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Where the fuck is Greg with his god damn Thanksgiving menu?

Well?

by Anonymousreply 174December 8, 2022 2:03 PM

All of his guests became violently ill with his cooking.

by Anonymousreply 1November 23, 2022 3:50 PM

Pretty sure Greg is Chinese or Malay.

by Anonymousreply 2November 23, 2022 3:50 PM

Will there be borscht?

by Anonymousreply 3November 23, 2022 3:51 PM

Is Greg nonbinary? And in Colorado?

He's definitely an incel.

by Anonymousreply 4November 23, 2022 3:52 PM

He's in Boston and consorts with only the best people.

by Anonymousreply 5November 23, 2022 3:58 PM

He's been busy fighting with everyone over real and imagined slights about his risotto and pasta techniques

by Anonymousreply 6November 23, 2022 4:02 PM

Greg, pleaaaaase! I am having 5 refined gays over and don’t know what to cook. One is a former Dean, two are rising star in the humanities. What to doooo?

by Anonymousreply 7November 23, 2022 4:04 PM

I bet his stuffing has raisins in it.

by Anonymousreply 8November 23, 2022 4:04 PM

R8 his stuffing is from stove top

by Anonymousreply 9November 23, 2022 4:09 PM

I will never forget “loin of Cod”. Not ever.

by Anonymousreply 10November 23, 2022 4:10 PM

R10 That’s what I call it.

by Anonymousreply 11November 23, 2022 4:27 PM

[quote] One is a former Dean

What’s his name now?

by Anonymousreply 12November 23, 2022 4:43 PM

Greg is swimming in pussy and far too busy to post here atm.

by Anonymousreply 13November 23, 2022 7:07 PM

He’s waiting for Martha Stewart to post hers so he change a few inconsequential ingredients and pass it off as his.

by Anonymousreply 14November 23, 2022 7:24 PM

[quote] I bet his stuffing has raisins in it.

Nope.

He puts prunes in his stuffing.

by Anonymousreply 15November 23, 2022 8:11 PM

Do not invoke his name! Do not summon him!

by Anonymousreply 16November 23, 2022 8:17 PM

He's standing behind you wearing an apron holding out a plate of Oreos.

by Anonymousreply 17November 23, 2022 9:03 PM

[quote] All of his guests became violently ill with his cooking.

Wrong, R1. It's very important for you to think that I am not a good cook, so you can go right on believing that. I wouldn't want to deny you that little bit of happiness.

by Anonymousreply 18November 26, 2022 6:09 PM

[quote] Pretty sure Greg is Chinese or Malay.

I'm pretty sure I'm Italian and Irish.

by Anonymousreply 19November 26, 2022 6:10 PM

[quote] Will there be borscht?

No. No borscht this year.

by Anonymousreply 20November 26, 2022 6:11 PM

R16 warned us!!!

But you just wouldn't listen.

by Anonymousreply 21November 26, 2022 6:11 PM

So Greg, do you really put prunes in your stuffing?

by Anonymousreply 22November 26, 2022 6:12 PM

[quote] Is Greg nonbinary? And in Colorado? He's definitely an incel.

Sorry, I am not nonbinary.

I am not in Colorado.

I am definitely not an incel.

Any more dumb thoughts?

by Anonymousreply 23November 26, 2022 6:15 PM

[quote] So Greg, do you really put prunes in your stuffing?

No, I do not. I'm not sure it would be a bad thing, but I've never done it.

by Anonymousreply 24November 26, 2022 6:16 PM

[quote] He's standing behind you wearing an apron holding out a plate of Oreos.

That's right. Double Stuf.

by Anonymousreply 25November 26, 2022 6:17 PM

[quote] He’s waiting for Martha Stewart to post hers so he change a few inconsequential ingredients and pass it off as his.

That's right. That's exactly what I was doing.

by Anonymousreply 26November 26, 2022 6:18 PM

[quote] I will never forget “loin of Cod”. Not ever.

