Become A Member Of “Cooking With The Blues” www.patreon.com/CookingWithTheBlues Hi Andreas, Hope things are ok back home, Some great cuisine in your home country! Glad you enjoy the videos, Jack
USS Chowder Pot in Branford does a great Rhode Island Clam Chowder, I worked there 30 years ago and we sold it by the buckets. If you squeeze a slice of lemon into your bowl it really cleans up the taste a lot, makes it a lot crisper. Nice video~ thanks!
Just a ol boy from Tennessee here! I bet your cooking will would a rabbit hug a Hound!!!! P.S Thanks for turning me onto the blues just found a new one made Beth Heart great blues singer wow!!
Interesting twist on clam chowder. Will definitely give it a try even though I am partial to New England clam chowder. By the way, thanks so much for the tip on slicing celery. Time saver for sure.
Great vid, I'm from RI near Westerly actually. Always good to see tribute to the ocean state, I can't wait to come down to New London and try some in house dishes when you reopen.
Keep up the great job Daddy Jack, from one Chef to another. I can't wait to get back in the kitchen with my staff. Your videos are really helpful during these difficult times. Greetings from Washington DC. I can't wait to visit your restaurant. May you and your family stay safe and be blessed. Peace
Hi Chuck, This may be my ticket to retirement, at the end of my working career and not sure I have the determination to start it all back up, going to be 62 in July and get that SS check every month. I still will keep my foot in the door but done with the day to day. what's the name of your place, I'll come visit one day. all The Best, Jack
Hello Chef, Thanks for your reply. All good things must come to an end, so I understand why you are ready to retire. I'm in my thirties, so I'm no where near retiring. I'm the Executive Chef for a government agency here in D.C (you need a government badge to gain access unfortunately). I've definitely put my time in banging skillets in some of the best restaurants in DC, Maryland and Virginia. Let me know if you're ever in the area Chef. I'll roll out the red carpet for a fellow Chef. Peace, Chuck
Spent alot of summers in cape cod so I love the new England but I have had the RI and it is amazing... I'd love try that executive bowl with the soupy & peppers!!!
Hi Jack: Looks delicious, my friend. I prefer the Rhode Island version, myself, although I'm from Queens, New York. Without Tomatoes(Manhattan), or Cream(New England), you really appreciate the clam and bacon flavor, right? Nice Job, all around...even, that "Jazzed-Up" Westerly one. Speaking of Jazzed...where can I find this "Live at Daddy Jacks" album? Thanks. Ed, from Long Island
Delicious looking 😋😋 as I sit here watching your video, I'm eating some thin spaghetti with homemade anchovy sauce ( red). And a nice glass of wine 😉... I can't wait to try your soup . Will be making a batch as soon as I can get to the fish market. Peace and good health to you 🙏
Become A Member Of “Cooking With The Blues” www.patreon.com/CookingWithTheBlues Anchovy Sauce, now that sounds interesting! An old school Italian chef told me about making a deep Dish Sicilian Pizza, in the bottom he would cook anchovy, garlic, and red pepper flake in olive oil into a paste and brush the bottom of the pizza pan with it. I'm going to do it in a video. Good Gravy, Jack
... love the Revere Ware Skillet and Pots ... I got a complete set from my mother, when she passed, who actually worked for Revere in their local sales office in the early 1970's. In the 50's and 60's they where the premier cookware availible (before All Clad). Were did you get yours??? I have been picking up some extra different sized "stock pots" at the "flee markets" when I find them ... to add to my selection
What was the name of that dark local sausage you put in towards the end Daddy Jack? Another great video, thanks for sharing, your vids are a joy to watch
we call it soupy and you can get the real deal here they ship it. you cut it and eat it like pepperoni. www.westerlypacking.com/Soupy.php TIP! if you ever get any with mushy middle with a hard outter layer, slice it up and let it sit out for an hr or till center is dry and hard like the rest (only happened to me once).
Jack, Jack, Jack.....Save those Quahog shells and make some "Stuffies". Thank you! Born & Raised in the 'Ocean State'. Just saying! Say 'Hey' to Aunt Carries in 'Gansit' .
Darrell,I never mind electric, that's what I learned on growing up and in apartments when I got out on my own. I'm pretty much done with the business day to day, going to let a few young chefs take the reins. I'm going to be 62 in July, taking my retirement check from Uncle Sam! Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
@@CookingWithTheBlues well thanks for answering back it's fun watching you cook in real time and I have picked up a few tips along the way God bless you and keep cooking
Loud applause for using peeled potatoes, Daddy Jack. A little more effort but it pays off in the final product. People who claim there is a nutritional reason are just conning you. Don't fall for it.
