He served RAW CHICKEN and ATE IT! Pro Chef Reacts

[@knocknockify]

I saw a comment that proposed the theory that Jack is actually a sentient colony of Salmonella that’s trying to spread itself by teaching everyone it can reach to make undercooked chicken. I still think of that when I watch his videos

[@alhaymon4539]

Never found this comment again, but I know exactly what you’re talking about. 😂

[@maxallen8039]

The Sultan of Salmonella

[@pushon10]

This is the funniest comment ever

[@WVLFRVN]

@@pushon10NO this is just a tribute Woaaah

[@seafoxx777]

I thought I saw that comment in a fever dream bc I never saw it again lol I’m so glad someone else has seen it

[@tbo72787]

Jack realized he was making a halfway decent polenta, so he left the butter wrapper in it to stay on brand.

[@ChefBrianTsao]

😂

[@timhonigs6859]

The only way to make this into decent polenta, is to stop, and go to an Italian restaurant and buy it.

[@h.g.buddne]

​@@timhonigs6859 It was decent. By far the best he ever cooked. Definitely edible until it got in touch with the raw chicken 😂

[@kewl851]

@@ChefBrianTsao QVC s calling

[@kewl851]

he stole tips

[@Superintendent_ChaImers]

Rumor has it, Jack's oven is a work of medicinal magic. You put a chicken leg into that thing, and after a while a live animal comes running out of it.

[@CultureFiendMedia89]

Jack's Oven should just be made into an SCP at this point

[@Superintendent_ChaImers]

@@CultureFiendMedia89 It's like the "Pet Cemetery".

[@moontoad6412]

He just had a stroke and survived it well enough to make another video (and it's not his first stroke). That oven is truly magical.

[@OneShot_G]

@@moontoad6412 Hes had 3 and judging by what he made in that video hes gonna have another soon

[@moontoad6412]

@@OneShot_G His doctor even told him it was due to his food. And the first thing he made after 67 days in the hospital (According to uh, August the Duck, maybe?) was that beef mushroom and cheese monstrosity. I mean, that's actually one of his dishes that I'd eat, but not after 3 strokes and over 2 months in the hospital.

[@MissEllieVamp]

Tells Frenchie "Roast the food not the person" Ed says "yea I don't do that..." Ed later "He's got his wife upstairs chained to the radiator" 😂😂😂

[@ChefBrianTsao]

😂

[@RyllenKriel]

The wife chained to a radiator "burn" killed me too.

[@kjaxthegrate]

Now every time I hear Jack talk about his wife, all I can think is "still chained to the radiator, huh?"

[@dillonh321]

Could be true. From what I hear he is a fan of domestic abuse.

[@johncronin9540]

Actually, what I think he meant was that she chained herself to the radiator, as an excuse to not have to consume her husband’s cooking. He first said that she was hiding upstairs.

[@UncomfortableShoes]

Ed’s evaluation of Jack’s cooking is like a dad hearing a story about his kids and it’s just so stupid he’s not even upset he’s just amused.

[@Pocket_of_Explosives]

Heads up: Jack's actually making a cookbook! You guys should def buy that Necronomicon of a recipe book when it comes out

[@tamaleterror]

Where can i find it?

[@emilymoxie]

NOOOO???

[@Pocket_of_Explosives]

@@tamaleterror I got too excited lol it's sadly not out yet

[@michaelsasylum]

Jack's cookbook IS the Necronomicon.

[@truefanforum3273]

Getting cooking advice from Jack is like getting getting singing advice from Yoko Ono.

[@Fatamorgana420]

It's amazing how little he cares about his own health. I was hospitalized 3 times in just a little over a month, which was completely out my control. This guy lost the use of his arm due to several strokes, continues to cook literal garbage, and had yet another stroke recently... it's mind blowing...

[@rafachrzanowski]

He made a video about his first stroke in which we explains that he had a stroke beause of coffeine. Not because of tones of cheese he eats on regular basis and not because of his unhealthy lifestyle. He blames only coffeine.

[@Fatamorgana420]

@@rafachrzanowski WOOOOOOOWWWWW!!!