That's what it's called. Loin of Cod.

by Anonymousreply 27November 26, 2022 6:19 PM

Loin of Cod

Offsite Link
by Anonymousreply 28November 26, 2022 6:28 PM

[bold] Here I am with my god damn [sic] Thanksgiving menu: [/bold]

Roast Turkey with Gravy

Herbed Bread Stuffing & Cornbread Dressing (I made two types)

Potatoes Dauphinoise

Garnet Yam Purée

Honey Glazed Carrots & Parsnips

Homemade Green Bean Casserole

Cranberry Sauce

Pear Chutney

+++

Pecan Pie

Butternut Squash Pie

Peach Buckle (non-traditional, but delicious)

by Anonymousreply 29November 28, 2022 8:23 PM

Ooh. I feel special - mine wasn't far off Greg's. I'm a CHEF!. Heh heh. Thanks Greg.

by Anonymousreply 30November 28, 2022 8:27 PM

[quote] Ooh. I feel special - mine wasn't far off Greg's. I'm a CHEF!. Heh heh. Thanks Greg.

Hey, R30, what kind of place do you work? Thanks for saying hello.

by Anonymousreply 31November 28, 2022 8:34 PM

Thanks Greg. Appreciate your posts. They are inspiring. (in general).

Are you having any holiday get-togethers? Menus?

What about Christmas? Menu again? Perhaps this is worthy of a Christmas menu thread?

by Anonymousreply 32November 28, 2022 8:35 PM

[quote] Thanks Greg. Appreciate your posts. They are inspiring. (in general). Are you having any holiday get-togethers? Menus? What about Christmas? Menu again? Perhaps this is worthy of a Christmas menu thread?

Thanks, R32. I appreciate your comment (in general).

I will have a Christmas party, but have not yet come up with a Christmas menu. Once I do, I will start a thread. I often make a standing rib roast for Christmas lunch.

by Anonymousreply 33November 28, 2022 8:41 PM

^Thank you.

by Anonymousreply 34November 28, 2022 8:49 PM

Greg, when do you do Indian food? What dishes do you make?

No snark, I cook Indian a few times a week and I just wanted to hear what you do.

by Anonymousreply 35November 28, 2022 10:28 PM

Greg, you should fly and cater Joe's wake.

by Anonymousreply 36November 28, 2022 10:38 PM

Did Joe die?

by Anonymousreply 37November 28, 2022 10:45 PM

NO. Just planning ahead.

by Anonymousreply 38November 28, 2022 10:55 PM

Greg's pussy stinks!

by Anonymousreply 39November 28, 2022 11:46 PM

Hey Greg! I'm nit really a chef but I upgraded myself for cooking similarly to you.. I love potatoes dauphinoise but my husband prefers the traditional mashed for TG so I make potatoes dauphinoise at other times of the year.

by Anonymousreply 40November 29, 2022 1:56 PM

Greg: How would you prepare a Christmas Moose?

by Anonymousreply 41November 29, 2022 2:03 PM

Greg's dinners are always gag-worthy.

by Anonymousreply 42November 29, 2022 2:04 PM

Greg is a fat woman.

by Anonymousreply 43November 29, 2022 2:06 PM

R10 Why? A loin is very different from a fillet.

by Anonymousreply 44November 29, 2022 2:25 PM

You can't really blame him for not showing up the way you bitches treat him.

by Anonymousreply 45November 29, 2022 2:28 PM

R22 NYT has a prune stuffing also but I like Martha's.

Offsite Link
by Anonymousreply 46November 29, 2022 2:28 PM

R45 I'm here for all of it: the recipes, the tips, the snark and the cruelty. I also enjoy Greg's plucky yet passive-aggressive handling of these Hot Pocket-eating yokels.

by Anonymousreply 47November 29, 2022 2:35 PM

[quote] I will never forget “loin of Cod”. Not ever.

R10, a local Grocery Outlet store had a sign on the freezer case saying "LION OF COD". I pointed it out to a clerk, who thanked me but didn't laugh or even smile.

by Anonymousreply 48November 29, 2022 2:52 PM

I try to be nice to Greg but he takes it wrong half the time. I guess if he's from New England that explains some of it.

