Hi, I'm Adam.

Adam Parkzer   •   32   •   Las Vegas, USA   •   5'10" (178 cm)   •   152 lbs (69 kg)   •   Korean American

Although I am best known for my various public appearances as a personality, I am a busi­ness­man by trade. Pri­ma­ri­ly, I help run cor­po­rate op­er­a­tions at Tem­po, a game de­vel­op­ment studio, mul­ti­me­di­a pro­duc­tion com­pa­ny, and esports fran­chise; I cur­rent­ly o­ver­see le­gal, fi­nance, and hu­man re­sources ad­min­is­tra­tion. I also pro­vide busi­ness ad­vi­so­ry serv­ices to en­tre­pre­neurs and pub­lic fig­ures. You can find more details on my curriculum vitae.

Having formerly been in law enforcement, my main interests include criminology and forensic psychology. In my free time, I like to write, train mixed mar­tial arts, pursue investment opportunities, and de­vel­op new prac­ti­cal skills. I used to be a competitive gamer, but now I just play casually.

The easiest way to get to know me better is to read about INTJs on the Myers-Briggs Type In­di­ca­tor. I'm split between Investigator (Type 5) and Chal­leng­er (Type 8) on the Enneagram. My CliftonStrengths Top 5 are De­lib­er­a­tive, Learner, An­a­lyt­i­cal, A­chiev­er, and Com­pe­ti­tion. I score highest in Well-Being, Self-Control, and Emotional Stability on the SPI-27. My top per­sonality trait on both the Big Five and HEXACO-PI-R is Con­sci­en­tious­ness.

If you want to write me a letter, you can send it to PO Box 2222, Las Vegas, NV 89125-2222, USA. I don't really use so­cial me­di­a an­y­more, but my pro­files are Parkzer on Twitch, Adam Parkzer on YouTube, @Parkzer on 𝕏, Adam Parkzer on LinkedIn, and Parkzer on Last.fm. I don't have any se­cret “alt” or “friends only” ac­counts. Never send cash, gift cards, or cryp­to­cur­ren­cy to any­one claim­ing to be me—they are all im­per­son­a­tors and scam­mers.

Below, you can find my blog where I document my adventures, organize my thoughts, and share snippets of my life. You can browse in re­verse chron­o­log­i­cal or­der, or you can sort by these popular categories: Food | Finance | Travel | Hiking | Cats | Best of the Best




Hello McDonald’s

If you’ve been following my website for a while, you know that I like going to high-end fine dining restaurants. I’m especially a fan of multi-course meals, tasting menus, omakase experiences, and other “chef’s choice” formats of eating.

Last night, I decided to go to one of the world’s most famous and recognizable restaurants for a six-course meal: McDonald’s.

As my appetizer, I got a four-piece Chicken McNuggets®.

I ordered this with a side of the new, limited-edition Savory Chili WcDonald’s Sauce, but unfortunately, I did not receive it with my order. This tends to happen to me irritatingly frequently with special sauces. I recall at least one instance each within the past few years of wanting to try the Szechuan, Mambo, and Sweet & Spicy Jam sauces—and going to McDonald’s and ordering Chicken McNuggets® for the sole purpose of trying those sauces—and not receiving the sauce.

The nuggets themselves were fine; the breading seemed a bit thicker than usual and tasted a bit too over-fried, but overall, it was still passable.

My first entrée was a Cheeseburger. I customized my Cheeseburger to also have shredded lettuce in addition to the standard ingredients.

Lately, I’ve been minimizing my consumption of red meats and other foods high saturated fat to maintain good heart health. Because of this, I decided to get a small burger, as opposed to the Quarter Pounder® with Cheese like I used to always get when I was younger.

Having not had a McDonald’s burger for a long time, having this Cheeseburger was nostalgic. It tasted about the same as I remember, and the extra let­tuce added a very small but noticeable dash of extra freshness to the flavor profile.

