Great Adobo and Sisig at Brooklyn's Hottest Filipino Barbecue - The Meat Show
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- Опубликовано: 27 авг 2024
- Host and professional carnivore Nick Solares heads to the Cobble Hill neighborhood in Brooklyn to sample the Filipino barbecue at F.O.B. (Fresh Off the Boat).
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I spent living two years in the Philippines and came back 20 lbs. heavier. Three things that did me in , Cebu lechon, pansit and San Miguel....Lol
Chris P. Pata how about crispy pata?
ironic name
i can't tell if it's legit or a joke
Looking at your name I can tell you liked the Pata hahaha.
Cebuano here. And yes, we steal your soul with our lechon. Your cravings fuel our electricity lol
This is the first Foreign food reviewer who actually commented by INSTINCT that Sisig is good eaten with alcohol. Now why is that? Because Sisig is mainly classified as "Pulutan" (a filipino snack best consumed with alcohol usually fatty to slow down intoxication).
Hats of to this guy. He deserves to be in a Tagay.
What? No, Anthony Burdain already said it on the Manila episode of his show Parts Unknown, a full year before this.
@@ncdxero88 AND WE KNOW THAT IS THE ONLY WAY THIS WAS POSSIBLE, take ur brainchip
My family owned a Filipino restaurant back in the day. I know everyone makes sisig differently depending on where they grew up etc etc, but from where my family came from they used much more chilis for that heat and they also mix in liver pate.
If you really wanna get fancy you can also crack an egg on top of the sizzeling platter. Its delicious to serve with some rice on the side. And a ice cold beer.
filipinos sure do love imported beers (corona, heineken)
San Miguel light or pale pilsen is still the best.
But one thing to remmber, dont serve foreigners sisig that has cheeks and ears even me myself doesnt like it..just saying..
Jeff Papi those beers taste like piss
those filipinos must have poor taste.
Nick's performance gets better with each video. It really shows that he reads the comment and tries to make improvements.
Teddydoctor666 spoke too soon man, his videos are still platonic ideal
he is shithole
The world is funny. Before, I thought nick was a little annoying, now I've realised he was always overly passionate which is the reason I love him now and never watch mark wiens or any other food shows anymore
Very spot on with the beer + sisig. Sisig can be eaten for breakfast, lunch, dinner, brunch, while drinking, and after drinking. Sisig is life
Filipino food is really all about the meats. The way the meat is cooked and marinated is spot on delicious, and yes presentation of a dish was never really something thats done. the food served and cooked and flavor is whats satisfying.
A lot of hate for Filipino Food. I may not like Nick, but I appreciate him genuinely liking the Food, and at least showing some care and appreciation for someone else's culture. That more than some of the hateful idiots in the comment section.
Putinisgood says the idiot. I'm talking about you Bitch.
Putinisgood I'm good where I am. Go get a life weirdo.
Putinisgood I'm good where I am, go get a life weirdo.
Putinisgood ah I see you're failing at that already.
Filipino food are best tasting but it's greasy, unhealthy, mostly overcooked and with odd texture and smell. It will take a little bit of time for the American palate to adjust and embrace it. Sushi by the way was once deemed exotic in America but it has now become one of the most popular staple dish in big cities across North America.
Filipino BBQ is the best! Different islands 🏝 have variations on marinating these meats. Pork & chicken skewered BBQ are the standards.
banana ketchup was invented during WW2 in the phil when tomatoes became scarce.
You'd be surprised... not a lot of Filipino people I know have ever heard of the origin of it... and I learned about this in wikipedia lol..
99% of Filipinos do not know or care about that TRIVIA.
ZKT XO : I actually knew this from an old ad of Delmonte, fresh from the 90's, with their small fun facts. I wonder if I can find it.....
nobody asked tho
Maria Orosa, the inventor of Banana Ketchup also invented Soyalac that save a lot of American and Filipino soldiers when they were captured by Japanese during WW2
I like his reaction and the way he described each taste. I feel like I’m eating with him too.
THIS MADE ME SO HAPPY IM SO GLAD THERES FINALLY A FILIPINO EPISODE
Peenoise
sisig is a pure filipino food no other bullshit like spanish or arab or chinese influence
YggdraSsilL91 perfect with beer
u dont like kung fu
I dont mean to diss, but thats the palest sisig I've ever seen.
