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

When will Jack drop dead?

  • February-March 2024

    Votes: 6 0.4%
  • April-May 2024

    Votes: 6 0.4%
  • June-July 2024

    Votes: 18 1.3%
  • August-September 2024

    Votes: 34 2.5%
  • October-November 2024

    Votes: 37 2.7%
  • December 2024

    Votes: 44 3.2%
  • Sometime in 2025

    Votes: 257 18.7%
  • Sometime in 2026

    Votes: 193 14.0%
  • Jack lives forever. The Wendigo Must Consoom

    Votes: 782 56.8%

  • Total voters
    1,377
You're missing the point. The magic ingredient is "sodium citrate"

For the "muh chemiculz" crowd: Cheese is an emulsion; and the emulsion breaks when it melts. Some cheese varieties naturally have stronger emulsions than others, with a common factor being differences in pH. So you can generally strengthen a cheese's emulsion by affecting the pH with an additive such as the aforementioned sodium citrate, or even just by adding an additional emulsifier such as gelatin. I've made MELTY CHEEZ both ways: You melt cheese, add ___, stir the fats back in, and cool the cheese in your preferred mold. Clearly, man is playing god, here.
 
How much fucking butter do you need?
A Frenchman would be disgusted at how much butter there is!
It looks like fucking ice-cream scoops (2 SCOOPS). Which ngl, as a fat fuck, sounds actually good, some sweet-salty action,but even then, not as much
If you're modifying diets for people with swallowing difficulty, you see a lot of "extra moist" in the order comments. Extra moist, 2x gravy.

Ironically, Jack's unquenchable thirst for butter might be saving him from the quick death of choking on barely-chewed potato in the middle of a chain restaurant, while dooming him to the slow death of CAD and vascular dementia.
 
If you're modifying diets for people with swallowing difficulty, you see a lot of "extra moist" in the order comments. Extra moist, 2x gravy.

Ironically, Jack's unquenchable thirst for butter might be saving him from the quick death of choking on barely-chewed potato in the middle of a chain restaurant, while dooming him to the slow death of CAD and vascular dementia.
Death by choking, dementia, heart attack or massive stroke which takes him out.

Which one will it be?
 
How much fucking butter do you need?
A Frenchman would be disgusted at how much butter there is!
It looks like fucking ice-cream scoops (2 SCOOPS). Which ngl, as a fat fuck, sounds actually good, some sweet-salty action,but even then, not as much
To be fair, those butter balls on the potatoes are aerated and whipped to some extent and aren't just a ball of solid butter. However, steakhouses usually go wild on the potato. If you get mashed it probably has a bunch of heavy cream in it along with the butter.

This is probably okay if you eat at a steakhouse once every couple years. Might as well go hog wild. But this particular fat fuck is going on a near weekly basis to every shitty strip mall steakhouse he can find for his idiotic "Steak Wars" bullshit.
 
I'm just skipping around and what the actual fuck? A whole pack of cream cheese? This much butter?
Just deglaze your steak pan with the broth, add a spoon of butter and maybe a little bit of heavy cream of you eat it extra rich and voila you're done.
This is what I do. I'll sear each side about two minutes each then toss the pan in a 425 degree oven till about medium doneness. While the steaks rest I'll toss a little butter and stock in the pan with the drippings add a little extra pepper. I haven't tried heavy cream maybe I'll do that next time.
 
Who the fuck cooks a whole chuck roast and eats it like a steak?

Jack thinks a pure fat sauce is "really gud" and enjoys what must be a tough piece of nearly flavorless shit. Guy has no sense of taste, texture, or presentation. Absolutely nothing you would want in someone instructing others in cooking.

That "Best Prime Steak Rub" is a horror show on its own. If anyone is wondering why it looks like black mold, its is a horror show of charcoal powder, "grill flavor," and msg.

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Who the fuck cooks a whole chuck roast and eats it like a steak?
An absolute faggot, or a sous vide wizard. It's actually possible to turn a chuck into steak.

Jack claimed he only cooked his "steak" a minute, though. He must just love gnawing on leathery meat.
That "Best Prime Steak Rub" is a horror show on its own. If anyone is wondering why it looks like black mold, its is a horror show of charcoal powder, "grill flavor," and msg.
Why don't many of those ingredients seem to be "carnivore?"

I mean I'm not one of those weirdoes with an issue with MSG, I just like introducing it with stuff like fish sauce rather than just powdered MSG like Accent (although you should not fear using that either).
 
That "Best Prime Steak Rub" is a horror show on its own. If anyone is wondering why it looks like black mold, its is a horror show of charcoal powder, "grill flavor," and msg.
No wonder I can't get proper "grill flavor" from what I cook on the grill.

I need to add MSG, tapioca sugar, modified food starch and refined sunflower oil for true and honest flavor. This dumbass is just letting the meats cook on the charcoal.
 
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