Men like this might be gone, but they will not be forgotten, their recipes will be cherished for generations to come and the recipes from past generations will be carried on. Imagine his two beautiful Daughters going threw his things finding all kinds of Recipes, nick knacks and memorabilia. We were only with Jack for a short time and many of us never met him, but his videos helped jog our memories of our youth from a loving home. In that, his efforts were very successful, because cooking is about love, memories and planning a base for the future. Rest in Piece Jack and thank you for sharing your life memories with me and the rest of us.
R.I.P. Daddy Jack...you are LOVED & will be EXTREMELY MISSED here in Mobile Alabama. DADDY YOU WAS & WILL FOREVER BE MY FAVORITE RUclips CHEF!!! I learned so much about cooking from Daddy Jack & I can honestly say that Daddy Jack helped me become a better cook. Much love from Mobile Alabama.
Peace. Thank you Jack Chaplin for helping us get through this nightmare. Your positive attitude and good will give us all hope. Thank you from a 30 year NYPD veteran who gains peace and solace from all your videos.
Wow, Never in a million years did I think these videos would have that kind of impact on someones life! You must have seen it all, God Bless You Peter! Cooking Heals, I know that first hand, years back I was totally burned out and had to take a step back. I canned and just took time for myself and get back to the basics of life. Cooking Was My Therapy! Stay Well and Take care Of Yourself, Jack
@@floyd4311 Omg, much respect. I only found Jacks channel about 3 months ago and it quickly became my favorite cooking channel. I will continue to watch his previous videos with joy and sorrow.
I'm sure if he had the choice he'd use gas at home just like t the restaurant. No chef would ever choose electric over gas. Not as much heat and not a fast to change temps. Elec has zero positives over gas in a commercial setting.
Hello Daddy Jack, I have been watching your videos for the past six weeks and it is the first time that I found someone who thinks about cooking like I do. I gave been cooking since I was 7 years old. My mother was ill and taught me how to bake since she did not have the strength to do so herself. Sadly she passed away when I was 12. I have been cooking for over 40 years for family and friends. It has always been therapiedic. Watching your videos truly shows the connection between food and people. How it brings us together and provides the most basic need that we require - that we are not alone. Thank you for being an amazing cook and person.
Hi Chris, Your story is amazing! You had 5 years of education from your Mom about food and baking that you still pull from today, that is a blessing! I am sorry to hear that you lost her at 12, I lost my Dad at 19 and that was young for me, I had to grow up overnight! It's awesome to me that the videos bring you some joy. All The Best and God Bless, Jack
Jack has a great channel and his one way or cooking and that is what makes a great chef. His food is very home style and really comfort food at its best. I remember finding this channel when it had around 6k subs and within a few months DJ has racked up some sub numbers, very good to see people supporting daddy jack because he deserves it. thanks for the uploads jack and also the chicken francese video you did for me brother, i appreciate your channel and your style of cooking.
Wow, thank you Rabbi, You been my #1 friend for many years! Thanks for the kind words and be well, Jack Become A Member Of “Cooking With The Blues” www.patreon.com/CookingWithTheBlues
thanks Jack..great vid and recipie..being sheltered in is great to see you for a hugh relief and distraction from this isolation..your the man..Canada loves ya
Best recipe... Daddy-Jack always seems to make a point of communicating his recipes in a totally approachable way and educates his viewers in the process! Ordinarily, I would never attempt such a recipe given the frying and so forth on the home stove, but he inspired me to take the chance. Turned out great! Thank you!
Just be careful, slow and steady Matt! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Hey Jack.........I’ve watched a ton of your videos and told you before that I have also made a couple at the firehouse for the guys at my station. This one looks like the next recipe I’ll try on them. Looks really Good. I’m thinking some jazzed up rice and garlic green beans will go well with it. Keep up the great videos chef and I hope you, your family and your staff stay healthy through this outbreak. Peace
Sadly, non of us will ever be able to visit him at the restaurant, as Jack passed away from complications with heart bypass surgery, in the spring of 2021.
