@Donald Kasper I grew up in Brooklyn - a true New York never uses measuring spoons or cups. In all my years of living at home, I remember my mom using a measuring cup only once because she tried a recipe she had never done before. Like Jack Benny, I'm now well over 39 and have never used a measuring spoon or cup in my life. Never go by the recipe - use your ingredients *a su gusto* as they say.
I worked with a Chef named Tony Scarpa years and years ago @ Mass Eye and Ear. He made a meat sauce that was to die for. Wish I had paid attention. So many chefs from the old school wouldn't show important steps. Kudos and Complements to this chef. He warms my heart and reminds me of Tony. Thank you for teaching us your recipes. You cook with feeling and passion. Many Thanks.
This is probably the best quick meat sauce recipe I've ever seen and I've seen a ton of them! You are the man in the kitchen Jack. Hope to meet you one day!
Just tried this recipe, love how you finish the pasta in a pan with the sauce and garlic, it really brings the flavors together on the plate. Bravissimo! :-)
Yup! And that pasta is most likely 3/4 the way cooked. Slightly less than Al Dente. So when you finish cooking it in the sauce it absorbs some flavor from the sauce ♥️
He is a wonderful chef that does amazing things with the most simplest of ingredients and he does it with class. I am a true fan. I truly wish I could visit his restaurant and meet him. :)
I grow my own basil, and then every summer I make pesto, freeze the pesto into ice cubes, and then put them in a zip lock bag. Then every time I make pasta sauce, I add 1-2 pesto cubes into the sauce, with carrots, red and green bell peppers, garlic, onions, Alta cucina tomatoes, red wine or balsamic vinegar, and tomato paste, and it's always really delicious. With spaghetti made in Italy. I'm half Italian though (and Japanese), and it always turns out good in 30 minutes or less. The secret is the red wine or balsamic vinegar. It seems counter intuitive, but it helps cut the acid in the tomatoes if I don't have time to cook a sauce for 4-5 hours. Great video again! I love your cooking videos! I'd love to see an Italian Sunday gravy recipe from you. Like bolognese, everyone has a family recipe for it, but a basic Sunday gravy would be great to see! またね！(๑･̑◡･̑๑)
I would add one of your two pesto cubes right at the very end. Let it melt and turn of the heat, turn the pasta over and mix a bit. That way you'll get the fresh pesto taste (not cooked off), and also the cooked taste. Same principle with garlic in a dish. Crush some and add it at the end, but also brown it a bit like Jack does in the beginning.
Some people make such a fuss over those fancy chefs that seem more concerned with presentation than anything else. Mr. Jack is a man who's craft is part of who he is. Cooking, what must be incredible things, seems as natural as breathing to him and I love his funky down home groove in his kitchen. If I were a young man in that area, I think I'd offer to work for him for free just to learn from him. He seems like a genuine and sincere guy as well. I love your channel!
@@colinbreland1696 I don't disagree. Nobody wants to eat something that looks bad. I'm talking about a dish that's all art with little substance. Of course, then they want to charge a fine art price for lunch.
He did dried tarragon.... which is a little odd, but I guess this is what he likes, so until "I" have a restaurant, I won't question it I guess. No basil is strange. @@davidsouza7994
I just made this for my family(5 girls 6 years and younger (4 of them eat real food). Give or take a few ingredients. My wife and enjoyed it the girls not so much except for the 2 year old. We will be having this again and I know all my girls will eventually love it. Thanks Chef!
I love how daddy Jack trades out a traditional French mirepoix for a New Orleans holy trinity because he is out of celery... A pure cooking master thinking on the fly...
I used to think my noodles were fine till I saw you put butter & garlic in a hot pan & prepare it that way. Great videos guys,, very insightful! thx m8s
Big papa, this Ken Gonzales from Albuquerque, New Mexico, u are right , truth in the pudding, that what i like about u, there's no lying in you, and u give props, where its needed, i would appreciate if u put me the running for the knife's, keep up the good work, and the good music.👍👍👊
I love that all his dishes are flavored with fresh ingredients. Notice Jack seldom uses any other spices or flavoring agents other than salt and pepper and very little at that. And his blackened seasoning but that's mostly it. Most of his flavor is derived from fresh vegetables. I'm no vegetarian mind you. It's simple as well. And so so good I am sure...
I learn so much from you easy cooking..for such great Italian dishes....wish I was there to eat some of you wonderful looking dishes....thank you for making these videos....Happy New Year...
Looks awesome... i think some mushrooms in that sauce would go great.. and a little cracked black pepper .Cannot argue with the garlic.. it goes with anything and you can never have to much
This dude has always amazed me. If I cooked like he did I'd chop off my fingers, set the kitchen towels on fire and made a hot mess of the food. He does it and it turns out great!
