Watching this actually made me cry, seeing stuff like this is a big reason why myself and so many others are really gonna miss Jack. Inviting this lovely family into his kitchen, and not only cooking for them but interacting with the kids and showing them what he’s doing and why he’s doing it, spreading his knowledge and love of cooking, all while being so kind and genuine to them. I’m sure I speak for a lot people when I say we miss Daddy Jack and wish he was still here, but we’re forever grateful for showing us his love of cooking and inviting us into his kitchen, whether it was actually in person or just by a computer/smartphone screen. RIP Jack Chaplin, we’ll always love you ❤️
I've never seen Dirty Rice fixed this way. I envy those who had a chance to taste it. He definitely has a knack for making dishes simple and delicious. Thank you.
I love your passion for cooking and the interaction you have with your costumers and friends, you are a great chef and human being. Love you and God bless you!
I've always admired Jack's skill at measuring his ingredients by eye and by feel, then making subtle adjustments along the way to make sure everything tastes right. Reminds me very much of how those masterful Southern Madea's and their daughters did it back in the day. Respect and RIP.
I live in Florida and work offshore in the Gulf of Mexico, out of the State of Louisiana. Rice is served with almost every meal in south Louisiana, you see people buying it in the grocery store 50 lbs at a time. Big guy you nailed it, dirty rice must always have chicken livers in it to be authentic, I cook for 16 people 4 days a week offshore and if I made dirty rice without the livers, it would not go over well with the crew I work with. Nobody talks bad about the cook offshore, we would all love you big guy, keep up the good work.
Awesome 😎 love this guy! Sorry for his passing and appreciate his daughters living his dream, how nice and wholesome The world would be be better if everyone had Daddy Jacks attitude. many thanks and continued condolences to your family
Jack liked using the word "classic" to name his recipes. That tells you he was not free lancing too much with the theme. Sticking to what works and that is why these recipes are worth visiting over and over again.
Ahh has!! Ya purée the livers!! I do like the idea of sausage instead of ground meat. And tip on how much liquid to add to the rice. Got my box of Uncle Ben’s rice. Making me a batch of this here rice. Thanks Chef😘
Man I miss Daddy Jack, I really do...I so often waited for each new video and did many of his recipes. One reason was his speed and putting something together. Tonight, Red Beans and rice and again his looks near identical to the real deal.
The New Orleans accent some call it a New York Yat, supposedly they sound similar. Being from New Orleans I hear a major difference but people that hear us talk ask if we're from NY. ⚜🎭🎉⚜ Laissez bon temps roule mon ami
I did boot camp in Fort Dix in 1963 Q company and got out in 67 for Europe at Dix then to NY for discharge. It was an open base then I think it's closed to the public. So I'm a Vet and a DAV. Nice dirty rice dish. By the way my Wife said you could pass for me except for the nose. LOL!!!
Chicken livers NO. I'm an ER nurse and one of the sickest patients I've ever treated and sent to ICU was because he ate chicken livers. I know a lot of folks like liver, but the liver is the waste processing system of the body. It's rather like when the waste going down the commode and ends up in the initial waste extraction site to remove all of the poop before it starts being processed. The liver receives the "poop" of the body and then starts to process and expel it in a form that's non-toxic. So, basically, the liver is a waste dump. Does it have a lot of red blood cell protein, sure. But those red blood cells are being broken down, so if you think you're getting red blood cells from the liver, you're wrong. I was forced to eat liver and onions as a child, and once my siblings and I complained enough, we didn't have to eat a liver again. And once I became a Nurse and understood the function of the liver? 🤮 I know some folks love liver, but just don't. It's a disgusting amalgam of all of the waste being processed by the body. Think eating rotten food indiscriminately out if a trash bin. That's what the liver processes.
Uweee, I wanna see ya make crawfish etouffee, can’t find anyone around here that makes a good one. Best I ever had was a gas station, across the street from crawl fish farm. I tried it a quit a few years ago with shrimp, although it was surprising good, just lacks a little something.
WOW! You always blow me away with your cooking! I have wanted dirty rice for 3 days but I have been under the weather because I got my 2nd Moderna covid vaccine! Well last night at 6pm I got out a 1/2lb ground chuck, 4 chicken livers and defrosted them. Of course then I proceeded to fall asleep again. Well now at 4:30am I'm wide awake and starving. Well I know I should have just boiled chicken and rice but being from the south I figure I could do a tiny bit of spice and I need meat and chicken livers are loaded with good nutrition! So I'm making this for breakfast for myself! I got to get those livers pureed before my hubby gets up or he will turn green! He can have his cereal and soft scrambled eggs but I need food!!! Thanks for the tip about the livers at the end! Makes sense to me! They are just so over cooked putting them in the beginning and I want the flavor that I know is going to be so much adding them at the end! Scrapping my recipe for yours!!!!
