I started watching Daddy Jack’s cooking with the blues when I had a bout of bad depression a couple years ago and lost all enthusiasm for cooking. Even though he’s no longer with us, I still revisit the videos and it always inspires me to go cook something. I’m thankful that there are so many videos left in his legacy and that I can go back to them.
Well that is a fairly dismall omage. Try Joy. Or just saying nothing. Jack is and will remain awesome. I revere his vidios and zest for life. He remains. Adi R - stop talking. Do us ALL a major favor.
If he "just knows" why does he have 3 times as much as intended by the end? Because he doesn't... he added too much bread, then had to add liquid 3 times to balance it
Also, no professional wipes or touches their face in the kitchen with their hands or side towel. It's not a thing. It happens, but you probably shouldn't eat at those places.
@@juttacard8751 Apparently he did die 05/2021 of heart disease. I was appalled at how much salt he used in his cooking, and thought to myself, is this man still alive? Looked him up and sure enough he was gone, but it didn't surprise me.
What a great video! No hipster music and the camera work is straight forward not gimmicky. It’s great to see a video from an experienced professional. I’m not in the food industry but I can appreciate a chef who keeps his knife sharp. Anyone using a dull knife on a video is a dead giveaway as a poser. Thank you chef!
As a chef that's the only way we cook anything in our kitchens because times always an issue! Always! And that recipe looked really good until he fuked it up with a whole fukn fresh nutmeg!
Jack, you ROCK! I watched this video twice and wrote it down...made these new years eve and they were beautiful! I'm just imagining how good they are at your place! Thanks for sharing!
@@fanzareli88 May God grant this man paradise for all the good that he did for people. Sooner or later, we will all leave, but we will remember with benevolence those who have left good deeds after themselves.
Everything in this is my catharsis. I wish I was there to smell this. The relaxed atmosphere, the beautiful outside blue light beaming into the kitchen. All that is missing is someone to enjoy it with.
OMG!!!! What a recipe!!! I went crazy. I stuffed my mushrooms and then did my pork chops. They turned out so good. Yum. Thanks for sharing your art at work.
Your so funny! I cut onions a little different than him, but way faster and better than the "professional' way they always show you. Love watching him cut too!
reminds me of the Godfather.... where Clemenza is showing Mike how to cut the garlic for the sauce.... as he explains how a mob war is necessary every ten years to clean out the bad blood.....
None of is will be here forever, but Jack left a great and lasting legacy to be remembered by. We can all share great food with our loved ones because Jack helped to show us how to make great food. Thanks Jack. I hope to meet you on the other side.
I totally agree. I NEVER throw out the stems. An example is when I sauté mushroom caps/zucchini/onion in garlic butter over a steak... I chop up the stems that then go into the gravy.
I really, really enjoy your videos. I love how you cook by taste, feel and look of the dish. Only comes with years and years of experience. Bravo. One of these days we will visit your restaurant.
I am so going to share this recipe with my daughter, she makes the best stuffed mushrooms, family and friends ask her to bring stuffed mushrooms EVERY TIME there is a gathering, celebration or party.
The cool thing about this guy is he creates on the fly somewhat, and helps you understand what he is trying to do. I feel like you can tweak it in several ways, to your own taste and this guy would be stoked about it. I like how he keeps the recipes simple and explains, the "browning is the cheese, gives it flavor". Fantastic teacher, thanks.
Love watching him cook!! Iv'e used many of his recipes, Only Daddy Jack can cook with a flame that looks like it's coming out of an F-18!!!! Love it!!!!
Coming from a restaurant worker. This mans worked in a kitchen for a long time. He’s got the on the job experience you can’t teach. Even before he finished the recipe I know to trust it because I see in the way he works the pan he knows what he’s doing.
I made a batch of these this past Sunday. Incredible!! We had a good amount of leftover stuffing so we took various crackers and used it as dip. Not a speck of any of it was left at the end of the night.
Daddy Jack you are GREAT- I have enjoyed so many of your recipes and you have taught me so much- I cannot wait to go to New London and visit with you and your exciting restaurant!
