$3 Takeout Vs. $129 Takeout

hello hello hello hello oh wait hold up I'm trying to click that technology right now oh here we go we're good now what's up hey Adam yeah how's it going buddy good so we're doing a special episode on take-out food this is not gonna be like a regular episode of worth it because as you can see Steven and Adam are not here in the car with me we are observing all current requirements for social distancing and we encourage all of you to do the same stay home they say so I'm gonna be picking up the food today and dropping it off to Steven and Adam so today I'm worth it we're gonna be trying three different takeout menus at three price points to find out how they are all worth it at their given price point these are all restaurants and chefs that we've worked with before they're doing some amazing takeout food I love it i've missed worth it I've been waiting for this moment you know we haven't been able to eat at restaurants but at the very least we can take the restaurants to us so for our first stop today we're gonna be visiting the Kogi truck an LA institution the Kogi truck is not a business that we've filmed with before but we did film with Roy Choi the chef/owner who was in our brunch episode a few seasons back at the place a frame we're going to the Kogi truck to have their world-famous short rib taco so the Kogi short rib taco is Roy Choi's iconic taco he's taken Korean flavors and put them into the tacos so it's got short rib I believe a pickled onion relish this red salsa that they make themselves in this cabbage slaw so imagine kind of like the taste of Korean barbecue but in the format of a street taco I mean I've had in a million it's amazing it's an all-time great one any worth a family I just want to say thank you for supporting us and highlighting Kogi during these tough times man it's hard out here serving this food and trying to stay alive but doing it with you guys makes it worth it oh sorry thank you all right [Music] by the way I'm on autofocus here Adam woohoo it's always been good to me I think the weirdest part about the way that we're filming this is that we frame the cameras it'll hey know where your empty body is next to me yeah even this is not where my dining table usually is and I decided to include the empty seat next to me as oh like a heaven sorry I didn't even do the car seat here you can have that there and we got Adam on the line directing us as always but now he's right there on screen which is a comforting sight do we do these digging let's dig in Adams got the kimchi quesadilla you want to share that off whoo Adam have a very nice saucing job also where'd you get that plate how should we cheers do I just do the I'm gonna choose no choose your half of the screen yeah yeah yeah three two one boom [Music] hmm Oh Adam can you all time is us now yeah I don't have to hold the camera I like this version of the show better this that was incredible that was like a perfect bite I feel like I haven't eaten before it's been four weeks of gordy my whole head is tingling I have like chills after taking that buddy hmm is that the vinaigrette that really just rides at the top there I like that mm-hmm you know just occurred to me that I don't know that if I'm in focus at all autofocus maybe remember two minutes ago and I was like Adam your job is easy despite the technical failures I'm actually getting more emotional than I anticipated like the feeling of eating a restaurant food with your pals even if it's over video chat like you know we've we've done like what like six plus seasons of worth it together it's definitely hitting me right now that like we for sure took for granted all the time that we got to eat all these delicious foods and meet these people amazing people I'm very grateful yeah you know it's great about this you could instantly go take a nap there's like no travel time you just get up go over to the couch lights out hello hello Steven all right day two what are we doing today our next two locations we're gonna have both of their foods one after another gonna be kind of like virtual dinner party so we're gonna have a little pre-dinner drinks and cheese and then we're gonna get this family set from spoon by H you'll remember from our Korean soup episode Steven are you Steven are you drinking an iced latte the ice yeah I heard the ice Wow some things will never change about making it no is it matcha latte of course it is yeah okay so the next place we're picking up food from is Oh toto which is offering a sake tasting set right now so you'll remember Cortney and Charles from our sushi and burger episode Oh Toto is this sock a