Jack, I've watched many of your videos, and enjoyed them thoroughly. My biggest takeaway, one that's helped me quite with my own cooking, is that measurements don't have to be exact. Maybe they do for something delicate, but for most dishes, it seems close is good. Adjust to taste. The change in perspective has allowed me to shift from an "every ingredient must be measured exactly as the recipe says" perspective to a more "let's just have fun with it" one. And I am having more fun with cooking. I'm also not panicking as much when I don't have a particular ingredient.
11 mil mins, 10000 subscribers, how many vids. that's all great. how many regular at home chefs you've helped turn out some great meals is the number you should be proud of the most jack. thanks for all your hard work, and bobs too. can't see myself ever venturing thru your neck of the woods but if I do I'll be sure to stop and and say hello, and thank you.
Great recipe and love your videos. Here is a tip I use for the leeks. After you chop them, put them in a bowl filled with cold water and stir them a bit. All the sand will fall to the bottom. Super easy!!
I love to cook at home , it's always been a huge passion of mine and daddy Jack's videos have inspired me so much that all these dishes I thought were difficult he has shown me just how simple they really are using basic ingredients and only a single or couple pans . I love this guy!!
Jack your videos are down to earth, you are legit, you tell it how it is ... I'm thinking your followers / viewers would benefit from a series on putting together the various sauces for dishes. Keep on! :) Keeping on
I just want you to know that I used this video to make my first ever cioppino this last weekend; did just a couple of things differently due to availability, substituted as closely as I could... This was by far the BEST result I have ever had from straying from my own cooking and letting someone else show me how to make something. Out of the park with the flavors, the huge amount we thought we would have left over to share with neighbors disappeared in less than an hour:) Another thing... you can really see the love in your cooking, and it spreads out from the screen and infects me as a viewer, which I am sure had a hell of a lot to do with how good my re-creation was:) Thank you, glad I subbed, cant wait for this weekend... just have to choose which of your videos I should try next.
Hearing how many minutes watched is awesome. You should ask your subscribers to hit the "Like" button if they like the video. Just point to it and tell them it only takes a second. I'm sure it will help your account. Nice cooking Jack, you really enjoy your job I can tell. Bob nice production too. Hope to visit y'all one day. Steve in SC.
I was just talking with a friend about Cioppino. Was saying I hadn't made one in many years. This recipe is quite different than mine. Will have to give it a go. Thank you!
i have watched at least 10 of your videos!!! i love it!!! i never knew how to make heavy cream in pastas and soups. so it gave me some really good ideas and i love that your willing to give out your recipes like that.. i admire you!!!
Absolutely love Cioppino! I’ll be making some in the next few days. I’m just waiting for my seafood guy to call me when he gets some Calamari and crab legs. It’s going to be great. Serving it with sourdough garlic bread. Awesome! I can’t wait! TFS, Jack!
Boy oh boy, you never fail to surprise me with such incredible recipes. I have cooked many of ur recipes and they are restaurant worthy. Thanks for sharing your talents, music and amazing food. Thumbs up my friend. Never used leeks but I'm going to try. Especially for soups.
Hey, Sir a tip for ya. Here in Europe, we chop our leek first than we transfer it to a colander and we rinse it that way. No matter how well you rinse your leek, because of its structure the dirt is still going to be trapped there.
Awesome brother i love it and i love how you cheffed all over and i am a Italian food freak and thing pasta and Garlic and the way you throw that garlic in the pan is awesome brother. I love it and since i found your videos i have been telling everyone how i love it so i tell them go check him out along with the style of cooking i just love it brother making it happen at Daddy Jacks in New London, all my Ancestors are from England all Blue Bloods with money and power, one of my Ancestors was the Mayor of London, England then the First Mayor of the very first Colony in the New World up there where your from brother loll
Hey Jack!! Im officially addicted to your cooking videos. It seems you have worked and cooked all over the country. I live in Houston, Texas and would like a recommendation for a great restaurant that you would recommend?
It looks good. The one thing Jack did that grossed me out (all of the usual stuff, I'm used to by now) was putting all of the clam juice into the pot, when clams always leave behind sand and grit.
