– English Lyrics

Lyrics & Translation

[English]

oh excuse me

[Music]

is there a toilet nearby quickly do you

mind i'll go for a pig is it nearby

there's right into the green room right

into the green room

[Music]

hey what's going on everybody for first

week feast i'm shawn evans and you're

watching hot ones it's the show with hot

questions and even hotter wings and it's

a banner day in internet history as we

open up season eight with gordon ramsay

he's one of the world's most decorated

and successful chefs with an empire that

includes more than a dozen restaurants

countless best-selling cookbooks and

seven hit tv shows including masterchef

junior which returns to fox this

february gordon ramsay welcome to the

show great to see you so we started hot

ones about four years ago and shortly

after we put up our first episode we

were bombarded with requests to get

gordon ramsay on the show and as the

show has grown so too has that albatross

around our necks which has followed me

from the internet to the airport to my

family get togethers so this one is very

much for the fans i'm nervous in a good

way but at the same time i feel like a

weight has been lifted off my shoulder

so i just want to say thank you for

coming in today you're welcome good to

see you congrats by the way thank you

very much nate amazing um i have four

kids

they're

paying me to come on this dad i want to

see how good your palate is or how

strong your palate is you got a big

mouth

you shout and scream all day long but

can you take a hot wing so finally under

immense pressure from the family and a

lot of supporters out there i'm here the

world has pressured us into this room

gordon that is it if it all goes tits up

after this it doesn't matter we made the

hot ones okay

[Music]

okay so how long would these wings cook

for

uh oh i knew that this was gonna happen

yeah

yeah because a bit [ __ ] overcooked

it's like eating a mouthful of [ __ ]

sand

[Music]

a good wing look at your arms

that's a good wing right there yeah but

so it needs a bit meat on there it's

[ __ ] things like a quail

so gordon as we mentioned in your intro

masterchef junior comes back next month

one of your many shows that become a

global phenomenon when you think back in

all the times you've been wowed by the

raw talent of a child on that show is

there a story that stands out

um i think of some of the uh earlier

kids now um you know back on season one

yeah they're into the 18 19 year old um

alexander from season one and you know

this guy is a prolific chef he's barely

19 years of age and for the last five

years he spent weekends and holidays in

some of the most amazing restaurants

across the world so i say to them no mom

no dad no school teacher you love me

you're gonna hate me it's gonna be the

best football coach you've ever met in

your life but you'll come out of this a

much better cook and they do what's been

the most disturbing thing that you've

ever seen unnoticed or uncared for at a

restaurant on kitchen nightmares

that's a really good question so um i

went into a refrigeration unit once and

saw a tatar sauce

three and a half years out of date

how [ __ ] dumb must you be to use this

tatar sauce that stank

to use a sauce that's festering bubbling

like something out [ __ ] harry potter

that was off three years ago um several

stuart littles spotted in the corner of

the kitchen

yeah big [ __ ] not like cats

i didn't know they only had cats they

didn't it wasn't it was a [ __ ] rats

yeah pretty shocking uh from rats to

mold

uh to recently um

coming across the restaurant with

plastic cheese over nachos covered in

mold do you have any idea how long

cheese needs to sit in a fridge that's

plastic cheese to get mold

[ __ ] years

yes

hippie dippy green what are they smoking

when they come up with these names

probably opium

okay so the restaurant business is

notoriously difficult with these thin

margins and then of course infinite

space for human error and then when

you're a chef who's famous and has this

large empire that goes across several

continents you end up being a target for

the type of yelper or trip advisor

commenter that's like this place is a

total ripoff i could have made it for

three dollars can you explain in

layman's terms the basic math behind how

a 25 cheeseburger might end up on a menu

i've seen

chefs with

freaking gold leaf on a burger right to

get to 100 mark which is a bit stupid

really because you don't go need a

[ __ ] burger with gold leaf

and why taint that flavor so

uh 25 burger it's all about the patty

the thickness the blend it depends on

whether it's the chuck the short rib a

great brioche bun

and how you lay that up with you know

all the trappings of a luxurious burger

is there a hidden cost in running a

restaurant that most diners are unaware

of yeah it's called rent and labor cost

two big key factors in running a

successful business um

landlords uh

they win either way so the more

successful you are the more rent they

ask for uh the less successful you are

uh the more demanding they are for the

rent so the great way of identifying a

classy restaurant is being full on a

monday night friday saturday will look

that will take care of itself naturally

if you can fill it monday tuesday

wednesday you're 90 of the way there

[Music]