bar that also makes a lot delicious savory food you're doing a fried chicken dinner right now and they're also doing this virtual sock a school where you go and pick up a set of sock a and then on the weekend they do a live stream where you could learn about what you're drinking and right now they're doing a sake and cheese pairing so that's what we're gonna have as our happy hour before our dinner today I can't tell you how happy I am to hear this I know from you Andrew I know that you love sucking and cheese is a guilty pleasure for me only because Canada they handle dairy very well but I'm at home I can use the bathroom whenever I want and so no problemo hey guys welcome to the dinner party thank you there's nobody here to tell me my collars messed up or I'm wearing shorts right now with this jacket I don't know if that's a good or appropriate but yeah does everybody have their worksheet you got two sakhis and two cheeses um wait let me get you sitting like in the zone and the mood real quick I'm just gonna like imagine I'll go throw in my head okay I'm at the bar you had the cat coaster that's underneath there's great chopsticks oh great chopsticks and there's there's a shelf of sake over there okay I'm good in the zone first lucky today we're gonna taste the sock they call crudité shape because she translates to black bull or black cow cheese pub pre-ops either out a triple cream French cow's milk cheese with a bloomie rind but all of the successful pairing is for both to taste better the sake hopefully tastes good on its own cheese tastes good on its own then you put them together and they both though I don't know if this is super common knowledge but as a cake comes in these little pop top glass jars which i think is just fantastic I actually have a fun show and tell to go with this so when we went to Japan remember we went to Nikko yeah so we went to this grocery store where what did we buy there we bought the bento yeah the bento historic trains were a big part of Nikko so I actually bought a jar of sake at the time that has the old-timey train on it that's cool and I've used this as like my at home wine glass ever since Oh Adams got one flavor what Oh interesting oh I should change the name to couch oh sure I'll see myself out of my own apartment cheers Cheers oh yeah very smooth whoa all right let's pet unpack this cheese oh it's extremely moist whoa it looks like a happy and ice-cream sandwich whoa and now this okay oh okay whoa moussaka definitely helps with the funk the one thing about this sheets are just so unique is how creamy it is it's like almost custardy how it's good but that opened my mind up okay so moving on to Saki and cheese number two the next sake we have is a parade called a mabuki this one the team already uses sunflower East for me it's less floral it's more sort of nutty like almost a sunflower and it's an AMA so unpasteurized keeps a little bit more brightness in Lusaka it also kind of turns the aromatics up when you pasteurized sake it mellows things out it rounds it but it can sort of soften it we're gonna pair that with a cheese called very go which is a goat's milk cheese from New Jersey it is a natural rind and it is caving whoa let's go steak straight-up opposite of the other cheese it almost looks like the crust of bread kind of rye so we're going from a creamy cheese with a creamy sake to a nutty sake with a funky cheese - okay it smells like Stillwater think I have so much cheese in my moustache that I can't smell anything I'm mad you wanna do Sokka a cheese oh yeah oh wow wow I like it yeah I love that one that's the cheese I like it's grainy and it's funky man it's grainy and funky once again you put them together and it absolutely sings I really like the rhyme adds a nice bitter taste that rounds out the cheese it's like a good ending hey Adam yeah your shirt matches the cross-stitch behind you that's a second sake observation so next we'll be having spoon by H and spoon by H is a Korean dessert cafe that also does amazing savory food it's an ever-changing menu there's different stuff that you can get during the week like right now they have an amazing lunch box that's called a dosa rack I'm not sure how to pronounce that Eun has come up with this amazing family pack of entrees desserts and appetizers that we're gonna be enjoying next that's available currently on weekends and so we're gonna do a sampling of each of the things offered this week and probably pack away and save much of this to eat over the course of the coming week because this is a lot of it hello with it thanks for stopping by you guys are trying our family path which is a