Can you imagine this wonderful artist fed so many tummies in his lifetime? RIP my brother. He couldn't love his family any more then he did. Everytime I see one of his videos I clicked on it just to get a warm feeling inside. My wife thanks you for teaching me how to cook. Neal
21:15 to all the haters, Jack was more than a chef. He was a member of your community, he was a father, he was a business owner, he encouraged the local community to come together and rise above adversity! He was more to most than any politician!! RIP mate!
Love your channel. No need to apologize. In a world of Hollywood chefs, you are a breath of fresh air! God bless you Jack. May your reopening be a great success. Love your pooch
An amazing chef, so sad he's gone. But he shared lots of tips & tricks for others. What a love for good food, thank you Daddy Jack! 01/19/2023 it's what's for dinner tonight. "We're never to old to learn something, that's for sure!"!"
Jack I enjoy your interpretation of classic dishes. You will never be able to make everyone happy, so just make yourself happy and cook like the artist you are.
I had an earlier comment, I gave it my best of my ability shot and I was very happy with it. All good Mathew! Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
You know I love that beautiful boy. It's been great watching you two interact during quarantine. You have very generous friends. They're always sharing whatever they have. They know you'll make delicious recipes with it.Thank you for sharing them with us.
Our pleasure Vadam, I know your a dog lover. Do you have a Doberman? Axel is now glued to us more than ever. If we're away for a few hours we miss him and he misses us, crazy! Best, Jack
"I know where I'm at and I know where I've been." Of all the good things you've said, this one really stuck with me. My new favorite quote. Thanks, D J ❤️✌️
Jack's humble attitude in the face of criticism about his earlier recipe...to learn from it and revise his thinking...shows what a great guy he is. Rather than double-down and shove his experience in his critic's face, he used this as a "learning moment," ultimately making him a better chef and an even more likable guy. Very impressive. When COVID ends, I hope to make the pilgrimage from Massachusetts to New London and shake his hand.
Your words: "You never know it all... and you can always... you're always learning..." those are the KEY WORDS of all life, and so many people have lost sight of that, because so many are walking around, half-cocked, and they think that they know it all; they hear only one side of a story, or only see and make one recipe, and then they think they "know it all", but they are sadly mistaken. And that goes for all, and I mean ALL aspects of our lives and how we live them. Long Live Daddy Jack!!!! Love you, man!
Been cooking for 50 years since I had to learn to feed myself when I found out my new wife could not cook. Love the great idea of making a pesto out of the garlic tops. I will have to try that. I wish I had a friend who came over with freshly harvested clams like that. I identify with your way of cooking. Thanks for sharing.
This is a great example of why I love watching your videos. Although I am allergic to eggs and milk. You always make me hungry. And, I know you love to feed people. It shows. Keep safe.
Memories of Lower Greenville. Dallas misses you. Thanks for the Sam Myers shout out. As soon as we get this pandemic figured out, we will return to Gloucester and make a trip down to New London.
Hi Allen, Those were the days my friend, so many great clubs and restaurants on Lower Greenville, My first house was on Miller Ave. Do you remember Pietro's Restaurant, the best Italian. Good Gravy, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
On my travels, I've seen as many recipes for carbonara as I have for red sauce. Every town, every region has their own... Use what you have...no pancetta use bacon....Always love the comments from the food police....if you don't make it the way mom did you're wrong lol....heck, I'm Irish, what do I know.... Great job Chef.
Gday Jack, great to hear of the concept detail about the restaurant going forward; local and sustainable food direct from the farm and sea, cooked with wood fire, and garnished with love, along with a blues backing track. It's gonna be a great series of vids to watch. Am happy for you mate, cheers from James in Sth Australia.
Thanks Jack 😊 Love all your recipes ❤ My Mom.loved Claim sauce..I'm gonna definitely make this 1 and more of your stuff..Thanks 😊 Godbless you .Good job for teaching me This FAVORITE. Ox
Once again, thanks and know that I wish you the best - not 100% sure why I'm so fond of your show/you/and heck even your dog! But from one cook to another I hope life is going well for you and us real cooks appreciate what you've got going on. Have fun, feel good and be well...
