Careercow Jack Russell Scalfani / Cooking With Jack / Jack on the Go Show / jakatak - YouTube "Celebrity" "Chef", Living Encyclopedia of Gluttony-Induced Maladies, Salmonella Elemental

[Grassy_Knoll]

Ragusea is an arrogant cock that made a video being condescending towards Marco Pierre White. Meanwhile he couldn't survive a day in a semi-professional kitchen that wasn't even in a full Service..

Babish is one of those guys that "Okay guys, today I make a traditional Carbonara. First let me add (all the stuff that is basically not traditional by 10 miles away). But he knows he can get away with his audience, so he doesn't care.

Chef John mogs them both

 

[Falcon Sebben]

I think I might have found the beginnings of party cheese salad, it looks like Lime Jello, green olives stuffed with pimento, American Cheese (blocks/chuncks), and the celery, it is just missing the bell peppers.

Not lime jello but probably something like celery jello. Yes there was a point in time when Jello came in "savory" flavors like Italian Salad, Mixed Vegetable, Seasoned Tomato and of course Celery.

But if you want to know where it came from... check out this recipe which seems to be from the mid-70's and look at the ingredients: https://www.tasteofhome.com/recipes/molded-asparagus-salad/

• 1 package cream cheese
• 1 package lemon gelatin
• 1/2 cup diced celery
• 1/2 cup green pepper
• 2 teaspoons diced pimentos
• 1/2 cup chopped pecans

That's like half of the Party Cheese Salad right there except take out the savory things and add sweet things instead. The biggest takeaway is this recipe... doesn't sound half bad. You've got asparagus and the cream soup, the lemon goes with that, the savory elements of the veggies and some extra lemon to cut through some of the sweetness from the Jello. I'm not saying this is the source but it's frighteningly close.

Adam Ragusea especially goes out of his way to research parts of cooking that are taken for granted; the man literally takes out a dusty tome from the 1800s just to find out why risotto is stirred constantly instead of occasionally, or why it's called Bolongese and not something else. He remakes a dish he's researching multiple times to tell you why you need to cook something at medium temperature, or fold egg whites rather than whisk.

That was one of Alton Brown's strengths. He went to culinary school and learned the hows but he was always more interested in the whys. He wanted to learn the why behind the method. What did whisking have to do with making meringue? What happens when you brown a piece of meat? So he delved into the science behind it and used that later on in his show.

 

[Counterfeit Obol]

That's like half of the Party Cheese Salad right there except take out the savory things and add sweet things instead. The biggest takeaway is this recipe... doesn't sound half bad. You've got asparagus and the cream soup, the lemon goes with that, the savory elements of the veggies and some extra lemon to cut through some of the sweetness from the Jello. I'm not saying this is the source but it's frighteningly close.

Last December, @captkrisma postulated that Aunt Myrna might have based her salad on some preexisting recipe, and either through a game of telephone or fight with dementia, started adding all the things that made the travesty to cooking Jack uploaded years later.

Either that, or Myrna did follow the recipe front-to-back as best she could, and it was Jack who mangled it with all the additions.

 

[Tiresome]

That was one of Alton Brown's strengths. He went to culinary school and learned the hows but he was always more interested in the whys. He wanted to learn the why behind the method. What did whisking have to do with making meringue? What happens when you brown a piece of meat? So he delved into the science behind it and used that later on in his show.

Brown took exception with the long-standing assertion that cooking was more an art than a science. He realized it was nothing but chemistry and if you repeat the same procedures with the same ingredients, you'll get the same results every time, just like in a lab. It's still a hell of a discipline to learn but he was right, the idea of it as an art put off too many people from even attempting learning to cook.

 

[Falcon Sebben]

Last December, @captkrisma postulated that Aunt Myrna might have based her salad on some preexisting recipe, and either through a game of telephone or fight with dementia, started adding all the things that made the travesty to cooking Jack uploaded years later.

Or the simpler explanation is that Aunt Myrna doesn't like asparagus and to her Jello must always be a dessert or sweet so she fiddled with the recipe to get what she wanted out of it. That's a legit way of tweaking a recipe that I know a lot of people have done so to make it so that they like it. But then she's dead now so we'll never really know.

