Another Greg Thread

Don't use any meat.

Awwww! Glad to know my supporters outnumber my naysayers.

I don’t ever make vegetarian lasagna, but I will find you a wonderful recipe.

Thank you!

Hi, Greg.

Hi, R3.

OP, if I were going to make a vegetarian lasagna, I would give this recipe a try.

Greg of course started this thread.

Greg is certainly starved for attention today.

🤮.

[quote] Greg of course started this thread.

False

Greg, I don't know who hates you nor why they hate you but you seem like a perfectly reasonable DLer to me and I've been around here forever.

Carry on!

Thank you, R10.

I suspect it’s just jealousy and boredom.

I’m not going anywhere!

Amazing how as soon as a thread is started, Greg is there within a matter of moments to answer that question.....

It is a coincidence. Funny, isn’t it?

He’s dialing in from Revere Beach…

[quote]Amazing how as soon as a thread is started, Greg is there within a matter of moments to answer that question.....

He compulsively uses the search function to see if he’s mentioned. I know this because I dropped his name on a totally unrelated thread and he replied within minutes, like Beetlejuice.

Oh, R15, you are quite the clever sleuth. Datalounge’s own Nancy Drew.

Was it really minutes, R15??!! My stars!

🥱

[quote] It is a coincidence.

It is Talking To Itself.

[quote] He’s dialing in from Revere Beach…

That’s right, R14.

I just got a roast beef on a seeded roll from Kelly’s and I’m eating it in my Trans-Am.

Ima fan 2!

Nice to meet you, R19!

Who else thinks that R17 is a pussy? He really is.

R21 Which one of Greg's personalities/sock puppets are you, dear?

[quote]Oh, [R15], you are quite the clever sleuth. Datalounge’s own Nancy Drew. Was it really minutes, [R15]??!! My stars!

Yes — it was more than 60 seconds, but less than an hour, Greg.

Curses.

But the truth is, you are wrong.

I want to meet Greg the next time I'm in Boston.

I didn’t like Greg at first, but he’s grown on me. Like a fungal infection.

I’m kidding Greg. I was serious when I said I didn’t like you at first but I do like you now. You’re as good as dishing it out as you are taking it (get it? get it?) 😂

Your first recipe with cod and prunes really turned me off, but you’ve gotten better.

I’ll confess I have given you a hard time jokingly in other threads, and you always respond with a relatively witty comeback, so I can appreciate that.

But it is spooky how you show up whenever anybody mentions your name.

[quote] I want to meet Greg the next time I'm in Boston.

It would be my pleasure, R25.

R26, I appreciate your sincerity. It distinguishes you in these parts.

R26 you must understand Greg searches for his own name. He's narcissistic and rarely posts in threads that don't revolve around him or his ridiculous menus. Miraculously he also has a ton of supportive posts immediately following any critical posts. Sock puppet troll.

He's Beetlejuice! Or maybe the Devil! Something like that. And the Devil has the best recipes! (I think that's in the Bible, somewhere.)

Go back on Paxil, Cunt OP.

Wow. R31 How shitty are you? Fucking wow.

What is your deal?

Can I help you?

What did R31 say?

I’ve slowly come to the realization that Greg is actually Darfur Orphan pulling one over on us.

R33 Here is what R31 said:

"Go back on Paxil, Cunt OP"

Children, children — go to bed!

We can't Greg. We haven't had any supper! Is there a good gruel recipe? And what exactly is gruel?

I'm watching Maude and I want Greg to tell me a story.

It;'s Friday night in Western Mass.

I didn’t mean to hate on you, Greg, but you’re like rain on my wedding day, or a free ride when I’ve already paid. You’ve got good advice that I just didn't take.

It’s Fwiday night in Westowoos.

[quote]And what exactly is gruel?

It could be any type of porridge-y slop. I have a Polish friend whose grandmother grew up eating polenta. It’s just ground up corn boil, then water, til it’s mush. But then in the 90s, it got super trendy and ended up on fancy restaurant, menus, and my friend that it was hysterical that they were serving gruel for $25 a plate.

Ugh, I’m tired and I’m using auto text. Use your context clues to figure out what I posted.

I’ve never liked Greg.

[quote] I’ve never liked Greg.

That’s too bad.

Betelgeuse

Betelgeuse

Betel . ..

Where was Greg during the Bisquick thread? Too lowbrow?

Hello, R45.

[quote] Where was Greg during the Bisquick thread?

Sorry I missed it.

Should I weigh in?

See, he did again. I mention Greg in R12 on the thread below, he responds minutes later at R14. So eerie:

Boo! 👻

^^^^^

Here he is again!

Gregs are just like Glens.

They don't keep their assholes clean.

