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

[ObeseScreamingBlackMan]

They also share sides by dipping into them with dirty spoons.

It's only gay if the spoons touch.

 

[Charlie Delicious]

5. That's a good deal too much oil for the steak,

I disagree

When it comes to cooking big pieces of meat I'd rather have too much oil than too little oil. If it's heated properly it's fine, and it ensures a good even crust in the least amount of time. Of course Jack doesn't heat the pan properly.

You want a real atrocity? Watch his old beef bourguignon video.

My fav parts :
- Boiling his bacon first ??? What version of this recipe is he using?
- Carefully placing a few pieces of beef in the pan, then just dumping the rest on top. This guarantees his meat will be steamed instead of browned
- Referring to the two inches of water he sweated out of his beef as "fat in the pan"
- "Browned" his veggies in same meat water
- "Poured out any excess grease" ... he didn't have any grease. Even with his massive fuckup of boiling everything he still could've reduced it and deglazed the pan. All down the drain now!
- Coating meat with flour without having any fat or oils on the meat. You fucked your roux, kid.
- He loves his pre-crushed garlic in oil. Lazy fuck.
- Used regular sized onions like a retard instead of cutting them up or using pearl onions

 

[TurboNAS]

You may notice one or two differences between the original (Julia Child) and Jack's version. (Hint: he's a terrible cook)

For those who have never seen Julia Child cook, this may be a real treat. Things don't always work out and she uses whatever pots and pans are around in the studio. It's fun to see her work because it isn't all slick and overproduced like modern shows.

 

[Donovan the Man]

I disagree

When it comes to cooking big pieces of meat I'd rather have too much oil than too little oil. If it's heated properly it's fine, and it ensures a good even crust in the least amount of time. Of course Jack doesn't heat the pan properly.

You want a real atrocity? Watch his old beef bourguignon video.

My fav parts :
- Boiling his bacon first ??? What version of this recipe is he using?
- Carefully placing a few pieces of beef in the pan, then just dumping the rest on top. This guarantees his meat will be steamed instead of browned
- Referring to the two inches of water he sweated out of his beef as "fat in the pan"
- "Browned" his veggies in same meat water
- "Poured out any excess grease" ... he didn't have any grease. Even with his massive fuckup of boiling everything he still could've reduced it and deglazed the pan. All down the drain now!
- Coating meat with flour without having any fat or oils on the meat. You fucked your roux, kid.
- He loves his pre-crushed garlic in oil. Lazy fuck.
- Used regular sized onions like an exceptional individual instead of cutting them up or using pearl onions

Man who doesn't love to just take a big bite out of a whole half cooked onion?

You got to give him props for using actual drinkable wine instead of salty ass cooking wine.

 

[Aaway]

god he's such a fucking idiot

so many amazing BBQ places in houston and he goes to a chain place. he did the same thing in san antonio

 

[gorky]

Boiling his bacon first ??? What version of this recipe is he using?

When Julia Child wrote that recipe, the commonly available bacon in the US was extremely salty, so to take the edge off it and reduce the salt content she recommended boiling it first. This was also a common technique for other salt-preserved meats iirc. Jack however does not know this and doesn't adjust his technique to now-available foods.

 

[AnOminous]

Jack is getting to the point where he's so fat he can barely open his eyes.
Anybody else find it weird he eats off the same rib as his friend? They also share sides by dipping into them with dirty spoons.

View attachment 401082

I hate the sight of this fat cocksucker and his fat face.

- He loves his pre-crushed garlic in oil. Lazy fuck.

That is one of his cardinal sins. It takes virtually no time to do it fresh and is vastly better.

Just crushing a clove of garlic on the steak does all you need.

Here's how a real man cooks a steak.

 

[Phil Ken Sebben]

I disagree

When it comes to cooking big pieces of meat I'd rather have too much oil than too little oil. If it's heated properly it's fine, and it ensures a good even crust in the least amount of time. Of course Jack doesn't heat the pan properly.

You want a real atrocity? Watch his old beef bourguignon video.

My fav parts :
- Boiling his bacon first ??? What version of this recipe is he using?
- Carefully placing a few pieces of beef in the pan, then just dumping the rest on top. This guarantees his meat will be steamed instead of browned
- Referring to the two inches of water he sweated out of his beef as "fat in the pan"
- "Browned" his veggies in same meat water
- "Poured out any excess grease" ... he didn't have any grease. Even with his massive fuckup of boiling everything he still could've reduced it and deglazed the pan. All down the drain now!
- Coating meat with flour without having any fat or oils on the meat. You fucked your roux, kid.
- He loves his pre-crushed garlic in oil. Lazy fuck.
- Used regular sized onions like an exceptional individual instead of cutting them up or using pearl onions

Actually the boiling of the bacon was part of Julia's recipe and it's been the way to make it for a long time. The idea is you render out some of the fat and the salt from the bacon before then browning it in a pan.

The rest if pretty spot on though and it kills me. Boeuf Bourguignon is quite possibly one of my favorite things in the whole world. To see Jack totally jack it up like he does is almost physically painful.

 

[Rabbit Bones]

It's amazing to watch a guy who actually knows how to cook make the same dish.

 

[JackDavis]

That is one of his cardinal sins. It takes virtually no time to do it fresh and is vastly better.

