whats your recipe? Maybe i will try
Easy going friendly nature cooking good simple food. What more do you want. RIP Jack.
bravo.....buonissime
Awesome I will make that that tonight
Great Eddie, put some tunes on and make it your own!
Become a Member of "Cooking With The Blues"
www.patreon.com/cookingwiththeblues
Looks to me like ya nailed it...great job Daddy Jack...👍👍
I would clean Jacks kitchen just for the chance to watch him cook in person.
Deal!
Got some freezer parm going & just wanted to see a reminder of how it's done he was a badass in the kitchen fully old school
U deserve 10M subscribers
Maybe one day Krystynah! I can't believe I have this many though! Happy Holidays, Jack
I hope i get to visit the restaurant someday,