Yeah he posted a video talking about a time he choked his son so hard that his nose started bleeding. I don't remember why (I saw it awhile ago) but I can't really imagine a scenario where that is acceptable.
@@lukassimms694 I listened to the podcast. His son was being a moody teen and his mom was getting on his case cause he smoked some pot. Kid wanted out of the conversation and just wanted to get away from his mom but JACK in his VENERABLE CRUSADE OF THE LORD saw his woman being ATTACKED and choked out his son. Terrible person. The chili video cemented it. "I didnt win because theyre stupid but I dont care that I didnt win even tho I have so many videos. I dont care"
Not fully cooked, at least. Christ, this man scares me with his lack of culinary sense. And that's coming from me. I don't cook much either, but I know how to cook chicken safely.
foxes are a myth, he was just covered in orange chilli sauce while snapping the chickens necks at the barn. His iron stomach has kept him alive for more than 800 years
"This isn't an attack on Jack, this is just a dressing down of what drives him and what his passions are, that's all," is a hilarious sentiment every UA-camr who covers Jack seems to come out with. Guys, it's okay. He's literally teaching people how to poison themselves. It's fine to be critical of his ignorance.
@@gallifreyanrefugee7982 his son smoked weed and his mom got mad at him and apparently the son pushed her or something just to get out of the situation- and then jack choked him out for "attacking" her mom so much that his nose bled.
The worst has to be his fucking burger. He takes packet buffalo mince, that was ground god knows how long ago, and barely colours both sides, then calls it done. It's literally bacteria tartar in the middle.
Don't forget the fact he proceeded to be like "all the flavor is on the skin!" Like yea no duh you didn't even rub the seasoning into the meat so the only possibly decent part of the meat will be the skin
Most likely he either A) doesn't eat the whole dish and just pretends to. B) He has exposed himself to so many pathogens that his immune system has learned how to effectively fight them off before symptoms start. C) he most likely hasn't encountered botulism. You know when you've got botulism. You'll be sick in under 12 hours with total respiratory failure after 48 hours without immediate treatment.
@@sithwolf8017regardless it’s hard to assume his failing health doesn’t have anything to do with his cooking and even then, he may not be honest with his salmonella lmao
Several strokes and several bouts of salmonella. Dude got out of a 67 day hospital stay, promptly cooked two pounds of ground beef, topped it with a pound of mushrooms and two pounds of cheese, and then served himself a heaping helping of that. Dude is gonna *die* from his cooking, sooner rather than later.
FYI while cooking to 165 is a generally good rule but It's also not at all required as killing the bacteria involves both temperature and TIME. 165 is just when everything is basically dead immediately. If you cook a chicken to 150F and hold it there for 3 minutes, or 140F for 30 minutes it has the exact same effect and that's straight from the USDA (note this is for chicken; other meats have differing times).
That's crazy I've taken a lot of certificates managing a kitchen and none of them even one required by state does not have that info. I will still cook my chicken to 165 tho
Keep in mind though, that after a certain point, the bacteria just don't die. Obviously, at room temperature, not much is going to happen to the bacteria.
Ya gotta admire Jack's ability to cook a ground meat patty and somehow leave it more raw than when it was still on the animal. One would think that to be impossible, but Jack's an extraordinary individual to say the least.
No. What you're saying doesn't begin to explain what's wrong with Jack. He's been cooking for 20 years and hasn't shown a shred of improvement. He should be studied by teams of scientists. Him and Kay's Cooking seem to either willingly or unconsciously prevent themselves from developing their skill, which is entirely unique. Even passively doing something you hate, given even a short amount of time, you'll develop some competence
@@St4rTr3v1Ut10n Not when you think you already know everything, like Jack clearly does. He doesn't think he needs to get better, so he never learns. Every mistake he ever makes he likely blames on something else, rather that on his own brain-bruising levels of incompetence.
@@St4rTr3v1Ut10none stark difference with Kay is that when somebody gives her a valid criticism she tries to rectify the mistakes, though she doesn't do that well again in the next time but still she takes it well and tries to improve herself. With Jack there is no such thing
Thank you for bridging the gap between health inspectors and chefs. They get a bad rap at times (some get a very big head with a clipboard and chefs need a big head to run a kitchen) but they do want to see people pass with an A. Also to any new chefs with a inspector looming and writing, follow you’re training they have to write even if you get things right, don’t overthink it.
Food safety is something everyone should learn. I only know them because I worked in a restaurant in my teens/early 20s. Even if you are just cooking for yourself, you still don’t want to make yourself sick.
Yep! Even just washing your hands before and after handling anything raw (except maybe vegetables) goes a long way! I know that much and I've never even worked in a restaurant.
Jack just arrived home after 67 days in the hospital due to a 3rd stroke ... and he confirmed that the doctors said its because of his diet. What did he do as his first meal after 2 months in the hospital? Check out his most recent upload - Mushroom Cheeseburger Casserole to find out for yourself. In short minced meat with mushroom and a ton of cheese ... oh and he decided to double the recipe (which was made for 4 servings to begin with) when he lives with his wife, so 2 persons.
I thought healthcare was extremely expensive in the US? Jack isn't some rich dude, so how is he affording all these hospital visits? 67 days?? 2 days in the ICU can cost 100,000usd.
@@csam9167 Sold* that brand was pulled off, and just because you have a brand at a local supermarket doesn't make you that rich tbh, maybe slightly above avrage.
@@moonlily701 It's still not illegal, he's not selling it commercially, so the FDA doesn't have jurisdiction. It's unfortunate that he's doing it, but it's a civil matter in the end, not a criminal one.
I can't stop watching Jack's videos. As a former cook, they repulse me, even depress me, but I can't stop myself. The lack of care/effort that he puts into his dishes is just... I can't describe it.
Just wanted to say again that putting egg and panko into ground meat is very common in Japanese cooking! It's a dish called "hamburger steak". Not food safety related but I thought you'd like to know
I've had those a couple times. They are really tasty. But I'd always qualify saying what it is, to make sure people know the difference. To just say you are making a burger then essentially make what amounts to meatloaf, it is enough to make people question you.
