Bacon Country Gravy
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- čas přidán 27. 03. 2015
- #daddyjack #worldsbestchef
Daddy Jack Chaplin Foundation @ DaddyJackFoundationCT
www.paypal.com/paypalme/Daddy...
P.O. Box 106
Waterford, CT 06385
On May 11, 2021, we lost an amazing man - a true pillar of our community.
You will be forever in our hearts, *Daddy Jack!
*Rest In Power
*Rest In Paradise
*Rest In Peace
*We Love You!
*Forever In Our Hearts
CWTB
P.O. Box 184
Quaker Hill, Connecticut 06375 - Jak na to + styl
RIP. His knowledge lives on in other men’s kitchens! Thank you Jack!
RIP daddy jack, thanks for all the memories
This man cooks like the hometown style that you can't find in too many places. He's not about flashy bougie type of chef, he's like your Uncle that pulls you aside to show you how it's really done. Flavor in everything he makes. I tried a few dishes (I didn't take the credit but I didn't shy away from it) and they were great!
RIP the man the cook the chef
Rest In Peace, chef.
Its weird how much I just love the sounds of this man cooking, between the clang of the pots and pans on the metal stovetop to that scraping sound of the chef's spoon. Also love the food. Keep up the good work.
It sounds real like you're cooking with a friend n having a beer and a good laugh n great food
Watching him cook is very relaxing. RIP sir.
Didnt know he passed away i use to watch his videos alot and i just ran into this one rest in peace❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🌹
Rest in peace my friend. We are sure going to miss you
This guy reminds me of every great kitchen master i have ever met along my career, he’s humble & un-assuming but he has a wealth of knowledge that goes un noticed by the public,. If they only knew what experience had to be cultivated to create a meal that would be remembered 30yrs later.dont thank the server tip the chef!
Most Sympathetic Chef ever! Cheers from Munich
I love how he gets by with very basic pots, pans and utensils. Just one Wusthoff 8” chef’s knife for example. Looks like almost all dishes are cooked to order too.
Nick Maclachlan he sharpened it numbskull
It's a 6 inch knife.....Usually, it does look longer than that though
@@ryanp6999sharpened it with mom’s walmart sharpener which seemed to make the knife worse. Why not use a steel like every other chef who wants a razor edge to their knife.
A man who shows his love for food, briliant!
Miss daddy jack rip
We are losing these folks and the diners are all but gone. RIP
When you find one, give it your business.
the'' real deal "" big daddy jack cooking with blues !!........a real chef indeed !!!!..
The greatest chef. So glad to see this kind of incredible homemade cooking on CZcams!!!!
RIP Jack, still the best!
R.I.P Daddy Jack..
"Little bit a gahhrlic"
*POURS HALF THE BOTTLE*
Dude you must be the coolest chef on you tube. I live in The South of France so I cant call the network but greatest of luck to you! Now I'm starving!!!
If it wasn't for France, we wouldnt have a scientific approach to cooking food. Salute.
Les Howard very nice I loved him till he said he was opening a burlesque club Thought he was a family man So sad
Evie Smail when did he say he was opening a Burlesque club?
It was a joke.
Sorry to hear about that he passed away!RIP
I made this with the Southern fried steak for the first time yesterday and it was a roaring success. Living in the UK, I've never had gravy like this before. Thank you for bringing this into my life. It's delicious :D
can't miss w/ chicken fried, great w/ pork and chicken also Michael. Good Gravy, Jack Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Thank you Sir.
Jack taught the world
Love gravy especially bacon gravy i havent made it but i'll try making it sometime👍😄
Stay well and blessed!
