still watching these vids... hope all of daddy jacks family and employees and friends are doing well... thank you for keeping this channel up to remind us of how special this man was and to carry on his legacy
So wonderful the world got to share this great mans personality, talent and family . May the memories of Daddy Jack and his shared life linger on for time unending
In Baking weight is sooo important..to.me baking is tough...to some its ez..but it truly is a science...unlike cooking? Cooking is ez ..in cooking you always hear?. Salt and pepper to taste.? Measuring and weights..just don't matter that much... So grams are ez to go by in baking
😂 Of course he’s a nice & good man - and his assistant also... it’s self-evident in the way they talk and showing us the recipe... you know, a person’s style says a lot about him/her, and you can see they’re actually very down to earth people... I’m nicely impressed by this channel, just a bit sad and inconvenient I’m not in US to visit his restaurant.
pappyschmears never worked at any pizza chains all mom and pop joints. I will never work any corporate or chain restaurant!!! Ive been cooking for 14 years. How about you and microwaving food doesn’t count.
Dear Chapin family and friends, I just discovered your UA-cam channel and I love it. I was so disappointed to learn that DaddyJack passed away recently my deepest condolences. I live in NY and had planned to take a day trip up to New London to eat at Daddy Jacks and I'm so disappointed to learn that it's gone. Chef Chapin was a polar bear of a man with a giant heart to match the world was a better place with him in it and I'm really disappointed that I won't get the chance to meet Daddy Jack and taste his delicious food. I recently retired after 30 years in the restaurant business and people like him are few and far between. Thanks to the magic of technology I can still enjoy the pleasure of his presence. God bless and bon chance for whatever life has instore for his remaining family. Thank you, Christopher Harvey
Jack is like family... We will be driving there this summer from upstate ny near canada just to experience the love and chill of daddy jack..thank you .. the tighe fmily
B rocks!!! She knows her stuff and knows her way around the kitchen. Kitchen looks organized, neat, and most importantly clean. You've got a good crew there, Jack! Happy New Year to you and your staff!
You are SO fortunate to have Bea as part of the restaurant. She is as talented with the Pizza as you are at the stove. What a team! Thank you for featuring her👍🙋
I cant thank you guys enough for letting us in your kitchen. You have inspired me to make so many delicious meals. Next time im in New London I'm coming over!
Philanthropy is also the willingness to share knowledge. You guys are so generous with your time and knowledge, it's clear that you love what you do. I'll tell you a secret. I sit here playing blues riffs and watching you cook. Silly clients think I'm actually working. I have a good friend in Canton, CT. He makes guitars. I now have two reasons to return to CT from Chicago.
Jack love you brother, we cook all the recipes here at the house and every one just can't get enough. Your one hell of a chef, paid your dues in the dark depths of the kitchen cooking managing skills and came out the other end a winner. Keep the videos coming and keep feeding America sir. God bless you and the hard working souls that have your back.
What a beautiful soul Bea is! I enjoyed her and the video so much. Please pass that on to her. I'd love to find her restaurant someday and just gorge on some great pizza. Thanks for sharing
You guys should make a backstory video. Describe a day in the life. Where did you begin cooking? Main inspirations? Favorite places to cook and eat? How did you end up in New England? How did you meet B? I would love to get to know yall better and I'm sure I'm not the only one!
Reminds me of when I used to come in early in the morning every day to make sauce and dough for a really good pizza restaurant. 4 15 gallon sauce buckets and between 4 and 15 buckets of dough depending on the day... lots of work is right. I still love making homemade pizza from scratch to this day. So good..
@@CookingWithTheBlues It definitely was! We had up to 9 or so pizza makers on at night and 2 4 foot long ticket holders that would both be packed full of tickets on a busy night. It was pretty insane. It was also the only good pizza place in town though!
Hey guys. Another great one. Parents had a Philly pizza shop for awhile in 70s. Daughter currently is a manager at a Philly pizza spot. Good volume so. I never knew the dough had a life that long. Plus its better on day three? BOOM..... ask me about the batch we made after school one day. Double yeast. Hada take it out the back door to a Rambler. Pops nevers knew...
