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

[souschef]

I'll be the first to admit that when it comes to making a roux I either go too much or too little but even I know that that flour has to be completely coated in oil, a white roux needs to be cooked for at least 2-3 minutes and shouldn't have any lumps in it. Use a spoon or rubber spatula to mix it up. Whisk only when you add the milk and personally I always add it a bit at a time, incorporate and continue. Adding it all at once means lumps.

If you want my advice regarding roux do it 1:1 proportion of fat/flour

For quantity, roux should be 10% compared to liquid, so 100g roux if you're using 1L of milk, the chef taught me that

As for adding milk little by little he also taught me pouring it faster will actually help with the clums, the key here is whisk while doing it, and i've never had problems with clumpy roux ever again

 

[Shartavius]

I can say he cooks like a retard.

*sub-retard. Get Down with Sean and Marley demonstrates that following basic directions allows Down Syndrome Australians to competently cook circles around Jack-O-Lantern:





[I prefer to believe that this irritation is the culmination of years Tammy has devoted to farting on Jack's pillow any time he's out of the room.]

 

[myhairisonfire]

*sub-retard. Get Down with Sean and Marley demonstrates that following basic directions allows Down Syndrome Australians to competently cook circles around Jack-O-Lantern:

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[I prefer to believe that this irritation is the culmination of Tammy devoting years to farting on Jack's pillow whenever he's out of the room.]

Jesus Christ, how horrifying. I wonder if he's developing some autoimmune issues that would cause inflammation like this

 

[Shartavius]

I wonder if he's developing some autoimmune issues that would cause inflammation like this

Please let him be allergic to meat. Amen.

In fairness to the biggest turd in Tennessee, I enhanced the colors of that image to highlight how he apparently shaves between his eyebrows and up on his forehead. You can also see tufts of sheared hair still on his shirt (he actually pauses at the thirty seven second mark to wipe the previous ten minutes' worth of stray hairs and dandruff off of himself and onto the ingredients in front of him, before immediately losing his train of thought).

 

[Hollywood Hulk Hogan]

Does Hammy shave fatty with a fucking weed whacker or something?

 

[REGENDarySumanai]

Does Hammy shave fatty with a fucking weed whacker or something?

She probably uses a dull multi-bladed razor head. Not a chance in Hell that Tammy knows how to use a single bladed safety razor.

 

[Super Hans v2]

Does Hammy shave fatty with a fucking weed whacker or something?

Jack's irregularly decomposing facial muscles, as previously talked about, combined with that he doesn't need to have a smooth shave for any intimacy reasons means he likely has an electric shaver. The actual reason his face is all fucked up is because he had an allergic reaction after one of his behind-the-Denny's-dumpster encounters.

 

[General Emílio Médici]

What the fuck that cannot be the result of shaving. There is stuff way over where his beard grows and even close to his eyebrows. My first thought was maybe he tried to one of those hair removal creams but that wouldn't explain the apparent irritation in the middle of his face far away from any hair. Maybe he did get a allergic reaction to something.

 

[Zeftax]

What the fuck that cannot be the result of shaving.

I used to have some eczema on my scalp that was insanely itchy, until I shaved it so I could properly apply the cream the dermatologist prescribed. After I shaved the hair, the scalp was very red and irritated, reminiscent of the earlier posted photo, it calmed down after a few days, probably due to the cream and not being sweaty so much.
I know the doctor thought it to be seborrhea, which she later ruled out. But I just googled it and found something corroborating the Denny's dumpster theory.

Seborrhoeic dermatitis can also occur quickly and severely in patients with Human Immunodeficiency Virus (HIV). This is sometimes the first indication of HIV.

 

[myhairisonfire]

It actually looks like they used a clippers on him without the guard. You'd use that to knock back the beard before you shaved it clean and even tidy up eyebrows. They can be pretty aggressive if you get one where the blade points are too pointy and you use the clippers wrong. Still thats not a normal skin response (even without image editing) and he couldn't wait a day for it to die down before filming this.


Lets HOPE or not HOPE he gets a skin infection from unclean grooming implements.

 

[General Emílio Médici]

The shaving explanations also don't address the fact that there is irritation on the middle of his eyebrows. Also looks like there is some peaking out from under his beanie.

 

[Uber driver reviewer]

The shaving explanations also don't address the fact that there is irritation on the middle of his eyebrows. Also looks like there is some peaking out from under his beanie.

Nah. I believe Jack this time.

These Scalfani genetics make their hair fall off of their head and land on their ass, back, (weak sloped) shoulders, and face. He probably has errant hairs growing out of his fucking nose and ears. Since he can barely stand or use his hands he probably does just shave broad areas just to cover the gross face hairs growing out of his cheeks and forehead unibrow.

 

[Adamska]

I know I already posted above, but it's been a while since we've had something this fucking horrific looking from Fatty.

Cheese sauce for mac and cheese, with 2 blocks of Japanese curry in it. If I could freeze this moment in time, it could be modern art.
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It reminds me of the time Jack managed to shanghai someone for an episode and both of them fucked up making enchiladas so badly it turned into looking like cornbread. This looks like a partially cooked scrambled egg, done in the American style of big sheet style.

 

[Shartavius]

I feel like we've been cheated out of a video of Jack demonstrating how to shave about as well as he teaches cooking.

 

[I am Jack's dead arm]

I feel like we've been cheated out of a video of Jack demonstrating how to shave about as well as he teaches cooking.

