I ran into this gentleman in a parking lot one day and he had absolutely no problem talking food with an amateur like me. Been a fan for years and always will be. An incredible, stand-up guy.
Were You the guy from Vermont at the Stop and Shop? Good to hear from you Josh. Stay well, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
No. I love he does this the way he does it. Once you are on food network it becomes this whole competition BS. Unless they don't change his style. If they leave his style alone then ok.
My grandmother made my grandfather oxtails all the time. She passed six years ago at 99, my grandfather passed a few years ago at 95. I decided to buy some and make it last year, it is as close to heaven as you can get. What a glorious rich morsel of meat.
Thank you sir. Can't stop watching your videos. Just absolutely love it!!! I have tried your chicken Vesuvio recipe ... oh my lord .. there is a god in heaven!!!
I saw one that had peas in it added t the end, looked great MB. good eats! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
# 1 cooking show on youtube! IMHO! Thank you chef Jack for sharing your culinary expertise and taking the time to make these great videos! Excellent American cooking! Keep up the terrific work Chef! God bless you and your family always!
I’m not a chef nor do I have anything near the knowledge that you have regarding making such delicious foods of various types. After watching you and learning from you I did make a purchase of the Wustof knife that you had used too many times for me to recall. I love that knife and it is so universal, easy to maintain and keep a sharp edge, that it has become my (and my wife’s) most used knife. I also have knives from Dalstrong (and other knife manufacturers, like Victorinox) and I have absolutely no complaints. However, I have found that the best, and most universal knife in my arsenal is the Wustof 8 inch knife that you had so typically used in previous videos. That knife is truly a gem in its own class as it is so universal and well built. Thanks for providing your knowledge to us all here on this video platform. I have learned a great deal from you and your ethics in the preparation of various types of foods and the usage of so many items that others might discard and throw away. You’re truly an inspiration to all of us novice home chefs that want to learn and know more about making and preparing delicious foods such as those that you do. Thanks for sharing your wisdom and knowledge with all of us!
Hi Chief, Glad you find the videos useful and makes me happy that you are preparing some nice meals at home! I mostly use the Wustoff 6in. It is easier on the hands but I'm sure the 8in is a sweet one too. They are really well balanced. All The Best, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
@@CookingWithTheBlues Thanks for responding Chef Jack. I actually misspoke when I said 8 inch knife as my purchase was a 6 inch knife, which is the same as yours. I also just joined your channel on Patreon to help support you. Thanks again Chef. Hopefully I might be able to get to Connecticut from northern NY to visit and enjoy a meal at your restaurant. Stay safe and be well.
When I was younger live in Monterey county Salinas valley they grow the carrots by the Salinas River the soil would be soaf the carrots get real big and tasty . Thanks for sharing this, see you next time. When you was down in that river bed you had to watch out for the wild boar 🐗 never go down there less you got a 44 mag case you run into the boar. Then you got something to eat with your carrots.
This has become one of our favorites. So easy after watching Jack make it! Works great for just the two of us, plus it's not to expensive. You can also substitute with beef tongue.
It’s 5:30 am here in the northeast and no power due to the storm...running on generator power. This video is what we woke up to. I NEED some. Thanks for the smile Jack...magnificent as always.
That storm was vicious Unc, we got hit pretty good here, knocked the hell out of my tomato plants! Hope that power comes back soon, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Rest in peace with "God Daddy J". With your passing on May 11, 2021 I find myself missing a friend. To ease the pain I have been going back and re-watching your older videos, and it brings some comfort in hearing your voice, and Lakeasha, bantering back and forth. I love the way you could make something out of nothing. As you were known to say at the end of a lot of your videos, "Peace out bro".
I love the fact that with all that’s going on you are still rocking it. Please, please keep up the great work. Also, Sarah and I are from the PNW, we want to travel to that areal hope maybe to pick you brain and maybe plan a trip.
Do yourself a favor and spend some time up & down the east coast. From a Midwest dude who lived in NYC 10 years and did 2 tours of duty in Seattle & PDX. You don't find people like this anywhere else.
Hi Dean, You're out in God's country! Come visit sometime, be nice to meet you and Sarah. Glad you like the videos, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Jack, I gotta try adding in some chicken cacciatore sauce to my oxtail stew. Love that!!! I'm with you on the gravy being the highlight. You definitely stepped up oxtail stew with this recipe!!! My my my ...thank you!!!!!!