That's some good looking "chumpino"... I make it your way, but I leave out the celery and red pepper. I add celery sa,t and old bay. Best garlic bread ever.
If I was the camera man, I would have tripped the server to get to that plate! 😅 I would love to have went to Chapplins and met Jack and enjoyed his great food!
You obviously have never had a fresh off the plant Southern Jersey Tomatoe. Cannot be beat and I'd love to bring you some Jack. After all Heinz used to be right down the road in Salem NJ. They barged tomotes up the canals from the fields. We have sandy loomy slightly acidic soil tomatoes and sugar corn thrives in. Just Google Jersey Tomatoes and Corn.
Anyone surprised he never burns his garlic?? I usually throw mine in towards the end or have it on the heat alone for maybe a minutes max maybe it's the amount he adds as I am usually cooking for myself not multiple meals worths
I was thinking this exactly, he threw that garlic in the stock pot and let it go on high heat while he washed the leeks. I was thinking "wow that garlic must be burning"
sand in leeks. that's like in Crocodile Dundee II when he drops the egg on the floor gives it to the cop and the FBI guy kicks the cop to guard the door, and he starts eating the fried egg. lol
First video I've seen where they served to a customer out front. Of course everyone is not only amazed but the first thing said is not only "Where do I start?" but "Wow, great flavor." I always though the portions were for the backroom... Nope, that was to a customer...that much thought, time, and energy into every meal.
Jack, I've watched many of your videos, and enjoyed them thoroughly. My biggest takeaway, one that's helped me quite with my own cooking, is that measurements don't have to be exact. Maybe they do for something delicate, but for most dishes, it seems close is good. Adjust to taste. The change in perspective has allowed me to shift from an "every ingredient must be measured exactly as the recipe says" perspective to a more "let's just have fun with it" one. And I am having more fun with cooking. I'm also not panicking as much when I don't have a particular ingredient.
11 mil mins, 10000 subscribers, how many vids. that's all great. how many regular at home chefs you've helped turn out some great meals is the number you should be proud of the most jack. thanks for all your hard work, and bobs too. can't see myself ever venturing thru your neck of the woods but if I do I'll be sure to stop and and say hello, and thank you.
Thanks Chef, I have tried a lot of your dishes and my family and friends love them here in Australia
Great recipe and love your videos. Here is a tip I use for the leeks. After you chop them, put them in a bowl filled with cold water and stir them a bit. All the sand will fall to the bottom. Super easy!!
I love to cook at home , it's always been a huge passion of mine and daddy Jack's videos have inspired me so much that all these dishes I thought were difficult he has shown me just how simple they really are using basic ingredients and only a single or couple pans . I love this guy!!
Jack your videos are down to earth, you are legit, you tell it how it is ... I'm thinking your followers / viewers would benefit from a series on putting together the various sauces for dishes. Keep on! :)
Keeping on
I just want you to know that I used this video to make my first ever cioppino this last weekend; did just a couple of things differently due to availability, substituted as closely as I could... This was by far the BEST result I have ever had from straying from my own cooking and letting someone else show me how to make something. Out of the park with the flavors, the huge amount we thought we would have left over to share with neighbors disappeared in less than an hour:) Another thing... you can really see the love in your cooking, and it spreads out from the screen and infects me as a viewer, which I am sure had a hell of a lot to do with how good my re-creation was:) Thank you, glad I subbed, cant wait for this weekend... just have to choose which of your videos I should try next.
I enjoy his videos , kinda gruff but I'm sure he's a good guy ... just do your job
Love that I found Chef Jack Chaplin… sad to hear of his passing!
I usto be a Chef in the Florida Keys. And made a ton of these Dishes. Good job.. Jack.
I Love this Mans cooking skills awesome Guy. God bless your Soul and RIP Sir. Love from Germany
Rip, thank you I lost my grandfather at a young age he was the greatest cook, I never had the chance to get learn but I found you, thank you.
I had never seen outside the kitchen. That place is Wonderful!🎉
Jack really was the heart of that kitchen.
