 Okay, James P. Madonna here at the Royal Hibachi Buffet, World 46 South of Brooklyn, New Jersey. We've got succulent... No, these covers are a pain in the ass. Hold on. Succulent duck. Let's see what they left me with here. Any meat or all bones? And, well, I'm going to give a shout-out, of course, to my close buddy and partner, business partner in our organization, the Commodore Jeff Sanbello, and I want to give also a shout-out to the exorcist Bishop Brian from the Travel Channel show Ghost Adventures. Getting too lucky with the duck here. Be honest with you. They must have taken the most succulent meaty pieces and left me with all the fat in the skin. So therefore, therefore, I am not going to pursue this adventure anymore. I got a little bit of surf, and now I'm going to get some turf. These noodles are always pretty good, but you know what, I usually get the noodles during the Mongolian barbecue. Okay, here we go. Egg drop soup. Jeff Sanbello, how far, the original recipe, how high do they drop the eggs from the Great Wall of China? Here we have crab soup, which I will have later. Chicken noodle, that's for peasants. Peasant food, peasants. All right, what do we got here? Oh, this is good. Mixed seafood soup, vegetable soup. Peasant, peasant food. Hot and sour soup is excellent if you have a cold and congestion. Just got some steamed dumplings here. The dipping sauce. Here we have seafood brown rice with shrimp. All right. Actually, this is a nice addition. It's sort of like a healthy version of a paella. I might just get some of that. The sushi section is loaded, but no hardcore sushi this time. Well, you know, California roll stuff, you know. So anyway, here he is, the king of all Mongolian barbecue. Oh, Jeff Sanbello. We have the breasto lamb. We got succulent cod fish fillet. And we got the flounder wrapped around shrimp, stuffed clams. Oh, look at this. Look at that. Oh, buddy, you know what I'm going to go for, man? I'm going to go for this thick, thick succulent. Look at that. Cod scrod fillet. Beautiful. Look at this. Only at the Royal Hibachi Grill. Route 46 West, South of Brooklyn, New Jersey. Look at that. Look at that. Exorcist Bishop Brian and Jeff Sanbello. Look at that succulent cod. Right from Davey Jones' locker. All right. Let's give a shout out to both the Exorcist Bishop from the Travel Channel, Ghost Adventures. And he is a culinary expert. And so is Jeff Sanbello, my partner. All right. And we're going to get some breasto lamb. The sacrificial lamb. All right. I'm going to have to put it on top of the bony duck. All right. I got no choice. Succulent breasto lamb. There's no shame. You will not get flim flam by this lamb. Flim flam by the lamb. I'm telling you right now. And I got the best. I got one of the best surf and turf's I've ever had here. One of. One. Look at that. Look at that. Look at that. The king of all Mongolian barbecues. That vapor action going on there. I will be back to give him a huge platter. Last time I got two platters made. He didn't get too upset though. All right. It's a beautiful codfish flay. Look at this. Wonderful. Wonderful. All right. Now what was I going to do? I'm going to walk around. That's what I'm going to do here. I don't eat. I don't choose any food that I normally see during the week or at home. Here's the Chinese delights. You know, either sesame chicken or General Tso's chicken. This is General Tso. Every time I ask the people at the Chinese takeout who is General Tso? Who is General Chen? They have no idea. This is sesame chicken. I mean, for all I know, the generals probably did not even exist. Just like the Quaker Oats Man and Uncle Ben's Rice or Betty Crocker. Who knows? Mama Celeste pizza. Maybe these people never exist. They're, what do you call? They're fictitious. That's the word I'm looking for. Wow. The dessert right now is kind of wiped out, but it's nobody's fault. I'm trying to keep my eyes open for anything, any specialty. Some people. No. No. Very light on the seafood. The seafood salad is very light on the fish. Looks like it's mostly peppers and onions, so I will not get it. But, looks like I'm going to have to get limes because it seems to be a lack of lemons. Uh-oh. The kids are jumping in the ice cream, letting all the refrigeration out, letting all the freezer out, letting all the freezer, making the ice cream soft. We got roast duck. We got succulent breast of lamb and also equally succulent codfish filet, thick codfish filet. I'm in no mood for any nonsense, Jeff Zanbello. I'm telling you right now. So someone here pisses me off because she's very moody and she sometimes is very rude. I like to give it a back of my hand. You know what I mean? Okay. Since there's no lemons, I'm going to have to use this color for limes because the lime green goes better with beige. The lime green goes better with... Hello. Hi. Okay. Following this guy here. See? I don't know what it is, but there's a problem with the lemon crop or something? Well, I'm not going to squeeze this on fish, although I could because that's what they do when they make seafood ceviche, which is a Peruvian specialty. But I rather have lemon on fish, but I'm going to squeeze this in my... It's going to have to