I'm 55yrs old and love cooking shows and it's kinda bitter sweat I caught this one after "Daddy jack" has already left us. I still can't get enough of this channel! RIP Daddy Jack in this short time you've already taught me sooooo much! Just wish u were still with us so I could make a road trip to meet u
انا سعودي واحب طريقه عمل الاكل ..وشكلك رجال طيب..الله المستعان..اشكرك على اخلاقك وطريقه عملك في المطعم. تحيه لك من السعوديه....اتمني أحد يترجم كلامي له. وانا عارف انه امريكي. ولاكن ايها العرب وصلوووو ..له رسالتي بالانجليزي
Wow... excellent concept. When you were frying up those scrambled eggs you gave me an idea: This veg mixture would make a fantastic savory filling for omelets! With a side of bacon, or Orsini's sausage... that would be the breakfast of champions!
Looking good...Yes, a handful of chives would have been a good touch. Even cherry tomatoes would have made it the bomb ! The knives seem to be great quality. One thing for sure, after using them a few times you will find out how good an edge they keep when dealing with tomato/skins slicing. Still got some orange flames on the water pot burner. Maybe clean it with a soft wire brush and check the air blend. Lots of soot is building up on the back splash as orange flames suggest too rich a mix of natural gas. Burners that are rich on gas are not as hot as blue flames when on full high. Love the suggestions you are providing us about how to hold knives, slice, quality and benefits in good knives, why butter and olive oil, how to get the garlic flavor without making it bitter etc. Keep them coming Jack. Thanks for sharing.
Ya' got me, chef! I waited right until the tasting to see when you were going to add the rice! I'm definitely going to try this recipe, it looks delicious!
Brilliant to see carrots being peeled properly utilising the blade both ways . Potatoes can be done sweeping both ways too if the potatoes and peeler are held firmly enough and with the correct technique. A blade soon gets blunted and bowed by peeling unwashed soilly veggies though.
Jack, I just replaced my (1950’s) GE electric range with gas, tonight I’m doing an old sausage mushroom pasta recipe as my second project. There will be some re learning how to use it! It’s been 30 years since I’ve had one at home, my Mom did so when I visited her I had to remember how to use it. This video is a really good tutorial on knife technique, thanks pal!
I haven't ever really had cauliflower before. Though I wouldn't mind trying this ever since you started the keto I've been noticing how many carbs I've been eating on a daily basis. So thanks to you I decided to cut back on that alot and your recipies are an easy help with that as well thanks again jack keep cooking.
I like your cauliflower cutting tip .. I’ve always done it the dangerous way and fortunately haven’t cut my self yet ... but now I’ll continue on with your method and never risk a cut..👍
That knife you’re using...I have the same one. It slipped off the counter and landed square onto my big toe. I was wearing thick socks but it still severed the thick tendon that we use to lift our toes....$ 23,000 surgery....I always wear shoes to cook now.
Cooking with the Blues ouch!!! Yeah, I laughed at myself in the middle of the night for commenting on your knife,...as if a seasoned chef needs my caution, duh! Glad I did now, great story, thanks for taking the time to share it !
In middle eastern cuisine the make this with minced meat, onions, garlic, (paprika small) spices, then rice then it cooks. Like an alternative to dolma
I'll be darned. I've been using a peeler for more than half a century and didn't realize the two blades could be used peeling back and forth. I wonder how many miles I've wasted lifting the peeler up and back for another stroke instead of peeling in both directions. Whoa, that dicing method of yours works great on tomatoes, too.
DADDY JACK WOULD BE A GREAT CHEF INSTRUCTOR TEACHER !!! HE MAKES IT SO EASY NOT INTIMIDATING TO MAKE EVERYTHING 😁😁😁😁😁🧑🍳VERY VERY NICE MAN !! Shows he loves wat he does !!! Great VIDEO AGAIN MY CHEF
Cangshan makes a helluva quality knife 🔪 Grandma gave us the cabbage cores with salt when i was a kid. That 8” swedish steel chef knife is $100 on Amazon.
That looks really good. I'd add just a little sugar there but I guess that would take away from the healthy aspect of the dish some. I've seen those knives at my local Costco and wondered if they were any good.
