– I love when white dudes
recognize me, man. Look, ’cause it’s like, the Asian people always coming up to me, but when a white
dude recognizes me, I’m like, “Yes, I made it!” 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
little crustaceans? – What?! – I’m Timothy DeLaGhetto. – And I’m David So. – And welcome to another
episode of “Send Foodz.” We out here in beautiful
Key West, Florida at the 14th Annual
Seafood Festival. – I’m talking about what? – What? I was gonna
say the same thing. – Yay!
– Yeah! – Yeah! – I’m talking about crabs.
– Cl…abs. – I’m talking about squids. – I’m talking about lobsters. – I’m talking about flounders. – Everything in a shell,
we’re gonna eat it up. I love seafood.
You love seafood? – I (beep) loves it. If it swims, if Little Mermaid talks to it, I’m eating it! – Yes! – Ow. (Beep), that hit the
back of my head! – Let’s get it!
– Ow! – All right, so this
is our first thing we’re tasting of the day. I’m starving. I have right here
some lobster bisque, I love lobster bisque. What you got? – I got myself so conch chowder.
– You ever had conch before? – I’ve had many conch
before, it’s a sea snail. You know when you get
lost on an island, and then you see that
one random white dude, with the long beard
that goes, “Aaawoooo.” That’s a conch. – Oh, you wanna try the bisque? – We’re gonna try em
at the same time, son. – Cheers. – There we go. – Oh yeah. – Oh, that’s a good bisque.
Creamy. It’s definitely gonna make me gassy
later, but worth it. – Tasting those onions,
it’s nice and thick, man. – Yeah. – I very much enjoy it. – You can taste the
lobster in that, you know? – I always like my
bisque and my soups to be seafood-y as (beep).
– As (beep). I wanna taste the
ocean in my mouth and that’s what you get here. – Put your conch in his mouth. – Yeah. – Now, let’s try
this chowder out. – Cheers. – Ooh! – I like that. – A little heat. It’s very
bouillabaisse-y, tomato base. I know I kinda freaks
you out a little bit, you’re like, “Ew, sea snail.” Asian people don’t care, we
literally eat everything. – As long as it was alive, except for dog, we don’t eat dog. Except for really,
really specific parts of, like, Korea and, like,
Vietnam and stuff. But it’s not a typical thing, OK? – Stay woke! – Chill out with the jokes, you racist mother(beep). Oh, is this for us?
– Yeah! – Yeah, so we’re gonna
(beep) have it, awesome. – I like the way the do
conch differently out here, it’s like they’re trying
to divide and conch-er. – Son of a bitch,
that’s really good. – Thanks, man. What should we eat first? – I want the fritters first. – Yeah, yeah, yeah. Conch,
conch, conch. King Conch. – All right, cheers. – Bomp. – Deep-fried. Nice and sweet.
Got that crunchy exterior. – Yeah. – I loves it. Fried fish
– Yeah! Snap that (beep) in half!
– Can’t go wrong with that. Cheers, man! – Hey, man, you can’t
go wrong with fried, it’s fried fish, bro.
– You can fry anything, man. So one of the cool things
that you guys didn’t know, this right here is a stone crab, and, if I didn’t
mention it before, we’re talking about
sustainable fishing. This stone crab will
actually release its claw, as a defense mechanism. So, check it out! – He just learned that. – Hey, man. Hey, man, what the (beep)! No, no, no, no, no! Tell
them I really knew that, tell them I really knew that! – OK, he knows about his crab. – As a defense mechanism!
– Uh-huh. So, we don’t get
to kill the animal, we take the claw and
it’ll grow back again and we take from it again. – Yeah, he’s just debilitated for like a year or so. – Cheers. Uh.
– Mmmm. Mmm-hmm – Yo, that’s sweet. – When it’s fresh like this, I don’t even need no like
cocktail sauce or nothing, too crazy
– Nothing. I like to just kind of enjoy the natural sweetness
of the crab, you know? – Oh my God! You know, there’s a big debate: lobster or crab? – I’m bougie now, so lobster. Now that I can afford
lobster, I’ll go for lobster. – Oh, this is amazing. Love it! – Spiny lobster. – Spiny lobster, different
than cold water. – Oh my God! Yes. I’m gonna buy this once
without the butter, ’cause I just
wanna get a flavor. – There’s already some
butter on this though, bro. – Bomb. – These lobster that we have
here are spiny lobsters, not like the other
ones that you think, about those main lobsters
in that cold ass water, we’re talking about
warm water lobster. – That’s so meaty, bro. I almost feel like a bit into
a piece of steak right now. – Yeah, it’s really good. The theme here is:
sustainable, my friends. We’re not destroying the
environment and these creatures, we’re keeping them
around for a lifetime. – And eating them, that’s why they keep
them around, to eat them. Honestly, I don’t even have to go to the rest
of the festival if they just keep
bring us this (beep). – I don’t know what I’m doing with my life, right now. – For sure. Hey, thanks, man. Let’s do it, dog. Timothy DeLaGhetto,
we love him down here! – Yeah, man. I love
him, too, dude. – We all love him down here. – Hey, yo. Much love. – Hey, (beep) that guy. Who was he, Tom Cruise
in “The Last Samurai?” Get out of here, buddy. – You guys enjoying
the Seafood Festival? – Yeah, loving it! – Is that star fruit? – This is Carambola, our star– – Carambola! – Say that five times. – Carambola.
