 Okay, James P. Madonna here. Progressive discussions, Megalife 21. Approaching the Royal Hibachi Grill in Bafay, it is Friday afternoon. I have not been here in two weeks because last week I was at the Tropicana in Atlantic City and I am back again. Okay, here we go. I am here and I am entering as of now. Okay, Commodore Jeff Sanbello and Exorcist Bishop Brian. I am here at the Royal Hibachi Grill in Bafay. Royal Hibachi Bafay, Route 46 West, Saddle Book, New Jersey. I just got here and I see Exorcist Bishop Brian, some succulent duck. Duck has finally come back as the Chow May Fun News. The brown rice with chicken. Let's see. Let's see. Oh, I think something. Oh, look, it's back. Crab soup. Crab soup is back, which I am very happy about. Let me get a plate right away before somebody takes all the succulent duck, which they will do. Hey, look what's open here. The party room. A beautiful imported lamps from Turkey. The beautiful Turkish lamps here at the Royal Hibachi Bafay. Look at that. Beautiful. Beautiful. All right. Look at that. Finally, succulent duck is back, baby. Succulent duck is back. So I will, I will definitely get, I will definitely start off with a surf and turf. There he is. The king of all Mongolian barbecue is at it again. Look at that. Look at that. Beautiful. What a work of art. The vapors of life. Look at that. Ties the pest. There it is. I'll be back. See what kind of fish we got here. Oh, the fish has wiped out. What's going on here? Codfish is gone. Oh my God. Look at that. What the hell is a codfish? These guys better. How am I going to get surf and turf? I got no, I got no surf. I just got turf. What am I going to do? What am I going to do? I'm going to have to have turf and turf. What the hell is the buckalow? Look at this. What am I going to do? I got to find something. I got to find something here. No, I don't want that. I don't want the shrimp creole because then the sauce will co-mingle with my duck. I got to think of something. I don't know what to do. Well, Jeff Sambello, I guess I can't have no, well, I could have flounder wrapped around shrimp. That is fish. Just, just not, it's just not cod. But I will, I will get the succulent cod. I will get the succulent cod when it comes out. They must have attacked it like a bunch of vultures. Look at that. No cod. They attacked it like vultures. Somebody wants a wave of Mongolian breakfast. I wonder why they break the yolk. I mean, if they broke my yolk, I will definitely not be yolking around. Ha, ha, ha. I'd be very upset. Let's see what's going on here in the dessert section. Let me check out, let me check out not too much seafood. It's got mostly peppers and onions. Not happy, not happy about that. Oh, sorry. All right, let's see what we got going in the dessert. Sometimes they put flounder out. Sometimes they put flounder out. What the hell is this? I've never seen anything like that. What is it? I don't know. It's a mystery cake. A fluorescent radiation filled orange cake. I'm sorry, I'm only joking. No radiation. Oh, look at that succulent papaya. Look at that papaya over here. Oh yeah, here's the ice cream. The ice cream. Ice cream. See, look at that. All right, you know what? I'm getting a little disgust-apated that I couldn't get cod because it was wiped out, but I... Oh boy, I will catch it next time. I'll have to settle for flounder. I got to get my steak conife just in, Bill. Steak conife. And then I will get my lemons or limes or whatever the hell happens to be out there. First I have to get a color-coordinated bowl. Oh, what do I got here? Lemons, lemons and limes. They both look good in yellow. Although they probably will stand out a lot better in beige. All right, let's see what's going on here. Hey, look what's back. Lemons. Round two. James P. Madonna was correct. Look at the codfish's snack, baby. It's like succulent filet of codfish. Look at that. Look at that beautiful cod, filet, thick. Fast it's going because it was a full tray when it came in. Fedor Jeff Sandro. The specialty of New England. Scrod cod, filet with a light, with a very thin, light, tempura-like batter. Excellent. Some steak going in. Atlantic City last week. Trapacanda. I was at the