Anybody else feeling the sound of that knife chop chop chop chopping veggies is the most relaxing thing on Earth? I could go to sleep every night listening to that
He is not snobbish at all about cuisine. I like that about the channel. He makes me feel like cooking again.im feeling some spark of passion growing within! Love it
3/4 cook questions - my guess is these stuffed mushrooms are on the ap menu that day. When the mushroom's center flesh are about 3/4 way cooked (still quite firm) they are pulled from of the oven (as chef did in the vid) and set aside in warm/cool area of the kitchen to slow the cooking. Depending on timing of the prep and service, sometimes they'll go into a the frig or chiller. When ordered they'll transfer them (probably 4 per serving) to a scampi dish or the like then baked at 450 (?), or broiled (or salamander) to bring to temp for serving. Nothing worse than overcooked, soggy, limp mushrooms after all that great work on the filling.
dosster1 you’re 100% right. He mostly likely makes a decent amount during prep then throws them into the broiler when someone orders it. This is a standard and the best way to keep up with high order demands.
I love cooking so much more after watching Jack. No measuring just tossing and tasting. Drives my wife nuts but she never complains about meals. God bless ya Jack. RIP!!
don't pay any attention to the haters out there. I have been following you for a while now, you are not a pig and your kitchen is not a mess. if it was I'm sure the heath inspector would have shut you down. I have tried a few of your recipes and love them. I congratulate you sir. I now want to try this one and even combine it with another to make my own taste creation. Keep up the excellent work.
Thanks very much Chef for this app. No crab in this one, but if for Thanksgiving, and everyone knows turkey is basting, it wouldn't go against the rules for hors d'oeuvres to include some turkey bacon in the filling just as a prelude as to what is to come. And, just to echo what everybody else writes, we love what you do and how you do it.
@@chaplinsrestaurant I'm classical French trained, from Providence RI, not to far from CT. Love all the dishes you make and finish in the pan. Anyway, have a great retirement!
I love Daddy Jack!!! This was the first video I found of his, and I've been watching ever since. Made this a few months ago and it was AMAZING. Making again today... :)
Yea man ...shout out from Indiana...you are a real chef ..i'v cooked for over 30 years ..i know one when i see one. Look forward to getting up your way . Keep going my man.
My friend, truly a pleasure to watch you create such a nice dish, I subscribed and looking forward to seeing more videos. Please Stay Safe Everybody! And Thanks For Sharing!
I found out about Jack about month or so ago, I binge watch every day and I'm almost out of videos of his to watch! Great cook seems like he is probably super fun to hang out with,I for sure am goin to visit his place to eat and drink sometime this year!
He’s an awesome chopping machine.! And by the looks of it, still has all his fingers, too. 🤚🏻✋🏻 I like how he just eyes everything and doesn’t measure; tasting the dish and adjusting for the spices and stuff as he goes - a sign of an experienced chef. P.S. Too much nutmeg sucks; it makes food taste soapy. 🧼
@@dave474c He added salt more than once, I skipped around a bit but saw two times. Reviews of his restaurant usual point out things are overly salted (though some people like that.)
Winner's Circle, I know right ? in the beginning he said something about a Low Flame, Start Slow. His low flame was like all the burners on my "Ol Wedgewood stove at the same time. But, my mouth was watering just watching him, could almost smell that fresh ground Nutmeg.
