Always a joy watching you cook chef. Can't wait to get back to the restaurant again, until then watching you keeps me inspired with new ideas. Stay safe and well!
Hey Daddy Jack, got some tips for ya from down here in New Orleans. We do use different colors of roux for gumbos depending on the type of gumbo we want or the type of taste we want. Usually it will be either of three roux: the color of peanut butter, the color of a copper penny or a dark roux the color of chocolate (the one you dislike). Those are the three common roux in New Orleans that local folks of the area use depending on the taste they want. Try using the lighter roux if that is your taste preference. If you use a lighter roux, you can add some kitchen bouquet browning seasoning to give it a darker color if you desire a darker colored gumbo. The fat in the roux is up to you, either oil, bacon grease, lard or butter (no butter in the dark roux however) or a combo of any of those which makes for a tasty gumbo. And that’s how you let the bon temps rouler⚜️⚜️⚜️
Thanks for the cajun tips Tito, Some of the best cuisine in the country! Thanks Tito, Kitchen Bouquet, one of a chef's dirty little secrets! Use to use it when I worked at The Fairmont Hotel in Dallas. Knew all the guys at the New Orleans Fairmont, The Old Roosevelt! Great Memories, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Ernest Turner What were your grandparents last names? Is that your mother’s side? But ancestry doesn’t matter, what matters is if you grew up in South Louisiana or came from a family that did. I alternate my roux depending on the flavor I want for a gumbo, no matter if it’s chicken or seafood or wild game. Sometimes I use a dark roux, other times I use a roux the color of a copper penny like a red-brown color. I’ve made gumbos before with a peanut butter colored roux which I don’t do very often but they were also very good, but I prefer the red roux and the dark roux to make gumbos and my family does the same. I’m a native of the New Orleans area (of colonial Louisiana ancestry) and Lake Pontchartrain is only a few miles from my house :)
Cooking with the Blues Hey, you’re welcome Daddy Jack. I know you don’t like that dark roux, but like I said try one of the lighter roux I mentioned that we use like the peanut butter colored one (nice nutty kind of flavor) or that copper colored one (color of a penny, roasted flavor), you will probably like those. You can always use the kitchen bouquet to darken the gumbo if you want the dark color that the dark roux gives, but it’s not necessary because some gumbos are lighter and some are darker. Hey Daddy Jack, I would love to see you make a New Orleans seafood gumbo video using shrimp, blue crabs (cracked in half), crabmeat (can use both blue crabs and crabmeat or just one of either of them such as crabmeat if that’s what you have on hand), smoked sausage (andouille or regular or both), whole tomatoes (your Alta Cucina’s would be fine, hand squished), filé or okra, a spoonful of butter, some bacon grease, and the trinity (onion, celery, bell pepper) and the pope (the garlic) also (couple bay leaves, some thyme, salt, black pepper, cayenne or hot sauce) and roux. Remember to skim the top with a ladle after it’s finished because there will be a layer of grease on top from the roux, sausage, butter and bacon grease. I think you could make it top notch!
Jack you just keep getting better and better the more you reveal about your techniques. I'll watch this video several more times until I get it, with the ads turned on. Thanks man, you take care and your family take care.
Gday Jack, its james chef from south australia, its good 2 c u r doin well. I am enjoying your vids and enjoying learning your recipes, your traditional and regional food is quite different to what we grew up eating here. Things are easing up a bit here, as of this week some shops are open and we can trade, but have only ten customers at a time and they must be seated outside and can't drink alcohol, but it's raining and winter is on its way, so I don't think we will be too busy! Anyway onwards and upwards, and thank you for what u r doing for us all, cheers. P.S. we in australia are watching and hoping that things get better for you guys soon.
Thank You James, Glad things are easing up but it's a nasty bastard this virus. Life is changed forever as far as the restaurant business, we have to figure out how to make it work and be profitable. I think the food trucks are the ones that will succeed for now. Glad some down under are watching my videos, I love the spirit of you all. I hope one day to visit, not sure I can take that long plane ride though. I jus caught the band Midnight Oil on an old Sat. Night Live, had to watch it a few times they were so great! Stay Well and Tell the rest of your brethren I said Good Day, Jack
I’m Louisiana Cajun Creole, I’ve made my families seafood sausage chicken turkey file’ gumbo for many years, I was taught a traditional authentic gumbo always starts with the roux, it’s the difference between a real gumbo & just soup.
