Hey Guy...I had to take a second look...It's you!!!!!...I love to watch you cook...Try cream of Carrot Curry soup...That's awesome too...but not as good as the Carrot Ginger soup...YUM
***Jack… I think you're truly one of the best and nicest in the business! I worked for a chef from Germany at a large high class hotel near Detroit, he was such a jerk (he looked like Hitler and acted like him too). One day at a meeting he called, he gave a list of things he COMMANDED in the harshest of ways and included this little ditty in the end, "IF I TELL YOU TO SH*T, YOU BETTER JUMP UP AND ASK HOW MUCH AND WHAT COLOR!!!" I swear to goodness I am not lying. I quit that day and never looked back. :)
@@CookingWithTheBlues It would have been nice to work for a guy like you Jack! I might have even stayed in the business. God Bless and take care of yourself. Not only for your beautiful family but because there are a ton of people out here that love you and all the videos! I think It's just inevitable that you will have a national show someday soon! At least I hope so. :)
Soup looks super delicious, Jack, but there is absolutely nothing low-carb about it, especially with all those potatoes in there. Just call it good honest tasty comforting food because that’s what it is, that’s what most people really want, and exactly that’s what you always deliver time and time again.
Cooking with the Blues Sounds amazing cold. You got those great flavors in there and that is indeed a very healthy soup. Your vichyssoise reminds me of a great gazpacho I used to enjoy at a Spanish restaurant hear on the west coast. You may want to try your own spin on it. It was tomato-based but almost like a Bloody Mary mix topped at serving with some chilled prawns and cubed avocado and very finely diced cucumber. I guess that’s more of a summer soup but it’s incredibly delicious and refreshing. I don’t believe I’ve seen you make a gazpacho yet. Would love to see your take on a cold soup with cold seafood. And of course, your trademark green onions. Rock on, Jack!
Two things happen when I watch his videos. One, I get so hungry. Two, I want to get back into the commercial cooking business. What an inspiration to watch a great chef, a great guy and a great teacher. He's doing these dishes for us. Teaching us his skills, his recipes.
don't bother , he was a free mason , this sinful world is rigged for them , and now Jacks dead , satan comes to collect on all who sell their soul for a little fame or money or both , power , he has no issue to give you it , its all an illusion . Jesus Christ is the saviour , why does he allow all this? simple as can be .........free will , men chose sin , but God has a plan greater than we can imagine , all we need to do is surrender to him , and its all written in your king james bible he used his creation to bring us , he's that humble , he has and i believe always will work through his people , he loves having that connection with them and close relationship , we have just been busy ignoring him for our sins and pleasure. I hope this softens your heart , mine was empty , cold and covered in stone above the ice ....................Jesus changed everything for me , stay away from the church buildings , and false doctrines online , just open his kingjames and pray for understanding in the name of Jesus Christ.
Hey Jack, Put you ginger root in the freezer and after you peel the skin off at time of use - run it down your rasp and just make it snow in to your dish. Lots of Love from Ottawa, Canada! Keep cooking with the Blues my friend!
Oh and I have not used ginger in soup...I always keep it in the freezer so I need to try it in my next pot o soup. I have made about 15 pots so far this winter. Thanks for the idea.
I can smell GINGER over here, and I know it look like pumpkin soup, but for a taste I cant say nothing, except MUST taste GOOD. Great work and Im 100000% I will remember that recipe :) all best for ya all
got some cheap knives i use all the time . took your advice... !st on the knife sharpener. i had one but it must've been worn out . that sharpener works great. then i happened on some used henkls knives and it makes a difference for sure . the hold an edge better thanks again jack.
Sounds great, Bryan. Thank you for watching the channel. Peace from Connecticut. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
The onions, carrots, celery, garlic and ginger can be minced in seconds in a Buffalo Chopper. If you added that to your kitchen you wouldn't know how you did without it. david
I allways take out some of my potato before I mix it, mix, then put it back (so I have some potato chunks in my soup). I dont like fully creamed soup. Yours looks good though.
You probably know this, Jack, but the white part of the leek is under ground. The part that's out of the ground turns green, so the growers heap the ground, mostly sand, up around each plant to keep a bigger part of the leek white. That's why there's always sand in between the layers.
This was excellent, f417h. Hope you make it your own! Good Gravy - Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
l am always looking at a way to cook carrots in a way my Wife will eat them. She hates streamed plain carrots. I will give this recipe a try and thinking she will love it. We both love ginger but never thought of adding it to carrots.
