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@williamschubert7063
2 күн бұрын
Sold! 😀
@theempirebruh9697
2 күн бұрын
Let's petition to have chef Anton as a regular on the channel. He's literally RIGHT THERE
@kayleighvoorhees1523
4 күн бұрын
Here to represent the 10%
@SYWGFpodcast
4 күн бұрын
🫶
@WonderLady
4 күн бұрын
❤
@blankfrankie3747
4 күн бұрын
What's the 10%?
@MissEllieVamp
4 күн бұрын
@@blankfrankie3747 The female audience
@blankfrankie3747
4 күн бұрын
@@MissEllieVamp Does it count if I identify as female?
@eloquentsarcasm
3 күн бұрын
This is what cooking is all about, no ego, just a couple chef's brainstorming and spitballing ideas off each other. THIS is how great dishes are created. I enjoy cooking, but I'm not one of those guys who are willing to grind and grind to make it. My jam was my years in the Army, I earned 2 out of 3 berets, and attended every school I could snag a slot for. If the cooking world is anything like that, I can understand the passion they have for their craft. So thankful I got to see the world in those days, Asia was amazing, loved Korea and Japan, but sadly never made it to the Philippines. Food like this REALLY makes me regret not getting there, lol. EDIT: Oh hell yeah "How come YOU have eyes but I don't?" Hahahaha, never change Frenchy, NEVER, lol. You just made my freaking day.
@knackandthoughts4150
2 күн бұрын
44:56 The reason it was sweeter is because usually for these kinds of sisig they cook it with margarine, and most of the time they also use the cheap kind of mayonnaise which is also sweet. Personally I dislike the margarine and sweet cheap mayo in sisig, but egg is alright.
@MidnightBerry03
3 күн бұрын
PLEASE KEEP CHEF ANTON!! the 3 of you on pro chef reacts would be a banger!!!
@gustlightfall
3 күн бұрын
Those street sisig 45:08 became sweet because Filipino mayonnaise is loaded with sugar, the cheaper the brand the sweeter it is.
@greenblack6552
4 күн бұрын
When I cook, I definitely look up the traditional recipe on youtube, but when it comes to cooking it, I do it with whatever I have on hand. And I don't like it when internet people get angry over that.
@niceuy5028
3 күн бұрын
Yes!
@ForeverNoobGamer76
3 күн бұрын
around 2010 they really try to modernize and improve the cleanliness of public markets depending on the Government budget at that time or locals donate materials (some are even installed tiles like hte ones used in bathrooms white. Before it was straight up concrete everything, the stalls and the floor, the water supply and drainage of each stalls in the wet market were so bad that it developed a rotting smell that wafted almost everywhere while rats half the size of full grown cats scurrying around
@eatsmylifeYT
4 күн бұрын
I just hope Chefs Brian and Paul do go to Aling Lucing's in Pampanga. Go to the original branch so you can meet the old-time employees. Edit: Bulalo is a beef shank boiled for hours and served as a soup. The one Chef Anton described is sizzling bulalo which is a totally different thing.
@freydomgod7112
4 күн бұрын
I love Chef Anton's energy, he should guest sometimes whenever he has time. He's also on point of the taste of beer in the Philippines it tastes better if it's ice cold.
@vmn118
4 күн бұрын
So, this is why you guys didn't go to Tradisyion for the original sisig video. Verr sneaky. Nice
@SYWGFpodcast
4 күн бұрын
😁
@jackruaro
4 күн бұрын
Sisig is unique in that we know exactly who invented it - Aling Lucing in Pampanga. But as the video said there have been so many evolutions every restaurant's sisig is different.
@brickstonesonn9276
3 күн бұрын
Modern sisig* The dish goes back hundreds of years, transforming into very different forms. We know the inventor of the modern version, but not the true originators. There's probably no inventor at all, like any dish.