Just crushing a clove of garlic on the steak does all you need.

Seriously, you don't even have to peel the garlic first. Just use a garlic press, it's as easy as scooping it out of a jar.

It's amazing to watch a guy who actually knows how to cook make the same dish.

I got introduced to Babish from this forum and he really is a treat to watch.

 

[Charlie Delicious]

Allow me to summarize Jack's cooking techniques in a single gif ripped straight from his video

Careful
caaareful
Yes, good ...careful .... aaaaaand
FUCK YOU I'M HUNGRY

 

[Oddjob OTP]

Watching this video gave me indigestion.

I don't have a Publix grocery store near me, but my local grocery store has also been promoting those pre-made meatballs. While they often go on sale, I refuse to buy them. When buying ground meat of any type, it's ideal to pick products that are ground fresh daily at your grocer's butcher counter. Those meatballs are shipped from outside the store. The temperature change from being in transit, time spent on the shelf, and other ingredients mixed into the meat can all introduce harmful bacteria. As ground meat has more oxygenated surfaces than a cut piece of meat, bacteria can proliferate quickly.

Slight :powerlevel: but I have worked at a Publix. Most if not all of the seasoned meat is prepared/seasoned in store.

There's still no excuse to pay a butcher more to save you 2 minutes dumping Italian seasoning and breadcrumbs on ground meat, but that's a separate issue.

 

[Long Sun]

The Reaves

Allow me to summarize Jack's cooking techniques in a single gif ripped straight from his video

Careful
caaareful
Yes, good ...careful .... aaaaaand
FUCK YOU IM HUNGRY

Everone "Don't overcrowd or you will not make this dish right" Jack "I am a lazy man " *dump all the beef in at once * and thereby ruins a great dish

Also, Jack has found aa way to eat four steaks

 

[Phil Ken Sebben]

It's amazing to watch a guy who actually knows how to cook make the same dish.

This dude knows what he's doing. After seeing his take on the Cubanos done in the movie "Chef" I knew I had to try it and OMG! That had to be one of the best pork roasts I've ever had. We ate Cubanos for several days, it was that good and normally Mrs Sebben hates eating the same thing more than once.

Allow me to summarize Jack's cooking techniques in a single gif ripped straight from his video

Careful
caaareful
Yes, good ...careful .... aaaaaand
FUCK YOU I'M HUNGRY

Part of the dish is building that crust on the beef. You get that roasted flavor and it just sings. Jack has managed instead to steam his meat because the Wendigo spirit inside of him craves food NOW!

 

[Hapyro720]

His defrosting experiment is going to get someone sick! It needs to be removed.

 

[JackDavis]

His defrosting experiment is going to get someone sick! It needs to be removed.

I want anybody who takes Jack's advice seriously to get sick.

 

[Mr. Poker in the Front Liquor in the Rear]

Also, Jack has found aa way to eat four steaks

As a Servsafe certified person, this video made me fucking cringe. His ignorance of food safety and sanitation is going to kill someone sooner or later. It's beyond my logic of understanding how he or someone else isn't dead yet.

I am going to be a bit :autism: on this but, Jack has no knowledge that a lot of bacteria grows in the range of 40-100 degrees Fahrenheit . His methods of thawing lead to food borne illness and will kill someone one day. Food must be kept at a safe temperature during thawing. Foods are safe indefinitely while frozen. However, as soon as food begins to defrost and become warmer than 40 degrees any bacteria that may have been present before freezing can begin to multiply.

You guys are right though, if anyone takes Jack's advice they deserve what happens to them.


EDIT: If you want faster defrosting, put the whole sealed package of meat in cold water in the fridge. Water is a much better conductor of heat than air, so it will speed up the process while remaining under 40 degrees. THE SAFE WAY, Jack.

 

[Aaway]

oh look, another video in which someone could get seriously and possibly fatally ill from following jack's advice

add this one to a list that includes his canning video (including the deleted one) and the countless times where he's undercooked meat and tried to pass it off as "juicy"

 

[JackDavis]

where he's undercooked meat and tried to pass it off as "juicy"

"It's so wet!" Ugh, it bothers me so much when he calls meat wet. Who the fuck does that?

 

[Adamska]

As a Servsafe certified person, this video made me fucking cringe. His ignorance of food safety and sanitation is going to kill someone sooner or later. It's beyond my logic of understanding how he or someone else isn't dead yet.

I am going to be a bit :autism: on this but, Jack has no knowledge that a lot of bacteria grows in the range of 40-100 degrees Fahrenheit . His methods of thawing lead to food borne illness and will kill someone one day. Food must be kept at a safe temperature during thawing. Foods are safe indefinitely while frozen. However, as soon as food begins to defrost and become warmer than 40 degrees any bacteria that may have been present before freezing can begin to multiply.

You guys are right though, if anyone takes Jack's advice they deserve what happens to them.


EDIT: If you want faster defrosting, put the whole sealed package of meat in cold water in the fridge. Water is a much better conductor of heat than air, so it will speed up the process while remaining under 40 degrees. THE SAFE WAY, Jack.

Oh it probably will, but then it seems outside of his videos that are pretty much designed to puff up his unwarranted ego and desperately try to get free shit by trying to get a sponsor ship he and the family tends to eat out instead.

So really he'll kill them with lard rather than food infection.