- White chocolate.
- And foie gras.
- I think we have to kiss after that, huh?
- I'm Timothy DeLaGhetto.
- And I'm David So.
- We travel around to different food festivals
where we eat all the eats.
- We drinks all the drinks.
- And we just get all types of crazy
and have all types of fun.
- This is "Send Foodz."
- What's up you sexy bitches?
Welcome back to "Send Foodz." I'm Timothy DeLaGhetto.
- And I'm David So.
- And as you can see, we gotta new home,
'cause we here on Thrillist!
Hey, thank you to the Thrillist gods
for bringing "Send Foodz" here because now
I don't have to pay for this (beep) anymore.
- You have any idea the type of things
I was doing to pay for this?
- It was disgusting.
- And you guys already know when it comes to LA and cuisine,
LA got some of the top restaurants in the world,
in my personal opinion, I'm not even from here,
and I'm saying that LA is where it's at
when it comes to food.
- Are you hungry?
- I'm hungry as hell.
- Let's get it.
- Bring Fat David back.
- So we're at another one of these bougie ass events
and you know, I love getting drunk at these things
and annoying the people that are all dressed up.
- Everybody here, by the way, looks very fancy.
They have the little suits on,
the little ties, and we decided
to come like we're gonna hide out in a bush somewhere
and kill something.
- Let's get it, let's rob these people.
- Can I get one of those as well, sir.
- Cheers to getting the show sold and
- Thrillist!
- Thrillist.
- Cheers to Thrillist.
- Here we go Thrillist, cheers to you guys.
- I like it! - Oh!
That's so nice.
Real smooth.
- Basically, that's a really good alcohol,
see, if you drinking something like this
and you don't wanna mix it with anything else,
that's what's up.
I ain't tryna mix none of this with nothin'!
- All right, so we're in line to get some sake right now.
- From Kikusui, man!
- Oh, Kikusui!
- Every time I go get shabu, I get some Kikusui sake.
So if you guys don't know what sake is,
sake is a liquor made from wine,
and they take the rice, from what I remember,
and they actually mix it with the mold
to create the funky flavor that it has.
I'm not quite sure, might have to double-check that,
but that's from what I remember when somebody told me
when I was drunk.
- OK, gimme some of that, bro. Please.
- Well, I'm a little (beep)
so can I get some of this please?
Oh, thank you so much.
- Cheers.
So we haven't eaten anything yet.
- Absolutely not.
The first liquor that I drank has burned my insides.
- Yeah, but in a good way.
- There we go.
I love sake, man.
- Yeah, me too, it's nice and smooth, bro.
- Smooth, it's very sweet too. - Yeah.
- Nice and fragrant, man.
- I always describe sake to the not-Asian people
as like smoother, sweeter vodka,
you know what I'm saying? - Yeah, yeah, yeah, yeah!
- Because vodka's like - That's what it is.
- So harsh and gross.
- It's very astringent.
- But this (beep) right here...
Yeah.
What's up, bro?
- Let's do it, dog, yeah, yeah, let's do it.
♪ All by myself ♪
- What is a ce-ler-i-ac?
- Oh interesting.
- Awesome, thank you.
It smells like celery.
It looks like just like a ball of root.
- If you look at this, I thought this was a chive oil
but they actually took the stocks from the celeriac
and they made an oil with that instead.
- Did they?
- Which is very cool. - How you know that?
- Because I asked her.
And on top of that, they have a nice romesco sauce.
A little Spanish influence there.
We're talking about peppers and all that other good stuff.
Nice and roasted,
so we should get some deep flavors with that.
- Let's do it, cheers.
- Hold on, let me get all of that stuff in there.
- Yeah, yeah, yeah, yeah, you right.
- Yeah, you gotta make sure it's dank.
- Oh my god, so dank.
- Oh! - Wow.
Wow, OK, so like, it's like a cauliflower potato.
- I'll tell you this right now, man.
If you make vegetables this good,
you can get any kid to eat this stuff.
- Yo, if you make vegetables this good,
David might get sexy.
- That's a little offensive.
- OK, so we re-upped on some sake,
but now it's hot sake.
- I remembered what that mold was.
It's actually koji mold that they use to ferment the rice.
- Mold?
- Koji mold.
- Like moldy things? - Yeah.
- Why did she give you more?
Aw, dude, she's trying to get you drunk, dude.
- Oh! She likes me.
- Look man, he lost a little bit of weight...
- Yo, I'm sayin' man.
- And now girls be tryna get him drunk and (beep).
- It's crazy 'cause my shirts don't got
a X in front of it anymore.
- Really?
- No, not anymore.
- Oh, (beep). - Girl,
we tryna film a video. - What is this?
- Cheers to her.
- You like hot sake?
- I love hot sake. - It's good.
Warms up the chest, oh right.
Don't litter, man.
Protect the earth.
- I drive a Prius.
- This is a Japanese wagyu.
- Oh!
- From the Miyazaki Prefecture of Japan.
