But I imagine if I took those chefs off the line for two to three hours at a time, then condensed their 2,000- -- and usually more -- word interview into 200, they'd want to burn my ass with bacon grease. And with good reason.
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Lori Midson December 10, 2010 5:40PM
But I imagine if I took those chefs off the line for two to three hours at a time, then condensed their 2,000- -- and usually more -- word interview into 200, they'd want to burn my ass with bacon grease. And with good reason.
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