If it's smoked and salted and dried, it's called kiniing in Southern Kankanaey and much of Benguet, or kinoday in Ibaloy. Sagada is the only place I know of where people smoke their etag, and call it etag. I call it etag because I love buying the stuff in the Sagada market, or texting Sagada friends for it, but if you're going to try out these etag confusion recipes in Benguet, what you want is kinoday or kiniing. Recently I made pork and beans from scratch, as a matter of personal redemption. The one time I was given pork and beans at home, I brought the wrath of my mother upon myself. My mother always cooks everything from scratch, with the freshest, in-season ingredients, and with much love. I have vivid memories of my mother expertly drawing one of her precious knives across the necks of chickens I had raised and fattened myself, and holding them over a stainless steel bowl as the bright, red blood dripped from the twitching bird. By contrast, I have few memories of my ...
(notes from the voices in my head)