 Today is the James P. Madonna from the Facebook group Everything Is Food. I'm here at the Royal Hibachi Buffet, Route 46 West out of Brooklyn, Jersey. Here's the king of Mongolian barbecue, and that food that you're seeing right now on the grill is mine. That's my food. I got lots of Cameroons, as they say in Spanish, a lot of shrimp. I got Ongyons, as they say in Louisiana, Ongyons, Snow Pea Pods, lots of mushrooms, because I am a fun guy. Oh, I lost a couple of my mushrooms. I got to remind them. A couple of my mushrooms fell off the griddle, but it's not good, it's not good. As long as he doesn't lose any shrimp. And there he is, the Vapors of Life, Commodore Jeff Zanbello, my buddy, longtime friend. Oh, don't lose any more, oh, don't lose any more. Be careful the mushrooms don't fall. Yeah, be careful. I like a mushroom, I'm a fun guy, I'm a fun guy, that's why I love mushrooms. Ah, thank you, gracias. I'm a fun guy. Just being funny. Oh, look there, another mushroom went flying off the griddle, what's going on here? I lost a mushroom. So does that mean I'm less of a fun guy than I normally am? I call them extra hot, spicy chili sauce, extra garlic sauce, and soy sauce on mine. But he's got to be, he's got to be careful man, don't lose any of my ingredients. I got the snow pea pods, which I love. As you can see. Oh, I forgot, I got rice noodles. I got the chow fen, I mean the fen rice noodle. Angel hair rice noodles. There's the Vapors of Life, ascending into heaven. He's getting ready for somebody else. He's lubricating up his grill while mine is cooking. They make a fantastic Mongolian barbecue. You just have to add extra ingredients because once he starts flipping and flopping those spatulas around, man. But look at that, somebody wants eggs, you know a lot of people here. They bring raw eggs to the Mongolian barbecue. I guess they want to be an ecstasy, you know? Exact ecstasy. Maybe they forgot to have breakfast or, you know, well if you're going to come here it's all you can eat. So you don't really need any breakfast, to have any breakfast at all or a lunch. Or even dinner, maybe a late night snack. And the shrinking in size, there we go. Now all the food I brought him. The thin rice noodles, the mushrooms, the snow pea pods, the onions. Everything is reduced. And as you can see it's all coming together in a wonderful medley. Beautiful, beautiful. That's mine right there that he's working on. James Pimodan. All right, yep, yep, yep. This person here is getting beef. Very, very skimpy little entrees to say the least. Man, I would say a moderate amount of beef. A tiny bit of broccoli. A tiny bit of mushrooms and onions. Not really very smart in her selection actually. But she's got two eggs. Sitting right over there. Mine is almost done. Mine is almost done. A little more spicy. A little more, yeah, a little more of that, a little more garlic. Thank you, thank you. Grasses. All right, there you go. That's all right, Adam. I don't have any dates today, so I don't have to worry. But I will be doing a, I believe a Fandango Friday tonight at 7 p.m. Eastern time with Ronald J. Tyrion. It is a craft beer fine wine or fine hard liquor review show. It is a live stream show on YouTube on Ronald J. Tyrion's channel. I'm the one that invented Fandango Friday and Thundering Thursday and maniacal Monday. But it's on his YouTube channel, not mine. His last name is spelled T-H-E-R-I-O-T, Tyrion. And he is from southern Louisiana. Which is enjoying Mardi Gras, or they just did. Fat Tuesday. And now it's time for my fat Mongolian barbecue. This has been Omega Lab 21 production.