A year or two ago, I tried to explain Greg's prickliness to others, saying he was like a dog who people teased too much and made snappy.

I meant it empathetically but he seemed to have taken it the wrong way, proving my point.

by Anonymousreply 49November 29, 2022 3:07 PM

R49, I've lived in New England and people there aren't like Greg. His unpleasant personality is all his own, not the product of some local culture.

by Anonymousreply 50November 29, 2022 3:14 PM

I'm sorry, it wasn't a poke at New Englanders' personalities; I'm in Texas and I feel like we don't "get" eat other (although they're pleasant). It's a different culture! I think they're great, though.

by Anonymousreply 51November 29, 2022 3:19 PM

[quote] His unpleasant personality is all his own, not the product of some local culture.

I appreciated Greg’s recipes and was concerned over the challenges he incurred here on DL. Then, like R49, I interacted with him. Now understand why other posters give him a hard time.

by Anonymousreply 52November 29, 2022 3:24 PM

Because he is a rancid, pretentious cunt, who thinks all of Datalounge is AMA: Greg the prune fucker.

by Anonymousreply 53November 29, 2022 3:26 PM

It is surprising someone who eats so much would have such thin skin.

by Anonymousreply 54November 29, 2022 3:28 PM

[quote]Greg is swimming in pussy

Greg, is your pussy really as big as a swimming pool?

by Anonymousreply 55November 29, 2022 3:29 PM

Our Greggie knows all about loins!

I've heard people around our trailer park say that no one knows their way around the loin region like Greg!

(P.S. Honey, you know I don't like it when you cuss.)

by Anonymousreply 56November 29, 2022 3:35 PM

[quote] Greg, is your pussy really as big as a swimming pool?

Yes, and I love it when guys spend time on my diving board.

by Anonymousreply 57November 29, 2022 4:31 PM

"The diving board" is what he likes to call his little clitty...hee,hee!

by Anonymousreply 58November 29, 2022 4:33 PM

[quote] It is surprising someone who eats so much would have such thin skin.

Who said I eat so much? I love to cook more than eat.

And my skin is not just thin; it's also crispy.

by Anonymousreply 59November 29, 2022 4:34 PM

[quote] "The diving board" is what he likes to call his little clitty...hee,hee!

Yes, thanks for spelling out my little joke.

by Anonymousreply 60November 29, 2022 4:34 PM

[quote] Because he is a rancid, pretentious cunt, who thinks all of Datalounge is AMA: Greg the prune fucker.

Yawn.

by Anonymousreply 61November 29, 2022 4:36 PM

Ha! Ha! Ha!😁😂😂😂

by Anonymousreply 62November 29, 2022 4:37 PM

[Quote] Greg is a fat woman.

Obese. Use the correct term please.

by Anonymousreply 63November 29, 2022 4:37 PM

[quote] I appreciated Greg’s recipes and was concerned over the challenges he incurred here on DL. Then, like [R49], I interacted with him. Now understand why other posters give him a hard time.

Tell us, R52, what about our interaction brought about this new understanding?

by Anonymousreply 64November 29, 2022 4:38 PM

[quote] Obese. Use the correct term please.

Nah. I am a bit heavier than I would like (5'8", 170 pounds), but I'm not obese.

by Anonymousreply 65November 29, 2022 4:39 PM

^ Not me.

by Anonymousreply 66November 29, 2022 4:40 PM

...and truth be told, my clitty is really tiny, much smaller than I would like

by Anonymousreply 67November 29, 2022 4:42 PM

[quote] I've lived in New England and people there aren't like Greg. His unpleasant personality is all his own, not the product of some local culture.

Oh, R50, where in New England did you live?

And I agree with you, I am not the product of some local culture!

by Anonymousreply 68November 29, 2022 4:44 PM

[quote]where in New England did you live?

