Yeah it definitely sucks that Jack is gone an there won't be any new videos. I was hoping to stop by his restaurant one day. Hopefully his family is doing alright
I love coming across these videos. You make everything look so natural, not only the food but the way you maneuver in the kitchen. Really, I learn a lot from you sir.
Was looking for a Chicken Saltimbocca recipe and Jack made it look amazing, while the others look a bit lacking. Then I read about his passing.... I will be sure to aim high to make a dish he'd be proud of tonight. May his memory live on.
This guy is such a legend... I don't know if he'll ever get the praise he deserves. A real chef, cooking really good food, the right way. There is honestly nothing like it that exists. RIP Daddy Jack. You continue to inspire.
GOD BLESS YOU JACK IVE WATCHED YOU FOR THE PAST 3 YEARS YOU AND YOUR SHOW ALWAYS RELAXED MED AND MADE ME HUNGY YOU ARE WITH JESUS NOW COOKIN WITH THE LORD AMEN!!!
Bless you Jack. I'm making this for my mom tomorrow for her birthday. We are Italian and it's always a request every few years for her day. Rest easy ❤️
You guys are the kings on this one. No doubt. I grew up in an Italian restaurant kitchen in SF and have cooked chicken saltimbocca many times. But this..... wow.. really excellent twist of an authentic dish. Absolutely the best interpretation of this classic on YT imho. Much respect to your videos and expertise. 👍🏼 grazie🍷🍻
I still get slack from a few Italians from Italy but I can only cook it how I learned. Thanks, jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
With so much departure from the mainstream recipe (spinach and shrooms but no sage), there's no point in calling this dish chicken saltimbocca. I hope if it's on the menu at the restaurant there, it's called Chicken à la Bob, or whatever - that'd be more fair to customers, who might otherwise suspect they're being hoodwinked with the ole bait and switch.
You are giving me so many ideas Jack! Very appetizing, very encouraging! You got a steal on that broiler, and I can't believe that bldg is that old! I love history too :-)
While the dish looks great, it is not a traditional saltimbocca but even more importantly, Jack cross-contaminated the garlic, salt, spinach, and parmesan cheese at the very least by touching the raw chicken with his left hand and then grabbing the other ingredients to finish the dish.He also held the kitchen towel with the same tainted left hand so anything else from there on taht comes in contact with the towel could also be cross-contaminated. Additionally, Jack touched the olive oil bottle, lemon juice bottle, and the ladle for adding the veal stock and that was after removing the ladle from another bain-marie for the veal stock which he possibly cross-contaminated whatever was in the first bain-marie. I realize that Jack is most likely a great cook but he really should brush up on his sanitary skills in the kitchen before someone gets sick.
Dom Ritzer oof I bet you’re a hoot at the family function/cook out LOL I agree but I mean have youuuuu worked in kitchens? I mean plural not singularly lol I’ve worked many of them and as much of a germaphobe that I ammmm personally i would recommend you only dine at exclusively 20$ a plate places or only open concept kitchens LOL you’d hate to see how your local steakhouse,hotel bistro or country club/bbq place ran back of house.. But yeah traditional is pork pounded and has one side seared with prosciutto with a veal demiglace sauce usually on side or on top of the pork sliced from where I’ve seen it served in Italian kitchens
I REALLY MISS MY GUY but I guess it wasn't a thing called CROSS CONTAMINATION because u touching RAW. CHICKEN and putting ur hands in everything, MY GUY COOKS EXCELLENT THOUGH !!!
Todd bob he should throw away the flour every time he uses it to flour some chicken? I love how there is always some moron that has never worked in a commercial kitchen acting like they know what they are talking about. Reporting you to the internet police and you'll be hearing from my attorney for defamation of character. You're going down punk!
With so much departure from the mainstream recipe (spinach and shrooms but no sage), there's no point in calling this dish chicken saltimbocca. I hope if it's on the menu at the restaurant there, it's called Chicken à la Bob, or whatever - that'd be more fair to customers, who might otherwise suspect they're being hoodwinked with the ole bait and switch.
Tell Bob to focus on the food more when you are cooking and seasoning, not your face, especially when you're looking down and it takes him a 5 second delay 12 times each video. Other than that, good job and looks delicious
So follow me.....take chic out with bare hands...use towel to clean off hands[ not washing them with water)....using same towel the whole time...then use same towel to wipe off plate...🤢🤮🤕🤧🤒😷
Wow you touch the chicken with your bear hands and after that you touch everything else with your bare hands without washing them to avoid salmonella contamination. Plus you have an open garbage container next to the food. Hygiene is not the strongest point of this chef.
You're right, it's the usual american piling up as many ingredients as possible. Classic "saltimbocca" is just with "prosciutto crudo" and sage, nothing else.
Watched the memorial service. Cooked this dish tonight. Just amazing!! Thought about you all day! I hope I made you proud Chef!! ✌🏻❤️
Yeah it definitely sucks that Jack is gone an there won't be any new videos. I was hoping to stop by his restaurant one day. Hopefully his family is doing alright
One of my favorite dishes. His looks sooo delicious!! I’m sure it is as well. RIP chef.