As my side for all three main courses, I got a medium-sized portion of World Famous Fries®. The ones I got were a bit more flaccid than they usu­ally are, but they still had the distinct, iconic McDonald’s Fries taste. As dipping sauce, I got some Honey Mustard.

For my beverage, I got a Mango Pineapple Smoothie.

I usu­ally don’t get sugary drinks and generally opt for a Diet Coke, but for this meal, I decided to get something special. I think the smoothie should’ve had a bit more blended ice because the consistency was a bit too close to juice, and it was overall too sweet for my preference, but flavor-wise, I liked it.

For my second entrée, I got a Filet-O-Fish® with shredded lettuce.

A lot of people don’t expect this, but the Filet-O-Fish® is actually my favorite sandwich at McDonald’s. I like fish in general, but for some reason, there is just something about the Filet-O-Fish® that I really like when it comes to the balance of flavors. I ordered it with shredded lettuce this time, but it usu­ally doesn’t come with any lettuce; I think it tastes great both with and without the modification.

My third and final entrée was the Deluxe Spicy McCrispy™.

I think McDonald’s chicken sandwiches are generally a hit-or-miss. I think it is very easy to overcook the chicken, and I’ve found the doneness of the chicken in McDonald’s sandwiches to be fairly inconsistent. I think this is compounded by the fact that the shape and thickness of the chicken is also fair­ly inconsistent, so it’s pretty difficult to universalize a cooking methodology across the franchise.

To make things even worse for McDonald’s, a lot of fast food restaurants have come out with some incredible, juicy chicken sandwiches with very unique flavors after the chicken sandwich wars that started in 2019. I eat a lot of chicken sandwiches, and comparatively, I find McDonald’s to be mediocre.

Before dessert, I used the provided napkins to clean my hands.

I like McDonald’s napkins for two main reasons. First, the fold makes it easy to use the inside to wipe your mouth and feel like you’re using a “cleaner” part of the napkin that hasn’t been exposed to its surroundings. Second, the brown color makes grease show up very obviously, so as you wipe down your fingers, you get the satisfaction of seeing how much progress you’re making.

For dessert, I got a McCafé® Baked Apple Pie.

I used to eat a lot of these when I was a kid. Every time my parents and I went to McDonald’s, they would always add in an apple pie as dessert. For some reason, I stopped having these as an adult, but I was looking forward to trying this again for the nostalgia.

Unfortunately, this apple pie didn’t quite meet the quality bar I was hoping for. The outside was overbaked and too crispy. The caramelized apple filling inside was dehydrated. The crust was too firm. Instead of tasting like a sweet apple pie, it just tasted sweet, with the apple being an afterthought. Overall, this was pretty disappointing, though I imagine there is a possibility that this particular pie was prepared erroneously and I just got unlucky.

And finally, for my second dessert and my sixth and last course of the meal, I got an OREO® Shamrock McFlurry®.

This tasted a little bit like unmixed mint chocolate chip ice cream, but with a distinctly more artificial flavor. It was also extremely sweet. This is prob­a­bly fine for someone who actually likes the taste of the Shamrock syrup, but personally, I recommend just getting a Vanilla Soft Serve Cone for a much cleaner and classic flavor.

4-piece Chicken McNuggets®  $  2.99
Cheeseburger  $  2.29
Filet-O-Fish®  $  4.99
Deluxe Spicy McCrispy™  $  6.29
Medium French Fries  $  3.89
Honey Mustard  $  0.00
Medium Mango Pineapple Smoothie  $  4.39
Apple Pie  $  2.19
OREO® Shamrock McFlurry®  $  4.29
Discount (20%) –$  6.26
Tax (10.25%)  $  2.57
Total  $ 27.63

The table on the right shows how much I paid.

I used a promotion on the McDonald’s mobile app to get a 20% discount on my entire order. That deal often doesn’t give the most value on smaller orders and I usually end up using a dif­fer­ent one, but considering the large size of my six-course meal this time around, it ac­tu­al­ly took a good chunk off my total.

