RIP Daddy Jack, you will be sorely missed for your addictive cooking talents and style! Man, you will always be my favorite cooking guy with your showmanship and humor. You will always be a joy to watch again and again! ❤️
@@toastrecon yes, David, Daddy Jack passed away after complications with heart surgery. I was extremely distraught upon hearing of his struggles and wished the same like you that I planned to visit his New London, CT restaurant earlier. We had corresponded together and we planned to meet each other in early July. Such was not the case. Daddy Jack was an icon and will be remembered for so much! Thx!
Omg, just heard that he passed. Swear to God I was getting ready to send him some silicone pan handles because his towel was driving me nuts. Lol. He will be missed. Dammit.
@@FORZANAPOL__10 Yeah i only found out a few days ago, came across the channel less than a month ago and was hoping to catch some new videos or even perhaps a live stream. He shined in this life.
Such a kind and gentle soul. When he mentioned the "novice cooks" he's not out to upset or insult anybody and clearly cares about their feelings. This man taught me some excellent cooking, but more importantly he taught me how to be kind. RIP Daddy Jack.
My wife and I love your cooking vids. Just made your riggies" tonight with minor adjustments based on what we had on hand, it was fabulous! Thanks for the inspiration and high flames!
Took the ferry to new London when he was alive, my family and I were going t Newport, I wanted to stop by and eat there and meet him but we didn’t have time. I could kick myself now. I used to comment on his videos and he would always write back! Made me feel important. What a sweetheart of a man!!
This man is one of my favorite people. It makes me happy when he cooks and shares his dishes with his friends his face lights up when he sees them eat it.
This Man was a legend. I discovered him during COVID and I was saddened to hear he passed in 2021. I was planning on traveling to his restaurant after it was all over.
You are loved and missed by many Jack. I still watch your older videos and think how lucky we all were to know you thru your channel. Peace my Brother.
I live in Syracuse NY and have had chicken riggies from pretty much every Italian restaurant in Utica and Syracuse. I went with this recipe to make some tonight and they are hands down, head and shoulders above anything I have ever had. Absolutely amazing!!!
RIP Jack. Your a legend. My girl is from New York and I’m from Chicago but we both share recipes from each others area and she told me about Chicken Rigis so I had to find a recipe to make it for her. I thought to myself if anyone knows this recipe it would be Daddy Jack.
Ya know - if anyone ever asks that question "well what really IS American food?"...I will simply send them to see Daddy Jack. Its not just the recipes he does, which perfectly reflect the great diversity and myriad influences of American food, but also him and his style which are quintessentially American. Not too mention his clear LOVE of America which shines through in this video. God bless and RIP Daddy Jack!
@@harkriz415 now thats just hating flat out , let me ask you something , do you know how many cooks, or chefs in a rush hour handle raw chicken and made a dish since 2000 ? how many cases of deaths from it have happened ? or better yet how many since mankind from back in the B.C. before christ days have died . You do some research and get back to me , now your just being a little tik tok sissy piss ant that just wants to hate grow tf up . When you can cook like jack and I mean no chart in front of you or paper recipe come talk to me . have a seat KID
AWSOME. I cooked the Utica Chicken Riggies. What a great meal. love the warm blending in with the garlic such a smooth dinner. The chicken almost melted in the sauce.....PERFECT Daddy J...just Perfect
@@JCrook1028 Yeah I know, I just thought it was funny that he was gonna call them fresh and then switched it up halfway through the sentence lol. I only use the San Marzanos in my marinara. If they're out of Marzanos then I'll go with the whole plums. Sometimes the farmer's market by where I live will have fresh San Marzanos though, so I'll go for those. But they're hard to find.
Jack was the real deal. He moved around the stove like a seasoned professional, always had his prep work done and able to improvise on the fly when needed. He demonstrated how an actual commercial kitchen operates, unlike the phony versions on other channels. God bless a true hard working man. Rest easy , Jack.