Correct, R52.

We don’t keep them clean.

We keep them scrupulously clean.

How about a mushroom lasagna OP?

I will have to check that out R53

You best make an appointment, R55.

Walk-ins are not welcome.

Why knocking R56 ?

I thought you liked surprise anal.

[quote] Why knocking [R56] ? I thought you liked surprise anal.

I do not.

I do not like surprise anal.

Greg, are you telling us you're versatile?

No, R59, I am telling you that I do not like surprise anal.

Greg is a bottom!

[quote] Greg is a bottom!

What is your point, R61?

I'm a Greg fan!

Isn't it obvious R62?

[quote] I'm a Greg fan!

Happy to hear it, R63!

How are you?

[quote] Isn't it obvious [R62]?

No, R64, it is not obvious.

If it were, I don't think I would be asking you.

Present hole Greg! Is it this big 🕳️?

Grow up, R67.

I am glad that Greg is finally signing with his authenticated name. Too...WAY too easy to satirize him.

Has anyone made one of Greg's recipes? What was it and how did it go?

No offence Greg, but anyone can pull out a recipe for something they've never made and say try this. I would like to know some of your tried and true favorites.

R69, the fact of the matter is, I [bold] NEVER [/bold] just share recipes that I've never made—with one exception: the recent vegetarian lasagna recipe.

Therefore, if you want to make something that is "tried and true" you should make anything that I've shared. I have only shared the tried and true.

This is not a game to me. I share recipes and techniques that I stand behind as being the best there is.

I've shared quite a few recipes out here over the years. If there is a recipe in particular that you'd like me to re-share with you, I'm happy to.

But don't ask me to do what I've already done.

[quote]Walk-ins are not welcome.

Love you, Greg, but seriously hope your butt isn’t big enough for someone to actually walk in to it.

It is R71, he's got a monster hole!!!!

Not clicking that link, r72. Pretty sure I know what it is already.

R72 is low class.

Very low class.

Don't be ashamed of your hole 🕳️ Greg. That's something to be proud of.

r75

That's right, R76, keep R75 blocked.

He's clearly an imbecile.

Lol Greg, be angry all you want, but you cannot stop us from talking about your infamous huge sized butthole.

Of course I can't.

Humiliate yourself all you like.

And I think your use of the word 'us' is not entirely accurate.

Who says I feel humiliated talking about you having an astronomic sized hole?

I’ve warmed to you over time, too, Greg. You cook at a level I don’t aspire to so your recipes tend to be of no practical use to me but they interest me because they look like they’d be so great to sit down to.

I once posted that I wasn’t a fan and always wished I’d put it better. I don’t want to emulate you because I’m lazy and prone to calling a handful of almonds and some cottage cheese a “meal” or “lunch,” which in my mind disqualifies me as a “fan,” but I admire your indefatigability and the sheer stubbornness you display under the onslaught of rudeness you’ve never deserved.

R81, thank you.

I appreciate your nice words. Truly.

Greg, I see rhubarb is now in season at my local farm store. I must admit I have previously found it prepared either cloying sweet in desserts or bitter and tart when stewed. However, I have not given up hope. Do you have any suggestions for preparation?

Hello, Tallulah! Do you like strawberry-rhubarb pie?

Or maybe pickled rhubarb?

Hmm. I have tried the pie, long ago... It sounds good as strawberries are available, as well. But, I am a pickle person. Those really intrigue me.

Hope nobody caught it the other day when I was making an Official Greg post but I forgot I was still on my Gap Playlists account - WHOOPS!

GapPlaylists, what are you doing?

Goofing on these limited posters.

It might be just one real idiot.

r87 So are you saying GapPlaylists is the same person as Greg02116?

Good question, r83. I find that pounding the raw rhubarb with a soft mallet then letting them soak over night in a brine by solution should give you that prep time you are looking for. Good luck!

For a simplr vegetarian lasagne you just cook off three types of vegetables separately in butter, season with salt then combine each with bechamel, also separately and then layer your lasagne with the different sauces. Top with sauce/cheese etc as per normal and bake it off

simple*

R91, you really are limited, aren't you?

No free parking at The Mortimer Club for you.

Hey Greg, I am about to replace my oven in the next month or so. Any recommendations? I prefer electric over gas.

I'm one of Greg's biggest fans and I'm a cooking/recipe queen. So please don't be offended by this, but when I saw this vintage cookbook, I just had to post it here.

Has anyone (including Greg) bought or used an Anova Precision Oven?

Greg, can you tell any difference between duck eggs and chicken eggs when cooking? My local farm store sells fresh of both, but the duck eggs cost $3-4 more than the chicken. I know the duck eggs are a bit bigger, but is there really any difference?

100