that's why i'm here. >> i need one spanish onion, one loose carrot, two shallot unpeeled, one case frozen fav beans -- that will do it. thank you. where is my f-ing fish. i would never be late. my cooks would never be late. how can the fish guy be late? it's why all chefs are drunks. as soon as we don't understand why the world doesn't work like our kitchens. >> i mean it's not a very nice way, i know, tony -- what would
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