Still making this sauce whenever I have extra vegetables and tomatoes that aren’t doing anything. Giving it A few hours to simmer really develops the sauce into something special.
Making this one again for friends and family by popular demand! Thanks so much Jack. If your recipes go off of you tube again I am going to need to increase my medication. Can we get Bob to sell us some DVD's of your recipes? I''ll pay for his effort and a profit.
Brown 1pound hamburger, add one fine chopped white onion/garlic, add one package of 'McCormick Italian Style Spaghetti Sauce Mix With Mushrooms', 7 ounce can of 'mushroom stems & pieces', 6 ounce can of tomato paste, 2.5 cups water, boil and simmer. Serve over angel hair pasta(al dente). Sprinkle with parmesan...BAM.
Crazy i cook my pasta exactly like his. i learned this recipe at 10 yrs old. Im 23 now. I thought i was fucking up pulling it all together. But it just tasted way better.
Gotta keep it moving or very wet like sauces. In a kitchen you want hot and fast to be able to keep up with serving times. You get used to it after a while and the stove at home just won't cut it anymore.
Man the amount of respect people have for this dude is unmatched. RIP ma man
This man is a legend. Love watching his videos. Rest easy, big man.
we will miss so much, Jack! You sure be cooking delicacies for the gods!!!
Well said Ernesto! We all miss him.
He never washed his hands...
@@leflopjames5628How do you know?
I shall never stop watching these videos.
This is about a half dozen videos I've seen, and I love the fact that not a single thing is measured.
Jack's done it so many times for so many years, it's all a matter of sight and feel. That's what I love about watching his videos.
@Donald Kasper
I grew up in Brooklyn - a true New York never uses measuring spoons or cups. In all my years of living at home, I remember my mom using a measuring cup only once because she tried a recipe she had never done before. Like Jack Benny, I'm now well over 39 and have never used a measuring spoon or cup in my life. Never go by the recipe - use your ingredients *a su gusto* as they say.
I dont tend to measure things myself.. it is all about feel .. if you taste your food as you are cooking you know if it is lacking anything
This chef is the shit!!
Real chefs don't need to measure anything.
R.i.p. Daddy Jack... You left an amazing library of videos for us all to enjoy until our time! Thank you
I worked with a Chef named Tony Scarpa years and years ago @ Mass Eye and Ear. He made a meat sauce that was to die for. Wish I had paid attention. So many chefs from the old school wouldn't show important steps. Kudos and Complements to this chef. He warms my heart and reminds me of Tony. Thank you for teaching us your recipes. You cook with feeling and passion. Many Thanks.
Great memories Scott, we blank out the rough stuff!
This is probably the best quick meat sauce recipe I've ever seen and I've seen a ton of them! You are the man in the kitchen Jack. Hope to meet you one day!
Danny Rumbles not bad, but I’ve seen much better
@@jeanducheamps7697 u sound salty
King Peezyworld You call it salty, I call it realistic
@@peezyworld420 The Frenchman ^ is always commenting on Daddy Jack's Vids, running him down.
@jeanducheamps7697 yet no mention of where
Just tried this recipe, love how you finish the pasta in a pan with the sauce and garlic, it really brings the flavors together on the plate. Bravissimo! :-)
Yup! And that pasta is most likely 3/4 the way cooked. Slightly less than Al Dente. So when you finish cooking it in the sauce it absorbs some flavor from the sauce ♥️
He is a wonderful chef that does amazing things with the most simplest of ingredients and he does it with class. I am a true fan. I truly wish I could visit his restaurant and meet him. :)
I grow my own basil, and then every summer I make pesto, freeze the pesto into ice cubes, and then put them in a zip lock bag. Then every time I make pasta sauce, I add 1-2 pesto cubes into the sauce, with carrots, red and green bell peppers, garlic, onions, Alta cucina tomatoes, red wine or balsamic vinegar, and tomato paste, and it's always really delicious. With spaghetti made in Italy. I'm half Italian though (and Japanese), and it always turns out good in 30 minutes or less. The secret is the red wine or balsamic vinegar. It seems counter intuitive, but it helps cut the acid in the tomatoes if I don't have time to cook a sauce for 4-5 hours. Great video again! I love your cooking videos! I'd love to see an Italian Sunday gravy recipe from you. Like bolognese, everyone has a family recipe for it, but a basic Sunday gravy would be great to see! またね！(๑･̑◡･̑๑)
I would add one of your two pesto cubes right at the very end. Let it melt and turn of the heat, turn the pasta over and mix a bit. That way you'll get the fresh pesto taste (not cooked off), and also the cooked taste. Same principle with garlic in a dish. Crush some and add it at the end, but also brown it a bit like Jack does in the beginning.