You know, I have to say....Daddy Jacks, you, my friend, are authentic and real! That looks phenomenal and I love your unity with others and best wishes! You and Kisha (pardon my spelling) enjoy that beautiful food. Even in an average kitchen, without all the burners and warmers, broilers, you make a restaurant quality dish. God bless you, your country and all of us through these challenging times! Big Daddy ROCKS!! ....from Canada 🇨🇦🇨🇦
Thank you so much Phillip for the kind words. Best to you and all our great friends to the North! Stay well, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Love your videos. I’m in Fl, but when I’m up by you again, I’m looking forward to visiting your restaurant to eat and say hello. Stay safe and blessed.
You were an amazing man. I'm rifling thru your videos. You cure depression! Loved your personality. Im still crying! R.I.P Jackman! #knowwhatImsaying #aztecgrill #superexcited #soImmA #SOAHH #WHITESTODAY #CLAMS #LINGUINE #RIGHTQUICK #NICENQUICK #DADDYJACKSPICE
I’ll be trying this one for sure, Jack! Looking forward to your next ventures. When things loosen up, don’t forget we have a date to do a farm breakfast here.
I must try this; this looks awesome. Also, I will be the first to buy your seasonings to support the cause. How about a video of you working the new wood grill? Good luck with the re-opening! Best Wishes Always, Bret
I'm sorry to hear that. I've had boxers all my life until a few years ago. They really are the best. We bred them when I was a child and they were very protective of us kids. So intelligent and loyal. I miss mine alot. I smile every time I see Axel🥰
Hey Daddy Jack another great video , with summer going on and spending most days outdoors ,, seeing your home style, authentic, humbled approach on handling a critic of this particular dish with professionalism..been looking forward to you talking bout opening back up .. so to make a visit
Guanciale is traditional pork jowl very common in the Rome area of the Italy. It's amazing in flavor. However, here in the states it is not very easy to find and not many know what it is. You do a great job so don't let anyone tell you otherwise. And cooking is an art and there is always a different color or brush to use for your own creations. Keep up the good work and nice to see you posting again!
Guanciale is a smoked pork jowl . De Checco is the BEST pasta . There is NO cream in a real carbonara , just egg. For the real deal check out a video on youtube by the late Antonio Carlucci . I made it exactly as he did and it was off the chart delicious ! So simple . Just be careful you don't scramble the eggs when making the sauce and use the best ingredients you can find . There are many versions of this classic dish and many are also great . Just different from the original. Peace Big Daddy and hope you had a great birthday !! P.S . ---- Fresh ground black pepper is a must for this dish !
Jack! I love your passion and style mate. Who knows, I might skip across the pond and visit you in Connecticut. Anyhow, some feedback. I had the privilege of living in a few regions and islands of Italy in the 80s and 90s. I worked as a teacher of English, and many of my ice~breaking classes (and assignments) were oriented around my students teaching me recipes and methods of cooking ~ when in Rome, do as the Romans. I later went on to own a bistro in England where I learnt to accommodate the local palate when cooking pasta and rice dishes. As you know, Pasta is one of the staples in Italy; the way they eat pasta is 'al dente' (aside from lasagne) whereas the English like their pasta 'soft'. The way you cook yours is definitely 'al'americano', at the same time, you managed to incorporate some essential casalinge/real Italian aspects of cooking, one being the amount of water required to cook pasta. Many Italians live on modest incomes so the more water you use, the more it costs in bills. Next, you did not overload the pasta. Italians like pasta with sauce and not sauce with pasta! Lastly, my mouth as watering as you mixed in the egg mixture. No cream, no butter, ~ just perfect. Thank.you, and good luck with your new projects. Best
Thank You Rupert, I was given a link to a real good Italian chef and I learned a lot. It tasted great and ate off it for three days, each better than the previous. Thanks for your info and feedback and I wish You and Sandra all The Best, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Your clam guy fills those 5 gallon buckets with fresh water with the clams in there for about 10 to 20 min. They will purge themselves of any sand in them. You can actually watch the cough it out.
Authentic Italian food has its place. But variations of a dish is perfectly fine by me. Especially since we don’t have access to all the ingredients here in the US. In Italy, classic dishes may vary from regions, towns, and even neighborhoods.
