This Place is a PORK LOVER'S DREAM!

[00:00:00]So this is the brown guy, Jake. [music] >> [music] >> Wow.

[00:00:21]Okay guys, we are here in San Ignacio, Parañaque. And we've got Kuya Jake, Kuya Kai Kai, and we're about to have crispy pata for Kuya Jake's first time.

[00:00:32]>> First time.

[00:00:33]I don't know what that is.

[00:00:34]>> You've had it, bro. You've had it. It's the deep fried pig.

[00:00:38]>> Oh, I thought that was lechon.

[00:00:40]>> That's lechon. Lechon is roasted over fire. Crispy pata is deep fried.

[00:00:44]>> Oh, deep fried.

[00:00:45]>> So this is a pretty crazy area, guys. AS YOU CAN SEE, >> RIP IT.

[00:00:53]>> HERE IN THE PHILIPPINES, there's not really much sidewalk.

[00:00:58]>> Not a lot of room.

[00:00:59]>> So they don't they don't really do sidewalks here, Jake.

[00:01:03]>> Great.

[00:01:26]>> Shout out, Jake.

[00:01:28]>> Shout out.

[00:01:28]>> That's when you give a shout out. So we're here, guys, at the Kain ni Kulas.

[00:01:33]>> Kulas?

[00:01:34]>> Only rice.

[00:01:35]>> Kulas means in in Spanish? You know what that means?

[00:01:37]>> Kulas? You mean culo?

[00:01:40]>> [music] >> You got to see Kulas.

[00:01:43]>> Yes.

[00:01:44]>> Kulas, nice to meet you.

[00:01:50]>> Yes.

[00:01:53]Um almost all the money.

[00:01:55]>> Oh, yeah.

[00:02:03]>> So, this is what he cooks, Jake. He's going to fry this up.

[00:02:06]Deep fry.

[00:02:08]>> All right. So, these are like ham hocks, like the shoulder.

[00:02:16]3 years now?

[00:02:17]>> Yes, but my business was almost 7 years for different location.

[00:02:22]>> And so, Kuya is going to fry that up for us right now.

[00:02:56]What What kind of soup?

[00:02:58]>> It's I don't know. It's not It's not that clear one we always get.

[00:03:06]>> This is pares.

[00:03:08]>> What's What's the difference this and like that vinegar one?

[00:03:12]>> This is on the TV show The Master Cutter, abangan niyo 'yan, guys.

[00:03:16]My character, Kuya Kurt, has a pares cart.

[00:03:19]>> Nice try.

[00:03:20]>> So, this is what I sell on the TV show.

[00:03:22]So, Jake, pretty much almost every local restaurant you go to here, >> Yeah.

[00:03:28]>> they give you a free soup.

[00:03:29]>> Right.

[00:03:30]>> Jake, this is called a calamansi.

[00:03:32]>> Okay.

[00:03:32]>> It is a tiny little Filipino lime.

[00:03:36]>> Dude, this is the best. This makes everything better.

[00:03:39]>> Oh, I I love lime, dude.

[00:03:41]>> So, I try I try to keep the the the seeds out, just like this.

[00:03:45]>> All right.

[00:03:46]>> You know, the last thing you want to do is chomp down on a uh a big old football.

[00:03:53]>> Thank you Paul. Thank you Paul.

[00:03:55]>> All right. I got a few seeds in there but >> So give this a nice mix up.

[00:04:00]Latus is like a nice thick beef broth.

[00:04:03]>> Yum.

[00:04:04]Did you explain Paul to him?

[00:04:07]>> Yeah, Paul is a respect participle.

[00:04:11]>> Okay, so it's like San in Japanese it's like >> Yeah, you can throw it on to thank you Paul, good morning Paul.

[00:04:17]>> Okay.

[00:04:18]>> And it's just is a little bit of respect.

[00:04:21]>> Here we go.

[00:04:27]There we go.

[00:04:27]>> Sorry, I'm blocking the view. My bad. My bad.

[00:04:31]I'm learning, you know.