[@Short-mistress]

​@@rafachrzanowskicheese isn't bad if you don't do Velveeta or American. But there are some coffee that you see people reacting to badly my fiancee had Mexican coffee and it cleaned out his system. I wanna say it's rubusta beans as any Abrica and Columbian beans he could handle even Expresso didn't get him. That's the only reason I can think of.

[@jcdenton2187]

He had another stroke, can barely emote or talk now, and for some reason has decided the best thing to do is a carnivore diet with shitloads of butter added to everything. Jack is beyond help. It is amazing he has not eaten himself to death.

[@Slop_Dogg]

@@jcdenton2187gotta get the nitrates up too.

[@charonlloyd-roberts]

Cooking with Jack the gift that just keeps on giving, and it's a trainwreck we cant look away from.

[@harounfarhani2138]

But to be fair, it isn't just because his cooking is terrible. Jack also has an awesome personality, he seems like he would be such a cool uncle, you just have to avoid his food XD.

[@pixelated_nate]

@@harounfarhani2138 Nahh, dude bragged about choking his son, is super homophobic and generally just a POS. The schadenfreude is strong with this dude's failures.

[@melrobertson2743]

​@@harounfarhani2138 not so cool had the cops called because he had his hands around his son's neck

[@krowlz]

He has helped so many channels with primo content.

[@Andres0082]

@@melrobertson2743 he also beat said son to a pulp because of pot I think

[@evabright8735]

I don't think Jack has ever fully cooked a chicken.

[@ChefBrianTsao]

😂

[@DogFish-NZ]

His cookbook will just be a book.

[@black_rabbit_0f_inle805]

Legend says that if he does the end times are upon us.

[@doodoodoodadada7872]

Well, I guess that if you combine the cooking times of all his chicken preparations, you'd still need to add 10 minutes for a chicken to be properly cooked...

[@JohnSmith-ox3gy]

@@DogFish-NZ I'd 100% buy his cook book.

[@Eddymeetsworld]

I could be wrong... but this is probably the most I've ever seen him season a dish 😂

[@ChefBrianTsao]

😂

[@THICCTHICCTHICC]

Nah sometimes he seasons things to the point it would be like eating sand

[@Virjunior01]

Would have been better if he actually cooked it

[@bryce4228]

​@@Virjunior01seasoned or cooked, but never both.

[@enlightendbel]

Season it without dunking half a bottle of his own brand of sauce on it.

[@catpoke9557]

The fact Jack's polenta looked edible made me want to try polenta. If he can make it look edible, it must look delicious when made by competent people

[@kzizzles8329]

It is absolute delicious

[@TheGary108]

It is. I’ve had it properly prepared. Absolutely delicious.

[@Juggadoosh]

it’s really good! my trick is to get dried porcinis, and rehydrate them and use that liquid in the cooking of the polenta. grated gruyere, maracapone and the mushrooms and it’s so dang good

[@kzizzles8329]

@@Juggadoosh Dang! I'll definitely see if I can recreate that at home

[@thelocust619]

​@@kzizzles8329 recipe in Jack's description

[@oliver_twistor]

23:36 Hilarious that Jack said he had got to go directly after taking a bite off that chicken.

[@Virjunior01]

Set the land speed record from salmonella poisoning to shitting blood, did he?

[@emilyheyokaevans]

I kinda think Jack was finally experiencing the effects of his chicken 🐔 🤔

[@ZION73082]

​@@Virjunior01 Carl from Aqua Teen Hunger Force: " Did yo hear what I Ordered? I'm gonna be farting blood tonight!!! " ☠️🤣😏

[@ir1041]

The thing with Jack is he just reads every random cooking trope and then repeats it with authority like he has any idea what he’s talking about. Hence the filler.

[@UncomfortableShoes]

💯 His worst example of this is his constant reminder not to press your burger while it’s cooking but he said it about smash burgers and that, *deep breath*, that’s why they are all so dry. Like, wow, just wow. Totally clueless.

[@THICCTHICCTHICC]

Man, Jack has nearly 2,000 videos. August The Duck has only reviewed like 15 of them. There is an absolute gold mine of disasters that could make a career for literally anyone who is funny and knows what they're talking about.