Sure, you want to add chicken to carbonara, that’s fine. But adding big chunks of onion, broccoli, chicken, cream and white wine to a dish is not a variation, it’s a completely different dish (his previous “carbonara” video). Also, Guanciale and pancetta is easy to find in Whole Foods or Wegmans stores, speciality stores or ordering online from as well, from gourmet food sites. We are a global world, you can get almost anything from Italy, UK, Spain etc.
I've been watching you off and on. Last night I almost made something close to what you did, lacked bacon or an equivalent, but I was going to use olive oil, then friends came by and the clams over cooked and dinner was soon forgotten. I am going to use your garlic/parm/yoke mixture next time and the idea of the broth, so simple yet overlooked many times. Learn something from you every time.
I really love the fact that you don’t waste anything. What a terrific way to cook. Critics, yea right. I don’t see any of them doing videos like you do. Looks delicious. If I was closer, I would be over for some takeout.
Thanks so much Michael, I don't pay much attention unless I can learn something! Good Gravy, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Hope you enjoy Mgazibo, We ate the hell out of it for three days, even for breakfast! Stay Well, Jack Become a Member Of Cooking With The Blues" patreon.com/cookingwiththeblues
Can you imagine this wonderful artist fed so many tummies in his lifetime? RIP my brother. He couldn't love his family any more then he did. Everytime I see one of his videos I clicked on it just to get a warm feeling inside. My wife thanks you for teaching me how to cook. Neal
I love that saying! “I know where I’m at, and I know where I’ve been”!
"The full Monte." Love it!
He's tremendous. Always skilled, kind, open to others. Delicious, I suspect.
21:15 to all the haters, Jack was more than a chef. He was a member of your community, he was a father, he was a business owner, he encouraged the local community to come together and rise above adversity! He was more to most than any politician!! RIP mate!
Love your channel. No need to apologize. In a world of Hollywood chefs, you are a breath of fresh air! God bless you Jack. May your reopening be a great success. Love your pooch
So much this
We love you, Daddy Jack! Miss you so much. Best to everyone from Christina Lamberti and me. ❤️❤️❤️
An amazing chef, so sad he's gone. But he shared lots of tips & tricks for others. What a love for good food, thank you Daddy Jack! 01/19/2023 it's what's for dinner tonight. "We're never to old to learn something, that's for sure!"!"
Jack I enjoy your interpretation of classic dishes. You will never be able to make everyone happy, so just make yourself happy and cook like the artist you are.
I had an earlier comment, I gave it my best of my ability shot and I was very happy with it. All good Mathew! Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
Great News!!!!!! Glad you are reopening! Surely your wonderful clients will be so Happy to welcome you back, as you welcome them!
You know I love that beautiful boy. It's been great watching you two interact during quarantine. You have very generous friends. They're always sharing whatever they have. They know you'll make delicious recipes with it.Thank you for sharing them with us.
Our pleasure Vadam, I know your a dog lover. Do you have a Doberman? Axel is now glued to us more than ever. If we're away for a few hours we miss him and he misses us, crazy! Best, Jack
RIP big man. you are missed
"I know where I'm at and I know where I've been." Of all the good things you've said, this one really stuck with me. My new favorite quote. Thanks, D J ❤️✌️
Jack's humble attitude in the face of criticism about his earlier recipe...to learn from it and revise his thinking...shows what a great guy he is. Rather than double-down and shove his experience in his critic's face, he used this as a "learning moment," ultimately making him a better chef and an even more likable guy. Very impressive. When COVID ends, I hope to make the pilgrimage from Massachusetts to New London and shake his hand.
Thanks Mike but I have a lot of demand for the version with cream, blackened shrimp or chicken is a killer!
Your words: "You never know it all... and you can always... you're always learning..." those are the KEY WORDS of all life, and so many people have lost sight of that, because so many are walking around, half-cocked, and they think that they know it all; they hear only one side of a story, or only see and make one recipe, and then they think they "know it all", but they are sadly mistaken. And that goes for all, and I mean ALL aspects of our lives and how we live them. Long Live Daddy Jack!!!! Love you, man!
RIP chef....when Jack died he left a huge hole in my joy.