Aling lucing rolling in her grave right now.
Grill them pig's ears bro, to get that char flavor
for real. that's what I thought when I saw this
Calling BS here as food is something communal, maybe even universal
Direct influence may or may not be there but folks eat this stuff all the time, and so what they think of it goes into the dish too
sisig is best with beer and white rice
I love adobo and sisiq. Been eating a lot of it since I've been traveling in the Philippines for a month. Even made some with my Couchsurfing host. Hoping to make a video soon of me and him making pork adobo together. Love this channel.
been eating philippinos food since i went there 39 yrs. ago, it's one of the best (*incorporating condiments/spices that are tasty and delicious)..... forget 'bout the haterz in these comments thread, they're just jealous!!
This was easily the best video of the meat show I've seen. The food looks great, the exchanges with the chef are pleasant and bring out personality from both. Good shit.
Can't eat filipino dishes without rice
My thoughts exactly! 😁 I was looking for steaming hot rice! 😁
"The Meat Show"
@@fukun5773 = yep. thats the theme of the show.
And that's a fact
Its simply a sin when eating filipino food without rice.
Love me some Filipino food. Grew up eating it at friends houses. Always lots of food and plenty of it.
Kaysa matuwa kayo na kinikilala ang pagkaing Pilipino ang dami niyo pang nirereklamo there are a lot of variations with the way Filipinos cook sisig, adobo, and bbq. Just appreciate that our food is getting recognition instead of taking everything down just because you feel its not right. Be nice!
The barbecue and sisig look spot on, the kind you would get from local grills and barbecue places here in manila. Although the adobo, which looks delicious, is somewhat pale and lacks the red color of soy sauce. But i commend FOB for bringing authentic filipino food on the other side of the world.
Too much hate on Filipino food, im amazed. I'm Filipino and grew up with this food so i cant find so many fault with our food. But thats alright. Each of us has unique taste.
Misty__21 I don’t like the word ‘hate’ used on Filipino food rather used dislike.
From what I can gather from other people, it's usually the smell that bothers them.
And since you grew up in the Philippines, since only natural you're bias to love it. If you grew up, say, in Italy, and suddenly be introduced to Filipino cuisines, I wonder how you'd react....
Lami gyud ang lechon + puso no matter what. lol
Nicolas nahh it’s the grease
I hated nick a few episodes ago, but he's greatly improved. He was over-pretentious before but now he's much more casual and I love it. No more crazy vocabulary, just a great host.
Sisig when you're drinking is the best lmao
"This is good with beer" 🍻.
That line still rings on my ear. Haha.
I'm not Filipino but have had Sisig from the Tarlac area, it looks different, but both look tasty. Next time I go visit my buddy in Tarlac, I will take tortilla, and make Sisig tacos with cilantro and onions!! Oh yes and San Mig
The food looked sooo good and I really enjoyed this episode. The presenter gets a lot of flak, but I think he does a fantastic job. I'm gonna try to drop by if I'm ever in Brooklyn.
one important thing, those dishes can't be generalize to one recipe. A diverse country always had its diverse factors. one of which is cooking, every family has its own recipe for those dishes. specially, sisig
Nothing Beats The Authentic Filipino Food which you can only find in Filipino Homes!
Nick watching some Lucas show gaining humanistic touches awesome
You really improved your style a lot nick!! keep doing what you do man
Thank you for appreciating a Filipino delicacy... very nice show!!!
Best Filipino food ever I have tried sisig the best, their meat and fish are fresh GOOD JOB FOB BROOKLYN you make us proud
i didn't like nick that much, but i ended up liking him a lot hahahaha
Why?
That looks nothing like the sisig I've had in the Philippines
brozors foreal. the sisig i have eaten here so far has this weird creaminess to it. not bad but I feel it doesn't represent filipino food very well unless it was a regional rendition of pig face, onions, garlic, and peppers cooked in a skillet. for a while, I've been thinking about why filipino food still has not experienced a boom like korean, japanese, thai, and even vietnamese cuisines have. it's mostly due to the fact that there really is no way to present and flavor the dishes in a way that the western palate finds acceptable. usually if restaurants more or less americanize adobo, sisig, lumpia, etc, a lot of the nuances that come with traditional preparations are lost.