Where the boys and the booze are!

by Anonymousreply 69November 29, 2022 4:46 PM

[quote] ...and truth be told, my clitty is really tiny, much smaller than I would like

Thanks, R67, but it's really huge. I have to have my trousers taken out just to accommodate it.

by Anonymousreply 70November 29, 2022 4:47 PM

[quote] ^ Not me.

I never use the up arrow. This was not me.

by Anonymousreply 71November 29, 2022 4:48 PM

Don't worry, Greg,

Somehow we all knew you didn't really have a big penis.

by Anonymousreply 72November 29, 2022 4:49 PM

[quote] I try to be nice to Greg but he takes it wrong half the time. I guess if he's from New England that explains some of it. A year or two ago, I tried to explain Greg's prickliness to others, saying he was like a dog who people teased too much and made snappy. I meant it empathetically but he seemed to have taken it the wrong way, proving my point.

R49, just how do I take your niceness wrong half the time. Just how often are you nice? Please share some details.

by Anonymousreply 73November 29, 2022 4:50 PM

[Quote] I never use the up arrow. This was not me.

Not me either.

by Anonymousreply 74November 29, 2022 4:51 PM

[quote] Don't worry, Greg, Somehow we all knew you didn't really have a big penis.

Maybe not big, but I think that 7.5 is nothing to be ashamed of.

by Anonymousreply 75November 29, 2022 4:51 PM

^ Not me either.

by Anonymousreply 76November 29, 2022 4:53 PM

Greggie, honey,

Remember what the therapist told you about embracing your femininity (and your micro penis)

by Anonymousreply 77November 29, 2022 4:55 PM

[quote] I'm here for all of it: the recipes, the tips, the snark and the cruelty. I also enjoy Greg's plucky yet passive-aggressive handling of these Hot Pocket-eating yokels.

Thank you, R47! It does take a lot of pluck to exist out here. Hot Pocket-eating yokels indeed!

by Anonymousreply 78November 29, 2022 4:55 PM

[quote] His unpleasant personality is all his own, not the product of some local culture.

I can't imagine why my personality would be unpleasant. It's not as though guys out here call me things like a rancid, pretentious cunt or anything.

by Anonymousreply 79November 29, 2022 5:01 PM

Well done, Greg! Thanks for desserting us in our time of need!

by Anonymousreply 80November 29, 2022 5:03 PM

[quote] You can't really blame him for not showing up the way you bitches treat him.

Thank you, R45. It's a tough crowd out here. I take consolation in the fact that most of the guys out here who try to be cruel are just losers.

by Anonymousreply 81November 29, 2022 5:03 PM

[quote]It's not as though guys out here call me things like a rancid, pretentious cunt or anything.

Even a broken clock is right twice a day.

by Anonymousreply 82November 29, 2022 5:10 PM

Well, one of the two times equals half!

I like you anyway. I wish you spent more time talking cooking than engaging even your lowest effort detractors.

by Anonymousreply 83November 29, 2022 5:12 PM

Let's talk Indian cooking!

by Anonymousreply 84November 29, 2022 5:13 PM

[quote] Greg, when do you do Indian food? What dishes do you make?

Funny you should ask! I just make butter chicken last night. I love curry, as well. And vindaloo. I am new at cooking Indian food. If you have any cookbook suggestions, I'd love to see them. I have ordered, "Made in India."

by Anonymousreply 85November 29, 2022 5:14 PM

[quote] Even a broken clock is right twice a day.

Thank you. You're absolutely right.

by Anonymousreply 86November 29, 2022 5:17 PM

[quote] Well, one of the two times equals half! I like you anyway. I wish you spent more time talking cooking than engaging even your lowest effort detractors.

R83/R49 – fair enough. I'm glad you like me and I will take your wish to heart.

by Anonymousreply 87November 29, 2022 5:23 PM

Oh boy Greg I am glad you asked.

Since you're not an instant pot snob, I highly recommend the My Heart Beets blog. The author has a couple cookbooks but everything is on the blog including the helpful comments section. As you probably know, much of the everyday Indian cooking is done by pressure cooker, so Indians really embraced electric pressure cookers. I have made most of the stuff in that blog. I love butter chicken, too. I especially love biriyani. Every biriyani recipe on that blog is phenomenal. I used to make in on the stove and it was a real undertaking. You do want to make and freeze the onion masala using the recipe and methods given by the author-- once you do that, you're set to make several different Indian dishes in minutes vesus hours.

