00:02We're Explorers!
00:03For you, those questions,
00:04and anything,
00:05and related to Fresh Farm Facts,
00:09and this time,
00:10with our friends,
00:12Kuya John and Matt.
00:14I'm sorry, Matt.
00:17I just thought I had to think about it.
00:18Ano yung, Kuya?
00:19Cerveza.
00:20Yes.
00:24Oktoberfest.
00:25What flavor
00:27didagdag sa mga niluluto mo yan?
00:29Ok. Magandang tanong yan, Kuya.
00:31Number one, siyempre,
00:33nandyan yung bitterness.
00:35Subtle, slight na
00:37pait at pakla
00:39doon sa dish. Tapos kapag mas mga
00:41light na yan, mga pilsner,
00:42medyo fruity naman ang kaunti
00:45yung binibigay niya. Sa China,
00:47naglalagay din sila ng
00:49alak eh. Ang isa
00:51kasing nakikita ko dyan, kung babalik ako sa China,
00:53is yung pantanggal nila
00:55ng lansa.
00:56Diba? Madalas kasi, lalo lalo na sa Chinese
00:59cuisine, yung mga marination nila
01:01may rice wine eh.
01:02So parang yun yung pantanggal dun sa parang funk.
01:05Lalong lalo nakapagkarne
01:07yung inaano.
01:08So I would think,
01:09na kung hihimayin natin at susundan
01:12kung saan talaga nagkumpisa,
01:14isa yun sa mga dahilan kung bakit
01:15na-integrate ang alcohol
01:17sa culinary arts.
01:20Or sa gastronomy in general.
01:22Ano yung pinaka-favorite mong ginagamit
01:24na kwase ng
01:28alak?
01:28Personal sa akin yung local
01:30na mga fruit wines natin.
01:32In fact, ginagamit ko rin sa mga restaurants ko eh.
01:34Number one, pinopromote natin yung
01:36lokal na produkto.
01:37So we are supporting the local
01:39artisans, yung mga farmers natin.
01:41At dahil ko natutunan dito kay chef eh.
01:43Diba?
01:45Diyan?
01:47Pwede nang kainin.
01:49Hindi na kailangan tingnan lang.
01:51Okay, okay.
01:52So ito na yung ating nilutong serbesang manok.
01:55Yung ating crispy tuhog-tuhog.
01:56At syempre yung ating
01:58pork and beans.
01:59Ika nga sa korte, alright?
02:01Alright!
02:04Tama-tama.
02:06Okay.
02:06Okay.
02:08Okay na muna, okay na muna.
02:10Ito na yun. Thank you, thank you.
02:13Sir, pinahin ko na itong pork and beans.
02:15Okay, ito akin na chicken.
02:17Anong balita dyan, Matt?
02:19Sabi salamat!
02:22Ito, titikma ko ng chicken ha.
02:31Nakalimutan ko pangalan nyo.
02:34Sasarap lang siya na ko.
02:35Kaya na.
02:36Umi-efect to.
02:39Sulido kong pork and beans.
02:41Salbahe, salbahe.
02:43Ito, salbahe ko.
02:45Sinasaw salto, chef.
02:47Yes, sir.
02:51Yung ako po.
02:52Ang experience na ito.
02:55Diyan po natin iba.
02:57Oo.
02:58Ito naman yung picaran.
03:00Bulakla.
03:01Pwede ko yan?
03:01Pag binigyan mo, nininigawan mo itong bulaklas,
03:04sasag-sagagutin ka.
03:05Saburado, Matt.
03:06Chef.
03:07Ako ay proud na proud.
03:09Dahil patuloy tayo nagpapatawa
03:12sa Longest Running God Show
03:14dito sa Pilipinas.
03:16Ang baboga.
03:18Every Sunday po yan, 6pm.
03:20And papapanood niyo po ako Mondays through Fridays
03:24sa GMA Afternoon Prime.
03:27Panood niyo po ako Astobuts sa Kamao.
03:30My name is Matt Lozano
03:31at pwede niyo ako i-follow sa akin mga social media.
03:33Matt Lozano Music.
03:35Wow.
03:36Si Pito Manaloto,
03:38kasi celebrate lang namin ang 16 years namin.
03:41Maraming kasama po sa lahat na sumusubaybay.
03:44Dahil paborito kong hotdog,
03:45paborito ko na itong mga niluluto ng chef.
03:48Okay?
03:49At mapapanood niyo rin po ako sa Master Cutter ko.
03:52Everyday din po yan.
03:53Hindi po ako si Ding Dong ha, si John Fair po to ha.
03:55Medyo nakakalito nga yan.
03:57Baka nalilito po kayo dyan.
03:59Cheers!
04:00Cheers!
04:00Cheers!
04:01Yes!
04:02Cheers!
04:32Cheers!
04:34Cheers!
05:02You know kinda what are you doing?
05:02It's like Sham sorts a realities andyse a training.
05:02The 1988 elements are dropped in high control
05:02because everyone is some traisiВО.
05:02You know what you can realize is that Dunnankin is gone up to both living in good,
05:02isn't it?
05:03Talk to everyone again.