I don't, I like that starch Bobby! Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com REPLY
@Joe Blow Now that makes sense. There was one really ugly one the first time out that I was happy to see gone. Folks want to argue about fennell and cheese that fine, but I wish people would leave the politics and divisive crap for other videos and just let these be fun and uplifting for everyone. Thanks brother. Peace.
I love chicken livers but I don’t know about putting those livers in there raw like that, I never have seen them done like that, I’m sure it would be good it’s just the idea of the raw livers. Thank you Jack for your recipe. Greenwood, In
I love watching your show and think you are a great chef but, you have a habit of murdering southern food. Pork and liver in Dirty Rice, but I guess hamburger would have to do if you don’t have pork. Actually, it looks pretty yummy. Sorry, traditional Cajun here. I think I need to send you the best Cajun cook book ever. ❤️
Watching this actually made me cry, seeing stuff like this is a big reason why myself and so many others are really gonna miss Jack. Inviting this lovely family into his kitchen, and not only cooking for them but interacting with the kids and showing them what he’s doing and why he’s doing it, spreading his knowledge and love of cooking, all while being so kind and genuine to them. I’m sure I speak for a lot people when I say we miss Daddy Jack and wish he was still here, but we’re forever grateful for showing us his love of cooking and inviting us into his kitchen, whether it was actually in person or just by a computer/smartphone screen. RIP Jack Chaplin, we’ll always love you ❤️
❤😢
Totally agree.
I've never seen Dirty Rice fixed this way. I envy those who had a chance to taste it. He definitely has a knack for making dishes simple and delicious. Thank you.
I love your passion for cooking and the interaction you have with your costumers and friends, you are a great chef and human being.
Love you and God bless you!
I've always admired Jack's skill at measuring his ingredients by eye and by feel, then making subtle adjustments along the way to make sure everything tastes right. Reminds me very much of how those masterful Southern Madea's and their daughters did it back in the day. Respect and RIP.
Very sorry to hear of his passing. I enjoyed his video contributions to the cooking world.
Missing you a lot lately, watching some of these old vids just make me smile.
I live in Florida and work offshore in the Gulf of Mexico, out of the State of Louisiana. Rice is served with almost every meal in south Louisiana, you see people buying it in the grocery store 50 lbs at a time. Big guy you nailed it, dirty rice must always have chicken livers in it to be authentic, I cook for 16 people 4 days a week offshore and if I made dirty rice without the livers, it would not go over well with the crew I work with. Nobody talks bad about the cook offshore, we would all love you big guy, keep up the good work.
Brilliant!! One of the nicest chefs out there! Love y'all.
Yes! Gonna make! Love rice! Ty for Al the tips 👍😊 looking forward to seeing you guys more
What a great video and GREAT commander!!! And great chef too....
Awesome 😎 love this guy! Sorry for his passing and appreciate his daughters living his dream, how nice and wholesome
The world would be be better if everyone had Daddy Jacks attitude. many thanks and continued condolences to your family
Daddy Jack you bring the love brother. Thank you for all of the great recipes and videos.
Jack liked using the word "classic" to name his recipes.
That tells you he was not free lancing too much with the theme. Sticking to what works and that is why these recipes are worth visiting over and over again.
Ahh has!! Ya purée the livers!! I do like the idea of sausage instead of ground meat. And tip on how much liquid to add to the rice. Got my box of Uncle Ben’s rice. Making me a batch of this here rice. Thanks Chef😘
Man I miss Jack 😞 he was such a genuine dude with a massive passion for cooking. Used to love when a new video would pop up
This kids learning well I see him smelling all the while that kids going to do well, I smell everything while I cook. It guides me.
I love this Chef. Used to watch all the time and planned to visit but covid hit. Rest his soul, blessed.
What a great guy.....My first time seeing him......
Great Cajun one..., thank you for your service...
it looks so tasty and your style is really nice. Greetings from Wolfsburg Germany.
Man I miss Daddy Jack, I really do...I so often waited for each new video and did many of his recipes. One reason was his speed and putting something together. Tonight, Red Beans and rice and again his looks near identical to the real deal.
What a treat that was for Chase!
That's a great family, thank you Jack.
RIP daddy Jack, you are well missed in my house.
The New Orleans accent some call it a New York Yat, supposedly they sound similar. Being from New Orleans I hear a major difference but people that hear us talk ask if we're from NY. ⚜🎭🎉⚜ Laissez bon temps roule mon ami
Kathryn Justice you’re right! It does sound that way.
Even New Yorkers can't speak English. Mon Ami, you ever been to YorK?
@@alanjane4605 I visited once years ago.
Going to make this for Thanksgiving....looks Great!!
You keep your same kitchen, Daddy Jack. It works. Tell the "kitchen upgrade" merchant to go whistle. Your kitchen works better than anything.
Very nice of you to expose and inspire the next generation of Chef’s..
Really like your videos and how you interact with people!!!!!!! 👍👨🍳
Nice job!...Great American family! Gonna make this tonight.
