 Okay, here I am at the Royal Hibachi Grill, room 46 west out of Brooklyn, Jersey. James P. Madonna from the Facebook group, everything is food. Alright, also MegaLife21 and progressive discussions. I want to give a shout out to my near-dear close friend, the commentor Jeff Zanbello, and the star of the Travel Channel show, Ghost Adventures, the exorcist Bishop Brian. Exorcist Bishop Brian, shout out. I want to start off with my favorite sign. Just trying to talk above the man. My favorite sign, look at that, can you dig it? Alright, fettuccine alfredo. They got roast beef, but it's too well done for me. Alright, here we got cod, scrod cod fillet. You get it before all the vultures wipe it out. There we go, nice. Alright, new people. Before you know it, it'll be gone, the cod will be gone. That's just how it is. Very, very rude people standing behind me. Seafood soup. Now, roast vegetable soup? No, for peasants, peasant food. Chicken and rice? No, I don't see any crab soup though. Oh my god, here we go again. Look at the duck, nothing but skin, fat and bones. You know what that means, don't you? That means all these calvones grab the thick, succulent, meaty roast duck. That's what that means. It's good to see they got the cockle clams, which I will put on the rice noodles. Or I could put it on vegetable lo mein, the cockles on my heart. Alright, gotta love these signs though, gotta love them. Yeah, you know that one one was very rude. Look at this, a fettuccine with broccoli and shrimp. Now that looks good. Fettuccine Alfredo with broccoli and shrimp. Don't crimp the shrimp people. I do not normally procure Italian food because I grew up with it. You know what I mean? Jelly bean, but this looks really good. And it just came out. Fettuccine Alfredo with shrimp. I'm going to give a shout out to the one and only, Salvatore Mercurio. Salvatore Mercurio. Alright, look at that beautiful pile of Fettuccine Alfredo. Salvatine Alfredo with shrimp and broccoli. And I got the codfish. These jabronis. That woman, you know, she really was right up against me when I was picking the cod. She was almost like demanding me to move to the side, you know. I'm telling you right now, they're lucky they're female. That's all I gotta say. Now nothing catches my eye. Here we got buffalo hot wings. Excellent. Here we got churros. Mexican delight. Here we got, I guess, sauteed or grilled zucchini. I call it squish squash. Jeff Sandbello enjoys when I say that. That's what happens when you chew it and swallow it. It becomes squish squash. What the hell is this, Jeff Sandbello? What's this here? For the ice cream. These jabronis. Staring at me. I'm gonna knock people out today. What is this? Lions designer, right? Designer dessert sauce. Jeff Sandbello. I don't get this. Designer dessert sauce. These are all the hoity-toity yuppies, right? People with money have to have designer sauce. Of course it comes in chocolate. Designer sauce for the pretentious snobs out there. One more person stares me down. They're gonna get a five knuckle shuffle across the chops. You know what I mean, Jelly Bean? Now let me see if they got Parmesan cheese. Oh, by the way. The very finest in hot buffalo chicken wings for your next private sporting event party. Come to Royal Hibachi Grill and buy it to go. Yes, buy it in bulk to go. It could be any sporting event. Any sporting event. You name it. If it's pay-per-view or not, it doesn't matter. You're having guests over, you're having a party. Come in and buy these chicken wings in bulk from the Royal Hibachi Grill, room 46 West, out of Brooklyn, New Jersey. Okay, now I'm gonna go sit down. Unfortunately, my favorite waitress is not on my favorite side. She's on the opposite side, and she was put there deliberately by this particular caddy female manager here. You know how they are. They get jealous. They are very prone to petty jealousy. Very prone to it. I want to show you something. Look how loaded. And this I'm gonna give a shout out to my sister Lisa. She loves this. Look how loaded the cold seafood salad is this week, this bright afternoon. Look at that. Absolutely loaded with seafood. That is excellent. This should be, it should be this way every week, every day. QE, I see QE, where the hell is the, okay, no papaya. I don't see any papaya. Maybe later. I don't see any papaya. Okay, let me go back. Let me go back to the seat. This is round one, by the way. Knock these, I'm sorry. I want to knock people out. People stick. People have a problem, they're gonna get a five knuckle shuffle. Here we got fettuccine shrimp, Alfredo, and broccoli, and boneless groud cod fillet under there. Quite a bit actually. Do they have Parmesan cheese or Pecorino Romano? Grated cheese for Italian food. Do they have that? Or not really. Maybe in the salad bar. Oh, I'll check. Round two. Not that I'm getting ice cream now, but look at this. Somebody must be punished. Some child must be punished and penalized for this Jeff Sandbell. No disciplinary action with today's parenting. All right. No disciplinary action. Crabs. A little too much work for me, though. They look like blue claw crab. I'll be honest with you. It says dinner only, huh? Yeah. A lot of work, though. Okay. I was gonna get the seafood salad, but I much rather have this, to be honest with you. Here we have tuna. That's a nice tuna and salmon sashimi. You could get calamari or octopus. I'll try an octopus tentacle. One, because it might be very chewy. A couple of tentacles. In Italian and Spanish, we call it polpo. I already got a shot of this for artistic value. There he is. Oh, look at all that succulent beef. The Prince of Mongolian barbecue is at it. Look at him. The Vapors of Life, Carmen or Jeff Sandbell. We have a Atkins paleo carnivore that is having all of that succulent, well-seasoned, possibly marinated, silly sliced beef, you know, Benihana Tokyo style, Abachi grill style. The Prince of Mongolian barbecue. Gotta love the sound. Gotta love the aroma of the vapors. The steam coming up, arising. The only better thing that will be arising is arousal and erection. But now, this is one of the... This is a gastronomic, culinary erection, to be exact. All right. Let me get some wasabi. I will proceed for the dipping sauce. Dippity-do. Of course, we got some guy dishing out orders over there. To the poor man. And you know the rest of the deal. I pour, I put the wasabi and mix it in the soy sauce. All right, now, take a pair of chopsticks. I have a huge collection at home. They make excellent stirring tools. All right, I just have to remember to bring them with me. Not that I really need any, but... Okay. Back to my seat in the section of the buffet that I don't really care for, by the big window, because I feel hotter back there. But my favorite waitress is there. Hey, cow. The big boss is here. The big boss. My skin of the fawn fell off. Spanish and Portuguese original dessert. Very popular in Latin America and what I like about their swan, as well as their baklava, is they are not too sweet. They go lighter on the sugar. Which is wonderful. All right. I forgot a steak knife. Look at some kid. I'm disciplined. He already gave me one. I didn't even realize that. Poor kid. I didn't even use that one either. Where is Krampus when you need him? Krampus, oh Krampus, where are you, my friend? Okay. James P. Madonna here. Look what I found. At the ice cream station. Look what I found. Some inconsiderate son of a bitch left the door to the freezer open. Look at that. Let all the cold air out so the ice cream gets soft. Look at this. I just found it like this. I just found it like that. Too damn lazy to do that. Just like people, some people are too lazy to walk two feet and throw something in the garbage. I wonder if they're too lazy to wipe their ass after they get off the commode. Commodore or Jeff Sambella. Now I'm going to get chocolate chip mint. Just wanted to bring that up. Here's the delicious marinated egg mint. And then once again we will mock the designer ice cream topping sauce by Wines. This has been a MegaLife 21 production.