 Okay, this is James P. Madonna of the Facebook group Everything Is Food, okay, and Megalife 21. I'm at the, my usual Friday lunch buffet at the Royal Hibachi Grill on Route 46 West in Saddlebook, New Jersey. Okay, it's a very quiet and pleasant Friday afternoon, and I got my lemons. So my lemonade, and here as my surprise, I have extra large duck. Look at the size of this duck wing. Now this duck, at least they allowed this duck to live a longer, more fulfilled life before they killed it, and I got pieces of duck around it. Here we got jumbo shrimp wrapped in flounder. I'm just trying the fry clams out because I don't know how they're going to be. I don't know how much batter will be around them. And of course the grape leaves, the rolled grape leaves, but I'm very happy about the large meaty succulent pieces of duck that is out of luck. This is part one of the Royal, Royal Hibachi Grill and Buffet. Okay, Route 46 West, Saddlebook, New Jersey, and the play, it's a lovely place, you know. But then again, you already know that because I, I do this often. Okay, phase one of the lunch buffet, high quality food, come and visit definitely. Somebody's got loud kids, you hear the little boy, they always run their mouth, these obnoxious kids, you know, I think the little boys are more louder and are more obnoxious and little girls, to be honest with you. But maybe not. Okay, okay, phase two. Let's see, what am I going to have? Phase two, Royal Hibachi, a grill and buffet, Route 46 West, Saddlebook, New Jersey, James B. Madonna, everything is food. The Facebook group, let's see. I could have the seafood salad, but there's way too many bell peppers in there. I'm not a big bell pepper fan, let's see. I could have some, well, in honor of Mr. Salvatore Mercurio, which I give a shout out right now, I will partake in some fresh mozzarella and sliced tomato, they look like they're, they're well ripened too, maybe they're vine ripened, who knows, let me get a plate. Let's see what we've got over here, what the hell happened to the plate? So here they are, always get the plate underneath so you don't have, you don't end up with dust or, you know, any debris on your dish. Always take the plate from underneath, little sanitary lesson from James P. Madonna. All right, here we've got Platanos Meduros. Yeah, you know what, I could take a couple of those. I don't want too many because I like a monolow carb diet. No calamari, just fried clams, I'm a little disappointed, no calamari, no fried calamari. What do we got here? Stuffed crab, wow, I'm not sure if there's real crab meat in there, but stuffed crab, tilapia, no I don't touch tilapia for certain reasons, you know, they're farm raised and you don't know if they, if the ponds are kept immaculately clean and, you know, fish will tend to eat at the bottom if they have to. No, I don't care for that. Mushrooms, I am a fun guy, but I'm not in the mood for mushrooms. What am I in the mood for? I have to take the no lamb ribs, no lamb ribs this week, but oh, look at that, mussels and marinara sauce, that looks good. These are short ribs. They look tender, maybe I'll try some. All right, little surf and turf here. Are taking, oh, I'm sorry, their clams and mussels marinara. In honor of Enzo Mori, who was unjustly released from the WWE, mussels marinara. All right, oh boy, this is phase two, by the way, of the, this Sunday's, I mean Sunday, what the hell am I talking about? This Friday's lunch buffet here, Royal Nebachi Grill, all right, Saddlebook, New Jersey. Yeah, and we're just going to go for the New Zealand green lip mussels, because the clams look a little small, I mean the clam, the meat of the clam. So I'm going to go, I'm going to go for that. New Zealand green lip, lip mussels. Butter, oh, look, look, look, well that's a baby. Here's, hey, here's one that escaped, here's one that escaped the jabroni. All right, that's good, I'll leave some for other people. Got spinach cheese, spinach with cheese is the waitress, but I won't put her on YouTube, don't worry, all right, uh, let's see what else, let's check the duck out. Oh, the problem with the duck, it's, it is very greasy, there it is, and every time I eat duck, I gotta go wash my hands, I gotta go all over again in a minute, that's the drawback. Shrimp looks good, check on the sushi, I