The author's name is Ashley something, she is Punjabi (family from northern India) but she married a South Indian, so you get the best of both worlds as the foods are very different in the north vs the south.

I also recommend making your own garam masala, and I will post that recipe later, but I have to make lunch now. I look forward to more discussion!

by Anonymousreply 88November 29, 2022 5:27 PM

[quote] Why? A loin is very different from a fillet.

Because, R10 is uninformed and lazy.

by Anonymousreply 89November 29, 2022 5:28 PM

Greg is like the Patti LuPone of low-tier YouTube "chefs".

by Anonymousreply 90November 29, 2022 5:36 PM

R85/R88, I am very happy to make your acquaintance. Thanks for the blog recommendation. I really love Indian cuisine and am interested in exploring and learning more about it. I look forward to seeing your recipe for Garam Masala. Let's keep the discussion going!

by Anonymousreply 91November 29, 2022 5:36 PM

[quote] Greg is like the Patti LuPone of low-tier YouTube "chefs".

Oh, okay. Thanks for letting us know.

You really should place the period inside the quotation marks. Unless you like presenting as ignorant?

by Anonymousreply 92November 29, 2022 5:39 PM

[quote] Greg's dinners are always gag-worthy.

You would never have the opportunity to have one of my dinners. I only invite people into my home if they have manners and know how to behave like adults.

by Anonymousreply 93November 29, 2022 5:42 PM

[quote] Greg: How would you prepare a Christmas Moose?

[bold] STEP 1 [/bold] — Subdue the moose.

by Anonymousreply 94November 29, 2022 5:44 PM

Above is not me. In fact none of above is me. Even I am not me.

by Anonymousreply 95November 29, 2022 7:27 PM

I am also not me.

by Anonymousreply 96November 29, 2022 7:28 PM

I am definitely not me.

by Anonymousreply 97November 29, 2022 7:28 PM

I'm reductive.

by Anonymousreply 98November 29, 2022 7:33 PM

I am available for the part.

by Anonymousreply 99November 29, 2022 7:34 PM

Greg, Do you cook mostly for your wife and family, or do you entertain for others?

by Anonymousreply 100November 29, 2022 7:44 PM

Greg,

How do you make sparkling dinner table conversation?

You make it seem so effortless.

by Anonymousreply 101November 29, 2022 7:55 PM

R101 I simply describe how I made each dish and demand repeatedly that they do so themselves in the immediate future.

by Anonymousreply 102November 29, 2022 8:08 PM

"And another interesting thing I want to tell you...."

by Anonymousreply 103November 29, 2022 8:11 PM

"Something most people don't know about me is..."

by Anonymousreply 104November 29, 2022 8:12 PM

Sorry Greg at R92, my style guide says "not with air quotes."

by Anonymousreply 105November 29, 2022 8:16 PM

Next up: Chop of Pork and Sauce of Apple

by Anonymousreply 106November 29, 2022 8:22 PM

[quote] Greg, Do you cook mostly for your wife and family, or do you entertain for others?

I cook every night and I also entertain for others on the regular.

by Anonymousreply 107November 29, 2022 8:23 PM

I'm just here for the paper toweling.

by Anonymousreply 108November 29, 2022 8:23 PM

[quote] I simply describe how I made each dish and demand repeatedly that they do so themselves in the immediate future.