Daddy Jack I learn so much from your videos. That pot you used to make the vegetables, can we buy something like that in the retail market? Love that big pot, so versatile. That's about 6 qt? Gardis in S. Norwalk!
Tip with cauliflower is don’t bother to separate the florets with a knife !! Just hold the thing in you hand and smash it down on the work surface!! Hey presto all cored and separate florets for cooking 👍
Tumbs. Up. Love. Your. Channel. Its. The. Stairs. U. Doing. Thats. The. Thing. Get. Done. Great. Cooking. I. Hope. To. See. More. Food. Recipes. Everyday. And. 🌙 r good. Amen. To. U.
Hey Jack... Just a bit clarification if you will... The tomatoes you cut up... Did you put those in with everything else? I didn't see what you did with them exactly...?
Riced cauliflower is great, and I have a great recipe for mashed cauliflower substitute for potatoes. It's funny because I hate cauliflower steamed and served fairly plain, but it can be good if you know how to disguise that awful smell and flavor. Good stuff for keto diets.
I'm 55yrs old and love cooking shows and it's kinda bitter sweat I caught this one after "Daddy jack" has already left us. I still can't get enough of this channel! RIP Daddy Jack in this short time you've already taught me sooooo much! Just wish u were still with us so I could make a road trip to meet u
Looks like a nice fresh 'n delicious recipe, I'm definitely going to try it out myself. Rest in PEAS, Daddy Jack. You're already missed.
As a 21 year US Navy retiree who did some time in the Submarine Service, I appreciate all your shout-outs to the USN. Thanks.
Sure thing Douglas, you are all heroes! Blessings, Jack
This guy is awesome, I've watched him cook for about 5 years now. Keep on cooking with the blues!
Jack you have been constantly been the best channel on CZcams. You're fans are forever loyal. You are the peoples champ.
This is awesome man, I’m on keto right now and dishes like this is what keep you going with this diet. Thanks for this recipe, greatly appreciated.
"Start with a slow fire" (turns flame to approx. 6 inches high)
انا سعودي واحب طريقه عمل الاكل ..وشكلك رجال طيب..الله المستعان..اشكرك على اخلاقك وطريقه عملك في المطعم. تحيه لك من السعوديه....اتمني أحد يترجم كلامي له. وانا عارف انه امريكي. ولاكن ايها العرب وصلوووو ..له رسالتي بالانجليزي
Who else thumbs this up before the vid starts?
CV I sure do!! 😂
Here too, every time.
So funny you would say that. Affirmative.
Every time
me
Wow... excellent concept. When you were frying up those scrambled eggs you gave me an idea: This veg mixture would make a fantastic savory filling for omelets! With a side of bacon, or Orsini's sausage... that would be the breakfast of champions!
Mark Twain said cauliflower is cabbage with an education.
@@CookingWithTheBlues I'm not sure either but I learned it from Jacques Pepin.
Looking good...Yes, a handful of chives would have been a good touch. Even cherry tomatoes would have made it the bomb !
The knives seem to be great quality. One thing for sure, after using them a few times you will find out how good an edge they keep when dealing with tomato/skins slicing.
Still got some orange flames on the water pot burner. Maybe clean it with a soft wire brush and check the air blend. Lots of soot is building up on the back splash as orange flames suggest too rich a mix of natural gas. Burners that are rich on gas are not as hot as blue flames when on full high.
Love the suggestions you are providing us about how to hold knives, slice, quality and benefits in good knives, why butter and olive oil, how to get the garlic flavor without making it bitter etc. Keep them coming Jack. Thanks for sharing.
This is the best way I've seen on how to cut the core out of cauliflower
You're awesome Jack! Great quality and wholesome content.
You're awesome! I appreciate the great tips you give while cooking/instructing. Keep it up!!!👍👨🍳
Jack it's therapeutic to watch you. Thank you!
I'm a garlic fiend which is about the only thing I would add that and mabye some dried chilis.
Andrew Valentine yes I go thru a clove if garlic every 2 days lol
@@bucktizzy5911 You probably meant a whole bulb right?
@@selectrick66566 but where is the fried rice, or did I miss something?
Ya' got me, chef! I waited right until the tasting to see when you were going to add the rice! I'm definitely going to try this recipe, it looks delicious!
This guy's tricks and tips are so simple yet impressive.
Thank you for watching the channel Will.
