 Okay, here we are, Royal Hebachi Buffet, Route 46 West out of New Jersey, James P. Madonna, from the Facebook group, everything is food. Not bad, not too bad, right? No, no Mongolian barbecue action going on here, but I do see some delectables here. What's this? Looks like a salmon. I'm sure they're gonna be bringing out, they're gonna be bringing out more seafood delights later on. You know Commodore Jeff Sandbello? I want to give a shout out to Commodore Jeff Sandbello. All right, this time it's going to be a surf and turf because look at this succulent duck, man. Look at this, look at this. I think any more succulent, I like using that word succulent. Look at this, look at this man. Oh, oh, oh. Hey, I almost sound like Mr. Mace Man when he was swinging the king, the king scepter, remember? I can't get enough of my doll, my doll. I can't get enough of my girl, remember? I sound like him with this duck. Unbelievable. Commodore Jeff Sandbello, look at that, look at that. That's just my friend making all that noise. Yeah, he's putting the bowls. See the bowls? Did I put my lemons in? Look at those beautiful bowls. How beautiful they are. All right, okay. Hello, sir. How you doing? Good, good, good. We got here tilapia. Looks like tilapia. I don't know. I'm getting the belly because that's where the Omega 3, Omega 3 fish oils are in the fat. So you notice I'm grabbing the belly portion. There you go. Grabbing the belly. Okay, there you go. Salmon filet, what do we got here? Tilapia? I don't know what the hell it is. Looks like tilapia. I don't know. Then it'll be, it'll be turf, turf, and surf. Commodore Jeff Sandbello. It'll be turf, turf, and surf, right? I don't know. What should I do? All right, I'll grab the tender morsels, the chicken of the sea, the chicken of the sea. There you go. Oh, I put it right on top of the duck. How about that? So we got turf, covering turf on the side of surf. All right, now we got Mongolian barbecue. Nobody's there. Otherwise I'd be taking the video of it. That's all right. Later on. What do we got here? Chicken, meatballs. Oh, the Arabic rice is back. That's very good. I don't have room for it, but I, this time I will not forget the Arabic rice. Oh, Commodore Jeff Sandbello. They got the bouillabaisse here. Oh, soupe, I mean, fruit de damar. Look at this, in the cream sauce. Oh, Commodore. I'm not talking about the, the group from the 80s were Lionel Richie, either, the Commodores. I'm talking about you, Jeff Sandbello. Look at this. Oh, bouillabaisse. French style. I'm gonna have to hit the bouillabaisse. Hopefully, I'll remember and I won't get overwhelmed. Look at this Arabic rice. Look at this Arabic rice. Look how beautiful. They got lamb. It's got lamb. It's got slivered almonds, spices. Look how good that looks. New Gibranese. Arabic rice. Beautiful. Beautiful. All right. Where was I? No, I don't feel like having that. No fried calamari yet. Latinoso Maduros. A Latino specialty. Okay. I don't have any for the broccoli. Oh, look at that. Spinach pie. Oh, I gotta get some of those. Spinach pie with feta cheese inside, I bet. Look at that. Look at that. Oh, I don't know. I don't see any spinach. Spinach pie. Well, he uses feta cheese in everything, which is great. Speaking of this feta cheese pie, I'll give a shout out to the Greek, the creator himself, Mario Fednis. Zorbite of Greek, you know. Okay, also give a shout out to Salvatore Mercurio and everyone else, Anthony Laura, Mick von Raven. Okay. Donald Boos, who is now in Porto Vallarta, Mexico, on yet another vacation. Have a great time and a great and a safe trip back. Donald Boos. Let's see. What do we got here? Any papaya? No, no papaya. No papaya, no mango. Oh, look at that. Look at that exotic pastry. Looks like shredded wheat. Looks like shredded wheat cereal. And no deluxe seafood salad today. You can't have what you want at all times. You gotta, you know, sometimes you get lucky and sometimes you don't, but not this time. No exotic super deluxe seafood salad. I will have to come back for the lemons. This time to the lemons. I don't see any limes. I wonder what