sincerely appreciate the family for keeping these up. Chef was a joy to watch. You could tell he enjoyed making these recipes and taking time to film. I'm more of the Silent type. I never really commented on videos but now ever since his videos have been popping up recently I feel like I appreciate it more and more and we do take people and a lot of things for granted when we no longer have them again thank you for letting us enjoy what this man gave us.
@@CookingWithTheBlues Hi Jack, ASMR is "Autonomous sensory meridian response" it refers to stimuli that can have a meditative effect, often involving physical sensations such as tingles. If you search for ASMR you'll find tons of videos featuring a diverse range of relaxing stimuli (from women whispering nice sounding words and tapping things with their fingers, to videos of people having a massage) It kind of overlaps with ambient style music in many respects and as such can be varied. As far as your videos go, I enjoy having them on in the background as I'm making food for 30-60mins, it calms me down. The ASMR aspect of them is things like the very specific sound of the aluminum pans on the stove, your various phrases etc, just the general warmth of the "Cooking With The Blues" schtick etc. Calms me down here in the UK : )
4:13 I remember growing up in the sixties with my folks slathering down my hair every Sunday before church with either Brylcream or Wildroot Cream oil. Now that I'm bald and in my sixties I save lots of money on hair care products which I spend on other stuff. I recently bought a gas stove which I'll use to hopefully duplicate some of Daddy Jack's flaming recipes without burning my house down of course. I absolutely love the videos.
Daddy Jack, I have been watching your classics all night. I remember thinking why the gas burners were so flaming high but then I realized that your videos were mainly 20 minutes long and you did turn down the gas burners when necessary. You taught me how to cut an onion but most of all you taught me all about your passion and appreciation of great cooked food, which I admit I forgot over time with my busy workday schedule! God bless and I love paella and fresh shellfish!
I had to re wined to see this aging. Im from Michigan and just love to cook. Love your shows. Im hoping some day to get there and have a meal. Your gotta be a great cook. Im 57 widower and he always did the cooking.
Love your cooking, Jack. Loved your comment "A little dab will do ya"...I'm old enough to remember it...Brylcream...LOL...made me laugh! I love Paella. Going to try the exact way you did it. Thanks!
The dish looks so good, my mouth is watering! I can imagine the fragrant saffron in the rice! Great videos, love watching you cook. And great gift on the knives. Cuts so smooth, hard not to add stuff to the dish just because the knives cut it so smooth! LOL! I know, I know...LOL
Just learned of this channel last night and have tuned into at least a dozen of your presentations. Jack you were an authentic New England chef, may you rest.
love and peace brother jack..you are truly a master chef...i caught you making broccoli, potato, cheese, and your touch soup from 2015 on another subscription...got linked to this...best small pan paella i've ever seen...you've seen the two and three foot iron pan's???...that pizza/bread oven behind you,; what a unit!!!...you are a lucky man to be loving what you do...YOU ROCK...where is your place of business/ restaurante superior de america??? live long and prosper happy, g
Ey Miguel Nieto, I do not know where you have seen that the recipe has to be as you say. Don't be short-minded and in the world there are millions of different types of paella. Not only the Valenciana, the marinera, of black rice with cuttlefish, baked rice, arroz del senyoret, arroz a banda and many more. The chef makes some very good dishes. And out of respect for a person who has been in the kitchen for years, you should be more cordial and say things with respect. Or are you a chef?
@@jbsavard1265 I am a n physicist who finds this entertaining. AND I MADE THAT CLEAR IN MY COMMENTS. Our vision is fine. You are the chef my friend and you need to argue with other chefs. i chose to be a physics professor. Have a nice day Savard, a friend of ours and dear chef.
Hi, from Spain, LOVE, LOVE your videos but please, have a look at some tipical spanish paella videos, nothing to be with yours, I say it one more time LOVE your videos but this one looks more like some "chinese" rice recipe...I don´t know.... My best from Spain, love your stile
I was in Sub School during the fall of '81. I used to take dates to a place call the _Bootlegger_ and they had a Paella on Thursday nights. Thursdays was good days.