Yup that’s just how you get started. You will be great one day as all theses chefs are, may be better. Just keep on watching and learning ❤
Looks amazing God bless y'all
I did boot camp in Fort Dix in 1963 Q company and got out in 67 for Europe at Dix then to NY for discharge. It was an open base then I think it's closed to the public. So I'm a Vet and a DAV. Nice dirty rice dish. By the way my Wife said you could pass for me except for the nose. LOL!!!
Nice colours in that pot! :-)
Perusing the archives, l looooove it!
I miss this Guy
I had one of the last meals at his place in Fort Worth, TX. Sorely missed!!!
Miss him!!
I can't get enough !!!
Darn! Live too far away 😪 to get that Phelet' seasoning.
I never even met jack and I miss him so much
I am looking forward to making it soon !
learned how to make rice 3 times this weekend b still want somma this d
Jack......man.....you have class.
Chicken livers NO. I'm an ER nurse and one of the sickest patients I've ever treated and sent to ICU was because he ate chicken livers.
I know a lot of folks like liver, but the liver is the waste processing system of the body. It's rather like when the waste going down the commode and ends up in the initial waste extraction site to remove all of the poop before it starts being processed.
The liver receives the "poop" of the body and then starts to process and expel it in a form that's non-toxic. So, basically, the liver is a waste dump.
Does it have a lot of red blood cell protein, sure. But those red blood cells are being broken down, so if you think you're getting red blood cells from the liver, you're wrong.
I was forced to eat liver and onions as a child, and once my siblings and I complained enough, we didn't have to eat a liver again. And once I became a Nurse and understood the function of the liver? 🤮
I know some folks love liver, but just don't. It's a disgusting amalgam of all of the waste being processed by the body.
Think eating rotten food indiscriminately out if a trash bin. That's what the liver processes.
Great episode!
Uweee, I wanna see ya make crawfish etouffee, can’t find anyone around here that makes a good one.
Best I ever had was a gas station, across the street from crawl fish farm.
I tried it a quit a few years ago with shrimp, although it was surprising good, just lacks a little something.
❤ yummy
Pouring that chicken liver at the end I threw up
I would love to come to your restaurant,but I live in the UK
me too!
Beautiful person and great chef. Also confirming my opinion never trust a skinny chef. Joking of course. RIP daddy jack
You are a good soul Jack.
Thanks gear, To you as well, Jack
Lovely NPC family ☺
Miss you jack
Beautiful, doll!
Jack, the hat took ten years off you hahah keep up the great work
WOW! You always blow me away with your cooking! I have wanted dirty rice for 3 days but I have been under the weather because I got my 2nd Moderna covid vaccine! Well last night at 6pm I got out a 1/2lb ground chuck, 4 chicken livers and defrosted them. Of course then I proceeded to fall asleep again. Well now at 4:30am I'm wide awake and starving. Well I know I should have just boiled chicken and rice but being from the south I figure I could do a tiny bit of spice and I need meat and chicken livers are loaded with good nutrition! So I'm making this for breakfast for myself! I got to get those livers pureed before my hubby gets up or he will turn green! He can have his cereal and soft scrambled eggs but I need food!!! Thanks for the tip about the livers at the end! Makes sense to me! They are just so over cooked putting them in the beginning and I want the flavor that I know is going to be so much adding them at the end! Scrapping my recipe for yours!!!!
Is it better to wash the rice to remove some starch for this dish or to keep the starch in for thickening?
I don't, I like that starch Bobby! Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
REPLY
@@chaplinsrestaurant Cheers for the reply Jack. Nice one.
Just curious why this one keeps getting re-uploaded. Third time's the charm?
Oh ok
@@comcfi ???
@Joe Blow Now that makes sense. There was one really ugly one the first time out that I was happy to see gone. Folks want to argue about fennell and cheese that fine, but I wish people would leave the politics and divisive crap for other videos and just let these be fun and uplifting for everyone. Thanks brother. Peace.
What was the oven temperature?
Almost everything is baked at 350° That's a safe bet.
Sorry...dirty rice!
I'm not sure, but the original dirty rice was made with some kind of organ meats?
i did not see the end of the video..... i withdraw the question!
And that would be the liver....
Oui, cher!
I don't trust no skinny chef to cook well.
I love chicken livers but I don’t know about putting those livers in there raw like that, I never have seen them done like that, I’m sure it would be good it’s just the idea of the raw livers. Thank you Jack for your recipe. Greenwood, In
He cooks it for ten more minutes. Liver and kidney cooks so fast that a purée will cook in minutes.
When I cook just chicken livers I cook medium! Pink inside! Then they are creamy and not chalky! Perfectly safe!
Very Nice Who Dat
Missing the big guy🙏🏻
Still trying to figure out why people from N.O. are so proud of where they live...
I love watching your show and think you are a great chef
but, you have a habit of murdering southern food. Pork and liver in Dirty Rice, but I guess hamburger would have to do if you don’t have pork. Actually, it looks pretty yummy. Sorry, traditional Cajun here. I think I need to send you the best Cajun cook book ever. ❤️