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?
There is no need for "media" carbs. Eat or drink the sauce/marrow/drippings directly. You can use a spoon, lick it up, or just pour it into your mouth the Asian way. :)
this is from marksdailyapple, its an awesome bread substitute PERFECT for sopping up sauce: Chicken Curry Clafouti
6 tablespoons melted butter cooled to room temp. + 1 pat for greasing pan
3/4 cup cream, half & half or coconut milk
4 cups cooked, chopped chicken
2 tablespoons curry spice, or to taste
Salt & Pepper to taste
Preheat oven to 400° F.
Butter a 10” round or 13×9” baking dish.
Whisk together eggs, butter & cream until frothy.
Mix in chicken and spices and pour into baking dish.
Bake about 35 minutes or until top is golden brown and puffy.
Celery sticks are great to smear pate on. Mashed boiled carrots or parsnips will soak up meat gravies. And I do agree with drinking off the plate - I often do this - but not in a restaurant!
I probably eat Thai food 2-3 times a week. Curry Dishes always, with green salads and shrimp/fish appetizers depending on who Im eating with.
They always bring out the rice, no matter how many times I tell them I do not need it. I just dont care for them anymore. Give me the veggies with the curry and I am good to go.
I think as you progress down the road, you will find your subconscious need for these SAD ingrained "media" carbs will slowly go away just as the cravings for sugar, grains, and the similar will.
This isn't really the best soaking-up medium in terms of absorbent power, but I often use lettuce when I want a vehicle for some sauce/fat/drippings. In particular, when I make a soup or broth with breast of lamb, the combination of a chunk of cold, crunchy lettuce (iceberg variety is best for this) dripping with hot lamb fat is absolutely heavenly! Somehow the temperature of the sauce seems to bring out more flavour in the lettuce too. I discovered it quite by accident but it's become a favourite of mine.
Usually, though, I just use a spoon or drink the fat directly, like most people have suggested. Or let the fat solidify and then break up little pieces to nibble on (though, really, animal fat is best eaten warm I think).
Oh, and marrow fat: spread it on a nice lean steak :) Liver pate: spread it on some cheese!
Nowadays I don't use plates as all my meals have a bone broth base. When I cook fresh vegetables--brussels sprouts tonight--I scoop a cup or two of broth out of the slow cooker and cook the vegetables in that. If I'm cooking raw meat I add the broth/cooked vegetables when the meat is nearly ready and turn the heat down.
The nice thing about eating out of bowls is that you can easily drink the last spoonful of broth. I have plates in my cupboards, but all I use are the bowls.
So, I don't miss the media carbs although I used to relish them. When you have brussels sprouts or other vegetables cooked in bone broth with 3 or 4 species of bones you don't need no stinkin' media carbs! :-))