- It has like a snotty, slimy texture to it,
which I'm not saying is a bad thing.
- Damn, my beanie came off, it's so good.
Knocked my beanie off.
- 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 get all types of crazy while giving you guys
the most raw, and realest food reviews
in the game.
- This is "Send Foodz."
- What's up, you sexy bitches? Welcome to another episode of
Send Foodz on Thrillist.
I'm Timothy DeLaGhetto.
- And I'm David Slow.
- That's not your name!
Anyway we're in beautiful Queens, New York,
it's a beautiful day, and we bout to go in at
The World's Fare food festival.
- There's so much damn food here, you have no idea.
I'm ready to throw up.
They got a lot of different food here,
I'm talking about East African,
I'm talking about some Asian,
I'm talking about some ching chong,
some ping paos, some bing baos, and some wing wows!
- All that (beep)!
- Yeah, I can say that, I'm Asian.
- Yeah, but not you camera guy.
- You ready to eat?
- I'm ready to eat.
- Let's get it.
- Paella, paella, paella.
- Paella, paella.
- If you've never had paella before, you are missing out.
If you're a seafood lover, you have to get paella.
We're talking about tomatoes; we're talking about saffron;
and we're talking about a lot of seafood.
One of the things I do wish that they'd had was the,
uh, socarrat, which is when they get that
nice, crunchy rice on the bottom.
- You haven't even tried it yet, dude.
- I don't see it, I don't see it,
I don't see the socarrat, but-
- Dude try it first.
- OK.
- Now I love paella, especially, y'know,
we're Asian so we love some rice.
- Yup.
- But this is from Spain, it comes from Spain,
and what do they do to it, do you know?
- Well, they kinda have it in this big-ass,
little dish thing right over here dude.
- Oh, I'm supposed to wait for you, I'm sorry.
- OK, well, you asked me a question,
you just ate the goddamn food so
y'know what, I'ma shut the (beep) up and eat.
You knew I was hungry.
- Mmm, mmm.
- Ooh!
- Mhmm.
- Got a little baby octopus in there.
- Oh.
- Shrimp, some mussels.
- We have scallops, we have mussels, we have shrimps,
we've got a little bit of everything.
Basically if it was living in the ocean it's in this paella.
And, delicious.
- Mhm, mhm
- Little mermaid's sad.
- I'ma pass it on. Bae, you want some paella?
She only comes to these things so she can
have the leftovers, man.
Get her, get her, get her, get her, get her
get her, get her.
I love her.
- I should stop eating this
- OK, Vacarro's Bakery.
- Hey guys. - Hello, how're you?
- Good! - How you doin' boss,
how you doin'?
- Are you, are you Vacarro?
- I am Vacarro Jr. So my name is Big Vinny.
- Big Vinny! Stone cold Vinny right here.
- No not stone cold!
I'm a big, cuddly teddy bear.
- So what do we have here?
- So these are my famous Cannoli Donuts.
- Ooh! - Cannoli Donuts.
- They're called Donnolis.
- OK well, let's get it then.
- I've got lots of flavors, like candy bacon.
- I see the candy bacon.
- What's that , what's that one in the-
is that a s'mores one or what?
- This one is popcorn with caramel and chocolate.
- Ohoho. - I want that one.
- You gotta choose one for yourself.
- OK, OK, OK, lemme do the bacon just,
y'know because it's- cause it's bacon.
- Yo, cheers, eh.
- Cheers
- All right, all right, uh huh, nah, huh.
- Oh wow
Mmm, that's a good donut.
- You know what? It's not as sweet as it looks
- Mmm
- It's actually pretty balanced. I'm kinda thrown off!
- The bacon's on point too.
The donut is super soft, super fresh,
super doughy.
- And what I love about like, ricotta filling,
it could be savory or sweet. And when it's sweet,
it's also (beep) delicious.
- Oh, lemme try yours, dog.
Oh!
Wow.
Look!
That's a really well balanced
Cannoli donut.
- The pancake syrup bacon, on (beep) point.
So delicious!
- How's it goin?
- It's goin well man, how're you?
- I'm great! OK well, what is this?
- Booza.
