Tonight's Dinner (because I know you're interested!)

where's the cod and prunes, bitch?

Phht. Turkey meatballs or it never happened.

I'm bringing back the Baked Potato Bar.

Hahahahaha.

.

Ya burnt Greg.

Rah-sha-sha!

What choices of drinks, Greg?

So in other words, it’s mac and cheese again.

Shaved Bar-S Smoked Sausage in a sauce of melted Old Dominion peanut brittle on Hungry Jack mashed potatoes with REAL butter.

OP, are you in Sudan 🇸🇩?

why not the unicorn tartare, greg?

I blocked Greg a couple of days ago, so I know OP isn't him. DL is so much better now!

R11 How the hell do you not realize that this is a parody thread?

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.

R12, that's obvious.

[quote]OP, are you in Sudan 🇸🇩?

Don't say Sudan.

It wounds.

Actually, there is a tree fungus mushroom that's supposedly delicious. Just can't think of the name.

R16, that's what truffles are. Not to be confused with huitlacoche aka corn smut, which is a delicacy in Mexico (picture at link).

r17, it's not truffles, it must be what you're referring to. I know truffles and love them.

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.

Hot Dogs.

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.

[quote] Your going to summon him like Betelguese if you keep saying his name.

Is Gregg a bottom?

Obviously.

lasagna with extra dose of spinach and minced vegetables baked in.

I see my balut fricassee and sparkling cider inspired you

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.

Who's Gregg?

[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.

[quote] Who's Gregg?

Some asshole who likes to pretend to be me and who thinks he's funny. But he's certainly not.

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.

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!

[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.

[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.

Tonight I made Lobster Thermidor. A creamy and decadent lobster dish with white wine, mushrooms and splash of cognac.

^^^ ..... and then the kitchen flooded.

I hear if you use Lobster caught in the waters near the Fukushima plant in Japan, it acquires an extra tang.

[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.

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!

Lobster is simply not worth the trouble...neither is crab.

Lobster is very easy to cook and so is crab and it is definitely worth it.

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!

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.

😝 Even I have never been that hungry in my entire life, OP.

[quote] Even I have never been that hungry in my entire life, OP.

Just goes to show, even orphaned Darfuri can be cunts.

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.

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...

I already live in Calabasas - and wouldn't let those guttersnipes anywhere near my table!

Lock Ober's! My family used to go there sometimes. It was a great old place.

R47 - sure you wouldn't Gregg...no matter how well they paid you.

First off, not a professional chef.

Poor single-g Greg. So threatened.

[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'?

[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.

I'll be getting this new subscription service.

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.