I'm a fan already and only started watching today, but when Jack dropped a plug for Joshs' new place..., cool, big man with a big heart. That's the kind of attitude that makes us great. Keep up the great work and thanks mate, awesome food.
I guess Im randomly asking but does anyone know of a tool to get back into an Instagram account..? I somehow forgot my account password. I appreciate any help you can give me.
@Mitchell Maverick Thanks for your reply. I found the site through google and I'm in the hacking process now. I see it takes a while so I will reply here later with my results.
Jack is an inspiration, and a breath of fresh air to the youtube cooking channel community!!!! What I love about your style is that......you get straight to it, and get it quickly done, you don't over season, you cook with passion, you have a wide variety of cuisine recipes, you're not afraid to get your hands dirty, and you cook with old style techniques, which calls for flavoring the food to perfection!!!! Glad I found your channel, cause I've learned a lot more!!!! I just turn it to your channel and let all of your videos just play one after another..............that's how great of a cook you are sir!!!!
@KesselRunHero it's what happens when you're brought up saturated in too much hand sanitizer. The neural networks in the brain never develop properly. Sigh. Tragic.
Jack you might be the GREATEST, just want you to know how much I enjoy your stuff...keep it up, you deserve the cooking channel, if you could use it , thanks again...
Man, I'm with you. I just discovered this guy today and I can not stop watching him. He is just a breath of fresh air to watch. No fluff no B.S. just straight forward in your face cooking. And he not a polished edit and fix every video till it looks perfect kind of Chief. This guy is great! Thank you letting us into your kitchen, Chief.
I’m saying extra prayers for you Josh! Opening a new restaurant is a pivotal point in a person’s life. I guarantee that at some point in everyone’s life that worked in a restaurant, they wanted to open their own joint. But only the gutsy ones ever do. God Bless the whole staff at Chaplin’s.
@Eddie Gooden Care to explain why he might be “fucking hating this”? He’s a hard worker and is focused on what he does. He obviously likes working in a kitchen since he’s opening his own. He’s a great worker and working under a great head chef that always shares his food with him.
It's honestly not, I'd choose a person with an opinion and a factual standpoint than a yea man or brown nose. My best employee were the ones who stood up for themselves and against me. Especially If said that their ideas exceeded mine
Kenpachi is my fiction spirit animal. My ACTUAL brother from a world in chaos is, ISOROKU YAMAMOTO...........but, If I need to get historical. Sakamoto Ryoma is my true soul. Even if he did hate white people. Get you some history kid.
Jack is so great. These are simple but well explained recipes that look delicious. I can see why this channel does well. Good work! I will keep watching.
I've been a chef for over 50 years and I love the way that you cook and present everything I love the way you handle your knives and your pants and everything is just awesome you remind me of me but a little larger and I'm not little but thank you for everything you're showing everybody it's awesome
your the best, down to earth straight talking, a mans man type of cooking with the east coast touch. I'm a little prejudice, raised in Massachusetts, keep up the great work.
Jack, I've been looking for a new potato dish for my family, so this video is right on time. I know they will love this! BTW, it was super nice of you to promote Josh's new place. Good man.
Daddy Jack, you're awesome. I'm addicted to your videos, I've become what family and friends say a darn good cook by watching and following your recipes.. Thanks and keep em coming,
I like that you are supporting other people to achieve their dreams and don't take it personal when someone is starting their own thing. Thats respect, both ways.
Chapiin's cooking with the Blues - these are just great videos. I am a 61 year old guy who loves to cook, but have not had ANY formal cooking classes. These videos are great - I have impressed my kids with some of these recipes. Thank you so much for putting out these videos. Well done and so informative. Takes the mystery out of cooking .... throw in some butter, saute this/that and throw it in the oven - love it! Thank you so much for these...as someone earlier said my goal is to stop by your restaraunt and say "hi"...God Bless! Jeff
It's so nice of you to plug Joshes new place. More than a competitor, but a friend. I wish that more people would treat each other like that. There is more than enough to go around. This is an astonishing economy. Good luck, Josh.