Trapacanda. Yeah, I went to the discoteca and everything. I was just telling one of my favorite waitresses, Dominican girl. Okay, now as a turf, I'm assuming this is some kind of steak. But, according to the bounce, it's a little well done for me. So I'm going to, I am not going to choose it. One more scrod cod. Is that enough? Carmina or Jeff Sandbell and Exorcist Bishop Brian? Is that enough cod? What do you think? Should I take it all? Should I take the entire tray? Nah, I'll be nice. I'll be nice. Okay, now I have to find a, I got the surf. Now I got to find a turf. Yeah, you know what? Brown rice. Brown rice with chicken. Yeah, it's a turf. Or should I get maybe General Tazos chicken? Sesame chicken, General Tazos. Some lo mein. I wonder if there's such a thing as high main, Jeff Sandbella. Is there a high main? I think lo mein has to be boiled a few inches from the floor. That's what they call lo mein. I'm not going to forget that crab soup. Make sure you stir the bottom people. Anytime you put soup in a bowl, please. Because the good stuff always settles. And don't forget, when football season starts, don't forget to come and get your takeout container of probably the best buffalo hot chicken wings that can ever be procured from Royal Abachi Buffet and Saddlebrook. Don't forget, stock up for the game at home with you and your buddies. They have a takeout container. Alright, I still have to decide what my turf is going to be. And I think it's going to have to be... You know what? Brown rice, chow mein fun. Alright, maybe chow mein fun. Get some chow mein fun, alright? The Angel Hair Noodle of China. And I think Thailand also. See, now what I'm going to do here, I'll show you what I'm going to do. I'm going to put some broth of the sea, fruit de damar, over my chow mein fun of the sea. I will be back. No, actually, let me grab it now. Get some nice black mussels there. Northern black mussels, which in my opinion tastes better than any other kind. They seem to have them combined with the New Zealand green lip mussels. I should do it. Beautiful sight, work of art. Fruit de damar, broth of the sea, chef's sambal, and exorcist Bishop Brian. Okay, now I shall return with my cornucopia from King Neptune. Ice cream, look at that. Oh, they're making a mess of it already. Cornucopia from King Neptune. Very thick, scrod cod fillet with Angel Hair Rice Noodle Chow mein fun, covered by the broth of the sea and some black mussels. Okay, here I have some beautiful, picturesque tuna and salmon and one calamari body sashimi, and I have this rather large tuna roll surrounded by nori seaweed and there's a little piece of cheese in there. Maybe it's feta cheese, who knows. And some really nice crab soup, excellent crab soup. I put the wasabi in here, which I have is sriracha hot sauce and soy sauce, and I'm going to gently stir it up, and that will be my dipping sauce for the sashimi. Gently break up the wasabi, and continue to stir slowly because you don't want to make a mess. Unless you're a slob, then you'll make a mess. Commodore Jeff Sanville and Exorcist Bishop Brian from the Travel Channel hit show, The Ghost Adventures, and then it's ready to be dipped into. Okay, this is the tail end of my buffet visit here for the beginning of March. It happens to be, I believe, March this... Wait a minute, it's Friday. It's either March the 1st or March the 2nd. I think it's March the 2nd. Anyway, it's not important. Here we have the treleche that was massacred. Look at what they did to the treleches. They destroyed it. Look at it. Look at it. I think this is crème brûlée. Crème de la crème. Let me get out of here. It's going fast, too. Here you've got grilled zucchini. Squish squashes. Commodore Jeff Sanville and here's some lovely eggplant. Some roasted eggplant concoction. I call it squish squash. Let's see what condition the ice cream is in. Not too bad. The kids didn't mess it up too bad. Probably going to have a strawberry. It sure looks very, very good. Between chocolate chip mint and strawberries. All right, let me have some of this crème brûlée. I'm going to have to clean one of them up for photography value. I got to do what I got to do. This has been Omega Live 21 production.