- Joined
- Dec 4, 2013
From what Jack has revealed before, he's currently a security guard (here's his license) and his workplace has a gym. Now we know it also has a cafeteria. Could be somewhere like a hotel or a college campus.
💼 Careercow Jack Russell Scalfani / Cooking With Jack / Jack on the Go Show / jakatak - YouTube "Celebrity" "Chef", Living Encyclopedia of Gluttony-Induced Maladies, Salmonella Elemental
- Thread starter Gentlebastard
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- Joined
- Feb 21, 2025
:horrifying: you weren't joking
here's the towel as the resting place for the turkey after he washes it in the sink
and the right to the face, yum yum yumm
- Joined
- Sep 29, 2022
Spoiler that shit! I almost threw up in my mouth.
- Joined
- Feb 3, 2021
No I will not shrink this to thumbnail size. Call null I don’t give a fuck
Jack is a meat junkie. Love watching him kill himself slowly with food.
- Joined
- Nov 3, 2024
Every time I see Jack with his gimp arm and his slouching eye, I feel a little twinge of sadness. I actually feel a bit bad for the fat ass, especially after watching all his older vids where he was way more energetic and emotive. Now he's just a stagnant cripple. 
Zab McMann
kiwifarms.net
- Joined
- Jan 30, 2021
You're putting in more effort with your pity than Jack ever did in his rehabilitation. If he didn't want to be a despondent gimp, he would've done his physical therapy instead of diving into the meat section at various box stores.Every time I see Jack with his gimp arm and his slouching eye, I feel a little twinge of sadness. I actually feel a bit bad for the fat ass, especially after watching all his older vids where he was way more energetic and emotive. Now he's just a stagnant cripple.
- Joined
- May 11, 2025
Holy shit Jack has been doing this 9001 years and still knows fuck all about food and cooking.
>Uses baking soda because he was out of corn starch. Has no idea what baking soda does, but it's a fine white powder just like corn starch so of course they're interchangeable.
>Sprinkles it over the top of the meat, doesn't even toss the pieces in it.
>Baking soda on skinless breast meat.
>Cooks boneless breasts to 170, cooks bone-in wings to 165.
>Thinks butter+Frank's is some esoteric sauce (pretty sure this recipe is on the bottle). We'll use part of the bottl- fuck it let's dump the whole thing in.
>Wings range from browned to steamed in color.
>You can hear it tear like a piece of gas station jerkey when he bites it. Takes 2 weeks to chew it.
>Wipes mouth with raw turkey towel.
>Jr. knows gud stuff.
Also, you just know he was utterly ass blasted at Tammy for fucking up his wing order, you can hear the hate in his tone when he tells the story. Mentioning her mistake adds nothing to the discussion of the recipe, but he couldn't help himself because he's still seething about it.
>Uses baking soda because he was out of corn starch. Has no idea what baking soda does, but it's a fine white powder just like corn starch so of course they're interchangeable.
>Sprinkles it over the top of the meat, doesn't even toss the pieces in it.
>Baking soda on skinless breast meat.
>Cooks boneless breasts to 170, cooks bone-in wings to 165.
>Thinks butter+Frank's is some esoteric sauce (pretty sure this recipe is on the bottle). We'll use part of the bottl- fuck it let's dump the whole thing in.
>Wings range from browned to steamed in color.
>You can hear it tear like a piece of gas station jerkey when he bites it. Takes 2 weeks to chew it.
>Wipes mouth with raw turkey towel.
>Jr. knows gud stuff.
Also, you just know he was utterly ass blasted at Tammy for fucking up his wing order, you can hear the hate in his tone when he tells the story. Mentioning her mistake adds nothing to the discussion of the recipe, but he couldn't help himself because he's still seething about it.
a terminal posture
kiwifarms.net
- Joined
- Sep 19, 2019
You're supposed to use baking powder for crispy wings not soda. However he explicitly says he's doing this to tenderize, which baking soda does be like that Mr. Scalfani, but not in a 1/2 hour with whole pieces. When the Chinese use baking soda it's with the meat already cut up into small pieces. The concept of 'surface area to volume ratio' totally eludes Jack. Needless to say, cornstarch will not tenderize anything, but it's nice to coat something your roasting with it as it will brown and give it a nice color and crunch.
On the topic of surface area to volume ratio: Jack's idiotic obsession with 'monster wings'. Chicken wings work because they are small. The ratio of surface area (skin area) to meat is high so you get a lot of crunch and sauce per bite vs say a drumstick. But he uses turkey wings with 'drumettes' as large as chicken drumsticks, with the extra grisly tendons that turkey wings have (you can see one in his video after he bites into it). Might as well use chicken drumsticks you dolt.