Love the show, will just share what I know about the rinsing chicken stuff. I was always taught by my grandma to wash my meat...ahem. The theory behind not doing it is that you risk spreading the potential Salmonella (if it exists on the chicken to begin with) with the water spray to stuff around the washing area. And since Salmonella is killed at 131F (167F recommended though), you can just dry it off for ease of cutting and prep and then cook the sucker. Now on to MSG. It got a bad rap early on in the 80s. It actually has been proven entirely safe. It's derived from corn I think. I myself still don't tend to buy product with it, b/c it's probably making up for something. But adding it to your dishes to add umami, it really isn't a problem. Just wanted to share. Love your realness. Keep on keeping on.
I am loving your home cooking vids, even better than those in the restaurant. Writing from Stockport nr Manchester in the UK. Love to you and yours Jack. Stay safe - peace :)
My thoughts are prayers are with ya Jack with the unfortunate effect all this is having on the restaurant business, your a good man and no doubt have put your life into your profession, with that said watching these home video’s you’ve maintained without missing a beat the same upbeat, entertaining Daddy Jack that all your many subscribers have loved watching for yrs...I’m sure I speak for everybody on here👍
Hopefully Bea is doing good thru all this, in all of your videos I have watched she seems to be one hard working dedicated employee, I worked in this business for years while making my way thru college nothing easy about it.
Love the intro and exit blues. The chicken sure does look good. Did you taste it? Stay sane look forward as always to you foods and inviting us to your home.
Love your channel since I discovered it. Your an artist at work Jack. I’ve marked your restaurant as a destination when I’m in the area. Stay strong 👩🏻🚒
How many of you close your eyes and feel like you're actually listening to Sylvester Stallone lol... love the video. Every time you drop a new one I feel like my dealer hit me up..stay safe. And keep them video's coming
Jack, I love your blogs! One thing I have to say, I’m glad you weren’t the Dr replacing my hip!!! Yikes! Hope your safe and secure during, “Covid Covid” as my wife in the Philippines would say.
for seasoning SXHC, Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
keep on cooking with the blues Daddy Jack. the cast iron expert is cowboy kent Rollins :) Interesting how you cut the bird sorta like Asian style, but you need a deeper skillet or some cats to lick up the spatter. btw my harmonica is still for hire
Man after my own heart frying it in bacon grease. Jack, I never thought about putting a little corn starch or baking powder in the flour. I imagen that would lighten the batter a little and give it a slight crunch. I'm going to give it a try.
... Jack awesome video thanks for showing how a pro breaks down a carcass. I wish i still ate chicken, how about trying a jerk pork variation for me one day? Its not a far drive from Toronto. Much respect dude.
I can do that 44, maybe on a wood grill when the weather gets a little better! Wish I could visit Toronto one day, I had a DUI years back and they won't let me in at the border. Be Well, Jack
Thank you for watching the channel Bret. Much love and blessings to you! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Хобби
Rest in Peace Jack, we miss you SO much. The world is so much smaller without you, and the joy you brought to all.
Men like this might be gone, but they will not be forgotten, their recipes will be cherished for generations to come and the recipes from past generations will be carried on. Imagine his two beautiful Daughters going threw his things finding all kinds of Recipes, nick knacks and memorabilia. We were only with Jack for a short time and many of us never met him, but his videos helped jog our memories of our youth from a loving home. In that, his efforts were very successful, because cooking is about love, memories and planning a base for the future. Rest in Piece Jack and thank you for sharing your life memories with me and the rest of us.
R.I.P. Daddy Jack...you are LOVED & will be EXTREMELY MISSED here in Mobile Alabama.
DADDY YOU WAS & WILL FOREVER BE MY FAVORITE RUclips CHEF!!!
I learned so much about cooking from Daddy Jack & I can honestly say that Daddy Jack helped me become a better cook.
Much love from Mobile Alabama.
Peace. Thank you Jack Chaplin for helping us get through this nightmare. Your positive attitude and good will give us all hope. Thank you from a 30 year NYPD veteran who gains peace and solace from all your videos.