As usual I’m in my chair with an iPad watching your show, the wife hears so I pass it on to her when your done. She has her own IPad, but she has to see you on mine. Anywho, you are the king man. We live on the south jersey shore and live on seafood off the boat, but you have such knowledge and class using all type of cuisine. As I have said before, as soon as this virus is destroyed, you are going to see a couple of old late 70’s in your restaurant. I can’t wait!
That's a bet Jim! You must have the newer iPad! Glad you both enjoy the vids! Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
LMAO Jack, Yankee gumbo, that cracked me up :) .....looks just as good as what we make down south!! Bummer down here we don't get clams very often where you guys get them all the time. My gumbo is very similar to yours, fish, shrimp, and all manner of good seafood. I'm so happy to see you are still making videos and above all you are healthy my favorite chef. Hope you and your friends and loved ones are doing well and staying out of harms way. Stay safe and looking forward to seeing you again in the near future. Cheers from Texas!!!
ronald inglet Down here in New Orleans we use gulf oysters if we are looking to put mollusks in a gumbo. In my seafood gumbo I use them sometimes when I’m in the mood for a full on seafood gumbo. But most of the time my seafood gumbo uses shrimp, gumbo crabs and crabmeat as the seafood.
@@IslenoGutierrez tame here Tito, I like clams just not native to Texas. I usually use shrimp ,crags, and a little Andouile sauage. love fried oysters, but not so much in the gumbo. :)
ronald inglet Oysters can be good in a gumbo, if you like oysters. Some folks that don’t love oysters enough may not like them in a gumbo. But most of the seafood gumbos in my area (New Orleans area) have just shrimp, gumbo crabs (small blue crabs) and/or crabmeat. You never see fish in a gumbo where I live. We save the fish for the courtbouillon, blackened fish, bouillabaisse or fried fish. Some folks mix chicken into a seafood gumbo, but my family doesn’t do that and I don’t care for that type. I like to keep my seafood gumbos just seafood and save the chicken for a chicken sausage gumbo. In my seafood gumbo I put shrimp, gumbo crabs, crabmeat, andouille, smoked sausage, chaurice (commonly known as hot sausage or hot link) and okra or filé depending on if I want an okra gumbo or a filé gumbo. I use either a red-brown roux the color of a copper penny or a dark brown roux the color of chocolate, depending on which flavor profile I’m after for that particular gumbo that day. I always finish with fresh green onions and parsley. Served with hot steamed rice, a bottle of hot sauce and some buttered New Orleans french bread ⚜️⚜️⚜️
What part of Texas Ronald, down by the coast! I miss Texas but not the heat. Blessings, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Chef jack your sure a special person. You always make us smile and hungry!! Lol. I am not even a seafood guy. But when you have a new video IM THERE sir!!
Hello Big Daddy!! We Miss You !! Where have you been! This video says it was posted 2 days ago and just received my first alert tonight Monday May 11th! So happy to see you cooking for us again!!! Stay Safe and Be Well!! We Love Ya Here From The Beautiful Clinton County Of New Jersey !! Hunterdon County Too!!!
Man You are chomping at the bit Brian, sitting on the edge of your seat! Best To You and all In Jersey, Great Place and Great People! chicken Pie coming up next! Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Awesome! Thank you 1974, where is Creemore, I'll have to look it up. You'll like that File, adds some great flavor. The Best, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Cooking with the Blues Hey, that’s what really counts in the end Daddy Jack, is does it taste good. I bet it was very tasty. Anyway, I love your channel and I watch it all the time and I think you’re a great chef with a great cooking style and hopefully one day if I’m ever in New England, I can stop by your restaurant for a meal. Keep those videos coming!
Chef Chaplin I made your chicken Alfredo dish for my mom on Mother’s Day!! It was a hit thank you very much for that video. Keep up these videos, I need to get down to daddy jacks someday!