[ __ ] grapefruit in a hot sauce

are you serious i know that you spent

your early years studying classic french

technique and bouncing around

restaurants and london and paris working

alongside some of the most influential

chefs in the world so with that in mind

i want to bounce some of the people some

of the mentors that helped shape gordon

ramsay into this battle-hardened

perfectionist that we see today i'm just

curious what you learned about cooking

what you learned about business maybe

even what you learned about life from

each okay we'll start with marco pierre

white

a [ __ ] phenomenon

a nut buster uh ball breaker super

talented chef if you thought my

performance sometimes was shocking in

the kitchen that was a [ __ ] hollywood

blockbuster right there oscar-nominated

marketplace um

that guy had finesse he could close his

eyes and dress a plate beautifully uh

and he could come out looking like a

gucci handbag i mean stunning how about

gizaboi

kisawa was amazing it's like this

perfect frenchman that was you know hard

as [ __ ] on the outside

and then you look at him it's the kind

of guy that your grandma would take to

the [ __ ] bingo we had one and a half

days off a week that half a day if you

took that half day you're [ __ ] so you

had to be in there no pay

and showing willingness you know to

learn and as an english cook in a french

kitchen i had to bust my ass off twice

as hard now you know one of the best

chefs living today

and still a prominent figure in odd

cuisine how about joelle rubicon robert

shawn was a task master combined

marco tony bourdain

all together and you've got joe robichon

because you know

on the outside world there's this

incredible successful genius but behind

the scenes oh my god you know from

raviolis flying over your head to

[ __ ] copper pans to i used to see

ducks flying uh from one of the kits to

the other thinking that just reborn

their [ __ ] wings the only thing was

missing were the feathers i remember

telling me that the best thing ever

happened to me was the [ __ ] that ran

down my mother's leg when she gave birth

to me how did you get up in the morning

and concentrate at work the next day on

that one then so for all those beautiful

millennials and snowflakes out there

trust me

the more you get pushed the thicker your

skin the thicker your skin trust me the

higher you go

[Music]

cheaper gold from where yeah the new

jersey right chiva gold

um do you mind if i sponsor the wings

going forward and like pay for some

[ __ ] decent meat on the bones

that would be a dream come true for us

trade emails we'll trade emails

so that's nippy at the beginning it's

like nip

immediately so it's not um

yeah it's fine though mm-hmm it's not

it's not super hot

so with your many best-selling cookbooks

then your how-to tutorials online you've

inspired a generation maybe several how

to up their food game but today we want

to give a lesson to the spice lords can

you break down the perfect gordon ramsay

at home burger and describe how to make

it in as much detail as possible yeah um

so

for me it's about that blend

i would go uh 60 grand beef

10 fat

blend that with 10 chuck

and then i would do

almost like a luxurious four rib in

there and then the last part somewhat

lean so a bit of a try tri-tip in there

in a way that it sort of holds that

thing together so it's tight

the cigarette are a great burger is in

the seasoning

and so too many people make the burger

but they don't season it properly so

season this thing

chili flakes garlic powder salt pepper

severe sear strong caramelization on top

and then it's the basting and so once

you've caramelized that burger on top

don't worry about it still being raw

inside you baste because as you base

that butter it seeps through and becomes

so much more richer the fat caramelizes

on top of the burger so the flavor layer

is beautiful brioche bun beautifully

toasted and then baked so not is it

toasted but it holds substantially all

those juices

the most important thing about a burger

let that thing rest before you bite into

it

and that's what happens sometimes they

cook the burger they bite in the meal

it's oh man it's all pissing out yeah

let it rest let it sit inside there

and then stack it usually

[Music]

so you made this one and uh is that a

[ __ ] day 2017. can you afford [ __ ]

sauce in dates uh-oh you know what these

are just stage battles oh they're still

good yeah [ __ ]