Personally I do think she saw a recipe similar to the one listed above and turned it into a dessert based on what she had available at the time. The biggest travesty though is pineapple in the recipe. Pineapple contains bromelain which prevents jello from setting because it attacks the proteins. The added Cool Whip and cream cheese allowed it to "set" a little more.

Brown took exception with the long-standing assertion that cooking was more an art than a science. He realized it was nothing but chemistry and if you repeat the same procedures with the same ingredients, you'll get the same results every time, just like in a lab. It's still a hell of a discipline to learn but he was right, the idea of it as an art put off too many people from even attempting learning to cook.

Cooking is as much an art as a science. A skilled cook can play with a recipe or just freeform like jazz and make whatever by knowing what works with what. The art lies in the method. The science lies in the why. He wanted to know the why behind the method. And it worked for him.

Now baking is a science. With regular cooking you can sub ingredients for others and it doesn't matter. You just change the taste of the final dish. When it comes to baking you have a little bit of leeway but it's not like a recipe where you can just scale it up or down to get more or less. When you bake you actually have to do some math to play with your ratios or the end result will come out poorly.

Although I do agree that too many people are put off cooking because they think it's too hard. It's easy if you know the basics and work from there.

 

[GunnlaugurSassoon]

If anyone wants a recommendation for a great but hard to find (it's out there, just on the more obscure pirating sites) check out The Wild Chef. Quebecois chef who would hunt what he cooked every episode, which ended up getting the show cancelled because it upset people. Bourdain was friends with him apparently, was one of his main visits in Canada

 

[Hollywood Hulk Hogan]

He really is an elite cow. The issue with DSP is that people will try to troll him by giving him money and making him say shit like "SnowKarl tipped $1.50 and says I look dumb when I rock back and forth". DSP will call him stupid and stop rocking back and forth on camera... sooner or later all his tics will disappear and he's just boring.

Jack on the other hand, will see pretty innocent comments like "Jack why is this steak video so short?" and just record his face for an extra 2 minutes out of spite. He's so delusional that he'll eat a bowl of cream cheese, shredded cheese and sour cream and think it's healthy. DSP will get criticism about his eating habits and just never talk about them again.

Jack is basically the new Chris Chan as far as lolcows go. He's the new gold standard in my opinion. A fat stupid manchild who makes cooking videos but is shitty at cooking and eats undercooked chicken but somehow survives that and 3+ strokes.

 

[The Southwest Strangla]

i remember sometime last year Jack bitched about that ideal of socialized medicine. Well, Jack, karma a bitch isn’t it?

 

[GoodFattyDeadFatty]

i remember sometime last year Jack bitched about that ideal of socialized medicine. Well, Jack, karma a bitch isn’t it? View attachment 4606252

Everyone needs a Tammy (to pay the hospital bills)

 

[The Southwest Strangla]

Everyone needs a Tammy (to pay the hospital bills)

He’s going to be a walker (someone who doesn’t pay their bills) I have no issue with this since people need healthcare, but Jack is a prick

 

[Grassy_Knoll]

Got to thinking, the Jack on the Go intro song would make excellent enhanced interrogation music.
Started watching this guy going through SEREs training, its an air force special operations course that takes you through the in's and out's of dealing with capture torture and evasion. They used a 3 second loop from some Ricky Martin song. Turns out the SAS is doing the same thing now, just trying to make the music as irritating as possible. Funny thing is neither of them hold a candle to Jacks intro.

 

[biggacracka]

i remember sometime last year Jack bitched about that ideal of socialized medicine. Well, Jack, karma a bitch isn’t it? View attachment 4606252

A shame Jack doesn't live in a country like Canada with socialist Healthcare. They would have pushed him to be euthanized

 

[MetalOwls]

That was one of Alton Brown's strengths. He went to culinary school and learned the hows but he was always more interested in the whys. He wanted to learn the why behind the method. What did whisking have to do with making meringue? What happens when you brown a piece of meat? So he delved into the science behind it and used that later on in his show.

I'm not implying Adam Raguesea is the pioneer of scientific cooking, especially in the wake of Alton Brown of all people, but you'd be shocked at how few and far between those kinds of videos are in the current cooking landscape.