@@nathangeorge6575 It's even more baffling that in Cooking Mama it's called a Salisbury Steak. I was very confused that I was making a meatloaf burger and that's apparently a steak, then I tried to do it IRL and decided that, okay, with the taste it's got it can call itself whatever it wants, it's delicious enough to transcend names.
My daughter and I were watching this after watching another of your Jack reactions (her in obvious revulsion), and I swear when the first ad break hit, she leapt from the couch and left the room shouting, "DOBBY IS FREE!" 😂
They truly are hard to watch haha. Imagine being his son or wife and having to eat this awful, disgusting shit he makes.. and he undoubtedly forces them to eat it, too.. dudes actually an abusive psycho.. there's some weird ass Christian podcast he was on where he legitimately proudly talks about freaking choking his son out.. he's not only an awful cook, but an awful person, as well..
Once more Chef Brian brings another victim to see the horrors of Jay's cooking. I'd really like to hear about how health inspection is done and what criteria is used to grade eateries. It would be nice to get a look behind the loud, fiery curtains of the kitchen.
Ive gotten food poisoning so many times from people cooking like Jack at my Church. Using leftovers, not fully cooking meat, using food thats out of date.
This video was a great idea. It's interesting hearing a health professional POV because anyone can see Jack's food is raw but the danger isn't exactly visible.
There’s a lot of little things in life that you never think about until someone tells them to you and you just feel moderately stupid because why didn’t you think about that before.
I appreciate the conversation about contamination being so easy to spread. I have a lot of very serious food allergies and people consistently don’t understand how easy it is for me to be exposed to an allergen at a restaurant. They think I’m rude for declining an invitation to dinner or suggesting an alternate restaurant that’s menu I’m not allergic to 3/4 of. They’ll tell me to “just” order something im not allergic to. It’s like no you dont understand. I might die just walking inside the place and that’s before I actually touch anything. 😅
Jack's food should've been treated both as a Biohazard weapon against humanity and doing unauthorized Alchemy and homunculus cloning , straight outta a warcrime list
If you look up "Dunning-Kruger Syndrome" on an illustrated dictionary, you'll find Jack's picture holding up that raw, bleeding chicken leg, smiliing and giving a thumbs up to the camera.
Thank you for bringing on a food safety specialist. Food safety is part of my background and I had to take breaks from watching your shows because of the anxiety these videos create with your reactions. Hearing from him made me feel like I finally got someone to call out the actual danger of this food insanity.
You're all very respectful to Jack. In fact, considering his recent habits and 4th stroke, you're more respectful to Jack than he is for his wellbeing.
@BubbyBoy "it's speculated" LOL I try to avoid lolcows but this is what brings me back every time. This shit reminds me of physicists arguing for the existence of dark matter through mathematics, or linguists reconstructing a proto-language. "Jack's just too fucked up to have suffered only three strokes, there's a piece missing!!"
i like mark, there's just something about his demeaner that makes him seem like a cool guy. this was a great video. thank you, brian, for doing this. and please, never stop making videos.
yeah, like 4 strokes and a few heart attacks, even a barely-functioning right arm (which he blames the coffee, for some reason), and yet still consumes below undercooked dishes
@@siperogWait, for real? He blames coffee for the lack of function in his arm? Like, I'm a medical worker, losing function in limbs or speech is textbook stroke and post-stroke symptoms.
@@siperog*speechless, caffeine might be a factor but it wouldn't be a thing if he actually look back into his eating habit. Hopefully, he isn't going around blaming anyone in his family for his health 🙄
Great question regarding the small-farm eggs- I have always wondered about that thankyou! I have my own chickens (6), and I do wash the eggs, but I love a runny yolk. Haven't gotten sick once, but some people tell me that I should be pasteurizing them. Glad to hear that is is not a necessary step.
At this point I think Jack has build up an immunity to salmonela. But about the egg part at 11:00 over here in europe we dont bleach our eggs and we are completely fine I mean I'm not an expert obviously but I think as long as you wash them with water you'll be fine since as far as I know bleach can actually damage the natural protection of the egg.
It's a different approach: in europe, chickens should be vaccinated against salmonella, and the eggs are specifically unwashed to protect the contents, *not* washing the egg keeps the cuticle which insulates the insides from the salmonella (and other issues). This is also why euro eggs can be kept on the counter fine. In the US, there is no vaccination mandates, eggs are specifically washed, however this means the surface is then porous, and why you must keep them refrigerated.
Thank you for doing this video. How to videos that can get people sick or injured aren't taken seriously. For whatever reason, UA-cam will put warnings on videos talking about conspiracy theories, but not on dangerous how to videos that could potentially get someone killed.
My favorite was when H2CT put up a warning about the dangers of electric wood burning and warning people not to do it. UA-cam gave her warning video a strike while the tutorial videos that were encouraging and demonstrating it were left untouched.
Food safety tip! When dealing with fresh eggs, DO NOT WASH THEM. Right before eggs are laid, they are coated with a thin film (bloom? I think) that keeps bacteria out of the porous shell. This also allows them to be stored at room temperature instead of having to be refrigerated. It also keeps them fresher, longer, if you decide to put them in the fridge. If the eggs are covered in poop or dirt, yes you can wash them, but they will have to be treated like store-bought eggs after you wash that protective film off. So if you ever come across fresh eggs, fight that instinct of going to wash those little bits of feather or dirt off. They are there to help! and if that still grosses you out, pick off what you can just as long as you don't scrub the egg clean.
