I would have loved to have met this man. Jack, I stumbled on your channel cooking with the blues a few months ago, and I can't stop watching you effortlessly move around in the kitchen. You may be gone, but we still love you! May you rest in peace, God bless!
I am addicted to these videos. I love how effortless he makes it all look. For me it's not so much the recipes but the technique. Steel pans, high heat, have all the ingredients ready to go...then start the magic...love it.
Jack, just recently stumbled across your channel. You are so refreshing, genuine and innovative. You cook like my mother did. No recipes, no set method but just an innate sense of time, heat, flavors, seasoning and what tastes good. I challenge anyone to watch your videos and not have a desire to fire up a skillet and give it a go. Bravo!!!!!
I just discovered your videos by accident….You are one of the few real chefs out there on social media and you definitely level up the chef title!! I love seeing real chefs do real work . All ppl see out there now is bs phony celebrity chefs who never worked the line .. refreshing to see this video .. keep it up and one day I’ll bring my family to the restaurant
Looking for Braciole recipe and saw Jack had one. Miss this guy tremendously, his style, his food and his approach to cooking. Spent much time following Jack when he started his channel and have great. Memories of such. I truly regret not having made a pilgrimage to his restaurant while he was alive. Miss you Jack.
Another great video. Thank you for being so kind to people. I live in Indiana, but I may come visit you. Would love to meet you and taste your cooking!
@Christ O. Pher Hey "son", lighten up ! I've seen plenty of cooking videos and I've never seen the flames coming so close to the cook's hands, arms, clothes.etc. I find that funny. I'm sure the flames licking all around him is in the video for some effect. I never said anything bad about the cook or his food, like others have on here. But if its a choice between not "knowing shit about working in a kitchen" and HAVING NO SENSE OF HUMOR, I'd rather not know anything about working in a kitchen...LOL
I absolutely LOVE your cooking philosophy - no rigid adherence to a recipe, whatever is in the kitchen TODAY. That's the mark of a true Chef de Cuisine!
An aussie here is full of admiration especially for the generosity of freindship you show to all your buddies and customers.Gotta love ya mate! Your cooking is like watching well oiled machinery.
I don't always agree with your ingredient combinations but you are a great pleasure to watch and I enjoy all your vids!! Keep up the great work, you're a great teacher and all around good guy!
This blew my mind we never had braciole with all these ingredients! Usually just garlic breadcrumbs and parm for the stuffing. Still absolutely delicious. Some interesting ideas here !
Chef you may not have the fanciest looking kitchen, but you know your business. I respect you for your energy and your professional knowledge. You are a true cook.
Michael Tette I gotta say, I agree! That’s what keeps me checking out his vids. That’s the way I cook. But man, he does some weird stuff lol, but hey, to each their own.
@@carrrexx7190 they do what the hell they want, is it really anyone else's business? it's a private company if you do not like it no one is forcing you to go there. do you get a coffee break on your job?
I just found your channel, and now I'm binge watching ! Oh, and I have a feeling the Prosciutto Kid isn't just "known in these here parts"... he is known in these here parts for his parts LOL
I miss Daddy Jack. I still watch his videos (obviously) & was so sad to learn of his death. One of a kind, to be sure. I hope he's resting in peace and joy while praising and glorifying God in Heaven.
Thanks for watching the channel, Nick. This is a throw back - oldie but goodie. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Just discovered you recently. I have already tried your recipes and plan doing lots more. You are simply the best I have ever seen. Love your style and you persona. Thanks for everything you do. This video with some of your fans was special. I am from Texas but I will make it up to see you in the foreseeable future.
This guy picked up the basil left on the cutting board with the kitchen rag and then a few minutes later proceeded to clean his sweat with the kitchen rag. I’ve seen a few of his videos and have never seen him wash his hands. I love how effortlessly he handles himself in the kitchen; just wish he observes basic kitchen hygiene.
Pork Braciole & Pig Skin rolled up, Was always part of our Family's Sunday's Sauce, I still make it my self & it brings back some Memories growing up in an Italian Household etc, Thanks for sharing Jack Love it .
mike force Different cultures?!? He’s making an Italian dish! I’m Italian! Parents/grandparents both sides from Italy! Born/raised NY. Why am I lying about something so familiar to me?!? Some Italians use mozzarella, others use both mozzarella and ricotta, and some use only one cheese, not two! Some add pine nuts , some don’t. Some use spinach, others use fresh parsley or kale. Some tie it with string, others use toothpicks. Is it still braciole? YES! Have I eaten all varieties? YES!
