These videos will never get old. Thank you

RIP Daddy Jack. I still come to his videos for great content. His legacy lives on in my kitchen and around the world.

@Heath929

6 ай бұрын

Awww man, when did he pass?

@joeclark7082

6 ай бұрын

It was sometime late 2022 I believe. He was having a bypass surgery and things went south. His daughters posted a video on his channel.

My cop Dad cooked twice a week when my Ma worked in the plastic factory (both RIP)...Tuesdays was swiss steak and Thursdays was left over chili, meaning everything left in frig went in the chili. Coming in from school after swim practice the house smelled SO good!! Thanks for the memories 🥰

@bindig1

Жыл бұрын

Yep, my sister makes chili like that. Whatever is left over. So good

So sorry to see he's past on,,, he made some great videos cooking over that hot stove,,, 👍👍 Daddy Jack will live forever on KZread,,, God Bless you sir for all you gave us,, 😎😎😎😎

@tonywestvirginia

9 ай бұрын

:(

@it1988a

8 ай бұрын

Passed on, not past on.

Thank you. Still coming back for recipes!! God Bless and stay safe.

RIP Jack.✌

May you Rest In Peace Jack

This guy is a national asset. Jack is keeping the classics alive! This is old school cooking at its best. I have been a cook (not a chef) for over 40 years and this is what we have been doing. No fancy frothy BS just good simple food.

@timmcdougall1407

5 жыл бұрын

Instead of complaining why not take the opportunity to learn? Then all of you can break your own bad habits.

@kylemas2005

4 жыл бұрын

@@timmcdougall1407 Whose complaining? He's simply statimg he is a food minimalist. Often less is more with recipes.

@timmcdougall1407

4 жыл бұрын

magnuscat I believe there is a comment missing.

I like going back and watching the classics

sure have missed ya Jack. Ft. Worth Tx. loves ya'll

@chaplinsrestaurant

3 жыл бұрын

Love that town Russell , too bad they added so many restaurants and squeezed us for high rents. They got greedy at Sundance Square! It was a great run while it lasted, had some great years. I love Old Funky Town! 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 love Daddy Jack. I miss him greatly.

I worked in a kitchen for 20 years....I love how all the burners are on high! He's a true master!

@justinparrish7350

5 жыл бұрын

Every bite he wiped the sweat off his head.

@justinparrish7350

5 жыл бұрын

Good loaurd that is good. I breathe grease. Thanks Bobby.

@Roborambo

5 жыл бұрын

TheIdiotChallenge not a single thing in this was burned lol

I had the pleasure to go to New London, CT and go to Daddy Jacks restaurant. I had the absolute best food I have ever eaten. I also spoke to him and he is a friendly and just a great guy. Should you ever be in CT go to Bank Street and go to his restaurant.

@JohnJohnson-bo5sv

7 жыл бұрын

What did you order?

@RJ1999x

5 жыл бұрын

@@whiskeywisdomplus and your cooking channel is where?

@RJ1999x

5 жыл бұрын

@@whiskeywisdomplus not at all, now I can come and criticize you with the same tired line over and over and over

@keithwilson6060

5 жыл бұрын

iamramekin No pathogen can live through that inferno he subjects his food to.

@Sonster9K

5 жыл бұрын

You have my envy!!!

I discovered Jack's videos recently and have enjoyed seeing his recipes and operation. I am going to make a point to fly down to Groton and drive over New London to enjoy his cooking. I hope one of the networks constructs a show around Jack's recipes and personality. I really love the look of the bar construction at his other restaurant next door.

I love his resting spot. Just the perfect stance and posture for a Great Chef. Salute!

Rest in heavenly peace Daddy Jack

This guy will make a man Hungry , love watching a person that's a straight. down to earth Cook'' thank,,, love watching you cook .

good ol Gaspar

Loved watching and listening to you cook! You make cooking sound like fun! Thank you very much!

Love watching you cook Jack, you are a true master of your craft.

brings back some memories. my mom made this for us 6 back in the day i made it for 48 boy scouts on a campout one time . they loved it , as do i. great job

RIP Daddy Jack…you taught us so much.

Chef Jack!!! Great recipe! Thank you for sharing your knowledge and talent!

I love that you gather to enjoy the vittles with whoever is in the kitchen. Go Big Daddy! love ya

Looks exquisite. What a blessing that chef is. My Grandpa was swiss. I bet he'd have adored that piece of steak

@theriseagainstfan01

4 жыл бұрын

He may have adored it, but Swiss steak actually does not get its name from Switzerland

Best cooking show on the net.

Jack you inspired me to cook your Swiss Steak recipe at home, I used a rib eye steak just as you did -WOW- it was great.

great old school dinner !

Wonderful!