here we go so

um

oh it's quite nice i like that you do

yeah it's quite zesty that's that's

fruity i like that smoked serranos some

orange in there

yeah i mean i'm not too sure about

apricot but

that's nice big

big

that's good thank you so much now it's

getting hotter yep yeah a little bit is

sort of um

yeah it's starting to move on the

armpits i'm sweating that's how we do it

here gordon all right gordon we have a

recurring segment on our show called

explain that graham we're doing deep

dive and i guess instagram pulled

interesting pictures that need more

context yes i'll bust out the laptop

i'll show you the picture sure you just

tell me the bigger story does that sound

good yes sir

how are you doing so far brilliantly

dive on people's [ __ ] instagram

what's wrong with you girlfriend

okay gordon first things first do you

remember this meeting of the minds

courtside at the lakers game you david

beckham and kobe bryant

i got absolutely [ __ ] there

really yeah because five minutes prior

to that i threw the first ball out of

the dodger stadium

the game was so [ __ ] boring db takes

me so fancy basketball so i went to the

basketball i got into such trouble

because you can't go from throwing the

first pitch out then going watching the

[ __ ] basketball ten minutes later can

you

well you can apparently no not good um

so um yeah sat ringside there

it was the first time in my life at six

foot two i felt like a short ass

everyone's [ __ ] seven foot tall it's

no longer down there it's like [ __ ]

so uh loved the game um and uh yeah kobe

one athlete jesus uh incredible do you

remember this lunch service at downing

street with tony blair and vladimir

putin

yeah i mean quite honestly probably the

first time as a chef i stood between two

guys customers actually shot myself

thinking this could go off any minute

entering down the street uh getting

pelted by

see there was supporters outside there

antique putin and anti-vlan

ever since that day i've never got

involved in politics right based on that

lunch

can you imagine turning one of those

leaders ill based on a [ __ ] bad

oyster or a [ __ ] chicken wing we didn't

serve chicken wings there by the way i

did the most i did the most amazing pan

roasted sea bass with a coffee tomato

and a beautiful shellfish vinaigrette

and we finished with a bakewa tart so i

remember the menu you know as if it was

last week powerful lunch but couldn't

wait to get the [ __ ] out of there

[Music]

yeah okay that's hot now i'm tingling

everywhere yeah in the back half here

okay

so we've talked a lot about your

tangible accomplishments yes michelin

stars tv ratings but i'm curious about

some of the more unusual highlights and

low lights from your life okay of the

following daredevil moments which was

more intense hunting down a burmese

python butchering a wild boar or

tracking down puffins in iceland

um yeah i'd have to say tracking down

puffins in iceland i mean don't forget

this is how this country lived you know

for for for for decades that level of

protein across those winter months is

brutal so um

sort of

hanging off a 600 meter high cliff uh

with a rope and a [ __ ] net catching

this furry bird

to eat um

i made this amazing uh dish [ __ ] that's

hot that thing by the way [ __ ] it's

starting to come through now what are

you laughing at

[ __ ]

yeah you'll take a big deep breath so um

i made this amazing uh puffin

salad

made this bread um

[Music]

and and proved it in this uh

active volcano in iceland

dug the hole stuck it in amongst these

rocks

came back the next day and [ __ ] bread

was nicked someone stole it

so i'm still looking for that viking

that stole that [ __ ] amazing loaf of

bread bastards

[Music]

yeah that's moving yeah yeah also it's

just a little bit

it's not um

not good that one is it it's a tough one

yes what's the one also it's us

so when people have reached their peak

in a profession whether it's kobe bryant

i think that's uh

i feel like that's burning a new ring on

my [ __ ] ass

you and i both gordon i die on this one

now i know what that listening song

means ring of fire was that johnny cash

i was one of this [ __ ] seat there's

nothing coming through so we're okay all

right but everybody in production be

ready okay

yeah ring of fire holy [ __ ] yeah that's

hot is somebody with a foot in both

worlds who's more insufferable tv

critics or restaurant critics

they're both cut from the same cloth

because they're both standing staring

they wish they could be you so [ __ ] it

take on the chin

two pieces in the same pod well you know

it seems like on paper at least that you

would enjoy the linguistic flair of a

good takedown so i'm curious i want to

hit you with a few infamously savage

restaurant reviews and i'm just curious

how about you hit your ear

from an insult level before you go there

i remember once uh the evening standard

years ago when i first opened and this

amazing food critic described one of my

dishes

yeah [ __ ] yeah looking like toxic scum

on a stagnant pool i'm like [ __ ]

really that's how you describe my

[ __ ] dish toxic skull on a stagnant

pool [ __ ]