Here in Europe eggs are almost never refrigerated because of that film that protects the eggs. If eggs get refrigerated and washed they have to always be refrigerated to keep them safe to eat. Sometimes we gotta depend on nature and use whats given to us :)
@@Maguuma010 exactly! I miss growing up on the farm having fresh eggs everyday! As a kid I used to love going through our egg basket looking for one that still had a feather on it, when looking for my breakfast egg. 😁
When you started discussing the ring, I was very happy. I took a class for contamination to help me as a cleaning professional for hospitals and medical clinics. One of the things we talked about was jewelry. The instructor took us to wash our hands. Everything was sterile so there wasn't any contamination. She then took a black light and showed us what we missed. Anyone wearing rings, even a wedding band, looked like a crime scene. The jewelry glowed like it was bioluminescent. It was definitely an eye opener.
It feels so great after the health inspector leaves with your pass. You dread it. You know you're up to code and going to pass, but it doesn't really matter. On a side note, the daily routine video feels so similar to my routine. Wake up, go to Restaurant Depot, farmers markets, and get back to your place to prepare for the rest of the day. All while blasting metal to wake up and start your day. Sometimes, you feel like the only person in the world insane enough to do it, day in and day out. On another side note, my family had a farm in South Jersey as well but was sold in the early 70s.
As a former poultry cook at a fastfood brand who took all kinds of pride in hus craft, im apauled by how he handled his protein. His chicken almost made me vomit. I would be so embarrassed to present that to anyone for any reason other than an example of what undercooked chixken looks like.
12:41 I had the same thought about the ring in his prepping of the meat. Like not only the bacteria getting on the ring, but whatever is on the ring going into the meat.😂
This was really cool, and added a unique perspective on things that you would not normally see, even if he seemed a bit not sure of himself, guessing it's his first time in this sort of video.
Fun fact, I recently learned about eggs when you buy eggs in the store in Europe, they are not washed and bleached. It’s actually illegal to do that there.
I think you've hit a gold mine here, just wait until the algorithm makes this series explode. Also, if you ever wanted to step outside the jacks cooking box. you could do something similar like kitchen nightmares.
What Mark said about assuming every chicken has salmonella is how I've been cooking for the last 15 years. 60 to 75 minutes at 350 degrees, or until the the chicken is up to 170 to 180 degrees both for safety and tenderness.
Fun Fact about Eggs The way Brian Gets his eggs is actually how all eggs are handled in europe You will often get eggs with Old feather and stuff but they are 100% safe In america in order to clean everything off They end up remove the natural protective membrane of the egg This is also why in American Stores you see Eggs in Fridges while In Europe they are set on regular shelf Since in europe we dont remove that so even thou the outside is a bit dirty Its completly Safe to eat European Eggs also have a Longer shelf life
I’m so glad he said all the stuff I was thinking during these Jack videos. I may not work in an actual restaurant, but I’ve still been dealing with food/bev and the health dept for a decade and his shenanigans made me so concerned and upset xDD
Chef Brian roasting jack with a food inspector!?!?? Omg this is gonna be good! As someone who spent too many years working in food and has been serve safe certified in the past(disabled now so can't work anymore)Jack's cooking is always jaw dropping and not in a good way. Dude's health is going downhill fast which is too bad. Chef Brian always makes the best looking food btw!
Please do reviews on more chefs who cook really nice things, as a home cook, my heart and brain are slowly decaying from all these nightmare inducing dishes....
Thank you so much for making this video. I make homemade mayonaise, and it's always so hard to explain it's not the egg itself that's the most susceptible to salmonella!
Last comment I loved the inspector's giggle at 15:40 . Not much else you can do when beholding something like this and it's the fifth thing like it you've been shown in a row.
I actually learned new stuff in this video. It never occurred to me that it is the shells not the inards of the egg that you have to be careful with. It makes so much sense lol
As a home cook these kind of videos are so educational to me. I mean I know about the raw chicken en salmonella and stuff. But I did not know about the egg shells
Multiple youtube channels have made a career or at least a docuseries about tearing apart every video Jack makes. The holy grail that is Aunt Myrna's party cheese salad is in the internet hall of fame.
If you're cooking something in the crock pot for hours and hours, you don't really need a thermometer, you can kind of tell that it's cooked, especially since it starts to boil after like an hour
More then what you were talking about here Brian @19:54, cooking never eliminates all the bacteria, it just reduces them to a safe amount for consumption more or less. But the remaining bacteria that survive have adapted to that temperature and have become extremophiles more or less. Its why you can't cook something, cool it down and heat it back up more then once without violating a health code. Because after the 2nd time it's heated up the bacteria normally killed by the cooking process are now at a point they can survive the applied heat and are capable of growing in the cold. I'm not even sure the freezer in this case stopped the bacteria at all.
Ive eaten a frozen brisket after 14 months and it was okay lol. Wasn't great but I didn't get sick or anything. That said Jack probably does this regularly.
Another great guest expert and video. Definitely interesting to see things from a health inspector. This channel is quickly becoming my favorite cooking related channel. Next time I'm in NY I'm definitely going to eat at your restaurant! Glad youtube recommended this channel a while back when you had the Collab with Wang!
I've been watching the Cooking With Jack Show for a few months now, and I'm shocked he's not dead from food poisoning. Jack _has_ had multiple strokes at this point, his right arm is almost entirely immobilized. The man is a mystery.
This is absolutely fabulous! I am ServSafe Certified, and hell, I didn't know some,, maybe even much of this stuff. Absolutely super informative. Thank you so much. Please consider having a discussion with this gentleman again.
the first thing I've learned when opening a restaurant was that you should just skip the eggs. You should stick to the processed egg. Cause the risk is just too high.
Chef Brian. Oh Brian. Beautiful Brian. How much do I have to pay you to never review a Jack video again? 🤣😂 I straight up retched when the blood started pouring out of that chicken 😭 I've taken to watching these jack videos if I'm hungry but I don't wanna go and get food 🤣
I agree with your take on the crockpot. I usually turn it on high for the first hr to get everything going faster. It seems like it heats up so slow if I just leave it on low the whole time.