@The_Judge300
4 күн бұрын
I lived in the Philippines for 8-9 months about 18 years ago and ate rather much Sisig when I was there and there was even then a huge difference in how different people made it. Some of it was decent and some of it was amazing. The Philippines is an amazing country with much great food and I am very much looking forward to about 3 years from now when I am going to live there for 5-7 months every year.
@adamacosta4615
3 күн бұрын
I met frenchy two days ago and have been addicted to his personality.
@jwmckiney3576
3 күн бұрын
Brian being a fusion of Asian ethnicity is so satisfying. And he shoes it in his cooking.
@Malaboermaters
3 күн бұрын
Chef Brian, if your Grandpa is Filipino, you're Filipino. If needed, you're part of my family now
@hallelion
Күн бұрын
20:46 I think that's Gábi (Taro)? 29:17 1/16th may still be considered "Filipino" for many people 42:09 Agreed. The Kapampangans are, in my eyes, excellent culture-keepers. Most of them know the importance of preserving their identity and culture and the perils of forgetting history and truths. That said, I do hope they also welcome other "Sisig" recipes from outside of Pampanga. 42:51 I only get San Miguel Flavored Beer as that's the only beer I can easily drink. The rest are a little too much for me.
@renecarrero7072
4 күн бұрын
Who doesn’t love balls of buttery goodness?!
@ME-lh4vx
4 күн бұрын
Jamie Oliver? I think it's Jamie Oliver.
@renecarrero7072
4 күн бұрын
@@ME-lh4vx I know not a thing about you, yet I am certain you’re hilarious in real life. Cheers homey!
@ME-lh4vx
4 күн бұрын
@@renecarrero7072 I have my moments. Here's a little piece of information about me. As a red-headed, freckled-face, 40 year old, white woman from the Midwest, I have never been called "homey". Once I stop giggling, I will compartmentalize how feel about it.
@renecarrero7072
4 күн бұрын
@@ME-lh4vx as a 40 year old Hispanic guy from NYC, it’s short for homeboy, like a cool friend.
@ME-lh4vx
4 күн бұрын
@@renecarrero7072 I'm hip to the jive, my friend.
@RawrExtreme2309
3 күн бұрын
I love this episode! I also love your love for filipino dishes! If you can have Chef Anton back and react to Ninong Ry's Sisig video where he tried to break down the manila sisig, I believe Chef Anton will be able to translate that for you...Ninong Ry is arguably the largest cooking youtuber in the Philippines
@mjloquias3839
4 күн бұрын
Philippines! Lezgo! If Frenchie and Chef Brian will go here to the Philippines, I'd be happy to show you around!
@zoidberg3009
4 күн бұрын
Get that money but isn’t betterhelp a scam
@notchipotle
4 күн бұрын
it's not a scam, but the concept is kinda dumb, you HAVE to meet your therapist in person, you need to try to know them while they're trying to know you.
@azyfloof
2 күн бұрын
It's a scam yeah. they've been fined by the FTC before, and the services they provide that they say are unique to them, you can get from most therapists these days
@blankfrankie3747
4 күн бұрын
Telling me not to order your hot sauce basically guarantees I'm going to get it. You sneaky devil.
@flarica64
3 күн бұрын
Reverse😂 psychology.
@kitnoman
3 күн бұрын
To be fair, Marikina's Market is probably one of the cleanest I've been. I used to live in a dorm in marikina during my college years and that's like 15-18yrs ago.
@Mo0nLitee
3 күн бұрын
better help is shady af, has been through many controversies, not monitoring the therapists that sign up (some dont have certifications and degrees) and last they were training their AIs to replace real therapists. pls dont take their sponsorships
@MarkwardSituation
3 күн бұрын
Crazy that chef runs a Filipino restaurant while maintaining a successful voice acting career in Bob’s Burgers
@lag00n54
3 күн бұрын
which character?