Kinda not a fan of using same spoon for raw chicken then literally seconds later dumping it in the pasta water. But sure the food is great but playing Russian Roulette with food born illnesses there.
@EricK-no5np Ehhhh, he dipped it for like a millisecond and has raw chicken all over it. And now you just dumped it in that water with everything else. I know how these old guys work. They are incredible chiefs and worked with tons of them when I was a kid but they cleanliness was cringe in a lot of places. This guy isn't that bad but It's amazing more people didn't get sick from other places. Rule of thumb. Have a sanitizer tub somewhere for tongs or different set for raw product. Always try and use different cut boards for raw meats, veg, etc.... But miss that Mom and Pop feel.
Jack, I just jumped in on this recipe! Had to repay my brother in law for some car work. It’s getting cold and dark early so we only got through part of the project before we needed to stop. We all needed some SERIOUS warming up so, I’d prepped most of it earlier, it comes together pretty quickly. You are so clear in your technique, I’m envisioning several ways to change it up! YOU ARE THE REAL DEAL! Thanks Daddy Jack!
I live in the Utica area. Your Riggies look awesome chef! I only wish I were there to taste them. Love your videos. Some day I’ll have to stop by your restaurant.👍
I think his favorite part is watching someone else's reaction eating what he made, he loved what he did. So glad i get to see videos i haven't seen suggested by yt because he made so many
Just made this for my family! Absolutely incredible!!! I miss Jack so much. So glad we have his videos here to preserves his memory and these delicious dishes
I live in Las Vegas and it is my dream to come to your restaurant. I've been watching your videos for a reallllllllyyyyyy long time. Your food looks so damn delicious! Keep it up. Love the videos!! 👌💥
Upstate NY has a WEALTH of regional specialties. Cornell Chicken (developed at Cornell U in the ‘50s,) from Ithaca, salt potatoes from Syracuse, dirty-water franks from Plattsburgh, of course the world famous Buffalo wings, and my favorite: spiedies from Binghamton. Actually, chef: I think you’ll appreciate the spiedie. Look into it. But there are many others, like grape pie, garbage plates (a Rochester favorite), and another Buffalo favorite, beef on weck. Who says NYC has it all? (BROOKLYN does!)
I grew up in endicott and make spiedies all the time, chicken , pork and traditional lamb, I order a case of marinade from lupos at a time shipping to colorado, of course i make homemade spiedie marinade too..
this is what you call "inspired' cooking....you can hear the wheels turning when he is walking around looking for more ingredients.....he can already taste it and knows what he wants to be joined with what.......that's an artist.
Made this tonight during the first cold snap here in the great frozen north of Minnesota. It was Delicious!. Been watching you for years and thank you for your recipes and knowledge, you've made me a better amateur cook. From my wife and I, thank you! Keep up the great work!
I just made this. It’s soooooooooooooooo good. The only thing I didn’t add to it was the cherry peppers (I don’t care for really spicy food but I did use pepper flakes) and I didn’t have green onions. (I forgot to buy them🤷🏻) I love it. I will make it again for sure. Anyone trying to make this, you probably have a regular kitchen stove and not a professional blast furnace like this so it will take a little longer to cook. Otherwise, super easy to make and now one of my favorite dishes!
Hard to go wrong with olive oil, butter chicken, cream, onions, peppers and garlic. But I am going to try finishing my pasta in the sauce. Great technique!
RIP Daddy Jack, you will be sorely missed for your addictive cooking talents and style! Man, you will always be my favorite cooking guy with your showmanship and humor. You will always be a joy to watch again and again! ❤️
Did daddy jack pass away, I hadn't heard?
@@Tonnsfabrication yes sadly
No!! Oh man. RIP. I wish I’d have had the chance to eat there while he was still cooking.
@@toastrecon yes, David, Daddy Jack passed away after complications with heart surgery. I was extremely distraught upon hearing of his struggles and wished the same like you that I planned to visit his New London, CT restaurant earlier. We had corresponded together and we planned to meet each other in early July. Such was not the case. Daddy Jack was an icon and will be remembered for so much! Thx!