this is. Looks like shredded, shredded wheat. But I know it's not. It's some kind of exotic baklava maybe. It's the creator, Mario Petrus. Do you recognize this? It's very, it's heavy and dense though. I've never, I've never seen it before. I know that the head chef and the owners Turkish, so maybe it's a Turkish pastry. I will have to try one though. Let me go. Oh, this is the standard baklava, which is excellent here by the way. All right, let me get my home base situated here. Aggravate me, I swear. When I say aggravation, I mean not my favorite. The waitress is here. So we have turf over turf next to surf. Let me see if there's any Mongolian barbecue action, but at the same time I need to get a bowl for my lemons, for my lemons. And I'm going to take a, I'm going to take a yellow bowl to match my lemons. Oh, here we go. There we go. Mongolian barbecue action Roy Hibachi, root 46 West out of Brooklyn, Jersey. Look at all that shrimp, man. There goes the sauce. Okay, there you go. She does it once a mile. I like the hottest peppers in the world. The Carolina Reaper, the scorpion chili, the ghost chili from my north, Eastern India. Wow, this guy is busy, man. Look at this. This is the king of the Mongolian barbecue. This guy is the king. Look at that action. Look at that steam. Just smell the aromatic vapors of the sauce and the seasoning in the sauce. You see the snow pea pods? That's the part I love the best. When the pours of sauce and all the steam comes up, back at the Mongolian barbecue, look at that action. Look at all that succulent food. Some people want spice. Some people want a little bit of spice. Some people want a lot of spice. Some people want no spice. Northern Europeans and the Irish and the English, they don't like any spice. Thank God I don't work with the general public anymore. Beautiful, beautiful. All right, let me go get my lemons and start on round one before my food gets cold. That wonderful mariachi music in the background. Right, Commodore. Here we go. Color coordination. Bowl with lemons. Bowl with lemons. I need lemons for my water and my seafood. Look at those nice big gigantic lemons. Yeah, I'll save you some here. All right, let me go back. Every time I'm waiting for something, there's always some lady that's right behind me crawling up my ass. You know, I mean, always rushing me. Pain in my ass. See, I don't work with the general public anymore, but just being around them annoys the shit out of me. Okay, here we go. We got surf over surf. No, I'm sorry. I'm sorry. We have turf over turf over turf next to surf. Commodore, Justin and Bella. So that means I have succulent roast duck with tilapia on top of that and this feta cheese pies made with phylo dough on top of the tilapia. So that's a that's turf over turf over turf next to the oil rich belly of the broiled spicy broiled salmon filet. Okay, here's my beautiful lemons. All right, I'm going to start eating now before it gets cold. But I wonder is the ice cream station I wonder if they got the handle fix. I don't see any fatty are buckles over there. I wonder if they fix it. Okay, round two, James P. Madonna coming at your Facebook group. Everything is food. They just put the shrimp out with the shell and heads on. They got more clean shrimp and Creole sauce and they're just putting out the snow crab plusters. All right. Succulent mushroom caps. I love mushrooms because I'm a fun guy. Let's see what's going on here. Snow crab is going out. There's the crawfish. There's the snow crab plusters. Beautiful, beautiful. I saw in the chef's store they got special scissors for cutting the crab open. It makes it much easier. People don't even know it. People don't even know it. Well, there's the steak. Whiting, the whiting just came out. I'm not going to go for the whiting. Some more Mongolian barbecue action. Beef shrimp. It looks like low-main. It looks like low-main noodles with bean sprouts, snow peas. Look at that. Beautiful. I don't know, is that beef? Is that armadillo or... These guys are outstanding cook also. Usually he's the king of the sushi bar. He's the king of the sushi