@angkunehonghindimakali
3 күн бұрын
I'm a Filipino (Yes, I have to say that) and want to share some perspective on this debate. Not just Sisig specifically, but almost every single thing in life. (I guess?) "Despite all that, it all falls down to preference." A little bit of example I have is the one that happened to me a few months ago, my friend (who's also my coworker at the time) brought a Tofu Sisig he cooked at work for us to eat. I am a very picky eater. So much so, that if I visually see a vegetable on a food, it's an immediate no for me. So, sad to say I refused to eat his food for a few days. (To be clear, I appreciate his gesture. Since I don't necessarily prepare my own food because I'm too lazy to do it. 😅) So one day, I gave in and tried it, (since they're so persistent that I should eat) glad to say I had a totally different outlook on Tofu now. Still, I'm a very picky eater. So I won't eat anything with Tofu unless it's prepared by him. What I'm trying to get here is just because someone doesn't like how one thing's done, doesn't necessarily mean they deserved to be scorned by it. And I'm gonna contradict myself here, but that doesn't necessarily apply to Jamie Oliver. Guy loves f*cking things up for no good reason. 🧐
@KeithPhillips
3 күн бұрын
Oh my, I want that sauce (and shirt!!)
@KeithPhillips
3 күн бұрын
That kid near the end is destined to be the most insane Shaolin monk 😳
@lanceresultay014
3 күн бұрын
They might've put a low quality mayo on 44:46 that's why they taste sweetness. Quality mayo on the Philippines does not have any sweetness.
@johnmichaelcanares2633
3 күн бұрын
Yeah, I really hate those sweet mayo, it's not a team player in cooking. Whenever I ran out of mayo and I need some, only those sweet mayo can be found in sari2x stores.
@richellecharles5488
3 күн бұрын
Chef Anton did not feel like he a guest...he felt like the 3rd bro
@jwmckiney3576
4 күн бұрын
Can you imagine if Jamie Oliver tried to make this dish?
@archaoneverchosen5110
Күн бұрын
Yooo this gut needs to be on more often! He fits in so well
@flarica64
3 күн бұрын
Hello my faves chefs, I just ordered the sauce. Can't wait to try it.😊
@Steelforfood
4 күн бұрын
Excited to try the sauce, Order in.
@Sivick314
Күн бұрын
just early in the video and this feels like the "beans in chili" debate...
@NewVenari
20 сағат бұрын
You all heard it, frenchie asked for food supplies. Sounds like he wants another case of canned peas!
@andrewmasseo51
4 күн бұрын
All here for it. Frenchy in red let’s do it
@greenblack6552
4 күн бұрын
I love sriracha with chow mein, egg dishes and certain chicken dishes.
@mikhaildelrosario5490
3 күн бұрын
I'm Filipino and live in the Philippines but I never drink beer with ice, as most of the people I know. As for the Sisig I love all variations as long as it's served on a hot plate.
@SpotzaFFX
3 күн бұрын
I love the pod but all the cameras have like little dirty spots unless theyre on the wall but it doesnt look like it. Please do a quick wipedown on the camera lense :O
@mduvigneaud
3 күн бұрын
Dang it, and I bought a postcard a few days ago. Now I need to go buy an anvil.
@paladonis
3 күн бұрын
You heard it here! Send food supplies to Frenchy! Time to head to the store for lots of canned PEAS!
@TheRealYDA
3 күн бұрын
It already Happened, let's make it Happen again 🤣
@paladonis
3 күн бұрын
@@TheRealYDA Some more "Peas on Earth" action. 🤣
@TheRealYDA
3 күн бұрын
@@paladonis I am a Fellow Pea Hater but I Value his "Very Enthusiastic" Reaction more 😂
@TaoOfTheFist
3 күн бұрын
Man, soo many things you could borrow for inspiration for your sandwich. The Pate/Mayo combo reminds me of Bahn Mi, with the Vietnamese style baguette (what would be the Filipino equivalent?) But the way that the onion and pork parts are cut lends itself to almost a "cheesesteak" kind of sandwich. Maybe toast the bread with mayo and then spread the pate as a leak sealing layer? Or, maybe in making the mayo you could add more souring agent like Mexican style mayonnaise? Lots of possibilities. I wonder if Chef Anton Kuyo is talking about something like a pinausukan or pinakurat for the vinegar...