Thomas, I do like skin on sometimes, especially reds. Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
DADDY JACK!! you don’t run gas flame at home ?!?! (now I feel better about trying to flash sauté on my “warming ring”) Anyhoo I love your videos man 👊🏼💥
Hello sir, my name is andreas hirschberger from germany, bavaria, i love to watch your cooking videos. greetings from Bavaria
Become A Member Of “Cooking With The Blues”
www.patreon.com/CookingWithTheBlues
Hi Andreas, Hope things are ok back home, Some great cuisine in your home country! Glad you enjoy the videos, Jack
@@CookingWithTheBluesHi Jack thank you yes everything is healthy with us and I will continue to enjoy your cooking, Andreas
USS Chowder Pot in Branford does a great Rhode Island Clam Chowder, I worked there 30 years ago and we sold it by the buckets. If you squeeze a slice of lemon into your bowl it really cleans up the taste a lot, makes it a lot crisper. Nice video~ thanks!
Looks awesome Jack..Cheerz..R.I.P. my friend..thanks for keeping the channel alive..
You will live on forever my friend God Bless and keep cooking in Heaven brother!
Just a ol boy from Tennessee here! I bet your cooking will would a rabbit hug a Hound!!!! P.S Thanks for turning me onto the blues just found a new one made Beth Heart great blues singer wow!!
Love the music commentary too! Cooking and music go hand in hand
Your kitchen looks good. Chowder looks great. Thanks from Alabama
Love your cooking Love when you mention your mom
Good stuff Jack. Love you're videos my friend. Thank you for keeping us entertained. 🙂
Awesome now I want chowder is Axel a boxer ? Aww they great dogs... Love dogs great message at end so true stay safe 👍
My cooking teacher.
Great vid, great man. Hope to make it to your restaurant one day. Keep smiling man, we will all get through this.
Also passing the time cooking--made a pot of marinara and meatballs, chicken parm, caesar salad and a chocolate blackout cake (a Brooklyn specialty).
Oh love your kitchen helper !!!! Great dog Jack ....
Interesting twist on clam chowder. Will definitely give it a try even though I am partial to New England clam chowder. By the way, thanks so much for the tip on slicing celery. Time saver for sure.
Great vid, I'm from RI near Westerly actually. Always good to see tribute to the ocean state, I can't wait to come down to New London and try some in house dishes when you reopen.
Keep up the great job Daddy Jack, from one Chef to another. I can't wait to get back in the kitchen with my staff. Your videos are really helpful during these difficult times. Greetings from Washington DC. I can't wait to visit your restaurant. May you and your family stay safe and be blessed. Peace
Hi Chuck, This may be my ticket to retirement, at the end of my working career and not sure I have the determination to start it all back up, going to be 62 in July and get that SS check every month. I still will keep my foot in the door but done with the day to day. what's the name of your place, I'll come visit one day. all The Best, Jack
Hello Chef, Thanks for your reply. All good things must come to an end, so I understand why you are ready to retire. I'm in my thirties, so I'm no where near retiring. I'm the Executive Chef for a government agency here in D.C (you need a government badge to gain access unfortunately). I've definitely put my time in banging skillets in some of the best restaurants in DC, Maryland and Virginia. Let me know if you're ever in the area Chef. I'll roll out the red carpet for a fellow Chef.
Peace, Chuck
Can’t wait to try this one! Thanks for posting!
Love the videos! Grew up in CT, lived in TN for 3 years now. Blame Malloy!! You know what I mean.
Daddy Jack,
Thank you.
No politics, No racist BS, Just cooking.
Hope you come back strong.
Houston.TX
Thank You Houston Heights, Stay Well.
Now I’m craving chowder!
I worked and am a relative to the Dovecrest restaurant and you are close to the recipe but not on target love your show and choice of music
Looks great Jack !!! I'm on they way over ........
Great job Jack
You make 2 great chowders out of one at the same time. Most cooks cant spin off like that.
Love your videos chef. Chowder looks fantastic!
Spent alot of summers in cape cod so I love the new England but I have had the RI and it is amazing... I'd love try that executive bowl with the soupy & peppers!!!
Making some of that great looking Chowder for supper tonight to go along with our moose steaks👍👍👍👍
Axl is always willing to lend a helping paw.
Looking good big boss
Hi Jack: Looks delicious, my friend. I prefer the Rhode Island version, myself, although I'm from Queens, New York. Without Tomatoes(Manhattan), or Cream(New England), you really appreciate the clam and bacon flavor, right? Nice Job, all around...even, that "Jazzed-Up" Westerly one. Speaking of Jazzed...where can I find this "Live at Daddy Jacks" album? Thanks. Ed, from Long Island
Delicious looking 😋😋 as I sit here watching your video, I'm eating some thin spaghetti with homemade anchovy sauce ( red). And a nice glass of wine 😉... I can't wait to try your soup . Will be making a batch as soon as I can get to the fish market. Peace and good health to you 🙏
Become A Member Of “Cooking With The Blues”
www.patreon.com/CookingWithTheBlues
Anchovy Sauce, now that sounds interesting! An old school Italian chef told me about making a deep Dish Sicilian Pizza, in the bottom he would cook anchovy, garlic, and red pepper flake in olive oil into a paste and brush the bottom of the pizza pan with it. I'm going to do it in a video. Good Gravy, Jack
@@CookingWithTheBlues Thanks Jack !