Wow, Never in a million years did I think these videos would have that kind of impact on someones life! You must have seen it all, God Bless You Peter! Cooking Heals, I know that first hand, years back I was totally burned out and had to take a step back. I canned and just took time for myself and get back to the basics of life. Cooking Was My Therapy! Stay Well and Take care Of Yourself, Jack
Man we need to appreciate how quickly and effortlessly Jack broke down the chicken. That was awesome!
Yeah. :/ RIP to my guy jack...
@@xxvequalizer9826 NO WAY!!!???? he died?
@@MelvinMansoor watch hist last vid...
@@xxvequalizer9826 the pasta e fagioli?
@@MelvinMansoor yeah read the comments there
Very nice. Thank you. (Sniff.. sniff... I think I got something in my eye...)
I asked for Jack to make some fried chicken and here it is! Thank you Jack!!
RIP Daddy Jack. You’ll be sorely missed.
Is he dead?
@@bennyrocks1982 unfortunately Daddy Jack passed.
@@floyd4311 Omg, much respect. I only found Jacks channel about 3 months ago and it quickly became my favorite cooking channel. I will continue to watch his previous videos with joy and sorrow.
he's the first chef I've seen that doesn't mind an electric stove 😆
I'm sure if he had the choice he'd use gas at home just like t the restaurant. No chef would ever choose electric over gas. Not as much heat and not a fast to change temps. Elec has zero positives over gas in a commercial setting.
Love ya Jack - RIP. We will never forget you
He has such a unique style of cooking.
That's what I like about this guy
RIP Jack..never trust a skinny cook
Miss you Jack, you made cooking look so delicious with every dish. RIP my friend ❤️
Hello Daddy Jack,
I have been watching your videos for the past six weeks and it is the first time that I found someone who thinks about cooking like I do. I gave been cooking since I was 7 years old. My mother was ill and taught me how to bake since she did not have the strength to do so herself. Sadly she passed away when I was 12. I have been cooking for over 40 years for family and friends. It has always been therapiedic. Watching your videos truly shows the connection between food and people. How it brings us together and provides the most basic need that we require - that we are not alone.
Thank you for being an amazing cook and person.
Hi Chris, Your story is amazing! You had 5 years of education from your Mom about food and baking that you still pull from today, that is a blessing! I am sorry to hear that you lost her at 12, I lost my Dad at 19 and that was young for me, I had to grow up overnight! It's awesome to me that the videos bring you some joy. All The Best and God Bless, Jack
@@CookingWithTheBlues Thanks. Keep up the great work.
You making my mouth water. I'm from the South and never get tired of finding new recipes for fried chicken!
This guy is the all time best
Jack has a great channel and his one way or cooking and that is what makes a great chef. His food is very home style and really comfort food at its best. I remember finding this channel when it had around 6k subs and within a few months DJ has racked up some sub numbers, very good to see people supporting daddy jack because he deserves it. thanks for the uploads jack and also the chicken francese video you did for me brother, i appreciate your channel and your style of cooking.
Wow, thank you Rabbi, You been my #1 friend for many years! Thanks for the kind words and be well, Jack Become A Member Of “Cooking With The Blues”
www.patreon.com/CookingWithTheBlues
You are an amazing chef and human being! I.I've learned so much watching you! Thanks!
He has such good energy.
thanks Jack..great vid and recipie..being sheltered in is great to see you for a hugh relief and distraction from this isolation..your the man..Canada loves ya
Supposed to be studying computer science. Instead, looking at this.
Well done Jack, you are helping our souls and minds with this videos.
Sure am going to miss you and your cooking style, you were a fun guy to watch Rest In Peace
Best recipe... Daddy-Jack always seems to make a point of communicating his recipes in a totally approachable way and educates his viewers in the process! Ordinarily, I would never attempt such a recipe given the frying and so forth on the home stove, but he inspired me to take the chance. Turned out great! Thank you!
Just be careful, slow and steady Matt! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Hey Jack.........I’ve watched a ton of your videos and told you before that I have also made a couple at the firehouse for the guys at my station. This one looks like the next recipe I’ll try on them. Looks really Good. I’m thinking some jazzed up rice and garlic green beans will go well with it. Keep up the great videos chef and I hope you, your family and your staff stay healthy through this outbreak. Peace
I have two of those inductive cook-tops, and I love them. Temp control is the best!
