It is now December 2022 and can only say to Daddy Jack Chaplin 's daughters ❤️, family and friends: What a likeable, down-to-earth, honest, hardworking human being ! What a joy to watch his wonderful videos! Thank you all so very much ❤️!...Also to Lucy, Rachel, Lakiesha, Bea(my favorite),Bob Jacko, Corey, Harvey etc! --I know I've left many of you fine folks out--I deeply apologize! You ALL contributed to a VERY loving ❤️ wonderful program! Thank you so very much!
I really respect what this guy does. For any people outside the food business, this guy is the real deal. He moves and cooks like a true chef so you can trust that the guy knows whats up.
Thanks Jack, My wife has been watching your videos and after 18 years of marriage she finally wants to cook. I can't get over it. You make it look so easy, shes cooking like a pro. On the down side she made me go out and drop a buck on a new pan and a buck and a half on a good knife and steel.
I love the way you sliced the chicken. I'm so used to just pounding out the whole piece. But your way is such a good way to spread out the chicken and feed more tummies. Thanks for the video! I like your style.
Hi sir jack I love my cooking and I love my cars Iv been doing your tricks in the kitchen and there's an other gifted person which has his own restoration and diy school in Texas which goes by the name of swrc ( my friend Pete ) I can spend hours watching you and Pete in Dallas Texas keep that talent coming . Good to see a chef with a gentleman way of showing people how to cook 💪🏼🍺
Another bomb dish...personally I've never tried to make it but I nailed chicken marsala the first time and this one is next on my hit list...it looks simple. I've already watched several videos on this and I knew I couldn't leave you out because of your straight up cut to the chase style. Thanks for the video
i love this recipe. chicken francaise is now one of my favorite things to cook within the last year. and i favorited this video a while ago so i can watch it before every time i cook it, which is tonight. thanks again buddy!
"I get chicken breast for a $1.29 a pound." This dish was probably 1/2lb a chicken, maybe even less. Double that for wine / butter / eggs / flour and you're looking at maybe $1.00 food cost for this entree that was probably being sold for $18+. Jack's a legend for showing how to actually make money on food in the restaurant business.
Thank you Daddy Jack. You are very missed by all your UA-cam family. I’m making this tonight with a side of pasta alfredo. I will raise a glass in your honor.
Thank you for watching the channel, Marc! *Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
@@chaplinsrestaurant Are you going to open again? Go to Amazon and buy NutriGold Pure Vitamin C not fake Vitamin C aka Ascorbic Acid 99.9% of Vitamin C is fake made in a lab. The US Government does not want people having access to it it cuts into Big Pharma profits. Also get Nature Wise Vitamin D3 and Zinc. Take 3 to 5 of each of the C and D and 1 zinc.
@@chaplinsrestaurant Also go on youtube and look into videos from certain MD's Vitamin C the Miracle cure. Back to cooking what kind of knives do you use? Japanese, German,? Any particular brand? I have recently purchased Kessura knives a bargain and excellent quality. I'm a NY Pizza Cook real deal NY stuff but have been a "house" cook and working with food since I was 14. Not looking to be a Chef or own a Restaurant but really enjoy the craft - possibly move back to CA and be a Personal Chef - any low budget Schools? Looking to move down to SC a free State again. Was there a few years ago. Peace.
yo chef glad I found you,the chef I worked under his restaurant name was tucker mcfish ... you remind me of him, Miss him terribly, whats that you say chef? my linguine is down in the water chef let's turn em out
Hi there! This is the best and most helpful video I've seen out of the lot ^^ My man really loved this dish and I need to learn to cook this for him! I can't wait to start practicing this! Just a quick question. How long roughly do you cook the chicken for altogether? I'm always used to my folks telling me to cook any meat for at least 15 minutes, but this seems really fast? Thanks for your help and this video!