[@Andres0082]

As long as Chef Frenchie is on tow then bring it I say!

[@DualityofLife]

August has a lot more than 15 videos about jack. More like 50-60. He made a living out of it for quite a while. But you're correct, there are a lot of videos that could still be looked at.

[@THICCTHICCTHICC]

@@DualityofLife August's own playlist containing ALL of his Jack videos contains 17 vids. Why make up something that's so simple to search lmao.

[@ashleyholbird4287]

Chef Brian when are you busting that frankenstrat off the wall and sweep picking??

[@1PrayerWarrior4]

​@@THICCTHICCTHICC he doesn't have all of the videos in the playlist. There are videos in his general playlist that are on Jack that aren't in the playlist.

[@CnrdCmp]

In his defense, I'm from a italian family and every sunday (as long as grandpa was alive) we would have roasted chicken and polenta, so it IS a tradition in at least some italian families I guess...

[@drunkhas]

I think Chef Ed low key roasted Jack way harder than Frenchie 😂

[@ChefBrianTsao]

😂so true

[@irishwristwatch2487]

Nah, they just approach it different. Frenchie is like a Dr Cox from Scrubs rant. Ed is more like House

[@AvEnGeD7X238]

@@irishwristwatch2487 wow. That is so spot on😂

[@rainycakes]

I would love to see Chef Ed, Frenchie, and Brian all playing Dungeons and Dragons together.

[@Virjunior01]

His deadpan is _savage_ 🤣 Love this guy now

[@Damc_94]

Hi Brian. I live in Veneto, Italy and I can tell you that here, and in Friuli region too, polenta was a staple food for poor people and It was and it still is eaten plain, either as a thick sauce or solidified and later grilled. Nowadays it's of course eaten with cheese, charcuterie or, as I prefer, a condiment for stews or meat dishes

[@Damc_94]

I can also tell I've never seen baked polenta

[@louiseed1997]

@@Damc_94 Yes it it like a porridge to me, we have it served with mushrooms or lentils, although I would never dream of serving it to a family member who was in an orphanage in the 50's as she was served plain polenta, or pasta with butter and not much else..

[@tirirana]

Jack is a gift from the gods of comedy, that's why he can never die of food poisoning

[@whitehuayra]

He got that plot armor or something

[@BeefMeisterSupreme]

too bad the strokes will get him instead

[@Andres0082]

Jack, the only """""""chef""""""" I know that puts something to cook and comes out alive.

[@ZnotQ633]

Not enough quotes around the word “chef,” but yeah.

[@TheRealYDA]

He's more of a Alchemist than a chef 😭

[@THICCTHICCTHICC]

@@TheRealYDA turns white meat into gold content

[@TheRealYDA]

@@THICCTHICCTHICC 💀 As Absurd as it Sounds, Could be True 🤔

[@JoaoPereira-jo5kp]

That's no chef, that's a necromancer

[@thundertower]

jack's friend: hey man can i have my chicken well done? jack: you have to eat it rare, thats the beauty of this dish, the blood mixing with the palenta is like a chef's kiss jack's friend: im going home, i have a cat to feed.

[@gypsyrosesoap3021]

Jack is always so proud of what he makes. He is a legend in his own mind!

[@MyuMyuBricks]

as a half Korean half Italian I liked the segment where you talked about certain ingredients making a dish a certain culture. it reminded me of home because my mom would scold me for putting Italian ingredients on my gimbap to match me, a mix of 2 cutures🤣

[@Maxdemon98]

You can tell ed's a real chef by the way he seems so alive and simultaneously dead while talking about food. Man's seen some shit, but has tasted heaven a couple times.

[@ChefBrianTsao]

😂

[@TraumaConcept]

I get so excited every time you drop a Cooking with Jack episode.

[@ChefBrianTsao]

🤘

[@patwalsh1045]

the straight faced sarcasm from chef ed cotton is hilarious. when he saw the dry herbs while he was plating and he goes "that's art" i laughed out loud

[@MrRaelsax]

I don’t know much about Italian recipes. But in Brazil we boil the water and mix the cornmeal on a cup with fresh water then we pour the cup into the pan of boiling water. That way you gonna get the perfect nonclumpy polenta.

