All the best in your new ventures, the farm to table sounds great can’t wait till your restaurant opens full time looking forward to it. Keep up the good work and stay safe. 🍷🍷
Jack...happy birthday. I’m going to join your Patreon for sure. My only request is you have a “buy Daddy Jack a Gas Stove fund.” I got five on it. I personally can’t stand mine and I can only imagine you miss that beast you have down at the restaurant!
Jonathan, I don't mind the electric stove, actually prefer it at home. I've had enough time on a gas stove to last 5 lifetimes. I appreciate your support and hope things are well on your end, Jack Become A Member Of :Cooking With The Blues" patreon.com/cookingwiththeblues
Don’t pay attention to commenters lol. There’s no right or wrong way it’s how you want to cook it. Even different regions of Italy cook carbonara different. Yes the original Roman recipe calls for guanciale(pig cheek) but as chef Gennaro Contaldo said “you use what you have, guanciale, bacon, pancetta it’s okay!” It’s your recipe.
I had major slack on my other Carbonara recipes, not so much here! all good, Make it how you like it! Happy Thanksgiving F.B., Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I see nothing wrong with this dish, I learned from two retired chefs from Sicily , they both moved to the US after the war. Loui had photos of him serving General Patton and numerous other important men from the war. This dish looks amazing Chef Jack, I truly enjoy watching your videos and tip my hat and heart to you for all you do, God Bless Chef, do be safe and healthy Sir.
My dad, God rest his soul was from Carbonara Bari and use to say that the Carbonara made here with the heavy cream was nothing like how it was made in his hometown. Your dish Jack was pretty much how he made his. Thanks for sharing and bringing back memories. ATB Mike
That looks delicious, man! With those fresh clams and all natural flavor. Those things are huge, haha! When this pandemics under control I can’t wait to take a trip down to the restaurant. Keep cooking with love, be safe.
Could you tell me the name of your new restaurant and can I order to have shipped out of state. I really want to try your passion. Thanks and I love your videos.
Keep using DeCecco. That was Frank Sinatra’s. Preferred brand. I got to know his cousins and they make a Carbonara very similar to yours. Great recipe Chef.
Love that ur open to learning! Also that u know what tastes good - so if something is suggested and doesn’t work - i feel like you would punt that idea!
respect. I've had my dad call me from near naples, italy, shouting down the phone at how I made my spaghetti vongole (different dish and not follwing your vid) in scotland. But I love watching your stuff also. I have a lot of respect for you and enjoy having your videos playing in the background. very homely . keep up the good work and wish i would visit and try your meals out
I got this recipe right from an Italian chef on UA-cam Marco. Tell your Dad to get in touch with me! Hope all is good in Scotland and God Bless, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
‘ You know where you are, you know where you’ve been ‘ Chef , you take a back seat to no one. I hope your new associates know what an honor it should be to work with you.
Gods damn... you're making me homesick, Jack. I've been living here in Nebraska for nearly 25 years and I've been missing New England clams something fierce! :'(
I don`t get it...you`re addressing all the criticism on your last Carbonara and you make this? Please my friend if you`re going to make a Carbonara why not make it the correct way? Maple bacon and red/white onions??? or at least title these videos " my take on a Carbonara "
That's the best I can do John, maybe you can do better, show me or clam up! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com REPLY
Living on Long Island can't wait for this quarantine to be up gotta come visit you love watching videos then watching you for a while now learned a lot that Carbonara video you refer to is Gennaro Contaldo's Authentic
I learned Carbonara from Marco Rufini, Here is the link Bobby, ua-cam.com/video/t5FTIrO1UTg/v-deo.html. The Real Deal, Jack Become a Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Jack I love watching your shows. Actually I hate calling it shows. I love watching your awesome cooking and how fast you can put together a dish. I really do appreciate you Jack!
Jack, great recipe, I always enjoy watching you cook! Hint, take that pan you boiled/steam the clam in, and try to flatten the bottom of that pan, I noticed the bottom is somewhat rounded and it shakes and rocks around. By flatten the bottom of the pan/pot, it will heat up faster and cook more evenly on that ceramic stove top elements.
@ Randy Lahey....no kidding! He just addressed all the criticism he got on his last Carbonara so he makes this?? Maple bacon and red/white onions??? He has quite the following and I`m willing to bet half of them know nothing about cooking....which is ok. I`ve been following Jack for quite a awhile, most of his videos are his take on classics, which is also ok, but he has to title these video`s saying that, I`m sorry but just the thought of maple bacon with clams is enough to turn my stomach. Check out his Omelette videos...that`ll really make your day
Hi Jack....great video as always...your buddy Axel is happy you are home with him......when this CoVID lockdown is over he will have a hard time letting you go back to work
Thats for sure Ed, I could get use to this time off! Could be some separation anxiety though! All Good, Jack Become A Member Of :Cooking With The Blues" patreon.com/cookingwiththeblues
I wanted to say I made the black bean chili recipe today and my bf loved it. I am American Irish and live with a Costa Rican. I also made your chicken soup which was awesome. Thank you, Jack. I was surprised he liked it so much because it was so easy. I had family in CT years ago and hope to make it to your restaurant one day. Thanks for all you do.
