Beautiful thing about TH-cam is Jack will always be there whenever you need him. Like visiting with an old friend from time to time. Wish we had more time.
Jack i love to see your pots and pans .i know you really use them everyday not shinny out of the box for tv cameras a real cook and chef no nonsense cooking!
Man...been watching Daddy's videos for the last week or so. Went on line to see if he had a cook book and saw that he had passed. Broke my heart! Love this guy. RIP, big man...
I like the way he cooked. Sometimes he even looked lazy, like "surely he should stir that/ mix that in" but the reality is that he has made these dishes so many times that he knew exactly when something was done, or needed to be adjusted, etc. As an amateur home cook i find myself spazzing a lot, being a perfectionist. I aspire to be able to make gorgeous food as effortlessly as Daddy Jack did. RIP big man
Big fan here. The algorithm just sent me this - so, now am now reminiscing his channel and style of cooking. Oh, so miss this man. Big guy with a big heart. I think I will make this Coq Au Vin tomorrow... RIP, our friend.
@@ronaldleigh1933 It's really sad Jack was such a nice guy. I e talked to him a few times on fb messenger and during the pandemic I had mentioned how my company laid me off (I'm a chef as well) and Jack offered to send me money right then! I was seriously BLOWN AWAY. Probably was one of the nicest most pure person on the platform. He is going to be truly missed. He felt like a friend to most.
I can't believe how much I miss Daddy jack. If I'm telling down I put on my boys cooking and spreading love with his green onions. The world is blesses to see him. Rip
Man this guy is awesome. I’m a foodie and love watching his videos. One of those types of people you would love to sit down and have a beer with. Was sad to find out he passed away. Rip
The reality is, it isn't as easy as it appears. Beginning with Johnson & Wales culinary school to learn the basic skills then spending years of his life working in professional kitchens gave him the skill level to run through the process in a seemingly flawless manner. It isn't a coincidence that the necessary ingredients are in the correct place at the correct time and the correct equipment at the proper settings is there to get the desired results. What appears to be easy and natural is actually a result from years of hard work and acquiring knowledge. Once everything is in place it appears easy, but it isn't. david
So sad when I found out he had passed away. Such a good man. Loved watching his videos and will watch them still. The world misses great guys like Jack. Prayers to his lovely family 🙏 God bless
Thank you for keeping your dads videos on TH-cam! I still has his Daddy Jacks black apron that I wear when I cook and I still use his blackened seasoning!!! Can’t wait to meet him in heaven!! He loved his family, especially Lucy!! You are blessed to have called him dad!!!
I love this guy, I've watched and seen as many as I can. Cooking your food is amazing. Thank you 😊 my girlfriend can't get enough of my cooking because of you. We miss ya.
This man was a treasure. It's a shame that he's no longer with us. RIP Chef Jack. If there truly is a heaven, they currently have one of the most loving and talented cooks, working in that immaculate kitchen in the sky. Hopefully, he has taken his place beside all of the other culinary talent residing somewhere in the great beyond, doing all of the things that they loved to do in life. :)
Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues Natural flavor and using what the good God gave us. Can't duplicate the flavor from cooking chicken on the bone 0606. Good Gravy, Jack
I'm digging the new camera! It's like someone removed a grey vail and finally turned on the lights. So much more enjoyable to watch. Love the pan with the floppy handle and the dish looks outstanding. The Master in his element is always a pleasure to watch & learn from...
Sitting at home while we go through this COVID 19 situation. One of my favourite things to do is to watch Jack cook. You are awesome Jack. Love the food. Hopefully one day i will get down there to Connecticut again and will be able to sample your food. I live in New Brunswick, was a Submariner in the Canadian Navy and was in New London a few times. Sadly missed your restaurant or Bistro. Home of the Blues......awesome.
I have always prepared coq au vin old school. This recipe looks great and takes much less time. I am going to try it tomorrow but with rabbit. I may also try the blanc version.