[00:04:33]That's pretty good. I would want like another calamansi.

[00:04:37]You got some rice in here.

[00:04:40]>> Now usually when you have this by itself it comes with cut up beef and you serve it with rice.

[00:04:46]>> It's kind of like a French onion soup almost.

[00:04:48]>> Mhm.

[00:04:48]>> Yeah.

[00:04:50]>> But almost every place you go to is going to have a free soup of some kind.

[00:04:55]>> Right.

[00:04:56]>> Despite it being 95 degrees.

[00:04:59]>> [laughter] >> Warming up.

[00:05:02]You're hot on the outside, why don't we warm up the inside?

[00:05:06]What does it get to in the winter here?

[00:05:08]Like does this ever like >> In the mornings in Manila you're lucky if you get like mid to low 60s.

[00:05:18]If you're up in Baguio or Tagaytay, the places with higher elevation you can get 40s, maybe sometimes 30s.

[00:05:32]>> It's actually like the flavor is pretty good. It's like nuttier with that.

[00:05:39]That's good.

[00:05:41]It's not too bad. Spicy.

[00:05:46]I don't even taste that.

[00:05:46]>> Yeah.

[00:05:54]>> That's a good preamble to what we're about to enjoy. All right, so lechon is roasted.

[00:06:00]>> Yep.

[00:06:01]>> Uh pit pata >> Crispy pata.

[00:06:04]>> Crispy pata is not not not pata.

[00:06:08]We're not >> Pata.

[00:06:09]>> merry old England.

[00:06:11]>> You got some nice beef in there, yeah?

[00:06:12]>> Pata.

[00:06:13]Yeah. Crispy pata.

[00:06:17]>> is fried. It's fried. They're deep frying it right now.

[00:06:24]>> I'm just soaking it in, man. This is so cool.

[00:06:26]>> Is this what are your what are your what are your as a as a first-time experience-er of the Philippines, like what is This is what Jake's looking at, guys. Just quintessential Philippines right now. Tricycles, jeepneys, scooters. Is this what you thought it would be like? Did you do that much research?

[00:06:43]>> see Yeah, you see pictures. It just doesn't do it justice. It doesn't do it justice at all.

[00:06:47]>> the feeling though? What is it?

[00:06:49]>> Um for someone who has ADD, it's incredible. It's great. It's like all the stimulation that you're hoping to get. You know what I mean?

[00:06:58]>> Is that a good >> things >> Yeah.

[00:07:00]>> Like I'm like I want to see like the way my brain works is I love watching cars like when I'm driving.

[00:07:07]I love watching cars drive by to see what they are. I play games with my kids. I've taught them all like the like you know, the logos. We'll play like bingo in the car. We'll like play games.

[00:07:17]We get points for a pink car is like 50 points. A purple car is 100.

[00:07:22]But I'm my brain just loves watching and looking at unique unique cars. And every single car, motorcycle, tuk-tuk here is its own thing. It's so cool.

[00:07:32]>> Are they like crazy good at that game?

[00:07:34]>> Yeah, it's kind of fun though. Yeah.

[00:07:37]Yeah.

[00:07:38]>> That makes sense.

[00:07:38]>> Shout out Jake's kids.

[00:07:40]>> Shout out shout out uh the kids, the children. They're our future.

[00:07:44]>> What do you think which country do you think this most reminds you of that you were aware of?

[00:07:49]>> Um, personally that I've been to, it's a little bit like parts of Costa Rica, um, except all the roads here are paved and there there's there's just dirt roads. And instead of like, um, you know, scooters and stuff like that, there's ATVs. Everyone rips around on ATVs there. But as far as like no traffic signals or traffic control devices, you know, people just have to like go.

[00:08:15]Um, it's all it's a lot like that. And you know what, like in Amsterdam, too, to a lesser degree, it's similar where people are on bikes, so it's slower, but you have to be just as aware situationally of all the stuff that's going on around you. You have to really pay attention to what everyone else is doing. There's like a level of like group think where you kind of have to anticipate other people's moves in advance.