Happy New year to all at DADDY JACK'S. I am a big fan of Jack's cooking tutorials as well as a passionate Chef myself. My favorite thing to make is pizza....BEE, you nailed it. Just the way I was taught from a true Italian pizza Chef. If you could, Jack. Please do a tutorial on pizza rolls, and garlic knots!!! Thank you all so much. Keep the pizza oven hot, I plan to eat a slice from it one day soon.
This takes me back to my younger days when I worked in a pizza place in Chicago. We made EVERYTHING from scratch - meatballs, sausage...we even cooked up beef roasts that were shaved for our beef sandwiches. Fun times!
I think she meant more than 20 quarts of flour (she probably uses a ten quart container twice and misspoke) as that seems like the only reasonable recipe while keeping water percentages between the traditional values of 55 to 70 percent of the flour weight. Thus I get the following baking percentages for ease of conversion.: 100% flour 66.5% water 3.5% sea salt 3.5 % oil 0.3 % sugar .23% yeast you may need to decrease your water percentage depending on the type of flour you are using and if you're cooking at over 700f. For the sauce per 8oz can tomatoes 1 tsp Kosher salt 1 tsp sugar 1 tsp granulated garlic ¼ tsp pepper ¾ tsp basil ¾ oregano
You're the greatest, Chef Jack! The pizza dough and sauce made my mouth water even without the baking. I'm in Michigan and a far cry from your New London city but maybe I'll drive there in the summer for a visit so we can talk good food. And, Happy New Year. May it be our best yet. Herb Conlan
WOW this brings back memories from when I worked at a pizzeria in Meriden. I'll say it again; I miss New England comfort food, but I really miss CT pizza!!! Trying to find quality pizza in Florida is quite difficult. Thanks Blues chefs!!!
Wow, what a great video. I’m so glad to find a sauce like yours. The dough might have me doing some simple math, but that’s all good! My brother built a outdoor wood fire pizza oven and I will share with him your video and all your videos. By the way, you Daddy Jack are looking great. Thank you for your channel.
Daddy Jack is a great chef. Old school. I trained under a chef just like him, reminds me of him so much. I pray you make it through the lockdowns and come out stronger.
I spoiled myself this Christmas and bought 2 #10 cans of Alta Cucina from Amazon and a food mill... OMG Alta Cucina made THE BEST simple marinara I've ever had!! Also had some left over and played around reducing it more and making a small batch of of pizza sauce!! Fantastic! Next experiment will be a longer cook for a Sunday gravy and I also want to oven bake the sauce in a sheet pan to make "fresh-ish" tomato paste! Thanks for sharing your secrets Jack!! I'll be in NYC in June.. maybe I will swing out and meet the man himself!
the ol' Hobart!!!! I was a scullery boy at the Straw Hat Pizza palace on Crenshaw in Gardena in 70 and 71, made the dough just like this, with a Hobart like yours. Rolled it out, etc. Good to see it still gets done the ol way!
Yummy dough and sauce you have there. My buddy owned a pizza place and he made his own pizza dough and would add garlic powder to it and used honey instead of sugar.
Man am i gonna miss these videos. Old Jack was like a grandfather to a lot of us. Rest in peace..
He wasn’t LIKE a grandpa.. he WAS a grandpa to us ALL.. this man is a LEGEND.. and his recipes will live on FO EVAHHH
How did he die ?
I miss them too
@@angelWWG1WGA heart failure.
@@jmfia2391 😪😪
We all miss Daddy Jacks, he has passed on since but I will never stop watching his educational cooking videos, RIP friend!
Jack your philanthropist speech touches my heart. So true. You and Bea are great people.
still watching these vids... hope all of daddy jacks family and employees and friends are doing well... thank you for keeping this channel up to remind us of how special this man was and to carry on his legacy
I love that there are no secret recipes here, just love for the art. Thanks so much B. Rest In Peace Jack.
So wonderful the world got to share this great mans personality, talent and family . May the memories of Daddy Jack and his shared life linger on for time unending
Jack seems like a really good man.
What's up with the "grams" in measurements? What does this mean??
@@juliemolthop8980 Is this a serious question?
@@juliemolthop8980 its by weight -
In Baking weight is sooo important..to.me baking is tough...to some its ez..but it truly is a science...unlike cooking? Cooking is ez ..in cooking you always hear?. Salt and pepper to taste.? Measuring and weights..just don't matter that much...