LOVE YOUR STYLE 👍🏾👍🏾Salute Maestro. You remind me of my late father, Bruce Anderson who was a beloved and legendary restauranteur in Arkansas. From his parent's small town (an Arkansas favorite) Anderson's Restaurant in Beebe 1955, that Dad had to take over at age 20 after Papa Frank passed away suddenly at 44 of a heart attack. Dad was a great entertainer and the first to bring fresh seafood (live lobsters and fresh shocked oysters etc to Ark. He went on to create his long time dream, Anderson's Cajun's Wharf on the Arkansas River in 1974 and broke sales records nationwide for years. Truly a destination place, with live music and styled authentically like old New Orleans with an atmosphere of fabulous fun and amazing foods like Little Rock and Arkansas had never seen. In 1976 he opened another vintage fun place called Shorty Small's and served fabulous bbq ribs, burgers, onion loafs, Macho Nachos lol etc. in Little Rock (still in operation) and Gonzalez's and Gertrude's on Overton Square in Memphis. Best food I ever ate at all of them. DAMN I MISS HIM. Everyone Does in these oarts🤗🎆. He surely sent your videoes to me from Heaven! Along with the late Daddy Jack Fryer (another Ark icon gone too soon) and a crazy Great story all his own. 💕 Lovvve me sum Oysters Rockefeller and his Oysters Bienville. Making shrimp stuffed mushrooms right now and improvising with a poblano pepper 🤗 Thank you for thus awesomeness. xoxo Subscribed👍🏾👍🏾Can't wait to see more!I 🤤🤩
My family knows I only bring stuffed mushrooms and steamer clams to our potluck/reunions. I like trying anything that sounds even remotely good to stuff mushrooms with. A couple of favored ones by them are ham, swiss and pineapple or devil ham and onion, cream cheese and Franks Red Hot, shrimp and piece of lime, or my favorite is with just chorizo and cinnamon. So many options to try and everyone gets a kick out of what I come up with. I wish I could have had Jack try some out just for fun.
@Jay Caldwell oh ! Hay uncle Jay !! what are you cooking us this time ? When I was growing up my dad used say " horse balls and gravy " so I would stop asking.
I had to laugh... he says.... just a little bit of salt.... and he threw in about 2 tablespoons... this guy looks like he could cook up a 4 minute meal with a flame thrower.....
As a guy who is in professional kitchen for ten years, I can tell than this guy cutting techniques are on point!!! So smooth and satisfying... Just don't try it like that at home if you're not really used to sharp knives, you'll might get one of your finger off!!!
@@JudiChristopher A man like that , with his everyday man swagger and full comfort in his skin, no doubt knows who he is and can enjoy a little depreciating humour. I suspect he would love that joke and probably follow up with a request for Christie Brinkley! No one is trying to be mean here, just a little funny.. No harm no foul !!
this is now a staple to any holiday menu, did not change anything. Every party I take this to people fight over the mushrooms and the requests for the recipe just keep coming.
Having worked in many kitchen’s… I so badly wanted to go wet a white dish towel, fold it and put it on his stainless table and flip over the warped cutting board. Then under his warped plastic cutting board there is NO more rocking up n’ down,or sliding around his prep station. Those shots of warped cutting boards not being addressed drives my ANXIETY nuts in ALL videos. I have just started watching Chef’s videos and am so ditto he is no longer with us. 1 positive note for sure is that this great CHEF LEG IS SOME REAL KNOWLEDGE IN THESE VIDEOS!!!! Plus I just can stop watching him. This man was a true great ⭐️ ⭐️⭐️ Chef. 👍
Needs someone to take welder's tips and clean out the burner orifices. Should be blue flames. They get caked up when the range top gets cleaned out at closing. The cleaning rag flops against the burners. Nothing sloppy here. Actually one of the most pristine restaurant kitchens I ever saw!
No, it's not just you. I want to cook like that too. I've already worked out a couple of his recipes and they are as good as they look. I'll definitely make these mushrooms. The filling could also be used as a spinach dip or spread on cibatta bread. If ever I get to the east coast, I'll go to new London and Daddy Jack's!
10:38 I'm watching this video intensely ... he taste it... I say, "It needs a little more salt..." He says, "It needs a little more salt." I started laughing... I'm worried about the Vegetables in the back, someone needs to STIR them, before they burn... LOL Now I understand why his gas bill is over $400. a month... These people know how to cook... They don't mess around... I love this video... Thank you for sharing.
Oh Jack! How I miss the hub-bub, pan slammin’, water sloshin’, back ground laughterin’, fun and warmth of a neighborhood, homey hearth of a family eatery😁
I started watching Daddy Jack’s cooking with the blues when I had a bout of bad depression a couple years ago and lost all enthusiasm for cooking. Even though he’s no longer with us, I still revisit the videos and it always inspires me to go cook something. I’m thankful that there are so many videos left in his legacy and that I can go back to them.
Ironically, about 3 or 4 years ago, the same thing happened to me. He inspired me to cook for the family. His videos helped me
Well that is a fairly dismall omage. Try Joy. Or just saying nothing. Jack is and will remain awesome. I revere his vidios and zest for life. He remains. Adi R - stop talking. Do us ALL a major favor.