Very nice dish. Wish you all the best in your new restaurant. Good luck
You’re blessed to be right on the coast & have the fresh seafood my man!!!
Thank you Daddy Jack. For the recipe, but more importantly for getting us together during this time..
Been cooking for 50 years since I had to learn to feed myself when I found out my new wife could not cook. Love the great idea of making a pesto out of the garlic tops. I will have to try that. I wish I had a friend who came over with freshly harvested clams like that. I identify with your way of cooking. Thanks for sharing.
Love this Daddy Jack!!!! You rock and cook it the way you want!!! Bravo!!!!! ❤️❤️❤️👍👍👍👍👍👍
This is a great example of why I love watching your videos. Although I am allergic to eggs and milk. You always make me hungry. And, I know you love to feed people. It shows. Keep safe.
R.I.P.
Daddy Jack
Greatly Missed
But Never Forgotten
Best words of advice on life and family! keep up the real work.
Memories of Lower Greenville. Dallas misses you. Thanks for the Sam Myers shout out. As soon as we get this pandemic figured out, we will return to Gloucester and make a trip down to New London.
Hi Allen, Those were the days my friend, so many great clubs and restaurants on Lower Greenville, My first house was on Miller Ave. Do you remember Pietro's Restaurant, the best Italian. Good Gravy, Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
Love you Jack! Your videos make me so Hungry!!
On my travels, I've seen as many recipes for carbonara as I have for red sauce. Every town, every region has their own... Use what you have...no pancetta use bacon....Always love the comments from the food police....if you don't make it the way mom did you're wrong lol....heck, I'm Irish, what do I know....
Great job Chef.
Love how you continue to learn and take people's advise to heart. Humbleness is a great quality. Best of luck with your upcoming projects. 👍
Thank you! Will do Scott, You Can Teach An Old Dog A New Trick! Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
Thank you DJ!!
Love this guy, love this channel. Thank you !!!!
God bless you brother.
Ma sono per lui per il cane?🐕
Amazing dish, chef! God rest your soul
Gday Jack, great to hear of the concept detail about the restaurant going forward; local and sustainable food direct from the farm and sea, cooked with wood fire, and garnished with love, along with a blues backing track. It's gonna be a great series of vids to watch. Am happy for you mate, cheers from James in Sth Australia.
You are the man Jack. All my best for your future endeavours. God Bless!
That turned out amazing. Your killing it chef!!
God Bless, been watching for a year or so. Love the videos, someday in person.
Thanks Jack 😊 Love all your recipes ❤ My Mom.loved Claim sauce..I'm gonna definitely make this 1 and more of your stuff..Thanks 😊 Godbless you .Good job for teaching me This FAVORITE. Ox
Glad to here you're opening back up Jack. Hope to make it up there one day because you are an excellent chef.
I like to have a couple of ice cubes keeps it nice and cold and is smoother going down and we probably drink it alittle faster too:)
THANK YOU for the inspiration
Thank you for this recipe, I hope to try it soon. God Bless everyone.
Good to hear things are going great for you!!! Can't wait to see the new restaurant concept videos. And the new merch
Axel show time baby love you guys . Another great video daddy jack
Feliz cumpleaños too Happy Birthday from a Southern California
Once again, thanks and know that I wish you the best - not 100% sure why I'm so fond of your show/you/and heck even your dog! But from one cook to another I hope life is going well for you and us real cooks appreciate what you've got going on. Have fun, feel good and be well...
Jacks awesome, I cant stop watching these vids
Martin Vincent nailed it: you knocked it outta da park. So, so anxious to get to CT when this mess is all behind us. Cheers and yum-stuff from NoCal!
Beautiful looking dish! Thanks 👍🏼👍🏼
You know, I have to say....Daddy Jacks, you, my friend, are authentic and real! That looks phenomenal and I love your unity with others and best wishes! You and Kisha (pardon my spelling) enjoy that beautiful food. Even in an average kitchen, without all the burners and warmers, broilers, you make a restaurant quality dish. God bless you, your country and all of us through these challenging times! Big Daddy ROCKS!! ....from Canada 🇨🇦🇨🇦
Thank you so much Phillip for the kind words. Best to you and all our great friends to the North! Stay well, Jack Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Love your videos. I’m in Fl, but when I’m up by you again, I’m looking forward to visiting your restaurant to eat and say hello. Stay safe and blessed.
looks great....i dunno what it is but watching u cook relaxes me
You were an amazing man. I'm rifling thru your videos.