did i really hurt you that much

let me bounce this one off of you it's

from jay raynor writing for the guardian

in 2013 he said of the muscles at lyonde

brussels in london the meat inside the

shells is small and shriveled and dry

each shell contains what looks like the

retracted scrotum of a hairless cat wow

so that's savage right yeah so we can't

talk about critics like that but they

can talk about us like that i'm a firm

believer in keeping it professional but

not personal so i had to run in once

with a critic and unfortunately i asked

him to leave

uh but [ __ ] my heart's beating as well

like [ __ ] the drum what's going on

with these [ __ ] wings did you make

this sauce this next one is from pete

wells in the new york times guy fieri's

restaurant in times square why is one of

the few things on your menu that can be

eaten without fear regret called a

roasted pork bon me when it resembles

that item about as much as you resemble

emily dickinson jesus christ almighty

good morning glad you've had a [ __ ]

great day

uh i know guy um but any chef that turns

around puts donkey sauce on his [ __ ]

menu you're gonna get a kick in okay

because if my wife was sat there

thinking sweetheart i'm gonna have the

ribs with the donkey sauce

it doesn't quite ring well does it

you know [ __ ] happens take it okay and

shut the [ __ ] up and then one more at

the risk of being a bit cheeky this one

is from the late sunday times writer a.a

gil about your own restaurant aubergine

in the 90s the chef is a failed

sportsman who acts like an 11 year old

[ __ ] him

[Laughter]

[ __ ] him

yeah i didn't realize coming to the hot

ones i'd leave with [ __ ] three

[ __ ]

yeah i mean jesus christ it's nice to

have a [ __ ] nuclear lap look at the

label on that [ __ ] thing jeremy huh

that haunts my dreams yeah i mean the

wings are getting [ __ ] small and

smaller now they look like my [ __ ]

granddad's no [ __ ] these [ __ ] big

toe how do you get a chicken wing that

looks like my granddad's big toe wait

till you bite into it

tastes like your grandfather's big toe

oh yeah

holy [ __ ]

[Music]

[ __ ] yeah

that's like [ __ ] sticking your tongue

in a [ __ ] plate of acid

jesus christ yes what's the [ __ ] gonna

happen tomorrow when i'm back behind the

line tasting and perfecting where the

[ __ ] are you gonna be tomorrow because i

mean not to call you

[ __ ] i'll be in town i'll be in town

gordon

and you're never one to mince words when

it comes to items that don't reach your

culinary standards whether it's your pub

food that's laced in truffle oil or

tasting menus overrun with foams but how

does gordon ramsay feel about some of

the 2018 food trends that have been

bubbling up across social media

we'll find out today steven

laptop please

gordon

how you doing my

man now i feel like i've just swallowed

a [ __ ] mouth full of bandages

do you have any thoughts on this black

foods trend known as goth foods

everything from jet black ice cream to

all black burger buns made with

activated charcoal

[Applause]

oh [ __ ] out really

[ __ ] i'm now [ __ ] crying over a

[ __ ] wing

and man that's [ __ ] hot yeah

so charcoal foods

[ __ ] [ __ ]

that's hot uh-huh

how am i gonna go to the toilet later

you know it's an adventure for everyone

careful on the eyes

so

do i really want to take my daughters

for an ice cream and eat [ __ ]

charcoal with vinegar not really no

so these guys developing this [ __ ] got

too much [ __ ] time on their hands

do you have any thoughts

on this which is a spaghetti donut

how [ __ ] stupid really a spaghetti

donut get [ __ ] real with you well if

you think that's stupid do you have any

thoughts on this

which is a sushi croissant

and then we also have sushi

donuts you know so i love japanese food

and to have a [ __ ] sushi donut

what the [ __ ] are these guys smoking did

that come out of portland

do you think that chefs have any

obligation to respect the origins of

food or is it all fair game no

culturally yeah

they need to go on this is amazing

the lime does that work

[Music]

[ __ ]

and then one more for you

have you heard of avo lattes

lattes

inside of an avocado is that the

snowflake generation again a latte in an

avocado that's [ __ ] stupid i mean

really what is wrong with these people

[ __ ]

[ __ ]

are you out of things in the back now

i've got more coming trust me

do we really have two more to go

just two more to go

[ __ ] how they're almost there

thank you i haven't tried this much

since [ __ ] ia's gail's funeral

[ __ ] how

[Music]

[ __ ]

so if i you know literally take

something sweet

i love that you came this prepared thank

you very much gordon very sweet of you

so that's sweetness from the [ __ ]

donut i [ __ ] hate donuts but because

i don't want to look like a fat [ __ ] so

i um i'm counting out the heat with some

sweetness

but we're sweating off the calories too

at the same time you know that donut

does help a little bit it does we like

small yes please

[ __ ] it out

[ __ ]