[00:08:37]And, um, again, there's there are fewer traffic signals and stuff like that, but the risk here is is higher. People just move.

[00:08:44]So.

[00:08:44]>> Do you think they're they're more dangerous driving here than >> I don't I wouldn't say dangerous is the word. For me, I don't feel like in danger. I I really don't feel that way.

[00:08:52]And maybe it's that's cuz, uh, my amygdala's broken, you know? Is that the part that makes you like feel sensitive?

[00:08:58]>> It's just everyone here is has their heads on a swivel and they're just this is how people grow up driving here, so they're very accustomed to it.

[00:09:04]>> Yeah.

[00:09:05]It's it's what you know. It's the devil you know versus the devil you don't. But I I haven't felt like I'm safe by any means. And I don't know if that's cuz I ride a motorcycle all the time or not, but >> Yeah.

[00:09:16]Uh, Kurt had a really good analogy about it. Uh, he said like cars are just big steady whales. They don't move quickly, they just kind of go, and then scooters are all the little fish that dart around. It's like as long as you're the whale and you're not doing something crazy, >> Right.

[00:09:33]>> you're going to be fine.

[00:09:34]>> Right. Maritime law we're talking about.

[00:09:35]>> Maritime driving.

[00:09:37]>> Maritime driving.

[00:09:42]>> Wow.

[00:09:43]>> That's right.

[00:09:44]>> Bottom manteca.

[00:09:46]Hey, manteca mantequilla.

[00:09:49]Mantequilla.

[00:09:52]>> Crispy goodness.

[00:09:52]>> Wow.

[00:09:53]>> Here is crackling.

[00:09:55]So, here.

[00:10:02]>> Yep.

[00:10:03]So, give the crispy pata a try first just to get a a baseline.

[00:10:10]Yeah.

[00:10:11]Get some of the meats.

[00:10:15]Kyle's had this once before.

[00:10:23]>> Trying to get in there. There we go.

[00:10:28]>> Is Is there the skin supposed to be like seasoned?

[00:10:32]>> Not really.

[00:10:33]>> Mhm?

[00:10:35]Yeah.

[00:10:41]That's good.

[00:10:42]There's like a maple cinnamon-y type flavor to it. Did you catch that?

[00:10:47]>> Let's see.

[00:10:48]>> Hints of maple.

[00:10:52]>> Mhm.

[00:10:52]>> Do you Do you taste that?

[00:10:54]>> Mhm.

[00:10:56]>> Did I do it wrong?

[00:10:58]>> You usually just dip the meat in.

[00:11:00]>> Okay.

[00:11:02]>> That way you can get it kind of a >> That gravy is good.

[00:11:05]>> Fire, huh?

[00:11:05]>> Take a nice fresh piece like that.

[00:11:08]Oh, yeah.

[00:11:12]Crispy pata, guys. Dito sa Paris Nicolas.

[00:11:14]>> Yeah.

[00:11:26]>> That was got a good seasoning to it.

[00:11:27]>> Oh, man.

[00:11:28]Yeah.

[00:11:33]That's so good.

[00:11:36]Yeah, if you season this then you're not getting these flavors as much, you know? It's too much, probably.

[00:11:44]>> Let me have it while thinking about that.

[00:11:55]All right.

[00:11:56]>> These would overpower it.

[00:12:00]You didn't go for the spicy?

[00:12:03]>> Always.

[00:12:05]A little more.

[00:12:21]Bring that up a little bit.

[00:12:27]>> Remember, use the spoon.

[00:12:29]>> Oh. So sorry. Yeah, right, right, right.

[00:12:31]>> You're you're backwards.

[00:12:32]>> My bad.

[00:12:35]New behavior.

[00:12:36]>> uh use this fork to just push things into the spoon like this. Just like that.

[00:12:41]>> Yes, sir. Yes, sir.

[00:12:43]Here we go.

[00:12:48]Now it's spicy enough.

[00:12:49]>> It's not spicy enough? Look at all that spiciness, dude.