Wow,I just made this and it was wonderful...I wasn't able to copy it completely but close enough for me...I'd love to know someday how close I came to yours buddy!!
The old timer Italians would add a bit of salt pork to the filling, and add to big pot of sauce and simmer it, and all those flavors get in the sauce, or what we Italians call .. gravy :)
This Pollack's Pork Braciole: Pork tenderloin "chops" are pounded out to ~1/4" thick (pieces the size of your hand w/closed finges), salted, & a slice of sharp provolone placed center. Fresh bread crumbs & parm arregiano gets toasted up a little (shown), Ital parsley, sweet basil, an egg, ground pistachio nuts, salt/pepper, touch of mild Ital saus that's been slightly browned. Stuffing into meat, roll up (rolls should no larger than 1.5" dia), flour & into large sautee pan with butter on med-hi heat. Brown as much surface as poss. 2-fresh, med-sized toms into pan after a Tbs of EVOO, pinch more of sweet basil, 2-3 oz vino, cover tightly, & in 265° oven for 40 minutes (min). Pasta. . . or no. . . still unbelievably delicious! Will be watching more of your no-nonsense content from this point on. Thank you (& of course. . . thanks to our Farmers. 😉 ). -EdBud
I would have loved to have met this man. Jack, I stumbled on your channel cooking with the blues a few months ago, and I can't stop watching you effortlessly move around in the kitchen. You may be gone, but we still love you! May you rest in peace, God bless!
This guy is always kind to people and just a likeable man...values his family and friends. Good people, need more like him
Brooklyn Brothers
RIP Jack. Thanks for the cooking memories. You were one of a kind.
I am addicted to these videos. I love how effortless he makes it all look. For me it's not so much the recipes but the technique. Steel pans, high heat, have all the ingredients ready to go...then start the magic...love it.
He probably never had to write anything down, had it all in his head!
I’m 100% Italian and grew up eating braciole recipe
from the old country.
Jack’s recipe kicks it up a notch!
What a nice guy! This world needs more people like him in it
Whenever need something to brighten my day, I watch these. Always polite, gives credit for inspirations, and food looks great.
Jack, just recently stumbled across your channel. You are so refreshing, genuine and innovative. You cook like my mother did. No recipes, no set method but just an innate sense of time, heat, flavors, seasoning and what tastes good. I challenge anyone to watch your videos and not have a desire to fire up a skillet and give it a go. Bravo!!!!!
I will miss his videos, rest easy!!
This guy is a youtube revelation...right up there with the best !
Yup!
@ShakespeareCafe, correct, without the pretense! Every bit as knowledgeable and creative.
I just discovered your videos by accident….You are one of the few real chefs out there on social media and you definitely level up the chef title!! I love seeing real chefs do real work . All ppl see out there now is bs phony celebrity chefs who never worked the line .. refreshing to see this video .. keep it up and one day I’ll bring my family to the restaurant
I miss seeing this guys new videos. He was a great man
"That's the beauty of cooking. You do it your way" - Best quote ever.
Jack you cook with no Nonsense. You don’t take 15 minutes to explain how to make pasta.
You got it done
Fast with. Ton of flavor!!
Looking for Braciole recipe and saw Jack had one. Miss this guy tremendously, his style, his food and his approach to cooking. Spent much time following Jack when he started his channel and have great. Memories of such. I truly regret not having made a pilgrimage to his restaurant while he was alive. Miss you Jack.
No doubt he’s cooking in heaven now! Great man who lead a great life, you could see how he cared for other. God bless you, ☘️☘️
He makes everything look so effortless
People!!!! This is The King of Chef's !!!! One Damn good guy..... The Best in the Business....
Another great video. Thank you for being so kind to people. I live in Indiana, but I may come visit you. Would love to meet you and taste your cooking!
Inda what about fish recipes like stuff with crab no ?
@@delorisbinners3804 rip daddy jack
I'm a big fan of yours,Daddy Jack. Please stop eating all of these wonderful creations!
You're good for the world.I want you to stay here...
Love you Jack
My algorithm knows exactly what I need when I search recipes
Rest In Peace big Daddy Jacks!
Miss this guy so much.
Our braciole in Apulia are much simpler, but you are always a good cook and a lovely dude.
