[Script Info]
Title: 
[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Sinigang—it's sour,\Nit's so comforting,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and apparently, \Nit's one of the best soups
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,in the world \Naccording to TasteAtlas.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So what makes it so special\Nand why do Filipinos
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,have so many different ways \Nof making it?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,That's where the main asim kilig \Nkind of thing comes out.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We're here to interrogate, \Ninvestigate, and most importantly
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,taste our way through \Nthe mysteries of Filipino food.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,This is Patikim.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So what makes sinigang distinct?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Well, the secret lies \Nin our very Filipino way
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,of adding sourness \Nto everything.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And depending on where you live, \Nthose ingredients
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,can vary greatly.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Sinigang is a verb, \Nand versions will vary
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,throughout the archipelago.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We often associate sour \Nwith acid—
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,sampaloc, batwan, \Ncalamansi, etc—
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and most souring agents \Nhave citric acid.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,But I'm wondering \Nif the level of acidity
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,in our sinigang is what affects \Nits sourness.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,What do you think, \NProfessor Ara?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Thanks, Erwan.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So the total titratable acidity \Nis one of the basic
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and simple tests for us \Nto determine the amount of acid.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So when we say amount, \Nthat's the concentration
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,of acid present in our sample.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So when it comes to food, \Nthere are different types
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,of acids present.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And normally, we report \Nthe total titratable acidity
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,on the type of acid.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So right now we will test \Nfour samples,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,three of which are fruits.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We have the calamansi, \Nthe biasong, the batwan,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and then this will be compared \Nto our instant sinigang mix.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,There are different types \Nof acid in food.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Each fruit will have \Na distinct type of acid.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,They may not be the same \Nfor all of the samples
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,that we have tested.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So that is one factor in terms \Nof the total titratable acidity
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and in terms \Nof the perceived sourness.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So of course, \Nthe acids present in the food
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,will greatly contribute \Nto the sour taste
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,of a particular dish.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,But it is not normally \Nthe amount of acid present
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,in the food which dictates \Nthe sourness.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It also is dictated by the type \Nof acid present.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So during titration,\Nthe setup is very simple.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,***So meron lang tayong burette and then yung reagent, isang base lang and then indicator for the color change, and then yun na yun. So very straightforward naman yung titration procedure. Ayan, nagpipink na siya. So pag nakikita na natin yung pink, ibig sabihin medyo malapit na tayo dun sa endpoint. So malapit ng maneutralize ng base natin yung acid na nasa sample. Yung reporting nito is in terms of the type of the acid. So for example for calamansi, the dominant acid here is citric acid, so irereport natin siya in terms of citric acid. For sinigang, iba iba rin depende sa type ng souring agent. So for tamarind, it's tartaric acid, for calamansi, it's citric acid, for batwan I also think it's citric acid, for kamias, it's oxalic acid. So those different types of acid also have a different perceived sourness. So it doesn't mean also that the amount of acid, the higher the amount of acid present in the sample the higher also the perceived sourness. So it depends on the type of the acid. Among those acid sa food na related to sinigang, yung high level ng degree of perceivable sourness is the tartaric acid. So kaya tamarind yung common na souring agents for sinigang. Ayan. So meron ng kita agad na pink color. So pag mabilis pa mawala yung kulay, ibig sabihin malayo pa sa endpoint. Pag medyo matagal na magdisappear yung pink color, ibig sabihin malapit na sa endpoint or yung total volume ng base na needed to neutralize the acid. Ayan. So that's the endpoint, pink color. So for the instant mix, yung volume na nagamit niya is around 22.5mL so mas konti siya compared sa calamansi kanina. So yung calamansi is, if I'm not mistaken, 55mL. So 55mL yung volume ng base. So for instant mix, 21.5mL, so ibig sabihin mas mataas yung titrated acidity ng calamansi natin na sample. Ibig lang sabihin mas mataas yung volume or concentration ng acid present sa calamansi compared sa instant mix, but it does not necessarily mean na in terms of perceived sourness mas maasim na si calamansi. So when it comes to taste, we have no instrument that can really measure the degree or intensity of a particular taste. So sabi nga the best instrument parin when it comes to detecting taste is our human tongue. So let's try this biasong na walang added water. Tagal di nagpipink. Very acidic. Ang taas ng... oo. So pag mabilis siya matapos, konti lang yung acid. Pag matagal or mas marami yung volume, mas mataas yung acid. So medyo complex kasi yung flavor profile ng sinigang, so parang balance siya ng sweetness, sourness, and saltiness. So ito naka 50mL na tayo pero di parin siya nagneuneutralize so we need more base. So ito diluted na to nagadd na ako ng water pero ang taas parin ng volume needed to neutralize the acid. Ayan. Faint pink, ayan. So 96.3mL yung volume na nagamit for biasong na diluted na, so added water. So very high din yung total titratable acidity present dito. Try natin yung batwan. 10mL. Try natin na as is walang water. So batwan known to na souring agent sa Visayas area naman. Ay konti lang pink agad. For batwan, small lang yung volume around 3mL para mareach niya yung endpoint. More or less calamansi and biasong magkalapit lang, yes. Kasi ito dinilute natin ng water. So yun yung results for these test.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So after conducting \Nthe total titratable acidity test,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,we found that the batwan \Nhas lower total titratable acidity
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,as compared to the calamansi \Nand the biasong.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,As for the instant mix, \Nit has a lower
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,total titratable acidity also \Nas compared to the biasong
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and the calamansi.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So Erwan, based on this test, \Nwe can conclude
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,that we really cannot say \Nthat a dish will be sour,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,perceived as sour, \Nif it has higher
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,total titratable acidity,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,it still depends on the type \Nof acid present on the dish
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and of course, \Nthe other flavors in the dish.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So what we can do is \Nwe can have a sensory evaluation
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,of different sinigang dish \Nmade or prepared
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,with different souring agents \Nand let the people taste,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,let them decide whether \Nor not the perceived sourness
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,is acceptable or right for them.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- We need to get \Nto the bottom of this.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So we gathered a group \Nof unsuspecting individuals
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,to put their taste buds \Nto the test.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Do they perceive sourness\Nin the same way?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Hey, guys!
