Friday, July 2, 2010

Coming Soon: Roast Quail with Cured Lemons (Spoiler Alert: OMG)

7 comments:

Anonymous said...

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?

Chef John said...

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!

KrisD said...

OMG. How can you make us wait? The little dear looks so tasty!

David said...

Quick! Where can I get quail! I never see it I'm most grocery stores. Is there something I don't know?

Lucia said...

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.

KrisD said...

@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.

Kosim Buitenzorg said...

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