I followed this video to a T and it is better than it looks. I LOVE EVERY VIDEO THAT JACK HAS MADE and in my opinion he is BETTER than Bobby Flay, and WAAAAAY BETTER than Jamie Oliver & Wolfgang Puck Hands DOWN!
Mr. Omaha, TV celebrity chefs, like the ones you mentioned, are experts in making food look good. Jack Chaplin also knows how to make food taste good. His level of artistry and talent is disappearing in restaurants. These videos will keep professional cooking secrets alive for many years. david
Do you think so? To me it looks seriously unappealing. I like my meat to have more colour and would have preferred the chicken to be removed from the pan before adding the wine and other liquids. It looks horrible!
He always made everything he cooked look so effortless. He was one of the first chefs I watched on UA-cam. His memory lives on so long as UA-cam is around.
Looks so good. You taught me a lot about cooking and I appreciate you very much. I hope your family knows how much your missed buy everyone around the world. RIP legend.
Robert Schifreen what do you think Chefs did years ago when there were no multi-colored cutting boards..as long as you wash with hot soapy water after the dish is done its fine jeez.
I really like how Chef takes a single plump chicken breast and cuts 7 - 8 small scallopini. Then just 4 of them wind up filling an oval plate and looking like a hefty portion. Real experience there. Bravo Chef!
Jack was amazing! This said, I'd encourage everyone watching to observe the difference between his physical presence ~13 years ago in this video versus his videos from ~4 years ago. He got somewhat bigger as he got older. This man likely could have lived an additional 15-30 years longer had he reduced his BMI. This is not a judgmental comment at all. People need to understand that reducing body weight is such an important factor in longevity. Jack SO deserves to be alive today.
I first tasted Chicken Francaise at a little family owned Italian restaurant where I grew up in Deerfield Beach Florida, called Brusco's, they make it perfectly and it's been my favorite ever since. This recipe is the only one that has ever matched the quality and flavor of the meals I got at Brusco's, I've made it more than a dozen times now, and everybody who tastes it loves it, and can't get enough. Thanks again.
I still come back to watch this every now and then. I miss this guy and his videos. Wishing his family a Very Merry Christmas and a Happy New Year in 2023. God Bless.
Daddy Jack you are my go-to guy for cooking. I love learning recipes from you because you get it done fast. As if to-order. No bullshit. We don’t have to watch you chop veggies for 10 minutes. You the man
What is the point of using flour and egg breading if you aren't going to end up with crispy skin? Look how soggy that chicken looks? It's not appetizing.
First off it's boneless chicken Stan, come On Now! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Hello Daddy Jack, so I write out your instructions and follow them as close as makes no difference but due to a recent mishap I've had to redo some old favorites this being one of them and was surprised to hear at 2:40 "so hit it with a little olive oil, olive oil salad oil mix". Can you please clarify content and proportions and does it apply to all your recipes because I've been using just olive oil whenever mentioned. I just want to do it like Jack...
I have watched a lot of chefs and cooking shows over the years. Big egos, pomp & circumstance, ridiculously overdone recipes. Jack's cooking is honest, straight forward and very well done. He is a great chef, I have used his recipes and they are delicious. A truly great guy.
Okay here is the real deal...this was amazing and soooooo wow..It cooked quick and I placed it over buttery basil Jasmin rice and a great white wine on the side...THANK YOU SOOOOOOO MUCH""Mr.Bono..ps..I added thin sliced Red peppers to the mix""
Just came across this video as I’m looking to make chicken francaise for the first time. I then discovered this chef passed away in may of 2021. RIP chef. I’ll make this dish in honor of you tonight.
I order it at every establishment that offers it. Its my favorite dish and I always thought it was too complicated to prepare. Not so. Thanks for the video.
Sorry to hear about Jack. I have watched several of the videos. Starting with Bob and then Glen. Jack always projected a warm generous heart. My father had a generous heart. Good company as I see it.