I love soups and stews too, Tom, I could eat soup everyday! I always have a stock brewing. I'll let LaKisha know she is doing a great job, she had to learn video production quick (since COVID) and jumped right in to help me out! Become A Member of "Cooking With The Blues" www.patreon.com/cookingwiththeblues
A little goes a long way, they are expensive but so worth Baby Boy. TYreat yourself for a special occasion ! Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
I like that Chief, hope they are looking down at us with Blessings. I am honored that I got to meet both of them and to see them both in concert many times! Good Gravy, Jack
@@CookingWithTheBlues I saw B.B. King at the Riverside theater in Milwaukee, WI back in 99/2000. After the show I waited outside the theater patiently to get an autograph. After about 30 minutes one of his bodyguards came outside and ushered me and a few others up to his dressing room. After signing some merch & giving me a guitar pick we were able to enjoy a brief conversation: I told him that I was teaching Jr. High kids guitar lessons and made sure they learned a few of his songs. I share this story because B.B. did this after every show. My experience was not remarkable but rather the norm. He was a good guitar player but he may have been a better human being.
@@chiefenumclaw7960 That is great Chief, he never forgot where he came from. I saw B.B. in San Carlos w/ my other favorite Bobby Bland. They were walking up the isle and I stuck my arm out that was in a cast and they both shook my hand. I got to talk to Bobby one time before his death, what a great guy. Years later when I was working at the Fairmont Hotel in Dallas they played the show room and I got to talk with B.B. and had a drink with with his son who was his band leader. Got to catch this greats when they are still alive. Great Memories! Jack
Scott in Oregan - Thank you for watching the channel, sounds like your brother is a great cook! Take care my friend, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Love this cooking show.... I live in the Pacific Coast.... however I’d travel over there just eat his foods. The ox tails look delish. Well done Waneita.
Herbs is great! And the breakfast is the best I ever had. Was there in December before Covid. Family loved it. It was a gift from me . You make great meals and I love your margerita pizza.
Thank you for watching the channel, paymaker 11, it ate great too! Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
i am proud of that one mark, I ate the hell out of it! Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Good to see you still rocking it Jack!! I love me some oxtails with gravy just like you fixed it. I haven't done the noodles like you did, I think that will be great so I'm going to roll with it next time I cook some!! Great to see you getting together with friends. Nothing like a meal with friends. I hope you and the loved ones/friends are all doing well.....stay safe my man. Cheers from Texas!!
She can cook and she can eat, Joshua. Juanita's a sweet lady and a wonderful mother to her kids and grands. Become a Member of "Cooking With The Blues" www.patreon.com/cookingwiththeblues
I love the oxtails, Jack. My mother made them all the time in the 1960's. They were a cheap cut of meat back then. No more, right? Really nice job here, with the noodles and all. Looks great! I'm ready to bust out of NY, and come up to New London for a dinner at Daddy Jacks. When are you re-opening, my friend? I've had enough of this crazy lock-down. Be Well. Ed, from Long Island.
All cheap cuts have become popular, use to be poor people food, it's move on up KG. Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Meu irmão, acho que se você provar a rababa brasileira com agrião e polenta, você vai adorar. Sou seu fã, assisto sempre seus vídeos. Um grande abraço meu irmão!
RIP Daddy Jack. I still come on here to watch video I have already seen. He was such a gently giant and an amazing Chef.
I ran into this gentleman in a parking lot one day and he had absolutely no problem talking food with an amateur like me. Been a fan for years and always will be. An incredible, stand-up guy.
Were You the guy from Vermont at the Stop and Shop? Good to hear from you Josh. Stay well, Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
Cooking With The Blues I was the guy at the bakus hospital parking lot! Hope you’re well and in good health. Keep on keeping on brother!
@@joshk466 Ok Josh, now I remember! Hope things are ok , enjoy the days, Jack
RIP
This man deserves a slot on the food network. Something about him is cooking television GOLD!
He reminds me of Chef Emeril.
Have some one get him on triple D with Guy when he makes his eastern swing, guy really love places who help support their community.
No. I love he does this the way he does it. Once you are on food network it becomes this whole competition BS. Unless they don't change his style. If they leave his style alone then ok.
He said they were in culinary school together on an episode@@sldrgrl20downzerotogo11
Juanita seems like an awesome person to enjoy dinner with. Good food goes well with good people 😊
YOU have the greatest Spirit and love towards what you do best!
