The Greg Recipe Thread

Hi everyone!

[bold] MY FAVORITE CAKE TO MAKE [/bold]

I like making the Reine de Saba (Queen of Sheba) from "Mastering the Art of French Cooking." It's a delicious, creamy chocolate & almond cake.

[bold] DO I HAVE A SLOW COOKER? [/bold]

Yes, I have an Instant Pot and use it for pressure cooking more often than slow cooking. I use it as a slow cooker for making soups sometimes.

[bold] IS THERE ANY WAY TO MAKE CUBE STEAKS TENDER? [/bold]

When you purchase cube steaks in the market, they should have been run through a meat tenderizer. You can tenderize it again with a meat tenderizer before you cook it. It is best cooked very quickly.

Lay the steaks on a cutting board and sprinkle meat with a little bit of all-purpose flour and a small amount of kosher salt and black pepper. Tenderize it with a meat tenderizer or a large knife. You can use a serrated knife, or not. Just use the cutting edge and pound, pound, pound. You want to whack the meat hard enough to leave indentions about 1/8″ deep. Be careful to not cut it all the way through.

Flip the steaks over and repeat the above process.

Heat a skillet (I like cast iron) over medium high heat. Add 1 Tablespoon of olive oil and 1 Tablespoon of butter. When the oil and butter are sizzling hot and the butter's foam subsides, add your steaks and cook over medium high heat for two to three minutes on each side, for a total cooking time of four to six minutes. Be sure not to crowd the pan! Cook your steak in batches if you need to. To keep each cooked steak warm while you sear the others, put them on a warm plate and cover with aluminum foil. As long as you don’t overcook your steaks, they should come out nice and tender.

Good luck!

Thanks Greg!

Pleasure!

My Sunday Brunch Recipe to Celebrate the Birth of My Great-Great Grand-Niece

(I'm not having them over because of the Offender Registry thing, but I AM having two friends over for the celebration.)

For appetizers: C-Section Veggie Bombe (Braised green pepper stuffed with couscous, celeriac, pimiento and infanticcini pasta) with selected Crud-Eat-Ays.

Soup: Meconium Bisque (The bright tomato-and-prunes base lightens the natural earthiness of the meconium. And no lumps!)

Main Course: Pond Mussels Ceviche on Toast (Nothing to add, except the mussels are from my brother's farm; they grow very large from the fertile septic system runoff. A little chlorine adds to the mock-sea ambiance and reduces the off-colors coming from the fizz.)

Dessert: Fudge "Baby Diaper" Cannolis. (Always a favorite with these friends.)

Prunes in soup? Unusual. But the mussels sound delicious.

Hey R4, are you brain damaged? Seriously.

"Greg" is really trying to make his persona a thing.

Too dull, humorless and pompous, my dear. He will never be a Blue Agave or Magdalene. Hell, he's not even a MPC.

[quote] "Greg" is really trying to make his persona a thing. Too dull, humorless and pompous, my dear. He will never be a Blue Agave or Magdalene. Hell, he's not even a MPC.

Not so, R7. But others are more than happy to make my persona "a thing." Despite my dullness, lack of humor, and pomposity, guys out here seem to like me. Even you, I'd say.

I don't know those others that you mention, but they certainly are no competition for me. Just a fact.

Greg sure was fast replying to the call for assistance. OP sent out a Bat signal, but in Greg’s case, it was a giant Sunsweet logo.

Or OP is also Greg. Use your imagination.

Greg’s cheerful refusal to lower himself to the tone of the insults flung in his direction has impressed me all along. Nothing is leas interesting than a thread that devolves into “Fuck you,” and “Fuck you, too,” and whatever may be said about Greg (who consistently omits mention of the floral arrangements on his table), losing his cool is not among his weaknesses.

And the food invariably sounds delicious.

No OP isn’t Greg.

R10 is Greg.

R10 is delusional. "Greg" routinely responds childishly to other posters.

R9, I am not the OP. The OP asked me on another thread if I would respond to a "Greg Recipe Thread" and I said that I would.

R10, I love.

R13 is wrong. When they go low, I go high.

Greg what’s your favorite ethnic cuisine to eat and/or prepare?

[quote] Greg what’s your favorite ethnic cuisine to eat and/or prepare?

