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Author: Subject: BAJA BISCUITS
BajaMarby
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[*] posted on 9-1-2009 at 06:13 AM


Any biscuits & gravy lovers HAVE to try the B&G at La Bamba, next time you're in Rosarito. Homemade pork sausage and cramy, delicious biscuits. Yum!!! Can't get enough. They're at Km 29.5 in Rosarito.
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bajajazz
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[*] posted on 9-20-2009 at 10:15 AM


Ace and Linda have expanded their breakfast menu . . . now serving egg dishes, country skillet, waffles and grits. Grits! For lunch they're now offering a barbequed pork sandwich that's terrific. Ace is also grinding his own Italian sausage which when I tried it needed more seasoning but may be on the money now. Linda will serve her dynamite cinnamon rolls with a side of cream cheese frosting to go and they're a real albeit occasional treat . . . calories and all that.
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BajaNuts
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[*] posted on 9-20-2009 at 03:46 PM


I realize this is an old thread but I just have to share my sausage gravy recipe-

6lbs breakfast sausage
1/2 gallon sausage grease & butter.
10 cups flour
3 gallons milk
3T black pepper
1T white pepper


Guaranteed heart attack on a plate! But man, oh, man.........YUMMY!

What can I say, old restaurant recipes aren't the healthiest.

:yes:
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Gypsy Jan
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[*] posted on 9-20-2009 at 05:50 PM
BajaNuts


Yumm, hmm, yumm...ahhh...ack...gurgle...clunk.

The end of Gypsy Jan...but an oh-so-satisfying one.

RIP, smiling.




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BajaNuts
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[*] posted on 9-20-2009 at 06:04 PM


smiling all the while.........


and for a killer Red-Eye gravy(no pun intended), substitute 6# bacon for the sausage......


now you have the added benefits of all the nitrates, etc in the bacon:lol:
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JESSE
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[*] posted on 9-23-2009 at 10:08 AM


I love their food, but 2 out of 3 times i go there for breakfast, they are closed. I just tried yesterday, no luck. Love their burrito and cinnamon rolls.



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[*] posted on 9-23-2009 at 10:51 AM


Dog gone it! Seems like most everything I like best in the food and drink dept. is bad for my health. :no: But it is.:D
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Bajahowodd
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[*] posted on 9-23-2009 at 12:51 PM


6 lbs. 3 gals. Nuts- How many servings does that recipe make?
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[*] posted on 9-23-2009 at 06:06 PM


I went by today a little after noon & sign said Wed- Sat 8am - 12pm.

Just have to make my own !
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BajaNuts
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[*] posted on 9-23-2009 at 08:05 PM


Quote:
Originally posted by Bajahowodd
6 lbs. 3 gals. Nuts- How many servings does that recipe make?


ALOT! I don't remember but it'd be pretty easy to do the math.


here we go!

3 gal milk+ 8 cups grease+ 6# meat (actual volume would be about 8cups) 10c flour(volume = 5 cups) yadayadayada+x+?=+-++.........

around 70 cups....(x8 oz per cup) = 540 oz ..........(at 10 oz gravy per serving.........= 54 servings!

we'd always go a little heavy on the gravy and only get 45-48 servings out of the batch.


Darn Good Gravy!


The kicker was when another restaurant in town ran out of gravy on a big weekend and they called us to see if they could buy a few bags of packaged gravy mix (we used the same coffee supplier so they ASSUMED we used that company's packaged gravy mix). Imagine their suprise when I told them we made it from scratch! Looking back, I realise that there was a huge marketing point there that never got exploited...........

hind-sight...........




edit for trying to figure out how to BOLD-TYPE 54 servings.......... irrelevant....... PS hope the math is right, didn't use a calculator.

[Edited on 9-24-2009 by BajaNuts]
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Bajahowodd
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[*] posted on 10-27-2009 at 05:34 PM


Hey nuts, what if you are only a couple?
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Dave
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[*] posted on 10-28-2009 at 11:09 AM
Red eye gravy


Quote:
Originally posted by BajaNuts

and for a killer Red-Eye gravy(no pun intended), substitute 6# bacon for the sausage......



Red eye gravy is made by adding coffee, not bacon.




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[*] posted on 10-28-2009 at 12:36 PM


Quote:
Originally posted by audiobaja
Ugh. I heard they BB decided to close. I thought we were getting into the zone where everyone would be able to hang in for another season. Captain Tony's, La Meta, La Tasca, etc, etc. All this bad restaurant news is depressing!


I don't think the bad season was the real problem John. I tried to eat there at least 3 or 4 times during the year and it was closed for different reasons. So when your hungry for breakfast, you inmediately go for a place you know its a sure thing.

If its true its sad, they had a good product.




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[*] posted on 10-30-2009 at 04:25 PM


You and B&B entered one of the toughest businesses to be in. Lots of folks who know how to cook, have the notion that this business is a piece of cake. It probably has the largest percentage of failure of any small business. And IMO rightfully so. Takes more then just customers to make it succesful. Correct buying and avoiding spoilage are 2 major reasons for surviving slow/down times.
Have been around the food/drink business all my life, so know some of the in and outs. Starting, especially a restaurant, in this down climate is asking for disaster.
Doesn't seem to deter entrepreneurs here in Loreto though. New restaurants spring up weekly and close just as fast.




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[*] posted on 10-31-2009 at 10:00 PM
Number?


Quote:
Originally posted by JESSE
I love their food, but 2 out of 3 times i go there for breakfast, they are closed. I just tried yesterday, no luck. Love their burrito and cinnamon rolls.


ANyone have the phone number for BB?




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