Love your channel. No need to apologize. In a world of Hollywood chefs, you are a breath of fresh air! God bless you Jack. May your reopening be a great success. Love your pooch
An amazing chef, so sad he's gone. But he shared lots of tips & tricks for others. What a love for good food, thank you Daddy Jack! 01/19/2023 it's what's for dinner tonight. "We're never to old to learn something, that's for sure!"!"
"I know where I'm at and I know where I've been." Of all the good things you've said, this one really stuck with me. My new favorite quote. Thanks, D J ❤️✌️
Been cooking for 50 years since I had to learn to feed myself when I found out my new wife could not cook. Love the great idea of making a pesto out of the garlic tops. I will have to try that. I wish I had a friend who came over with freshly harvested clams like that. I identify with your way of cooking. Thanks for sharing.
Guanciale is a smoked pork jowl . De Checco is the BEST pasta . There is NO cream in a real carbonara , just egg. For the real deal check out a video on youtube by the late Antonio Carlucci . I made it exactly as he did and it was off the chart delicious ! So simple . Just be careful you don't scramble the eggs when making the sauce and use the best ingredients you can find . There are many versions of this classic dish and many are also great . Just different from the original. Peace Big Daddy and hope you had a great birthday !! P.S . ---- Fresh ground black pepper is a must for this dish !
Your words: "You never know it all... and you can always... you're always learning..." those are the KEY WORDS of all life, and so many people have lost sight of that, because so many are walking around, half-cocked, and they think that they know it all; they hear only one side of a story, or only see and make one recipe, and then they think they "know it all", but they are sadly mistaken. And that goes for all, and I mean ALL aspects of our lives and how we live them. Long Live Daddy Jack!!!! Love you, man!
This is a great example of why I love watching your videos. Although I am allergic to eggs and milk. You always make me hungry. And, I know you love to feed people. It shows. Keep safe.
Gday Jack, great to hear of the concept detail about the restaurant going forward; local and sustainable food direct from the farm and sea, cooked with wood fire, and garnished with love, along with a blues backing track. It's gonna be a great series of vids to watch. Am happy for you mate, cheers from James in Sth Australia.
Authentic Italian food has its place. But variations of a dish is perfectly fine by me. Especially since we don’t have access to all the ingredients here in the US. In Italy, classic dishes may vary from regions, towns, and even neighborhoods.
Sure, you want to add chicken to carbonara, that’s fine. But adding big chunks of onion, broccoli, chicken, cream and white wine to a dish is not a variation, it’s a completely different dish (his previous “carbonara” video). Also, Guanciale and pancetta is easy to find in Whole Foods or Wegmans stores, speciality stores or ordering online from as well, from gourmet food sites. We are a global world, you can get almost anything from Italy, UK, Spain etc.
Memories of Lower Greenville. Dallas misses you. Thanks for the Sam Myers shout out. As soon as we get this pandemic figured out, we will return to Gloucester and make a trip down to New London.
Hi Allen, Those were the days my friend, so many great clubs and restaurants on Lower Greenville, My first house was on Miller Ave. Do you remember Pietro's Restaurant, the best Italian. Good Gravy, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
You were an amazing man. I'm rifling thru your videos. You cure depression! Loved your personality. Im still crying! R.I.P Jackman! #knowwhatImsaying #aztecgrill #superexcited #soImmA #SOAHH #WHITESTODAY #CLAMS #LINGUINE #RIGHTQUICK #NICENQUICK #DADDYJACKSPICE
I'm sorry to hear that. I've had boxers all my life until a few years ago. They really are the best. We bred them when I was a child and they were very protective of us kids. So intelligent and loyal. I miss mine alot. I smile every time I see Axel🥰
Chef Jack! You don't need to appease these pasta Nazis. You got some flak over your Bolognese and I made it clear to them that it may not have been the exact Italian recipe but who cares. If it's delicious, and your recipe was, then your job is done. Drop the mic!
Now I want some carbonara I may make a video using some eggs parm and shrimps. just for fun with some zats seasoning. shoulda cook them egg white for puppy. Great dish brother.