Sei super, amico mio. Dal 👐Paraguay
❤❤❤❤❤❤❤❤❤❤❤❤
Jack your a superstar, your gonna take this thing to the top, damm sure guarenteed, were all behind you guys all the way, keep em comin buddys
Just a little garlic. 🤣🤣
2:43 a little bit of granulated garlic.....a little more....oh my god
There"s no way Daddy Jack could EVERY cook on a electric stove. Just kidding. This man can cook anywhere anytime. He is the MAN
You got that right, Buster Brown. The burner doesn't matter. Good Gravy, Jack
Become a Member Of "Cooking With The Blues"
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For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
RIP Daddy Jack
I just love the way you throw it together, my mother owned two different locations while growing up one in Knoxville Tennessee and the second and final was in downtown Flint, Michigan at the height of the Auto Industry at that time Flint Michigan was The Richest City in America with. Every plant at capacity, She was smart by catering dinners into the Factories all of us kids got into the act even me washing dishes in the back because labor laws didnt allow me out front i was too young but i sure slammed out my share of sweat as the dishes came out of that steamer washer, very found memories of cooking, keep rocking it brother, one of the days i am coming east to visit your place, i will be the big Swedish Guy with the Flat Top with an Appetite to match.
Damn DJ. thank u. Kindred spirits always connected.
used this gravy for some time i like it over pork chops but my very favorite is thick-cut chips or for some french fries boiled for 5/6 mins then left to stand then deep fried .you can pour gravy over or on side as dip my I smother them crusty buttered bread glass of ice cold cider I'm in heaven this guys my hero I'm 76 an grub is everything bless
I like fries with gravy, boiling is old school Roy! A place here in New London does the fries that way! Thick Pork Chops are the best, I love them broiled or grilled! God Bless you at 76! Jack Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
love his style!
Have to tell you. You light the fire and the love of food I have. Makes me wish I stayed in the restaurant business as a young man.
Amen and Amen!
Thanks
this is real cooking
I want to go to Connecticut just so I can eat at your restaurant. Every recipe you put out on this channel makes my mouth water!
This guy is great, really great,
He says a little bit of this, a little bit of that, then adds a lot of this and a lot of that.
@Chas No Add a little butter and green onion. You'll be fine.
you are awesome,,i love your vidios
Can’t wait to make a pot of this gravy and try out the chicken fried steak. Nobody makes that here in Canada so it is great to see how the real thing is done.
Not sure if you have ever tried this but I was hungry for sausage gravy and biscuits but didn't have any pork. A friend gave me some ground turkey so I added some cracked black pepper to the ground turkey and scrambled it rather large chunks. As the turkey is browning in the skillet I added some oil and then added the flour to the ground turkey to make a rue and made the gravy the rest the normal way. It turned out delicious. It is great for those who want a great breakfast but don't eat pork. . .
u rock!!!!!!!!!!!!!!!
This guy is a short order cook with delusions of grandeur.
He must love onions. He uses them quite often.
onions are the base for sweetness.. bon appetite
As a chef you pretty much have to put onions in almost everything. They are a base for flavour.
Great Gravy Jack.
Go big guy !
#Icon
YEP, THE BEST!!!!!!!!!!!!!!!!!
100% Passion required
Love the videos
Again, I love your video's. I tell everyone about your video's. I will try and let some of the cable channels to take a look at them. I love them.... Thank you. Please keep them coming...
"Javier must have been opening a #10 can with this knife"
If you've never opened a can with a knife in the kitchen because your can opener was broken, you won't get this joke.
Love all your reciipies Daddy Jack !!! Watch them for hours when i'm not workin !!! Keep up the good work brother !!! Hope you could do some rouladen !! I make it at the german restaurant i work at in illinois
He seems like the kind of guy I could eat a big steak with and drink a case of beer
your cooking is terrible for my sleep habits!!! yummmmm
Etoufee jack, etoufee! :-)
Lookin to kookin this this week😎😎
"Always make sure that you wipe off the blade" **digs in to the butter container with his fingers and plops a load of butter in the pot.**
not about germs... Sharpening leaves little bits of metal dust on the blade. If you don't wipe it off you'll get that shit in your food.
Mike Lyons his fingers look like breakfast sausages! Way to go Chef, hot liquid into hot roux=lumps!
idiots comment when they have never cooked before or have NEVER seen what other cooks or chefs do in the kitchen BEHIND close doors! ITS COMMON ASSWIPE Stick to FAST FOOD!