No, I would [bold] NEVER [/bold] talk about the food at a dinner party. That is a big no-no. When someone brings up the food and how delicious everything is, I thank them and then redirect the conversation to something more interesting.

by Anonymousreply 109November 29, 2022 8:25 PM

Like my dick

by Anonymousreply 110November 29, 2022 8:25 PM

Nice try, R110.

by Anonymousreply 111November 29, 2022 8:27 PM

Greg’s menu is traditional as it should be. My husband and I visited his children and grandchildren in Austin. We ordered two smoked turkeys and thus included gravy that looked like mucilage but had a fine flavor. It had to be from a jar because you can’t get drippings from smoked meat. The sides were sweet potato casserole, green bean casserole and cornbread stuffing. We made mashed potatoes but they whipped them with a handheld blender so they were heavy. We were ten at dinner and the dinner was part of a great reunion.

by Anonymousreply 112November 29, 2022 8:32 PM

That all sounds lovely, Egalandy!

[quote] It had to be from a jar because you can’t get drippings from smoked meat.

When I have smoked a turkey and then want gravy, I simply make a rich, brown turkey stock and then turn that stock into a gravy by making a roux.

by Anonymousreply 113November 29, 2022 8:48 PM

I’m trying to cede control in the kitchen r113! I planned on making a gravy from canned broth, herbs and roux but I deferred to our hostess, my lively daughter-in-law who was expertly in charge.

by Anonymousreply 114November 29, 2022 9:09 PM

[quote]Greg’s menu is traditional as it should be. My husband and I visited his children and grandchildren in Austin.

Greg has children and grandchildren.

by Anonymousreply 115November 29, 2022 9:23 PM

[quote]When I have smoked a hog and then want gravy...

When Greg smokes the hog, he always enjoys the gravy.

by Anonymousreply 116November 29, 2022 9:25 PM

Greg,

GARAM MASALA

8 Bay Leaves (the Indian Bay Leaf, not the Sweet Laurel Bay Leaf used in Western cooking-- two completely different plants)

1 Tablespoon +1 teaspoon Cumin Seed

1/4 Cup Coriander Seeds

2 teaspoons clove (about 50 cloves)

2 teaspoons Cardamom (24 pods)

2 teaspoons Chili Flakes (red pepper flakes or 2 whole dried chilies)

8 inches Cinnamon Stick

Grind into a powder. It doesn't have to be super duper fine, but fairly fine.

If the whole spices you're starting with are fresh, this should last 6 months.

by Anonymousreply 117November 29, 2022 9:47 PM

I mean it should stay fresh for six months. In India though, this would be made every few days-- but there's a lot more free time over there. It's still great at the six month mark.

by Anonymousreply 118November 29, 2022 9:49 PM

Greg, what is your preferred brand of paper towelling?

by Anonymousreply 119November 29, 2022 11:00 PM

Charmin, like moi!

by Anonymousreply 120November 30, 2022 12:28 AM

Wait, r115! Not Greg’s children and grandchildren. I don’t know his patrilineal history. I visited, with my husband, his children and grandchildren.

by Anonymousreply 121November 30, 2022 1:51 AM

Greg will need to bestow his best Italian sausage recipes on us. I want to know what I should do with mine….

by Anonymousreply 122November 30, 2022 1:55 AM

I am Greg.

by Anonymousreply 123December 3, 2022 10:27 AM

I always read Loin of Cod as Loin of God.

by Anonymousreply 124December 3, 2022 10:40 AM

[quote]R29 Potatoes Dauphinoise

Dish sounds fat AND gay.

Offsite Link
by Anonymousreply 125December 3, 2022 10:46 AM

I want that Saugatuck Sausage Stuffing recipe!

by Anonymousreply 126December 3, 2022 10:50 AM

My impression of Greg is that he is one of those people who doesn't understand he's difficult and can be kind of a dickhead. He's so far been fine in this thread but I've seen him in other threads and thought he was an ass for no reason. It's a vicious circle with these people. They get picked on for being weird/kind of dick-ish, and that makes them even more dick-ish and then people are just mean to them all the time and they think they're just bullying victims. Which at some point they are but also they ARE dicks.

by Anonymousreply 127December 3, 2022 10:57 AM

R127 You all need a Greg in your life!

by Anonymousreply 128December 3, 2022 10:59 AM

[quote]r124 I always read Loin of Cod as Loin of God.

Well, hello - -

Offsite Link
by Anonymousreply 129December 3, 2022 10:59 AM

[quote]I'm pretty sure I'm Italian and Irish.