The chicken looks great! YUM,YUM!
Always making me think of my mom's cooking. Thanks.
Thanks Jack. Just good old fashioned cooking. No stress, just skill & experience. Axel is a fun part of your videos, love to see him hanging around.
Axle is a good boy! I love my dog and he always gets a little bit of what I cook up...like my child I never had.. his name is Bubba...
yesssss making it look easy
You always have good shows!! I love your dog!!!!
I think I might just have yo give that one a try cause sounds and looks good. Thanks for the awesome video again. 👍👍
And just like that there is a shortage of every spice in the world. LOL. Thank you Daddy Jack. You inspire me to take joy in my cooking.
Thanks Daddy Jack 👍 That yardbird is looking like it won't last too long ! God bless you and your community 🙏
This chef has killer recipes! Im always trying to replicate his creations.
Looks lovely, hope your staying safe Daddy Jack, and cannot wait to see your videos back in the restaurant!
Poor Axl! How is he doing?
thats the way brother whole chickens the best nice job always thumbs up
Daddy Jack!! Can’t wait to come eat at your place once this stuff is all over!!! Keep the videos up!
Zach What stuff?
@@stanknugget covid19 hello. Do you live on mars or smtn ?
Papa Q I posted this a month ago, you piece of shit. COVID hadn’t become a problem where I live at that time.
Sadly, non of us will ever be able to visit him
at the restaurant, as Jack passed away from complications with heart bypass surgery, in the spring of 2021.
Love the show, will just share what I know about the rinsing chicken stuff. I was always taught by my grandma to wash my meat...ahem. The theory behind not doing it is that you risk spreading the potential Salmonella (if it exists on the chicken to begin with) with the water spray to stuff around the washing area. And since Salmonella is killed at 131F (167F recommended though), you can just dry it off for ease of cutting and prep and then cook the sucker. Now on to MSG. It got a bad rap early on in the 80s. It actually has been proven entirely safe. It's derived from corn I think. I myself still don't tend to buy product with it, b/c it's probably making up for something. But adding it to your dishes to add umami, it really isn't a problem. Just wanted to share. Love your realness. Keep on keeping on.
@@CATDADDYFLO sharing in good spirit, you relax fascist
Man love your channel
The new intro is awesome. Glad to see your doing well jack. Keep on keeping on !!
Love the show, your style while you are cooking is beautiful
I am loving your home cooking vids, even better than those in the restaurant. Writing from Stockport nr Manchester in the UK. Love to you and yours Jack. Stay safe - peace :)
I really enjoyed Daddy Jacks videos...Rest in Peace
That's the shallowest fried chicken fry I've seen. Very efficient. Bravo.
Hello from Toronto... That looks amazing!
I hit the like button first off! Love this channel and don't want to forget to hit that like! Much love from the Republic of ALBERTA!
Give me some french fries and gravy with that! 💪🤤🤤
My thoughts are prayers are with ya Jack with the unfortunate effect all this is having on the restaurant business, your a good man and no doubt have put your life into your profession, with that said watching these home video’s you’ve maintained without missing a beat the same upbeat, entertaining Daddy Jack that all your many subscribers have loved watching for yrs...I’m sure I speak for everybody on here👍
Thanks for the recipe. I look at your program here and I get some inspiration to cook. Look forward to the next video.
excellent job of staying safe, positive, and exceptionally well-fed! Inspiration for us all!
Thanks Jack...stay healthy
Hopefully Bea is doing good thru all this, in all of your videos I have watched she seems to be one hard working dedicated employee, I worked in this business for years while making my way thru college nothing easy about it.
You make it look so easy, Jack!
FABULOUS! Thank you, Jack!
Love the intro and exit blues. The chicken sure does look good. Did you taste it? Stay sane look forward as always to you foods and inviting us to your home.
i just like this guy. he's easy going and laid back style is inspiring for guys like to try and cook something. thanks Jack.
I appreciate that Cache! Glad the videos are helping, Jack
The dang Einstein of cooking! You rock!