Wow that chowder really looks amazing Jack.....
... love the Revere Ware Skillet and Pots ... I got a complete set from my mother, when she passed, who actually worked for Revere in their local sales office in the early 1970's. In the 50's and 60's they where the premier cookware availible (before All Clad). Were did you get yours??? I have been picking up some extra different sized "stock pots" at the "flee markets" when I find them ... to add to my selection
Nice Harry, I'm keeping my eyes on a stock pot. I inherited mine from my Mother, I think of her every time I cook with them. Thanks, Jack
Takes me back to Crescent Park and Rocky Point! Peace.
Rocky Point! Wow. We would drive down from Medway, MA to ride the flume.
I had my prom there when I went to J&W, they were famous for their chowder and clam fritters DK, brought back memories! Jack
@@CookingWithTheBlues Clam fritters...another RI original.
That 2nd pot looked bangin
axel is my spirit animal.lol
I'm paying close attention. Cheers!
watch and make sure I dont miss any vid thanx
I soak the clams in baking soda and water overnight to clean them out. Try it Jack! They come out clean as a new born....
No need to do that Rev. Maybe for steamers?
Love you please keep on keeping on
Gonna be delicious. Wow!
We don’t get many fresh clams here in Michigan. I’d love to try the Westerly version. Thanks for sharing Chef Jack!
What was the name of that dark local sausage you put in towards the end Daddy Jack? Another great video, thanks for sharing, your vids are a joy to watch
we call it soupy and you can get the real deal here they ship it. you cut it and eat it like pepperoni. www.westerlypacking.com/Soupy.php TIP! if you ever get any with mushy middle with a hard outter layer, slice it up and let it sit out for an hr or till center is dry and hard like the rest (only happened to me once).
Chef, are you using garlic powder or granulated garlic? Thanks.
love you cooking at home cov ed works we will be better cooks . your vids works for us. thnx daddy j. keep going j man . good food rules.
Hey Jack, mama used pancetta in her chowda! Bowl of chowda and 1/2 dozen clam cakes! Hmmm, mmmm, good!
If I didn't own the dog, I would be nerveous about the proximity of its biting location! LOL!!
Good job, where you get those mits?
You are the man....Beautiful..
Thanks Big Daddy....
Jack, Jack, Jack.....Save those Quahog shells and make some "Stuffies". Thank you! Born & Raised in the 'Ocean State'. Just saying! Say 'Hey' to Aunt Carries in 'Gansit' .
Nice to see 'Home' Cookin...Raised in Riverside, Barrington, really miss Crescent Park Merry Go Round...
Jack, were those waxy potatoes or starchy?
Rhode Island clear.❤
were those roasted tomatoes on the side? damn how do i make those?
Become A Member Of “Cooking With The Blues”
www.patreon.com/CookingWithTheBlues
In a previous flatbread video Matt
Looks awesome, you nailed a great soup.
Greetings from the international space station!
Careful! Soupy is more addicting than crack!!!!!
You are simply the best, Jack!
Much love to you from Tacoma, WA!
Killer videos ✌️
Hey DJ-- wondering what 12:40
Kind of looks like some kind of bagette style baked bread.
Are they roasted tomato?
I know probably said this but I bet miss your infernal stove
Darrell,I never mind electric, that's what I learned on growing up and in apartments when I got out on my own. I'm pretty much done with the business day to day, going to let a few young chefs take the reins. I'm going to be 62 in July, taking my retirement check from Uncle Sam! Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
@@CookingWithTheBlues well thanks for answering back it's fun watching you cook in real time and I have picked up a few tips along the way God bless you and keep cooking
👍👍
Loud applause for using peeled potatoes, Daddy Jack. A little more effort but it pays off in the final product. People who claim there is a nutritional reason are just conning you. Don't fall for it.
Thomas, I do like skin on sometimes, especially reds. Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
@@CookingWithTheBlues I know you're right but I still like them better peeled. That's how I grew up, I guess.
We have that exact stove. It sure doesn’t cook anything at the level yours does. Feeling gyped in Kansas. Lol.
I was waiting for you to put a little fennel in, looks yummy! :)
R.I. has great takes on classic New England dishes from crab cakes to calamari and chowder...
10/10 Daddy Jack :)
we made our own soppressata this year, hand it hanging in the cold cellar since January. Gotta try this out on the weekend!!
Could you make the intro music a little louder next time?
DADDY JACK!! you don’t run gas flame at home ?!?! (now I feel better about trying to flash sauté on my “warming ring”)
Anyhoo I love your videos man 👊🏼💥
meh