I love the way this kitchen is set up
Rest in Peace to daddy jack. I will forever ignore my macros for your recipes
Loved this recipe, and always am inspired by your culinary expertise!
I love coming across these videos. You make everything look so natural, not only the food but the way you maneuver in the kitchen. Really, I learn a lot from you sir.
Glad you like them Ray! Best in 2021, Jack
I miss your videos. Hope you’re enjoying heaven cooking up those tasty meals. ❤️
Was looking for a Chicken Saltimbocca recipe and Jack made it look amazing, while the others look a bit lacking. Then I read about his passing.... I will be sure to aim high to make a dish he'd be proud of tonight. May his memory live on.
Well you wasted your time that's not Chicken Saltimbocca in any Country. God knows what is it,
He seems like a great guy and talented cook
Looks really good. I think this is the first time I saw Bob in front of the camera.
bob has been revealed!!! about 20 years older than i expected hahahah
Always a pleasure! Thank you!
This guy is such a legend... I don't know if he'll ever get the praise he deserves. A real chef, cooking really good food, the right way. There is honestly nothing like it that exists. RIP Daddy Jack. You continue to inspire.
@maxwellboyne2770 You're right, lol He said it was "Chicken alla Bob"
GOD BLESS YOU JACK IVE WATCHED YOU FOR THE PAST 3 YEARS YOU AND YOUR SHOW ALWAYS RELAXED MED AND MADE ME HUNGY YOU ARE WITH JESUS NOW COOKIN WITH THE LORD AMEN!!!
You make every recipe look so easy to make. Thank you for all those great videos ;0).
Bless you Jack. I'm making this for my mom tomorrow for her birthday. We are Italian and it's always a request every few years for her day. Rest easy ❤️
Looks awesome, Jack! Good to see ya, Bob!
Love your videos, man! You have made me a better 👩🍳
Just made this. Came out incredible. This is now the fourth recipe I followed and made. Love watching you cook. Reminds me of my uncle!
Thanks for your feedback, Marco. Glad the recipes are working out for you, keep on making them your own. Good Gravy, Jack
Excellent as always! Looked delicious. :)
Great rendition of this Italian this Italian recipe, like the style. I like it, so I subscribed.
R.I.P. Greatings from Sweden. Gonna miss him..
You guys are the kings on this one. No doubt. I grew up in an Italian restaurant kitchen in SF and have cooked chicken saltimbocca many times. But this..... wow.. really excellent twist of an authentic dish.
Absolutely the best interpretation of this classic on YT imho. Much respect to your videos and expertise. 👍🏼
grazie🍷🍻
I still get slack from a few Italians from Italy but I can only cook it how I learned. Thanks, jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
my favorite you tube chef, great work Daddy Jack, hope to come down to CT from Boston soon & try your delicious food
With so much departure from the mainstream recipe (spinach and shrooms but no sage), there's no point in calling this dish chicken saltimbocca. I hope if it's on the menu at the restaurant there, it's called Chicken à la Bob, or whatever - that'd be more fair to customers, who might otherwise suspect they're being hoodwinked with the ole bait and switch.
go bob ! .... thank you for bringing jack to the internet. .. 'the producer'
"Best hundred bucks I ever spent in my life" LOL. WAY TO GO. 😁
Good for you on the auction, Jersey represent
You are giving me so many ideas Jack! Very appetizing, very encouraging! You got a steal on that broiler, and I can't believe that bldg is that old! I love history too :-)
Steal for real on the broiler
Wow what a great recipe; so simple so tasty.............mmmm!
bob is one lucky guy to sample all the time ...lol
looks great!
Ladies and gentlemen, this man can cook!
Love this guy.
"More butter, tighten her up." Thanks, Jack!
i loved this ricipe
Have never been there but am looking forward to trying your chicken picatta
I just made Osaro’s version with sage and fontina and it was delicious.
Best chef ever…
miss you old timer. i know your there. Thanks for the recipes and techniques. this ones for you
this dude... he invents classic recipes new...
$100 for a cheesemelter is incredible
Seriously. Im actually jealous.
You bless many lives and maybe you don't know that love mom
Yeah I miss his old place off of Lower Greenville in Dallas.
Yum yum yum yum yum
OMG Bob sounds soooooooooooooo much younger :)
RIP Chef
I gotta get myself back east for a visit!
This is exactly what Mike Scott would be as a chef, lol
Makin me hungry
I think the Flavo-meter was pegged on this one. First Bob sighting.
Good seeing bob again
Jack uploads to his new channel now "cooking with the blues" just in case you didnt know
I'd eat that 7 days a week
😃
When I die I want to come back as Bob please
Rare Bob sighting! Cool.
Ya he's gone now too they had a disagreement or something
Hey Jack I do it the same way add alittle Marsala with the white wine nevt time I'm from the bronx
Josh looks like a gangsta - haha
Nice
I want to move to Connecticut and eat here twice a day.
You will have diarrhea, this dudes a slob! raw chicken on everything yuck
@@MrJohnylompoc hahahaah zing!!!
bob is a big guy
I indeed understand that critical $100...
?