be lime water instead of lemon water. All right. Okay. That should do it. The color of the lime green goes better with this beige ball. All right. Now, I did forget one thing. I did forget one thing. I'm going to give the back of my hand to a lot of people today. The party room is open. The beautiful lamps from Turkey are on. Okay. Gorgeous lamps imported from Turkey. Look at that. They're all on beautiful lamps. The party room is open. I would turn this into a hookah lounge with belly dances. To be honest with you, that's what I would do. That's what I would do. Okay. Now I return to my seat and I start digging in. But before I do so, see, I didn't have room for everything. There's a lot of good stuff here this Friday. I got to get a conife. I have to get a steak conife, Jeff Sandbello. All right. A steak conife. All right. The kids are gone. Let me see what they did. Got the chocolate. Strawberry. Chocolate chip mint. God knows what that is. Where did that come from? Chernobyl or something? Fukushima. Look at that. The fluorescent color. What the hell is that? Okay. This is another shot of the party room at the Royal Hibachi Buffet Room 46 West out of Brooklyn, New Jersey. The Turkish lamps are on. This is round two. Okay. What am I going to have here? Well, you know what? I better take advantage of this codfish because they, special items like this, they only put one big tray out for lunch or dinner, lunch or dinner. So I'm not sure if it's coming out again, so I better take advantage of this. Look at that beautiful flaky, thick, scrub cod, filet of scrub cod. Here, I'm lovely Friday afternoon and at the beginning of February, I would say. And thankfully, today, during the day, there's no wind chill factor. Of course, the United States, at least in the northern section, is in a dangerously cold deep freeze, especially like the northern states, Minnesota, Michigan, and of course the city of Chicago. And here in the northeast, where I am in New Jersey, definitely dangerously cold. That's where I'm from here in the buffet. All right. I guess I can get some, they're using the New Zealand green-lipped muscle this time. Couple females here. The females are the pink ones. The males are the grayish ones. Cut that. All right. Calamari looks a little rubbery. I think it's been in here too long. They're definitely pretty big in size. Very good for osteoarthritis and also very extremely high in omega-3 fats. And now we've got surf and surf. Oh, it's surf. I just recognize you. The Friday girl. I won't put her on YouTube because, you know, she's embarrassed that she's young. But anyway, I call her the Friday girl. An egg? What is this? Desayuno Mongolian barbecue? Somebody's going to be an ecstasy. My mind's coming up later though. Right now I got this. Bacalao, codfish, and gigantic mussels. Look at that. You know what I'm saying? This is interesting. Justine Bello and Exus's Bishop Brian from the Travel Channel. I chat with him. The guy that's on TV on Twitter. Oh, he cracks the yolk. He's not yolking around. He's not yolking around. Somebody wants scrambled eggs on noodles? What the hell kind of a recipe for scrambled eggs? Oh, it's an omelet. It's a noodle omelet on the Mongolian barbecue. Look at that. Look at that action. Look at that action. Oh my God. All right, let me go back to what I was doing. Commodore Jeff Sandbello. Here we got the marinated roasted eggplant. All right. Okay. The marinated roasted eggplant here at the Royal Abacchi buffet. And then I will show you. Oh, they loaded up the dessert section. Bless their hearts. Wow. Look at that chocolate cake. How about that? Look at that dark chocolate cake. That's an apple pie. Fresh fruit. Look at that. Here we got the hard ice cream, ice cream station again. All right. Succulent fresh codfish, thick codfish fillet, and New Zealand green-lipped mussels. And I got my lime water there. Okay. The lobster. Langosta. There you go. And snow crab. Great hand. And that's no crab. Blue claw. Blue claw crab soup. Okay, I'm going to get some crab soup. Crab soup. People always make sure you stir at the bottom before you get any soup. Otherwise, you're not going to get soup. In a restaurant, let's say Friendly's, which has good New England clam chowder. Makes sure they stir at the bottom in a pot. Of course. Crab soup. You want that, mate? I'll get that anyway. Crab soup. I'm going to have it right now. In a matching bowl. Oh, the codfish. Excellent codfish fillet. What? The fillet? Scrooge cod fillet? Oh, it's excellent. I had it when it first came out. It was like it must have been three inches thick. Yeah. That's like incredible. Oh, yeah, absolutely. Oh, they brought the real little hardcore sushi out. Look at that. I got unagi, squid, salmon, and tuna. Sometimes the white tuna comes out, which is very good. All right. Very good. Excellent. Excellent. Yeah, I mean a lot of scrooge cods I've had are thin, but that was thick. Like this. Thick. I have a toilet plunging seminar. I've just given them some tips on how to unclog a drain. Crab soup. Crab soup in a color-coordinated bowl. Maybe I should try an eggplant. I don't know. What the heck? I'll try one. I've had them before. Hey, look what just came out. Treleche. A