You may find that the prices I paid at this McDonald’s are higher than what you’d find at your local McDonald’s. Keep in mind that costs are localized, and because I dined at a South­ern California location, I probably paid some of the highest prices in the United States for my meal. Even when eating at McDonald’s in my home city of Las Vegas, it ends up being sub­stan­tial­ly cheaper.

Even though my experience with this McDonald’s wasn’t the best for all the dishes, the sta­ples that I usu­ally order—the Filet-O-Fish® and World Famous Fries®—were good. I ac­tu­al­ly like McDonald’s, not only for my preferred menu items, but because of the fa­mil­iar­i­ty and feeling of “home” that seeing the Golden Arches gives, no matter how far away from your ac­tu­al home you are.

Also, happy April Fool’s Day.




Photo dump from March 2024

March has been a fairly eventful month for me. I was home in Las Vegas for a portion of it, but also spent a good chunk of the month in Los Angeles and Boston.

While in Las Vegas, I met up with one of my friends who wanted to get some dinner at Winnie & Ethel’s in downtown. The online reviews for this res­tau­rant were surprisingly high, so I went in with high expectations, and I wasn’t disappointed.

This diner had a very interesting pricing model that aggressively encouraged you to order more food. For example, you can get one malted waffle for $8, but if you want to order three instead, you can get it for $12—only an additional $2 per waffle. The French toast had the same pricing structure. I ended up getting five malted pancakes for $13, which was only $5 more than had I only ordered one.

I also got a side of brûlée grapefruit. I was familiar with crème brûlée, but this was my first time ever trying brûlée grapefruit. It was a little bit difficult to scoop out the pulp and eat it, but overall, I liked it—it was sweet, it had an interesting texture, and it wasn’t at all sour like I expected.

I enjoyed having breakfast for dinner. We had a late dinner so we were the last ones out; here is a shot of the empty restaurant.

Here is professional, world-renowned, distinguished, prestigious, acclaimed, award-winning, illustrious hand model Billie Rae showing off some sesame balls.

While in Los Angeles, I joined Doug Wreden for dinner with some of his friends at Shin-Sen-Gumi. We ordered a bunch of skewers.

For my main entrée, I got a negitama beef bowl.

Payment was tricky because most of the skewers were shared. In order to decide who covers the bill, we pulled up a horse race on YouTube and everyone picked a horse. We watched the horse race, and whomever picked the horse that came last had to pay for the meal.

You’d think that’s straightforward, but this video did everything in its power to make it as difficult as possible for us. Unsurprisingly, people don’t really care which horse gets last place, so the cameras only focus in on the leading horses. There were a few opportunities for us to catch who was in last place, but once the race neared the end, the scoreboard went away and none of the trailing horses were in the shot. We even tried to look up the official results on the league’s website, but they only listed the top five horses.

Eventually, we watched and re-watched the footage over and over again until we managed to take our best guess on which horse lost.

Towards the end of March, I flew to Boston, Massachusetts.

I was in Boston to attend PAX East and watch my friends’ shows at the convention.

The convention itself was fairly underwhelming, like usual. It wasn’t much different than any other convention, and because I personally wasn’t really in­ter­est­ed in waiting in long lines to be able to try some of the games on the exhibition floor, I was basically able to see everything in about a day.

With that being said, there was one interesting thing I did. Apparently there was an exhibitor that brought a bunch of cameras and laser pointers that could take three-dimensional models of people and turn them into statues.

This was intended to be used by cosplayers who want to memorialize their cosplay as a statue, but my friends decided to troll me and book me for a scan so they could turn my normal regular self into four different six-inch-tall statues that they could each have in their homes so that I could be spread out across the United States like Horcruxes.

After the final day of PAX East, I joined my friends at the Lookout Rooftop and Bar and had dinner in little insulated pods overlooking Fort Point Chan­nel and the downtown Boston skyline.

As it got later into the night, the buildings lit up for an even nicer view.

Here is what the interior of the bar looked like.




Food of Boston

Today was my final full day in Boston. I have some miscellaneous photographs from attending PAX East and exploring the city, but I have so many food pictures that I figured it would be worth doing a blog post dedicated strictly to some of what I ate while traveling.

