[The best part. There's more part?]
[Dude, this is the best part. Placing his bony hand on my shoulder he drew me closer still Aw, dude, you're right.]
[And our four-chili hot sauce we just made. Uh-huh. Some of that crispy garlic, crispy shallots, green onions. Beauvoir on French students: POL, 180. The best part. There's more part? We like to top it off with some of that lovely cheese sauce.]
[Which is nice. Yeah. Safe way to. KIM: Big block. The best part about it is the meat, it just melts in your mouth.]
[OKAY, SO A LITTLE BIT OF SEASONING GOES INTO YOUR WASH. RIGHT. WE GONNA TAKE THE FLOUR. I'M GONNA ADD ALL THESE DIFFERENT SEASONINGS, AND I JUST SHAKE IT AROUND THERE. NOW WE NEED TO GET THE BEST PART. WHAT DO YOU THINK ABOUT THIS? I LIKE THAT ONE.]
[I got that going for me. Which is a nice. Yeah. Safe way to. SERVER: Big Block. The best part about it is the meat.]
[Dude, this is the best part. but still, I shouldn’t wonder if he did after all Aw, dude, you're right.]