[00:12:54]Jake's got a level of tolerance for the spiciness that I can't do.

[00:12:58]>> This is like filling me up.

[00:12:59]>> Yeah, crispy pata is a pretty pretty heavy meal.

[00:13:04]And this is a This is more of a like a a celebratory festival, birthdays kind of kind of food.

[00:13:11]>> Oh, I didn't know that.

[00:13:19]>> Most people aren't eating crispy pata every day.

[00:13:23]>> I could have this on I could see this as like a 4th of July >> Yeah.

[00:13:29]>> meal.

[00:13:30]>> Remember that peri-peri chicken you brought?

[00:13:32]>> Yeah.

[00:13:35]Um So, in KFC in India, they have peri-peri seasoning.

[00:13:40]And I brought it all the way back from India to Jake's house, and then we had it with KFC.

[00:13:46]>> Oh, yeah.

[00:13:47]>> It was so good.

[00:13:49]>> Big hit.

[00:14:08]Yeah, it's already filling me up.

[00:14:11]>> It's easy.

[00:14:11]>> We'll have We'll have leftovers here.

[00:14:12]We'll have like We'll have like an entire leftover sink.

[00:14:21]>> That crispy skin is so good.

[00:14:23]>> Yeah.

[00:14:25]>> That texture >> Anatole.

[00:14:27]>> That is a beef tapa.

[00:14:29]>> Anatole?

[00:14:29]>> Beef tapa.

[00:14:30]>> Beef tapa. Okay.

[00:14:33]Thank you.

[00:14:34]>> Welcome.

[00:14:34]>> So, this is like a cured like a beef tapa. It's like a like a cured beef tapa.

[00:14:40]>> I need like a permanent toothpick that I can just like carry around, you know?

[00:14:43]>> trouble with the >> Okay.

[00:14:47]This is a what?

[00:14:49]A >> like a cured meat.

[00:14:56]>> Oh, yeah.

[00:14:57]A little bit like bulgogi.

[00:14:58]>> What is that?

[00:15:00]>> Like a Korean barbecue beef.

[00:15:03]That's good. Have I had that before?

[00:15:05]That's really good.

[00:15:08]It's like a chopped up skirt >> tapa this time.

[00:15:09]>> skirt steak or something.

[00:15:15]That's good. That seasoning >> Almost like a beef jerky.

[00:15:18]>> All right.

[00:15:19]Little teriyaki kind of going on?

[00:15:20]>> Yeah, I know.

[00:15:26]>> Mhm.

[00:15:26]>> Do you want drinks, Jake or >> Huh?

[00:15:28]>> Do you want Do you want drinks?

[00:15:29]>> I'll get you one.

[00:15:30]>> I want a drink.

[00:15:31]>> I will.

[00:15:33]>> I won't reject your uh your your drinks.

[00:15:39]I like something >> be rude, too.

[00:15:42]If Jake actually watched my vlogs, he'd know I'm a fiendishly addicted to Mountain Dew.

[00:15:48]>> Paul.

[00:15:49]>> And when I >> first moved here >> Yeah. When I first moved here, I was drinking like two, three Mountain Dews a day. And these are the sugary kind, not the diet.

[00:15:57]>> Look at that, bro. Look at the the logo.

[00:16:00]Yeah.

[00:16:02]I love that.

[00:16:03]>> Have you actually seen >> Look at that. They got frosted up, bro.

[00:16:06]>> I freaking love that.

[00:16:07]>> I got to have it.

[00:16:07]>> This is going to be Look, it's like frozen in there.

[00:16:10]>> I haven't had a Mountain Dew in so long.

[00:16:11]>> I know it is. It's going to be so good.

[00:16:12]>> Yeah. It really is.

[00:16:14]>> Thank you, babe.

[00:16:15]>> All right. Cheers.

[00:16:18]Cheers.

[00:16:19]>> Mountain Dew, I need a sponsor.

[00:16:22]Hello, beshy.

[00:16:28]>> I saved >> It's so good.

[00:16:31]>> You almost took the whole thing.