I love to hear (and i think it is pertinent to know about) some of your journey. The story about the $300 bucks is a critical story. Some would say “300 bucks!? You gotta be crazy!”. But you knuckled down and said “ok lets see what we can do with that. Ok maybe we make the stock? Maybe we get a few buck out of the Pâté” Excellent lesson. Dont be shy; your journey is important to show the internet world there is real thought and hard work behind this stuff. This is one of my favorite episodes for that reason. Also your shout out to another cook. Class act my friend.
Cooking with the Blues - ohhhh youre being too humble Jack. You still need to have the experience and creativity to know what everything can be used for. Love hearing your experience Jack and the hard work along the way. Im obviously a passionate cook. While other kids were playing baseball i was watching Julia Child and Graham Kerr. They were the only ones at that time (Im 52). Graham was so enthusiastic! You are obviously very accomplished but you have this family aspect in your videos where friends are stopping by. Friends of the restaurant. The direct connection you not only maintain but cultivate. Making sure people are happy. I just love it. Probably too long of a comment. Blah blah blah. Lol. Ttyl my friend and if Im ever in your area from Chi-town i will stop in an say hello.
Jack...I swear this...YOU & KENT ROLLINS are my 2 favorite chefs to watch!!!! I watch You & Kent at least 3-4 times a week & EVERY SINGLE TIME I GET A NEW RECIPE FROM YOUR'S & KENT'S TH-cam CHANNEL!!! I have learned so much from You & Kent...THANK YOU SO MUCH!!! Much love from Mobile Alabama!!! P.S...I loved the Mary Jane Girls song "My House" playing in the background!!!
Jack I love your explanations man you crack me up. I got my mom watching you now. The guys you got working for you are very lucky they have a mentor like you. Happy New Year man hope it's a great year for you and your restaurant!!
I'm trying that. Quick and easy. Since I've been disabled and can't stand too long, one pot meals are the way I go. That looks so fast and easy. I really like Kent Rollins also. I make pot roasts, lots of stews, gumbo, skillet made steak the french way. etc. It's so I can take a break every half hour until it's all ready. Stir fry is a big specialty also. Hour to prep. Half hour to cook. I get four meals out of it. I make Polish sauerkraut and country ribs. So easy and delicious.
My husband came across Chef Jack and told me about him. Unfortunately, when I looked up his recipes, I discovered he had died. I look forward to making his recipes. I’ll pray for his loved ones and hope they find peace in his spirit.
Good to see the cooking keeps on coming. I watch a lot of different chefs on TH-cam (many of which have enormous sub counts) and your cooking has its own no-nonsense, down to earth style which I enjoy just as much.
Amazing! How in the world do you get things to avoid sticking to the pan. You are truly gifted and talented when it comes to the way one marry food. It all works, change a little here a dash of that there, no measuring just eye ball things giving everything your unique signature style. I enjoy all your videos and I comb TH-cam for everything you have ever posted. You have given me the encouragement to try new and wonderful things. A meal at my home has become more than just a meat and two vegetables. You are truly amazing. Thank-you for taking the time to demonstrate the essence of fine dinning. :)
Avoid sticking to your pan by temperature control and amount of oil ( of course the kind of oil matters depending what your cooking and how precise you want to be) and the heat of the oil. Never get it to a smoking point unless your making a brick chicken or some shit
that looks great Jack. the 2nd best part besides how delicous it looks is the story he tells at the end how he took $300 for that restaruant and made money with it. jack was a consummate pro and anyone who knows anything about real food service knows he was a boss
Oh my...this I will attempt. If I mess it up, I can always take one of my frozen half pints of Rockefeller dressing I learned from Jack and top it all. Thanks Daddy J!
@@CookingWithTheBlues The stuffing fresh out of the pan is delectable. The frozen is still so good I sometimes wonder if my screw ups are an unconscious excuse to grab some ! Thanks for teaching us laymen cooks how to prepare the classics ♥️
One more example of “REAL” kitchen work! “I didn’t have any pearl onions, so... Use what you have! So many people should be learning from you Jack! “Garlic pulls them in” I LOVE that statement! I’m going to do this next week!