Jack! I love your passion and style mate. Who knows, I might skip across the pond and visit you in Connecticut. Anyhow, some feedback. I had the privilege of living in a few regions and islands of Italy in the 80s and 90s. I worked as a teacher of English, and many of my ice~breaking classes (and assignments) were oriented around my students teaching me recipes and methods of cooking ~ when in Rome, do as the Romans. I later went on to own a bistro in England where I learnt to accommodate the local palate when cooking pasta and rice dishes. As you know, Pasta is one of the staples in Italy; the way they eat pasta is 'al dente' (aside from lasagne) whereas the English like their pasta 'soft'. The way you cook yours is definitely 'al'americano', at the same time, you managed to incorporate some essential casalinge/real Italian aspects of cooking, one being the amount of water required to cook pasta. Many Italians live on modest incomes so the more water you use, the more it costs in bills. Next, you did not overload the pasta. Italians like pasta with sauce and not sauce with pasta! Lastly, my mouth as watering as you mixed in the egg mixture. No cream, no butter, ~ just perfect. Thank.you, and good luck with your new projects. Best
Thank You Rupert, I was given a link to a real good Italian chef and I learned a lot. It tasted great and ate off it for three days, each better than the previous. Thanks for your info and feedback and I wish You and Sandra all The Best, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
I’ll be trying this one for sure, Jack! Looking forward to your next ventures. When things loosen up, don’t forget we have a date to do a farm breakfast here.
Campos1Son, I'm making Carbonara this way for now on. It was absolutely delicious. Thank you for watching the channel. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
I’ve heard you say in one of your videos that “clean as you go” when I was in the service some 50 years ago on KP they had signs all over “clean as you go” and I still do it.
Makes life easier, bad for your head to work surrounded by dirty dishes, plus it keeps your hands clean. I always wash up the dishes before I start cooking, a good habit to get into! The old kitchen were set up by military standards, they are call Brigades! Thanks, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Love your videos. I’m in Fl, but when I’m up by you again, I’m looking forward to visiting your restaurant to eat and say hello. Stay safe and blessed.
Hey Daddy Jack another great video , with summer going on and spending most days outdoors ,, seeing your home style, authentic, humbled approach on handling a critic of this particular dish with professionalism..been looking forward to you talking bout opening back up .. so to make a visit
I've been watching you off and on. Last night I almost made something close to what you did, lacked bacon or an equivalent, but I was going to use olive oil, then friends came by and the clams over cooked and dinner was soon forgotten. I am going to use your garlic/parm/yoke mixture next time and the idea of the broth, so simple yet overlooked many times. Learn something from you every time.
I was proud of that dish David, one of my best creations, that was an original! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Joseph, I was born in Ct. but lived out in san. Fran for two years, Loved It! I love the weather out there! Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
My hubby & I’d 1st pup was boxer pit bull mastiff, we gave him a weird hippy name, Shaketree... he lived to 13 never thought he could be replaced meaning never thought I could get another pup, welp have a 6mth old German Shep & he’s my new bestie
Great to hear, it is sad the life expectancy is so short on our best friends but we are blessed by the love! Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Thanks for giving Axle some spotlight, love seeing his little stubble tail wag :) Great video as always Jack. Question, have you ever thought of getting Carhardt to sponsor you? You’re videos get good traffic, maybe they could hook you up!
I've tried to get in touch to no avail. Not sure how to get through. I have some great design ideas. Thanks Bust! I'm doing some T shirts printed on them, I'll be showing you, Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
@@CookingWithTheBlues Ah dang thats too bad. Thought it was a great match :( Looking forward to seeing some shirts Daddy Jack, im a big fan of Port and Company PC55T- great fit and the T is for Tall so the material runs a bit longer than normal shirt. Take care, looking forward to the next vid
Jack I enjoy your interpretation of classic dishes. You will never be able to make everyone happy, so just make yourself happy and cook like the artist you are.
I had an earlier comment, I gave it my best of my ability shot and I was very happy with it. All good Mathew! Jack Become A Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
Can you imagine this wonderful artist fed so many tummies in his lifetime? RIP my brother. He couldn't love his family any more then he did. Everytime I see one of his videos I clicked on it just to get a warm feeling inside. My wife thanks you for teaching me how to cook. Neal
Jack's humble attitude in the face of criticism about his earlier recipe...to learn from it and revise his thinking...shows what a great guy he is. Rather than double-down and shove his experience in his critic's face, he used this as a "learning moment," ultimately making him a better chef and an even more likable guy. Very impressive. When COVID ends, I hope to make the pilgrimage from Massachusetts to New London and shake his hand.
