Good Bimbo Bread (Really!)

I Vaguely Remember

I love Bimbo bread!!!!!!

Yeah, that worries me about the wheat breads from Bimbo and Wonder. Even in a warm pantry, they just dont mold.

Maybe penicillin enriched.

Bread under any name brand is still bread. Reminds me of the stuff you poke in between the planks of a wooden boat to keep it from leaking. It'll swell up when it comes into contact with liquids.

Bread under any name brand is still bread. Reminds me of the stuff you poke in between the planks of a wooden boat to keep it from leaking. It'll swell up when it comes into contact with liquids.

Bread under any name brand is still bread. Reminds me of the stuff you poke in between the planks of a wooden boat to keep it from leaking. It'll swell up when it comes into contact with liquids.

Bread

Judy, next time you're in Cabo, check in CCC, they carry Boboli in La Paz, so very good chance they have it down there. Just don't expect to find it in or near the bread aisle! I think I found it in an area near produce....or near the small styrofoam trays of nuts, dried & candied fruits, etc. It was on one of those long metal hangers with vertical clips....not on a shelf. Happy hunting!

Breads missing from Baja

I have tried the Bimbo wheat bread and it really is good. In Loreto it is available at Pescador. There are other types of bread missing in many places in Baja. On every trip we have made to Loreto we have sighed wistfully that wouldn't it be nice to have a really good French Baguette with our cheese. We could buy Brie, but no French bread. The place where we have missed a good French bread on several occasions was when we have chocolate clams grilled in garlic butter sauce at one of our favorite restaurants La Palapa. We always ask to have some bread to soak up the wonderful sauce, and of course, we are handed a couple slices of Bimbo white bread. It's just not the same.

Our last trip was in late March this year and I now hear that French baguettes are now being made in Loreto fresh every day. I'm not sure that the restaurants would know to serve them to their customers, but I can't wait to get back to Loreto and try a fresh baguette with some great cheese.

Legs
I will definitely look for those. I have an Orowheat Flax bread in my frig that I got from CCC in San Lucas.

Babe
Take a trip to Santa Rosalia to the Boleo bakery....just kidding it is way too far to go for so so french baguettes.

BBB,
The French baguettes baked in Loreto are done by the Mission hotel, and Dali was (is?) selling them. Friends have said that they are good. I've tried them and I don't think they are. Bolillos from either bakery in town can be heated in a grill or a very hot oven to crisp the crust, and while they aren't baguettes, they are good with clam. Bolillos from El Boleo are much better, though still not french bread.

Actually, the bread that Pachamama served with the chimichurri was from Superpan Garcia. I often ran into Leon or Ale buying bolillos there. They just knew how to handle them. Now that the restaurant is closed, I think it is OK to reveal this secret.

And Bimbo Linaza is good enough to eat!

[Edited on 6-28-2009 by Paula]

You could say this post is a total copout.

This year I have bought Bimbo 7 grain. It is my favorite in Mulege. You can get it at Saul's. People rave over the boleos at the french bakery in Santa Rosalia. I don't think they are that good. I am spoiled having lived in the San Francisco Bay Area for three decades.

My solution: I just bought the top of the line bread machine from Zojirushi. I am practicing with good results. Mmmmmm! I will take it to Mulege when I return at the end of the year. True, I will probably have to haul the good bread flour with me too. I can get yeast there.

Why do you bash Bimbo so much, it is what it is, sliced bread that goes well with your average slice of ham and some mayo

[Edited on 6-28-2009 by JESSE]

Homemade Mexican cornbread. Hard to beat.

Quote:

Originally posted by JESSE Why do you bash Bimbo so much, it is what it is, sliced bread that goes well with your average slice of ham and some mayo [Edited on 6-28-2009 by JESSE]

Bimbo Woman, or Woman Bimbo?

Quote:

Originally posted by Hook Quote: Originally posted by JESSE Why do you bash Bimbo so much, it is what it is, sliced bread that goes well with your average slice of ham and some mayo [Edited on 6-28-2009 by JESSE] That's the other thing I bash.........Mexican lunch meats. They all taste and look like ham. Even when they are pavo. I've had the Bimbo Linaza bread. It's still enriched wheat flour with most all of the wheat berry removed. It sure ain't whole wheat bread. The consistency is like all the other Mexican wheat breads; something akin to white Wonder bread. Jesse, get yourself some REAL whole wheat or wheat berry bread from Orowheat. Just a different animal altogether. However, they are about 50% more expensive than typical mexican style wheat breads, so I'm not sure Bimbo will market them everywhere in Mexico.