[00:16:33]>> That hits the I'm a I'm a >> That's so good.

[00:16:35]>> I love Mountain Dew, bro.

[00:16:36]>> That's so good.

[00:16:37]>> I've been telling Mountain Dew to sponsor me forever.

[00:16:41]That's why I can't drink them. I'm They're so addicting addicting here.

[00:16:44]>> Wow, I'm filling up quick.

[00:16:45]>> Yeah.

[00:16:47]We'll have an entire We'll have an entire leg to take home.

[00:16:53]So, Jake, on the way over here it was about a 40-minute drive in heavy traffic.

[00:16:59]What did you think about it, driving-wise?

[00:17:01]>> I'm telling you, man, I love it.

[00:17:03]>> You're pretty pro You're a pro.

[00:17:05]>> Yeah, you're really good.

[00:17:06]>> When Kyle first got here, it was like driving with a blind grandmother.

[00:17:10]Very cautious, very slow.

[00:17:12]When Logan When Pat got here, he got an accident his first day.

[00:17:17]When Logan got here, he got in an accident his first Not an accident, they just slid. They laid the bikes down.

[00:17:23]>> Bum.

[00:17:23]>> Cuz they they miss they misuse the uh >> the brakes.

[00:17:27]>> the squeezing of the Brembo, the brakes.

[00:17:31]>> Right.

[00:17:32]>> Oh man, this is filling me up.

[00:17:39]>> Holy cow.

[00:17:41]That's dangerous.

[00:17:42]>> Hits the spot.

[00:17:43]>> That's dangerous.

[00:17:44]>> This is like 30 grams of sugar.

[00:17:46]>> How is it so good?

[00:17:47]>> Fire, man.

[00:17:48]>> Yeah, really good.

[00:17:51]>> I I'll be honest.

[00:17:54]I've had the lechon and this one, and I think I like the lechon version more.

[00:17:58]Still amazing. So good, but that lechon with fat >> Yeah, we'll have some lechon, too. It's the roasted pig, and they stuff it full of herbs and spices. It's some of the And it's cooked differently depending on what region of the Philippines you're in. So, you have Cebu lechon, Manila lechon, Bulacan lechon.

[00:18:18]And each one kind of have its has its own flavor profile, and then each chef who cooks the baboy, the pig, they have their own spin on the spices that they can add to it.

[00:18:28]So, it's really individualistic.

[00:18:30]>> Yeah, yeah, right. Kyle, Kyle.

[00:18:32]Who's sweating more between me and Kurt?

[00:18:36]Me.

[00:18:37]>> Look Look at his brow. Like, there's droplets. There's no droplets on you.

[00:18:40]>> Yeah, I'm sweating more. I'm I'm pounding this spice.

[00:18:43]>> Oh, yeah, yeah, yeah.

[00:18:45]>> I'm over here. So, have I found home?

[00:18:47]>> I run I run hot.

[00:18:49]>> Is this my home? Is that it? Did I just get home? Do I live here now?

[00:18:56]>> Jay's not having any problems with the heat and the humidity.

[00:19:00]>> You know why?

[00:19:04]>> Because >> This this segment's brought to you by ice cold Mountain Dew.

[00:19:10]237 ml exactly.

[00:19:14]>> Oh, I'm perfectly fed.

[00:19:17]>> And they you have to give the bottles back here.

[00:19:20]>> That's great.

[00:19:21]>> How heavy duty they are?

[00:19:23]>> Yeah.

[00:19:24]That's how it should be.

[00:19:25]>> If not, they'll put it in a plastic bag for you with a straw and you just walk around. We'll have one of those when we go to the barangay.

[00:19:31]>> I love that. That's great.

[00:19:34]>> Oh man, I'm stuffed.

[00:19:36]>> Yum. That was very, very good.

[00:19:38]And then the addition of the >> addition of the Mountain Dew is just like absolutely perfect.

[00:19:42]>> It's like dessert.

[00:19:43]>> Mhm.

[00:19:44]I mean if they had diet Mountain Dew.