Big Jack, this is a great starter paella recipe! I read what these clowns are saying about "it's far from classic" etc., but there's plenty of space to modify to taste. Most of all, I enjoyed the prep, I KNEW this was going to work, and it did! Aw man! After day two or three in the fridge, those spices hit and that clam juice was super flavorful! Everything absorbed and the flavor was awesome man! Your friend, the health and body building fanatic who appreciates indulging my hidden, healthy fat-man habits, lol! SO WELL DONE!
Glad you enjoyed the video Kenn. The bottom line is the end result and if it tastes good to you. Everyone thinks they have the best recipe and cook it the way they learned, I guess it's a national pride thing. Most of our recipes are americanized to fit our tastes and the ingredients are what's available. I don't take offense unless they get vulgar or cross the line then a nix situation, just like in day to day life. Stay Well, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Cooking with the Blues definitely gonna taste good but it’s not classic paella in any way. I don’t know what to call it but you calling it a classic paella is click bait for me. Kudos on your other vids though.
Good to hear Kenn, That flavor sets in good and the leftovers are east to reheat! Glad your making the stock fresh, these day they call it bone broth and think they invented something new, give me a break! Then they call it organic and charge you double! Good Gravy, Jack
@@CookingWithTheBlues I have had the privilege of eating at your restaurant.... your food tastes INCREDIBLE, and you have the ability to coax flavor from simple ingredients without using the most expensive cut of meat or costly wine or trendy ingredients many chefs use. That may not have been the most traditionally executed paella... but I would be willing to bet it tasted really delicious. I really love that you don't pretend to be some elite chef trying to impress with fancy technique, but that you take joy in bringing a special meal and happiness to your customers.
loved that he actually used safran in this paella....its tradition....but I was pleasantly surprised! and when he introduced the shrimp, I so got a flashback of my apprenticeship as a commis de chef.......peeling all the tiny shrimp in bulk and removing the intestines ....
@@CookingWithTheBlues I am cooking i m home...yes....but now I am more with the guests.....doing the service........... my apprenticeship was as a commis de rang ( in the restaurant ) but with a stint in the kitchen........loved the atmosphere there.....much better and less competitive then in the restaurant!
Sandvic sweedish steel is one of the higher end quality steel made. Now a days, the Japanese are producing alloys using the sandvic with other blends. Checkout the Miyako brand, they really hold their edge a long time.
Jacks thr best !! Lol, Ive been studying his technique for flipping the food in the pan but no matter how I do it . IT FAILS 😨😆 Does antone have a link to the new knifes Jack received ? Thanks
The head has all the flavour, the vein is the digestive tract so unless you enjoy the flavour of digested algae and dirt (also known as shit) then that’s why.
If you notice Jack seldom uses a ton of powdered seasoning in his cooking. He seasons with peppers, root vegetables and fat. I think it's akin to Cajun cooking. And if he uses herbs they are fresh. Whole foods and fresh ingredients... Amazing...
jack learned to cook from true Italians in an Italian restuarant. They all use fresh ingredients and hardly use any type of powder unless its salt or pepper.
Aloha Jack, from Maui, Hawaii. I just discovered you a couple of hours ago, and I'm loving your channel! I love cooking for family and friends, and this is another recipe I must make. Thanks for posting this. I look forward to seeing much more from you. Happy New Year!
@@milwaukeegregg I do have great respect and devotion for our lord Jesus Christ. I am sure he will not be proud of your lack of respect and your insults. God bless you anyway.
sincerely appreciate the family for keeping these up. Chef was a joy to watch. You could tell he enjoyed making these recipes and taking time to film. I'm more of the Silent type. I never really commented on videos but now ever since his videos have been popping up recently I feel like I appreciate it more and more and we do take people and a lot of things for granted when we no longer have them again thank you for letting us enjoy what this man gave us.
RIP Daddy Jack. By far my favorite youtube channel. Gonna miss you
He Died?
