ggs

alternative GGs

1. InternetabbreviationinitialismslanggamesInitialism of good games.

   lol, ggs. you were playin for an awfully long time. I woulda gone nuts playing that long. :)

   2000 September 15, Sand-Viper[AGQx], “GG'z at Pits RA3”, in alt.games.quake3 (Usenet), archived from the original on 01 Apr 2026

   1 more example

   I swear, I have never heard anyone say "ggs" in my entire life until a few years ago. It was always just "gg", which makes sense, since it stands for "good game". But then suddenly everyone and their grandma started writing "ggs" instead and I don't understand why.

   [2023 December 15, u/Acceptable_Brain1933, “When did people start saying "ggs" instead of "gg"?”, in r/wow (Reddit post), archived from the original on 16 Jul 2024

alternative ggs

1. InternetSynonym of good game or good going.

   GGs to you, too! It was fun, even if I did get my clock cleaned.

   2000 September 23, Sean M. Punch, “Mr K , Kromm”, in alt.games.unreal.tournament (Usenet), archived from the original on 01 Apr 2026

   2 more examples

   Yeah GGs to all there. great fun as is the norm when we can all get in there and have a little orgy.

   2000 September 16, cheet, “GG'z at Pits RA3”, in alt.games.quake3 (Usenet), archived from the original on 01 Apr 2026

   GGs to y'all @ regionals SDSU/UCSD/Clairemont... Pretty much sectionals... except we actually scored against squids... cough... too soon? and Arizona State//Colorado State... I guess...

   2007 May 10, Seraph, “SW all-region 07”, in rec.sport.disc (Usenet), archived from the original on 01 Apr 2026

   Synonyms: good game or good going

alternative GG

1. InternetabbreviationinitialismInitialism of Google Groups.

   Look at the upper left side of your screen & you will see Gmail, You;ll^([sic]) need to start using that on GGs to read mail .

   2011 February 4, Del, “OT: what happened to my favorites”, in rec.games.pinball (Usenet), archived from the original on 01 Apr 2026

   2 more examples

   GGers come in several flavors: […] 3. Wants the convienience of having both GGs and Usenet together under one interface. These are more likely to be the good ones. 4. Is using GGs to get around the Usenet ban at work. This is probably the biggest percentage of them.

   2008 February 18, elaich, “Re: John Corliss”, in alt.comp.freeware (Usenet), archived from the original on 01 Apr 2026

   But this CubScout his^([sic]) THE DUMBEST, MoFo EVER!!!! Too bad there isn't a way in GGs to BLOCK anything from him. Yeah Yeah we know Norman, use a REAL News Reader>>LOL.

   2012 August 7, Ringo, “KEN COLLARD GREEN”, in alt.online-service.webtv (Usenet), archived from the original on 01 Apr 2026

1. pluralplural of GG

1. uncountableGinger, garlic, and scallion(s), regarded as a holy trinity of ingredients in Asian cooking.

   […] buttery sauce, lemony vinaigrette, roasted shallot vinaigrette, yogurt dip with sauteed shallot, GGS dressing (ginger, garlic, shallot), Thai relish, sweet soy sauce, peppercorn sauce.

   2021 November 19, Namrata Sadhwani, A listicle of agrarian provisioning, M/s Greygrids graphics

   3 more examples

   Culinary students in the States used to be taught that adding GGS—ginger, garlic, and scallions—instantly makes a dish Chinese. That's not completely true, but there is some validity to it.

   2017 March 28, Desmond Tan, Kate Leahy, Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook], Ten Speed Press, →ISBN, page 228

   The second G in the Asian trinity, GGS (ginger, garlic, scallion), it can be subtle or bold, sweet or pungent, depending on how you use it. Buy garlic cloves by the head; the skin on the outside should feel tight and full.

   2017 September 12, Joanne Chang, Karen Akunowicz, Myers+chang At Home: Recipes from the Beloved Boston Eatery, HarperCollins, →ISBN, page 40

   Whoever made the chicken stock for the soup that day would begin by stir-frying garlic, ginger, and scallions—“GGS,” the Asian mirepoix that began many dishes in this kitchen—before dumping the water and chicken bones into the wok.

   2009 March 31, Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America, Holt Paperbacks, →ISBN, page 130