i don't know if Jack's fam is still reading comments, but I want to say that I still keep coming back to his cooking for new methods and ideas for my own kitchen. he left a legacy
Greetings from Poland. I am new around but i have already tested out few recipes and they were delicious. I am glad that i have discovered this channel.
Greetings to you 5moritr and all of the great people in Poland! Glad you are enjoying the recipes. Thank you for watching the channel! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
The franchises are squashing the mom and pops. I despise the franchises almost palatable food. Always misses the mark because chefs don't cook it. We need more men and women chefs serving their art. Not another burger joint with crap food. Jack is wonderful.
@@RenegadeTimes right on brother. Chains suck microwaved the reheated proportion food. Got to love a chef that's not afraid to try something different or making his own way.
Ok. Made this today Slurp of white wine. Good Russian vodka. 3 whole bulbs of my home grown garlic What a flavour bom The misses went back for seconds. Only happens when it’s good. And even for me. An Australian Sicilian. It was good Thanks for the tips chef. Well done. Much appreciated
I've always been tentative in the kitchen using All-Clad and fancy tools. Watching Daddy Jack stir metal those ingredients using metal tongs makes me want to go crazy on my stuff and scratch it into submission. I love the look off all his pans, everything has been used and seasoned. Brilliant.
I have many All Clad pans and in my opinion they are over rated. I don't care for the handles which cause them to be off balance. I love the way this chef cooked and what a gem of a guy he was. RIP chef Jack 👏
Those are not All Clad pans they are restaurant industry pans made most likely by Vollrath. They’re used in nearly every restaurant in the USA for sure. They are 100 percent aluminum, not stainless
I love the spontaneity of his videos, especially when guests drop in and he chats with them on camera while cooking. Also, his banter with the staff and Bob the cameraman.
i just made this recipe for my wife and 18 month old son (for him, we served the sauce without vodka or wine, just to be safe). needless to say, all three of us were licking our plates! The sauce is the perfect balance of sweet, savory, creamy and delicious! The green onion adds a touch of crunchy freshness, and the red pepper flakes and parm melt perfectly together into a mouthwatering symphony of delight. Thank you Jack for inspiring others to cook. Even those born after you passing are feeling the love and passion that you put into your cooking. God bless and keep cookin with the blues!!!
I came to your videos late (probably a year ago) but I average watching about 5 a day! I watch some multiple times, and learn something new each time! Thank you so much Captain, my Captain! You have taught me so much..
Beautiful !!!! Jack you are so right, when you put out a good dish everyone is HAPPY ! I have never cooked before, UNTIL I watched your video's. Thanks to you with the videos and easily followed instructions on cooking I am able to make some nice dishes for my Family . THANK YOU !
I cooked this tonight but added chicken and my wife loved it. Said it was better than any restaurant she ever had. Thanks Jack, you have made me a better cook watching you cook.
He didn’t burnt the garlic, he roasted it. And that’s right. You stop the heat when you smell it. His cooking reminds me very much of professional wok chefs in Asia.
I just binged a bunch of these last night and came right back today after work. Love this stuff man, love the channel, love the beautiful simplicity of each dish, love the family vibe. I can't wake to start making this stuff. Definitely made me want to start cooking again! Thanks!
Just found your channel and I'm hooked! Wow you guys have been putting out quality recipes for a long time now! Great job, I'll pay your restaurant a visit if I'm ever on the east coast! keep it up!
I've made this recipe so many times now, it's fantastic. Because of daddy Jack I can eyeball ingredients when I cook, where I never would have thought to before.
I would love to hear how that one saute pan became crooked on one side. This is the first of his videos that they added the ingredients onto the screen. EXCELLENT.
I have made THIS dish twice. First time was ok didn’t impress me but it was good. The second time I made this dish it was unbelievable. It was so good I called my mother to come over to try it! I was so proud of how good it tasted! It’s funny how me being a CZcams cook I realized how without measurements and trying to cook like you is not always as easy as you make it look! This is a Great Channel you have created! Love your at home cooking too. 👍👍
That looks amazing. God bless ya chef. Love ur videos, i ran into ur vids by accident and i absolutely love them. Bunch of newbies here talkin bout the heat, the caramelized garlic n onions... LOL!!!!!! That's the foundation of awesome cooking. Same way Mario Batali does it. UR AWESOME and an inspiration as a chef.