Hey....I'm not sure if I commented before, but I had to after this one. Been watching your vid's for years and I've learned so much, but this recipe made me a big star around my place and I owe it all to you man...Outstanding!! great food, great recipes and thanks so much! Can't wait to try one of your restaurants.
Yep. Nothing down there between the burners. It's like comparing yourself to a professional painter. I can paint fairly well but I look a mess afterwards.
Another fantastic recipe. Jack, I've enjoyed every single one of your videos and cooked a good many of them. Please, for the sake of your hard core fans....please, don't stop. You're the best out there.
Not many Delmonic Potatoe recipes on UA-cam, but I have to say this one is the Best so far, I really like the onion & pepper in it, instead of just cheese and potatoes. Great Job..Thank you Jack!!
You must have a problem with him or with people who don't fit your standards it's just hate speech and it looks like your a hater but I'm here to say that beauty is in the eye of the beholder but I can see by the way you express yourself that your ugly come threw load and clear even without a photo or video and that's sad and truly shows your inner struggle with YOURSELF. Very insecure people usually hate people who ain't..
Hi, I watched a dozen or so of your videos this morning and subscribed. I had checked youtube for tips on cooking some flatiron steak I bought and found your video on that and followed it to several others. I use american cheese in my homemade mac and cheese (along with jack and cheddar), and when I talk to people about it, they say "why make homemade and use processed cheese?" Besides the cheesy flavor, something in it helps keep the sauce from breaking. People also tend to think of kraft singles when they think of american cheese. Obviously, you are using something cut by a deli, as do I, which is probably better quality than kraft singles.
i love every one of these videos. helped me thru that year or so of covid. regret i couldnt get back east to check out the restaurant and meet the man in person
Just made my Delmonico potatoes to go with our Easter ham. Thanks for inspiring me Daddy Jack!!!! We miss you sooooooo much!!!! No singing the blues at my house today....only Joy,Joy, Joy.
Thanks jack i just love the way you just put it all together, all fired up and ready to go thats how i love to cook no muckin around...quick dig in amen
Two things - I could watch Daddy Jack work a chef's knife all day; he is a true master and, also, I love the warped green acrylic cutting board in this video.
Steve Pisonero i thought the same thing but i watched it again showing my wife and he did say you can put ham or whatever in it i plan on making with some cut up bacon and making it a man course. American cheese
I just made these. I used a baked potato and cheddar cheese that I had. came out amazing! I clicked on the broiler at the end to brown the top. really melts the extra cheese you add on top. its so good right out of the oven! highly recommend! I didnt use nutmeg but I like nugmeg in my Bolognese sauce that I make. I added parsley into the mix before the oven.
Stumbled on your posts and I love them! Great looking food and you make it look so easy with your experienced moves. What a nice learning opportunity for us Home Chef's.
Eric McGrath Yes he does. I had the pleasure of talking with him today. Very pleasant person. I’ve noticed some people commenting and wondering if he is still alive. The answer is YES HE IS.. he’s still kick’n and cook’n in New London.
I agree 100%with Ed. It was easy to see the respect you have for Josh. Thanks for the video and keep up the good work! If I'm ever in your neck of the woods I'll check out both your places!
American cheese, why?? It is tasteless, awful processed shite. In fact we British are accused by yanks, especially by those that have never been here, of havong awful food....Alas, that is te state of play with yank food.
With all due respect. American cheese? Maybe, maybe not. Just bc it has American in the name. Dont mean shit. Prossessed cheese product is really disgusting. So is prossessed American cheese blend. Sorry
I Love my Cheese --- My Domain is Lancashire England and we have fine Cheders and very tasty Lancashire & Yorkshire Cheeses My Favorite on a Regular Basis is a Cheese called "Davistow" from Cornwall ………….. But I will take a serious look out for American Cheese ……….. starting with Google Great Video --- No fiffle faffle just Great Commentary and Cooking ………………………. xxx
@First Last No, "pasteurized *process* American cheese" is a processed cheese. And it's more than "51% real cheese." You're thinking of "pasteurized process American cheese *food* product" -- they're not the same thing.