I've been a cook my whole life and never once have I thought about the bone being cooked thru or that I would need to consider it. Luckly I've never served boned chicken in any restraunt, only breast, but have several times at home over the years. Thanks for knowledge brother
I remember I asked about eggs in salmonella (turns out its on the shell). Happy to say the answer back then was consistent to this video. I appreciate it. Also, you might want to tell guga if ever he wants to do a dry aged cooked steak or brisket (leave in a fridge up to 8 months)
Just a fyi for those who don't know. Jack Scalfani is not just a horrible cook but a horrible father as well. He bragged on a podcast about strangling his own son.
No seriously I appreciate this health inspectors consultant coming on and showing this this cooking method of chicken being raw and other lack of safety standards jack does has been honestly concerning me for a long long time. I was so scared he would literally kill someone because they turned to UA-cam to learn a new recipe I know health inspectors make life hard and common hygiene in and around the kitchen be it at home or at work can be tiresome but they are there for a reason. So thankyou for doing this I really mean it my X partner had a few medical issues and ended up getting salmonella poisoning as he was susceptible to it and ended up in life support and we said goodbye 3 times. He fully recovered but it makes you appreciate health and safety a lot more and if your teaching people you should teach that too
The church chilli video confirmed Jack isn't a nasty cook, he's a genuinely nasty person.
How has he still got a channel because he is going to kill someone.. you know some dumbass will follow his recipe
He attacked his own son, I've already know.
Yeah he posted a video talking about a time he choked his son so hard that his nose started bleeding. I don't remember why (I saw it awhile ago) but I can't really imagine a scenario where that is acceptable.
@@lukassimms694 Jeez. I've never even seen the guy's videos cus his face always rubbed me the wrong way. Sucks to be proven right
@@lukassimms694 I listened to the podcast. His son was being a moody teen and his mom was getting on his case cause he smoked some pot. Kid wanted out of the conversation and just wanted to get away from his mom but JACK in his VENERABLE CRUSADE OF THE LORD saw his woman being ATTACKED and choked out his son. Terrible person. The chili video cemented it. "I didnt win because theyre stupid but I dont care that I didnt win even tho I have so many videos. I dont care"
Jack might be the only person who can say he's prepared and eaten chicken thousands of times, but never *cooked* chicken in his life.
😂
Not fully cooked, at least. Christ, this man scares me with his lack of culinary sense. And that's coming from me. I don't cook much either, but I know how to cook chicken safely.
Dude probably has eaten chicken alive.
@@tomhansen7582 At that point I'm imagining him biting it's head off
foxes are a myth, he was just covered in orange chilli sauce while snapping the chickens necks at the barn. His iron stomach has kept him alive for more than 800 years
"This isn't an attack on Jack, this is just a dressing down of what drives him and what his passions are, that's all," is a hilarious sentiment every UA-camr who covers Jack seems to come out with. Guys, it's okay. He's literally teaching people how to poison themselves. It's fine to be critical of his ignorance.
Plus he’s a general pos
And he literally said he has beaten and choked his son so GO FOR IT
@@AntheanCeilliers omg what. thats horrible :(
@@gallifreyanrefugee7982yeah he brags about choking his son until his nose bled. Grade a piece of shit.
@@gallifreyanrefugee7982 his son smoked weed and his mom got mad at him and apparently the son pushed her or something just to get out of the situation- and then jack choked him out for "attacking" her mom so much that his nose bled.
Jack dry aged his brisket for fourteen months *after* he cooked it, truly he’s on a whole other level
😂
Guga should take lessons from this legend
@@honeypotusernameangle can't wait for guga to learn because he's getting tired of all the crap he cooks perfectly for him.
*14 years
I'm positive Guga wouldn't even do that.
At this rate of you introducing Jack to so many professionals they'll end up showing Jack's videos in culinary institutes and play "Spot the mistake"
LMFAO 😂
@@ChefBrianTsao actually, you should bring culinary student(s) and challenge them to explain to you what Jack is doing wrong.
Honestly it’s the best chance Jack has at leaving a ‘legacy’
@@mrs.h2725 Yes, many people will learn from his mistakes.
Easier to ask what is right in the vids
It's crazy. I've seen Jack's crimes so many times but my jaw still drops every time I watch them again.
😂
The worst has to be his fucking burger. He takes packet buffalo mince, that was ground god knows how long ago, and barely colours both sides, then calls it done. It's literally bacteria tartar in the middle.
What cracked me up about the bagged chicken comparison is that he removed the skin which pretty much had all of the seasoning on it.
😂
Don't forget the fact he proceeded to be like "all the flavor is on the skin!" Like yea no duh you didn't even rub the seasoning into the meat so the only possibly decent part of the meat will be the skin
"I don't have a website. People find me, because I've been doing this a long time."
Mark is a hitman, isn't he?
😂
He honestly looks like he could play a hitman in a movie.
This is golden having a health inspector review with you on the monstrosities made by the salmonella king himself 😂
🤘😁
Just seeing the look in his eyes...it's like he's having war flashbacks
King of Salmonella 👑
I'll never understand how Jack isn't dead from salmonella, e-coli, botulism or some other variety of food poisoning.
Most likely he either
A) doesn't eat the whole dish and just pretends to.
B) He has exposed himself to so many pathogens that his immune system has learned how to effectively fight them off before symptoms start.
C) he most likely hasn't encountered botulism. You know when you've got botulism. You'll be sick in under 12 hours with total respiratory failure after 48 hours without immediate treatment.
@@sithwolf8017regardless it’s hard to assume his failing health doesn’t have anything to do with his cooking and even then, he may not be honest with his salmonella lmao
He's had more than two strokes
He got resistant from how much he consumes it.
Several strokes and several bouts of salmonella.
Dude got out of a 67 day hospital stay, promptly cooked two pounds of ground beef, topped it with a pound of mushrooms and two pounds of cheese, and then served himself a heaping helping of that.
Dude is gonna *die* from his cooking, sooner rather than later.
FYI while cooking to 165 is a generally good rule but It's also not at all required as killing the bacteria involves both temperature and TIME. 165 is just when everything is basically dead immediately. If you cook a chicken to 150F and hold it there for 3 minutes, or 140F for 30 minutes it has the exact same effect and that's straight from the USDA (note this is for chicken; other meats have differing times).
