Jack was just the type of person that from the first time you watched his channel you felt like you knew him your entire life, as if he was your next door neighbor or something. The recipes and show were great, but he was obviously a genuinely good person too, and that makes it even better to watch.
I just found this channel and I'm so sad to learn he passed. I did subscribe to see more from him. May he rest in peace. Definitely seems like a good man. ✝️🙏
Just discovered this program today. Beng diabetic one has to choose carefully what is eaten because of carbs. Wonderful eggplant cooked Asian,Middle Eastern, Italian style is filling,tastes wonderful in the mouth and depending on the sauce is practically carb free. I love the way the chef put this recipe together. I'm very sorry to hear he has passed away but as long as we have him on video and people cook his recipes he and his spirit live on. RIP.
generally with a smaller menu prep wise it is stream lined so productivity is more efficient, you can prep multiple things at the one time, lunch and dinner. i wrote all my menu's this way. wastage "should" be minimal this way, no 80 choices all with individual prep items , massive amounts of staff time, prep time and wastage.
Love your cooking Jack. You remind me of how my Dad (chef) would cook. Everything looks so easy and comes out so delicious. Stay well & keep the videos coming!!!
Fried eggplants is what I ate when growing up and my grandmother cooked them regularly, and I still eat them now and love them so much. I would be in heaven if there and ate some of the eggplant dish you made.
His obvious love of food is pretty well matched with his enthusiasm to share his food with others. That's a damn fine cook. And another thing that makes him a great cook is how easy he makes the whole process look. He didn't measure out a single damn ingredient, he just shows what he used and how he did it. May Jack forever have a well-ventilated kitchen to work in for his afterlife.
Jack, New to your Channel! Another Fan from San Diego! Enjoy your enthusiasm for your Trade and Your Employees and Family!! Keep your knives Sharpe and KEEPING ON!! Thanks for Sharing!
Great job King...absolutely loved this video...as always you have a outstanding show and you always compliment your friends, fans and colleagues...you are above talented...the King of cooking is the best show....
@@CookingWithTheBlues I am about 100 miles south of Dallas in the Waco area. I have made this home for me and my family since Dec 1982 with no regrets. If you come to Texas let me know were you will be. I would love to meet you in person. It was good to fear from you, thanks.
Worked in a small restaurant... around 4pm before the dinner rush they served a “family”...one big course for the wait and bus staff to eat a little something before dinner rush. Mostly a little meat and vegetables mixed with a pasta (penne, ziti, spaghetti, etc)...lots of olive oil and garlic as the sauces ... but the cooks made it for staff and it was their chance to watch people eat what they made, see the faces, ask how they liked it...I like to think it was important. For about $25 of ingredients the owner fed the staff, the cooks connected with the front of the house, and vice verse respect to the back of the house
I worked in a few places where we did a staff meal, one kitchen we set a table in the kitchen and the head waiter , manager and kitchen crew sat down for a nice meal, we had to take turns cooking. It did bring some unity to the restaurant. Great memories, thank you Mike. Jack Become a Member Of "Cooking with The Blues" patreon.com/cookingwiththeblues
Thank you Daddy Jack. I think of you every time I make eggplant. You touched a lot of people. See you on the other side.. I learned so much from you and never met you.
I just want to say thank you for doing your show I'm handicapped so I don't get to do anything I like to but I look forward to watching your show God bless you brother.
Hey Jack so you decided to bust out the All Clad fry pan! ... now I go to restaurant depot to get my Alta Cucina tomatoes. You got me cooking like crazy lately. Howdy from Houston TX
This is how my grandmother fried it. No breadcrumbs. She did rounds though. We would eat it at room temp part of an antipasto platter. Sooo good. RIP Jack. Just discovered you unfortunately 😞
About 60 hours worth Ben, Hope we're still in business, call first before you set off, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Apron's, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Just started getting my trailer going for launch next may at a 100 site campground. Lot of work but it's going to be worth it. Good luck with your endeavors
![[UNCUT] ฝันรักห้วงนิทรา | EP.8 (4/4)](http://i.ytimg.com/vi/RDYJYiDwsj0/mqdefault.jpg)
Jack was just the type of person that from the first time you watched his channel you felt like you knew him your entire life, as if he was your next door neighbor or something. The recipes and show were great, but he was obviously a genuinely good person too, and that makes it even better to watch.
Rest In Peace Jack.You’ll be missed, but never forgotten. ❤️
🙏🏾🙏🏾🙏🏾
I just found this channel and I'm so sad to learn he passed. I did subscribe to see more from him.
May he rest in peace. Definitely seems like a good man. ✝️🙏
I am a Sicilian and have been eating eggplant parmigiana for 60 years, never thought of cutting it long. RIP Jack, you were a bright candle.
Miss you Daddy Jack. Thank God you made these videos. You’re voice is comforting. Rest in sweet peace♥️♥️🙏🏼
What a good soul man. I love the fact that you let your team put their own specials on the menu. Class act.
