Comments on: Thursday Night Smackdown: The Quail’s the Thing

By: Melissa

Melissa — Mon, 21 Dec 2009 23:53:54 +0000

I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com — The Cooking Encyclopedia Everyone Can Edit

By: ~L.K.

~L.K. — Mon, 07 Dec 2009 07:04:41 +0000

I wonder if there was something wrong with the quail? I’ve had quail on several different occasions and they all seemed to taste like a gamy chicken. (Sort of like how wild boar is just a gamy pig. Boar sausage is delicious, yet tastes almost exactly like hot dogs…)

By: Rowan

Rowan — Fri, 20 Nov 2009 09:46:38 +0000

Jesi.. LOL thats just so wrong but so right..

By: michelle

michelle — Sat, 14 Nov 2009 22:34:54 +0000

kay, if i ever venture to make quail again, i'll take your advice. it may be a while. methinks the leftover mole will be going with some pork, andrea, i have a ton of winter squash from my CSA...hmmm. hope santa reads this! jesi, squick. kerry, how can you not? and yes, it looked wonderful. if only look and taste correlated.

By: Kerry

Kerry — Sat, 14 Nov 2009 17:57:08 +0000

I love Rick Bayless too! and this looks fabulous.

By: jesi

jesi — Sat, 14 Nov 2009 10:46:41 +0000

aww, your raw quail looks like someone just took of their quail suit and left it lying there.

By: Andrea

Andrea — Sat, 14 Nov 2009 03:57:43 +0000

Add me to the Rick groupies. I only have one of his recipes and I LOVE LOVE LOVE it (pumpkin braised in chipotle and tomatillo salsa). I am thinking I hope Santa reads this and will get me one of his cookbooks for Christmas. However, that quail has squicked me out for the night!!! Eek! But, I won’t even eat my chicken on the bone so maybe its me.

By: kay

kay — Fri, 13 Nov 2009 23:38:07 +0000

I’m guessing these were domestic quail? I don’t know if they have less gaminess than wild, which is the only kind I’ve ever eaten, but my presumption is that it would be less. Soak those babies in whole milk overnight, or all day before you cook them. Does a grand thing with the gaminess thing. Also, I always breaded and pan-fried mine.

Re: Mole. I made mole poblano once, and it took me about 4 1/2 hours and dirtied up a whole sinkful of pans, dishes and utensils. Plus I forgot to wear gloves to seed the soaked chiles. Big oops. I did not then know that a weak solution of bleach and water will kill the burn. But damn, that’s some good shit!

Make you some chicken enchiladas; those are, I think, the highest and best use for mole.

By: michelle

michelle — Fri, 13 Nov 2009 21:22:38 +0000

tina, i didn't save it; by the time i realized it could be fished out, it had been cooking in mole for 45 minutes and i chucked it. now i know. krisin, i am all for canned bean re-fried beans. i just saw the guacamole episode a week or two ago. le sigh. great show. julie, i'm so kicking myself that i didn't go fangirl out at topolobampo or frontera last time i was in chicago. kristie, possibly the best and most accurate decription of rick bayless of all time. peggasus, whoa. setting yourself on fire for mole; that's dedication to the craft. rachel, see, now, i LOVE duck. love it. and the quail? she did not taste like the duck. mole verde is so on the list as soon as i find some decent tomatilloes. karen, no way, he had to cook the quail. i think that was the most daunting part! brian, pshaw.

By: Brian

Brian — Fri, 13 Nov 2009 20:50:14 +0000

Karen – I always get the easy part. There’s a reason for that.