A Los Angeles-area chef on trial for murder told police he disposed of his wife's body by slow-cooking it for four days. David Viens, chef at the now-closed Thyme Cafe in Lomita, weighed his wife's body down in a 55-gallon drum of boiling water, then disposed of most of her remains with "other waste." But he left her skull at his mom's house, because obviously. [LA Times]
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Recipe For Murder
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