Todays Assiette de poisson et crustacés froide( cold fish and seafood plate). Needed for 2 persons. 1 soup bowl Uncle Ben rice, 1 egg, 1 trout smoked, a piece of cooked salmon, some cooked baby shrimps or crevettes Ostedaise ( handfull)and some lettuce and some dried tomato. Boil the egg for a good 10 minutes and meanwhile cook the rice in salted water. Peel that egg and let cool off. When the rice is cooked do it in a pottee and join fine minced dry tomato and some spicey olive oil. It will prevent the rice from clotting together. Stir once in a while. Mise en place! Take the plates, lay first some lettuce on it. Arrange the pices of fish, rice and half egg at choice on that plate. Finally drizzle generously with a self made cocktail sauce over it. Done baby! As a drink I would recommend a good Sancerre but any white wine will do the job. Bon Appetit!
I am so sorry I live here in Miami, Florida and not close to your restaurant. I love the way you cook, dear chef. The food that comes out of your kitchen is out of this world. I should say "TO DYE FOR"
Philip Suckurcock, Walter Nitwit, Instead of posting articles that imply you are legends in your own minds, why don't you post some cooking videos? If Chaplin's restaurant was having sanitation problems the results would have surfaced by now. There is no record of anybody having health problems caused by the food cooked in his restaurants. I don't know what you cook in your restaurants but I do know that most restaurants have degenerated into grill,/ deep fat fryer operations. On the whole, most restaurant food sucks due to the lack of artistry shown in professional kitchens. Typical restaurant menus now are short lists of tasteless crap cooked by low paid cooks. If you feel that your restaurant is an exception then by all means, post some videos on UA-cam. david
you seemed like a pretty good guy Jack , I pray in JESUS name you knew the LORD and were saved , because being pretty good , isn't how we reach heaven . I just hope you're at peace and with him now brother and thanks for all the down to earth cooking videos .
I get that salmonella is rare, and the media churns up bs about a lot, but you would think a chef would wash hands and minimize cross contamination after handling chicken. I have a bbq business and I'm washing my hands and sanitizing several times throughout preparation and cooking. I dont ever want to make anyone sick so I control what I can comtrol.
I know this is an old video, but deserves revisiting. If you are trying to learn to cook, watch this guy: he's the real deal. This recipe is simple, took no time at all, had a food cost of next to nothing, and is obviously delicious (great call on the little scoop of minced garlic). Cooking is simple and easy if you get the little details right. Note all of them in this video: the little extra seasoning on the chicken, the pan being hot enough (these two alone account for 75% of home cook errors), all of his ingredients are ready in advance so that he never turns his attention away from the pan, the little squirt of oil to stop the butter from burning...I could go on but hopefully you get the point: don't write down the recipe, WATCH what he does. Brilliant video series - can't believe I'm just finding it.
Yeah what he's saying is when you make enough for one dish or one plate it would only take like an egg or two but he said he's making some more eggs for his night of cooking
It is now December 2022 and can only say to Daddy Jack Chaplin 's daughters ❤️, family and friends: What a likeable, down-to-earth, honest, hardworking human being ! What a joy to watch his wonderful videos! Thank you all so very much ❤️!...Also to Lucy, Rachel, Lakiesha, Bea(my favorite),Bob Jacko, Corey, Harvey etc! --I know I've left many of you fine folks out--I deeply apologize! You ALL contributed to a VERY loving ❤️ wonderful program! Thank you so very much!
Well said ❤
100% right!
2024 ❤️🩹
I really respect what this guy does. For any people outside the food business, this guy is the real deal. He moves and cooks like a true chef so you can trust that the guy knows whats up.
i agree
Phil Sandrercock - How's that footballer retirement going for you? Drinking enough to stay bitter?
Guys fucking dirty.
LOL Sander "COCK "
RIPE
You not only cook great. You teach as you go. A true chef. Thank you
Thanks Jack, My wife has been watching your videos and after 18 years of marriage she finally wants to cook. I can't get over it. You make it look so easy, shes cooking like a pro. On the down side she made me go out and drop a buck on a new pan and a buck and a half on a good knife and steel.