I think Indian food is my favorite ethnic cuisine to eat. But I also really like Korean food.

I like to prepare Thai food.

Cool. I like those cuisines also. My favorite is Mexican.

Is Pad Thai difficult to prepare?

What’s for dinner tonight, Greg? R18, pad Thai isn’t difficult to prepare, but you will need a lot of ingredients that you more than likely don’t have.

Greg - I like cooking but am not very good at it. Can't make a sauce to save my life!

How can I become a better cook? What are your top tips?

TIA. I think you rock!

Um, Greg, hon, you are trying WAY too hard making up your own fans.

Hey, "Greg." Do I LOOK like I'm related to you, "Greg," you tedious lump too lazy to start a blog and therefore trying to dedicate space here for yourself?

Seriously, you boring dullard.

[quote]The Greg Recipe Thread

If I want to make Greg meatloaf do I need to grind my Greg or chop my Greg?

....And Armie Hammer has just entered the thread.

Greg do you use ground beef and ground pork to make meatloaf?

[quote] If I want to make Greg meatloaf do I need to grind my Greg or chop my Greg?

R23, you need to mince your Greg. I'm sure you are an accomplished mincer.

[quote] Greg do you use ground beef and ground pork to make meatloaf?

[bold] WHAT TYPE OF MEAT DO I USE FOR MEATLOAF? [/bold]

I use 50% ground chuck (8o% lean), 25% ground veal, & 25% ground pork. If you cannot find ground veal, you can always add a little gelatin to the mixture.

[quote] Hey, "Greg." Do I LOOK like I'm related to you, "Greg," you tedious lump too lazy to start a blog and therefore trying to dedicate space here for yourself? Seriously, you boring dullard.

Hello, R4! It's so lovely to hear from you. I have to say that I have no idea what you're talking about. Do you look like you are related to me? What does that even mean? Anyway, I hope you are recovering from your recent head injury. You're right about my being too lazy to start a blog. I simply have too many other things going on right now, what with my upcoming Independence Day roof deck dinner. Plus, I'm content to share my thoughts right here on DL—it feels right to me. I don't think I'm just "trying to dedicate space here" for myself—I think it's fair to say I am actually successfully doing so.

So thanks for your comments. I always enjoy hearing from people, especially those clearly in need of my prayers. I will work at being less boring and dull. Peace be with you.

[quote] Cool. I like those cuisines also. My favorite is Mexican. Is Pad Thai difficult to prepare?

I really like Mexican, too.

I was going to say what R19 has already said. Pad Thai is not difficult to prepare, but requires some ingredients that you are not likely to have in the pantry.

[quote] Um, Greg, hon, you are trying WAY too hard making up your own fans.

Oh hey! How are you? Just to confirm that I am not trying hard at all. I don't make up any responses from imagined fans. They are all real! And I love them all. What can we do to bring you in?

[quote] Greg - I like cooking but am not very good at it. Can't make a sauce to save my life! How can I become a better cook? What are your top tips? TIA. I think you rock!

Hello, R20! It's nice to hear from you!

What type of sauce(s) do you want to learn to make?

[bold] GREG'S TIPS FOR BECOMING A BETTER COOK [/bold]

Cooking is all about practice. The more you cook, the better cook you will become. Keep cooking. Keep making mistakes and you will eventually become more comfortable in the kitchen.

Don't be afraid to season with kosher salt.

Taste as you cook. As Anne Burrell once said, "Do you know why my food tastes good? Because I make it taste good."

Learn to trust your instincts. Not all recipes were created equal.

Don't be afraid of heat and getting a good dark color on food when you are browning something. Home cooks are often afraid of heat and afraid of salt.

Find a chef whom you like and get some of his/her cookbooks. Websites are useful, too.

Subscribe to MasterClass.com and watch some Thomas Keller and Gordon Ramsay cooking videos.

Subscribe to "Cooks Illustrated" or "Fine Cooking" or "Cook's Country" magazines. They all emphasize technique—which is so important.

Just keep cooking and you will definitely get better and more confident. Best of luck!

I’ve been getting a lot of my recent recipes from Pinterest. I’m cheap and don’t want to spend money on cookbooks. I have several.