You’re looking good, Daddy Jack!! Looks like keto is working for you - You’re looking thinner! Great video. You’ll waste less ginger if you peel it with a spoon. It sounds weird, but give it a shot! The spoon will peel the skin off perfectly and you’ll be left with 100% of the edible portion.
Coconut flour and cauliflower instead of potatoes to lower the carb count. Looks good but I'm in Ketosis for my 5th day. Gonna try to fast today till late tonight.
Daddy Jack made it SO hip to cook, try recipes and spoil your family. Never met a woman who wasn’t appreciative that her man cooked up some family delish. Rachel and _____(younger daughter…sorry baby I can’t recall your name) but to his daughters , Lakeisha and my man Titus and all the extended family, I make this post to honor a great man whose zest for life shine through his cooking. I actually made both his clam chowder and his quick jambalaya recipes a couple years ago and I posted my great results in the comment section. Dude actually replied with congrats and encouragement. For me, it is Justin Wilson (Cookin Cajun), Joyce Chen (water chestnuts and all), and Big Jack Chaplin. I’m no Wolfgang Puck or Gordon Ramsay, but Mr. Chaplin brought the flavor and the passion. Cheers fam!
Jack.....be CAREFUL with those knives! I know you use your chosen steel to sharpen knives, check out the latest way to sharpen. A MDF disc with buffing compound will put a great sharp edge on any knife in 90 seconds! Check it out! Love the soup and as always, love that Daddy Jack! Thanxz
The more you watch Jack, the better cook you are. Period. God Bless Daddy Jack!
I love watching you cook. Nothing fancy but passionate cooking.
Cooking with the blues just don’t get no better than this✌️
I'm gonna make this for the restaurant I work at tomorrow
Hey Guy...I had to take a second look...It's you!!!!!...I love to watch you cook...Try cream of Carrot Curry soup...That's awesome too...but not as good as the Carrot Ginger soup...YUM
Way too healthy for Guy fieri
This guy makes food for guys who have enough power in the kitchen to make specials... great.. lmao
HOLY COW, GUY FIERI. I bought a Guy Fieri steel frying pan and love it. Once properly seasoned it does a fantastic job.
david
Always SHAREING with the crew!!! They look like a great crew like family !! They all DEFINETLY make the restaurant great 👍😎😎
A spoon is also a great way to peel ginger with even less waste
You don't even need too peel. Just blend. This is very old school and a waste of prep time
Perfect soups for Canadian winter.
i love his cooking videos and his chopping skills.... great chef!
greetings from cologne, germany
arthur
addictive viewing and mouthwatering, great to watch real people with real food, love from Scotland. Peace!
***Jack… I think you're truly one of the best and nicest in the business!
I worked for a chef from Germany at a large high class hotel near Detroit, he was such a jerk (he looked like Hitler and acted like him too). One day at a meeting he called, he gave a list of things he COMMANDED in the harshest of ways and included this little ditty in the end, "IF I TELL YOU TO SH*T, YOU BETTER JUMP UP AND ASK HOW MUCH AND WHAT COLOR!!!"
I swear to goodness I am not lying. I quit that day and never looked back. :)
@@CookingWithTheBlues It would have been nice to work for a guy like you Jack! I might have even stayed in the business.
God Bless and take care of yourself. Not only for your beautiful family but because there are a ton of people out here that love you and all the videos! I think It's just inevitable that you will have a national show someday soon! At least I hope so. :)
PEACE Jack, I love your staff.
instablaster...
Never made anything like this...but NOW I am inspired to! Thanks for sharing👍
Try the back of a spoon to peel ginger next time! Works like a charm.
I have the same knives Daddy Jack. Mines are in white handles. Good knives for a great chef!
Man that looks good Jack, I love to watch you cook. Sacramento
Wow! Beautiful color.. Tastes really nice for sure
can confirm, those boat motor, er immersion blenders are SUPER handy.
And i love the idea w/the ginger! I'll have to try this one out!
@@CookingWithTheBlues LOL :D
I particularly liked this video. Cooking with the blues forever!
The soup looks beautiful. Will have to use your technique and try it out. RIP Jack.
What an Awesome guy and chef. I follow all of your videos.
Love your videos Daddy Jack!! Jump on UA-cam daily for your videos. Melbourne Australia.
