If I were to eat those things, I would never have to buy meat again, I have more pigeons in my house than a church

:confused: Where do you live?

I had pigeon in Hong Kong once. It was served whole (head, feet, everything) and was laid out on a bed of what appeared to be Pringles.
It actually wasn't bad.

Tastes a little like chicken (seriously), but is a bit tougher and the meat is darker.

YMMV.

That's my experience, but I had the pigeon in soup.

Pringles, really?

That was either shrimp toast or pork skin.

It is customary in China to serve the entire body, head, legs, etc. included where practical (Cows are too large). The idea is to give you the impression that you are eating a tasty animal, not just a hunk of meat.

But the bird (or fish or mammal) should have been "cleaned" prior to being served.

PETA -- People Eating Tasty Animals.

Travel tips: http://members.aol.com/ajaynejr/travel.htm

Look left

i have read more than once that "Ernest Hemingway used to catch and cook pigeons for his young family when he was a starving writer in Paris"

:eek:

Pringles? Pork skin? It's all the same.... ;)

Ooh...the zombie dancers are even creepier than the song!

I ate super-delicious pigeon in Cairo, which is probably the closest I've gotten to true sketchy 'urban pigeon.' I asked no questions about where the bird came from, just got in there and got greasy--they were roasted with a nice rice stuffing, and served with a mug of lemony broth.

If I never had to know where the pigeons were coming from, I'd be all for urban pigeon--hey, they're free-range!

Yeah babeeeee! :D

Though I'd be more likely to buy and eat pigeons which had fed in a less polluted environment than an urban center...

This week there was a TV news story on some pigeon fanciers (of the old school) who rigged their pigeons up with a form of CH9 video.

They are quite a versatile bird and not only a tasty meal for falcons. :)

This thread has brought back lovely memories of a meal in Marrakech, featuring pigeon bastilla. Excellent, if rather rich, stuff. That sweary Ramsay fella has had a few recipes on his F-word show featuring the birds too.

As for pig's skin, well, pork scratchings (often featuring hairs) have been a staple in English pubs (particularly around the West Midlands) for ages now.

Not quite shrimp toast. It's some shrimp/prawn-flavoured dried dough that's deep fried where it puffs up.