Omg, just heard that he passed. Swear to God I was getting ready to send him some silicone pan handles because his towel was driving me nuts. Lol.
He will be missed. Dammit.
You left us a legacy Jack! I cook your dishes and think of you often. Thank you Jack and may you rest easy.
Man
I didn’t know he passed
God bless daddy jack
@@FORZANAPOL__10 Yeah i only found out a few days ago, came across the channel less than a month ago and was hoping to catch some new videos or even perhaps a live stream. He shined in this life.
Can we all just agree this guy was an absolute treasure! Thank you, Jack. Ryan from Australia. Sign below!
You sound like a puasay Ryan .eat it Turd
This guy is addictive...I spend hours watching him just stand there
Tye Cook same here, but somehow I end up watching these videos when My cupboards are bare.
He's fun to watch. I learned a lot from watching him.
Likewise!
He does a lot nothing so little lol
I hear you. He is something else.
Such a kind and gentle soul. When he mentioned the "novice cooks" he's not out to upset or insult anybody and clearly cares about their feelings. This man taught me some excellent cooking, but more importantly he taught me how to be kind. RIP Daddy Jack.
RIP to a legend!!!! Thank you for all your amazing videos over the years.
RIP Jack. Thanks for keeping us entertained and teaching us at the same time during the pandemic. Videos were always gold.
The master at sauces.
My wife and I love your cooking vids. Just made your riggies" tonight with minor adjustments based on what we had on hand, it was fabulous! Thanks for the inspiration and high flames!
Way to make it your own Bill, nice you and your Mrs. cook together! Blessings, Jack
Took the ferry to new London when he was alive, my family and I were going t Newport, I wanted to stop by and eat there and meet him but we didn’t have time. I could kick myself now. I used to comment on his videos and he would always write back! Made me feel important. What a sweetheart of a man!!
What a terrible loss. He was so inviting. To his family and friends I'm so sorry for your loss.
This man is one of my favorite people. It makes me happy when he cooks and shares his dishes with his friends his face lights up when he sees them eat it.
A true Chef... what does he do on his time off? Continue to cook and teach for our entertainment. An American legend
just discovered hes dead
This Man was a legend. I discovered him during COVID and I was saddened to hear he passed in 2021. I was planning on traveling to his restaurant after it was all over.
Notice how Pops always keeps his fingers bent while cutting anything. Str8 skills...RIP
It brakes my heart every time I watch his videos, such a humble man, RIP my friend..
You are loved and missed by many Jack. I still watch your older videos and think how lucky we all were to know you thru your channel. Peace my Brother.
Wonderful dish. Wonderful cook. I know you’re cooking in Heaven. RIP 💔
Jack always made some tasty looking food.
Loved his videos. Always return to watch a few every few months or so.
RIP Jack 🙏
I live in Syracuse NY and have had chicken riggies from pretty much every Italian restaurant in Utica and Syracuse. I went with this recipe to make some tonight and they are hands down, head and shoulders above anything I have ever had. Absolutely amazing!!!
This guy was a secret national treasure. He should have had his own show.
big chef with a HUGE HEART! biggest heart in cooking
😔😔😭
RIP Jack. Your a legend. My girl is from New York and I’m from Chicago but we both share recipes from each others area and she told me about Chicken Rigis so I had to find a recipe to make it for her. I thought to myself if anyone knows this recipe it would be Daddy Jack.
Love watching this guy! He’s raw, passionate and seen it all. Those hands are the size of bear paws 🐾
Went to college out in Utica.
Chicken Riggies is a BIG THING out there. Respect for putting “Utica” Chicken Riggies
Riggies, greens, and tomato pie.