[00:19:47]>> They That doesn't exist here. I've already I've already looked.

[00:19:50]>> Really?

[00:19:50]>> They don't have it.

[00:19:51]>> Do they have any diet here?

[00:19:53]>> Yeah, they have They have zero.

[00:19:56]They have Coke, Coke Light, Coke Zero.

[00:19:59]But they don't really do diet sodas here.

[00:20:01]>> Yeah, you just want to kind of sit back and like >> Just take it all in, man.

[00:20:05]>> contemplate, you know?

[00:20:06]>> We'll walk We'll walk back to the barangay and take a little walk through and you can get a little little taste of the barangay life.

[00:20:11]Oh, so I was saying Barangay is Filipino Tagalog for like neighborhood.

[00:20:18]>> Right.

[00:20:19]>> And it comes from an old Tagalog word for boat, which was balangay.

[00:20:24]And when the Austronesians first came through came to the Philippines through Taiwan. Thank you, pray.

[00:20:30]>> Thank you.

[00:20:30]>> Thank you.

[00:20:31]>> So it's called the out of Taiwan theory.

[00:20:33]Austronesians came out of Taiwan, populated the Philippines, spread out into Melanesia, Polynesia.

[00:20:38]>> Right.

[00:20:38]>> So basically the Philippines is the springboard for all expansion in Polynesia, Melanesia.

[00:20:43]>> Right.

[00:20:44]>> So when the balangays like you remember watching Moana? There's big boats with like six, seven, eight families on it.

[00:20:50]That's what they used. So when they arrived in the Philippines, that balangay, that boat, they get off >> Oh.

[00:20:55]>> and you have an instant community of however many families and over time balangay became pronounced barangay.

[00:21:03]>> Interesting.

[00:21:04]>> Barangay. So now the smallest unit of government in the Philippines is the barangay, and that's why the Philippines is structured as a communal community-centered commun- commune-based society.

[00:21:18]Cuz they got here and started as communities. Versus America, you get off the boat, what do the families do? They go out west and stake their claim all by themselves.

[00:21:27]>> Yes. Now, was I talking to you about this where like there's a theory around wheat and rice and how those are grown. Wheat, very similar where you get an open plot of land, you can grow it on your own. You know, they say a farmer can farm up to 1,000 acres these days all by themselves.

[00:21:42]>> But rice >> But rice, you have to flood the paddies >> labor intensive >> as a community. You have to flood them all and work together even if you have your own paddy or paddies. You have to flood them and work the land together.

[00:21:55]>> Yeah.

[00:21:55]>> So a lot of Eastern cultures and societies because that's the staple crop.

[00:21:59]>> They use that and it's led to this kind of Eastern way of thinking around community and like the nail that sticks out gets hammered in. That's the thinking. Yeah.

[00:22:08]>> So you'll you'll notice that here the Philippines is very community oriented.

[00:22:11]So when we walk back through the barangay, you'll be you'll see people hanging out neighbors gossiping with each other, people making barbecue on the road.

[00:22:19]>> What was it?

[00:22:20]>> Chismis.

[00:22:20]>> Chismis, that's right. But yeah, you go into the barangays and you'll see like they'll have like community centers in each barangay. They'll have little medical centers.

[00:22:31]It's they're they're all like their little own mini cities.

[00:22:34]>> Yeah.

[00:22:34]>> Very cool.

[00:22:35]>> It's nice. And uh >> It's like kind of like the favelas in Brazil. You know what I'm talking about?

[00:22:39]>> Kind of. Yeah. Kind of similar.

[00:22:42]But here, when you grow up in a barangay in the Philippines, like you grow up, you know who your neighbors are.

[00:22:46]Everybody's so close. Not just because of proximity, but also because of relation. So your family is all around you, your cousins, your aunts, your uncles. Everybody knows each other.

[00:22:55]>> Right. It's funny, they found in America an inverse relationship to how close you live and how friendly you are with your neighbors.

[00:23:03]>> Yeah.

