"Hot Dog Blog Part 2"
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• "Hot Dog Blog"
Last Video of 2023! Thanks for watching, liking, subscribing and all that stuff.
Lyrics:
Look...
I was workin on a hot blog
But everything changed
When the damn doc called
…Told me that I had to switch to vegan
If I planned on seeing
age 43 and
The moment he said that, I damn near cried.
Me without hot dogs? I might as well die
But…
The lord works in mysterious ways
And Dumb luck, well I guess I had a serious case
I used to think tofu had inferior taste…
Till I tried it with that mapo
sauce, I was K-O’d, Asking what I paid for
Waiter had the recipe and I was hella grateful
Tipped the motherfucker, left in a flash
Recipe in my hand, 20 bucks on the dash,
To the HEB I was headed,
Pedal to the metal with the gas unleaded
Located the tofu… threw it in the basket,
Back to the pad then I opened up the plastic
Threw it on the stove,
Bruh, shit was gettin drastic,
Scents in the air, it was smelling fantastic
Flavor check, it taste delec-table
In fact, my soul was wrecked
The best damn dish on the cul de sac
My bowl was tapped
My glow was back
A holy snack, Im all in..
Aint no going back
Nah,
I started cookin
Bought every single recipe book that I could look in
Started experimenting, every spice I shook in
Was one step closer to getting my damn foot in
The culinary scene,
reviews were the past for me
Anything but cookin this ‘fu, was straight blasphemy
I was a tofu chef at heart, for years unaware of this precious art,
So I opened up a stall at the local mall,
And first day ya’ll, mobs stopped struck with awe
Standing there Slack jawed, couldn’t walk at all
Locked in a state of shock from these flavor bombs
I even heard a man say that the saviors come
The 5-star yelp review invasions come
And overnight, My shop was known far and wide
The myth was born, a dish they insist you try,
A mind-blowing new twist, with a simplified
Mixture of viscous liquids, dripped inside,
This silken tofu (5 ounce, crispy fried)
Sichuan peppercorn tins
hand picked with pride
to thinly grind, and mix with a liquified
Scallion-sesame paste, laced with ginger,
Dried Thai bird chilis and glazed with a tender glide
And served up at 60 degrees centigrade
Since then Ive been workin on perfecting my craft
I traveled the world in search of an excellent batch
Of new textures, new smells and tastes galore
Praying for the flave I’ve been waiting for
The day came, I made something to raise the bar
My piece de resistance, my chef d’oeuvre
A plate so amazing, it erases all
states of
Negativity, Pain, and anxious thoughts
Years pass, awards come, I’m top of the class
A new dish, another Michelin star in the bag
The fame and money have grown to a prodigious mass
Its nice to have, but I don’t really bother with that
The only thing that im focused on
is servin this ‘fu
To the hungry people to which I owe everything to
So Every time my tofu touches your tongue when you chew
that’s the way that I show you my gratitude, thank you.