changing menu of some of our favorite dishes so this is what's on the menu this week macaroni salad M cheek cold pasta salad honey garlic toast vegetarian curry braised chicken legs and radish peanut noodles kimchi fried rice beef short rib rice cake soup vegetarian miso ramen sue maple honey walnut muffin in iced tea I see there's cheers let's go max Alex gross macaroni salad Oh using your uh I'm Bob bull I am humble nice I'm but bowl I'm using a bowl that I used to feed cats mmm it's crab in here yeah this is what the heck so it's actually crab macaroni salad well the spam in here too like I was under sold as just macaroni salad but it's really like 50% brand next day I forgot kimchi cold pasta salad I'm not gonna lie I was not expecting this pasta shape what is this penne Wow oh man Kim she loves to party with vehicles explain yourself sir Kim she just wants a vehicle like pasta vehicle for the kimchi kimchi quesadilla Adam had at Kogi it wants carbs and fats to ride on cuz it's a powerful flavor next up we have the honey garlic toast yeah it's this thick thick slice of what seems to be brioche looks cartoony it really does a toast to the toast toast I'm gonna go this way on my camera who I don't know to tell us that I'm toast yeah what a mess this is hey this is like if there was a garlic bread jelly beans yes because it tastes slightly sweet but it is a garlic right I would not expect honey to belong on a garlic bread it's very delicious now to what I've been looking forward to the most actually vegetarian curry I love curry ok this egg is beautiful this is a beautiful curry I think I think he's just trying to like how do all the episodes we have ever done before yeah she's like toast got it garlic bread salad boom macaroni salad + crab oh yeah next up we got braised chicken leg gonna pick up a chicken leg mmm what you know I can order I get it I get it you feel like what she tries to do with these meals is like you think you know what you gonna get like you're like yeah Oh chicken and radish but no it's like how can I make this dish as different as what you expect it to be as possible next the peanut noodles reminds me of a don don man Wow such a meaty peanut your dog that's good man yeah it's that peanut plus meat flavor is usually you think peanut butter jelly peanut plus sweet here they go you know close meat ok kimchi fried rice can I actually try pants what happened Steven oh you can change your pants but this is going in the episode if you do you got the kimchi fried rice it's really almost like risotto more than fried rice gets of the cap it off we have the miso ramen and then we have the short rib soup I say we freeze and save that one for later and we eat a miso ramen for now that's a good plan it looks like there's a instructions here to cook the noodles and then stick them in when we're ready great dish to round out the meal with how'd your ramen come out okay not really good yeah that's great final dish hmm oh man oh yeah I see - you're gonna compliment myself on the al dente pasta Thank You Steven this is finishing the meal on a strong punch the noodles are very good they're very chewy MS broth probably the most flavorful thing we've eaten yet this is what I like to call Desert noodles oh we have a muffin maple honey walnut muffins [Music] that is a moist muffin Oh baby I came down well that does it boys that's the end of our worth it takeout adventure we're not gonna be picking a worth it winter today because we think all these restaurants are really worth it like we always do and really we just want to encourage people to support their local businesses that they really love like we really love these three places right now especially you can order pickup or delivery all of them are still open have a virtual dinner party the shape of this noodle does a really good job of grabbing all the flavor I like cat's tongue I don't know if you're familiar with the anatomy of a pet stop I'm very familiar its texture to brush a fur of the cat little ridges much like this noodle pick up this stuff

Channel: undefined

Views: 4,750,793

Rating: 4.9396238 out of 5

Keywords: BuzzFeed, BuzzFeedvideo, buzzfeed video, worth it, BuzzFeed Worth It, takeout, where to eat in LA, best restaurants in LA, best takeout in LA, andrew ilnyckyj, restaurants, los angeles, Steven Lim, BuzzFeed Andrew, BuzzFeed Steven, BuzzFeed Adam, Adam Bianchi, to go, cheap vs expensive, kogi, ototo, food, bbq, andrew ilnyckyi, Travel, Lifestyle, Experience, $3 Takeout Vs. $129 Takeout, foodies, best tacos in LA, PL-WorthIt, PL-WorthItFood

Id: SzOhHutFVKs

Length: 15min 24sec (924 seconds)

Published: Sun May 17 2020