"Before the late 19th century in the United States, pigeon pie was a common dish. Archival records show that pigeon pie was a traditional dish for the American holiday of Thanksgiving, though is currently uncommon at Thanksgiving meals.[7] Similarly, during the earlier part of the 19th century pigeon pie was a common Christmas meal in Detroit, but later was replaced by other meats."
No, never have ... in the middle of reading David Copperfield and it was a "dish" that was mentioned at one point, so I looked it up (among other foods cited along the way i.e. "pudding"). Didn't realize it was a thing, let alone popular ... then again, pigeons seem like they'd probably be an easy target.
I may have.... I was invited to a dinner in Spain years ago to try the speciality dish "Gazpacho Manchego", which is completely different from the popular cold soup... it includes layers of an unleavened cracker bread in between the other ingredients.
Though it tasted like chicken, I learned later that it uses wild game birds, including pigeons, but mostly pheasant and grouse.
I may have, but kind of doubt it. Bastilla or Pastilla (both are used), a Moroccan pie of pigeon in a crust made of phyllo-type dough, with powdered sugar. I had it in restaurants in the S.F. and San Rafael, and I imagine they substituted chicken, something commonly done. It was great, whatever it was.
I imagine they substituted chicken, something commonly done. It was great, whatever it was.<<<
It's funny how chicken is far more accepted than pigeon; the former being considered the gold standard on this front ("tastes like chicken"), but it wasn't always this way. Perhaps pigeon meat will make a comeback if our food supply is more severely disrupted due to fallout from COV19.
I have eaten roast squab before but not pigeon pie. I was at a restaurant in Vietnam that had Tough Pigeon on the English language menu, but it just turned out to be crispy squab like deep fried chicken. Delicious.
Top of Page Bottom of Page PermalinkFull Name: Def. High
4:20: Blackbirds baked, in a
4:20: Blackbirds baked, in a pie.
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic
Those Pigeon Pot Pie: Three
Those Pigeon Pot Pie: Three of My Favorite Things tees are going to be a real niche market.
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
nobody?
nobody?
"Before the late 19th century in the United States, pigeon pie was a common dish. Archival records show that pigeon pie was a traditional dish for the American holiday of Thanksgiving, though is currently uncommon at Thanksgiving meals.[7] Similarly, during the earlier part of the 19th century pigeon pie was a common Christmas meal in Detroit, but later was replaced by other meats."
Top of Page Bottom of Page PermalinkFull Name: Mr. Sunshine State
Since it's the 21st century
Since it's the 21st century and all, I'd say that dish has become even MORE uncommon/disappeared.
How about you, 19.5? Inquiring minds...
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
No, never have ... in the
No, never have ... in the middle of reading David Copperfield and it was a "dish" that was mentioned at one point, so I looked it up (among other foods cited along the way i.e. "pudding"). Didn't realize it was a thing, let alone popular ... then again, pigeons seem like they'd probably be an easy target.
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic
https://www.youtube.com/watch
https://www.youtube.com/watch?v=ICDbmcaBRu8
Bada Bing!
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
I may have.... I was invited
I may have.... I was invited to a dinner in Spain years ago to try the speciality dish "Gazpacho Manchego", which is completely different from the popular cold soup... it includes layers of an unleavened cracker bread in between the other ingredients.
Though it tasted like chicken, I learned later that it uses wild game birds, including pigeons, but mostly pheasant and grouse.
https://frightfulkitchen.wordpress.com/2015/05/26/gazpacho-manchego/
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
https://frightfulkitchen
https://frightfulkitchen.wordpress.com/2015/05/26/gazpacho-manchego/ <<<<
* If you dislike or can’t find rabbit you can use just chicken or any other game you like.
Clearly not a "Dust Bowl recipe".
https://youtu.be/0lV6CEI99UI?t=81
Top of Page Bottom of Page PermalinkFull Name: treat island
I may have, but kind of doubt
I may have, but kind of doubt it. Bastilla or Pastilla (both are used), a Moroccan pie of pigeon in a crust made of phyllo-type dough, with powdered sugar. I had it in restaurants in the S.F. and San Rafael, and I imagine they substituted chicken, something commonly done. It was great, whatever it was.
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
I imagine they substituted
I imagine they substituted chicken, something commonly done. It was great, whatever it was.<<<
It's funny how chicken is far more accepted than pigeon; the former being considered the gold standard on this front ("tastes like chicken"), but it wasn't always this way. Perhaps pigeon meat will make a comeback if our food supply is more severely disrupted due to fallout from COV19.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
Bastilla rocks -- thanks for
Bastilla rocks -- thanks for mentioning that, Judit... I've only had it w/ chicken, though...food history and food chemistry are interesting topics!
Top of Page Bottom of Page PermalinkFull Name: El Nino
I have eaten roast squab
I have eaten roast squab before but not pigeon pie. I was at a restaurant in Vietnam that had Tough Pigeon on the English language menu, but it just turned out to be crispy squab like deep fried chicken. Delicious.
Top of Page Bottom of Page PermalinkFull Name: Dr. Benway
just once, thought it was
just once, thought it was pretty dry, it needed washing down
Top of Page Bottom of Page PermalinkFull Name: DEDHED
Larks' Tongues in Aspic?
Larks' Tongues in Aspic?