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Nick Sorg (das Borg)
Lives in Denver
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Nick Sorg

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Best. Shirt. Ever.
 
When you are so lazy you don't move your mouth to answer....
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Nick Sorg

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I would like one of these.
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Carini is a total shred fest. Well done!
 
Enjoy!
Live On Letterman: Phish in concert from New York's Ed Sullivan Theater on Tuesday, June 24, 2014.
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Jenn C
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pretty awesome!  I'm excited to hear the new stuff live.
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This is awesome
 
Caption this
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Uhmmmmmm. Want.
 
Oxtail, Pilsner and Pea Steamed Puddings

Oxtail is another of those great cuts of meat that give more pound for pound than many of their more well-known and affluent cuts. Being the tail of the bovine, oxtail, like beef cheeks, spends its time working overdrive in its assigned job; the tail spending its life whipping and thrashing at the rear of the animal. Such arduous action leads to flavoursome yet inherently tough muscle. In addition each of the vertebrae of the oxtail is cushioned with cartilage, sinew and fat, and as such it needs long slow cooking to break them down. Once this cooking process is complete the cartilage breaks down into gelatine, which gives the meat it’s moist and really, really tasty character.

Suet will ring alarm bells for many – its image has changed from the Eliza Acton years where it was regarded as an essential addition to unctuous sweet steamed puddings and meaty pies. It’s probably fair to say that its high calorific value and high level of saturated fat make it one of those ingredients that the modern day culinary wizard avoids. I am in the once in a blue-moon corner, where its propensity to contribute to a melt in the mouth, yet sturdy, pastry outweighs anything perceivably bad about it.

For those unaware, suet is the protective fatty layer of a cow’s kidneys. I acquire my suet as a solid piece from a local butcher. To rid of any sinew, blood or cartilage I render the fat in a warm oven over a few hours, at which point the unrequired solids have aggregated at the bottom of the dish, set apart from the liquid suet. Once filtered the liquid sets at room temperature, the result is the pure suet. I then freeze it in disposable cups and grate it when required.  Of course, if available, packeted shredded suet can be used.

This recipe is honour to a winter’s day, and something you would imaging Will Shakespeare feasting on  after a long day’s inscribing of witty and dramatic tale in the environment of a harsh English December; suet pastry, succulent and slow cooked oxtail in a refreshing pilsner ale, and a splattering of fresh sweet popping garden peas. (ok, pilsner is a little after Will’s time, but I am sure you get the gist).

Click here for the recipe >>> http://www.duckandroses.com/2076/oxtail-pilsner-and-pea-steamed-puddings/

#oxtail #steamedrecipe #pilsner  
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Nick Sorg

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Kewl party idea
 
TACO CRESCENT RING

Ingredients
2 tubes crescent rolls
1 lb lean ground beef (can use ground chicken or turkey)
1 pkg taco seasoning
1 1/2 cups grated tex mex blend cheese, or cheddar
chopped tomato, lettuce, black and green olives, sour cream and cheese for garnish. 

You can also chop some jalapeno peppers on top if you like it spicy!
Directions
Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. 
Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat. 

Brown meat in a frying pan until no longer pink. 
Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat. 

Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. 
Pull crescent roll points over meat and cheese and tuck in. 
Bake at 350 degrees until pastry is golden brown. 
Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving
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Nick Sorg

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lol. i bet.
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+Jenn C this is the Indian street food I was telling you about.
 
Gup chup
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Jenn C
 
Those look so good!
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Nice! Sounds frickin sweet!
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Omnonomnomnomnomnoms
 
Kamut tagliatelle with king prawn sauce
I'm thinking more and more seriously the best Italian recipes should have a few good quality ingredients to be tasted better. The sauce must not win on fresh pasta for example and if we add any kind of seafood, it should not be covered by an excess of aromatic herbs. I'm sure all people who loves fish agree with me!
In addition, in this last year we are seeing the return of the simple recipes of grandmother in Italy. A signal that should not be underestimated. Are people  getting tired of  too elaborate dishes or are looking for simple recipes because the time for cooking is less and less? What about it?
This recipe of mine has been inspired by all these thoughts. Egg fresh pasta is made with kamut flour, excellent to make homemade pasta and the sauce has only an ingredient: king prawn!
It serves 2. 
Ingredients
12 (about 300g - 10 1/2 ounces) giant king prawns
1 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
2 tablespoons fresh flat-leaf parsley, chopped
1 dried bay leaf
100ml (3 1/3 fluid ounces) dry white wine
Salt
 
For kamut egg dough
100g (3 1/2 ounces) kamut flour
1 egg
Salt
Water, if necessary

Preparation and cooking
- Prepare kamut tagliatelle. 
If you want more details look at our page of homemade pasta. Link below!
Kneading your kamut dough, it is possible you have to add some water. Sometimes it is enough only to dampen your hands. 
You can make tagliatelle at least 4 hours before but you can prepare them the day before too. So they can dry very well. 
Arrange tagliatelle on trays sprinkled with semolina flour because it is important to avoid sticking while your fresh pasta is drying. 
Let tagliatelle dry in a cool place.
- While you bring salted water to a boil and cook tagliatelle until "al dente" stage, you can prepare pasta sauce. 
Remember tagliatelle cook in about five minutes but cooking time depends on dough thickness.
Shell king prawns but do not remove their head. 
Put king prawns, bay leaf and olive oil in a non-stick frying pan. 
Let prawns fry slightly on both sides, 2 minutes.
Then pour in white wine and season to taste with salt. 
Cook on high flame, stirring with delicacy not to detach prawn heads, other 2 minutes. 
Cut in parsley and chives at last moment.

Just before serving
- Drain pasta, transfer to the pan with sauce and cook, on high heat, until all ingredients flavor, 1 minute.
- Serve hot.

More details in my site
http://goo.gl/99TTX8

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Read my food posts in an app here 
http://goo.gl/8KERd in beautiful magazine format
(the Google Currents app works for android, smartphone, iphone, tablet, ipad.  
Details here
 http://goo.gl/Zca6W).
or in Flipboard magazine here
https://flipboard.com/section/foodies%2B-recipes--bLV3bG
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My own Flipboard magazine
https://flipboard.com/section/the-italian-taste---i-love-italy-bvoygy
*********************************************
#nomadkitchencounter  
#lorettarecipes   #pastarecipes   #tagliatellerecipe  
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Nick Sorg

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MMmmmmmm
 
CHOLAR DAL - A Simple Bengali Chana Dal with Roasted Coconut,Ginger and Spices !!

http://priyasfoodsafari.blogspot.in/2014/04/cholar-dal-simple-bengali-chana-dal.html

#recipe   #indianfoodrecipes   #Vegan   #dal  
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Nick Sorg

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Have him in circles
93 people
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Work
Occupation
I just sit on my ass and pretend to work.
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numchuck, bowhunting, computer hacking
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shit-for-brains, doofus, zoo-breath
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Food lover. Awkward silence maker. Music Rainman. Gardening hack.
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And now, ladies and gentlemen, for your entertainment...

is that what you mean by introduction?
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I'm a Plug.dj DJ
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Currently
Denver
Previously
Wheaton, IL