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

[Bassomatic]

Jack thinks ghee is beef tallow.

This might be one of my new favorite bites of Jack Lore.

I can't get over how funny this is for so many reasons, indians use Ghee the most... I'm going to wager they probably aren't using beef product. Just a guess.

 

[Kermit Jizz]

Jack thinks ghee is beef tallow.

Fatty finally figured out he can make carnivore deep fried foods by using tallow ghee, but then he adds pre-made pork rinds fried in something else (PorQ uses canola oil oops).

Not even going to address the herbs since it's been well established sneezenings don't count against carnivore. Only Jack could fuck up a diet that consists of just eating meat this badly.

 

[Woggie's child bride]

Fatty finally figured out he can make carnivore deep fried foods by using tallow ghee, but then he adds pre-made pork rinds fried in something else (PorQ uses canola oil oops).

Not even going to address the herbs since it's been well established sneezenings don't count against carnivore. Only Jack could fuck up a diet that consists of just eating meat this badly.

The entire basis for his diet is "meat gud", I don't think it will be the rapeseed oil or dried herbs that will be the cause of his final stroke.

 

[The Stranger]

The entire basis for his diet is "meat gud", I don't think it will be the rapeseed oil or dried herbs that will be the cause of his final stroke.

No, but it'll be what he blames for his next stroke if he survives it (God forbid).

 

[Falcon Sebben]

Jack thinks ghee is beef tallow.

One of the comments said this was ghee and not beef tallow and Fatty responds with, "Tammy said it was beef tallow".

He's such a retard that not only can he not read but relies on his wife to tell him what his ingredients are.

No, but it'll be what he blames for his next stroke if he survives it (God forbid).

Of course it's not his shitty diet or sedentary lifestyle. No, it's that small amount of foods he eats that aren't KHARNIVORE.

 

[Spasticus Autisticus]

One of the comments said this was ghee and not beef tallow and Fatty responds with, "Tammy said it was beef tallow".

He's such a retard that not only can he not read but relies on his wife to tell him what his ingredients are.

That isn’t him, it’s a troll parody.

 

[EatYourVeggies]

 

[Adamska]

Jack thinks ghee is beef tallow.

Oh goodie, more horrible porkrind crusts that ruin the flavor of whatever protein you actually want since they dominate the flavor profile, especially when burnt like this. Also doesn't help I don't like pig skin at all as a treat. Let's do a quick runthrough of this shitshow since it's been a while:

