I cant thank you guys enough for letting us in your kitchen. You have inspired me to make so many delicious meals. Next time im in New London I'm coming over!
I miss being a cook the friends you male are real people, genuine, hard work and I've always felt that cooks are nurturing and caring . It never comes to mind when dealing with a difficult person to mess with the food, because we fought for that dollar every day. They are really like the mailman. Weekend, night shift, holidays often 7 day a week
In Baking weight is sooo important..to.me baking is tough...to some its ez..but it truly is a science...unlike cooking? Cooking is ez ..in cooking you always hear?. Salt and pepper to taste.? Measuring and weights..just don't matter that much... So grams are ez to go by in baking
😂 Of course he’s a nice & good man - and his assistant also... it’s self-evident in the way they talk and showing us the recipe... you know, a person’s style says a lot about him/her, and you can see they’re actually very down to earth people... I’m nicely impressed by this channel, just a bit sad and inconvenient I’m not in US to visit his restaurant.
pappyschmears never worked at any pizza chains all mom and pop joints. I will never work any corporate or chain restaurant!!! Ive been cooking for 14 years. How about you and microwaving food doesn’t count.
So wonderful the world got to share this great mans personality, talent and family . May the memories of Daddy Jack and his shared life linger on for time unending
Never trust a skinny chef does not mean. "Trust a fat chef" Trust an average sized, healthy chef. 100%. Fat chefs ain't got any taste buds left anyway.
Why? Because a fat person eats their own food? A fat person would eat any food. I know because I'm also a "big guy" myself. Most often skinny chefs are the ones who know what they're doing in terms of cooking proper and healthy food. They keep themselves in proper shape because they have discipline. If they have discipline, structure and rules in their own life that they follow religiously, you can bet they have it in the kitchen too. Always trust a skinny chef.
still watching these vids... hope all of daddy jacks family and employees and friends are doing well... thank you for keeping this channel up to remind us of how special this man was and to carry on his legacy
You guys should make a backstory video. Describe a day in the life. Where did you begin cooking? Main inspirations? Favorite places to cook and eat? How did you end up in New England? How did you meet B? I would love to get to know yall better and I'm sure I'm not the only one!
I don't really like to cook but there is something about watching this channel that is so fascinating. Maybe it's watching experts make it look easy. I'm not sure but this is so fascinating.
Same here. I can't cook, disastrous at it. But there was/is something very warm and inviting about this channel that draws me. Even to go as far as to view the exteriors of the area/location on Google Earth, etc, so as to have a better idea of it all. RIP Daddy Jack.
I think she meant more than 20 quarts of flour (she probably uses a ten quart container twice and misspoke) as that seems like the only reasonable recipe while keeping water percentages between the traditional values of 55 to 70 percent of the flour weight. Thus I get the following baking percentages for ease of conversion.: 100% flour 66.5% water 3.5% sea salt 3.5 % oil 0.3 % sugar .23% yeast you may need to decrease your water percentage depending on the type of flour you are using and if you're cooking at over 700f. For the sauce per 8oz can tomatoes 1 tsp Kosher salt 1 tsp sugar 1 tsp granulated garlic ¼ tsp pepper ¾ tsp basil ¾ oregano
I worked for pizza butt, their dough is all frozen, and they treat it like its rocket science. Shit sucks, I would love to have that job at Daddy Jack's!
Yummy dough and sauce you have there. My buddy owned a pizza place and he made his own pizza dough and would add garlic powder to it and used honey instead of sugar.
I like these recipes so much better than channels like Bon Appetite because they actually make good food with ingredients you can get anywhere instead of a bunch of expensive stuff you can only get in New York.
They don't use any tomato paste or olive oil in their pizza sauce. Real simple, but real delicious. I gotta try making it like this next time I do a pot of sauce.
WOW this brings back memories from when I worked at a pizzeria in Meriden. I'll say it again; I miss New England comfort food, but I really miss CT pizza!!! Trying to find quality pizza in Florida is quite difficult. Thanks Blues chefs!!!
I spoiled myself this Christmas and bought 2 #10 cans of Alta Cucina from Amazon and a food mill... OMG Alta Cucina made THE BEST simple marinara I've ever had!! Also had some left over and played around reducing it more and making a small batch of of pizza sauce!! Fantastic! Next experiment will be a longer cook for a Sunday gravy and I also want to oven bake the sauce in a sheet pan to make "fresh-ish" tomato paste! Thanks for sharing your secrets Jack!! I'll be in NYC in June.. maybe I will swing out and meet the man himself!