- Oh, Miyazaki wagyu.
- It is served over a crispy potato.
- Meat and potatoes, baby.
- Yeah, oh my God, oh my God, this looks so good.
- Man. - Bro.
- I'm thrown off a little bit, man.
The potato is actually like mashed potatoes, a puree.
- Wow, that whole thing was crazy
because you know how wagyu kinda like
it kinda just melts in your mouth?
So the wagyu on top of that mashed potato
as soon as it all like...
- Disintegrated. - Ooooh.
The camera mans are pissed right now
'cause y'all can't taste none of this!
- Screw you guys!
- This is a white chocolate and foie gras bonbon.
- White chocolate and foie gras.
- Foie gras, fatty duck liver.
- Let's get it.
- Wow.
- Wow.
- I don't know if you've ever had foie gras before,
but it's like, it's so...
- It's very decadent.
- So it makes sense that it matches up with some chocolate,
you know? - Another high fat thing, right.
- Especially since it's white chocolate,
it's so sweet, I don't know, it makes you do this.
- Yeah, it kinda sticks around, lingering a little bit.
- Yes, that's why the white chocolate
balances with the...
it's nice.
- I love it, dude.
This is what I like, man.
This is when people get creative and they really put
their skills to test.
Now, a lot of times too, when you see people
fuse foods together, it's very disjointed.
This was not disjointed at all.
This whole meal was amazing.
- All right, so here we got some nice sirloin steak
from Wolfgang Puck's steak restaurant, CUT.
- On the bottom of the steak, they have a pear puree,
nice with some bitter greens and a mustard vinaigrette.
- How do you like your steak, bro?
- I like it medium rare.
- I feel bad for people that order their steak well done.
- My mom used to only cook steaks well done
which is why I hated beef and I didn't realize
what this was.
- Bro, my mom used to bring them (beep) out like
nice and medium rare, bro.
- Your mom's better, I get it!
- No, you right.
Well, yours is cuter!
- Hey!
- All right, cheers.
Boom.
- Oh. - Mm-hmm.
- I'm usually a purist when it comes to steak.
But I will say this,
that pear puree and that fatty steak,
that's my (beep).
Yo, if you are from LA or even if you're not,
you know about Bestia, they are at the forefront
of a lot of innovative Italian food.
Here, we have porchetta,
which I believe is a Rome specialty.
Now porchetta, is going to be a pork belly
wrapped outside of a pork loin on the inside.
- Really?
- And what they did was that they added some pears in there,
a nice vinaigrette with it.
- Bomb, let's do it.
Oh my God, oh my God, cheers.
- Mmmmm, what the (beep).
- Bro, it's everything that's like...
you want from a big old piece of pork belly.
Soft on the inside and crispy on the outside.
Nice and fatty.
Oh!
- If you're wondering why people are using
a lot of pear here today, it's in season, that's why.
So a lot of great restaurants, they'll use a lot of seasonal
fruits and vegetables in their stuff.
That's why you'll see there's a lot of,
like a big reoccurring item here today.
- And the pears.
The sweetness and the sourness
of the pear cuts the fatty of the pork belly so nice.
- I did not expect that pork belly
to just melt in my mouth like that.
That threw me off, man.
Good, good porchetta.
- So good, make you wanna slap yo David.
- Damn.
- Grab one, put the whole thing in your mouth.
- Oh, you already know, yeah yeah, you already know.
OK fine, fine, camera guys, get some.
- Camera guys get some right now.
- OK now, are we focused?
Are y'all good?
All right. - Cheers.
- Oh!
- This man's balls, poppin'.
We're upstairs now.
Yo, this one is lit.
- Adam Perry Lang's restaurant.
That man changed my perception of Texas barbecue
and beef in general, dude.
This right here is a dry-aged roast beef crostini.
The man knows his beef.
Oh.
- Wow.
- Ooh!
Mmmm.
- She didn't get that horseradish in there.
No, it was really good, the horseradish cuts down the salt.
It was really good.
- She don't know what the (beep) she's talking about.
- Uh huh. - Anyway.
Not salty at all, that roast beef balanced out
with that salty-like crispy crostini
and that horseradish on top.
Little bit of chives, perfect dude.
That (beep) was good!
- Mm-hmm.
- She's trippin' dude.
- Crazy.
- Yo.
That was
fire.
- Oh! - Wow.
- Oh.
- Wow.
- Oh.
- Mm-hmm.
- Everything that we eat and touch tasted amazing.
- Literally everything was bomb.
- What was your favorite food today?
- My favorite thing today,
it's in between either the porchetta...
- OK.
- Or the wagyu on the little potato square.
- The same thing, twins dude!
- Twinsies!
- Dude, I gotta tell you, man, there's a reason
why LA is one of the top foodies places on earth.
- The bougie events are where it's at,
you just gotta deal with
pretentious old white ladies sometimes.
They're not used to seasoning!
But that's OK, it's worth it!
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