Im digging your channel brings back memories from when i used to work in the kitchens. These videos help me to remember recipes and some new ones to i used to be a Saucier. But i had an accident about 15 yrs ago and your shows help me continue to remember and remind me of things. I had a brain and spinal injury so i mean,yo i appreciate a guy who cooks similar stuff that i do for my family. Im sure they do to. Best thing in the world is watching the reactions and thankfulness you get after you cook a great meal for your family. Peace brother,i appreciate your sharing
Hey Jack.... I've lived in Louisiana my entire life, and work in a kitchen right across the river in Natchez Mississippi. Weve got a fan propped up just like yours 😂.......It's hot as hell down here, but this is my favorite time of the year! Starting to cool off, we can roll out the fall dishes......Take care brother, I enjoy your videos.
Not being sarcastic or anything. Just a heads up if you didn’t know. (Talking to video guy). If u go to your you tube settings it gives u the option on what quality you want to upload in. This is in 360p. If your using an iPhone it records in 1080p or 4K. Just click the upload quality in you tube settings cause i mean its 2018 n this is in 360. He had videos up from 2012 that were in 1080p. Just trying to give some constructive criticism to help the channel quality. Love ya jack. Still the best authentic chef on you tube!!
Phil, I totally agree. Also it should be in widescreen, not a square! I Love Jack and everything hes done but the videos should be a higher resolution and in widescreen!
Food started out like that, but it just got too "corporate"? So you see what real food cooked by real chefs is like...was waiter 20 years, folks it's a hot greasy grind, not the glam of video/TV world
Jack, my wife and I were planning a trip to see you next week and eat your amazing food but you will be out of town....darn. Hoping to eat at your place someday soon! Love your cooking and style!
Glad to see you're still active! I had no clue of this current channel and had assumed the worst. I want to make the trip out from Indiana to your restaurant and check out New London!
My wife and I found your Chaplins channel last week and have been watching all your videos and cooking your food like mad. Finally found a New England guy like me that cooks food I'll eat. We love that everything is quick to make since it is restaurant style. My kids have loved the spicy apple cider / maple syrup pork--(we used pork instead of chicken). Love everything you do.
Daddy Jack! I may have mentioned this in a previous comment from another video; if I’m repeating myself, apologizes. You should consider making WELSH RAREBIT - I bet it would be a big favorite out your way/that climate in the fall / winter. It’s not tremendously well known over here, but a super comfort food across the pond! Give it a look, I know you enjoy different “soul” / heartwarming dishes. More of an appetizer or maybe a light meal with a salad or soup - Tremendous bar food!
Hi jack my name is Myrna Bagogloo my husband is Greek, we lie in Dartmouth Nova Scotia. I want you to know I enjoy your program very Much, I watch your show every day Jack I have a recipe for you, maybe you can try it on some of your customers. Greek Recipe 1/2 lb of bacon, 1. Onion chopped, fry these good until crispy, cook the bacon the same time you cook the pasta. When the pasta is done crispy
Come on Daddy Jack, you can't just up and abandon your other channel for a year like that. People including myself were worried about you and thought you might have died or something. You should make a video on there to promote this channel (your new channel). You'll probably get a lot more subs too.
got the "leftoverchicken- bell pepper -onion - smoked sausage - celery - rice" blues . bet you can guess what i'm doing ... thanks for the inspiration jack adding leeks, garlic ,thyme,sage, how could that be bad ??
Newly subscribed. I've learned so much from your videos. From the Chaplin's channel to here. Sorry I didn't sub much earlier. Always appreciate your cooking and will visit when I get to CT.