100nujabes creaminess probably mixed with pig's brain. A different version.
IT WAS WHITE AT THE TOP WHEN THEY SERVED IT ???
Some people use mayonnaise for their sisig. Others make it originally with the internal organs like brains. It's what makes it creamy. But his is close enough to the original from Pampanga. The original is the whole pig's face is boiled in pineapple juice, some bay leaves, peppers, onions. The works. Then it's grilled, chopped up, seasoned and cooked with brains and (I'm not sure if it's) liver. Served on a sizzling plate.
Yeah right! It's not even sisig, it's dinakdakan. We don't use mayo in sisig here in Pampanga. The ingredients mainly are pig face skin, pig ears, onions, chicken liver or liver spread , salt and pepper and booooom!!! Be sure to cook it in a sizzling plate
That Filipino chef knows his food well.
i love filipino food i wish i could go to this restaurant
if you gotta have pinoy barbecue, there has to be isaw man. and bacolod chicken barbecue.
But is it platonic ideal ?
A true fan. Thanks for watching!
This fool was a racist. He still works for you!
Eater-- why are you sending a former white supremacist to explain and review the food of racial minorities? Why are you forcing restaurant owners/chefs to interact with this guy in order to be promoted on your site? This isn't acceptable in 2017.
I think he explained himself pretty well. people make mistakes and fall in with the wrong crowd - people can also change
otis _former_ that is why.
That shredded vegetables is called "atsara". Filipinos serves that as a side and eats that when they get "umay" or fed up with constant rich flavors. It has this refreshing tangy, sweet and very light flavor.
Other alternatives for getting rid of "umay" is freshly chopped tomatoes. Usually can be seen paired with breakfast meals like "silogs".
Gosh, the chef knows the cuisine alright 😁
Doesnt eat one bite of rice smh
but filipino food always comes with rice so sad
jef why sad? 🙄🤔
@@yaboykongming164 it's Brooklyn, not the Philippines. He just said "...adding to the great tapestry of Brooklyn cuisine". he did not claim to have an authentic or a purist meal.
Western people don't eat much rice
Its like eating a sushi without rice
Need to fix audio levels when recording these vids. I'm always having to up my volume way too high when watching them.
If you're visiting Philippines, the best decent place to eat sisig is at "Gerry's Grill". If you're on a budget, go for the fastfood "Sisig Hooray".
Sisig honestly is one of the best comfort food i had in the Philippines, very crispy and regretting cholesterol to eat
This guy wasn't bad today
Jack Kluchinski probably wasnt interested enough
But still rude
You can make any dish into Filipino if you add soy sauce, fish sauce and vinegar.
and a lot of garlic 😂
You don't need those condiments if you're eating with your barehand since the inside of your fingernails carry the same flavors like those spices you mentioned. LOL!
Was that an insult?
agentofchaos - my my my, sign of insecurity unveiling before my eyes eh?
Webster Burdeos Nope that was fact
Ok so this Canadian born. Non-Phillippino that has been to the Phillippines. Has a Pinoy wife and loves food ... The best Sisig i had was with Calamansi and a egg ontop with rice as a side dish and a beer. Sitting outside at night in Manila people watching and having a good time .. I can't see it made any other way Like Bualao in Tagatay or Mangos in Cebu. Pizza in Roma. Steak in Argentina or Japan .. etc However its not just where the food it from it the surroundings that make it famous
The sisig is served on a sizzling plate for you to mix it up so the top "uncooked" portion would brown further. In another version, a raw egg is placed in the center, and you have to mix it so it cooks with the rest of the meat.
Where's my egg on my motherf#*in sisig??
Alover OfLove ew why. Guess you're the type who also puts mayo on their sisig.
Goran Brandon welp that's the problem with Filipino cuisine. Even before going outside the country, one region in the Philippines is already fucking up another's signature dish. I blame Manila people. Every single regional dish is butchered once it enters Manila. example of this is putting egg and mayo on sisig. that is not how you eat sisig. or using hot sauce for bicol express. or not inserting the right herbs for lechon. everyone else is always trying to outdo the original that the OG dish loses its very essence.
