Great Food Is Cooked by Psychos
๐ต 2168 characters
โฑ๏ธ 2:34 duration
๐ ID: 25027379
๐ Lyrics
You know, I waste all my-
You know what I really, uhm, I spend the most money on?
Like, the one thing I really splurge on
Are really high-end restaurants
Four-star, crazy restaurants, you know why?
Because when I was in high school
I was such a spineless little pussy
And I worshiped like, writers
Who really lived out there on the edge of sanity
Like, that was my idea of being a badass
I read Harlan Ellison, man
I read fucking H.P. Lovecraft, dude, you know?
And then when I got into college
I transferred that love to really fucked-up musicians
You know, I love Rocky Erickson
And Hazel Adkins and G.G. Allen, man
And now, I've transferred that exact same love and worship to four-star chefs
'Cause four-star chefs are fucking crazy
And they're preparing food
There's something so beautiful
About clinically insane people
Like, the level of OCD where it's like
"See how all my shoes are facing southwest?"
You're like, "I-, it keeps the goblins asleep! Okay
The fuck is he talking about?
There's this place
Here, I'll give you an example
There's a place I've got to go to
I haven't been there yet, it's in Las Vegas, it's called Fleur de Lis
And the way the guy describes it
It's the owner, like, writing about his own restaurant
Listen, listen to this crazy, mental patient, ritualistic behavior
That he thinks is important, all right?
It says, "Every day at Fleur de Lis, we fly in three-thousand ice-pink roses
And put them each in their own silver-dusted crystal decanter"
And you read that, and you go, "Wow," that, that has nothing to do with the food
You're out of your fucking mind
Listen, if you're going to do shit like that, describe stuff I can never check up on
Just 'cause, like, "Every day at Fleur de Lis, we fly in the surviving cast members
Of It's a Mad, Mad, Mad, Mad World
And we lock them in a lightless vault 80-feet below the main dining room
And we give them each a jar with three fireflies"
You're like, "Wow, we gotta try that steak, that sounds awesome"
"Every day, our coffee-rubbed Kobe beef is read the book
'Are You My Mother?' By a Guatemalan child
And you'll eat that steak next to a waterfall made of Holly Hunter's tears"
You know what I really, uhm, I spend the most money on?
Like, the one thing I really splurge on
Are really high-end restaurants
Four-star, crazy restaurants, you know why?
Because when I was in high school
I was such a spineless little pussy
And I worshiped like, writers
Who really lived out there on the edge of sanity
Like, that was my idea of being a badass
I read Harlan Ellison, man
I read fucking H.P. Lovecraft, dude, you know?
And then when I got into college
I transferred that love to really fucked-up musicians
You know, I love Rocky Erickson
And Hazel Adkins and G.G. Allen, man
And now, I've transferred that exact same love and worship to four-star chefs
'Cause four-star chefs are fucking crazy
And they're preparing food
There's something so beautiful
About clinically insane people
Like, the level of OCD where it's like
"See how all my shoes are facing southwest?"
You're like, "I-, it keeps the goblins asleep! Okay
The fuck is he talking about?
There's this place
Here, I'll give you an example
There's a place I've got to go to
I haven't been there yet, it's in Las Vegas, it's called Fleur de Lis
And the way the guy describes it
It's the owner, like, writing about his own restaurant
Listen, listen to this crazy, mental patient, ritualistic behavior
That he thinks is important, all right?
It says, "Every day at Fleur de Lis, we fly in three-thousand ice-pink roses
And put them each in their own silver-dusted crystal decanter"
And you read that, and you go, "Wow," that, that has nothing to do with the food
You're out of your fucking mind
Listen, if you're going to do shit like that, describe stuff I can never check up on
Just 'cause, like, "Every day at Fleur de Lis, we fly in the surviving cast members
Of It's a Mad, Mad, Mad, Mad World
And we lock them in a lightless vault 80-feet below the main dining room
And we give them each a jar with three fireflies"
You're like, "Wow, we gotta try that steak, that sounds awesome"
"Every day, our coffee-rubbed Kobe beef is read the book
'Are You My Mother?' By a Guatemalan child
And you'll eat that steak next to a waterfall made of Holly Hunter's tears"
โฑ๏ธ Synced Lyrics
[00:00.64] You know, I waste all my-
[00:01.82] You know what I really, uhm, I spend the most money on?
[00:04.47] Like, the one thing I really splurge on
[00:06.01] Are really high-end restaurants
[00:07.83] Four-star, crazy restaurants, you know why?
[00:11.02] Because when I was in high school
[00:11.73] I was such a spineless little pussy
[00:14.01] And I worshiped like, writers
[00:16.44] Who really lived out there on the edge of sanity
[00:18.78] Like, that was my idea of being a badass
[00:21.50] I read Harlan Ellison, man
[00:23.28] I read fucking H.P. Lovecraft, dude, you know?