no cajun spice, jack? Almost afraid to try this without a bit of heat.... but doesn't leave me with any doubt about your skills on the line! You can do it all! :) Thanks Jack... riff on! ;)
Hello Jack I tried to send you a recipe but had trouble sending it. Greek Recipe. One onion,chopped, 1/2 lb. Bacon fried crispy While doing that boil spaghetti and when done fold into Bacon mixture mix well. Shake Parmesan cheese over it. Very good Excellent Love your show watch every night and Day your great love you Myrna Bagogloo. I am from Dartmouth Nova Scotia Canada
Watch as many of your videos as I can before I have to stop and eat. Damn they make me hungry. Such simple concepts that you've mastered over many years. Everyone can relate and try these at home, you're a great teacher of your craft and that takes the fear out of it for the average Joe trying to whip up recipes at home. One question, I grew up in Louisiana and now live in Texas. You mentioned that this gumbo didn't have tomato in it. I've never known any gumbo to have tomato in it, if it does, then it becomes an etouffe or something else. Do you put tomato in your gumbo? Please tell me NO!
@@CookingWithTheBlues - RIP Chef Jack!!! You will be missed big time! Thank you for leaving the world a great legacy with your cooking videos! I feel like I lost a member of my family! Rest in peace Chef! God bless!
12:35 Isn't that Chicken raw? honestly wondering. If so I've always been told you have to cook poultry before adding to a soup or anything that Is being boiled or in the crock pot.
I was watching your videos uploaded on the ChaplinsRestaurant account, and I was a bit saddened to not see any new videos for about a year. Then I stumble upon this and awesome! I enjoy watching what you do. Greetings and blessings.
Oh man dude your killing it brother way to go dude every video you post bro I gotta say Gorden Ramsay has nothing on you bro you like the original gangsta of food love it bro keep the videos coming and people if your reading this subscribe cause honestly dude these meals are sooo good
David Gross I'm from south Louisiana and no, it's not a gumbo here. But I think we can give him a pass since he's not from here in south Louisiana. I'm sure his version was tasty though.
I subscribe and enjoy these videos. But the video quality doesn’t seem right on the newer videos. Doesn’t even fill my screen and yes I checked my quality settings on TH-cam. I think it’s the way they are being videoed
Daddy Jack , i have to give to ya, you are 1 hell of a chief. I am not criticizing the dish but that is not gumbo my friend. I lived in New Orleans and the Mississippi gulf coast most of 55 yrs of life and I have never seen all those ingredients in a gumbo. The dish looked awesome but not gumbo.
@@IslenoGutierrez Ha Ha, I agree but we can not start calling cats dogs..as I told him the dish looked great! I also love his style of cooking and his videos..
Slim Frank Looking at the history of gumbos in Louisiana, there have been enough different types of gumbo throughout Louisiana’s history that his version of gumbo could make a connection with one of the old gumbos that fell out of usage. For instance, most people in Louisiana today would not associate cabbage and steak with gumbo, but in old Louisiana cookbooks, there was a gumbo that combined cabbage, steak and hot sausage. His gumbo is not what you would see today in Louisiana as gumbo has evolved into a more limited category of ingredients, but surely in old Louisiana, his gumbo could have been considered a type of gumbo unique to his own recipe. I know this because I’m a native Louisianian with a good knowledge of Louisianian food history ⚜️⚜️⚜️ So I guess the dog today could have been a cat 150 years ago 😁😁😁
Ellen Archambault I'm from south Louisiana and it you're right it would t be safe to call it gumbo here, but I think we can give him a pass since he's not from here. I'm sure his version is still tasty though.
Love your other videos.... But, I’m a New Orleans native, and godamn this ain’t gumbo. Check out Charlie Andrews channel. Get enlightened. Cause this is grey soup. IT ISN’T GUMBO!!! You broke like 12 cardinal rules on this one Jack. No dice brah.
May daddy jack never die. I hope to travel to taste this godlike food.
I LOVE HE FEEDS ALL HIS FRIENDS CUSTOMERS LIKE THEYJUST WALKED IN HIS (RESTAURANT) HOME 🏠!!! WAT A WONDERFUL PERSON 🧑🍳🧑🍳🧑🍳😇😇😇👍👍👍
Everybody was daddy jack’s friend. What a good guy he was.
Im digging your channel brings back memories from when i used to work in the kitchens. These videos help me to remember recipes and some new ones to i used to be a Saucier. But i had an accident about 15 yrs ago and your shows help me continue to remember and remind me of things. I had a brain and spinal injury so i mean,yo i appreciate a guy who cooks similar stuff that i do for my family.