- Booza, what's that?
- Booza is the original form of ice cream,
that was first developed like, 500 years ago,
- Oh my God!
- So this came before our current,
what we know as ice cream.
- Came before our current ice cream, came before gelato.
Before all of that, there was booza.
- (coughs) I'm in- I'm shocked. Amazing!
What's (beep) can we get some, can we get some booza?
- Yeah, let's do it
- What are these flavors here?
- This is the original flavor, the qashta,
that's the 500-year-old recipe.
- OK - I want that one
- This is a Tongan vanilla.
- Tongan vanilla!
- You might get taller and stronger!
- True!
- I'm gonna get the OG
- OK, I'll try the Tongan, just for my Tongan people,
cause in high school i had a crush on a Tongan girl.
- Oh, yeah?
- And um, - She crushed you as well.
- No, no! She switched schools before we were able to
actually date, but-
- Before she hit 7-feet tall.
- I'm gonna go ahead and pop this LACTAID pill,
cause you know, I've been saying in a lot of episodes
that like dairy makes me break out and (beep),
so today I'm ready.
- Look at that stretchiness! - It's so stretchy.
- It's so cool! It's so wild.
- Thank you sir,
- There's yours. - Appreciate that.
- And then the OG!
- Aight it's melting so lets just get right to it.
- 500-year-old ice cream, I've been missing out!
- Let's get it.
- Mixed with a little bit of starch and some other (beep).
OK!
- Mmm. Oh, that, ooh.
It's a different consistency to regular ice cream.
All that (beep) he told us, all the ingredients,
I don't know what he was saying, he was making up words,
it was crazy.
- He was mentioning that it has this like,
this tree resin, like sap into it,
which adds to the consistency,
this starch that they put into it, I don't know what it is.
This is like the OG flavor, it has some kinda
(beep) in it, with pistachio, orange blossom,
and this other flavor that he was talking about,
that's supposed to be like an ancient ingredient.
- Yeah trees and trees and rocks and (beep).
And then I just got like the Tongan vanilla,
which is, uh, stronger than regular vanilla.
I almost choked,
a chunk of it went to the back of my throat right now.
- Bro, you nasty.
- Yeah. Aight, I'm done, I'm done with this.
- That was a good shot.
All right what's up, bro? So we're here at, uh, Nansense.
I like when any spot has a pun in their title,
I (beep) with that, I appreciate that.
- Yeah like, "What the pho?"
- What the pho, Nansense.
- Appreciate that.
- Tell the people what nan is, if they don't know it.
- It's like the informal word for food, in Farsi.
- Also your beard is poppin' bro!. It's connected,
it's real nice - Oh, oh, thank you
- I'm always jealous man, of the beards.
- Do you know that he has 62 hairs on his face?
- I've been growing this (beep) for a month.
- That's right
- This is as far as my (beep) gets, right here.
All right, what you got for us, dog?
- So this our bolani, it's our traditional
stuffed turnover with greens, spinach, leeks,
all that good stuff. And these are our signature dumplings,
our mantu. Beef and onion dumplings,
on a bit of garlic yogurt.
- The flatbread with spinach on the inside, nice and crusty,
cheers my friend.
- It's like a, it's like a healthy quesadilla.
- Yeah man , this a um, vegetarian friendly.
- Oh, sorry.
- Ready? And go.
- Mmm
- Wow, this is really good.
- Wow, and it tastes healthy. Like some deep-fried health.
- Anything deep-fried with a little like,
tartness, sourness, you need that together...
- That's nice man
- because
it's a marriage made in heaven, my friends.
Let's get to the, the mantu.
Nice little cream- - Oh my gosh.
- It's got yogurt sauce on it, too.
- Lord.
- Cheers. - Cheers this a,
a girthy dumpling.
- Yeah. Ready? - Oh yes.
- [Both] Mmm!
- She thick! She is thick. A lot of meat in there.
- Yeah. Nice, chewy dumpling skin on it.
The spices are really good. I want this though
- Yeah that's good.
- I'll get another one of these.
Uh oh.
- What's that, what you doin'?
- It's delicious.
- You crazy.