On my travels, I've seen as many recipes for carbonara as I have for red sauce. Every town, every region has their own... Use what you have...no pancetta use bacon....Always love the comments from the food police....if you don't make it the way mom did you're wrong lol....heck, I'm Irish, what do I know.... Great job Chef.
We love you too Daddy Jack Chef Jack Chaplin rest in peace my friend you are always a great personality a great chef and a wonderful man , may the Lord Jesus Christ watch over you in heaven in Jesus name we pray amen
21:15 to all the haters, Jack was more than a chef. He was a member of your community, he was a father, he was a business owner, he encouraged the local community to come together and rise above adversity! He was more to most than any politician!! RIP mate!
Your clam guy fills those 5 gallon buckets with fresh water with the clams in there for about 10 to 20 min. They will purge themselves of any sand in them. You can actually watch the cough it out.
I love that saying! “I know where I’m at, and I know where I’ve been”!
"The full Monte." Love it!
Love your channel. No need to apologize. In a world of Hollywood chefs, you are a breath of fresh air! God bless you Jack. May your reopening be a great success. Love your pooch
So much this
RIP big man. you are missed
An amazing chef, so sad he's gone. But he shared lots of tips & tricks for others. What a love for good food, thank you Daddy Jack! 01/19/2023 it's what's for dinner tonight. "We're never to old to learn something, that's for sure!"!"
"I know where I'm at and I know where I've been." Of all the good things you've said, this one really stuck with me. My new favorite quote. Thanks, D J ❤️✌️
He's tremendous. Always skilled, kind, open to others. Delicious, I suspect.
You’re blessed to be right on the coast & have the fresh seafood my man!!!
Been cooking for 50 years since I had to learn to feed myself when I found out my new wife could not cook. Love the great idea of making a pesto out of the garlic tops. I will have to try that. I wish I had a friend who came over with freshly harvested clams like that. I identify with your way of cooking. Thanks for sharing.
Guanciale is a smoked pork jowl . De Checco is the BEST pasta . There is NO cream in a real carbonara , just egg. For the real deal check out a video on youtube by the late Antonio Carlucci . I made it exactly as he did and it was off the chart delicious ! So simple . Just be careful you don't scramble the eggs when making the sauce and use the best ingredients you can find . There are many versions of this classic dish and many are also great . Just different from the original. Peace Big Daddy and hope you had a great birthday !! P.S . ---- Fresh ground black pepper is a must for this dish !
Sta cucinando per il Boxer?? Povera bestia lo fa morire! Gli animalisti lo odieranno😜
Your words: "You never know it all... and you can always... you're always learning..." those are the KEY WORDS of all life, and so many people have lost sight of that, because so many are walking around, half-cocked, and they think that they know it all; they hear only one side of a story, or only see and make one recipe, and then they think they "know it all", but they are sadly mistaken. And that goes for all, and I mean ALL aspects of our lives and how we live them. Long Live Daddy Jack!!!! Love you, man!
Thank you Daddy Jack. For the recipe, but more importantly for getting us together during this time..
This is a great example of why I love watching your videos. Although I am allergic to eggs and milk. You always make me hungry. And, I know you love to feed people. It shows. Keep safe.
Cannot wait to buy your seasonings
RIP Daddy Jack.
THANK YOU for the inspiration
Gday Jack, great to hear of the concept detail about the restaurant going forward; local and sustainable food direct from the farm and sea, cooked with wood fire, and garnished with love, along with a blues backing track. It's gonna be a great series of vids to watch. Am happy for you mate, cheers from James in Sth Australia.
Whatever way Jack cooks Carbonara-that’s how I’m cooking it!🇺🇸👍🏽
Glad to here you're opening back up Jack. Hope to make it up there one day because you are an excellent chef.
Love how you continue to learn and take people's advise to heart. Humbleness is a great quality. Best of luck with your upcoming projects. 👍
Thank you! Will do Scott, You Can Teach An Old Dog A New Trick! Jack Become A Member Of "Cooking With The Blues"
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Love this guy, love this channel. Thank you !!!!
Right on, Daddy Jack.
I like to have a couple of ice cubes keeps it nice and cold and is smoother going down and we probably drink it alittle faster too:)
All the good stuff in One plate.
Happy Birthday!!!
Authentic Italian food has its place. But variations of a dish is perfectly fine by me. Especially since we don’t have access to all the ingredients here in the US. In Italy, classic dishes may vary from regions, towns, and even neighborhoods.
