Hey Jack, new subscriber here. Cooked several of your recipes and learning so much about cooking. Your tutorials give me a solid base which enables me to build my own works of art. Keep these coming. Thanks so much. BTW, I live in Northern , CA and I'm very Familiar with the Tides Wharf and Restaurant in Bodega Bay. Used to hang out there a lot, a bit before Carlo made his way up there.
Hi Jack, yea, funny how the torch gets passed as you mentioned. This time in a very positive way. Love your use of the oven and stove top in combination, not only here but in many of your videos. As I've learned, if done right it makes the finishing process so easy and fast. Just one thing I've noticed among many. The entire Bay Area has changed so much. The culture has transcended far from its roots. Chances are you made the right move. I'll definitely come visit your store if on the East Coast. Happy New Year to you and yours.
Yo daddy jack! Was worried about you man. Finally found this channel! I’m a huge fan and what you do and how you make it look so easy inspires me to keep cooking even after 14 years in the industry.
My schedule today brought me into Connecticut, and once I got my business done, I decided to take a side-trip down to New London. I was there early, much too early, actually, as Daddy Jack's was closed, but man, I could feel the vibe down on Bank Street! I'm coming back, for dinner and jazz and blues...
PS Jonny asked me what I would do if we were super rich for whatever reason. Told him I would want to live the same as we do now, help out my mom, make a community pantry and garden and come see YOU and the girls!
Im glad that I found you again I was your Nomber I fan at the other channel i finally found out you have another channel, I glad you are doing well so excited to see you again I hope to go and eat at your restaurant soon with my son I hope I hope soon this summer. Love you big daddy 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Hot damn its looks amazing. Till he put those green onions on everything. They so strong flavor. It takes over! But another great video. He makes cooking look soooo easy!!
Hi Jack: Nice to see you back. Hope all is well. Great recipe and video. I will be at Daddy Jacks, May 18th, for dinner. Looking forward to it. Be Well. Ed
Been following Jack since early last year. It's good to see you guys are back using this channel. I'd like to see some updated stock recipes. I'm pretty sure Jack did a fish and veal stock back on the Chaplin's channel. My stock always turns out quite bland...especially my chicken one and when I've cooked it down for more than 6 hours it reduces too much. Would like to see the big man's take on this! Cheers.
Little by little is the way IS SUPPOSED to be made, eddy. The "thing" jack made is anything BUT risotto.BTW...40 years experience Italian pro-chef here.
I’ve watched you cook a lot of food and I have never seen you scrimp,you’re a little tight with the lobster. Love watching and I take from your cooking,don’t ever change
Nice Papa Jack also risotto nice ! Many recipes ……...many chef doesn't know a lot about cooking , I work in restaurant from long time and I haven't seen a good chef like Papa Jack . Are you still in the same location , Bank street New London ? Ciao
Nothing wrong with that Risotto Jack. I was taught by a great local Italian celebrity chef to make his signature Red Beet Risotto made with beetroot juice. The colour is amazing.
I watch lots of Daddy Jack's videos and their always fun. I particularly like to see his knife technique. Today, though, I thought he was mighty tough on the cutting edge of his chef's knife. Whacking away at a lobster shell is not going to do the edge any good.
Unfortunately the back of your knife will only do so much, so you're forced to use the tip of your knife the puncture the shell knowing that you're destroying your blade. That's why now I use kitchen shears.
That onion cutting trick was cool, I'm definitely gonna remember that. These videos will stand the test of time. Thanks Jack!
Your videos will live on forever RIP👍🏾
God you were a legend Daddy Jack. RIP and thank you
It's so wonderful to see a real Chef cooking real food love your videos big daddy Jack.
Been watching cook shows for decades, you are now my favorite...
I love this guy, no prentice just great cooking.
RIP my friend. Your videos will serve as valuable cooking resources for the world for decades.
If I’m ever in New London, I will eat at Daddy Jack’s.
His restaurant is worth the trip, I've eaten there twice and it was fantastic and his staff are great people.
Where is New London? Is it in the US ?
Never. But the videos are fun to watch.
