Tonight's Dinner (because I know you're interested!)
Appetizers: Boiled tree fungus with peppered fish fat, and sea urchins with bordelaise sauce.
Salad course: Oak leaves and moss (Spanish) with neat's-foot oil and vinegar.
Main course: Boiled ostrich with sweet and sour sauce, turtle dove sautéed in its own feathers, roast parrot and dormice stuffed with pork and pine kernels.
And finally for dessert, flamingo flambé with fricassee of forget-me-nots.
|by Anonymous||reply 54||September 15, 2021 10:21 AM
where's the cod and prunes, bitch?
|by Anonymous||reply 1||September 5, 2021 11:03 PM
Phht. Turkey meatballs or it never happened.
|by Anonymous||reply 2||September 5, 2021 11:07 PM
I'm bringing back the Baked Potato Bar.
|by Anonymous||reply 3||September 5, 2021 11:11 PM
What choices of drinks, Greg?
|by Anonymous||reply 6||September 5, 2021 11:18 PM
So in other words, it’s mac and cheese again.
|by Anonymous||reply 7||September 5, 2021 11:19 PM
Shaved Bar-S Smoked Sausage in a sauce of melted Old Dominion peanut brittle on Hungry Jack mashed potatoes with REAL butter.
|by Anonymous||reply 8||September 5, 2021 11:19 PM
why not the unicorn tartare, greg?
|by Anonymous||reply 10||September 5, 2021 11:47 PM
I blocked Greg a couple of days ago, so I know OP isn't him. DL is so much better now!
|by Anonymous||reply 11||September 5, 2021 11:48 PM
R11 How the hell do you not realize that this is a parody thread?
|by Anonymous||reply 12||September 5, 2021 11:52 PM
You had me until the forget-me-nots. I simply abhor those in my dessert. We refer to them as "poorchids" as they are the poor man's orchid.
|by Anonymous||reply 13||September 5, 2021 11:53 PM
[quote]OP, are you in Sudan 🇸🇩?
Don't say Sudan.
|by Anonymous||reply 15||September 6, 2021 12:07 AM
Actually, there is a tree fungus mushroom that's supposedly delicious. Just can't think of the name.
|by Anonymous||reply 16||September 6, 2021 12:33 AM
R16, that's what truffles are. Not to be confused with huitlacoche aka corn smut, which is a delicacy in Mexico (picture at link).
|by Anonymous||reply 17||September 6, 2021 1:22 AM
r17, it's not truffles, it must be what you're referring to. I know truffles and love them.
|by Anonymous||reply 18||September 6, 2021 1:42 AM
Somewhat random aside: I gave my sister an Italian salt cellar and some regular sea salt and some black truffle salt. She put the black truffle salt in first, and then decided it was "too strong" so she put it back in the bag and tried the regular salt - but the smell of the black truffle salt had so permeated the salt cellar that she had to wash it multiple times and even use some chemical compound to get the smell out of it, at last. Curious if she kept the truffle salt after that or just threw it away.
|by Anonymous||reply 19||September 8, 2021 2:57 AM
Your going to summon him like Betelguese if you keep saying his name.
...And then he's going to come in here and tell us how we're all ridiculous children and how he is right and we are wrong etc. etc. etc. narcissism.
|by Anonymous||reply 21||September 8, 2021 5:55 AM
[quote] Your going to summon him like Betelguese if you keep saying his name.
Is Gregg a bottom?
|by Anonymous||reply 22||September 8, 2021 1:01 PM
lasagna with extra dose of spinach and minced vegetables baked in.
|by Anonymous||reply 24||September 8, 2021 7:05 PM
I see my balut fricassee and sparkling cider inspired you
|by Anonymous||reply 25||September 8, 2021 8:23 PM
Well, we got a Kitchenaid multi-purpose machine and made homemade pasta for the first time...fettuccine at that...with farm-fresh eggs. We then warmed up some EVOO, crushed garlic and red pepper flakes in the pan, added a bit of pasta water to a bunch of diced tomatoes, some sweet yellow baby tomatoes we stewed and crushed, some freshly cooked sardines in a zesty tomato sauce (bought this morning from the deli) and a few diced oyster mushrooms. We added a bit of fresh basil, dried oregano and a dash of salt and pepper. Then, we mixed it all with shaved peccorino and mozzarella and garnished it with sliced black olives and a few capers. It was amazing.
|by Anonymous||reply 26||September 8, 2021 9:30 PM
[quote] I blocked Greg a couple of days ago, so I know OP isn't him. DL is so much better now!
I'm happy for R11. Anyone else should feel just as free to block me. But I'm still here and am about to post something that will bring the house down tonight.
|by Anonymous||reply 28||September 10, 2021 11:02 PM
[quote] Who's Gregg?
Some asshole who likes to pretend to be me and who thinks he's funny. But he's certainly not.
|by Anonymous||reply 29||September 10, 2021 11:02 PM
Nope. Sorry, Greg, but I have no desire to claim to be your sorry pearl-clutching self. I'm just Gregg (who likes hot dogs) - who actually tried to distinguish myself from you in R20 by pointing out that, clearly, double-g Greggs are superior to single-g Gregs.
|by Anonymous||reply 30||September 11, 2021 1:36 AM
I’m having a soirée for a select few tonight where I will be having a garden fresh corn bar featuring a margerine fountain to dip the corn in. So genteel!
|by Anonymous||reply 31||September 11, 2021 1:55 AM
[quote] Nope. Sorry, Greg, but I have no desire to claim to be your sorry pearl-clutching self. I'm just Gregg (who likes hot dogs) - who actually tried to distinguish myself from you in [R20] by pointing out that, clearly, double-g Greggs are superior to single-g Gregs.
