Monthly Archives: October 2011

Baddest Patch Kids

Where is the rap game going? To damn Candyland with Method Man!!

Here’s an ode to the baddest lil sweet dudes ever: Those Sour Patch Kids!

Ain’t gonna lie. My head was bobb’in. And now I want some of those fools.

Eat ’em up!!

Happy Halloween Friday.


Travel Bites: München (Munich, Germany)

That’s right! BigBite made its way all the way to Munich, Germany! O Mein Gott!!Let me just say…I was not (1) expecting to like Munich or Germany for that matter (don’t ask me why), and (2) expecting to at all like the food (although the only Geman food I could identify was sausage and sauerkraut). I was wrong, wrong, wrong!

We made our way to Munich for the sole purpose of experiencing their gloabally-known three-week long beer and food festival: Oktoberfest.

Ummmmmmm…  Mind was blown.

Fresh off of a eight hour flight, we made our way to this: One of the 16 “tents” (aka massive buildings that host local Munich breweries for this day-long drinkfest) Löwenbräu brewery is where we started our insane adventure, and we had a plenty of these five-pounders of German goodness:As I mentioned, I wasn’t thrilled about German food going into this trip but, I was seriously mistaken. First off, the Germans take the cake on Philly’s proudest delicacy: my fave… the pretzel. I was in awe with the size and popularity of their massive pretzels at Oktoberfest and all over Munich. What truly made these fresh, salted pretzels delicious was the Bavarian-made sweet mustard. Heaven. 

For dinner, at our second tent stop and brewery, Hacker-Pschorr we had to add some traditional Oktoberfest fare to our drinking: Weisswurst (white sausage) with sauerkraut and Schweinshaxe with kartoffelknödel (hamhock and potato dumpling):Phew, both these dishes were absolutely outstanding. Hats off to the side dishes. The sauerkraut was fresh and packed with flavor to the point that I could pretty much eat it alone. But honestly, the kartoffelknödel was probably my favorite item of these two dishes. A savory poached dumpling-like, almost mashed potato ball. DANG that killed it.  I see you Germany.

I am proud to admit that our night did not end there. After several drinks and a few German sing-a-longs on tables, Oktoberfest had to come to a close. So what was up next? More FOOD!! We hit up one of many outdoor food vendors at the fest and munched on Zweifache– double sausage sandwiches with mustard. Bavarian Gut-ness!! I think we were still on a sausage high at this point and skipped out on their beef sandwiches, pictured left.

Once done, we hit the town in search for some good ol’ German dancing in Munich. Instead, we stumbled upon CRUX hip-hop club that happened to host EPMD’s Erick Sermon as the DJ. Yup, odd, very odd. That was a sign for us to call it a night.

In our stay in Munich other items were also worth mentioning:

Kaiserschmarrn This delectable Austrian-German dessert was introduced to my tastebuds on my last night in Munich. “Schmarrn” translates as a mishmash, a mess, or crumbs, and that was exactly what it was. It is a caramelized pancake-like batter baked and prepared with sugary  goodness. Served warm and with fruit. Wow. I think I am going to make that right now.

Döner KebabDöner (rotating roast) Kebab, seen below, is meat, usually lamb cooked on a vertical roasting pool, and sliced to order. This scrumptious wrap (also can be on bread) is not necessarily a German novalty, but Turkish. However, since there are so many Turkish immigrants in Germany, it was clear that it is a popular treat found around Munich for those wanting eat something different… especially after a few beers. So we had to go in!!Although I skipped out on it, it is common to have these kababs with a yogurt drink. A must travel bite when in Munich.

Travel Bites: Puerto Rico

 While the BigBite crew has been busy planning our next round of events, we’ve also been enjoying several food-tastic travels as well.

In mid-August we said, “Eff it! Let’s go to where the beautiful people go!” So BigBite made a trek all the way to the beautiful island of Puerto Rico (hooooooo!!!). Man oh man, it was fantastic! We sun-bathed on the beaches with the brightest sand in the Caribbean, swam in the natural waters of its well preserved rainforest (El Yunque), but spent the bulk of our time on this isla bonita in chow-town. We went in on Puerto Rican novelties– Frituras (fried island snacks), rice, beans, root veggies– and spared no expense when ordering the best of items on this Puerto Rican planet: mofongo ( fried and mashed plantains with garlic, oil and pork rinds) which is usually served in a pilón, or mortar and pestle. Que, que?!?!

 Check out these BigBite travel goodies. Please bear with us on our lack of quality photos.  Unfortunately, on BigBite’s last night together in the historic streets of El Viejo San Juan, our camera, full of great food shots, was um…misplaced.  The fact that it got lost had NOTHING to do with rum ingestion.

Buen provechoFresh Coconut water with a dab of Puerto Rico’s “special” touch: Rum. (On the way to Culebra. A small island off of the island)

And then came Mofongo. One of our travelers could not help but having mofongo for pretty much every meal documenting most of them on his camera phone.

Here are all the photos that were salvaged:Mofongo with the most buttery lobster stew everrrrr. This gem was by far the best we had, and amazingly was found on a roadside strip of small eateries. This irresistable treat was consumed post four-hour hike in El Yunque rainforest. The next night we made our way cross-island to Cabo Rojo, one of the best areas in Puerto Rico for fresh seafood. This snit right here, this snit right here….this was a pulpo and carrucho mofongo (octopus and conch friggin goodness).So, clearly we were on camera phone steez at this point so this photo is not too clear, but we indulged on our last night in El Viejo San Juan with nothing other than… more mofongo. What you see in the dark is a steak and a shrimp mofongo.

Trust us, when we return to Puerto Rico and capture our Travel Bites, you’ll be super jelly of the wealth of great food Ricans produce.

Take me back now!