That's great insight. Thank you so much for your comment. I honestly appreciate it.
Sure, you want to add chicken to carbonara, that’s fine. But adding big chunks of onion, broccoli, chicken, cream and white wine to a dish is not a variation, it’s a completely different dish (his previous “carbonara” video). Also, Guanciale and pancetta is easy to find in Whole Foods or Wegmans stores, speciality stores or ordering online from as well, from gourmet food sites. We are a global world, you can get almost anything from Italy, UK, Spain etc.
@@watchreport Spot on.
Good to hear things are going great for you!!! Can't wait to see the new restaurant concept videos. And the new merch
Memories of Lower Greenville. Dallas misses you. Thanks for the Sam Myers shout out. As soon as we get this pandemic figured out, we will return to Gloucester and make a trip down to New London.
Hi Allen, Those were the days my friend, so many great clubs and restaurants on Lower Greenville, My first house was on Miller Ave. Do you remember Pietro's Restaurant, the best Italian. Good Gravy, Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
God Bless, been watching for a year or so. Love the videos, someday in person.
I think you could cook shoe leather and make it taste great. You are an artist !
You were an amazing man. I'm rifling thru your videos.
You cure depression!
Loved your personality.
Im still crying!
R.I.P Jackman!
#knowwhatImsaying
#aztecgrill
#superexcited
#soImmA
#SOAHH
#WHITESTODAY
#CLAMS
#LINGUINE
#RIGHTQUICK
#NICENQUICK
#DADDYJACKSPICE
Just love Axle❤️🐶 lost our boxer to cancer a few years back😞 they’re the best !! Really enjoyed the video...i could almost taste it😂😂
I'm sorry to hear that. I've had boxers all my life until a few years ago. They really are the best. We bred them when I was a child and they were very protective of us kids. So intelligent and loyal. I miss mine alot. I smile every time I see Axel🥰
Feliz cumpleaños too Happy Birthday from a Southern California
Can't wait to see the restaurant back open! Love you Jack!
Chef Jack! You don't need to appease these pasta Nazis. You got some flak over your Bolognese and I made it clear to them that it may not have been the exact Italian recipe but who cares. If it's delicious, and your recipe was, then your job is done. Drop the mic!
Well said
Amen!!! Fantastic comment👍
I hope poor Axle has a good caretaker. Jack sure loved him even though he was a handful.
Now I want some carbonara I may make a video using some eggs parm and shrimps. just for fun with some zats seasoning. shoulda cook them egg white for puppy. Great dish brother.
Make You Own Dan! Sounds Great. I gave Axel the raw whites, ate em up like a fiend! Good for his coat! The best, Jack
@@CookingWithTheBlues I am gonna do it
Jack! I love your passion and style mate. Who knows, I might skip across the pond and visit you in Connecticut.
Anyhow, some feedback. I had the privilege of living in a few regions and islands of Italy in the 80s and 90s. I worked as a teacher of English, and many of my ice~breaking classes (and assignments) were oriented around my students teaching me recipes and methods of cooking ~ when in Rome, do as the Romans.
I later went on to own a bistro in England where I learnt to accommodate the local palate when cooking pasta and rice dishes.
As you know, Pasta is one of the staples in Italy; the way they eat pasta is 'al dente' (aside from lasagne) whereas the English like their pasta 'soft'.
The way you cook yours is definitely 'al'americano', at the same time, you managed to incorporate some essential casalinge/real Italian aspects of cooking, one being the amount of water required to cook pasta. Many Italians live on modest incomes so the more water you use, the more it costs in bills.
Next, you did not overload the pasta. Italians like pasta with sauce and not sauce with pasta!
Lastly, my mouth as watering as you mixed in the egg mixture. No cream, no butter, ~ just perfect. Thank.you, and good luck with your new projects. Best
Thank You Rupert, I was given a link to a real good Italian chef and I learned a lot. It tasted great and ate off it for three days, each better than the previous. Thanks for your info and feedback and I wish You and Sandra all The Best, Jack Become A Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
It’s 11 o’clock in Toronto Canada right now I have to go buy Clams i’m starving
Do it your own way Daddy Jack!
I’ll be trying this one for sure, Jack! Looking forward to your next ventures. When things loosen up, don’t forget we have a date to do a farm breakfast here.
Boxer's are the best. Thanks for the yummy video
I love them too! I just have to have a Dachshund!