I just got thru eating and now I'm hungry again! I LOVE anything with clams, and mussels in it!
Hearing how many minutes watched is awesome. You should ask your subscribers to hit the "Like" button if they like the video. Just point to it and tell them it only takes a second. I'm sure it will help your account. Nice cooking Jack, you really enjoy your job I can tell. Bob nice production too. Hope to visit y'all one day. Steve in SC.
Love your passion your a fabulous chef & inspiration
Spellbinding to watch the master working that stove and counter top. Awesome Daddy Jack.
My Grandmother made this for Thanksgiving every year. I love it! Good job Daddy Jack!
So much work to cook a proper dish. Hope its appreciated. He really loved cooking and making anyone on the other end happy. RIP .
I was just talking with a friend about Cioppino. Was saying I hadn't made one in many years. This recipe is quite different than mine. Will have to give it a go. Thank you!
i have watched at least 10 of your videos!!! i love it!!! i never knew how to make heavy cream in pastas and soups. so it gave me some really good ideas and i love that your willing to give out your recipes like that.. i admire you!!!
Thank you so much chef for the videos keep them coming
Love love love to watch you cook. I'm enjoying learning
My kind of chef. Enjoy everyone of your videos. Salute!!
Absolutely love Cioppino! I’ll be making some in the next few days. I’m just waiting for my seafood guy to call me when he gets some Calamari and crab legs. It’s going to be great. Serving it with sourdough garlic bread. Awesome! I can’t wait! TFS, Jack!
Now that sounds great, I'd like to dig into a bowl right now and dip that sourdough to sop it all up 5280. Get It done, Jack
Outstanding job! I was looking for a really good over-the-top recipe and you just hit the point, with this awesome recipe! Thank you!
your work is appreciated. learning much from the video's
Just found his site today. Half hour drive. I'm going...!
Daddy Jack is the real deal... Many thanks
Awesome awesome awesome . Best recipe for cioppino- I’ve looked everywhere . Nothing tops this chef
your cooking looks so natural and down to earth
Boy oh boy, you never fail to surprise me with such incredible recipes. I have cooked many of ur recipes and they are restaurant worthy. Thanks for sharing your talents, music and amazing food. Thumbs up my friend. Never used leeks but I'm going to try. Especially for soups.
stumbled upon your channel the other night....gotta say i love your style chef!!!! love it!!!!
This man cooks food, he's a cook, one of the best cooks I've ever seen and if I ever go to New Londing, I won't eat anywhere else.
Made this for the first time after watching your video turned out amazing . Love your videos .
Every spring the first thing to pop up is wild Leeks or some call them Ramps. Absolutely love wild leek soup or used in any soup or salad.
Wow !! Looks Frickin awesome .. Video saved .. will be trying this one on a special occasion .. Thanks Jack ! Rock on
Bob's a genius at production...undeniable
I love watching this guy!
Great dish with epic toast points No one does it better than Daddy Jack
Amazing! Thank you.
best cooking videos ever...
Wow, would love to try that dish it looks delish... thank you.
I learned so many things!
Rip daddy Jack, love and miss you, sir.
Hey, Sir a tip for ya. Here in Europe, we chop our leek first than we transfer it to a colander and we rinse it that way. No matter how well you rinse your leek, because of its structure the dirt is still going to be trapped there.
wow I love that, can I have mines over saffron rice lol. keep up the best cooking I love it.
I live 45 min away from Tides in Bodega Bay. When I visit again I ask for you. We all miss you
Fabulous! Thank you, Jack!
Awesome brother i love it and i love how you cheffed all over and i am a Italian food freak and thing pasta and Garlic and the way you throw that garlic in the pan is awesome brother. I love it and since i found your videos i have been telling everyone how i love it so i tell them go check him out along with the style of cooking i just love it brother making it happen at Daddy Jacks in New London, all my Ancestors are from England all Blue Bloods with money and power, one of my Ancestors was the Mayor of London, England then the First Mayor of the very first Colony in the New World up there where your from brother loll
AIN'T THAT RIGHT BOB
Thanks BOB !