[@chengarqordath]

It feels telling that every time Jack tastes his own cooking, he looks neutral to disgusted before insisting it tastes good.

[@queensas649]

Ed is a gem. I just LOVE it when people seam chill but then deliver their jokes so casually like it's nothing. 😂

[@ChefBrianTsao]

😂spot on Ed

[@mandolinman2006]

"Never refer to food as 'a big glob.'" **Sees it spooned out** "Ooohhh" That was the moment he realized "a big glob" might be accurate.

[@cassiopeia1931]

I think we've stumbled upon the secret of how Jack is able to eat his own cooking. "Don't be afraid to fail, it can only make you stronger." This man has failed so many times that he's become too strong to stop.

[@weaselwovel]

His power level is infinite 😂😂

[@KibaSnowpaw]

19:31 What I think happened is that the meat ended up boiling due to all the water. Even though the grill was on, instead of grilling it, the top stayed red while it boiled. I could be wrong, but I think something similar happened to me once years ago. The meat was still red on top, but it was boiling in its own juices. To avoid this, make sure to pat the meat dry before grilling to remove excess moisture. Also, preheat the grill to a high temperature (around 450-500°F) to get a good sear. Overcrowding the grill can also cause the meat to steam instead of grill properly. Hope this helps!

[@csurampower]

I think Jack used the cheap grated parmesan which has cellulose powder, which is why his "polenta" gummed up so much at the end.

[@ChaosDave2]

5:59 The Rachel Ray cookware isn’t bad if you get it on sale. I was fairly broke and needed cookware and found a Groupon that made it very reasonably priced, and it held up well. It won’t compete with the good stuff, but if you don’t have the money for the hard anodized nonstick All Clad, it’ll get the job done. (Husky voice not included.)

[@captain_vegan]

If Jack and Kay made a restaurant the world would probably end.

[@ChefBrianTsao]

😂

[@emilymoxie]

I'd eat from Kay 100 times over jack. Kay's I think is at least cooked more often than not.

[@RyllenKriel]

Maybe Kay is his wife? Just imagine the fine culinary lineage that would create.

[@DevilboyScooby]

​@@emilymoxieKay at least does listen and try to improve occasionally... Even if she still fails miserably 😂 Jack refuses to listen and thinks he knows everything! (Which begs the question why is he following a recipe and not just using his godlike instincts?)

[@Virjunior01]

I ain't eating either... BUT... KAY RETRIED FRIED RICE, AND IT WAS HALFWAY DECENT! Her son has visible *shock* on his face and raved. It might have been one of the first times his mom cooked something good!

[@rationalbacon5872]

Mushrooms are autumnal. Spring feels wrong. And as I explain to my Madeiran in-laws, polenta is just continental Europe porridge and frankly oats taste better than ground up corn. And then I hold up a cross and say "get thee back across the channel ye demons!" as I hurl holy water (also known as English breakfast tea) at them.

[@freshturnips1693]

Congrats on that 100k!

[@ChefBrianTsao]

Thank you!

[@FatalKitsune]

This makes me wonder how your friends would react to Cooking With Kay. She's such a sweet, nice lady but... the horrors to come out of her kitchen are otherworldly.

[@Virjunior01]

Dude. Check out her second attempt at fried rice... she's adapted

[@tildessmoo]

Dried herbs are great... For stewing. I've seen people cook chicken like this. It's actually probably overcooked in spite of looking pink. What happened is, he just sprinkled a little salt on top right before it went in the oven, which drew water out with some proteins dissolved in it, then that water promptly dried out in the heat of the oven, and the protein coagulated on the surface. Like you said, it would have been better to let the chicken sit in the fridge with herbs and salt overnight, so that the salt actually penetrated; as it is, that pink crust is probably the only part of the chicken that is salted at all. Or, if he'd added oil and/or cooked at a higher temperature it would have browned and added some flavor to the chicken. Of course, some dried herbs sprinkled on chicken right before going in the oven isn't going to taste like anything. Just like... Well, pretty much every home cook I knew in 90s used to make.