I was thinking the exactly the same thing when I "clicked" on this video... ... but that is not all true... I used to have a little cafe and ran myself ragged.... to the point I didn't eat all day, because I was cooking ALL day... then I was too tired at the end of the day to eat... It got to the place, I was eating in my sleep!!! No kidding, I would wake up and find myself in the kitchen eating in a bag of potato chips...
Your one of a handful of chefs I enjoy and like. Bee is super cool too. You dont mess around. Your dog is sweet. If I lived near you would make it a point to support your business and be your friend. You feed your friends well. Keep up good work. I love your restaurant kitchen that Vulcan is a beast. I tried to watch that pretentious know it all spam the cooking guy. He needs to take lesson from you. From your nice home and fully functional work kitchen. Not some over the top $5 mil home in San Diego with a $1 mil outdoor kitchen.
This takes me back to my younger days when I worked in a pizza place in Chicago. We made EVERYTHING from scratch - meatballs, sausage...we even cooked up beef roasts that were shaved for our beef sandwiches. Fun times!
Hey guys. Another great one. Parents had a Philly pizza shop for awhile in 70s. Daughter currently is a manager at a Philly pizza spot. Good volume so. I never knew the dough had a life that long. Plus its better on day three? BOOM..... ask me about the batch we made after school one day. Double yeast. Hada take it out the back door to a Rambler. Pops nevers knew...
You are SO fortunate to have Bea as part of the restaurant. She is as talented with the Pizza as you are at the stove. What a team! Thank you for featuring her👍🙋
Reminds me of when I used to come in early in the morning every day to make sauce and dough for a really good pizza restaurant. 4 15 gallon sauce buckets and between 4 and 15 buckets of dough depending on the day... lots of work is right. I still love making homemade pizza from scratch to this day. So good..
@@CookingWithTheBlues It definitely was! We had up to 9 or so pizza makers on at night and 2 4 foot long ticket holders that would both be packed full of tickets on a busy night. It was pretty insane. It was also the only good pizza place in town though!
Sounds Tasty Steve, shaved garlic, that is a new one, I like it! Going to try it! Thank You, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I finally found Bea! Wow, Bea can really handle her dough! LOL There is a place we visit to get our fresh home made Italian sausage. They also make their pizza dough, chill it & sell in clear plastic bags. I hope you don't mind if I ask you have you ever thought of selling your pizza dough, Jack? Sure you would have a line up the street, down the block or whatever! My grandmother used to use hers not just for pizza. She would make little Zeppoli and dust with powdered sugar - delicious with a cup of coffee.
What a beautiful soul Bea is! I enjoyed her and the video so much. Please pass that on to her. I'd love to find her restaurant someday and just gorge on some great pizza. Thanks for sharing
Man am i gonna miss these videos. Old Jack was like a grandfather to a lot of us. Rest in peace..
He wasn’t LIKE a grandpa.. he WAS a grandpa to us ALL.. this man is a LEGEND.. and his recipes will live on FO EVAHHH
How did he die ?
I miss them too
@@angelWWG1WGA heart failure.
@@jmfia2391 😪😪
I cant thank you guys enough for letting us in your kitchen. You have inspired me to make so many delicious meals. Next time im in New London I'm coming over!
Love your channel!!! Watch every week from Nebraska
I never knew making that dough was that much work, I bet it's good too!!!
That’s nothing!! Gets harder when you ferment for a few days.
I miss being a cook the friends you male are real people, genuine, hard work and I've always felt that cooks are nurturing and caring . It never comes to mind when dealing with a difficult person to mess with the food, because we fought for that dollar every day. They are really like the mailman. Weekend, night shift, holidays often 7 day a week
finally i get to see B doin her thing..... amazing
Happy New Year
What brand of oven is that you have? Thanks
We all miss Daddy Jacks, he has passed on since but I will never stop watching his educational cooking videos, RIP friend!
Jack seems like a really good man.
What's up with the "grams" in measurements? What does this mean??
@@juliemolthop8980 Is this a serious question?
