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  • - Hello?

  • - Hello?

  • Hello?

  • - Hello!

  • - Wait, hold up.

  • I'm trying to figure out Canology right now.

  • Oh, here we go, we're good now.

  • What's up?

  • - Hey Adam.

  • - Yup.

  • - How's it goin', buddy?

  • - Good.

  • - We're doin' 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, stay safe.

  • - So, I'm gonna be picking up the food today,

  • and dropping it off to Steven and Adam.

  • - Today on Worth It, we're gonna be trying

  • three different take out 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 take out 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 taco,

  • so it's got short rib, I believe a pickled onion relish.

  • This red salsa that they make themselves,

  • and 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 it a million times.

  • It's amazing.

  • - It's an all time great one.

  • - Hey, Worth It family.

  • I just wanna say thank you for supporting us,

  • and highlighting Kogi during these tough times.

  • Man, it's hard out here servin' this food,

  • and tryin' to stay alive.

  • But, doin' it with you guys makes it Worth It.

  • That was stupid, sorry, thank you all, bye.

  • (upbeat music)

  • (cash register ringing)

  • - By the way, I'm on auto focus here, Adam.

  • And, it's always been good to me.

  • I think the weirdest thing about the way

  • that we're filming this,

  • is that we framed the cameras in a way where,

  • your empty body is next to me.

  • - Yeah, I even, this is not where

  • my dining table usually is,

  • and I decided to include the empty seat next to me

  • as a symbolic act. - Oh, I didn't even do that.

  • - [Steven] Sorry, I didn't even do the courtesy.

  • Here, you can have that chair.

  • - 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 we just dig in?

  • Let's dig in!

  • - Adam's got the kimchi quesadilla.

  • Wanna show that off?

  • - Ooh, Adam, very nice saucing job.

  • Also, where'd you get that plate?

  • How should we cheers?

  • - Do I just cheers the?

  • I'm gonna cheers, no, cheers your half of the screen.

  • Yeah, yeah, yeah, yeah, yeah, yeah, yeah.

  • - Yeah.

  • - Ready, three, two, one, boom.

  • (laughing)

  • - Mm.

  • (sighs deeply)

  • - Oh, man.

  • - Oh, Adam can eat at the same time as us now.

  • - Wow.

  • - Yeah, I don't have to hold the camera.

  • I like this version of the show better.

  • - This is--

  • - That was, like a perfect bite.

  • I feel like I haven't eaten before.

  • It's been four weeks of quarantine.

  • - My whole head is tingling.

  • I have like, chills after taking that bite.

  • - Mm, oh my God.

  • Is that the vinaigrette,

  • that really just rises to the top there?

  • I like that.

  • - Mm hmm.

  • You know, it just occurred to me

  • that I don't know if I'm in focus at all.

  • (laughing)

  • - Auto focus, baby.

  • - Remember two minutes ago, when I was like,

  • Adam, your job is easy.

  • (laughing)

  • - 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, you know,

  • we've done what, like six plus seasons of Worth It together?

  • It's definitely hitting me now that like we--

  • - For sure.

  • - Took for granted, all the times that we got to eat all

  • these delicious foods and meet these amazing people.

  • I'm very grateful.

  • - Yeah.

  • You know what'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 doin' today?

  • - Our next two locations,

  • we're gonna have both of their foods,

  • one after another.

  • It's gonna be kinda 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,

  • who you'll remember from our Korean soup episode.

  • (ice tinkling)

  • - Steven, are you drinking an iced latte?

  • - You heard the ice?

  • - Yeah, I heard the ice.

  • Wow, some things will never change about making this show.

  • Is it matcha latte?

  • - Of course it is, yeah.

  • - Okay, so the next place we're picking up food from

  • is Ototo, which is offering a sake tasting set right now.

  • So, you'll remember Courtney and Charles,

  • from our sushi and burger episode.

  • Ototo is this sake bar that also makes

  • a lot of delicious savory food.

  • They're doing a fried chicken dinner right now,

  • and they're also doing this virtual sake school,

  • where you go and pick up a set of sake,

  • and then on the weekend, they do a livestream,

  • where you can learn about what you're drinking.

  • 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.

  • - Can't tell you how happy I am

  • to hear this information - I know.

  • - [Steven] from you, Andrew.

  • - I know that you love sake.