Those burners are unbelievable..full throttle at all times. Those pots in the back must be jet black by the end of the night. Good stuff as always Jack makes my night brother
What an amazing teacher. So calm and cool and keeping it simple. RiP
Beautiful thing about TH-cam is Jack will always be there whenever you need him. Like visiting with an old friend from time to time. Wish we had more time.
Me too its really sad 😢
RIP.You are missed
A-MEN ... For sure Miss...
@@jeffyeager1997
even without new content you can just keep making these dishes over and over, he was such a great cook/artist
I miss this great man TH-cam channel but I always go back to these videos just to see him again
This is the place where people who can cook go for relaxation.
if i ever am depressed at 3am and can't sleep, watching this guy makes the world feel less awful
Jack i love to see your pots and pans .i know you really use them everyday not shinny out of the box for tv cameras a real cook and chef no nonsense cooking!
His just cooking with high heat and not rushing just relaxing while not burning anything is just insane
Ultra Blaze or bust for Big Daddy Jack when it came to the burner temp🔥
Experience.. RIP Jack!! ❤💙
@@iceman590444nooooo really?😢 I just discovered him
Whats so cool about that?
@@83devildog everything brother...sit back and enjoy🤙
I discovered jack 8/20 sitting at home with Covid . We all miss you old buddy.
Man...been watching Daddy's videos for the last week or so. Went on line to see if he had a cook book and saw that he had passed. Broke my heart! Love this guy. RIP, big man...
I like the way he cooked. Sometimes he even looked lazy, like "surely he should stir that/ mix that in" but the reality is that he has made these dishes so many times that he knew exactly when something was done, or needed to be adjusted, etc.
As an amateur home cook i find myself spazzing a lot, being a perfectionist. I aspire to be able to make gorgeous food as effortlessly as Daddy Jack did.
RIP big man
he got the Covaids Jab, he is no more :(
@@beyondalpha1072 Says who?
Patience in cooking makes great results
He looks exactly like mark northover
@@beyondalpha1072 you mustve been dropped on your head as a kid
Big fan here. The algorithm just sent me this - so, now am now reminiscing his channel and style of cooking. Oh, so miss this man. Big guy with a big heart. I think I will make this Coq Au Vin tomorrow... RIP, our friend.
Miss you big guy! He's literally my go too for good hearty food for the family! rip Jack c❤️
Hold on... rip?
@@john_Doe6578 sadly yes.
God dammit this breaks my heart
@@chefmesser420 so sad - such a nice fellow
@@ronaldleigh1933 It's really sad Jack was such a nice guy. I e talked to him a few times on fb messenger and during the pandemic I had mentioned how my company laid me off (I'm a chef as well) and Jack offered to send me money right then! I was seriously BLOWN AWAY. Probably was one of the nicest most pure person on the platform. He is going to be truly missed. He felt like a friend to most.
Sometimes I'll spend an hour just watching this dude's videos love watching them cook he uses everything no waste seems like a good guy
RIP Will miss your videos you were a mighty cook Thanks Jack
I can't believe how much I miss Daddy jack. If I'm telling down I put on my boys cooking and spreading love with his green onions. The world is blesses to see him. Rip
Daddy Jack and Kent Rollins, two masters, each with their own excellent style! Well done. Thanks and keep them coming.
We miss you so much Jack! TH-cam will never be the same without u
At about the6:30 mark I would have called the fire department. Jack just calmly keeps on cooking. He is THE man.
Haha! I was getting nervous for sure!
You are sorely missed by your following. Rest easy big man. I loved watching him cook.
Man this guy is awesome. I’m a foodie and love watching his videos. One of those types of people you would love to sit down and have a beer with. Was sad to find out he passed away. Rip
Jack and Cowboy Kent... love it. Rest easy Jack.
RIP Chef, there’s no one like you. ❤️
Amazing, as always, Jack! And, A+ for mentioning Kent Rollins! I love his rustic cooking as well!
Rip Jack you were a beautiful soul. I am heart broken you are gone.
Man he makes cooking look so easy. Such a natural. Thanks jack you’re an inspiration.