Save the ginger peals. You can use the ginger peals to make tea. Ginger peals+water+lemon juice+honey make a delicious hot ginger tea.
david
I’m very glad I found this channel.😎
Soup looks super delicious, Jack, but there is absolutely nothing low-carb about it, especially with all those potatoes in there. Just call it good honest tasty comforting food because that’s what it is, that’s what most people really want, and exactly that’s what you always deliver time and time again.
Cooking with the Blues Sounds amazing cold. You got those great flavors in there and that is indeed a very healthy soup. Your vichyssoise reminds me of a great gazpacho I used to enjoy at a Spanish restaurant hear on the west coast. You may want to try your own spin on it. It was tomato-based but almost like a Bloody Mary mix topped at serving with some chilled prawns and cubed avocado and very finely diced cucumber. I guess that’s more of a summer soup but it’s incredibly delicious and refreshing. I don’t believe I’ve seen you make a gazpacho yet. Would love to see your take on a cold soup with cold seafood. And of course, your trademark green onions. Rock on, Jack!
Two things happen when I watch his videos. One, I get so hungry. Two, I want to get back into the commercial cooking business. What an inspiration to watch a great chef, a great guy and a great teacher. He's doing these dishes for us. Teaching us his skills, his recipes.
don't bother , he was a free mason , this sinful world is rigged for them , and now Jacks dead , satan comes to collect on all who sell their soul for a little fame or money or both , power , he has no issue to give you it , its all an illusion . Jesus Christ is the saviour , why does he allow all this? simple as can be .........free will , men chose sin , but God has a plan greater than we can imagine , all we need to do is surrender to him , and its all written in your king james bible he used his creation to bring us , he's that humble , he has and i believe always will work through his people , he loves having that connection with them and close relationship , we have just been busy ignoring him for our sins and pleasure. I hope this softens your heart , mine was empty , cold and covered in stone above the ice ....................Jesus changed everything for me , stay away from the church buildings , and false doctrines online , just open his kingjames and pray for understanding in the name of Jesus Christ.
"More butter." R.I.P. Jack, we miss you!
Sad isn't it 😓
@@jayslife775 Yes, it is.
Looks seriously delicious, man.
Hey Jack, Put you ginger root in the freezer and after you peel the skin off at time of use - run it down your rasp and just make it snow in to your dish. Lots of Love from Ottawa, Canada! Keep cooking with the Blues my friend!
I'm a chef and I love his skills amazing flavor simply done.
Thank you Jack, I learned a lot from you how too cook.....
Jack I love your dishes. You seem like a very nice guy. Keep making videos sir.
Thank you kindly Red. appreciate the kind words, Jack
Oh, man, that looks so delicious. Nice color too. 👍🏼👍🏼👍🏼
Very nice..I like your videos and videos of people visiting...Can not wait to make it out there hope I can one day.
This recipe is really great! I will cook it soon! Thank you!
👍😎🇦🇹
Oh and I have not used ginger in soup...I always keep it in the freezer so I need to try it in my next pot o soup. I have made about 15 pots so far this winter. Thanks for the idea.
Cooking this today in saskatoon canada.im cooking with the blues today jack!!.
Watching you from Montréal Québec, i love your recipes, keep up the good work 👌👌👌
I have made cream of carrot curry soup...and that is also very good...
Love the carrot technique
The best cooking on UA-cam! So old school I would have loved to cook for you
I'm going to make this!
Looks great . Just wish you would shut the flame when your done using it
You're amazing Daddy Jack! Love from Australia mate
Looks great. Low carb probably not. I can look though. :)
Thank you...great Chef to watch....Vancouver BC
I always scrape my ginger with a spoon. Works great and minimum waste!
I can smell GINGER over here, and I know it look like pumpkin soup, but for a taste I cant say nothing, except MUST taste GOOD. Great work and Im 100000% I will remember that recipe :) all best for ya all
got some cheap knives i use all the time . took your advice... !st on the knife sharpener. i had one but it must've been worn out .
that sharpener works great. then i happened on some used henkls knives and it makes a difference for sure . the hold an edge better
thanks again jack.
I miss you jack you're an amazing chef
Keep doing what you do Jack
You Da Man Jack! Really love the recipes and the videos!
Me and Logan say thanks! Soup was delicious!
The little renegade is always the tastiest!
Daddy Jack. You are one amazing guy. Love you!! Christina and Lars❤️❤️❤️❤️❤️❤️
Love You Both Too, Hope you're soaking up a great time! Jack and LaKisha
Thank you. I made it today and it's perfect!!!
Great Fall soup!!
Looking good... would love to try that recipe!