  • - And, cheese is a guilty pleasure for me.

  • Only because, can't really 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 collar's messed up.

  • - I'm wearin' shorts right now with this jacket.

  • I dunno if that's

  • - [Steven] What?

  • - [Andrew] dinner appropriate, but yeah.

  • - Oh no!

  • - Does everybody have their worksheet?

  • - [Steven] Yes.

  • - We got two sakes and two cheeses.

  • - Wait, let me get, just in like in the zone,

  • in the mood real quick.

  • I'm just gonna like, imagine Ototo in my head.

  • - [Andrew] Okay.

  • - [Steven] I'm at the bar.

  • You had the cat coaster that's underneath here.

  • - [Andrew] Great chopsticks.

  • - Ooh, great chopsticks,

  • and there's the shelf of sake over there.

  • Okay, I'm good.

  • - In the zone.

  • - First sake today,

  • we're gonna taste the sake called Kuroushi.

  • Kuroushi translates to black bull or black cow,

  • with a cheese called Brillat-Savarin,

  • a triple cream French cow's milk cheese,

  • with a bloomy rind.

  • The goal of the successful pairing

  • is for both to taste better.

  • The sake hopefully tastes good on its own.

  • The cheese tastes good on its own.

  • Then you put them together, and they both taste better.

  • - So, I dunno if this is super common knowledge,

  • but sake 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,

  • you remember we went to Nikko?

  • - [Steven] Yeah.

  • - So, we went to this grocery store,

  • where, what did we buy there?

  • - [Steven] 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 this-- - Oh, wow.

  • - [Andrew] Old timey train on it.

  • - [Steven] Oh, that's cool.

  • - And, I've used this as like my

  • at home wine glass ever since.

  • Oh, Adam's got one too.

  • - It looks like, what?

  • Oh, interesting.

  • Ooh.

  • - Whoa.

  • They should change their name to Oototo.

  • (laughing)

  • I'll see myself out of my own apartment.

  • (laughing)

  • Cheers.

  • - Cheers.

  • - Oh yeah, very smooth.

  • - Ooh.

  • - All right, let's unpack this cheese.

  • Ooh, it's extremely moist.

  • - Whoa.

  • Oh!

  • - It looks like a half eaten ice cream sandwich.

  • Whoo!

  • - Oh.

  • - And now the sake.

  • - Oh!

  • - Okay.

  • - Whoo!

  • - The sake definitely helps, with the funk.

  • - The one thing about this cheese that is so unique,

  • is how creamy it is.

  • It's like, almost custardy.

  • That was good.

  • That opened my mind up.

  • Okay, so moving on to sake and cheese number two.

  • - The next sake we have is a brand called Amabuki.

  • This one, the Himawari, uses sunflower yeast.

  • For me, it's less floral, it's more sort of nutty,

  • like almost a sunflower seed.

  • And, it's a nama, so unpasteurized.

  • Keeps a little bit more brightness in the sake,

  • it also kinda turns the aromatics up

  • when you pasteurize sake.

  • It mellows things out, it rounds it,

  • but it can sort of soften it.

  • You're gonna pair that with a cheese called Verigoat,

  • which is a goat's milk cheese from New Jersey.

  • It is a natural rind, and it is cave aged.

  • - Whoa, it looks like a steak.

  • Straight up opposite of the other cheese.

  • - It almost looks like the crust of bread kind of rind.

  • So, we're going from a creamy cheese with a creamy sake,

  • to a nutty sake, with a funky cheese.

  • Okay, well.

  • - Okay, this one smells like still water.

  • - Think I have so much cheese in my mustache

  • that I can't smell anything other than that.

  • - You wanna do sake, 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 rind.

  • 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 dosirak?

  • Not sure how to pronounce that.

  • Yoon 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,

  • 'cause this is a lot of food.

  • - Great.

  • - Hello, Worth It.

  • Thanks for stopping by.

  • You guys are trying our family pack,

  • which is a changing menu of some of our favorite dishes.

  • - This is what's on the menu this week.

  • Macaroni salad, kimchi 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 soup,

  • maple honey walnut muffin, and iced tea.

  • You got your iced tea?

  • - [Steven] Cheers.

  • - Cheers.

  • - Let's go mac salad first.

  • - Macaroni salad.

  • - Oh, you're using your uh, Han Bat bowl?