Jack Chaplin; with a pot, a skillet, a knife and big ol spoon, you have built the world and lived a great life. KEEP ON KEEPING ON
Blessings Reginald!
Bucket List: got to Chaplins and have some of that stuff. Steak Dianne, Meatballs, anything really.
I'm so sad he died 😢
Most often seen using beef top round. Pork is authentic and suits the sauce better. Good job.
I still don't get how this guy has never set himself on fire.
@Christ O. Pher Hey "son", lighten up ! I've seen plenty of cooking videos and I've never seen the flames coming so close to the cook's hands, arms, clothes.etc. I find that funny. I'm sure the flames licking all around him is in the video for some effect. I never said anything bad about the cook or his food, like others have on here. But if its a choice between not "knowing shit about working in a kitchen" and HAVING NO SENSE OF HUMOR, I'd rather not know anything about working in a kitchen...LOL
I absolutely LOVE your cooking philosophy - no rigid adherence to a recipe, whatever is in the kitchen TODAY. That's the mark of a true Chef de Cuisine!
An aussie here is full of admiration especially for the generosity of freindship you show to all your buddies and customers.Gotta love ya mate!
Your cooking is like watching well oiled machinery.
Thanks Bull, just seeing your comments over on this side. All The Best, Jack
@@chaplinsrestaurant please itemize ALL your ingredients or use graphics.
Dude, I like the way you cook!
I've watched all of his videos and this is the one that blew me away...that looked so frickin delicious.
We miss you Daddy Jack
I don't always agree with your ingredient combinations but you are a great pleasure to watch and I enjoy all your vids!! Keep up the great work, you're a great teacher and all around good guy!
I absolutely love His style of cooking, i have never there but we are thinking
This blew my mind we never had braciole with all these ingredients! Usually just garlic breadcrumbs and parm for the stuffing. Still absolutely delicious. Some interesting ideas here !
I just love watching this guy cook. It's amazing what he can do with a knife and saute pan.
Chef you may not have the fanciest looking kitchen, but you know your business. I respect you for your energy and your professional knowledge. You are a true cook.
Hello Cathy and David from Canada and Josh too A lot to learn in that kitchenTakes skill to cook like that.
Dude I love the way you cook. Little of this little of that whatever sounds good and whatever you got in the kitchen usually is a winner!
Michael Tette I gotta say, I agree! That’s what keeps me checking out his vids. That’s the way I cook. But man, he does some weird stuff lol, but hey, to each their own.
This man his too much, maybe one day he will have a channel on TV, he fits perfectly for a wide audience
Good One Andy!
Retired police detective and a mature chef here. I'm a Big fan of your channel. Would like to visit your restaurant and enjoy your food.
just an old guy who loves to cook. lol
Adam Digilarmo New too
@@carrrexx7190 they do what the hell they want, is it really anyone else's business? it's a private company if you do not like it no one is forcing you to go there. do you get a coffee break on your job?
@@carrrexx7190 i only drink 5 pots a day and i have class to the ass, fyi!
I just found your channel, and now I'm binge watching ! Oh, and I have a feeling the Prosciutto Kid isn't just "known in these here parts"... he is known in these here parts for his parts LOL
I love watching your videos. Thank you all the way from Melbourne Australia
Hello down under, Hope you're enjoying your spring weather! Starting to turn cold up here in New England. The Best, Jack
I miss Daddy Jack. I still watch his videos (obviously) & was so sad to learn of his death. One of a kind, to be sure. I hope he's resting in peace and joy while praising and glorifying God in Heaven.
And, I'm hungry again. Love the videos, thanks for sharing!
Artist
Food looks fantastic. This is a chef ladies and gentlemen!
Thanks for watching the channel, Nick. This is a throw back - oldie but goodie.
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Enjoy watching you cook Italian my favorite.
yep
Delightful to watch quite a chef among the best for sure
Very well done
Nice to see fellow Ottawans on your program .. Cheers from Ottawa great recipe .. Very similar to my late Grandmothers
Just discovered you recently. I have already tried your recipes and plan doing lots more. You are simply the best I have ever seen. Love your style and you persona. Thanks for everything you do. This video with some of your fans was special. I am from Texas but I will make it up to see you in the foreseeable future.
I like your work very Much! As i saw you have a wery good workers around you.. Best regards!
Rip daddy jack
That look so delicious, now I'm hungry.
Grande chef. Riposa in pace amico.