usually leave the sushi for last, and I'm waiting for the, oh it's wiped out, man, waiting for the hardcore sushi, sashimi's, a lot of these are like variations of California rolls, you know, this one's not bad. I think it's called spicy tuna roll, you see the piece of avocado in there, most, yeah, most of them are like not hardcore, I'm waiting, well hopefully they'll bring it out, oh by the way, my sister Lisa loves the seaweed salad, sesame oil flavored seaweed salad, it's most likely wakame seaweed, that's it, there's some crawdads, but do I want to, do I feel like opening up those little things to suck out a little bit of meat, nah I don't think so, this looks good, this is a shrimp and creole sauce, which I can, I can get some here actually, I'm gonna scoop it up, yeah, and that should do it for phase two, as you can see the duck looks good, but I already have plenty of it, no drumstick, sorry drumstick, all right that's about it, phase two, all right this is part of phase two, royal hibachi grill and buffet, we're 46 west, south of book, New Jersey, here I have jumbo, New Zealand, green-lip mussels, all right a couple of platanos, maduros, which is ripe and plantains, boneless short rib and some camarones, shrimp and creole sauce, I want to give a shout out to my near dear Natalia Rodriguez in San Diego, California, this guy I swear I wanted to punch him, I wanted to knock his ass out, when I was by the duck, he gets right in front of my plate, doesn't even say excuse me, okay, almost like he was trying to push me over, but he wouldn't dare, you know, my dish is in front of him, you think he, you think he likes, says excuse me, is this your plate, can I, you know, and I would have said, oh no problem and I would have moved the plate over, the guy just like a galvone starts, starts scooping up the shrimp creole with my dish right in front of him, I swear to God I wanted to knock his ass out, he's sitting over there, that's him, bald-headed motherfucker, okay I have a pleasant surprise, the calamar was finally put out, it's about time, it's James P. Madonna, the Facebook group, everything is food, Royal Apache Grill, Salad Book of New Jersey, Route 46 West, finally they put the calamar out, all right, that was nice of them, better late than never right, too bad the tentacles are not here, you know, Americans tend to be like babies, you know, they won't eat the tentacles because of the way they look, but the tentacles actually taste better than the rings, but they forgot to put the spoon out for the sauce, all right, so I'm supposed to levitate it with my eyes, right, yeah, okay, besides not having Wi-Fi here, I have to go get a spoon, all right, oh, you got a spoon for the sauce, the calamar, the tomato sauce, yeah, okay, okay, okay, doesn't wait, thank you, gracias, all right, okay, now we got a little calamari marinara in honor of Enzo Omori, who was screwed over by that scamming harpy, that scamming woman, okay, taking advantage of the judicial system that does not treat both men and women equally, and also shame on UWEE for releasing Enzo Omori for something he's 99.999% not guilty of, okay, this is the false accusation of sexual harassment situation, but anyway, muscles marinara and now calamari marinara in honor of Enzo Omori, there you go, of course I wish I had the tentacles, but I gotta suck it up and deal with it, okay, let's see what else we've got here, I got some, might look like salmon filet teriyaki, but I like this, I like the salmon raw, all right, some shrimp, the fettuccine Alfredo is shrimp, okay, I think I went hog wild with the calamari, oh my friend, very good, very good, I got the videos going on YouTube, calamari, calamari, marinara, this guy is the best right here, you remember him from past videos, he's the best, the chef of the future, that's it, the best of the best and the future, okay, so a little, so kind of bearing over here, but that's okay, I got my, I got a job, chef of the best, the best of the bestest, but it would sound so much like asbestos, oh the lemons are over here now, look at that, the lemons migrated, they migrated, all right, you know what, enough is enough, I know, I know the moots has been disrespected, because I have mentioned salvatore, a salvatore, mercurios, mozzarella and nobody bothers to, you know, comment or say