@@justsayin3228 Oh my God. Shut your sanctimonious pie hole and just like the video or something. Nobody cares about your nobody opinions. Really.
Loved watching this guy cook...
Check out Chef Jean Pierre.... Just as inspirational
Some people lean on other people to bring them out of how they are feeling. ease up. And let them talk.@@justsayin3228
I LOVE the way he cooks!! So confident, no measuring, just knows. I’m a fan.
If he "just knows" why does he have 3 times as much as intended by the end? Because he doesn't... he added too much bread, then had to add liquid 3 times to balance it
Also, no professional wipes or touches their face in the kitchen with their hands or side towel. It's not a thing. It happens, but you probably shouldn't eat at those places.
Instant heartatack! But it sure looks good will try with less salt!
@@juttacard8751 Apparently he did die 05/2021 of heart disease. I was appalled at how much salt he used in his cooking, and thought to myself, is this man still alive? Looked him up and sure enough he was gone, but it didn't surprise me.
I agree. There was an honesty to Jack`s food.
I love this guy, we like to slow cook everything, proceeds to cook with 2 foot flame.
Short order cook style
What a great video! No hipster music and the camera work is straight forward not gimmicky. It’s great to see a video from an experienced professional. I’m not in the food industry but I can appreciate a chef who keeps his knife sharp. Anyone using a dull knife on a video is a dead giveaway as a poser. Thank you chef!
John Sholl very sharp knife!
Good video with no punk rock band music, good cooking!!
His knife is amazingly sharp. I was admiring that and his knife skills.
What I loved about Jack is that he was a chef and a cook.
He toed the line, and he represented the salt of the trade.
Can't get over how smoothly that knife slides through the onions. Effortlessly. This guy is great!
This guys food looks absolutely amazing!! I can't believe he gets it done with the burners on inferno mode!!
Infidel Dave... yes, I can feel the heat....holding my phone away at arm's length...😄 🍽
As a chef that's the only way we cook anything in our kitchens because times always an issue! Always! And that recipe looked really good until he fuked it up with a whole fukn fresh nutmeg!
The camera always adds 10 degrees
No time for low heat.
Being able to cook like this man would be a dream come true. This is natural talent and years of perfection.
Jack, you ROCK! I watched this video twice and wrote it down...made these new years eve and they were beautiful! I'm just imagining how good they are at your place! Thanks for sharing!
May God grant this man good health and a long life for the fact that he fed so many people with his hard work for his life.
he passed away in may 🥲
@@fanzareli88 May God grant this man paradise for all the good that he did for people. Sooner or later, we will all leave, but we will remember with benevolence those who have left good deeds after themselves.
@@xavieranmore269Amen. Beautifully said.
Everything in this is my catharsis. I wish I was there to smell this. The relaxed atmosphere, the beautiful outside blue light beaming into the kitchen. All that is missing is someone to enjoy it with.
OMG!!!! What a recipe!!! I went crazy. I stuffed my mushrooms and then did my pork chops. They turned out so good. Yum. Thanks for sharing your art at work.
,A great chef and so relaxed love watching him!
I can watch this man cut onions all day
Mercy! YUM YUM. MUSHROOMS FROM HEAVEN.
why wouldn't you
Your so funny! I cut onions a little different than him, but way faster and better than the "professional' way they always show you. Love watching him cut too!
i was just thinking the same he's really good at diceing and chopping stuff
reminds me of the Godfather.... where Clemenza is showing Mike how to cut the garlic for the sauce.... as he explains how a mob war is necessary every ten years to clean out the bad blood.....
None of is will be here forever, but Jack left a great and lasting legacy to be remembered by. We can all share great food with our loved ones because Jack helped to show us how to make great food. Thanks Jack. I hope to meet you on the other side.
This guy cooks with experience and instinct. I trust him a lot more than the more polished chefs out there.
Jack this is my new Christmas tradition! THANK YOU and RIP my friend.
I totally agree. I NEVER throw out the stems. An example is when I sauté mushroom caps/zucchini/onion in garlic butter over a steak... I chop up the stems that then go into the gravy.
Them flames high!😂😂Im over here thinking about them vegetables the whole time like are u gonna toss em around oh wa?
shadow Lol Me too!!!