[@tildessmoo]

@1betterthanyou1 I'm guessing from your username and the fact that your comment makes no sense in context of literally the first sentence in my comment that you're responding to, that you're just a troll who, well, think you're better than me or at least want to pretend so you can drop facts I "don't know" and tell me I shouldn't post without doing my research. Lucky for you, I'm fine with rising to the bait for the benefit of anyone else who might read this comment who might learn something, because it so happens that I _have_ done my research on, well, quite a few areas of cooking and food chemistry. Context is important. Pretty much no herbs are better dry, nor are most inherently better fresh (basil, as you pointed out, being an exception; drying destroys much of the flavor). For herbs that retain their flavor when dried - yes, like oregano and rosemary, which are often in Italian herb blends, although they also often have basil for some reason - they can add a punch of flavor that is stronger after cooking when dry than fresh. However, you need a way to transfer that flavor to your food, or else it's not flavoring anything, just sitting there. That's why I said the surface crust probably tastes pretty good: it's got all the salt and herb flavor, as well as a bit of Maillard reaction flavors. (I also mentioned I've seen people cook chicken pretty much exactly like this. This reflects not only my knowledge of how cooking works but also personal experience: that chicken was also dry and flavourless with an intensely-flavorful crust.) That's why I said they're great for stewing; in a stew, the herbs are steeping in the hot liquid for an extended period of time, transferring water in and out of the leaves, carrying flavor along the way. Granted, stew isn't the only method for this, just an easy intuitive example, which makes it great for a quick jab at a bad cooking method in a KZbin comment; but, if you want to criticize me for condemning the entire concept of dried herbs when I was in fact criticizing Jack's _use_ of dried herbs, I'm willing to go the extra mile to explain in detail. Dried herbs are also good for salad dressings, where they don't transfer flavor as quickly because of the low temperature, but they don't _need_ to because they'll be sitting in the liquid for days or weeks. (The oil also helps, since that transfers different - and often more - flavor compounds than water.) They're also great for salt-containing rubs, where the same osmotic action that draws water from the meat then draws that same water back into the meat with salt dissolved in it will also draw water into the herbs then back out with their lovely flavor compounds. There's a reason Guga's favorite grilling rub includes garlic powder and not fresh garlic: in that context, the flavor is at least as good with dry herbs (yes, garlic counts as an herb, but the explanation would be the same with oregano if you prefer), and dry herbs stick to the meat better. My issue isn't that Jack used dry herbs. It's that he sprinkled dry herbs on chicken breasts immediately before shoving them in the oven. Chicken breasts have relatively little moisture and that moisture evaporates notoriously quickly, especially with a dry cooking method like baking. They also cook relatively quickly. This lack of moisture and short cooking time reduces the opportunity for flavors to transfer from the herbs to the chicken. The one-way path of that water (from inside the chicken to the outside air) pretty much ruins what little chance there might otherwise have been for flavors to move from the herbs into the chicken. In my original comment, I suggested (echoing Chef Brian) that putting salt and herbs on the chicken and letting it sit in the fridge like that for a few hours before cooking could fix this. (In other words, dry-brining, aka using a rub, as I mentioned above.) Note that I _didn't_ specify he should do this with fresh herbs - because he shouldn't; dry herbs are better for rubs so long as the drying process doesn't destroy their flavor like basil. This process is also pretty much the best way to keep the chicken moist, as salt is hygroscopic (holds on to water), so salt that penetrates the meat will help hold water inside the meat. Now, using fresh herbs _would_ improve this chicken if Jack didn't change his method at all. This is because fresh herbs transfer flavor more easily and quickly due to 1. retaining more aromatic compounds, which will naturally evaporate allowing some to end up other places, such as in the rest of the food, 2. containing more water, which acts as a medium to transfer water-soluble flavor compounds to the rest of the food, and 3. transferring flavor directly to your taste buds better when you eat them as part of the completed food product. Using enough fresh herbs, especially high-moisture herbs like parsley (another herb that is basically useless dry, although at least it retains its color well enough to be used for decorative purposes) can also contribute to keeping the chicken moist. However, I do think the best way to bake that chicken breast would still use dry herbs: First, use them in a rub as mentioned above, then rather than just spread them on a baking tray, _cover_ them - or, better yet, wrap them in foil. This will effectively braise them, both using the liquid that comes out of them to move flavors around and to prevent more from evaporating, keeping them moister. Then, if you still want that crust from baking them, you can uncover them for the last five minutes or so of cooking. Enough research for ya?