[ __ ] it

[ __ ]

[ __ ]

that's not normal no in fact this

[ __ ] program is not normal have you

ever killed anybody

we haven't heard from coolio in a long

time

[ __ ] hell seriously

[ __ ] waiting for us

excuse me [ __ ]

[Music]

[ __ ]

someone knows hell's kitchen and master

chef but for my money some of your most

interesting programming happens outside

of the restaurant setting

like when you went to brixton prison to

teach inmates how to cook of course your

itv documentary about drug abuse in the

restaurant industry

what was your most harrowing experience

while investigating illicit shark fin

trades in costa rica

so

oh [ __ ] me

[ __ ]

um

howard experience um

[ __ ]

[Music]

[ __ ] two sex

[ __ ]

have some tissues please my [ __ ] nose

is running like [ __ ] mo farah yup

stitches on deck

[ __ ] you know

damn coming through

thank you sir james

[Music]

[ __ ] it out

[Music]

oh man even my [ __ ] nozzles are hot

every hole in my body is [ __ ]

stinking right now it is ringing like

[ __ ]

most heroin experience for me would be

um

sat underneath those two and a half

meter [ __ ] bull sharks in costa rica

thinking [ __ ] if i get eaten now

i'll never be able to drive my ferrari

again

sharpening

deplorable the decimation across the

ocean is extraordinary we need that for

the ecosystem so

[ __ ] i can't even talk what you've

what the [ __ ] have you done to me

[ __ ] he said come and take some [ __ ]

wings yeah my [ __ ] really

[ __ ] me

[ __ ]

all right gordon here we are at the

finish line this is the last dab we call

it the last app because it's tradition

around here to put a little extra

on the last wing you don't have to if

you don't want to

you don't have to if you don't want to

[Music]

well here you are

proving the kids wrong

they didn't they didn't think you could

do it but here you are

[ __ ] at the iron man finish line of

chicken wings [ __ ]

[ __ ]

ready i'm ready

hit me with a hit me with one

okay

[ __ ]

it's going down

[Music]

all right gordon ramsay here we are

episode eight

season eight episode one almost in the

books and just one more challenge

to go

and this one

is gonna be on me you know you're such a

great teacher such a drill sergeant in

the kitchen and you just sit back and

relax because on this on this wing what

i want to do is make you perfect

scrambled eggs i just need you to coach

me on through it

somebody roll out the mise applause

here it comes

here it comes

[Music]

holy [ __ ]

[Music]

oh excuse me

is there a toilet nearby quickly do you

mind i've gotta go for a pit is it

nearby it is right into the green room

right into the green room

let's go pan on the stove

let's go

eggs tap

in let's go follow me

tap yeah and then in yeah again

good tap and then in so no season at the

end we never see the beginning right

spatula spatula yes let's start stirring

okay yeah put some energy into it let's

throw this don't stand there and [ __ ]

stare at it stir stir stir okay in break

it up make sure you clean the bottom of

the pan wipe around all the way around

we've got to put some energy into it

sure stir one more

yeah there we go we never salt it first

we salt it now it will actually break

down the egg and turn it watery okay

try keeping the pan as well he's pistol

down the side as well yes have a little

nervous oh stop it come on jesus christ

from there i'll slice up the butter okay

we don't put the uh seasoning in to the

very end

no seasoning yet we put in

a small

lucky now a small knob at a time now we

come off the heat

back around back on there now see you've

got to get down around all those

therefore it's pissing yeah i know it's

not only that i've just gone for a piss

and now i just touched my thing and now

i'm playing oh why my legs are bending

over like that now why don't you tell me

just with some gloves you should give me

some marigolds damn that's on you is

that the chives

what the [ __ ]

is that the [ __ ] you smoke here in

california are you sure they're chives

maybe oh my lord okay

oh [ __ ] oh jesus christ okay

from there

back off the heat again

good

look at this chunking together

good now it's coming together now that's

the texture we won right yes okay

back on and now we start seasoning okay

what [ __ ] end does this thing come

out where'd you get these things from

there we go

all right

go

yeah back off the heat

good

now to slow it down and stop the cooking

process i touch your creme fresh in

there mix that in

yep

so a couple of spoons please [ __ ] my

groin's [ __ ] piping hot now as well

jesus christ the mighty and then from

there finally

in

pull that in now don't beat them

thing where they

taste first because we don't take it out

until you're happy with it

[Music]