You deserve the subscribers you have. A humble kitchen cooking everyday things people love. Keep on truckin'!! Far more appealing than Gordon Ramsey.... Risotto?? Never had that at my parents house... LOL
This is a very loving man (the community loves him one can see that - a people's person) who likes to share his cooking secrets - a good genuine man who loves his food!
Yeah imagine him in a fight. "Hold on bro'", he whips out his steel, and big chef knife; quickly he "razor sharpens" the blade,... "Ok, I'm ready bro'"!..... the guy runs off!! ;D lol
Love this man the passion that he has for cooking reminds me of myself being 25 years in the busines I'm starting to watch a lot of his videos cuz he brings back a lot of memories God bless and stay safe.
I remember the phrase that says "never trust a skinny chef". I trust this guy, Also know that New London. CT is not a glamorous city to host a cooking video. More of gritty, blue collar city. More reason to trust this guy.
J Mac.. How are we to obtain our recommended daily allowance of iron? If you hate on Jack for that that, Get a clue, Ebola will be on your door step in 48 hours.. We have bigger problems to deal with than your elementary comment on a true human.. Good luck fighting those germs.. .LoL
Great man, because of him I can cook. I always go back to his videos for recipes but more often when I’m in a bad mood I feel better after watching his videos. Rest In Peace, and I hope his family is doing ok.
If I don't who will Eugene, have to give yourself credit if deserved! Best, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues?fan_landing=true For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com SUBSCRIBE and never miss another video!
We love you sir and thanks as always for sharing Hope you got the chance to hear my wife & myself doing our rendition of our original blues. Not often you hear a punk band play a blues track. Cheers & thanks again.
This is the place I want to go to eat. Cooked in front of me...a heavy dude that knows how to cook. I've watched about 15 of your videos. Great chef! I'd love to eat there.
@@ThurstonHowell3rd ikr?!...he def could also use a slap across his face.... loser troll he is! Got nothin better to do than bash this guy, who I may add has millions of views... not worth my time but I keep seein him insulting this guys cookin...pos
I started watching your videos a couple of years ago and have watched some over and over! I finally subscribed to your channel but don't know if you are still making them. I hope so. By the way, the first video I watched was your recipe for Rancheros sauce and I've made it many times since. I still watch the video each time I make the recipe! Thank you for the cooking inspiration you give your followers!
Got to be ambidextrous in the restaurant business, Elton. Thank you for watching the channel. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
@@Jasonhb07 jesus h. christ man, are you as boring as you sound? do you like know him or something? or do you just take delight in being the defender of others' offense?
Super important to clean that knife off after you sharpen it's blade! Don't want metal fragments getting in the food...other than that, clean cooking Jack
If you're just using the honing blade its not a big deal unless you're hardcore straightening with it. wetstone absolutely but you probably eat just as much metal and plastic in a big sushi lunch from ocean contamination being in the firsh
Check out "Not Another Cooking Channel." He goes over why and he cites a finding by some type of culinary researcher who claims that alcohol, when used as a low % of the dish, helps release natural flavors of tomatoes and other acidic foods. Not sure how the first adapters wouldve figured that out but Im no expert. Check out that channel though if you like food, especially Italian.
i don't know if Jack's fam is still reading comments, but I want to say that I still keep coming back to his cooking for new methods and ideas for my own kitchen. he left a legacy
2024 I'm in the same boat.
Me too, he’s such a good guy!
Yup miss this guy but his videos helped me a lot and still do ❤
I run a kitchen at a country club and I watch his videos for inspiration and advice all the time! He seemed like such a genuine guy! RIP
I’m here today for this amazing Rigatoni allá Vodka.
Still can’t believe he’s gone.
Rest in Peace Daddy Jack. You were a good man and will be missed
He dead?!
He died?
@@Blessedinked713 Yup, in May.
I will miss him too.
@@eidorian101 dude I found this restaurant finally in Connecticut. This sucks
I love that he doesn’t stop the video and calls his friend over for a hug and chat. Good guy. Nothing’s more important than friends and family.