Ouawww... miam miam chef .. merci pour cette vidéo.. et un bon morceau de blues à la fin ..,amitié de France
My grandmother made my grandfather oxtails all the time. She passed six years ago at 99, my grandfather passed a few years ago at 95. I decided to buy some and make it last year, it is as close to heaven as you can get. What a glorious rich morsel of meat.
Thank you sir. Can't stop watching your videos. Just absolutely love it!!! I have tried your chicken Vesuvio recipe ... oh my lord .. there is a god in heaven!!!
I saw one that had peas in it added t the end, looked great MB. good eats! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
# 1 cooking show on youtube! IMHO! Thank you chef Jack for sharing your culinary expertise and taking the time to make these great videos! Excellent American cooking! Keep up the terrific work Chef! God bless you and your family always!
Oh wow. I so enjoy watching you cook! Your family and friends and heart and genuine soul. Sooooo soothing during these screwed up times.
Definitely going to eat all this dude's recipes the last year of my life magnificent
The way thing going you best start now.
Not lol...
Mac Mike say word
Lol
Awesome my friend
Eat eat
+ Yea , but I won't pet a dog and then touch somebodies food. YUK !!!!!!!!!!!!!!!!!!!!
I’m not a chef nor do I have anything near the knowledge that you have regarding making such delicious foods of various types. After watching you and learning from you I did make a purchase of the Wustof knife that you had used too many times for me to recall. I love that knife and it is so universal, easy to maintain and keep a sharp edge, that it has become my (and my wife’s) most used knife. I also have knives from Dalstrong (and other knife manufacturers, like Victorinox) and I have absolutely no complaints. However, I have found that the best, and most universal knife in my arsenal is the Wustof 8 inch knife that you had so typically used in previous videos. That knife is truly a gem in its own class as it is so universal and well built.
Thanks for providing your knowledge to us all here on this video platform. I have learned a great deal from you and your ethics in the preparation of various types of foods and the usage of so many items that others might discard and throw away. You’re truly an inspiration to all of us novice home chefs that want to learn and know more about making and preparing delicious foods such as those that you do. Thanks for sharing your wisdom and knowledge with all of us!
Hi Chief, Glad you find the videos useful and makes me happy that you are preparing some nice meals at home! I mostly use the Wustoff 6in. It is easier on the hands but I'm sure the 8in is a sweet one too. They are really well balanced. All The Best, Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
@@CookingWithTheBlues Thanks for responding Chef Jack. I actually misspoke when I said 8 inch knife as my purchase was a 6 inch knife, which is the same as yours. I also just joined your channel on Patreon to help support you. Thanks again Chef. Hopefully I might be able to get to Connecticut from northern NY to visit and enjoy a meal at your restaurant. Stay safe and be well.
@@ChiefHasben Great knife and easy to handle Chief, fits like a glove!
Another great video. Those ox tails had my mouth watering.
loved him. R.I P 😢
he taught me a lot in my cooking skills.
Jack u r a treasure the whole cooking with the blues crew is a treasure
When I was younger live in Monterey county Salinas valley they grow the carrots by the Salinas River the soil would be soaf the carrots get real big and tasty . Thanks for sharing this, see you next time.
When you was down in that river bed you had to watch out for the wild boar 🐗 never go down there less you got a 44 mag case you run into the boar. Then you got something to eat with your carrots.
Those hogs w/ the tusks will open you up quick! Great part of the world Bobby!
The Legend Continues! Thanks for the new recipes
love you Jack... Ft. Worth TX is with you my friend.
This has become one of our favorites. So easy after watching Jack make it! Works great for just the two of us, plus it's not to expensive. You can also substitute with beef tongue.
I could watch him cook all day, these videos are great. Keep up the great work.
Legend of the blues 🙏👍
That looks AMAZING! I'm Cuban, I love oxtail.
It’s 5:30 am here in the northeast and no power due to the storm...running on generator power. This video is what we woke up to. I NEED some. Thanks for the smile Jack...magnificent as always.
That storm was vicious Unc, we got hit pretty good here, knocked the hell out of my tomato plants! Hope that power comes back soon, Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
I like watching you cook at home. It shows me some techniques I can use in my home kitchen!
Jack.. YOU ARE THE BEST!!! My all-time favorite chef
Rest in peace with "God Daddy J".
With your passing on May 11, 2021 I find myself missing a friend.
To ease the pain I have been going back and re-watching your older videos, and it brings some comfort in hearing your voice, and Lakeasha, bantering back and forth.
I love the way you could make something out of nothing.
