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222 books
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12 voters
Quail Books
Showing 1-19 of 19
That Quail, Robert (Paperback)
by (shelved 4 times as quail)
avg rating 4.33 — 2,243 ratings — published 1966
The Quails, Partridges, and Francolins of the World (Hardcover)
by (shelved 2 times as quail)
avg rating 5.00 — 1 rating — published 1988
The California Quail (Hardcover)
by (shelved 2 times as quail)
avg rating 4.29 — 7 ratings — published 1977
The Good Housekeeping Illustrated Cookbook (Hardcover)
by (shelved 1 time as quail)
avg rating 4.38 — 1,369 ratings — published 1973
The Holy Bible: King James Version (Hardcover)
by (shelved 1 time as quail)
avg rating 4.45 — 311,606 ratings — published 1611
Anna Karenina (Paperback)
by (shelved 1 time as quail)
avg rating 4.10 — 914,840 ratings — published 1878
The Eye of the World (The Wheel of Time, #1)
by (shelved 1 time as quail)
avg rating 4.19 — 581,550 ratings — published 1990
The Quail Fact and Picture Book: Fun Facts for Kids About Quails (Turn and Learn)
by (shelved 1 time as quail)
avg rating 3.33 — 3 ratings — published
Dicky: A true story of a California Valley Quail (Hardcover)
by (shelved 1 time as quail)
avg rating 0.0 — 0 ratings — published 1985
A Quail in the Family (Mass Market Paperback)
by (shelved 1 time as quail)
avg rating 3.83 — 24 ratings — published 1974
Quail And Other Galliforms (World Book's Animals of the World)
by (shelved 1 time as quail)
avg rating 3.78 — 9 ratings — published 2005
The Atlas of Quails (Hardcover)
by (shelved 1 time as quail)
avg rating 0.0 — 0 ratings — published 1992
Gambel's Quail (Hardcover)
by (shelved 1 time as quail)
avg rating 4.00 — 6 ratings — published 2004
Thuggin In Miami (The Family Is Made : Part 1)
by (shelved 1 time as quail)
avg rating 3.62 — 333 ratings — published 2012
Wildlife of Mexico: The Game Birds and Mammals (Textbook Binding)
by (shelved 1 time as quail)
avg rating 5.00 — 2 ratings — published 1959
Grouse and Quails of North America (Hardcover)
by (shelved 1 time as quail)
avg rating 5.00 — 1 rating — published 1972
G Is for Grand Canyon : An Arizona Alphabet (Alphabet Series)
by (shelved 1 time as quail)
avg rating 4.03 — 61 ratings — published 2002
“The next dish was a plate of three gently cooked quail eggs served in a buttery crust filled with an equally buttery leek cream, and topped with a generous spoonful of jet-black caviar. Cassie broke open the runny yolk of an egg with the tip of her fork, videoing as it oozed into the caviar and covered the tart.
"Now that's what I call food porn," she said, before taking a bite.”
― Eat Post Like
"Now that's what I call food porn," she said, before taking a bite.”
― Eat Post Like
“
Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You've gotta make one for me someday!"
"There is one thing I still don't understand.
When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out!
"How did you make this filling work?!"
"I know! The crunch!"
"Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it...
... and then stuffed it inside the quail!"
"Aha! Just like during the Camp Shokugeph!"
It's the same idea behind the Chou Farci Shinomiya made!
The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!”
― 食戟のソーマ 14 [Shokugeki no Souma 14]
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You've gotta make one for me someday!"
"There is one thing I still don't understand.
When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out!
"How did you make this filling work?!"
"I know! The crunch!"
"Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it...
... and then stuffed it inside the quail!"
"Aha! Just like during the Camp Shokugeph!"
It's the same idea behind the Chou Farci Shinomiya made!
The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!”
― 食戟のソーマ 14 [Shokugeki no Souma 14]