Loving the new Keto dishes. Keep em coming. Cant wait to try this one!
He needs to set up a Keto Playlist. Really enjoying the keto recipes.
Couldn’t have come at a better time, since I need to be GF and Ketogenic! 3 snaps in Z formation!
Great one, Jack! Amazingly enjoyable. Nice. Wondering about those clams on the back burner though.
"Hey. If you can't be proud of yourself, who can you be proud of. Right Glen? Hey." Daddy Jack
ahaha
Wish he was still with us so we could hear him say : ah 400 more times. Miss this guy.
Brilliant to see carrots being peeled properly utilising the blade both ways . Potatoes can be done sweeping both ways too if the potatoes and peeler are held firmly enough and with the correct technique. A blade soon gets blunted and bowed by peeling unwashed soilly veggies though.
Fabulous egg flip at 16:00 !
I love how this guy wastes nothing, it’s a reminder of my grandfather who lived through the depression. Great stuff
RIP Daddy Jack. You are missed
Jack, I just replaced my (1950’s) GE electric range with gas, tonight I’m doing an old sausage mushroom pasta recipe as my second project. There will be some re learning how to use it! It’s been 30 years since I’ve had one at home, my Mom did so when I visited her I had to remember how to use it.
This video is a really good tutorial on knife technique, thanks pal!
If there was ever an appropriate time for EXTRA green onion!!! Caught you slippin' jack! 😂
I was thinking the same!! Hahaha. Forgot the green onion looks tasty. As always!
so true
My thoughts exactly. I'll be throwing in the green onion.
I haven't ever really had cauliflower before. Though I wouldn't mind trying this ever since you started the keto I've been noticing how many carbs I've been eating on a daily basis. So thanks to you I decided to cut back on that alot and your recipies are an easy help with that as well thanks again jack keep cooking.
youve never had cauliflower?? let me guess youve never been out of your city either
this channel always showed such amazing looking food
Man that looks delicious, thank you, I love the way you sample it and shake your head. Bee is cool
God bless I'm watching all your videos rest well Jack your family were blessed 🙏🙏🙏
That looks very tasty, I’ll have a go at cooking this recipe. Thanks xx
I like your cauliflower cutting tip .. I’ve always done it the dangerous way and fortunately haven’t cut my self yet ... but now I’ll continue on with your method and never risk a cut..👍
Whhaaat? Cauliflower fried rice? Anyone else check out Jacks carrot dice technique? Sweet
I have to make this! It looks amazing!!!
Love the egg in fried rice yummy !!!! More the better Jack . Nice ...
I feel at home when i watch your videos!
Awesome video as always you never disappoint your large audience...Thank you for such quality informative shows...
That knife you’re using...I have the same one. It slipped off the counter and landed square onto my big toe. I was wearing thick socks but it still severed the thick tendon that we use to lift our toes....$ 23,000 surgery....I always wear shoes to cook now.
Cooking with the Blues ouch!!! Yeah, I laughed at myself in the middle of the night for commenting on your knife,...as if a seasoned chef needs my caution, duh! Glad I did now, great story, thanks for taking the time to share it !
In middle eastern cuisine the make this with minced meat, onions, garlic, (paprika small) spices, then rice then it cooks. Like an alternative to dolma
...and I thought I invented this!!! Much love from Pittsburgh! Love the show!
Claim it Pancake, make it your own! Glad you like the videos, Jack
Thanks for teaching how to prepare food
Definitely cooking this!! Thank you 😊
I'll be darned. I've been using a peeler for more than half a century and didn't realize the two blades could be used peeling back and forth. I wonder how many miles I've wasted lifting the peeler up and back for another stroke instead of peeling in both directions. Whoa, that dicing method of yours works great on tomatoes, too.
Daddy Jacks is closed permanently? Someone should reopen this beautiful place in Jacks memory.
You are well missed I think you have a very unique chief thanks you for all your hard work
im a "fine dining" chef so me and him are quite opposite, although i really love the way we works, you can just tell he is a master in the kitchen.
need to try this
Thats good!
Rest in peace Daddy.
I'am watching your videos so I can try it in my restaurant
Cabbage core's are my favorite part.Going to make that Jack. Looks great.And Keto Daddy'O
broccoli cores are great too just peal off the skin .