Lol same
Big flames are fairly cool in comparison, at least what I remember from the Bunsen burner in chemistry class.
@@Deploracle See, kids? Stay in school, pay attention.
It's also a bit of the insanely powerful vent fan he's got going
Yeah, big Daddy Jacko can cook for me ANYTIME! No holding back on ingredients or quantity, just in it for the flavors! Yum delicious!
TheMarinemom02 cook it yourself.
I really, really enjoy your videos. I love how you cook by taste, feel and look of the dish. Only comes with years and years of experience. Bravo. One of these days we will visit your restaurant.
I like how Jack infuses all the how to steps in a way that gives the watcher confidence in making his great dishes.
the chef is absolutely amazing... the best!!!!!!!
I am so going to share this recipe with my daughter, she makes the best stuffed mushrooms, family and friends ask her to bring stuffed mushrooms EVERY TIME there is a gathering, celebration or party.
The cool thing about this guy is he creates on the fly somewhat, and helps you understand what he is trying to do. I feel like you can tweak it in several ways, to your own taste and this guy would be stoked about it. I like how he keeps the recipes simple and explains, the "browning is the cheese, gives it flavor". Fantastic teacher, thanks.
Columbo was wrong when he said, Life's to short to stuff a mushroom. I'd eat that anyday of the week. Looks. Divine.
Love watching him cook!! Iv'e used many of his recipes, Only Daddy Jack can cook with a flame that looks like it's coming out of an F-18!!!! Love it!!!!
Coming from a restaurant worker. This mans worked in a kitchen for a long time. He’s got the on the job experience you can’t teach. Even before he finished the recipe I know to trust it because I see in the way he works the pan he knows what he’s doing.
That spinach mixture would be a great base to a stuffing
For pork chops or chicken breast
Your so right.. fabulous stuffing
Oohhh mix cream cheese in it 😋
9:43 "Guess we should have paid attention". LOL! Sounds like my place! Daddy Jack, you are the BEST!
2020 time traveller here, amazingly he's still alive and looks the same
ffdv
👊😎 I followed him several years ago; got locked out of my account & finally found him again.
So he’s still at it huh 🤔 good to know 😎👍
ffdv : Here he is up to date, as good as ever.
th-cam.com/video/kNEUYeJFZ6Q/w-d-xo.html
My left ear enjoyed this.
Right :)))
@@Razdva050 ear.
@@Razdva050 Yeah he had his headphones on backwards ;)
Thanks mate. Saved me pissing around with
speaker wires for 14 minutes.
Lolol👂😊
I made a batch of these this past Sunday. Incredible!! We had a good amount of leftover stuffing so we took various crackers and used it as dip. Not a speck of any of it was left at the end of the night.
Daddy Jack you are GREAT- I have enjoyed so many of your recipes and you have taught me so much- I cannot wait to go to New London and visit with you and your exciting restaurant!
Are you from New Orleans ? You look so N.O.
Anybody else feeling the sound of that knife chop chop chop chopping veggies is the most relaxing thing on Earth? I could go to sleep every night listening to that
It looks like that is a chefs knife and his size makes it look like a paring.
He is not snobbish at all about cuisine. I like that about the channel. He makes me feel like cooking again.im feeling some spark of passion growing within! Love it
3/4 cook questions - my guess is these stuffed mushrooms are on the ap menu that day. When the mushroom's center flesh are about 3/4 way cooked (still quite firm) they are pulled from of the oven (as chef did in the vid) and set aside in warm/cool area of the kitchen to slow the cooking. Depending on timing of the prep and service, sometimes they'll go into a the frig or chiller. When ordered they'll transfer them (probably 4 per serving) to a scampi dish or the like then baked at 450 (?), or broiled (or salamander) to bring to temp for serving. Nothing worse than overcooked, soggy, limp mushrooms after all that great work on the filling.
dosster1 you’re 100% right. He mostly likely makes a decent amount during prep then throws them into the broiler when someone orders it. This is a standard and the best way to keep up with high order demands.
I love cooking so much more after watching Jack. No measuring just tossing and tasting. Drives my wife nuts but she never complains about meals. God bless ya Jack. RIP!!