While using butter as shave cream aka Kramer on Seinfeld

 

[Pig Cups]

Jack's eczema in the mac 'n cheese video (which he previously reported "cured" by his fraudulent khuurnivorr diet) looks horrible.

I struggled with rosacea for years. It was godawful. Really fucked with my appearance, self-esteem, and overall quality of life. I avoided mirrors for the longest time because I hated seeing the contrast between my face (red as a tomato) and my neck (white as printer paper). It took a lot of trial and error in terms of dietary changes, various treatments, and skincare protocols before I was able to zero in on the right formula to get it under control. I’m incredibly grateful that I no longer have that weight on my shoulders.

Because of my experience, I’m a bit more empathetic/sympathetic when I see someone struggling with their skin. It’s really not a fun thing to deal with, especially when a prominent area like your face is affected. But since this is Jack…

I can respect DeCecco as it's one of the best you can find just about anywhere. If you want next level pasta though go for La Molisana or Rummo. Hell I would have been okay with Barilla but this totally Eyetalian guy goes for Great Value?

While Barilla is undeniably the most globally ubiquitous pasta brand, the texture and color (indicative of a fast drying process that kills the nutrients) put it on the very bottom of my list, to where I’d only use it if there was absolutely nothing else. DeCecco is the lowest brand above Barilla that I’ll reach for- it’s consistent and adequate.

I should note that I have some superb local Italian grocers near me, so I’m a bit spoiled when it comes to pasta, and it’s made me a bit of a snob. Anyway, my top 5:
1.) Pastificio Mancini
2.) Delverde
3.) Monograno Felicetti
4.) Rummo
5.) Afeltra

And this is if I’m not making it myself. One of the things I served buffet-style this past Christmas Eve was homemade tagliatelle with a white truffle cream sauce. Practically set up an assembly line in my kitchen because I needed to make enough to feed 20 people.

yes, that’s a Popeil machine

 

[John Andrews Stan]

Just because Jack’s skin is red by his eyebrows it doesn’t mean he was shaving up there. It just means his skin is irritated in more than one place. Jack has said before he has oily skin, and I’d bet he has an overgrowth of Candida, Malassezia or another dermal yeast. You don’t have to be a fat fuck with a sugar addiction to break out due to those, but it helps.

 

[Falcon Sebben]

If you want my advice regarding roux do it 1:1 proportion of fat/flour

For quantity, roux should be 10% compared to liquid, so 100g roux if you're using 1L of milk, the chef taught me that

As for adding milk little by little he also taught me pouring it faster will actually help with the clums, the key here is whisk while doing it, and i've never had problems with clumpy roux ever again

Thanks but for too much / too little I mean either I make too much for the dish or too little.

As for the lumps I've heard different takes on it by different people. My mom insists the liquid needs to be cold. Others say it's a bit at a time and whisk. Others it doesn't matter, you just need to learn the proper technique. I've never had trouble with lumps using my method so I don't see the point in changing it now.

What the fuck that cannot be the result of shaving. There is stuff way over where his beard grows and even close to his eyebrows. My first thought was maybe he tried to one of those hair removal creams but that wouldn't explain the apparent irritation in the middle of his face far away from any hair. Maybe he did get a allergic reaction to something.

A little too precise considering it didn't seem to touch his facial hair. And you can see it up and around the sides of his nose. Unless he's particularly hairy there it's gotta be something else.

I just googled it and found something corroborating the Denny's dumpster theory.

Fatty swallows. He'd never let precious man chowder be wasted on his face.

While Barilla is undeniably the most globally ubiquitous pasta brand, the texture and color (indicative of a fast drying process that kills the nutrients) put it on the very bottom of my list, to where I’d only use it if there was absolutely nothing else. DeCecco is the lowest brand above Barilla that I’ll reach for- it’s consistent and adequate.

Barilla is the most popular brand in Italy because it's cheap and it's decent. It's also a hell of a better than the Walmart house brand.

For me though I choose DeCecco for two reasons. We like it and it hits that sweet spot between flavor / taste and price. I'm not paying $8.00 for a bag of Rummo even if it does taste better.

 

[John Andrews Stan]

If you avoid enriched pasta you’ll be on the right track. Kroger chains’ Private Selection range of pasta is a big hit here (especially the Teflon-cut cavatappi) and it’s only $2/lb.

 

[p1138]

While Barilla is undeniably the most globally ubiquitous pasta brand, the texture and color (indicative of a fast drying process that kills the nutrients) put it on the very bottom of my list, to where I’d only use it if there was absolutely nothing else. DeCecco is the lowest brand above Barilla that I’ll reach for- it’s consistent and adequate.

I should note that I have some superb local Italian grocers near me, so I’m a bit spoiled when it comes to pasta, and it’s made me a bit of a snob. Anyway, my top 5:
1.) Pastificio Mancini
2.) Delverde
3.) Monograno Felicetti
4.) Rummo
5.) Afeltra

Barilla is trash, and I've tried what you've got listed for 3-5 and they're certainly superior to DeCecco but it's diminishing returns. Locally I get get DeCecco for $3/pound(the barilla is usually on sale cheaper) but going to the italian markets(which we do have a few of) for those other brands is going to run 6-8 a pound. For a normal dinner, I just can't be bothered.

Definitely not wasting my money or time with the $1/pound walmart pasta or any equivalent of that. It's the same trash that'll be in the cheapest bullshit boxed mac and cheese.. Most supermarket brands will have a bottom tier, and then version that's a step up that'll be better than that shit for not much more cost.