+uscg906 Where I live, you can pick up skillets like he has for like $14 per pan. They're reliable and they don't come with the high price tag.
Bro. She just now leared how too cook after being married to you for 18 years? 😳😳😲😲
Please forgive me I'm old school. Take care God bless and eat well
This was one of the first videos of Daddy Jacks that I watched, years ago. It’s a classic. RIP Daddy Jack.
I really miss Jack, He was the real thing. Very honest and genuine. A highly skilled professional! Damn , the world is not fair
Jack, I just made this for my son. Off the charts good. Thanks buddy.
thanks chef youa food well I like gold Best
I love the way you sliced the chicken. I'm so used to just pounding out the whole piece. But your way is such a good way to spread out the chicken and feed more tummies. Thanks for the video! I like your style.
Quicker to cook that way cause this dish should be cooked at high heat for a short period of time
I love the way you narrate while you cook. Great job! Keep the videos coming!
Hi sir jack I love my cooking and I love my cars Iv been doing your tricks in the kitchen and there's an other gifted person which has his own restoration and diy school in Texas which goes by the name of swrc ( my friend Pete ) I can spend hours watching you and Pete in Dallas Texas keep that talent coming . Good to see a chef with a gentleman way of showing people how to cook 💪🏼🍺
Fantastic! I usually as capers too
It's great with capers
RIP Jack, celebrating your life through the videos you gave us.
Another bomb dish...personally I've never tried to make it but I nailed chicken marsala the first time and this one is next on my hit list...it looks simple. I've already watched several videos on this and I knew I couldn't leave you out because of your straight up cut to the chase style. Thanks for the video
I love this chef I miss him
I am rewatching your videos, RIP!
i love this recipe. chicken francaise is now one of my favorite
things to cook within the last year. and i favorited this video a while ago
so i can watch it before every time i cook it, which is tonight. thanks again
buddy!
I finally got around to making this today. Came out pretty good. Thanks Jack!
My fave chef.
Looks fabulous!
I'm in heaven it looks amazing,i'm going to make this tomorrow.Thank you for the video.
I miss you Jack rest well my friend
That’s one of the techniques I’ve learned from Daddy Jack - dip the meat away from you when presenting it into an oiled pan.
"I get chicken breast for a $1.29 a pound." This dish was probably 1/2lb a chicken, maybe even less. Double that for wine / butter / eggs / flour and you're looking at maybe $1.00 food cost for this entree that was probably being sold for $18+. Jack's a legend for showing how to actually make money on food in the restaurant business.
Thank you Daddy Jack. You are very missed by all your UA-cam family. I’m making this tonight with a side of pasta alfredo. I will raise a glass in your honor.
looks delicious great job thanks fro sharing the recipe
luv you man!! NO BS Fantastic man cooking!!!
Thank you for watching the channel, Marc!
*Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
Is the Restaurant still open?
Hibernation mode for now, Marc.
@@chaplinsrestaurant Are you going to open again? Go to Amazon and buy NutriGold Pure Vitamin C not fake Vitamin C aka Ascorbic Acid 99.9% of Vitamin C is fake made in a lab. The US Government does not want people having access to it it cuts into Big Pharma profits. Also get Nature Wise Vitamin D3 and Zinc. Take 3 to 5 of each of the C and D and 1 zinc.
@@chaplinsrestaurant Also go on youtube and look into videos from certain MD's Vitamin C the Miracle cure. Back to cooking what kind of knives do you use? Japanese, German,? Any particular brand? I have recently purchased Kessura knives a bargain and excellent quality. I'm a NY Pizza Cook real deal NY stuff but have been a "house" cook and working with food since I was 14. Not looking to be a Chef or own a Restaurant but really enjoy the craft - possibly move back to CA and be a Personal Chef - any low budget Schools? Looking to move down to SC a free State again. Was there a few years ago. Peace.