I landed in Boston at 9:16 PM EDT, and by the time I had made it to my hotel and got unpacked and washed up after my flight, it was already really late. I didn’t want to walk in the cold, so I checked some food delivery apps and found Lucky’s Lounge open late. I ordered salmon with roasted potatoes, as­par­a­gus, and salad. The salmon was underwhelming, the salad was way too sour, and the vegetables were passable.

My friends arrived in Boston the following night, and funny enough, the restaurant they picked to meet up… was Lucky’s Lounge again. This time I went in-person.

My dine-in order was a triple smash burger. It was strange, because smash burgers are usually supposed to be wide and thin, but this one was ag­gres­sive­ly tall. The burger lacked juiciness and tenderness and was overall underwhelming. The French fries were passable.

For one of the meals I had delivered to my hotel room after one of the convention days, I ordered a sashimi bowl and a sushi roll from Tora Japanese Res­tau­rant. It was pricey, but the fish variety and quality made it worth it. This was also the best shrimp head I’ve ever had.

Prior to my friends Dan and Jay’s first panel at PAX East, we went to Gyu-Kaku. Gyu-Kaku is a chain and has been a hit-or-miss in the Southern Cali­for­nia area, but this one near Boston was great. We all got the premium all-you-can-eat option and were very satisfied.

Beef tongue is one of my favorite cuts of meat at grill-your-own BBQ restaurants. Gyu-Kaku limits the number of orders of beef tongue you can put in because they label it as an extra premium dish, but luckily for me, none of my three friends I went with were a fan of beef tongue, so I got eat everyone’s portion on my own.

I got matcha ice cream for my dessert. This was the greenest and roundest scoop of green tea ice cream I’d ever seen.

Here is a takeout order of fish and chips from Stubbys that I got as a late night snack after one of the convention days.

After Dan and Jay’s second panel at PAX East, they had a meet-and-greet; while they were occupied, my friend Aidan (who runs the Skip the Tutorial You­Tube channel) and I left to get some lunch. I didn’t notice this until after I ordered, but coincidentally, the restaurant that Aidan picked was the same one from which I had ordered sushi a few nights prior—Tora.

I got a salmon bowl with three variants of salmon—regular, belly, and minced. The quality of the fish was fantastic. Considering that salmon belly is my second favorite type of sushi, I enjoyed it a lot.

Aidan is not a big fan of fish, so he got one pork and one beef dish.

I wasn’t too hungry so I didn’t get any dessert, but Aidan got some green tea ice cream.

For another one of my late night snacks near the end of my trip, I ordered a lengua burrito bowl from Chilacates Mexican Street Food. The portion size of meat was extremely small, which detracted from the overall flavor balance of the dish.

And for my final meal of Boston, and upon recommendation of one of my foodie friends, I ordered braised beef noodle soup, signature pork soup dump­lings, crispy-bottom pork buns, and iced soy milk from Nan Xiang Express. This tasted great, and eating it gave me a warm, cozy, homey feel.

When people online found out I was going to PAX East, I got a lot of recommendations of places to try out. Unfortunately, my breadth of exposure to res­tau­rants ended up being fairly limited, not only because I did not rent a vehicle, but also because it was very cold outside and it sapped away a lot of my motivation for going out.

I heard that PAX East 2025 is going to take place during the summer, so I’m guessing I’m going to end up checking out a lot more restaurants next year.




Hello, “Fight Mii” at PAX East 2024

We’re already over halfway done with PAX East, and my friends Dan and Jay completed their two panels. If you’ve been following my blog for a while, you may recognize one of them from PAX West 2023—”Fight Mii,” a show where audience members come up to create Miis live under a time constraint and pursuant to a prompt provided by the host.

Here are some photos I captured from the show:

These final two bonus photos are from the Mario Kart tournament on the day after “Fight Mii.”




Hello, JetBlue flight 188 from Los Angeles to Boston

I just arrived in Boston, Massachusetts for PAX East.

