 Okay, this is James P. Madonna, the Megalike 21 Progressive Discussions. This is better than the Hollywood Walk of Fame. This is the Friday afternoon Royal Hibachi Lunch Buffet Walk of Fame. And here's Walmart and Moldell Sporting Goods. And then the rest of these jabonis have eyeball problems. I better stop staring or I'm going to have to smack them around. Okay, here it's raining, which means I'm going to be in the mood for seafood, eating lots of seafood. All right. Yeah, they don't listen to me. They're still putting the damn bamboo in the window. They know they know that bright sunlight kills bamboo. Or Draxinia, should I say. They turn yellow. They die. They don't listen to me. These jabonis all listen to me at the Dollar Zone. One of my favorite dollar stores. Valley Beauty Supply. Yeah, right. They plastered the cosmetics on like it was spackled. Like they were spackling a wall. Frank's Pizza. Like they're spackling a wall. The poor guy meets a girl. He doesn't even know what she looks like until he wakes up with her on a Sunday morning. Cricket. Cricket. What a rip off. Good thing I went with T-Mobile. Good thing I went with T-Mobile. They went from like $30 a month up to $50 a month for the same plan like in one week. Okay, here we go. Royal Hibachi. Here we go. I'm entering Royal Hibachi Grill 246 West Satterbook, New Jersey. Got that? Jabronis? Okay, I'm entering now. I'm entering. Let's see what's in store for me. I hope there's a lot of Moriscos. I hope there's a lot of freaking Moriscos. There we go. How is the place packed? Not too bad. I don't know the car. The parking lot is sure is packed. Okay, here we go. Royal Hibachi Grill 246 West Satterbook, New Jersey. Let's see what we got in store. There's the sushi. Oh, look at that. Oh, look at what I'm staring at now. Commodore Jeff Zanbello. I need a dish. Look how far I got to go for a plate. You believe this? Look how far I got to go. Let's see. Oh, there's the old cock dribble. Bulia-based Commodore Jeff Zanbello. Zupa de pesh, whatever you want to call it. What do we got here? Oh, shish kebabs? That looks like maybe tilapia. All right, you know what? Let me, you know, unfortunately, if that's tilapia, I'm going to end up with another turf and turf. Turf and turf. Look at all these tongs. They're all in here. What's going on here? We got clams. How did all the clams get on the duck? Oh, what the hell is going on here? Unbelievable, succulent duck. Look at this. Duck drumsticks. Quack once. Quack twice. The quacker. Remember the quacker? Oh, that's the clapper. Jeff Zanbello, on Christmas time. You see the old bag that probably died decades ago. Advertising the quacker. I mean the clapper. Cuelan duck. All right, let me see if I'm able to procure surf and turf. Or do I have to procure turf and turf? I don't know. The beef kebab might feel a little tall. Oh, I'm wrong. It's not tilapia. Comment on Jeff Zanbello. It is flounder filet. Ooh, filet old flounder. Look at that. I am getting a surf and turf after all. The Royal Apache. Ooh, 46 West out of New Jersey. Oh, I got room T, but you know, I hear that sound. I hear that sound. You know what that means? Time for Mongolian barbecue. Oh, here we go. Look at that action. Look at that steam. I know, I just, I'm embellished and exaggerating. But when he puts the sauce on, then it really kicks up the aroma. Yeah, I just procure turf for the internet and for the owner. Oh look, they got the lamps on. I love those Turkish lamps. Look at them. Better than any American lamps going. Hey, look, he's got the lamps on. Look at that. It's a miracle. Yeah, I have those lamps on. You do? I wonder if the owners can sell them. I wonder if he can get any. Amazon? Maybe Amazon? Yeah, eBay and therefore, eBay and therefore, they never, they really have a dollar. No, I don't agree. You know what else is, can be good or can be bad? Etsy. They have garbage, but then again, you can get good items. But if you get something, unfortunately from mainland China, you pay cheaply. You have to wait like a month or so. You got to wait forever to get your, your item. Yeah. Yeah. Because if you get them from a retailer, you're going to pay a cop dollar for those lamps. No, I'm not. Yikes. No, there's no genie inside if I rub it, right? No, this is, no, this is a problem. Listen, this is a problem. Listen, a friend of mine put a banner. If you only had one wish, where would it be? Everybody was saying, oh, Ferrari, I want a mansion. I want this. You know what I said? I wish for more wishes. And the genie's name is all the wishes. Yeah, but remember, I've watched my friend go to the open house. I go to the open house and chat about my cousin's Lamborghini, Ferrari. Your cousin is a Lamborghini? Yeah, he's a carpenter. He also works in Julie, which you make a lot of bucks out of. Oh, great. What's, what's his business? His family. I mean, his business name. They call them themselves the ocean house of diamonds. Ocean house of