@WonderLady
3 күн бұрын
Frenchy is adorable in this
@kennethcapacete3478
3 күн бұрын
The most street sisigs that were super cheap are super sweet because they also use cheap ingredients. Cheap mayonaise in the Philippines are more sweet side compared to the quality ones that has that creamy rich taste.
@Pat_Chinko
2 күн бұрын
Our sisig's souring agent is pineapple juice which you should also try
@raymondmagat4025
3 күн бұрын
Once you add mayonnaise, You transform our Sisig to Iloco''s Dinakdakan. Dinakdakan also is the one which has the ginger, Authentic traditional Kapampangan Sisig only should have chopped grilled pork headparts, vinegar and chilis. Modern Kapampangan Sisig is where you add the onion, chicken liver in the recipe. The soy sauce and calamansi with chilis are the accompanying condiment to it. Cardinal rule to us Kapampangan is to not add egg to it. People in neighboring provinces, specially Metro Manila, are the proliferator of egg and mayonnaise to sisig because many Filipinos don't want the minerally taste of the chicken liver but still want to keep the creaminess to it. Main reason they add egg to Sisig because it acts as an cheap bulker for the dish and also add creaminess to if the egg is not overcooked on the sizzling plate. Again, just don't ever add egg to it and call it authentic/original. Don't add mayonnaise to it and still call it Sisig, It's already Dinakdakan then people. This is what the main reason why us Kapampangan gets pissed-off. As Chef Anton said, Pampanga is the culinary capital of the Philippines. Sadly, I'm sure chef Anton surely lost a lot of credibility even more to many Kapampangans. He claimed to be from Pampanga but didn't even tried to defend the original recipe or explain why Kapampangans get so riled up when about our beloved sisig. Kapampangans are not against innovation in cooking. Remember what he just said, many of the best dishes and cooks and chefs came from Pampanga. BTW, Anthony Bourdain literally went to Aling Lucing's place to seek the original. That's where he claimed that Sisig is the best thing to have with beer. The original picture with her is still displayed at the original location of her eatery. RIP to both of them. You guys should try, Dinadakan next. This is in my opinion, the twin of Sisig. I love both dishes.
@larabiatch
3 күн бұрын
might i suggest you try Pinakurat vinegar
@Mhike177
2 күн бұрын
Some people are too traditional and their bias doesn’t understand the beauty of food evolution.
@chilibreath
4 күн бұрын
Re: the amount of chicken liver added, I'm with Frenchy on this one. I'm the odd one where I don't like surprise bits of liver in my food (though since they turned it into pate, I might be okay with this). HOWEVER, I am also going to open a can of Reno liver spread to smear on my toast as a snack. Now, I am going to look forward to the upcoming sisigfest.
@vmn118
4 күн бұрын
I wonder if you could use Goya naranja marinade as a decent substitute for calamansi?
@charlesr.8159
3 күн бұрын
Andrew Fraser has an influence with the BEFRS host, and has appeared in the latter’s videos.
@sebastianrodas5469
3 күн бұрын
Awesome chefs, would you guys react to the Gordon ramsey interview on mythical kitchen? Love to see you takes on what he says
@nanbriones1357
3 күн бұрын
Dammit Frenchy for pointing out the hair!!!!!!! Cant unsee it aswell
@jessekenne5919
3 күн бұрын
THE RETURN OF TRACK SUIT FRENCHIE!!!!!
@LaraBiancaVicente
4 күн бұрын
THATS MY BFF!!!!!!!!!! LETS GO CHOYBS!!!!!!!