Jeus Lau Yeah and I eat babies as well. I'm so horrible for having an opinion. I'm Filipino as well but not from Pampanga. I should shut up right because you know god forbid I like my sisig with egg...
Alover OfLove well this is getting out of hand, considering you were wondering why there was no egg and there was me assuming you also put mayo since that's how non-native kapampangans do it and telling the other guy that eggs aren't really supposed to be in sisig and you rebut with this "I should just shut up and I eat babies" nonsense. no one's saying you're horrible and should shut up for your own opinion. but there are people (myself included) who would go against your opinion. so if you got easily offended then I'm sorry. maybe I should've just removed the "ew why" since it tickled your senses. or maybe not. why am I even explaining myself? this is the Internet, everyone is entitled to their own opinion, including those who will go against your own.
i feel you bro hahaha sisig with no egg is not complete
Is it me, or is Filipino food tends to be sweet in many dishes? Not BBQ, but here the Filipino fried chicken is crazy good.
hell yeah they are. Have you tried Filipino Spaghetti? ahahahahahaha
...didn't even know that Filipino Spaghetti existed... had some Filipino desserts recently, and my teeth felt like they were dissolving....
it's also known as sweet spaghetti
They tend to be sweet but the flavor that we value the most (at least in the traditional main dishes) is sour. Sinigang is sour. Most Filipino dishes will have some tang to it - even adobo. We love calamansi. It's a main ingredient in most marinades.
Wong Jefx try Indian sweets. theyre so much sweeter than Filipino cakes. After one bite I thought I had diabetes.
Eater,
I was born Filipino, so Adobo and Sisig are some of my favorite foods. Thank you so much and I appreciated you share this video!
The color of that adobo and texture is amaaaaayzing
Where is the egg in the sisig
watch out for the HYPERTENSION! :)
Here in Philippines 🇵🇭 it’s already been sisig and beer 🍻 🍻 no exceptions to our beer men
Ung mga nagrereklamo na "iba ung itsura nung sisig" "dapag may ganito, may ganyan..."
ilang bese po sinabi nung chef na may iba ibang version each dish. ganun din naman dito s pinas, pumunta k s ibang bahay iba ung version nila ng bbq, pumumunta k s kabila, iba na naman. At least sya alam nya ang origin ng banana ketchup (ako mismo ndi ko alam un until now, haha)
I think the hate for Filipino cuisine that comes from people here is from ignorance and general lack of knowledge - even from fellow Filipinos - about the diversity of our cuisine. The abundance of produce and cooking styles is nothing like anywhere else. In one country, you can find fried, boiled, braised, grilled, sauteed, steamed, raw, roasted (charcoal and wood fire), baked, ceviche style cooking. I sometimes watch southern pig roasts with vinegar and see the similarities with our lechon. i see ceviche or sushi and see similarities with our kinilaw. i see coconut milk curries and see similarities with our gata dishes. i see korean samgyeopsal and think of our more flavorful liempo. i see sate and am reminded of filipino barbecue or kare kare (oxtail peanut stew) yet people say filipino food is salty, full of fat, greasy or nasty. where the hell have you been eating? we use lots of vegetables, fish, chicken, root crops, edible leaves and prepared in ways that you can't even find in one single country. true we don't use as many spices or herbs, but i know of no other cuisine that can make vinegars have so many varieties or make a cuisine taste so tangy and delicious. tell me where else there is really good coconut vinegar marinated grilled chicken because there's no other country who can do inasal na manok like we do. or think up of a dish like sinuglaw - fresh tuna ceviche with coconut milk topped with grilled pork. or do stuffed crabshells as well as we do. we use different edible leaves like sweet potato tops, chili leaves, moringa, etc. we use bean sprouts too but in lumpia or sauteed. which other SEasian country uses achiote seeds apart from the Philippines? we don't need to mask our food in dried spices because we appreciate tasting the meat, chicken or fish itself. if any of the dishes I mentioned here sound alien to you and you say Filipino food sucks, then you havent nearly tried all of it to even make judgment.
