Remember mopping up your plate?
You braise beef in spiced coconut milk. The beef is great, but where's the rice to soak up all that delicious sauce?
You roast marrow bones, but when you scoop out the fat, where's the garlic toast to spread it on?
You make chicken liver pate, but where's the cracker to scoop it up?
As I've shifted to paleo cookery, I've missed the way pasta, rice, bread, potatoes, and so on serve as "media" to absorb liquids and carry flavor. What are your workarounds that help you enjoy all the unctuousness that comes from roasting/sauteeing/braising fatty animals?