 Okay, here I am. James P. Madonna from the Facebook group. Everything is food. I'm here at the Royal Hibachi Grill in Buffet, Route 46 West, out of Brooklyn, New Jersey. And guess what I'm doing? I'm using my head. I'm going right, I'm going right for the roast duck that's out of luck for somebody else grabs all the duck. And then I will be out of luck. It happens to be Good Friday. I know the Catholics that are devout only have seafood, but you know, all is forgiven when Jesus made the big sacrifice. Okay, I got crawfish. All right. Okay, I got my duck. I'm happy. Let's see what I got. What else do I have here of interest? What do we got here? What is this? Pot roast? I don't know. Of course, here we have the stuffed clam, but it's probably the artificial crab meat in there. I'm going to take some of this flounder wrapped around shrimp for my own version of surf and turf. Okay, my own version of surf and turf. Flounder filet wrapped around Cameroon. All right, here's the Mongolian barbecue. Where is she? Mongolian barbecue? There's no sign. I don't know what kind of meat this is. I don't know what it is. If it's beef, I'll tell you right now, it's well done. So therefore, I don't know what it is. Let me go down over here. If there's fried calamari here, I'm going to get it on the second round. Here's platanos medurus. I'm not sure what that is. Now, these shrimp are actually, these are very good. These fried shrimp, not much breading here. It's actually mostly shrimp. All right. So, okay. No calamari yet. We'll probably come later. Now, this looks pretty good. Ah, look at that. We got some gyros. We got little baby gyros, I guess, which is a surprise. These are good. No, no, I'm not talking to myself. I know I. Yeah, I'm not, I'm, um, cauliflower. Where's my favorite? Cauliflower. They had a lot of time for it. I have it every week. Here's the squash. Here's brussel sprouts. No, no brussel sprouts for you. Oh, they were a little too hard. Okay. Um, all right. You know, I'll get that on the second round. Let me get myself a connife, steak connife. Okay. Oh, yes. So very important, my lemons. How am I going to, oh, I got no straw. Very nice. The waitress didn't give me a straw. All right. Here we go. Lentons. Got the roll grape leaves over there. I'll get that on the way back. You know what? This is going to be a problem. I'm going to have to use my hand. Oh boy. I brought the plate here like a dope. What a dope I am. All right. I think I got enough. I'm juggling many lemon wedges as we speak. Many lemon wedges both in cup and in hand. Okay. There we go. Okay. Here we go. Now I do my lemons. I mean my lemon wedges. And here we have basically what I, uh, what you saw in video before. It's round one. Uh, Royal Hibachi. All right. It happens to be Good Friday. We'll see how good Good Friday is. All right. I'm going to give a shout out to everyone from the Facebook group, Everything Is Food, everybody involved, uh, near dear Natalia Rodriguez, creator Mario Petrus, Salvador, Salvador Mercurio, Anthony Loro, McVon Raven, Nathan Bates, um, the whole kit and caboodle. Okay. People that are proactive on the groups. Uh, see am I missing anyone? No, I think I covered most of them. Okay. It's round two. Um, it's Good Friday, 2018, and have some grilled yellow squash and, um, gave me some zucchini. I had an argument with the waitress because she, I just poured a little bit of, um, just a little tiny bit of lemon water on my hands to take the grease off my hands from, uh, eating the roast duck and she, and she scolds me and tells me that the men's room is the place to wash your hands. Not here. I says I wasn't washing my hands. I was just simply using the acid from the lemon to take the grease off my fingers. So I don't get grease on my, my iPhone. You know, that's all. What nerve. I mean, she's not getting a tip. I'm telling you right now. She's not getting it. She's not getting a tip at all. All right. See if anything's new here. No, not really. Um, I'll get some sushi later. I don't see any fried calamari. I'm really, really upset. I'm, I'm, I'm like, um, I really am. You know, I just put a tiny bit, a tiny bit of lemon water on my hands and, and the waitress yells at me for doing that. You know, so technically I wasn't washing my hands per se. These shrimp are very good by the way. I don't see fried calamari, but you know, it'll do. These are very good. Got some rolled crepe leaves here. I have to have hot and sour soup because all the hardcore sushi is gone because it's so busy here. There we go. I could have some of this spicy tuna roll. You know why? Why not? I'm not talking to myself. I don't want to be able to think I'm talking to myself. Okay. I'll take some of this. I guess it's spicy tuna roll. Sesame flavored guacamole, seaweed salad. Not today. What have we got? Oh, I thought that was unagi. No, see they're pretty wiped out because it's good Friday. It's Easter weekend, all right? So they're wiped out. I wasn't going to get Mongolian barbecue, but they have no lamb. I'm going to move the lamb. Okay. So what I'm going to do is get some hot and sour soup here. And after this, let's have some ice cream and just call it a day. It's a little crowded here, but I'm happy for them. I'm happy that their business is doing well. The head chef general manager told me to do them well for the dinner segment of the day. And on the week days, they're increasing. They're getting busy during dinner hours, dinner hours, which I'm happy for them. All right, so that's it. And then I'll have some ice cream and I'll just call it a day, you know? Oh boy. Maybe get some fresh, fresh pineapple. I'm not even in the mood for tre leche if they brought it out, to be honest with you. Now, if they bring out flan, of course I'm in the mood for that. But fresh pineapple is always very good towards the end of a meal. Excuse me. Yeah, I mean, I don't even need nor do I want soy sauce with this spice tuna roll. So that's it. There's no sense of me taking a video of ice cream in a cup. That's ridiculous. So unless they put something out really dynamic for dessert, I'm going to close this round of our Easter. I mean, pagan Easter, Ishtar, week 2018. Okay, okay, here I am, James P. Madonna from the Facebook group, Everything Is Food. Here's the tail end of Easter Ishtar, pagan Easter weekend 2018. And here's dessert, tre leche here, fresh pineapple here, some kind of a custard pastry here and what looks to be possibly some kind of coconut flan looking, I don't know what it is to be honest with you. But this is it. I'm finishing off. And, you know, my long time close friend and former co-host of Progressive Discussions is probably most likely laid to rest this week. And, you know, he will surely be missed, the Reverend Dr. William J. Isamon. So let me dedicate this video to him. Okay, may he rest in peace. I was just telling Mr. Mick Vaughn Raven on the phone that it's amazing, you know, it's a weird feeling. It's very strange when you speak to someone and see them once or two times a week and then all of a sudden, they're gone forever. It was a very strange feeling. But anyway, take care, folks. Have a good holiday weekend.