Okay, superior double-g Gregg who likes hot dogs and does not clutch pearls, I like hot dogs, too. I read somewhere that Greggs often struggle with feelings of inferiority. I hope this doesn't include you.
|by Anonymous||reply 32||September 11, 2021 3:12 AM
[quote] Your going to summon him like Betelguese if you keep saying his name....And then he's going to come in here and tell us how we're all ridiculous children and how he is right and we are wrong etc. etc. etc. narcissism.
Not everyone is a ridiculous child. You might be? And '[bold] we [/bold] are wrong?' You make me laugh. I may be a narcissist but that doesn't mean you don't have a persecution &/or inferiority complex.
|by Anonymous||reply 33||September 11, 2021 3:36 AM
Tonight I made Lobster Thermidor. A creamy and decadent lobster dish with white wine, mushrooms and splash of cognac.
|by Anonymous||reply 34||September 11, 2021 10:00 AM
^^^ ..... and then the kitchen flooded.
|by Anonymous||reply 35||September 11, 2021 10:32 AM
I hear if you use Lobster caught in the waters near the Fukushima plant in Japan, it acquires an extra tang.
|by Anonymous||reply 36||September 11, 2021 9:03 PM
[quote] Tonight I made Lobster Thermidor. A creamy and decadent lobster dish with white wine, mushrooms and splash of cognac.
That sounds good, Gregg with two gs. It reminds me of Lobster Savannah, the signature dish of the former Locke-Ober restaurant in Boston.
|by Anonymous||reply 37||September 11, 2021 9:56 PM
Sometimes the ideal dinner is hard to put together. End of day exhaustion often pushes me over the edge ... and over to the nearest drive-thru window!
But seriously, there are some really quick and easy recipes out there to help you get a delicious dinner meal on the table in no time!
|by Anonymous||reply 38||September 12, 2021 8:58 AM
Lobster is simply not worth the trouble...neither is crab.
|by Anonymous||reply 39||September 12, 2021 9:05 AM
Lobster is very easy to cook and so is crab and it is definitely worth it.
|by Anonymous||reply 40||September 12, 2021 1:04 PM
Tonight was coconut shrimp, soy roasted broccoli tossed in sesame oil and coconut rice with scallions. Two sauces. a scrumptious peanut sauce and my green curry peach-mango dipping sauce!
|by Anonymous||reply 41||September 13, 2021 4:15 AM
Last night I made:
Pork Francese Spinach Egg Noodles English Peas
Gregg, I adore peanut sauce. How do you make yours? I made some recently when I made Rama Garden, but it was just a touch sweet for my liking.
|by Anonymous||reply 42||September 13, 2021 1:22 PM
😝 Even I have never been that hungry in my entire life, OP.
|by Anonymous||reply 43||September 13, 2021 1:35 PM
[quote] Even I have never been that hungry in my entire life, OP.
Just goes to show, even orphaned Darfuri can be cunts.
|by Anonymous||reply 44||September 13, 2021 3:52 PM
For tonight I am thinking veal chops with morels, wilted lettuce and oysters - with a garlic-parmesan sauce. I tend to use vin jaune, a semisweet wine from the Jura region of France, to enliven the creamy morel ragù for this elegant veal and oyster dish ... although Marsala is a mighty fine substitute.
|by Anonymous||reply 45||September 13, 2021 9:34 PM
R45 - you just gave away your rather common upbringing Gregg (avec deux "g"). Marsala is a mighty fine wine for the upper middle class yoga frauen. Oh well....honey, move to Calabasas and cook for the Kardashians. They won't know the difference...
|by Anonymous||reply 46||September 13, 2021 9:43 PM
I already live in Calabasas - and wouldn't let those guttersnipes anywhere near my table!
|by Anonymous||reply 47||September 13, 2021 9:48 PM
Lock Ober's! My family used to go there sometimes. It was a great old place.
|by Anonymous||reply 48||September 13, 2021 9:50 PM
R47 - sure you wouldn't Gregg...no matter how well they paid you.
|by Anonymous||reply 49||September 13, 2021 11:22 PM
First off, not a professional chef.
Poor single-g Greg. So threatened.
|by Anonymous||reply 50||September 13, 2021 11:42 PM
[quote] Poor single-g Greg. So threatened.
Threatened? I think not!
What on earth would I feel threatened by? Your flirtatious banter? Your love of Marsala? Your superfluous 'g'?
|by Anonymous||reply 51||September 14, 2021 1:23 PM
[quote] Lock Ober's! My family used to go there sometimes. It was a great old place.
Locke-Ober was a unique place. Too bad it's gone.
|by Anonymous||reply 52||September 14, 2021 1:29 PM
I'll be getting this new subscription service.
|by Anonymous||reply 53||September 15, 2021 6:52 AM
R53 - well, if you are a bottom, you kill 2 birds with one stone. Saves on douching by provoking incessant explosive diarrhea and on food so go for it.
|by Anonymous||reply 54||September 15, 2021 10:21 AM