[00:26.28] And then when I got into college
[00:28.85] I transferred that love to really fucked-up musicians
[00:32.64] You know, I love Rocky Erickson
[00:34.49] And Hazel Adkins and G.G. Allen, man
[00:37.54] And now, I've transferred that exact same love and worship to four-star chefs
[00:42.81] 'Cause four-star chefs are fucking crazy
[00:47.49] And they're preparing food
[00:49.25] There's something so beautiful
[00:50.62] About clinically insane people
[00:52.92] Like, the level of OCD where it's like
[00:54.54] "See how all my shoes are facing southwest?"
[00:57.48] You're like, "I-, it keeps the goblins asleep! Okay
[01:02.94] The fuck is he talking about?
[01:07.28] There's this place
[01:08.34] Here, I'll give you an example
[01:08.95] There's a place I've got to go to
[01:10.40] I haven't been there yet, it's in Las Vegas, it's called Fleur de Lis
[01:12.99] And the way the guy describes it
[01:14.55] It's the owner, like, writing about his own restaurant
[01:16.74] Listen, listen to this crazy, mental patient, ritualistic behavior
[01:20.81] That he thinks is important, all right?
[01:22.83] It says, "Every day at Fleur de Lis, we fly in three-thousand ice-pink roses
[01:30.77] And put them each in their own silver-dusted crystal decanter"
[01:37.85] And you read that, and you go, "Wow," that, that has nothing to do with the food
[01:43.35] You're out of your fucking mind
[01:44.50] Listen, if you're going to do shit like that, describe stuff I can never check up on
[01:49.46] Just 'cause, like, "Every day at Fleur de Lis, we fly in the surviving cast members
[01:55.51] Of It's a Mad, Mad, Mad, Mad World
[01:58.99] And we lock them in a lightless vault 80-feet below the main dining room
[02:04.66] And we give them each a jar with three fireflies"
[02:09.48] You're like, "Wow, we gotta try that steak, that sounds awesome"
[02:15.77] "Every day, our coffee-rubbed Kobe beef is read the book
[02:20.22] 'Are You My Mother?' By a Guatemalan child
[02:25.62] And you'll eat that steak next to a waterfall made of Holly Hunter's tears"
[02:31.28]
[00:01.82] You know what I really, uhm, I spend the most money on?
[00:04.47] Like, the one thing I really splurge on
[00:06.01] Are really high-end restaurants
[00:07.83] Four-star, crazy restaurants, you know why?
[00:11.02] Because when I was in high school
[00:11.73] I was such a spineless little pussy
[00:14.01] And I worshiped like, writers
[00:16.44] Who really lived out there on the edge of sanity
[00:18.78] Like, that was my idea of being a badass
[00:21.50] I read Harlan Ellison, man
[00:23.28] I read fucking H.P. Lovecraft, dude, you know?
[00:26.28] And then when I got into college
[00:28.85] I transferred that love to really fucked-up musicians
[00:32.64] You know, I love Rocky Erickson
[00:34.49] And Hazel Adkins and G.G. Allen, man
[00:37.54] And now, I've transferred that exact same love and worship to four-star chefs
[00:42.81] 'Cause four-star chefs are fucking crazy
[00:47.49] And they're preparing food
[00:49.25] There's something so beautiful
[00:50.62] About clinically insane people
[00:52.92] Like, the level of OCD where it's like
[00:54.54] "See how all my shoes are facing southwest?"
[00:57.48] You're like, "I-, it keeps the goblins asleep! Okay
[01:02.94] The fuck is he talking about?
[01:07.28] There's this place
[01:08.34] Here, I'll give you an example
[01:08.95] There's a place I've got to go to
[01:10.40] I haven't been there yet, it's in Las Vegas, it's called Fleur de Lis
[01:12.99] And the way the guy describes it
[01:14.55] It's the owner, like, writing about his own restaurant
[01:16.74] Listen, listen to this crazy, mental patient, ritualistic behavior
[01:20.81] That he thinks is important, all right?
[01:22.83] It says, "Every day at Fleur de Lis, we fly in three-thousand ice-pink roses
[01:30.77] And put them each in their own silver-dusted crystal decanter"
[01:37.85] And you read that, and you go, "Wow," that, that has nothing to do with the food
[01:43.35] You're out of your fucking mind
[01:44.50] Listen, if you're going to do shit like that, describe stuff I can never check up on
[01:49.46] Just 'cause, like, "Every day at Fleur de Lis, we fly in the surviving cast members
[01:55.51] Of It's a Mad, Mad, Mad, Mad World
[01:58.99] And we lock them in a lightless vault 80-feet below the main dining room
[02:04.66] And we give them each a jar with three fireflies"
[02:09.48] You're like, "Wow, we gotta try that steak, that sounds awesome"
[02:15.77] "Every day, our coffee-rubbed Kobe beef is read the book
[02:20.22] 'Are You My Mother?' By a Guatemalan child
[02:25.62] And you'll eat that steak next to a waterfall made of Holly Hunter's tears"
[02:31.28]