Love the Daddy Jack Excellent Chef
Great video 💋✌🏼 Everyone loved your soup. Looks absolutely amazing ♥️💋💃 Love from the Motor City baby 👍🏼
Looks delicious!
a personal fave, can't wait to make it!
Looking awesome
Man I gotta try this. It looks so good. Thanks Jack!
I imagine you could probably use some nice squash too . Gotta get one of those mixers ! Nice video Jack . Peace from s.w. Michigan .
Sounds great, Bryan. Thank you for watching the channel. Peace from Connecticut.
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
The onions, carrots, celery, garlic and ginger can be minced in seconds in a Buffalo Chopper. If you added that to your kitchen you wouldn't know how you did without it.
david
Looks so good!
Cool friendship.
Great energy soup, could survive of that
I allways take out some of my potato before I mix it, mix, then put it back (so I have some potato chunks in my soup). I dont like fully creamed soup. Yours looks good though.
So many new cooks won't use chix stock in soups, damn vegetarians.. Sacramento and Austin
You can use a spoon to peel the ginger too! Daddy Jacks, great vids, will stop by next time in New Lon
Daddy Jack is the best!
Another masterpiece 👍🏆🎖🍺
Thank you
Ginger goes so well with mirepoix, but then also the ginger "owns" it :D
I miss him very much as well.
You probably know this, Jack, but the white part of the leek is under ground. The part that's out of the ground turns green, so the growers heap the ground, mostly sand, up around each plant to keep a bigger part of the leek white. That's why there's always sand in between the layers.
I think this is my very favorite
This was excellent, f417h. Hope you make it your own! Good Gravy - Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
i just upvoted fot the onion dice.. nice!]
Tha real master of flavor!
l am always looking at a way to cook carrots in a way my Wife will eat them. She hates streamed plain carrots. I will give this recipe a try and thinking she will love it. We both love ginger but never thought of adding it to carrots.
I LOVE THAT KID!!! and all of you
Another great video! Thanks! Are you gonna raffle off the old knives by any chance?
You’re looking good, Daddy Jack!! Looks like keto is working for you - You’re looking thinner! Great video. You’ll waste less ginger if you peel it with a spoon. It sounds weird, but give it a shot! The spoon will peel the skin off perfectly and you’ll be left with 100% of the edible portion.
PaцḶєє BlцєṢтяєєт he never said this was a keto recipe.
@@j.r.f8381 he said it was keto at first. Then he said that it wasn't keto, but it was low carb.
Coconut flour and cauliflower instead of potatoes to lower the carb count. Looks good but I'm in Ketosis for my 5th day. Gonna try to fast today till late tonight.
Try peeling ginger with a teaspoon !!!!
Daddy Jack made it SO hip to cook, try recipes and spoil your family. Never met a woman who wasn’t appreciative that her man cooked up some family delish.
Rachel and _____(younger daughter…sorry baby I can’t recall your name) but to his daughters , Lakeisha and my man Titus and all the extended family, I make this post to honor a great man whose zest for life shine through his cooking.
I actually made both his clam chowder and his quick jambalaya recipes a couple years ago and I posted my great results in the comment section. Dude actually replied with congrats and encouragement.
For me, it is Justin Wilson (Cookin Cajun), Joyce Chen (water chestnuts and all), and Big Jack Chaplin. I’m no Wolfgang Puck or Gordon Ramsay, but Mr. Chaplin brought the flavor and the passion. Cheers fam!
I hate to admit it but I don't believe I've ever tasted ginger? Maybe a ginger snap cookie or ginger ale? I'd love to taste that soup though
The hair clinging to Daddy Jack's sweaty right forearm is real as fuck
Scrape ur ginger with a tea spoon, nice vid must try soup
Rest In Peace, Daddy Jack...
Miss him
Great soup and cheers from the peanut gallery
One of the most important gallerys Ramsey! More top dogs in this world need to listen to us more! Jack
I just KNOW thats good!!!!
come to London UK guys, we would love to have you
STRONG WORK DADDY JACK 😈
Jack.....be CAREFUL with those knives! I know you use your chosen steel to sharpen knives, check out the latest way to sharpen. A MDF disc with buffing compound will put a great sharp edge on any knife in 90 seconds! Check it out! Love the soup and as always, love that Daddy Jack! Thanxz
I was hoping to find Chaz’s gallery, but unable to locate the website. Is it still up?
Masterclass 😎🇮🇪
Would this dish be good with Coco milk instead of cream?
absolutely