@@HARPOON1476
Yes the other day. May 11.
😪
I keep watching this channel while im high af, gets me every time...
Make sure you keep the munchies handy. Jack
That's torture!!! Especially when you go to the kitchen and only find ramen noodles!!
@@CookingWithTheBlues absolute fkn legend
i always end up here when im high (:
Jack was such a great chef! ✌️
Does anyone else watch Jacks videos just to relax? I enjoy the steady pace of them, they've got an ASMR thing going on.
@@CookingWithTheBlues Hi Jack,
ASMR is "Autonomous sensory meridian response" it refers to stimuli that can have a meditative effect, often involving physical sensations such as tingles.
If you search for ASMR you'll find tons of videos featuring a diverse range of relaxing stimuli (from women whispering nice sounding words and tapping things with their fingers, to videos of people having a massage)
It kind of overlaps with ambient style music in many respects and as such can be varied.
As far as your videos go, I enjoy having them on in the background as I'm making food for 30-60mins, it calms me down.
The ASMR aspect of them is things like the very specific sound of the aluminum pans on the stove, your various phrases etc, just the general warmth of the "Cooking With The Blues" schtick etc. Calms me down here in the UK : )
Oh yes, I even bought a container of His blackening seasoning. Scrumptious.
I too miss him, he's missed greatly
Never met you in person but loved you man. Beautiful soul. Rest In Peace gentle Giant.
Miss you Jack! ❤️ I keep seeing my favorite videos again and I get choked up!
4:13 I remember growing up in the sixties with my folks slathering down my hair every Sunday before church with either Brylcream or Wildroot Cream oil. Now that I'm bald and in my sixties I save lots of money on hair care products which I spend on other stuff. I recently bought a gas stove which I'll use to hopefully duplicate some of Daddy Jack's flaming recipes without burning my house down of course. I absolutely love the videos.
Lmao😂💯
Nice, would love to see a video tour of the restaurant
Daddy Jack, I have been watching your classics all night. I remember thinking why the gas burners were so flaming high but then I realized that your videos were mainly 20 minutes long and you did turn down the gas burners when necessary. You taught me how to cut an onion but most of all you taught me all about your passion and appreciation of great cooked food, which I admit I forgot over time with my busy workday schedule! God bless and I love paella and fresh shellfish!
I had to re wined to see this aging. Im from Michigan and just love to cook. Love your shows. Im hoping some day to get there and have a meal. Your gotta be a great cook. Im 57 widower and he always did the cooking.
RIP Jack. You were a master in the kitchen. Sadly missed
Oh man I just discovered him.. Great chef! RIP
Jack always shared his technique, top notch!
After watching this and the Marco knorr videos I have been rejuvenated and have been cooking more than ever. Thank you
Hi Jack
I’m watching from the UK...please explain that seasoning what looks like Old Bay??.
Thank You for the great video.
Bless this man
I love his pans. They got cooking history in em.
Typical restaurant pans
This is definitely not a classic spanish paella, but it looks good
Estos americanos jajajaja
jajajajj los americanos le llaman paella al arroz con hamburquesas ajaajja
No socorat, not paella. Same thing with Gordon Ramsey's.
This should be called American style Paella
Any resemblance to Valencian paella is simply believing in pregnant birds.
¿Y donde está el majado con las ñoras?, Si el meu iaio Pere alçara el cap, mare de déu de l'amor bendit...
You're an inspiring dude. Your videos take me back to my restaurant work days. Thanks, bro'!
Love your cooking, Jack. Loved your comment "A little dab will do ya"...I'm old enough to remember it...Brylcream...LOL...made me laugh! I love Paella. Going to try the exact way you did it. Thanks!
R.I.P. Jack, you will be sorely missed!
What happened to him?
He passed away earlier this year.
Thanks
The dish looks so good, my mouth is watering! I can imagine the fragrant saffron in the rice! Great videos, love watching you cook. And great gift on the knives. Cuts so smooth, hard not to add stuff to the dish just because the knives cut it so smooth! LOL! I know, I know...LOL
LOVE your cooking vids!