Hey Jack!! Im officially addicted to your cooking videos. It seems you have worked and cooked all over the country. I live in Houston, Texas and would like a recommendation for a great restaurant that you would recommend?
Dave looks like Jerry Springer 😂
he does lol
@16:20 never seen the front of the store!
This Chef is the video. He is the MAN!
Yummy, you inspire me keep up the good job I over love your cooking style😘
Miss ya Jack. RIP good sir
My mouth is watering
Some drool just rolled out of my mouth!!!!
Putting out an incredible product , whether food or video. The proof is in the pudding!
I miss Jack. Love you brother.
It looks good. The one thing Jack did that grossed me out (all of the usual stuff, I'm used to by now) was putting all of the clam juice into the pot, when clams always leave behind sand and grit.
Wow...looked great!
2024 I like watching him cook.
Oh man I love leeks! Potato leek soup is one of my all time favorites.
Traditional Italian cook I can tell. Real old school homey eating.
R.i.p #love is #love still love your cooking channel
Love you Jack.. Rip
You have smell a vision , Now if you could airmail me 5 gallons.Love your cooken !!!!!
never met you planned on visiting you, miss you man
That's some good looking "chumpino"... I make it your way, but I leave out the celery and red pepper. I add celery sa,t and old bay. Best garlic bread ever.
This chef is the best, forget all those fancy dans like Ramsey if you wanna cook good food watch this man.
when I go fishing, I wade in the water and I can feel those clams in the bottom. I dig them up and use them for bait!
If I was the camera man, I would have tripped the server to get to that plate! 😅 I would love to have went to Chapplins and met Jack and enjoyed his great food!
Rest well Chef... 😓😢
is this guy still cooking in 2018
dell wright yeah I was in new London two weeks ago. He’s doing great!
new channel, "cooking with the blues"
ch282 only for a second. It was the coolest second tho
We love you here in Canada Chef
Bob Jacko productions #1 folks...
Happy Holidays Jack and Co
Fantastic channel 🍴
You obviously have never had a fresh off the plant Southern Jersey Tomatoe. Cannot be beat and I'd love to bring you some Jack. After all Heinz used to be right down the road in Salem NJ. They barged tomotes up the canals from the fields. We have sandy loomy slightly acidic soil tomatoes and sugar corn thrives in. Just Google Jersey Tomatoes and Corn.
Love your videos
12:58 & 13:03 why is Jerry Springer hiding? 😅😂
Fantastic
This is an amazing recipe. If you ever get the chance, order it!
I love leeks they are so versatile and being welsh its a national veg i do love leek pudding
Atta' boy Bob!
LOS in L A☀️
Anyone surprised he never burns his garlic?? I usually throw mine in towards the end or have it on the heat alone for maybe a minutes max maybe it's the amount he adds as I am usually cooking for myself not multiple meals worths
I was thinking this exactly, he threw that garlic in the stock pot and let it go on high heat while he washed the leeks. I was thinking "wow that garlic must be burning"
how does his garlic NOT burn? all that heat and time before he adds even the first ingredient? mine would be black.
LMFAO
It’s a common “ topic of conversation” here Quad...
Stanaslaus are great tomato’s and a great company I’ve Been to their facilities. But the San Marzano’s are a tough act to follow.
Idk why that just looks like a happy place to be lol
sand in leeks. that's like in Crocodile Dundee II when he drops the egg on the floor gives it to the cop and the FBI guy kicks the cop to guard the door, and he starts eating the fried egg. lol
Your restaurant is yoooge. Looks cool.
RIP still watching the vids
My favorite chef!!!!!
First video I've seen where they served to a customer out front. Of course everyone is not only amazed but the first thing said is not only "Where do I start?" but "Wow, great flavor." I always though the portions were for the backroom... Nope, that was to a customer...that much thought, time, and energy into every meal.
that looks so good
This man never saw a garlic clove he did not like.
Love the videos. 🤩
Looks delicious!
I have the perception that working with you should such of a pain… dispite that idea, you are performing an excellent job!