Michael. Glad you liked it and your Mother too, Sounds like she had a great day! Good Gravy, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
They are Mike, my friend Cassius Chaney traded me for them. I had a pair of Lime Green Pumas that were too tight in the width. He is 15-0 as a pro boxer, a really great guy too. He mentors troubled kids and teaches boxing. Check him out. I've spent many vacations on the Cape, great memories and out on the Vineyard. hope to see you one day soon, jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
I did and now I'm burned out for a while Mike. I like the rice almost more, I could eat it 7 days a week! Good Grub, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Hi Latisha, when big daddy put Magic season in he said didn't smell good, then he put the stock in, don't know if I will order it 😉 🐕 hi axle 👋 Emeril I will try early this winter 2021. Tks
Chef Chaplin. How the hell do you know about Nate's here in Dallas/Addison area? His gumbo is fantastic. Also you oddly remind me of people here in Tx. but I see your place is in Connecticut. I just discovered your channel today and this gumbo looks great. Yankee gumbo is just as good as any. And btw, pork lard aka bacon grease and butter are common starters to rue.
Trey, I was in Dallas for 18 years, Nate is a real good friend of mine and ate at Nate's all the time. Drank a few Shots of Crown and cold beers eating crawfish too! I Miss Dallas but not the heat! Ask around, Everybody know Daddy Jack's, I had 8 in the Dallas/Ft. Worth area, you must be a youngster, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
I'm allergic to them but I may be able to do one but I can't eat them Martin. I do a Carpetbagger Filet, cut open after it's grilled and stuffed with a few breaded and fried oysters topped w/ a Bernaise Sauce. I made it 40 years ago! I'm getting old, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Ugly looking SOB but absolutely one of my favorite fish. Called poor mans lobster...as the texture is similar. Substitute with any firm white, dense fish. Halibut or cod would be good.
Hi Sir.. can you please give my husband a shout out on one of your TH-cam videos.. I think he is your biggest fan.. he tells everybody about you.. and talks like you guys are best friends. Lol.. his name is scott allen from warren county new jersey.. please..this would mean so much to him.
I love the fact that you said you cook with your mothers spoon, you are a great chef and have taught me a lot about cooking! Thank you!
It's so odd not seeing apocalyptic fires rising from the stove top behind Daddy Jack. We need the real world back asap.
While he's perfectly fine on electric, you know he misses those 8 flamethrowers.
Unreal watching this guy cook. Starts with a plan but just makes it his recipe. I can't imagine how good it is.
As always, Jack Chaplin showing me what will be for dinner at my house
Always a joy watching you cook chef. Can't wait to get back to the restaurant again, until then watching you keeps me inspired with new ideas. Stay safe and well!
I drive by Nate's Seafood everyday to work. They seem to be doing well; it's always packed. Stay well!
Hi Jack, Big Love from The Netherlands! Nice video again and we love axel! :)
Hey Daddy Jack, got some tips for ya from down here in New Orleans. We do use different colors of roux for gumbos depending on the type of gumbo we want or the type of taste we want. Usually it will be either of three roux: the color of peanut butter, the color of a copper penny or a dark roux the color of chocolate (the one you dislike). Those are the three common roux in New Orleans that local folks of the area use depending on the taste they want. Try using the lighter roux if that is your taste preference. If you use a lighter roux, you can add some kitchen bouquet browning seasoning to give it a darker color if you desire a darker colored gumbo. The fat in the roux is up to you, either oil, bacon grease, lard or butter (no butter in the dark roux however) or a combo of any of those which makes for a tasty gumbo. And that’s how you let the bon temps rouler⚜️⚜️⚜️
Thanks for the cajun tips Tito, Some of the best cuisine in the country! Thanks Tito, Kitchen Bouquet, one of a chef's dirty little secrets! Use to use it when I worked at The Fairmont Hotel in Dallas. Knew all the guys at the New Orleans Fairmont, The Old Roosevelt! Great Memories, Jack
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Ernest Turner What were your grandparents last names? Is that your mother’s side? But ancestry doesn’t matter, what matters is if you grew up in South Louisiana or came from a family that did. I alternate my roux depending on the flavor I want for a gumbo, no matter if it’s chicken or seafood or wild game. Sometimes I use a dark roux, other times I use a roux the color of a copper penny like a red-brown color. I’ve made gumbos before with a peanut butter colored roux which I don’t do very often but they were also very good, but I prefer the red roux and the dark roux to make gumbos and my family does the same. I’m a native of the New Orleans area (of colonial Louisiana ancestry) and Lake Pontchartrain is only a few miles from my house :)
Cooking with the Blues Hey, you’re welcome Daddy Jack. I know you don’t like that dark roux, but like I said try one of the lighter roux I mentioned that we use like the peanut butter colored one (nice nutty kind of flavor) or that copper colored one (color of a penny, roasted flavor), you will probably like those. You can always use the kitchen bouquet to darken the gumbo if you want the dark color that the dark roux gives, but it’s not necessary because some gumbos are lighter and some are darker.