  • - I am.

  • - [Steven] Han Bat bowl, nice.

  • - [Andrew] Han Bat bowl.

  • - I'm using a bowl that I use to feed cats.

  • - What?

  • - Ooh, ooh.

  • - It's crab in here?

  • - Yeah, this is, what the heck?

  • - So, it's actually crab macaroni salad.

  • - Oh, there's Spam in here too.

  • - I like how it's undersold as just macaroni salad,

  • but it's really like, 50% crab.

  • - Next dish, we got kimchi, cold pasta salad.

  • - I'm not gonna lie, I was not expecting this pasta shape.

  • What is this, penne?

  • Wow.

  • - Oh, ho ho.

  • - Man, kimchi loves to party with vehicles.

  • - Explain yourself, sir.

  • - Kimchi just wants a vehicle, like pasta?

  • Vehicle for the kimchi.

  • Kimchi quesadilla, Adam had at Kogi.

  • It wants carbs and fats to ride on,

  • 'cause it's a powerful flavor.

  • Next up, we have the honey garlic toast.

  • - [Steven] 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.

  • - I dunno, who, I dunno who toast to, Adam.

  • - Toast.

  • - Yeah.

  • - What is this?

  • This is cake.

  • - This is like, if there was a garlic bread jelly bean.

  • - Yes.

  • - 'Cause it tastes slightly sweet,

  • but it is a garlic bread.

  • 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.

  • Okay, this egg is beautiful.

  • - It is a beautiful curry.

  • - I think Yoon is just trying to like,

  • out do all the episodes we've ever done before.

  • - Yeah, she's like toast?

  • Got it.

  • Garlic bread.

  • Salad? Boom, macaroni salad plus crab.

  • - Oh yeah.

  • - Next up, we got braised chicken leg.

  • - Gonna pick up a chicken leg.

  • - Mm.

  • - What?

  • You know, I can, I get it.

  • I get it, Yoon.

  • I feel like what she tries to do with these meals is like,

  • you think you know what you're gonna get.

  • - Yeah.

  • - You're like 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 up, peanut noodles.

  • Reminds me of a dan dan mian.

  • - [Andrew] Wow, such a meaty peanut noodle.

  • - That's good, man.

  • - It's that peanut plus meat flavor.

  • 'Cause usually you think peanut butter, jelly.

  • Peanut plus sweet.

  • Here, they go peanut plus meat.

  • Okay, kimchi fried rice.

  • - Uh, can I change my pants?

  • - What happened, Steven?

  • - I'm just getting too full.

  • - 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.

  • - Okay, so to 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 the miso ramen for now.

  • - That's a good plan.

  • - It looks like there's instructions here,

  • to cook the noodles,

  • and then stick 'em in when we're ready.

  • - Great dish to round out the meal with.

  • How'd your ramen come out?

  • - Oh, came out really good.

  • Yeah, it looks great.

  • - Final dish.

  • - Mm, oh man, that's yeah.

  • - Ooh, spicy too.

  • - I'm 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.

  • - This broth?

  • Probably the most flavorful thing we've eaten yet.

  • This is what I like to call dessert noodles.

  • - Oh, we have a muffin!

  • - [Andrew] Maple honey walnut muffin.

  • - Ding.

  • (relaxing music)

  • - That is a moist muffin.

  • - Oh, wow.

  • - Adam's face right now.

  • Well, that does it boys.

  • That's the end of our Worth It take out adventure.

  • We're not gonna be picking a Worth It winner today,

  • because we think all these restaurants are really worth it,

  • like we always do.

  • And, really we just wanna encourage people

  • to support their local businesses

  • that they really love,

  • like we really love these three places.

  • - Right now, especially you can order pick up or delivery.

  • All of them are still open.

  • - Have a virtual dinner party.

  • - [Steven] The shape of this noodle does a really good job

  • of grabbing all of the flavor, kind of like a cat's tongue.

  • I don't know if you're familiar

  • with the anatomy of a cat's tongue.

  • - [Andrew] I'm very familiar.

  • It's textured to brush fur of the cat.

  • Little ridges, much like this noodle, to pick up the stuff.

- Hello?

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3元外賣VS129元外賣 ($3 Takeout Vs. $129 Takeout)

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    Summer 發佈於 2021 年 01 月 14 日
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