Your technique is extraordinaire, and your style is the best.
A true chef at heart AND soul!
Peace out!!!
soy de la tierra donde se invento la paella, valencia- españa. por amor de dios, pero que es eso?
mimimimi soy un verdadero espanol mimimi no se hace asi mimimi callate
El arroz ese con verdura que hacéis también le llamáis paella?
Si senorito por favor paella agua
I dont fuckin know
un arroz
YUM!!! Man, if we ever get to your restaurant I’ll have a heck of a time deciding what to order!!!
Just learned of this channel last night and have tuned into at least a dozen of your presentations. Jack you were an authentic New England chef, may you rest.
That can feed a family of eight
Just discovered your channel, love the cooking gives me ideas for here at home in Australia thank you so much
Where you thinking of Cutco? Based out of Olean, NY near Buffalo.
stopped here to wish you and your family and friends a great holiday season and a prosperous new year
Looks like the world should. All colours, all flavours! Can I have some more? 👌 🙋♂️
I’m surprised it didn’t stick. What pan do you use?
You guys the rice he added is pre cooked or raw?
This channel soothes my brain after grafting at work all day
love and peace brother jack..you are truly a master chef...i caught you making broccoli, potato, cheese, and your touch soup from 2015 on another subscription...got linked to this...best small pan paella i've ever seen...you've seen the two and three foot iron pan's???...that pizza/bread oven behind you,; what a unit!!!...you are a lucky man to be loving what you do...YOU ROCK...where is your place of business/ restaurante superior de america??? live long and prosper happy, g
You just cannot bet a fat chef. Absolute natural.
Such a good cook!
Gonna try this Jack!! Thanks Buddy!
Big man where are you I don’t see new videos
Your my only cook inspirational, simple and easy
May god protect you . From Scandinavia with love
He died unfortunately.
It’s always good to watch the pro
Thank you Good Sir. I learned a lot from you.
When does he cook the Paella?
Starting a classic Spanish paella with butter???? Bang! You're dead!
If that is paella then I'm the Pope of Rome !!! Blasphemy!!!!
Bless Me Father for I have sinned!
@@CookingWithTheBlues Blessed be my son...15 Ave Marías and 10 ower father hahaha
Ey Miguel Nieto, I do not know where you have seen that the recipe has to be as you say. Don't be short-minded and in the world there are millions of different types of paella. Not only the Valenciana, the marinera, of black rice with cuttlefish, baked rice, arroz del senyoret, arroz a banda and many more. The chef makes some very good dishes. And out of respect for a person who has been in the kitchen for years, you should be more cordial and say things with respect. Or are you a chef?
The say we stop learning is the day we die. You are a good chef! We have to keep learning! I learn from you. Salud mi amigo!
That's for sure V.T. Gracias, The Best, Jack
@@CookingWithTheBlues dovresti solo vergognarti e cambiare mestiere....potresti pulire i cessi, o la tua cucina che e peggio di un cesso.....vergogna.
what was the name of the knives?
Wusthoff 6in
Jack I just found you today and I’m on a watching binge
I agree.....the food...the comments...all entertaining.
He has that effect on a lot of us. We should start a club
@@MarkWitucke We should!
@@avecmoi9429 this guy cross contaminated so many times i lost count!b
both of you get your eyes checked
@@jbsavard1265 I am a n physicist who finds this entertaining. AND I MADE THAT CLEAR IN MY COMMENTS. Our vision is fine. You are the chef my friend and you need to argue with other chefs. i chose to be a physics professor. Have a nice day Savard, a friend of ours and dear chef.
Hi, from Spain, LOVE, LOVE your videos but please, have a look at some tipical spanish paella videos, nothing to be with yours, I say it one more time LOVE your videos but this one looks more like some "chinese" rice recipe...I don´t know.... My best from Spain, love your stile
I grew up among thousands of Spanish and Portugese Immigrants and no one uses bell pepper in Paella !!!!