Get a life. She says she's 1/2 Italian, she's 1/2 Italian! sheeesh!!!! @Liz G.
Never ever cook pesto. Put it at the end of cooking.
Some people make such a fuss over those fancy chefs that seem more concerned with presentation than anything else. Mr. Jack is a man who's craft is part of who he is. Cooking, what must be incredible things, seems as natural as breathing to him and I love his funky down home groove in his kitchen. If I were a young man in that area, I think I'd offer to work for him for free just to learn from him. He seems like a genuine and sincere guy as well. I love your channel!
Jack himself says eye appeal is half the meal buddeh
@@colinbreland1696 I don't disagree. Nobody wants to eat something that looks bad. I'm talking about a dish that's all art with little substance. Of course, then they want to charge a fine art price for lunch.
Anyone who thinks they can't cook needs to watch your series. So quick, easy, simple, and delicious! A good teacher.
Love to watch you cook. That is one HOT stove! Wow. That rocking cutting board would bother me - LOL! Great video. :)
Me too...
But, no herbs?
He did dried tarragon.... which is a little odd, but I guess this is what he likes, so until "I" have a restaurant, I won't question it I guess. No basil is strange. @@davidsouza7994
This man is fascinating and a great cook.
He tears the veil of gatekeeping in cooking, just like Jacques Pepin
You're good when you make it look easy.
Everything he cooks makes my mouth water.
I just made this for my family(5 girls 6 years and younger (4 of them eat real food). Give or take a few ingredients. My wife and enjoyed it the girls not so much except for the 2 year old. We will be having this again and I know all my girls will eventually love it. Thanks Chef!
I made this recipe and it was amazing! It didn't turn out quite as red, but it was a definite hit.
“Ayee Tommy get me one a dem peppers” classic 👍
I love how daddy Jack trades out a traditional French mirepoix for a New Orleans holy trinity because he is out of celery... A pure cooking master thinking on the fly...
Love all the blue n orange flames licking up around the pans!
I used to think my noodles were fine till I saw you put butter & garlic in a hot pan & prepare it that way. Great videos guys,, very insightful! thx m8s
TRUMP 2024
Is that a bear paw in that tomato sauce. Love everything you do, many great dinners with the family because of you. I can't say thank you enough.
Just getting into watching these awesome videos. Jack, you're the Man! I'll be heading towards Mystic around August, expect a new customer.
We love and miss you Daddy Jack
Excellent you know Jack you should teach a master class on cooking with the blues brother bring those skills to Tennessee..........
i really like this channel , its like good cooking for the average Joe
The green cutting board days.
Big papa, this Ken Gonzales from Albuquerque, New Mexico, u are right , truth in the pudding, that what i like about u, there's no lying in you, and u give props, where its needed, i would appreciate if u put me the running for the knife's, keep up the good work, and the good music.👍👍👊
I love that all his dishes are flavored with fresh ingredients. Notice Jack seldom uses any other spices or flavoring agents other than salt and pepper and very little at that. And his blackened seasoning but that's mostly it. Most of his flavor is derived from fresh vegetables. I'm no vegetarian mind you. It's simple as well. And so so good I am sure...
I learn so much from you easy cooking..for such great Italian dishes....wish I was there to eat some of you wonderful looking dishes....thank you for making these videos....Happy New Year...
Looks awesome... i think some mushrooms in that sauce would go great.. and a little cracked black pepper .Cannot argue with the garlic.. it goes with anything and you can never have to much
That looks great. I bet its even better after you let it sit for a few more hours and let those flavors meld more.
Or even a day or two. Seems like any sauce or chili is always better the next day
I love the way he throws in an entire stick of butter and then says "add a little butter"
Outstanding videos, love to watch!! Thank you for posting them
Your an excellent chef Jack . God bless you.
Yum looks great. Hope get up there and try it sometime. Love your videos.
This is my go-to recipe, and everyone is amazed. I give big man all the credit 👍 rip my friend. Amazing easy recipes no nonsense cooking
I've watched a few of your recipe videos and I think this is my favourite one - so simple and so spot on.
This dude has always amazed me. If I cooked like he did I'd chop off my fingers, set the kitchen towels on fire and made a hot mess of the food. He does it and it turns out great!
Do you use aluminum pots and pans ? I was always told aluminum adds a metallic flavor as the acid from the tomatoes reacts with the pans
Same here
Miss his content. Rest in Peace Daddy Jack.
I can't get enough of his videos, every single one is absolutely amazing! I would love to get his marinara sauce recipe.
people just don't know how easy it can be all you gotta do is understand the chemistry of food just a bit I like the way this guy cooks
Have been watching Jack’s videos. Sure miss this guy
It was my sister that taught me this, or very similar anyway, way of cooking great pasta quickly. Love ya, Rosie.