Are you single? (Asking for a friend)

by Anonymousreply 130December 3, 2022 10:59 AM

[quote]R128 You all need a Greg in your life!

Y’all need JEBUS!

by Anonymousreply 131December 3, 2022 11:00 AM

I like Greg and I think he's a good sport, given all the shit you loons throw at him. My interactions with him here have been pleasant so I have no issue with Greg.

Greg-- a good Indian cookbook is Julie Sahni's Classic Indian Cooking.

by Anonymousreply 132December 3, 2022 11:19 AM

We are all Greg.

by Anonymousreply 133December 3, 2022 3:49 PM

I am Greg

by Anonymousreply 134December 3, 2022 5:33 PM

Then I am Spartacus.

by Anonymousreply 135December 3, 2022 5:34 PM

R132, take a spin at seeing the world from other people's experience. You might learn something.

by Anonymousreply 136December 3, 2022 5:35 PM

[quote] I am Greg

You most certainly are not, R134. I always use punctuation.

by Anonymousreply 137December 3, 2022 6:44 PM

[quote] I like Greg and I think he's a good sport, given all the shit you loons throw at him. My interactions with him here have been pleasant so I have no issue with Greg. Greg-- a good Indian cookbook is Julie Sahni's Classic Indian Cooking.

Thank you, R132! I will definitely look into getting that cookbook. I appreciate it!

by Anonymousreply 138December 3, 2022 6:45 PM

[quote] [R132], take a spin at seeing the world from other people's experience. You might learn something.

R132, don't be bothered by R136. He sounds unpleasant.

by Anonymousreply 139December 3, 2022 6:46 PM

[quote] Are you single? (Asking for a friend)

Hi [bold] Cinesnatch. [/bold] I am not single. Why is your friend curious?

by Anonymousreply 140December 3, 2022 6:48 PM

[quote] [R127] You all need a Greg in your life!

Thanks, R128!

by Anonymousreply 141December 3, 2022 6:49 PM

You're welcome, Greg. Another good recipe source online is Swasthi's Recipes. Enjoy!

by Anonymousreply 142December 3, 2022 6:49 PM

[quote] My impression of Greg is that he is one of those people who doesn't understand he's difficult and can be kind of a dickhead. He's so far been fine in this thread but I've seen him in other threads and thought he was an ass for no reason. It's a vicious circle with these people. They get picked on for being weird/kind of dick-ish, and that makes them even more dick-ish and then people are just mean to them all the time and they think they're just bullying victims. Which at some point they are but also they ARE dicks.

Oh, I do understand that I am difficult and kind of a dickhead. But I appreciate your generosity in providing clarity on these matters.

by Anonymousreply 143December 3, 2022 6:50 PM

I heard there were hot pockets in this thread ; can I get in on that? YUM!

by Anonymousreply 144December 3, 2022 6:52 PM

[quote] Dish sounds fat AND gay.

R125, if I'm being honest, YOU sound fat AND gay.

Potatoes Dauphinoise is a dish everyone loves. Thinly sliced potatoes cooked in heavy cream with some Gruyere cheese. What's not to love? They are good hot, warm, or even cold. I must caution you, however—if you are as fat as you sound, this is a dish that you might want to avoid. Perhaps try a baked potato topped with Greek yogurt.

by Anonymousreply 145December 3, 2022 6:55 PM

Greg is a Bostonian. Home of prisspot faggots and nellies.

by Anonymousreply 146December 3, 2022 6:56 PM

r127, WINS! That is exactly how Greg is.

by Anonymousreply 147December 3, 2022 6:58 PM

[quote] I heard there were hot pockets in this thread ; can I get in on that? YUM!

rescue-chick, the only hot pockets here are in my Bonobos.

by Anonymousreply 148December 3, 2022 6:58 PM

I am Greg.

by Anonymousreply 149December 3, 2022 6:59 PM

[quote] Greg is a Bostonian. Home of prisspot faggots and nellies.