diamonds? Yeah, they run, they run the Julie shop for like a whole month. Now I'm thinking of that old song, Diamond Girl from the 1980s. You're my Diamond Girl. Yeah, these are Julie shops for the weekday, weekday, weekday. Oh, wow. Yeah, I, you know, you can't go wrong Amazon, you know, especially when, when it's free shipping. Always look for free shipping. I have a friend that, in Shang, yeah, but remember, if you do, if you do, you do see a genie, always ask for more wishes. Unlimited. There you go. You just educated me. Unlimited wishes. Yeah, like that. Yeah, what's your first wish? Unlimited wishes. What's your second wish? Unlimited wishes. Third wish. The same. The genie is going to probably get pissed off. The genie is going to, going to self destruct. He's going to have a meltdown. Okay, there we go. The sauce is on there. He's cutting up the, I guess it's beef. No lamb over there, right? Beef. No, armadillo. What about iguana? I've had alligator tail in Florida. I took an airboat in the Everglades. The Seminole Indians, and it's, there you go. Finished product. Look at that, man. Now that's what you call it. That's bomb. Mongolian barbecue. All right. Let me out of here. Now it's time for me to get my lemons. But before I get my lemons, I think I, I think I'm going to need a bowl for the lemons. What the hell's going on? There's the old cord heads, right? All right. Yellow bowl. Yellow bowl. To match the color of the lemons, unless it's limes, which it'll still kind of color coordinate. I guarantee, they're putting out more food. Look at it. Bless their hearts. Hey, ice cream is here. Hey, baby. Ice cream. Here's the squish squash. Squish squash is here. All right. You know what? Let me put my turf and turf down. Oh, look what I got. This is coconut battered fried shrimp. Ah, it made a comeback. Take a few of those. Coconut battered shrimp. I hope they, you know, I'm really looking forward to the super deluxe seafood salad, which might be there, or maybe after 3 p.m., you know, I'm not talking to myself though. You know, people, people are like, I swear, there is no, I'm not saying all of them are like that, but there's no bigger cov-owned, ill-mannered, rude, cov-owned than a millennial. But, you know, some of them, like the kid I was talking to was very nice, very nice young man. Usually the millennial females are, they got a real asshole bitch of a personality. The dudes are fine. Ice cream. Did they fix that handle yet? Probably not. No, they didn't fix it. There it is. The hoop is still there. Wonderful. Unbelievable, huh? Unbelievable. All right. Now we have some very nice turf and turf, I mean, uh, surf and turf, right? Lots of succulent roast duck, coconut battered shrimp, and fresh, um, broiled flounder filet. Now let me get my steak knife. And then I'll go get my lemons. Okay. Let me get my lemons. Okay. I'm stuck with limes. No, no mojitos, no margaritas, just the limes. Unfortunately, the fucking, fucking cov-owned. Here's the cov-owned that didn't laugh at my jokes. She was, she was taking limes. You know what I gotta say about pe- about the people now? They don't have any social, uh, skills. You know what they can go do, Jeff Zimbello? Any limes, you know? I'll adapt. Limes are not bad. It's good for my water. Okay. Um, okay. I'm done. I'm ready to go. I don't know. Every time I leave the house, there's always somebody that annoys the crap out of me. With their ill-mannered, uh, behavior. Yeah, people are really, really, like, overly paranoid and suspicious in my area. It's ridiculous. I don't know if it's a nationwide thing in America or what, but, you know, there are people that'll talk to you like that fine gentleman by the Mongolian barbecue. Uh, the young man, friendly, you know? And then there are people that, um, that simply will not talk to you because they don't know who you are or maybe they're just not naturally friendly. I like to smack them, I like to bitch smack them around. You know? Sicilian style, if you know what I mean? Give them the old back of my hand, the old canuckles across the chops. Okay. Ice cream. There we go. Royal Abachi. Let's see if it's still raining out. Is it still raining out? Yeah, yeah, it's still raining out. People are pissing me off already. I'm telling you right now, they got eyeball problems. The eyeballs are gonna be knocked right into their brain if they don't stop it. Oh, gotta love this hard ice cream station with those multi-colored flashing LED lights. Gotta love it. Look at it, look at the beauty of it. Soak in that, soak in that cosmic energy. In the background, you, on the right, you see the sushi bar to the left. The Mongolian barbecue. Look at that. All right. Come on, you Gibronis, you're blocking the beautiful LED lights. You're blocking the LED lights. Let my viewers relish and enjoy and soak in the high technology of multi-colored flashing LEDs at the ice cream station. Okay, round two. Commodore Jeff Sanbello. I have a different approach