I love the fact he doesn't stop the video and shows us how he cuts an onion . Nothing more important than fun then fucking around in the kitchen
Especially now, 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽
La famiglia 😎
He fed her the meal and then tapped it
yeah
Greetings from Poland. I am new around but i have already tested out few recipes and they were delicious. I am glad that i have discovered this channel.
Greetings to you 5moritr and all of the great people in Poland! Glad you are enjoying the recipes. Thank you for watching the channel!
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
R.I.P Daddy Jack -- enjoyed your recipes over the years my friend...
As a restaurant consultant i can tell you its chefs like this guy that are the backbone of restaurants in America.
God damn right.
I definitely agree this guy absolutely loves his work. Very passionate chef.
The franchises are squashing the mom and pops. I despise the franchises almost palatable food. Always misses the mark because chefs don't cook it.
We need more men and women chefs serving their art. Not another burger joint with crap food. Jack is wonderful.
@@RenegadeTimes right on brother. Chains suck microwaved the reheated proportion food. Got to love a chef that's not afraid to try something different or making his own way.
YEA RIGHT He does it his way No the real Italian way etc.
Ok. Made this today
Slurp of white wine. Good Russian vodka. 3 whole bulbs of my home grown garlic
What a flavour bom
The misses went back for seconds. Only happens when it’s good. And even for me. An Australian Sicilian. It was good
Thanks for the tips chef. Well done. Much appreciated
I've always been tentative in the kitchen using All-Clad and fancy tools. Watching Daddy Jack stir metal those ingredients using metal tongs makes me want to go crazy on my stuff and scratch it into submission. I love the look off all his pans, everything has been used and seasoned. Brilliant.
I have many All Clad pans and in my opinion they are over rated. I don't care for the handles which cause them to be off balance. I love the way this chef cooked and what a gem of a guy he was. RIP chef Jack 👏
Those are not All Clad pans they are restaurant industry pans made most likely by Vollrath. They’re used in nearly every restaurant in the USA for sure. They are 100 percent aluminum, not stainless
I love the spontaneity of his videos, especially when guests drop in and he chats with them on camera while cooking. Also, his banter with the staff and Bob the cameraman.
This guy is so wholesome. Something about this guy, admirable.
He has a genuine passion for food. I’d love to cook with him.
@@King-Ransom sadly he passed, and I wish I could say I was just another YT troll, but I unfortunately am not, REST IN PEACE DADDY JACK
i just made this recipe for my wife and 18 month old son (for him, we served the sauce without vodka or wine, just to be safe). needless to say, all three of us were licking our plates! The sauce is the perfect balance of sweet, savory, creamy and delicious! The green onion adds a touch of crunchy freshness, and the red pepper flakes and parm melt perfectly together into a mouthwatering symphony of delight.
Thank you Jack for inspiring others to cook. Even those born after you passing are feeling the love and passion that you put into your cooking. God bless and keep cookin with the blues!!!
I came to your videos late (probably a year ago) but I average watching about 5 a day! I watch some multiple times, and learn something new each time! Thank you so much Captain, my Captain! You have taught me so much..
Thank You...Daddy Jack and Bob for sharing the recipes...Have a great week!
Such a kind, gentle man, and soul. I would love to taste his dishes.
Beautiful !!!! Jack you are so right, when you put out a good dish everyone is HAPPY ! I have never cooked before, UNTIL I watched your video's. Thanks to you with the videos and easily followed instructions on cooking I am able to make some nice dishes for my Family . THANK YOU !
I cooked this tonight but added chicken and my wife loved it. Said it was better than any restaurant she ever had. Thanks Jack, you have made me a better cook watching you cook.
Ed the Travler how did u cook chicken
Looks great. When was vodka added?
your a great chef, love your good nature, we need more people like you....
He didn’t burnt the garlic, he roasted it. And that’s right. You stop the heat when you smell it. His cooking reminds me very much of professional wok chefs in Asia.
Sorry, I’m German.
I guess your German must be better than my English.
Du Depp.
But when I sautee garlic, it smells the second it hits the pan
I just binged a bunch of these last night and came right back today after work. Love this stuff man, love the channel, love the beautiful simplicity of each dish, love the family vibe. I can't wake to start making this stuff. Definitely made me want to start cooking again! Thanks!