@scottrawlins8165
4 күн бұрын
I HAVE A COOLINA KNIFE THAT LOOKS LIKE A HATCHET..AND I LOOOVE IT
@Td1zzle
2 күн бұрын
Brian, when u add ur face cams to video ur reviewing it blocks too much of video. Reduce video size to 2/3 or 3/4, then reduce face cams to fit into the remaining void u created by reducing Video size. Hope that makes sense.
@jamesolivercalip2587
3 күн бұрын
Even Bourdain recommended fried egg with sisig
@juanalejandrosotto6217
7 сағат бұрын
Kilawin in the Philippines is popular using GOAT meat, as well as fish
@thomaschristopherwhite9043
3 күн бұрын
Chicken liver should always be there though. It's such a small part but I'd say that makes or breaks the sisig. And you can be a purist and use the head of the pig or you can be new school/western style and use pork belly, but you should never omit chicken liver from your sisig.
@catherinejones5807
3 күн бұрын
One of the great things about living in the USA, that because of the cultural melting pot in this country, there is no real “wrong” way to prepare food. We have the freedom to experiment and play with how we alter dishes. We can be inspired by the people we meet to try all types of variations. It’s all in search of great food. That is the true rule to good cooking.
@mikelchinacat6326
4 күн бұрын
ghee probably would work to fry fries
@drisshansfreetime453
3 күн бұрын
I love a chicken sisig topped with cheese ❤
@sheenaicay5263
3 күн бұрын
they also used the pig brain to add creaminess to sisig, and every region had there own way how to cooked sisig, like in Europe and America they fusion it
@haleysaunders1281
3 күн бұрын
Now all i can see is his hair thanks frenchy
@TheRealYDA
3 күн бұрын
One Day I would like to Try Sisig & Adobo as a Combo, I am gonna fly into the Stratosphere with how bomb that combo is gonna be I bet 🤤
@rigeldejesus6548
3 күн бұрын
I'm from Pampanga, and generally I like sisig from both the north and south, though I'm biased for Kapampangan sisig. The mayonnaise though. It gives off a sweet, creamy feel that tastes wrong for me. If others prefer that taste, I don't mind. Just don't let Mr. Chili Jam make his version of this
@draxxusk1131
3 күн бұрын
I use Siracha on my eggs, bacon, sausage.
@editverse-v8e
4 күн бұрын
Hi frenchie & Brian 👋🏼👋🏼
@jaf1x67
4 күн бұрын
Great Podcast guy's, Haven't missed one yet! Can't wait till our next trip to the Philippines. Love their food so much. We plan to retire with my wife's family in the Philippines and get our house built. Spent the Summers in Canada and the winters there. So cheap to live there, you can live like a king on your Pension LOL
@Kinkajou1015
3 күн бұрын
There's a time to be traditional (follow the instructions on the box of macaroni and cheese), and there's a time to experiment and make it your own (mix a little bit of freshly shredded cheese in with the cheese powder/milk/butter to boost the cheeseyness, add a teaspoon or three of some red pepper flakes, or mix an eigth of a cup of diced onion or mince two garlic cloves in). Mr traditionalist will never learn the magic of making something good even better without any experimentation. Would I eat that sisig, eh, if it's got a little mayo sure but if it has a lot of mayo it's not for my taste. Put an egg or two in it, I'll definitely be down to try it. Give it to me the most traditional way I'll at least try it to be nice, but I may not like it.
@gylionbakunawa6637
Күн бұрын
If you are a filipino food and can cook Filipino food pls tell me what is the difference between menudo, mechado, afritada, sarsyado and kaldereta?
@bandykootkootkoot4334
6 сағат бұрын
Menudo consists of pork, hotdogs and liver. Mechado consists of pork or beef but no liver or hotdogs. Afritada consists of chicken. Kaldereta can be pork, beef, chicken, or even goat, and some recipes can be mildly spicy, and contains liver spread to thicken the sauce. All of the mentioned dishes have tomato sauce, potatoes, carrots, sometimes canned peas. Except sarciado, which mostly consists of fish cooked with fresh tomatoes, beaten eggs and salty black beans.