@@evelinjuarez3870 china, singapore, japan, and Thailand. Also in Alaska, Anchorage
Everything he makes looks so good
So far you are the only chef that I know of showing how it is done in a profetional kitchen
Hey Jack, new subscriber here. Cooked several of your recipes and learning so much about cooking. Your tutorials give me a solid base which enables me to build my own works of art. Keep these coming. Thanks so much. BTW, I live in Northern , CA and I'm very Familiar with the Tides Wharf and Restaurant in Bodega Bay. Used to hang out there a lot, a bit before Carlo made his way up there.
Hi Jack, yea, funny how the torch gets passed as you mentioned. This time in a very positive way. Love your use of the oven and stove top in combination, not only here but in many of your videos. As I've learned, if done right it makes the finishing process so easy and fast. Just one thing I've noticed among many. The entire Bay Area has changed so much. The culture has transcended far from its roots. Chances are you made the right move. I'll definitely come visit your store if on the East Coast. Happy New Year to you and yours.
The important part of this recipe is the risotto...you can add whatever you want to your risotto. Thanks Big Daddy!
Rest in peace precious chef, your spirit lives forever in the eternity of cookery!
DADDY JACK ROCKS THE KITCHEN 😎
I love watching Chefs cook and Artist paint, you are both. Thank you for making your UA-cam Videos.
Yo daddy jack! Was worried about you man. Finally found this channel! I’m a huge fan and what you do and how you make it look so easy inspires me to keep cooking even after 14 years in the industry.
Good job, excellent results. Thanks for sharing this, see you next time.
So happy to see you back big J! Keep it up! Big fan, cheers from Oklahoma!
Wow, that looks phenomenal! Great job, Jack!
RIP Daddy Jacks we loved you and always will. 💗❤️🥺
My schedule today brought me into Connecticut, and once I got my business done, I decided to take a side-trip down to New London. I was there early, much too early, actually, as Daddy Jack's was closed, but man, I could feel the vibe down on Bank Street! I'm coming back, for dinner and jazz and blues...
Looks amazing... my only request is make more videos!
A new video! So exciting! Me and my 2 year old love it!
That is amazing - as are you. Also, it's lovely how you always throw credit to others when you are pretty amazing yourself. We love you!
PS Jonny asked me what I would do if we were super rich for whatever reason. Told him I would want to live the same as we do now, help out my mom, make a community pantry and garden and come see YOU and the girls!
Welcome back my friend, I'm so happy to see your doing well
"It's amazing." - that's all it needs to be. Love is the best ingredient!!!
Ya but he said reezohdoe?
Im glad that I found you again I was your Nomber I fan at the other channel i finally found out you have another channel, I glad you are doing well so excited to see you again I hope to go and eat at your restaurant soon with my son I hope I hope soon this summer. Love you big daddy 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Nice tipe for the onion, will try next time. Thanks. Love your work.
Good job chef 👩🍳
Hot damn its looks amazing. Till he put those green onions on everything. They so strong flavor. It takes over! But another great video. He makes cooking look soooo easy!!
Awesome. Love seeing new stuff. Gotta come back up soon.
I have never had it but you ARE THE BEST my friend:) blessings
Hi Jack: Nice to see you back. Hope all is well. Great recipe and video. I will be at Daddy Jacks, May 18th, for dinner. Looking forward to it. Be Well. Ed
Jack,
I really like you method to prepare risotto, thank you for sharing it with us.
He’s making reezohdoe?
Kiki has a genuine beautiful smile .
your passion for food is awesome daddy jack!!!
Your videos are awesome...Im going to try this dish for Christmas this year.
What kind of rice did you use in this recipe?
Been following Jack since early last year. It's good to see you guys are back using this channel.
I'd like to see some updated stock recipes. I'm pretty sure Jack did a fish and veal stock back on the Chaplin's channel. My stock always turns out quite bland...especially my chicken one and when I've cooked it down for more than 6 hours it reduces too much.
Would like to see the big man's take on this!
Cheers.
Great job Jack, love those knife skills! Have you ever made a video on how you sharpen your knives? keep up the good work, thanks for posting
Glad found this channel. Was watching yr other videos on a completely different channel. Didn't know you was still making video's. Good job.
Reminds me of a dish called Lobster Den Bien...Outstanding
Miam miam jack.....🤩😋 merci pour la vidéo... bonjour de France 🇫🇷
Very very NICE!! Another keeper!
Big daddy Jack your the best
Your the best Daddy!!!
Crawfish are kick ass this year Jack.