@@josephcarcasole6039 and half moons
Can’t tell you how many times while I’m cooking and having a good time, I spontaneously shout out “daddy jack cooking with the blues” 😊
Rest In Peace & Love Daddy Jack. Legend
Ya know - if anyone ever asks that question "well what really IS American food?"...I will simply send them to see Daddy Jack. Its not just the recipes he does, which perfectly reflect the great diversity and myriad influences of American food, but also him and his style which are quintessentially American. Not too mention his clear LOVE of America which shines through in this video. God bless and RIP Daddy Jack!
I literally work 2 blocks from his restaurant and will being going to Jack's for dinner within the next week. Can't wait!!
what did you order?
Any good?
@@jamesaguirre6376 lol @ he never went , broken promises . so much for next week 6 months later legend has it jacks still waiting for him
@@tommcdonnel4965 maybe he died from food poisoning from Jack's addiction to touch everything he can after handling raw chicken
@@harkriz415 now thats just hating flat out , let me ask you something , do you know how many cooks, or chefs in a rush hour handle raw chicken and made a dish since 2000 ? how many cases of deaths from it have happened ? or better yet how many since mankind from back in the B.C. before christ days have died . You do some research and get back to me , now your just being a little tik tok sissy piss ant that just wants to hate grow tf up . When you can cook like jack and I mean no chart in front of you or paper recipe come talk to me . have a seat KID
yes.....a piece of Americano.....a national treasure......I went to school in Utica and love this recipe.
Enjoyed his videos many times. Sorry to hear he’s no longer with us. He was a good guy!
AWSOME. I cooked the Utica Chicken Riggies. What a great meal. love the warm blending in with the garlic such a smooth dinner. The chicken almost melted in the sauce.....PERFECT Daddy J...just Perfect
Rip master ,we gonna miss you…🇧🇷
Yum! RIP to Daddy Jack! Respect, sir!
I’ve been listening to the Blues because of you Daddy Jack and I’ve been cooking more too. RIP sir you are a Legend. …. From southern Ontario.
5:34
"Little bit of fresh...
uhhh, canned...
I love these, right out of the can."
You're the best Jack
Actually some of the best tomatoes in the world are canned and used by top restaurants. San Marzano's.
en.wikipedia.org/wiki/San_Marzano_tomato
@@JCrook1028 Yeah I know, I just thought it was funny that he was gonna call them fresh and then switched it up halfway through the sentence lol. I only use the San Marzanos in my marinara. If they're out of Marzanos then I'll go with the whole plums.
Sometimes the farmer's market by where I live will have fresh San Marzanos though, so I'll go for those. But they're hard to find.
Hahaha
Actually canned whole tomatoes can be better than fresh as they are canned at peak ripeness.
Like my wife says. We having fresh froze pizza.. SMH.
Loved this guy. So nice. Sorry to hear he passed. He will be missed!
RIP Chef - loved watching your clips. Infectious personality and will enjoy rewatching them all again!
Most addictive cooking videos to watch. Love em' all. God bless, Jack. R.I.P.
Make favorite part of the day, a new daddy jacks vid. Thanks brother
dam work of art everything you make looks freaking amazing
f yeah
@Cliff Hanley did you taste it?
"little bit of fresh...canned...I love these, right out of the can"! LOL
Didn't know he passed. We lost a legendary Chef! RIP
Jack was the real deal. He moved around the stove like a seasoned professional, always had his prep work done and able to improvise on the fly when needed. He demonstrated how an actual commercial kitchen operates, unlike the phony versions on other channels. God bless a true hard working man. Rest easy , Jack.
Kinda not a fan of using same spoon for raw chicken then literally seconds later dumping it in the pasta water. But sure the food is great but playing Russian Roulette with food born illnesses there.
@@tedfordsdrumworld910 lol jesus it's boiling water you crying baby. always one of these people in comments of every cooking video
He put it boiling water though, would that not kill any contamination?