I LOVE how he made things look so DAMN simple and turn out so GOOD!! Thank goodness we have his videos to keep us hungry and smiling! :) :)
RIP Jack. You were a great inspiration and I will reference your videos forever.
Just discovered this program today. Beng diabetic one has to choose carefully what is eaten because of carbs. Wonderful eggplant cooked Asian,Middle Eastern, Italian style is filling,tastes wonderful in the mouth and depending on the sauce is practically carb free. I love the way the chef put this recipe together. I'm very sorry to hear he has passed away but as long as we have him on video and people cook his recipes he and his spirit live on. RIP.
Miss Daddy Jack and his receipes. RIP Daddy Jack. Your brothers the Brooklyn Brothers are carrying on your legacy.
My favourite cooking channel on TH-cam. Always impressive.
THE BEST RESTAURANTS HAVE SMALL MENUS FOR A REASON
generally with a smaller menu prep wise it is stream lined so productivity is more efficient, you can
prep multiple things at the one time, lunch and dinner. i wrote all my menu's this way.
wastage "should" be minimal this way,
no 80 choices all with individual prep items , massive amounts of staff time, prep time and wastage.
My kind of chef, in my kind of kitchen. Majic with that eggplant .
To cut down on waste, and increase productivity. Plus people have favorites on certain days.
"where did that come from? " Lovely.....so natural. So good.
I love eggplant . Its always the simple recipes that are the best.
That’s the best looking Eggplant Parmesan I’ve ever seen! Love this channel!👍
merci beaucoup
Most helpful real-time cooking ever. Recipes are great and I have learned so much! Keep em coming
I have worked in many dinner houses and never seen this version of eggplant parm.
Wonderful....Cheers Jeff
Love your cooking Jack. You remind me of how my Dad (chef) would cook. Everything looks so easy and comes out so delicious. Stay well & keep the videos coming!!!
I don’t know what it is about these videos? I can’t stop watching them! I’ll be making this- Love ya Jack, keep it up!!
Fried eggplants is what I ate when growing up and my grandmother cooked them regularly, and I still eat them now and love them so much. I would be in heaven if there and ate some of the eggplant dish you made.
this man is my spirit animal
His obvious love of food is pretty well matched with his enthusiasm to share his food with others. That's a damn fine cook.
And another thing that makes him a great cook is how easy he makes the whole process look. He didn't measure out a single damn ingredient, he just shows what he used and how he did it.
May Jack forever have a well-ventilated kitchen to work in for his afterlife.
I'm trying this tomorrow. Thanks for your inspirational videos.
Shout out to Glenn for rockin the camera! We appreciate ya!!
Edited to say: Let's give some love to Glenn too!
I made these and they were delicious. We had the leftovers for breakfast
with a poached egg on top.
tons of chefs in this video
Daddy Jack's a absolute legend. Keep up the good work coming all the way from the UK
A beautiful thing to watch the chef cook.
Jack, New to your Channel! Another Fan from San Diego! Enjoy your enthusiasm for your Trade and Your Employees and Family!! Keep your knives Sharpe and KEEPING ON!! Thanks for Sharing!
I enjoy watching you cook and trying some of your recipes
Great channel very entertaining I've watch almost every video and love the personalitys keep it up.
Great job King...absolutely loved this video...as always you have a outstanding show and you always compliment your friends, fans and colleagues...you are above talented...the King of cooking is the best show....
Another killer recipe from the Master. Thank you for sharing. Paul from Texas
@@CookingWithTheBlues I am about 100 miles south of Dallas in the Waco area. I have made this home for me and my family since Dec 1982 with no regrets. If you come to Texas let me know were you will be. I would love to meet you in person. It was good to fear from you, thanks.
Looks phenomenal! I've just added a trip to New London on my Bucket List! ♥
I've been bing watching. Can't wait to start trying these dishes
Worked in a small restaurant... around 4pm before the dinner rush they served a “family”...one big course for the wait and bus staff to eat a little something before dinner rush. Mostly a little meat and vegetables mixed with a pasta (penne, ziti, spaghetti, etc)...lots of olive oil and garlic as the sauces ... but the cooks made it for staff and it was their chance to watch people eat what they made, see the faces, ask how they liked it...I like to think it was important. For about $25 of ingredients the owner fed the staff, the cooks connected with the front of the house, and vice verse respect to the back of the house
I worked in a few places where we did a staff meal, one kitchen we set a table in the kitchen and the head waiter , manager and kitchen crew sat down for a nice meal, we had to take turns cooking. It did bring some unity to the restaurant. Great memories, thank you Mike. Jack Become a Member Of "Cooking with The Blues"
patreon.com/cookingwiththeblues
👍You inspire me, .. love what you cook
Jack was type of person felt like your next door neighbor
R.i.p.❤ miss you much ❤
Awesome presentation and a quick dish to make
Oh wow! That looks delicious. I tagged this one to make. Thanks ✌️
Daddy Jack was the kind of guy everyone benefited from knowing, salt of the earth kind of guy.
