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.
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!!!
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.
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.
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.
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.
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....
@@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.
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
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!
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
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 😞
Agreed, on both points. I really hope nothing happens to these videos. I watch recipes from the 'big guys', the popular chefs, but then I come here to look up Daddy's take on the same thing, to get a reality check... Daddy Jack's way is usually always simpler, and makes more sense....
Blue Collar All The Way 0806, That's why so many youngsters quit the profession, all work and little play! Thanks for the props, Jack Become A Member Of “Cooking With The Blues” www.patreon.com/CookingWithTheBlues
Best Cooking Channel on the web right here. Love this guy! What on earth is in that bucket that you have simmering on the stove? And how come that thing hasn’t turned into melted plastic?
Just started getting my trailer going for launch next may at a 100 site campground. Lot of work but it's going to be worth it. Good luck with your endeavors
I just searched for eggplant recipes and Jack showed up like a vision from Heaven. Eternally inspiring.
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 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.
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! :) :)
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. ✝️🙏
What a good soul man. I love the fact that you let your team put their own specials on the menu. Class act.
Miss you Daddy Jack. Thank God you made these videos. You’re voice is comforting. Rest in sweet peace♥️♥️🙏🏼
Rest in Peace, Jack. Thanks for all the great recipes.
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.
I'm trying this tomorrow. Thanks for your inspirational videos.
I am German but I lived in Italy for 13 years, lots of memories 😊
Miss Daddy Jack and his receipes. RIP Daddy Jack. Your brothers the Brooklyn Brothers are carrying on your legacy.
I love eggplant . Its always the simple recipes that are the best.
That’s the best looking Eggplant Parmesan I’ve ever seen! Love this channel!👍
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
"where did that come from? " Lovely.....so natural. So good.
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!!!
My favourite cooking channel on RUclips. Always impressive.
The heart of a true chef this man had! He will be an inspiration to all who very is mastery.
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.
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.
Most helpful real-time cooking ever. Recipes are great and I have learned so much! Keep em coming
this man is my spirit animal
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.
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.
tons of chefs in this video
Daddy Jack's a absolute legend. Keep up the good work coming all the way from the UK
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....
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.
merci beaucoup
A beautiful thing to watch the chef cook.
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.
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
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!
Love this video. So natural down to earth. 🙂👍❣
Jack, may you rest in peace - I have always loved your videos.
This looks fabulous. Im going to make it tonight👍👍👍
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 !
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
Great channel very entertaining I've watch almost every video and love the personalitys keep it up.
beautiful work chef
Oh wow! That looks delicious. I tagged this one to make. Thanks ✌️
Looks phenomenal! I've just added a trip to New London on my Bucket List! ♥
That look frikking absolutely awesome.
Gonna try it tomorrow night
WOW man........ Looks POWER
Awesome presentation and a quick dish to make
Excellent video!!!!
I've been bing watching. Can't wait to start trying these dishes
I made these and they were delicious. We had the leftovers for breakfast
with a poached egg on top.
Wow! That looks great! I'm drooling on my keyboard.
I think this is being creative with leftover eggplant. Jack makes it look easy.
I enjoy watching you cook and trying some of your recipes
Hardworking people there...God bless!
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'm going to do that parm and garlic in the egg.... brilliant👍. Jack you inspire me, .. love what you do!
The other chef seems like really cool and likes working with u and at restaurant!!! Ur lucky to have great staff god bless 👍👍👍
We need more shops like these
I am making a trip to New England next summer and I am looking forward to meeting you.
I got a pre-Ad for Noom so I know this video is gonna be good...
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.
I love your cooking style. You move quickly and would probably knock me out of the way. Lol.
Only Daddy can hold his hand inside a broiler for 20 seconds and not flinch... man made of steel!
Whenever i was in New London thats my stop! Did he ever do a cook book?
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.
Shout out to Glenn for rockin the camera! We appreciate ya!!
Edited to say: Let's give some love to Glenn too!
That dish is rippin JACK . Damn Ft. Worth TX. misses you
This guy …. Was my all time favorite
Great looking dish 😊
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 😞
Think you.
Miss your videos and kind heart. RIP JACK!!!
Perfectly broiled. It's like eating pizza without the guilt!
How do you prepare the slices. Before frying? Do you wash ? Do you salt and let rest then wash ?
I would clean Jacks kitchen just for the chance to watch him cook in person.
Deal!
Used to fry eggplant with garlic in the 1950s. Wonderful dish.
Whats your recipe? Maybe i will try
Now this is something I need to try this week.
man, if I lived closer to this place...I'd be in trouble!
U deserve 10M subscribers
Maybe one day Krystynah! I can't believe I have this many though! Happy Holidays, Jack
Ahh I missed you guys. Welcome back...
The thin cut is key.
I wish this guy was still around.
I always check in when i forget how to cook.
Agreed, on both points. I really hope nothing happens to these videos. I watch recipes from the 'big guys', the popular chefs, but then I come here to look up Daddy's take on the same thing, to get a reality check... Daddy Jack's way is usually always simpler, and makes more sense....
In my opinion, Jack is a true working-mans, Blue- collar Iron Chef
Blue Collar All The Way 0806, That's why so many youngsters quit the profession, all work and little play! Thanks for the props, Jack
Become A Member Of “Cooking With The Blues”
www.patreon.com/CookingWithTheBlues
Making the marinara sauce right now. Looks so good.
YOU HAVE A "FUN" PLACE THERE MY MAN, (if I may call you that). God Bless and continued GREAT SUCCESS!!!
Best Cooking Channel on the web right here. Love this guy! What on earth is in that bucket that you have simmering on the stove? And how come that thing hasn’t turned into melted plastic?
Just bought me a prep table Daddy, slowly getting my items to build my BBQ trailer. One day man one day.
Just started getting my trailer going for launch next may at a 100 site campground. Lot of work but it's going to be worth it. Good luck with your endeavors
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
Rip big guy thanks for the tips/ help cooking
What did he mix there in the beaten egg?
The white stuff he put on is RICOTTA.
Amazing!… Miss ya Chef!
Absolutely great as always!
Madonna Mia
“It’s healthy too”
Love you Jack
miss you DJ - good memories
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
Daddy Jack was the kind of guy everyone benefited from knowing, salt of the earth kind of guy.
Question the stuff you put in the bowl is that sour cream and pesto or is that mayonnaise and pesto..which one??
Props to the camera man. Keeping the focus on the food.
Your vid's will live forever RIP DJ
I’m in Connecticut. Where is your restaurant? It looks fantastic.
What's in the plastic bucket that's right on the hot flame?
They were defrosting something. Like clam chowder. The pot has water in it with the bucket in the water.
What a pro . When I do it both hands look like drywall mud 😁