How To make Harold's Pig and Roots
1 Boned pork shoulder
1 tb Minced fresh sage
3 tb Lemon juice
1 1/4 lb Carrots,peeled/cut into 2"
1 lb Russet potatoes,peel/quarter
1 lb Turnips,peeled and quartered
1 lb Parsnips,peeled & quartered
1 Lg hd grn cabbage,core/quart
1 1/2 tb Cornstarch
1/3 c Water
Salt Pepper
RICH PORK STOCK:
Pork bones 2 Large onion,chopped
2 Large carrots,cut in pieces
1/2 c Water
1 qt Water
2 Celery stalks,cut in pieces
1/2 ts Dried thyme leaves
1. Have your market trim pork of fat, then bone, roll, and tie the
meat, saving the bones (or do this yourself). 2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn
often until meat is well browned all over, about 10 minutes. Add stock, sage, and lemon juice; stir to scrape browned bits from pan. Cover very tightly and bake in a 325'F. oven for 1 hour. 3. Add carrots and potatoes to meat. Cover and bake until vegetables
are barely tender when pierced, about 20 minutes. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer. 4. When vegetables are done, place cabbage in a 10-12" frying pan
with 1/2" water. Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes. 5. Transfer meat and vegetables to a large platter; keep warm. Skim
fat from pan juices; bring juices to a boil over high heat. Add cornstar mixed with 1/3 cup water and bring to a second boil, stirring. Pour into a small pitcher. Slice meat and serve with vegetables; add gravy and salt and pepper to taste. *** RICH PORK STOCK *** 1. Place reserved pork bones in a 10x15" pan with onions and carrots.
Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes. 2. Add 1/2 cup water to pan; stir vigorously to free browned bits.
Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2
1/2 cups, about 10 minutes. Pour mixture through a fine strainer into
a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.
How To make Harold's Pig and Roots's Videos
Why I always slice Onions from root to stem
Onions can either be sliced pole to pole or orbitally and the one you choose can make a big difference on the dish. I use pole-to-pole slices of onion about 95% of because they rupture fewer onions cells and I like the texture compared to orbital slices. Today, we break down the onion and run 3 experiments showcasing the differences between onion slices.
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0:00 Why the direction of onion slices matters
0:57 How do onions work?
1:48 The Smell Test: Orbital vs Root to stem
3:12 Experiment 1: Pickled Onions
4:32 Experiment 2: Oklahoma Onion Burger
6:32 Experiment 3: Caramelized Onions
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Fred Armisen Can Do Any Southern Accent
Fred Armisen shows Jimmy his expert skill with impersonating the Beatles and Southern dialects he's nailed down.
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Fred Armisen Can Do Any Southern Accent
What is PA Dutch? Harold Yoder on Family Foods and Memories
Interview with Harold Yoder on Pennsylvania Dutch foods and traditions. Memories include Gilbertsville Auction / Zerns in Berks County, picking wild strawberries for jam, his mother Elizabeth's truck patch, eating a pork dish called Pig Stomach (aka Dutch Goose or Hog Maw) for Thanksgiving, making peppermint water, and other stories. Interview by Julia Clemens; video by Cynthia Yoder (Harold's niece).
A Sacrifice in the Mountains of the Philippines (The Tradition of Cañao)
We were invited to witness a Cañao by Omar, a member of the Ibaloi community. Cañao is a general term used to describe traditional thanksgiving rituals or festivities across the Cordilleras. The term cañao and its practice (including the attendant food and symbolisms) may vary from one indigenous community to another.
As an open event with no guest list, the generosity of the community shines through during a cañao. It is believed that the more generous one is, the more Kabunian and the spirits of the ancestors will be pleased, resulting in favor especially for the host family.
The ritual showcases the Indigenous Peoples’ high regard for spirituality, honoring their ancestors, sharing one’s blessings with the community, and taking in the simple joys of life–a time-honored tradition that has existed long before the colonizers reached the highlands.
It is an integral part of the unique Cordilleran identity. This documentary hopes to spread the importance of ancient traditions as this is what connects us Filipinos to our roots. Stay tuned for the second part of this sacred ceremony on our next video.
Special thanks to:
Joemar Molintas Mayomis
Cindy Catalino Mayomis
Agosto Placido Amoyong
Arthur Olchino
Maria Catbagan-Aplaten, Cultural Worker. Founder/ Exec Dir. Hapiyoh Mi Culture and Arts Center, Inc.
Chef Laarni Andam
Mr. Gaston P. Kibiten, Museum Curator, SLU Museum of Igorot Cultures and Arts
Chavi Romawac
Millie-Kesner Romawac
Pil-od Acop Ano
Other References:
Ibaloi Cañao: A Story Journal by Maila Buaquen-Alog, Published 2021
PhilRice, Department of Agriculture Philippine Rice Institute
For orders of Pinuneg and other Cordilleran meats, visit CuisiNigz on Facebook:
For orders, contact Omar at 0966 260 3411
Jump to:
(0:00) Intro
(0:50) What is Cañao?
(3:55) The Ritual
(15:53) The Feast, Outro
-------------------------------
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Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
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Food Tour in Manila with Chef Leah Cohen and Erwan
How do you really get to know someone? Take them on a food trip! Leah Cohen is a a Filipino-American chef and owner of acclaimed restaurants Pig and Khao and Piggyback in New York City. She’s back in the Philippines for a short visit and Erwan Heussaff is taking her around Manila to try the best street food that the city capital has to offer.
Mouth Full is all about stuffing ourselves full of delicious food all while having a good conversation about life and just about anything under the sun! Watch the full video to learn more about how Leah is retracing her Filipino roots through cooking and why she thinks coconut milk is perfect with adobo.
June-Naira Halal Food - 826 Globo de Oro St, Quiapo, Manila
Globe Lumpia House - Zone 030, 740 Gonzalo Puyat St, Santa Cruz, Manila
Six Ladies Carinderia Divisoria Mall - 271, San Nicolas, Manila
Jamicos Restaurant - 201 Gen. Luna St, Malabon, Metro Manila, Philippines
Photo credits: Leah Cohen, Rotten Tomatoes
Jump to:
(0:00) Intro
(1:10) Quiapo
(2:25) June-Naira Halal Food
(13:13) Trying Kakanin
(14:39) Globe Lumpia House
(18:04) Six Ladies Carinderia Divisoria Mall
(24:28) Jamicos Restaurant, Outro
-------------------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Patricia Beatrice Te Seng
Social Media: