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Eating ortolan. My neighbor in Toronto has a big cage of live pigeons. For meat.

But if they are racing pigeeons, they are probably doing performance enhancing drugs. Lance Birdstrong.
 
The French eat tons of them too, no?

french are europeans. :)

the ultimate (now banned) delicacy is the ortolan:

211_sketch_ortolan+650.jpg


"The eating of the ortolan has ethical eating groups baying for blood. First, it is caught with a net in the forest. Taken alive, its eyes are poked out and the bird is put in a small cage. It's then force-fed oats, millet and figs until it has swollen to four times its normal size. Then the bird is drowned alive in fine cognac. Then, it's roasted whole, in an oven at high heat, for six to eight minutes. Once it reaches the table, a napkin is placed over the eater's head. The technique of eating the ortolan is to put the whole bird into the mouth, with only the beak protruding. Here sadism mingles with masochism. The first taste as you crunch on the bird is the brandied flesh and fat. Then, the bitterness of the guts follow and finally, as the tiny, delicate bones are being chewed on, they will lacerate the diner's gums, with the salty taste of the bleeding gums mingling with the richness of the fat and the bitterness of the organs. Chewing the ortolan takes approximately 15 minutes."

[the above was previously posted in a tribe thread about fois gras.]
 
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french are europeans. :)

the ultimate (now banned) delicacy is the ortolan:

Clarkson eats an Ortolan bunting - YouTube

"The eating of the ortolan has ethical eating groups baying for blood. First, it is caught with a net in the forest. Taken alive, its eyes are poked out and the bird is put in a small cage. It's then force-fed oats, millet and figs until it has swollen to four times its normal size. Then the bird is drowned alive in fine cognac. Then, it's roasted whole, in an oven at high heat, for six to eight minutes. Once it reaches the table, a napkin is placed over the eater's head. The technique of eating the ortolan is to put the whole bird into the mouth, with only the beak protruding. Here sadism mingles with masochism. The first taste as you crunch on the bird is the brandied flesh and fat. Then, the bitterness of the guts follow and finally, as the tiny, delicate bones are being chewed on, they will lacerate the diner's gums, with the salty taste of the bleeding gums mingling with the richness of the fat and the bitterness of the organs. Chewing the ortolan takes approximately 15 minutes."

[the above was previously posted in a tribe thread about fois gras.]


And, IT'S GLUTEN-FREE!
 
Were you to eat all the feathers with that too? ew.

Fun things about pigeons!
Pigeons are actually Rock Doves Columba livia
They are monogamous
The feed their young "milk" that both parents are able to produce in their crop
 
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Squab is typically younger and smaller than adult pigeons. I don't think you can buy fresh squab in East Chinatown.

I feel like your neighbour is just kooky.

Squab is one of my favourite foods ever and I've only had it 3 times in my entire life. *sigh*
 
Squab is typically younger and smaller than adult pigeons. I don't think you can buy fresh squab in East Chinatown.

I feel like your neighbour is just kooky.

Squab is one of my favourite foods ever and I've only had it 3 times in my entire life. *sigh*


Well Mofo if you know how to cook 'em, come down to my place one night and we can get flashlights, hope over the fence, and liberate a few. You do the plucking though.
 
Ha! I actually do know how to braise squab. Not sure about bbqing. I'm sure you can cook it like duck too if it's tender enough.

But we'd need to steal the babies. lol I'm not sure if I'm really into that. Even for a terrible meat eater, I'm not sure if I want to pluck babies and then grill them.

Or do I...

Chinese bbq pigeon is... AMAZING. I regret not having it in HK. I totally forgot. Toronto squab is terrible.

l.jpg


I also had amazing squab at C5 at the ROM. You can buy it frozen at Loblaws and TNT. It's not even that expensive to be honest.
 
french are europeans. :)

the ultimate (now banned) delicacy is the ortolan:

Clarkson eats an Ortolan bunting - YouTube

"The eating of the ortolan has ethical eating groups baying for blood. First, it is caught with a net in the forest. Taken alive, its eyes are poked out and the bird is put in a small cage. It's then force-fed oats, millet and figs until it has swollen to four times its normal size. Then the bird is drowned alive in fine cognac. Then, it's roasted whole, in an oven at high heat, for six to eight minutes. Once it reaches the table, a napkin is placed over the eater's head. The technique of eating the ortolan is to put the whole bird into the mouth, with only the beak protruding. Here sadism mingles with masochism. The first taste as you crunch on the bird is the brandied flesh and fat. Then, the bitterness of the guts follow and finally, as the tiny, delicate bones are being chewed on, they will lacerate the diner's gums, with the salty taste of the bleeding gums mingling with the richness of the fat and the bitterness of the organs. Chewing the ortolan takes approximately 15 minutes."

[the above was previously posted in a tribe thread about fois gras.]

Well, that's just fowl.
 
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