:52:02
not unless you really
know the territory.
:52:05
Any poisonous snakes
around here?
:52:07
Fuck it. I want to
go get some mangoes.
:52:18
Chef.
:52:19
Yes, sir?
:52:21
How come they
call you that?
:52:23
Call me what, sir?
:52:25
Chef. Because you like
mangoes and stuff?
:52:28
No, sir. I'm a real chef.
:52:30
I'm a saucier.
:52:33
Saucier?
:52:34
Yes, sir.
:52:36
See, I come
from New Orleans.
:52:38
I was raised to be a saucier.
:52:41
Great saucier.
:52:43
What's a saucier?
:52:44
We specialize in sauces.
:52:50
Got to be a mango tree
here somewhere.
:52:59
Then I was supposed
to go to Paris,
:53:02
study at
the Escoffier school.
:53:05
Then I got orders
for my physical.
:53:21
Hell, I joined the navy.
:53:23
Heard they had better food.
:53:26
Cook school, that did it.
:53:28
Yeah? How's that?
:53:30
Oh, you don't want
to hear about that.
:53:34
They lined us up in front
:53:37
of a hundred yards
of prime rib.
:53:39
All of us lined up
looking at it.
:53:43
Magnificent meat. Really.
:53:45
Beautifully marbled.
:53:47
Magnifique.
:53:49
Next thing they're
throwing the meat
:53:52
into these big cauldrons.
:53:53
All of it. Boiling it.
:53:56
I looked inside, man.
:53:58
It was turning gray.