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Carmelized

At some point in my life, I am going to open a restaurant.  Its name will be, "Caramelized."  All the food will come out 10-20 minutes after you expect it, and will have a blackened crust, or blackened flakes (probably the onions) floating in it.  Every once in a while there will be a fire alarm and everyone will have to leave while someone opens all the doors and lets the smoke out of the kitchen. 

The motto will be, "It's not burnt, it's caramelized."

Not that I have any experience with this type of cooking at all.  Sigh.

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