Beautiful, my guests loved it and thought I was the cats pajamas...thanks for the receipe
Fantastic!
I gotta get one of those mallets damn
yo chef glad I found you,the chef I worked under his restaurant name was tucker mcfish ... you remind me of him, Miss him terribly, whats that you say chef? my linguine is down in the water chef let's turn em out
Looks superb! I think when I come to Chaplin's, I will get the Chicken Francaise AND the Fettucine Alfredo!
Beautiful---- worked perfect --- thank you
Hi there! This is the best and most helpful video I've seen out of the lot ^^ My man really loved this dish and I need to learn to cook this for him! I can't wait to start practicing this! Just a quick question. How long roughly do you cook the chicken for altogether? I'm always used to my folks telling me to cook any meat for at least 15 minutes, but this seems really fast? Thanks for your help and this video!
Cut it thin. Cooks faster
Look good
thank you!!! i try in my home
I followed this video to a T and it is better than it looks. I LOVE EVERY VIDEO THAT JACK HAS MADE and in my opinion he is BETTER than Bobby Flay, and WAAAAAY BETTER than Jamie Oliver & Wolfgang Puck Hands DOWN!
Mr. Omaha,
TV celebrity chefs, like the ones you mentioned, are experts in making food look good. Jack Chaplin also knows how to make food taste good. His level of artistry and talent is disappearing in restaurants. These videos will keep professional cooking secrets alive for many years.
david
Saw it today, and had to make it... Delicious recipe... Next time, i'll save some of the wine for the recipe and not drink it all...
I got everything I need and a lot of white wine,,,hehe..its gonna be an amazing night,,,Will post after..smiles from tn...
Very nice recipe
thank you 😀
me and my dad made this, i cant wait to eat it
To me this is still the best Chicken Francaise recipe on you tube.
Totally New England WICKED to you chef! Tanks......
New England? Technically, yeah, but this is right here in the Whaling City, New London, home of the green & gold, right on the River Thames.
AMAZZZZZZING""
Be a fun guy to work with, he’s an old school cat.
Was the final dish the same four pieces of chicken you pounded? The pieces look thicker. 😋
Yum !!!
If you like this recipe, you will love this Chicken Francaise Recipe ua-cam.com/video/7P1ChaN72Io/v-deo.html
thanks so much. I'm gonna make this my midnight snack aahahhaa
What kind of white wine??? also do you use garlic paste or do you chop your own garlic.
+Andrew Defilippis My experience in the kitchen is that you just need a cooking wine. Nothing fancy. Probably nothing that is crazy in flavor.
+Andrew Defilippis I used "Three pairs" white wine and that went very nicely. It's only about thirteen bucks.
I use cheap like flipflop with a screw-on lid keep it in the back of the fridge
Mmmmmm, boiled chicken LOL
Zero F s given to hand washing and food safety 😂
2024. I miss Jack. He was the Man.
Looks fantastic!
Do you think so? To me it looks seriously unappealing. I like my meat to have more colour and would have preferred the chicken to be removed from the pan before adding the wine and other liquids. It looks horrible!
He always made everything he cooked look so effortless. He was one of the first chefs I watched on UA-cam. His memory lives on so long as UA-cam is around.
Miss you Jack, I know your in Heaven!!! Rest in Peace my friend
Looks so good. You taught me a lot about cooking and I appreciate you very much. I hope your family knows how much your missed buy everyone around the world. RIP legend.
You're GREAT MAN. That was the quickest and easiest Chicken francese I eversaw! THANK YOU!!!!1
You're cutting chicken on a green cutting board.
I use a turquoise one. Am I gonna die?
Wayne Wilson lmao I’m dying..
Robert Schifreen what do you think Chefs did years ago when there were no multi-colored cutting boards..as long as you wash with hot soapy water after the dish is done its fine jeez.