Latino dessert specialty. Treleche cake. Let me get one of these. You're going to own the Patterson Falls. You're going to own the whole historic Patterson. I'll tell them. Oh, hi, mayor. Listen, you've got to get a tall top hat. Oh, you're really the mayor? Yeah, I'm the mayor of Patterson. No, and you're working here on the side? That means Patterson don't pay you much. I want to wear a real tall top hat like Abe Lincoln, just to make everybody the media talk. They'll know right away who I am. I'm the monopoly man, yeah. Got some marinated eggplant. Sorry for the chatter, but that was the owner. He is thinking of purchasing some land, or not purchasing, but opening up a fine restaurant, facing the Patterson Falls, which is America's newest national park in historic Patterson, New Jersey, my hometown, and also the hometown of the Samuel Colt, which if you go to the historic museum in Patterson and say hello to the curator, Giacomo di Stefano, you will see the nation's authentic Colt firearms exhibit. Also, the Lou Costello exhibit is there, amongst many other things. It's a wonderful place to visit, historic Patterson, New Jersey, giving a shout out to Giacomo di Stefano, the museum, and America's newest national park. It's definitely worth visiting. It is easy to get to by way of Route 46 or Route 80. It is not difficult to get to, and it is very close to Interstate Route 80. You just have to get, if you're going west on Route 80, I believe it's Route 19 south. You turn on Valley Road, get back onto Route 19 North, get off at Grand Avenue, make a quick left at the bottom of the Hill Grand Avenue, make another quick left on Spruce Street, and you're right in the heart of a historic Patterson, where you can visit America's newest national park, the Great Falls, as well as the historic Patterson Museum. Of course, if you're coming eastbound, you do the opposite in terms of Route 19. And that's about it. Okay, here's my crab soup here, in a color-coordinated bowl, at the Royal Hibachi Buffet Route 46, west side of Bucconi Jersey. This has to be the best crab soup that I've ever had in my life, honestly. It's wonderful. It's a wonderful crab soup. The broth of the sea, supa de mar, I mean fruta de mar, I'm sorry, fruta de mar. The broth of the sea is really extra-tasty. Okay, now I'm going to have a little sashimi here. I've got two pieces of unagi, which is roasted eel, unagi. Then I'm going to have some tuna, some bluefin tuna. I don't have too much, because I'm pretty full from what I ate before. I am really full. I'm going to get some raw salmon fillet, rich in omega-3 fats. I'm going to get some wasabi, sushi osam, eel sauce, eel sauce for the unagi. I know there's eel sauce on there. This is what I do. First I put a saracha. Soy sauce. What you do is mix the unagi, not the unagi, what the hell am I saying? I'm going to mix the wasabi in the soy sauce with the saracha. All right. Turning to my table. Yeah, I'll be right there. Back at my table, I put the wasabi in the soy sauce and saracha, and I'm mixing it up. I'm at the Royal Hibachi Buffet Route 46 West in Southern Brooklyn, Jersey. This is James B. Madonna, Megalife 21 and progressive discussions as seen on the web. Okay. I was just talking to my protege, the king of creativity, performing artists can create. I was just making plans with him for tomorrow night because we are going to, of course, God willing, and weather willing, Club Cubanel in the Holiday Inn, Route 46 West, total in New Jersey, where he rehearses and trains his official training ground. Anyway, I digress. So anyway, I mix it all up really good. And then, of course, I put extra eel sauce on the unagi. And I'm going to dip the salmon and tuna sashimis into the soy sauce wasabi and saracha hot sauce. I know I should be using chop six, but what can you do? Dip that right in here. One side. The other side. Dip it in here. And then I'll eat it. Excellent. Okay. Now it's time for ice cream. Okay. I'm going to get some ice cream and I think I'm going to select chocolate. Commodore Jeff Zanbello. And Exorcist Bishop Brian from the Travel Channels, The Ghost Adventures. The heavy artillery himself. Exorcist Bishop Brian. Jeff Zanbello, my partner. I will get some ice cream. Chocolate. Wouldn't it be funny if they, instead of jury duty, if they had young attractive women show up to be milked for non-GMO, raw, organic mother's milk to be used in the dairy industry for making ice cream. Wouldn't that be interesting? Raw, organic, non-GMO mother's milk. I think that'll be splendid. What do you think? I'm not going to go too crazy because I don't want to, I don't want to spill the ice cream. Okay, now, I'll get it going here. There's the place. Sushi bar, Mongolian barbecue, ice cream station. Royal Hibachi. Buffet. It's not our book in Jerusalem. There's my chocolate ice cream. Okay, chocolate ice cream. I know I have piled it much higher in the future. I mean in the future. Yes, I will pile it much higher in the future, but in the past, I have piled a much higher mountain than this. This is not even a mountain. I'm just, you know, going easy on my stomach because I did eat a lot today. I gorge myself like Homer Simpson. Megalive 21 production.