Cooking with the Blues your welcome brother
Have to give this a try I’ve always cooked it little by little with hot stock
Little by little is the way IS SUPPOSED to be made, eddy. The "thing" jack made is anything BUT risotto.BTW...40 years experience Italian pro-chef here.
ZAGOR64 just wondered if you ever called it rezohdoe??
You have taught me some great recipes Thanks
Thanks for the tips!
He substituted cream for the process. Not real risotto, but I'm sure it tastes damn good.
The mix of the music is not too loud, that way we can hear chief talking and the music in the background 🍻
I’ve watched you cook a lot of food and I have never seen you scrimp,you’re a little tight with the lobster. Love watching and I take from your cooking,don’t ever change
Glad I found your new channel. Subscribed!
Wow. Looks so delicious!
for the salt and pepper what is the mix ratio, also love the vids.
You’re so watchable, likeable and passionate about what you do, it’s unreal! I love watching you, but...... boy, am I hungry right now........
Nice techniqie👍🏻
Great videos brotha , looks very good
Luv these videos! Keep em coming!
This looks really good. How about substituting shrimp?
Thanks for the Heads up Jack I will definitely give this a try. Love your show.
will have to try this. Do you have a source for frozen lobster, I could never boil them :(
Reezohdoe? I suggest translation app prior ty
Fantastic. Only thing I do different is make a lobster stock from the lobster instead of using chicken stock.
Fabulous!
Hey Jack ,, was that Arborio rice ? Or just plain 'ole rice ?
Nice Papa Jack also risotto nice ! Many recipes ……...many chef doesn't know a lot about cooking , I work in restaurant from long time and I haven't seen a good chef like Papa Jack . Are you still in the same location , Bank street New London ? Ciao
OMG that looks amazing !!!!
Nothing wrong with that Risotto Jack. I was taught by a great local Italian celebrity chef to make his signature Red Beet Risotto made with beetroot juice. The colour is amazing.
@@CookingWithTheBlues Yes, the colour is stunning. Here is an image of it.
www.platingsandpairings.com/beet-risotto-goat-cheese-recipe/
Did he teach you to pronounce it correctly? Reezohdoe ? Lol
We should plan a UA-cam trip to the restaurant to meet up. NY here, not too far from CT but not sure how far from the NY/CT boarder this town is.
There was a shortage of Lobster up in Boston that week .
"I get the angle on an angle, the knife" -Daddy jack
How do you chop onions without tearing up? I MUST KNOW!!!
I love the song feel good
Looks sooo good!! :-)
Welcome back brother!
All I could hear is ,hummm ...delicious
nice video boss man
Looks yummy
It was so good she sounds speechless 😂
Hell yeah I know what you mean. I had traditional risotto in Italy and it was like cream of wheat or over cooked grits. I will try your way
add some mushrooms and peas ;)
Nice Risotto
How much do you charge for that at your restaurant?
Did he really stick the tail fin and leg in it thinking that woulda looked good?? 😂😂
Always 1 hater.. go still the lobstr tail in ur behind...
Italians are losing their minds, watching these videos. lol "Cazzo!!"
Come on man ,he’s making reezohdoe?? Lol
I’m surprised he hasn’t deleted your comment..
Daddy Jack love your show from Andy PASTA FAZOOL.
Some italians are for sure butthurt watching this. But who cares? Great stuff.
yes man
Wow, Best Chef Ever
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Yummmmmm
12:02 Shell?
Dead.
can you plz give me and my brothers shout outs in ur next vid Samuel Sonny and Kevin
Hi KiKi!
I watch lots of Daddy Jack's videos and their always fun. I particularly like to see his knife technique. Today, though, I thought he was mighty tough on the cutting edge of his chef's knife. Whacking away at a lobster shell is not going to do the edge any good.
Unfortunately the back of your knife will only do so much, so you're forced to use the tip of your knife the puncture the shell knowing that you're destroying your blade. That's why now I use kitchen shears.
Wouldn't all that onion overpower the seafood?
I put my onions in fridge for 30 mins = no tears
in Italy the rice cooked this way (separate lobster) is called "pescà" not risotto, and we eat it when we're sick
He didn’t say he was making risotto, he said reezohdoe?
WING IT!
Where's Josh?
Owner maybe Chef never.
I had Lobster Rossoto at Ramseys Vegas place mmmmmmmmmmmmmmmmm