I buy Oroweat all the time, CCC carries it because Bimbo owns it now. Thats what i been using for years, but you can´t beat a regular bimbo sandwich and a slice of bologna to remember the good old days.

Toneart - Zojirushi (Rearing Elepant Logo)

What, no mustard on bologna/baloney? And a slice of American plastic, too?

just got home after being away for about a month to discover that i had left a half a loaf of bimbo on the table. no mold! must have some powerful preservatives in there or or perhaps geniticly altered wheat???

Quote:

Originally posted by grmpb just got home after being away for about a month to discover that i had left a half a loaf of bimbo on the table. no mold! must have some powerful preservatives in there or or perhaps geniticly altered wheat???

Dennis, there is no need to understand.... just whatever you do...

DON'T EAT THEM!!!!

Funny, my Bimbo bread goes bad after a week outside. Maybe your sitting in a UFO crash site?

Boy, Jesse, I've never had a bag of Bimbo get moldy or visibly "bad". And sometimes it sits around for quite a while.

And if that sandwich in the picture above is the special next time i"m lucky enough to get to Tres Virgenes for dinner, can I have my baloney fried? Actually, I'll hope for a better special!

Bimbo

There's humor in the very name. Many different connotations depending on where you were raised. I think what people object to is that it reminds us of Wonder Bread. That was the staple white bread that turned back to dough in your stomach and had no nutritional value. It wasn't until the 1960s that we even started to become conscious of what we ate. Oh, there were the "health food fanatics" in Hollywood, but they were pretty much discredited because they were eccentric and odd. (Europe has always had good bread).

I had a French girlfriend who was in her mid 30s when I was a teenager in Los Angeles. She always took me to the health food store in Hollywood. You can only imagine the education I got from her.

Anyway, she ended up with a tapeworm. That pretty much ended the relationship. It was Wonder Bread from then on for me...until I grew a mind of my own.

Edited for this addendum:

When I was a young kid, the fat kids down the street used to put unblotted bacon, gobs of peanut butter and Mayonnaise on white Wonder Bread.

[Edited on 6-30-2009 by toneart]

Quote:

Originally posted by toneart I had a French girlfriend who was in her mid 30s when I was a teenager in Los Angeles. She always took me to the health food store in Hollywood. You can only imagine the education I got from her.

I've had a ZOJIRUSHI bread making machine for about 25 yrs and use it here in LB all the time; in fact, it is in process AHORITA!
But, when it is humid, such as now, I have to take it into my bedroom and run the A/C for awhile, to get the air such that it rises properly and doesn't totally cave in. Even then, deep into the summer, even with A/C, it still falls.
Also, another consideration is whether the electricity goes off during the cycle.......then just a bunch of wasted ingredients, as my only oven is a Convection Microwave.

For ages we've used the Linaza Multigrano as a back-up, for sandwiches, when I don't get my own baked, or when I run out of bread flour; but for sure, not only does it keep a long, long time inthe heat, the wrapping does melt and that yellow color gets all over everything!! I have to remember to take it off, but usually don't remember......life CAN be muy dificil!!

Just give me a pone of good Mexican cornbread. You can have all that whole grain/mixed nut stuff you want. Once you try Mexican/Southern USA cornbread you'll feed all that doughy stuff to the goats.

Quote:

Originally posted by DENNIS Quote: Originally posted by toneart I had a French girlfriend who was in her mid 30s when I was a teenager in Los Angeles. She always took me to the health food store in Hollywood. You can only imagine the education I got from her. Pictures, please. A full trip report if you have time, Tony.

Dennis,

With my perennial tan(from teenage in SoCal, to now in Mulege) , I blend with the shadows and become invisible. Sorry, but the photos you were looking for didn't turn out. I am incognito wherever I go. I will say that I can get away with a lot without any incriminating evidence.

French ladies are probably a little desperate when it comes to certain things.

Quote:

Originally posted by Cypress French ladies are probably a little desperate when it comes to certain things.

I didn't know you knew any, Cyp.

toneart,

How Did This Thread on Good Food

Morph into memories of past erotic encounters?

Well, I guess that all the senses get engaged when you are having a delicious moment.

Boern, bred and beddeded! Ya can't loaf when the babes are bakin' in the bad boy's boudoir.

Russ,

No bacon?

Bimbo