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Jambo

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Location:Baton Rouge
Biography:
Interests:
Occupation:Catering and Food Trucks
Number of Posts:2239
Registered on:8/13/2009
Online Status:Not Online

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re: Knife and thermometer recommendations

Posted by Jambo on 12/30/24 at 7:23 pm
quote:
Thermoworks for meat thermometers. They have some good sales right now; the new RFX wireless meat probe appears to be a game changer if you’re in the marke


Sale is good through 12/31 , I ordered a gateway kit with 2 probes tonight
If I can put meats on the rotisserie and monitor from a phone via wifi and cloud, its gonna be awesome
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re: Pizza Thread

Posted by Jambo on 12/15/24 at 11:41 am
Damn good looking pizzas
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re: Best steakhouse in Nola

Posted by Jambo on 12/14/24 at 1:07 pm
quote:
Fogo de Chão, however I am partial to Brazilian steakhouses


How does this one compare to Texas De Brazil ?
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re: Opies Closed?

Posted by Jambo on 11/4/23 at 5:09 pm
quote:
His catering and real estate businesses are consuming most of his time. He is leasing the building


This.
Thanks for the love Baton Rouge.
I'll find an awesome concept to go in there. I fell in love with that building and bought it as an investment. It's a fully equipped, turn key restaurant up for lease. Win Win.
For a long time, it's been work non stop. Going 2 months without a day off isn't something I want to keep doing.
Thank yall again for crushing so much food! :cheers:

I'd like to do more charity work, give back, feel good kinda stuff. I want to cook and feed people. If you guys need anything, you know where to find me.
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re: Boiled Peanuts

Posted by Jambo on 10/1/23 at 6:09 pm
Soak Jumbos for an hour in cold water.
Fresh water, salt, peanuts
Boil for an hour. Add ice to shock them and soak in the salt water (cold makes them shrivel, and soak in the water)
Finish boiling until you're happy. I like mine a little firm
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re: Looking for a pastalaya recipe for 600

Posted by Jambo on 9/15/23 at 4:30 pm
quote:
Does anyone know what his will feed (and I can do the math to get it to 600)? Or if someone has a recipe that can be scaled I would appreciate it.


I gotcha covered. Also have pots if you need them
Emailed you
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re: Cannoli, any good ones in BR?

Posted by Jambo on 8/29/23 at 1:37 pm
Angelo Bracato's is my go to. I'll happily drive 3+ hours round trip for a box full
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re: Looking for a jambalaya pot set up in the Nola area. Suggestions?

Posted by Jambo on 8/7/23 at 2:16 pm
Krazy Kajun
Shane will build you anything you want
St Amant La
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re: Catering recommendations for fancy heavy hors d'oeuvres for 80 in BR

Posted by Jambo on 8/5/23 at 10:31 am
quote:
All Star Catering


We will be glad to help. Call the office anytime!
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re: Help me cook some thick cut bacon

Posted by Jambo on 7/24/23 at 7:38 pm
I like John Henry's Mojave Garlic (found at the patio place by seigan and perkins) and a little brown sugar
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re: Birria tacos on menus - old dish becoming new fad?

Posted by Jambo on 7/23/23 at 10:28 pm
Definitely the hot new thing to do. I don't care either way, as long as they keep them available. They're new to me, and I'll order them EVERY time.
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re: My Red Zepellin experience last night

Posted by Jambo on 7/17/23 at 6:08 pm
quote:
Appreciate it
.

anytime brother
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re: My Red Zepellin experience last night

Posted by Jambo on 7/17/23 at 5:44 pm
quote:
I'd send an email to the owner. 99% of the time he will want to know what happened.


I sent this to Ray, he's looking into it immediately and is thankful for the feedback. I dont know if he even posts here, probably wouldn't hurt to call him. He's a very hands on owner, and is there almost all the time, this is NOT how he operates his business
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Chicago Restaurant Req's

Posted by Jambo on 7/15/23 at 4:39 pm
Going to Chicago soon for the first time.

Gimme the good stuff.

Dives, mom and pop, Michelin Star. I wanna try them all.

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re: Sauté crab claws

Posted by Jambo on 7/12/23 at 10:13 pm
Butter, garlic, italian dressing, la fish fry cajun seasoning, tony's, lemon juice

Sautee gently until hot. Gently......
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re: Jambalaya cooking question

Posted by Jambo on 7/11/23 at 2:34 pm
quote:
I'd like to cook this at home for my daughter's birthday party, but I don't have a cast iron pot. Can I cook it in a big crawfish pot, or does that not work? I need to make one large batch with how many people are coming to the party (approx. 60).

I'm obviously very new to jambalaya cooking, so any help would be appreciated.


What date and time?
If i'm not working, I'll bring a pot over and help you.
I don't mind pitching in if helps relieve some stress for you.
Lemme know.
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re: Cracklin Tips and Suggestions

Posted by Jambo on 7/10/23 at 4:05 pm
Pork belly
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re: Burger Seasoning?

Posted by Jambo on 7/10/23 at 12:25 pm
SPG
Tony's
Hannah Q beef and chicken rub

I like to season them halfway through on outside, and right before taking them off grill.
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re: New restaurant in Baton Rouge...Opie's....check it out today!!!

Posted by Jambo on 7/9/23 at 9:16 am
Just wanted to say THANK YOU to all the new friends we've made this week from here. We appreciate your support so much, and thank you to Tigerdroppings Admins for allowing us to sponsor.

:cheers:
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re: Cooking Competitions

Posted by Jambo on 7/8/23 at 7:32 pm
quote:
Port Barre has a cracklin festival.


hell yes
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