Comments on: Rosemary Noodles with Pigeon Essences

By: BillHoo

BillHoo — Mon, 02 Apr 2012 20:03:58 +0000

When you say, you had to run the pigeons through the food mill… Is that bones and all?

I can imagine the younger squab may not have hard bone development, but would simmering for an hour make the bones soft?

Or do we just run the meat and skin through?

By: Alexa

Alexa — Sat, 27 Mar 2010 22:31:56 +0000

I tried this recipe and it was great! Thanks for sharing it!

By: Twenga

Twenga — Mon, 04 May 2009 09:49:56 +0000

This looks delicious thanks for the recipe!

By: sarah

sarah — Sat, 18 Apr 2009 23:04:57 +0000

enjoying your posts. I never made pigeon/squab
but I know Moroccans have a few recipes using it, the
most famous being bastila. I have yet to make it.

By: rebekka

rebekka — Mon, 02 Feb 2009 16:05:45 +0000

Woah. I don’t know you, but I am extremely impressed with you for making that. Amazing!

By: Elizabeth

Elizabeth — Wed, 28 Jan 2009 19:08:01 +0000

This sounds amazing! I’m not sure that I’ve ever seen pigeons (aside from the scavenging vermin that hang around our rooftops). And the chickens we buy now NEVER have hearts and gizzards attached. Squab is available too but I’m pretty sure it’s always gutted. Do you think the innards made a huge difference to the flavour of the finished dish?

One more question, weren’t there bone shards?

By: we are never full

we are never full — Sat, 24 Jan 2009 17:10:18 +0000

i just realized why i love this blog – b/c i’ve been here before and loved it. i’m an idiot for not remembering that. apologies. i only get to peruse blogs a few times a month. and i think i never emailed back either – we totally should get together at some point soon… your blog really is beautiful. i should’ve emailed this to you…oh well! have a wonderful weekend. (amy at weareneverfull.com)

By: we are never full

we are never full — Sat, 24 Jan 2009 17:01:18 +0000

where have you been all my life. any blog willing to cook pigeon in one i need to visit over and over and over again. sometimes i can’t believe how americans fear anything besides chicken, beef or ppork. our rabbit posts get the most crazy comments b/c people think we’re nuts for eating it. i don’t get it. this looks absolutely beautiful- kudos!

By: Foodista

Foodista — Sat, 10 Jan 2009 10:23:00 +0000

Interesting recipe. Ive never tried cooking using pigeons before. I'd like to invite you to take some time to drop by at Foodista and share your delicious recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. Don't forget to register first so we know who to thank the recipe for. Thanks!

By: Vicki

Vicki — Wed, 07 Jan 2009 22:00:05 +0000

Some sick twisted part of me really wanted to see pictures
of the pigeon-pounding process :)