now to this Abuya base. I'm going to put these delicious sea cock clams and shrimp. Well maybe, you know what? Maybe I don't, you know what? I probably don't need the soup bowl to be honest with you because look how thick it is. You might not need the soup bowl. Okay, you know what? Last week it was like soup. I was going to put the broth in the bowl, but apparently it was an Ongyong's and whatever additional ingredients he has in here. It could be crab meat. I don't really need is a muskel. I don't really need to put the broth in a soup bowl. All right. All right, that's that. I know I dirty the soup bowl for nothing, but there's some whiting. Whiting is like peasant fish. It's like pole man fish, pole man. I could get one though. Now, as far as the beef goes, I don't know how tender it is. It's a little well done. It feels a little well done. I just squeeze them with the tongs. You can't really help it because they're sitting there being kept warm and then they slowly become well done. And then they become perhaps dry, a dry well done, a tough well done. Unless they start off being tough beef. But I hear a Mongolian barbecue action, brother. We've got Mongolian barbecue action. There we go. The sauce and everything. Look at that. The shrimp. Got some beef on the side. I see red bell peppers. Mushrooms. Okay. There you go. Nice smell. Nice flavor. A bit of steam kicking up on the griddle. Royal Hibachi Mongolian barbecue. All right, there's one plate. That's done. All right. We've got another one coming in the raw. That's our dishes done. All right. Cleaning the old gorilla grill. With the official restaurant quality gorilla grill scraper. All right. Here goes a fresh one. There you go. Made to order. Okay. Okay. There it goes. Whatever. Oil. Sauce. Whatever he puts. Gotta love it. Gotta love that sound. That sizzling sound. Beautiful. Beautiful. Beautiful. There you go. There's the steak. Yeah. This is official play-by-play Mongolian barbecue action happening right now. Right before your eyes. Oh, my God. This woman sure is a nag. She sure is a nag, man. I tell you. I don't know if it's a post-menopausal thing or not, but she sure is a nag. She was a little chicken. A little bug-ack. A boneless chicken breast. There he goes. Flipping that around, man. Now he's probably going to be cutting up the beef soon. But she wanted the beef to be well done, which is all right. That's her choice. Look at this. We got a full sushi bar. I see you nagging over there, man. A white tuna. I see you nagging over there. Roasted eel. You know what? Hopefully when I come back. There'll be more left. Sure is a lot of succulent shrimp in there. Cameroons. King Kong Cameroons. Got some King Kong Cameroons going there, man. Reminds me of the old Benihana of Tokyo restaurant when I was a kid back in the 1980s that was popular. Hibachi Grill. Benihana of Tokyo. Here comes some sauce. There you go. Some hot sauce. That's it. That should punish her from being a nag. Put extra hot chili peppers on there. That I guarantee. Can't be beat, man. This action can't be beat. This is a sporting event as far as I'm concerned. Right, Commodore Jeff Zanbele? For people that love and appreciate good food. We live to eat, Commodore. We live to eat. We live to eat. Oh, she's nagging them again. Oh, she wanted him to cut up the chicken breast. Must be tender and marinated for him to cut it up so easily. You know? All right. That's about done. I love that cling cling clanging sound. That old clanging. I love it. The aroma, the steam, the sizzle, the sound, everything. Clang, clang, clang, clang, bang, bang, bang, bang, bang, bang. I love it. Gotta love it. I see how it reduced. How we can caramelize and reduce as he cooked it. Look at that. Look at that. Here comes more steam. Gotta love it. Gotta love it. Gotta love it. That's right. Royal Apache buffet. Lou 46 West out of Bucket Jersey. And it's done. Boy, the Boy La. Boy La, as they say in French. We live to eat. We live to eat. Look at that. The finished product. Look at that. Look at that. Look at that. Oh, he's posing up the styrofoam. Look at that. Oh, it's maybe it's to go. It could be to go. Here it goes. This one's done, too. Well, it's suckin' in shrimp. All right. That's done. I don't want to bore you people. Gotta check out this unagi roasted eel. Look at this unagi. Beautiful. It'll make you squeal. All right. I'm gonna have to catch that when I'm done with this. If there's any left. That and the white tuna. All right, nice. Ice cream action. Hopefully these... Well, I don't see any, um, obnoxious fatty or buckle kids here today, you know, that like to leave the door open too long. So that's a good thing. Okay. Luckily, nobody likes roasted eel. Nobody likes unagi, except me. So I am going to... I wonder if Mr. Miyagi like unagi. And the karate kid. Mr. Miyagi, Pat Merida. Kamido Jeff Sandbell. This is roasted eel. Japanese style. Gabadou. Man. Roasted Gabadou. As you may say in Italian. All