what does that need

come on some hot sauce no [ __ ] salt

[ __ ] donut [ __ ] it now we don't put

more [ __ ] hot sauce in there jesus

christ i'll be [ __ ] pissing it in a

minute okay

there textured beautifully done

[Music]

all right

don't you dare put hot sauce on that

it is too perfect the way it is and

thank you very much gordon ramsay

all the way through the hot ones

gauntlet and looking

like a million bucks [ __ ] you

and now there's nothing left to do but

roll out the red carpet for you my

friend this camera this camera this

camera let the people know what you have

going on in your life oh [ __ ] off right

now i need to see a [ __ ] doctor [ __ ]

yourself

oh my god i've eaten some [ __ ] in my

time

[ __ ] breast milk macaroni and cheese

this has to be the worst i've ever

[ __ ] eaten shame on you big boy

hey what's going on spice lords this is

shawn evans checking in to say thank you

for watching today's episode i pledge

that i will put up a new hot ones next

thursday at 11 a.m and all i ask in

return is that you smash that subscribe

button it's been a childhood dream of

mine long before youtube was invented to

one day have a 5 million subscriber

channel and we're pushing it we're

getting close help make this fully grown

adult man's dream come true

who appreciates you spice lords

i do

Key Vocabulary

Vocabulary	Meanings
chef ʃɛf A1	noun - a professional cook, typically the chief cook in a restaurant
restaurant ˈrɛstərɒnt A1	noun - a place where people pay to eat meals that are cooked and served on the premises
critic ˈkrɪtɪk B1	noun - a person who judges the merits and faults of a literary or artistic work
mentor ˈmɛntɔː B1	noun - an experienced and trusted adviser
phenomenon fɪˈnɒmɪnən B2	noun - a fact or situation that is observed to exist or happen, especially one whose cause or explanation is in question
palate ˈpælət B2	noun - the roof of the mouth
caramelize ˈkærəməlaɪz C1	verb - to cook sugar or food until it becomes brown and sweet
brioche ˈbriːoʊʃ C1	noun - a light, rich, sweet bread of French origin
vinaigrette ˌvɪnəˈɡrɛt C1	noun - a sauce made of oil and vinegar, often flavored with herbs
decimation dɪˈsɪməˌteɪʃən C2	noun - the killing or destruction of a large proportion of a population
ecosystem ˈiːkoʊˌsɪstəm C1	noun - a biological community of interacting organisms and their physical environment
harrowing ˈhærəʊɪŋ C1	adjective - extremely distressing or disturbing
prolific prəˈlɪfɪk C1	adjective - producing many works or results
finesse fɪˈnɛs C1	noun - refined elegance or tact
taskmaster ˈtæskˌmɑːstər C1	noun - a person who imposes a lot of work on others

Key Grammar Structures

• oh excuse me

  ➔ Interjection + Polite phrase

  ➔ The phrase begins with an interjection, 'oh', expressing a sudden feeling, followed by 'excuse me', a polite phrase used to get someone's attention.

• is there a toilet nearby quickly do you mind i'll go for a pig is it nearby

  ➔ Indirect question, imperative, conditional clause, tag question

  ➔ This sentence is a complex structure. 'Is there a toilet nearby?' is an indirect question. 'quickly do you mind' is a somewhat abrupt imperative. 'i'll go' is a conditional clause. 'is it nearby' is a tag question.

• he's one of the world's most decorated and successful chefs

  ➔ Superlative adjectives, noun phrase

  ➔ The sentence uses superlative adjectives ('most decorated', 'successful') to emphasize the chef's high level of achievement. 'one of the world's' creates a noun phrase.

• i'm nervous in a good way but at the same time i feel like a weight has been lifted off my shoulder

  ➔ Adverbial phrase of manner, correlative conjunctions, metaphorical language

  ➔ The phrase 'in a good way' is an adverbial phrase modifying 'nervous'. 'but at the same time' is a correlative conjunction. 'a weight has been lifted off my shoulder' is a common idiom, a metaphorical expression meaning relief.

• so for all those beautiful millennials and snowflakes out there

  ➔ Prepositional phrase, collective noun, colloquialism

  ➔ The phrase begins with a prepositional phrase 'for all those'. 'millennials and snowflakes' are used as collective nouns, and 'snowflakes' is a colloquialism (often derogatory) referring to a perceived sensitivity.