💯
That's crazy I've taken a lot of certificates managing a kitchen and none of them even one required by state does not have that info. I will still cook my chicken to 165 tho
Keep in mind though, that after a certain point, the bacteria just don't die. Obviously, at room temperature, not much is going to happen to the bacteria.
It has to be 165 for 15 seconds
Is this Celsius
Ya gotta admire Jack's ability to cook a ground meat patty and somehow leave it more raw than when it was still on the animal. One would think that to be impossible, but Jack's an extraordinary individual to say the least.
He's had 3 strokes and counting
No. What you're saying doesn't begin to explain what's wrong with Jack. He's been cooking for 20 years and hasn't shown a shred of improvement. He should be studied by teams of scientists. Him and Kay's Cooking seem to either willingly or unconsciously prevent themselves from developing their skill, which is entirely unique. Even passively doing something you hate, given even a short amount of time, you'll develop some competence
@@St4rTr3v1Ut10n Not when you think you already know everything, like Jack clearly does. He doesn't think he needs to get better, so he never learns. Every mistake he ever makes he likely blames on something else, rather that on his own brain-bruising levels of incompetence.
That is raw and dry at the same time, aint that something
@@St4rTr3v1Ut10none stark difference with Kay is that when somebody gives her a valid criticism she tries to rectify the mistakes, though she doesn't do that well again in the next time but still she takes it well and tries to improve herself. With Jack there is no such thing
Thank you for bridging the gap between health inspectors and chefs. They get a bad rap at times (some get a very big head with a clipboard and chefs need a big head to run a kitchen) but they do want to see people pass with an A. Also to any new chefs with a inspector looming and writing, follow you’re training they have to write even if you get things right, don’t overthink it.
Food safety is something everyone should learn. I only know them because I worked in a restaurant in my teens/early 20s. Even if you are just cooking for yourself, you still don’t want to make yourself sick.
100%
Yep! Even just washing your hands before and after handling anything raw (except maybe vegetables) goes a long way!
I know that much and I've never even worked in a restaurant.
Y'all gots ta wash yo chikenz wit Lawry's seasoned soap
@@LunarLocust I once kickflipped a six stair so I’m pretty sick ngl
@@JeffersonSteelflexxholy shit brotendo that's actually gnarl gnarl.
Jack just arrived home after 67 days in the hospital due to a 3rd stroke ... and he confirmed that the doctors said its because of his diet.
What did he do as his first meal after 2 months in the hospital?
Check out his most recent upload - Mushroom Cheeseburger Casserole to find out for yourself.
In short minced meat with mushroom and a ton of cheese ... oh and he decided to double the recipe (which was made for 4 servings to begin with) when he lives with his wife, so 2 persons.
I thought healthcare was extremely expensive in the US? Jack isn't some rich dude, so how is he affording all these hospital visits?
67 days?? 2 days in the ICU can cost 100,000usd.
@@davidmdertu1267 He sell his own brand of Hotsauce at Walmart... this mean he his filthy rich
@@csam9167 Sold* that brand was pulled off, and just because you have a brand at a local supermarket doesn't make you that rich tbh, maybe slightly above avrage.
@@davidmdertu1267 health insurance isn't hard to get here. Many states will even provide it for free.
@@davidmdertu1267 The Affordable Care Act reduced costs as your insurance has to share the burden.
Brian done called in the health inspector. Jack is going to jail for sure now. Triple life sentence 😂
😂
Is what he did even legal lol
@@moonlily701to serve to the public? He'd be shut down instantly, yes. In his home? No one's eating it
@@maxschwitzer9390 Did you not watch it? He gave the food to people.
@@moonlily701 It's still not illegal, he's not selling it commercially, so the FDA doesn't have jurisdiction. It's unfortunate that he's doing it, but it's a civil matter in the end, not a criminal one.
Notice the look on Jack's face when he tastes his creations. Even he can barely keep from hurling!
😂
"Mmmmm" (visibly stops himself from gagging) "Moist"
He didn’t even taste the skin which is the part that had the seasoning and was the entire premise of his video! 😂
I can't stop watching Jack's videos. As a former cook, they repulse me, even depress me, but I can't stop myself. The lack of care/effort that he puts into his dishes is just... I can't describe it.
It's like watching a car crash
@@lordhellstrande2763
Naw. It's like watching "2 Girls 1 Cup" for the first time, every time. 😂
And then he's so damned arrogant he won't acknowledge that he did anything wrong
@@JustSortaOK There's no way his cooking "skills" aren't the result of narcicism
Just wanted to say again that putting egg and panko into ground meat is very common in Japanese cooking! It's a dish called "hamburger steak". Not food safety related but I thought you'd like to know
I've had those a couple times. They are really tasty. But I'd always qualify saying what it is, to make sure people know the difference. To just say you are making a burger then essentially make what amounts to meatloaf, it is enough to make people question you.
@@nathangeorge6575 It's even more baffling that in Cooking Mama it's called a Salisbury Steak.
I was very confused that I was making a meatloaf burger and that's apparently a steak, then I tried to do it IRL and decided that, okay, with the taste it's got it can call itself whatever it wants, it's delicious enough to transcend names.
My daughter and I were watching this after watching another of your Jack reactions (her in obvious revulsion), and I swear when the first ad break hit, she leapt from the couch and left the room shouting, "DOBBY IS FREE!" 😂
Lol damn I'd be the same way too
😂
They truly are hard to watch haha. Imagine being his son or wife and having to eat this awful, disgusting shit he makes.. and he undoubtedly forces them to eat it, too.. dudes actually an abusive psycho.. there's some weird ass Christian podcast he was on where he legitimately proudly talks about freaking choking his son out.. he's not only an awful cook, but an awful person, as well..
Valid response
Your daughter is a very smart and funny girl. You are blessed.
Jack takes “farm to plate” too literal.