Hey Daddy Jack, I would love to see you make a New Orleans seafood gumbo video using shrimp, blue crabs (cracked in half), crabmeat (can use both blue crabs and crabmeat or just one of either of them such as crabmeat if that’s what you have on hand), smoked sausage (andouille or regular or both), whole tomatoes (your Alta Cucina’s would be fine, hand squished), filé or okra, a spoonful of butter, some bacon grease, and the trinity (onion, celery, bell pepper) and the pope (the garlic) also (couple bay leaves, some thyme, salt, black pepper, cayenne or hot sauce) and roux. Remember to skim the top with a ladle after it’s finished because there will be a layer of grease on top from the roux, sausage, butter and bacon grease. I think you could make it top notch!
Jack you just keep getting better and better the more you reveal about your techniques. I'll watch this video several more times until I get it, with the ads turned on. Thanks man, you take care and your family take care.
Awesome, thank you Robert, try to make it, you can do it! Be Well, Jack
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I stumbled on your channel a few weeks ago. I love the way cook big dawg. Got me cooking again! TY
your a good man with a fantastic zest for cooking great food, thank you from Australia.
I didn't know we can freeze whole clams? Learn something new every time I watch the Master 👍🙏🏻
Man I sure do love a good gumbo ! Real comfort food right there !
The color is amazing!
Gday Jack, its james chef from south australia, its good 2 c u r doin well. I am enjoying your vids and enjoying learning your recipes, your traditional and regional food is quite different to what we grew up eating here. Things are easing up a bit here, as of this week some shops are open and we can trade, but have only ten customers at a time and they must be seated outside and can't drink alcohol, but it's raining and winter is on its way, so I don't think we will be too busy! Anyway onwards and upwards, and thank you for what u r doing for us all, cheers. P.S. we in australia are watching and hoping that things get better for you guys soon.
Thank You James, Glad things are easing up but it's a nasty bastard this virus. Life is changed forever as far as the restaurant business, we have to figure out how to make it work and be profitable. I think the food trucks are the ones that will succeed for now. Glad some down under are watching my videos, I love the spirit of you all. I hope one day to visit, not sure I can take that long plane ride though. I jus caught the band Midnight Oil on an old Sat. Night Live, had to watch it a few times they were so great! Stay Well and Tell the rest of your brethren I said Good Day, Jack
I’m Louisiana Cajun Creole, I’ve made my families seafood sausage chicken turkey file’ gumbo for many years, I was taught a traditional authentic gumbo always starts with the roux, it’s the difference between a real gumbo & just soup.
As usual I’m in my chair with an iPad watching your show, the wife hears so I pass it on to her when your done. She has her own IPad, but she has to see you on mine. Anywho, you are the king man. We live on the south jersey shore and live on seafood off the boat, but you have such knowledge and class using all type of cuisine. As I have said before, as soon as this virus is destroyed, you are going to see a couple of old late 70’s in your restaurant. I can’t wait!
That's a bet Jim! You must have the newer iPad! Glad you both enjoy the vids! Jack Become a Member Of "Cooking With The Blues"
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Jack, that looks amazing, and I really do love that particular look on your face when you nail something. Looks like that passed the test!
LMAO Jack, Yankee gumbo, that cracked me up :) .....looks just as good as what we make down south!! Bummer down here we don't get clams very often where you guys get them all the time. My gumbo is very similar to yours, fish, shrimp, and all manner of good seafood. I'm so happy to see you are still making videos and above all you are healthy my favorite chef. Hope you and your friends and loved ones are doing well and staying out of harms way. Stay safe and looking forward to seeing you again in the near future. Cheers from Texas!!!
ronald inglet Down here in New Orleans we use gulf oysters if we are looking to put mollusks in a gumbo. In my seafood gumbo I use them sometimes when I’m in the mood for a full on seafood gumbo. But most of the time my seafood gumbo uses shrimp, gumbo crabs and crabmeat as the seafood.