This guy really knows his way around a kitchen, fast, efficient, great dishes. For some time, food service foods have become the standard fare for fast food and chain restaurants, unfortunately many independents have jumped on that same bandwagon to cut down on labor costs and experienced cooks. It's nice to see this man doing it the right way, no frozen entrees, no pre-cut veggies, no sauces from a can, oven proof bag, or a package. I would go well out of my way to dine in this man's restaurant, where I'd bet the food is excellent.
I still think about and appreciate this man so much. He gave us all the treasures he learned throughout his career. RESPECT. ❤️
Same here
I can’t believe I just found this guy and his restaurant was only half an hour away. Bummer
I wish i found Jack some then a couple years ago. I wouldn't doen to his restaurant and meet him and the family.. sad loss
Are you going to Cry
I will NEVER forget how many recipes I learned from you my friend. I truly miss you.
I'm a fan already and only started watching today, but when Jack dropped a plug for Joshs' new place..., cool, big man with a big heart. That's the kind of attitude that makes us great. Keep up the great work and thanks mate, awesome food.
I guess Im randomly asking but does anyone know of a tool to get back into an Instagram account..?
I somehow forgot my account password. I appreciate any help you can give me.
@Keegan Gordon instablaster =)
@Mitchell Maverick Thanks for your reply. I found the site through google and I'm in the hacking process now.
I see it takes a while so I will reply here later with my results.
@Mitchell Maverick it worked and I now got access to my account again. I'm so happy!
Thanks so much you really help me out !
@Keegan Gordon glad I could help =)
Chef, I love the way you cook with out measuring the ingredients. You just describe the ingredients and adjust to taste. You are a true pro! Jon
Jack is an inspiration, and a breath of fresh air to the youtube cooking channel community!!!! What I love about your style is that......you get straight to it, and get it quickly done, you don't over season, you cook with passion, you have a wide variety of cuisine recipes, you're not afraid to get your hands dirty, and you cook with old style techniques, which calls for flavoring the food to perfection!!!! Glad I found your channel, cause I've learned a lot more!!!! I just turn it to your channel and let all of your videos just play one after another..............that's how great of a cook you are sir!!!!
@KesselRunHero don't say that he just might do it well anyway go ahead
@KesselRunHero it's what happens when you're brought up saturated in too much hand sanitizer. The neural networks in the brain never develop properly. Sigh. Tragic.
@Alex Taylor The surest way to get people not to read your comment is the write it all caps.
Jack you might be the GREATEST, just want you to know how much I enjoy your stuff...keep it up, you deserve the cooking channel, if you could use it , thanks again...
@Alex Taylor -50iq
Man, I'm with you. I just discovered this guy today and I can not stop watching him. He is just a breath of fresh air to watch. No fluff no B.S. just straight forward in your face cooking. And he not a polished edit and fix every video till it looks perfect kind of Chief. This guy is great! Thank you letting us into your kitchen, Chief.
I’m saying extra prayers for you Josh! Opening a new restaurant is a pivotal point in a person’s life. I guarantee that at some point in everyone’s life that worked in a restaurant, they wanted to open their own joint. But only the gutsy ones ever do. God Bless the whole staff at Chaplin’s.
Made this today and my wife said it was the best potato recipe she ever had. I try many of your dishes. Thanks Jack from Newfoundland, Canada.
Lies you're not even married
@@JWB86 um. Through projection, you told on yourself. I hope you find a woman or man who can stand your bullshit, maybe.
I like Josh. Keeps his head down working all the time. Tough to find good help these days. Good luck Josh.
rip josh
Hey, you dont wanna mess with josh
@@beardywally that's RIGHT.. lol sorry wrong Josh
@Eddie Gooden
Care to explain why he might be “fucking hating this”?