As you were known to say at the end of a lot of your videos, "Peace out bro".
I couldn't say it any better sir,,, 👍👍👍
Daddy jacks cooking with the blues!!!!!
Wonderful very underutilized cut great job.
Thanks for all post always get excited when a new one goes live
That's an Absolutely Perfect Meal!
I love this guy he's an amazing dude!
I dont know what it is but this channel is just way better than any other cooking channel on youtube ive seen.
So glad to see the big guy back!
I remember any kind of gravy we would have left over the next day, wed warm up and put on a slice of bread, a little pepper, wooooooh!!!
I ain't gonna lie!!! Ive been watching you for awhile and When I saw you wilding that big metal spoon I new this was going to be the show to watch!!!
You 2 are the sweetest
Another winner, long may you run Jack!
I love the fact that with all that’s going on you are still rocking it. Please, please keep up the great work.
Also, Sarah and I are from the PNW, we want to travel to that areal hope maybe to pick you brain and maybe plan a trip.
Do yourself a favor and spend some time up & down the east coast. From a Midwest dude who lived in NYC 10 years and did 2 tours of duty in Seattle & PDX. You don't find people like this anywhere else.
Hi Dean, You're out in God's country! Come visit sometime, be nice to meet you and Sarah. Glad you like the videos, Jack Become A Member Of "Cooking With The Blues"
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I didn’t say we’re not traveling. We do constantly.
Fabulous! Thanks!
Love Oxtail, good job Jack.
Thank you for your videos!
Why do I watch this at 2 in the morning. Now I'm hungry
One of my favorite dishes
Owe yes sir always love the video and some live music at the end just makes the soul better
Thanks chief
Good stuff Jack and LaKisha. You two are a great team. Take care. Cheers.
that is one "beepin hell" of a meal jack! that's eatin done right
Got to say it was tasty, that ox tail has some flavor David!
the best stew recipe i ever see ,i love it .
Great video! Thank you, Jack and family.
Jack, I gotta try adding in some chicken cacciatore sauce to my oxtail stew. Love that!!! I'm with you on the gravy being the highlight. You definitely stepped up oxtail stew with this recipe!!! My my my ...thank you!!!!!!
Looks good !!! Going into my recipe box first stew to make. I eat soups and stew 365 days a year. Awesome video and your camera person, nice job.
I love soups and stews too, Tom, I could eat soup everyday! I always have a stock brewing. I'll let LaKisha know she is doing a great job, she had to learn video production quick (since COVID) and jumped right in to help me out!
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I LOVE OXTAIL!! The basque restaurant where I live serves it up. Amazing 😋
Classic !! I''m glad to see this from you!
Much love brother!
Saludos amigo from Orange County California
What's Happening Amigo, stay cool down in sunny Cali! Jack
Highly intelligent man. I miss u ..
Thank you! I asked you to do Ox Tail Stew on one of your other videos! Thank you!
Thanks for the inspiration 05, took me a while! Jack Become A Member Of "Cooking With The Blues"
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I appreciate you Jack.
I am SO glad to see you back. We;come home. :)
I'm having my brother for the weekend. Gonna lay this one on him. Keep on keepin on chef! Thanks.
Mmmm love oxtail but never has it that way.. Thanks for posting.
Yummy 😋 !! Love ox tails !!But ya real expensive here 🇨🇦 !! 🤗 God Bless !!
A little goes a long way, they are expensive but so worth Baby Boy. TYreat yourself for a special occasion ! Jack Become a Member Of "Cooking With The Blues"
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You are the classic!
Bravo!!!
Best cooking channel on TH-cam.
How do I know?
Cause' Stevie Ray & B.B. King. told me so...
I like that Chief, hope they are looking down at us with Blessings. I am honored that I got to meet both of them and to see them both in concert many times! Good Gravy, Jack
@@CookingWithTheBlues I saw B.B. King at the Riverside theater in Milwaukee, WI back in 99/2000. After the show I waited outside the theater patiently to get an autograph. After about 30 minutes one of his bodyguards came outside and ushered me and a few others up to his dressing room. After signing some merch & giving me a guitar pick we were able to enjoy a brief conversation: I told him that I was teaching Jr. High kids guitar lessons and made sure they learned a few of his songs.
I share this story because B.B. did this after every show. My experience was not remarkable but rather the norm. He was a good guitar player but he may have been a better human being.