anything nice and it's really aggravating me, everybody's an egomaniac, all right, everybody's an egomaniac nowadays on social media and they're disrespecting the moots, all right, and I'm gonna have, now the moots has got marinara sauce underneath it, oh baffangou, you know what, I'll deal with it, shout out again to salvatore mercurio, okay, calamari and mozzarella, calamoutes, I call it, I fried calamoutes, oh here we go, all right, all right, fried calamari, rings marinara for enzo amore, fresh mozzarella with tomato, so for salvatore and mercurio, the moots is being respected, I don't like it, and me and salvatore have to do something about it, we should go live, and we should, we should tell like it is, and whoever gets insulted, it's just too damn bad, all right, all right, this is phase three of this Friday's lunch buffet, phase three, James P. Madonna, okay, here we go, phase four, the last phase, I'm gonna get some, oh well, I'm gonna, it's finally came out, I'm gonna get some sashimi, yeah, I'm kind of full, so I'm only gonna get two of each, two tuna and two salmon sashimi, and one unagi, which is roasted eel, one unagi, all right, that should do it, that should, that should be enough, I'm full, one unagi and two of each, a little bit of pickled ginger, little pickled ginger, and a little, you know what I do, this is what I do, this is what I do, I mix the wasabi in with the soy sauce, all right, but this wasabi's strong the way they, the way they make it, this stuff is hot as hell, all right, and then I mix it, we're gonna mix it, mix it up when I get to the table, and then of course, I'm not gonna video dessert because that's kind of boring, maybe I will, I don't know, I haven't decided, I'm gonna go back to the table with my sashimi, phase four, Roy Hibachi Grill, 246 West out of Brooklyn, Jersey, James P. Madonna, Facebook group, everything is food, okay, so now what I'm gonna do, I'm gonna mix the wasabi with the soy sauce, like I always do, and just pour it right on it, or I can dip it, maybe I'll dip it, all right, so that looks pretty, it's gonna be simple, phase five dessert, now we got this version and that version, to me a baklava, it actually is quite excellent, this chocolate cake is also excellent too, but I think what I'm gonna have, I believe this is treleches, trez leche dessert, I'm gonna have a little piece of trez leche, they told me this was it, well we're gonna find out, all right, we're gonna find out, I ruined the design, what the hell, all right, I think that's it, I think that's it, trez leche, I guess this is the leche that is made with the trez leche, that I will, I am pouring on this, you know what, you never know, it might be good, I'll try another little piece, how's that sound, all right, trez leche, a Latin American delight, all right, yeah it might be a little more, a little leche on the trez leche, dripping on there, all right, this is the Facebook group, everything is food, right, James P. Madonna, mega life 21, Royal Hibachi, a gorilla in buffet, saddle book in New Jersey, now I'm gonna pass on the others, it's getting kind of late, you know what, got a nice looking oranges, grapes, that's a, I think that's loquat or, well leche, no not leche, loquat, it might be loquat, high-quat, low-quat, of course you know kiwi fruit when you see it, I'll take a, I'll take a one piece of pineapple, fresh pineapple, and we have ice cream, one chocolate ice cream for me, I'll put this over here, one chocolate ice cream, make sure it's chocolate, this is the final phase of the buffet, all right, returning to the seat, returning to the seat, let me get a small dessert spoon, hold on, where the hell's the spoon, there we go, the spoon, let me take a shortcut, back to the seat, all right, this is it, it's a grand finale, I hope this is authentic, trez leche, piece of pineapple, chocolate ice cream, all right, signing off, have a great week folks, stay healthy and safe, and always eat high quality food, you are what you eat, don't eat that toxic American food industry garbage, that poison, and anyone who, who eats and promotes processed cheese foods, processed cheese like imitation fake cheese, like velvita American cheese, and cheese whiz should jump into an active live volcano, I think Mount Vesuvius and Mount Etna are right now very active,