He’s a hard worker and is focused on what he does. He obviously likes working in a kitchen since he’s opening his own.
He’s a great worker and working under a great head chef that always shares his food with him.
It's honestly not, I'd choose a person with an opinion and a factual standpoint than a yea man or brown nose. My best employee were the ones who stood up for themselves and against me. Especially If said that their ideas exceeded mine
I started watching this guy's videos and when I next looked at my watch, it was almost 2 hours later. This is addictive!
Watching Daddy Jack taught me so much. Jack's manner and basic know how style will live on forever.
I miss Daddy Jack, so glad he lives on in his UA-cam videos 😢
That 8" chefs knife looked like a paring knife in his mitts
meanwhile Josh uses a sword.
Legit thought he was cutting these Yukon golds with a pairing knife like a hot butter knife through butter LOL
It's a 6" chef knife
I think that's a 6" utility knife
Yep...hes got some paws on him.
He reminds me of a bull Mastiff.
"Don't ever be ashamed to use American cheese, use it and be proud" Lol.....Love this guy.
Cooper American is my fav
Kenpachi is my fiction spirit animal. My ACTUAL brother from a world in chaos is, ISOROKU YAMAMOTO...........but, If I need to get historical. Sakamoto Ryoma is my true soul. Even if he did hate white people. Get you some history kid.
Jack is so great. These are simple but well explained recipes that look delicious. I can see why this channel does well. Good work! I will keep watching.
I've been a chef for over 50 years and I love the way that you cook and present everything I love the way you handle your knives and your pants and everything is just awesome you remind me of me but a little larger and I'm not little but thank you for everything you're showing everybody it's awesome
this guy is the real deal, cooks with heart and passion.
your the best, down to earth straight talking, a mans man type of cooking with the east coast touch. I'm a little prejudice, raised in Massachusetts, keep up the great work.
Jack, I've been looking for a new potato dish for my family, so this video is right on time. I know they will love this! BTW, it was super nice of you to promote Josh's new place. Good man.
I do this in ramekins, same result. Stone cookware.
I have recently discovered him on UA-cam..l love everything about him. .can't stop watching..learned so much.
Daddy Jack, you're awesome. I'm addicted to your videos, I've become what family and friends say a darn good cook by watching and following your recipes.. Thanks and keep em coming,
Anything he cooks is out of this world. I love to watch him cook, everything on high flame. That's the way I like to cook, no fear!🔥👋👋🙏🌹🌹🌹🌹
You ain't much of a cook if you can't cook on HIGH!
I love the way this guy cooks.. A True Master at his profession...
I like that you are supporting other people to achieve their dreams and don't take it personal when someone is starting their own thing. Thats respect, both ways.
Now "This" is a cooking chanel.
100%
Chapiin's cooking with the Blues - these are just great videos. I am a 61 year old guy who loves to cook, but have not had ANY formal cooking classes. These videos are great - I have impressed my kids with some of these recipes. Thank you so much for putting out these videos. Well done and so informative. Takes the mystery out of cooking .... throw in some butter, saute this/that and throw it in the oven - love it! Thank you so much for these...as someone earlier said my goal is to stop by your restaraunt and say "hi"...God Bless! Jeff
I'm new to this great channel, and I love it. And yes, I'm spreading the love around.
"Anyone who disses American Cheese can stop watching my videos now!" Love Daddy Jack.
I made this tonight. Was very good! Went well with some blackened chicken breast. Thanks for the recipe!
It's so nice of you to plug Joshes new place. More than a competitor, but a friend. I wish that more people would treat each other like that. There is more than enough to go around. This is an astonishing economy. Good luck, Josh.
Man I love this guy is rather watch this than Gordon Ramsay his stuff is real and not all exotic it's something that average people can do
And he doesn't swear.