@@bexhillbob dude....shut up, he's making youtube videos. That's not going to a paying customer. Maybe that's his youtube cutting board.
Too bad I just moved to Chile. Otherwise i´d go and eat at your restaurant in a blink..Thanks for sharing this récipe. It looks fenomenal-
Lorena A I love Chile, do you have the original recipe??
Love how your straight to the point... No bullshit in between... Just straight 8
Daddy Jack is the best
I really like how Chef takes a single plump chicken breast and cuts 7 - 8 small scallopini. Then just 4 of them wind up filling an oval plate and looking like a hefty portion. Real experience there. Bravo Chef!
Jack was amazing! This said, I'd encourage everyone watching to observe the difference between his physical presence ~13 years ago in this video versus his videos from ~4 years ago. He got somewhat bigger as he got older. This man likely could have lived an additional 15-30 years longer had he reduced his BMI. This is not a judgmental comment at all. People need to understand that reducing body weight is such an important factor in longevity. Jack SO deserves to be alive today.
I first tasted Chicken Francaise at a little family owned Italian restaurant where I grew up in Deerfield Beach Florida, called Brusco's, they make it perfectly and it's been my favorite ever since. This recipe is the only one that has ever matched the quality and flavor of the meals I got at Brusco's, I've made it more than a dozen times now, and everybody who tastes it loves it, and can't get enough. Thanks again.
12 years later and STILL the best video!
Miss watching him cook.
Just made this pretty much like you did. Turned out delicious. Thank you for a great and simple recipe.
I still come back to watch this every now and then. I miss this guy and his videos. Wishing his family a Very Merry Christmas and a Happy New Year in 2023. God Bless.
Daddy Jack you are my go-to guy for cooking.
I love learning recipes from you because you get it done fast. As if to-order. No bullshit. We don’t have to watch you chop veggies for 10 minutes. You the man
Cut out the fluff Tony! Nuts and Bolts! Jack
Bon appétit chef ... amitié de France 🇫🇷 merci 🙏
Lol! Forgetaboutit, no time to mess with plastic wrap , just pound the hell out it.
What is the point of using flour and egg breading if you aren't going to end up with crispy skin? Look how soggy that chicken looks? It's not appetizing.
First off it's boneless chicken Stan, come On Now! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Hello Daddy Jack, so I write out your instructions and follow them as close as makes no difference but due to a recent mishap I've had to redo some old favorites this being one of them and was surprised to hear at 2:40 "so hit it with a little olive oil, olive oil salad oil mix".
Can you please clarify content and proportions and does it apply to all your recipes because I've been using just olive oil whenever mentioned.
I just want to do it like Jack...
This is the best chicken français recipe, hands down. I've made it many times now and everyone loves it, thanks so much for posting it on UA-cam
R.I.P Eternal Rest grant unto him O Lord amen
I have watched a lot of chefs and cooking shows over the years. Big egos, pomp & circumstance, ridiculously overdone recipes. Jack's
cooking is honest, straight forward and very well done. He is a great chef, I have used his recipes and they are delicious. A truly great guy.
Been watching Daddy Jack for 10 years now, this dish always delivers...cooked this many times, it's really tasty!!
Okay here is the real deal...this was amazing and soooooo wow..It cooked quick and I placed it over buttery basil Jasmin rice and a great white wine on the side...THANK YOU SOOOOOOO MUCH""Mr.Bono..ps..I added thin sliced Red peppers to the mix""
Good food is always a good thing.
Can do it for veal too
Just came across this video as I’m looking to make chicken francaise for the first time. I then discovered this chef passed away in may of 2021. RIP chef. I’ll make this dish in honor of you tonight.
How to video on cracking eggs with one hand lol
RIP
Beautiful , no bullshit , simple explanation
Good dish ,
Thank you chef 👍🏻
I can smell that. Such a great dish that so many places manage to screw up.
*Only 18+* 👇👇👇 🔞
i42319356.sweetloves.ru
I made this for my family it came out so good! THANKS all the way from TEXAS!