You cure depression!
Loved your personality.
Im still crying!
R.I.P Jackman!
#knowwhatImsaying
#aztecgrill
#superexcited
#soImmA
#SOAHH
#WHITESTODAY
#CLAMS
#LINGUINE
#RIGHTQUICK
#NICENQUICK
#DADDYJACKSPICE
Cannot wait to buy your seasonings
I’ll be trying this one for sure, Jack! Looking forward to your next ventures. When things loosen up, don’t forget we have a date to do a farm breakfast here.
Right on, Daddy Jack.
So happy to hear your opening back up the restaurant. That dish looked amazing!
I must try this; this looks awesome. Also, I will be the first to buy your seasonings to support the cause. How about a video of you working the new wood grill? Good luck with the re-opening!
Best Wishes Always,
Bret
Awesome news for the restaurant! And a delicious recipe
Good to see you again, cooking great food as usual. You've inspired me to start a channel around cooking.. watch this space! love from Scotland
Keep me posted Chris, want to see what you have up your sleeve, Jack Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
God bless this man
Can't wait to see the restaurant back open! Love you Jack!
your mom’s Reverware pans are looking good. one of my favorites for sauté
Just love Axle❤️🐶 lost our boxer to cancer a few years back😞 they’re the best !! Really enjoyed the video...i could almost taste it😂😂
I'm sorry to hear that. I've had boxers all my life until a few years ago. They really are the best. We bred them when I was a child and they were very protective of us kids. So intelligent and loyal. I miss mine alot. I smile every time I see Axel🥰
Hey Daddy Jack another great video , with summer going on and spending most days outdoors ,, seeing your home style, authentic, humbled approach on handling a critic of this particular dish with professionalism..been looking forward to you talking bout opening back up .. so to make a visit
Thanks so much Gordon, Hope You're enjoying that beautiful camper, watch out for the hurdling! Jack
Guanciale is traditional pork jowl very common in the Rome area of the Italy. It's amazing in flavor. However, here in the states it is not very easy to find and not many know what it is. You do a great job so don't let anyone tell you otherwise. And cooking is an art and there is always a different color or brush to use for your own creations. Keep up the good work and nice to see you posting again!
Thanks for doing this video. I resently did som carbonara but it turn out as good as this. Great tips. I am going to try thus.
Happy Belated Birthday Jack 🎂
Guanciale is a smoked pork jowl . De Checco is the BEST pasta . There is NO cream in a real carbonara , just egg. For the real deal check out a video on youtube by the late Antonio Carlucci . I made it exactly as he did and it was off the chart delicious ! So simple . Just be careful you don't scramble the eggs when making the sauce and use the best ingredients you can find . There are many versions of this classic dish and many are also great . Just different from the original. Peace Big Daddy and hope you had a great birthday !! P.S . ---- Fresh ground black pepper is a must for this dish !
Sta cucinando per il Boxer?? Povera bestia lo fa morire! Gli animalisti lo odieranno😜
Incredible meal once again! Great camera work too. Been a big fan from the first video I watched! Wishing you and your fam all the best
The learning cooking channel🤘🤘👏👏👏👏.
Merci beaucoup Jack!
All the good stuff in One plate.
Happy Birthday!!!
I love that you don't waste anything , don't waste the rest of the yoke ;-)
Hello Daddy Jack's.... Wish you American friends a wonderful day from the Netherlands 😊🇳🇱🇺🇸💕✌️🍀
En de groeten terug! ;)
Tell Magnus we say hi.
Jack! I love your passion and style mate. Who knows, I might skip across the pond and visit you in Connecticut.
Anyhow, some feedback. I had the privilege of living in a few regions and islands of Italy in the 80s and 90s. I worked as a teacher of English, and many of my ice~breaking classes (and assignments) were oriented around my students teaching me recipes and methods of cooking ~ when in Rome, do as the Romans.
I later went on to own a bistro in England where I learnt to accommodate the local palate when cooking pasta and rice dishes.