That's probably why he's no longer in business
Well if you put all that butter and half n half and cream in anything it would be good and you dont even have to put any cheese in it.
@@TheIdiotChallenege there was nothing to cross contaminate lol
@Lord Jock Yeah he's a complete nobhed mate totally agree with you. Jack chaplin is refreshing, keeps it real with no poncy tartar, caviar Bollocks.
Daddy Jack's Down to Earth,casual,informative, easy to understand style is second to none,as is his food an recipes. Keep going Sir, Great Stuff!!!
Good man to give Josh's "Chef's Choice" a plug! Good friends... like people used to be.
I can tell you really love cooking! Even in the dishes and the way you hold them. You are a true craftsman. Thanks for sharing these videos.
American cheese because it will make the dish creamy while not overpowering the other flavors and less oily than cheddar.
Agree, cheese without taste made up of chemicals. PERFECT CHEESE.
Per Thyrén American cheese has taste and melts superior to all other cheeses
@@nonyobussiness3440 wrong
@@nonyobussiness3440 yeah ,no
Per Thyrén lol you’re ridiculous and dumb
Jack. U are a wonderful human being. Hope hou are well and happy . u alwAys look happy at your work .
Hey....I'm not sure if I commented before, but I had to after this one. Been watching your vid's for years and I've learned so much, but this recipe made me a big star around my place and I owe it all to you man...Outstanding!! great food, great recipes and thanks so much! Can't wait to try one of your restaurants.
I miss this guy. his videos were like comfort food for the soul. Glad they still come across my feed
Great attitude and good chef, super clean amazing personality, I wish I can eat at his restaurant
You’re a hell of a master at your craft, enjoy watching your personality and style.
Daddy Jack looks just like my big brother Wee Willy. He works his kitchen the same way too. No nonsense and you know it will be good.
Jack, you are an inspiration for many of us. Your unpretentious wholesome earthy approach is refreshing. Love your friendly style. Cheers to you Jack.
His skillet mixing skills are incredible. Whenever I try that, it goes all over the range.
Yep. Nothing down there between the burners. It's like comparing yourself to a professional painter. I can paint fairly well but I look a mess afterwards.
Always come back to Jack to get me excited about messing around in the kitchen to make good food for my friends and family..
OF ALL THE CHEFS I’VE TRAINED UNDER I WOULD HAVE LOVED TO GET MY SKILLSET UNDER THE TUTELAGE OF THIS FINE CHEF!
Hahaha double/ entendres !
Another fantastic recipe. Jack, I've enjoyed every single one of your videos and cooked a good many of them. Please, for the sake of your hard core fans....please, don't stop. You're the best out there.
Not many Delmonic Potatoe recipes on UA-cam, but I have to say this one is the Best so far, I really like the onion & pepper in it, instead of just cheese and potatoes. Great Job..Thank you Jack!!
You must have a problem with him or with people who don't fit your standards it's just hate speech and it looks like your a hater but I'm here to say that beauty is in the eye of the beholder but I can see by the way you express yourself that your ugly come threw load and clear even without a photo or video and that's sad and truly shows your inner struggle with YOURSELF. Very insecure people usually hate people who ain't..
@Alex Taylor ... Sounds like you've been fantasizing about this man a little too often!!😝
give this man his own cooking show please....daddy jack's videos is better then half the shows on tv.
Hi, I watched a dozen or so of your videos this morning and subscribed. I had checked youtube for tips on cooking some flatiron steak I bought and found your video on that and followed it to several others. I use american cheese in my homemade mac and cheese (along with jack and cheddar), and when I talk to people about it, they say "why make homemade and use processed cheese?" Besides the cheesy flavor, something in it helps keep the sauce from breaking. People also tend to think of kraft singles when they think of american cheese. Obviously, you are using something cut by a deli, as do I, which is probably better quality than kraft singles.
i love every one of these videos. helped me thru that year or so of covid. regret i couldnt get back east to check out the restaurant and meet the man in person
He is a fabulous chef. That's what u call perfecto.
excellent teacher who continues to help us cook even after going out too early
I elfin' love these guy! Keep up the great work! Happy eating! God bless!