What separates Adam from Brown is the level of detail and research he'd go into questions that no one expects a complete answer to: like how exactly is dutch cocoa powder different from regular cocoa powder, or the exact source and chemical breakdown of the flavor associated with licorice. It's the kind of content you'd expect from a Tom Scott video, but it's angled for cooking, and you always come out learning something you didn't entirely ask for, but appreciate.

As far as everyman cooking personalities go, Adam isn't the end all be all, or even the best cook to go to for the absolute beginners Jack Scalfani used to cater to: Internet Shaquille is an excellent example of approachable, no-frills instructional cooking that doesn't stretch out the length of a video for a quick buck, for example.

But as long as we're entertaining cooking videomakers during the 4th post-stroke drought, I'll keep adding my two cents into the pot.

 

[Judas Connor Moon]

Personally I miss the bi-weekly Jack videos. Watching him limp around, one-armed fucking up meals was a real sight. JOTG is a guilty pleasure because watching Jack in his natural environment never fails to make me kek.

 

[ZipDisk]

Wait, is the 3k transit current or from a past visit?
My mom's medical transport was literally just lyft rides they scheduled and paid for.

 

[LaughJoke2.0]

Wait, is the 3k transit current or from a past visit?
My mom's medical transport was literally just lyft rides they scheduled and paid for.

You're mum I will assume is a normal human. Jack is currently immobile due to his gluttony and is a land whale meaning he probably has to be transported right now by a special ambulance which is specially designed for his big ass. When I was at my previously mentioned Rehab/Nursing Facility the residents from the Bariatric Hall had to be transported this way to all doctor appointments.

 

[Falcon Sebben]

If anyone wants a recommendation for a great but hard to find (it's out there, just on the more obscure pirating sites) check out The Wild Chef. Quebecois chef who would hunt what he cooked every episode, which ended up getting the show cancelled because it upset people. Bourdain was friends with him apparently, was one of his main visits in Canada

Martin Picard is a good chef and his restaurant "Au Pied de Cochon" in Montreal is highly rated. Anthony Bourdain was a good friend of his but anybody who loved food and did it well was a good friend to Anthony. And he did say that Montreal was one of his favorite cities in the world for food.

i remember sometime last year Jack bitched about that ideal of socialized medicine. Well, Jack, karma a bitch isn’t it? View attachment 4606252

What's his other option? Jagoff is the kind to have voted against a kind of health system like the rest of the world has but he'd be one that literally would have benefited from it.

Got to thinking, the Jack on the Go intro song would make excellent enhanced interrogation music.
Started watching this guy going through SEREs training, its an air force special operations course that takes you through the in's and out's of dealing with capture torture and evasion. They used a 3 second loop from some Ricky Martin song. Turns out the SAS is doing the same thing now, just trying to make the music as irritating as possible. Funny thing is neither of them hold a candle to Jacks intro.

Just force them to eat Aunt Myrna's Party Cheese Salad for more than one meal and they'd crack.

Wait, is the 3k transit current or from a past visit?
My mom's medical transport was literally just lyft rides they scheduled and paid for.

He's practically immobile at this point. And if he had his old sauce van he could have just gotten in the back of that and Hammy could have driven him there.

 

[The Southwest Strangla]

A shame Jack doesn't live in a country like Canada with socialist Healthcare. They would have pushed him to be euthanized

imagine paying money to keep him alive. I would just invest in his burial.

 

[FatJacksFatAssTongue]

He’s going to be a  walker waddler (someone who doesn’t pay their bills stick to physical therapy for multiple strokes or Profile by Sanford to drop 150+ lbs) but and Jack is a prick.

 

[AnOminous]

I do agree that you shouldn't choose the cheapest you can but choose something that you can finish off because maybe half the bottle is going into the dish. You're gonna want to do something with the remainder.

It's convenient to get a four pack of those little one cup bottles, and doesn't require actually drinking the rest on the same day. I usually don't like drinking a wine of the same type I cooked with. A simple wine with strong base notes is generally best, because if you buy something snooty with all kinds of undertones, you're generally overpaying for something you aren't going to taste anyway.

So something like a merlot, which I usually would not drink, is generally good in a beef dish because of its bold notes and lack of subtlety.