Im sure they do to.
Best thing in the world is watching the reactions and thankfulness you get after you cook a great meal for your family.
Peace brother,i appreciate your sharing
Hey Jack.... I've lived in Louisiana my entire life, and work in a kitchen right across the river in Natchez Mississippi. Weve got a fan propped up just like yours 😂.......It's hot as hell down here, but this is my favorite time of the year! Starting to cool off, we can roll out the fall dishes......Take care brother, I enjoy your videos.
Not being sarcastic or anything. Just a heads up if you didn’t know. (Talking to video guy). If u go to your you tube settings it gives u the option on what quality you want to upload in. This is in 360p. If your using an iPhone it records in 1080p or 4K. Just click the upload quality in you tube settings cause i mean its 2018 n this is in 360. He had videos up from 2012 that were in 1080p. Just trying to give some constructive criticism to help the channel quality. Love ya jack. Still the best authentic chef on you tube!!
It takes a little while for it to process into higher quality
Actually it's only 480p now
Sauce yes i do know it takes some time for sure but it’s been couple hours lol i mean 🤷🏻♂️
Phil, I totally agree. Also it should be in widescreen, not a square! I Love Jack and everything hes done but the videos should be a higher resolution and in widescreen!
this should be refilmed and reuploaded
this man cooks with soul and heart!
The man, the myth, the legend. Food Network need not apply. Better than anything they have.
Got that right, real time cooking with a real time chef!
Food started out like that, but it just got too "corporate"? So you see what real food cooked by real chefs is like...was waiter 20 years, folks it's a hot greasy grind, not the glam of video/TV world
Jack, my wife and I were planning a trip to see you next week and eat your amazing food but you will be out of town....darn. Hoping to eat at your place someday soon! Love your cooking and style!
I enjoy watching you cook! Seems so easy.
Glad to see you're still active! I had no clue of this current channel and had assumed the worst. I want to make the trip out from Indiana to your restaurant and check out New London!
Fantastic.. That looks so delicious and so simple to make. Thanks for showing the recipe.
Daddy jack you’re the real deal boss!!!! Much love from the other side of CT!
I want to be "That Guy" who always walks in when Jack is making these videos.
Thanks for posting your videos I have made loads of them now and they are lovely, your a brilliant chef
dude's hands make a chef knife look like a pairing knife
The best ever, I wish I lived closer!!!
happy I found your channel... i watched ALL your videos on the other channel and was hungry for me... Thank you...
My wife and I found your Chaplins channel last week and have been watching all your videos and cooking your food like mad. Finally found a New England guy like me that cooks food I'll eat. We love that everything is quick to make since it is restaurant style. My kids have loved the spicy apple cider / maple syrup pork--(we used pork instead of chicken). Love everything you do.
Daddy Jack!
I may have mentioned this in a previous comment from another video; if I’m repeating myself, apologizes.
You should consider making WELSH RAREBIT - I bet it would be a big favorite out your way/that climate in the fall / winter.
It’s not tremendously well known over here, but a super comfort food across the pond!
Give it a look, I know you enjoy different “soul” / heartwarming dishes.
More of an appetizer or maybe a light meal with a salad or soup -
Tremendous bar food!
Hi jack my name is Myrna Bagogloo my husband is Greek, we lie in Dartmouth Nova Scotia. I want you to know I enjoy your program very
Much, I watch your show every day Jack I have a recipe for you, maybe you can try it on some of your customers.
Greek Recipe
1/2 lb of bacon, 1. Onion chopped, fry these good until crispy, cook the bacon the same time you cook the pasta. When the pasta is done crispy
Looks very tasty! Keep making videos.
sure miss seeing that beefy doll paula
Come on Daddy Jack, you can't just up and abandon your other channel for a year like that. People including myself were worried about you and thought you might have died or something. You should make a video on there to promote this channel (your new channel). You'll probably get a lot more subs too.
