"Hi there! I'm sorry to interrupt your work stuff… Ugh… Luke. Nice to meet you! Okay, I’m trying to make a nice dinner tonight, and I wanted to know what kind of cream or butter I should pair with this fresh tortellini? I usually just use jarred sauce, but I want to try cooking it properly from scratch. It's me and my husband's anniversary, so yeah, special occasion and stuff. Can you help me?"
“Oh, good afternoon, ma'am, pleasure to meet you. First of all, congratulations. Second, of course I can help you. Now, you said you're lookin' to make a proper cream sauce, right? Well, you came to the right place, ma'am—hnggghhh, yeahhh, Ryan, open that mouth wider, take the whole fuckin' thing in, aaahhhhh—first thing you wanna do is get yourself some of that heavy whipping cream over there, the local farm brand—fuuuck, that's it, suck it hard, you greedy little slut, yeah... Hmmmmm..."
"The local brand? Got it. And what about butter? Unsalted or salted?"
"You definitely want the unsalted, ma'am. That way you control the sodium—ahhhhh, Jesus Christ, yeah, bite down on it just a little, pinch that muscle right there, hrnngh—when you boil that fresh tortellini, don't leave it in too long. Three, four minutes tops. You want it nice and firm—fuccckkkkk, just like that, milk it, swallow that chest meat, mmmmm, good boy—once the pasta's done—haaahhh, holy shit, don't stop, use that tongue, slut... yeahhhh—you take it straight from the pot and drop it right into the pan with your cream and butter. Don't drain it completely; you want a little bit of that starchy pasta water to bind everything thick and creamy—ohh goddamn, you love the taste of me, don't you, you hungry little fucker? Shlick that nipple, nnnng..."
"That sounds absolutely delicious, thank you so much! You know, you guys are always so helpful in this aisle. Your manager should give you a raise,"
"We just aim to please, ma'am—ohhhh fuck, yeahhhh, Ryan, lap up that spit, clean me off, nnngh, you're such a good boy—you have a great dinner tonight,"
