Filipino BATTLE of SISIG with Chef Anton Dayrit! SYWGF EP. 44

[@SYWGFpodcast]

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[@kayleighvoorhees1523]

Here to represent the 10%

[@SYWGFpodcast]

🫶

[@WonderLady]

❤

[@blankfrankie3747]

What's the 10%?

[@MissEllieVamp]

​@@blankfrankie3747 The female audience

[@blankfrankie3747]

@@MissEllieVamp Does it count if I identify as female?

[@MidnightBerry03]

PLEASE KEEP CHEF ANTON!! the 3 of you on pro chef reacts would be a banger!!!

[@greenblack6552]

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.

[@eatsmylifeYT]

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.

[@eloquentsarcasm]

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.

[@freydomgod7112]

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.

[@richellecharles5488]

Chef Anton did not feel like he a guest...he felt like the 3rd bro

[@blankfrankie3747]

Telling me not to order your hot sauce basically guarantees I'm going to get it. You sneaky devil.

[@flarica64]

Reverse😂 psychology.

[@gustlightfall]

Those street sisig 45:08 became sweet because Filipino mayonnaise is loaded with sugar, the cheaper the brand the sweeter it is.

[@renecarrero7072]

Who doesn’t love balls of buttery goodness?!

[@ME-lh4vx]

Jamie Oliver? I think it's Jamie Oliver.

[@renecarrero7072]

@@ME-lh4vx I know not a thing about you, yet I am certain you’re hilarious in real life. Cheers homey!

[@ME-lh4vx]

@@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]

@@ME-lh4vx as a 40 year old Hispanic guy from NYC, it’s short for homeboy, like a cool friend.

[@ME-lh4vx]

@@renecarrero7072 I'm hip to the jive, my friend.

[@jaf1x67]

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

[@jwmckiney3576]

Brian being a fusion of Asian ethnicity is so satisfying. And he shoes it in his cooking.

[@KeithPhillips]

That kid near the end is destined to be the most insane Shaolin monk 😳

[@KeithPhillips]

Oh my, I want that sauce (and shirt!!)

[@flarica64]

Hello my faves chefs, I just ordered the sauce. Can't wait to try it.😊

[@jackruaro]

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]

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.

[@jwmckiney3576]

Can you imagine if Jamie Oliver tried to make this dish?

[@mduvigneaud]

Dang it, and I bought a postcard a few days ago. Now I need to go buy an anvil.

[@adamacosta4615]

I met frenchy two days ago and have been addicted to his personality.

[@mjloquias3839]

Philippines! Lezgo! If Frenchie and Chef Brian will go here to the Philippines, I'd be happy to show you around!

[@zoidberg3009]

Get that money but isn’t betterhelp a scam

[@notchipotle]

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.

[@Steelforfood]

Excited to try the sauce, Order in.

[@MarkwardSituation]

Crazy that chef runs a Filipino restaurant while maintaining a successful voice acting career in Bob’s Burgers

[@andrewmasseo51]

All here for it. Frenchy in red let’s do it

[@WonderLady]

Frenchy is adorable in this

[@LaraBiancaVicente]

THATS MY BFF!!!!!!!!!! LETS GO CHOYBS!!!!!!!

[@The_Judge300]

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.

[@vmn118]

So, this is why you guys didn't go to Tradisyion for the original sisig video. Verr sneaky. Nice

[@SYWGFpodcast]

😁

[@greenblack6552]

I love sriracha with chow mein, egg dishes and certain chicken dishes.

[@TaoOfTheFist]

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...

[@charlesr.8159]

Andrew Fraser has an influence with the BEFRS host, and has appeared in the latter’s videos.

[@lanceresultay014]

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.

[@scottrawlins8165]

I HAVE A COOLINA KNIFE THAT LOOKS LIKE A HATCHET..AND I LOOOVE IT

[@haleysaunders1281]

Now all i can see is his hair thanks frenchy

[@saintielrivera6629]

We drink beer with ice because it's hot here

[@mikelchinacat6326]

ghee probably would work to fry fries

[@chilibreath]

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.

[@marktisdale7935]

Algorithmic engagement comment.

[@jackruaro]

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.

[@catherinejones5807]

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.

[@paladonis]

You heard it here! Send food supplies to Frenchy! Time to head to the store for lots of canned PEAS!

[@TheRealYDA]

It already Happened, let's make it Happen again 🤣

[@paladonis]

@@TheRealYDA Some more "Peas on Earth" action. 🤣

[@TheRealYDA]

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 🤤

[@vmn118]

I wonder if you could use Goya naranja marinade as a decent substitute for calamansi?

[@WonderLady]

Frenchy looking oh so handsome in red

[@editverse-v8e]

Hi frenchie & Brian 👋🏼👋🏼

[@Kinkajou1015]

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.

[@lartsmansociety2962]

not me craving empanada at 11pm 🥲

[@NDH0612]

There's a difference to authentic vs. "Manila" sisig. Try both!

[@ronaldopascua8221]

Kinilaw, Kilawin, Dinakdakan, Sisig.

[@justinhartsink2566]

@21:54 ffs Frenchy could not watch the video with a straight face anymore..

[@traveladdict747]

Where is just the tip jock😢😢

[@ljdoske2156]

Sisig - "sea sig"

[@zzr400cc]

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.

[@WonderLady]

Yummmmmm

[@yvesxiong7786]

Laab!

[@Anrahya]

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.

[@foodie8790]

objection!!! where are the pig brains? the eggs isn't needed if you add pig brains.

[@Just_Exhausted]

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!

[@boyfoxter5614]

What he made is not trqditional sisig. Its a combination of sisig and dinakdakan dishes

[@oodo2908]

I wont eat sisig at all without San Miguel or Red Horse.

[@Mo0nLitee]

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

[@raymondmagat4025]

A guaranteed Simple and easy way to insult a Kapampangan's pride is to bastardize our beloved dish. 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. Don't add mayonnaise to it and still call it Sisig, It's already Dinakdakan then people.

[@gfer66]

3:25 As an Argentinian I can tell you they aren't the best looking empanadas.

[@pauldenamiel]

🫡

[@commieprohibition5429]

Man, I want to try Katz Deli now lol. Cheers guys.