@@juliemolthop8980 its by weight -
In Baking weight is sooo important..to.me baking is tough...to some its ez..but it truly is a science...unlike cooking? Cooking is ez ..in cooking you always hear?. Salt and pepper to taste.? Measuring and weights..just don't matter that much...
So grams are ez to go by in baking
😂 Of course he’s a nice & good man - and his assistant also... it’s self-evident in the way they talk and showing us the recipe... you know, a person’s style says a lot about him/her, and you can see they’re actually very down to earth people...
I’m nicely impressed by this channel, just a bit sad and inconvenient I’m not in US to visit his restaurant.
Jack your philanthropist speech touches my heart. So true. You and Bea are great people.
Daddy Jack gives his dishwasher a ride home?
He’s really got some heart
The backbone of the business John. Blessings, Jack
Cant cook without clean pans.
A good employer values his workers and goes the extra mile when needed. Great example to the rest of us!
Hard working people, delivering top noch food.
I will also work hard, so i can buy a fly ticket and eat in your restaurant.
Greetings from Slovakia
Von Musklaus lol you must eat canned food and nothing else
Thanks for sharing “B” with us, Daddy Jack!!! She is definitely a great addition to your team!
B is such a friendly likeably person, and a great chef
And too honest to be politician. Darn!
@@pappyschmears you are a jack ass. Lol
pappyschmears never worked at any pizza chains all mom and pop joints. I will never work any corporate or chain restaurant!!! Ive been cooking for 14 years. How about you and microwaving food doesn’t count.
Right well it seems nice people have nice workers. They work well together. Treat each other respectfully can tell friends for real.
So true Hollow!
That old Hobart has more metal in it than the car I currently drive. It will probably last longer too haha
Probably make 3 Volkswagen's from it.
I love that there are no secret recipes here, just love for the art. Thanks so much B. Rest In Peace Jack.
So wonderful the world got to share this great mans personality, talent and family . May the memories of Daddy Jack and his shared life linger on for time unending
1 word describes this guy's entire philosophy: Love!
1 sentence,
Driving the dishwasher home.
Amazing man.
Never trust a skinny chef, I'm a big guy myself, sometimes my bbq is so good it doesn't even make it to my family's table 😂😂
Bad health and an early death, please don't promote obesity.
Never trust a skinny chef does not mean.
"Trust a fat chef"
Trust an average sized, healthy chef. 100%.
Fat chefs ain't got any taste buds left anyway.
Obese
Can’t believe how mean spirited some of you are. Shame.
Why? Because a fat person eats their own food? A fat person would eat any food. I know because I'm also a "big guy" myself. Most often skinny chefs are the ones who know what they're doing in terms of cooking proper and healthy food. They keep themselves in proper shape because they have discipline. If they have discipline, structure and rules in their own life that they follow religiously, you can bet they have it in the kitchen too.
Always trust a skinny chef.
Her granddaughter??????? What the heck I thought she was maybe 25
Josh thank you I’ll be 44 in March
still watching these vids... hope all of daddy jacks family and employees and friends are doing well... thank you for keeping this channel up to remind us of how special this man was and to carry on his legacy
Love ya B, Love ya Jack! thanks for the knowledge. Happy New Year to you both.
You guys should make a backstory video. Describe a day in the life. Where did you begin cooking? Main inspirations? Favorite places to cook and eat? How did you end up in New England? How did you meet B? I would love to get to know yall better and I'm sure I'm not the only one!
Thanks for sharing this Bea and what a compliment from Daddy Jack on your quality and speed!
B is another culinary genius!!!!! You're goin bigtime, B!!!!!
How many pizzas can be made from that very good video thanks happy new year from ontario canada
Rewatching a true youtube legend.... Gone but not forgotten.
Hi I'm Tony Love your videos cheers from Australia
Wishing you guys a very Happy & prosperous 2020 !
If we only knew what was to come...
B and Daddy Jack are " The Blues dynamic duo. "
Jack employees like her are hard to come by! You got lucky. Thanks for sharing B and Jack
I Like it. Yummie!!!. Greetings from Venezuela.
@ Thanks for all. Indeed, we are living very hard and difficult times. I hope there is a better country and you can come to visit us
....and then came Biden
What kind of wood do you like to use in the pizza oven?
Maam, Your pizza dough and pizza sauce cooking put the chains to shame!