bar, but they switch now. These two guys are the best. These two guys are the best. Okay. Let me zero in on... What the heck? They took away the Arabic rice? No. They took away the... How could you take away the Arabic rice? Or did they put it over here? No. No, they didn't put it over there. They took it away. Why would they take away something that good? Look, I got so upset about taking away the Arabic rice that I spilled. I spilled some of this bouillabaisse. Oh my god. The succulent Arabic rice with that cat succulent pieces of lamb in it. Sacrificial lamb. I didn't get to have my sacrificial lamb. They took away the Arabic rice. You know, I don't know. I have no idea. I have no idea why. I'm very disappointed. Why were on earth with it? Oh shit. I better get out of here before I get yelled at. I just spilled... I just spilled some bouillabaisse. Let me get out of here. Here we go. Royal Bacci Buffet, Route 46 West, Saddlebrook, New Jersey, Facebook group. Everything is food. Everything is food. James Pimadana. Here we have the pink crab, followed by a snow crab, followed by a whole shrimp with head on and crawfish. They took away the Arabic rice. You guys took away the Arabic rice? The Arabic rice? Oh, it's coming? Good. Good. Because I think there's lamb in it. That's why. All right. Almost coming. Almost coming. Almost coming. This is asparagus is good, but it makes your feet stink the high heavens when you urinate. Whiting. Let me check out the... I don't know. Oh, all right. I'll take some of this. Salmon sashimi. All right. And this is sashimi. Followed by some white tuna. The barbecue is back. How about that? Hopefully that is true. You know what? I'm just thinking. Instead of mixing the wasabi with the soy sauce for dipping, I'm thinking of just putting a dab of wasabi on each sashimi, the white tuna and the salmon sashimi, and just getting the real full flavor of the seafood and not commingling the flavor of the fish with soy sauce. I mean, lack of a better word. Cummingle. Combine or whatever. Or alter the flavor of the raw fish. So I'm going to try that. I know. You said the Arabic rice was coming out. It's really wonderful. Lots of succulent tender pieces of lamb in there and slivered almonds. I don't know when it's coming out. I better not hold my breath waiting for it. This is the party room. The head chef and the owner. The chef of the future. I feel bad. I'm so happy that I do not work for the general public anymore. Anyway, there's nothing going on here. Just a bunch of low-main sizzling. I got some good shots earlier. Oh, here we go. Here's some of the action. Here come the action. Some beef, some low-main, some plain low-main. There we go. Some hot pepper going in there. Very good for the cardiovascular system. One of nature's most medicinal herbs or plants. The hot pepper. Capsaicin. We're getting a little education here, people. Capsaicin. Hariyaki. Gentlemen wants Hariyaki. You got to get that steam. You got to get that steam on. All right. You know what? Let me go sit down because, uh, let me, oh, I'm putting the dish. I'm putting the dish again. Where is my Arabic rice? I don't see it. I wonder if he was casting shadows on poop deck when he told me the Arabic rice was coming out. I wonder if he was pumping bilge water, bilge water, when he told me that. Or is it really going to come out? Arabic rice? No more. I ain't going to worry about it. Arabic rice coming back? Arabic rice coming back or no? You know the Arabic rice that had the lamb pieces of lamb? They had it earlier. They took it away. I don't know. Yeah, it sure changed. There's no doubt about that. There's the, uh, shucks. There's the shucked oysters. Kamino Jeffs and Bello. Oh, shucks. Oh, shucks. Oh, look what. Oh, I know quinoa. More calcium than milk, but I saw this came out. Look what's out. Look what's out. The best cold seafood salad in the world. In the world. In the world. Look at that. It came out. Look at this. Quinoa. Quinoa salad. I'll try a little quinoa salad. I'll try a little. But it, as you can see, the good stuff is coming out. Oh, okay. Thank