You’re so right Chef. The stems are perfect for using in dishes like mushroom gravy.
This looks so incredibly good. I will be saving this one to favorites. This would be so good for a holiday meal. Thanks for all your hard work.
I was skeptical at first, but you my man, are a genius! I just made these and tried one before preparing for my guests. WOW! What else can I say!
don't pay any attention to the haters out there. I have been following you for a while now, you are not a pig and your kitchen is not a mess. if it was I'm sure the heath inspector would have shut you down. I have tried a few of your recipes and love them. I congratulate you sir.
I now want to try this one and even combine it with another to make my own taste creation.
Keep up the excellent work.
Thanks very much Chef for this app. No crab in this one, but if for Thanksgiving, and everyone knows turkey is basting, it wouldn't go against the rules for hors d'oeuvres to include some turkey bacon in the filling just as a prelude as to what is to come. And, just to echo what everybody else writes, we love what you do and how you do it.
I've been a chef 25 years, this Chef is great, cooking all the classic comfort dishes! Thanks Chef!
What's your best dish JM, tough but great business, I'm real close to retiring! Been at it a long time! 45 years or so cooking! Best, Jack
@@chaplinsrestaurant I'm classical French trained, from Providence RI, not to far from CT. Love all the dishes you make and finish in the pan. Anyway, have a great retirement!
Seems like the kind of food that would be served in the 50's in resort towns.
exactly
Really really love your Rockefeller stuffed mushrooms recipe so classy . I agree with you Chef who throws out the stems .
He is entertaining, I cannot stop watching these videos.
I love Daddy Jack!!! This was the first video I found of his, and I've been watching ever since. Made this a few months ago and it was AMAZING. Making again today... :)
This recipe looks so good. I'm from Brooklyn and I haven't tried his but I've tried it delicious if you like mushrooms.
I still watch your videos…RIP big fella…your recipes and passion and personality are inspiring and make me want to try new things all the time
Yea man ...shout out from Indiana...you are a real chef ..i'v cooked for over 30 years ..i know one when i see one. Look forward to getting up your way . Keep going my man.
My friend, truly a pleasure to watch you create such a nice dish, I subscribed and looking forward to seeing more videos. Please Stay Safe Everybody! And Thanks For Sharing!
This guy is so confident and seriously knows what he is doing. I can’t imagine how great his food is. A genuine chef.
Seems like a pretty cool guy, Wish I could go there.
"a little bit of heavy cream" (pour in 17 gallons)
this guy is a mess
Decadent.
"a touch of salt" (throws in half a cup)
cook it over low heat...flame on stove looks like a Bessemer Furnace... :)
"fine dice the onions" cuts them into 1" cubes
You are a food master. Got me imagining the flavors. I follow your technique, and it does not fail. I send your vids to my fam. Great stuff miestro
I love the way he does stuff makes it look so easy
thanks Daddy Jack I didn't know how to make Rockefeller stuffing; thanks to you now I do thumbs up way to go👍👍
Is it just me, or does anybody else love the way he cooks? I sure do.
silly boy
kkd justice just found this, he's rocking that kitchen !!!!
@@pastoryoda2789 you've never seen inside of a restaurant kitchen have you
@@pastoryoda2789 well you just go eat somewhere safe. K
@@pastoryoda2789 well then shut the fuk up and go away
Love the way he uses that knife.
Yeah, he chops with passion.
I know right. He looks like a giant holding it and you would think he wouldn't get it right but then it turns out perfect.
He is a great chef really hearty recipes
I just found out about him an I love the way he cooks
I found out about Jack about month or so ago, I binge watch every day and I'm almost out of videos of his to watch! Great cook seems like he is probably super fun to hang out with,I for sure am goin to visit his place to eat and drink sometime this year!
I love making jacks mushrooms. I put on his video when I’m making them and it’s as if he never left.
He’s an awesome chopping machine.! And by the looks of it, still has all his fingers, too. 🤚🏻✋🏻
I like how he just eyes everything and doesn’t measure; tasting the dish and adjusting for the spices and stuff as he goes - a sign of an experienced chef.