Regional food is always better in the PH and it's not easy to replicate outside. I went to Thailand and tried food commonly eaten by locals/office workers that arent the same ones served to tourists. I found out we use ingredients like bamboo shoots, fish, chili leaves, chayote, turmeric, lemongrass but prepared in different ways. They use more chili, ginger, lemongrass and turmeric in their curry dishes. we use it as aromatics in roast meat or in sour soups. they use more coconut milk than we do. we use more vinegar or souring agents than they do. they add chili in everything. we add chili to our condiments based on personal preference. we eat more tomatoes, eggplants, long beans, tubers and root crop leaves than they do. we both use shrimp paste, fish sauce, green mangoes. they use ripe tamarind, we use young tamarind. I've also had super greasy Thai food in Thailand, like oyster cakes etc. they also eat braised fatty pork legs and fried pork bellies and add too much sugar to their drinks (like in Vietnam). When people fault Filipino cuisine because it isn't spicy enough or lacks herbs, perhaps the problem is with them for expecting filipino cuisine to be exactly similar to other SEAsian countries when within SEAsia there are so many variations. we were heavily influenced by Latin/hispanic cuisine. In the US most Filipino families probably cook pork dishes because it's hard to get the same vinegar, fish, produce so it's hard to replicate the same flavors we have locally without resorting to packaged mixes.
U just wrote a essay on Filipino cusine in RUclips
So true!
filipino lechon is the best!!!
*cebu
it's technically the only lechon
Sisig is great with beer and the right way to eat it is to break open a whole egg over the entire thing, mix it in real good as you squeeze calamansi(a small, green, philippine lime) extract over the whole thing as the sizzling heat continues to cooks it.
Sisig is actually bar food. It IS very good with beer!
Where's my Filipino hommie at? 😂😂✌🏻️
I'm wondering if that "lime" is probably Calamansi... or it's supposed be Calamansi and is having Lime substituted...
Sizzling sisig is best if you crack a fresh egg on it while it is super hot then squeeze in a small calamansi then mix.. Yum yum!!
Yes sisig is often serve with beers
BUT IS IT PLATONIC NICK
tbh, that sisig doesn't look that good, i've tried a lot of sisig, and they all looked appealing and this one really doesn't look that appealing
RJ Fuentes ..... looks can be deceiving
Coz you're supposed to eat it, not just look or stare at it. Idiot
alahoy!
The taste that matters and not the looks 😂😂😂...
it depends on who eats it. so far, it looks decent as far as variations go. nothing too fancy but it's ok. not saying it's bad but nothing too special. basic sisig and looks better than what other poor variations of sisig I tasted.
Nothing ethereally platonic here, which is quintessential of a Filipino dish.
There is so many versions of each filipino dish. Uts interesting to see each version
There’s Pinoys in NY??? 😂Should have went to L.A, Hawai’i or San Diego...way better perspective then Brooklyn...🤣🤣🤣
Urban Decay most of them live in Jersey. Cheaper houses/rent
There are Pinoys everywhere dude 😂
ayyy sus nagutom ako
Ely Canaveral tara libre kita :)
Allison landi nyo!
Allison Pasama!
Thats why love the Filipino dish
im so glad it was nick that did this review.
the orig sisig dont have egg. and it has a chicken liver. just sayin peace yo
is that a knife on the table? FAIL.
Sisig, adobo, pork barbecue is life and love 😋😋😍
I just ate dinner like 30 minutes ago and my mouth is watering right now! LOL
"It smells like barbecue", is he on drugs?
I've tried a lot of Filipino cooking, both home cooking and restaurant, and must say I am not a fan. There are a few good dishes (half of which are shared with other cultures already), but for the most part I find the food bland, oily, and generally a less appealing option when going out. Also, too much salt and pork...
Vinh Vu it was meant to cook that way btw. fil foods are fatty cholesterolic food. no wonder we have high cases of heart attack
Vinh Vu actually few places in the States actually serve filipino food as authentic as there is here in the homeland. It always would have a western flair or certain influence.
nope not bland.... i know a japanese, korean others who came here. their bad comments would be too salty can be too oily too... but never heard bland. You should go to remote provinces if you want to know authentic flavors. The city is flooded with easy to cook foods adobo sisig then barbeque and endless adobo... again if you taste it bland i don't really know maybe its about your tastebuds.. most pinoys murder their food with salt garlic & pepper
obviously i dunno which filipino home or restaurant youve been to but salty was never a general characteristic of Filipino food, it should be sweet and sour and not oily but fatty. we like to cook pig but it doesn't come out oily unlike Chinese food.
mehh im korean and i will say vietnamese food taste like shit compared to Filipin... all their food have chili.. most foods gave me diarrhea. Dirty vietnam people... EwW not gonna go back there. Mexico serves cleaner food
Sisig is usually served as a bar food. It goes very well with beer.