This is not something I would normally consider eating, but it looked good, and is good. Thanks Jack!
Ok remember to take a drink of wine for every time you say KETO!!!! No Beer !!! LOL!! The Tang LOOKS really good! Those knives look balanced?
Beautiful knives, they went through that onion easier than butter
Awesome
As usual I am a totally idiot, watching this in the middle of the Night 😁
Did you eat first..lolol
this is a heck of dish !
DADDY JACK WOULD BE A GREAT CHEF INSTRUCTOR TEACHER !!! HE MAKES IT SO EASY NOT INTIMIDATING TO MAKE EVERYTHING 😁😁😁😁😁🧑🍳VERY VERY NICE MAN !! Shows he loves wat he does !!! Great VIDEO AGAIN MY CHEF
looks great..i imagine adding some polish sausage or some ground up sausage would be great too..mmm...and hot sauce :)
Oh man I made this today it came out really good the only thing I didn't have those white onion and I kicked it up a couple notches heat wise!
Cangshan makes a helluva quality knife 🔪
Grandma gave us the cabbage cores with salt when i was a kid.
That 8” swedish steel chef knife is $100 on Amazon.
R.I.P. to the piece of egg that flew out of the pot.
r.i.p jack so sad
Would you recommend those knifes ...if so do you have a link ...I'm in the market for new knifes..thanks
I desperately need new tools also
@@CookingWithTheBlues ...thank you..
'And I don't wanna waste a thing'
That looks really good. I'd add just a little sugar there but I guess that would take away from the healthy aspect of the dish some. I've seen those knives at my local Costco and wondered if they were any good.
great dish !
that knife suits ya Jack, all good. i never waste anything either. waste not want not
Daddy Jack I learn so much from your videos. That pot you used to make the vegetables, can we buy something like that in the retail market? Love that big pot, so versatile. That's about 6 qt? Gardis in S. Norwalk!
Thanks Jack! You just taught me how to dive carrots 🙂
Your a good flipper, I not a very good cook but I try and I tried to do the flip and it ended up on the stove the countertop and floor
love all the veggies in the dish though. maybe i'll make one myself
thanks! we are making this tomorrow for dinner
Please post a link to the beautiful knives. Thanks.
for sure trying this one out at home!!!
I have never seen an egg cooked in an aluminum pan - that didn't stick! You have some major cooking skills Daddy J.!
Good one Jack! I can smell it from Jersey! Hey! Who threw that bacon in there while Jack wasn't looking???
My mouth waters every time you are makin suntin!
Tip with cauliflower is don’t bother to separate the florets with a knife !! Just hold the thing in you hand and smash it down on the work surface!! Hey presto all cored and separate florets for cooking 👍
Glad o watched this. Imma try it
This reminds me of egg roll in a bowl. The recipe has been on a few of the other channels.
What a lovely little……aargh ! owwah !
Tumbs. Up. Love. Your. Channel. Its. The. Stairs. U. Doing. Thats. The. Thing. Get. Done. Great. Cooking. I. Hope. To. See. More. Food. Recipes. Everyday. And. 🌙 r good. Amen. To. U.
Nice this is what I’m talking about looks great
Watch wiping that blade with your fingers Jack!!! Those knives are relentless!!!
Love your videos. Just wondering where do you get your plastic Olive Oil bottle dispensers? I have been using glass and it is not the best.
Yummy.👍
I could eat on that all day.
Hey Jack... Just a bit clarification if you will...
The tomatoes you cut up... Did you put those in with everything else? I didn't see what you did with them exactly...?
it would be worth getting a Wok daddy Jack.
cooking with the blues EP 94 good rice
Will that keep to reheat?
Thanks for liking......but will it keep to reheat
Riced cauliflower is great, and I have a great recipe for mashed cauliflower substitute for potatoes. It's funny because I hate cauliflower steamed and served fairly plain, but it can be good if you know how to disguise that awful smell and flavor. Good stuff for keto diets.
Damn nice knife. Do you have a link for it?
im really surprised you dont cook the peas longer? Seems they are always hard and undone when frozen..
You must love all the tips you get from all the expert chefs who watch YT vids.
I love broccoli stems YA LOVE IT
gunna miss you
Right on with the cauliflower an broccoli and using it all. ☝️