[@SaoJun]

Congrats on 100k subs, Chef Brian. Thanks for being entertaining & teaching us how to actually cook.

[@ChefBrianTsao]

Thank YOU for your support!

[@MathewMoss-fp9ju]

That paper he dropped in the food that was a acid tab to distract person who eats the meal.

[@FumikoNobuoka]

You brought back Chef Ed! I love him too! I LOVE HIS SARCASTIC DAD ENERGY!

[@Xl081x]

Jack has a necromancer in his stove. It looks like his stove tried to bring his chicken back to life 😅

[@MrMaelstorm]

My father does a regular italian polenta with just garlic and regular herbs but he does complement his polenta with a deep flavored minced beef tomato sauce, thick, with a lot of onions, garlic and mushrooms. He adds a bit of red pepper in it to up the heat a little. The sauce is really the dish and the polenta is more like a garlic bread without cheese to eat the sauce with.

[@colormeinked]

I really wonder if Jack knows that there are other temperatures you can cook food at besides 350 degrees. He cooked a whole chicken at 350 for about 40 mins and surprise surprise it was RAW.

[@ChefBrianTsao]

🤦‍♂️

[@Firevine]

Ok, from not a professional chef - Polenta looks...fine, if maybe a little blah. I personally would have used shallots and yellow onion rather than red, maybe a little glug of some white wine, and pecorino romano. That chicken is woefully underseasoned, and like you guys said, cooked at way too low of a temp. I generally do 425 F, and let my cast iron preheat in the oven as well for bone-out chicken breast, and it cook it at seven minutes per side. It's great even if I don't dry brine it at those temps and time. I think a bed of sauteed spinach or arugula in between the polenta and chicken would have done wonders.

[@RazDaz74]

Meat is only pink for 3 reasons: 1. Cured with pink salt. 2. Smoked. 3. Not cooked. Side bar: It's a chunk of salt from the grinder. (Cheap disposable) Gets stuck on side in the nooks and crannies.

[@SSJfraz]

Got to admire Jack's ability to do the complex things semi-competently while screwing up the most basic things like ensuring chicken is cooked all the way through.

[@praTan771]

It was just yesterday I asked a collab review with Chef Ed Cotton. And here it is. Thanks, Chef Brian.

[@ChefBrianTsao]

🤘😁

[@danielgiovanniello7217]

Jack Scalfani makes his ancestors WEEP

[@Jayce_Alexander]

Ed Cotton is probably my favorite guest you've had on the show. Hope you invite him back on sometime!

[@ZarathosDaimaoh]

Low key , your early discussion with Chef Ed over the disclaimers and Powow , makes me wanna see an unfiltered uncensored 100% uncut (even if patreon only ) Frenchie video . That gotta be a whole experience

[@geofff.3343]

Being a Southern boy myself I tend to treat polenta like fancy grits. Anything that'll work with grits will generally work with polenta.

[@jffry890]

Instant grits?

[@eliasaltenberg]

Apart from not using Polenta, Jack actually did an okay job. It's not special, but for his first time cooking this It's not that bad. The chicken with this guy is always interesting to put it nicely. Sorta just got through talking about with coworkers about there being no such thing as italian seasoning, so I really liked this video.

[@ThePapaja1996]

Probebly the best dish he has made

[@RyllenKriel]

This channel has perfect timing. I made chicken marsala over polenta earlier this week... You guys were hitting Jack on all the right points and it was hilarious. Who bakes skinless chicken thighs without oil or some fat to protect it? It appeared dry, discoloured and terrible with the herbs burnt into it while simultaneously looking undercooked. And I have never seen anyone bake polenta like that! What's the point of not finishing it on the stove top?! Jack's cooking hurts my brain. The story about trying to fix a hollandaise sauce with polenta cracked me up too. When you're young and feeling pressure in the kitchen, people try all kinds of desperate crazy things to just get through a lunch or dinner rush.