1. After the AI voice gurns out the show we're about to watch, and I still don't know why this retard does that, Jack shows a bit of Wernicke's Aphasia by rambling "welcome to the show. Jack Scalfani. Cooking with Jack show". But don't worry, Daddy-God will totally fix the damage without any intervention whatsoever... or else.
2. Jack shows off the ingredients and admits that the thighs of the chicken are his favorite parts, since it's the fattiest part of the bird and has more meat to consume compared to wings. His other ingredients are a shitty pork rind crumb gimmick you have to buy from special sources, buttermilk, and ghee he confuses for beef tallow since he can't read.
3. I will also note that if you're going to marinade your bird, you can and should at least ensure that the marinade has aromatics and spices. He's just going to let the acids and salts destroy this bird overnight because Jack still hasn't learned shit and never will with his brain damage.
4. Jack suggests butter, bacon grease, and so on as other frying options, which is funny because his other suggestions either barely get to temp without burning in the case of butter, or fucking burn like how bacon grease does if you fry chicken. Jack funnily enough picked a winner with ghee (begins burning at about 480 F), and he doesn't even know it.
5. "Everything here is gud" ~ No it goddamn isn't
6. Jack is going hard on fade cuts this time. He cuts rapidly between pouring the buttermilk on the thighs, to then rapidly changing it to a Mommy-Wife laid out mise en place. It's funny he's putting this much effort into this even though he couldn't be fucked to do a Christmas special.
7. Jack calls the egg wash "scrambled eggs". I mean sure, yeah you can argue that but that's not the correct term if you're going to shit up the kitchen by frying.
8. @Quixotic Man already covers why his battering method sucks; he goes wet-wet-dry without fucking bothering to dry the birds off from their acid bath, meaning this shit ain't sticking. I will also note that Jack mentions there's no need to add seezening because Mommy-wife told him the horrible pork rinds have it already.
9. That reminds me, I personally think italian herbs suck shit at southern style frying; this is more of a pan fried chicken cutlet/schnitzel sort of seasoning in my opinion.
10. Narcissist pretends he will ever rate something as less than "really good". That's like one of my bigger pet peeves, since there's no way he'll ever say something he makes suck. Even if it's not even his recipe or even if he thinks the idea sucks he'll defend it simply because he made it.
11. No clue how hot Jack's stove top gets, but I will say that after the slowest dredging in batter mixes I've ever seen I don't think ghee should be browned. It's probably just the pork rinds burning in the clarified butter, but it's definitely not something you want to see. Also as mentioned by Quixotic Man, not enough oil for this to work. You can't deep fry it and there's too much for pan frying, so it's going to fuck with the texture due to a lack of consistency.
12. The final results look really uneven, with several bits of pork rind being badly burned. It's almost like when you don't fully submerge something and you have the heat on beyond what's needed it might not cook evenly. Jack then calls the big batch of fried chicken dinner, and complains that his ass backwards way of dredging made it hard for the rinds to stick.
13. Jack finishes this farce with his Subordinary Meat Stump, him begging for you to sub and share this shitshow, and rolling his eyes like he's possessed or seeing Daddy-God when the fried chicken hits his tongue due to the ghee oozing down his throat. He then asserts it's cooked to temp and moos that it's gud, but you know that means it's a bit raw given his fucked texture preferences.

Not kidding, there's a strong Homer Simpson eating the Ribwich energy for his reaction to this, like he almost died right then and there from all that ghee bursting inside his mouth.

 

[AltisticRight]

Jack thinks ghee is beef tallow.

Are breadcrumbs carnivore?

 

[Marc]

We're at that tipping point where Jack's videos are so bad, and Jagoff himself so close to death, that the Youtube comments are the only thing worth visiting his channel for - But you know Hammy and B Cup Junior are going to lock the comments down the day after Jagoff has voided his bowels in a fast food restaurant booth for the final time.

 

[Mechanical Pencil]

When I dredge things to fry, I always let it sit in the fridge to chill for thirty minutes or so before it hits hot oil. The chill time allows for some manner of food chemistry to happen that helps bind the crust.

I've done my exact same dredge technique minus the chill time and lost a third of my breading, so something is happening, I assume with the gluten in the flour from stage one of the dredge.

I've never tried to dredge and bread with no flour at all, so I'm wondering if there's any technique for a carnivore fried dish that would get the breading to stick thoroughly. I'm sure not drying the meat did Jack zero favors, but was there any actual hope of the crust not being at least half lost to the oil?

 

[Revelator]

When I dredge things to fry, I always let it sit in the fridge to chill for thirty minutes or so before it hits hot oil. The chill time allows for some manner of food chemistry to happen that helps bind the crust.

I've done my exact same dredge technique minus the chill time and lost a third of my breading, so something is happening, I assume with the gluten in the flour from stage one of the dredge.

I've never tried to dredge and bread with no flour at all, so I'm wondering if there's any technique for a carnivore fried dish that would get the breading to stick thoroughly. I'm sure not drying the meat did Jack zero favors, but was there any actual hope of the crust not being at least half lost to the oil?

I don't deep fry, but I'll pan fry without flour in bacon grease (I'm paleo, not carnivore, but the cutting out bread is the same). Most of the pork rind stays on with the egg, and I don't wait. But I use only enough to coat the pan so the grease won't seep into the egg as much.