P.S. Too much nutmeg sucks; it makes food taste soapy. 🧼
Drooling here over this recipe. Thanks so much for posting. Always amazed at what the Pernod does to the flavor - pure magic. 😊
I'm trying this tomorrow night when my mum comes for tea. If I can pull it off this will make her day xxx Thanks matey!
Ever add bacon? It's how we make our Oysters Rockefeller. So good! Worcestershire sauce in place of the anise flavor of Pernod also works.
Great To Hear, Hope Mom enjoyed them 3802. Blessings, Jack
keep up the GREAT WORK !!! i really enjoyed your show and i will prepare this dish tonight
Dude those look so so Good I’d eat the whole pan & I don’t eat much. 1 of the Best looking dishes I’ve seen on UTUBE! Thank you
"Needs a little salt"; grabs a fistful of salt and throws it in. Love it!
Ha ha, saw that too.
M grow the hell up!!
To be fair, I think it was the first time he added salt.
@@dave474c He added salt more than once, I skipped around a bit but saw two times. Reviews of his restaurant usual point out things are overly salted (though some people like that.)
"Little"?! lol
In the hospital a couple days for blood sugar problems (med adjusting).....of course these videos would pop into my TH-cam rotation!!!
Boy yu ain't playin with those flames...damnnnn
I love It!
Winner's Circle, I know right ? in the beginning he said something about a Low Flame, Start Slow. His low flame was like all the burners on my "Ol Wedgewood stove at the same time. But, my mouth was watering just watching him, could almost smell that fresh ground Nutmeg.
@@bigdogbob845 His burners have 2 settings: off and conflagration
Straight up chef. No BS just creating wonderful dishes.
This tops any of them boring tv shows. You da Mon!
+buz butler You said it! This is pure inside restaurant cooking. Like you was in the kitchen making it! Right on man!
Love this guy. I am from L.I. N.Y....want to ferry to your restaurant this summer. Cant wait!
LOVE YOUR STYLE 👍🏾👍🏾Salute Maestro. You remind me of my late father, Bruce Anderson who was a beloved and legendary restauranteur in Arkansas. From his parent's small town (an Arkansas favorite) Anderson's Restaurant in Beebe 1955, that Dad had to take over at age 20 after Papa Frank passed away suddenly at 44 of a heart attack. Dad was a great entertainer and the first to bring fresh seafood (live lobsters and fresh shocked oysters etc to Ark. He went on to create his long time dream, Anderson's Cajun's Wharf on the Arkansas River in 1974 and broke sales records nationwide for years. Truly a destination place, with live music and styled authentically like old New Orleans with an atmosphere of fabulous fun and amazing foods like Little Rock and Arkansas had never seen. In 1976 he opened another vintage fun place called Shorty Small's and served fabulous bbq ribs, burgers, onion loafs, Macho Nachos lol etc. in Little Rock (still in operation) and Gonzalez's and Gertrude's on Overton Square in Memphis. Best food I ever ate at all of them. DAMN I MISS HIM. Everyone Does in these oarts🤗🎆. He surely sent your videoes to me from Heaven! Along with the late Daddy Jack Fryer (another Ark icon gone too soon) and a crazy Great story all his own. 💕 Lovvve me sum Oysters Rockefeller and his Oysters Bienville. Making shrimp stuffed mushrooms right now and improvising with a poblano pepper 🤗 Thank you for thus awesomeness. xoxo Subscribed👍🏾👍🏾Can't wait to see more!I 🤤🤩
"A little bit of heavy cream" K.
"adds a liter of heavy cream"
pro chef, good knife skills, no short cuts, everything done best as can be. Yum!
I love his style. He chops those vegetables like nobody's business.
I love watching him cook. He makes it look fun!
My family knows I only bring stuffed mushrooms and steamer clams to our potluck/reunions. I like trying anything that sounds even remotely good to stuff mushrooms with. A couple of favored ones by them are ham, swiss and pineapple or devil ham and onion, cream cheese and Franks Red Hot, shrimp and piece of lime, or my favorite is with just chorizo and cinnamon. So many options to try and everyone gets a kick out of what I come up with. I wish I could have had Jack try some out just for fun.
Wish he was my favorite uncle , I'd visit him twice a week just to see him cook and learn not to mention eat !