Smart Brand Chicken comes from Waverly Nebraska, and is produced by Tecumseh Poultry Jack. That looked great.
Look good
Two thumps up from Mobile, Al. I'm gonna make this while waiting on the hurricane to get here. Oh yeah and drink beer.
Love your channel since I discovered it. Your an artist at work Jack. I’ve marked your restaurant as a destination when I’m in the area. Stay strong 👩🏻🚒
Awesome, thank you Johnny, see You down the road, JackBecome A Member Of “Cooking With The Blues”
www.patreon.com/CookingWithTheBlues
Thanks chef.. skip from Chicago going to try to get up there to see you sometime✌️
Brother...the mix of those different fats for frying was just beautiful...life.
Greetings from a Detroit, Jack! Keep it up!
I have found that brining the bird first overnight, then airdrying in the fridge for 3 days will make the best dang bird you have ever tasted.
Straight up goodness!
Jerk fried chicken huh? Lol, I must of missed the jerk seasoning part.
@ Habanero is easier to find.
He did say joint.
+1 Jamaican has entered the chat
@Cotton yea he is very upset. notice the "lol" part...
How many of you close your eyes and feel like you're actually listening to Sylvester Stallone lol... love the video. Every time you drop a new one I feel like my dealer hit me up..stay safe. And keep them video's coming
Yo Adrián!
You must have magic water if you think washing that chicken does anything but waste water .lol 😂
Jack, I love your blogs! One thing I have to say, I’m glad you weren’t the Dr replacing my hip!!! Yikes! Hope your safe and secure during, “Covid Covid” as my wife in the Philippines would say.
I wish I had a knife that sharp to do that with
I think of all the kitchen things out there, a good chef's knife is well worth its weight in Rhodium xD
Great stuff yet again big fellow 🐔👍
Looks awesome!!!!!
One heck yeah chef
This man is Legend
How to cut up a chicken; class dismissed
Need a taste test on camera. Looks great!
Looks really yummy!
I was wondering if you'd share any tips on what types of knife the amateur kitchen cook should invest in
Can't wait to watch this later.....badass.....as usual. 😎
My guy nice with them hands
Daddy Jack is the best chef. 👌👌
Here in S FL we have Jerk in many of the local establishments. It's always my first choice.
The seasoning:
Just full send.
for seasoning SXHC, Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I love all your pots and pans. What are they made of ? Aluminum?
Great video love fried chicken omg gonna make for sure if you don't have the seasoning s what arecthey all? STAY safe 👍🍗🍗
Thank you need some more seasoning lol 👍🏿
Look delicious!
Now we're talking..
Wish I could get me some fried chicken right now! The pork roast I made today was ok but I'm craving fried foods!
keep on cooking with the blues Daddy Jack. the cast iron expert is cowboy kent Rollins :) Interesting how you cut the bird sorta like Asian style, but you need a deeper skillet or some cats to lick up the spatter. btw my harmonica is still for hire
Very nice
Been a fan of your channel for sometime now, but your heavy breathing is worrisome take good care of yourself.
cuts chicken like a bossss
Man after my own heart frying it in bacon grease. Jack, I never thought about putting a little corn starch or baking powder in the flour. I imagen that would lighten the batter a little and give it a slight crunch. I'm going to give it a try.
That's why popeyes is so damn good. They get us with that crunch
... Jack awesome video thanks for showing how a pro breaks down a carcass. I wish i still ate chicken, how about trying a jerk pork variation for me one day? Its not a far drive from Toronto. Much respect dude.
I can do that 44, maybe on a wood grill when the weather gets a little better! Wish I could visit Toronto one day, I had a DUI years back and they won't let me in at the border. Be Well, Jack
@@CookingWithTheBlues Thats rough man, Toronto is okay, but not unlike any other modern metropolis. They ain't got the blues in Toronto my man... ;)
Love you, Jack!
Thank you for watching the channel Bret. Much love and blessings to you!
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Stay healthy,stay safe, take care and God bless all of you!!!
Thank you! You too Peter, appreciate your kind words. Good Gravy, Jack
What's in the blackened. Seasoning? Oh and love what you're doing.