 Okay, this is James P. Madonna from the Facebook group Everything is Food in Megalike 21 and Progressive Discussions. Before I start the buffet, I just want to say that the person who invented the low-flow sink faucet, bathroom sink faucet or kitchen sink faucet or low-flow shower head should not be lynched or crucified or should be pickled to death. Very slow agonizing suffering in a huge vat of vinegar and spices. They should be pickled to death. Now look at this thing, it's going to stop shortly. Now it's bad enough that hardly any water comes out to rinse your hands but it has a very short duration. Okay, this is government bullshit from the United States, without a doubt. You know what I mean? I want to give a shout out to Salvatore Mercurio, my good buddy, my brother from another mother, Commodore Jeffs Ambello, Anthony Laura, Kent Thiessen, Mick Von Raven. Okay, my illustrious political talk show co-host. Give one more shot. This is why I use cyroflex shower heads, imported from Italy, high-volume shower heads cannot be sold in American stores. But screw the American retail stores. See, look, how short. Anyway, I digress from the reason why I'm here. Okay, I'm going to find out what kind of gastronomic delights we have here at the Royal Hibachi Buffet. Oh, we talked to him a little too bad. And I'm going to hold up a little on the sushi. There he is, the king of barbecue, of Mongolian barbecue. The king. I think it's, I say Del Rey in Spanish, right? R-E-Y. Okay, it's called the king. Look at that. Look at that. It's beautiful. The king of all Mongolian barbecue, the true chef. Look at that. Now come the sauce. All you jabronis out there, they're jealous of this buffet. Look at that beautiful Cameroon shrimp. Everything, look at that. And there we go right on the plate. People better appreciate this man or else I'm going to take care of him. Beautiful, beautiful sound, beautiful sight, beautiful smell. Now I'm going to start eating and come back in the very near future. There's a couple items already done. All right, where was I? Oh, holy shit, look at that. You know, well, I don't think that's lamb. I think that's a barbecue beef. I don't know. It doesn't look like lamb to me, but it doesn't look like what's this. Wow, that is a big whiting. Look at it. People must have loved it, Commodore Jeff Zambela, because there's nothing left but the skeleton. The old skeleton. Here's Zupa de Peche. Look at that in tomato. The broth of the sea. This should put lead in your pencil, Commodore Jeff Zambela, huh? The broth of the sea. How about that? Now, I'm not quite sure what this is, but it's barbecue. I don't see any fresh, what do you call it, fresh flounder, but you never know what might come out later on. I'm going to have to... I don't think I can make this a surf and turf, although you never know. Let's see if there's any calamari. Okay, regular butterfly, butterfly, butterfly shrimp. No coconut batter, but that's all right. All right, so we'll do a little surf and turf. All right, a little bit, a little surf and turf. Here's some platanos maduros, but I'm not in the mood. I'm waiting for the calamari, which is probably going to come out maybe 3, 3 p.m., maybe a little later. Oh, God, where are you going? What the heck is that? I don't know what that is. Oh, it's chicken. Ah, forget it. I see chicken all the time. Wow, look at the size of the Brussels sprouts. I better do what I plan on doing. I better get some duck, even though... What's going on? What's going on? Well, what could be going on if Paul is working his ass off? This is... What the hell is this? A hunk of duck. What the hell is this? It's going to grease up my fingers, but it's very tasty. All right. What do we got here? It's a baby bok choy. What kind of soup we have here? And I wonder if this is the crab soup. The specialty of my chef friend. Yeah, I think that's the crab or lobster... Biscuit. Biscuit. Or is it... Bisc. Uh-oh. Now we've got giant whiteing grande. I don't know what... I don't know what this is, man, but I know it's... They just brought it out. Look at this giant concoction of seafood. Yeah. That might be the giant whiteing. That might be another giant whiteing. Catch it a day. That's right. I'm going to make sure I eat this first. You know? Remember, seafood cooks very fast because of its water content. And also, you don't want it really to cool down. But you got to watch the bones. Look at this. Watch the bones. Romancing the bone. Which was a porno spin-off of romancing the stone, right? Look at that. Giant whiteing. All right. Giant whiteing will be no more very soon. Hey, look at that beautiful sight. Look at that work of art. Mongolian barbecue with jabrones. Another one. Look at that. Mongolian barbecue at its best. Beautiful. Beautiful. King. He's the king. I'll get sushi later. One of a kind. Now I'm going back to my seat. Ice cream. Let's see. Let's see how many kids let the coldness out of this freezer today. How many fatty abuckles. That's the son of a gun. Won't they fix the thing yet? Oh, they did. Oh, this guy's great, man. Look. He fixed it. He fixed it. You don't waste time like other these cheap asses at own restaurants. This guy's great. He gets right on it. He