- It's delicious.
- You crazy.
- I said, "Bite past, my ass."
- You're getting kind of red.
- Oh, yeah.
- We're only on our second drink, why you so red?
- I think cause I've been drinking a lot since yesterday.
- Ay, ay, ay, ay, ay, ay, ay, ay, ay,
shout out to all my Pinays and Pinoys.
Look I was walking by and I seen the whole pig,
I seen the lechon there chillin', and I was like, "Bruh,
we gotta stop by this spot."
What's the name of this (beep)?
- This is Maganda Philippines. - Maganda Philippines.
- If you've never had lechon, you are stupid!
- So uh, they got the,
the whole-ass pig, a nice, crispy pork skin on top,
you know what I'm sayin.
The meat is super tender underneath.
- So this is actually a
lemongrass roasted, suckling pig.
- Mmm.
- But that delicious skin crackling, and that
succulent meat beneath.
- What's cracklin!
Mmm.
- Oh my God!
- That's so fire.
Oh my God. Mmm, oh, oh my God.
- Oh my God!
- Mhm. It's so glossy, that pig skin's glossy.
Crispy, sweet, salty.
- No flavor is missed on this, when you take that
(beep) juice that comes from the pig, and
you make a sauce from it, that means
you're not wasting any of those (beep) flavor bombs,
So good!
You take that juice and you put it on the chicharron.
- Mmhmm
- So this is actually pig skin that is
deep-fried and it puffs up into this.
- You know, I'm sayin,
Gringos will call it pork rinds
- Mmm - Oh! Ohh!
- Look-
- Oh!
- I haven't had this in so long,
I used to date a lot of Filipino girls,
it's been a long time, you know,
I'm married and (beep) now, but uh,
so whenever I see this layin around-
- (beep)
- I'm like, I gotta get down.
This wasn't on our to-do list, but then I seen the pig,
and I was like, bruh, we gotta go there.
Normally we bite bite, and then let everyone else have some,
I'm probably gonna finish this, bro. I'm sorry, dog.
I'm sorry!
- I'm a huge fan by the way.
- All right, bro. - I was just watching your
video today just to be amused.
- Oh, awesome!
- He's so famous dude, he's so famous.
Tall Asians always stick together.
They feel like they're a super special minority.
Tall Asians, so they like to just cling together.
- Yeah I get one person coming up to me.
- I wanted to make sure since we were at a World Fare,
that we stopped by and got some East African food,
because my wife is from Eritrea, which is East Africa.
They make these little tacos out of injera,
and injera is basically like a, it tastes like a
sourdough pancake.
But usually what happens is they'll like lay out
a whole bunch of these like Tempur-Pedic pads,
scoop lil like veggie, meat mixes on top and you
all just kinda like sit and break off a piece
- Uhh!
- and eat it with your hands. So they made a little taco
out of it.
Cheers!
This is your first time eating ,uh, East African food!
- I think so, yeah.
- Fo sho! Let's get it.
- Oh I like this - Mhmm?
- I like this a lot.
- My wife's dad always makes it real spicy,
real tasty.
- It's good. It's actually the meat,
I don't know what its stewed in, but it
reminds me of mole. Very deep, very smoky,
very rich, the injera...
- Right? It sets off the (beep) beef right?
- Yeah. - Mmhmm.
- I like that, that's so (beep) good!
- Yeah bro! Come through next time her dad cooks.
- I will. (beeps) delicious.
- (beep) Delicious! Shout out to East Africa,
the first time I had an interaction with my wife's dad,
it was through FaceTime, and he saw, he was like
"Tim my man! My man!" And she was like
"oh my God he's never called any of my
boyfriends my man before".
I was like " I'm in there baby!".
Hey, I mustache you a question. What was your
favorite thing you ate today?
- My favorite dish has to be that pork belly lechon
if you could not tell!
- Eh eh they really flipped the script!
Cause they're Filipino.
Shout-out to queens, shout-out to The World Fare festival
because the food was lit, lot of different flavors
from all across the world. Lot of different dishes.
I had a good time.
- I wish, I wish I was way fatter because I wanted
to try so much more food but we're stuffed!