Gastronomy Blog by Cathy Chaplin

Now Closed

10 Apr 2011

{swoon} Pig Candy at Bigmista’s Barbecue

Filed Under:

A lengthy wait for a table at Canele prompted the Astronomer and me to stroll over to the Atwater Village Farmers Market to kill some time. After skipping along the aisles and nabbing samples of oranges, apples, and strawberries, we stumbled upon a man with a giant-ass smoker and a long-ass line. It turns out that Bigmista’s Barbecue is a big draw here on Sunday mornings.

Neil and Phyllis Strawder, also known as Bigmista and Mrs. Mista, launched the roving barbecue operation in 2008. They started vending at the Watts farmers market, but have since moved on to the Atwater farmers market (Sunday), the Torrance farmers market (Tuesday and Saturday), the El Segundo farmers market (Thursday), and the Echo Park farmers market (Friday).

After checking out Bigmista’s menu of delights, a part of me wanted to ditch our brunching plans and instead dine on some down home goodness. Alas, I was accompanied by The Astronomer’s visiting family from Alabama who eat ‘cue on a regular basis, so only a small bite would do. I guess the ribs, pulled pork, brisket, and Moink balls (bacon-wrapped meatballs) will just have to wait!

I could not resist ordering some Pig Candy ($1.50) even though brunch was moments away. It was comprised of thick slices of bacon, slathered in brown sugar and spices and smoked until the edges caramelized. Initially, it was the smoky sweetness that registered on my tongue. As I savored a little more, an intense heat was unleashed. Small, deliberate bites are the best way to approach this beastly good Pig Candy.

(more…)

Now Closed

08 Apr 2011

Jogasaki Sushi Burrito – Los Angeles

Filed Under:

5 Comments

After feasting on fried chicken at the Ludo Truck and swinging by the Manila Machine for a beef tapa slider and ube cupcake, The Astronomer and I stalked down the Jogasaki Sushi Burrito truck for our final bite of the night. Launched in late January, Jogasaki specializes in jumbo sushi rolls, stuffed with a hodgepodge of fixings and wrapped tightly in either a flour tortilla or soy paper.

Far from subtle or refined, Jogasaki’s sushi burrito lies somewhere on the sushi spectrum between Trader Joe’s prefabbed rolls and Mori’s pristine nigiri. We’re not dealing with the finest fishes on the block, but it’s passable, affordable, and hits the spot.

Messily scrawled onto a dry erase easel, Jogasaki’s bill of fare included various permutations of spicy tuna, crab meat, eel, shrimp tempura, avocado, cucumber, and lobster. The only non-sushi burrito offering was the “Spicy Tuna Nachos” ($5), which was comprised of Dorritos topped with spicy tuna, avocado, and eel sauce. Yow!

I settled on the #3, which included spicy tuna, shrimp tempura, avocado, and cucumber ($8). I’m glad that I asked for the eel sauce on the side, because its sticky sweetness would’ve wrecked my burrito.

(more…)

Now Closed

06 Apr 2011

Ludo Truck – Los Angeles

Filed Under:

17 Comments

Chef Ludo Lefebvre of Ludo Bites fame (II, III, IV, V, VI) is currently traveling across America starring in a reality show about pop-up restaurants for the Sundance Channel. As a big fan of the chef, I am extremely proud that he’s been given this opportunity to share his inventive and delightful food with eaters outside L.A. The good folks of North Carolina, Alabama, New Mexico, Baltimore, Colorado, and Texas are in for a real treat!

As happy as I am for Chef Ludo, a small part of me (mostly my stomach) wishes that he would ditch his commitments, hurry back to the town that adores him most, and pop-up with something delicious for us to eat. It’s been a long couple of Ludo Bites-less months.

Until Chef Ludo returns home and orchestrates the next installment of Ludo Bites, the second best option is dining aboard the Ludo Truck. Chef Ludo launched the Ludo Truck following the tremendous success of his fried chicken balls at the inaugural LA Street Food Fest.

The Astronomer and I chased down the truck last month at downtown’s Art Walk. The line for the chef’s famous fried chicken was the longest in the lot. Thankfully, service was quick and efficient, and we had our food in less than fifteen minutes.

We ordered a two-piece serving of the Provencal Pepitte ($6). The first batch that we received was over-browned, so we exchanged it for a less overdone set of balls. The chicken was served with homemade barbecue sauce and “Ludo Slaw.”

It takes three whole days to prepare Chef Ludo’s rosemary- and Herbes de Provence-infused fried chicken. Each ball is comprised of juicy, boneless dark meat magically bound together by a crisp and golden batter. Both the meat and batter are so flavorful and well-seasoned that sauces aren’t really necessary. The “Ludo Slaw,” a mix of savoy cabbage, celery, red onion, chives, and Italian parsley, offered a hit of freshness in a sea of deep-fried goodness.

(more…)