I order it at every establishment that offers it. Its my favorite dish and I always thought it was too complicated to prepare. Not so. Thanks for the video.
4:00 "Put a little bit of garlic" - Proceeds to empty a grain silo of crushed garlic into the pan.
I LOVE this guy - great food, energy, passion, etc.
I actually cried when I learned that he had passed. His sincerity touched my soul.
Sorry to hear about Jack. I have watched several of the videos. Starting with Bob and then Glen. Jack always projected a warm generous heart. My father had a generous heart. Good company as I see it.
Made last night! Big hit! Tx!
Todays Assiette de poisson et crustacés froide( cold fish and seafood plate). Needed for 2 persons. 1 soup bowl Uncle Ben rice, 1 egg, 1 trout smoked, a piece of cooked salmon, some cooked baby shrimps or crevettes Ostedaise ( handfull)and some lettuce and some dried tomato. Boil the egg for a good 10 minutes and meanwhile cook the rice in salted water. Peel that egg and let cool off. When the rice is cooked do it in a pottee and join fine minced dry tomato and some spicey olive oil. It will prevent the rice from clotting together. Stir once in a while. Mise en place! Take the plates, lay first some lettuce on it. Arrange the pices of fish, rice and half egg at choice on that plate. Finally drizzle generously with a self made cocktail sauce over it. Done baby! As a drink I would recommend a good Sancerre but any white wine will do the job. Bon Appetit!
I am so sorry I live here in Miami, Florida and not close to your restaurant. I love the way you cook, dear chef. The food that comes out of your kitchen is out of this world. I should say "TO DYE FOR"
Philip Suckurcock, Walter Nitwit,
Instead of posting articles that imply you are legends in your own minds, why don't you post some cooking videos? If Chaplin's restaurant was having sanitation problems the results would have surfaced by now. There is no record of anybody having health problems caused by the food cooked in his restaurants. I don't know what you cook in your restaurants but I do know that most restaurants have degenerated into grill,/ deep fat fryer operations. On the whole, most restaurant food sucks due to the lack of artistry shown in professional kitchens. Typical restaurant menus now are short lists of tasteless crap cooked by low paid cooks. If you feel that your restaurant is an exception then by all means, post some videos on UA-cam.
david
you seemed like a pretty good guy Jack , I pray in JESUS name you knew the LORD and were saved , because being pretty good , isn't how we reach heaven . I just hope you're at peace and with him now brother and thanks for all the down to earth cooking videos .
I get that salmonella is rare, and the media churns up bs about a lot, but you would think a chef would wash hands and minimize cross contamination after handling chicken. I have a bbq business and I'm washing my hands and sanitizing several times throughout preparation and cooking. I dont ever want to make anyone sick so I control what I can comtrol.
Visiting your restaurant is on my bucket list.
I know this is an old video, but deserves revisiting. If you are trying to learn to cook, watch this guy: he's the real deal. This recipe is simple, took no time at all, had a food cost of next to nothing, and is obviously delicious (great call on the little scoop of minced garlic). Cooking is simple and easy if you get the little details right. Note all of them in this video: the little extra seasoning on the chicken, the pan being hot enough (these two alone account for 75% of home cook errors), all of his ingredients are ready in advance so that he never turns his attention away from the pan, the little squirt of oil to stop the butter from burning...I could go on but hopefully you get the point: don't write down the recipe, WATCH what he does. Brilliant video series - can't believe I'm just finding it.
I never knew steps 2-7 were touch everything with raw chicken hands, that must be why mine doesn't taste as good
“2 eggs will do it” continues to crack 5
for the night's mise en place
Yeah what he's saying is when you make enough for one dish or one plate it would only take like an egg or two but he said he's making some more eggs for his night of cooking
I miss him. One of the true originals in a world of.....well, you kn ow!
Sir instead of wine plz do suggest some alternative..regards..jhoom..frm India..