The reality is, it isn't as easy as it appears. Beginning with Johnson & Wales culinary school to learn the basic skills then spending years of his life working in professional kitchens gave him the skill level to run through the process in a seemingly flawless manner. It isn't a coincidence that the necessary ingredients are in the correct place at the correct time and the correct equipment at the proper settings is there to get the desired results. What appears to be easy and natural is actually a result from years of hard work and acquiring knowledge. Once everything is in place it appears easy, but it isn't.
david
Agreed. Practice something every day for 30 years and voila
@@postholedigger8726 and you never stop learning😂
Happy New Year 2023? Thank you for all your great cooking and thank you very much for a life well lived...
So sad when I found out he had passed away. Such a good man. Loved watching his videos and will watch them still. The world misses great guys like Jack. Prayers to his lovely family 🙏 God bless
When did he die..?
Watching these videos breaks my heart. What an amazing man. I miss him so much and I've never met the guy.
There will never be another Daddy Jack!
Thank you for keeping your dads videos on TH-cam! I still has his Daddy Jacks black apron that I wear when I cook and I still use his blackened seasoning!!! Can’t wait to meet him in heaven!! He loved his family, especially Lucy!! You are blessed to have called him dad!!!
i could eat anything this man cooks
Looks awesome Jack, you & Cowboy Kent Rollins are my two favorite chefs on youtube. Amazing comfort food. Making great food at home inexpensively
Ditto's on that one.
brian lagerstrom
allthingsbbq
chocolate cacao
ninos home
I love this guy, I've watched and seen as many as I can. Cooking your food is amazing. Thank you 😊 my girlfriend can't get enough of my cooking because of you. We miss ya.
Chef, Cook, Artist, just fabulous dishes
Man that looks good!!
I remember my Mom used to make that dish for us, it was always great! One of my favorites! Wonderful memories! Love you Mom!!❤️
I just discovered him and love his personality and his style. May he live forever.
Your right up there with Kent you two are my favorite cooks , you guys are wonderful
This man was a treasure. It's a shame that he's no longer with us. RIP Chef Jack. If there truly is a heaven, they currently have one of the most loving and talented cooks, working in that immaculate kitchen in the sky. Hopefully, he has taken his place beside all of the other culinary talent residing somewhere in the great beyond, doing all of the things that they loved to do in life. :)
Starting around 4:10 re: “The joy of cooking…” Chef describes it perfectly. What a warm sentiment. RIP
Man, I’m SO freakin’ happy I found your new channel! Please keep these awesome videos coming. I look forward to them!
Rock on from Utah!
No gimmicky studio. Just a real chef's kitchen. Spots and all. Love it.
Don't stop cooking brother ... you got the Midas touch ... it's all gold.
He makes cafeteria slop.
@@SOLDOZER thanks for sharing... Bobby Flay
@@joecitizen6755 Bobby Flay? Dont insult me like that.
@@SOLDOZER where yer vids at?
his knowledge and passion on food is so on point. i love this man. i miss this man.
He was a bigger than life personality and helped inspire my creativity in cooking. Thank you big guy. You have a special place in heaven.
I love to see the 4 after burners on full tilt boogie
I made it today and it was perfect. I couldn't believe the depth in flavor that came with it using red wine. Thanks, Bro. It was awesome!
Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Natural flavor and using what the good God gave us. Can't duplicate the flavor from cooking chicken on the bone 0606. Good Gravy, Jack
He makes it look so easy. Will definitely try to recreate this at home,
Jack's videos kept me and my family company through the pandemic. Thank you Jack, may God bless your soul.
I'm digging the new camera! It's like someone removed a grey vail and finally turned on the lights. So much more enjoyable to watch. Love the pan with the floppy handle and the dish looks outstanding. The Master in his element is always a pleasure to watch & learn from...
Happy Father's day Daddy Jack! You take the fear and mystery out of these dishes. I love how you explain and break things down😘
I tried this dish tonight by cooking it for my family. They loved it. gravy came out perfect. Thanks for sharing this with us.
The way his Kitchen looks makes me want to try it. I bet it is delicious.....