He and the guy that owns the other Channel has a falling out and Jack could do nothing about it. He had no access to the old Channel.
@@Rick_Cleland Yeah, Bob Jacko. I never could piece together what happened though. Unfortunately Jack Chaplin passed away 5/11/21. RIP big guy.
Great video Jack
Love your videos and recipes!! I also love your knife skills!!!!
Looks great! thanks for posting
got the "leftoverchicken- bell pepper -onion - smoked sausage - celery - rice" blues . bet you can guess what i'm doing ... thanks for the inspiration jack
adding leeks, garlic ,thyme,sage,
how could that be bad ??
I was pissed until I found you on this channel.
Yo Daddy Jack, love watching ur videos and cooking ur recipes
Newly subscribed. I've learned so much from your videos. From the Chaplin's channel to here. Sorry I didn't sub much earlier. Always appreciate your cooking and will visit when I get to CT.
am a fairly new subscriber...love all your recipes Jack and your a great online host!
He pronounced the name just like a french person would, congrats, so many times people butchered the pronunciation, but so far Jack is doing great 🍻
Jack with the bacon and onion you boil the spaghetti and mix into the Bacon mixture. Forgive my mistakes I am just learning my computer
Myrna
Chef can cut 10lbs of soup 🍲 garnish in 5 Mns 👍👍👍👨🍳👨🍳👨🍳MUCHHH RESPECT ✊ OLDE SCHOOL BY HAND 🤚 LE’ MACHINE LOL WOWWWWWW!!!!!! 😀
Looks great chef but gotta throw some okra in baby! Love this channel. I look everyday for a new one. Thanks
As always flavourful wholesome , top quality food. Do you reply to these comments Jack?
Maybe put the name of the dish in the title for searching? 1080p? :)
Ur the man jack !
no cajun spice, jack? Almost afraid to try this without a bit of heat.... but doesn't leave me with any doubt about your skills on the line! You can do it all! :) Thanks Jack... riff on! ;)
nitrous dude That's why we make hot sauces own here in south Louisiana, if you want more heat just grab the hot sauce!
Hello Jack I tried to send you a recipe but had trouble sending it. Greek Recipe. One onion,chopped, 1/2 lb. Bacon fried crispy
While doing that boil spaghetti and when done fold into Bacon mixture mix well. Shake Parmesan cheese over it. Very good
Excellent
Love your show watch every night and Day your great love you Myrna Bagogloo. I am from Dartmouth Nova Scotia Canada
Sorry was that 55 or 65 cloves of garlic?? 😮
This making me too hungry I have pause and come back after I eat
Whenever he calls it grease.....my stomach churns.
I work in a kitchen and for the life of me I cannot get the produce to not stick to the knife when trying to cut things. What am I doing wrong?
Watch as many of your videos as I can before I have to stop and eat. Damn they make me hungry. Such simple concepts that you've mastered over many years. Everyone can relate and try these at home, you're a great teacher of your craft and that takes the fear out of it for the average Joe trying to whip up recipes at home. One question, I grew up in Louisiana and now live in Texas. You mentioned that this gumbo didn't have tomato in it. I've never known any gumbo to have tomato in it, if it does, then it becomes an etouffe or something else. Do you put tomato in your gumbo? Please tell me NO!
Depends, If it's a creole gumbo I do Scott. I don't use a dark roux either, don't like to put the oil in my food! I thicken a lot w/ the gumbo file.
@@CookingWithTheBlues - RIP Chef Jack!!! You will be missed big time! Thank you for leaving the world a great legacy with your cooking videos! I feel like I lost a member of my family! Rest in peace Chef! God bless!
12:35 Isn't that Chicken raw? honestly wondering. If so I've always been told you have to cook poultry before adding to a soup or anything that Is being boiled or in the crock pot.
Wash your hands after handling it
Kee posting brotha
Good content 😋 south Louisiana ❤️
I was watching your videos uploaded on the ChaplinsRestaurant account, and I was a bit saddened to not see any new videos for about a year.
Then I stumble upon this and awesome! I enjoy watching what you do. Greetings and blessings.
Great recipe.
