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

[Phil Ken Sebben]

https://youtube.com/watch?v=8DCw_eR_iPAIt'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
https://youtube.com/watch?v=-avrD4KnlK0

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.

 

[Bassomatic]

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

Jack's not blessed with the largest vocab. Something that really helps reviewing any product, esp foods. It just sounds gross I agree.

 

[JackDavis]

Remember when Jack got a brand new $2500 from Kenmore for a review? Has anybody heard anything new about that?
All I know is that reviewers usually get $25 phone cases, or a $50 video game, never a $2500 item. In fact, even with well known/respected tech reviewers, they have to return that $700 cell phone after they're done.
But all Jack has to do is a 10 minute review and Kenmore gives him a $2500 fridge? It just smells off to me.

 

[gobbogobb]

Remember when Jack got a brand new $2500 from Kenmore for a review? Has anybody heard anything new about that?
All I know is that reviewers usually get $25 phone cases, or a $50 video game, never a $2500 item. In fact, even with well known/respected tech reviewers, they have to return that $700 cell phone after they're done.
But all Jack has to do is a 10 minute review and Kenmore gives him a $2500 fridge? It just smells off to me.

Why do you think sears went bankrupt?

 

[AnOminous]

Jack buys at least half of those things.

 

[Long Sun]

Jack Tami buys at least half of those things.

Fixed it. We all know who makes the money in the family

 

[MarvinTheParanoidAndroid]

Jack's core problem, aside from being a psychotic, underhanded asshole, is his crutch dependency on the thermometer. Instead of using it to make sure the meat he's cooking stays at the right temperature while it cooks, he uses defrost logic to determine that it's done cooking the instant it reaches said temperature.

 

[gobbogobb]

I think his core problem is not knowing the definitions of any of the following: raw, burnt, cooking, or salmonella

 

[AnOminous]

Jack's core problem, aside from being a psychotic, underhanded asshole, is his crutch dependency on the thermometer. Instead of using it to make sure the meat he's cooking stays at the right temperature while it cooks, he uses defrost logic to determine that it's done cooking the instant it reaches said temperature.

Also, it's done if it's that temperature anywhere and he usually sticks it somewhere completely stupid which will reach that safe temperature before any of the rest of it. Then he doesn't let the meat rest so that it has time to finish. He just instantly slices it open and gobbles down bloody raw gobbets of flesh like some filthy animal.

 

[MarvinTheParanoidAndroid]

Also, it's done if it's that temperature anywhere and he usually sticks it somewhere completely stupid which will reach that safe temperature before any of the rest of it. Then he doesn't let the meat rest so that it has time to finish. He just instantly slices it open and gobbles down bloody raw gobbets of flesh like some filthy animal.

Has he ever stuck a thermometer into a chicken wing to determine if the whole bird's done?

 

[Phil Ken Sebben]

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.

Honestly, this could have been a lot worse. Steaks are just about the only things I will leave out to come to room temperature before grilling assuming they're not being cooked Sous Vide or something. If we're grilling they will spend at least an hour on the counter, covered of course, coming to room temp. The reason for this is that if there are any bacteria that start having a good time on the meat, there's not a lot of them and it's the outside you need to concern yourself with. Throw that into a hot pan or a hot grill and any bacteria would be killed almost instantly.

It reminds me a story in part because of the Boeuf Bourguignon earlier and it was Julia Child's recipe. There was, and still is, a famous French chef called "Jacques Pepin" who was a very good friend of Julia and he appeared on her show more than once. One time she was getting chicken ready to roast in an oven and she prepared it by rinsing it off both inside and out. Jacques asked why and she said that it was to wash off some of the bacteria that might have grown on it. Jacques responded to her that he never bothered for one simple reason. That chicken was going to spend more than an hour in a 400 degree oven. If there is a bacteria that can survive that then washing it off won't do much good.

So while yes, care needs to be taken to prevent food borne illnesses, this isn't as bad as people are making it out.

If however he defrosted them and instead of cooking them right away left them there to put them in the fridge until the next day then that would be a different story.

 

[Doctor Stan]

Even as a fucking moron that can hardly cook, holy fuck does he need a cookbook, or some lessons, or something. Jesus Christ, I heard about him some time ago from the video with the meat shredding claws when he shredded under cooked pork IIRC and said it was 'Juicy' and I felt disgusted, and I recall a burger so raw I think it fuckin mooed in the video. He's going to end up making himself or someone else very sick one of these days, and he won't have the slightest clue. He just seems oblivious to the very basics of cooking, it's astounding.

Has he ever stuck a thermometer into a chicken wing to determine if the whole bird's done?

He seems the type IMO.

 

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

The fucking irony. Hahahaha.

 

[Long Sun]

Jack's Cook-off and he is in a major BBQ competition

You will have to look with Eyes. Thank God we don't have to eat
Also the other Guy seems ok for a small time cooking channel