Love the videos and believe me chef, you've taught me tons. Keep on cooking!

Thanks from Iowa I work a big cattle lot with plenty of ribeye and love your style of cooking can't wait to try it....

I love watching Daddy Jack cook. He makes a tough job look so effortless.

@muffy8917

2 жыл бұрын

He is cooking one dish. It ain't that hard

@doozerchuck8625

2 жыл бұрын

@@muffy8917 maybe for you, not for all of us 😁

It’s called Swiss steak bc of the art of swissing which is tenderizing it. Has nothing to do with Switzerland.

As always great cooking thanks keep them coming learning a lot

This looks really great and very easy!

God love ya Jack, keep 'em comin!'!

Timeless content. RIP, Daddy Jack. It's a shame that the Chaplin's locations weren't carried forward in his honor.

love your channel, brother. good, simple, quality ingredients, old school cooking. i bet your restaurant is amazing. no bs, just real, home cooked food done right.

LOOKS SO GOOD, YOU'RE AWESOME IN THE KITCHEN

Your a gifted guy, Jack. Love your videos!

This guy's GOOOD!

RIP Jack

I love watching this guy cook.

Awesome idea to use a ribeye!!! I'm gonna for sure make this! Thanks Chef and Well done as always!

Thanks Chef! You’re making me hungry!

I’m gonna get here one day. Although I don’t know Jack he feels like an old friend 😊

@George-rl3qx

3 жыл бұрын

So true

@oneitalia2312

3 жыл бұрын

So true, John, friendly indeed

@911shan

3 жыл бұрын

Sadly Jack passed away about a month ago. R.I.P Daddy Jack.

@oneitalia2312

3 жыл бұрын

@@911shan WHAT????? NOOOOO!!!! My friend, Daddy Jack died????? OMG!!!!!

@paolo-n2000

3 жыл бұрын

@@oneitalia2312 - sad news... although, i never met him, he felt like family to me! i really miss him! great man! RIP

My late mother used round steak. And, butcher shop machine twice tenderized. Then made sure that some of the flour was blackened like charcoal - just a bit.....before adding tomato sauce. The best.

Nothing says "damn that's good" like Gaspar coming back for a second bite.

@allenkennedy6748

3 жыл бұрын

Gaspar Stantic? Is there a “Cookin with the Blues” segment where he is identified? I live in the Dallas area and never heard where he is. I know Jack worked with him in Dallas. Gaspar and Jack still have plenty of fans here. Dallas is waking up in restaurants now. Wish we still had both back.

Keep 'em coming!

Gotta love the Commercial Stove cooks awesome

wow that looks so darn good and easy and you cook so fast thanks for the recipes ...

Now I'm hungry!

Great cooking!

Thank you Jack. Would love to eat one of your dishes!

Miss watching you brother. Much love.

Using a ribeye for swiss steak must be unbelievably good. Gotta try this, I have a few in the freezer.

A cook that makes you feel having a really good tasty food from his hands!

Makes it look so easy

Looks delicious!!

im from switzerland, never heard of this before....

@chaplinsrestaurant

4 жыл бұрын

It's an American Classic here, been around here since I was a kid. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true

@nateworld323

3 жыл бұрын

It's called "Swiss" because of the technique of swissing which means to tenderize by needling, hammering, or rolling

@termite122

3 жыл бұрын

@@nateworld323 remind me not to buy a swiss watch then..

@ricksundberg5659

3 жыл бұрын

The technique "swiss or swissing" was developed in England when fabric was rolled to make it flatter. This term was used to describe meat when pounded or rolled to make it flatter and more tender as well.

@robfulano2552

3 жыл бұрын

Poor ribeye

Looks really good.will try it..

Looks delicious!

This guy is the best chef he cooks from his heart !!!!!!!!!!

another good one thanks Chef !

I miss you Daddy Jack. I can always return to you to solve my cooking challenges!

i wish Gordon Ramsay would see this and just love how much this guy is in love and passion with what he does ans cook !

Love your work mane

Oooo, that Swiss Steak made with a rib eye looks so good. That is something I am going to try! Thanks! Love your cooking, wish I could visit your restaurant! You prepare food the way it should be cooked. Many recipes are designed to be health conscious, but I believe you only live once. I use butter, olive oil, grapeseed oil, coconut oil, and peanut oil when I cook. I use all fresh ingredients and I rarely make a meal using a recipe, as its all in my head. I use cookbooks for meal ideas and to see if there is an interesting ingredient to try. I don't bake or make desserts because I would rather have a rich meal instead.

This guy seems as legit as they come. I'm gonna follow.

@oneitalia2312

3 жыл бұрын

Daddy Jack is THEE BEST! You will learn a lot from him. I love his down to earth generous personality!