repairs things. Beautiful. Beautiful. Look at that. Look at that. Remember, I told you some big fact. Chris Christie broke it on the right-hand side. Well, guess what? The owner fixed it. Because this guy's the best. He's the king. He's the king of all buffets. He's the king of all buffets. Like he says, he's the chef of the future. All right. Oh, look. She gave me a line. She gave me a line. Wait a minute. I wonder if she put rum in there. She put vodka in there for me? No. You put vodka in? No, you didn't. Rum? That's the mojito drink from the Caribbean? Yes. With rum. Okay. Thank you. Or the other one from Brazil. It's almost the same. I forgot it. Some Portuguese name. All right. Let me get my lemons. Let me get my lemons. Where's my famous, my infamous lemon bowl? Well, actually it's a soup bowl. What? Commodore Jeff Sambello? I call it a lemon bowl. Uh-oh. Pesso mojito. Pesso mojito. We got to be careful here. Oh. Oh. Good thing I got here now. Oh, the wall limes. Oh, so it's going to be very limey. It's going to be very limey bevarage for me. It looks like. Well, limes are good. We got that south of the border taste. Very good, man. That's all right. That's all right. I got no problem with limes. The only problem is there's no green, there's no green bowl for me to put the limes in. A little shot of dessert. All that fresh fruit. I got to find out from my, uh, my friends from the Far East what this is. If it's a cum quad, a low quad, you know, a left quad, a right quad, a high quad or whatever kind of quad it is. I know it's not a leechy. But anyway, this is round one. Oh, look what I see. Look what I see. This is papaya, man. A bachi grill. Route 46 West. And south of Brooklyn, Jersey. That is papaya. The magical fruit of the tropics. Yeah, without a doubt. Right next to the pina, right next to the fresh pineapple. Unbelievable. Unbelievable. Here goes round two. All right? All right. The Mongolian barbecue. Oh, look at that. Look at that beautiful work of art. This guy is the king of all barbecue. Cameroons. There goes the sauce. There goes the sauce. Wonderful. Beautiful sound. Beautiful work of art. Wonderful aroma. Look at those Cameroons. I know. King Kong Cameroon. King Cameroon. Yes. Look at that. Look at that. How beautiful. Forget about the art museum. This is my art museum right here. Where's that? New York Metropolitan of art, whatever they call it. This is better. Look at that. Beautiful. Look at that. Royal Hibachi Buffet. Route 46 West, South of Buklejuus. Look at that work of art. Look at that. All right. Here we go. And he's going to cut up that marinated chicken breast. I mean, that chicken breast with the seasoning. He's going to cut it up soon. He's going to cut it up. He's going to cut it up. He's going to cut it up. He's going to cut it up. He's going to cut it up. Look at that. Hey, what's going on here, man? Oh, there's some white tuna. I guess I can get some white tuna. I guess I'll get some white tuna. Beautiful. All right. You know what? Shut up. I don't have much choice to be honest with you. Oh, your mother. Oh, your mother. Kimchi. I'm going to pass. I'm not in the kimchi mood. Hey, Jeff Sanbeau. Look at this. Looks like that. Looks like that stringy kosher pastrami. Jeff Sanbeau. The pickle ginger. Get some wasabi. Can't use too much wasabi. It'll kill you. Come on. Get some. Come on. Yeah, I know. I could do that, but I'm a very clean person. I don't want to, you know, I don't want to respect for the other people, you know? I got enough. This is strong. Beautiful work of art. Mongolian barbecue. Look at this. It's like being at a festival. All right. What am I going to do? I'm going to do something. I'm going to go for something. Oh, they finally brought it out. I think that's the lamb. I could be mistaken, though. Leg of lamb. And it looks like it. Huh. There's the Mongolian barbecue station. Look at all this whiting. Look at that. The giant whiting's gone. And I got the little whiting's. I don't know. It could be pot roast, though. It's hard to say. No, I think it's beef. Yankee pot roast. Well, the Yankees got clobber by the Red Sox, which I believe are in first place, which I'm very happy, very happy about. You know what? Yankee pot roast. I like lamb, but, you know, what are you going to do? If I don't wish for lamb, the lamb comes out. I should keep quiet. All right, now, what's next? What is next on the agenda? Oh, the next step to this is the Zupa de Peche. You hear that? Commodore Jeff Sandbello. I'm going to go for the broth of the sea. No calamari. No calamari yet, but I'm going to grab some of these. Now, you think I was going to grab the Brussels sprouts, but they're too tough when they're this large. They are too tough, but I'm going to get some cauliflower. If I can find room for the damn thing. I'll get some yellow squash. When I eat it, it becomes squish squash. Squish squash. Commodore Jeff Sandbello knows all about that. Squish squash. He also knows about the Duncan Hines, Krakatoa, like with spandex going straight up in the air. Speaking of the juices of such. Well, the broth of the sea will have to be after this. Get a little bird's eye view. Pickle ginger, there you go. All right, here's the ice cream station. Hard