There is nothing asian about this though...like at all.
One of my favorite dishes! Daddy Jack's version is so authentic
I love "toasting" the rice before adding the liquid just like Jack
Who makes the Knife sharpener Jack?
My favorite part is the spanish music in the background that the kitchen staff is listening too
That is a nono
I love your videos and have subscribed.Thank you
What do you keep your oven on?
What was the powder you use on the clams ?
Rice has to be arborio rice. Saute the chicken and chorizo with garlic and onions. Put aside and de-glaze with Spanish brandy.
Classic Spanish Paella
First ingredient, butter.
What kind of rice?
personality and talent are everything
This guy is my new Chef John lol
That looks fantastic Jack!
@Weedgy Apex he’s American Italian nobody cares how your mama made it lol. Just be glad he did it.
@Weedgy Apex Have you tried his?
Great video do u know where to get the power saffron like back in the day
This stuff is very powerful Hillbilly. Not sure about it back in the day, this seems the same.
I was in Sub School during the fall of '81. I used to take dates to a place call the _Bootlegger_ and they had a Paella on Thursday nights. Thursdays was good days.
I missed it was he talking about saffron being being worth more than gold ?
Jack's Must Ingredients: Bell Pepper, Garlic, Butter, and Fit everything else in it.
Hahaha, Brylcream. I used it a lot when I was in my teens.
jack, just got in after a stressful day and. happy to receive your wisdom and. culinary masterpiece
SI HACES ESO EN VALENCIA TE HECHAN DEL PAIS¡¡¡¡¡¡ pero aun asi me gustan tus videos
y en España también...😂
Thx for another great video and yes we make steel in Sweden. Greetings from Sweden 🙂
Can I change you some steel for some Paella?
Greeting from Spain XD
Poppa Jack what kind of pots do you use? Nothing ever sticks I love it!! Greetings from Southern California Los Angeles!!!~LOS
Aluminum Wear Ever Skillets, You have to get the pans hot with the butter and oil first Los. They are not non stick. The Best, Jack
I'm diabetic boss man so I watch you cook and I just drool all over my phone. You have any diabetic recipes amigo? Keep up the great show!!!-LOS
Big Jack, this is a great starter paella recipe! I read what these clowns are saying about "it's far from classic" etc., but there's plenty of space to modify to taste. Most of all, I enjoyed the prep, I KNEW this was going to work, and it did! Aw man! After day two or three in the fridge, those spices hit and that clam juice was super flavorful! Everything absorbed and the flavor was awesome man! Your friend, the health and body building fanatic who appreciates indulging my hidden, healthy fat-man habits, lol! SO WELL DONE!
Jack has me cooking up chicken broth n shit! Lol!
Glad you enjoyed the video Kenn. The bottom line is the end result and if it tastes good to you. Everyone thinks they have the best recipe and cook it the way they learned, I guess it's a national pride thing. Most of our recipes are americanized to fit our tastes and the ingredients are what's available. I don't take offense unless they get vulgar or cross the line then a nix situation, just like in day to day life. Stay Well, Jack Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Cooking with the Blues definitely gonna taste good but it’s not classic paella in any way. I don’t know what to call it but you calling it a classic paella is click bait for me. Kudos on your other vids though.
Good to hear Kenn, That flavor sets in good and the leftovers are east to reheat! Glad your making the stock fresh, these day they call it bone broth and think they invented something new, give me a break! Then they call it organic and charge you double! Good Gravy, Jack
You must be thankful for all the tips from the professional chefs who watch your channel.
@@CookingWithTheBlues I have had the privilege of eating at your restaurant.... your food tastes INCREDIBLE, and you have the ability to coax flavor from simple ingredients without using the most expensive cut of meat or costly wine or trendy ingredients many chefs use. That may not have been the most traditionally executed paella... but I would be willing to bet it tasted really delicious.
I really love that you don't pretend to be some elite chef trying to impress with fancy technique, but that you take joy in bringing a special meal and happiness to your customers.
Haaaaahar funny man
Did you run out of chorizo?