@richardriggs5036

2 жыл бұрын

He passed..😥

This guy is the man

Thanks Chef

I'm a chemist and a chef...graduate of the CIA...this guy knows his shit...plain and simple. Also, he has many great tricks he's invented himself (strainer and whisk for sauces)...Haters that worry about hygiene are completely ignorant...all his food is completely cooked, killing all food pathogens...if he was making people sick, he would not have 5-6 restaurants and a lifetime of repeat customers...Escoffier didn't have nitrile gloves!....love Chef Jack!

I think alot of modern Chefs would look down on Jack because they have evolved food into a more artsy presentation. How ever I think Jack is a traditional Chef that cooks good food but doesn't care if it looks a bit messy. In the end all food will be broken down. I personally do not have to have a Picaso portrait on my plate to enjoy it. I was concerned about some of Jacks methods but now I see he cooks from his heart and soul. He seems like a very humble and kind old man.

"Just remember that"..words to remember..heck yeah tighten it up..😃👍👌

Awesome job chef🙏🙏🇨🇦

R.i.p

Awesome chef...best ive seen

Today's gorgious dish: Carbonades à la Flamande for 3 good eaters. We'll need: some baking butter, a big onion, a good 400 grammes of steak meat (can be loin too) salt, pepper, 1 chicken stock blockie, 2 bayleaf, some fresh time, 1 slice of bread, some mustard, a pint (larger of trappist beer). Off we go! Butter in the pot and join the chopped onion. Let that go on medium hard untill that starts smelling so good. Then do the diced meat in the pot and season generously with salt and white powder pepper. Join bay leaves and thyme and the chicken stock blockie. Stir from time to time and let brown for a good 10 minutes. Then, do in the pint of beer.Stir so that the bottom of that pot gets clean. Let that go on hard for a couple of minutes . Put on a lid and gradually decrease the gas to under half. Prepare a slice of bread by smearing some rather thick layer of mustard on it and lay that on the meat, then back lid on. Let simmer for almost 2 hours. Add from time to time a sip of tap water. Stir under the slice of bread that will eventually dissolute and thicken the sauce. Can be served at choice with: mash poatato, french fries or uncle ben's rice or pastas. Bon appetit. As a drink we do beer, any beer is good. So So So good and you can make a dollar on it.

You're making one of my favorite dishes! Lets see if I learn something new!

RIP BIG DADDY JACK

Man I sure miss “daddy Jack”! A great man gone too soon! RIP my brother ❤🙏🏻

thnx chef

Tuning in from Australia. Awesome honest grub Love ya style Kay!! All the best Kay.

I love your videos Jack ,,,,, I make them from time to time if I can make them diabetic safe,,,,, but your home cookin is like watching an artist at work.

love this guy

I miss Daddy. His recipes and style are fantastic!

I love how when I'm on the KZreads here at the firehouse, watching mansion videos, and guys doing $100 spins on slot machines, or drumming videos, on the right, a Daddy's Jacks or old school Chaplin's video is suggested. So sorry we never made it down before C19 hit, Jack. You are a LEGEND, Sir. Hope your daughters and GF/wife are doing ok.

Big man goes straight for that decal

I sure miss this Guy!

You will never have a Michelin Star ,you never attended the CIA . Yet I can’t stand , nor follow the Gordon Ramsay’s of the world. You have so much knowledge and experience, you make complicated dishes from memory effortlessly. I’d follow you through the gates of hell....the others I wouldn’t follow them OUT of a burning building. Thank you

My mouth is watering

Love ya Brother! See you one day

Great 👍

Delicious, Daddy Jack. Bueno!

i love any type of cow meat i can get my hands on, i marinate the beef in seasoned rice vinegar, for a hour, then i season it with steak seasoning, soy sauce and zatarains blackening seasoning, heat a skillet to medium, melt 2 tbsp of butter in it, let the meat cook in that and it's own fat, it'll make its own broth, then i add in tomatoes with green chilies, slivers of green peppers and onions, let it cook until the veggies are tender and cook it on low for a hour, then i thicken up the gravy with a cornstarch slurry.

Master Chef may you rest in peace. When I need a refresher on any dish I will all ways Seek Daddy Jack first. I cook as he does/did, from the soul. I have never made the same dish that tasted exactly the same. Each creation is it's own star. Sign of a artist at work. I began as a Head Chef at age 14, the love of creation with food never left me. Best advice I can share when it comes to Cooking delicious foods, is to never rush the flavors, Time and savor will give you the result you seek.

Seems so weird and heartbreaking watching these videos now 💔 RIH Big Guy 🕊

Looks great I plan to take the family to visit your restaurant from Chicago.

Great guy 👍👌 love the food

"Make it look real purty!" hahahahaha