when recommending food it seems to me the most important thing to determine is what nutrients the person is lacking or craving at a given moment. for example, is the person in the mood for something salty, something sweet, something fatty, some combination of those? is the person craving protein or vegetables?
Thoughts:
2013.11.13 - Bought a White Oaks pasture-raised chicken, 3 gold potatoes, 3 red potatoes, a thing of garlic. I don't think the garlic and potatoes added enough to the flavor of the chicken to justify the extra effort necessary to include them. If anything, I think they distract from the chicken's natural flavor. They might be a better addition if you're using a less-expensive chicken that doesn't have skin that tastes as good. Also, I put a good amount of water at the bottom of the pan to avoid drying out the chicken, and it worked. I think I had the chicken in there for about an hour; it has a smaller breast than the typical chickens you see in the store, so it seems to cook faster. Also, I cut the potatoes into four pieces each and had their cut sides facing upwards (so the skin was down), which turned out to be a bad idea, because the potatoes dried out and didn't cook as quickly. There was a few that were rolled on their side and those were the best: they soaked up the water, stayed tender, and cooked all the way through. I think I also noticed that the red potatoes weren't as well-cooked as the gold potatoes, even though they were basically the same size. The last thing I noticed is that 1) a little bit of garlic goes a long way, and 2) garlic has a fairly pleasant aftertaste as long as it isn't too strong. It might be a good ingredient to pair with some other ingredient that doesn't have an aftertaste, like pasta.
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