As you know, Pasta is one of the staples in Italy; the way they eat pasta is 'al dente' (aside from lasagne) whereas the English like their pasta 'soft'.
The way you cook yours is definitely 'al'americano', at the same time, you managed to incorporate some essential casalinge/real Italian aspects of cooking, one being the amount of water required to cook pasta. Many Italians live on modest incomes so the more water you use, the more it costs in bills.
Next, you did not overload the pasta. Italians like pasta with sauce and not sauce with pasta!
Lastly, my mouth as watering as you mixed in the egg mixture. No cream, no butter, ~ just perfect. Thank.you, and good luck with your new projects. Best
Thank You Rupert, I was given a link to a real good Italian chef and I learned a lot. It tasted great and ate off it for three days, each better than the previous. Thanks for your info and feedback and I wish You and Sandra all The Best, Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
Your clam guy fills those 5 gallon buckets with fresh water with the clams in there for about 10 to 20 min. They will purge themselves of any sand in them. You can actually watch the cough it out.
Authentic Italian food has its place. But variations of a dish is perfectly fine by me. Especially since we don’t have access to all the ingredients here in the US. In Italy, classic dishes may vary from regions, towns, and even neighborhoods.
That's great insight. Thank you so much for your comment. I honestly appreciate it.
Sure, you want to add chicken to carbonara, that’s fine. But adding big chunks of onion, broccoli, chicken, cream and white wine to a dish is not a variation, it’s a completely different dish (his previous “carbonara” video). Also, Guanciale and pancetta is easy to find in Whole Foods or Wegmans stores, speciality stores or ordering online from as well, from gourmet food sites. We are a global world, you can get almost anything from Italy, UK, Spain etc.
@@watchreport Spot on.
Pasta cooked n the clam water, off the charts
that is a hit, carbonara with clams. wow. wish i had some clams on hand.✅😎✌️🍜
Day 189 of Quarantine.. Daddy jacks. Thank you sir
Thanks Chef. Don't let the purists bug ya. Guanciale is pork jowl. DecCecco is the best pasta we can get here. Damn. that dish looks tasty.
RIP Daddy Jack.
I think you could cook shoe leather and make it taste great. You are an artist !
Really wish I could’ve tried his restaurant
I just love this channel. ~ :-)
If I waited until I had everything I needed for a "recipe" I would never eat. Use what you have. Thank you!!!
I've been watching you off and on. Last night I almost made something close to what you did, lacked bacon or an equivalent, but I was going to use olive oil, then friends came by and the clams over cooked and dinner was soon forgotten. I am going to use your garlic/parm/yoke mixture next time and the idea of the broth, so simple yet overlooked many times. Learn something from you every time.
Good stuff!
Good luck on your new restaurant!
good show cooking is creative and enjoyable
Love you man keep it going u know what's up
I really love the fact that you don’t waste anything. What a terrific way to cook. Critics, yea right. I don’t see any of them doing videos like you do. Looks delicious. If I was closer, I would be over for some takeout.
Thanks so much Michael, I don't pay much attention unless I can learn something! Good Gravy, Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
Boxer's are the best. Thanks for the yummy video
I love them too! I just have to have a Dachshund!
lol, took the challenge like a champ
Whatever way Jack cooks Carbonara-that’s how I’m cooking it!🇺🇸👍🏽
Dude that looks awesome. Going to have to try this.
SBeautiful meal Chef! Love you Brother!
It’s 11 o’clock in Toronto Canada right now I have to go buy Clams i’m starving
Good looking classic going on here, you just can't beat a simple sauced pasta. Can't wait for you to be back in the open flame world though.
Top dish Jack. I Love carbonara, I love vongolè, never thought of mixing them until now. Thnks👌👍
Hope you enjoy Mgazibo, We ate the hell out of it for three days, even for breakfast! Stay Well, Jack Become a Member Of Cooking With The Blues"
patreon.com/cookingwiththeblues
Jacks has the right way of looking at food,find a new way and like it change up,if not screw it.
Oh my god that looks good
10 out of 10 Again - Jack - of all your recipes, my favorite is the Kentucky Hot Brown
Not great for the waistline Reggie!