@EricK-no5np Ehhhh, he dipped it for like a millisecond and has raw chicken all over it. And now you just dumped it in that water with everything else. I know how these old guys work. They are incredible chiefs and worked with tons of them when I was a kid but they cleanliness was cringe in a lot of places. This guy isn't that bad but It's amazing more people didn't get sick from other places.
Rule of thumb. Have a sanitizer tub somewhere for tongs or different set for raw product. Always try and use different cut boards for raw meats, veg, etc.... But miss that Mom and Pop feel.
@@tedfordsdrumworld910 *roll eyes*
Awesome that he made the dish and gave the acknowledgment where it came from.
Try the Utica Greens next 😍
Love my city
Sad I only found this legend weeks ago.. can’t stop watching…
Jack, I just jumped in on this recipe! Had to repay my brother in law for some car work. It’s getting cold and dark early so we only got through part of the project before we needed to stop. We all needed some SERIOUS warming up so, I’d prepped most of it earlier, it comes together pretty quickly. You are so clear in your technique, I’m envisioning several ways to change it up! YOU ARE THE REAL DEAL! Thanks Daddy Jack!
Just heard of Daddy Jack's passing....Man...I'm gutted. Legend RIP.
I live in the Utica area. Your Riggies look awesome chef! I only wish I were there to taste them. Love your videos. Some day I’ll have to stop by your restaurant.👍
#1 Chef on TH-cam! Miss you my brother - always watching you over and over and over again. You are in my heart RIP
Love this guy. What a great character. Been subbed for many years. RIP fine fella. Keep on cooking wi' d 💙's
Jack has one favorite setting on the stove - Blastfurnace! Love it.
Beautiful! I was kind of rasied in Utica tried from every restaurant that has them. Looks practically perfect.
This man cooked with such an honest no bs style.
I think his favorite part is watching someone else's reaction eating what he made, he loved what he did.
So glad i get to see videos i haven't seen suggested by yt because he made so many
Just made this for my family! Absolutely incredible!!! I miss Jack so much. So glad we have his videos here to preserves his memory and these delicious dishes
I lived in Utica for a spell and that’s how it’s made. Thanks
I'm from Syracuse NY and yes you did it right except I add jalapeno and I make Alfredo and fra Diablo sauce and mix em... yummy
StueyExMCFD what's your address and when is dinner 😂
Glad you made it outta there 🙌
I live in Las Vegas and it is my dream to come to your restaurant. I've been watching your videos for a reallllllllyyyyyy long time. Your food looks so damn delicious! Keep it up. Love the videos!! 👌💥
Love trying these dishes... Thank you chef. Could watch you all day.
You saying "mise en place" brought back memories from culinary arts. I truly enjoy watching you cook!
Coughs into hand that proceeds to grab and crush tomatoes into food
Scema12 1:10 takes salt with hand that just touched raw poultry.
I’m from Utica and I got goosebumps watching this lol
I enjoyed watching your old videos. Seeing a new one right after upload is a blast. Like the good old times are back. Thanks!
just good cooking from a 65 year old chef from england so so nice to see the old school ways love to you all in the U S A keep well
I'm not familiar with this dish but I definitely intend to make it. I love cherry peppers and I bet it really compliments the cream sauce. 👍❤
Made this for dinner and it was awesome. Love the videos and thanks for the inspiration!🙂
Love big Jack. Every video makes my day. Regional little local secrets are what food is all about!
One of my favorite videos here w Jack.. He has passed on. Miss him forever. What a wonderful man.
Upstate NY has a WEALTH of regional specialties. Cornell Chicken (developed at Cornell U in the ‘50s,) from Ithaca, salt potatoes from Syracuse, dirty-water franks from Plattsburgh, of course the world famous Buffalo wings, and my favorite: spiedies from Binghamton.
Actually, chef: I think you’ll appreciate the spiedie. Look into it.
But there are many others, like grape pie, garbage plates (a Rochester favorite), and another Buffalo favorite, beef on weck. Who says NYC has it all? (BROOKLYN does!)