ice cream. The old R buckles are at it again. Fatty R buckles. There we go. I hope they don't let all the freezer cold out, make my ice cream soft. I don't know, I hope they don't break the handle again. All right, round three. All seems to be quiet here. I see some boiled salmon fillet, but every time I get cooked salmon, I'm not saying it will be like that here, but quite often when I get cooked salmon, it's too dry because salmon has to be cooked rare to medium rare, like a good steak. And it's sitting on the warmer tray, which means that it slowly becomes well done. And thus dry. Same thing with cooking tuna steak. Same thing with cooking tuna steak. Same thing happens. You cook it properly, rare. And primary beef too. You cook it properly, it goes on the warmer tray, and then it progressively becomes well done and dry. So, will I be taking a chance? Yeah, let me see. I'll try to tail in. Get some Omega-3, some Omega-3 rich fat. I bet this broth makes an outstanding soup. Okay, now here's the problem. The clams have fallen out of a lot of the shells. I'm serious. I bet this, give me an idea. Maybe I should just take it as a soup. New Zealand green-lipped mussel. Yeah, it's a shrimp. I guarantee you that this broth makes an outstanding soup. Almost like a Manhattan clam chowder, which was actually invented by the Portuguese in Rhode Island. I don't know why they used it in Manhattan. I guess they wanted to be like a rival of New England style clam chowder. But they should have called it Rhode Island style clam chowder. What are you going to do? I don't know. It's a tough call. But I'm sure this broth is very nutritious. I mean, there's greens in there. Might even be olive oil. According to the bubbles, I mean the circles on the surface. I have an idea, but I don't have a spoon. Hmm, interesting. Let me try something. Just for experiment's sake. Here we've got more mung bean and barbecue going. It's really a work of art. All right. This is a hunch. Being that most of the seafood has exited the shells. It has expedited the shells. But I am sure this broth is really good. Got some nice greens in here. Beautiful seasoning. Garlic. Great. And then the essence of all the different mixed seafood that is in this in which either the customers have removed them or they're at the bottom somewhat. Like a jackpot. I'm going to need the spoon anyway. All right. Hold on a second. There's shrimp back in there. There's shrimp back in there. Now this is common sense quick decision making here. This is not just me rambling on. You know, I'm actually making a logical decision here. All right. The spoon on the other side. Oh my God. Let's see what I can find. Well, I hope there's a mark. You know what did happen, people? The Germans took all the clams. They took all the cherry stone clams. That's exactly what happened. Okay. Now, speaking of the general public, look at that. Not good. People, when they're not home, I know they don't do this at home but when they're not home, they don't give a damn. Here are some works of art from the Mongolian barbecue. See what happened? Most of the shrimp was fished out of the shrimp Alfredo. Thank God I don't work with the general public anymore. This looks good. I used my head. I realized since so many of the shellfish has expedited the shells and decided to make a soup out of it. And you know. That's great. Yeah, I mean expedited. I like that word. Like cahoots, which is another funny word. Isn't that right? Comet or Jeff Sanbello, kibosh, cahoots, all funny words. Expedited the shells. That was one of the general managers I was talking to. Okay. Fruit de damar, the broth of the sea. I got a tail and oily Omega 3 and rich fatty tail end of first salmon and then various shellfish, New Zealand green-lipped mussels. Some shrimp. Unfortunately, I only have the broth of the cherry stone clams because everyone has confiscated the cherry stone clams. Okay. Here we go. Magnificent ice cream station. It is time for ice cream. Let's see what I'm... Oh, look at that. They fixed it. They fixed... Oh, rainbow sherbet. Isn't that nice? What am I going to have? You know what? Let me see. It's still a heat wave. Oh, wait a minute. They didn't... I don't think they fixed anything. Wait a minute. I don't think they fixed... Oh. Oh, they still broke... Well, they broke it again. Oh, they never fixed it. Oh, I take that back. They never fixed the door. Here I'm saying they fixed it and... Oh, my God. Let's see what we got here. Chocolate chip mint. I think I already done gigantic photos of everything here, so it's like... There's no sense of me taking more photos. Chocolate chip mint. Ice cream. Oh, you're a son of a bitch. Oh, you're bastard. Oh, I need more ice cream. At least it's hard, not soft. There you go. What do you think? High enough? My God. That's a work of art. That's a work of art. Oh. Chocolate chip mint. Yeah, chocolate chip mint. Oh, by the way, they didn't fix the handle. Here I thought they fixed it. It's still broke. I was telling you it was broke. It would be a miracle if they fixed something right away. It burned? Yeah. You know what they did do? The ball burned out on the beautiful lamps from Turkey and they replaced that. The beautiful...