Monthly Archives: February 2014

Graffiti Writers Need to Eat Too.

Street Art and graffiti have always been a fascination for the BigBite community. Sure, there is a lot of hoooorrible stuff out there but sometimes the bright colors, stylish letters and clever social commentary can really enliven a dead space. Anyway, as graffiti writers are humans too, they sometimes find inspiration in food…and sometimes restaurants find inspiration in graffiti writers. From the minds of the some of biggest names in contemporary graffiti, to local food haunts like Alla Spina Check out some examples below!

Philadelphia Street Art superstar (and extremely nice guy) Nose Go pops up at Rittenhouse’s Yellow Juice Bar. Who wouldn’t want some fresh squeezed juice from that cute little happy orange!

sAzsaYdj

Learn more about his current adventures…and buy his work before it gets too expensive.

Clearly the MSK crew (including Steel, Augor, Ewok and Rime) one of the worlds most influential graffiti groupings of all time, has a thing for Hot Dogs and Hamburgers. On this wall the there is a epic war going on between the two as they get a little help from Persue. Click image for larger picture.

bring_beef_lose_teef

Pose MSK paints a pretty delicious hot dog on a freight train. Rusted metal was never so juicy!

pose-not-dog

Check out Distort Painting at Philadelphia’s own Alla Spina.

Sampan’s graffiti bar, was also touched By Distort, with the help of other local graffiti artists Curve, Gage and Rune.

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Action Bronson: From His Mouth to Your Stomach

Bronson

Whether you think he is a Ghostface biter, or  a rap connoisseur with good influences and a style of his own, Action Bronson is definitely good eater. Bronson, known for the vivid, often food-based imagery that he conjures in his lyrics, started rapping after a career as a well-respected gourmet chef in New York. Bronson’s food references are so clear and colorful that you can’t help but wonder how some of the culinary combinations that he references taste and what they look like. Bloggers “Pigeons and Planes” took this curiosity an incredible step further by using their “test kitchen” to prepare some of the rapper’s extravagant dishes. As people who are interested in both hip-hop and food, in healthy doses, we felt obligated to reblog such an incredible post. They literally take Bronson’s bars like

“Bone marrow roasted/Spread it on the rosemary bread lightly toasted/Drizzle with the vinaigrette”

and turn it into:

marrow

See the entire piece on Pigeons and Planes.

Also see Bronson in Action(see what I did there), in the kitchen for Vice Below.

http://pigeonsandplanes.com/2012/08/8-of-action-bronsons-food-references-in-the-pp-test-kitchen/3/


Corner Store Classics: Chifles Plantain Chips

Whether you call it the bodega, Papi store, 7-11, Wawa, Cumberland Farms, Turkey Hill, etc.,  BigBite is featuring those corner store snacks we grew up on and the ones we are growing up on now. 

Hey shawty, it must be your birthday, because you can't buy many things for 50¢ these days.

Hey shawty, it must be your birthday, because you can’t buy many things for 50¢ these days.

I find it amazing that I’ve been eating Chifles plantain chips for over 30 years!  Aside from their gluten free tagline, Chifles packaging hasn’t changed much since the early 80’s ( like my baby face.)  Pronounced chief-les, this family business has been around for almost 50 years.  Potassium rich, containing vitamins A and C, these chips are a natural and healthier alternative to chemically enhanced potato chips and snacks. Chifles flavors include: salted, unsalted, garlic, spicy Caribbean, maduro (sweet,) or Mojo Mama seasonings. 

The plantain is a member of the banana family, having a similar appearance, but is much larger, and can only be eaten when cooked.  Chifles are a popular snack in Cuba, Peru and Ecuador, where street vendors offer bags of them to the passing cars. They are savory, more like potato chips than banana chips. Plantains become softer and sweeter as they ripen, and are best made while the fruit is still yellow and firm. The skin is removed, the plantain is sliced length-wise into strips, sticks or round, and fried in vegetable oil.   The end result is a crisp, salty snack that I bet will go great in some chili or guac, and make you forget all about Her(r’s.) 

For those that cannot find Chifles plantain chips in their corner store, BigBite has you covered with a recipe.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
2 green-yellow plantains
Vegetable oil for frying
Salt to taste

Preparation:

1.  Cut off both ends of the plantains, and remove peel/skin. You may need to slice the peel open lengthwise with a knife. Work carefully because plantains can stain skin and clothes.
2.  Slice plantains crosswise into very thin slices. about 1-2 mm. It’s fun to use a mandoline for this, but a sharp knife works great too.
3.  Heat 1-2 inches of oil in a saucepan on medium-high heat.
4.  When the oil is hot (about 360 degrees), fry several slices of plantain at a time until golden, 2-3 minutes.
5.  Remove and drain on paper towels. Season with salt to taste.
6.  Enjoy!