About restaurant side-dish

And come to mind is rice and potato in many ways. So for mediun restaurants, the rice commonly is the one that is broth (refogado), but when the is the accompaniement of very fancy dish that the meat have an special flavour maybe herbs or the sauce, the rice is make it boiled just in water, to the super of the taste of the rice be the main dish, or the herbs or the sauce, so is very dumb you make an very delicious refogado rice if you are in a fancy restaurant with an special filet mingnon in a special sauce, the rice have to not compete with the flavour of the sauce, and also if you broth the rice, they will be too loose to make it be shaped with a cup, but this only when the main-dish is with sauce, or soemthing equivalent, also have the rice for parties, and one way of do it is with a industrial oven, with industrial pans of 10 to 20 liters, so have restaurant that make this way with a lot of water, to the botton don't got smashed or burned. Also when you do type french dishes you can have the rice boilled with only water, after blazed, the type, with vegetals, some famous around have dungarees with vegetals and no meat; the one that is butter or olive-oil and garlic and broccolli; and have the japanese shoyu, shrimp peas carrots green-onion; greek rice ham, carrots, peas, raisin. And potato - salad, potato salad of United States are more delicious because have people that temper the mayonaisse before but in the salad, have potato pure, have potato duchess, have potato bolls that is the puree with gratted cheese and battered and fried, and have the 'salada russa', have also french fries, potato chips, and also have the potato chopped to be thin like a straw adn fried. And some could side-dish even with expensive dishes what would be choice is like an artistic choice to make the dish more delicious and beautiful, also have some bakery products that could be in the menu, making more interesting like vol-et-vent to be served befire like a couvert but also have some creations that have puff pastry, maybe these make things a little more difficults, but if all the rest would make a more expensive menu, for couvert people here also liked the bread toasted with garlic and butter and some herbs in the grill, here is a grade for it is like the one for barbecue of beef but that could put the breads, I do it in the barbecue in the oven, or in the frie pan. So I used to have the couvert and not the dessert, have one that I like very much the basket of bread cheese was sur, so was special and came with garlic, mayonesse and pepper sauce to pass with the knife

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