😂
"Jack, farm to plate still needs to pass through the oven!"
Once more Chef Brian brings another victim to see the horrors of Jay's cooking. I'd really like to hear about how health inspection is done and what criteria is used to grade eateries. It would be nice to get a look behind the loud, fiery curtains of the kitchen.
*Jack
his mind subconsciously just put jack and kay together, god what a nightmare
@@seph.. Yeah but Kay is improving, a little. Even Uncle Roger said so.
Jack... not so much. 🤮
He seemed almost unfazed. I can't imagine the other horrors he's seen 😂.
😹
Ive gotten food poisoning so many times from people cooking like Jack at my Church. Using leftovers, not fully cooking meat, using food thats out of date.
Oi… 🤦♂️
Sorry to hear that. There shouldn't be undercooked food brought to the house of God.
@JoeG89 I mean... there shouldn't be undercooked or otherwise dangerous food being served at _any_ public event, House of God or not.
@@dragonbretheren True. I never denied that. Cooked food all the way.
Maybe they wanna join God earlier
This video was a great idea. It's interesting hearing a health professional POV because anyone can see Jack's food is raw but the danger isn't exactly visible.
The brisket was such a work of art it sat in his fridge for over a year.
It may have been stuck to the outside of the fridge with a magnet
His brisket belongs in a museum
The fact about the eggshells was really interesting, it seems almost like a no brainer but I've never thought about it. I love this health inspector.
I have chickens and i never wash them. Why? Because if you wash them you will expose them to bacteria and they will go bad very fast
There’s a lot of little things in life that you never think about until someone tells them to you and you just feel moderately stupid because why didn’t you think about that before.
I appreciate the conversation about contamination being so easy to spread. I have a lot of very serious food allergies and people consistently don’t understand how easy it is for me to be exposed to an allergen at a restaurant. They think I’m rude for declining an invitation to dinner or suggesting an alternate restaurant that’s menu I’m not allergic to 3/4 of. They’ll tell me to “just” order something im not allergic to. It’s like no you dont understand. I might die just walking inside the place and that’s before I actually touch anything. 😅
100% of chicken has salmonella, 100% of pork has tricchonosis, everybody knows the rules.
Germans with their Mettbrötchen in their hands: awkward silence
So glad to see Chef Brian has joined me in forcing his friends and family to watch Cooking with Jack, we must share our cursed knowledge others.
Jack's food should've been treated both as a Biohazard weapon against humanity and doing unauthorized Alchemy and homunculus cloning , straight outta a warcrime list
Frfr, He is a Biohazard Alchemist 🤣
Is it too late to update the Geneva Convention papers, do you think?
@@lordhellstrande2763 I Think Not!
I think the thing that actually makes me mad about Jack is him talking about the food as if the rest of us can't see it
😂
If you look up "Dunning-Kruger Syndrome" on an illustrated dictionary, you'll find Jack's picture holding up that raw, bleeding chicken leg, smiliing and giving a thumbs up to the camera.
Thank you for bringing on a food safety specialist. Food safety is part of my background and I had to take breaks from watching your shows because of the anxiety these videos create with your reactions. Hearing from him made me feel like I finally got someone to call out the actual danger of this food insanity.
You're all very respectful to Jack.
In fact, considering his recent habits and 4th stroke, you're more respectful to Jack than he is for his wellbeing.
Surely what he eats has no correlation to his stroke whatsoever...
A FOURTH STROKE?
@@kekula69 it's speculated there's a stroke Jack hasn't talked about
@BubbyBoy "it's speculated" LOL I try to avoid lolcows but this is what brings me back every time. This shit reminds me of physicists arguing for the existence of dark matter through mathematics, or linguists reconstructing a proto-language. "Jack's just too fucked up to have suffered only three strokes, there's a piece missing!!"
I swear somehow Jack is gonna get his actual kitchen at home shut down by the health inspection XD
I wish haha that’d be hilarious. Could you imagine? “Sir, we’re shutting you down. Pack it up”
i like mark, there's just something about his demeaner that makes him seem like a cool guy. this was a great video. thank you, brian, for doing this. and please, never stop making videos.
More to come!
It's the cool shirt
Bold to assume that Jack froze the brisket, and didn’t just leave it in his fridge for 14 months
Lol
Leaving it on the counter for 14 months would not surprise me.
The initial look on his face...🤣 Thanks so much for trying to educate people about food and food safety!
🤘
Laughing aside... Jack has had health scares.
He is the last person who should be eating undercooked meats.
yeah, like 4 strokes and a few heart attacks, even a barely-functioning right arm (which he blames the coffee, for some reason), and yet still consumes below undercooked dishes
@@siperogWait, for real? He blames coffee for the lack of function in his arm?
Like, I'm a medical worker, losing function in limbs or speech is textbook stroke and post-stroke symptoms.
@@RaccKing21 I'm pretty sure he blamed his strokes on the coffee, sorry for the confusion
@@siperog*speechless, caffeine might be a factor but it wouldn't be a thing if he actually look back into his eating habit. Hopefully, he isn't going around blaming anyone in his family for his health 🙄
Great question regarding the small-farm eggs- I have always wondered about that thankyou! I have my own chickens (6), and I do wash the eggs, but I love a runny yolk. Haven't gotten sick once, but some people tell me that I should be pasteurizing them. Glad to hear that is is not a necessary step.
Yep, I love working w Mark! He’s such an amazing resource!
Jack's videos are the gift that keeps on giving. Just analyzing his videos can offer hours of content.
PLEASE BRING HIM BACK!!! I LOVE THE WAY HE EDUCATES US. #BRINGHIMBACK!!!
More to come!
At this point I think Jack has build up an immunity to salmonela. But about the egg part at 11:00 over here in europe we dont bleach our eggs and we are completely fine I mean I'm not an expert obviously but I think as long as you wash them with water you'll be fine since as far as I know bleach can actually damage the natural protection of the egg.