@@IslenoGutierrez tame here Tito, I like clams just not native to Texas. I usually use shrimp ,crags, and a little Andouile sauage. love fried oysters, but not so much in the gumbo. :)
ronald inglet Oysters can be good in a gumbo, if you like oysters. Some folks that don’t love oysters enough may not like them in a gumbo. But most of the seafood gumbos in my area (New Orleans area) have just shrimp, gumbo crabs (small blue crabs) and/or crabmeat. You never see fish in a gumbo where I live. We save the fish for the courtbouillon, blackened fish, bouillabaisse or fried fish. Some folks mix chicken into a seafood gumbo, but my family doesn’t do that and I don’t care for that type. I like to keep my seafood gumbos just seafood and save the chicken for a chicken sausage gumbo. In my seafood gumbo I put shrimp, gumbo crabs, crabmeat, andouille, smoked sausage, chaurice (commonly known as hot sausage or hot link) and okra or filé depending on if I want an okra gumbo or a filé gumbo. I use either a red-brown roux the color of a copper penny or a dark brown roux the color of chocolate, depending on which flavor profile I’m after for that particular gumbo that day. I always finish with fresh green onions and parsley. Served with hot steamed rice, a bottle of hot sauce and some buttered New Orleans french bread ⚜️⚜️⚜️
What part of Texas Ronald, down by the coast! I miss Texas but not the heat. Blessings, Jack
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Came across your channel only yesterday. Top chef and master craftsman. Excellent stuff
Thank You for watching Aidan, glad you are enjoying the videos. Be Well, Jack
Chef jack your sure a special person.
You always make us smile and hungry!! Lol.
I am not even a seafood guy. But when you have a new video IM THERE sir!!
Added tomato paste and correctly identified his gumbo as creole. Spooned in the filé like a boss. Wonderful looking Yankee seafood gumbo.
Yes Jack! I'm making 🍅 rice tonight thx for the inspiration
Wow! That gumbo looks so delicious. I will try to make it for myself. Yvette M.
At 12:30 you are livin on the edge there!
WOW. Talk about good eating... That looks insane!!!
Hello Big Daddy!!
We Miss You !!
Where have you been!
This video says it was posted 2 days ago and just received my first alert tonight Monday May 11th!
So happy to see you cooking for us again!!!
Stay Safe and Be Well!!
We Love Ya Here From The Beautiful Clinton County Of New Jersey !!
Hunterdon County Too!!!
Man You are chomping at the bit Brian, sitting on the edge of your seat! Best To You and all In Jersey, Great Place and Great People! chicken Pie coming up next! Jack
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That looks awesome!
Oh my goodness.. I can almost taste it!
Just bought some file for the first time....going to try this gumbo! Great stuff as always Jack. Greetings from Creemore
Awesome! Thank you 1974, where is Creemore, I'll have to look it up. You'll like that File, adds some great flavor. The Best, Jack Become A Member Of “Cooking With The Blues”
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Cooking With The Blues Creemore is 70 miles north of Toronto...great part of the world.. I will sign up today. Thankyou for the inspiration!
Kalimera my friend...everytime i see ur videos I have saliva running lol...
Hey Daddy Jack, good looking yankee gumbo! I’d love to have tried it, it looks unique and tasty. Cheers from ⚜️New Orleans⚜️
That Monkfish made a good but cloudy stock Tito. Great flavor, "Poor Man's Lobster"!
Cooking with the Blues Hey, that’s what really counts in the end Daddy Jack, is does it taste good. I bet it was very tasty. Anyway, I love your channel and I watch it all the time and I think you’re a great chef with a great cooking style and hopefully one day if I’m ever in New England, I can stop by your restaurant for a meal. Keep those videos coming!
Chef Paul P. Vhas some awesome seasonings. Especially fish magic.
Wow, looks tasty.
Chef Chaplin I made your chicken Alfredo dish for my mom on Mother’s Day!! It was a hit thank you very much for that video. Keep up these videos, I need to get down to daddy jacks someday!
Michael. Glad you liked it and your Mother too, Sounds like she had a great day! Good Gravy, Jack
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It looks yummy!!!
Just going to make gumbo tomorrow; I use cod in mine. But it will be cooking with the blues.
If your mouth isn't watering as you watch this guy, I don't know what's up wit you.