Best $100 bucks for the equipment
I thought saltambolca was with sage. Either way i would pay for a plate.
Wondering how a little bit of egg plant or squash would go in it.
Isn't prosciutto traditional for saltambuco?
Where's this place?! Name? Must know.
Found it!
A little bit of oil...a little bit of butter....a little bit of triple bypass surgery....
Awww did u eat all rady 😥😥😥
Lol made for Bob. Give me two forks. Bwahaha
where's the sage? and the proscuitto needs to be crisp
You don’t need a knife Bob....
LOVE U DADDY JACK 😎
Very good, give me the recipe of pizza, please I live in Japan.
One bite?
While the dish looks great, it is not a traditional saltimbocca but even more importantly, Jack cross-contaminated the garlic, salt, spinach, and parmesan cheese at the very least by touching the raw chicken with his left hand and then grabbing the other ingredients to finish the dish.He also held the kitchen towel with the same tainted left hand so anything else from there on taht comes in contact with the towel could also be cross-contaminated. Additionally, Jack touched the olive oil bottle, lemon juice bottle, and the ladle for adding the veal stock and that was after removing the ladle from another bain-marie for the veal stock which he possibly cross-contaminated whatever was in the first bain-marie.
I realize that Jack is most likely a great cook but he really should brush up on his sanitary skills in the kitchen before someone gets sick.
Dom Ritzer oof I bet you’re a hoot at the family function/cook out LOL I agree but I mean have youuuuu worked in kitchens? I mean plural not singularly lol I’ve worked many of them and as much of a germaphobe that I ammmm personally i would recommend you only dine at exclusively 20$ a plate places or only open concept kitchens LOL you’d hate to see how your local steakhouse,hotel bistro or country club/bbq place ran back of house..
But yeah traditional is pork pounded and has one side seared with prosciutto with a veal demiglace sauce usually on side or on top of the pork sliced from where I’ve seen it served in Italian kitchens
I REALLY MISS MY GUY but I guess it wasn't a thing called CROSS CONTAMINATION because u touching RAW. CHICKEN and putting ur hands in everything, MY GUY COOKS EXCELLENT THOUGH !!!
You probably cant buy one of the racks in that broiler for a 100 bucks.
Did you open a new restaurant?
Alex Gervais Yes Daddy Jack's 181 Bank st New London CT. Jack's great cooking plus wood fired pizza. It's Daddy Jack's on Facebook
Alex Gervais New location around the corner from the old place..
He loves cooking with his white whine yum
Cross contamination every where!
Where's the prosciutto?
Is this chef stll Alive...
Chicken a la sloppo
Handling raw chicken then a bunch of other stuff...lol
Rachel is beautiful
Good Lord I hope he throws the flour away after that and not reuses it...cross contamination. But I do love Daddy jacks cooking hes awesome.
Todd bob he should throw away the flour every time he uses it to flour some chicken? I love how there is always some moron that has never worked in a commercial kitchen acting like they know what they are talking about. Reporting you to the internet police and you'll be hearing from my attorney for defamation of character. You're going down punk!
Starve you stupid bastards, and move your 30+ year old butt out of your mom's basement.
Zero concern for food safety
EVERYONE PLEASE WASH YOUR HANDS AFTER HANDLING RAW CHICKEN😮
With so much departure from the mainstream recipe (spinach and shrooms but no sage), there's no point in calling this dish chicken saltimbocca. I hope if it's on the menu at the restaurant there, it's called Chicken à la Bob, or whatever - that'd be more fair to customers, who might otherwise suspect they're being hoodwinked with the ole bait and switch.
What's the name of your restaurant chief?
Not the same without the intro music
Anyone notice that Jack touches the raw chicken then everything else. Nice cross contamination.
Cockhead. That's you complaining about cooking chicken. He is cooking everything.
Tell Bob to focus on the food more when you are cooking and seasoning, not your face, especially when you're looking down and it takes him a 5 second delay 12 times each video.
Other than that, good job and looks delicious
that poor crisp crust got soaked :(
Not once did you wash your hands.
Dunno what this is but it’s definitely not saltimbocca
You should be shut down . Again you wiped off the serving plate with a rag contaminated with raw chicken .
Shut up! It’s fine....you act like this never happens in other restaurants. You just don’t see it
That's not Chicken Saltimbocca
So follow me.....take chic out with bare hands...use towel to clean off hands[ not washing them with water)....using same towel the whole time...then use same towel to wipe off plate...🤢🤮🤕🤧🤒😷
Hand on raw chicken. Same hand goes into salt. Same hand goes into butter parm and garlic
Wow you touch the chicken with your bear hands and after that you touch everything else with your bare hands without washing them to avoid salmonella contamination. Plus you have an open garbage container next to the food. Hygiene is not the strongest point of this chef.
It's actual restaurant cooking going on here...not some overly clean thing for scared crybabies
@@jmason61 That means it should be extra hygienic since you are responsible for your guests health when it comes to the food you prepare.
Nothing "classic" about that.
You're right, it's the usual american piling up as many ingredients as possible. Classic "saltimbocca" is just with "prosciutto crudo" and sage, nothing else.