Greetings from the international space station!
I datteri e la nutella li aggiunge a cottura ultimata… la ricetta degli spagnetti alla Cazzodicane… e’ pronta🙈
Looks Good Jack!!
Campos1Son, I'm making Carbonara this way for now on. It was absolutely delicious. Thank you for watching the channel.
Become a Member Of "Cooking With The Blues"
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Who else watched Jack once crack a dozen eggs, two at a time, one handed? I forget what the dish was, but I'm sure it was good.
Oh my god that looks good
Awesome news for the restaurant! And a delicious recipe
I’ve heard you say in one of your videos that “clean as you go” when I was in the service some 50 years ago on KP they had signs all over “clean as you go” and I still do it.
Makes life easier, bad for your head to work surrounded by dirty dishes, plus it keeps your hands clean. I always wash up the dishes before I start cooking, a good habit to get into! The old kitchen were set up by military standards, they are call Brigades! Thanks, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
that is a hit, carbonara with clams. wow. wish i had some clams on hand.✅😎✌️🍜
Love your videos. I’m in Fl, but when I’m up by you again, I’m looking forward to visiting your restaurant to eat and say hello. Stay safe and blessed.
Good to see you again, cooking great food as usual. You've inspired me to start a channel around cooking.. watch this space! love from Scotland
Keep me posted Chris, want to see what you have up your sleeve, Jack Become A Member Of “Cooking With The Blues”
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Love you man keep it going u know what's up
Hey Daddy Jack another great video , with summer going on and spending most days outdoors ,, seeing your home style, authentic, humbled approach on handling a critic of this particular dish with professionalism..been looking forward to you talking bout opening back up .. so to make a visit
Thanks so much Gordon, Hope You're enjoying that beautiful camper, watch out for the hurdling! Jack
The learning cooking channel🤘🤘👏👏👏👏.
Merci beaucoup Jack!
Thanks Chef. Don't let the purists bug ya. Guanciale is pork jowl. DecCecco is the best pasta we can get here. Damn. that dish looks tasty.
I've been watching you off and on. Last night I almost made something close to what you did, lacked bacon or an equivalent, but I was going to use olive oil, then friends came by and the clams over cooked and dinner was soon forgotten. I am going to use your garlic/parm/yoke mixture next time and the idea of the broth, so simple yet overlooked many times. Learn something from you every time.
Good stuff!
I can watch him forever - a master at his profession
Jacks has the right way of looking at food,find a new way and like it change up,if not screw it.
That's gonna be the most flavourful spaghetti of all time.
Cheers Jack.
I was proud of that dish David, one of my best creations, that was an original! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I just love this channel. ~ :-)
Good looking classic going on here, you just can't beat a simple sauced pasta. Can't wait for you to be back in the open flame world though.
looks good. need more axl
Nice meal thats probably $25-$30 dish in the restaurant
We make spaghetti carbonara and we call it breakfast spaghetti. It's great for Sunday brunch :-)
I love leftover spaghetti for breakfast. It hits the spot.
nice work, Good luck
10 out of 10 Again - Jack - of all your recipes, my favorite is the Kentucky Hot Brown
Not great for the waistline Reggie!
Daddy Jack, you’re the man! Keep going and don’t stop cooking!
looking good
I wish i could slide my chair up to your table and have a taste Jack.
I was born in Connecticut but live in San Francisco now.
Joseph, I was born in Ct. but lived out in san. Fran for two years, Loved It! I love the weather out there! Jack Become A Member Of "Cooking With The Blues"
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Maybe, maybe not a "real" carbonara but I don't care. I'm gonna make this...
Class are delicious
Man Axl got a nice treat! I hope my boxer doesn’t see this video he’ll be super jealous.
Funny your boxer’s name’s Axel, my next door neighbor’s is named Deisel...
My hubby & I’d 1st pup was boxer pit bull mastiff, we gave him a weird hippy name, Shaketree... he lived to 13 never thought he could be replaced meaning never thought I could get another pup, welp have a 6mth old German Shep & he’s my new bestie
Great to hear, it is sad the life expectancy is so short on our best friends but we are blessed by the love! Jack Become A Member Of "Cooking With The Blues"
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Do you do MAIL order delivery on that spaghetti and carbonara?
Hey Jack is that a Farber ware knife your using I have the same knives in my butcher block.