Call it Yankee, but it’s a great looking southern gumbo. Any day...Pooh yah.
Mercy that’s on point!
Looks like your new Nikes are paying dividends, Jack. Looking forward to driving up from Cape Cod when you re-open. Stay well!
They are Mike, my friend Cassius Chaney traded me for them. I had a pair of Lime Green Pumas that were too tight in the width. He is 15-0 as a pro boxer, a really great guy too. He mentors troubled kids and teaches boxing. Check him out. I've spent many vacations on the Cape, great memories and out on the Vineyard. hope to see you one day soon, jack
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Joined your team a week or so back 👍 Keep the vids coming!!
Damn, Chef. That gumbo looks LEGIT.
That looks fantastic Sir
Cool the new song!
That looks amazing I could hammer down like 5 bowls of that
I did and now I'm burned out for a while Mike. I like the rice almost more, I could eat it 7 days a week! Good Grub, Jack
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Hi Latisha, when big daddy put Magic season in he said didn't smell good, then he put the stock in, don't know if I will order it 😉 🐕 hi axle 👋 Emeril I will try early this winter 2021. Tks
Amazing !
I love your videos and your respect to everyone around you. Stay well. If I could, may I ask about your kitchen 🔪? Brand, length?
6in Wusthoff Susan, My go to for most daily usage.
Jack cooking on electric.
Daddy Jacks Recipes are always good no matter what.. i
Looks great Jack.
Glad to see your doing well Jack !!
Yeah Ill stick with that down south dark roux gumbo.
That was fantastic God bless you in the sky
Rest in peace sir
Yankee or not, sign me up!
God Bless you
looks good Jack
Chef Chaplin. How the hell do you know about Nate's here in Dallas/Addison area? His gumbo is fantastic. Also you oddly remind me of people here in Tx. but I see your place is in Connecticut. I just discovered your channel today and this gumbo looks great. Yankee gumbo is just as good as any. And btw, pork lard aka bacon grease and butter are common starters to rue.
Trey, I was in Dallas for 18 years, Nate is a real good friend of mine and ate at Nate's all the time. Drank a few Shots of Crown and cold beers eating crawfish too! I Miss Dallas but not the heat! Ask around, Everybody know Daddy Jack's, I had 8 in the Dallas/Ft. Worth area, you must be a youngster, Jack
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Beautiful
Any chance you can do a recipe with oysters? Thanks
I'm allergic to them but I may be able to do one but I can't eat them Martin. I do a Carpetbagger Filet, cut open after it's grilled and stuffed with a few breaded and fried oysters topped w/ a Bernaise Sauce. I made it 40 years ago! I'm getting old, Jack
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10 out of 10 AGAIN
Loving that mate
Wish I could get seafood easily! Costs too much here.
Monkfish the poor mans lobster. Used to be a fairly cheap fish
Still is John but getting more expensive as time goes on.
@@CookingWithTheBlues When my kids were young they loved dipping it in butter along with artichokes.
Miss you man
Salut Jack
blues et convivialité voilà une recette universelle
keep on Blues cocking
amitié de France
Hobo's Lullaby,
Merci d'avoir regardé les vidéos! Restez bien en France! Merci, Jack
What is a monk fish?
Ugly looking SOB but absolutely one of my favorite fish. Called poor mans lobster...as the texture is similar. Substitute with any firm white, dense fish. Halibut or cod would be good.
Love monk fish liver sushimi! Onkimo
Now you're talking Eddie!
Hey wolf man jack.
Master Chef...your the Best of the Best...Question: Can you retrain Gordon Ramsay? lol ..joking...Stay Blessed
Hi Sheryl - Can't teach an old dog new tricks! Blessings To You and Your Family, Jack
How is Bee going Jack she coming back?
For sure. B. is going to inherit the joint Pete. What a great person! Stay Well, Jack
The West African word for Okra is Gumbo, just sayin'
watery with no rue, but the flavor is there
Noice
Hi Sir.. can you please give my husband a shout out on one of your TH-cam videos.. I think he is your biggest fan.. he tells everybody about you.. and talks like you guys are best friends. Lol.. his name is scott allen from warren county new jersey.. please..this would mean so much to him.
yuck couldnt pay me to eat that
Perfect! We’ll keep our scratch in our jeans. See ya 👋