Man!,that's drunk people's food here,that sisig is awesome non the less of course!...kudos to this chef expanding Filipino food all over the world.
That food looks ok. Like I'm not dying to eat that after watching. They need to improve their presentation
right? i mean who serves sisig without tossing it first?
toni g Main problem why Filipino food hasn't been commercially successful: the lack of presentation.
I don't think there's a way to 'improve' the presentation of Filipino dishes since that's kind of the theme already. Simplicity
Filipino food will lose it's authenticity and flavor if you follow both western and eastern kind of presentation and plating. It should also be in big servings with steaming boulder of white or garlic fried rice. The idea is you don't spend time looking at it but to eat it.
agentofchaos1 Hip ^^
Filipino food is not appealing in its looks.. ill give you that. But it taste is so good!
Christian Guevarra nobody ask you to eat it. Your not even filipino to begin with. If your born outside the country, your not filipino.
The heck so if child is born in a family of Filipino but not in Philippines they r not Filipino?
Filipino here and big fan of meat show and dining in dime as well 😁
Ah you will definitely gonna feel at home in the Philippines when it comes to food. We are a country of carnivores too. There's not much for veggy but there's options
Filipino food seems weird. It's all over the place. Doesn't really have a face to it.
It's on an identity crisis. There's not enough 'push' from the filipino community to let it shine into the international scene.
Some day. Some day. It's in a fledgling stage, really.
John Eli I thought sisig was made of pork face.
John Eli It's a third world country, what do you expect.
Filipino food itself is confusing. Most Filipinos don't even know how to explain it. I mean if you go to a karinderya( small store that serves food) or in most Filipino food establishment and ask them about what they are serving they would just simply say "Oh! that's pork, and this is beef, that's fish, and that's vegetable!" does that sound appealing to you? All I'm saying is that there are some factors why Filipino food is not that recognize unlike other Asian cuisine and one of them are how most Filipinos describe it to other culture.
There is no Filipino dish that is not eaten without rice (except desserts). So please, always have rice; most dishes are very intense in flavour, that's why you have the rice.
sisig and beer, perfect match
Adobo is soy sauce, vinegar, garlic, black pepper, and BAYLEAF! BAYLEAF is what gives it the adobo flavor!
Spot on with the beer and sisig 💯
I've been there when I I went to New York and love the sisig the best so far I've tried Kudos Fob Brooklyn cheers
*_atchara side dish for anti-umay it’s pickled papaya_*
Hindi lump Leto ang inuman pag wala ng sisig!!my favourite
Sisig and beer are made for each other!
@Eater Nick, you should also know that Filipino cuisine also has a huge influence from the Chinese. The oldest restaurants here in Manila are Chinese and they all have the best pancit and fried chicken.
Thanks for featuring this new restaurant FOB in Brooklyn. Now me and my daughter will have something new to visit this summer.
The first reaction was just.......what do you call it....
ahmmm...EPIC!
Sisig my favorite
Sisig is my favorite too!
A lot of people angry because theres no egg on the sisig and a lot of people from pampanga is angry because sisig is not supposed to be served with egg but... this is just my opinion but dishes that are popular like sisig are always being modified to create a new flavor to the liking of people who eatit in their own community. Its called ingenuity. Pampangans don’t own the dish,if they owned they didn’t have to share it with the whole country but just let me say this if you guys didn’t share it theres always another person who would discover how to make this and make it to his liking
HappyGamer, that is correct, any person can create their own sisig ingredients that are available in their local markets as long as the is sisig.
Eater always has me coming back for Dining on a Dime and The Meat Show. Keep it up lads.
of all adobos, adobo flakes is the best. especially when mixed in to garlic fried rice