So grams are ez to go by in baking
😂 Of course he’s a nice & good man - and his assistant also... it’s self-evident in the way they talk and showing us the recipe... you know, a person’s style says a lot about him/her, and you can see they’re actually very down to earth people...
I’m nicely impressed by this channel, just a bit sad and inconvenient I’m not in US to visit his restaurant.
Daddy Jack gives his dishwasher a ride home?
He’s really got some heart
The backbone of the business John. Blessings, Jack
Cant cook without clean pans.
A good employer values his workers and goes the extra mile when needed. Great example to the rest of us!
B is such a friendly likeably person, and a great chef
And too honest to be politician. Darn!
@@pappyschmears you are a jack ass. Lol
pappyschmears never worked at any pizza chains all mom and pop joints. I will never work any corporate or chain restaurant!!! Ive been cooking for 14 years. How about you and microwaving food doesn’t count.
Right well it seems nice people have nice workers. They work well together. Treat each other respectfully can tell friends for real.
So true Hollow!
Thanks for sharing “B” with us, Daddy Jack!!! She is definitely a great addition to your team!
Dear Chapin family and friends, I just discovered your UA-cam channel and I love it. I was so disappointed to learn that DaddyJack passed away recently my deepest condolences. I live in NY and had planned to take a day trip up to New London to eat at Daddy Jacks and I'm so disappointed to learn that it's gone. Chef Chapin was a polar bear of a man with a giant heart to match the world was a better place with him in it and I'm really disappointed that I won't get the chance to meet Daddy Jack and taste his delicious food. I recently retired after 30 years in the restaurant business and people like him are few and far between. Thanks to the magic of technology I can still enjoy the pleasure of his presence. God bless and bon chance for whatever life has instore for his remaining family.
Thank you,
Christopher Harvey
South Carolina here jack. So kind of you to share your recipes. You keep cooking real and simple. Awesome
Jack is like family... We will be driving there this summer from upstate ny near canada just to experience the love and chill of daddy jack..thank you .. the tighe fmily
Going too miss you ole boy !!! Thanks for sharing great cooking recipies😘
You sir are such a good human. We all need many more Jacks. And Bea's! Thank you for being you!!
I don't know of any pizza joint who gives their sauce recipe!! You guys are the best!!! Thank you!!!
Rewatching a true youtube legend.... Gone but not forgotten.
Love ya B, Love ya Jack! thanks for the knowledge. Happy New Year to you both.
Hard working people, delivering top noch food.
I will also work hard, so i can buy a fly ticket and eat in your restaurant.
Greetings from Slovakia
Von Musklaus lol you must eat canned food and nothing else
Fantastic, Daddy Jacks pizza dough and sauce recipe. Bea is a natural, we should see more of her. Thanks for sharing. Tony
B is another culinary genius!!!!! You're goin bigtime, B!!!!!
I love these videos. I have learned a ton. RIP Jack...
Love your channel!!! Watch every week from Nebraska
Thanks for sharing this Bea and what a compliment from Daddy Jack on your quality and speed!
I am so friggin glad i stumbled on Jack's channel! only been watching for a few weeks and i've learned so much!! You guys are amazing!
Thanks for Sharing. Happy New Year from Florida.
B rocks!!! She knows her stuff and knows her way around the kitchen. Kitchen looks organized, neat, and most importantly clean. You've got a good crew there, Jack! Happy New Year to you and your staff!
You lot are wonderful such real people ,what a great place to work.👍
Enjoy all of your videos. Thank you.
THANK YOU B! Very kind of you guys to share the love and how to put love into making delicious pizzas! Happy New Year!
God bless you guys! peace
You are SO fortunate to have Bea as part of the restaurant. She is as talented with the Pizza as you are at the stove. What a team! Thank you for featuring her👍🙋
I cant thank you guys enough for letting us in your kitchen. You have inspired me to make so many delicious meals. Next time im in New London I'm coming over!
Philanthropy is also the willingness to share knowledge. You guys are so generous with your time and knowledge, it's clear that you love what you do.
I'll tell you a secret. I sit here playing blues riffs and watching you cook. Silly clients think I'm actually working.