Glad you like the videos and your BF likes your cooking Adessa, the way to a mans heart! Be Well, Jack Become a Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Cleaning out the ice box is code for “we just burned one and we’re ready to eat any and everything” Not like you to let those egg whites go though. We don’t waste nuthin
Ended up giving the egg whites to Axel, Gary...didn't go to waste. Thank you for watching the channel, Gary. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Good Living Fiore, nothing better than home grown! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
Beautiful to see that original way. The way it should be done with out the cream and butter, but at the end when you add the egg and parmesan mix leave the pasta water on the boiler and put a little of that slowly on top to create a sauce and cook the eggs.. looks beautiful so proud you did it with out the cream.. some chopped parsley to finish and a little grate of parmasan
Can you imagine being friends with this great guy and sitting down with him and cooking and learning from him with some liquid refreshments? That would be a thrill. Super down to earth and very humble. Love his videos...
Love your videos. Especially ones like this. Raiding the refrigerator and making a beautiful dish. Partners? Scary Hopefully not a RECIPE for disaster. Stay healthy.
Classic dishes are great. But when you take that knowledge and expand on a new level. Your creativity will shine. That pasta looks amazing bud! Keep up the good work. Stay healthy stay safe
All bets are off now, That was a good video, proud of it Juan! Good Gravy, Jack Become a Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Great news about the new restaurant concept Jack. Sounds awesome. I’m gonna make the trip out one day. My wife’s Canadian so I’m kind of in your part of the world once a year 😊
If I get to Conn., definitely stopping at your new restaurant, and order this dish
Looks great, chef! I have seen the clams size you prepared in awhile!👍
Plus, another plus, you improvise on the fly at home as you do at work.
I'm a simple man. I see a Daddy Jack video, I click on it. Love how you cook and your humble attitude towards it!
Loved this segment and some life wisdom shared!! You are a gentleman Sir.
Glad you enjoyed it Ronald, I'm extra proud of this one! Good Gravy, Jack Become A Member Of :Cooking With The Blues"
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Nice! A "Clambonara"! :)
I love watching Jack. Far and away my most favorite chef to watch. I would love to try his food one day.
All the best in your new ventures, the farm to table sounds great can’t wait till your restaurant opens full time looking forward to it. Keep up the good work and stay safe. 🍷🍷
"I know where I am; I know where I've been. I don't take offense."
Jack...happy birthday. I’m going to join your Patreon for sure. My only request is you have a “buy Daddy Jack a Gas Stove fund.” I got five on it. I personally can’t stand mine and I can only imagine you miss that beast you have down at the restaurant!
Jonathan, I don't mind the electric stove, actually prefer it at home. I've had enough time on a gas stove to last 5 lifetimes. I appreciate your support and hope things are well on your end, Jack Become A Member Of :Cooking With The Blues"
patreon.com/cookingwiththeblues
looks awesome Jack
Amazed that a chef has only a 4 burner electric stove at home
Heat index yesterday in Statesboro, Georgia...103!
and humid too I bet Joe, cramps my style!
Awesome recipe...love clams...best I ever had in a dive off the Jersey boardwalk!
i love the new intro tune... this looks like clams emmmm clams on spegettii
Doggo is Top Chef
che schifo,an offense to all Italians
Well said, sir. Great chef and yet humble to recognize life is about learning.
Are you kiddin me!!!! Pre ground black pepper!!!! WTF....
Congratulations on your new venture Jack...best of luck. Will B still be making Pizza?
Great video indeed! I got to try this one
i bet lakiesha is in heaven
Don’t pay attention to commenters lol. There’s no right or wrong way it’s how you want to cook it. Even different regions of Italy cook carbonara different. Yes the original Roman recipe calls for guanciale(pig cheek) but as chef Gennaro Contaldo said “you use what you have, guanciale, bacon, pancetta it’s okay!” It’s your recipe.
I had major slack on my other Carbonara recipes, not so much here! all good, Make it how you like it! Happy Thanksgiving F.B., Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
When u talk bout guanciale pancetta bacon is all' right but... U can't put in spaghetti, fish with cheese and 3eggs. Is not carbonara.
I see nothing wrong with this dish, I learned from two retired chefs from Sicily , they both moved to the US after the war. Loui had photos of him serving General Patton and numerous other important men from the war. This dish looks amazing Chef Jack, I truly enjoy watching your videos and tip my hat and heart to you for all you do, God Bless Chef, do be safe and healthy Sir.