Thanks, R146. We are proud of it! Where are you from?

by Anonymousreply 150December 3, 2022 6:59 PM

[quote] I am Greg.

Nice to make your acquaintance, Sheila!

by Anonymousreply 151December 3, 2022 6:59 PM

[quote] [R127], WINS! That is exactly how Greg is.

R127, come claim your prize!

by Anonymousreply 152December 3, 2022 7:00 PM

Defensive Greg is hilarious.

by Anonymousreply 153December 3, 2022 7:00 PM

I'm typing furiously right now!

by Anonymousreply 154December 3, 2022 7:01 PM

Greg is the most defensive queen on the DL since Roger Octopus.

by Anonymousreply 155December 3, 2022 7:02 PM

[quote]R145 If you are as fat as you sound, this is a dish that you might want to avoid. Perhaps try a baked potato topped with Greek yogurt.

I’m BIG BONED!

by Anonymousreply 156December 3, 2022 7:03 PM

Greg is always here lurking and ready to jump on anyone slightly critical of him. It's very bipolar.

by Anonymousreply 157December 3, 2022 7:04 PM

[quote]Hot Pocket-eating yokels indeed!

If those yokels didn't have such big dicks...

and I didn't have such an insatiable mancunt...

I wouldn't have anything at ALL to do with them.

by Anonymousreply 158December 3, 2022 7:04 PM

[quote] Defensive Greg is hilarious.

Thank you, R153, I agree!

by Anonymousreply 159December 3, 2022 7:08 PM

Greg has always had poor anal hygiene.

by Anonymousreply 160December 3, 2022 7:24 PM

Just remember who makes your food!

by Anonymousreply 161December 3, 2022 8:15 PM

I can think of better places to keep hot pockets than in my pet monkeys but, you do you.

by Anonymousreply 162December 3, 2022 10:01 PM

R139, you'd know.

by Anonymousreply 163December 4, 2022 1:23 AM

I am Greg.

by Anonymousreply 164December 4, 2022 5:56 AM

I still have my turkey carcass in the fridge for soup tomorrow.

by Anonymousreply 165December 4, 2022 6:06 AM

[quote] I still have my turkey carcass in the fridge for soup tomorrow.

R165, have you made your soup yet? If you have any rinds of Parmigianno Reggiano, drop them into your soup. This will not only infuse your soup with a powerful kick of umami, but it will also thicken the broth considerably, giving your soup a rich robust flavor that's impossible to resist.

by Anonymousreply 166December 5, 2022 8:48 PM

[quote]a powerful kick of umami

[quote]a rich robust flavor that's impossible to resist

Greg what in the fuck man. Admit you're trolling and/or have an obscure sexual fetish involving being insulted by strangers. Come on now.

by Anonymousreply 167December 6, 2022 2:04 AM

If you haven't any rinds of Parmigianno Reggiano, you can achieve the same umami kick with a tablespoon of Jiff. My guests prefer the "chunky" varietal.

by Anonymousreply 168December 6, 2022 2:07 AM

[quote] Greg what in the fuck man. Admit you're trolling and/or have an obscure sexual fetish involving being insulted by strangers. Come on now.

R167, I am not trolling and I could live without being insulted by strangers.

What about you? Do you like the powerful kick of umami?

by Anonymousreply 169December 6, 2022 2:37 PM

[quote] If you haven't any rinds of Parmigianno Reggiano, you can achieve the same umami kick with a tablespoon of Jiff. My guests prefer the "chunky" varietal.

Hi R168 (not me—I know how to spell 'Jif'). I might suggest some ground anchovies rather than Crunchy Jif.

by Anonymousreply 170December 6, 2022 2:47 PM

Greg’s preferred umami is freshly harvested dingleberries.

by Anonymousreply 171December 7, 2022 3:38 AM

My umami comes from edamame.

by Anonymousreply 172December 8, 2022 7:10 AM

My umami comes from MSG.

by Anonymousreply 173December 8, 2022 12:35 PM

Umami is so fat...

by Anonymousreply 174December 8, 2022 2:03 PM
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