Greetings from Flower Mound Texas, how many pizzas can you make from all of that dough - great video BTW
I don't really like to cook but there is something about watching this channel that is so fascinating. Maybe it's watching experts make it look easy. I'm not sure but this is so fascinating.
Same here. I can't cook, disastrous at it. But there was/is something very warm and inviting about this channel that draws me. Even to go as far as to view the exteriors of the area/location on Google Earth, etc, so as to have a better idea of it all. RIP Daddy Jack.
I think she meant more than 20 quarts of flour (she probably uses a ten quart container twice and misspoke) as that seems like the only reasonable recipe while keeping water percentages between the traditional values of 55 to 70 percent of the flour weight. Thus I get the following baking percentages for ease of conversion.:
100% flour
66.5% water
3.5% sea salt
3.5 % oil
0.3 % sugar
.23% yeast
you may need to decrease your water percentage depending on the type of flour you are using and if you're cooking at over 700f.
For the sauce per 8oz can tomatoes
1 tsp Kosher salt
1 tsp sugar
1 tsp granulated garlic
¼ tsp pepper
¾ tsp basil
¾ oregano
A Very Happy New Year!!!..
That's going to be one BIG pizza.
Can I get to go?
Love your booming baritone BDJ ..you are the Barry White of cooking with the Blues
Thank you
B hope you are well and Jack is missed! Great pizza.
Happy new year 2020. :)
I sure miss that Man.
I worked for pizza butt, their dough is all frozen, and they treat it like its rocket science. Shit sucks, I would love to have that job at Daddy Jack's!
Oh my! Hello sweetness! Pizza dough looked good also. Great video!
I'm crazy for 'Bea'!..Such a sweetheart and very friendly!
I am so friggin glad i stumbled on Jack's channel! only been watching for a few weeks and i've learned so much!! You guys are amazing!
OMG👍👍👍
I think she's an attractive woman. Put that with her pizza skills. I hope she has a special someone. Call me if she doesn't! Great video girl.
Yummy dough and sauce you have there. My buddy owned a pizza place and he made his own pizza dough and would add garlic powder to it and used honey instead of sugar.
B had to have cooked in the military. Happy New Year.
THanchon no I just have 14yrs under my belt
@Snatch Monkeydid you know her 20 year ago?
I would love to taste any of "B's" pizzas. Isn't everyone there so nice?
Show me a good thin crust, wafer thin. Don't like big doughy pizza
I always come back to these videos so I can learn something. I hope B is doing well.
B - I hope you continue on with your own pizza joint, Jack would like that I'm sure.
I like these recipes so much better than channels like Bon Appetite because they actually make good food with ingredients you can get anywhere instead of a bunch of expensive stuff you can only get in New York.
I used to buy pizza and put it in the fridge for breakfast the next day. It was better the longer you wait to eat it
that’s why they call it pie
They don't use any tomato paste or olive oil in their pizza sauce. Real simple, but real delicious. I gotta try making it like this next time I do a pot of sauce.
South Carolina here jack. So kind of you to share your recipes. You keep cooking real and simple. Awesome
Going too miss you ole boy !!! Thanks for sharing great cooking recipies😘
WOW this brings back memories from when I worked at a pizzeria in Meriden. I'll say it again; I miss New England comfort food, but I really miss CT pizza!!! Trying to find quality pizza in Florida is quite difficult. Thanks Blues chefs!!!
Fantastic, Daddy Jacks pizza dough and sauce recipe. Bea is a natural, we should see more of her. Thanks for sharing. Tony
I don't know of any pizza joint who gives their sauce recipe!! You guys are the best!!! Thank you!!!
I spoiled myself this Christmas and bought 2 #10 cans of Alta Cucina from Amazon and a food mill... OMG Alta Cucina made THE BEST simple marinara I've ever had!! Also had some left over and played around reducing it more and making a small batch of of pizza sauce!! Fantastic! Next experiment will be a longer cook for a Sunday gravy and I also want to oven bake the sauce in a sheet pan to make "fresh-ish" tomato paste! Thanks for sharing your secrets Jack!! I'll be in NYC in June.. maybe I will swing out and meet the man himself!
I've probably told you before Mr Chaplin, you hit the jack pot with miss B👍🎸🎸🎸🎸🎸🎸🎸🎸🎸
Hey Jack.. you ok? Short of breath and baggy eyes.. please check your blood pressure. Happy and healthy new year to all of you.