The heart of a true chef this man had! He will be an inspiration to all who very is mastery.
Absolutely great as always!
Love this video. So natural down to earth. 🙂👍❣
I love your videos Jack. I see there’s a new skillet. Appreciate if you do a segment on how to season a skillet. God bless !
Wow! That looks great! I'm drooling on my keyboard.
Thank you Daddy Jack. I think of you every time I make eggplant. You touched a lot of people. See you on the other side.. I learned so much from you and never met you.
beautiful work chef
I'm going to do that parm and garlic in the egg.... brilliant👍. Jack you inspire me, .. love what you do!
I just want to say thank you for doing your show I'm handicapped so I don't get to do anything I like to but I look forward to watching your show God bless you brother.
Now this is something I need to try this week.
This looks fabulous. Im going to make it tonight👍👍👍
We need more shops like these
Jack! You are my man! One of these days I'm driving my new Caddy from Rochester, NY up to New London and stopping in!
Perfectly broiled. It's like eating pizza without the guilt!
I think this is being creative with leftover eggplant. Jack makes it look easy.
Hardworking people there...God bless!
Only Daddy can hold his hand inside a broiler for 20 seconds and not flinch... man made of steel!
That look frikking absolutely awesome.
Gonna try it tomorrow night
WOW man........ Looks POWER
man, if I lived closer to this place...I'd be in trouble!
Excellent video!!!!
Making the marinara sauce right now. Looks so good.
Hey Jack so you decided to bust out the All Clad fry pan! ... now I go to restaurant depot to get my Alta Cucina tomatoes. You got me cooking like crazy lately. Howdy from Houston TX
I noticed the new skillet also.
The other chef seems like really cool and likes working with u and at restaurant!!! Ur lucky to have great staff god bless 👍👍👍
Only jack can cook with a plastic pail over flames. The fire department would be involved if I tried that 😨
I was wondering what the heck is in that bucket!
@@CookingWithTheBlues OK, for the BBQ sauce?
And he survived the hand in the broiler for what seems like a long time!!
Looks like it's in a waterbath (i.e. a double boiler), can't get over 100C so plastic is fine. Unless you accidentally boil the pot dry...
ye love. watchin. these from start to finish making i have no interuptions
Amazing!… Miss ya Chef!
I love your cooking style. You move quickly and would probably knock me out of the way. Lol.
Looks great!
Miss your videos and kind heart. RIP JACK!!!
I got a pre-Ad for Noom so I know this video is gonna be good...
This is how my grandmother fried it. No breadcrumbs. She did rounds though. We would eat it at room temp part of an antipasto platter. Sooo good. RIP Jack. Just discovered you unfortunately 😞
Great looking dish 😊
Your a good soul Brother . Told my wife that we are driving to your restaurant one of these days . We live in California.
About 60 hours worth Ben, Hope we're still in business, call first before you set off, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Apron's, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I am making a trip to New England next summer and I am looking forward to meeting you.
Great cooking. I will take two.
That is amazing. Have to try that. What you might call a Vegetarian Schnitzel.
Used to fry eggplant with garlic in the 1950s. Wonderful dish.
Whats your recipe? Maybe i will try
I’m sorry. I didn’t even know he passed. I loved the backyard BBQ vids. I bet he was fun to hang out with.
Beautiful!
Easy going friendly nature cooking good simple food. What more do you want. RIP Jack.
Ahh I missed you guys. Welcome back...
That dish is rippin JACK . Damn Ft. Worth TX. misses you
Madonna Mia
“It’s healthy too”
Love you Jack
I would clean Jacks kitchen just for the chance to watch him cook in person.
Deal!
Whenever i was in New London thats my stop! Did he ever do a cook book?
Awesome I will make that that tonight
Great Eddie, put some tunes on and make it your own!
Become a Member of "Cooking With The Blues"
www.patreon.com/cookingwiththeblues
YOU HAVE A "FUN" PLACE THERE MY MAN, (if I may call you that). God Bless and continued GREAT SUCCESS!!!
A wow, that looks delicious
Jack, may you rest in peace - I have always loved your videos.
Keep the Italian food coming jack
Looks to me like ya nailed it...great job Daddy Jack...👍👍
I need that eggplant parm as a garlic bread sandwich. :O like right meow.
Just bought me a prep table Daddy, slowly getting my items to build my BBQ trailer. One day man one day.
Just started getting my trailer going for launch next may at a 100 site campground. Lot of work but it's going to be worth it. Good luck with your endeavors
Gotta have the green onions! Love it
Looks delicious
Man that looks delicious Jack 😋👍👌!
I hope i get to visit the restaurant someday,
Exactly the way I make but now but in bread crumbs !!!!!! After flour n egg . but to each he's own . It's allllll good ;;;
U deserve 10M subscribers
Maybe one day Krystynah! I can't believe I have this many though! Happy Holidays, Jack
RIP muh friend. Miss you man.
Got some freezer parm going & just wanted to see a reminder of how it's done he was a badass in the kitchen fully old school