Thank you for sharing, I love hearing stories like this.
Axel is never too old to lick the egg whites :-)
Never to old to learn! You said it brother. Appreciate your vids as well as your words in coming together. It’s high time we do. Have a great weekend.
one of the most creative chiefs i have ever watched.
My dad, God rest his soul was from Carbonara Bari and use to say that the Carbonara made here with the heavy cream was nothing like how it was made in his hometown. Your dish Jack was pretty much how he made his. Thanks for sharing and bringing back memories. ATB Mike
I have been watching you since day one....always a great vid...thanks and keep these coming.
Id pay a year salary for that bowl of pasta rn
Are the garlic scapes something you make? So you have to wait till the garlic starts growing green tops?
Thank you so much for sharing your wonderful recipe!!!! GOD bless you my friend!!!!
Happy birthday jack! 🍻🎂🍰🎉🎊
Most of the italians giving you advice probably never cooked themselves, because they still live at mommies
Cocaine is your problem.
@@raffaelecastellano8183 Go cry to your madre
@@SivSeran I think the chef is a good person, but this isn't an italian recipe. This recipe is very far from Italian cuisine.
With respect.
@ Michael Cocaine....you couldn`t be more wrong
That looks delicious, man! With those fresh clams and all natural flavor. Those things are huge, haha! When this pandemics under control I can’t wait to take a trip down to the restaurant. Keep cooking with love, be safe.
Could you tell me the name of your new restaurant and can I order to have shipped out of state. I really want to try your passion. Thanks and I love your videos.
Absolutely wonderful.
Man I wish I was closer. That looks delicious.
Happy birthday, learning something new every day. 👍
glad to hear about the restaurant, merch and other stuff in the works! I cant wait to get a shirt!
Congratulations, Mr. Jack. Its gastronomy inspires me for being classic and at the same time bold. Strong hug from an admirer of Brazil.
So humble, I envy you
I think it's the cheek.
OMG that looks delicious Jack❤. We miss you big guy.
RIP Daddy Jack
Keep using DeCecco. That was Frank Sinatra’s. Preferred brand. I got to know his cousins and they make a Carbonara very similar to yours. Great recipe Chef.
Nothing comes close to dececco. The product is made in italy with much healthier wheat than the usa wheat
Love that ur open to learning! Also that u know what tastes good - so if something is suggested and doesn’t work - i feel like you would punt that idea!
when i tried this - my eggs scrambled - gotta turn off heat when mixing in the egg sauce - not sure if he did but his didnt looked scrambled
Thank you
Making this with bacon instead of clams, thanks.
respect. I've had my dad call me from near naples, italy, shouting down the phone at how I made my spaghetti vongole (different dish and not follwing your vid) in scotland. But I love watching your stuff also. I have a lot of respect for you and enjoy having your videos playing in the background. very homely . keep up the good work and wish i would visit and try your meals out
I got this recipe right from an Italian chef on UA-cam Marco. Tell your Dad to get in touch with me! Hope all is good in Scotland and God Bless, Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
@@chaplinsrestaurant stop liyng bro ahahahah. Cheese with fish on pasta it is an insult on italian food and italy.
I FUCKING LOVE YOUR FOOD I WISH I COULD GRAB A BITE
If he's a Chef as he says he should no how to Cook Carbonara
That's just Spaghetti and Clams.
God bless the soul of Daddy Jack!
Can’t believe the dog didn’t get more screen time
‘ You know where you are, you know where you’ve been ‘
Chef , you take a back seat to no one.
I hope your new associates know what an honor it should be to work with you.
Thank You for the kindnwords James!
Gods damn... you're making me homesick, Jack. I've been living here in Nebraska for nearly 25 years and I've been missing New England clams something fierce! :'(
perfection,and it was a good birthday for you sir
Great video and looks great.stay safe over there
Now that’s a great meal, perfect.
I don`t get it...you`re addressing all the criticism on your last Carbonara and you make this? Please my friend if you`re going to make a Carbonara why not make it the correct way? Maple bacon and red/white onions??? or at least title these videos " my take on a Carbonara "
That's the best I can do John, maybe you can do better, show me or clam up! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
REPLY
@@chaplinsrestaurant Pasta, pecorino romano cheese, eggs, pancetta..or bacon but good God not maple and black pepper. That`s a Carbonara
Living on Long Island can't wait for this quarantine to be up gotta come visit you love watching videos then watching you for a while now learned a lot that Carbonara video you refer to is Gennaro Contaldo's Authentic
Coincidentally by the way I was looking a dead video last night at about 2:00 in the morning enjoy my friend enjoy
I learned Carbonara from Marco Rufini, Here is the link Bobby, ua-cam.com/video/t5FTIrO1UTg/v-deo.html. The Real Deal, Jack Become a Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
so much wrong going on here !