Hey....all us wannabe chefs here trying to learn the skills of the master - Daddy Jack: Let's all take a lesson from this man - one demonstrated in EVERY video of his I've watched: keep the seasonings and spices to a minimum!! Daddy Jack uses almost NOTHING other than salt and pepper, and a few herbs. I've got about 25 spices, shakes, seasonings, various salts and rubs and "magic formulas" (lol), but Jack cuts through the BS and lets good ingredients and SKILL take the place of a rack of commercial CRAP that we amateurs sometimes get tricked into buying! Keep it SIMPLE...just like Daddy Jack!
👍❤️🇸🇪
My mother always made bacon gravy. It has a mild rich flavor. Sausage gravy is good but the flavors are totally different. Maybe its because it was my mothers but bacon gravy is the best.
now your talking , yessss indeedy. . nothing better than chicken fried steak and bacon gravy with a pan of cat head biscuts yummmmmmmm…….lets eat folks dinner at my house...………...woooweeeee.only one problem we don't use garlic onions or nothing fancy thats just wrong, country gravy don't have that crap in it. in our gravy no sir. bacon grease some flour salt n pepper.if you wont some real good slap your moma gravy try the pet ,milk cream in a can omy word.cows juice works fine to..till next time love you all from alabama.
Loving the videos, what’s the reason for adding fresh garlic and then dry garlic as well in some of your recipes? Just asking
Another layer of flavor Peter. Plus I love garlic, Jack
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Is there any dish that doesn't include onions? The local onion growers must love Jack.
1325 miles away but i can smell it
RIP Jack
That gravy looks heavenly, know you're up there
Did he die?! I just discovered him a few days ago. RIP Jack
@@stekks he didn't they have a new channel with up to date content. czcams.com/users/CookingWithTheBlues
6Dia6blo6X Yes! Luckily I discovered it. Did know where I left this comment. Thanks.
Did he just grab the butter with his bare hand?
Bobby scorchessy. Now that's funny.
We'll put a little bit of pepper + pepper + salt and pepper later xD
What is the name of the knife sharpener you used
"Kay?"
I ma a garlic lover, but this guy is insane!
Could it be vegetable stock?
Howdie jack
Grease, flour, milk. That’s country gravy
You can always tell someone who's been cooking for a long time when he doesn't measure anything
Dem onions is Brooklyn strong...
your gravy sounds delicious. I look forward to trying it out. I bet it would be great on a bed fettuccini with grilled cubed meat, like a stroganoff. But, your "country" ain't nothing like my "country" ! to add onions, garlic, chicken stock is just plain criminal here in the Great Plains. bacon or sausage - ok. Yes, you made a gravy - it is not country !
Don’t get me wrong I LOVE this guy and his cooking videos but wow lol this one should be called country garlic gravy with a dash of bacon!
I watch this cat on and off. The same old pans same well used prep area on and on. That knife sharpener you must be joking. Man this dude goes against the grain on EVERYTHING. But his employees love him, his customers love his food and him. He takes us home to his back yard to BBQ.
I would like to eat at his house have a beer and laugh at Gordon Ramsey. But I like Gordon to just not as much.
Too bad Bob the cameraman will be fired and replaced by a guy by the name of Glenn.
Sad that he doesn't follow along with the chef's hands when documenting how to cook. Focusing on the cooks face while he is doing his thing below on the stove or cutting table is purely missing the entire point. It's called being generic and lazy, follow the guy and record what he is doing.
Country Gravy, with red onion and garlic powder and fresh garlic? Which country is this gravy from?
It's not the country gravy I grew up with either, but I'm sure going to try it!
Onion in cuntree gravy Jack?? Pa Paw would be shakin his head
Big chunks of red onion?
Never trust a skinny chef. This man has my trust
He thinks everything is a skillet.
Why does everyone stand in the kitchen during a party?....
I think his not measuring entices the viewers.
Never use this knife sharpener. You suffer the worst cut
I’m sure it all tasted great but man was this chef messy and sloppy. Rip JC
This is NOT country gravy.
Do not trust a skinny chef
Brown food must be popular in the US! Everything he cooks ends up brown...........