right. Get some, um, some white tuna. Sashimi. Like I normally do. All right. White tuna. Oh, I'm gonna grab that one. That should be enough. All right. Roasted eel. Unagi. White tuna. I think I'm gonna do the wasabi this time. All right. Kamido Jeff Sandbell. We got the little sliced labia over here. I mean, uh, pickled ginger. The kimchi and the wakame salad I'm gonna leave. I'm not in the mood for that. I'm always putting out the broiled salmon filet. I'm gonna get some soy sauce. All right. The snow crab plus this came out. And the shrimp with the heads on. Whole shrimp. Whole shrimp. Don't crimp the shrimp. Like Red Fox said on Samford & Son. Don't crimp the shrimp. Pat Merida also played archu. We got a randage Chinese steak out. All right. A young Pat Merida. Oh, shit. Oh, bitch. Pat Merida played many parts actually. He's on the odd couple. Yeah, archu on Samford & Son. Arnold. He was the original Arnold on Happy Days. And then later on the karate kid. And then eventually he croaked. He assumed room temperature. He took the big dirt sleep, the poor guy. The big dirt sleep. Hey, here come the, I guess the last king crab. King crab plus this. Look at that, man. All right. Let me go back to my area here. There we go. Ice cream. Got the... You got the old ice cream going, the ice cream station. Oh, my God. Well, at least the adults close it, you know. Unlike the kids that try to climb in here, for God's sakes. There's a... There's a fattier buckle. It's... Well, I don't see the deluxe seafood salad. And I do see calamari, but I only see the rings. I don't see the tentacles. So, you know, we're going to have to settle for some tentacles. All right, with marinara sauce on it. All right. It's not going to get real full. Get some marinara sauce on there. Things are still raining out, but drizzles. This is light drizzle. I actually like the flavor of the tentacles better. But, you know, I have to make do. Oh, Arabic rice. There you go. More surf and turf. Some succulent pieces of lamb in here. There you go. Oh, this is beautiful. You got the old sacrificial lamb. Eventually comes out. Arabic rice. You got a fish for it. Not the only lamb I'm going to find here today. We have a different sort of surf and turf. Calamari tentacles with marinara sauce. And Arabic rice, liven almonds, chickpeas, spices. Lots of lamb in there, but you got a fish for it. I mean, you got to search for it. And, you know, I don't see any Mongolian barbecue action. All right. Ice cream. You got coconut battered shrimp. That's enough for me. That's enough for me, man. All the oysters are back. Commodore Jeff Zanbel. Oh, shucks. Shucks oysters. Oh, shucks. Shucked oysters. Yeah, shucked oysters. Let me go around the other way. Yeah. Still raining out. All right. This is it before I get the ice cream. Oh, shucks. Shucked oysters. Look at what the general public did to that beautiful, perfect, trilogy cake. Look at it. They made a cave out of it. Look at it. Instead of cutting it straight, they dug underneath it. Unbelievable. People, you got a lot of people today. I'm being sarcastic. You know what I mean? Ice cream here at the ice cream station. What flavor am I going to have this time? I don't know. Oh, my God. French vanilla, maybe? I could get rainbow sherbet, though. What's going on here? I could get rainbow sherbet. I could get chocolate sherbet, but I had that last time. You know what I'm going to do? I'm going to have plain old vanilla. How's that sound? Maybe I'll come in with Jeff Simbell. Maybe I'll do the penguin. Maybe I'll do the penguin from Batman. Oh, my God. Oh, this is nice and hard. Oh, I think this is, wait a minute. I think that's French vanilla. This is really hard ice cream. That's because there's no fatty or buckled kids here. Oh, my God. Oh, my God, this is... I mean, it's great, but... Look at that. Not good for a photograph, though. You know, some people today actually believe that the earth is flat. You believe that, craft? Speaking of flat ice cream, it's a flat-foot flusy with a fly-fly here, right? Hey, there's another... and your son of a bitch. You know what? I'm too lazy today to do a penguin. I call it just a flat-foot flusy French vanilla ice cream. Display. Why the hell do they call it French vanilla? I have no idea. It's kind of weird-looking. What side do you need? This side or that side? I have no idea. It's French vanilla, coffee, dark chocolate. Over here we got... Hey, what's going on? Somebody broke the handle. Chocolate chip mint, rainbow sherbet, cookies and cream. Cream and cookies. Oh! Oh, man. There you go. Okay, here we go. Try to scoop it perfectly, but... This is the weirdest scooping job I ever did. You like it? No, but it's not the coffee. Well, that's it. French vanilla ice cream. As weird as it may look. Royal Hibachi Buffet, 146 West Side Book. Take care, folks. Have a good weekend and a good, safe week. Good, safe, healthy week. But just don't eat ice cream non-stop. It won't be so healthy.