No 6 burner, Jack? 😄
cook the whites for your beautiful doggie!!
How can I reach out to you Lakeisha? I have a few questions and maybe something you’d be interested in. Can’t hurt to ask.
Thanks for giving Axle some spotlight, love seeing his little stubble tail wag :)
Great video as always Jack. Question, have you ever thought of getting Carhardt to sponsor you? You’re videos get good traffic, maybe they could hook you up!
I've tried to get in touch to no avail. Not sure how to get through. I have some great design ideas. Thanks Bust! I'm doing some T shirts printed on them, I'll be showing you, Jack Become A Member Of "Cooking With The Blues"
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@@CookingWithTheBlues Ah dang thats too bad. Thought it was a great match :( Looking forward to seeing some shirts Daddy Jack, im a big fan of Port and Company PC55T- great fit and the T is for Tall so the material runs a bit longer than normal shirt. Take care, looking forward to the next vid
I dont know about you, but i hate cooking on an electric stove. Gas stove all the way!
I will go halves with someone to buy Daddy Jack a sweeeeet new house stove. He is a pro he needs a 6 burner.
Jack, first I wanna congratulate you on your birthday the other day, secondly, would you be so kind and make me some TH-cam breakfast?
I'll think about it
still waiting on them ribeyes dj
Fa cuocere in abbondante acqua salata… come dice la famosa ricetta di kettemuorte🍌
Europe has the Food on Lockdown and has for a while
Saludos Amigo
Mia moglie e’ svizzero tedesca… ma questo la batte in cucina !,faceva lo Chef nei Marines?
WHY do you call This CARBONARA ? !!! Nothing close to CARBONARA
As close as I can get, I learned it from an Italian Chef, give me a break! Become A Member Of "Cooking With The Blues"
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Jaw bacon...
THE LITTLE ONE HARD TO DO ANY THING WITH (THAT WANT SHE SADI)
Jack I enjoy your interpretation of classic dishes. You will never be able to make everyone happy, so just make yourself happy and cook like the artist you are.
I had an earlier comment, I gave it my best of my ability shot and I was very happy with it. All good Mathew! Jack Become A Member Of "Cooking With The Blues"
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Can you imagine this wonderful artist fed so many tummies in his lifetime? RIP my brother. He couldn't love his family any more then he did. Everytime I see one of his videos I clicked on it just to get a warm feeling inside. My wife thanks you for teaching me how to cook. Neal
Jack's humble attitude in the face of criticism about his earlier recipe...to learn from it and revise his thinking...shows what a great guy he is. Rather than double-down and shove his experience in his critic's face, he used this as a "learning moment," ultimately making him a better chef and an even more likable guy. Very impressive. When COVID ends, I hope to make the pilgrimage from Massachusetts to New London and shake his hand.
Thanks Mike but I have a lot of demand for the version with cream, blackened shrimp or chicken is a killer!
On my travels, I've seen as many recipes for carbonara as I have for red sauce. Every town, every region has their own... Use what you have...no pancetta use bacon....Always love the comments from the food police....if you don't make it the way mom did you're wrong lol....heck, I'm Irish, what do I know....
Great job Chef.
Is Jack keeping BEA? for the PIZZA side? I hope so!!! Nice lady! and the Pizza looks really good!
Hello Daddy Jack's.... Wish you American friends a wonderful day from the Netherlands 😊🇳🇱🇺🇸💕✌️🍀
En de groeten terug! ;)
Tell Magnus we say hi.
Poor guy. He used a pound of butter in every dish. Otherwise, he'd still be around.
We love you too Daddy Jack Chef Jack Chaplin rest in peace my friend you are always a great personality a great chef and a wonderful man , may the Lord Jesus Christ watch over you in heaven in Jesus name we pray amen
Love this Daddy Jack!!!! You rock and cook it the way you want!!! Bravo!!!!! ❤️❤️❤️👍👍👍👍👍👍
21:15 to all the haters, Jack was more than a chef. He was a member of your community, he was a father, he was a business owner, he encouraged the local community to come together and rise above adversity! He was more to most than any politician!! RIP mate!
Be careful to remember, Port (Porto) is an apperitif...very potent....not to be consumed as a glass of wine. Best Regards!!!
Your clam guy fills those 5 gallon buckets with fresh water with the clams in there for about 10 to 20 min. They will purge themselves of any sand in them. You can actually watch the cough it out.