It's a different approach: in europe, chickens should be vaccinated against salmonella, and the eggs are specifically unwashed to protect the contents, *not* washing the egg keeps the cuticle which insulates the insides from the salmonella (and other issues). This is also why euro eggs can be kept on the counter fine.
In the US, there is no vaccination mandates, eggs are specifically washed, however this means the surface is then porous, and why you must keep them refrigerated.
@@Bob-nc5hz I see I didnt know there was a salmonella vaccine
Thank you for doing this video. How to videos that can get people sick or injured aren't taken seriously.
For whatever reason, UA-cam will put warnings on videos talking about conspiracy theories, but not on dangerous how to videos that could potentially get someone killed.
For real
My favorite was when H2CT put up a warning about the dangers of electric wood burning and warning people not to do it. UA-cam gave her warning video a strike while the tutorial videos that were encouraging and demonstrating it were left untouched.
@dragonbretheren I remember that, UA-cam is kinda dumb at best.
I’m convinced that nobody at Jack’s church even touches his food. They see his videos and they know
Remember people 3 strokes and a heart attack, and Jack still eats like this.
Food safety tip!
When dealing with fresh eggs, DO NOT WASH THEM.
Right before eggs are laid, they are coated with a thin film (bloom? I think) that keeps bacteria out of the porous shell. This also allows them to be stored at room temperature instead of having to be refrigerated. It also keeps them fresher, longer, if you decide to put them in the fridge.
If the eggs are covered in poop or dirt, yes you can wash them, but they will have to be treated like store-bought eggs after you wash that protective film off.
So if you ever come across fresh eggs, fight that instinct of going to wash those little bits of feather or dirt off. They are there to help! and if that still grosses you out, pick off what you can just as long as you don't scrub the egg clean.
BINGO!
Here in Europe eggs are almost never refrigerated because of that film that protects the eggs. If eggs get refrigerated and washed they have to always be refrigerated to keep them safe to eat. Sometimes we gotta depend on nature and use whats given to us :)
@@Maguuma010 exactly! I miss growing up on the farm having fresh eggs everyday! As a kid I used to love going through our egg basket looking for one that still had a feather on it, when looking for my breakfast egg. 😁
Mark's New York accent comes out strong when he's in disbelief. X'D
😂
When you started discussing the ring, I was very happy. I took a class for contamination to help me as a cleaning professional for hospitals and medical clinics. One of the things we talked about was jewelry. The instructor took us to wash our hands. Everything was sterile so there wasn't any contamination. She then took a black light and showed us what we missed. Anyone wearing rings, even a wedding band, looked like a crime scene. The jewelry glowed like it was bioluminescent. It was definitely an eye opener.
It feels so great after the health inspector leaves with your pass. You dread it. You know you're up to code and going to pass, but it doesn't really matter.
On a side note, the daily routine video feels so similar to my routine. Wake up, go to Restaurant Depot, farmers markets, and get back to your place to prepare for the rest of the day. All while blasting metal to wake up and start your day. Sometimes, you feel like the only person in the world insane enough to do it, day in and day out. On another side note, my family had a farm in South Jersey as well but was sold in the early 70s.
Ahhhh jack scalfondi!!!!you have to love him!!he does this videos since about 13 years now!!!!
*Stares at title*
*Stares at first minute of video*
*Stares at the meal in front of me*
...I'm gonna come back later.
😂
As a former poultry cook at a fastfood brand who took all kinds of pride in hus craft, im apauled by how he handled his protein. His chicken almost made me vomit. I would be so embarrassed to present that to anyone for any reason other than an example of what undercooked chixken looks like.
12:41 I had the same thought about the ring in his prepping of the meat. Like not only the bacteria getting on the ring, but whatever is on the ring going into the meat.😂
No that's a get. Didn't expect to see an actual health inspector (former or otherwise) in a reaction channel. You spoil us.
This was really cool, and added a unique perspective on things that you would not normally see, even if he seemed a bit not sure of himself, guessing it's his first time in this sort of video.
I think he was a little nervous being on camera for the first time.
@@ChefBrianTsao Still it was really cool, he added stuff you or your chef buddies don't say, I hope he comes back.
Fun fact, I recently learned about eggs when you buy eggs in the store in Europe, they are not washed and bleached. It’s actually illegal to do that there.
This video is a banger dude, love it when you have guests with you. Looking forward to hearing more from Mark in the future
More to come!
I think you've hit a gold mine here, just wait until the algorithm makes this series explode.
Also, if you ever wanted to step outside the jacks cooking box. you could do something similar like kitchen nightmares.
Already filmed and just waiting to edit!
What Mark said about assuming every chicken has salmonella is how I've been cooking for the last 15 years.
60 to 75 minutes at 350 degrees, or until the the chicken is up to 170 to 180 degrees both for safety and tenderness.
Jesus Christ why not 190?
I pull (boneless) chicken breast at 155. Thighs anywhere between 180-200. I think its kinda silly to be cooking chicken breast to 180 at home...
Fun Fact about Eggs
The way Brian Gets his eggs is actually how all eggs are handled in europe
You will often get eggs with Old feather and stuff but they are 100% safe
In america in order to clean everything off They end up remove the natural protective membrane of the egg
This is also why in American Stores you see Eggs in Fridges while In Europe they are set on regular shelf
Since in europe we dont remove that so even thou the outside is a bit dirty Its completly Safe to eat
European Eggs also have a Longer shelf life
Living in Europe, that's the reason why I am not washing eggs
I’m so glad he said all the stuff I was thinking during these Jack videos. I may not work in an actual restaurant, but I’ve still been dealing with food/bev and the health dept for a decade and his shenanigans made me so concerned and upset xDD
Chef Brian roasting jack with a food inspector!?!?? Omg this is gonna be good! As someone who spent too many years working in food and has been serve safe certified in the past(disabled now so can't work anymore)Jack's cooking is always jaw dropping and not in a good way. Dude's health is going downhill fast which is too bad. Chef Brian always makes the best looking food btw!