Carambola. Carambola. – I’m gonna add some
avocado to that one for you. – I don’t know any Spanish. – There you go. – This, right here? Tim may be famous but
I got the first dish. What a piece of trash. – Oh, thank you friend. Uh huh. – Mmm mmm. Super fresh. Super, like… The citrus is nice on there. – We have grapefruit,
Meyer lemon and sour orange, also known as naranja agria. – Meyer lemon is a lot more mild than your typical lemon.
– Mm-hmm. A little sweeter. And the avocados kinds just, like, tone and mellow everything out, nothing wrong with this. – Doing this up here, in front of his already
existing audience, is a little awkward. ‘Cause they’re looking at us
and they’re looking at him and it’s like, they don’t
know what to look at. – All right, so we’re about to try some of this smoked fish dip. Apparently, it is a
Florida Keys thing. So what type of fish, you ask? We’re talking about Amberjack and we’re talking about this
big ass, (beep) Kingfish. My girlfriend hates
it, but that’s why I’m leaving her. – You know what I
like about you, man? You go in it, when you dip. Some people don’t put in
enough dip on their stuff. – No, you gotta get a
nice like, sufficient, like a hearty amount. – Exactly. – Cheers. – Oh! Oh! – Oh, baby! – Oh!
– Wow. This is, like, so good. – This is like, wow. – Better than smoked salmon dip. – Yeah.
– Hands down. – I don’t give a
(beep) what you say. – I just imagine,
spreading this on like my girl’s naked body and just like eating
it off, like slowly. Until like it gets kind of
like sticky and uncomfortable, but I wouldn’t mind
because it’s like, so good. – Save us, please. This woman is (beep) crazy. – You died here? – In 1999. – How did you die here in 1999? – I had a motorcycle accident. – She keeps saying that
she saw us somewhere. She clearly did not. OK? ‘Cause I’m a very
noticeable large asian man. – Down this road,
we gotta shoot. – Wait, wait, no.
This is interesting. And do you like seafood? – Yes. I made a fish head
the other night, you should see everything
– Hey, Tim? I have a stomachache.
Let’s roll. Hey, Tim, there’s a lion eating one of the
staff members. Hey, Tim, free
blowjobs, over there. – Listen, friends only. – Friends only. Well, thank you. It
was nice meeting you. – Enjoy yourself,
take care. Have fun. – Here we’ve got
some Key lime pie, personal serving right there. Graham cracker
crust on the bottom, ’cause what’s a key lime pie without some graham
cracker crust? – You right, you right. Oh look at the fluffiness, bro! – Woo! – Wow! – That’s different than any
Key lime pie I’ve ever tasted. What’s that? – It’s made by my sister. – Oh, damn! – Uh-huh.
– Sonia! – Sonia. – You married, Sonia? – Yes! – OK, you want a side dude? – Thank you, very much! – Every Key lime pie
I’ve had makes you go… This one is less, and just
more like sweet balance. – What you gotta do is start from the bottom
and just do that, right? – Started from the
bottom, now we here. Mmm-hmm. – Mmm. Yeah. Yeah. – Yeah. – That is delicious. Let me give you a hug. – Oh! Thank you! – Oh my God, dude, you don’t
even live in the jungle, why do you have
a camo jacket on? – Don’t be talking
about my fans like that! – Everybody sees you! – She don’t know! OK, so, hi! Tell us about what
you got for us here. – We’ve got some espressos, some Cuban coffee,
made with lots of love. You really don’t want a
big cup — like, everybody drinks American coffee
– Oh! In a big cup.
– Oh my God! A little bit, like this,
is like high octane. – Yeah. Yeah. – So y’all are gonna
be running around. I felt my eyes go, ping. And my nipples went ping. I felt my eyes get
less asian, right now. – They just go oh whoa, God. – Bottoms up. – Cheers, girl! – I’m not about to
bottoms up, is she crazy? – Bottoms up! – Guess I’ma have to! – Bottoms up! Bottoms up! Come on! – It’s hot, it’s hot! – Come on, take it like a man! – It burns. – What a bitch. – Now you’re gonna be zooming. – Hun. – Yeah, there you go! There you go! – I feel good!
– Wow, thank you so much. – Ow, that burned my chest! – They gave me the room
temperature one, actually. – Oh! – Ah! – OK, so now, we’re
gonna try some rum runners. – Some rum punch, man. – It’s rum! – Delicious! – This is an adult
slurpee, dude. This is what we call
white girl wasted. Woo!
– White girl wasted, bitch! – Key West, bitch! – I’m double fisting, right now. Because, the crew’s
been working hard and I got you guys
an extra drink. Get some, bro. Get some! Yeah! – Right there! – Uh, fire this dude,
he’s drinking on the job. All right, well, I just
wanna say thank you to the Seafood
Festival in Key West. – You know what? Festivals are all different, as you can see from this place. There wasn’t any
outside vendors, man. We’re talking about
local fisherman, they’re cooking the food! – Keeping it in
the family, right? – That’s what I’m saying,
dude. Like a mob fish family. – Thanks for watching,
I’m Timothy DeLaGhetto – And I’m David So. – And this is “Send
Foodz” on Thrillist. – Yeah! – Mmm. – OK, bye!