[Jared]: Beth and I have been enjoying our nice, long weekend in San Diego. My weekend actually began early since the company computer servers were shut down early on Friday in preparation for the weekend relocation to the new office. Our weekend has been relatively low key and relaxed, but as always - delicious.
Saturday night I rocked out a rotisserie chicken on the grill. This time I used some BBQ 3000 rub from Penzeys, then finished it with a little Kassebaum family barbecue sauce. It was quite tasty.
While the chicken was on the grill, I spent the rest of the evening with a rather ambitious undertaking. Several years ago, I was enjoying some late night drinks and appetizers at one of my favorite restaurants in Charlottesville when I successfully convinced my waitress to share with me the chef's recipe for curry corn chowder (a soup I had on every visit). At this point the kitchen was closed and the chef had gone home, and I'm quite certain it was this fact alone which allowed the waitress to comply. In fact, she brought out the entire restaurant cookbook - I couldn't believe it. I wrote things down as fast as I could, sure that any moment I would be interrupted and told that I couldn't have the recipe after all. Thankfully I escaped with a delicious recipe.
And yet, one problem remained. The recipe was in bulk quantities. As in, 5 pounds potatoes, 10 pounds corn, 1 carton cream, etc. As a result, I never attempted to make the soup, until this weekend. I finally decided to go for it. I used the ratios of the ingredients to get as close as I could and just improvised the rest. After about four hours, I'd say the experiment was a resounding success:
Saturday night I rocked out a rotisserie chicken on the grill. This time I used some BBQ 3000 rub from Penzeys, then finished it with a little Kassebaum family barbecue sauce. It was quite tasty.
While the chicken was on the grill, I spent the rest of the evening with a rather ambitious undertaking. Several years ago, I was enjoying some late night drinks and appetizers at one of my favorite restaurants in Charlottesville when I successfully convinced my waitress to share with me the chef's recipe for curry corn chowder (a soup I had on every visit). At this point the kitchen was closed and the chef had gone home, and I'm quite certain it was this fact alone which allowed the waitress to comply. In fact, she brought out the entire restaurant cookbook - I couldn't believe it. I wrote things down as fast as I could, sure that any moment I would be interrupted and told that I couldn't have the recipe after all. Thankfully I escaped with a delicious recipe.
And yet, one problem remained. The recipe was in bulk quantities. As in, 5 pounds potatoes, 10 pounds corn, 1 carton cream, etc. As a result, I never attempted to make the soup, until this weekend. I finally decided to go for it. I used the ratios of the ingredients to get as close as I could and just improvised the rest. After about four hours, I'd say the experiment was a resounding success:
If anyone wants me to post my version of the recipe, just ask and I would be glad to. I wouldn't call it a healthy soup, but it is pretty darn good and was worth the effort.
Last night we made our first visit to 30th on 30th. On the 30th of each month, a bunch of restaurants and bars on and near 30th Street offer specials, such as a feature appetizer for $2. This makes it easy to go on a restaurant crawl and check out all the amazing places on the 30th Street corridor. Beth and I made four stops last night and had a great time. We also discovered a few new places in North Park that we're excited to return to.
Last night we made our first visit to 30th on 30th. On the 30th of each month, a bunch of restaurants and bars on and near 30th Street offer specials, such as a feature appetizer for $2. This makes it easy to go on a restaurant crawl and check out all the amazing places on the 30th Street corridor. Beth and I made four stops last night and had a great time. We also discovered a few new places in North Park that we're excited to return to.
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