 here we go finally succulent duck finally they put out duck after after several weeks of no duck the duck is out of luck but not me I'm in luck finally comment or Jeff's also Bishop Ryan the exorcist Bishop I know I remember you making duck that time we're mentioning with duck and geese it's a good idea to defrost it and let it dry out in the refrigerator for one week before roasting it look at that oh beautiful oh succulent duck no duck I think it's been over a month since I have partaken all right beautiful beautiful beautiful sight it's gonna be a marvelous surf and turf I'll tell you that much oh no hardcore sushi yet they got all the sushi for sissies Nambi Pambis look at that oh Mongolian barbecue is a little not no action no action what do we got here beef kebab the old bullion balls everything is covered nicely that looks like tilapia filet what's this here beef kebab beef kebab oh geez the steam cause it to literally almost slide onto the floor I anticipate something bad happening because I had to grab that sucker Commodore Jeff Sambello but I'm gonna get some of this you just have to be careful not to get all that liquid all over my duck get some some I guess they're little neck clams they're not quail hogs there's some calamari and shrimp in there spoon at least one spoon with holes I want to get seafood broth all over my succulent duck you know what I mean get another cherry stone saturate my duck in clam water hey look what just came flounder filet with a shrimp in the middle bless their hearts bless their hearts all right you did it good I almost knocked it right off because of the steam it went went sliding and I had go reach lunch for it all right yeah all right I think that's an ample plate see what we got here oh couscous very nice teriyaki chicken there you go most chicken asparagus green spinachparagus it's wonderful that makes your year instinct to high heavens but you know as much as I see chicken as much as I see chicken everywhere they have outstanding buffalo wings here the Royal Hibachi buffet on rule 46 West and Saddlebook New Jersey and there goes them there's the man goes let me see they got lemons over there no they got lines my waitress was nice enough to bring me lemons that's a aesthetically attractive cake so is this orange colored cake you got some brownies this sort of looks like a German chocolate cake what do you think all right oh here is the special Turkish baklava excellent excellent cantaloupe fresh pineapple all right hey there's the ice cream hard ice cream there you go hard ice cream I don't see any 500 pound kids letting all the freezer that know the cold out not not yet at least no little fatty off buckle Chris Christie's all right here we got a nice surf and turf succulent rose duck some mussels some calamar and I guess cherry stone clams cooked in a white bouillabaisse type of sauce okay here I am at the Mongolian barbecue all right all right I was gonna get something different but I mean I could get beef I could get marinated chicken again King Kong Cameroon what do you think Commodore Jeff Sambelle and Exorcist Bishop Brian what do you think that enough shrimp I want to play maybe but then again if I put more of my fall off oh I love cabbage I'm gonna have to do something because I'm gonna have a problem I know it I know it I'm gonna have to put put the fish or meat on one plate when he's my head this time then put the veggies on a second plate knowing how much I usually select for the Mongolian barbecue that definitely I got to put onions on that right I love it love cabbage very high in nutritional value very high the whole cabbage family is really the best Ong Yom as Justin Wilson used to say from from the Cajun cook Ong Yoms remember him guy with the red suspenders and when he laughed his belly used to shake yeah I don't know what do you think some broccoli a little more Ong Yom alright you know what you know what I think I'm gonna have it I think I'm gonna have a problem what do you think people think I'm gonna have a problem you think I'm gonna have a problem I think so here I thought I was I was solving a problem and it turns out that I really was not now I have no room okay but this is alright hmm what am I gonna do now you know what I'll come back for maybe rice noodles with beef or maybe rice noodles with marinated chicken okay this is what I'm gonna do this is what I'm gonna do I have decided this is what I'm gonna get man there's the vegetables broccoli onions and lots of cabbage and here is lots of clean shrimp Cameroons all right now number one number two yeah because otherwise I'm gonna drop it on the floor yeah that's the problem a lot of garlic a muy picante and a little sesame dark sesame oil all right here we go now you're gonna see the king oh look at those look at those papers of life tomato chestambell look at that beautiful the king of all Mongolian barbecue look at look at that this is a wonderful work of art cabbage onions broccoli shrimp hot and spicy with lots of