@Jay Caldwell oh ! Hay uncle Jay !! what are you cooking us this time ?
When I was growing up my dad used say " horse balls and gravy " so I would stop asking.
I miss this guy wish he was still cooking..R.I.P
I like his phrase: "a little bit of", after which he adds a liberal amount of whatever it is.
Wonder what his "lost of" or " generous amount of" looks like.
I had to laugh... he says.... just a little bit of salt.... and he threw in about 2 tablespoons... this guy looks like he could cook up a 4 minute meal with a flame thrower.....
@@johnhenryholiday4964 I've seen that done.
As a guy who is in professional kitchen for ten years, I can tell than this guy cutting techniques are on point!!! So smooth and satisfying... Just don't try it like that at home if you're not really used to sharp knives, you'll might get one of your finger off!!!
Is it just me, or does he look like Billy Joel’s giant brother?
striker677 looks like he ate billy Joel
You may be right, I was thinking the same thing for the longest time; don't ask me why!!
@@Charlielima70
Be NICE!!! Not Funny!
@@JudiChristopher A man like that , with his everyday man swagger and full comfort in his skin, no doubt knows who he is and can enjoy a little depreciating humour. I suspect he would love that joke and probably follow up with a request for Christie Brinkley! No one is trying to be mean here, just a little funny.. No harm no foul !!
I learn so much from his videos.
In the words of my late grandmother Dora M. Hunt, never trust a skinny cook. This video is great!
My brother inlaw is Tuffy Stone, 5-time world champion BBQ pitmaster, and is as thin as a peeled stick!
this is now a staple to any holiday menu, did not change anything. Every party I take this to people fight over the mushrooms and the requests for the recipe just keep coming.
I would love to see Jack show Gordon how it's done here in the States. But give the brit a chance, plate for plate. OH! what a cook off it would be!
Having worked in many kitchen’s…
I so badly wanted to go wet a white dish towel, fold it and put it on his stainless table and flip over the warped cutting board. Then under his warped plastic cutting board there is NO more rocking up n’ down,or sliding around his prep station.
Those shots of warped cutting boards not being addressed drives my ANXIETY nuts in ALL videos.
I have just started watching Chef’s videos and am so ditto he is no longer with us.
1 positive note for sure is that this great CHEF LEG IS SOME REAL KNOWLEDGE IN THESE VIDEOS!!!!
Plus I just can stop watching him. This man was a true great ⭐️ ⭐️⭐️ Chef. 👍
When chefs say "Just a *little bit* more salt and pepper" 10:40
You cook like I do! No measuring (cuz it ain't baking!), just how does it look, taste, smell, feel? That. Looks. Delicious!!!
Daddy needs his burners air/fuel adjusted. Less glamorous but more efficient.
As always I leave drooling.
Needs someone to take welder's tips and clean out the burner orifices. Should be blue flames. They get caked up when the range top gets cleaned out at closing. The cleaning rag flops against the burners. Nothing sloppy here. Actually one of the most pristine restaurant kitchens I ever saw!
No, it's not just you. I want to cook like that too. I've already worked out a couple of his recipes and they are as good as they look. I'll definitely make these mushrooms. The filling could also be used as a spinach dip or spread on cibatta bread. If ever I get to the east coast, I'll go to new London and Daddy Jack's!
10:38
I'm watching this video intensely ... he taste it... I say, "It needs a little more salt..."
He says, "It needs a little more salt." I started laughing...
I'm worried about the Vegetables in the back, someone needs to STIR them, before they burn... LOL
Now I understand why his gas bill is over $400. a month... These people know how to cook... They don't mess around...
I love this video... Thank you for sharing.
Oh Jack! How I miss the hub-bub, pan slammin’, water sloshin’, back ground laughterin’, fun and warmth of a neighborhood, homey hearth of a family eatery😁
Big Daddy Jack hands down the best in class!
great dish I've all ready watched twice . delicious
The absolute best on the web
Thank you Sir ! Love to watch you make it happen.
You could serve me that stuffing with some toasted baguette slices and I would be a happy man!
i’m addicted to watching your videos Jack!! Love it.
"A little more heavy cream.." Oh yeah! Me 20 years ago. But I don't particularly enjoy my time in the ICU..