Sitting at home while we go through this COVID 19 situation. One of my favourite things to do is to watch Jack cook. You are awesome Jack. Love the food. Hopefully one day i will get down there to Connecticut again and will be able to sample your food. I live in New Brunswick, was a Submariner in the Canadian Navy and was in New London a few times. Sadly missed your restaurant or Bistro. Home of the Blues......awesome.
Hi Jack, I am new to your channel and I love it.. I am an old working Chef (59 yrs old
), you remind me of the good ole days.. Thanx Jack. :)
Fantastic...miss you Jack.
I have always prepared coq au vin old school. This recipe looks great and takes much less time. I am going to try it tomorrow but with rabbit. I may also try the blanc version.
how did it go
Rest in peace big man❤️ love from Holland
Are we just going to ignore the box o wine under table? Love it. Love all of this!
Miss you Jack, learned a lot from you
If the max of the stove is 10.. He is cooking at 15
I've said it before, and I'll say it again- Daddy Jack's range burners have 2 settings- off, and blast furnace! You are the man, Daddy Jack!
I love this guy. Great philosophy about cooking. Particularly agree about onions and leeks. 😊
I just discovered his channel a couple of days ago. Sad that he's gone, you could tell there was heart and soul behind each dish. RIP Chef Jack.
Yes, there was a heart. It probably exploded. And this guy was a "chef" the same way Michael Jackson was white.
It's always a lot of fun when an American tries to cook European food. Its like watching monkey drive a car :D
I love to hear (and i think it is pertinent to know about) some of your journey. The story about the $300 bucks is a critical story. Some would say “300 bucks!? You gotta be crazy!”. But you knuckled down and said “ok lets see what we can do with that. Ok maybe we make the stock? Maybe we get a few buck out of the Pâté”
Excellent lesson. Dont be shy; your journey is important to show the internet world there is real thought and hard work behind this stuff.
This is one of my favorite episodes for that reason. Also your shout out to another cook. Class act my friend.
Timothy Duzenski Well put!
Cooking with the Blues - ohhhh youre being too humble Jack. You still need to have the experience and creativity to know what everything can be used for. Love hearing your experience Jack and the hard work along the way. Im obviously a passionate cook. While other kids were playing baseball i was watching Julia Child and Graham Kerr. They were the only ones at that time (Im 52). Graham was so enthusiastic! You are obviously very accomplished but you have this family aspect in your videos where friends are stopping by. Friends of the restaurant. The direct connection you not only maintain but cultivate. Making sure people are happy. I just love it. Probably too long of a comment. Blah blah blah. Lol. Ttyl my friend and if Im ever in your area from Chi-town i will stop in an say hello.
Something relaxing watching this guy cook .
Jack...I swear this...YOU & KENT ROLLINS are my 2 favorite chefs to watch!!!!
I watch You & Kent at least 3-4 times a week & EVERY SINGLE TIME I GET A NEW RECIPE FROM YOUR'S & KENT'S TH-cam CHANNEL!!!
I have learned so much from You & Kent...THANK YOU SO MUCH!!!
Much love from Mobile Alabama!!!
P.S...I loved the Mary Jane Girls song "My House" playing in the background!!!
RIP Daddy, love your recipes you made it seem so easy!
i'm noticing a trend ... i enjoy watching kent rollins too . another REAL person cooking real food
keep up the good work
hello from Canada,, another great vid. God Bless all the Staff and of course Daddy Jack,, Cheers !!
I have watched Kent Rolland for a long time, like your channel, it's excellent!!
I Miss him but am grateful we will have his videos. And hope he is cooking for everyone somewhere and telling stories 😊😊
Jack was a hell of a cook
this man loves people and cooking
I'm a new fan.....sad 😭 he's gone. I'm grateful to still be able to enjoy his videos ♥️💪♥️💕
“Somebody asked me why every dish you’re starting chicken with flour”
“...I don’t know...we gotta figure that out” 😂😂😂
The flower helps brown the chicken, en thickens the sauce :)
@@SirPrizeMF I know that...I was quoting his joke..l
This chef is awesome. Good recipes and he is quick but not in a hurry at all.