This guy picked up the basil left on the cutting board with the kitchen rag and then a few minutes later proceeded to clean his sweat with the kitchen rag. I’ve seen a few of his videos and have never seen him wash his hands. I love how effortlessly he handles himself in the kitchen; just wish he observes basic kitchen hygiene.
I hope this place is still open
Daddy Jack is the Man ! I need to get there, ,,because this guy is the real deal.
Awesome
Daddy Jack is a G, Love the man!
I'm calling you the "One Pan Wonder"!! Yummmmy
Where is Josh today?I hope he has his own restaurant . I know he learned a lot from chef Chaplin.
Well done! I remember you!
Just shaking the food over an open trash can hahahaha yes!
Nice work chef, that's the way we do it here in Toronto, killer.
Pork Braciole & Pig Skin rolled up, Was always part of our Family's Sunday's Sauce, I still make it my self & it brings back some Memories growing up in an Italian Household etc, Thanks for sharing Jack Love it .
MyREDTAIL Me, Too! Fond Memories! He made it EXACTLY like my Calabrese momma and my Napolitan (Abruzzi) dad! ❤️👍
mike force Different cultures?!? He’s making an Italian dish! I’m Italian! Parents/grandparents both sides from Italy! Born/raised NY. Why am I lying about something so familiar to me?!? Some Italians use mozzarella, others use both mozzarella and ricotta, and some use only one cheese, not two! Some add pine nuts , some don’t. Some use spinach, others use fresh parsley or kale. Some tie it with string, others use toothpicks. Is it still braciole? YES! Have I eaten all varieties? YES!
I've watched multiple of his videos and this one on point! I'm im
Good man right there! Rip
Daddy Jack one Hell of a Guy !!! Killer Chef
Love this guy
Nice man and talented God bless
How's Josh doing jack? Love all his dedication
Looks tasty, greetings from Sweden.
I thought I was alone in putting ricotta in Braciole.
The beauty of cooking you do it your way👍
Ottawa Represent! My home town 613
Every dish is different even though it's the same. This batch that batch , different slightly but the same. DELISH EVERY TIME. Way to cook big guy.
Another great video from this guy.
I love brochoil! I make this dish once a week!!
my dad used to fix Pork Braciole when i was kid, man was it good
Good Memories Buzz, You are blessed, Jack
"Turn the fire down a little bit." Until it's only about twice the temperature home cooks have.
Daddy Jack was the best!
great recipe. really came together
"Pork Braicole", hmmm never heard of it , however it should be in every Italian resturant !!!!!
I loved this episode! We miss Jack!
Can u put the ingriedents on the description
Rest in peace Jack.
Gonna have to try this one, looks delicious!
I love brochoil! I make this dish once a week!!
No, lady. No you don’t.
Arm sweat optional?
Lots on the forearms and forehead too ! Lol. Gotta’ be seriously hot in that kitchen..
Wow,I just made this and it was wonderful...I wasn't able to copy it completely but close enough for me...I'd love to know someday how close I came to yours buddy!!
Another great video. Thanks Jack
are you using clarified butter? High flames and no burnt butter. thanks great videos
Daddy jack on his a-game
Dave, you got a good one there.
Wait...no green onions? Was he feeling well that day?
The old timer Italians would add a bit of salt pork to the filling, and add to big pot of sauce and simmer it, and all those flavors get in the sauce, or what we Italians call .. gravy :)
Rbubbaray P SALUTE!👍✌️🍝🍷
This Pollack's Pork Braciole:
Pork tenderloin "chops" are pounded out to ~1/4" thick (pieces the size of your hand w/closed finges), salted, & a slice of sharp provolone placed center.
Fresh bread crumbs & parm arregiano gets toasted up a little (shown), Ital parsley, sweet basil, an egg, ground pistachio nuts, salt/pepper, touch of mild Ital saus that's been slightly browned.
Stuffing into meat, roll up (rolls should no larger than 1.5" dia), flour & into large sautee pan with butter on med-hi heat. Brown as much surface as poss. 2-fresh, med-sized toms into pan after a Tbs of EVOO, pinch more of sweet basil, 2-3 oz vino, cover tightly, & in 265° oven for 40 minutes (min).
Pasta. . . or no. . . still unbelievably delicious!
Will be watching more of your no-nonsense content from this point on. Thank you (& of course. . . thanks to our Farmers. 😉 ).
-EdBud