[@_Ty__]

22:45 Love that you used a video from Vincenzo’s Plate to show how a proper polenta should look.

[@scottharkins]

We love your videos, professional commentary, and guests. Always learn something new from them. Great to see the perspectives and the different intensity levels the guests bring. We likened it to having chefs who moonlight as comedians, Frenchie in the style of Dave Attell, and Ed more mellow like Ray Romano, but still as effective. 😂 Obviously no offense meant, much love to you all and your talent. Oh, yeah, and I fear every time I try to make something new that it will turn out like Jack's dishes.

[@ChefBrianTsao]

🤘

[@nighttempest7163]

Jack is a chef on KZbin but a necromancer in real life.

[@Fuscao_Preto]

In Brazil we make polenta with fine milled yellow corn.

[@SlimbTheSlime]

11:20 This joke would be a lot less horrifying if it weren’t for the domestic abuse allegations on Jack.

[@bigbootyzamira]

well, his son did beat on a woman

[@MihaiRUdeRO]

Lmao this is the first video I’ve see from this channel in my life, but I’m already hooked. Your guys’ dry sense of humour is so good, I’ve been chuckling to myself this entire video. Subbed

[@hgmb1705]

I’m at 0:16 and have just realised that Tuna steak looking slab of gastrointestinal issues is supposed to be chicken?! BRUH.

[@runawaytrain1979]

"I take a spoon full" Wonna bet you got the piece of paper in it? 🤣🤣

[@vanrex7682]

Somehow I’m now convinced Jack actively tries to cultivate Salmonella

[@1tonybricky]

Jack gives the advice to wear an oven mit and straight after forgets! 18:34 priceless

[@MrSturgeonGeneral]

Ed is perfect for this because he's like a silent assassin. So subtly brutal.

[@f.b.jeffers0n]

I've never had polenta, but you two have convinced me to look into it... Thank you!

[@holdupits420]

Ain't missing out on much

[@mimmikibilly]

It's really good, especially the one called "taragna", as it's very flavorful, slightly salty-bitter on its own, kinda like the more browned bits of toasted bread.

[@KokNoker]

Regarding that soy sauce makes anything chinese; My dad unironically believes that with Duck Sauce and Sweet and Sour Sauce. Many a times in the past have I come home to "home made Chinese" which was just rice, sweet peppers, and boiled broccoli mixed with left over rotisserie chicken and a jar of sauce dumped on it.

[@felineV]

Damn, was that chicken cooked in the same 350° oven that was opened every ten minutes to stir the polenta?!?

[@dylanwilliams3122]

Absolutely wonderful as always, all around. Ed's a blast, great content to react to as well. As for a rec... probably the French onion soup vid. Woof

[@MonicaSakura-ry3gm]

That subtle comment was priceless, when he said he washed the pot and you went in there with: oh, he did? 😂😂😂😂😂 Top notch 🏌🏻

[@astaldogal]

I recognized you instantly Ed! I loved watching Top Chef growing up. My sister's and I NEVER missed a season!

[@matiasacosta8214]

I find somehow funny how you talk about polenta like it was a culinary delicacy, while here in Argentina most of us are so poor that's the only thing we can eat 24/7 XD

[@NightmareShadows13]

By his own definition, the pot he used for the polenta isn't oven safe. I've got the same set of pots and pans, but in a different color and they're only oven-safe up to 350°F.

[@Nick_C1997]

So, that oversized gaudy ring that Jack wears is his wedding ring, but when my mother first saw it, she thought it was a ring they give to Super Bowl winners

[@matthewmartin4394]

At least Heavy D's long lost son is passionate about cooking, & gets fulfillment from it.

[@yopizzawolf]

Love these collabs keep them coming!