This is my first time in Boston since before the COVID-19 pandemic. In fact, the last time I was in Boston was basically immediately before the pan­dem­ic—I attended PAX East 2020 as a panelist, and during the convention, news was breaking about the coronavirus having moved from China to the United States. We know a lot about COVID-19 now, but back then, the virus was new and information about it was scarce. In response, I basically didn’t do anything in Boston except for show up to speak at my panel, then immediately left the convention center to limit my exposure to other people.

Now that it’s been a couple years since a majority of the world has deemed the COVID-19 pandemic to no longer be a threat, I figured 2024 would be a good year to head back to PAX East to enjoy a convention pre-pandemic-style. A few of my friends are panelists this year, and I’m also looking forward to checking out other parts of Boston.

On my way to Boston, I flew JetBlue flight 188 from Los Angeles International Airport (LAX) to Boston Logan International Airport (BOS). I decided to fly out of Los Angeles instead of my home airport in Las Vegas because flights out of LAX were cheaper, and it was easy for me to coordinate some other things to take care of in LA to fall shortly prior to my departure.

There was a wom­an seated across the aisle from me with a baby that cried for about a fifth of the duration of the flight, but otherwise, everything else went fairly smooth­ly and uneventfully.

Meal service started with a welcome pastry. I’m not sure what exactly they were, but they tasted like a combination of very nutty cookies and crackers.

My first entrée was shrimp atop broasted fennel in saffron broth and topped with potato crumble. It was mediocre, but was still my favorite dish of the meal.

Next was roasted chicken with almond romesco topped with rosemary breadcrumbs. The chicken was extremely dry and the sauce tasted a bit in­com­plete, as if it was missing an aspect of richness to it.

Finally, the last dish was lasagna with fonduta, wild mushrooms, and fontina. It was extremely cheesy, even after scraping off the excess cheese topping. It sort of tasted like I was eating a little block of cheese, and couldn’t really tell if it even had any pasta sheets inside of it.

The three small plates came with a side of bread and extra virgin olive oil.

For my beverage, I ordered a non-alcoholic Mint Condition made from seltzer, ginger, lime, cucumber, and mint. It was clean and refreshing.

For dessert, I was served vanilla gelato topped with strawberry jam and sprinkled with devil’s food cake crumble. It was an interesting combination of fla­vors, and I liked the texture better after I mixed it up to a smoother ice cream consistency.

After about five hours, we began our descent and approach to Boston.

We touched down in Boston to a nice and chilly 40°F, or just over 4°C—quite the difference from a Los Angeles departing temperature of 68°F, or 20°C.

Like usual, I like to travel with an extra buffer day so I have an opportunity to recover before heading into the convention and socializing with friends. PAX East is taking place from the 21st until the 24th, then I’ll be headed back to Los Angeles on the 26th.




Hello, Bestia in Los Angeles, California

After seeing how tragically poor of an experience I had at Donna’s, one of my foodie friends tried to make me not lose all hope in Italian restaurants by taking me to Bestia in Los Angeles, California last week, a spot that she had been to in the past and liked.

For our first appetizer, we ordered beef tartare crostino with dry aged beef, tonnato, egg yolk jam, dill, cured peppercorns, and radish. (The slices of toasted bread are not pic­tured.) This was a well-rounded beef tartare with flavor that was strong, but not gamey. The tonnato sauce added a nice u­nique­ness to the beef tartare, but was prepared mildly enough that it did not compete with the umami of the beef.

Our second appetizer was roasted bone marrow with spinach gnocchetti and smoked breadcrumbs, tossed in aged balsamic. This was my favorite dish of the night.

The bone marrow was exactly what you’d expect from high-quality bone marrow, but the gnocchetti was what truly made the dish—the texture was un­like pasta I’ve ever had, in that it had the perfect amount of push-back against every chew without at all being firm or hard. I usually don’t prefer vin­ai­grette because I don’t like the sourness of it, but this balsamic had the perfect intensity such that it wasn’t sour, but it also had enough kick to pierce through the deep richness of the bone marrow.