Jack I love watching your shows. Actually I hate calling it shows. I love watching your awesome cooking and how fast you can put together a dish. I really do appreciate you Jack!
Jack, great recipe, I always enjoy watching you cook! Hint, take that pan you boiled/steam the clam in, and try to flatten the bottom of that pan, I noticed the bottom is somewhat rounded and it shakes and rocks around. By flatten the bottom of the pan/pot, it will heat up faster and cook more evenly on that ceramic stove top elements.
yum cant wait to try.
Beautiful
I stopped watching when u said maple smh
@ Randy Lahey....no kidding! He just addressed all the criticism he got on his last Carbonara so he makes this?? Maple bacon and red/white onions??? He has quite the following and I`m willing to bet half of them know nothing about cooking....which is ok. I`ve been following Jack for quite a awhile, most of his videos are his take on classics, which is also ok, but he has to title these video`s saying that, I`m sorry but just the thought of maple bacon with clams is enough to turn my stomach. Check out his Omelette videos...that`ll really make your day
Hi Jack....great video as always...your buddy Axel is happy you are home with him......when this CoVID lockdown is over he will have a hard time letting you go back to work
Thats for sure Ed, I could get use to this time off! Could be some separation anxiety though! All Good, Jack Become A Member Of :Cooking With The Blues"
patreon.com/cookingwiththeblues
I wanted to say I made the black bean chili recipe today and my bf loved it. I am American Irish and live with a Costa Rican. I also made your chicken soup which was awesome. Thank you, Jack. I was surprised he liked it so much because it was so easy. I had family in CT years ago and hope to make it to your restaurant one day. Thanks for all you do.
Glad you like the videos and your BF likes your cooking Adessa, the way to a mans heart! Be Well, Jack Become a Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
Cleaning out the ice box is code for “we just burned one and we’re ready to eat any and everything” Not like you to let those egg whites go though. We don’t waste nuthin
Ended up giving the egg whites to Axel, Gary...didn't go to waste. Thank you for watching the channel, Gary.
Become a Member Of "Cooking With The Blues"
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Love you daddy jack. Always amazing.
Panchetta.....lol..looks awesome..
Tobacco what’s that something you eat ?
Guanchiale is pork cheek big fella
We don't see it here in my area so bacon is the best alternate Tonto.
@@chaplinsrestaurant Pancetta which is available everywhere is the best alternate
Guanciale not guanchiale
We grow our own Garlic and herbs also vegetables in NJ on our farm. My son Anthony is a self-taught Italian Sheff, livin large in the Familia!!
Good Living Fiore, nothing better than home grown! Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Beautiful to see that original way. The way it should be done with out the cream and butter, but at the end when you add the egg and parmesan mix leave the pasta water on the boiler and put a little of that slowly on top to create a sauce and cook the eggs.. looks beautiful so proud you did it with out the cream.. some chopped parsley to finish and a little grate of parmasan
@ Ro zone..sorry my friend the " original way " does not include maple bacon and red/white onions
@@johnmalerba804 you are correct. It certainly does not
Happy birthday big dawg
I’LL NEED A T-SHIRT IN 4X WHEN THEY BECOME AVAILABLE....5X BECAUSE I LOVE WATCHING THE CHANNEL...BLESS YOU JACK...🙏
Can you imagine being friends with this great guy and sitting down with him and cooking and learning from him with some liquid refreshments? That would be a thrill. Super down to earth and very humble. Love his videos...
Bringing that old school back to cooking!! My main man 🔥
Loved your home cooking style with SOUL! Any updates on who the Italian UA-cam is?
Love your videos. Especially ones like this. Raiding the refrigerator and making a beautiful dish.
Partners? Scary
Hopefully not a RECIPE for disaster.
Stay healthy.
One of my favorite dishes ❤️🙏growing up in Mobile Alabama Gulf Coast great seafood
You're saving me through this quarantine, Chef. I need to get my hands on that blackened seasoning.
Classic dishes are great. But when you take that knowledge and expand on a new level. Your creativity will shine. That pasta looks amazing bud! Keep up the good work. Stay healthy stay safe
Don't let the Italians hear about carbonara with clams.
All bets are off now, That was a good video, proud of it Juan! Good Gravy, Jack
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Be honest Jack, those jump cuts are when you and your lady can go sneak a couple puffs off the J
You Already Know, That's why we roll the videos around 4:20 Gary!
Fantastic!
This is fire
Shoutout to your man Carlo Galatso too. We got you, Chef Jack!
Great news about the new restaurant concept Jack. Sounds awesome. I’m gonna make the trip out one day. My wife’s Canadian so I’m kind of in your part of the world once a year 😊