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- My name is Seth \Nand I'm from Manila.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Hi! I'm Ina \Nand I'm from Bacolod.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Hi! I'm Trish \Nand I'm from Manila.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- I'm Martin \Nand I'm from QC—
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Quezon City.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Hi! I'm Nika.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I'm from Misamis Occidental \Nin Mindanao.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Yo, what's that?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,(laughs)
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,***Calamansi yata to eh. Nagulat ako parang sawsawan eh. Lasang sawsawan kasi.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- I like this one.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It kind of tastes \Nlike sinigang mix.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Okay.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,(chuckles)
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Wow!
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,***Gumuguhit eh.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- I'm scared.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,***Ito ata yung pinakamaasim.\NMasakit siya sa ngalangala.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Christ.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,(chuckles)
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,***Parang nagcacramps yung dito ko, wait lang.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- The whole thing?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I can't bite it.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It's not coming...
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,***Magpa-pasta ka muna, ate.\N- Hilaw pa to.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Disclaimer, I have \Nthe lowest tolerance to sourness.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- I inhaled it!
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,(coughs)
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I was like, \N"Oh, Sour Patch Kids,"
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,then it just kept going\Nmore sour and sour and sour.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,My mouth is still watering.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- Okay, okay, okay, I get it.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Sinigang isn't just a soup,\Nit's a cooking technique,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,it's a way of life, some may say.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It really is a choose \Nyour own sourness adventure.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,But why are we Filipinos \Nso obsessed with its tangy
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,kick and flavor?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We're sitting down \Nwith Micky Fenix.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I'm sure she'll have the answers.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,- I'm Michaela Fenix.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Sometimes I write \Nunder Micky Fenix.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I started writing about food \Nin the 1980s.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It was just a hobby of some sort.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,After that, people kept \Non writing me about their food
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,because they wanted \Nto showcase their food.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It's always been supposed thing \Nabout Filipino food
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,that we like sour.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,But it's not only us, apparently.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It's also our Southeast \NAsian neighbors, ASEAN,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and then around the world.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Bryan Koh wrote something \Nabout that in one book
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,that we did, and he said \Nsourness apparently
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,releases serotonin\Nand it's something
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,that makes us feel good.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I would like to add to that \Nthat sourness
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,actually wets the appetite.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And the Filipino... it's so crazy.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,You go to any carinderia, \Nyou eat there,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,the Filipino diner will always ask \Nfor soup,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and usually the soup is sinigang.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So I think that sort \Nof establishes it as something
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,that we need to have in our meals—\Nsomething sour.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Also, because we have pickles— \Natchara.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We need something \Nto balance, let's say,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,richness with sour \Nso that you temper
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,the richness of a food.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So the sourness always has \Nto be there somehow,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,you know.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And of course, \Nour penchant for soup.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And I think many Filipinos \Nare like that also in a sense.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Like me.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I mean, when I look \Nat the food and see—
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,what would enhance the food,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,what would make it taste better.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We all have the same preference \Nfor sourness also
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,in our ASEAN neighbors.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I was so surprised.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,One time I was researching,\Nand then I saw Malaysia
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,had singgang\Nand then they use kamias.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So I said to myself, \N"Doesn't that sound sinigang?"
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It's very near us.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,But they also have other things \Napart from that.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I mean, it depends on where \Nin Malaysia you are.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,They have all this sort \Nof sour food.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And I said to myself, \Nwhen we were doing the book
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,"Table for 10," \Nwhich is shared ASEAN food,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,we thought, "My gosh, \Nwe're practically the same."
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We just...
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Even if...
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,We did call the food the same,\N"sinigang," "singgang."
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,You know?
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,What's nice about sinigang\Nis you can put in anything
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and make it sinigang\Nand make it sour.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So I remember when I was in Cebu, \Nthey would always chide me
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and say, because I am from Luzon,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,"Your sinigang is so sour."
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,They would always say that.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And then, I would return,\N"Yours lack sourness."
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,The difference is there\Nbut it's the same in terms
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,of sour soup.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I think the MSG scare \Nis just too much.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,You have soy sauce, \Nwhich is MSG,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and we use it all the time.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And for me, the mere fact \Nthat food companies
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,are doing convenience food helps \Nin promoting our food
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,in the world, you know,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,so at least people will get \Nto know us through that.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Even if. Because if we teach them from scratch thing, it's not going to be appealing to them. First of all, where will they get the sampalo? Where will they get the kamias? It's convenience. Yeah. It's our culture, our penchant for liking sour things. The best thing about understanding a dish and getting to know it intimately, knowing its history, trying to understand its context, its milieu, is that it gives you the tools to kind of appropriate it subjectively in terms of what you think is the best version of the dish. Sinigang is something that we all grew up eating. We all have that shared memory of it.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,But as we've seen, flavor is very personal. So if you're someone that likes to cook at home, especially when it comes to Filipino food, especially one of these dishes that's more of a category, less of a dish, more of a technique and a cooking style and less of a prescription, then it should give you the liberty to eventually make your own recipe regionalistic. We can actually get different ingredients from different parts of the Philippines and come up with something different. And I feel the combination of Batuan and Sao Paulo is absolutely beautiful when it comes to this soup. Right, Jed? Awesome. Let's get cooking. So that goes into our pot here and right away with our tomatoes and my onion. So these will just be quartered. All that goes into our pot.