I wonder where Bea is now that Daddy Jack passed away. I miss the team.
Two very nice people I enjoy watching the videos
Never trust a skinny Chef.
I was thinking the exactly the same thing when I "clicked" on this video...
... but that is not all true... I used to have a little cafe and ran myself ragged.... to the point I didn't eat all day, because I was cooking ALL day... then I was too tired at the end of the day to eat... It got to the place, I was eating in my sleep!!! No kidding, I would wake up and find myself in the kitchen eating in a bag of potato chips...
B ,you B the BEST!!
THANK YOU!!
Your one of a handful of chefs I enjoy and like. Bee is super cool too. You dont mess around. Your dog is sweet. If I lived near you would make it a point to support your business and be your friend. You feed your friends well. Keep up good work. I love your restaurant kitchen that Vulcan is a beast. I tried to watch that pretentious know it all spam the cooking guy. He needs to take lesson from you. From your nice home and fully functional work kitchen. Not some over the top $5 mil home in San Diego with a $1 mil outdoor kitchen.
Rest in peace Jack.
Enjoy cooking in Heaven
Awww what a great 👍 video ...enjoyed your friendliness
B is awesome
This takes me back to my younger days when I worked in a pizza place in Chicago. We made EVERYTHING from scratch - meatballs, sausage...we even cooked up beef roasts that were shaved for our beef sandwiches. Fun times!
'B's the best 🍕👍
Great Job! Great Videos! You should do your take on a Hungarian Goulash. Would be fantastic! Cheers.
Hey guys. Another great one. Parents had a Philly pizza shop for awhile in 70s. Daughter currently is a manager at a Philly pizza spot. Good volume so. I never knew the dough had a life that long. Plus its better on day three? BOOM..... ask me about the batch we made after school one day. Double yeast. Hada take it out the back door to a Rambler. Pops nevers knew...
So much info love you guys happy new yr
i'd like to try this at home, but i'm not needing this much.
Great job Jack , i want to ask you What did you put after salt in the sauce ? was that sugar ?
omran edrees yes it was sugar
Thanks for sharing, Happy New Year, much prosperity in 2020
You are SO fortunate to have Bea as part of the restaurant. She is as talented with the Pizza as you are at the stove. What a team! Thank you for featuring her👍🙋
Thanks for Sharing. Happy New Year from Florida.
Wonderful!!! Thank you for sharing your recipe and good tidings to you!
Did B say she is a Grandma!? If so, she is a young Grandma.
Made your vodka sauce with B's marinara. Damn dude, always home runs on this channel.
Love how Daddy Jack says cookin LOL
Man I love this channel. Been watching it for years and I've learned so much about food.
Reminds me of when I used to come in early in the morning every day to make sauce and dough for a really good pizza restaurant. 4 15 gallon sauce buckets and between 4 and 15 buckets of dough depending on the day... lots of work is right. I still love making homemade pizza from scratch to this day. So good..
@@CookingWithTheBlues It definitely was! We had up to 9 or so pizza makers on at night and 2 4 foot long ticket holders that would both be packed full of tickets on a busy night. It was pretty insane. It was also the only good pizza place in town though!
Can't wait to see you all. Jack, hope you're feeling better!
You lot are wonderful such real people ,what a great place to work.👍
I make a Greek style pizza. Red onion, kalamata olives, shaved garlic, sprinkle of feta cheese on regular red sauce pie with pizza cheese. Try it!
Sounds Tasty Steve, shaved garlic, that is a new one, I like it! Going to try it! Thank You, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Bee is such a sweetheart . Mail me a pizza, please!!
I finally found Bea! Wow, Bea can really handle her dough! LOL There is a place we visit to get our fresh home made Italian sausage. They also make their pizza dough, chill it & sell in clear plastic bags. I hope you don't mind if I ask you have you ever thought of selling your pizza dough, Jack? Sure you would have a line up the street, down the block or whatever! My grandmother used to use hers not just for pizza. She would make little Zeppoli and dust with powdered sugar - delicious with a cup of coffee.
Mouth is watering just from the dough
What a beautiful soul Bea is! I enjoyed her and the video so much. Please pass that on to her. I'd love to find her restaurant someday and just gorge on some great pizza. Thanks for sharing