I got so excited to see their reaction to the "burger" when I saw a glimpse of it on the timeline.
🤘😁
I saw Chef Brian and Jack, and got excited. But then I saw health inspector and got extra hype. 😂😂😂 Let's go!!
🤘😁
Jack is a literal salmonella elemental. You can't defeat his complete inability to cook.
"You're contaminating the food just by being there" is a special kind of insult that I now want to use on someone.
😂
Please do reviews on more chefs who cook really nice things, as a home cook, my heart and brain are slowly decaying from all these nightmare inducing dishes....
😂
So is Jack's. (Seriously, dude's had _4_ strokes and still does this!)
7:54 No, he very much can't stomach it. Jack has had multiple strokes that his doctor claims is caused by his poor diet.
This was very informational. Should have him on more.😊. Keep up the good work.
More to come!
This is why I overcook everything I make, it might be tough or chewy but you sure as hell wont get sick.
Thank you so much for making this video. I make homemade mayonaise, and it's always so hard to explain it's not the egg itself that's the most susceptible to salmonella!
Last comment I loved the inspector's giggle at 15:40 . Not much else you can do when beholding something like this and it's the fifth thing like it you've been shown in a row.
Him wearing the ring while mixing his burger meat concoction made me so upset.
I actually learned new stuff in this video. It never occurred to me that it is the shells not the inards of the egg that you have to be careful with. It makes so much sense lol
As a home cook these kind of videos are so educational to me. I mean I know about the raw chicken en salmonella and stuff. But I did not know about the egg shells
So as of today, Jack just got out of the hospital after his 3rd stroke, and uploaded a video of beef and cheese
Multiple youtube channels have made a career or at least a docuseries about tearing apart every video Jack makes. The holy grail that is Aunt Myrna's party cheese salad is in the internet hall of fame.
You forgot the garbage stew. Unless you knew he'd stroke out.
😂
If you're cooking something in the crock pot for hours and hours, you don't really need a thermometer, you can kind of tell that it's cooked, especially since it starts to boil after like an hour
'It didn't cook well there"
Yeah, that's what you call undercooked
😂
More then what you were talking about here Brian @19:54, cooking never eliminates all the bacteria, it just reduces them to a safe amount for consumption more or less.
But the remaining bacteria that survive have adapted to that temperature and have become extremophiles more or less.
Its why you can't cook something, cool it down and heat it back up more then once without violating a health code. Because after the 2nd time it's heated up the bacteria normally killed by the cooking process are now at a point they can survive the applied heat and are capable of growing in the cold.
I'm not even sure the freezer in this case stopped the bacteria at all.
Ive eaten a frozen brisket after 14 months and it was okay lol. Wasn't great but I didn't get sick or anything. That said Jack probably does this regularly.
Another great guest expert and video. Definitely interesting to see things from a health inspector. This channel is quickly becoming my favorite cooking related channel. Next time I'm in NY I'm definitely going to eat at your restaurant! Glad youtube recommended this channel a while back when you had the Collab with Wang!
Thanks for tuning in and the kind words! 🙏❤️
I'm glad you decided not to suffer through these alone.
😂
That virtual handshake at the beginning was adorable.
I've been watching the Cooking With Jack Show for a few months now, and I'm shocked he's not dead from food poisoning. Jack _has_ had multiple strokes at this point, his right arm is almost entirely immobilized. The man is a mystery.
It's surprising how much abuse the human body can endure
@@GiegueX And despite everything that I see, I am still surprised just how little some people can learn from their mistakes.
Freezing the brisket in foil make it 0 vacuum sealed !
This is absolutely fabulous! I am ServSafe Certified, and hell, I didn't know some,, maybe even much of this stuff. Absolutely super informative. Thank you so much. Please consider having a discussion with this gentleman again.
the first thing I've learned when opening a restaurant was that you should just skip the eggs. You should stick to the processed egg. Cause the risk is just too high.
Jack died a long time ago, his body is merely being piloted by the Salmonella, now.
thank you chef brian teaching people good practice in cooking ,oh by the way your live stream was awesome
Thanks for tuning in for that! I’m really proud of that gig! 🤘
Confirmed some of what I thought, but also learned some more details. Good to explain this all too us !
Chef Brian. Oh Brian. Beautiful Brian. How much do I have to pay you to never review a Jack video again? 🤣😂
I straight up retched when the blood started pouring out of that chicken 😭 I've taken to watching these jack videos if I'm hungry but I don't wanna go and get food 🤣
😂
I agree with your take on the crockpot. I usually turn it on high for the first hr to get everything going faster. It seems like it heats up so slow if I just leave it on low the whole time.
How did jack manage to make such a raw burger so dry
I've been a cook my whole life and never once have I thought about the bone being cooked thru or that I would need to consider it. Luckly I've never served boned chicken in any restraunt, only breast, but have several times at home over the years.
Thanks for knowledge brother
I remember I asked about eggs in salmonella (turns out its on the shell). Happy to say the answer back then was consistent to this video. I appreciate it.
Also, you might want to tell guga if ever he wants to do a dry aged cooked steak or brisket (leave in a fridge up to 8 months)
I gotta say I never had cooking classes or stuff like that but a lot of food safety is just a thing of common sense...
Just a fyi for those who don't know. Jack Scalfani is not just a horrible cook but a horrible father as well. He bragged on a podcast about strangling his own son.
No seriously I appreciate this health inspectors consultant coming on and showing this this cooking method of chicken being raw and other lack of safety standards jack does has been honestly concerning me for a long long time. I was so scared he would literally kill someone because they turned to UA-cam to learn a new recipe I know health inspectors make life hard and common hygiene in and around the kitchen be it at home or at work can be tiresome but they are there for a reason. So thankyou for doing this I really mean it my X partner had a few medical issues and ended up getting salmonella poisoning as he was susceptible to it and ended up in life support and we said goodbye 3 times. He fully recovered but it makes you appreciate health and safety a lot more and if your teaching people you should teach that too