Just made my Delmonico potatoes to go with our Easter ham. Thanks for inspiring me Daddy Jack!!!! We miss you sooooooo much!!!!
No singing the blues at my house today....only Joy,Joy, Joy.
I could watch this guy all day.
Indoor Hydroponix me 2!!
Indoor Hydroponix agreed
Me too!
Me also!!!
Well you wouldn’t be able to miss him
An unapologetic chef. In a real restaurant kitchen. Bravo.
What a great recipe. And the best of luck to Josh.
Thanks jack i just love the way you just put it all together, all fired up and ready to go thats how i love to cook no muckin around...quick dig in amen
How bout that sauce over some English Muffins with poached eggs and country ham
Eggs Paul Revere-
DevInvest YES!!! love that idea
I want it !
If I want something that's all American i come here easy to follow and allwase good thank you for sharing and caring
If you add cayenne it becomes Demonico potatoes. Someone call Chef John of Foodwishes 😂
elevate111 really??
Timmy Morgan.. FUCK OFF HATER
His love of food and cooking is evident. Well done sir!
I made this tonight and it was sooo good. Thanks...
Two things - I could watch Daddy Jack work a chef's knife all day; he is a true master and, also, I love the warped green acrylic cutting board in this video.
Daddy jack wish I lived in Conn I'd be eating there all the time and your rite American cheese rocks luv your channel god bless
I made these 4 Thanksgiving '24, oh man, 9.9! Love you Jackie! You're still cooking brother!
It's nice to see someone of such esteem share my love of Yukon Gold's and American cheese.. But, where's the bacon?
Steve Pisonero i thought the same thing but i watched it again showing my wife and he did say you can put ham or whatever in it i plan on making with some cut up bacon and making it a man course. American cheese
@Lloyd Bonafide It's not like you eat like this everyday! It's a splurge kinda thing!! Walk or run it off if you want to
Bacon is healthy fat. It would be healthier if he put in bacon and not half n half.
Bacon is still healthy. You just need to cook it good. Its like olive oil.
@@littlehaertbraker7318 A "man" course is a "main" course, of course.
I just made these. I used a baked potato and cheddar cheese that I had. came out amazing! I clicked on the broiler at the end to brown the top. really melts the extra cheese you add on top. its so good right out of the oven! highly recommend! I didnt use nutmeg but I like nugmeg in my Bolognese sauce that I make. I added parsley into the mix before the oven.
I watch him all night
I love the tried and true old school recipes. I’m definitely going to make these! Thanks Chef!
daddy jack.. its nice u dont have to fancy ass car or fake hair do
your the real deal GO DADDY JACK GO 😎
Daddy Jack god rest rest your soul you really were one of the best of us!
“Scalloped potatoes on steroids”
😂😂😂
I just call them cheesy potatoes. 😂
I learn more from your 10 minute videos than from watching hour long cooking show videos! Thank you so much!
"Dolphin-waahhh"...sounds even more exotic and prohibitive.
Stumbled on your posts and I love them! Great looking food and you make it look so easy with your experienced moves. What a nice learning opportunity for us Home Chef's.
Same, he's inspired confidence and ideas into a new home chef, it's great!
Eric McGrath Yes he does.
I had the pleasure of talking with him today. Very pleasant person.
I’ve noticed some people commenting and wondering if he is still alive. The answer is YES HE IS.. he’s still kick’n and cook’n in New London.
All your video's are fantastic.
Good, honest food. No frozen ingredients. Too much cheese for my taste but the man cooks with a lot of heart and love. Great stuff.
those potatoes look beautiful
I agree 100%with Ed. It was easy to see the respect you have for Josh. Thanks for the video and keep up the good work! If I'm ever in your neck of the woods I'll check out both your places!