[@zenmorte2793]

There is a dish called Sopa Paraguaya which translates to Paraguayan Soup, you cook the polenta in the stove then drop it into a plate and into the oven it goes, it ends up getting a nice crust and it is soft inside, people put cheese and seasonings into it and it is pretty good

[@davidpan572]

Is Jack trying to resurrect the chicken? Love seeing Ed provide his PG-13 take on these forbidden kitchen spells

[@yannikamaya]

Congrats on your 100k Chef. Well deserved and look forward to more collabs. Specially you and chef Paul with Guga

[@ChefBrianTsao]

Thank you!

[@loki219]

Totally wanna see a Guga Frenchie CBT collab soon

[@abbym9954]

The best thing about the official Cooking With Jack definition of "oven-safe cookware" is that the cheap-ass Walmart edition Rachael Ray cookware he's using is only oven-safe up to 350 degrees. Also, that garbage warps so fast, even on a cheap electric range. Don't waste your money on it.

[@Misfit1026]

It’s like Cartman grew up and started cooking shitty dangerous food.

[@vishishify]

At this point Salmonella might as well be a seasoning in Jack's food.

[@godphase777]

Happy 100K! have fun making the special!

[@catpoke9557]

6:21 I hate to compliment Jack, but that mug is great

[@AKKK1182]

I fucked up my hollandaise by leaving it on the water for a sec while I did something else and it broke. I made it in a bowl first and then transferred it to a blender and tried to fix it with more egg, more butter, nothing worked. Then after the guests left I had some left over, but it was kind of coagulated, so I put in some warm water and blended it again and it was instantly perfect. I felt so fucking stupid at that point.

[@boomtwack]

I think what bothers me most is the sound of jack's fork raking his teeth when he takes a bite

[@theironcladman4272]

Jack took the recipe for the polenta from good eats it’s the exact same recipe

[@TheGary108]

“She’s locked in the room, chained to the radiator” That clip from Saw was pure Genius. Kudos.

[@jcs1025]

Listen, you have to give Jack credit. He has over 500k followers, sponsers, and a career from this channel. And all without knowing anything about cooking. Impressive.

[@Odayian420]

As somebody who is accidentally put his hand on a pot that has gone into the stove i appreciate the extra warning lol. I forget and im so used to the handles being the safe spot so i just grab without thinking. Now i have little covers that slip on after they come out of the oven.

[@Virjunior01]

"I'm gonna start by cooking the chicken." Liar.

[@rayweaver8295]

Jack seems to be shilling his "best hot barbecue sauce you'll ever taste" in his latest vid in which he makes some pretty disastrous pulled pork. Maybe he's still making the sauces?

[@Andres0082]

Holy crap You would think after 4 strokes any deity is telling him to stop already but lo and behold, he keeps going.

[@THICCTHICCTHICC]

That's weird because people have been looking for that sauce. I remember one guy saying the only local place near him that stocked it was a fucking hardware store.

[@Andres0082]

@@THICCTHICCTHICC maybe it has its uses as grease?

[@Chaos_152]

Well raw chicken and very " globby " polenta and being proud of it, i don't even expect him to say the truth. When he said he gotta go, he meant the 🚽 i believe 😆

[@ChefBrianTsao]

😂

[@AyyAyyRawn]

I’d love to see Brian and Ed make their version of this dish.

[@TheCookingGoth]

I learn a lot from you. I hope you know you are really helping your audience.

[@EZ_Case]

When I first came across “cooking with jack” a few weeks ago the first thing I thought was “man there’s gotta be a professional chef out there who does a play by play of these cooking disasters.” And here you are.

[@cknorris3644]

18:32 you can still see the foreign object on top so its definitely not salt. 🤣

[@SiedlerFanV]

18:34 he grabs the hot handle without his glove just 10seconds after giving his safety speech...

[@thesavvyblackbird]

I’m Southern, and even we don’t make grits from that cornmeal because there’s better options that are coarser ground and better tasting. That cornmeal is great for coating okra and green tomatoes for frying and mixing into flour for calabash style fried seafood but not grits or polenta.

[@vladtepes723]

When jack says any sort of comment after he finished tasting the food means it is atrocious but he is just trying to play it off lmao classic jack