Thanks Noah, Glad You like the videos, Blessings, Jack
I love how he would spontaneously react with customers. This man was a treasure
Just found your channel and I'm hooked! Wow you guys have been putting out quality recipes for a long time now! Great job, I'll pay your restaurant a visit if I'm ever on the east coast! keep it up!
best chef on youtube no question. makes me want to travel from Aus to the US just to try his food
Ah, Vodka Sauce... My favorite! I'm going to make this just like your recipe, for Super Bowl Sunday!! Thank you, from South Dakota!! 🤗
I've made this recipe so many times now, it's fantastic. Because of daddy Jack I can eyeball ingredients when I cook, where I never would have thought to before.
That's great Giggity, got to have the feel, sounds like you got it, Jack Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Dude, where have you been all my life!! I love to cook, make awesome food, but, always room for improvement! Thanks for the vids!!
can still give out a hug in the middle of cooking, nice
He was an amazing chef. Walks you through the dish, and keeps it fun.
Looks absolutely amazing. Love your videos keep up the good work
I feel happy having watched this man who i have a weird "gotta hug" type feelings
Love how genuine you are with everyone! Your channel teaches more then just great cooking!
Fantastic tip. You honnors the real daily and simple cooking. Greetings from Brazil.
Thank you very much!
I love the way you cook easy quick and simple
I would love to hear how that one saute pan became crooked on one side. This is the first of his videos that they added the ingredients onto the screen. EXCELLENT.
When Daddy Jack cooks for us, I automatically click Like and Save! Primarily because I have learned SO much!!
I have made THIS dish twice. First time was ok didn’t impress me but it was good. The second time I made this dish it was unbelievable. It was so good I called my mother to come over to try it! I was so proud of how good it tasted! It’s funny how me being a CZcams cook I realized how without measurements and trying to cook like you is not always as easy as you make it look! This is a Great Channel you have created! Love your at home cooking too. 👍👍
That looks amazing. God bless ya chef. Love ur videos, i ran into ur vids by accident and i absolutely love them. Bunch of newbies here talkin bout the heat, the caramelized garlic n onions... LOL!!!!!! That's the foundation of awesome cooking. Same way Mario Batali does it. UR AWESOME and an inspiration as a chef.
I love watching that sauce come together, the change in colour. I wish he’d buy that camera with the “smell-a-vision” option!
is there such a thing as smellavision?
I want that stove and those pans in my kitchen.
You are the best! Learned so much just by watching! Thanks
I'll have to try that out! Thanks for the video!
thanks for the tip about "stweing" the finely chopped onions. we love you guys too!! How's Josh doing nowadays?
You deserve the subscribers you have. A humble kitchen cooking everyday things people love. Keep on truckin'!!
Far more appealing than Gordon Ramsey.... Risotto?? Never had that at my parents house... LOL
Another great video....Thanks for all the great information. I love your cooking style.
Your recipes are on point sir. Easy for the family to do at home. Great job
This is a very loving man (the community loves him one can see that - a people's person) who likes to share his cooking secrets - a good genuine man who loves his food!
Jack is like a Vitamix with that knife
Yeah imagine him in a fight. "Hold on bro'", he whips out his steel, and big chef knife; quickly he "razor sharpens" the blade,... "Ok, I'm ready bro'"!..... the guy runs off!! ;D lol
Love this man the passion that he has for cooking reminds me of myself being 25 years in the busines I'm starting to watch a lot of his videos cuz he brings back a lot of memories God bless and stay safe.
Bet you have some great recipes Lucio? shoot me a couple, I need a good chicken recipe or pasta recipe? Best, Jack
Daddy Jack doing the Lord's work.
I remember the phrase that says "never trust a skinny chef". I trust this guy, Also know that New London. CT is not a glamorous city to host a cooking video. More of gritty, blue collar city. More reason to trust this guy.
@@TheIdiotChallenege Don't be such an asshole! This guy would feed you if he caught you bumming in his trash!
@@lurk7967 How good a guy he is doesn't necessarily mean his cooking is on point, which is what the guy is criticizing.