You can tell he has experience with time... he was spot on when he asked about 3 minutes
IN ALL MY YEARS IN THE RESTAURANT BUSINESS I LOVE TO WATCH YOU @ WORK!
Still making this sauce whenever I have extra vegetables and tomatoes that aren’t doing anything. Giving it A few hours to simmer really develops the sauce into something special.
He`s forgot the Green Onion.
He eats and gestures like Tony Soprano. I love this guy and his tips. Thanks a bunch
The guest does a shot of pasta !! I love it
I am getting the most out of life. I just spent 10 minutes watching a five minute meat sauce.
Everybody drools over the food on every video...... but this man is not mediocre
Real cooking. I love this channel
This guy knows EXACTLY what he's doing!!
The " ding ding ding" part cheers me up
Such a talented chef
Making this one again for friends and family by popular demand! Thanks so much Jack. If your recipes go off of you tube again I am going to need to increase my medication. Can we get Bob to sell us some DVD's of your recipes? I''ll pay for his effort and a profit.
5 minute sauce in 9 minutes! only at Chaplins.
jk. i love your channel and food!
don't wanna be that guy but.. technically it is 5 mins for the sauce, everything after is pasta to him making the dish
@@dislikebutton6596 thats correct. touche.
@@dontbestupid6664 Probably not the best idea commenting like that with the name Don't Be Stupid hahaha
Definitely 9 min meat sauce. Looks amazing. I love his 5 min chilli. Which is a 12 min chilli but its tastie I make it every week
I've learned so much from watching you cook!
Love watching you cook chef I'm learning a lot
i loved how the biker took a shot of pasta
Thank you for showing me how to make my meatloaf so much better by adding some blackening spice to the mixture.
I can see so many ways to turn this into a comedy.
fast and quick. i don't like to wait or i lose my appetite. thanks
Damn! Of all the places I’ve worked i wish I would’ve worked there!
Like this Chef
He adjusts as he goes. Talent and years!
Thanks Jack I’m gonna make this tonight for me and the little bro 😎
Brown 1pound hamburger, add one fine chopped white onion/garlic, add one package of 'McCormick Italian Style Spaghetti Sauce Mix With Mushrooms', 7 ounce can of 'mushroom stems & pieces', 6 ounce can of tomato paste, 2.5 cups water, boil and simmer. Serve over angel hair pasta(al dente). Sprinkle with parmesan...BAM.
This is going to be dinner on Sunday! I'll probably go 50/50 Italian sausage/ground beef. Outstanding!
Wow another amazing dish made to look simple! You’re the man and like all great Italian chefs the secret is......your Irish! LOL
lost contact with my Boy first video that I see again after probably five month feels good to be back stay up
The most honest guy and chef out there
Very natural way of cooking without the frills
You are amazing ! ... I'm learning !
are you going to open another channel for that restaurant too? Your recipes are awesome and taste great
Jack reminds me of Capt. Lou Albano
I am from Modesto, those tomatoes rock!
Grab raw hamburger. Grab raw green pepper. Slice pepper. Set pepper aside.
So it went from a 5 minute recipe using pre chopped and canned items to “let it simmer down for 10 more minutes”
Nice simple pasta! 👍🏻👍🏻
Magic Man. Cannot have too much Italian; the more the merrier.
Rip man I makes me so upset to see how happy he was with everyone all the time
Hay Bob I like the way this man cooks
🖒love the way he cooks
The man can taste food right outa the pot that would be too hot for most of us. Gotta love that.
Perfect! that's good ole cooking right there.
Question, will straining the burger fat detract from taste or texture? Thanks.
Fantastic!!! Will you still keep this location as well?
THANK YOU, JACK! R.I.P. !
as long as you don't say GRAVY! It's a sauce as you say THANK YOU!
well done jack. One of your best.
Excellent..I would really miss the celery, I also like to add a bit of heavy cream at the end.
Crazy i cook my pasta exactly like his. i learned this recipe at 10 yrs old. Im 23 now. I thought i was fucking up pulling it all together. But it just tasted way better.
The awkward moment the five minute meat sauce video is 10 minutes long
Thank you 🙏 for the recipes
Damn it, now I’m hungry again! Man I would have loved to eaten at Jack’s place 😢
Dude is basically IRL Nick Clemenza from The Godfather
It amazes Me how he cooks with suck a high flame on everything, I would burn the hell out of everything with such a high flame
+Donald King I thought the same. Must be the masses of butter he adds! Bet it tastes great though.
Gotta keep it moving or very wet like sauces. In a kitchen you want hot and fast to be able to keep up with serving times.
You get used to it after a while and the stove at home just won't cut it anymore.
That flame is useless as fuck. It's a massive waste of money.
wufongtan wufong Exactly......that yellow flame is worthless. He needs to adjust that range