I have a good friend in Canton, CT. He makes guitars. I now have two reasons to return to CT from Chicago.
Thank You Bea and Daddy Jack,, Cheers and God Bless You and All your Staff in this New Year from the Canadian Rockies !! l*l
Thank you B !! God bless you all !
Thanks Bea. You sure do know your measurements. Wow, exact. Great to see and meet you. I always see you on the side very busy.
Wishing you guys a very Happy & prosperous 2020 !
If we only knew what was to come...
You are the very best, Jack!! God bless you B!!! I loved you mentioned your granddaughter!!!
Happy New Year Jack, Bea, Glen, and Paula and the rest of the great people at Daddy Jack’s.
Jack love you brother, we cook all the recipes here at the house and every one just can't get enough. Your one hell of a chef, paid your dues in the dark depths of the kitchen cooking managing skills and came out the other end a winner. Keep the videos coming and keep feeding America sir. God bless you and the hard working souls that have your back.
Wonderful!!! Thank you for sharing your recipe and good tidings to you!
Great way to start the New Year...thank you Daddy Jack for everything you do for us!! You are the best!!
Greetings from Finland! Heipa hei!!
Now that's some old school cooks with some old school values. We dont get many like these. Happy New Year Jack and Bee, love from the UK London.
Fantastic. I wish you both all the success in the world.
I remember this. What a difference year we have been in. Were here Brother/Family
Miss you Jack
What a beautiful soul Bea is! I enjoyed her and the video so much. Please pass that on to her. I'd love to find her restaurant someday and just gorge on some great pizza. Thanks for sharing
Phenomenal team these two.
Much love.
Absolutely fantastic Dear Jack...Y'all are the best...
Good and simple ,Jack Thank you and Beth..!!
Jack employees like her are hard to come by! You got lucky. Thanks for sharing B and Jack
Man I love this channel. Been watching it for years and I've learned so much about food.
You were such a good man and chef , loved your cooking style and your food. May you Rest In Peace
Nice. Thanks for sharing
HNY guys !! What a beautiful relationship you have with B and what a great soul she is !! GB and best wishes.
So much info love you guys happy new yr
You guys should make a backstory video. Describe a day in the life. Where did you begin cooking? Main inspirations? Favorite places to cook and eat? How did you end up in New England? How did you meet B? I would love to get to know yall better and I'm sure I'm not the only one!
Daddy Jack is the best.. greetings and best wishes from Highland Park , Los Angeles
Love your booming baritone BDJ ..you are the Barry White of cooking with the Blues
I know my friend is not here but these videos bring him back to us . I have to say I never saw this video until now crazy . Miss ya Jack !
1 word describes this guy's entire philosophy: Love!
1 sentence,
Driving the dishwasher home.
Amazing man.
I'm crazy for 'Bea'!..Such a sweetheart and very friendly!
Reminds me of when I used to come in early in the morning every day to make sauce and dough for a really good pizza restaurant. 4 15 gallon sauce buckets and between 4 and 15 buckets of dough depending on the day... lots of work is right. I still love making homemade pizza from scratch to this day. So good..
@@CookingWithTheBlues It definitely was! We had up to 9 or so pizza makers on at night and 2 4 foot long ticket holders that would both be packed full of tickets on a busy night. It was pretty insane. It was also the only good pizza place in town though!
Hey guys. Another great one. Parents had a Philly pizza shop for awhile in 70s. Daughter currently is a manager at a Philly pizza spot. Good volume so. I never knew the dough had a life that long. Plus its better on day three? BOOM..... ask me about the batch we made after school one day. Double yeast. Hada take it out the back door to a Rambler. Pops nevers knew...
A Very Happy New Year!!!..
Oh my! Hello sweetness! Pizza dough looked good also. Great video!
Two very nice people I enjoy watching the videos
Happy New year to all at DADDY JACK'S. I am a big fan of Jack's cooking tutorials as well as a passionate Chef myself. My favorite thing to make is pizza....BEE, you nailed it. Just the way I was taught from a true Italian pizza Chef. If you could, Jack. Please do a tutorial on pizza rolls, and garlic knots!!! Thank you all so much. Keep the pizza oven hot, I plan to eat a slice from it one day soon.
Beautifully done.