Don’t trust a chef that doesn’t wipe his blade after using a steal
J Mac.. How are we to obtain our recommended daily allowance of iron? If you hate on Jack for that that, Get a clue, Ebola will be on your door step in 48 hours.. We have bigger problems to deal with than your elementary comment on a true human.. Good luck fighting those germs.. .LoL
@@jmac6202 Dont trust someone who doesn't know the difference between a steel and a steal.
Great man, because of him I can cook. I always go back to his videos for recipes but more often when I’m in a bad mood I feel better after watching his videos. Rest In Peace, and I hope his family is doing ok.
My favorite chef on CZcams! Keep putting out these delicious recipes please!!!
Thanks Colin. Glad you are enjoying the channel.
Love how he pats himself on the back at the end. He should be proud. My mouth was watering watching him make this!
If I don't who will Eugene, have to give yourself credit if deserved! Best, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues?fan_landing=true
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
SUBSCRIBE and never miss another video!
you guys should call Emeril, he invented Smellavision in like 1998 on his show. I'm sure he would work out something for a fellow newenglander.
this looks so good. Have you done a video on a philly cheese steak hoagie and shrimp croquettes?
We love you sir and thanks as always for sharing
Hope you got the chance to hear my wife & myself doing our rendition of our original blues. Not often you hear a punk band play a blues track.
Cheers & thanks again.
This is the place I want to go to eat. Cooked in front of me...a heavy dude that knows how to cook. I've watched about 15 of your videos. Great chef! I'd love to eat there.
There are chef's and there are cook's, you are a true chef. Love your style!
Thank You Bud!
Raw style is awesome. No cuts, no scripts. The kind of food you want to eat, plus wholesome characters. Keep it up.
Love this video. One of the best ones for me.
Happy New Year! Just turned midnight and I'm watching Chef Chaplin make his Rigatoni with Vodka Sauce :)
I keep watching your Video's more than once...Thanks Chef Keep up the good work
Johnny4ME2U he just burnt the bottom of the pan and then deglazed it...not how you cook, sorry.
Simon take your crap elsewhere. Nobody gives two cents about your worthless opions. Obviously you need glasses (and a life) outside of youtube.
Anthony Johnson are you done with your tantrum?
@@ThurstonHowell3rd ikr?!...he def could also use a slap across his face.... loser troll he is! Got nothin better to do than bash this guy, who I may add has millions of views... not worth my time but I keep seein him insulting this guys cookin...pos
@@triggered8556 Haha. Ya must of liked ur own comment scumbag 🤣😂🤣😂fuckin loser
Big fan, I love the way you cook, no nonsence and very tasty I am sure.....Kilburn North West London UK baby
Love it. Another classic from daddy jack. Thank you chef
I started watching your videos a couple of years ago and have watched some over and over! I finally subscribed to your channel but don't know if you are still making them. I hope so. By the way, the first video I watched was your recipe for Rancheros sauce and I've made it many times since. I still watch the video each time I make the recipe! Thank you for the cooking inspiration you give your followers!
damn ive wanted to go to jack's restaurant for a long time but never got to go, rest in peace man
99% of them you can cook in your own kitchen
I could eat this dish 3 times a day every day for the rest of my life.
Love the left handed flip and eyes on high flames! Get it done fast and get it done right.
A true master in my book!!!
Got to be ambidextrous in the restaurant business, Elton. Thank you for watching the channel.
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
love watching your cooking. i have learned a lot. if i can get out to your restaurant im bringing my friends. good luck brother
The best I’ve seen on this dumb little screen I can’t stop staring at👍🏻
That pan reads "property of ulysses s. grant"
Nice Dish Jack, one of my favorites.
Easy going, with a light touch, confidently made generous portion. All is needed and hard to find.
Hail Mary full of grace LOL the lord made me love pasta oh my that looks good making it soon so ez WOW
always onions first the garlic is burned
You go to hell
thor sox garlic was fine.
This is one of my favorite dishes. Thanks for the recipe. I'm really enjoying your videos! I feel that I'm learning so much from you.
Chef Jack is such an awesome people person and I'm thinking is the reason why I love to watch his videos the most.
That dish would put me on the couch with the TV clicker.