Jack that is one of my favorites. Thanks for this man, great cook. Keep them coming.
Dude i worked in a kitchen for 6 yesrs from 16-22 and u genuinely make me miss it. U are an OG and know what you r doing i love it
ive always wondered about the best way to overcook chicken
Real world professional kitchen cooking. Well done!
I'm still learning from these vids! I never thought to roast the mushrooms like that in the broth! I will try that! Awesome
Some great classic french dish. Like at Jeans Blue Room Studio City, Ca. Enjoyed 👍
Jack I love your explanations man you crack me up. I got my mom watching you now. The guys you got working for you are very lucky they have a mentor like you. Happy New Year man hope it's a great year for you and your restaurant!!
I'm trying that. Quick and easy. Since I've been disabled and can't stand too long, one pot meals are the way I go. That looks so fast and easy. I really like Kent Rollins also. I make pot roasts, lots of stews, gumbo, skillet made steak the french way. etc. It's so I can take a break every half hour until it's all ready. Stir fry is a big specialty also. Hour to prep. Half hour to cook. I get four meals out of it. I make Polish sauerkraut and country ribs. So easy and delicious.
You are so Authentic! Love America ❤ 👍🏻
My husband came across Chef Jack and told me about him. Unfortunately, when I looked up his recipes, I discovered he had died. I look forward to making his recipes. I’ll pray for his loved ones and hope they find peace in his spirit.
Good to see the cooking keeps on coming. I watch a lot of different chefs on TH-cam (many of which have enormous sub counts) and your cooking has its own no-nonsense, down to earth style which I enjoy just as much.
Amazing! How in the world do you get things to avoid sticking to the pan. You are truly gifted and talented when it comes to the way one marry food. It all works, change a little here a dash of that there, no measuring just eye ball things giving everything your unique signature style. I enjoy all your videos and I comb TH-cam for everything you have ever posted. You have given me the encouragement to try new and wonderful things. A meal at my home has become more than just a meat and two vegetables. You are truly amazing. Thank-you for taking the time to demonstrate the essence of fine dinning. :)
Avoid sticking to your pan by temperature control and amount of oil ( of course the kind of oil matters depending what your cooking and how precise you want to be) and the heat of the oil. Never get it to a smoking point unless your making a brick chicken or some shit
If you slide the meat in the pan as you put it in it won't stick
Danny Jack, I still enjoy watching you videos.
Awesome to have one of his videos show up in my feed after so long. ✌🏻
You can only love this guy, he is the greatest. RIP
that looks great Jack. the 2nd best part besides how delicous it looks is the story he tells at the end how he took $300 for that restaruant and made money with it. jack was a consummate pro and anyone who knows anything about real food service knows he was a boss
Oh my...this I will attempt. If I mess it up, I can always take one of my frozen half pints of Rockefeller dressing I learned from Jack and top it all. Thanks Daddy J!
@@CookingWithTheBlues The stuffing fresh out of the pan is delectable. The frozen is still so good I sometimes wonder if my screw ups are an unconscious excuse to grab some ! Thanks for teaching us laymen cooks how to prepare the classics ♥️
sorry to see Jack passed - we need more people like him in this world :)
wut?! he passed away?! noooooooooo...rip jack. baller chef you are 😢
Dang! That's why doesn't make new videos I guess. RIP Jack 🙏. My girlfriend still uses your bolognese recipe and it's delicious.
Thanks for the video. Have some pheasant that I want to do a Coq au vin with. Can’t wait!
One more example of “REAL” kitchen work! “I didn’t have any pearl onions, so... Use what you have!
So many people should be learning from you Jack! “Garlic pulls them in” I LOVE that statement!
I’m going to do this next week!
God i love this man..funny,kind and great chef, LOVE IT!
Those burners are unbelievable..full throttle at all times. Those pots in the back must be jet black by the end of the night. Good stuff as always Jack makes my night brother
You and Cowboy Kent Rollins are my favorite channels!
whoyoukidding1 same here!!