Looks like some good stuff right there!
I like your handle - you & me both...
Bellissimo nickname!
loved that he actually used safran in this paella....its tradition....but I was pleasantly surprised!
and when he introduced the shrimp, I so got a flashback of my apprenticeship as a commis de chef.......peeling all the tiny shrimp in bulk and removing the intestines ....
Good memories Max, are you still cooking? Got to learn from the ground up, only way right? The Best, Jack
@@CookingWithTheBlues I am cooking i m home...yes....but now I am more with the guests.....doing the service...........
my apprenticeship was as a commis de rang ( in the restaurant ) but with a stint in the kitchen........loved the atmosphere there.....much better and less competitive then in the restaurant!
One day im gonna come up there with friends by ferry from LI i will not eat the whole day to get your great cooking.
Ijeffrey Trian that’s my wife’s and my plan too! I’m in Suffolk, LI.
No one questions that fact that Clam is the only juice that doesn't come from a plant.
In Europe Swedish and German steel are well known for good guilty.
Sandvic sweedish steel is one of the higher end quality steel made. Now a days, the Japanese are producing alloys using the sandvic with other blends. Checkout the Miyako brand, they really hold their edge a long time.
Hello from Florida Jack. Just subscribed and enjoying everything. Next time I head north I will stop in for brefalunchandinner!
RIP Big Daddy Jack. you were loved
What amazing shit
Classic🤭😅should of called it seafood fried rice
I wish we had a high speed shuttle between Kansas City and New London
fly into bradley take train to new haven jump on the shore line east train and your there!
Looks amazing
hey man, paella or no paella that dish looks delicious and I can't imagine the smell👍
Hard to say it's classic
Looks good
Yes it is paella ! Jacks paella
This man represent real food, congratulations from Europe!
Jacks thr best !!
Lol, Ive been studying his technique for flipping the food in the pan but no matter how I do it .
IT FAILS 😨😆
Does antone have a link to the new knifes Jack received ?
Thanks
Practice with grapes in a pan without heat you'll be asking to work the line in no time
buddy blues your the best cento anni god bless you thank you for being a good great CHEF
Thank you so much Anthony, MOLTO BENNI! GRATZIE! Jack
I dint know why people de-vain shrimp. It takes out all of the flavor of the shrimp...
The head has all the flavour, the vein is the digestive tract so unless you enjoy the flavour of digested algae and dirt (also known as shit) then that’s why.
If you notice Jack seldom uses a ton of powdered seasoning in his cooking. He seasons with peppers, root vegetables and fat. I think it's akin to Cajun cooking. And if he uses herbs they are fresh. Whole foods and fresh ingredients... Amazing...
jack learned to cook from true Italians in an Italian restuarant. They all use fresh ingredients and hardly use any type of powder unless its salt or pepper.
Hola Jack , lamento decirlle que no le proporcionaron bien la receta
...ma questo fa solo danni!!! 😬😬
Aloha Jack, from Maui, Hawaii. I just discovered you a couple of hours ago, and I'm loving your channel! I love cooking for family and friends, and this is another recipe I must make. Thanks for posting this. I look forward to seeing much more from you. Happy New Year!
Amo! venga, butter paella! And mixing, noooooo!!!
I just came across your channel today and love it
Jesus Christ my dear friend, this has nothing to do with Spanish Paella 🙈. Do you put marmalade in the Pasta amatriciana??? Indeed...
@@emiquetzalkoala4288 ... è un assassino, ahahasjahah 😂. Saluti da Roma, Italia!
Joder
Iñaki, nos ha jodido de la A-Z vaya desastre
Jesus the Christ Has nothing to do with this have some respect you prick....
@@milwaukeegregg I do have great respect and devotion for our lord Jesus Christ. I am sure he will not be proud of your lack of respect and your insults. God bless you anyway.
@@maxoncurro ha ha ha
Outstanding jack, hoping to fly out east for a seafood binge this summer. Your place in in top of the list
tu no has visto una paella ni en fotos....