FIRST THING WE GOT TO DO US PUT SOME OIL IN THE PAN. THEN WE ARE GOING TO BURN THIS GARLIC.
I noticed that right away. Will taste burnt.
@@WeezysResurrection-pe7sw He was eating the dish for himself, not for serving the public you stupid idiot
You don't know shit. Oh you're a chef at Burger King I got it sorry
@peter hennig a steel basically straighten Z-Edge or polishes it. There is no metal shavings
@@TheBurgerrKing I agree with you Van Winkle
Jack thank you so much (y) wow that looked so darn good (y). your the best keep doing what you do best love your recipes. God Bless you.
You are terrific, wish there was one of you in every city.
All right, it wasn't a good idea watching this while on full fast.
Just exercise and you can eat what you want
@@diveinstructordaniel1095 If you're healthy then yes.
@@diveinstructordaniel1095 fat chance
It does look soo good!
@@diveinstructordaniel1095 even if ur in shape its good to fast, removes toxins
You can literally SEE that the man's food tasted delicious. Rest in peace, Sir.
Love how everyone is welcomed in the kitchen....
Right, including his dog! Watch his "Duck a l' Orange" vid! :D lol.
great work there, Chef! thanks for sharing this.... love your work Doug
Don't forget your neighbor.... CANADA!
I wanna meet you 1 day Jack and give you a big hug and lift up to the SKY and spin you around. Just like a parent would to a youngster.
THAT VODKA SAUCE LOOKS ALMOST AS GOOD AS MINE...I USE WAY MORE MARINA AND VODKA.
san dy I stopped using vodka when I realized it doesn't add any flavor. It's just a ploy to sell more vodka.
I love the way this man cooks
Keeping it real!! Love it! Keep em coming!
Has this guy ever cooked a dish without heavy cream?
And green onion as well lol
@@TheHejazian Onion is really common in a lot of dishes...
Heavy cream is an essential ingredient in a lot of Italian pasta sauces. This guy is a chef in an *Italian* restaurant.
@@Jasonhb07 jesus h. christ man, are you as boring as you sound? do you like know him or something? or do you just take delight in being the defender of others' offense?
@@dusanbiga4948 yeah, exactly! green onion goes in EVERY dish that you will ever cook. period. hahaha. Don't be such a boor. have fun with a joke!
Love this channel, but ya burned the garlic!!
Amen to that my friend! Guy seems lovely but damn, lower the heat a bit pls 😊
He really did. Burnt garlic is the worst
S G he didn’t burn anything.
Yep, onions first otherwise the garlic tastes bitter when burnt
I think it was the butter that was burnt
I cooked this yesterday. I think I did you proud Jack. Much love xx
I love ya man! Really enjoying the videos.
Super important to clean that knife off after you sharpen it's blade! Don't want metal fragments getting in the food...other than that, clean cooking Jack
The rod doesn't really sharpen it. It straightens the blade.
DarkstarMusic you should know what you’re talking about before opening your mouth and showing the world what a dumbass you truly are.
‘Why does my shoulder smell like onion?’
Love to the daughters and the family. RIP Daddy Jack thank you for teaching me how to mince onions the right way. And carrots. Everyone loved you.
Love your videos. You are a chefs kinda chef. No bullshit, love for his people, and great food. How it should be.
Clean your knife after sharpening, metal shavings on the knife.
Not true its only honing the blade so there’s no need. There would only be metal shavings if you’re hardcore sharpening on whetstone
If you're just using the honing blade its not a big deal unless you're hardcore straightening with it. wetstone absolutely but you probably eat just as much metal and plastic in a big sushi lunch from ocean contamination being in the firsh
Never understood why vodka gives a nice taste-it is just alcohol which burns off.
Check out "Not Another Cooking Channel." He goes over why and he cites a finding by some type of culinary researcher who claims that alcohol, when used as a low % of the dish, helps release natural flavors of tomatoes and other acidic foods. Not sure how the first adapters wouldve figured that out but Im no expert.
Check out that channel though if you like food, especially Italian.
Love you too Jack keep Cooking My Friend..
Jack you deserve it my man , there isn’t anything I made of yours that wasn’t off the chain good !