- Joined
- May 11, 2025
Wrong, nigger. Baking soda absolutely does promote better browning/crisping by altering the skin's pH and denaturing proteins. It's a very common technique that you could've taken 3 seconds to Google before coming on here and making yourself look like an asshole. That's some August the Duck shit.
Fuck Jack but also fuck pseuds who criticize him but are just as retarded when it comes to cooking
a terminal posture
kiwifarms.net
- Joined
- Sep 19, 2019
- Joined
- Nov 10, 2022
In an effort to resolve the tardfight:
The higher the pH of the surface area being seared/roasted/braised, the lower the temperature at which browning occurs. Two common kitchen ingredients sufficiently alkaline to be used to this effect include
Baking soda (sodium bicarbonate), and baking powder (sodium bicarbonate with its leavening effect bolstered by being mixed with a weak acid separated by a buffer of corn starch to prevent their neutralization interaction and release of carbon dioxide from occurring prematurely).
The seriouseats article is "Food HACKS!" clickbait recommending substituting baking powder (diluted baking soda) with salt added to taste, rather than straight baking soda (which many would find to have too much sodium). In either case, you're using sodium bicarbonate to lower the browning temperature.
Some may learn from this. Jack will not. In fact, Jack firmly establishes the line at which someone knows just enough about cooking to ensure they will never do it correctly. On just the other side of that line is Barbara Kay Lee; who simply refuses to know what she's doing:
The higher the pH of the surface area being seared/roasted/braised, the lower the temperature at which browning occurs. Two common kitchen ingredients sufficiently alkaline to be used to this effect include
Baking soda (sodium bicarbonate), and baking powder (sodium bicarbonate with its leavening effect bolstered by being mixed with a weak acid separated by a buffer of corn starch to prevent their neutralization interaction and release of carbon dioxide from occurring prematurely).
The seriouseats article is "Food HACKS!" clickbait recommending substituting baking powder (diluted baking soda) with salt added to taste, rather than straight baking soda (which many would find to have too much sodium). In either case, you're using sodium bicarbonate to lower the browning temperature.
Some may learn from this. Jack will not. In fact, Jack firmly establishes the line at which someone knows just enough about cooking to ensure they will never do it correctly. On just the other side of that line is Barbara Kay Lee; who simply refuses to know what she's doing:
- Joined
- Apr 14, 2018
Jack needs a permanent dunce cap
He blames the food delivery service for missing or incorrect items when the bags are almost always sealed, and in his google reviews blames the restaurant for the delivery being slow. Sometimes you've got to wonder what is actually sloshing around in his head.
- Joined
- Feb 3, 2013
Those wings look shitty.
Wings should have crispy skin, not rubbery skin. He needed to heat up the sauce first, too, so the butter and hot sauce would mix better.
Wings should have crispy skin, not rubbery skin. He needed to heat up the sauce first, too, so the butter and hot sauce would mix better.
- Joined
- May 11, 2025
Wow a recipe that uses baking powder. Doesn't change the fact that baking soda is a common way to enhance browning, and definitely doesn't make you less of a nincompoop. See Marc's post for more info.
/tardfight
densedance
kiwifarms.net
- Joined
- May 26, 2021
That sound when he bit that piece off & the chewing afterwards was disgusting.
- Joined
- May 27, 2019
"I love that idea though"
......what caliber of restaurants do they have in Tennessee? I've never gotten a food delivery that didn't have those sticker seals on the bags. Fuck, I've gotten them on pizza boxes (not always w/ pizza though). I've even gotten the sealed bags when I came in personally for carryout. It's been a widespread practice as far back as the 2020 chinese clap, if not sooner.
"I know 10 people who do it"
He knows...what, 10 delivery drivers who do it? Mushhead, the STORES DO IT, not the drivers. If you ever saw those app delivery drivers come in to the restaurant, they just pick the order up, update the status on the app, and are out the door in 2 seconds.
Did he mean 10 restaurants that do it? In either case, he just admitted he knows people (?) do it, but he loves the idea.
I swear he wants to be a contrarian just to be bitter.
pornhub theme plays
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- Joined
- Nov 3, 2024
Yeah, I know. I just feel depressed looking at that guy.
- Joined
- Nov 10, 2022
Maybe he'll tweet some selfies of a half-paralyzed asshole you'll feel better looking at.
- Joined
- Sep 3, 2014
It's usually either the restaurant botching your order or pure ID-10T errors that lead to a botched order. The driver is pretty much not at fault for those errors. Guess fatty's slurring means he struggles getting all of his slop exactly as he demands. Or he's just a delusional entitled baby angry at portion sizes again. Probably both.