Our third and final appetizer was mussels with spicy ‘nduja, garlic, lemon, tomato, and fennel pollen with a side of grilled bread. My friend wanted to take this photo, but it turned out blurry because my camera decided to troll her and focus on the menu under the plate instead.

I’m usually not the biggest fan of ordering mussels or other seafood at Italian restaurants because it usually comes out drenched in ma­ri­na­ra sauce and I don’t think seafood really goes that well with marinara sauce. So, when these mussels came out, I was very pleased that the sauce wasn’t just straight ma­ri­na­ra, but rather, a house-made mixture that wasn’t tomatoey or acidic. We ran out of bread at the end, but the ‘nduja was good enough that I was just scooping and eating straight sauce to clean up the dish.

Our first entrée was spinach ravioli with venison osso bucco, celery root purée, apple balsamic, gorgonzola, and grana.

This tasted great and had a well-balanced flavor profile of meaty, earthy, and cheesy. I usually don’t like strong cheeses, but the cheese on this ravioli was very unique—you could distinctly smell the cheese if you held a piece of ravioli up to your nose, but while I was eating it, I couldn’t really detect any of the moldy flavor that usually makes me averse to cheese.

Our second entrée was cavatelli alla Norcina with ricotta dumplings, black truffles, pork sausage, and fresh thyme.

Although it was still delicious, this was my least favorite dish of the night. Out of all the dishes, this one tasted the most “normal” (while all the other ones had a more premium feel to it). The sausage was a bit high on salt, and they went a little overboard with the truffle such that I think even just a quar­ter of the truffle would’ve sufficed for a well-rounded pasta dish.

For dessert, we had crème fraîche panna cotta with winter citrus, topped with wildflower honey and blood orange syrup and a side of Meyer lemon cook­ies. The sweetness was very subtle and it was clear that it came from the fruits instead of from excessive added sugar. This was a nice, clean dessert to round out the rich, umami meal.

Beef tartare crostino $  28.00
Roasted bone marrow $  26.00
Mussels $  28.00
Spinach ravioli $  28.00
Cavatelli alla Norcina $  48.00
Crème fraîche panna cotta $  13.00
Lemon-lime soda $   5.00
Service charge (4%) $   7.04
Sales tax $  17.37
Gratuity $  35.00
Total $ 235.41

The table on the right shows how much we paid.

I feel like I need to give a disclaimer first. The person I went with, who picked this restaurant, also picked all the dishes. She and I have very similar taste, so in essence, this meal was curated and catered spe­cif­i­cal­ly to my liking. As a result, the positive things I say about this restaurant may have a degree of bi­as in it.

With that being said, on the basis of the dishes I tried, I think this is my favorite Italian restaurant I’ve ever been to. Italian restaurants are a big hit-or-miss for me because Italian cuisine tends to just be egre­gious­ly excessive in salt and fat, but Bestia focused more on ingredients rather than seasonings. Just to be clear, there are many other restaurants in general that I like better, but specifically for Italian food, Bestia was fantastic.

If you know me, you know that I hate hidden fees and charges. There have been times in the past when I would not recommend a restaurant on the sole basis of them charging an undisclosed fee. Bestia had a service charge, but theirs was more transparently presented, and it was also optional and could be o­mit­ted from the bill. The service charge was described as a means for the restaurant to “ensure com­pet­i­tive industry compensation [and] health and medical benefits for all our valued full-time team mem­bers.”

Our reservation was after 9 PM and it was already getting really late by the time we were done, so I didn’t want to spend more time waiting for the serv­ice fee to be removed from the bill and instead accommodated by tipping less. If you are a restaurant owner and are reading this, I highly discourage you from adding in extra fees like this. There is no problem with just increasing the price of your menu items. The only people who are going to fall for the service charge are ones who are not paying attention, and if they find out about it later, it will just make them feel bad. Those who are paying at­ten­tion will just tip less.

Overall, I had a good time at Bestia and would recommend it for anyone looking for a nice Italian restaurant.