Josh with the chain I see you my boiiiiii, slicing and dicing with swagger
I love watching you slay in the kitchen!
Casey James Me also! A real treasure he is. .
I didnt realize so many people have a tight ass when it comes to cheese choices ! use what you want and enjoy !
ones ass will be tight if one eats too much cheese.
There are five hundred different kinds of cheese is on the planet ! Not just Velveeta or American process crap in a plastic rapper
@Amy Shakalis taste the process to use it tastes real cheese
American cheese isnt even real cheese i hope you know.
@@greenlawnfarm5827 you don't even know what American cheese is
You are one Bad A$$ chef, I have watched several of your videos, they are simple to follow and are spot on. Keep it up Bob!
*“Don’t ever be ashamed to use American cheese, use it and be proud.”*
American 'cheese' is great for burgers...and that's it...the stuff is fucking awful.
American cheese, why?? It is tasteless, awful processed shite. In fact we British are accused by yanks, especially by those that have never been here, of havong awful food....Alas, that is te state of play with yank food.
With all due respect. American cheese? Maybe, maybe not. Just bc it has American in the name. Dont mean shit. Prossessed cheese product is really disgusting. So is prossessed American cheese blend. Sorry
@@jacobtb1 Try Stilton
@@JimWalsh-rl5dj Yes, I agree with you ! Except I'm French, and we have more than 500 different cheeses. Try the Pélardon ; 'Nuff said 🐩
Love you Daddy Jack! Keep doing it brother. Thank you!
Made them, love them!
Jack. Still comin back to watch you cook. This world aint the same without ya. God speed and cook on my friend
I Love my Cheese --- My Domain is Lancashire England and we have fine Cheders and very tasty Lancashire & Yorkshire Cheeses My Favorite on a Regular Basis is a Cheese called "Davistow" from Cornwall ………….. But I will take a serious look out for American Cheese ……….. starting with Google Great Video --- No fiffle faffle just Great Commentary and Cooking ………………………. xxx
Wisconsin is the cheese state. My Grandfather had two cheese Factorys.
@First Last No, "pasteurized *process* American cheese" is a processed cheese. And it's more than "51% real cheese." You're thinking of "pasteurized process American cheese *food* product" -- they're not the same thing.
Love this man and still miss him, God bless🙏🏻. Lots of cooking shows out there but Daddy Jack gave a feel for working in a real restaurant.
Wha a nice guy,great cook
This guy really knows his way around a kitchen, fast, efficient, great dishes. For some time, food service foods have become the standard fare for fast food and chain restaurants, unfortunately many independents have jumped on that same bandwagon to cut down on labor costs and experienced cooks. It's nice to see this man doing it the right way, no frozen entrees, no pre-cut veggies, no sauces from a can, oven proof bag, or a package. I would go well out of my way to dine in this man's restaurant, where I'd bet the food is excellent.
1:57 throws a fist full of garlic in the pot like 'A BOSS' !!/:)
I made these the other day and they were off the chain!! Thank you so much for this training!!
American Cheese ! Man that looks good!
Hope its not made from TRUMP head cheese.
Love this cooking style getting so much inspiration for just cooking at home as a bachelor and practice for company, thanks Jack
Mick from Aus
Damn that light green cutting board has been hanging in there for years - wobbly, parts of it missing, nice dark streak of mold.
That's just oil and grease that has attached to the rough edge, not mold.
It's certainly seen better days.... and there's mold on that yellow pepper. haha
It's not mold guys. Have you all ever worked in a kitchen? Ever worked in an environment with that amount of grease all around?
@@DizzLexic and no teflon left in the bottom of the skillet....
Probably the best thing about Daddy Jack was that he cooked in real time for the most part. I think I’ve seen all his videos. RIP Daddy Jack.
I could swear you sound like you're from Chicago. That's where my wife grew up.
Chicagoan here, can confirm.
A new twist for me on Del Monico Potatoes, very interesting. I will certainly try this recipe. Thanks for sharing.