This takes me back to my younger days when I worked in a pizza place in Chicago. We made EVERYTHING from scratch - meatballs, sausage...we even cooked up beef roasts that were shaved for our beef sandwiches. Fun times!
Thank you Bee,, thanks big jack,,, love you guys,, all the tips, just awesome,,,
I think she meant more than 20 quarts of flour (she probably uses a ten quart container twice and misspoke) as that seems like the only reasonable recipe while keeping water percentages between the traditional values of 55 to 70 percent of the flour weight. Thus I get the following baking percentages for ease of conversion.:
100% flour
66.5% water
3.5% sea salt
3.5 % oil
0.3 % sugar
.23% yeast
you may need to decrease your water percentage depending on the type of flour you are using and if you're cooking at over 700f.
For the sauce per 8oz can tomatoes
1 tsp Kosher salt
1 tsp sugar
1 tsp granulated garlic
¼ tsp pepper
¾ tsp basil
¾ oregano
The amount of heart and soul in that kitchen is unquantifiable. Love ya'll! Stay safe.
When I watch you I can think I am watching Jim Beard. You make good food accessible, not mysterious. Chapeau!
B ,you B the BEST!!
THANK YOU!!
How many pizzas can be made from that very good video thanks happy new year from ontario canada
You're the greatest, Chef Jack! The pizza dough and sauce made my mouth water even without the baking. I'm in Michigan and a far cry from your New London city but maybe I'll drive there in the summer for a visit so we can talk good food. And, Happy New Year. May it be our best yet. Herb Conlan
Hi I'm Tony Love your videos cheers from Australia
I've learned alot just by watching you. Coming to visit. Awesome show.
Awww what a great 👍 video ...enjoyed your friendliness
Thanks for sharing, Happy New Year, much prosperity in 2020
WOW this brings back memories from when I worked at a pizzeria in Meriden. I'll say it again; I miss New England comfort food, but I really miss CT pizza!!! Trying to find quality pizza in Florida is quite difficult. Thanks Blues chefs!!!
I Like it. Yummie!!!. Greetings from Venezuela.
@ Thanks for all. Indeed, we are living very hard and difficult times. I hope there is a better country and you can come to visit us
Love that old mixer it reminds me of making bread rolls in catering college 20 years ago
Love you guys, happy new year wishing all of you the best ever!!!
Thanks all ! Happy New Year !
Beautiful great job
great approach and demonstration of work that can be done at home
Bea sure knows the metric measurements! Pizza lover here. Thanks. My mouth is watering. LOL
That old Hobart has more metal in it than the car I currently drive. It will probably last longer too haha
Probably make 3 Volkswagen's from it.
Wow, what a great video. I’m so glad to find a sauce like yours. The dough might have me doing some simple math, but that’s all good! My brother built a outdoor wood fire pizza oven and I will share with him your video and all your videos. By the way, you Daddy Jack are looking great. Thank you for your channel.
Happy New Year love your videos always
Spectacular display of the pizza operation Jack and B! Your sauce looks to be delicious and your dough is enormous.
Thanks Jack For Sharing. ...
Awesome! I need to get there and try your food.
Daddy Jack is a great chef. Old school. I trained under a chef just like him, reminds me of him so much. I pray you make it through the lockdowns and come out stronger.
B and Daddy Jack are " The Blues dynamic duo. "
I spoiled myself this Christmas and bought 2 #10 cans of Alta Cucina from Amazon and a food mill... OMG Alta Cucina made THE BEST simple marinara I've ever had!! Also had some left over and played around reducing it more and making a small batch of of pizza sauce!! Fantastic! Next experiment will be a longer cook for a Sunday gravy and I also want to oven bake the sauce in a sheet pan to make "fresh-ish" tomato paste! Thanks for sharing your secrets Jack!! I'll be in NYC in June.. maybe I will swing out and meet the man himself!
the ol' Hobart!!!! I was a scullery boy at the Straw Hat Pizza palace on Crenshaw in Gardena in 70 and 71, made the dough just like this, with a Hobart like yours. Rolled it out, etc. Good to see it still gets done the ol way!
I love this channel... Great people top to bottom
Yummy dough and sauce you have there. My buddy owned a pizza place and he made his own pizza dough and would add garlic powder to it and used honey instead of sugar.