Oh man dude your killing it brother way to go dude every video you post bro I gotta say Gorden Ramsay has nothing on you bro you like the original gangsta of food love it bro keep the videos coming and people if your reading this subscribe cause honestly dude these meals are sooo good
Fucking dadddy jacks everyone the god bro of cooking ya buddy
way to go daddy Jack 😎
Looking good!!
Gordan ramsay? Psssh you ain't seen nothing yet 😅 big fella sure eating good 🍺🍽
Definitely not gumbo but I bet it's good
@Mike Lyons def NOT gumbo...
@Mike Lyons come down to south Louisiana. You have no idea wtf a gumbo or ettouffe is.
David Gross I'm from south Louisiana and no, it's not a gumbo here. But I think we can give him a pass since he's not from here in south Louisiana. I'm sure his version was tasty though.
I subscribe and enjoy these videos. But the video quality doesn’t seem right on the newer videos. Doesn’t even fill my screen and yes I checked my quality settings on TH-cam. I think it’s the way they are being videoed
Orsini da best!
Daddy Jack , i have to give to ya, you are 1 hell of a chief. I am not criticizing the dish but that is not gumbo my friend. I lived in New Orleans and the Mississippi gulf coast most of 55 yrs of life and I have never seen all those ingredients in a gumbo. The dish looked awesome but not gumbo.
Slim Frank It's not gumbo here in south Louisiana but I think we can give him a pass since he's. It from here in south Louisiana.
@@IslenoGutierrez Ha Ha, I agree but we can not start calling cats dogs..as I told him the dish looked great! I also love his style of cooking and his videos..
Slim Frank Looking at the history of gumbos in Louisiana, there have been enough different types of gumbo throughout Louisiana’s history that his version of gumbo could make a connection with one of the old gumbos that fell out of usage. For instance, most people in Louisiana today would not associate cabbage and steak with gumbo, but in old Louisiana cookbooks, there was a gumbo that combined cabbage, steak and hot sausage. His gumbo is not what you would see today in Louisiana as gumbo has evolved into a more limited category of ingredients, but surely in old Louisiana, his gumbo could have been considered a type of gumbo unique to his own recipe. I know this because I’m a native Louisianian with a good knowledge of Louisianian food history ⚜️⚜️⚜️ So I guess the dog today could have been a cat 150 years ago 😁😁😁
Like the trick c the celery
I've been catching up with your Chaplins content etc. When you finish a skillet dish in the oven at what temp is the oven ?
Love your work.
Tim Symes 350
Thanks.
Looks good but it would not be safe to call this Gumbo in my neck of the South.
Ellen Archambault I'm from south Louisiana and it you're right it would t be safe to call it gumbo here, but I think we can give him a pass since he's not from here. I'm sure his version is still tasty though.
Never trust a skinny chef, Jack should be on Food Network or PBS.
Rip jack
What’s up with you and chicken stock? What’s wrong with beef stock?
Your A Joke chicken stock is better for gumbo
❤️❤️❤️❤️❤️
What happened to Bob?
Him and Jack had a falling out.
@@Mikefame3 lmao where did you hear this from?
What do you think he’s putting through that meat grinder?
Why Orsini closed
DADDY JACK ROCKS 😈
Just found out he passed away.. 😢
Can I work for you
No okra?
RC Gumbo doesn't need to have okra
i cook anything so imma just say so
Jack I love your video but being here in Louisiana that is so wrong on so many levels. You’re boudin and pecan friend
Raccoon man 60 It's not gumbo here in south Louisiana but I think we can give him a pass since he's not from here in south Louisiana
9:40 👀👀👀
Thats right! he rinsed his raw chicken hands in the water that holds those spoons!
Holy shit, what a bunch of giant pussies you two are
So many things wrong with this video
Love your other videos.... But, I’m a New Orleans native, and godamn this ain’t gumbo. Check out Charlie Andrews channel. Get enlightened. Cause this is grey soup.
IT ISN’T GUMBO!!! You broke like 12 cardinal rules on this one Jack. No dice brah.