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

[MetalOwls]

Andrew Rea (Babish) like most food successful food YouTubers worked in film production before getting into YouTube and had the contacts and media savvy to make it work. His schtick initially was recreating food from the movies, however anybody that's watched the film 'The Menu' and then watched him trying to recreate the hamburger from it, will see the theme of that movie went completely over his head.

Adam Ragusea is another one, brilliant sound and video, but with meh recipes and who has recently started to take joy in fucking with traditional food(watch him make an Irish Stew with beef and tomato paste, while taking pleasure at sneering at people who he knows are going to point out it's not actually an Irish Stew). He built his audience and is now making videos about how Mario Batali (who was accused of repeated sexual assaults) is the same as JK Rowling.

Jack is a bad chef/person/YouTuber... however lets not pretend that people with more polished production and cooking skills are somehow his moral superior.

You know the biggest difference between Babish and Adam with Jack? They actually do research.

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. The only YouTubers who goes deeper is Alex French Guy Cooking or Townsends, who actually recreate cooking apparatuses used in the 17th century, or travel halfway across the world for a recipe.

Babish demystifies recipes that'd otherwise never be recreated. He uses money to facilitate his cooking, and slick editing to compensate for his home cookery, but honestly that's using your strengths, not overcompensating. @stupidpieceofshit said his piece about Rea, and I don't have anything more to add.

People here hem and haw over the snobbery of the two, but the two 100% use their respective backgrounds to tackle cooking in approachable ways, and get their hands dirty doing it. Jack finds garbage online and dumps cans of processed foods before calling it cooking. It's more than just fancy tricks and frills that differentiate the two.

 

[Fascist Frederick]

"Do God's work and He will do your work!"​

View attachment 4599856

Updated for 2023:

 

[Blasterisk]

"Do God's work and He will do your work!"View attachment 4599856​

1 billion hours in ms paint

 

[biggacracka]

Party cheese salad is [...] unlike anything Jack has ever done

I agree with this and I'll reiterate what I said earlier in the thread: this is one of the only, if not THE only recipe that Jack actually followed correctly (at least as we can tell)

 

[Skwisgaar Skwigelf]

Jacks motto is: "Do Gods work and he will do your work to do Gods work to do your work todogodsworktodoyourworkTODOGODSWORKTODOYOURWORKTODOGODSWOR-

HAHAHAHAHAHAHAHA. BOY, I AM KILLING MYSELF.

random.txt?

 

[Tastes Like Power]

I came across another channel called Anti-chef seeing him attempt to understand and follow Julia Child's recipes (mostly from Mastering the Art of French Cooking Vol. 1 and 2, and the French Chef) has been interesting (not sure about his other videos) and though it discovered some good ones.

The reason Anti-Chef is so good is because he shows his fuck up, and demonstrates that he's emotionally invested in recipes that are in reality a product of 19th century france.

However Jamie Tracey (Anti Chef) is again a former VFX creator from Canada who needed a job when he followed his wife to Belgium and later New York. So his videos look great, even if he doesn't try to put a gloss on the food (a more honest version of Babish).

I first found out about Anti-Chef after watching Jack's Julia in June videos, he was in my recommended and I got hooked.

Jamie's humility is refreshing. Even when he gets overconfident and it doesn't work out for him, he shows that on video. Him showing his fuck ups makes you want to root for him.

The other great thing about Jamie is that he learns from his mistakes and builds on what he learns over time. If you haven't seen his other videos besides his Julia Child ones, definitely check them out, especially the older ones. He's been at this for a few years now, and the progression from his early videos in Toronto until now in New York is tremendous. It's especially neat to see him first learning how to perform steps in recipes that he can do almost effortlessly now, such as whipping egg whites to "stiff peaks," and how he learns those skills through trial and error. Jack never seems to learn anything from what he does, and he thinks he doesn't have to.

When it comes to cooking, Jamie is pretty much everything Jack isn't.

 

[Counterfeit Obol]

Updated for 2023:
View attachment 4600489

At some point it'll just be "GUDGUDGUDGUDGUDGUDGUD".

 

[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.