I grew up in endicott and make spiedies all the time, chicken , pork and traditional lamb, I order a case of marinade from lupos at a time shipping to colorado, of course i make homemade spiedie marinade too..
You on point right there
Also miss tomato pie from Tony's pizza.
Syracuse is the salt city
Don't forget about steamed hams from Albany
Omg that looks delicious, Amazing, fabulous. The best ever!!! love ❤️ coming your way chef 👨🍳 ❤️❤️❤️
R.I.P Chef, thanks for all the awesome recipes you shared with the world, may your kind soul rest in peace
this is what you call "inspired' cooking....you can hear the wheels turning when he is walking around looking for more ingredients.....he can already taste it and knows what he wants to be joined with what.......that's an artist.
I've seen some pretty banged up cooking vessels in my time but that one deserves the Congressional Pan of Honor metal!
@@CookingWithTheBlues what are you talking about Jack. It's like us older fellas, a little banged up but still has plenty of life left in it 😁🤣
Brilliant cooking. Makes me so hungry.
Made this tonight during the first cold snap here in the great frozen north of Minnesota. It was Delicious!. Been watching you for years and thank you for your recipes and knowledge, you've made me a better amateur cook. From my wife and I, thank you! Keep up the great work!
You are missed Jack, thanks for the wonderful videos
"When you work you get what you need" Love you Daddy Jack!!!!
I love watching this master cook
Thanks for highlighting the tradies who do so much hard work! 😁😁
Rest in. Peace Jack. You will be missed big time. Much love from Germany.
They also have Utica greens with chicken and roasted potatos
+1 on the greens. Lived there for a few years, great local dishes
Cross-contamination was Jack's thing. It made his dishes taste better!
Water is boiling it cleanses metal spoon
Your thing is being a shit heap. It earns you likes.
Your thing is being a shit heap. You're a success.
I wouldn’t trust jdaz with a turkey panini
Simple Mediterranean style dishes done well. Thanks for the inspiration. RIP Jack
What an interesting dish. I never heard of it before. Looks fabulous.
Dan B. They have a contest every year for all the restaurants. It’s huge bragging right as to who has the best riggies
@@seanmurphy1946 Thanks so much for the information. Do you have any idea where the name came from or what it means? "Riggis?????"
Dan B. I think it’s just short or slang for rigatoni. But I’ll double check and get back to you
he tests the sauce right out of the pan, he has a machine mouth.. i have to blow the spoon for 30 seconds.. this is terminator chef 2000
Jack ... you are the best! So glad I discovered your videos!
I find it you today and I'm watching for hours. You great man . respect from Europe.
I just made this. It’s soooooooooooooooo good. The only thing I didn’t add to it was the cherry peppers (I don’t care for really spicy food but I did use pepper flakes) and I didn’t have green onions. (I forgot to buy them🤷🏻) I love it. I will make it again for sure. Anyone trying to make this, you probably have a regular kitchen stove and not a professional blast furnace like this so it will take a little longer to cook. Otherwise, super easy to make and now one of my favorite dishes!
Hard to go wrong with olive oil, butter chicken, cream, onions, peppers and garlic. But I am going to try finishing my pasta in the sauce. Great technique!
It’s so cool watching someone do what they love to do.
Totally miss this man!
going to have to get to New London real soon from Maine , be well be you an be safe
Looks absolutely delicious! Every thing you touch turns to gold chef! Thanks for the recipe Mr Chaplin.👊
Absolutely love this guy's cooking.
"We're not scared of heat", LOL! Jack wasn't scared of anything in that kitchen!
I miss Jack all the time. The world lost a great man.
You forgot the "Utica Greens" on the side.
Daddy Jack makes it look so easy and so fun!! Love watching these videos. Happy late 4th Jack!
He died
This guy is an amazing chef! Wow! Makes everything look so easy and I’m sure his food taste real good.
He died, so his food don’t taste good no mo’
I love the frying pans they are bashed up to hell but you can appreciate the personally they've got from it