Hi chef this looks great!And this might be ...well um is...off topic, but how do you match side dishes and entrees?Cooks on TV always serve a main dish with a side dish but they never give any explanation as to why!If there like a chef-sense that intuitively makes that decision for you?What are the general rules for making two foodstuffs on one plate taste good -together?
there is no science to side dishes. most sides and salads can go with almost any main. see what side are paired on the better chefs menus and use that as a guide to what's already been proven to match well. thanks!
OMG. How can you make us wait? The little dear looks so tasty!
Quick! Where can I get quail! I never see it I'm most grocery stores. Is there something I don't know?
Some people like having contrast on the dish, so if you have something strong flavored or spicy, then have something more mild, which enhaces both parts of the dish. I like plain white rice next to a spicy dish for instance. Also some people like contrast in textures or colors.Is not a super awesome rule but I think the principle can work, though is not the only thing.
@David--I usually see it packaged with "Special Day" meats around holidays (where they keep duck/buffalo/ostrich). Or with frozen poultry such as capon or goose. For some reason, it's not a big seller in the states, so it's hard to find fresh.Whole Foods should have it always, usually frozen.
Hello Chef John,I am one of your routine visitor in this website. I absolutely love your cooking. I followed the recipes and methods and the results were always pretty awsome. I have tried other recipes and methods in youtube or others food blogs. By far, your website is the best. My wife loves my cooking, and as always, is due to your website. I am excited if you will become the Food Networks Next Stars ( Please do not neglect this great website, if you do become one ). I love your simplicity, your witty remarks, and especially your humble-ness. I believe you are a great entertainer chef.
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