@WonderLady
4 күн бұрын
Frenchy looking oh so handsome in red
@lesslighter
2 күн бұрын
it is Jicama its Singkamas here but essentially the same thing
@saintielrivera6629
3 күн бұрын
We drink beer with ice because it's hot here
@enzmaka
3 күн бұрын
The thing is the conflict has some regional undertones with pamapanggenyo basically being the ones upset about it. They have some claim to it since aling Lucing, the one who popularized modern sisig, is pamapanggenyo. Theres also the language contradiction wherein the sisig comes from the word for “making sour” so how can it be sweetish or creamy? Anyway the solution seems to be just naming based on places i.e. de manila, de clark. All that said i kinda like conflicts like this it shows a certain degree of caring about the culture. In general apathy is worse.
@carlorielmendez6505
2 күн бұрын
Makes sense, since adobo variants already do so.
@allaricluy
Күн бұрын
is this guy the voice of Bob from Bob's burger?
@marktisdale7935
3 күн бұрын
Algorithmic engagement comment.
@NDH0612
3 күн бұрын
There's a difference to authentic vs. "Manila" sisig. Try both!
@yyy-zn6xu
3 күн бұрын
chef anton's too real man... he might get bashed with his comments on our beers lol! i remember some 60year old guy was mad at my comment when I pointed it out that there is monopoly of alcohol and beer industry here in ph which is the reason why our beers are not as good as other beers outside of the country... and then many people cant accept it.. the reason we love mixing drinks because there is no innovation on our beers/alcohols... the monopoly of any industry is a bad thing...
@ronaldopascua8221
3 күн бұрын
Kinilaw, Kilawin, Dinakdakan, Sisig.
@cclumpclutch647
3 күн бұрын
"Dayrit is "DIE REETT" in filipino. not DAY REET.
@jackruaro
4 күн бұрын
This entire Kapampangan "eggs on sisig is disgusting" pretension didn't even start until the early 2010s. Sisig wasn't even that popular until Manileno's "bastardized it" by adding crispy pork in the late 90s.
@ljdoske2156
3 күн бұрын
Sisig - "sea sig"
@Anrahya
4 күн бұрын
Brian i would be carefull with the bike lady crash clip......i know many content creators that got channel strike for showing such clips, not always but just wanna inform you.
@Just_Exhausted
3 күн бұрын
Can you post the mailing address so I can send Frenchy a post card? He looks sad about not receiving any & I want to fix that!
@GinsuSher
10 сағат бұрын
Dude, Philippine beer has come a long way since you left the country. You need to look at the smaller draft beer makers to get the tasty beer. Look at the World Beer Awards 2024.
@WonderLady
4 күн бұрын
Yummmmmm
@lartsmansociety2962
4 күн бұрын
not me craving empanada at 11pm 🥲
@NovaZero
3 күн бұрын
Is it Chef Tito or Chef George and the presenter is mistaking tito as a name when it's intended to be Tito George as in "Uncle George"?
@justinhartsink2566
4 күн бұрын
@21:54 ffs Frenchy could not watch the video with a straight face anymore..
@zzr400cc
3 күн бұрын
Well the papangeñeos are the Italiana. 😂 . First of all the egg and mayo is just a extender to be honest. Meat is expensive that is why.
@traveladdict747
4 күн бұрын
Where is just the tip jock😢😢
@emieterte1563
3 күн бұрын
That was gabi or taro.
@foodie8790
4 күн бұрын
objection!!! where are the pig brains? the eggs isn't needed if you add pig brains.
@yvesxiong7786
3 күн бұрын
Laab!
@hellcurty8373
3 күн бұрын
Wait what?120 dollars for a pound of calamansi?wow...WTF😢😢
@CMDR-V-UncleJ
2 күн бұрын
F & B you guys know i Lov you.. but i can't like this one do to your BH Sponsor.... Please Research your sponsors...... Also Another Great Get Far Ep :-)
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