 

[Mechanical Pencil]

I don't deep fry, but I'll pan fry without flour in bacon grease (I'm paleo, not carnivore, but the cutting out bread is the same). Most of the pork rind stays on with the egg, and I don't wait. But I use only enough to coat the pan so the grease won't seep into the egg as much.

Perhaps shallow frying is the secret. If I'm breading and frying I go all in and deep fry it since it's a splurge meal. Maybe next time I fry pork cutlets I'll try shallow fry with no chill and see what happens.

 

[Revelator]

Perhaps shallow frying is the secret. If I'm breading and frying I go all in and deep fry it since it's a splurge meal. Maybe next time I fry pork cutlets I'll try shallow fry with no chill and see what happens.

You'll still lose some, and the cover will be loose, but most of it should stay on.

 

[Falcon Sebben]

That isn’t him, it’s a troll parody.

Fair enough. It still sounds like a retarded thing that he'd say.

 

[Marc]

When I dredge things to fry, I always let it sit in the fridge to chill for thirty minutes or so before it hits hot oil. The chill time allows for some manner of food chemistry to happen that helps bind the crust.

I've done my exact same dredge technique minus the chill time and lost a third of my breading, so something is happening, I assume with the gluten in the flour from stage one of the dredge.

You're describing chilling what you're frying after it's been dredged, rather than chilling the dry ingredients?

I'm curious: Might there be something in your approach to dredging that the chilling is compensating for, or a step which could be added to achieve the same result (such as the aforementioned chilling of the flour/breading mixture beforehand)?

Being as I don't know the specifics of what you're doing, I'll mention that I find chilling the dry ingredients in the freezer prior to "double-baptizing" what I'm frying (wet-dry-wet-dry) makes the biggest difference in achieving a uniform, crisp exterior while retaining the most breading. I've found it doesn't matter if I'm using an egg wash, milk, hot sauce, or water; or if I'm using a seasoned flour or crumb breading - I experience results similar to what you're describing. It's the same with batter: I find chilling all ingredients before mixing results in the most retention.

The only alternative I've found is an eggless, Caribbean style of frying where (for example) chicken is marinated in a sauce, floured, sat in a colander and briefly immersed in tap-cold water, then floured again before frying. Though some of the last flour layer comes off upon contact with the oil, the bulk of the wet flour layer puffs and crisps up well (I liken it to schnitzel).

Another tip for anyone curious is to have at least 25% of the flour be wheat dextrin (which is sold as canisters of "dietary fiber" in most grocery pharmacies). This will result in a more satisfying crunch.

 

[densedance]

I am going to ignore the stupid ingredients, what the fuck is that technique?

He doesn't dry the chicken from the buttermilk at all before dunking it in the egg, so it is wet to wet. This causes the "bread crumbs" to not stick on it. He then dumps it in a pot that doesn't have enough "tallow" to deep fry, but too much oil to pan fry.

The thumbnail really speaks for itself. Yum, chicken with little bits of burnt pork rinds on it.

 

[Mechanical Pencil]

Being as I don't know the specifics of what you're doing-

My usual technique is to pat my meat dry, lightly coat it in seasoned flour/flour+corn starch, into my wet, then it gets crumbed or hit with the flour mix again before being chilled.

If I'm understanding you right, it sounds like I could get similar results just pre chilling my dry mix which is fascinating!

If only I knew of some famous internet chef I could ask to make a video comparing different fry techniques...

 

[Falcon Sebben]

View attachment 6796463

No it's called being a retard.

Wet on wet like this doesn't work. He literally could have went straight to the pork rinds and skipped the eggs. Not even a egg wash, but just badly beaten eggs.

But then this is the same guy that cooked a chicken after marinating it in buttermilk and just plunking it down on the tray without wiping it down first.

 

[saralovesjuicyfruit]

Make roast chicken you unbelievably colossal retard.

Or literally just eat normal fried chicken. If health is the concern, the breading isn't the breaking point when it comes to deep fried meat.