garlic and some dark sesame oil unfortunately the sesame oil is all the way over there by the sushi guy now this guy's got to go all the way over here about walk for about 20 seconds or 10 seconds grab the sesame oil and he's got to come back over here this guy is the Mongolian barbecue chef in the world look at that best of the best which is no asbestos all right we picante the garlic and now we got the dark sesame oil from there we go the best adoya some like that you got to be kidding looks like like a truck like a little chorizo artificial chorizo coming out finger we're gonna put some some of that on there oh here we go we get another Mongolian barbecue another one of course mine is like mine is unbelievable look at that now doing two waters simultaneously mine being on the right hand side mine is on the right of course beautiful cabbage is very healthy vegetable very high nutrition and you got broccoli and you got onions and you got shrimp, Cameroons, right, well look at the sesame yeah sesame oil is there any left or no more oh okay there we go nice dark sesame oil from Japan adoya all right beautiful beautiful wonderful look at that the vapors of life unbelievable beautiful it's good for marinating when you're marinating yeah like like an hour or overnight you're gonna map yeah you're gonna marinate yeah it's sweet it's the sugar in it ginger sugar soy sauce mine is condensing nicely it's shrinking into a culinary delight a very tasty culinary delight especially with that dark Japanese sesame oil lots of hot pepper and wheat pecan they end a lot of garlic put a lot of garlic right yeah good good very good all right and then we got another one oh he's gonna he's gonna be cooking he's gonna be cooking three now this guy's better than those than the Bennett Benihana of Tokyo you know the Japanese Steakhouse where they do the acrobatics flipping things around and and you've got to share your food with other people that you don't even know strangers you know and you don't even get that much food for the money he's flipping like like the Benihana yeah those places they don't give you much food the Japanese Steakhouse you know the guy is throwing the knife and the spatula in the air yeah yeah and then you got to sit with people you don't know everybody you know everybody gets like a little bit now like mine forget it Commodore Jeff Sambell I'm telling you yeah spice it up get that hot pepper in there beautiful sight nice and hot and spicy like the food from Sichuan province Chengdu the city of Chengdu the only difference is I got I think extra dark sesame oil and of course I got good soy sauce there beautiful look at that it's going right on the dish what a beautiful sight what a beautiful set yeah all right wonderful thanks much of grassy bye bye thank you I'm gonna go to my seat and I'm gonna eat this it's a truly a work of art in any buffet here we got yellow net yellow crook neck squash with zucchini I call it squish squash anything new over here no not really I can smell the sesame oil it's fantastic beautiful what a beautiful sight look at it here we have Royal Hibachi buffet rule 46 West Saddlebrook New Jersey okay Royal Hibachi buffet rule 46 West Saddlebrook New Jersey I'm gonna have some sushi I love this though I love this white tuna sashimi right it's some regular tuna some regular tuna there some raw salmon we have white tuna I'm assuming bluefin tuna I don't see any unagi I like unagi but I don't see it raw octopus and squid is a little chewy the shrimp is all right I'm not sure what that is it's like it's someone's birthday you know what let me take one more one more white tuna and some wasabi some soy sauce no unagi so I can't use the where is it you you're not no or not you saw I have to use soy some of this wasabi in there and mix it up okay so you have a nice picturesque is my limes for my ice refreshing lime water and there we go white tuna bluefin tuna some salmon and now I'm going to I'm going to mix the wasabi in here mix it up and then use this okay I'm trying to decide there's two kind of baklava's here the Turkish one and the standard one you know what I'm gonna have one of these there's trade ledger Spanish trade let your cake I eat that all the time you a buckle buckle a box and see what I'm gonna do here in one chocolate we're not too much icing because I don't like sweets but then again why am I eating this right okay there we go two chocolate cakes what do you think Commodore Jeff Sanbella and superstar from the travel channel the exorcist Bishop Brian what do you think baklava and dark chocolate cake but this this other baklava is interesting you know the owner says it's Turkish style it's a different style but it's very good now now we have ice cream ice cream if I had to start an ice cream company I would have an Eskimo screaming and call it the ice cream ice cream company it's an utter delight alright okay isn't that good look at that all right look at that not bad this has been a mega live 21 production