[00:23:04]>> So, there's like stereotypes, right? In like small small county USA of like everyone every farmer knows every other farmer. Everyone knows everyone's business in town even because they're spread out.

[00:23:14]>> Yeah.

[00:23:15]>> Whereas you're like New York City, you might not know anybody in your building cuz you're sitting right on top of each other, right?

[00:23:21]>> That's how it is, man.

[00:23:22]>> But here you're saying even though >> Everybody's tight.

[00:23:24]>> Everybody's tight.

[00:23:25]>> Yeah, I mean I was in New York for 7 years and I never once like met my neighbors.

[00:23:30]>> All right, guys, the time we all anticipate. We're going to pay.

[00:23:33]Uh so, I think Jake, uh you should be able to be the one to pay. So, we need to give 1K to his assistant and 3K to him.

[00:23:39]>> Great. So, you're in charge of that.

[00:23:42]Thank you, Paul.

[00:23:43]>> Okay.

[00:23:45]>> Sir, this is for you.

[00:23:48]Thank you so much. Appreciate you. Hey, what's your name?

[00:23:51]>> Noni.

[00:23:52]>> Noni?

[00:23:52]>> Noni.

[00:23:52]>> This was awesome.

[00:23:54]And for you.

[00:23:55]>> All right.

[00:23:55]>> My 3K incredible. Loved the food. It was great.

[00:24:13]Thank you.

[00:24:14]>> Thank you, guys.

[00:24:18]Yeah, it's really hard having conversations with the camera when you got the mufflers and the horns and >> For sure.

[00:24:25]>> All that stuff happening. Yeah, that's one thing I don't enjoy about the Philippines is the the government did not really plan for the pedestrian walking.

[00:24:34]Okay.

[00:24:35]The sidewalks here are >> nonexistent.

[00:24:38]>> Almost nonexistent, which is unfortunate cuz it it it's very dangerous.

[00:24:49]>> So, this is the this is like a this is a pretty calm barangay, Jake. You got people barbecuing.

[00:24:54]People come out at night and put their stores on the on the street. They'll sell barbecue, banana cue, >> Banana cue?

[00:25:00]>> peanuts, banana cues. You It's a sugar coated or sugar glazed bananas. We can get one one time.

[00:25:07]>> Sounds incredible.

[00:25:08]>> Then are you going to eat this or should we give it to the guy who watched our scooters?

[00:25:11]>> Yeah, let's give it to him.

[00:25:13]Let's spread the love, baby.

[00:25:13]>> Yeah.

[00:25:14]>> Thank you, Paul.

[00:25:17]>> Crispy pata?

[00:25:18]>> No, thanks.

[00:25:30]>> All right, let's put this crispy pata over here, guys, on this on the scooter.

[00:25:33]We got Kyle getting himself some rotisserie chicken.

[00:25:38]Jake, why don't you show him your helmet you brought from the US?

[00:25:40]>> I will.

[00:25:45]Gold for the money.

[00:25:47]Wait, gold for the honey and green for the money. That's what I always say.

[00:25:52]>> Jake is single, by the way, guys.

[00:25:55]>> And I rhyme.

[00:25:56]>> Single and ready to mingle. All right, guys, we're going to wrap it up. Uh Jake, what did you think of the crispy pata?

[00:26:01]>> Uh excellent. It was the texture, the flavor, the the heat. It was incredible.

[00:26:08]>> Yeah.

[00:26:08]>> Loved it.

[00:26:09]>> Pretty good.

[00:26:09]>> We'll hit that up again.

[00:26:10]>> Yeah, absolutely. They need to open a crispy pata restaurant in the States cuz that would do pretty well.

[00:26:15]>> Do numbers.

[00:26:27]>> Okay, guys, thanks for joining me.

[00:26:31]>> And Jake turned Jake.

[00:26:34]>> Jake turned Jake, guys. Thanks for watching.

[00:26:39]All right, I got to go. I got to go sit in some peace and quiet for a minute to recharge, guys.

[00:26:44]I'm going to go get some ice cream.

[00:26:45]Bye-bye.