you. Gracias. All right. That means the Arabic rice is coming out. All right. All right. Thank you. Thank you. Gotta get the lamps. What is that fancy-looking baklava? Like a shredded... Katifa? Was that Turkish dessert? Oh, good. Yeah, this one right here. Katifa. All right. Got it. See, I'm getting an education here in Katifa. Is the ice cream? Well, oh, here it comes. I think so. I think here it comes. Oh, here it comes. Arabic rice. Commodore Jeff Sanbello. Can you dig it? Can you dig it? Can you dig? I can dig it. Can you dig it? Can you dig it? Katifa. Now I know what that dessert is. Katifa. Oh, look at this sacrificial lamb, maybe. The sacrificial lamb. Okay, got some Arabic rice going. Of course, you gotta have room for it, you know? Can't go too crazy. All right. That's it. Nice succulent piece of lamb there. Commodore Jeff Sanbello. A chickpea slivered almonds. Chickpeas, slivered almonds. The jabranis. All right, Arabic rice. Very good. Very good. All right. Let me go back to my table. Katifa. Now I know what that baklava is. The shredded baklava. This is my last... This is gonna be my last round before dessert. And you know I'm gonna try that Katifa. And of course my infamous ice cream. You got some couple fattier buckles over there. Fattier buckles by the ice cream station. Need I say any more? Hello, look at this wonderful cold mixed seafood salad with octopus and squid and shrimp and mussels. Okay, let me get one piece of pineapple, fresh pineapple, because I'm getting real full. One segment of watermelon. I like my grandfather used to say, he used to call it warty, warty melon, warty melon. God rest his soul, warty melon. I'm gonna look for one gigantic strawberry. Hopefully it's not gonna be a radioactive strawberry. No Chernobyl Fukushima strawberry. One of these katifas. Okay, then I'm gonna hit the ice cream, ice cream, ice cream. Hey, look what's out there. Tres leche, a Latin American delight. I honestly have no room for Tres leche. It looks heavy. Katifa. Katifa. All right, hold on. I'm gonna be out of your way, don't worry. Here we go. Commodore Jeff Zambela. Oh shucks. Oh shucks. Shocked oysters. Oh shucks. All right, and then after that, I'll go right to the Fadi al-Bakl station, ice cream. Oh man. Now I hope these kids don't leave the door open, man, to the freezer. I don't know. I hope they're conscientious enough to shut it. Look at those beautiful changing colors, those beautiful ice cream LED lights. Okay, ice cream. I'm here at the ice cream station. The beautiful LED lights, different color flashing lights. Isn't that beautiful? Isn't that beautiful? What flavor am I going to get? Let me think. What am I going to move for? You know what I think I might get? It's crossed between rainbow sherbet. I'm tired of chocolate and strawberry, but you know what? Chocolate chip mint. All right, you know what? Let me have chocolate chip mint. Let me have some chocolate chip mint here. Ah, hot ice cream, and it's hard too, you know? That's the good thing about it. Come on. Give me a hard time. You have to take a wide stance to really dig it here because it's in the bank. I'm not going to do any big mountain because I'm pretty stuffed, to be honest with you. Commodore Jeff Sanbello. I'm pretty, I'm pretty stuffed. Oh yeah, I'm not going crazy. I'm not going to go crazy. Yeah, one more. One more for the road. One more for the road. It depends how wide the road is and how long it is. In this case, the road is, it's actually a background. I normally go create Mount Everest, but all right. See, I'm nice enough to close the door. Nice enough to close the door. All right, the handle's not fixed yet, but they put this on here. Oh gosh. All right, that's it. Oh, what are these? Some kind of wraps. Invented by the Arapaho Indians. Commodore Jeff Sanbello, the Arapaho Indians. Is that where the first wrap recipe was invented? Anyway, spoon going here. Hey Lisa, this is, I had one of these. This is very interesting type of baklava. Have you ever seen anything like this before? He told me it was, I forgot the name. I can't pronounce it. It's Turkish and Greek.