@@chiefenumclaw7960 That is great Chief, he never forgot where he came from. I saw B.B. in San Carlos w/ my other favorite Bobby Bland. They were walking up the isle and I stuck my arm out that was in a cast and they both shook my hand. I got to talk to Bobby one time before his death, what a great guy. Years later when I was working at the Fairmont Hotel in Dallas they played the show room and I got to talk with B.B. and had a drink with with his son who was his band leader. Got to catch this greats when they are still alive. Great Memories! Jack
Out on the West coast, Oregon. You cook just like me brother. Love your videos.
Scott in Oregan - Thank you for watching the channel, sounds like your brother is a great cook! Take care my friend, Jack
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Love this cooking show.... I live in the Pacific Coast.... however I’d travel over there just eat his foods. The ox tails look delish. Well done Waneita.
Thanks for keeping up the posts
Chef, This is honest food and looks delicious. Thanks for sharing. God bless from Dubai
Herbs is great! And the breakfast is the best I ever had. Was there in December before Covid. Family loved it. It was a gift from me . You make great meals and I love your margerita pizza.
Welcome back
I really enjoy this channel! This was one of my favorite meals!
Thank you for watching the channel, paymaker 11, it ate great too! Good Gravy, Jack
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Best noodles & beef i ever saw. Yep. ROCK ON JACK!
i am proud of that one mark, I ate the hell out of it! Good Gravy, Jack Become a Member Of "Cooking With The Blues"
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Good to see you still rocking it Jack!! I love me some oxtails with gravy just like you fixed it. I haven't done the noodles like you did, I think that will be great so I'm going to roll with it next time I cook some!! Great to see you getting together with friends. Nothing like a meal with friends. I hope you and the loved ones/friends are all doing well.....stay safe my man. Cheers from Texas!!
So in!
Jaunita looks like she makes a mean pot of oxtails 🥰😘 reminds of one of my neighbors growing up in New Orleans
She can cook and she can eat, Joshua. Juanita's a sweet lady and a wonderful mother to her kids and grands.
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@@CookingWithTheBlues i Love her already and I don’t even know her ... much love
Man, Jack you are the best.
Hey from North of Houston!
North of Houston do you mean Dallas ? Hahaha
New Waverly which is about 40 miles north of Houston. LOL
Yes Jack. Yes!
G'day from Australia !
Hi Serge, hope all is well down under Mate! Jack
@@CookingWithTheBlues - G'day Mate - LOL - All is well here as I wish for you and yours. Best Regards Serge.
I wish I could sit down and have a meal with you guys ❣️
Wow that music sounds awsome..food looked good also.
Beautiful!!
I love the oxtails, Jack. My mother made them all the time in the 1960's. They were a cheap cut of meat back then. No more, right? Really nice job here, with the noodles and all. Looks great! I'm ready to bust out of NY, and come up to New London for a dinner at Daddy Jacks. When are you re-opening, my friend? I've had enough of this crazy lock-down. Be Well. Ed, from Long Island.
Sounds great GrandPa, I think we all have cabin fever! Until then stay well. Jack
Daddy Jack you da best ! From Deep East Texas -Nacogdoches TX
Looks great as usual, boss. Ox tails come and go around here, I’ll,lay in a half dozen and make this come winter!
On the list for the fall. Love the channel, keep it up Jack!
You made me hungry. Great video. 😆🥘👍😉
I remember when I was a kid oxtail was so cheap.... I miss those days.
All cheap cuts have become popular, use to be poor people food, it's move on up KG. Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Look up beef shanks
Jack's the best chef in the west -- and east, south and north. And a good dude.
Cookin' whidda blues babay!
RIP Daddy Jack.
Jack is a chefs CHEF
Meu irmão, acho que se você provar a rababa brasileira com agrião e polenta, você vai adorar. Sou seu fã, assisto sempre seus vídeos. Um grande abraço meu irmão!
Another awesome dish !
Man that looks like a meal to me!
Love your videos!
Thank You for watching the channel, Mason.
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Great video jack!!
19:57 Daddy Jack is talking, and she is wearing that food out HaHa. You gotta love it
When I make the oxtail soup/stew I chose to smoke the oxtail instead of roasting it, also use a good homemade pork belly bacon. Great recipe.
Jack is golden.
Love Ox Tail....makes a great Ragu for pasta.
Wow, you really did it again! Made some delicious meals. Greetings from Holland. :)
Hi Shane, glad you liked the video. Best To You, Jack Become A Member Of "Cooking With The Blues"
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